Wednesday, July 19, 2017

Pepper Bacon Wrapped Pork Loin




We were at or local Butchers, Ponderosa Provisions and noticed they had pepper bacon, so we grabbed a pound and a nice looking smallish pork loin.  We decided to wrap the pork loin in the bacon and then onto the barbecue.

It was amazing and it is on our dinner rotation now, even leftovers are yummy!

It is more of a process than a recipe:

1 boneless pork loin, the smaller ones work best
1 pound of pepper bacon (we also like Daily's Pepper Bacon)
1/4 cup Maple Syrup (use the good stuff)
salt and pepper to taste

Directions:

Brush your loin with some Maple Syrup

Add pepper and a bit of salt

Carefully wrap the bacon around the loin 

Place on a heated BBQ and cook till the internal temperature reaches 145 degrees, there will be carryover cooking.

Occasionally brush the loin with additional Maple Syrup while cooking.







Wednesday, July 5, 2017

Chicken Pot Pie

It was a chilly fall day and I had a bunch of leftover chicken from my Sunday Roast Chicken dinner. I have not made Chicken Pot Pie in years, so I decided to just throw together some ingredients and see what happened.  It turned out beautifully, I think the puff pastry crust is the way to go.


Ingredients:

2 cups of cubed chicken
2 cans of cream of chicken soup
1.5 can of water
small sack of frozen peas and carrots
7 mushrooms cleaned and sliced
1 potato, peeled, cubed and cooked
1/2 cup corn (optional, I just happened to have some fresh corn)
2 tablespoons of chicken better than bouillon
1 tablespoon of thyme
1 tablespoon of black pepper
1 tablespoon of parsley

Puff Pastry
1 egg, whipped (for egg wash)

Cube and cook your potatoes and place them into a large pot, add the chicken, the cream of chicken soup, water, frozen veggies, corn if you wish, mushrooms and the spices, cook for a few minutes, just to get the mixture hot and let he flavors mingle.

Let your puff pastry thaw.

Turn off heat and let the mixture cool.  Ladle into bowls or ramekins, don't fill all the way to the top, leave some head space

Cut the pastry into a circle 1 inch wider than the width of the bowl or ramekin and poke a few holes in it with a fork. Brush the top 1 inch of the outside of the saucepan or ramekin with half of the egg wash.

Place the pastry over top and crimp the edges with your fingers so it sticks. Brush the top of the pastry with the remaining egg wash.

Bake the pot pie until the top is golden brown, 25 to 35 minutes at 400 degrees.

Let cool for 5 minutes or so, then serve.


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