PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON
Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.
Provided by DARLA
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 35m
Yield 2
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium heat.
- In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
- Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
- Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!
Nutrition Facts : Calories 394.2 calories, Carbohydrate 1.5 g, Cholesterol 120.5 mg, Fat 25.9 g, Fiber 0.3 g, Protein 36.9 g, SaturatedFat 10.7 g, Sodium 1001 mg, Sugar 0.7 g
THE BEST SCALLOPED POTATOES
This recipe for The Best Scalloped Potatoes is truly exceptional! Thinly sliced gold potatoes with a creamy garlic smoked gouda cheese sauce.
Provided by Brandie @ The Country Cook
Categories Side Dish
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F. Spray a 9x9 baking dish with cooking spray, set aside.
- Slice the potatoes very thin, 1/8th of an inch. I suggest using a mandolin for this. The potatoes need to be the same thickness so they all cook at the same time.
- Place the sliced potatoes into a large bowl with cold water, set aside.
- In a medium-sized skillet over medium-low heat, add the butter and melt. Add the onions, salt, and pepper, stirring occasionally cook until the onions are just softened, about 5 minutes.
- Add the garlic and thyme, cook until fragrant, about 30 seconds.
- Whisk in the flour and cook for 1 minute, slowly pour in the milk and whisk constantly to ensure no lumps form.
- Whisk in the heavy cream. Stirring occasionally, let this mixture come to a simmer, once it starts to bubble the littlest bit, take it off the heat. Stir in half of the gouda until melted.
- Drain the potatoes. Place half of the potatoes into the bottom of the baking dish.
- Pour half of the cheese sauce on top. Sprinkle half of the parmesan cheese on top.
- Add the rest of the potatoes on top. Top with the remaining sauce. Add the rest of the gouda and parmesan on top.
- Bake covered with foil for 45 minutes then remove the foil and cook for about another 30 minutes (until the potatoes are fork-tender.)
- Garnish with parsley, optional.
Nutrition Facts : Calories 332 kcal, Carbohydrate 23 g, Protein 15 g, Fat 20 g, SaturatedFat 13 g, Cholesterol 76 mg, Sodium 661 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving
TWICE-BAKED GOUDA-STUFFED POTATOES
A twist on twice-baked potatoes using Gouda. Can make early in the day and refrigerate prepared potatoes until ready to bake.
Provided by gailanng
Categories Potato
Time 1h39m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Scrub and dry potatoes. Rub surface with a little vegetable oil or vegetable shortening. Prick in several places with fork.
- Bake in preheated oven for approximately 1 hour or test for doneness by gently squeezing the middle of the potato, using a pot holder. If it gives in easily to your touch, it is done. Remove potatoes to a work surface.
- Reduce oven temperature to 350 degrees. Cut potatoes in half lengthwise and allow to cool long enough to handle. Scoop out flesh with a spoon, being careful to leave shells intact (about 1/4-inch thick) and place in a bowl. Add 1 cup of the cheese, plus the sour cream, heavy cream, butter, green onion, parsley, salt and pepper to the potato flesh. Mash with potato masher or beat until just smooth with an electric mixer.
- Fill potato shells with potato mixture; sprinkle with bacon and remaining cheese. Bake at 350 degrees for 20 minutes or until golden. Garnish with minced fresh parsley.
MASHED POTATO CASSEROLE WITH GOUDA AND BACON
Wow! This recipe is from Bon Apetit and this casserole pairs well with pork loin or a roasted chicken. Heck, the casserole is a meal in itself. The flavor of bacon and gouda are wonderful together. be sure and use applewood bacon and smoked gouda for the best combination.
Provided by pamela t.
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Grease 13 x 9 x2 inch pan or spray with cooking spray.
- Cook bacon in a large heavy skillet until browned; transfer to paper towels and drain.
- Chop bacon and place in a medium bowl.
- Chop green onions, green parts only and add to bowl.
- Shred the gouda cheese; set aside.
- Peel potatoes and cook in a large pot with enough water to cover; sprinkle with salt.
- Cover and boil with lid ajar until potatoes are fork tender, about 15-20 minutes.
- Drain well and return potatoes to pot. Add sour cream, milk and butter.
- Using a potato masher, mash until almost smooth.
- Add 1 1/2 C shredded gouda cheese and 1 C bacon and onions.
- Spread potatoes into casserole and season with salt and pepper.
- Add remaining gouda over the top.
- Bake at 375 F until the cheese melts, about 30 minutes.
- Sprinkle with remaining bacon and onions and serve.
BACON AND SMOKED GOUDA CAULIFLOWER MASH (LOW CARB AND GLUTEN FREE)
Silky, smoky, bacony perfection - your family will request this low-carb and gluten-free side dish recipe over and over again!
Provided by Jlynnbrink
Categories Fruits and Vegetables Vegetables Cauliflower Mashed
Time 38m
Yield 4
Number Of Ingredients 9
Steps:
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble into small pieces.
- Combine cauliflower, heavy cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper, and garlic powder in a pot; bring to a boil. Cook until cauliflower is soft, 18 to 20 minutes.
- Transfer cauliflower mixture carefully to a food processor. Add crumbled bacon and smoked Gouda cheese; blend until smooth and creamy. Season with salt and pepper.
Nutrition Facts : Calories 199.6 calories, Carbohydrate 6.2 g, Cholesterol 51.8 mg, Fat 16.5 g, Fiber 2.6 g, Protein 8.1 g, SaturatedFat 9.2 g, Sodium 643.8 mg, Sugar 2.7 g
SMOKED GOUDA & BACON POTATOES
A hearty, special appetizer you'll need to eat with a fork! Creme fraiche gives these bites a decadent flavor. -Cheryl Perry, Hertford, North Carolina
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2-1/2 dozen (2 cups sauce).
Number Of Ingredients 8
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425° until softened, 30-35 minutes. Cool for 10-15 minutes. , Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer just until tender, 8-10 minutes. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm., Preheat oven to 375°. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake until bacon is crisp, 10-15 minutes., For sauce, squeeze softened garlic into a food processor. Add creme fraiche and cilantro; cover and process until blended. Serve with potatoes.
Nutrition Facts : Calories 161 calories, Fat 13g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 169mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein.
SMOKED GOUDA AND BACON POTATOES
They're hearty, savory, crispy and purely irresistible. Bring home fresh cheese, bacon and potatoes from your club to make these satisfying appetizers, perfect for tailgating appetites.
Provided by Food Network
Time 1h
Yield 30 servings
Number Of Ingredients 8
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs. Brush with oil. Wrap each bulb in heavy-duty foil. Bake at 425°F for 30 to 35 minutes or until softened. Cool for 10 to 15 minutes. Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 8 to 10 minutes or just until tender. Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until partially cooked but not crisp. Remove to paper towels to drain; keep warm. Place a tablespoonful of cheese on the cut side of a potato half. Wrap with a half-strip of bacon and secure with a toothpick. Place on an ungreased baking sheet. Repeat. Sprinkle appetizers with pepper. Bake at 375°F for 10 to 15 minutes or until bacon is crisp. For sauce, squeeze softened garlic into a food processor. Add sour cream and cilantro; cover and process until blended. Serve with potatoes.
BACON-WRAPPED BEEF TENDERLOIN AND SUPER-STUFFED POTATOES WITH SMOKED GOUDA AND CARAMELIZED MUSHROOMS AND ONIONS
Steps:
- Preheat the broiler to high.
- Place the potatoes on a microwave-safe plate and microwave on High for 15 minutes, rotating once. While the potatoes are cooking, make the stuffing for the potatoes.
- Preheat a skillet over medium-high heat with about 2 tablespoons of the EVOO (twice around the pan). Add the mushrooms and cook until they start to brown, about 4 to 5 minutes. Add the onions, garlic, thyme, salt, and pepper. Continue to cook, stirring frequently, for 4 to 5 minutes.
- While all that is working, line the bacon slices up on a meat-safe cutting board a few inches apart. Preheat a second skillet over high heat with the remaining 2 tablespoons of EVOO. Season the steaks with salt and pepper and center each steak atop a bacon slice. Wrap the bacon over the steaks. Place seam side down in the skillet and cook for 2 minutes on each side. Reduce the heat to medium under the steaks after the first 2 minutes on each side. Cook the meat, turning occasionally, for another 6 to 10 minutes for medium rare to medium well.
- Once the potatoes are cooked, cut them in half lengthwise and scoop out the flesh into a medium bowl, taking care not to rip the potato skins. Using a potato masher, smash the potato flesh together with the sour cream until combined. Stir in the sautéed mushrooms and onions, shredded Gouda, salt, and pepper. Mound the filling back into the potato skins. Place on a cookie sheet and transfer to the broiler, 6 inches from the heat, until lightly brown, 3 to 4 minutes.
- Serve the bacon-wrapped beef tenderloin alongside the super-stuffed potatoes.
MASHED-POTATO CASSEROLE WITH GOUDA AND BACON
Provided by Rick Rodgers
Categories Potato Side Bake Kid-Friendly High Fiber Father's Day Dinner Casserole/Gratin Gouda Bacon Family Reunion Potluck Boil Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield Makes 6 to 8 servings
Number Of Ingredients 7
Steps:
- Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.
- Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.
- Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD: Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.
- Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.
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MASHED-POTATO CASSEROLE WITH SMOKED GOUDA AND BACON …
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4/5 (42)Servings 6-8
- Butter 13x9x2-inch baking dish. Cook bacon in heavy large skillet until golden brown and crisp. Transfer to paper towels to drain. Chop bacon. Place in medium bowl. Add green onions; toss to distribute evenly.
- Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt. Cover and boil with lid slightly ajar until potatoes are tender, 15 to 20 minutes. Drain well.
- Return potatoes to pot. Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes. Add next 3 ingredients. Using potato masher, mash until almost smooth. Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture. Season with salt and pepper. Spread potato mixture in prepared baking dish. Sprinkle remaining 1/2 cup Gouda over. DO AHEAD Can be prepared 8 hours ahead. Cover and chill potato mixture and remaining bacon mixture separately.
- Preheat oven to 375°F. Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled). Sprinkle reserved bacon mixture over and serve.
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- Cook your potato in the oven or microwave until soft in the center. (Just as you would a baked potato). Slice the potato in half lengthwise, and scoop out the centers, adding them directly into your bowl of other ingredients.
- Thoroughly mix everything together. Divide the mixture between the two empty potato halves, and top with a small handful of shredded smoked gouda.
- Broil on low for about five minutes, or until the tops are bubbly and brown. (The potatoes should still be warm from the baking process! If they need a little heat, just pop the oven to 350 for 10-15 minutes until they're heated to your preference.)
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- In a large bowl, add the cream cheese and microwave for 30 seconds or until softened and easy to stir. Then, add the mayo and sour cream and whisk until smooth. The mixture should be creamy but not liquidy.
- Reserve 1/3 cup of the shredded cheese, 1/4 cup of the chopped bacon and 2 tablespoons of the chopped scallions for later. Add the remaining cheese, bacon, scallions and black pepper to the cream cheese mixture and stir to combine.
- Transfer the dip to a oven proof dish, sprinkle with the reserved cheese and bacon and bake for 30 minutes OR until golden brown and bubbly.
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- Layer half the potatoes in the dish. Pour over two tablespoons of the melted butter. Sprinkle with salt and pepper and then 1/2 cup of the smoked gouda. Repeat for second half of potatoes. Pour milk over potatoes.
- Cover tightly with aluminum foil and bake for 1 and 1/2 hours. Uncover and bake for 15 more minutes to brown.
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5/5 Total Time 50 minsServings 6
- In a large pot of boiling water, cook all of the potatoes with a large pinch of salt until fork tender, about 20 minutes. Drain and return the potatoes to the pot. Add the cayenne, nutmeg and 2 tablespoons of the stock. Mash the potatoes until creamy and almost smooth, adding more broth if needed. Season with salt, then spread the mashed potatoes evenly in a medium baking dish.
- Meanwhile, preheat the broiler with the rack 6 inches from the heat. In a large, nonstick skillet, heat the olive oil. Add the shallots and cook over moderate heat, stirring occasionally, until softened and light golden, 5 to 8 minutes. Scatter the shallots over the potatoes, then top with the cheese.
- Broil the gratin until the cheese is melted and the shallots are crisp, 2 to 3 minutes. Serve immediately or keep warm in a 300° oven.
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- In a medium bowl, blend together flour, cornmeal, sugar, baking powder, baking soda, and salt.
- In a separate bowl, beat together eggs, olive oil,onions, Pacific Foods chicken broth, cheese, and bacon. Slowly blend wet ingredients into dry ingredients, mixing just until blended. Batter should be lumpy; do not over mix.
- Pour into prepared pan and bake 45 min-1 hour, or until a toothpick inserted comes out clean. Cool in pan for 15 minutes and then invert over rack and remove from pan.
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