General Recipes

Prep Time: 5 mins | Cook Time: 28 mins | Total Time: 33 mins | Yield: 4 Servings

Loaded with amazing flavors, this Italian Sausage and Peppers is going to satisfy all your cravings today! From the sausage to the veggies, this recipe is a must-try! I’m sure everyone in the family is going to love it! Don’t wait another minute not knowing how delicious this is! Share this recipe with everyone too. Enjoy!

Ingredients:

2 sweet onions, thinly sliced

1 (14.5 oz) can of diced tomatoes

1 tbsp tomato paste

1/4 tsp red pepper flakes

2 tbsp Vegetable oil

1/2 tsp salt

1 green pepper, thinly sliced

1/2 tsp dried basil

1/4 tsp black pepper

1/2 tsp dried oregano

1 red pepper, thinly sliced

2 cloves garlic, minced

1 pkg. Johnsonville Naturals Mild Italian Sausage

Directions:

Place a large pan on the stove and turn the heat to medium-high. Add vegetable oil and allow it to become hot.

Add the sausage into the hot pan, then cook all sides for a few minutes until they turn brown. Remove and transfer onto a clean plate. Slice them into 1-inch cuts.

In the same empty skillet, add peppers and onion. Sauté for a few minutes until soft. Add the garlic and sauté for a minute until aromatic.

Put the sausage slices back into the pan together with the rest of the ingredients. Stir and cook for 5 to 10 more minutes or until the sauce becomes thick. Remove from the heat.

Serve on hoagie rolls. Enjoy!

Notes:

I prefer serving this on hoagie rolls. If you want, you can serve it with something else.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

You can use your preferred brand of sausage for this recipe.

Nutrition Facts:

Calories: 359 kcal

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

This quiche is low-carb so you won’t feel guilty even if you eat a lot of it! Well, you will surely eat a lot! It is insanely delicious and very difficult to resist! In just about an hour and 15 minutes, breakfast with your loved ones is going to be fantastic. Enjoy!

Ingredients:

1/2 c shredded mozzarella

1/4 teaspoon pepper

1/4 c grated Parmesan

1/8 teaspoon salt

4 large Eggs

1 c milk

1 clove of garlic, minced

8 ounces mushrooms

1 tablespoon cooking oil, divided

2 ounces of feta cheese

1 10-ounce box of frozen chopped spinach

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Mince the garlic and squeeze the spinach to remove most of the water. Rinse and remove any dirt from the mushrooms, then cut them into small slices.

Place a skillet on the stove and turn the heat to medium. Add 1/2 tbsp of cooking oil and allow it to become hot.

Add the mushroom slices and minced garlic into the hot skillet, then sauté for a few minutes until soft and aromatic. Add a bit of salt to taste.

Apply cooking spray to the inside of a 9-inch pie plate.

Add the sauteed mushrooms/garlic to the pie plate followed by, spinach and crumbled feta. They should be arranged in layers.

Add milk, Parmesan cheese, pepper, and eggs into a mixing bowl. Whisk to combine. Pour it on top of the ingredients on the pie plate.

Scatter the shredded cheese on top of the egg layer.

Bake the quiche for 50 minutes or until done. Remove from the oven and slice into even servings.

Serve warm and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1 slice Calories: 187 kcal Carbohydrates: 6 g Protein: 13 g Fat: 13 g Sodium: 378 mg Fiber: 2 g

Prep Time: 20 mins | Cook Time: 45 mins | Chill Time: 8 hrs | Total Time: 9 Hr 5 Min | Yield: 12 Servings

This casserole is total comfort food for the whole family! It is perfect for any occasion, especially during holidays! Try this recipe now. It will not disappoint you at all. Enjoy!

Ingredients:

2/3 c whole milk, or any milk

1/2 tsp seasoned salt, I like Lawry’s

8 large Eggs

1 tsp onion powder

1 tsp kosher salt

1 & 1/3 c cream

6 English muffins

1 c Monterey Jack, shredded, optional

1/2 tsp paprika

12 oz. Canadian bacon, chopped

1/2 tsp black pepper

1/2 tsp dried mustard powder

For the Sauce:

2 tbsp lemon juice

1/8 tsp cayenne pepper

1/2 c cream

1/2 c butter, melted

4 Egg yolks

A dash of kosher salt

1 tsp Dijon mustard

Directions:

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Cut the bacon into small pieces, then scatter half of them into the casserole dish. Make sure to cover the bottom.

Divide the English muffins into two, then brush each with butter and toast. Slice them into small cuts.

Place 1/2 of the English muffins over the bacon. Repeat the process with the rest of the ingredients until everything is arranged in layers.

For the Egg Mixture:

Crack 8 eggs into a large bowl together with 1 1/3 cups cream, 1 tsp kosher salt, 2/3 cup milk, 1/2 tsp mustard powder, 1 tsp onion powder, 1/2 tsp paprika, seasoned salt, and pepper. Whisk everything to combine.

Add the egg mixture on top of the English muffins followed by crumbled bacon. Cover it with foil and refrigerate for at least 4 hours. Thaw at room temperature before baking.

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Bake the casserole for 35 minutes. Remove the cover and bake for 10 more minutes. Remove from the oven.

For the Hollandaise Sauce:

Blend 2 tbsp of lemon juice 1 tsp Dijon mustard, 1/2 cup cream, 4 egg yolks, a dash of salt, and 1/8 tsp cayenne pepper in a blender for a few minutes. Melt the butter and stir it into the mixture to combine.

Serve with the Eggs Benedict Casserole. Enjoy!

Notes:

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.

Nutrition Facts:

Serving: 1 slice, Calories: 296 kcal, carbohydrates: 16 g, Protein: 14 g, fat: 19 g, saturated fat: 10 g, polyunsaturated fat: 2 g, monounsaturated fat: 6 g, trans fat: 1 g, Cholesterol: 225 mg, Sodium: 523 mg, potassium: 251 mg, fiber: 1 g, sugar: 2 g, vitamin a: 671 iu, vitamin c: 1 mg, calcium: 98 mg, iron: 1 mg

Eggs Benedict Casserole

Rebecca Prep Time: 20 mins | Cook Time: 45 mins | Chill Time: 8 hrs | Total Time: 9 Hr 5 Min | Yield: 12 Servings This casserole is total comfort… General Recipes Eggs Benedict Casserole European Print This

Serves: 12 Prep Time: 20 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 296 calories 19 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2/3 c whole milk, or any milk
• 1/2 tsp seasoned salt, I like Lawry’s
• 8 large Eggs
• 1 tsp onion powder
• 1 tsp kosher salt
• 1 & 1/3 c cream
• 6 English muffins
• 1 c Monterey Jack, shredded, optional
• 1/2 tsp paprika
• 12 oz. Canadian bacon, chopped
• 1/2 tsp black pepper
• 1/2 tsp dried mustard powder
• For the Sauce:
• 2 tbsp lemon juice
• 1/8 tsp cayenne pepper
• 1/2 c cream
• 1/2 c butter, melted
• 4 Egg yolks
• A dash of kosher salt
• 1 tsp Dijon mustard

Instructions

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Cut the bacon into small pieces, then scatter half of them into the casserole dish. Make sure to cover the bottom.

Divide the English muffins into two, then brush each with butter and toast. Slice them into small cuts.

Place 1/2 of the English muffins over the bacon. Repeat the process with the rest of the ingredients until everything is arranged in layers.

For the Egg Mixture:

Crack 8 eggs into a large bowl together with 1 1/3 cups cream, 1 tsp kosher salt, 2/3 cup milk, 1/2 tsp mustard powder, 1 tsp onion powder, 1/2 tsp paprika, seasoned salt, and pepper. Whisk everything to combine.

Add the egg mixture on top of the English muffins followed by crumbled bacon. Cover it with foil and refrigerate for at least 4 hours. Thaw at room temperature before baking.

Prepare the oven and preheat it to 190 degrees C or 375 degrees F.

Bake the casserole for 35 minutes. Remove the cover and bake for 10 more minutes. Remove from the oven.

For the Hollandaise Sauce:

Blend 2 tbsp of lemon juice 1 tsp Dijon mustard, 1/2 cup cream, 4 egg yolks, a dash of salt, and 1/8 tsp cayenne pepper in a blender for a few minutes. Melt the butter and stir it into the mixture to combine.

Serve with the Eggs Benedict Casserole. Enjoy!

Notes

Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 4 to 5 days.

Total Time: 20 mins | Yield: 12 Servings

I’ve never been a fan of broccoli growing up, but this salad made me realize how delicious it could be! This Broccoli, Cauliflower Salad is a perfect food to serve for your choosy kids! I promise you that they are going to love it! You will only need 8 ingredients for this recipe. The broccoli, bacon, and dressing are insanely delicious! With 12 servings, you can invite your friends over and surprise them with this spectacular salad! Don’t forget to share this recipe with everyone. I’m sure they are going to love it more than we do! Gather all the ingredients now, and start prepping! In just 20 minutes, you will have the most refreshing salad ever. Enjoy!

Ingredients:

1 c shredded cheddar cheese

1 c mayonnaise

1/2 c sugar

1 head cauliflower, chopped

1/2 tsp salt

1/2-pound bacon cooked

1 c sour cream

1 head of broccoli, chopped

Directions:

In a large mixing bowl, add the bacon, broccoli, shredded cheese, and cauliflower. Stir everything until well incorporated.

In a separate small mixing bowl, add salt, sugar, mayonnaise, and sour cream. Stir everything until well blended.

Transfer the mayo mixture into the bowl with the bacon mixture. Toss everything until well combined. Make sure to coat the solid ingredients with the dressing.

You can serve it now or refrigerate it to serve later.

Serve and enjoy!

Notes:

Feel free to place the salad in the fridge to chill for a few hours before serving.

You can make this in advance. Just make sure not to mix them first and place them separately in the fridge.

I highly recommend using real cooked bacon for this recipe.

Place any leftovers in an airtight container, then put them in the fridge.

Broccoli Cauliflower Salad

Rebecca Total Time: 20 mins | Yield: 12 Servings I’ve never been a fan of broccoli growing up, but this salad made me realize how delicious it could be! This Broccoli,… General Recipes Broccoli Cauliflower Salad European Print This

Serves: 12

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c shredded cheddar cheese
• 1 c mayonnaise
• 1/2 c sugar
• 1 head cauliflower, chopped
• 1/2 tsp salt
• 1/2-pound bacon cooked
• 1 c sour cream
• 1 head of broccoli, chopped

Instructions

In a large mixing bowl, add the bacon, broccoli, shredded cheese, and cauliflower. Stir everything until well incorporated.

In a separate small mixing bowl, add salt, sugar, mayonnaise, and sour cream. Stir everything until well blended.

Transfer the mayo mixture into the bowl with the bacon mixture. Toss everything until well combined. Make sure to coat the solid ingredients with the dressing.

You can serve it now or refrigerate it to serve later.

Serve and enjoy!

Notes

Feel free to place the salad in the fridge to chill for a few hours before serving. You can make this in advance. Just make sure not to mix them first and place them separately in the fridge. I highly recommend using real cooked bacon for this recipe. Place any leftovers in an airtight container, then put them in the fridge.

Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings

If you are looking for a quick and easy recipe to try today, then this is the one for you! This Magic Crispy Baked Shrimp only requires 30 minutes of your time and very simple ingredients! Baked to perfection, the crispy texture and buttery flavor of this dish are insanely delicious! This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that! Anyway, I hope you like this. Enjoy!

Ingredients:

FOR THE SHRIMP:

1/2 c dry white wine

1/4 tsp black pepper

3 garlic cloves, minced

Juice from one lemon

1 pound jumbo shrimp, peeled and deveined

1/2 tsp salt

4 tbsp (1/2 stick) unsalted butter, melted and divided

FOR THE TOPPING:

1/4 c Parmesan cheese, finely grated

3/4 c panko breadcrumbs

2 tbsp butter, melted

Fresh parsley, finely chopped

1/2 tsp salt

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

In a 9×13-inch baking pan, add 2 tbsp of melted butter and wine. Stir until well blended. Put it inside the preheated oven for 10 minutes.

Meanwhile, in a mixing bowl, add garlic, lemon juice, salt, pepper, and the rest of the butter. Stir everything until well blended. Add the shrimp, then toss to coat.

In another mixing bowl, add Parmesan cheese, salt, 2 tbsp of melted butter, and bread crumbs. Stir to combine.

Remove the pan from the oven, then lay the shrimp in it in a single layer. Scatter the breadcrumb topping over the shrimp.

Place the pan in the oven and bake the Magic Crispy Baked Shrimp for about 12 minutes or until done. Broil for 2 minutes.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Magic Crispy Baked Shrimp

Rebecca Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 4 Servings If you are looking for a quick and easy recipe to try… General Recipes Magic Crispy Baked Shrimp European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 25 mins 25 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE SHRIMP:
• 1/2 c dry white wine
• 1/4 tsp black pepper
• 3 garlic cloves, minced
• Juice from one lemon
• 1 pound jumbo shrimp, peeled and deveined
• 1/2 tsp salt
• 4 tbsp (1/2 stick) unsalted butter, melted and divided
• FOR THE TOPPING:
• 1/4 c Parmesan cheese, finely grated
• 3/4 c panko breadcrumbs
• 2 tbsp butter, melted
• Fresh parsley, finely chopped
• 1/2 tsp salt

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

In a 9x13-inch baking pan, add 2 tbsp of melted butter and wine. Stir until well blended. Put it inside the preheated oven for 10 minutes.

Meanwhile, in a mixing bowl, add garlic, lemon juice, salt, pepper, and the rest of the butter. Stir everything until well blended. Add the shrimp, then toss to coat.

In another mixing bowl, add Parmesan cheese, salt, 2 tbsp of melted butter, and bread crumbs. Stir to combine.

Remove the pan from the oven, then lay the shrimp in it in a single layer. Scatter the breadcrumb topping over the shrimp.

Place the pan in the oven and bake the Magic Crispy Baked Shrimp for about 12 minutes or until done. Broil for 2 minutes.

Sprinkle freshly chopped parsley on top to garnish.

Serve and enjoy!

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

If you are looking for a new and easy recipe to try for tonight’s dinner, then this is the one for you! These Sweet and Spicy Glazed Chicken Thighs are insanely delicious! Ready in less than 30 minutes, you will surely enjoy these heavenly treats! Serve them with rice, potato salad, or mashed potatoes, and you have yourself a meal to remember. Enjoy!

Ingredients:

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

1/2 teaspoon salt

1 tablespoon olive oil

freshly cracked pepper

1/4 c brown sugar

1/2 teaspoon paprika

1.5 lbs. boneless, skinless chicken thighs (4-5 pieces)

Directions:

Add cayenne pepper, garlic powder, brown sugar, freshly cracked pepper, salt, and paprika into a mixing bowl. Whisk everything until well incorporated.

Put the chicken thighs onto a chopping board, then use paper towels to pat them dry. Season them with the brown sugar mixture. Toss and rub each well to coat.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the coated chicken thighs into the hot skillet, then cook each side for about 5 to 7 minutes or until they turn brown.

Remove the chicken thighs from the skillet and place them onto a clean plate.

Serve and enjoy!

Notes:

Do not use bone-in chicken thighs for this recipe. They will take longer to cook compared to boneless ones.

Feel free to use boneless chicken breasts for this recipe.

I like serving this dish with mashed potatoes, potato salad, or steamed green beans.

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1 Serving Calories: 317.58 kcal | Carbohydrates: 12.55 g | Protein: 28.65 g | Fat: 18.48g | Sodium: 483.23 mg | Fiber: 0.2 g

SWEET AND SPICY GLAZED CHICKEN THIGHS

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings If you are looking for a new and easy recipe to try… General Recipes SWEET AND SPICY GLAZED CHICKEN THIGHS European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 317.58 calories 18.48 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1 tablespoon olive oil
• freshly cracked pepper
• 1/4 c brown sugar
• 1/2 teaspoon paprika
• 1.5 lbs. boneless, skinless chicken thighs (4-5 pieces)

Instructions

Add cayenne pepper, garlic powder, brown sugar, freshly cracked pepper, salt, and paprika into a mixing bowl. Whisk everything until well incorporated.

Put the chicken thighs onto a chopping board, then use paper towels to pat them dry. Season them with the brown sugar mixture. Toss and rub each well to coat.

Place a large skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the coated chicken thighs into the hot skillet, then cook each side for about 5 to 7 minutes or until they turn brown.

Remove the chicken thighs from the skillet and place them onto a clean plate.

Serve and enjoy!

Notes

Do not use bone-in chicken thighs for this recipe. They will take longer to cook compared to boneless ones. Feel free to use boneless chicken breasts for this recipe. I like serving this dish with mashed potatoes, potato salad, or steamed green beans. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 1 hr | Rest Time: 10 mins | Total Time: 1 hr 25 mins | Yield: 8 Servings

This Tender and Juicy Pork Loin Roast is one of my favorite dishes to serve for a special dinner with my loved ones! You will surely fall in love with the Honey Garlic Glaze. It is insanely delicious! Try this recipe now. Enjoy!

Ingredients:

FOR THE PORK LOIN

1 tbsp olive oil

3 lbs. pork loin

FOR THE SPICE RUB

1/2 tsp onion powder

1 tsp garlic powder

1/2 tsp dried rosemary

1/2 tsp dried thyme

salt and fresh ground pepper, to taste

1 tsp sweet paprika

FOR THE HONEY GARLIC GLAZE

4 cloves garlic, minced

1/4 c honey

1 tbsp olive oil

3 tbsp low-sodium, gluten-free soy sauce

1 tbsp Dijon mustard

FOR THE VEGGIES

1 lb. butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)

1 tbsp olive oil

1 lb. brussels sprouts, cut in half

Directions:

Prepare the oven and preheat it to 190 degrees C or 375 degrees F

Line the inside of a rimmed baking sheet with foil.

Use paper towels to pat dry the pork loin.

Add salt, pepper, onion powder, paprika, rosemary, garlic powder, and thyme into a small bowl. Whisk everything to combine.

Apply cooking spray over the pork loin. Make sure to coat it well. Sprinkle the rub mixture on top and rub it well to coat.

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the pork loin into the hot skillet, then sear each side for about 5 minutes or until brown. Transfer onto the prepared baking sheet.

Add garlic, soy sauce, honey, mustard, and oil into a mixing bowl. Stir everything until well incorporated. Set aside about 2 tbsp of the mixture for later use.

Coat the pork loin with the rest of the sauce. Roast for 25 minutes.

Drizzle 1 tbsp olive oil and the reserved honey mixture over the veggies, then toss to coat. Spread them to the sides of the pork.

Cover with foil and roast for another half an hour.

Remove from the oven and let it sit at room temperature for at least 10 minutes.

Serve warm. Enjoy!

Nutrition Facts:

Calories: 347 kcal | Carbohydrates: 22 g | Protein: 41 g | Fat: 11 g | Saturated Fat: 3 g | Cholesterol: 107 mg | Sodium: 322 mg | Potassium: 1089 mg | Fiber: 4 g | Sugar: 11 g | Vitamin A: 6578 IU | Vitamin C: 61 mg | Calcium: 62 mg | Iron: 2 mg | Net Carbs: 18 g

Tender and Juicy Pork Loin Roast Recipe

Rebecca Prep Time: 15 mins | Cook Time: 1 hr | Rest Time: 10 mins | Total Time: 1 hr 25 mins | Yield: 8 Servings This Tender and Juicy Pork… General Recipes Tender and Juicy Pork Loin Roast Recipe European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 1 hr 1 hr

Nutrition facts: 347 calories 11 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• FOR THE PORK LOIN
• 1 tbsp olive oil
• 3 lbs. pork loin
• FOR THE SPICE RUB
• 1/2 tsp onion powder
• 1 tsp garlic powder
• 1/2 tsp dried rosemary
• 1/2 tsp dried thyme
• salt and fresh ground pepper, to taste
• 1 tsp sweet paprika
• FOR THE HONEY GARLIC GLAZE
• 4 cloves garlic, minced
• 1/4 c honey
• 1 tbsp olive oil
• 3 tbsp low-sodium, gluten-free soy sauce
• 1 tbsp Dijon mustard
• FOR THE VEGGIES
• 1 lb. butternut squash, peeled, seeds cleaned out, and cut into 1-inch cubes (you can also buy pre-cut butternut squash)
• 1 tbsp olive oil
• 1 lb. brussels sprouts, cut in half

Instructions

Prepare the oven and preheat it to 190 degrees C or 375 degrees F

Line the inside of a rimmed baking sheet with foil.

Use paper towels to pat dry the pork loin.

Add salt, pepper, onion powder, paprika, rosemary, garlic powder, and thyme into a small bowl. Whisk everything to combine.

Apply cooking spray over the pork loin. Make sure to coat it well. Sprinkle the rub mixture on top and rub it well to coat.

Place a skillet on the stove and turn the heat to medium. Add olive oil and allow it to become hot.

Add the pork loin into the hot skillet, then sear each side for about 5 minutes or until brown. Transfer onto the prepared baking sheet.

Add garlic, soy sauce, honey, mustard, and oil into a mixing bowl. Stir everything until well incorporated. Set aside about 2 tbsp of the mixture for later use.

Coat the pork loin with the rest of the sauce. Roast for 25 minutes.

Drizzle 1 tbsp olive oil and the reserved honey mixture over the veggies, then toss to coat. Spread them to the sides of the pork.

Cover with foil and roast for another half an hour.

Remove from the oven and let it sit at room temperature for at least 10 minutes.

Serve warm. Enjoy!

Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 6 Servings

All I can say is that this Bacon Wrapped Pork Tenderloin with Maple Glaze is total comfort food for the whole family! I learned about this recipe a couple of years ago, and I’m still in love with it to this day! All you need are these simple ingredients and a grill! Ready in just about 2 hours, this recipe will be the best decision you will make today. Try it now!

Ingredients:

Pork Loin:

2 pounds of Bacon

¼ c of Maple Syrup

2 tablespoons of Dijon Mustard

2 Pork Tenderloins trimmed

Seasoning:

½ tablespoon of Onion Powder

½ tablespoon of Smoked Paprika

1 tablespoon of Sea Salt

½ tablespoon of Brown Sugar

½ tablespoon of Garlic Powder

1 tablespoon of Black Pepper

Directions:

Remove and discard any fat that coats the tenderloins.

Cover the tenderloins with mustard, then sprinkle the seasonings on top. Toss to coat. Refrigerate for about 15 minutes.

Lay 8 bacon strips onto parchment paper, then top each vertically with 8 more bacon strips creating a weave.

Wrap each tenderloin with a bacon weave. Secure it with kitchen twine. Repeat the process with the other tenderloin.

Refrigerate for 15 more minutes.

Prepare the grill and preheat it to 125 degrees C or 250 degrees F.

Place the pork loin over the preheated grill and cook for about 2 hours.

Brush the maple syrup over the pork loins and cook for a few more minutes until it caramelizes.

Remove from the grill and allow it to rest for at least 10 minutes at room temperature. Slice into even pieces.

Serve and enjoy!

Bacon Wrapped Pork Tenderloin with Maple Glaze

Rebecca Prep Time: 20 mins | Cook Time: 2 hrs | Total Time: 2 hrs 20 mins | Yield: 6 Servings All I can say is that this Bacon Wrapped Pork… General Recipes Bacon Wrapped Pork Tenderloin with Maple Glaze European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 2 hrs 2 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Pork Loin:
• 2 pounds of Bacon
• ¼ c of Maple Syrup
• 2 tablespoons of Dijon Mustard
• 2 Pork Tenderloins trimmed
• Seasoning:
• ½ tablespoon of Onion Powder
• ½ tablespoon of Smoked Paprika
• 1 tablespoon of Sea Salt
• ½ tablespoon of Brown Sugar
• ½ tablespoon of Garlic Powder
• 1 tablespoon of Black Pepper

Instructions

Remove and discard any fat that coats the tenderloins.

Cover the tenderloins with mustard, then sprinkle the seasonings on top. Toss to coat. Refrigerate for about 15 minutes.

Lay 8 bacon strips onto parchment paper, then top each vertically with 8 more bacon strips creating a weave.

Wrap each tenderloin with a bacon weave. Secure it with kitchen twine. Repeat the process with the other tenderloin.

Refrigerate for 15 more minutes.

Prepare the grill and preheat it to 125 degrees C or 250 degrees F.

Place the pork loin over the preheated grill and cook for about 2 hours.

Brush the maple syrup over the pork loins and cook for a few more minutes until it caramelizes.

Remove from the grill and allow it to rest for at least 10 minutes at room temperature. Slice into even pieces.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 7 hrs | Total Time: 7 hrs 20 mins | Yield: 4 Servings

These will be the best ribs you will ever have! I kid you not! All you need are these simple ingredients and a grill! Next time you have a barbecue party, surprise everyone with this recipe. Enjoy!

Ingredients:

Ribs:

20 lbs. hickory or competition blend wood pellets

4 slabs of pork baby back ribs

Dry Rub:

2 tbsp garlic powder

1 tbsp chili powder

1 tbsp black pepper

1/2 c paprika

1 tsp ground mustard

1/4 c kosher salt

1/2 c brown sugar

Cherry Chipotle BBQ Sauce:

3 chipotle peppers in adobo, finely chopped

1 tsp salt

3 tbsp Worcestershire sauce

1 tsp black pepper

2 tsp garlic powder

2 tsp onion powder

3/4 c dark brown sugar

1/3 c white vinegar

1 c ketchup

1/3 c cherry preserves or jam

Directions:

Prepare the grill and preheat it to 100 degrees C or 200 degrees F.

Remove the membrane from the rib bones. You need to insert a knife inside the rib and pull the membrane apart.

Add garlic powder, salt, pepper, brown sugar, chili powder, paprika, and ground mustard into a mixing bowl. Whisk everything to combine. Sprinkle the mixture over the ribs, then rub it well to coat.

Put the ribs onto the preheated grill and cook for about 3 hours. Wrap them with foil and cook for 2 more hours at 225 degrees F.

Place a saucepan on the stove, then add ketchup, onion powder, brown sugar, vinegar, cherry preserves, salt, pepper,

Worcestershire sauce, and garlic powder. Whisk everything until well blended.

Turn the heat to medium, then simmer the mixture for about 10 minutes. Remove from the heat.

Brush the ribs with the BBQ sauce, then cook for another hour.

Remove the ribs from the grill and allow them to rest for at least 20 minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

CHERRY CHIPOTLE BABY BACK RIBS

Rebecca Prep Time: 20 mins | Cook Time: 7 hrs | Total Time: 7 hrs 20 mins | Yield: 4 Servings These will be the best ribs you will ever have!… General Recipes CHERRY CHIPOTLE BABY BACK RIBS European Print This

Serves: 4 Prep Time: 20 mins Cooking Time: 7 hrs 7 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Ribs:
• 20 lbs. hickory or competition blend wood pellets
• 4 slabs of pork baby back ribs
• Dry Rub:
• 2 tbsp garlic powder
• 1 tbsp chili powder
• 1 tbsp black pepper
• 1/2 c paprika
• 1 tsp ground mustard
• 1/4 c kosher salt
• 1/2 c brown sugar
• Cherry Chipotle BBQ Sauce:
• 3 chipotle peppers in adobo, finely chopped
• 1 tsp salt
• 3 tbsp Worcestershire sauce
• 1 tsp black pepper
• 2 tsp garlic powder
• 2 tsp onion powder
• 3/4 c dark brown sugar
• 1/3 c white vinegar
• 1 c ketchup
• 1/3 c cherry preserves or jam

Instructions

Prepare the grill and preheat it to 100 degrees C or 200 degrees F.

Remove the membrane from the rib bones. You need to insert a knife inside the rib and pull the membrane apart.

Add garlic powder, salt, pepper, brown sugar, chili powder, paprika, and ground mustard into a mixing bowl. Whisk everything to combine. Sprinkle the mixture over the ribs, then rub it well to coat.

Put the ribs onto the preheated grill and cook for about 3 hours. Wrap them with foil and cook for 2 more hours at 225 degrees F.

Place a saucepan on the stove, then add ketchup, onion powder, brown sugar, vinegar, cherry preserves, salt, pepper,

Worcestershire sauce, and garlic powder. Whisk everything until well blended.

Turn the heat to medium, then simmer the mixture for about 10 minutes. Remove from the heat.

Brush the ribs with the BBQ sauce, then cook for another hour.

Remove the ribs from the grill and allow them to rest for at least 20 minutes at room temperature to incorporate all the flavors.

Serve and enjoy!

Prep Time: 1 hr | Cook Time: 4 hrs 30 mins | Rest Time: 1 hr | Total Time: 6 hr 30 mins | Yield: 10 Servings

Leftovers are not going to be a problem with this Hot & Fast Smoked Brisket! It will be gone in just minutes, I’m telling you! If you are having guests over or just a simple dinner with your loved ones, then this recipe is surely a must-try! It may take you around 6 hours to make this, but I promise you that it is worth all the time and effort. Enjoy the tender texture of this brisket in the comfort of your home! Don’t forget to share this recipe with everyone!

Ingredients:

Brisket Ingredients:

Avocado Oil

Coarse Sea Salt

Fresh Cracked Pepper

1 Mishima Reserve American Wagyu Whole Brisket trimmed

Additional Ingredients:

½ c of White Vinegar

½ c of Bourbon

Directions:

Trim the brisket and remove any excess fat.

Drizzle oil over the brisket, then season with salt and pepper. Rub it well to coat.

Place the brisket in the fridge to chill for about 2 hours or overnight.

Prepare the smoker and preheat it to about 325 degrees F.

Lay the brisket over the preheated smoker, then cook for about 2 hours or until it reaches an internal temperature of 170 degrees F.

Transfer the brisket onto tin foil, then wrap it. Cook the other side for 2 more hours.

Add the white vinegar and bourbon on top of the brisket, then seal it again. Cook for a few more minutes until it reaches a temperature of about 270 degrees F.

Transfer the brisket to your counter and allow it to rest for about an hour before serving.

Slice into even servings.

Serve and enjoy!

Hot & Fast Smoked Brisket

Rebecca Prep Time: 1 hr | Cook Time: 4 hrs 30 mins | Rest Time: 1 hr | Total Time: 6 hr 30 mins | Yield: 10 Servings Leftovers are not… General Recipes Hot & Fast Smoked Brisket European Print This

Serves: 10 Prep Time: 1 hr Cooking Time: 4 hrs 30 mins 4 hrs 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Brisket Ingredients:
• Avocado Oil
• Coarse Sea Salt
• Fresh Cracked Pepper
• 1 Mishima Reserve American Wagyu Whole Brisket trimmed
• Additional Ingredients:
• ½ c of White Vinegar
• ½ c of Bourbon

Instructions

Trim the brisket and remove any excess fat.

Drizzle oil over the brisket, then season with salt and pepper. Rub it well to coat.

Place the brisket in the fridge to chill for about 2 hours or overnight.

Prepare the smoker and preheat it to about 325 degrees F.

Lay the brisket over the preheated smoker, then cook for about 2 hours or until it reaches an internal temperature of 170 degrees F.

Transfer the brisket onto tin foil, then wrap it. Cook the other side for 2 more hours.

Add the white vinegar and bourbon on top of the brisket, then seal it again. Cook for a few more minutes until it reaches a temperature of about 270 degrees F.

Transfer the brisket to your counter and allow it to rest for about an hour before serving.

Slice into even servings.

Serve and enjoy!