Tag: Petit Jean Meats

Amanda Fiveash: Ham Stuffed Chicken Breasts {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

Growing up in Arkansas, we were always excited when we knew Petit Jean meats were being served. Petit Jean really is synonymous with Arkansas, my memories are almost as thick as shelling purple hull peas with my family on our front porch. Whenever my mom would bake a Petit Jean ham, we would be so excited to eat on it for days. Mother would serve some leftover for sandwiches, but most of the leftovers were used to serve up some of our favorite meals.

I have followed in her footsteps in as many ways as possible and today, make many of those same meals. One of my family’s favorites is when I use leftover ham slices to stuff chicken breasts, you can even add some cheese to make it is somewhat like a chicken cordon bleu. It is really simple and even more so as I have found my family prefers it without breading.

You really only need a few simple ingredients to make a delicious main course your family will be asking for again and again.

petit jean ham stuffed chicken breast recipe

Ham Stuffed Chicken Breasts

2015-04-22 06:02:33

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Ingredients

4-5 chicken breasts or cutlets
4-5 Petit Jean ham slices
4-5 cheese slices (Swiss or another sharp cheese)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried thyme
1/4 teaspoon and pepper
1-2 tablespoon olive oil

Instructions

Begin by preheating your oven to 350 degrees.
If you are using full chicken breasts, cut the thickest part of the chicken breast in half. If it is still over an inch thick, sandwich it between two pieces of parchment paper and use a meat tenderizer to help flatten it a bit.
Next layer a piece of ham followed by a slice of cheese.
Starting at one end, begin to tightly roll the chicken in. Once you have rolled it, you can secure it with baking twine or toothpicks.
Place into a baking dish. Drizzle with olive oil and then desired spices.
Depending on the thickness of your chicken breast, bake 35-40 minutes or until 160 degrees internally. The cheese should be melted and dripping.

By Amanda Fiveash

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

It really is such a simple dish to prepare and yet the taste is amazing! My family loves it to be served with homemade macaroni and cheese, baked beans and vegetable sticks. The hardest part might indeed be deciding what to serve alongside these delicious stuffed chicken breasts!

You can also make more than what you need and freeze them for later. In this case I would suggest not using toothpicks or removing them once you flash freeze the chicken breasts. To freeze, after you have added your spices, place in a single layer on a flat sheet into the freezer. After 30-45 minutes, remove from the freezer and gently place in a freezer bag. This should allow you to remove just the amount you wish to prepare next time. If frozen, bake an additional 15-20 minutes.

#ARWB loves sharing our ideas 4 @petitjeanmeats prducts on #FoodieFriday. @ourhomemadelife

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Getting to Know Your ARWB Foodies

Amanda Fiveash
Our Homemade Life

What food reminds you of childhood?
There are oh, so many!
Cheese dip-my Mother’s favorite!
Strawberries-we use to pick them and eat more than made it into our baskets.
Purple hull peas-takes me back to sitting on the front porch and shelling them until my fingers were purple. Good times, great food and cherished memories are brought back when I smell them cooking.

What is your favorite international cuisine?
Mexican food has always been one of my favorite types of cuisine. It is amazing to me that they can use such simple ingredients (beans and rice) in so many dishes to make them delicious and flavorful.

What is always in your refrigerator at home?
Almond milk, goat cheese, carrots and celery

What is your most used cookbook?
It is one my mother gave me when I got married; it has a few of her notes added in the pages.

What is your favorite kitchen gadget?
Hard one…there are so many but I have to say I have a deep love for my slow cooker. It saves me on so many days!

Do you have a favorite food indulgence?
Chocolate! Anything with chocolate in it 🙂

What is your go-to ingredient that you use time and time again?
Coconut oil, it is amazing!

What is your favorite food meal to cook at home?
Pasta. My kids are always asking for spaghetti and meatballs.

What is a cooking tip that you would like to share with beginning cooks?
.Don’t be afraid to try. You will never know if it will be something amazing if you don’t attempt it. And it doesn’t always look pretty, but that doesn’t mean it isn’t absolutely delicious!

When you’re not cooking, what are your favorite pastimes?
I love to craft. My children and I are excellent creative mess makers.

What else would you like us to know about you?

While I am not a chef by any means, I love to take simple natural ingredients to feed my family wholesome meals. As a homeschooling family, we spend a lot of time in the kitchen and love to bake even more than we love to cook. My door is always open, but you are likely to find a pile of dishes in the sink. I firmly live by, “Please excuse my messes, we are busy making memories.”

Amanda was born in Arkansas and although lived in several other states, returned home to put down roots before starting her own family in Northern Arkansas. Her blog, Our Homemade Life is a creative outlet to share her adventures in motherhood from making messes with crafts and in the kitchen to homeschooling and their love of family travel

Connect with Amanda:
Twitter: @ourhomemadelife
FB: Our Homemade Life
Instagram: @ourhomemadelife

Sarabeth Jones: Brown Sugar Petit Jean Meats Bacon Pork Tenderloin

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

I don’t know about you, but it is very easy for me to get in a rut with cooking dinners. Actually, if I’m going to be truly accurate, I would say it’s easy for me to get in a rut when I am actually cooking dinner. With 3 teenagers and my husband and I both working full-time, it is a small miracle just to be home to make dinner. So when I do, familiar, easy dishes are usually my first choice.

However, I do like trying new things, so when my turn for Foodie Friday came around, I went looking for something I hadn’t made before. This recipe fits perfectly – not only had I not made it before, I hadn’t even ever cooked a pork tenderloin. Plus, it’s delicious: one of those dishes that covers all different kinds of flavors – it’s a little spicy, salty, savory, crunchy, and even sweet.

Petit Jean Bacon Wrapped Pork Tenderloin-1

This is an easy recipe. The hardest part to learn was, frankly, how to handle all that meat (I know, I know, that’s what she said). You rub the pork tenderloin in a sugar and spice mixture, then wrap it in bacon and sear it in a pan. I’ve figured out a couple of techniques to make that easier, which I’ll share below. Once you’ve done that, you’re pretty much just waiting on it to cook, first on the stove, then in the oven. That step is only difficult because of how good this thing smells while it’s searing. I wish these pictures were scratch and sniff.

Petit Jean Bacon Wrapped Pork Tenderloin-2

Petit Jean Bacon Wrapped Pork Tenderloin-3

I’ve already made it a couple of times. It’s definitely been added to my dinner menus but it also is nice for a special occasion. I mean really, you can’t get much better than wrapping something in Petit Jean Bacon. Okay maybe if you added some brown sugar. And a luscious baked on topping. Mmmmmmm….

Ready for that recipe yet?

Petit Jean Bacon Wrapped Pork Tenderloin-4

Brown Sugar Bacon Pork Tenderloin

2015-04-13 20:29:03

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Ingredients

1 package Petit Jean hickory smoked bacon
Package of 2 pork tenderloins – approx. 3 lbs.
6 tablespoons brown sugar
4 teaspoons kosher salt
1 teaspoon paprika
1/4 teaspoon cayenne pepper
2 tablespoons canola oil (or other neutral high-heat oil)
1/2 cup mango ginger or Major Grey's chutney
1/4 cup Dijon mustard

Instructions

Preheat the oven to 350°.
In a small bowl, mix together brown sugar, salt, paprika and cayenne. Set aside.
On a large sheet of wax paper, lay out half of the slices of bacon, so that the long edges are touching each other.
Repeat with the rest of bacon in a 2nd grouping. Laying out the bacon first is so much easier than trying to wrestle it around a slippery tenderloin!
Remove the tenderloins from the package and pat dry with paper towels. Place each tenderloin on a set of bacon strips, closer to one set of ends than the other. What I mean is, don’t lay the tenderloin exactly in the middle of the bacon, because when you wrap it and stick a toothpick in, you want the toothpick to end up on the side of the tenderloin, not the top or bottom.
Rub half the brown sugar mixture onto each tenderloin. Don’t worry if it makes a bit of a mess, the extra will get wrapped up with the bacon.
Begin heating your cast iron skillets over medium-high heat with 1 tablespoon of oil in each one. Start at one end of the tenderloin and wrap the bacon, securing the ends with a toothpick. By the time you’re done, your skillets should be hot. Place a tenderloin in each one (I had to curl mine to make them fit).
Let the tenderloin sear until it is dark brown, and don’t disturb it while it does. It should take 6-8 minutes. Then, flip it and do the same to the other side.
Once seared, place the cast iron skillets into your oven and let the pork cook to 140° when a meat thermometer is inserted, about 10-14 minutes.
Remove the skillets from the oven and tent them with foil loosely for 10-15 minutes.
Slice and eat.
Try not to pass flat out from the delicious

Notes

The original recipe only used one pork tenderloin, but I doubled it as I was making it for a bigger group. I ended up liking that really well, because my grocery store packages them in pairs, plus the package of bacon was used up exactly. However, doing it this way means you need 2 cast iron skillets or that you transfer the meat from the skillet to a larger baking dish when you put it in the oven.

By Sarabeth Jones

Adapted from The Kitchn

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Getting to Know our ARWB Foodies

Sarabeth Jones
The Dramatic

What food reminds you of childhood?
Kraft boxed macaroni and cheese – I loved it and it’s the first dish I remember being able to fix on my own.

What is your favorite international cuisine?
Does sushicount? I can eat that by the truckload…

What is always in your refrigerator at home?
Greek yogurt. MMMMMM.

What is your most used cookbook?
My Pioneer Woman cookbook falls open to the cinnamon roll recipe, it’s a regular at our house. Also, I use our beautiful church cookbook regularly; it has a ton of my favorites made by dear friends.

What is your favorite kitchen gadget?
My food processor. My immersion blender. My KitchenAid stand mixer. I have to pick just one???

Do you have a favorite food indulgence?
Real butter, cream, good cheese.

What is your go-to ingredient that you use time and time again?
I’m not sure I have one.

What is your favorite food meal to cook at home?
It changes with the weather, but I think spaghetti – simple tomato sauce – will always be one of my favorite things to cook and eat. Oh, and eggs in almost any fashion. I love eggs!

What is a cooking tip that you would like to share with beginning cooks?
Don’t be afraid to try new things; find someone whose cooking you love and insinuate yourself into their kitchen and learn from them. I never thought of myself as a good cook – and still wouldn’t say I’ve mastered it – but I have good friends who are and who let me ask them questions and use their recipes. 🙂

When you’re not cooking, what are your favorite pastimes?
Traveling. Preferably to a beach where they have umbrella drinks.

What else would you like us to know about you?
I love being a part of ARWB!

Connect with Sarabeth:
instagram: @sarabethjones
twitter: @sarabethjones
FB: sarabeth.jones (personal) and SarabethJonesTheDramatic (page)

Caty Mills: Petit Jean Meats Bacon Tart {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

Bacon makes everything better, right? Add it to a burger, pasta carbonara, wrap dates with it, or even throw it into a maple flavored cookie recipe. The possibilities and combinations are endless.

When I heard that ARWB was partnering up with Petit Jean Meats I knew that I had to do a bacon recipe. At first I thought about doing something wild and crazy but, after some thought I decided that I wanted to come up with a recipe that really showcased that truly meaty, bacon flavor. I wanted to use other ingredients to enhance the flavor of the bacon, not the other way around. Why hide high quality bacon behind other ingredients?

A bacon tart made with Petit Jean bacon, leeks, and mascarpone cheese seemed to fit the bill perfectly. Some tarts are made in a tart shell with a crust but I like to use puff pastry because it’s easier to use and I’m a sucker for anything buttery and flakey. This recipe is easy to make and really packs a punch with strong flavors and textures. You get crispy, salty bacon, mild and creamy cheese, buttery, flakey crust, and a little kick from the leeks. Plus, it looks like something that took hours to make so you can impress your friends and family. This tart would be great for brunch or cut up into smaller pieces for an appetizer. I know I would eat it any time of day.

caty mills bacon tart 2 foodie friday

Bacon Tart

2015-04-07 17:22:20

Serves 4

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Prep Time

1 hr

Cook Time

25 min

Prep Time

1 hr

Cook Time

25 min

Ingredients

1 sheet puff pastry, thawed
5 pieces Petit Jean hickory smoked bacon
1 leek, sliced thin
2 cups fresh spinach
1/4 cup mascarpone cheese
1/4 cup cream cheese
1/2 teaspoon salt
1/4 teaspoon pepper

Instructions

Set the puff pastry out to thaw about an hour before you begin cooking.
Preheat the oven to 375 degrees.
Cook the bacon in a skillet over medium heat for about 3 minutes a side. You don’t want it to be too crispy because it will finish cooking in the oven.
Remove the bacon from the pan and add the sliced leeks. Cook for two minutes or until they are just starting to soften.
Add the spinach and cook for another two minutes, or until wilted completely.
In a mixing bowl, combine the mascarpone cheese, cream cheese, salt, and pepper and mix it all together.
Roll the sheet of puff pastry flat and place it on a greased baking sheet. Spread the cheese mixture over it, leaving about a half inch border of puff pastry.
Place the leeks and spinach over the top in an even layer.
Chop up the bacon and sprinkle it over the top of the whole thing.
Place the tart in the oven for 20-25 minutes, or until golden brown.

By Caty Mills

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

caty mills bacon tart f

Getting to Know our ARWB Foodies

Caty Mills
Caty’s Corner

What food reminds you of childhood?
Pinto beans, greens and cornbread. My dad used to make it all the time from scratch. It was both of our favorite meals.

What is your favorite international cuisine?
.Ramen. It’s so fun to make at home and actual healthy!

What is always in your refrigerator at home?
Tons of fruit and lots of different kinds of cheese.

What is your most used cookbook?
.The Pioneer Woman’s first cookbook

What is your favorite kitchen gadget?
My spiralizer. Awesome for curly fries!

Do you have a favorite food indulgence?
Homemade biscuits with cream gravy

What is your go-to ingredient that you use time and time again?
Chicken broth. You need it for almost any casserole or soup..

What is your favorite food meal to cook at home?
Homemade mac and cheese

What is a cooking tip that you would like to share with beginning cooks?
Don’t stress about followingrecipes to a tee (except if baking). It’s fine to add your own flair and try new things!

When you’re not cooking, what are your favorite pastimes?
Playing volleyball

What else would you like us to know about you?
I am writing an e-book right now.

Connect with Caty:

Twitter: @CatysCorner
FB: https://www.facebook.com/catyscornerblog
Instagram: https://instagram.com/catyscorner/

Keisha Pittman: Glorified Petit Jean Meats Ham Sandwiches {Foodie Friday}

During the month of April, ARWB is highlighting one of our long-term supporters, Petit Jean Meats. Thanks PJM for all you do for us. Follow them on Twitter, Instagram, Facebook.

This weekend, many of us will gather with family and friends. There will be new Sunday dresses, Easter egg hunts and HAM!

If your family is like mine, there will be a big buffet with lots of white things, a few green things and a gigantic HAM that you haven’t seen the likes of, well since Christmas.

My mom makes sure we don’t waste anything after a big family day and that means interesting combinations of mac ‘n cheese, green beans and HAM. Seriously, she loves leftover night. Sometimes everything went on the kitchen counter with a pile of 4 plates and you just went through and picked out what you want (can you tell it was not my favorite dinner night….)

But, not this year…Glorified HAM Ssandwiches to the rescue. I had this recipe the first time when I lived in Arkadelphia. It was the best thing to feed hungry collegekids. It’s always good, always a luxurious flavor and never (ever) disappoints. I mean; how can you go wrong with Hawaiian Sweet rolls covered with butter and brown sugar!

This weekend it’s the perfect way to take care of that leftover Ham. Or, the perfect way to use Petit Jean Ham (in any form)…any day of the week. What I love most about this recipe are all the variations. I mean; it’s almost a competition with Sonic for the number of combinations!

Insights on variations:

Bread – can be leftover dinner rolls, hot dog buns, Hawaiian Sweet rolls or bread from a local bakery

Ham – sliced, thinly sliced lunch meat, chunky random pieces left off the bone

Cheese – Swiss is the original, provolone works as well and Pepper Jack kicks things up

Mustard – the original recipe calls for Dijon mustard; I prefer yellow. I’ve had a dark brown variation, but that cranberry mustard after Thanksgiving could be delightful

Whatever you do…make 2 pans…you are going to want to eat for 2 on this one!

Glorified Ham Sandwiches

2015-03-19 16:38:22

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Ingredients

12 count large King’s Hawaiian Dinner Rolls
1 pound sliced ham
12 pieces sliced Swiss cheese
½ cup butter (1 stick)
2 Tablespoon brown sugar
1 Tablespoon yellow mustard
1 Tablespoon Worcestershire Sauce
1 Tablespoon poppy seeds

Instructions

Preheat oven to 350.
Cut rolls in half. (If they are connected, slice through the middle with one cut simultaneously to have one bottom and one top. You will cut them apart individually later)
Place 6 slices of cheese on top of bottom of rolls.
Cover with HAM, layering evenly.
Place 6 more slices of cheese on top if ham. Cover with tops of rolls.
In a medium sauce pan, combine butter, brown sugar, Worcestershire sauce and mustard.
Bring to a boil over medium heat. Remove from heat.
Add poppy seeds and pour over rolls making sure to cover tops of rolls as it spreads to bottom of pan.
Bake at 350 for 15 minutes on the middle rack of the oven.
If you are cooking multiple pans, cover with foil and bake for 15 minutes. Uncover and bake 5 more minutes.
Cut rolls apart and serve hot. Enjoy the ooey, gooey yumminess.

By Keisha Pittman of BigPittStop

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Getting to Know our ARWB Foodies

Keisha Pittman
BigPittStop

Twitter – @bigpittstop

instagram – @bigpittstop

Facebook – Personal or Blog
Pinterest – /bigpittstop

What food reminds you of childhood?
Anything baked. My mom is a baker and she learned it all from her mom. The way they both expressed love was with yummy baked goodies. cookies, pies, cakes. It didn’t matter.

Also, Salisbury steak has to sneak in there. It was my favorite meal at daycare. Anytime my mom, sister and I are together this conversation comes up. And, yes we are talking about the “soy” patties covered with cafeteria brown gravy.

What is your favorite international cuisine?
Mexican is my first response, but since I’m really thinking Tex Mex I’m not sure it fits! I’m learning to love Thai food, something I didn’t even know existed until I moved to Northwest Arkansas. And, a new friend has introduced me to Bul-gogi, a Korean BBQ dish.

But, when I think about “International” food experiences, I’m taken back to my trip to Italy with my sister. We were determined to find the best Carbonara in the country, or a tleast that Venice, Florence and Rome had to offer. One of us ordered the dish at every sit down restaurant we attend (mostly because we knew what I was). I still dream about the meal at the blue awning restaurant next to St. Mark’s Cathedral. It was muy delicioso!

What is always in your refrigerator at home?
salsa, flavored creamer, balsamic vinaigrette and a block of cream cheese.

What is your most used cookbook?
“Mama Made it and So Do I” – a collection of my mother’s recipes! When I was first out of college, I was broke but thoughtful. It took me a couple years, but I typed up all my mother’s recipes and put them in a bound book. I was smart enough to make us all a copy and a few extras that we have to access now that we have dripped brownie batter and spaghetti sauce on the pages of the original copy!

And, I’d be remise not to include allrecipes.com – my digital cookbook when I get to the store and realize I have forgotten to add the ingredients of what I’m cooking to my shopping list!

What is your favorite kitchen gadget?
Kitchen Aid Mixer – most used
Garlic Press – most fascinating

Do you have a favorite food indulgence?
Brownies, chips and salsa, homemade frittatas and caprese salad, anything buffalo chicken, or covered with butter! So, maybe….

What is your go-to ingredient that you use time and time again?
Cream cheese, Tony Chachere’s and those herb pastes in a tube (Cilantro and Basil)

What is your favorite food meal to cook at home
Spaghetti with mini penne – must be homemade meat sauce and wheat pasta. Served with mixed power greens, balsamic dressing and garlic toast – the cheap kind covered with cheese!

What is a cooking tip that you would like to share with beginning cooks?
Read a recipe – taste it – make it your own
Your grandmother’s recipes are the best ones you will ever have
Make a mess – the food will taste better

When you’re not cooking, what are your favorite pastimes?
Writing, offering my opinion, mentoring, sewing, drinking too much coffee and taking pictures of “things”

What else would you like us to know about you?

I’m an open book. I can talk to a brick wall. I’m a 7-year cancer survivor. I don’t like snow days. I know that life is not about me; it’s about the journey God has me on for His glory. I’m most grateful for community and the gift of friendship. I like to sprinkle sunshine dust!

Julie Kohl: Western Omelette Casserole {Foodie Friday}

By Julie Kohl

Western Omelette Casserole

Mornings typically fly by in a blur in the Kohl house. Breakfast is often grabbed on the run and may include a piece of fruit and a cup of yogurt or cottage cheese. When we finally get the chance to slow down on the weekends, we love to sit down and enjoy a nice breakfast like this Western Omelette Casserole.

Breakfast doesn’t have to be complicated and that is one of the things I love about baked breakfast dishes. This casserole is quick and easy to prep and the ingredients are easily interchangeable to fit your family’s tastes.

omelette ingredients

The other thing I love about this casserole is that it uses eggs from Great Day Farms and ham from Petit Jean Meats. Both of these companies are big supporters of Arkansas Women Bloggers.

I do raise my own chickens but they typically take a break from laying eggs during the shorter daylight of winter. When I don’t have my own fresh eggs, I always buy the Great Day Farms Cage Free eggs.

Give this delicious Western Omelette Casserole from @eggsandherbs a try. @greatdayfarms…

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Western Omelette Casserole

2015-02-20 09:52:47

Serves 4

A delicious and easy to prepare breakfast casserole.

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Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Prep Time

20 min

Cook Time

40 min

Total Time

1 hr

Ingredients

2 green onions, sliced (including the white parts)
1/4 cup bell peppers, diced
1 Tablespoon. butter
6 large eggs
1/2 cup half & half
2 Tbsp. sour cream
Seasoning Salt, to taste
Black pepper, to taste
Nutmeg, 2 grates of fresh, whole
4 ounces cooked ham, diced
1 cup shredded cheese

Instructions

Preheat the oven to 350 degrees.
Melt butter in a small saute pan and saute the onions and peppers until just tender. About 5 minutes.
In a bowl,whip the eggs, half & half, sour cream, and seasonigs.
Pour 1/2 of the egg mixture into a buttered baking dish. Sprinkle with the onions and peppers, the ham and a 1/2 cup of shredded cheese.
Pour the remaining egg mixture over the top.
Bake for 35-40 minutes until the egg is almost completely set. Sprinkle with the remaining cheese and bake for 5 more minutes.

Notes

This recipe can easily be doubled to feed a larger family.

By Julie Kohl

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

Arkansas Women Blogger’s Calendar Cultivator and member Julie D. Kohl writes about her adventures with food, recipes, crafts and creativity on her blog JulieDKohl. As former Yankee who was “converted” to the south by her husband, Julie has grasped on to rural life in a sleepy, blink-your-eyes-and-you’ll-miss-it town in east central Arkansas. She raises chickens, horses, and English mastiffs and loves spending her summers off from teaching paddle boarding the beautiful lakes of Arkansas. Come navigate the waters of life with Julie on her blog JulieDKohl.com, Instagram, YouTube, Facebook, Pinterest, and Twitter.

Petit Jean Meats Bacon-Wrapped Dates & Giveaway

PJMlogo 300

One of our long-standing friends and supporters of #AWBU is Petit Jean Meats, an Arkansas-based company. Today’s Foodie Friday post is a quick and tasty appetizer that will be served by K-Mac Catering of Rogers during our Friday evening event and features delicious hickory-smoked bacon from Petit Jean Meats. Feast your eyes on these delicious Petit Jean Meats Bacon-Wrapped Dates.

dates prep

Quick and easy @PetitJeanMeats Bacon-Wrapped Dates. #giveaway #baconbowl #ARWB #AWBU2014

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Petit Jean Meats Bacon Wrapped Dates

2014-07-27 20:13:49

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Ingredients

12 dates, pitted
6 slices of Petit Jean Hickory Smoked Bacon
3 ounces cream cheese
1/8 cup crushed almonds
12 skewers or toothpicks

Instructions

Set cream cheese aside to soften.
Place almonds in a plastic bag; crush almonds with a rolling pin.
Mix almonds and soften cream cheese.'
Fill a pastry bag with the cream cheese mixture. Cut an opening in the tip of the bag. Squeeze mixture into each date with approximately ¼ ounce of cream cheese or whatever the date will accommodate.
Cut each piece of bacon into 2 pieces.
Wrap a ½ slice of bacon around the date and pierce with a skewer or toothpick. When piercing the bacon through the seam to ensure it stays wrapped during the cooking process.
The dates can then be cooked on the grill until bacon is lightly charred and cream cheese is softened and warm.
Or warm them in the oven at 400 degrees until bacon is crisp, approximately 10 minutes.
Remove from grill or oven when ready; serve and enjoy!

Notes

Bacon Wrapped Dates (or “Cheap Dates” as we call them) are a favorite of our clients. They can’t get enough of K-Mac Catering’s delectable dates, wrapped in smoked bacon, stuffed with almonds and cream cheese – perfection!
K-Mac Catering shares the secret to getting this popular appetizer just right so you can be the hit of your own party. But, if you’d rather leave it to K-Mac Catering, our team is also available to come to you!

By K-Mac Catering and Petit Jean Meats

Arkansas Women Bloggers https://arkansaswomenbloggers.com/

GIVEAWAY

Winner of 2 ticket from our Wordless Wednesday Giveaway that are provided by Petit Jean Meats to 2nd Annual Bacon Bowl: Sarah S. You will be contacted by Petit Jean Meats.

Here’s another opportunity! Petit Jean Meats is giving away another 2 tickets to the 2nd Annual Bacon Bowl to one of our lucky readers. To enter, in the comments tell us your favorite Petit Jean Meats product. Each non-repeat entry earns you an additional opportunity. Previous winner are not eligible. The winner will be announced on August 29.

Win tickets to #BaconBowl. #giveaway #ARWB @PetitJeanMeats

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#AWBU 2014 Petit Jean Meats Giveaway

Petit Jean Meats is a proud sponsor of #AWBU in Rogers, AR on Sept. 5 – 7.

We love our Petit Jean Meats Products!
@petitjeanmeats

Photos contributed by Petit Jean Meats Brand Ambassadors: Sarabeth Jones, Alison Chino and Rhonda Bramell and Misty Wilbanks of Petit Jean Meats in Morrilton, all Arkansas Women Bloggers.

Giveaway by Petit Jean Meats

The 2nd annual Bacon Bowl presented by Petit Jean Meats will take place in downtown Bentonville on Saturday, September 13, from 9:00am until 12:00pm.

Teams consisting of chefs and amateur cooks will compete in Entrée and Dessert Divisions and test their culinary skills by creating innovative bacon creations featuring Arkansas’ own Petit Jean Meats bacon. Teams can choose to enter Entrée or Dessert divisions, or both, with Petit Jean Meats generously donating their mouth-watering bacon to all who compete.

Bacon Bowl attendees of all ages will vote for their favorite dishes in both divisions as well as the overall People’s Champion. Local and nationally-known bacon enthusiasts, food writers and bloggers will determine who will represent the Bacon Bowl in the Bacon Division at the 2014 World Food Championships in Las Vegas where they’ll have the opportunity to win up to $60,000.

Check out this Only In Arkansas article on the Bacon Bowl….

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Teams are traveling from throughout Arkansas and the region to compete in the Bacon Bowl with the goal of winning the grand prize trip to compete in the 2014 World Food Championships in Las Vegas. “We couldn’t be more excited to be part of the thriving culinary scene in Bentonville,” said event coordinator John McClure. “In addition to the Bacon Bowl, the nationally recognized Bentonville Farmers Market and world famous World Championship Squirrel Cook-off will be going on in downtown Bentonville that same day. We’re all working together to create a Saturday morning that people won’t soon forget.”

There will be live music, Petit Jean Meats sampling, other foods and beverages and much more. Tickets are $10 at the gate; advance tickets are $8 and can be purchased at the Bentonville Convention & Visitors Bureau. Please visit BaconBowl.net and the Bacon Bowl Facebook page for more details. Teams or individuals interested in competing should visit BaconBowl.net. Team registration is open until Friday, September 5. Space is limited.

For a chance to win 2 tickets to the Bacon Bowl, tell us your favorite way to use Petit Jean Meats Bacon. Each different comment (no repeats) earns one opportunity to win. The winner will be announced on the Foodie Friday Aug. 5 post. Tickets supplied by Petit Jean Meats.

For a chance to win 2 tickets to the Bacon Bowl, tell us your favorite way to use Petit Jean Meats…

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Bloggy Boot Camp Prep: Are You Ready?

bloggy boot camp dallas Hello from Dallas, Ya’ll! I got here bright and early this morning and am getting pumped for Bloggy Boot Camp. Tomorrow morning we’ll get down to business, and I’ll be blogging it all for you ladies. Here’s the rough schedule for posts (I say rough because there are no end times on the sessions, so I’m not sure exactly when my posts will be finished):

10:00am – Top Ten Tips for Blogging Success

11:00am – What You Really Need to Know About Blog Design

11:45am – Success in eBooks

2:30pm – Business of Blogging

3:30pm – Growing Your Traffic

4:15pm – Blogging About Your Town: What to do with Local Content

5:00pm – Authenticity is Magnetic: Developing a Unique Voice and Making a Space for Yourself

Sunday – Bloggy Boot Camp: The Recap

Keep in mind that I will be blogging about and posting these sessions as they happen. There will be typos and grammatical errors, which I will try to go back and clean up after Bloggy Boot Camp is over.

My attendance at Bloggy Boot Camp Dallas is sponsored by Petit Jean Meats. Please follow them on twitter and like them on Facebook if you haven’t already.

My twitter is @FawnRech if you want to tweet questions to me during the conference. Not sure how quickly I’ll be able to answer! You can also follow along with the conference on twitter with #BBCDAL

Here’s my first conference secret for you: The fee you pay to attend a conference usually doesn’t even come close to paying for the cost of the conference. Conferences don’t happen without sponsors. Please take a moment to show some social love to the conference organizers and sponsors.

Bloggy Boot Camp – THE Conference | @BloggyBootCamp | O n Facebook

The SITS Girls – Conference Organizers | @SITSGirls | On Facebook

Mirassou Winery – Sponsors | #Mirassou on twitter | On Facebook

Kroger Co – Sponsors | @KrogerCo | On Facebook

King’s Hawaiian – Sponsors | @KingsHawaiian | On Facebook

Happy Family – Sponsors | @HAPPYsuperfoods | On Facebook

Ubokia – Sponsors | @Ubokia | On Facebook

Blurb Books – Sponsors | @BlurbBooks | On Facebook

ZonePerfect Bars – Sponsors | @ZonePerfect | On Facebook

I’m looking forward to tomorrow and sharing all the bloggy goodness with you all!