Posts tagged: pig of the month
Cinnamon Bun Bacon Cinnamon Buns
Cinnamon Bun Bacon is the best invention EVER. It tastes just like a cinnamon bun and bacon rolled together in every deliciously crispy bite. This makes it more than perfect to add to homemade cinnamon buns!
Ultimate Hangover Breakfast Burrito
We’ve all been there… The morning after an epic night out filled with a pounding heading, aversion to light and a pain in your stomach that could or could not be helped by food.
Garden Herb Bacon Potato Salad
I’ve got a creamy, dreamy pile of bacon-packed potato salad for you today!
Before I go any further, tell me you’ve tasted the Pig of the Month Garden Herb bacon. If you haven’t, I demand that you immediately order some RIGHT NOW. This just so happens to be one of my favorite flavors of bacon for summer cooking. It’s the perfect balance of herbs and savory bacon in every bite.
And it just so happens to be the star ingredient of this garden herb bacon potato salad! The fresh herbs and bacon really come through in this super simple potato salad, making it a perfect side dish for your picnics and barbeques. The flavors are fresh and savory with a slight tang from the mustard and vinegar, making it a cooling salad to pair against a massive deli sandwich or a good ol’ burger.
Happy picnicking!
INSTRUCTIONS Fill a large pot with water and season with 1 Tbsp salt. Bring to a boil over high heat and add the cubed potatoes. Cook potatoes until fork tender (approximately 10-15 minutes). Drain potatoes and add to a large serving bowl. Allow to cool completely. Add mayonnaise, onion, white wine vinegar, mustard, garlic, salt and pepper. Stir until all the potatoes have been evenly coated with the mayonnaise and spices. Cover and refrigerate for at least 2-3 hours before serving.
Shop This Post
Pig of the Month Garden Herb Bacon
Recipe & Photos by Meghan Bassett
The Pig's Top Turkey Tips
Thanksgiving is ONE WEEK AWAY! It always sneaks up on us and no matter how well-prepared we think we are, there are some last minute questions that always come up. We're rounding up our top Thanksgiving tips for you this year to make sure you're on your game! Look no further pig-lovin' friends, we've got your Thanksgiving covered.
Don't forget how long defrosting a turkey actually takes! You can thaw your bird either in the refrigerator or cold water. If you're using the refrigerator, use the equation of 1 day to thaw for every 4lbs of meat. Short on time? No problem. Cold water thawing is much faster at a rate of 30 minutes to thaw for every pound.
No one likes lumpy gravy... Bust out the sieve or strainer! This will get all those gross lumps right out. You can also use your good ol’ blender to puree the lumps outta there.
Did you mail-order a Pig of the Month BBQ Feast, Whole Turkey, or Smoked Turkey Breast? First off, high five for being a Thanksgiving genius. You just made your life SO much easier. Now that you've got the main attractions covered, it's time to think sides that go with all the POM deliciousness. If you want to make something extra, go for the veggies. For a quick fix, grab your fav veggies, chop them up and toss with olive oil, salt, pepper, and a little garlic powder or chopped garlic. Roast on a lined, rimmed baking sheet at 400 degrees until tender. Have everyone else bring the rest of the fixings and kick up you feet to watch the Thanksgiving parade.
Come on, you can do better than plain ol' canned cranberry sauce. We'll solve this with one word – ORANGE. Add about 1 tsp of orange zest and 1/2 Tbsp of orange juice (or more if you prefer). This will brighten up that plain old canned cranberry sauce so much that your guests will be asking for the recipe. Shhhhh, we’ll keep the secret for ya!
Aren't Thanksgiving leftovers the BEST? Answer = YES. The best (and safest) way is to cool everything down. Pack leftovers in shallow containers instead of big deep containers so they cool faster. Yes, it’s a bit of work with all those containers and playing refrigerator Tetris, but the small containers will help your leftovers stay fresh and take up less space in the fridge!
This is the tip that will save you countless times in the kitchen on Thanksgiving Day. Chicken stock is your ultimate Thanksgiving savior. Simply keep a large saucepan of chicken stock warm on the stove throughout the day. It can rescue dry stuffing, too-thick gravy, dry turkey, and countless other emergencies that pop up at the absolute worst time. Anything you have leftover can be stored or frozen for later use, or use it as a base for leftover turkey soup! Who's ready to conquer Thanksgiving? You are! Don't forget to check out our mega list of 50+ Thanksgiving tips for even more turkey day wisdom! If it's all too much and you're tired of basting a bird for 6+hours, let us do all the work and order you smoked turkey today! Ships free with code "novship"
Sausage in a Blanket
When I ventured to Scotland about a year ago and had my first good sausage in a blanket I was blown away. Such a simple dish packed so much flavor and satisfaction; it seemed too good to be true. I was sure there was some sort of secret Scottish trick to making these wrapped sausages so addictive. Turns out, all you need is some dough, Dijon mustard, cheese and incredible sausage to make the dream come true at home!
I used Pig of the Month’s Wine & Swine Sausages here, but you can use any of their sausage selections to make your own variation of this recipe. This is a great weeknight dinner that will satisfy both the kids and the adults! It also makes for a great handheld lunch on the go, so be sure to pin this for those back to school lunches.
INSTRUCTIONS: Preheat oven to 375 degrees. Line a rimmed baking sheet with aluminum foil and spray with non-stick spray (or use a silicone mat). Add the beaten egg and water to a small bowl and whisk briefly to combine. Set aside. Roll out the pizza dough on a clean surface. Cut the pizza dough into 4 rectangles, about 4x5 inches in size. You may need to roll out the dough a bit from its original size to accommodate the squares. Prick each square all over with a fork. Spread 1 Tbsp of Dijon mustard on each piece of dough. Divide the slices of cheese into 2 triangles each and place them on the dough, spread out a little so the cheese doesn’t get stuck all in one place.
In a medium skillet over high heat, brown the sausages until a nice medium brown sear forms on both sides, approximately 4 to 5 minutes per side. Remove from heat. When sausages are cool enough to handle, roll each one up in a piece of prepared dough. Spread the seal with a thin brush of egg wash. Place seam side down on the baking sheet and brush the top with egg wash. Cut three slits in the top with a sharp knife to create vents. Bake for approximately 20 minutes until the dough and sausages are cooked through. Serve with dipping sauces such as extra Dijon mustard, ketchup and barbecue sauce.
Shop This Post
Pig of the Month Garlic Sausage Links
Recipe & Photos by Meghan Bassett
Pulled Pork Tacos
These pulled pork tacos are going to rock. your. world. I have to admit, I have a bit of an obsession with tacos. It’s the one meal I can’t seem to live without for more than a week. These pulled pork tacos are my new favorite in my taco rotation.
They are packed with pulled pork, pico de gallo, pickled jalapenos, cabbage, cheese and sour cream – everything you could every want from a taco! They are so flavorful that every bite practically explodes in your mouth. You’ll find it extremely difficult to stop yourself from eating more than 3… or 4… or 5…
INSTRUCTIONS: Warm the corn tortillas for 15 to 30 seconds in the microwave to make them easier to work with. In a small bowl, stir together the ingredients for the quick pico de gallo. To assemble the tacos, pile on the pulled pork, pickled jalapeños and red onions, and pico de gallo. Top with queso fresco and sour cream. Serve immediately.
Shop This Post
Recipe & photos by Meghan Bassett
Campfire Nachos
Imagine this… You’re sitting around the campfire, drinking a couple beers and joking with your friends. Then someone says, “dinner’s ready” and you all gather around a large cast iron skillet. The aluminum foil gets peeled off and you instantly smell the best campfire dinner smell ever – barbeque. 
Now I’m turning that imagined experience into a reality for you with these campfire barbeque nachos! Featuring Pig of the Month meats, all you have to worry about is preparing shredded chicken prior to packing up and heading to your campsite. Then simply assemble all the ingredients, cover with foil and cook directly on the campfire until everything’s warm and the cheese is melted.
You’ll end up loving the three-meat combination on these campfire nachos so much, you’ll be building fire pits in your backyard just for an excuse to eat them on a weeknight! DIG IN!
INSTRUCTIONS: Layer the tortilla chips on the bottom of the cast iron skillet, filling it approximately 1/3 of the way full. Add the pulled pork, brisket and pulled chicken in an even layer on top of the chips.
Top the meats with black beans, sliced jalapeños, and cheese. Cover the cast iron skillet with aluminum foil and place directly on the campfire. Cook until the dish is warmed through and the cheese is melted, approximately 5 to 10 minutes. You can also cook this under the broiler on low for approximately 5 minutes at home!
Remove from heat, peel off the foil and top with the fresh tomato chunks. Serve immediately with either barbeque sauce or salsa and hot sauce.
Shop This Post
Pig of the Month Pulled Pork Pig of the Month Brisket
Recipe & Photos by Meghan Bassett
Hawaiian BBQ Pulled Pork Calzones
My love for Hawaiian pizza runs pretty deep. Almost as deep as my love for truly amazing pulled pork and BBQ. As I sat down to come up with my Super Bowl menu, I couldn't stop thinking about Hawaiian pizza. I didn't want to do the same ol' pizza I've been doing for years though. Nope, it was time to change things up.
So why not stuff pork, pineapple, cheese and barbecue sauce into warm, gooey pockets of deliciousness? These Hawaiian BBQ Pulled Pork Calzones are the perfect game day meal for your upcoming Super Bowl celebration (or any excuse for a celebration, let's face it, they are THAT good). They take little to no effort and are ready in less than 20 minutes. Plus you get that oh-so good Pig of the Month pulled pork...
When you're cheering your team for that touchdown, just try not to get BBQ sauce everywhere, ok?
INSTRUCTIONS: Preheat oven to 425 degrees. Line a large baking sheet with a silicone baking mat or aluminum foil (be sure to grease it!). In a medium bowl, stir together pulled pork, BBQ sauce and diced pineapple until combined. Set aside.
Roll out pizza dough into a large rectangle, approximately 1/4" thick. Cut the rectangle in half crosswise and then again lengthwise to form 4 small rectangles. In the center of each, add approximately 1/4 cup of the pork mixture.
Top with 1/4 cup of cheddar cheese. Fold the dough over to form the calzone, pinching the edges together before rolling them up and in. Place all four calzones on the lined baking sheet.
Bake for 15 to 17 minutes, or until just starting to brown on top. Remove from oven and wait 5 minutes before cutting and serving with extra sauce.
Shop This Post
Recipe & Photos by Meghan Bassett
Fried Bacon Mac n Cheese Bites
With the playoffs all wrapped up, that only means one thing. Time to get ready for the SUPER BOWL! 
Since this year is the big number 50 for the Super Bowl, I'm going ALL out with the Super Bowl spread. Instead of the typical chips and dip, I'm opting to bring in the big guns with these golden, delicious fried bacon mac n cheese bites. They are crispy on the outside and warm, cheesy and bacon-packed on the inside.
The best part of this recipe is that you can simply use a few cups of leftover mac and cheese to make it! No need to let that mac and cheese sit lonely in the fridge anymore, you now have the best ever round two recipe for it that comes together in minutes.
No one will be able to step themselves at one, so be sure to triple this recipe if you've got a lot of hungry people headed your way on game day.
INSTRUCTIONS: In a medium bowl, mix together the mac and cheese and diced bacon. Form small balls (either one or two bite depending on your preference) out of the mac and cheese mixture and add them to a flat baking sheet. Once you have formed the balls (make sure you press them together tightly), cover with plastic wrap and freeze for at least 2 to 3 hours.
In a small bowl, beat the eggs. In another small bowl, combine the breadcrumbs and flour; season the coating with salt, pepper and cayenne. In a heavy bottomed saucepan, heat 3 to 4 inches of canola oil over medium-high heat. Working in small batches of 3 to 4, dredge the mac and cheese balls in the egg, then in the breadcrumb mixture. Add the the hot oil and fry until golden brown and hot in the center, approximately 4 to 5 minutes. Remove from the oil and drain on a paper towel-lined plate. Sprinkle with salt and repeat until all the mac and cheese balls are fried. Serve immediately.
Shop This Post
Pig of the Month Applewood Smoked Maple Bacon
Recipe & Photos by Meghan Bassett
Bacon-Stuffed Nutella French Toast
You guys.... It's time to find out what the BEST breakfast is EVER. Bacon-Stuffed Nutella French Toast... You will never believe the lusciousness that awaits you with every bite of this over-the-top French toast. The combination of bacon and Nutella is just about the best combination I've ever tasted. Just like chocolate-covered bacon, Nutella is an even better pairing for bacon.
This is the kind of breakfast that you serve when you are having a rough week or, especially, when you are trying to impress all those friends and family members. People will be swooning, they will be sighing, they will be melting in their seats when they take that first bite.
Or you can just hoard all of it to yourself and you don't have to worry at all about sharing. I totally support this decision, by the way. Just in case you were wondering.
INSTRUCTIONS: In a shallow bowl, whisk together eggs and milk. Spread four slices of the bread equally with Nutella. Sprinkle each with bacon. Top with the other slices of bread to form a Nutella sandwich. In a medium skillet, melt 1 Tbsp of butter. Dip both sides of one sandwich into the egg and milk mixture and place in the hot skillet. Cook for about 4 minutes per side, until golden brown on both sides. Repeat with remaining sandwiches. Cut each in half and serve. Shop This Post Pig of the Month BBQ Applewood Smoked Bacon
*Recipe & photos by Meghan Bassett
« Previous 1 2 3 4 Next »
