Last year I worked with the Wisconsin Pork Producers Association to create a couple pork-based recipes and I’m psyched to report that I’ll be working with them once again this year!
For my first recipe I breaded slices of pork tenderloin, deep fried them and topped them with bacon country gravy to create Pork Tenderloin Sliders. For recipe number two I once again sliced up a pork tenderloin — but sliced it lengthwise — … CONTINUE READING »
If you’re a fan of Reuben sandwiches then you absolutely have to try this this slow cooker Reuben Dip.
It takes all the best parts of the iconic sandwich — corned beef, cheese, sauerkraut and Thousand Island Dressing — and combines them into a super easy to make dip that’s perfect for entertaining.
I originally made this Reuben Dip for a St. Patrick’s Day party years ago, but after seeing how much everyone in attendance … CONTINUE READING »
Back in April I discovered Folios Cheese Wraps at my local grocery store and professed my love for them after I used one of their Parmesan wraps to make an edible bowl that I filled with Cobb Salad.
Apparently everyone else loved them as much as I did, because for months these things were sold out everywhere and I never got another chance to try them.
Well, about a month ago Folios contacted me to … CONTINUE READING »
Well, summer is officially over and although the weather here in Wisconsin hasn’t gotten too bad yet I’m also fully aware that it’ll probably be freezing and snowing in no time.
So, in preparation for this upcoming winter I brought all my patio furniture in for the year — except for my grill because like most Wisconsinites I’m totally fine hanging out in my backyard next to the grill even when the weather drops into … CONTINUE READING »
The first time I made these edible hashbrown bowls I topped them with Canadian bacon, poached eggs and hollandaise sauce to create what I now refer to as a Bird’s Nest Benedict.
Since poached eggs can be kind of a pain in the ass to make sometimes though — seriously, no matter how often I make them I still screw them up one out of every five times — here’s a slight variation for … CONTINUE READING »