Bacon has skyrocketed to the top of the list of trendy foods in the past few years.  There are things wrapped in bacon these days that I never dreamed possible - cheeses, meats, peaches, peppers and corn.  And don't get me started on the sweet bacon creations.  Chocolate dipped bacon is all the rage at the trendy chocolate shops.  People who really love their bacon - love it savory AND sweet.  I get requests at least once a week for a bacon cupcake.  (No kidding.)  Here's the thing though - I don't love the bacon and sweet combination.  I like bacon as much as the next girl but I can't seem to embrace the chocolate bacon craze or jump on the maple bacon doughnut or bacon cupcake bandwagon.  I just cant seem to wrap my head around the whole sweet bacon concept. 

I do like bacon and I prefer it on meats as a main course instead of as my dessert.  I found this bacon wrapped pork tenderloin recipe in my cook's country magazine.  It is really good - and in my humble opinion - way better than a chocolate bacon. 

Bacon Wrapped Pork Tenderloin
2 teaspoons salt
1 Tablespoon sugar
1 boneless pork tenderloin
2 teaspoons herbs de Provence
10 slices bacon

Lay bacon and foil lined baking sheet in overlapping rows. ​

 Unwrap pork and pat dry with paper towels.  Lay on top of bacon.  Season with pepper and herbs de Provence. 

Bake 30-40 minutes at 250.  (Until temperature reaches 90 degrees.) 

Increase temperature to 475 and cook pork for another 15 minutes.  (Until temperature reaches 130.)  Let pork rest 15 minutes before slicing.

Slice and serve.

I may never have the desire to make or eat a bacon cupcake but I do know that I'll be making this bacon wrapped pork tenderloin again soon.  This pork will be making repeat appearances on our dinner table for many years. 

Ciao!

Most days, I only cook for three people - you would think we could all agree on a single meal.  Ummm yea ... no.  The three of us can't even agree on the best way to eat a taco.  I like lettuce wraps, Ben likes soft tacos and Courtney likes hard taco shells or taco meat with chips.  Anyone else out there feel like its an impossible task to cook one meal that makes everyone happy? 

I've got at least one meal for you that just might please your entire family.  My turkey tacos make all three of us happy.  Ben eats his turkey tacos in a soft tortilla shell. 

I get to have mine in lettuce cups.

And Courtney can have her tacos with crunchy multi grain chips. 

One dinner - three different ways.  It's a win - win -- win. 

Heat oil in skillet.  Brown turkey.

Add green chilies, salsa and taco seasoning.

Cook 3-5 minutes. 

Stir in beans, corn and cilantro.

Heat through.

Here is where you can get creative.  I like to just put the pan of taco meat on the table and let everyone fix their own taco exactly the way they like it. 

One meal.  Three happy eaters.  One happy momma.

Ciao!

Prepare to drool.
These might just be the most mouth watering cupcakes that I have EVER made.

Blackberry Lime Cupcakes!!!  Do I really need to say anything else?

Blackberry Lime Cupcakes
For blackberry jam

• 1⅓ cups blackberries
• ½ cups sugar
• 1 Tablespoon cornstarch

For Cupcakes

• 1½ cups all-purpose flour
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 1 stick unsalted butter, room temperature
• ¾ cup sugar
• zest of a lime
• 1½ teaspoon vanilla extract
• 3 large eggs, room temperature
• ½ cup buttermilk, room temperature
  

Whisk cornstarch into strained mixture and bring to a boil.  Continue to boil for 2 minutes until thick and syrupy.  Remove from heat and allow to cool.  (Jam will continue to thicken as it cools.)

Beat in eggs, lime juice and vanilla.

Place a spoonful of cooled jam in the center of each cupcake and use a knife to swirl.

Frost with lime buttercream.  Drizzle with more blackberry jam. 

I don't think that I've ever written so little on a blog post but these cupcakes are so good - they've left me speechless.  (Well - almost.)  These are something that you're just going to have to try for yourself.  Enjoy!!

Ciao!

Easter is one only week away. (eeekkk)   I've got to do lots of grocery shopping to do this week, some house cleaning, some cooking and some baking but one thing that I've already marked off of my Easter "to-do" list is dessert for Easter dinner.  I've got some cute Easter cookies tucked away in my freezer AND this carrot cake roll.

If you're a fan of the infamous pumpkin roll that is popular at Thanksgiving and Christmas time, then you are in for a treat.  This yummy dessert is now making a Springtime appearance!  A moist and delicious carrot cake rolled around a sweet ad creamy filling makes this an almost irresistible dessert. 

Not to worry if you don't have yours already made and put in the freezer for your Easter dinner - there is still time.  You can make a carrot cake roll this week and impress all of your Easter dinner guests.  It's not hard to make and it makes a nice addition to any springtime dessert menu.

Carrot Cake Roll
For the Cake:

• 3 eggs
• 2/3 cup granulated sugar
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1 teaspoon ginger
• 1/8 teaspoon nutmeg
• 2 teaspoons cinnamon
• 3/4 cup flour
• 2 cups shredded carrots
• Powdered sugar, to aid in rolling

For the Filling:

• 6 ounces cream cheese, room temperature
• 4 tablespoons butter, room temperature
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
  

Beat eggs on high speed for 5 minutes or until thickened. 

Beat in sugar, oil and vanilla.

Combine dry ingredients.  Fold into egg mixture with a rubber scraper.

Fold in carrots.

Combine filling ingredients in mixer until smooth. 

Carefully unroll cake and spread filling over cake. 

Reroll. 

Wrap in plastic wrap and place in the freezer until firm.  Slice while frozen. 

Even frozen, this roll never gets completely firm.  It defrosts almost immediately so I will take mine out just before I serve it so that the creamy filling is still nice and cool and the cake will still be soft. 

Ciao!

What in the world is Shrimp De Jonghe?   That was the second question that I asked myself when I saw this recipe.  The first??  How in the world do you pronounce it?  Unfortunately, I never did figure out how to pronounce it correctly - but I did figure out what it was. 

Shrimp De Junghe is a shrimp casserole with crunchy herbed bread crumbs and just a hint of sherry.  This recipe first appeared in a Chicago hotel - the Chicago De Jonghe Hotel as you might have guessed. 

I love shrimp and I really like simple shrimp recipes that don't have lots of extraneous ingredients that cover up the flavor of the shrimp.  This recipe is exactly what I was looking for.  Simple and delicious and the flavor of the shrimp is what shines through the most. 

Shrimp De Jonghe
1 cup panko
8 Tablespoons butter, softened
1/4 cup parsley
1 teaspoon lemon zest
3/4 teaspoon salt
3/4 teaspoon pepper
2 Tablespoons lemon juice
2 pounds jumbo shrimp, peeled and deveined
2 minced shallots
4 garlic cloves
1 teaspoon paprika
1/8 teaspoon cayenne pepper
1/4 cup dry sherry

Bake 15-17 minutes. 

Enjoy.

I tossed in a whole grain ciabatta roll and called it dinner.  Proof that we don't eat like kings every night - sometimes there is just no time for sides. 

Ciao!