Pineapple Bacon Poppers

Okay, since Emmy FINALLY conceded victory to us on the doughnuts, I have to give it to her for the bacon/pineapple challenge.  Especially since I was dreading this a bit as I really only like bacon in breakfast burritos...

Because of that, we've changed up the challenge format- new guidelines to come!

I made a pineapple jalepeno popper for my challenge, and they actually turned out quite nice :)

Ingredients

 I only made 3 poppers and just eyeballed the ingredients I used, so I don't have any exact measurements.

Ingredients:

3 jalepenos
1 fresh pineapple (can definately use canned here, especially for such a small amount)
Pineapple cream cheese
Pepperjack cheese
Turkey bacon
BBQ Sauce of your choice (I used Kraft Spicy Honey)

Cut your jalepenos in half and scrape out the seeds and pith to make nice little boats for your stuffing.  I cut my pineapple in small chunks, but again, canned would probably work best.

Jalepeno boats

Mix together some of the cream cheese with shredded pepperjack to your taste.  I like spicy, so I added more pepperjack- especially to compliment the sweetness of the pineapple cream cheese.

Put a dollop of your cheese mixture in each jalepeno.  Top with pieces of pineapple and a slice of bacon.

Where's the bacon?

Bacon, bacon, bacon!

Cook for 25 minutes in a 350 oven until the bacon has crisped up nicely.  With about 10 minutes left, paint some BBQ sauce on top for some added flavor.

 Done!

Happy eating :)  xoxo b

Teriyaki Burgers stuffed with Bacon and Pineapple

Ok, I concede defeat to Becky's doughnuts.  Whatever.  So for this challenge I decided to make homemade teriyaki burgers stuffed with thick-cut bacon and grilled pineapple (which was then chopped) topped with avocado, lettuce, pepperjack cheese and my homemade ranch.  Oh, and did I mention homemade hamburger buns?  And that I served this with homemade potato wedges - accompanied by above mentioned made from scratch ranch dressing?  I know, I know... I shouldn't have.  I really shouldn't have.  But I did.

RECIPES

buns
3/4 cup lukewarm water
2 tablespoons butter (softened)
2 eggs
3 1/2 cups flour
1/4 cup sugar
1 1/4 teaspoon salt
1 tablespoon yeast

Ingredients for the buns

activate the yeast for 30 seconds in the warm water.  add all other ingredients into your mixer (using the dough hook) and knead for 5 minutes.  cover and let rise for 1 hour - or until doubled.

kneading

don't open until Christmas!

Place the dough onto the counter and shape into a log, cut into slices - place onto a greased cookie sheet, cover and let rise for 1 hour, or until very puffy.  Lightly brush with beaten egg (optional).  Place into 375 degree over for 12-15 minutes.

Hot Cross Buns

ranch

1 cup mayonaise

1/2 cup sour cream

1/3 cup buttermilk (more or less depending on preferred thickness)

Tony C's

Santa Maria Style Seasoning (SMSS from now on, I don't want to keep writing it out)

S&P

Dash (or two) of hot sauce

Dash of Worcestershire's

before mixing, after mixing... use a whisk to mix!

fries

4-5 potatoes

buttermilk

flour to coat

oil - 350 degrees

cut potatoes into strips - or use a fry cutter as used below... place in bowl and coat with buttermilk, let sit for 5-10 minutes.  coat with flour (using a ziploc bag with flour is the easiest).  place into oil and cook until done!  Sprinkle with Tony C's!

fry cutter, life is easy.

soaking in buttermilk

deep fryer, again - life is easy

YUM

hamburger patties
2-3 pounds ground beef (should make about 12 patties once mixed with everything)
6-8 strips thick cut bacon
1/2 can pineapple
Tony C's
2-3 tablespoons Worcestershire's
5 tablespoons Teriyaki sauce, not glaze
1 cup bread crumbs
S&P
SMSS

In a large bowl, mix the ground beef, sauces, seasonings and bread crumbs.  Cut the bacon into pieces and fry until cooked.  Drain grease, add to beef mixture.  Grill the pineapple and chop up roughly, add to mix.  Using your hands, mix together until everything is evenly dispersed throughout.

 Shape patties - make sure to make a little bigger as they shrink once cooked.  Grill and eat!!

 

Different variations... every mouth fed was very happy, and so full they were sick.  No joke.

NOM NOM NOM

  

Pork Chops with Apple, Onion, Bacon & Pineapple

For the Bacon and Pineapple Challenge, I made pork chops stuffed with apple, onion, bacon & spices.  I browned the chops and then made a pineapple/orange sauce.  It was good but the pork chops were so thick.  I think it would have been better if they were a little thinner.  

4 thick pork chops (mine were from Costco and super thick and I had enough stuffing for 5)

2 slices bacon, rough chopped

1 large onion (use 1/2 chopped in stuffing and 1/2 in wedges)

Thyme - ~4 sprigs stripped or dried

Sage - ~2 t of fresh chopped or less of dried

Salt & Pepper - to taste

Cinnamon - ~ 1/4 t

1 apple

2 T butter

1 can pineapple chunks in juice (you need about  1 1/2 cups of juice, pineapple and orange)

Juice of a large orange

Olive Oil

chopped parsley

Cut pockets in chops (horizontally).  It is better if you don't have the opening so big but you cut the inside of the chop to hold the stuffing.  

In a medium skillet over medium heat, saute the bacon, chopped onions, thyme and sage until the bacon is almost crispy and onions begin to caramelize.  Remove from skillet  and place in a bowl.  Add butter, apples and 2 T of the pineapple/orange juice. Season with salt and pepper.  Add to bacon and onion mixture.   

Stuff each chop. Use skewers or toothpicks to hold the stuffing in.  Salt and pepper chops.  In the same skillet over medium heat, add enough oil to coat the pan and brown the chops on all sides until golden brown (about 4 min a side).  I also added in the onion wedges and pineapple chunks to lightly brown.  Add in 1 cup of juice.  Season with Salt and pepper if needed and bake at 350 degrees until cooked through, about 20-25 min depending on how thick the meat is.  Baste several times and/or turn meat over in liquid. 

Remove chops from pan.  Add remaining 1/2 cup of juice and scrape up the brown bits on the bottom of the pan.  Bring the liquid to a simmer and cook until reduced by half, about 5 min.  Add chopped parsley and lemon zest.  Pour sauce over chops.  

Love, 

Yaya