Category Archives: Pork

Shredded Pork Burritos

Crockpot Shredded Pork Burritos

3 1/2 lb boneless pork loin roast
1 tsp salt
1/2 tsp pepper
1 1/2 minced garlic
1 cup water

Place roast in greased crock pot. Sprinkle with salt, pepper,and minced
garlic. Add water. Cover and cook on low 8-9 hours. Remove pork from
crock
pot and discard liquid. Shred meat with 2 forks and use as burrito
filling.

Place pork in tortillas and desired toppings.

Baked Potato Casserole

Baked Potato Casserole

1 pkg frozen diced potatoes

6 slices bacon, cooked and crumbled

2 stalks green onion, chopped and sautéed

2C shredded cheese

1C sour cream

salt and pepper to taste

After frying bacon & sautéing onions, let cool. Mix all ingredients together (no need to thaw potatoes). Place in ziploc. Freeze flat. To serve: thaw. Place in baking dish. Bake 30 min @ 325 or until potatoes are tender. During last 10 minutes, top with additional shredded cheese, if desired.

Cheesy Bacon Pizza

Cheesy Bacon Pizza

Makes 4 Servings.

 

1 tbs cornmeal

2 tsp chopped oregano

4 garlic cloves, thinly sliced

1 tbs oil

12 oz pizza dough

Oregano leaves

3 oz mozzarella cheese, shredded

1/8 tsp salt

14.5 oz can diced tomatoes, drained

1/2 tsp crushed red pepper

2/3 cup chopped onion

2 oz chopped bacon

 

Place baking sheet in oven. Heat oven to 500 degrees. Place pizza dough in microwave bowl coated with cooking spray. Microwave at 50% power 45 seconds. Let stand 5 min. Heat a skillet. Add bacon, cook 4 min. Remove bacon from pan, discard drippings. Add oil to pan. Add onion, pepper and garlic, cook 4 min. PLACE tomatoes in a blender, pulse until almost smooth. Add tomatoes, oregano and salt to pan, bring to a simmer. Cook 1 min. Roll dough into a 14″ circle on a floured surface. Remove baking sheet from oven. Sprinkle baking sheet with cornmeal, arrange dough on baking sheet. Spread tomato mixture over dough, sprinkle with cheese and bacon. Bake 10 min. or until crust is browned. Garnish with oregano leaves. Cut pizza into 8 wedges, then SERVE…

Cheesy New Orleans Shrimp Dip

Crock Pot Cheesy New Orleans Shrimp Dip

 

2 slices bacon 

3 medium onions, chopped 

1 clove garlic, minced 

4 jumbo shrimp, peeled and deveined 

1 medium tomato, peeled and chopped 

3 C. shredded Monterey Jack cheese 

4 drops Tabasco sauce 

1/8 t. cayenne pepper 

1 dash black pepper

 

Cook bacon until crisp.

Drain on paper towel. Sauté onion and garlic in drippings until soft. Drain on paper towel. Coarsely chop the shrimp. Crumble bacon and place in a crockpot along with the other ingredients. Cover and heat on low setting for about 1 hour, until the cheese is melted. Thin with milk if too thick.

Serve with chips.

Stuffed Chicken Breasts

Stuffed Chicken Breasts

6 whole chicken breasts, halved, skinned and boned
1/2 cup fresh lemon juice
8 oz. cream cheese
1/3 cup chopped green onions
1/2 t. dried tarragon
1/2 t. salt
12 slices bacon

Preheat oven to 350. Pound chicken breasts carefully between pieces of waxed paper to flatten. Dip in lemon juice. combine cream cheese, onions, tarragon and salt. Place about 2 T. of this mixture eon each piece of chicken. Roll like a jelly roll and wrap with a piece of bacon. Secure with toothpicks or skewers. Place in a buttered shallow baking dish and bake uncovered for 30 to 40 minutes. Serves 6