Cheese Bacon Burger

Cheese Bacon Burger -- A Pinch of Joy
Cheese Bacon Burger -- A Pinch of Joy


Cheese Bacon Burger is a product of my sister’s Bee imagination.  She loves cheese.  And bacon.  And hamburger.  So she put them all together to create this seriously great barbecue burger.  Use at least 80 percent lean meat so there is a bit of fat to keep it moist.  Grill low and slow for tender, delicious burgers.  MMMMMM
 
Cheese Bacon Burger
 
Author:
Recipe type: Meat
Serves: 8 burgers
Ingredients
  • 2 pounds ground beef, 80 percent lean
  • 6 pieces bacon
  • 1 cup shredded cheddar cheese
  • salt and pepper to taste
  • condiments of choice
  • 8 buns
Instructions
  1. Cut bacon into one inch pieces and cook until crispy soft.
  2. Add cheese and bacon to ground beef, with salt and pepper if desired, and mix thoroughly. Make into 8 thick patties.
  3. Grill low temperature until done in middle.
  4. Serve hot with condiments of your choice.

Elegant Crusted Pork Tenderloin

Elegant Crusted Pork Tenderloin -- A Pinch of Joy
Elegant Crusted Pork Tenderloin -- A Pinch of Joy

Elegant Crusted Pork Tenderloin is quick and easy to make and perfect to serve guests. Holiday dinners don’t HAVE to be turkey or ham – especially if you aren’t serving a crowd. This recipe serves 6 (or 4 more generous servings).  

Be sure to buy the precut small tenderloin. Last time I bought a four pound package, thinking it had two tenderloins of two pounds each. It even looked like two. . . .but it was not. So I doubled the crumb portion of the recipe, got out the trusty really sharp knife and Bytes wandered through at the right time so this could happen:
Cutting tenderloin

Pat the meat dry so the crumb and oil mixture will stick better. I usually add the seasoning to the crumb mix, but if you rub them directly on the meat instead of adding them to the crumbs the flavor comes through nicely. I make a bed of crumbs in the pan just the size of the tenderloin, then put the meat in place and pat the crumbs on the top and sides. Much easier than putting the crumbs on and trying to transfer it all to a pan. I did that the first time. . . . learned that lesson! It will look like this – well almost. I forgot to take a picture before it went in the oven so this in long enough to brown the bottom a bit.
Crusted tenderloin

Below is what it looks like when it comes out of the oven.
Baked Tenderloin


Carefully scoop away crumbs in bottom of pan and lift the tenderloin to the serving platter. Let it set for five minutes so the juicy tenderness develops fully. Slice into half inch thick rounds. Garnish with a sprinkle of fresh chopped parsley or rosemary, if desired.

Elegant Crusted Pork Tenderloin
 
Serves: 6 servings
Ingredients
  • 2 cups seasoned Italian Dressing bread crumbs
  • ½ teaspoon salt or to taste
  • ½ teaspoon garlic powder
  • ¼ teaspoon pepper or more to taste
  • ½ cup olive oil
  • 2 pound pork tenderloin
Instructions
  1. Preheat oven to 425 degrees.
  2. Line shallow baking sheet with aluminum foil to simplify clean up or use a good non-stick baking pan. Spray whichever you use generously with cooking spray.
  3. In medium mixing bowl, mix all dry ingredients with oil.
  4. Pat tenderloin dry.
  5. Make a bed of crumbs the size of the tenderloin and about one fourth inch deep in bottom of baking pan. Press tenderloin firmly into bed, then pat remaining crumbs on top and side of tenderloin about one fourth inch thick to cover thoroughly.
  6. Make a tent of aluminum foil to cover tenderloin so that it does not burn. Bake about 15 minutes, remove foil and continue baking uncovered for another 10 to 20 minutes until golden. If using meat thermometer, internal temperature should be between 145F (medium rare) and 155 (medium well).
  7. Remove from oven and let meat rest for at least 5 minutes before slicing with sharp knife into half inch thick slices.


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Grilled Pork Chops with Sauteed Apples

Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
Grilled Pork Chops with Sauteed apples-- A Pinch of Joy
A quick and easy recipe from Bytes!  This one is super fast!  You’ll need one medium pork chop per person.  A medium chop is 3/4 inch to 1 inch thick.  The ones Bytes used were about the size of my hand — maybe three inches across by about five inches long.    Grilling time is 5 to 6 minutes on each sideThe apples also take about 10 minutes to cook — no need to peel, just quarter, core and slice.  If your grill has a side burner, this goes really quickly.  Or you can cook the apples ahead of time and warm them just before serving with the finished chop.  Use whatever apples you have on hand, a crisp apple like Gala or Fuji is good.   Another Bytes’ Bite –a meal that is quick to prepare and clean up and move on to the evening’s activity! 

Grilled Pork Chops with Sauteed Apples
 
Prep time
Cook time
Total time
 
Tender grilled pork chops served with cinnamony sweet sauteed apples.
Ingredients
Pork Chops
  • 1 medium Pork Chop per person
  • Seasoning to taste
Sauteed Apples
  • 1 apple for each two pork chops
  • 1 tablespoon butter for each apple
  • Cinnamon to sprinkle on apples, ¼ teaspoon or to taste
  • 1 teaspoon honey or maple syrup per apple for drizzling, optional
Instructions
Pork Chops
  1. Preheat Grill to medium heat and cook chops about 5-6 minutes on each side. Internal temperature should be about 145 degrees.
Sauteed Apples
  1. Quarter apples, then core and slice.
  2. Melt butter in medium skillet and add apples.
  3. Cook over medium heat and stir gently every couple of minutes, until apples are tender but not soft.
  4. Sprinkle cinnamon over apples and drizzle with honey or maple syrup, if desired.
  5. Serve warm over hot pork chops.
Notes
Bytes' Bites
Nutrition Information
Serving size: One pork chop plus one half apple

’m so glad you stopped by today!   Be sure to follow A Pinch of Joy so you don’t miss a thing! 

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