Category: Pork

Garlic Brown Sugar Bacon Wrapped Pork Tenderloin.

This bacon wrapped pork tenderloin is an extra special meal! Garlic and brown sugar spice up the pork, which roasts with strips of bacon on top until crispy. Delicious, festive and simple! This pork tenderloin screams holiday season!  A holiday pork tenderloin is rubbed with brown sugar, garlic and spices, then wrapped in bacon and […]

The post Garlic Brown Sugar Bacon Wrapped Pork Tenderloin. appeared first on How Sweet Eats.

This bacon wrapped pork tenderloin is an extra special meal! Garlic and brown sugar spice up the pork, which roasts with strips of bacon on top until crispy. Delicious, festive and simple!

This pork tenderloin screams holiday season! 

bacon wrapped pork tenderloin

A holiday pork tenderloin is rubbed with brown sugar, garlic and spices, then wrapped in bacon and roasted until tender and juice with a crispy outer coating. It’s ridiculously delicious. 

garlic brown sugar mixture

Welcome to part two of our holiday meal this year! This bacon wrapped pork tenderloin goes perfectly with the rosemary melting potatoes. There is a crazy amount of flavor in this meal, and I can’t get enough.

If you’re looking for the perfect holiday meal to serve your dinner party this year, or one to make on Christmas eve – or one to just make during the month of December when you’re feeling extra festive, this is it. 

bacon wrapped pork tenderloin

I love pork tenderloin. My kids love it, Eddie loves it. It’s so easy to make, it’s almost foolproof. And it also reheats very nicely the next day for sandwiches! Just a tip, FYI. 

And it’s a great meal to serve a crowd. It makes a good amount – and in this case, I roast two pork tenderloins so we can feed a large family. 

Plus, the rosemary melting potatoes complement this so well. 

bacon wrapped pork tenderloin

Here’s how I make it!

First, I make a paste of garlic, brown sugar, salt, pepper and olive oil. I love this method. It’s simple. I rub it all over the tenderloin.

Next comes the bacon. Instead of fully wrapping the bacon around the tenderloin, I prefer to wrap it around the top and the sides. Unless you are roasting the tenderloin on a wire rack, the bacon on the bottom will not cook. It will stay raw and chewy. For that reason, I cut the pieces to fit from one side, up and around to the other. Make sure to use long pieces, because the bacon will shrink a bit. 

bacon wrapped pork tenderloin

Then I roast it! I use a roasting pan or even a large skillet. I throw some extra herbs into the pan, like rosemary. It only takes about 20 to 25 minutes to fully cook, but make sure the internal temperature is 145 degrees before eating. 

bacon wrapped pork tenderloin

If you’re looking to add a vegetable side dish to this, I love serving it with my parmesan roasted broccoli or even this spiced maple brussels sprouts salad. It’s also delicious with maple mustard roasted green beans! A big classic greens salad works too, of course. 

This is such a hearty, indulgent, festive meal for the holiday season. It feels extra special because it’s not something you will make any other time of year. It’s decadent and satisfying, plus it’s a little fancy too. 

bacon wrapped pork tenderloin

At the same time, the whole thing comes together fairly easily. Here’s the way I do it:

I prepare the pork tenderloin first. While it roasts, I prepare the melting potatoes.

I remove the pork tenderloin and let it rest while the potatoes roast. At the very end of the potatoes cooking, I pop the pork tenderloin in for just a few minutes to warm through again. Sometimes I even have it sliced already. It doesn’t take very long – you don’t want to overcook it. You just want to get it warm enough to serve with the potatoes. (more…)

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White Bean Soup Recipe

This creamy, comforting white bean soup is loaded with kale, sweet potatoes, and ham for a hearty and nourishing lunch or dinner. You’d never guess that it’s dairy-free with how creamy and full-bodied it is, thanks to pureed white beans, which give this soup a seriously rich and luscious texture. Since this soup is cream-free, it freezes and thaws beautifully, so making a double batch and enjoying the leftovers throughout the cold-weather season is a…

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White bean and kale soup recipe.

This creamy, comforting white bean soup is loaded with kale, sweet potatoes, and ham for a hearty and nourishing lunch or dinner. You’d never guess that it’s dairy-free with how creamy and full-bodied it is, thanks to pureed white beans, which give this soup a seriously rich and luscious texture. Since this soup is cream-free, it freezes and thaws beautifully, so making a double batch and enjoying the leftovers throughout the cold-weather season is a must!

The creamy white beans, savory chunks of smoked ham, and vibrant kale combine for a beautiful and comforting meal you can enjoy all winter long. Serve with a slice of warmed beer bread or a classic tuna melt sandwich for a filling and completely satisfying meal.

How to Make White Bean Soup

Ingredients

White bean and kale soup ingredients on a kitchen counter to make a soup recipe.

Process

  1. Roughly mash 1/2 can of white beans and set aside.
  2. Place a large pot over medium-high heat and add 2 teaspoons of oil. Add ham and sauté for 3 to 4 minutes.
Smashed white beans on a plate.
Diced ham cooking in a pot.
  1. Remove ham from the pot and set aside. Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned—season with salt and pepper.
  2. Stir in kale, one handful at a time, until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially.)
Sweet potatoes in a pot cooking.
White bean soup ingredients cooking in a pot.
  1. Add thyme sprigs and ham to the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
  2. Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.
White bean and kale soup in a pot with white beans added on top.
White bean soup in a pot simmering.

Tips and Tricks for the BEST White Bean Soup Recipe

  • Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
  • You can use any white bean you’d like: Cannellini, Great Northern, or Navy beans.
  • For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
  • If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
  • Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.
One bowl of white bean and kale soup up close.

Storing and Reheating Leftovers

To store leftovers, let the soup cool completely, then add to an airtight container. Refrigerate leftovers for up to 5 days or freeze using the directions below.

To reheat your white bean soup, add it to a pot and warm over medium heat until hot.

Can White Bean Soup be Frozen?

Yes! Freezing white bean soup is a great way to enjoy a comforting bowl anytime you want. Freeze in individual portions in a freezer bag or other airtight container and store in the freezer for up to 3 months.

To thaw, leave in the refrigerator overnight and reheat on the stove until warm.

What to Serve with Our White Bean Soup?

This white bean soup is hearty enough to count as a main dish and tastes fantastic when served with:

White bean and kale soup recipe in two bowls with bread on the side.

More Delicious Soup Recipes You Will Love

One bowl of white bean and kale soup up close.
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White Bean Soup Recipe

Warm up with a cozy and creamy bowl of white bean soup loaded with sweet potatoes, kale, and smoky ham.
Course Main Course, soup course
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Calories 107kcal
Author Teri & Jenny

Ingredients

  • 2 tablespoons olive oil
  • 6 ounces diced smoked ham (about 1 cup)
  • 1/2 diced yellow onion
  • 23 mined garlic cloves
  • 1 large white sweet potato peeled and chopped
  • 1 bunch kale leaves stems removed and torn into large pieces
  • 5 sprigs thyme
  • 1 quart chicken stock or vegetable stock
  • 2 (15 ounce) cans white beans with juices remaining from 1 of the cans
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Roughly mash 1/2 can white beans and set aside.
  • Place a large pot over medium-high heat and add 2 teaspoons oil. Add ham and sauté for 3 to 4 minutes.
  • Remove ham from pot and set aside.
  • Pour remaining oil into the pot and sauté onion, garlic, and sweet potatoes for 6 to 8 minutes, until onions are translucent and potatoes slightly browned. Season with salt and pepper.
  • Stir in kale, 1 handful at a time until all the kale has been added. Pour 1/2 cup of the stock into the mixture and stir together. (the steam will help the kale to wilt down initially)
  • Add thyme sprigs and ham back into the pot and season with salt and pepper. Stir in all the white beans plus the juices and stir together.
  • Stir in remaining stock and bring mixture to a boil. Once soup has come to a boil, lower to medium, medium-low heat and simmer for 20 to 25 minutes or until potatoes are tender. Remove thyme sprigs adjust seasonings and serve.

Notes

**Makes 2 1/2 quarts**
Tips and Tricks for the BEST White Bean Soup Recipe
  • Mashing some of the white beans before adding them to the soup creates a creamy, full-bodied texture without using cream or other thickening products. A combination of whole and mashed beans gives this soup the best texture!
  • You can use any white bean you’d like: Cannellini, Great Northern, or Navy beans.
  • For a little extra thickness, use a spoon to mash some of the potatoes gently and stir into the soup.
  • If using dry beans, make them ahead of time. Two 15-ounce cans of beans equal about 1 heaping cup of dried beans, which makes 3 cups of cooked beans.
  • Optional toppings could include grated parmesan cheese, a squeeze of lemon, or a sprinkle of freshly chopped parsley.

Nutrition

Calories: 107kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 749mg | Potassium: 320mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3959IU | Vitamin C: 20mg | Calcium: 73mg | Iron: 1mg

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Shaved Brussel Sprout Salad

When we think of fall brussels sprout come to mind – specifically this Shaved Brussel Sprout Salad! If you’re not a brussels sprout person we think this salad might change things. It’s loaded with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette..yum! It’s a well balanced salad with tons of flavors and textures to keep things exciting. We highly recommend this dish for any thanksgiving or holiday table! How to Make Shaved…

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Shaved brussel sprout salad recipe in a bowl.

When we think of fall brussels sprout come to mind – specifically this Shaved Brussel Sprout Salad! If you’re not a brussels sprout person we think this salad might change things.

It’s loaded with homemade pretzel croutons, crumbled goat cheese, and a warm pancetta-mustard vinaigrette..yum! It’s a well balanced salad with tons of flavors and textures to keep things exciting. We highly recommend this dish for any thanksgiving or holiday table!

How to Make Shaved Brussel Sprout Salad

Salad Ingredients

Ingredients to make a brussel sprout salad recipe.

Pretzel Croutons Process

  1. Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
  2. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
Pretzel bread in a bowl with seasoning.
Pretzel bread being toasted in a skillet.

Vinaigrette Ingredients

Brussel sprout salad vinaigrette recipe ingredients.

Vinaigrette Process

  1. Place a small sauté pan over medium heat and melt butter.
  2. Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
Butter melted in a skillet.
Pancetta cooking in a skillet with butter.
  1. Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
  2. Whisk together. Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.
Vinaigrette dressing ingredients ready to be mixed together.
Vinaigrette dressing mixed in a measuring cup.

Assembly

  1. Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
  2. Toss together with vinaigrette. Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.
Brussel sprout salad in a big bowl ready to be mixed together.
Brussel sprout salad in a big mixing bowl.

What if I Don’t Like Raw Brussels Sprouts?

This is our biggest question we get with this dish. We get it, not everyone is into the hearty texture. Not a problem!

If you’re not into raw brussels sprouts you can sauté them in a pan for a few minutes with a couple tablespoons of oil, over medium-high heat. Then we recommend adding 1/4 cup water and covering the pan for a minute until the water evaporates.

This will help to take the “edge” off the brussels sprouts and soften them up, while allowing them to maintain a slight bite and keep their nice texture.

Shaved brussel sprout salad recipe in a big bowl.

Make Ahead Instructions

Pretzel Croutons

The croutons in our shaved brussel sprout salad can be made up to 5 days in advance. Once they’re toasted and fully cooled store them in an airtight container, in a cool dry place until ready to use.

Vinaigrette

Our vinaigrette can be made up to 3 days in advance. Transfer vinaigrette to an airtight jar or container and refrigerate until ready to use. When ready to use, pour the mixture into a small saucepan and simmer over medium-low heat until heated through, about 2 minutes.

Shaved Brussels Sprout

The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.

Brussel sprout salad recipe in a bowl close up.

Variations

  • Swap the pretzel bread out for another flvored bread you might prefer such as sourdough.
  • Swap the pancetta out for regular bacon if it’s easier to find or if it’s your preference!
  • The goat cheese can also be swapped out for crumbled feta or even shaved Parmesan!
  • Give this salad and even more of an autumnal vibe by swapping the cherry tomatoes out for cubed and roasted butternut squash!

What to Serve with Our Shaved Brussel Sprout Salad?

More Delicious Salad Recipes You Will Love

Shaved brussel sprout salad recipe in a bowl with a spoon.
Shaved brussel sprout salad recipe in a bowl.
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Shaved Brussel Sprout Salad

If you're looking for a delicious veggie dish for your thanksgiving or holiday table, our Shaved Brussel Sprout Salad is for you! The warm pancetta-mustard vinaigrette and pretzel crouton combination take this salad to the next level!
Course Salad, Side Dish
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 197kcal
Author Teri & Jenny

Ingredients

  • 4 ounces pretzel bread torn into bite sized pieces
  • 2 tablespoons olive oil
  • 24 ounces Brussels sprouts shaved (or thinly sliced)
  • 1 cup cherry tomatoes halved
  • 2 ounces crumbled goat cheese

vinaigrette

  • 1 tablespoon unsalted butter
  • 4 ounces pancetta finely diced
  • 1 shallot, minced
  • 3 minced garlic cloves
  • 2 tablespoons whole grain mustard
  • 1 1/2 tablespoons honey
  • 2 teaspoons white wine vinegar
  • 1/3 cup extra virgin olive oil
  • salt and pepper to taste
US Customary – Metric

Instructions

pretzel croutons

  • Place pretzel pieces and oil into a large mixing bowl and season with salt and pepper. Toss together. Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.
  • Spread onto a large pan, in a single layer, and toast for about 10 minutes on medium-low heat, tossing occasionally. Remove from stovetop and allow pretzel bits to cool.

vinaigrette

  • Place a small sauté pan over medium heat and melt butter.
  • Add pancetta and sauté for 3 to 4 minutes or until pancetta browns.
  • Pour contents into a mixing bowl and add remaining vinaigrette ingredients, except oil.
  • Whisk together.
  • Add oil in a slow and steady stream until fully incorporated. Adjust seasonings and set aside until ready to use.

Assembly

  • Combine Brussels sprouts, pretzel croutons, cherry tomatoes and goat cheese into a large salad bowl.
  • Toss together with vinaigrette.
  • Adjust seasonings and allow salad to sit for about 10 minutes before tossing one more time and serving.

Notes

Make Ahead Instructions
Pretzel Croutons
The croutons in our shaved brussel sprout salad can be made up to 5 days in advance. Once they’re toasted and fully cooled store them in an airtight container, in a cool dry place until ready to use.
Vinaigrette
Our vinaigrette can be made up to 3 days in advance. Transfer vinaigrette to an airtight jar or container and refrigerate until ready to use. When ready to use, pour the mixture into a small saucepan and simmer over medium-low heat until heated through, about 2 minutes.

Shaved Brussels Sprout

The brussels sprouts can be shaved up to 2 days in advance, stored in an airtight container and refrigerated until ready to use.

Nutrition

Calories: 197kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 597mg | Potassium: 283mg | Fiber: 2g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 52mg | Calcium: 37mg | Iron: 3mg

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Sausage Stuffing Recipe (with Figs)

We love this Sausage Stuffing Recipe SO much! It might be our ideal stuffing. It’s very savory and delicious, but the dried figs add a hint of tart and sweet, which balances the flavors out very well! I have been making this stuffing almost every thanksgiving for the last 8 years and don’t plan on stopping any time soon! It’s the truly the best sausage stuffing ever! How to Make Our Sausage Stuffing Recipe Ingredients…

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Sausage and sage stuffing in a casserole dish.

We love this Sausage Stuffing Recipe SO much! It might be our ideal stuffing. It’s very savory and delicious, but the dried figs add a hint of tart and sweet, which balances the flavors out very well!

I have been making this stuffing almost every thanksgiving for the last 8 years and don’t plan on stopping any time soon! It’s the truly the best sausage stuffing ever!

How to Make Our Sausage Stuffing Recipe

Ingredients

Sausage and sage stuffing ingredients.

Process

  1. Preheat oven to 375˚F. Melt 2 tablespoons butter in a large skillet over medium-high heat. Add sausage, brown and crumble for 2 to 3 minutes.
  2. Drain with a slotted spoon and pour sausage over the bread cubes.
Sausage cooking in a skillet.
Sausage in a bowl with baguette to make a stuffing recipe.
  1. Melt remaining butter into the skillet and add onion and celery. Sauté for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper.
  2. Add figs and continue to sauté for 2 to 3 minutes.
Onions and celery cooking in a skillet for stuffing.
A skillet cooking stuffing ingredients.
  1. Stir in thyme and chives.
  2. Remove mixture from heat and pour over bread cube mixture.
Sausage and stuffing recipe ingredients in a skillet.
Sausage and sage stuffing recipe in a bowl.
  1. Toss mixture together. Then pour warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed. Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
  2. Pour mixture into a 9”x13” baking dish.
Sausage and sage stuffing in a casserole dish.
Sausage and sage casserole covered with foil.
  1. Cover with foil.
  2. Bake for 20 minutes, uncover and continue to bake for an additional 10 minutes. Remove stuffing from the oven and allow mixture to cool slightly before serving.

Why this is the BEST Sausage Stuffing

  • Our recipes uses a fresh baguette unlike most recipes which call for stale/dried out bread. We lessen the amount of liquids to balance out the finished texture. This saves time on having to allow the torn baguette pieces to sit out for a couple days.
  • Our recipe has savory and (just ever so slightly) sweet elements to it, which creates a truly delicious stuffing, that pairs perfectly with any thanksgiving meal!
  • It’s a very simple and flavorful homemade recipe that does not require the use of bouillon cubes, which a lot of recipes use.

Tips and Tricks for Sausage Stuffing Success

  • Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. This will help to prevent a dry stuffing.
  • Don’t shy away on the amount of herbs used – the aromatics really help to flavor the stuffing!
  • We don’t add an egg to our recipe because we find that we don’t really need it, but if you’re worried your stuffing won’t hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish.
  • Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
Sausage stuffing recipe in a casserole dish with a scoop out.

Make Ahead Instructions

Our sausage stuffing recipe can be assembled up to 2 days ahead of time. Just assemble everything into the baking dish, tightly cover with foil (pre-bake) and refrigerate until ready to bake.

If the stuffing seems a little dry upon removing it from the refrigerator, just drizzle about 1/2 cup stock/broth over the baking dish and allow the stuffing to sit at room temperature for about 15 minutes (so some of the excess liquid can be absorbed).

Variations

  • Swap the pork sausage out for chicken sausage or even your favorite brand of vegan sausage.
  • Mix up the herbs you use to suit your personal taste. We’ve added sage in the past with really delicious results!
  • Don’t like dried figs or can’t find them? No problem, try using dried and chopped dates or dried cranberries (for a tart kick)!
Sausage and sage stuffing up close.

More Delicious Stuffing Recipes You Will Love

Sausage stuffing recipe in a casserole dish with a scoop out.
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Sausage Stuffing Recipe (with Figs)

This Sausage Stuffing Recipe (with Figs!) is hands down one of our favorite stuffing recipes ever! It's so rich, and packed with so much buttery and savory flavor – with a hint of sweetness from the dried figs. It's a well balanced stuffing that needs to be on everyone's thanksgiving table!
Course Side Dish
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 252kcal
Author Teri & Jenny

Ingredients

  • 12 ounce baguette torn into even pieces
  • 8 tablespoons unsalted butter divided
  • 8 ounces Italian sausage casings removed
  • 1 medium onion diced
  • 2 ribs celery diced
  • 14 dried mission figs, quartered
  • 2 tablespoons minced thyme
  • 1 tablespoon thinly sliced chives
  • 2 ½ cups warm chicken stock (or vegetable stock)
  • salt and pepper to taste
US Customary – Metric

Instructions

  • Preheat oven to 375˚F.
  • Melt 2 tablespoons butter in a large skillet over medium-high heat.
  • Add sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour sausage over the bread cubes.
  • Melt remaining butter into the skillet and add onion and celery. Saute for 4 to 5 minutes or until onion and celery becomes translucent. Season with salt and pepper. Add figs and continue to sauté for 2 to 3 minutes. Stir in thyme and chives.
  • Remove mixture from heat and pour over bread cube mixture. Toss mixture together. Then pour warm stock over the top. Fold mixture together until no dry spots remain and everything is well mixed.
  • Allow mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust seasonings.
  • Pour mixture into a 9”x13” baking dish and cover with foil.
  • Bake for 20 minutes, uncover and continue to bake for an additional 10 minutes.
  • Remove stuffing from the oven and allow mixture to cool slightly before serving.

Notes

**Makes 1 (9”x13”)**
Tips and Tricks
  • Allow the stuffing to sit with the stock for several minutes to allow the moisture to soak into the bread. This will help to prevent a dry stuffing.
  • Don’t shy away on the amount of herbs used – the aromatics really help to flavor the stuffing!
  • We don’t add an egg to our recipe because we find that we don’t really need it, but if you’re worried your stuffing won’t hold together you can stir two beaten eggs into the stuffing mixture right before pouring it into the baking dish.
  • Keeping the stuffing covered in foil for some of the baking time will help keep the stuffing moist, while uncovering it for the last third of the baking time will allow for a crisp, buttery top to form on the dish.
 

Nutrition

Calories: 252kcal | Carbohydrates: 23g | Protein: 7g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 679mg | Potassium: 224mg | Fiber: 2g | Sugar: 7g | Vitamin A: 305IU | Vitamin C: 3mg | Calcium: 60mg | Iron: 2mg

The post Sausage Stuffing Recipe (with Figs) appeared first on Spoon Fork Bacon.

Butternut Squash & Sausage Tortellini Soup.

This sausage squash tortellini soup is simple, satisfying and a huge crowd pleaser! Fire roasted tomatoes, butternut squash, italian sausage, kale and parmesan make this extra delicious! I’m back with another installment of my favorite soup! This is my go-to soup base when I need something quick, delicious and a big bowl of food that […]

The post Butternut Squash & Sausage Tortellini Soup. appeared first on How Sweet Eats.

This sausage squash tortellini soup is simple, satisfying and a huge crowd pleaser! Fire roasted tomatoes, butternut squash, italian sausage, kale and parmesan make this extra delicious!

I’m back with another installment of my favorite soup!

butternut squash sausage tortellini soup

This is my go-to soup base when I need something quick, delicious and a big bowl of food that everyone will love. It starts with fire roasted tomatoes, some greens and cheese tortellini, and I switch out a few ingredients to make it different each time.

butternut squash sausage tortellini soup

Today’s soup is filled with butternut squash, sweet italian sausage and kale! I’ve also made this fire roasted tortellini soup with chicken before, and also a vegetarian version with white beans!

WE LOVE THIS SOUP. 

butternut squash sausage tortellini soup

Seriously, this is SO good. It’s incredibly easy, but because I use the diced fire roasted tomatoes, the flavor is over the top. And it’s pretty forgiving too. If you have some extra veggies to use up or want to remove an ingredient, it will still work. 

Satisfying, cozy and comforting is the name of the game. 

butternut squash sausage tortellini soup

Here’s how I make this! 

I start by browning the sausage. I love that this leaves flavor bits in the pot – and that it also releases some fat, so I can then soften the onions, garlic and squash in those bits. 

Once the onions and squash have softened, I stir in some tomato paste. I cook that tomato paste with the sausage and squash mixture until it’s slightly caramelized and dark in color. This really adds a depth of flavor that I find makes a huge difference. 

Then come the tomatoes! Diced fire roasted tomatoes are my love language. I have multiple cans in my pantry at all times. 

I stir in some chicken stock and bring the mixture to a boil, then reduce it and simmer until the squash is tender enough to eat.

butternut squash sausage tortellini soup

Don’t forget a parmesan rind! This is the best thing you can add to any soup for an extra pop of flavor. I buy mine in a container at the cheese counter at Whole Foods, then store them in my freezer. I also always save the rinds on my parmesan too. 

Next, the good stuff. I stir in some heavy cream. Some chopped spinach or kale, whichever green I have on hand and some parmesan cheese. 

Finally, the tortellini! I stir that in and cook for just a few minutes, until it’s tender and perfect to eat. (more…)

The post Butternut Squash & Sausage Tortellini Soup. appeared first on How Sweet Eats.

Chimichurri Cheese Fries with Chipotle Bacon.

These chimichurri cheese fries are the ultimate game day snack or party food. Crispy french fries, melty cheddar sauce, herby chimichurri and chipotle bacon for crunch. Delicious! I’m here with your game day food. Sheet pan cheese fries. Chimichurri cheese fries, to be exact. Sprinkled with crispy chipotle bacon for an extra pop of flavor.  […]

The post Chimichurri Cheese Fries with Chipotle Bacon. appeared first on How Sweet Eats.

These chimichurri cheese fries are the ultimate game day snack or party food. Crispy french fries, melty cheddar sauce, herby chimichurri and chipotle bacon for crunch. Delicious!

I’m here with your game day food.

chimichurri cheese fries with chipotle bacon

Sheet pan cheese fries. Chimichurri cheese fries, to be exact. Sprinkled with crispy chipotle bacon for an extra pop of flavor. 

I wish I could eat these every single day! 

chipotle bacon

Ever since making my smashburger fries, we’ve been loving sheet pan fries of every variety. Some have cheese. Some don’t! I love a good salt and malt vinegar fry. 

These are clearly cheese-loaded fries. With a few other good things.

I’ve learned a lesson over the last few years of having kids: just buy frozen fries. I have countless recipes on this blog where I make a homemade version of french fries. 

But! 

You can get such excellent, crispy and delicious fries in the freezer section these days – and they are your best bet. You can fancy them up like this.

P.S. you can also put them on salad for a huge win.

chimichurri cheese fries with chipotle bacon

I mean, think about it. You buy tortilla chips to make sheet pan nachos. So why not buy fries to make sheet pan fries?!

The best idea I ever had. 

Now let’s talk about how incredibly wonderful these are. Perfect for a party, game day snack, appetizer or late night treat. 

And I’ve even made chimichurri fries before. It’s one of my favorite condiments to put on fries and, frankly, potatoes in general. 

chimichurri cheese fries with chipotle bacon

But these chimichurri cheese fries are legit. 

I make a cheese sauce.

And I make my chimichurri too! Unless I already have it made in the fridge. Which in most cases, I do. Because I make it frequently. 

Then I also make some chipotle bacon! Yes, this is a little high maintenance. My chipotle bacon is just diced bacon sprinkled with chipotle chili powder and cooked until super crispy and crunchy. You want to eat it on everything.

Next, I make a batch of frozen fries. Yes. You could use the air fryer, but I don’t like that because it can usually only handle one small batch at a time. So instead, I spread the fries on a sheet pan and roast them at 450 degrees (at least! Even if the directions specify a lower temp!) until crispy. You know, like it’s 1997 again. Before air fryers existed.

chimichurri cheese fries with chipotle bacon

And that’s it!

I don’t think I need to go on and on and on about the amount of flavor these fries have – you can see it right on the plate. Cheesy sauce, chimi drizzle, crunchy bacon sprinkle.  (more…)

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Lemon Butter Pork Chops.

Our whole family loves these lemon butter pork chops! Boneless pork chops seared and baked in a lemon butter sauce, served with your favorite vegetables and grains. Easy and delicious weeknight meal! Dinner is served! These lemon butter pork chops are tender and juicy, making them extra delicious, cooked in a lemon butter sauce with […]

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Our whole family loves these lemon butter pork chops! Boneless pork chops seared and baked in a lemon butter sauce, served with your favorite vegetables and grains. Easy and delicious weeknight meal!

Dinner is served!

lemon butter pork chops

These lemon butter pork chops are tender and juicy, making them extra delicious, cooked in a lemon butter sauce with tons of fresh herbs. Serve your favorite veggie on the side along with some potatoes, a salad, rice or your favorite grain. 

lemon butter sauce

This is a meal that everyone gets super excited about! 

And, I mean, can you blame us? 

lemon butter pork chops

These lemon butter pork chops are inspired by my lemon butter chicken in Everyday Dinners – probably the most made recipe in the entire book! I make the lemon butter chicken multiple times a month. Eddie adores it, the kids love it – it’s a very tender, juicy chicken recipe with, well… lemon. And butter!

And herbs. 

lemon butter pork chops

It’s simple and wonderful and everything you want dinner to be.

A favorite!

And served with vegetables and rice or potatoes, it is incredibly delicious! Because the buttery lemony sauce makes its way on to every bit of your plate, coating the veggies and whatever else you choose to pair it with. 

lemon butter pork chops

Let’s talk about how this is also incredibly simple. Like crazy simple!

The pork chops get a good dredge of flour after a shower of salt and pepper. That’s it. No egg or breadcrumbs – just a coating of flour. 

Then they get browned and sizzled in the pan until golden. We’re going to pop them in the oven so it’s not imperative that they cook fully here. 

lemon butter pork chops

Once the pork chops are properly seared, I remove them from the pan and throw in some butter and lemon slices. The butter browns a bit, all the flavor bits in the pan released and the lemons get a little caramely! YES.

Next, the pork chops go back in the skillet. Or the entire thing (pork chops + lemon butter sauce) can be put in a different baking dish. I bake for 10 to 15 minutes, just to finish them off. I like my pork chops to be 155 to 160 degrees F. Taking the internal temp is important so they don’t dry out!

Luckily we have this incredible sauce to help things along. I also suggest grabbing some bread so you can drag it through the remains of the lemon butter sauce and go.to.town.  (more…)

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Pulled Pork Nachos with Pickle Slaw.

We are crazy over these pulled pork nachos with pickle slaw! The pickle slaw is crunchy, crisp and refreshing with the most pickle flavor. Use it for topping melty, cheesy pulled pork nachos and you’ll be the happiest! It’s finally June! We’re kicking off the month with some sheet pan nachos that are basically the […]

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We are crazy over these pulled pork nachos with pickle slaw! The pickle slaw is crunchy, crisp and refreshing with the most pickle flavor. Use it for topping melty, cheesy pulled pork nachos and you’ll be the happiest!

It’s finally June!

pulled pork nachos with pickle slaw

We’re kicking off the month with some sheet pan nachos that are basically the best thing ever. Juicy pulled pork, crispy tortilla chips, melty cheese and a pickle slaw that will blow your mind. 

pickle slaw

Okay, so this recipe isn’t about the nachos at all. Not really. 

It’s all about the SLAW!!

This pickle slaw is about to be thrown on everything you eat. If you’re a pickle freak like I am, like if you live and die for pickles (yes!!), then you will be in.love.with.this.slaw. 

pulled pork nachos

We have a local restaurant that puts pickle slaw on their tacos. I made a version of it here with my pimento grilled cheese. It’s made with spiralized pickles and is very good, but this slaw here? Life changing. Completely different. 

I use my classic slaw ingredients (cabbage, shallots, etc!) and then add tons of pickle things which take it over the top. 

I could eat it forever! 

pickle slaw

This is what goes into my pickle slaw: 

Very thinly sliced green cabbage. As thin as you can get it!

Thinly sliced shallot too. Or it could even be diced. 

Tons of chopped dill pickles, of course.

Sweet relish, for extra sweet pickley flavor.

Dill pickle juice! Let’s just do all the pickle things.

Then some honey, vinegar, a dash of mayo and olive oil.

Oh and salt and pepper!

What a DREAM. 

pulled pork nachos

I love this slaw the most on nachos with pulled pork. It’s also fabulous on pulled pork sandwiches and tacos too. Next best is chicken, in my opinion. Like my smoky grilled chicken nachos? Add this slaw on there and you are set. 

If you love a briney, tart, pickle-based anything, this slaw will be your new side dish BFF. It’s crunchy, crisp, refreshing and lasts well in the fridge for a day. 

I will gladly eat this with just a fork, but I’m always truly pickle crazy. Like, I would have a mini fridge simply for a pickle collection, if they didn’t expire after a certain period. I can’t eat all the pickles in the world, after all. 

pulled pork nachos with pickle slaw

As for the sheet pan pork nachos, I keep it relatively simple. I have tons of posts on nachos. I make my pulled pork like this in the slow cooker, and if I’m being honest, nachos are only a leftover thing for us. Anytime I have leftover pulled pork, we make nachos! I usually do not cook it just for nachos. If we’re in a pinch and my pork is frozen or something, I will also grab the prepared pulled pork from costco which is pretty good too. 

I like to use homemade tortilla chips from my local grocery store and the key is to LAYER!!! Layer the pork and the cheese and the chips a few times, then pop them in the oven so everything warms and melts together. Just a few minutes. 

When the nachos come out, top with the pickle slaw and pickled onions. Some fresh cilantro too. (more…)

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How to Cook Bacon (in the Oven)

If you’re looking for a simple, splatter-proof way to enjoy breakfast, you’ll love this quick tutorial on how to cook bacon in the oven! Bacon turns out perfectly crispy (or chewy!) every time, and this method is fast, easy, and makes clean-up an absolute breeze. Uniform slices of bacon, evenly cooked, and the exact amount of crispiness you want- you can’t beat it! Plus, not being burned by bacon grease splatter or cleaning grease off…

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Cooked bacon on a platter ready to be served.

If you’re looking for a simple, splatter-proof way to enjoy breakfast, you’ll love this quick tutorial on how to cook bacon in the oven! Bacon turns out perfectly crispy (or chewy!) every time, and this method is fast, easy, and makes clean-up an absolute breeze.

Uniform slices of bacon, evenly cooked, and the exact amount of crispiness you want- you can’t beat it! Plus, not being burned by bacon grease splatter or cleaning grease off half of the kitchen makes the oven method an obvious choice for all of your bacon needs.

We’re emphasizing easy cleanup by using aluminum foil to line the sheet pan. You could make this oven bacon directly on the sheet pan, but you’ll likely have to soak and scrub the pan afterward. You could also use parchment paper, which will keep the bacon from sticking to the pan but won’t hold as much of the grease as foil does. Foil is the best option in our experience.

How to Cook Bacon in the Oven

Ingredients

Equipment needed to cook bacon in the oven.

Process

  1. Preheat oven to 400˚F. Line a rimmed baking sheet with foil.
  2. Line bacon strips onto baking sheet about 1/4 inch apart.
A rimmed baking sheet lined with foil.
Bacon on a foil lined backing sheet ready for the oven.
  1. Bake for 17 to 18 minutes, until browned and crisp.
  2. Remove from oven and transfer to a plate lined with paper towels.
Bacon cooked on a backing sheet lined with foil.
Bacon draining on a backing sheet with paper towels.
  1. Drain and serve.
Cooked bacon up close.

Why Cook Bacon in the Oven

  • You can cook a whole package at once
  • No grease splatter
  • Easy clean up
  • Bacon keeps its shape so they look uniform and layer or stack easily
  • Put it in the oven and walk away- no babysitting the bacon!

Tips and Tricks for Success

  • For the easiest cleanup, layer the foil and wrap the sides of the pan as well to keep as much grease in the foil as possible.
  • Start checking the bacon after about 12 minutes, especially if you prefer yours on the chewy side. Every oven is a little different, and five extra minutes is all it takes for bacon to go from chewy to extra crispy.
  • Some recipes say to cook bacon on a wire rack if you like it crispy, but in our experience, this doesn’t make much of a difference, plus it adds an extra thing to clean (and wire racks covered in bacon grease are not fun to clean).

Baking Times for Every Type of Bacon

Do you like your bacon extra crispy, prefer thick-cut bacon, or choose turkey bacon instead? We have the best temperature and baking time for each type, so you don’t have to guess!

For (8 ounces) Extra Crispy Bacon -Bake at 400˚F for 20 minutes.

Crispy bacon on aluminum foil.

For (12 ounces) Thick Cut Bacon – Bake at 400˚F for 22 minutes.

Thick cut bacon on foil cooked in the oven.

For (8 ounces) Turkey Bacon – Bake at 400˚F for 12-14 minutes.

Turkey bacon cooked in the oven.

How to Store and Reheat Oven Bacon

Storing

Store any leftover bacon in an airtight container in the refrigerator for up to 3-5 days.

Reheating

There are several ways to reheat your bacon:

In the oven: Our most preferred method, especially if you like cooking your bacon in the oven. Preheat the oven to 350˚F and line a sheet pan with foil. Place the bacon on the sheet and bake for 5-10 minutes or until the bacon begins sizzling again and is warmed through.

In a skillet: This method is quicker, but you’ll need to watch the bacon more closely. Heat a non-stick skillet over medium heat. Add the bacon and cook until sizzling and warmed through. You may need to flip after a couple of minutes to heat both sides evenly.

In the microwave: Least preferred, but quickest. Loosely wrap bacon in a paper towel and heat in the microwave for 30 seconds at a time until warm and sizzling.

What to do With Leftover Bacon

Bacon freshly cooked with bacon grease.

More Delicious Bacon Recipes You Will Love

Bacon on a platter.
Print

Oven Bacon

Learn how to make bacon in the oven – the easiest fool-proof method for perfect bacon every time!
Course Breakfast, brunch, lunch
Cuisine American
Prep Time 5 minutes
Cook Time 18 minutes
Total Time 23 minutes
Servings 4
Calories 236kcal
Author Teri & Jenny

Equipment

  • 1 rimmed baking sheet
  • aluminum foil

Ingredients

  • 8 ounces bacon

Instructions

  • Preheat oven to 400˚F. Line a rimmed baking sheet with foil.
  • Line bacon strips onto baking sheet about 1/4 inch apart.
  • Bake for 17 to 18 minutes, until browned and crisp.
  • Remove from oven and transfer to a plate lined with paper towels.
  • Drain and serve.

Nutrition

Calories: 236kcal | Carbohydrates: 1g | Protein: 7g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 37mg | Sodium: 375mg | Potassium: 112mg | Vitamin A: 21IU | Calcium: 3mg | Iron: 0.2mg

The post How to Cook Bacon (in the Oven) appeared first on Spoon Fork Bacon.

Creamy Pancetta Gnocchi.

This creamy pancetta gnocchi is perfect for the holiday season! Cozy, comforting and comes together in one pot, it’s filled with parmesan and sun dried tomatoes. Super delicious! Special fancy gnocchi for your holiday week! This creamy gnocchi dish is filled with crispy pancetta, lots of garlic, parmesan and sun dried tomatoes. It is so […]

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This creamy pancetta gnocchi is perfect for the holiday season! Cozy, comforting and comes together in one pot, it’s filled with parmesan and sun dried tomatoes. Super delicious!

Special fancy gnocchi for your holiday week!

creamy pancetta gnocchi

This creamy gnocchi dish is filled with crispy pancetta, lots of garlic, parmesan and sun dried tomatoes. It is so lovely and delicious. 

creamy pancetta gnocchi

The best part: we’re cooking the entire thing in one pot. I mix up the sauce then add the gnocchi right in. It only takes a few minutes to cook and also helps thicken the sauce a bit. It’s a very simple preparation for what tastes like a more elegant dish. 

pancetta, onions and heavy cream

Over the summer, we went to my dad’s favorite restaurant when we were on our Boyne City vacation. It was just me and my parents and ended up being a nice little date! He had wanted us to try this restaurant the entire week, and we got a reservation for a later dinner.

EVERYTHING on the menu looked incredible. I ended up going with the gnocchi, which was a creamy dish with pancetta and sun dried tomatoes. I rarely order a creamy pasta dish (unless I’m splitting it!) because I get full so quickly and feel like I’ve sunk into a food coma.

But this… I just couldn’t resist.

creamy pancetta gnocchi

It was fantastic, and I knew instantly that I wanted to recreate it when I got home.

creamy pancetta gnocchi

This is a rich, indulgent, special and fancy kind of dish. Perfect for a holiday or a birthday, or just when you want some fancy comfort food for dinner one night. I highly suggest serving it with a big greens salad to cut the richness.

creamy pancetta gnocchi

Even though I’ve deemed this another “fancy” dish – it couldn’t be easier. These are the ingredients:

Potato gnocchi

Diced onion and garlic

Chopped sun dried tomatoes 

Dry white wine

Pancetta 

Cream

Parmesan 

Sounds like a match made in heaven right? I mean, I adore all of those things and you just can’t beat a cozy, comforting creamy bowl of pasta on a twinkling light kind of night.  (more…)

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