Friday, January 6, 2012

Bacon Wrapped BBQ Pork (Summer Grilled Pork)

This Recipe came from this Website. This is sooooooo Delicious I ate it for 5 straight days. I changed a few things but mostly I just copied and pasted his recipe here. It takes a bit of time but so so so worth it. I would plan on 1 pork chop per person, you can also use a pork roast sliced into 1 inch slices.

Four 1- inch- thick boneless pork chops
1t salt
1t pepper
10 thick bacon slices (about 12 ounces)
  5T cream cheese, softened
1/4 C thin strips roasted red bell pepper, Jarred
1/4 C chopped drained artichoke hearts (jarred, in water)
2 t  sliced pickled jalapenos
1/2 C honey
1/2 C mustard
1C Beef Stock


1. Pound out each pork chop between two pieces of plastic wrap until ¼ inch thick. Season both sides with salt and pepper.
2. Preheat a grill to medium.
3. On a large sheet of heavy- duty aluminum foil, lay out the bacon strips vertically, overlapping them by ¼ inch. Arrange the pork chops in one layer over the bacon. Spread a thin 2- inch- wide layer of cream cheese horizontally across the portion of the pork closest to you. On top of the cream cheese, evenly distribute the bread crumbs, roasted pepper, artichokes, and jalapeƱos. Starting with the edge closest to you, carefully roll the pork into a cylinder, lifting the foil to keep it outside the roll.  Close the foil tightly to keep the cylindrical shape.
4. In a small skillet over medium heat, combine the honey, mustard, and beef stock. Simmer for 15-20 minutes, until reduced by one- third and thickened. Set aside half of the sauce for serving and the other half for basting.
5. Place the foil-covered cylinder on the grill and cook for 15 minutes on each of the four sides. Remove the foil and crisp the bacon on the grill, turning four times and basting with the honey- mustard sauce at each turn. Remove from grill after basting for 5 to 6 minutes, or when an instant- read thermometer in the middle of the meat registers 140°F. 6. Let rest for 5 minutes, then cut into ¾- inch slices. Serve with the remaining honey- mustard sauce.

Yummy Yummy Yummy, this goes well with my Parmesan Potato Bites

Banana Bread

This recipe came to you from Jen Hedrick, who knows where she got it from. I did tamper with it a bit, I can't help  myself. This is the best banana bread recipe I have tasted and trust me I have tasted many, I love banana bread. If you don't believe me Kim Coleman (who I gave some to today) said this, and I quote "this is the best banana bread I have ever had give me the recipe now or Die" Strong words I know but now you know how good it is.

2 Cubes Butter, softened
2 C Sugar
4 Eggs
6-8 Very Overly Ripe Bananas
4 t Lemon Juice
2 T Vanilla
4 C Flour
1 t Salt
2 t Baking Soda
1 t Cinnamon

  1. Preheat oven to 350
  2. Cream together butter and sugar.
  3. Smoosh up bananas add them in and mix a little bit
  4. Mix in thoroughly the rest of the ingredients
  5. This makes 2 regular size loaves.  Your pans  need to be greased and floured. This will help immensely when you are getting the bread out of the pan.
  6. Bake for 45-60 min. Until the top is browned so when you touch the top it springs back.

 If you feel like banana bread is not complete without Yummy cream cheese frosting then you and I would get along great! So here is a recipe for some.

1 8oz pkg Cream Cheese, softened ( no fat free crap either)
1 Cube Real Butter, softened
1 C Powdered Sugar
1 T Vanilla
  1. Mix everything together until well blended.