Creamy Potato Soup

Ingredients:

• 1 pound of bacon, cut into 1′ pieces
• 1/4 cup bacon grease
• 1 cup onion, chopped
• 1/4 cup flour
• 1/4 teaspoon thyme
• 3 cups low sodium chicken broth
• 3 cups milk
• 2 pounds of potatoes, cut into 1/2′ pieces
• 1 cup shredded sharp cheddar cheese
• 8 ounces sour cream

Directions:

1. In a  large pot, fry bacon until crispy and reserve 1/4 cup of the bacon grease.
2. Take the bacon out and drain on a paper towel.
3. With the grease in the pot, sautee the onion and thyme until soft.
4. Sprinkle the flour in and whisk together for about 1 minute.
5. Add the chicken broth and stir to combine.
6. Add the potatoes and milk.
7. Let come to a boil and then reduce to a simmer.
8. Simmer about 15 minutes or until the potatoes are soft.
9. Stir in the sour cream and cheese.

Adapted from:  http://sugarapron.com/2015/11/02/creamy-potato-soup/

Stuffed Pork Tenderloin

Ingredients:

• 2 whole garlic ears
• Drizzle of olive oil
• 2 pork tenderloins
• 8 oz. cream cheese (at room temperature)
• 1 bunch, fresh chives, finely chopped
• 8-12 slices bacon

Directions:

1. Slice the top off of each ear of garlic.
2. Drizzle with olive oil.
3. Place in foil tent and bake at 350 for 1 hour.
4. While garlic is roasting, remove excess fat from pork tenderloins.
5. Butterfly the tenderloins by cutting lengthwise down the middle
6. being careful not to cut all the way through.
7. Cover with plastic wrap and pound with mallet till ½ to ¾ inch thick.
8. When garlic is done, squeeze the roasted cloves out onto the tenderloins and spread into the meat.
9. Divide cream cheese in half and spread over the tenderloins.
10. Spread chives over the cream cheese.
11. Roll the tenderloins up and wrap with bacon, securing the bacon in place with toothpicks.
12. Smoke the tenderloins indirect at 250-275 for 75-90 minutes until the bacon is done and the pork has reached at least a minimum internal temperature of 145 degrees.
13. Remove from heat and let rest for 10 minutes.

Source:  https://grillinfools.com/blog/2013/01/30/bacon-wrapped-stuffed-pork-tenderloins/

Hearty Bacon Potato Chowder

Ingredients:

• 8 slices bacon cut in 1 inch pieces
• 6 medium red potatoes cut in 1/2 in cubes (about 2 cups)
• 1 cup chopped onion
• 16 ounces sour cream
• 2 1/2 cups whole milk
• 2 cans cream of chicken soup
• 1 8 ounce can of corn, drained

Directions:

1. In a large pot, saute the bacon until crisp.
2. Add the potatoes and onions.
3. Stir occasionally until the potatoes are soft.
4. Add the remaining ingredients and let simmer for another 10 minutes.
5. Season as desired with salt and pepper.

Adapted from: Some random Land of Lakes (1987) subscription cookbook

Marsala Marinated Pork Tenderloin

Ingredients:

• 1/2 cup soy sauce
• 3/4 cup Marsala wine
• 1 tablespoon Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon hot sauce
• 1/4 cup olive oil
• 1 pork tenderloin
• 1 pound bacon

Directions:

1. Whisk the soy sauce, Marsala, Worcestershire, mustard, hot sauce and olive oil together.
2. Put the pork in a gallon bag and pour the marinade over it, reserving about a quarter cup.
3. Let the pork marinate 3 hours to overnight.
4. Wrap the tenderloin in bacon and cook according to your grill’s instructions.

Adapted from: http://www.foodnetwork.com/recipes/alexandra-guarnaschelli/breaded-chicken-marsala-recipe.html

Bacon and Cheese Stuffed Chicken Breasts

Ingredients:

• 2 good sized chicken breasts
• 1 sleeve of Ritz crackers
• 3/4 cup of Italian Blend shredded cheese
• 1 medium onion
• 1/2 pound bacon
• 2 tablespoons spicy brown mustard
• 1 egg
• 1 teaspoon Italian seasoning
• 1 teaspoon black pepper

Directions:

1. In a skillet, cook the bacon until crispy.
2. Drain on a paper towel and reserve the rendered fat.
3. In the same skillet, brown the onions.
4. Drain off the excess fat and set aside.
5. Meanwhile, in a flat bowl, crush the crackers and season with Italian seasoning and pepper.
6. In another bowl, combine the mustard and the egg and set aside.
7. In yet another bowl, combine the bacon, cheese and onion.
8. Cut a pocket in each chicken breast and stuff with the bacon mixture.
9. Dip in the egg and then dredge in the crackers.
10. In a 400 degree oven, bake the chicken 30-40 minutes or until an instant read thermometer reads 165 degrees.

Source:  My kitchen

Bacon Wrapped Stuffed Chicken Breasts

Ingredients:

• 4 chicken breasts
• 1 pound bacon
• 8 ounce bag spinach
• 4 ounces mushrooms, thinly sliced
• 1 cup Swiss cheese, shredded
• 1 teaspoon garlic, minced
• 1/2 cup ham, finely diced
• 1 teaspoon black pepper
• olive oil
• chicken rub or seasoning

Directions:

1. In a skillet, briefly saute the garlic in olive oil.
2. Add the spinach and cook until it is wilted down.
3. Drain the excess moisture from the spinach.
4. In the same skillet, add a bit more olive oil and saute the mushrooms.
5. In a separate bowl, combine the spinach, mushrooms, cheese, ham and pepper.
6. Cut a pocket into each chicken breast and season with pepper and the chicken seasoning.
7. Stuff the filling into the breasts.
8. Wrap each breast with bacon (2-3 strips).
9. Bake or grill until the chicken reaches 165 degrees.

Adapted from: http://www.traegergrills.com/recipes/detail/304

Kathryn’s Loaded Potato Salad

Ingredients:

• 2 pounds russet potatoes
• 3/4 cup sour cream
• 3/4 cup french onion chip dip
• 3/4 cup mayonnaise
• 1 cup shredded cheddar cheese, divided
• 1 bunch of green onions
• 1/2 pound bacon, divided
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1/2 teaspoon pepper

Directions:

1. Cut up potatoes in bite sized pieces and cook until tender in lightly salted water.
2. Drain the potatoes and chill.
3. Fry the bacon until crisp and chop into small pieces.
4. Chop the onions and set aside.
5. In a bowl, combine the sour cream, chip dip, mayonnaise, 3/4 cup of cheese, 3/4 of the bacon and the seasonings.
6. Pour the dressing over the potatoes.
7. Garnish with the remaining cheese, bacon and the onions.

Source: My kitchen

Delux Mac and Cheese

Ingredients:

• 3 tablespoons butter
• 3 tablespoons flour
• 1 1/2 cups whole milk
• 1 cup cheddar cheese, shredded
• 1 cup swiss cheese, shredded
• 1 cup pepper jack cheese, shredded
• 1 medium onion, sliced thinly
• 8 ounces white mushrooms, sliced
• 1 pound bacon, finely chopped
• 1 teaspoon white pepper
• 1/2 teaspoon dry mustard
• 1 pound elbow macaroni, cooked al dente

Directions:

1. Sauté the onions in a bit of butter or oil until they start to brown.
2. Add the mushrooms cooking until they soften then move into a separate bowl.
3. Heat the butter in a medium, deep skillet over medium heat.
4. When the butter melts add flour and whisk, cooking about three minutes or until the flour starts to brown.
5. Slowly add milk while continuing to whisk.
6. Gently bring milk to a bubble while stirring frequently and allow it to thicken a bit.
7. Stir in the cheese a handful at a time.
8. Season sauce with pepper and mustard.
9. Add the onions, mushrooms and bacon.
10. Add cooked pasta to sauce and coat completely.
11. Transfer to a greased baking dish and brown under a hot broiler.

Inspired by: http://thepioneerwoman.com/cooking/2013/02/fancy-mac-and-cheese/

Bacon-Cheddar Grits

Ingredients:

• 4 slices bacon, finely chopped
• 1 jalapeno, finely chopped
• 4 1/2 cups water
• 1 cup quick-cooking grits
• Coarse salt and ground pepper
• 1 cup plus another 1/2 cup grated sharp cheddar cheese

Directions:

1. In a medium saucepan, cook the bacon and the jalapeno over medium, stirring occasionally, until bacon is browned, about 8 minutes.
2. With a slotted spoon, transfer the mixture to a small bowl.
3. Remove pan from heat and carefully add 4 1/2 cups water.
4. Bring liquid to a boil over high and whisk in the grits until mixture begins to thicken
5. Reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.
6. Season with salt and pepper and add three-fourths the bacon mixture.
7. Pour into a 2-quart serving dish and top with 1/2 cup cheddar cheese and remaining bacon mixture.

Source: http://www.marthastewart.com/318739/bacon-cheddar-grits

Jalapeño Popper Chicken Soup

Ingredients:

• 4 slices bacon, cut into 1 inch pieces
• 1 tablespoon oil
• 1 onion, diced
• 4 jalapeño peppers, diced
• 2 cloves garlic, chopped
• 4 cups chicken broth or vegetable broth
• 2 cups chicken, cooked and diced or shredded
• 1 (15 ounce) can white beans
• salt and pepper to taste
• 1 cup corn
• 4 ounces cream cheese, room temperature
• 1 cup aged cheddar cheese, shredded

Directions:

1. Cook the bacon in a large sauce pan until crispy, set aside on paper towels to drain and pour off the excess grease.
2. Heat the oil in the pan over medium heat, add onion and jalapeño peppers and cook until tender, about 5-7 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Add the broth, bacon, chicken and beans and simmer for 15 minutes, seasoning with salt and pepper to taste.
5. Add the corn, cream cheese and cheddar cheese and stir it in until the cheeses melt.

Source:  http://www.closetcooking.com/2013/12/jalapeno-popper-chicken-soup.html