Smoked Bacon Wrapped Cheese Stuffed Chorizo Meatballs is a really long name, but super accurate and perfect for this amazing appetizer. This is an awesome appetizer that is perfect for tailgating, cookouts, sports games or any day. The spicy, smokey and cheesey flavors are a great combination. If you want a great appetizer and have access to an outdoor grill this recipe is for you!
In the top menu bar of this website you will see a tab that says “Ask Rex”. This is the section of the website where you can ask me to recreate a recipe, come up with a recipe or add bacon to your favorite recipe. One of my readers, Ashley, asked me for my take on a traditional Maryland dish, Cream of Crab Soup. She specifically asked if I could find a way to incorporate bacon. Well this is right up my alley. I have been experimenting with a few variations and came up with perfect Cream of Crab and Bacon Soup.
Today is National Hot Dog Day! Who knew that July 23rd, 2014 was National Hot Dog Day? Well now that you know, you should go out and cook a hot dog. Here are my best hot dog recipes. There is no better day to try out one of these recipes. I recommend the bacon wrapped cheese stuffed hot dog or the Ripper. They are both amazing!
National Hot Dog Day!
I love hot dogs and I hope that you get a chance to try these. They are awesome!
The other day the fine folks over at iDevices sent us a Kitchen Thermometer. The Kitchen Thermometer is a dual probe bluetooth thermometer that connects right to your iPhone, iPad or iPad mini. With your bluetooth connected device you can wirelessly monitor your thermometer, chart the temperature and set up alerts. This is not your mom’s kitchen thermometer. Well, unless your Mom is one connected lady. To test this device, I wanted to try it out on a large piece of meat. So, I went to the local store and found that pork tenderloins were on sale. I added a little bacon to the cart and we were all set for a great meal. The Kitchen Thermometer from iDevices was great. Check out the bottom of the post for a full review.
Bacon Wrapped Pork Tenderloin with Balsamic Glaze
Pre-heat the oven to 400 degrees Fahrenheit.
Season meat with salt and pepper.
On a piece of aluminum foil or parchment paper, start to make a bacon weave. To make the weave, lay out eight strips vertically on a piece of foil or plastic wrap. Then, fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
Wrap the bacon weave around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper. At this time, if you have a meat probe thermometer insert it into the center of the meat. I like to stick it in the center directly from one end.
Place in the oven and cook at 400 degrees for 30-35 minutes or until the internal temperature reads 135ºF.
Meanwhile, Combine all the ingredients in a saucepan and stir until all the ingredients are incorporated. Simmer over medium heat until reduced by 1/3, about 15 to 20 minutes. Stir frequently.
When the internal temperature reaches 135 degrees, it is time to glaze the meat. This is where the Kitchen Thermometer shined. I could set up an alert and when the internal temperature read 135, it would alert me to tell me to put down the candy crush and glaze the meat.
Once the meat is glazed, place it back into the oven for about 10 minutes or until done (145ºF); cover loosely with foil. Let stand 5 minutes before slicing.
- 1 Pork Tenderloin
- 1 lb thick sliced bacon
- Balsamic Glaze
- Salt and Pepper
- 1 cup (250 ml) balsamic vinegar
- ¾ cup (175 ml) ketchup
- ⅓ cup (75 ml) brown sugar
- 1 garlic clove, minced
- 1 tbs (15 ml) Worcestershire sauce
- 1 tbs (15 ml) Dijon mustard
- ½ tsp (2 ml) kosher or fine sea salt
- ½ tsp (2 ml) freshly ground black pepper
- Pre-heat the oven to 400 degree Fahrenheit.
- Season meat with salt and pepper.
- On a piece of aluminum foil or parchment paper start to make a bacon weave. To make the weave lay out eight strips vertically on a piece of foil or plastic wrap. Then fold over every other vertical piece of bacon in the middle then place a strip horizontally across the vertical bacon. Then unfold the strips. Next fold back the alternate row of bacon that you previously left flat. Then place the next piece of bacon across the vertical strips directly adjacent to the first horizontal piece. Repeat two more times. Once you finish the first half, repeat with the other half.
- Wrap the bacon weave around meat. Place in foil-lined pan sprayed with cooking spray; sprinkle with pepper.
- Bake the tenderloin for 30-35 minutes or until the internal temperature reads 135ºF.
- Meanwhile, Combine all the ingredients in a saucepan and stir until all the ingredients are incorporated. Simmer over medium heat until reduced by ⅓, about 15 to 20 minutes. Stir frequently.
- Brush meat with glaze. Bake 10 min. or until done (145ºF); cover loosely with foil. Let stand 5 min. before slicing.
The Kitchen Thermometer worked great. It is sturdy, easy to use and quite pleasing to the eye. When it comes to something that sits out in your kitchen, it is more important than you would think.
The meat probes are rugged and include a handy silicon grip so that you don’t burn yourself when removing them. The software is great and allows you save temperatures by recipe or just set temps based on what ever you want. The two probes come in handy when you are cooking a big dinner. You can monitor a roast and a side to make sure they are both done to perfection. No need for multiple thermometers. The ability to step away from the kitchen without burning your food is awesome!! Even if you do not have an iPad or iPhone you can use this device with the display on the transmitter unit. The display is bright and allows you to flip between the two separate probe temperatures.
Pros: Great design, good build, easy to use right out of the box. Two probes, need I say more. The probes are rugged. In any probe thermometer the biggest design flaw is the probes. However, in this case the probes are awesome!! I even love the probe holders. Makes for easy storage. Easy to connect to an iPad or iPhone.
Cons: The device really doesn’t have any real flaws. However, I did note a few things that could be updated easily. The software while easy to use for some functions is a little hard to decipher for others. There should be a simple menu to allow you to just set the temperature quickly. The instructions in the box are simple, almost too simple. The device asks you to remove the top cover to put in the batteries, but the fit is so good you feel as if you may break it. However, if you pull hard enough the two halves separate. I asked multiple people to look at the pictures and try to install the batteries and nobody could do it. Everyone twisted it and pulled as hard as they felt safe pulling. They all commented that they felt as if they would break it, if they pulled any harder. It is ntoed that the device never broke and when pulled hard enough, eventually opened. Finally, the box came with a magnet, I still have no idea where it goes.
Overall, I love the device. While it did have a few quirks that I noted above, nothing was a deal breaker or reason to not use it. I would definitely buy one for myself and also for everyone that I know as a gift. The device has a great design, rugged build and works with everyone’s iPhone and iPad. No need for multiple devices or random remote monitors. You just use the device that you pretty much always have in your pocket.
Disclaimer – I recieved the Kitchen Thermometer free of charge. I was not compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.
I love meatloaf so I decided to break out the Weber and smoke one. The Weber kettle is one of the most affordable and versatile bbq tools. For $99 you can get an amazing grill and one of the best smokers around. Since I decided to smoke this low and slow, I needed to come up with a way to keep the meatloaf moist and delicious. To do this, I wrapped it in bacon. Not only does the bacon keep it moist, it adds another layer of flavor. Bacon makes everything better!
I was recently asked by Kettle Brand Chips to create an original recipe chip dip for one of their different varieties of Kettle Brand Chips. This task allowed me to indulge myself in the flavors that I love. As a new father, my wife and I don’t get to go out as much as we used to. Our favorite date night was a trip to the steak house which included a nice wedge salad to start things off. The iceberg lettuce topped with tomatoes, blue cheese and bacon was a flavor that we haven’t had in a long time. So I decided to turn our favorite indulgence into a chip dip that we can enjoy every day.
After varying the ingredients and amounts, I came up with an extremely tasty dip that reflected our favorite flavors from a wedge salad. The dip is not a light dip and requires a real potato chip to handle the indulgent dip. Kettle Brand Chips can handle the pressure of lifting up this awesome dip. Kettle Brand cooks real, unpeeled potatoes in small batches for a superior taste and a signature crunch that allows them to be the perfect match to this hearty dip while others crack and crumble under the pressure.
The Wedge Kettle Chip Dip
Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
Finally add the bacon bits, blue cheese and tomato and fold them into the dip.
Make sure to reserve a 1/4 tsp of each of these to top the dip before serving. This little bit will highlight the ingredients so that your guests can see the flavors of the dip. A big tip when entertaining is to make everything appealing to the eye.
Refrigerate the dip for at least 4 hours before serving. This is a crucial step as it was soften the parsley and cause the dip to thicken up.
Finally scoop into a serving dish and top with the reserved tomato, blue cheese and bacon. I prefer to serve these with classic sea salt kettle chips, but the dip will work with any of the 14 varieties of Kettle Chips.
The bacon and blue cheese added a nice contrast to the fabulous crunch of the Kettle Chip. This dip is awesome and really drives home the wedge flavor. Now you can indulge yourself everyday with the taste and flavors of a steakhouse.
- ½ cup blue cheese (finely crumbled)
- 1 cup sour cream
- 1 cup mayonnaise
- ¼ cup milk
- ¼ cup bacon bits
- 1 tomato, seeded, finely chopped
- 1 tbs dried parsley
- ½ tsp worcestershire sauce
- ¼ tsp garlic powder
- pinch salt
- Add the sour cream, mayonnaise and milk to a bowl and mix until creamy and smooth.
- Add the Worcestershire sauce, parsley, garlic powder and salt. Mix to combine.
- Finally add the bacon bits, blue cheese and tomato and fold them into the dip. Make sure to reserve a ¼ tsp of each of these to top the dip before serving.
- Refrigerate the dip for at least 4 hours before serving.
Overall this dip hit each and every flavor of the wedge salad. It was a huge success and both Dana and I loved it! This is definitely going to become a staple at our house. Now tell me, what is your favorite dip to be entered in to win a $100 Visa gift card.
I was reimbursed for my ingredients and the Kettle Brand Chips in this post. While I was compensated for my time, the review found on this blog is truthful and honest in my opinion, it is not an advertisement. I was not obligated or encouraged in any way to only provide positive reviews. Opinions found on this blog are those of the individual reviewer and do not necessarily represent the opinions of SavoryReviews.com.
Ever since my BreakFast Fatty post, I have been getting bombarded with emails requesting more bacon recipes. So I took the bacon weave from the breakfast fatty, cooked it like my bacon crusted quiche and mixed it with America’s Favorite Dish, PIZZA! Yep, I took this pizza to the carbohydrate free extreme (ok a few carbs in the sauce, but come on, bacon crust pizza). I made the crust out of pure BACON!
In the bbq world everyone talks about fatty’s. The Gist of it is a smoked log of sausage. I did a quick take on it by stuffing the log of sausage with my favorite breakfast items. It is hash browns, cheese and hard boiled eggs wrapped in sausage and bacon.
Ever since I was a kid, the Holidays meant it was time for horderves/appetizers. Since everyone is coming and going, my Mom would always have a table full of them. For this reason I am always on the lookout for new and interesting ideas. I stumbled upon a single picture that excited my taste buds. It was a picture of a round of sourdough bread that sliced to resemble a porcupine and then covered with bacon and cheese. To my surprise, the bread was also drenched in ranch flavored butter. So I made it for Dana and it was a hit. The appetizer was a hit. I can see why it is nicknamed “Crack Bread”.
I am a huge fan of Quiche. The other night I was clueless as to what to make for dinner. I had a bunch of eggs lying around and figured a Quiche would be perfect. Add a little bacon and Swiss and this was going to be a great meal. I used the basic recipe from Paula Deen and then fiddled with the recipe until it worked.
I love grilled chicken. However, if you cook boneless skinless chicken breasts life can become dry and boring. So I devised a surefire way to cook chicken, keep it moist and give it a smokey bacony flavor. Yep, skewer the chicken with a couple strips of bacon. The fat keeps the chicken moist and imparts a nice smokey flavor that everyone will love.
Over the last week I have seen a few ads for the bacon sundae at Denny’s. I looked at it and it seemed like a good idea. However, I wanted to take it over the top. So I decided to make my own. I fooled around with the basic concept and came up with the fact that the bacon needed to have a little sweetness. Then I remembered my ultimate bacon recipe. A bacon sundae would be the perfect vessel for my ultimate bacon. The Denny’s sundae had a maple sauce on it. I knew I could make a maple sauce that would be perfect for this sundae. I thought bacon on ice cream would be bad, but this was the most delicious thing I have ever eaten. This is quite honestly my greatest creation ever!!
Bacon Sundae – (Makes 2)
- Ultimate Bacon – See recipe here
- 6 slices Thick Cut Bacon- (Apple, Maple or any type will work)
- 1/4 cup Brown Sugar
- 2 tbs Grade A Maple Syrup
- Maple Sauce
- 1/2 cup maple syrup, grade A
- 2 tbs butter, unsalted
- 1/2 cup heavy cream
- pinch salt
- Vanilla Ice Cream
- Hot Fudge – see recipe
- Whipped Cream
Preheat the oven to 400 degrees Fahrenheit.
Next line up the bacon side by side on a foil lined cookie sheet. Try not to overlap the slices.
In a small bowl, mix the brown sugar and maple syrup. This will form a paste.
Next using a brush, glaze the bacon with the paste.
Place the bacon in the oven for 15-20 minutes. Depending on the doneness that you desire. Make sure to check the bacon throughout the cooking process to see if there are any hot spots in the oven. You want all of the bacon slices to come out perfectly done, so you may have to rotate the pan. My oven is not the best so I had to rotate my bacon a couple of times.
When the bacon is done you need to remove the bacon from the oven and then remove it from the pan. Remove the bacon from the pan and place on a brown paper bag or on a cooling rack. Since we cooked the bacon directly on the cookie sheet there will be a ton of oil and the bacon will not crisp up unless it is removed from the oil. Let the bacon cool on a rack or a brown paper bag for 1-2 minutes before eating.
On a side note – This bacon is amazing. Besides sundaes, it is perfect for breakfast, BLT’s or even salads.
In a small pot over medium heat, add the maple syrup, salt and the butter.
Bring to a boil and then add the cream. Bring to a boil again and then reduce the heat to a simmer.
Cook until the sauce coats the back of a spoon. Remove from the heat and pour into a heat resistant container. Refrigerate until ready.
Assembling the Sundae
In a bowl add two scoops of ice cream.
Break apart two strips of bacon and sprinkle over the ice cream. Then top with the chocolate fudge and maple sauce.
Next top with the whipped cream and cherry. Garnish with one of the strips of ultimate bacon. Serve.
This was the best sundae ever. The salty and sweet bacon worked great with the ice cream and maple sauce. The maple sauce was probably the best part. Amazing!!
Who doesn’t love a nice Bacon, Lettuce and grilled tomato sandwich. So I figured who wouldn’t love it in salad form. With charred bread croutons and fire roasted tomatoes, this was a salad for men and women alike. Heck, the main ingredient is bacon. Who could not love this salad. After making it, I declare that all salads made by me have fire roasted tomatoes on them. It was one of the most delicious salads I have ever eaten.