A really simple recipe that comes together in a snap. Pork tenderloin stuffed with bacon, jalapeno peppers, cream cheese and cheddar cheese, this recipe is bursting with flavor!
1 pork tenderloin, the package usually comes with 2- freeze the other one or double the recipe if cooking for a large crowd
2 jalapeno peppers , cored and minced
4 oz cream cheese
1 cup cheddar cheese , grated
1 tbsp chili powder
6-8 bacon slices, crumbled
Preheat the oven to 350°F
Cook the bacon in a large skillet. The skillet will be used for searing the pork, so don’t clean it out after the bacon has been cooked. Once the bacon is cooled crumble it.
Trim the pork tenderloins of any fat and membrane.
To butterfly the pork tenderloin, use a sharp knife to make a horizontal cut about one-third of the way up from the bottom of the tenderloin. Flip open the thicker, top flap (like opening a book). Then, take the knife and cut another horizontal line through the thicker part of the tenderloin to open it up even more (like a trifold). You should now have a flat surface of meat.
Put a piece of plastic wrap over the laid out pork and pound it out to about a 1/3 inch thickness, be careful not to tear it.
Once the pork has been butterflied, rub both sides with the Barbeque seasoning of your choice.
You can make your own Barbeque rub or take the easy road and purchase one. My favorite is Good Shit, yes you read that right! LOL! You can find it on Amazon. There’s a whole line of seasonings from Big Cock Ranch. Not only do they bring your meat to the next level, they make for a hilarious conversation starter or gift!
In a small bowl, mix together the diced jalapeño pepper with the cream cheese, cheddar cheese, bacon crumbles and chili powder.
Spread the jalapeño pepper mixture on one side of the pork. Now it’s ready to roll!
Roll up the pork tenderloin, making sure you wrap up all that goodness inside! Then, using cooking twine, tie the rolled pork tenderloin up to hold in all the ingredients.
Remember the oven safe skillet you cooked the bacon in? Bring that back over medium heat, and sear the pork tenderloin on all sides. I know it’s rolled up, so what do I mean by sides? Simply rotate it about four times to get as much of the tenderloin seared as possible (about 5 minutes on each side).
Place the pork tenderloin in the preheated oven and cook for about 15-20 minutes, making sure the internal temperature is at 165°F. Take the tenderloin out of the oven.
Sprinkle with chopped parsley and Enjoy!
Tip: While cutting the jalapeños, whatever you do, please please please don’t don’t touch your face. The oils in the peppers will BURN, I speak from experience, it’s VERY painful. The spice in jalapeños is found in the seeds and inner membranes. To reduce the heat in this recipe, clean out all of the (light colored) inner membrane and seeds. If you like lots of heat, leave a little bit of membrane.
The smells of Spanish cooking never fails to set my tastebuds alight.
Spanish food looks good and tastes great. But the smell of Spanish food cooking adds to the anticipation of dinner, and to the experience of eating it!
I loving making recipes that remind me of being a little girl at my grandparents’ houses.
I love using Chorizo in my cooking, whether it’s for my mom’s Spanish Bean Soup, a breakfast hash or tacos! It adds little richness and spice to a dish. The two most common types of chorizo here in the United States are Mexican chorizo and Spanish chorizo.
Here’s a some quick tips on the difference.
Spanish chorizo is usually cured or smoked and wrapped in a casing. It does not need any further cooking or preparation to enjoy. I like to eat Spanish chorizo as-is on a charcuterie board with cheeses and a glass of red wine.
Mexican chorizo is most commonly sold raw and must be cooked before consuming. It should be pan-fried or browned like any ground sausage. I love Mexican chorizo, it’s a highly versatile ingredient for adding huge flavor to any dish. It works seamlessly with soups, chilis, sauces, or as a topping for potatoes, pasta dishes, and breakfast hashes.
For this recipe, I used Mexican chorizo since I will stuffing it into chicken.
I always like to marinade my chicken, especially if I’m using breast. I find chicken breast to not have much flavor on it’s own.
I usually make my own marinade but I had a bottle of Goya Mojo Chipotle Marinade in the frig and it’s pretty good so I figured let’s save some time!
The first step of this recipe is to dump your chicken breast into a ziplock bag and pour enough of the marinade in to cover the chicken.
If you have the time, marinate it over night, if not at least 1 hour.
Now it’s time to get to slicing and dicing! This is where my boyfriend, Brian comes in handy!
Before you start, make sure you have a trash bowl next to your cutting board. I learned this tip from one of my favorite chefs, Rachael Ray! I use my Meme’s old metal colander, it makes me feel like she’s in the kitchen with me!
Evenly, dice the onion, garlic and red bell peppers.
Here’s another tip! When you cut your red bell pepper or any pepper make sure to cut it skin down. This will make it so much easier for your knife and you!
While you are slicing and dicing, heat your skillet. Place the chorizo in a skillet over medium heat and break it up into tiny pieces with a wooden spoon while cooking. Transfer the chorizo to a large bowl lined with a paper towel and let the oils drain from the chorizo.
Next, using that same pan, wipe out most of the oil with a paper towel, but leave some of the chorizo oil, and sauté your onion. Sprinkling the Saxon Con Azafran (I use the Baida brand). Continue to sauté for about 4-5 minutes until tender, then add the red bell pepper and sauté until tender. I add the garlic last because garlic can burn if cooked too long and that is not good for any dish. Sauté all together, for 4-5 minutes until fragrant.
Transfer the veggies and chorizo to a large bowl and stir together. This is the filing a.k.a Chorizo stuffing for your chicken!
By now, the aroma from your kitchen should be calling to your family and neighbors to come over for dinner!
PreHeat your oven to 325F
Next up, prepare the yellow rice! I personally love VIGO yellow rice! It’s made right here in Tampa! If you have never visited the VIGO store in Tampa, you must! They also offer field trips for students!
First melt the butter and EVOO in a saucepan. Then add the rice. A great tip I learned from Gordan Ramsay is to first toast your rice!
The secret to a better pan of rice lies in seasoning and flavoring the grains before they even hit that pot of boiling water.
Once the grains are coated and start to toast (you should smell a deep nutty aroma), take it a step further by tossing in some aromatics — like chopped shallots, garlic, ginger, and/or spices — into the pan. For this recipe, toss in the garlic! Toast for just a few minutes, until the rice starts to look slightly brown on the tips and smells fragrant and nutty. Then add in the 2 cups of chicken broth. Stirring occasionally, bring the broth to a boil. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
Now it’s time to take out all the stress from the day! Grab your mallet or rolling pin; chicken, and cutting board.
Place the chicken on the cutting board and cover it with wax paper or plastic wrap (keep it covered, you don’t want chicken juice on your rolling pin or mallet). After giving the chicken breast a good pounding on both sides, use your rolling pin to roll it out like pie dough to approcimately 1/4 thick (but keep it in the covered since you don’t want chicken juice on your rolling pin.)
Sprinkle Badia Sazon With Saffron over the chicken. Take a scoop of Chorizo stuffing about 1-2 tablespoons and place it at one end of the chicken breast. Do not let your scoop touch the chicken, you are going to want to save the leftover stuffing for future meals, I used mine in quesadillas the next day! It’s also good in a breakfast hash or even as a salsa!
Unravel the cheese… yup I said unravel! It’s like a ball of yarn but cheese! Super fun!
Cut 2-3 inch strips and place on top of the Chorizo stuffing.
Now roll the chicken, making sure to tuck in the cheese and stuffing. You’re basically rolling the chicken like you would a tortilla for a burrito.
You can use tooth picks or kitchen twine to tie the chicken, so it does not come undone. I used twine but tooth picks are much easier. 😉
Heat a cast iron skillet on medium heat and drizzle with EVOO. You don’t have to use cast iron – a large skillet will do but I much prefer cooking with cast iron!
Sear the stuffed chicken breasts for 4 minutes on each side until browned. (They will not be fully cooked. You will finish them off in the oven.)
Some of the cheese will ooze out, but don’t worry it will taste amazing like fried cheese!
Take the skillet off of the heat, and pour in 1/4 cup white wine or chicken broth. Place the skillet into the oven and bake for 15-20 minutes until the chicken has reached an internal temperature of 165F.
Now it’s time to plate the dish! I love creating the presentation of the meal!
Take a ladle and press the rice to form a dome, then place the chicken next to it with the cheese oozing onto the plate. YUM!
Get creative and post your plated presentation below in the comments, I’d love to see it!!!
Goya Mojo Chipotle Marinade
4 Chicken Breasts
1 large Onion – diced
5 garlic cloves- minced or diced
2 red bell peppers – diced
1 pound Mexican Chorizo
1 ball of Oaxaca Cheese
2 teaspoons Badia Sazon With Saffron
Salt & Pepper to taste
1/4 cup white wine or chicken broth
Yellow Rice Ingredients:
10 oz. Vigo Yellow Rice packet
1 tbsp unsalted butter
Olive Oil – EVOO
1 clove garlic – minced or diced
2 cups Chicken Broth
1. Place the chicken in a large Ziploc bag and pour marinade over the chicken. Leave in refrigerator at least one hour or overnight.
2. Preheat oven to 325F.
3. In a large skillet, sauté Chorizo until cooked through. Place the chorizo in a large bowl lined with a paper towel.
4. In the same skillet, sauté the diced onion, sprinkle with Badia Sazon With Saffron seasoning. Add the diced red bell peppers, stirring occasionally until soft. Add the garlic and stir until fragrant.
5. Pour onion, red bell pepper & garlic mixture into a large bowl. Add the chorizo into the bowl and stir together.
6. Lay down 2 sheets of plastic wrap on a cutting board. Use the smooth side of a mallet or rolling pin, pound the chicken. Start in the center of your chicken and work your way out, until chicken is 1/4 inch to 1/2 inch thick.
7. Scoop the Chorizo stuffing onto one side of the flatten chicken breast.
8. Lay a 2-3 inch slice of cheese on top of the chorizo stuffing.
9. Roll up the chicken, tucking in the stuffing and cheese.
10. Stick a couple of toothpicks in near the opening to keep it all together.
11. Heat up a pan to medium-high heat (I used a cast iron skillet) and sear the meat on both sides about 4 minutes for each side.
12. Pour in 1/4 cup white wine or chicken broth.
13. Lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the skillet in the oven. Just make sure you cook it until the center reaches 165ºF on a thermometer
14. Serve immediately over yellow rice. Enjoy!
Yellow Rice Instructions
1. Melt butter and EVOO over medium heat in a sauce pan.
2. Pour packet of yellow rice into the saucepan. Toast the rice until the edges are slightly brown.
3. Add garlic and sauté until fragrant.
4. Pour 2 cups of chicken broth into the saucepan and bring to boil, stirring for about one minute.
5. Cover saucepan tightly. Reduce heat to simmer and allow to cook for 20-25 minutes.
If you’ve ever been to First Watch, you may have seen Million Dollar Bacon on the menu. This recipe is inspired by that recipe but with a twist! This Candied Bacon recipe is sweet and salty, with a kick of heat. Crispy, thick-cut bacon caramelized with a little bit of spice is a perfect pairing for brunch, a Bloody Mary skewer, or even as a holiday food gift!
My friend, Rhiannon and I recently hosted a Sunday Fun Day brunch. I knew this bacon had to be included on the menu especially on a skewer at our Bloody Mary bar. As soon as Rhiannon tasted it, she said this will definitely get you a husband and so the name was born!
This is a baked bacon recipe, so you’ll be using your oven. It’s the best way to cook bacon, and it’s very easy to do!
After you bake it, you’ll let it cool on a rack to allow the sugar to caramelize and harden for that perfect, crispy, candied texture.
10 pieces thick cut bacon
¼ cup brown sugar
½ teaspoon fresh cracked black pepper
¼ teaspoon smoked paprika
¼ teaspoon red pepper flakes
¼ teaspoon garlic pepper
2 Tbsp honey
Place the oven rack on the center rack.
Preheat the oven to 350 degrees Fahrenheit.
Combine brown sugar, and seasonings in a bowl. Set aside.
Place foil on a 13×9 baking sheet.
Add bacon in a single layer.
Cover both sides of pieces of bacon with the brown sugar mixture.
Drizzle honey over top.
Bake in a preheated oven on the center rack for 20 minutes,
Remove bacon from oven and place on cooling rack to dry.
These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!
The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven.
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
½ teaspoon paprika
½ teaspoon garlic powder
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese, seasonings and cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
2 lb firm-ripe large peaches (about 4), halved lengthwise, pitted, and each half cut lengthwise into fourths
1 cup blueberries (1/2 pint)
1 tablespoon fresh lemon juice
Pulse together flour, sugar, baking powder, and salt in a food processor until combined. Add butter and pulse just until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Add egg and vanilla and pulse just until dough clumps and begins to form a ball, about 15 pulses.
Press dough onto bottom and evenly (about 1/4 inch thick) all the way up side of springform pan with floured fingertips. Chill pastry in pan until firm, about 10 minutes.
Make filling while pastry chills:
Put the oven rack in the middle position and preheat the oven to 375°F.
Generously butter the inside of your springform pan.
Grind 2 tablespoons sugar with flour and cornstarch in a food processor until combined, then transfer to a large bowl.
Add peaches, blueberries, and lemon juice and sprinkle 6 tablespoons over the top, toss to coat.
Spoon filling into pastry and bake, loosely covered with a sheet of foil and cover the bottom of the pan with foil, until filling is bubbling in center and crust is golden, about 1 3/4 hours.
Transfer cake in pan to a rack and cool, uncovered, 20 minutes, then carefully remove side of pan.
Cool cake to barely warm or room temperature, then cut into thick wedges with a sharp knife before serving.
I recommend using light-colored metal pans for baking. Dark metal pans, including nonstick, will cause your baked goods to brown more quickly. If you don’t have a light-colored pan, wrap the bottom of your pan with foil and lower the heat to 350 degrees F.
Roasted Vegetables – this is hands down my favorite way to cook vegetables. When you roast them it adds depth and delicious flavor, and they finish with the perfect texture. This has been one of my go-to dinners lately, just a bowl of roasted veggies with a piece of grilled protein like my grilled shrimp! So good!
Another great thing about this recipe is that you can totally switch the other veggies with whatever you may have on hand, you can also use different seasonings based on what you like.
You can roast just about any vegetable, using the same easy method – chop, drizzle with olive oil, season, toss and roast. Toss once or twice through baking.
1 lb. zucchini, cut into quarters
1 pint cherry tomatoes
1 red onion, cut into quarters
3 cloves garlic, minced
2 tablespoons Olive oil
2 tablespoon honey
1 teaspoon Trader Joe’s Citrusy Garlic seasoning
½ teaspoon smoked paprika
Salt and Pepper
Preheat the oven to 400 degrees.
Place vegetables in a large bowl, toss vegetables with the rest of the ingredients.
Spread into an even layer on a rimmed 18 by 13-inch baking sheet lined with foil.
Roast in the preheated oven for 15 minutes.
Remove and toss, return to the oven and roast 10 minutes longer.
This Grilled sandwich comes together with a delicious combination of spices, fresh tomatoes, avocado, and Pepper Jack cheese making this the perfect summer sandwich recipe!
Just grab your favorite bread (Tuscan Pane from Trader’s Joe is my go to), slather with butter, top with Pepper Jack cheese, tomatoes, avocado smashed, and a teaspoon of Chile Lime seasoning. Grill up on a hot skillet until the cheese is melty!
Pair it with fresh salad for a complete meal! Dinner or lunch in 10 minutes or less!
Two slices of the Tuscan Pane
3 slices tomato, thinly sliced
1 teaspoon Chile Lime Seasoning
4 slices Pepper Jack Cheese
1 avocado, smashed
3 tablespoons butter
Spread 1 tablespoon butter on one side of each slice of bread.
Arrange cheese slices on top of each piece of bread.
Spread smashed avocado onto one piece of bread, opposite the butter side. .
Place tomato slices on top of the avocado.
Sprinkle the Chile Lime seasoning on top and other slice of bread.
In a skillet over medium heat, melt 1 tablespoon butter.
Place the sandwich butter side down and cook until lightly brown. Flip and cook a few more minutes until the bread is slightly brown.
This Corn Salad is one of my favorite summer sides! This easy Summer Corn Salad features sweet fresh corn off the cob, crisp bell peppers and feta cheese all combined in a light and zesty vinaigrette.
Summer is the best time of year to serve up fresh salads and vegetables. I visited the Southern Hills Farms with some friends this weekend and knew I had to stock up some fresh summer corn. If you live near the Orlando area, I definitely recommend visiting Southern Hills Farm in Clermont. It is absolutely the best You Pick farm I have ever been to and it’s perfect for photos!
5 cups corn kernels about 6 cobs of corn or frozen corn kernels, thawed
I first tried the Beyond Meat Burger at Epcot’s Flower and Garden festival last year. I couldn’t believe how amazing it was! I immediately fell in love with it! I couldn’t wait to find it at my grocery store so I could create my own recipes. I’ve used the Beyond Meat as a substitution in several of my recipes. It’s that good!
Have you never heard of The Beyond Burger™?
It is from the company, Beyond Meat, it’s a plant-based burger that looks, cooks and tastes like beef, but is made entirely from plants without ANY gluten, soy or GMOs. It’s good for you, the planet and delicious!
Skip the meat and try this vegetarian alternative instead!
This Beyond Meat Burger salad is juicy and loaded with toppings like sautéed caramelized onions, red pepper, and mushrooms served over a bed of baby spinach and arugula. you can Seriously you jazz it up with any number of toppings to make it taste just like one of your favorite burgers.
1 package Beyond Burger
1 teaspoon Garlic Powder
1/2 teaspoon each salt & pepper
1 small onion, thinly sliced
1 pint sliced mushrooms
1 red bell pepper, thinly sliced
2 cloves of garlic, minced
1 teaspoon red pepper flakes
1/2 tablespoon Liquid Aminos, or soy sauce
Handful of Arugula & Baby Spinach
For the Caramelized Veggies:
In a large skillet, heat the olive oil over medium high heat. Add the onion Season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until lightly browned and softened.
Add the sliced mushrooms, cook, stirring frequently, 1 to 2 minutes, or until softened and fragrant.
Add the red peppers, stir and cook for 1 to 2 minutes.
Add chopped garlic and red pepper flakes, stir.
Pour Liquid Aminos (carefully, as the liquid may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until coated and most of the liquid has cooked off. Taste, then season with salt and pepper if desired. Transfer to a bowl; cover to keep warm.
For the Burgers:
Preheat the grill pan and olive oil over medium high heat.
Mix beyond burger meat with seasoning.
Make 5 patties.
Add the patties and cook for 2 to 3 minutes, or until browned. Flip and cook for an additional 2 to 3 minutes.
Place a handful of arugula and baby spinach on a plate.
Place the burger on top of greens and top with the Caramelized Veggies.
With Summer peeking around the corner, I’ve been working on creating refreshing recipes that will be perfect to soothe the hot weather. For this recipe, I thought of my mom and my favorite childhood summer treat: creamsicles. I used to love those colorful popsicles with a creamy center. Creamsicles are refreshing fruit juice popsicles stuffed with a creamy, vanilla filling. Yes, they came in different flavors but the orange was the most delicious, in my opinion!
So for this recipe, I combined one of our childhood favorites- creamsicles and creamy cheesecake. It’s a perfect pairing. Bonus- this is a no-bake treat which means there’s no need to heat up the house by turning on the oven.
This will be your new go to summer dessert for a picnic, pool party or BBQ!
Trust me…. everyone will LOVE it!
FOR THE CRUST
24 whole Golden Oreo cookies, crushed
6 tbsp. melted butter
Pinch of kosher salt
FOR THE FILING
3 (8 oz. each) packages cream cheese, softened to room temperature
1 can sweetened condensed milk
1/2 tsp. vanilla extract
2 tablespoon sugar
Zest of one orange
Juice of one orange
1 box (3 oz.) orange jello
1 cup boiling water
1 c. whipped topping
1 clementine, peeled and separated into segments
Make crust: In a medium bowl, mix together cookie crumbs, butter, and salt. Press into the bottom of an 8″ springform pan or a loaf pan and up the sides.
Chill in the freezer for at least 30 minutes.
Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the Jell-O mixture, orange zest, orange juice and vanilla.
Pour the filling into the crust; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 4 hours or overnight before serving.
To serve: When firm, pipe dollops of whipped topping around the outside of the cheesecake. Top each dollop with a clementine segment, garnish with orange zest, and serve.
This Keto Cheesy Broccoli & Chicken Casserole recipe is super easy to throw together. It’s rich, cheesy, and a quick dinner or make ahead weeknight meal!
I love making casserole at the beginning of the week so I can have them all week long for lunches. This keto friendly casserole is comforting and simple to make. It’s creamy, topped with cheese and filled with perfectly seasoned chicken and broccoli. You can have this casserole on your dinner table in under 30 minutes.
1 pound of Broccoli, cut into florets
1 pound boneless chicken, diced
2 cloves garlic, minced
1 medium onion, diced
1 cup Half and Half or Heavy Cream
1 tablespoon of Dijon Mustard
1 teaspoon of Garlic Powder
½ teaspoon of Salt
¼ teaspoon of Pepper, ground
1/2 cup parmesan cheese
1 cup mozzarella cheese plus 1/2 cup more
1 cup Cheddar Cheese, shredded
Preheat your oven to 350F.
Preheat oil in an oven safe skillet. Add diced chicken and cook it until golden brown.
Add broccoli florets, onion and garlic to the skillet and sauté.
In a medium sized bowl, combine cream, mozzarella and cheddar cheeses, mustard, and garlic and salt & pepper. Pour into the skillet, stir to combine.
Top with the shredded parmesan cheese.
Bake in the oven for ten minutes, pull out of oven, sprinkle remaining mozzarella cheese and continue cooking for ten more minutes, until warmed through and the cheese has browned.