Sweet Bacon Pork Shots

Sweet Bacon Pork Shots

This post is written in honor of the start of the 2013-2014 NHL season (GO Sabres and Caps!!).  For other hockey wives out there, we can talk to our husbands again and have the TV back next June:-)…

Have I told you all that I played ice hockey when I was young?  Yup, played up until I entered high school when I started basketball cheer-leading in the winter instead.  True Story.

OK people.  So this one is a recipe for all the men out there!

Not that women won’t like them (I don’t want to be sexist, especially after I just told you about my early career as a hockey player), but I consider this some SERIOUS guy food.  I mean, come on – its pork wrapped in more pork.  How could the men in your life not love these??

I made these for a football Sunday and they were a big hit.  Easy to make, too.  This is a great recipe for kids to help out with.  You can form a little assembly line with the whole family.

If you have ever made the little bacon wrapped chicken bites these are pretty similar….just wrapped in smoked pork kielbasa.  I liked these better though.

I found these on one of my favorite blogs, The Cutting Edge of Ordinary and knew instantly these were going to be on a football menu at some point.  I swear, I have the same taste buds as Lisa from that blog – everything she comes up with I bookmark and everything I have made from her site I have loved.

So male, female, young and old – make these soon.  Everyone will enjoy!

Sweet Bacon Pork Shots
 
Ingredients
  • 1 pound bacon – cut in half
  • 2 packages kielbasa – cut into 1 inch pieces
  • ⅔ cup brown sugar
  • 2 tablespoons chili powder
  • dash of cayenne pepper – optional
  • toothpicks to secure bacon
  • Sweet Hot Mustard for dipping

Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with tinfoil and place a baking rack on top. Spray the baking rack with cooking spray.
  2. Wrap each piece of kielbasa with bacon and secure with a toothpick. Leave a little space on the top so you can fill in with some extra sugar mixture.
  3. Combine the sugar, chili powder and optional cayenne pepper. Roll each piece in the mixture and sprinkle a little bit extra on top.
  4. Bake for 20-25 minutes and ensure that the bacon is nice and crispy. Let cool slightly before devouring.
  5. We served these with some Trader Joe’s Sweet Hot Mustard for dipping – but they are really good all by themselves, too.
  6. Enjoy!

 

 

 

Trisha Yearwood’s Slow Cooker Pork Loin

Trisha Yearwood's Pork Roast

I just realized tonight that we are more than halfway through our pool season.  How did that happen?  My pool opened mid-May and closes in mid-September.  How the heck did that happen?  Whenever I ask the girls what they want to do the answer is almost always “go to the pool.”  Followed by the question “can we ask a friend?”  What would we do with our summer if we didn’t have our pool….and neighborhood kids to swim with?

I grew up in New York without a pool in my backyard  and that was fine.  I know lots of people don’t have pools down here, but gosh, it would be a lot harder living in the south without access to a pool.  The pool is what very often gets us through hot July and August sun-scorching days.  The pool and a crock-pot.

Seriously, not having to turn on the oven is another way to cope with the summer heat in the south.  When your A/C is barely keeping up with the pressing temperatures, the last thing you want to do is turn on your oven to 400 degrees.   We also don’t really have the same desire to grill when its 100 degrees outside.  This is why crock-pot meals are so great in the summer.

This pork loin recipe from Trisha Yearwood is one of my very favorites.  I could drink the gravy with a straw and the meat is nice and tender and perfectly seasoned.   I have made this a few times and it is always so good.  I served it with some roasted potatoes and dipped them in the gravy which is such a treat.  Did anyone else love fries and gravy as much as I did in high school???

Once you get to know your crock-pot you will want to make sure you don’t overcook your meat.  Something that is easy to do with a crock-pot and a sure-fire way to ruin your dinner in my opinion.  I have learned that my crock-pot heats up more than others so I now cook recipes for just a bit less than a recipe calls for.   I also suggest omitting the extra salt and using low-sodium soy sauce and chicken broth if you are salt-averse.  The gravy can get just a  bit salty, but I love it like that so I don’t make that change but you might want to make those adjustments.

You will love this recipe so I definitely suggest giving it a try.  I used a pork loin, but you could use pork tenderloin as well.  Enjoy!

Here are some other yummy crock-pot meals you can try as you beat the heat!

Slow-Cooker Chicken Curry

Beef and Tortellini Marinara with Green Beans

Mexican Pulled Pork

Three-Packet Pot Roast

Trisha Yearwood’s Slow Cooker Pork Loin
 
Ingredients
  • 2½ to 3 lb pork loin, trimmed of all visible fat
  • ½ tsp garlic powder
  • ¼ tsp ground ginger
  • ⅛ tsp dried thyme
  • ¼ tsp black pepper
  • 1 tbsp vegetable oil
  • 2 cups chicken broth
  • 2 tbsp lemon juice
  • 3 tsp soy sauce
  • 3 tbsp cornstarch
  • salt and pepper, to taste

Instructions
  1. In a small bowl combine the garlic powder, ginger, dried thyme, and black pepper. Rub the seasoning over the surface of the pork loin. You can also sprinkle with some salt as well.
  2. In a skillet heat the oil and brown the pork loin on all sides (you can omit this step if you are in a hurry.)
  3. Transfer the pork to the crock pot.
  4. Combine the chicken broth, lemon juice, and soy sauce; pour over the pork.
  5. Cover and cook on low heat for 8 to 10 hours or on high or 4 to 5 hours on high.
  6. After cooking, transfer the roast to a plate and keep warm.
  7. To make the gravy, pour the liquid from the crock pot into a measuring cup. Skim off the fat. Measure two cups of the liquid, adding water if needed. Transfer to a sauce pan reserving ½ cup of the liquid. Stir the cornstarch into the reserved liquid, then stir into the liquid in the sauce pan. Heat, stirring frequently, until the gravy is thick. Taste and season with salt and pepper, if needed.
  8. Serve the roast with the gravy.

Source:  Home Cooking with Trisha Yearwood

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