Category Archives: Pork

Leek, Bacon & Potato soup

Leek, Bacon & Potato soup

ingredients
6 slices thick-cut bacon, cut into 1-inch pieces
1 tablespoon olive oil
1 medium-size onion, chopped
2 large carrots, peeled and sliced
2 leeks, white and pale-green parts, sliced thin (see Note on cleaning)
4 cups chicken broth
4 cups peeled, diced potatoes (about 3 medium-size or 1-1/2 pounds total)
1/8 teaspoon cayenne pepper
1 1/4 cups shredded cheddar cheese

directions
1.In a large deep pot or saucepan, cook bacon on medium-high heat for 5 minutes, until crisp. Drain on paper towels. Discard grease; wipe out pan.

2.In the same pan, heat oil over medium-high heat. Add onion and cook for 2 minutes. Add carrots and leeks, and cook for 2 more minutes. Add broth, potatoes and cayenne. Bring to a boil. Reduce heat to medium-low; simmer, covered, for 20 to 25 minutes, until potatoes are tender.

3.Take soup off heat. Stir in bacon and 1 cup of the cheese. Serve, garnishing with additional cheese if desired.

Country Beef And Rice

Country Beef And Rice

2 Slices bacon, cut into 1″ pieces
1 c (10 3/4 oz.) condensed Mushroom soup
1 lb Ground beef
1 Soup can water
1/2 c Chopped onion
1/4 ts Garlic powder
2 c (1/2 pkg.) frozen broccoli,Corn and red bell peppers
1 1/2 c Dry rice

Cook bacon in a skillet until crisp.Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder.Bring to a boil; reduce heat and simmer 1 minute.Stir in bacon and rice.Cover; remove from heat.Let stand 5 minutes.

Bacon Garlic Chicken Breasts

Bacon Garlic Chicken Breasts

1/4 c Butter or margarine
1 Clove garlic; minced
2 ts Dried parsley flakes
1 ts Grated lemon rind
1/4 ts Salt
1/8 ts Hot pepper sauce
2 Whole chicken breasts (1 lb. each); halved
4 Bacon slices; cut in half

Place butter and garlic in 12 x 7-inch baking dish. Microwave for about 1 minute on High or until garlic is par- Italy cooked. Add remaining ingredients, except chicken breasts and bacon; mix well. Roll chicken breasts in seasoned butter; arrange skin side up and thick edges toward outside in buttered baking dish. Lay 2 half slices of bacon on each chicken breast. Cover dish with waxed paper. Microwave for 14 to 18 minutes on High or until meat is no longer pink in center. Let stand about 5 minutes before serving.

Amazing Pork Tenderloin in the Slow Cooker

Amazing Pork Tenderloin in the Slow Cooker

1 (2 lb) pork tenderloin
1 (1 ounce) package of dry onion soup mix
1 cup of water
¾ cup of red wine
3 Tablespoons of minced garlic
3 Tablespoons soy sauce
Freshly ground black pepper to taste

Directions:
Place port tenderloin in a slow cooker with the contents of the soup
packet. Pour water, wine and soy sauce over the top, turning the pork
roast to coat. Carefully spread garlic over the port, leaving as much
on top of the roast during cooking as possible. Sprinkle with the
pepper, cover and cook on low setting for 4 hours. Serve with cooking
liquid on the side as au jus.

Fish Chowder

Fish Chowder

Yield: 4 servings

1 c Water
1/8 ts Thyme
1 c Diced Potatoes
1 c Half And Half
3 Slices Of Bacon
1/2 ts Salt
1 md Onion
1/4 ts Pepper
3/4 lb Fish Fillets
2 tb Fresh Parsley

Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10
minutes. Fry bacon until transparent; add onion, and cook until onion is
soft and bacon is lightly browned. Add bacon, onion, bacon drippings, fish
fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are
tender. Stir in half and half, salt, pepper, simmer 5 minutes. Sprinkle
with parsley.