Heat 2 teaspoons oil in a large skillet over medium-high heat. Add pork and cook for 8 minutes or until the pork loses its pink color. Remove from pan; keep warm. While pork is cooking, mix sour cream with chipotle powder, cumin and paprika. Set aside.
In same pan used for pork, add 2 teaspoons oil and, once heated, add bell peppers and onions. Saute 5 minutes or until tender.
Divide pork evenly among tortillas; top each serving with 1/2 cup of pepper & onion mixture, spoonful of spicy sour cream, and cilantro and squirt of lime is using. Enjoy.
THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
THIS CAKE! Claim this recipe as your own, jot it down on an index card and wait to see all your grown children fight over who gets it in the will someday.
Cook butter in medium saucepan over medium heat until melted. Once melted, stir often until butter begins to brown and smell nutty, about 5 minutes. Remove from heat and add in pecans, sugar, cinnamon, and flour. Cool and reserve.
In a large bowl, whisk flour, baking powder, baking soda, cinnamon, salt, and sugar together.
Stir in melted butter, sour cream, milk, eggs, vanilla, and apples until smooth. Pour into prepared pan.
Sprinkle crumbled bacon on top of batter, followed by streusel.
Place pan in oven and bake for 30 to 45 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes
Optional: Add an extra degree of difficulty (and flavor) by pouring out half the batter in the cake pan, then adding a layer of streusel before adding the final half of batter and another layer of streusel on top--as pictured.
If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!
If you come to the end of a rainbow, what would you find? Maybe a pot of gold. Or maybe a pot of this delicious Leprechaun Soup featuring Indiana Kitchen bacon!
In a large pot over medium-high heat, melt butter. Add peas, chopped lettuce and green onions. Saute vegetables, stirring frequently, until the white parts of the green onions become translucent.
Add broth and bring to a boil. Reduce heat and simmer uncovered for about 8 minutes, or until peas are tender.
Meanwhile, in a pan, fry bacon to desired doneness. Then set aside on a plate lined with paper towel. Once cooled, crumble the bacon and save for garnish.
Puree soup mixture in blender in 1-cup batches. Return to pan. Add corn and continue cooking for 2-3 minutes, until heated through. Season with salt and pepper to taste.
Serve with crumbled bacon and dollop of sour cream or parmesan cheese as garnish.
In a skillet, cook Indiana Kitchen Bacon over medium heat 6 to 7 minutes or until crisp; drain on paper towels. Crumble bacon and set aside. Reserve 2 tablespoons of bacon drippings in skillet. Cook onion in drippings over medium-high heat 6 minutes or until almost tender.
In 6-quart Dutch oven, mix onion, broth and potatoes. Heat to boiling and reduce heat. Cook for 10 minutes or until potatoes are very tender.
Meanwhile, in same skillet, melt butter over low heat. Stir in flour with whisk until smooth. Cook and stir for 1 minute.
Gradually stir in 2 cups of the milk. Pour milk mixture into potato mixture. Add remaining 2 cups milk, the salt and pepper. Cook over medium heat, stirring constantly with whisk, until mixture is thickened and bubbly.
Stir in ham, half of the bacon, the sour cream, 2 cups of the cheese and 1/2 cup of the green onions. Cook until thoroughly heated and cheese is melted.
Evenly top individual servings with remaining bacon, 1/2 cup cheese, 1/4 cup green onions, and enjoy!
Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!
Learn how to make everyone's favorite restaurant appetizer at home--with Indiana Kitchen bacon! This spinach dip is great for barbecues, grad parties & race day!
Preheat oven to 350º. Stir together cream cheese, mayo, sour cream, garlic powder, and paprika until combined.
Fold in spinach, cooked bacon, Parmesan, and 3/4 cup mozzarella. Transfer spinach mixture to baking dish and sprinkle with remaining 1/4 cup mozzarella. (If mixture is very high in baking dish, place a baking sheet below dish to catch spillage.)
Bake until golden and bubbly, 25 to 30 minutes.
Make crostini: Drizzle bread with olive oil and season with salt. Toast until golden, 10 minutes. Rub with a garlic clove while still warm.
Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
Servings
Prep Time
6
10minutes
Cook Time
30minutes
Servings
Prep Time
6
10minutes
Cook Time
30minutes
Shoup's Porky Nachos
Print Recipe
Here's one delicious mess everyone's gonna fight to clean up--Shoup's Porky Nachos! This nacho recipe piled high with pulled pork comes courtesy of Shoup's Country Foods out of Frankfort, Indiana. Thanks, Shoup's!
*This recipe assumes the pulled pork has already been prepared. For a recipe to turn Indiana Kitchen's pork shoulder into delicious pulled pork, see here: https://indianakitchen.com/recipe/slow-cooker-pulled-pork/
Preheat oven to 450 degrees F.
Spread half of the chips in a single layer on a baking sheet. Top with half of the nacho cheese. Repeat, using the remaining chips and cheese to form a second layer of each.
Place in oven for 5 to 10 minutes, or until cheese begins to bubble.
Remove from oven and top with pulled pork, green onions, black olives, jalapenos, sour cream and BBQ sauce, as much as desired. Enjoy!
Heat the oven to 425°F. Line a baking sheet with aluminum foil.
Scrub the potatoes clean, rub them will olive oil, and sprinkle them with salt. Prick the potatoes a few times with the tines of a fork. Arrange them a little ways apart on the baking sheet. Bake for 50-60 minutes, until they are completely soft when pierced with a fork and the skins are dry.
While the potatoes are baking, begin preparing the filling. Warm a skillet over medium heat and cook the bacon until most of the fat has rendered and the bacon has crisped to your liking. Remove the bacon bits with a slotted spoon and drain on paper towels.
Pour off all but a teaspoon of the bacon fat. Cook the onions with a half teaspoon of salt until the onions are deep golden and caramelized. Stir in the garlic and cook for another thirty seconds. Remove from heat.
When the potatoes are cool enough to handle, slice them in half and scoop the insides into a medium-sized bowl. Leave a quarter inch or so of potato next to the skin. Mash the potatoes with the onions, garlic, bacon, sour cream, and about 3/4 cup of the cheddar cheese. Give it a taste, and add more salt and pepper as you see fit.
Arrange the potato skins on the baking sheet. Divide the filling between all the skins and sprinkle the tops with the remaining 1/4 cup of cheddar cheese. At this point, the potatoes can be baked right away, or refrigerated and baked later.
Bake for another 15-20 minutes, until the cheese has melted and the peaks of the mashed potatoes are crispy. Potatoes that were refrigerated may take a little longer. Serve straight off the baking sheet while still hot and bubbly. Leftovers will keep for up to a week.
Cook bacon until crisp. Set aside to drain on paper towel. Set 2 slices of bacon aside; crumble remaining 6 slices.
Spray a 8-inch square (2-quart) microwavable dish with cooking spray.
In medium bowl, mix refried beans, green chilies and crumbled bacon. Spread mixture evenly in sprayed dish. Sprinkle frozen corn and black beans evenly over refried bean mixture.
Pour salsa on top followed with cheese. Crumble the remaining 2 slices of bacon over cheese.
Microwave on High for 10 to 15 minutes or until cheese is bubbly and mixture is thoroughly heated.
Garnish with heaping spoonfuls of sour cream. Serve warm dip with tortilla chips.
