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I’d been toying with the idea of making a stuffed pork tenderloin like this for quite some time now. Pork, stuffed with pork, wrapped in even more pork. That’s like pork heaven to the 10th power! OH YEAH! To me, the concept sounded so insanely delicious, it almost had a bit of an indecent ring to it.

Did I ever tell you how much I LOVE my pork? Ever since I was a kid, I always said that if I had to choose only one kind of meat to eat for the rest of my life, it would HAVE to be pork. Without so much as a moment’s hesitation.

I find that, of all the meats, it is the most flavorful and the most versatile, too. It can be transformed into so many delicious things, like ham and sausage and BACON! Speaking of which, I just got my hands on a whole pork belly last week… You know what that means, right? Oh yeah! Some bacon making action will be happening soon right here, in this very house. I can’t even begin to tell you how excited I am about this.

Almost as excited as I am about this recipe which I am sharing with you today.




Now this may give the impression that it’s extremely complicated and takes forever to make, but trust me, it’s not the case at all. It is surprisingly easy and I’d even say is a very fun and rewarding cooking project to tackle.

Plus, I’m giving you tons of pictures to guide you and make it real simple.

I’ll give it to you, though. Perhaps this is not your typical quick and easy work-night dinner, but it makes for a fabulous week-end family night feast, and believe me when I say that it’s worth EVERY SINGLE MINUTE you will spend working on it… and then some.

So are you ready? Let’s do this guys… one step at a time!

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add a MOUNTAIN of chopped spinach to the skillet. Yes, this may seem like a lot, but you all know what happens to spinach when it cooks, right?

It wilts and goes down to merely nothing! So cook your spinach until it gets to that point, which will not take long at all…
Then transfer your spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Now, you want to squeeze as much water as you possibly can out of the spinach. I like to do that by pushing it down with a small plate or the back of a ladle.

See all the liquid that’s coming out? Make sure you get every last little drop. And that leaves you with yet even less spinach to work with! But that’s okay. We still have plenty!




Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end.

You’ll want to stop about ¾ of the way through.…and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Ahem, and no comment, okay? Trust me, I know I could NEVER make it as a butcher…





Sprinkle your now flat tenderloins with salt and pepper, then divide the sausage meat between both tenderloins and spread as evenly as possible without going all the way to the edge; you want to leave about one inch all around and even a little bit more on the side where the seam will be.

Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips.

5 or 6 strips per tenderloin should do the trick. Simply go around in circles…





Transfer your now wrapped and stuffed pork tenderloins to an oven safe baking dish. This will go in the oven for a total of about an hour.

Once it’s done cooking, you’ll want to let the meat rest for 10-15 minutes before slicing. So you might want to plan on getting these babies started about 2 hours ahead of time.

30 minutes to prep
60 minutes to cook
15 minutes to rest

Not sooooo bad, is it? Plus, it’s mainly only passive work…

Even if you don’t have a big family to feed, you can very well make the extra roast, pre-slice it and keep it in the fridge for quick and easy access to a delicious meal all through the week. Did I tell you how amazingly good this was for breakfast, alongside pan-fried cauli-rice, some sauerkraut and fresh avocado? It would work wonderfully with a couple of eggs, too.

How could your day ever go wrong after it’s started so brilliantly? But if meat for breakfast isn’t your thing, feel free to end your day with this one instead. It’ll be just as brilliant!




PREPARATION

Preheat oven to 375F

Melt 1 tablespoon of ghee in a large skillet set over medium heat. Add onion, salt and pepper and cook until the onion turns translucent, about 3-5 minutes.

Add chopped spinach and cook until just wilted. Transfer the cooked spinach to a fine mesh sieve and set it to cool for a few minutes.

Meanwhile, return your skillet to the heat source and melt the remaining tablespoon of ghee. Add the mushrooms and cook until softened and golden, about 2 minutes. Remove from heat and set aside to cool.

Squeeze as much water as you possibly can out of the spinach by pushing it down in the sieve with a small plate or the back of a ladle. Set aside.

Now slice your tenderloins open. To do that, place the blade of your knife parallel to your cutting board, put your hand flat on top of the tenderloin and carefully slice down the middle almost all the way to the end. You’ll want to stop about ¾ of the way through.

Lay the tenderloins open on a cutting board and, with a meat mallet or small saucepan, delicately pound them until they’re about ½ inch thick.

Place your now flat tenderloins on your cutting board, sprinkle with salt and pepper, then divide and spread the sausage meat on both tenderloins, as evenly as possible but without going all the way to the edge; you want to leave about one inch all around. Top with spinach mixture, followed with mushrooms.

Roll the tenderloins as tightly as you can, taking care to place the seam underneath, then carefully wrap each of them with the bacon strips by simply going around. You should need 5 or 6 strips per tenderloin.

Transfer your wrapped pork to an oven safe baking dish, cover with aluminum foil and bake in a 375F oven for 35-40 minutes.

Remove foil and continue cooking for 20-25 minutes, basting 2-3 times during that period.
Set your oven to broil and finish crisping up the bacon, which should take anywhere from 3 to 5 minutes. Keep a close eye on the prize, during that time: you wouldn’t want your precious bundles to burn!

Remove from oven, tent loosely and let the meat rest for 10-15 minutes before slicing.




INGREDIENTS

1-2 tbsp ghee
1 large onion, chopped
454g (1lb) spinach, chopped
¼ tsp Himalayan salt
¼ tsp freshly cracked black pepper
½lb mushrooms, chopped
2 -454g (1lb) pork tenderloins
3 spicy Italian sausages, removed from casing
10-12 slices pasture raised bacon


NUTRITION INFORMATION

Serving Size: 1 (286 g)     Servings Per Recipe: 8

Calories 308.1    Calories from Fat 134 56%    Total Fat 14.9 g 23%     Saturated Fat 5.3 g 28%    Cholesterol 106 mg 22%    Sodium 847.1 mg 36%    Total Carbohydrate 6,8 g 9%    Dietary Fiber 2.2 g 10%    Sugars 2.4 g 9%    Protein 32 g 53%



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Bacon…bread…asparagus…I love it.  I normally buy asparagus when it’s nice and slender and easy to pan fry in a skillet for a quick side dish.  However, I had a plan for the thicker asparagus I found at the store.  Why not wrap it in bacon and bread stick dough….it didn’t take much to convince myself that this was a good idea.

And suddenly my husband who doesn’t particulary care for asparagus was willing to gobble these up…hmmm, I wonder why.

This appetizer does take a little bit of prep work, but seriously, it’s worth it and gets the party started right.



PREPARATION


Bring water in a large pot to a boil. Blanch asparagus in two batches for 1-1-1/2 minutes each (just enough to take off the raw edge). Remove from boiling water and immediately plunge into iced water to stop the cooking process, 2-3 minutes. Repeat with second batch. Dry completely on a tray lined with paper towels.

Preheat oven to 375 degrees F. Line a rimmed baking tray with foil or use a rack on top of tray. Place bacon strips on tray and bake for 7 minutes. Remove from tray and place on paper towels to drain some of the grease.

Turn down oven to 350 degrees F.

Open can of breadsticks and unravel each piece of sliced dough. Using a pizza cutter, slice each breadstick in half lengthwise so you end up with 16 pieces.

To make rolls, secure one piece of bacon to the bottom of the asparagus spear with a toothpick.

Continue to wrap the bacon up to where the tip of the spear begins; secure with another toothpick. Take one slice of the breadstick dough and wrap around bacon slice so that it secures the bacon around the spear and you can remove both toothpicks. Repeat with remaining spears, dough and bacon.

Line another rimmed baking sheet with foil and bake bacon wrapped spears in the oven for 18-20 minutes, or until breadsticks are golden brown.


Note: You do not need to precook bacon if you dont want, as shown on the picture 2





INGREDIENTS


16 thick Asparagus spears, bottom 2-3" removed
8 slices thick cut Smoked bacon, sliced in half lengthwise (you will have 16 slices)
1 can Pillsbury Garlic flavored breadsticks




NUTRITION INFORMATION

Serving Size: 1 (519 g)    Servings Per Recipe: 1


Calories 24    Calories from Fat 16 69%    Total Fat 1.8 g 2%    Saturated Fat 0.6 g 3%    Cholesterol 2.7 mg 0%    Sodium 33.9 mg 1%    Total Carbohydrate 1.1 g 0%    Dietary Fiber 0.6 g 2%    Sugars 0.5 g 2%     Protein 1.1 g 2%




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ONE OF MY FAVORITES RECIPES FOR MAC & CHEESE DELICIOUS AND QUICK AND EASY PERFECT DINNER WHEN SHORT ON TIME





Deliciously creamy Baked Mac & Cheese, loaded with sour cream, bacon, and chives and topped with buttery bread crumbs. The BEST mac & cheese ever….sure to become a family favorite!







The only requirement for this Loaded Mac & Cheese is that you like your mac & cheese creamy. Because this is the creamiest mac & cheese ever! It’s perfect for family dinners, and kids, and feeding a crowd….and even though it’s particularly delicious right out of the oven, it reheats well (and makes a big pan), so you can plan on some leftovers. 







INSTRUCTIONS


Cook macaroni according to package instructions. Rinse with warm water and drain completely.
In a large saucepan, melt butter over medium-low heat.

Stir in flour; continue cooking over medium-low heat, stirring constantly, 5-7 minutes or until mixture begins to turn golden.

Slowly add milk. Cook, stirring constantly, over medium-low heat until thickened to the consistency of gravy and bubbly.

Remove from heat; add cheese and stir until melted.

Mix cheese mixture with cooked macaroni; pour into greased 9x13 inch casserole dish.

Combine bread crumbs and melted butter; sprinkle over mac & cheese.

Bake at 375 degrees 20-30 minutes or until bubbly.

Remove from oven; top with crumbled bacon, chives, and sour cream.







INGREDIENTS


3 c. elbow macaroni
4 Tbsp. butter
1/4 c. flour
1/2 tsp. dry mustard
1 1/2 tsp. salt
1/2 tsp. pepper
5 c. milk
8 oz. block sharp cheddar cheese shredded
8 oz. block monterey jack cheese shredded

Topping

1/2 c. panko bread crumbs
2 Tbsp. butter melted
1/2 package bacon cooked and crumbled
1 Tbsp. minced chives
sour cream




NUTRITION INFO

Serving Size: 1 (126 g)     Servings Per Recipe: 4


Calories 374.2    Calories from Fat 232 62%    Total Fat 25.8 g 39%    Saturated Fat 11.6 g 58%    Cholesterol 51.9 mg 17%    Sodium 719.1 mg 29%    Total Carbohydrate 20.6 g 6%    Dietary Fiber 0.8 g 3%    Sugars 0.7 g 2%    Protein 14.6 g 29%




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This homemade Mozzarella Stuffed Bacon Wrapped Meatloaf is stuffed with melty cheese and wrapped in plenty of bacon for an easy comforting family dinner.

The recipe is cooked without ketchup and smothered in a BBQ sauce glaze instead. The classic meatloaf base is made with ground beef, eggs and with breadcrumbs.

Served with your favorite sides and a simple gravy, the cheesy middle of this meatloaf will be the best surprise at your dinner table!







A few people have mentioned that their meat never cooked through. A few tips on troubleshooting:

THE RECIPE WAS WRITTEN FOR A CONVECTION OVEN

Convection ovens generally need a little less heat. So if you’re using a conventional oven (no fan) make sure to set it to 350°F.

Otherwise the meatloaf will take longer to cook and the top might never crisp up and brown.

USE THE CORRECT BAKING PAN

Make sure you’re using a metal loaf pan, one like this you can get on Amazon*, not a ceramic one.

Metal pans have thinner walls and the heat spreads differently. I used a metal baking pan, so I strongly recommend doing the same for this recipe.

I know readers have successfully made this without a pan at all, so if you don’t want to deal with draining meat juices out of a loaf pan after baking, you can just lay out the bacon on a baking sheet, shape the meatloaf on top and stuff it with cheese, then criss-cross the bacon all around and over the top.








THE CHEESE CAN MAKE OR BREAK THIS MEATLOAF

Don’t use the cheapest cheese there is or else it will leak a lot of water, leading to either an undercooked meatloaf or one that doesn’t properly hold together.

It would be a shame to have such a delicious dinner swimming in too much liquid!

THE MEATLOAF MIXTURE IS A KIND OF DOUGH

Yes, that’s right.

Just like a yeast dough needs to be kneaded to hold together, the meatloaf mixture really needs a good kneading.

This helps the proteins in the meat stick together and make a firmer shape. It also prevents your meatloaf from turning out crumbly.

I usually do this with the hook attachment of my mixer, because who’s got the passion to knead a meat dough?! 

MAKE SURE YOUR OVEN IS AT THE RIGHT TEMPERATURE

Baking recipes can be so tricky! I really recommend checking your oven’s temperature with a thermometer.

Especially if it’s an older model – you never know what’s really going on!

For example, my oven takes about 45 minutes to get to 350°F even though it says to be hot enough after 10. I kept getting underbaked cakes until I started checking with a thermometer.








INSTRUCTIONS


Preheat a convection oven to 320° Fahrenheit (conventional ovens to 350°F).

Mix ground beef, eggs, breadcrumbs and spices in a large bowl.

Line a 9x5 inch loaf pan first with parchment paper and then with 2/3 of the bacon, leaving an overhang.

Shape a long log with 2/3 of the meat mixture and fit it inside the loaf pan. Make a groove in the middle and add the mozzarella cheese to it. Cover with the remaining meat mixture. Fold the bacon overhang on top and cover entirely with the remaining 1/3 of bacon. Spread with 1/3 of the barbecue sauce.

Bake in the middle of the preheated oven for 40 minutes. Spread with another 1/3 of the barbecue sauce. Continue baking for another 20 minutes, spread with the remaining sauce and serve hot.








INGREDIENTS


2 pounds ground beef
2 eggs
2/3 cup breadcrumbs
Salt pepper and smoked paprika, to taste
9 ounces thin-cut bacon
4 ounces mozzarella cheese chopped
1/2 cup barbecue sauce



NUTRITION INFORMATION

Serving Size: 1 (160 g)     Servings Per Recipe: 8


Calories 320    Calories from Fat 150 49%    Total Fat 15.9 g 23%    Saturated Fat 6.7 g 30%    Cholesterol 108.6 mg 36%    Sodium 530.6 mg 22%    Total Carbohydrate 15.5 g 5%    Dietary Fiber 0.5 g 2%    Sugars 7.5 g 30%    Protein 19.8 g 39%




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Pizza for breakfast doesn’t have to mean cold leftovers – this easy 30-minute Supreme Breakfast Pizza is built on a buttery crescent crust and is loaded with anything and everything your hungry morning belly can imagine!




You know what? I freaking LOVE pizza. Like a pure, disgusting, unabashed kind of love.

Wanna know what I eat when I’m feeling too lazy to cook? Pizza. Too undecided on where to go? Pizza.

So hungry at work but have no time to go anywhere for lunch (cuz, you know, industrial ovens and all?)

I think you get the idea. But yeah, no matter what time it is, pizza is always a good idea. It’s got almost all the major food groups, so even though it’s heavy on the carbs, you’re getting some good stuff in there, too.

And as far as breakfast pizza goes, well…it’s like Beyoncé says.


If you like it then you shoulda put an egg on it. Or something like that.




Maybe it’s the crescent roll crust. Have I ever talked about how much I love crescent rolls? Oof. Best lazy morning breakfast ever. So quick, so convenient, and no need to laminate dough to stuff my face with buttery, flaky goodness.


Obviously, it was the perfect base for this pizza for all those same reasons. Who wants to mess with pizza dough in the morning while they’re still rubbing sleep from their eyes? Pop the can (scare the dog,) mash them all together until they look sort of like a pizza round, and done.




I think my favorite part (besides the taste) is how freaking fast this goes from just being ingredients in your fridge to in your mouth.


If you’re like me and always have some cooked bacon in the fridge, then this recipe goes even faster. Even with bacon frying time, as long as you’re keeping busy preheating the oven and topping the pizza, you can be enjoying this baby in 30 minutes or less!





INSTRUCTIONS


Preheat oven to 425 degrees F. Place a sheet of parchment paper on a pizza pan and sprinkle generously with flour.

Open the can of crescents and unroll the dough, placing them on the parchment with triangles facing in. They won't match up into a perfect circle, but maneuver them the best you can. Pinch together the seams to seal, and pinch the outer edge to form a raised edge to hold in the toppings.

Carefully spread the sauce over the crust, then place slices of mozzarella on top, followed by colby jack. Arrange toppings evenly on top of cheese.

Place pizza pan in preheated oven and bake for 3 minutes, then carefully remove and crack eggs on top of pizza. Return pizza to oven and continue to bake for 10-12 minutes, or until egg whites are set and crust is browned.


Remove from oven and brush butter over outer edge of crust. Sprinkle pizza with chopped chives, Parmesan, salt, and pepper flakes to taste. Enjoy!






INGREDIENTS


1 can crescent rolls, or your favorite pizza dough
1/4 cup pasta or pizza sauce
3 ounces mozzarella cheese
3 ounces colby jack cheese
2slices Canadian bacon, quartered
1/4 turkey kielbasa link, sliced
3 slices cooked bacon, chopped
1/4 cup onion, thinly sliced
1 small yellow bell pepper, sliced
1 small tomato, sliced (or cherry tomatoes, halved)
3 eggs
Melted butter
Chopped chives
Parmesan cheese
Sea salt

Red pepper flakes


Preparation 15 mins Cook Time 15 mins Total Time 30 mins


NUTRITIONAL INFORMATION

Servings Per Recipe: 8     Amount Per Serving 1

Calories: 226.1    Total Fat: 12.9 g    Cholesterol: 141.4 mg    Sodium: 387.7 mg    Total Carbs: 10.1 g    Dietary Fiber: 0.6 g    Protein: 17.4 g




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This bbq Chicken with Cheddar sweet bacon make's my Sunday weeknight or weekend dinner perfect, and my family just love it. The delicious flavor combination of chicken, smokey bacon, spicy BBQ sauce and the creamy, nice flavor of the Cheddar cheese is what you need after a long day.









Nice smooth, and creamy texture of the cheddar mixed with the spicy, sweet and smokey flavor of the BBQ sauce is best thing on a plate! So easy to make for a quick weeknight dinner with family and friends,  I just love making recipes like this.










Just get your family ready for a BBQ chicken dish that you’ll want time and time again.









INSTRUCTIONS


Preheat grill to 350º F degrees.

Wrap each chicken breast with a slice of bacon, stretching it to ensure wrapped nicely. If needed, fasten with couple toothpick. Place chicken onto grill and grill until done throughout. middle of Chicken should register 165º F when measured with an internal thermometer probe.

Once chicken registers 165º F, spread your BBQ sauce all over, spread to cover. Then place four slices of Cheddar cheese on top of bbq sauce. Then, spread more bbq sauce on top of Cheddar cheese. Cook on grill about 4-6 additional minutes to give time for cheese to begin to melt.


Remove from grill and serve.



INGREDIENTS


6 chicken breasts
6 slices bacon
1 (10-ounce) package Cheddar cheese, sliced into about 20 - 30 slices

1 recipe Peach BBQ sauce




NUTRITION INFO

Serving Size: 1 (231 g)     Servings Per Recipe: 4


Calories 577.9    Calories from Fat 173 40%    Total Fat 19.3 g 29%    Saturated Fat 8.8 g 44%    Cholesterol 122.8 mg 40%    Sodium 1212.3 mg 50%    Total Carbohydrate 23.7 g7 %    Dietary Fiber 0.5 g 2%    Sugars 16.6 g 66%    Protein 38.1 g 76%





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