Author: Cindy Randolph

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Bacon-Wrapped Pork Loin

prep:  15 min

total:  50 min

servings total:  6 servings

Ingredients

  • ½ cup  peach preserves
  • 1  (or more if desired) canned chipotle peppers in adobo sauce, finely diced
  • 1  large garlic clove, crushed
  • 1  pork tenderloin
  • 8 oz.  pork chorizo sausage
  • 1 tub  (8 oz.) PHILADELPHIA Garden Vegetable Cream Cheese Spread
  • 3 oz.  KRAFT Mexican Style Finely Shredded Four Cheese
  • 1 lb.  sliced bacon, divided
  • 1/3 cup  brown sugar
  • Dash  ground black pepper

Steps

PREHEAT oven to 400°F.

CREATE a glaze: Combine peach preserves with 1 or more finely diced chipotles and 1 large crushed clove of garlic. Set aside.

ON cutting board, butterfly pork tenderloin, and pound with meat tenderizer to even thickness.

SPREAD chorizo over tenderloin. Spread PHILADELPHIA Cream Cheese Spread down center and sprinkle shredded cheese on top.

ROLL-UP tenderloin. Using slices of bacon, wrap tenderloin until covered. Secure with toothpicks, if needed.

PLACE bacon-wrapped loin in cast iron, or heavy bottom fry pan. Cook until bacon is browned on all sides. Remove from fry pan and place in foil-lined baking dish.

BAKE for 25 minutes or until tenderloin reaches 160-165ºF, coating with glaze during the last 5-10 minutes of baking. Remove from oven and let rest for 5-10 minutes before slicing.

CREATE caramelized bacon (yum!): Dice remainder of bacon into small to medium pieces. Using the same fry pan, brown until crispy. Drain off excess bacon drippings, leaving behind 1 to 2 tablespoons. In pan, add a few grinds of fresh pepper and 1/3 or more cups of brown sugar. Stir bacon to coat with sugar mixture. Cook over low heat until bubbly, be careful not to burn! Remove from pan.

NOW that your tenderloin is glazed, cooked and cooled, and your caramelized bacon is complete, it is time to serve. Slice tenderloin, and place on a beautiful serving platter. This dish can be easily doubled or tripled making it a great dish to serve buffet style at your next party!

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Irish Lamb Stew

Prep Time: 10 minutes Cook Time: 2 hours 50 minutes Total Time: 3 hours Servings: 4

A slowly braised Irish style lamb stew with Guinness.

ingredients
  • 1 tablespoon olive oil
  • 1 pound lamb, cut into bite sized pieces
  • 1 onions, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons flour
  • 1 can Guinness
  • 4 cups beef stock
  • 1 teaspoon rosemary, chopped
  • 1 teaspoon thyme, chopped
  • 1 bay leaf
  • salt and pepper to taste
  • 2 white potatoes, cut into bite sized pieces
  • 4 carrots, cut into bite sized pieces
  • 1 handful parsley, chopped
directions
  1. Heat the oil in a large pot over medium-high heat, add the lamb and brown on each side.
  2. Add the onions and saute until tender, about 5-7 minutes.
  3. Add the garlic and saute until fragrant, about 1 minute.
  4. Sprinkle in the flour and stir.
  5. Add the Guinness and beef stock.
  6. Add the rosemary, thyme, bay leaf, salt and pepper.
  7. Bring to a boil, reduce the heat and simmer until the lamb it fork tender, about 1-2 hours.
  8. Add the potatoes and carrots and some more beef stock to cover.
  9. Bring to a boil, reduce the heat and simmer covered until they are tender, about 20 minutes depending on cut.
  10. Plate and garnish with parsley.

Slow Cooker (RECOMMENDED): Optionally implement steps 1-3, implement step 4, place everything except the parsley in the slow cooker and cook on low for 6-10 hours or high for 2-4 hours before adding the parsley.

 

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Amazingly Easy Irish Soda Bread

Ingredients

1 h 5 m 20 servings 172 cals

  • 4 cups all-purpose flour
  • 4 tablespoons white sugar
  • 1 teaspoon baking soda
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup margarine, softened
  • 1 cup buttermilk
  • 1 egg

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.

In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an ‘X’ into the top of the loaf.

Bake in preheated oven until a toothpick inserted into the center of the loaf comes out clean, 45 to 50 minutes. Check for doneness after 30 minutes. You may continue to brush the loaf with the butter mixture while it bakes.

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Bacon Beer Cheese Soup

Ingredients

  • 1/2 lb. bacon
  • 1 large onion, diced
  • 2 cloves garlic, minced
  • 1/4 c. all-purpose flour
  • 2 c. low-sodium chicken broth
  • 1 c. whole milk
  • 8 oz. lager
  • 3 c. shredded Cheddar
  • kosher salt
  • Freshly ground black pepper
  • Bread, for serving

 

Directions

  1. In a large skillet over medium heat, cook bacon until crisp, 6 minutes. Transfer to a paper towel-lined plate to let drain, then crumble.
  2. Heat skillet with bacon fat over medium heat. Add onion and cook until soft, 6 minutes. Add garlic and cook until fragrant, 1minute. Add flour and whisk until golden, 3 minutes.
  3. Add broth, milk, and beer and let simmer, 15 minutes.
  4. Add cheese and stir until melted. Season generously with salt and pepper. Stir in most of the crumbled bacon.
  5. Ladle soup into bowls and top with remaining bacon. Serve with bread.
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Cheesy Guinness Bread

Ingredients

  • 1 large boule of bread
  • 1 stick butter, melted
  • 3 cloves garlic, minced
  • 2 tbsp. chopped fresh chives
  • 1/3 c. Guinness
  • 2 1/2 c. shredded sharp Cheddar

Directions

  1. Preheat oven to 350 degrees F. Using a serrated knife, crosshatch the boule, making slices every inch around the loaf in both directions.
  2. In a small bowl, stir together melted butter, garlic, and chives. Brush entire boule with butter, being sure to get into crevices.
  3. Pour Guinness between crevices.
  4. Stuff crevices with cheddar and wrap completely in foil.
  5. Bake for 20 minutes, then unwrap foil and bake 10 minutes more. Serve immediately.
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Dublin Coddle Recipe

Ingredients

  • 3 cups low sodium beef broth
  • 1 pound smoked sausages, cut into thin rounds
  • 1/2-pound thick-sliced good quality smoked bacon, chopped into cubes
  • 2 pounds russet potatoes (about 6 potatoes), peeled and sliced into 1/2-inch thick rounds
  • 2 yellow onions, sliced into thin rounds
  • 3 large carrots, sliced into thin rounds (about 1-1/2 cups of carrot rounds)
  • salt and fresh ground pepper to taste
  • 2 tablespoons chopped fresh parsley

 

Instructions

  1. Preheat oven to 425F.
  2. In a large saucepan, combine beef broth, sliced sausages, and bacon; bring to a boil.
  3. Reduce heat to low and simmer for 10 minutes.
  4. Transfer sausages and bacon to a bowl and reserve the broth.
  5. Lightly grease a dutch oven or casserole dish with cooking spray.
  6. Spread one-third of the potatoes on the bottom of the casserole dish.
  7. Arrange 1/3 of the onions and carrots over the potatoes, and season with a little salt and pepper.
  8. Spread a layer of the previously prepared sausages and bacon over the layer of onions.
  9. Continue to layer ingredients two more times, seasoning with salt and pepper as you go along.
  10. Pour the reserved broth over the entire dish.
  11. Cover with a lid and bake in the oven for 40 minutes.
  12. Remove cover and if mixture looks dry, add 1/2-cup water. Continue to bake for 15 minutes, or until lightly browned on top.
  13. Remove from oven and let stand 5 minutes.
  14. Ladle into bowls and garnish with fresh parsley.
  15. Serve.
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Chicken Breasts Stuffed with Apple and Goat Cheese

Ingredients

  • 6 large boneless, skinless chicken breast halves
  • ½ tsp. ground black pepper
  • ½ tsp. salt
  • 3 oz. goat cheese
  • 1 tsp. finely grated lemon rind
  • 1 large firm apple
  • All-purpose flour for dusting
  • 1 large Egg
  • 1⅓ c. fresh bread crumbs
  • ½ c. grated Parmesan cheese
  • 2 tbsp. unsalted butter
  • 2 tbsp. olive oil

Directions

  1. Place chicken breasts on a large sheet of waxed paper; cover with another sheet of waxed paper. Pound breasts to a 1/4-inch thickness. Remove the top sheet of waxed paper and season with the pepper and salt.
  2. Combine the goat cheese, lemon rind, and apple. Divide apple mixture among the chicken breasts and spread the mixture evenly over half the surface of each breast. Fold each breast in half and press the edges together, forming a pocket.
  3. Sprinkle the flour onto a sheet of waxed paper. In a small bowl, combine the egg and 1 tablespoon water. In a shallow bowl, combine the bread crumbs and Parmesan cheese. Dust each breast lightly with flour and dip into egg mixture, moistening all surfaces. Coat with bread crumb mixture, patting the crumbs gently in place. (The chicken can be prepared to this point several hours ahead; cover and refrigerate. When ready to cook, bring the chicken to room temperature.)
  4. In a large, heavy skillet, heat butter and oil over medium heat. Add chicken; cook until browned and cooked through, about 7 to 8 minutes per side. Drain on paper towels and serve.
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Chicken Pizza-Rollatini

Ingredients

  • 1 whole Head Of Garlic
  • 1 Tablespoon Olive Oil
  • 4 whole Boneless, Skinless Chicken Breasts
  • 1 can Tomato Paste (medium Sized 15oz)
  • 3 Tablespoons Italian Seasoning (or Oregano)
  • 2 Tablespoons Crushed Red Pepper, Or To Taste
  • 1 teaspoon Salt
  • 16 slices Salami
  • 16 slices Extra Sharp Cheddar Cheese(thinly Sliced)
  • 16 sticks Toothpicks

Preparation Instructions

Turn your oven on 350 degrees F.

Slice the top off of a head of garlic and cover with 1 Tablespoon of olive oil. Wrap in foil and bake for 35 minutes.

Meanwhile… rinse 4 boneless, skinless chicken breasts and pat dry with a paper towel. Carefully use a sharp knife and slice each breast through the middle the long way. So essentially you are making 2 thinner breasts. Set back in fridge.

When garlic is done keep oven on 350 degrees and remove the garlic from the oven. Unwrap garlic and squeeze out all of the roasted cloves from the head into a bowl. Add your tomato paste to the garlic and smash it together. Add 3 Tablespoons of Italian seasoning or Oregano and 2 Tablespoons crushed red pepper – or to your spicy desirability. (I usually add a little more heat). Add 1 teaspoon of salt. Mix your sauce all together.

Set up your rolling station with your chciken breasts, salami, thinly sliced cheese and toothpicks. Take 1 breast and add a dollop of tomato paste mixture (enough to cover surface area). Use spoon to cover the entire top surface. Then lay 2 slices of salami across the top, and place 2 slices of cheese toward the center of the breast. Start with the wider end of the breast and roll it to its tail. Stab 2 toothpicks right through the top of the roll through the bottom to secure.

Place your rolls in a 13×9″ pan. Repeat with remaining chicken breasts.

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Chicken Rice Casserole

Cook Time: 1 hour, 30 minutes

Total Time: 1 hour, 30 minutes

Ingredients:

  • 1 cut-up frying chicken
  • 1 cup long grain white rice
  • 1 envelope onion soup mix
  • 1 can cream of chicken soup
  • 1 1/2 cans water
  • 4 ounces can sliced mushrooms
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Preparation:

Combine everything except chicken, mixing well; put into casserole. Arrange chicken on top. Bake at 350° for 1 hour, covered, then uncover and bake 30 minutes more, stirring once. Variation: Use 3 cups water and brown the chicken first. Also, you can bake covered at 325 for 1 1/2 hours.

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Chicken Taquitos

Epicurious  | January 2011

by Chef Dave Northrup

Rush Street, Culver City, California

yield: Makes 12 servings

Ingredients

  • 1 store-bought whole roasted chicken
  • 1 cup favorite barbecue sauce
  • 1 (16-ounce) container sour cream
  • 1 (4 1/2-ounce) can chopped green chiles
  • 2 cups frozen corn, thawed
  • 1 small red onion, diced
  • 1 clove garlic, peeled, crushed, and minced
  • 1 cup shredded smoked Gouda cheese
  • 2 cups shredded Monterey Jack cheese
  • 1 teaspoon cumin
  • 1 teaspoon chile powder
  • 1 tablespoon freshly ground black pepper
  • 24 flour tortillas
  • 1 cup vegetable oil, for frying
  • Favorite salsa and guacamole, for serving

Preparation

In a large bowl, debone the chicken and shred the meat. Add the barbecue sauce, sour cream, chopped green chiles, corn, red onion, garlic, both cheeses, and spices. Toss well.

In a large pan over moderate heat, warm 1/4 cup of oil until it sizzles. Meanwhile, put 2 tablespoons of the chicken filling into each tortilla, roll, and secure with a toothpick. Working in 4 batches (wipe the pan clean and add 1/4 cup fresh oil between batches), pan-fry until the tortillas are golden brown and the mixture is warm, about 3 minutes per side. Drain on a paper towel, transfer to a platter (or serve 2 per plate), and serve with your favorite salsa and guacamole.