Bacon Wrapped Pork Tenderloin

 Introduction

If you’re looking for a dish that brings together the flavors of juicy pork, savory bacon, and a hint of sweetness, this bacon-wrapped pork tenderloin is the perfect choice. It’s ideal for special gatherings or even a satisfying family dinner. The pork tenderloin stays tender and juicy on the inside while the bacon crisps up beautifully on the outside, creating a mouthwatering contrast of textures.

Ingredients

• 2 pork tenderloins
• 10-12 slices of bacon
• 1/4 cup brown sugar
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 tablespoon olive oil

Instructions

1. Preparation
   • Preheat your oven to 375°F (190°C) and line a baking sheet with foil for easy cleanup.
   • In a small bowl, combine brown sugar, Dijon mustard, smoked paprika, salt, and pepper. Mix well until it forms a paste.
2. Seasoning the Pork
   • Rub the brown sugar mixture evenly over the pork tenderloins, coating all sides. This will create a flavorful crust that enhances the taste of the pork.
3. Wrapping with Bacon
   • Carefully wrap each pork tenderloin with bacon slices, overlapping slightly. Secure the bacon with toothpicks if needed to keep it in place while baking.
4. Cooking
   • Place the bacon-wrapped tenderloins on the prepared baking sheet. Drizzle a bit of olive oil over the top to help the bacon crisp up.
   • Bake in the preheated oven for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C). For an extra crispy texture, broil for an additional 2-3 minutes at the end of the cooking time.
5. Serving Suggestions
   • Let the tenderloin rest for 5-10 minutes before slicing. This helps retain the juices and keeps the meat tender. Serve with roasted vegetables or mashed potatoes for a complete meal.

Conclusion
This bacon-wrapped pork tenderloin is a delightful blend of savory and sweet flavors, with each bite offering a crispy, juicy, and tender experience. Perfect for impressing guests or enjoying a memorable family meal, this dish is sure to become a favorite. Enjoy the compliments and savor the rich, mouthwatering flavors!

5 Minute Caramel Walnuts

 Easy candied walnuts that takes 5 minutes and has 5 ingredients. They are chewy, crisp, salty and not-too-sweet and tastes divine!!!

Ingredients

• 1 cup walnuts
• ¼ cup + 1 tablespoon golden brown sugar, both packed (do not use dark brown)
• ¼ cup water
• 1 tablespoon unsalted butter
• ⅛ teaspoon + 2 pinches salt

How To Make 5 Minute Caramel Walnuts

1. Place a piece of parchment on a dinner plate (approximately the size of the plate) or any other heat proof plate. Set aside.
2. Place all ingredients (except two pinches salt) in a medium non-stick skillet.
3. Place skillet over high heat and cook (stirring occasionally) for 5 minutes (stirring constantly in the last minute and reduce heat to medium during the last minute), until all moisture evaporates and the nuts get darker, glossy and begins to clump together (refer pictures).
4. It is important to make sure that all the liquid is evaporated before removing from heat.
5. Immediately transfer nuts (scraping any remaining caramel off the pan) on the prepared parchment. Spread the nuts, so that they are in a single layer and sprinkle 2 pinches salt evenly on top of nuts.
6. Let cool to room temperature and break apart with your fingers.
7. Store nuts in a container for several days <– if it lasts that long.

Notes

1. Non stick pan is a must.
2. You could use a small non-stick skillet, cooking time might take an additional 30-45 seconds

Enjoy!!

Creamy Potato & Hamburger Soup

 

Creamy Potato & Hamburger Soup Recipe

This Creamy Potato & Hamburger Soup is the ultimate comfort food. It combines tender potatoes, savory ground beef, and a creamy, flavorful broth for a warm and satisfying meal. This soup is easy to make, hearty enough to be a meal on its own, and perfect for cozy nights in. Let’s dive into this crowd-pleasing recipe!

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Ingredients for Creamy Potato & Hamburger Soup

• 1 lb ground beef
• 1 tablespoon olive oil (optional, if needed for browning)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 medium russet potatoes, peeled and diced
• 3 large carrots, diced
• 3 cups chicken broth (or beef broth for richer flavor)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• 1 cup whole milk (or half-and-half for extra creaminess)
• 1 cup shredded cheddar cheese (optional, for added richness)
• 1 tablespoon fresh parsley, chopped (for garnish, optional)

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Step-by-Step Instructions for Creamy Potato & Hamburger Soup

Step 1: Brown the Ground Beef

1. Cook Beef: In a large pot or Dutch oven, cook the ground beef over medium heat until browned. If needed, add a tablespoon of olive oil to help with browning.
2. Drain Excess Fat: Drain any excess fat from the pot and set the browned beef aside.

Step 2: Sauté Onions and Garlic

1. Sauté Onion: In the same pot, add the diced onion and cook for 3-4 minutes until softened.
2. Add Garlic: Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 3: Add Potatoes, Carrots, and Broth

1. Combine Ingredients: Add the diced potatoes, carrots, chicken broth, thyme, basil, and a pinch of salt and pepper.
2. Return Beef: Add the browned beef back to the pot and stir to combine.

Step 4: Simmer the Soup

1. Bring to a Boil: Increase the heat to bring the soup to a gentle boil.
2. Cover and Cook: Reduce the heat to low, cover, and let it simmer for 20-25 minutes, or until the potatoes and carrots are tender.

Step 5: Add Cream and Cheese

1. Make It Creamy: Stir in the milk (or half-and-half) and shredded cheddar cheese, if using. Stir until the cheese is melted and the soup is creamy.
2. Adjust Seasoning: Taste and adjust salt and pepper as needed.

Step 6: Serve and Garnish

1. Garnish: Ladle the soup into bowls and sprinkle with fresh parsley for a pop of color.
2. Serve Warm: Enjoy this cozy, creamy soup hot with a side of crusty bread or crackers.

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Tips for Making the Best Creamy Potato & Hamburger Soup

• Use Starchy Potatoes: Russet potatoes work well because they break down slightly, making the soup extra creamy.
• For Extra Creaminess: Substitute some of the milk with heavy cream or add a dollop of sour cream just before serving.
• Cheese Lovers: Add more shredded cheese for a richer, cheesy flavor.

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Variations on Creamy Potato & Hamburger Soup

1. Add Veggies: Include corn, green beans, or peas for extra texture and flavor.
2. Spicy Kick: Add red pepper flakes or diced green chilies for a spicy twist.
3. Bacon Topping: Top the soup with crispy bacon bits for added crunch and flavor.

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Serving Suggestions

This Creamy Potato & Hamburger Soup pairs well with:

• Crusty Bread: Great for dipping and soaking up the creamy broth.
• Side Salad: A fresh green salad complements the richness of the soup.
• Crackers: Saltine or oyster crackers make a simple, tasty addition.

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Storage and Reheating Tips

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3-4 days.
• Freezing: This soup freezes well for up to 2 months, though it may lose some creaminess. Let it cool before freezing in individual portions.
• Reheating: Reheat on the stovetop over medium-low heat, stirring frequently. Add a little extra milk if the soup has thickened too much.

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FAQs

Can I Make This Soup Gluten-Free?

Yes! This soup is naturally gluten-free as long as your broth and cheese are gluten-free.

Can I Use Different Meat?

Absolutely. You can use ground turkey, chicken, or sausage for a different flavor profile.

How Can I Thicken the Soup?

If you want an even thicker soup, mash a few of the potatoes with a fork or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water).

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This Creamy Potato & Hamburger Soup is a deliciously comforting meal that’s easy to prepare and full of savory flavors. Perfect for warming up on a chilly day, it’s a hearty option that the whole family will enjoy!

Hashbrown Chicken Casserole Recipe

 

Ingredients:

What You Need: Amount of Ingredient

Three cups of cooked and shredded chicken

Defrosted hashbrowns 30 ounces, one packet

One 10.5-ounce can of cream of chicken soup

One can (10.5 oz) of cream of mushroom soup

Sour cream one cup of milk Half a cup of melted unsalted butter half a cup

Cheddar cheese, shredded one and a half cups

Half a cup of chopped onion Garlic powder A teaspoon of salt black pepper, half a teaspoon 1/2 teaspoon

Breadcrumbs or cornflakes, crushed (optional) one cup

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Baked Leche Flan

CAJUN SHRIMP AND STEAK ALFREDO PASTA

rack Proof: New York Style Cheesecake

EAT VEGETABLE BEEF SOUP

PREPARATION:

Get the oven ready. Kitchen stove: Set oven temperature to 350°F, or 175°C. Spray some cooking spray over a baking dish that measures 9 by 13 inches.

Mix the materials: Put all of the soups into a big bowl and mix them together. Add the sour cream, melted butter, milk, garlic powder, salt, and pepper. Blend well by stirring.

Combine the soup with thawed hashbrowns, chopped onion, 1 cup of shredded cheddar cheese, and shredded chicken. Blend well by stirring.

Put Casserole Together: Transfer the ingredients to the baking dish that has been preheated. Top with the remaining half cup of cheddar cheese. Crushed cornflakes or breadcrumbs may be used as an optional topping.

Paste: Place in a warm oven and bake for 45 to 50 minutes, or until the mixture bubbles and becomes golden.

After allowing some time to cool, you may serve. Toss in some parsley for garnish, if you want.

Enjoy !

Boost Your Wellness with This Pineapple Ginger Shot Recipe

 In the midst of cold and flu season, bolstering your immune system becomes more crucial than ever. What better way to do this than with a Pineapple Ginger Shot? This recipe is not only straightforward but also brimming with health benefits, thanks to its potent ingredients. With just a few simple steps, you can prepare this vibrant and nutritious shot to keep your wellness in check.

Ingredients:

Fresh ginger

Pineapple

Lime

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PREPARATION:

Prep Your Ingredients: Start by peeling and chopping the fresh ginger, pineapple, and lime. The freshness of these ingredients ensures the maximum nutritional benefit and flavor.

Extract the Juice:

Using a Juicer: If you have a juicer, simply feed the ginger, pineapple, and lime through it to extract their juices.

Without a Juicer: Don’t worry if you don’t own a juicer. You can blend all the ingredients in a high-speed blender and then strain the blend through a fine-mesh sieve. This will help you get rid of any fibrous pieces and leave you with smooth, drinkable juice.

Serve: Pour the extracted juice into small containers, aiming for about 1/3 cup of the mixture in each. These shots are best enjoyed fresh, offering a zesty, invigorating start to your day.

Why Pineapple Ginger Shots?

Ginger shots pack a powerful punch, thanks to ginger’s high levels of ketones and gingerols. These compounds not only impart ginger’s characteristic spicy flavor but are also powerful antioxidants. Ginger ranks high in antioxidant content, coming in just after pomegranates and certain berries.

The addition of pineapple doesn’t just sweeten the deal; it significantly boosts the shot’s health benefits. Pineapple is a rich source of bromelain, magnesium, and vitamin C, making this shot a nutritional powerhouse.

So, if you’re looking for a quick, delicious way to support your immune system, this Pineapple Ginger Shot recipe is perfect. It’s an excellent addition to your daily wellness routine, providing a burst of energy and a shield against seasonal ailments.

Join the Conversation

Have you given this Pineapple Ginger Shot a try? We’d love to hear about your experience. How did you find the taste? Did you notice any changes in how you feel? Your insights are valuable, so please share them in the comments below. Let’s spread the wellness one shot at a time!

Enjoy !

Creamy Beer Cheese Chicken With Crispy Bacon

Creamy Beer Cheese Chicken With Crispy Bacon

Ingredients:

4 slices bacon, chopped
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tablespoon olive oil
1 tablespoon butter
4 cloves garlic, minced
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon flour
1 cup beer (lager or ale)
1 cup chicken broth
1 cup heavy cream
1 cup shredded sharp cheddar cheese
Fresh chopped parsley, for garnish

Instructions:

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside.
Season the chicken breasts with salt and pepper. In the same skillet, add olive oil and butter. Cook the chicken breasts until golden brown on both sides and cooked through. Remove and set aside.
In the same skillet, add the minced garlic and cook until fragrant, about 1 minute.
Stir in the Dijon mustard and Worcestershire sauce.
Sprinkle the flour over the garlic mixture and cook, stirring constantly, for 1 minute.
Gradually whisk in the beer and chicken broth, scraping up any browned bits from the bottom of the skillet.
Bring the mixture to a simmer and cook until slightly thickened, about 5 minutes.
Stir in the heavy cream and shredded cheddar cheese until the cheese is melted and the sauce is smooth.
Return the chicken breasts to the skillet, coating them in the sauce.
Sprinkle the crispy bacon over the top and garnish with fresh chopped parsley.
Prep Time: 10 mins | Total Time: 40 mins | Servings: 4

 

Texas Roadhouse Rattlesnake Bites

 Texas Roadhouse Rattlesnake Bites

Spicy and Cheesy Delight: Texas Roadhouse Rattlesnake Bites Copycat

Ingredients:

2 cups pepper jack cheese, shredded
2 cups sharp cheddar cheese, shredded
2 jalapenos, seeds removed, sautéed until soft
1 cup all-purpose flour
2 large eggs
1 cup buttermilk
1½ cup Panko breadcrumbs (see note)
2 teaspoons Slap Ya Mama seasoning
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon black pepper
½ teaspoon red pepper flakes
1-2 cups vegetable oil

Directions:

Prepare the Dredging Station: Set up three shallow containers. In the first, place the flour. In the second, whisk together the buttermilk and eggs. In the third, combine the breadcrumbs with all the seasonings.
Make the Filling: In a large bowl, mix both cheeses and the softened jalapenos.
Form and Freeze: Roll the mixture into small balls and place them on a baking sheet. Flash freeze for 30-45 minutes.
Dredge: Roll each ball in the flour, dip in the egg mixture, then coat in the breadcrumb mixture. Repeat the dip in the egg mixture and the breadcrumb coating for a double layer.
Fry: Heat the oil in a large frying pan or skillet over medium-high heat. Fry the balls in batches, about 6-8 at a time, until golden on all sides. Remove with a slotted spoon and drain on paper towels.
Prep Time: 30 minutes | Cook Time: 15 minutes | Flash Freeze: 30 minutes | Total Time: 1 hour 15 minutes
Servings: 24 Bites
Kcal: 118 kcal per bite

Country Ranch Green Beans n Potatoes with Bacon

 

Ingredients:

1 pound fresh green beans, trimmed
1 ½ pounds baby potatoes (red or Yukon gold), halved or quartered
6 slices bacon, cooked and crumbled
1 packet ranch seasoning mix
3 tablespoons butter, melted
2 cloves garlic, minced
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Potatoes:
In a large pot, bring salted water to a boil. Add the potatoes and cook for 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside.

PREPARATION:

Cook the Green Beans:
In the same pot, bring water to a boil and cook the green beans for 5-7 minutes, until tender-crisp. Drain and set aside.
Cook the Bacon:

While the veggies are cooking, fry the bacon in a skillet until crispy. Remove the bacon and crumble it. Reserve 1 tablespoon of the bacon grease in the skillet.

Make the Ranch Butter:
In a small bowl, whisk together the melted butter, ranch seasoning, and minced garlic.

Combine Everything:
In the skillet with the reserved bacon grease, toss the cooked potatoes, green beans, and crumbled bacon. Pour the ranch butter mixture over everything and gently toss to coat.
Serve:
Season with salt and pepper to taste. Garnish with fresh parsley and serve warm.
Enjoy your flavorful Country Ranch Green Beans ‘n Potatoes with Bacon!

Shredded Chicken Gravy on Mashed Potatoes

 

Ingredients:

For the Shredded Chicken:

2 cups cooked chicken, shredded (rotisserie chicken works great)
1 cup chicken broth
1 cup cream of chicken soup
1 tsp garlic powder
½ tsp onion powder
Salt and pepper to taste
For the Mashed Potatoes:

4 large potatoes, peeled and cubed
½ cup milk
4 tbsp butter
Salt and pepper to taste
Instructions:

Prepare the Mashed Potatoes:

In a large pot, boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain and return to the pot.
Add milk, butter, salt, and pepper to the potatoes. Mash until smooth and creamy. Adjust seasoning as needed.
Make the Chicken Gravy:

In a saucepan, combine the shredded chicken, chicken broth, cream of chicken soup, garlic powder, onion powder, salt, and pepper.
Heat over medium heat until warmed through and slightly thickened, about 5-7 minutes.
Serve:

Spoon the mashed potatoes onto plates and top with the shredded chicken gravy.

Enjoy this comforting Shredded Chicken Gravy on Mashed Potatoes, perfect for a hearty meal!

Sausage Breakfast Muffins

 Sausage Breakfast Muffins

These warm, hearty sausage muffins are a family favorite. They’re perfect for busy mornings, making everyone feel like they’re starting the day with a little love from the kitchen. Try this easy recipe today!

Ingredients:

1 lb breakfast sausage
2 cups shredded cheese (cheddar or your choice)
2 cups Bisquick mix
1/2 cup milk
2 eggs

Directions:

Preheat oven to 375°F (190°C) and grease a muffin tin.
In a skillet, cook sausage over medium heat until browned. Drain.
In a large bowl, mix Bisquick, cheese, eggs, and milk until combined.
Fold in the cooked sausage.
Spoon mixture into the muffin tin.
Bake for 18-20 minutes or until golden brown.
Let cool and enjoy!

Hashbrown Chicken Casserole Recipe

Ingredients:

Ingredient Quantity
Cooked, shredded chicken 3 cups
Frozen hashbrowns, thawed 1 package (30 oz)
Cream of chicken soup 1 can (10.5 oz)
Cream of mushroom soup 1 can (10.5 oz)
Sour cream 1 cup
Milk 1/2 cup
Unsalted butter, melted 1/2 cup
Shredded cheddar cheese 1 1/2 cups
Chopped onion 1/2 cup
Garlic powder 1 tsp
Salt 1/2 tsp
Black pepper 1/2 tsp
Crushed cornflakes or breadcrumbs (optional) 1 cup

PREPARATION:

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish.
Combine Ingredients: In a large bowl, combine cream of chicken soup, cream of mushroom soup, sour cream, melted butter, milk, garlic powder, salt, and pepper. Stir until well combined.

Add Chicken and Hashbrowns: Add shredded chicken, thawed hashbrowns, chopped onion, and 1 cup of shredded cheddar cheese to the soup mixture. Stir until well combined.

Assemble Casserole: Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Optionally, add a layer of crushed cornflakes or breadcrumbs.
Bake: Bake in preheated oven for 45-50 minutes, or until bubbly and golden brown.
Serve: Let cool slightly before serving. Garnish with parsley, if desired.