Recipe of the Week

Monday, November 10, 2014

Bacon & Bean Wraps

As we get into the thick of the holiday season – when you're busy shopping, decorating and candy making – the last thing you want to do is spend hours cooking dinner. Here's a quick fix that's sure to free up some of your precious time.

Bacon & Bean Wraps

  • 15 ounce can of black beans, rinsed and drained
  • 1/2 cup red bell pepper, chopped
  • 2 tablespoons fresh cilantro, chopped
  • 1/3 cup light mayonnaise
  • 1 tablespoon lime juice
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 pound of Triple T's Hickory Smoked Bacon (the most important ingredient), pan fried/baked and cut into 1" pieces. 
  • 2 cups romain lettuce 
  • 4 soft flour tortilla shells

Mix together beans, red bell pepper, cilantro, mayonnaise, lime juice, paprika and cayenne pepper. Then separate mixture into four equal parts and spread onto middle of flour tortilla shells. 

Top with bacon pieces

Add lettuce, then wrap it up. That's really all there is to it!


Thursday, January 17, 2013

Southwestern Shredded Pork Taquitos

Quick and easy meals are becoming a must in our fast paced lives, here is a recipe that meets the needs of working families who would rather spend more time enjoying dinner than cooking it. Clean up is easy with this recipe too! The baked, not fried, approach makes it healthier than most taquito recipes. If you have a large family who can eat 20 taquitos, great. If not, you can also freeze some to bake at a later date. Whoohoo, two meals for the preparation time of one! Don't you love when an easy meal becomes even easier for a second one? 

Southwest Shredded Pork Taquitos


- 1 LB Triple T's fully cooked Shredded Pork
- 16 oz bag of frozen corn, thawed and cooked
- 16 oz can of black beans, rinsed and drained
- 1/2 cup cilantro, chopped
- 1 teaspoon minced garlic
- 1/4 cup onion, chopped
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon ground pepper
- 2 cups monterey jack cheese
- 20 medium sized flour tortillas

Optional toppings: Salsa, Sour Cream


In a large bowl, mix all of the above ingredients except the tortillas. 

Spoon a heaping 1/3 cup of the mixture along one side of the tortilla and begin rolling.

Continue to roll until you get to the other side of the tortilla shell.

Place on a greased baking sheet and bake in a 350° pre-heated oven for 25-30 minutes, or until the cheese has melted.

Serve on a plate, topped with salsa and sour cream. Or easily transform this entree into an appetizer for a large gathering by cutting the taquitos into 2.5 - 3" pieces.


Friday, January 4, 2013

Bratwurst Breakfast Burritos

Are you sick of the quick bowl of cereal or breakfast bar before you start your work day? Wouldn't it be awesome to have a warm breakfast that doesn't leave your stomach growling after an hour? Let the below recipe be your walk out the door breakfast solution. This recipe makes 8 hunger satisfying burritos that you can wrap in foil and freeze for 8 work days of good morning enjoyment.

Cheesy Hash Brown Bratwurst 

Breakfast Burritos


- 1 LB package of Triple T's Cheesy Hash Brown Bratwursts
- 8 Large Flour Burrito Tortillas
- 10 Eggs
- 14 oz. Jar Salsa
- 14 oz. Can of Refried Beans
- Shredded Cheddar Cheese


Pan fry the package of cheesy hash brown bratwursts, cut into 1/2 inch slices and then halve the slices, put to side. Combine salsa and refried beans in a large sauce pan and heat over medium heat. Cook 5 eggs at a time in a medium skillet to scramble. Lay out tortilla shell, add 1/3 cup of the scrambled egg on top.

Add a small handful of bratwurst chunks, approximately 12-14 pieces, over top of the eggs.

Pour 1/3 cup of the salsa refried bean mixture over the top.

Sprinkle preferred amount of cheddar cheese, but remember the bratwursts already have cheese in them, so don't over do it on the cheese.

Then fold as pictured below and place on baking sheet. Bake 3-4 at a time in 350° preheated oven for 20 minutes.

No need to bake them if you plan to wrap them up in foil and freeze them. Simply wrap and freeze.

Thaw out in the refrigerator the evening before you plan to bake them for breakfast. Then when you wake in the morning, keep the burrito in the foil and bake on 350° for 20-25 minutes or until center is warm. Leave in the foil and rip at side, revealing one side of the burrito for easy on the go transportation.


Friday, December 28, 2012

Hoisin Shredded Pork Stir Fry

If you are looking for meals that are A) Affordable B) a Breeze to make C) a Cinch to clean up and D) Delicious, here is a good one for you. It only takes 15 minutes to make and costs less than $2.50 per serving. And after the dishes are done you will have time to E) Enjoy your evening!

Hoisin Shredded Pork Stir Fry


- 1 LB of Triple T's Pre-cooked Shredded Pork
- 2 Teaspoons Vegetable Oil
- 4 Cups Cole Slaw Mix
- 1/2 Onion, thinly sliced
- 1/4 Cup Hoisin Sauce
- 4 Cups Cooked White Rice


Heat oil in a large non-stick skillet over high heat, add cole slaw mix and onion, stir for 4 minutes. Add pre-cooked shredded pork and hoisin sauce, continue to stir until pork is heated through. Serve over hot rice. 


Friday, November 30, 2012

BBQ Pork Baked Potato

Put a stop to that plain Jane baked potato and stimulate those old taste buds by adding a creative topping to your spud. This recipe will do the trick. It is very easy and super filling.

BBQ Pork Baked Potato


- 4 Large Potatoes
- 1 Tablespoon Olive Oil
- 1 Teaspoon Salt
- 1 Pound Triple T's BBQ Shredded Pork
- 1 Cup Pre-Made Coleslaw
- 4 Tablespoons Butter (Optional)


Find large potatoes that are approximately 6 inches in length. Wash the outside of the potatoes. Using a fork, pierce each side four times, approximately an inch apart. Then brush them with olive oil, completely coating them, sprinkle each potato with 1/4 teaspoon of salt. Place potatoes on baking sheet and into a 400° pre-heated oven to bake for 60 minutes. *Note that cooking time is based on the size of your potatoes, so if using smaller potatoes bake for less time. Bake until tender. Potatoes are done if you can easily slide a butter knife through the middle.

While the potatoes are baking, heat the BBQ Shredded Pork by microwave or stove top until it is warmed through.

Remove potatoes from the oven and let cool enough to touch. Then lengthwise, cut a slice half way into the potato and gently squeeze sides together forming a pocket.

Add 1/4 pound of the BBQ Shredded Pork to each potato, then top with 1/4 cup of the pre-made coleslaw.

(Optional: Add 1 Tablespoon of butter before adding the meat to give your potato a rich buttery flavor)


Friday, September 28, 2012

Spicy Beet & Sweet Potato Smoked Pork Chops

If you follow this blog closely, you've learned about the health benefits associated with sweet potatoes from our BBQ Sweet Potato Hash recipe post. Beets are also regarded as being a healthy food choice as they are high in folate, manganese, fiber and potassium. If you have only experienced beets in its pickled form and found the flavor, uh...well...unsatisfactory to put it nicely (Sorry Granny), then you are missing out. Different seasonings and cooking methods can change any food item from dreadful to delightful. This recipe combination of sweet potatoes and beets not only makes a healthy powerhouse of a dish, but it also tastes de-lish! We paired this recipe with Triple T's smoked pork chops to heighten the sweet and savory flavors, finishing with a mildly spicy kick.

Spicy Beet & Sweet Potato Smoked Pork Chops


- 3 Medium Sized Sweet Potatoes, peeled and cut into 1" chunks
- 3 Beets, peeled and cut into 1" chunks
- 2 Tablespoons Olive Oil
- 2 Tablespoons Brown Sugar
- 1 Teaspoon Chili Powder
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Cayenne Pepper
- 2 Slices of Bacon, cut into small pieces
- 1 Medium Onion, thinly sliced
- 4 Triple T Smoked Pork Chops


Place the 2 tablespoons of olive oil with the sweet potato and beet chunks in a large sealable plastic bag. Shake to coat all pieces with the olive oil. Then add the brown sugar, chili powder, salt and cayenne pepper, reseal and shake. 

After ensuring that all ingredients have evenly coated the chunks, place the plastic bag contents into a 11" x 7" greased dish, then into a 400° preheated oven. Roast for 45 minutes, stirring every 15 minutes.

In the meantime, place the cut bacon pieces into a skillet over medium heat. 

Cook bacon until crispy, then add thin sliced onions. 

Continue to caramelize onions for approximately 10 minutes. Lower the temperature to keep warm. Grill or pan sear smoked pork chops for 3-4 minutes on each side. 

Plate pork chops, top with sweet potato beet mixture and caramelized onions as pictured above. 


Make this recipe into a side dish for holiday entertaining by mixing the caramelized onions with the sweet potato beet mixture after roasting. It makes a terrific alternative to the typical candied sweet potatoes. 

Tuesday, August 14, 2012

Bratwursts in a Blanket

Take the concept of pigs in a blanket to a whole new level with this recipe using gourmet Horseradish and Blue Cheese Bratwursts. It is simple, quick and mighty tasty!

Bratwursts in a Blanket


- 8 Triple T's gourmet Horseradish & Blue Cheese Bratwursts
- 8 ounce can of dinner crescent rolls


Boil bratwursts in a medium size sauce pan for 10 minutes or until they start to split. 

 Remove from boiling water and place on a plate in the refrigerator for 5 minutes. 
In the meantime, preheat oven to 350°. 

Lay out crescent rolls on a non-greased cookie sheet.
Place cooled bratwursts at the edge of the pastry triangle and roll up. 

Place pastry rolled bratwursts an inch to 1 1/2 inches apart.

Bake in 350° for 13 minutes or until golden brown.