Midwesterner's Bread (aka Cheddar, Bacon, Ranch Pull Apart Bread)

Due to an overwhelming number of requests on Facebook after I posted a picture of this nonsense, I had add the recipe on here.  To give credit where it is due, this recipe came from Plain Chicken (She has a bunch of other great recipes on her blog as well that you should probably check out).  However, due to my weird aversion to packaged foods, I made some modifications to make it my own.

I renamed it Midwesterner's Bread because of the Ranch dressing and bacon components.  Bacon, much like smiles, is the universal language of food.  But Ranch...well, if you've ever been to Indiana you know how much we Hoosiers covet our Ranch dressing.  We will dip anything in that delicious white condiment of the gods.  Fries, chicken wings, mozzarella sticks, potato chips...we don't care what the vehicle, we just want more!

1 unsliced loaf of sourdough bread
8-12 oz cheddar cheese, thinly sliced
1/2 lb of thick slab bacon, fried to crispy perfection
1/2 cup (yup, an entire stick!) butter
1 Tbsp Ranch dressing mix (you can use Hidden Valley powder, but I recommend making a trip to Penzey's or hitting them up online for some of theirs.  Here, I will make it easier for you:  Penzey's Buttermilk Ranch) 

Score the bread in both directions using a sharp bread knife while leaving the bottom intact. (read as: Don't cut it all the way through!) Shove cheese slices and tasty bacon in between cuts. Melt the butter in a small saucepan over low heat and mix in ranch dressing powder. Evenly poor the buttery ranch goodness over the bacon & cheddar stuffed bread.  Place in a 8-9" cake pan (for a round loaf) or place on a baking sheet (for those elongated numbers) and wrap in aluminum foil. Bake at 350 degrees for 15 minutes. Remove foil and bake for an additional 10 minutes, or until cheese is melted.  Bask in this bread's glory for at least 5-10 minutes while it cools (or you'll, no doubt, burn your fingers and mouth) and then plunge face first into it*...yea, it's THAT good. 

 *Note: Don't really do this. You'll burn your face. Can't believe I had to point that out, but it seemed necessary. 

Slow-Cooked Pork Carnitas with Fresh Corn Salsa

I just adore my slow cooker.  Not only does it ease cooking and preparation, but this method of cooking does absolutely incredible things to tenderize meats and meld flavors during its methodically lazy cooking process. 

Now the corn salsa is obviously best fixed when corn is in season, but canned or frozen corn can also be substituted.  Being a Hoosier for the better part of my life, corn has become a staple for me in the summer months. I’m fairly certain that there is no better vegetable than corn on cob that’s just been plucked from its stalk a couple hours before you put it on the dinner table.

2-2 1/2lb pork shoulder

2 teaspoons salt

2 teaspoons ground black pepper

2 teaspoons dried oregano

1/2 large onion, cut into 4 pieces

1 teaspoon cinnamon

1 avocado

Fresh cilantro (optional – I don’t care for cilantro)

Place pork in slow cooker and season with salt, black pepper, and dried oregano making sure to coat well. Place onion atop pork. Set slow cooker to low and cook approximately 6-7- hours or until meat is very tender and falling apart.  I like to add the cinnamon in about the time the pork starts to fall apart or an hour before it is completely done.  You can also add it in and toss to coat at the end of cooking.

Serve on corn tortillas with avocado, fresh cilantro and fresh corn salsa (see recipe below).

Fresh Corn Salsa

5-6 ears fresh sweet corn (boiled, cut from cob and cooled)

1/4 cup red onion, diced

1 medium tomato, diced 

1/2 red or green pepper, diced

1 jalapeno pepper, seeds removed and diced (optional – if you’re feeling spicy)

2 Tablespoons fresh cilantro, chopped (optional)

1 Tablespoon olive oil

1 Tablespoon fresh lime juice

1 teaspoon ground cumin

Salt and pepper (to taste)

Toss to combine corn, onion, pepper and tomato.  If you are using jalapeno and cilantro, add it now as well.  In a separate bowl, whisk together olive oil, lime juice, cumin, salt and pepper.  Coat corn mixture will olive oil mixture and toss gently to coat well.  Refrigerate for 2-3 hours prior to serving to allow flavors to mix.  

Candied Bacon

I am a firm believer that there are few foods more perfect than bacon. So when I found a way to not only easy the cooking process, but make bacon even tastier...well, to say the least, I was ecstatic! 


All you need is some thick cut bacon and some brown sugar! 2-ingredient recipe? With bacon?  It's ok to profess your love for me out loud right now.  I won't judge.

Be on the lookout! …Because I’m going to be employing candied bacon in a variety of ways soon. I’m thinking Candied Bacon & Chocolate Chip cookies and possibly Candied Bacon & Maple Syrup Ice Cream. Yup, that’s happening. I’m sick with bacon power, I know!

1 pound thick bacon
1/2 cup brown sugar

Preheat oven to 350º F. Lay bacon (in all of its bacony glory!) in a single lay on a parchment lined baking sheet. Sprinkle the brown sugar over the bacon. Bake for 20-25 minutes or until it reaches the desired level of crispiness. I’d let it cool for a minute before you start stuffing your face with it.  Boom! That’s it. You’re done.