Pork On Your Fork: Ham and Cheese Muffins

ham_and_cheese_muffins_recipe

Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
8 ounces ham steak, boneless, diced
1 1/2 cups Cheddar cheese, grated

Cooking Directions

Heat oven to 400 degrees F.
Lightly grease and flour 12 regular muffin tins. In a large bowl stir together the flour, baking powder and salt; set aside. Whisk together the egg, buttermilk and oil in a small bowl. Stir in the ham and cheese. Using a rubber spatula, stir the egg mixture into the dry ingredients just until combined. Do not overmix.
Spoon into each of the prepared muffin tins approximately 3/4 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and let cool.
Makes 12.
-Bacon and Cheese Muffins: Substitute 6 slices bacon, diced and panbroiled, for the ham.
-Sausage and Cheese Muffins: Substitute 8 ounces pork sausage, cooked, crumbled and drained, for the ham.

Serving Suggestions

These savory muffins are fun for kids to make—and they’re great for breakfast, in a lunchbox or as an after-school snack. Try one of the variations: Bacon and Cheese or Sausage and Cheese.

Nutrition Information

Calories: 230 calories
Protein: 14 grams
Fat: 12 grams
Sodium: 750 milligrams
Cholesterol: 50 milligrams
Saturated Fat: 4 grams
Carbohydrates: 17 grams
Fiber: 0 grams

Recipe from: porkbeinspired.com

Pigs are our biggest heroes

3web

By: Breanna Sensibaugh

This past week two other mentors and I had the opportunity to help with Life on the Farm at the Gage County Fair Grounds in Beatrice. We taught 3rd graders about the importance of pigs and what they provide the community with. We explained to them that pigs are our biggest heroes; because they provide us with meat and other products.  We helped them understand that nothing on the pig is wasted.  Besides meat products we get glass, sidewalk chalk, and footballs; things that they use on a regular basis.

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I think that it is important to explain to the younger generation that we treat our animals with care.  There is miscommunication between others that do not have an agricultural background and many things that may be said about our farms are far from the truth.  We explained to them that we use the bigger hog barns to keep our pigs safe from predators, free of diseases and to keep them comfortable.  We told them that we do not harm them in any way and explained to them how the have access to food and water at all times.

Helping with Life on the Farm made me realize that not everyone get to have the experience of being around livestock like we do.  Therefore we have to make sure we educate them in the right ways so that we can keep our farms in the future.

Pork On Your Fork: Bacon, Lettuce and Tomato Wraps

Bacon_Lettuce_Tomato_Wraps_recipe
Prep Time:
10 minutes
Cook Time: 10 minutes
Servings: 6

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

1 1/2 pounds peppered bacon, thick-sliced
6 10-inch flour tortillas
6 tablespoons mayonnaise, OR salad dressing
1 10-oz bag iceberg lettuce, shredded
3 large tomatoes, seeded and chopped

Cooking Directions

Place bacon slices side by side on griddle. Cook on medium heat until crisp and browned on both sides.* Drain on paper towels; keep warm. For each wrap, place flour tortilla on plate; spread 1 tablespoon mayonnaise over top. Place 1 cup lettuce, about 1/2 of a tomato and 3 to 4 slices cooked bacon on top. Roll from one side to the other. Cut in half.

Serves 6.

*Baked Bacon Option: Place bacon slices side by side on a rack in a shallow baking pan with sides. Bake in a 400º F. oven for 15 to 18 minutes or until crispy. Drain well on paper towels.

For variety, add 2 peeled, seeded and chopped avocados or 1/2 cup chopped red and/or green bell pepper.

Serving Suggestions

Young chefs can help with the assembly of these wraps. Serve with chips and fresh seasonal fruit.

Nutrition Information

Calories: 505 calories
Protein: 13 grams
Fat: 28 grams
Sodium: 1177 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 9 grams
Carbohydrates: 44 grams
Fiber: 4 grams

Recipe from: PorkBeInspired.com