In Season Sensations

seasonal recipes

Summer is just beginning to peak here in Kentucky, which means a lot of fresh produce will become available. We love to complement our hams and ham steaks with fresh and easy options that leave you satisfied but fueled for the long summer nights. Asparagus, Broccoli and Summer Squash are in season, meaning their deliciousness is at its peak and the price is at its lowest. Take advantage with these recipes that are simply enough for weeknight meals with the family.

Asparagus & Bacon Bundles

This is a simple yet eye-catching side dish. The simplicity makes it easy for a crowd, and a great recipe for novice cooks. The saltiness richness of the bacon intertwines with the fresh crisp asparagus for a truly summer time flavor.


2 lbs. Fresh Asparagus, trimmed
1 lb. Broadbent Hickory Bacon slices


Wrap 3-4 pieces of Asparagus with one slice of bacon, and use a toothpick to secure it. Place on a lined cookie sheet and bake at  400 degrees for about 20-25 minutes.

Cranberry Pecan Broccoli Salad

Broccoli is just coming into season around the Kentucky area in May/June, it should make it easy to find flavorful fresh heads at your local market. This recipe is colorful and simple, consider using Craisins over traditional Cranberries for a slightly sweeter salad. The tangy yet sweet dish served chilled is a wonderful compliment to grilled meats.


¼ C. Red Onion, Chopped
½ C. Sour Cream
2 tsp Maple Syrup
3 C. Fresh Broccoli Florets
2/3 C Toasted Pecans, chopped
½ C Dried Cranberries (or Craisins)
Salt & Pepper to taste


Combine sour cream and maple syrup in a small bowl and set aside. Place broccoli, pecans, onions, and cranberries in a large bowl. Drizzle the sour cream and maple syrup mixture over top and mix it in gently. Cover and chill 1 hour before serving.

Summer Squash Skillet

Summer squash is delicious when it is in season, so a bit of sautéing with salt and pepper really brings out its natural flavors. Cook longer for a more tender vegetable, or short for a crisper bite. Feel free to throw in your favorite fresh herbs to add additional flavors.


½ T Butter
½ T Olive Oil
2 small-medium Zucchini, trimmed and diced
2 small-medium Yellow Squash, trimmed and diced
Salt & Pepper to taste
Sprinkle of freshly grated Parmesan


In a large non-stick skillet, heat butter and oil over a medium heat. Add Zucchini and Squash, sprinkle with salt and pepper. Let it cook about 2-3 minutes, without stirring. Then stir, add a dash more salt and pepper then stir every now and then until veggies are too desired tenderness level, roughly 5-7 additional minutes. Top with Parmesan cheese and serve immediately.

There are several other fruits and veggies coming into season, these are just a few of our favorite side dishes that easy to put together while the ham steaks are on the grill. Share your favorite vegetables or recipes in season. Check back next week as we share our favorite in season desserts!

What’s for Brinner?

Brinner Graphic

Breakfast for dinner is rising in popularity. Across fast food and sit-down restaurants alike Brinner is becoming more and more of a mainstream concept. There could be several reasons, several articles have expressed that often our lives move at such a fast pace that a big breakfast is not possible during traditional breakfast time. It could simply be that breakfast foods are awesome! (They really are bacon, sausage, pancakes, waffles)

With winter temperatures really beginning to set in across the nation, more individuals are looking for warm meals that are quick and easy. We thought we would share some of our favorite brinner recipes that give you more time to spend away from the stove, but warm comfort as well.  Several can also be prepped ahead of time to further cut down weeknight cooking time.

Tater Tot Sausage Breakfast Casserole

This is a casserole comprised of ingredients easily in your fridge and pantry. It can be made ahead of time covered and refrigerated, to then be popped in the oven when you’re ready. You can add other favorite items to make it your own. I sometimes add green peppers, mushrooms and fresh onions. The combination of high protein eggs, sausage and potatoes make this a hearty meal that won’t leave anyone hungry.


2 lb hot Broadbent breakfast sausage (feel free to substitute mild)

1 bag frozen tater tots

1 tsp Salt

½ tsp garlic powder

¼ tsp onion powder

1 ½ c. Shredded Cheddar Cheese

½ C Mozzarella Cheese

8 Eggs

2 C. Milk


Preheat oven to 350 degrees. Fully cook your breakfast sausage until golden brown. (no pink)  In a large bowl, toss tater tots, cooked sausage and cheese together. Pour into a 9×13 casserole dish (non-stick or coated with non-stick oil) In a separate bowl whisk together eggs, salt, pepper, onions, garlic and milk. Pour liquid mixture over tater tote and sausage mixture. Bake uncovered 50-60 minutes, until eggs are completely cooked.


Farmer’s Breakfast Bowl

This blend of ingredients frequently found in most kitchens, but tossed together in one pan for an easy to clean up meal. It can be completely customized to fit your family, don’t be afraid to let the kids choose ingredients and try it different ways each time you prepare it. You will make it more than once because it is delicious.


1 bag (32 oz) diced potatoes (can use fresh about 6-8 medium potatoes chopped very small)

1 chopped Green bell pepper

1 chopped onion

1 lb (16 oz) Broadbent diced ham (pull out those leftovers!)

8 eggs

1-2 c. Cheddar Cheese

Salt & Pepper to taste


In a large skillet (cast iron is perfect for this as they tend to be deeper) add 2 T oil ad fry potatoes, pepper, onions and ham on medium heat until potatoes are tender yet crispy. In another pan add your eggs and scramble to cook ( I personally add a bit of milk to fluff up my eggs). Once cooked add eggs and potatoes together tossing evenly. Sprinkle on cheese and toss until it melts, sprinkle on salt & pepper to taste.

Biscuits & Gravy Overnight Breakfast Casserole

Biscuits and gravy is a true classic especially here in the south. This recipe puts it in a casserole form and can be made the night before or the morning off and set in the refrigerator for dinner that night. Feel free to use hot sausage if your family likes a bit of heat.


16 oz can of biscuits

8 eggs

1 lb Broadbent breakfast sausage

1 C. Shredded Cheddar Cheese

5 T butter

5 T Flour

2 ¼ C Milk

1 tsp pepper

1 tsp salt


Prepare a 9×13 pan (non-stick), line bottom with biscuits torn into bite size pieces (1 inch). Fully cook sausage in skillet. Layer sausage over the biscuits, then layer on shredded cheddar cheese. In a separate bowl, whisk together ¾ C Milk, ½ tsp salt, and ½ tsp pepper. Pour the egg mixture over the biscuits. (Cover and refrigerate overnight)

For gravy, in a sauce pan melt 5 T butter, once melted whisk in 5 T flour until the mixture is paste like. Add in remaining salt and pepper. Turn heat to low, and whisk in 1 1/5 c. of milk stir constantly. Once gravy is thickened set aside. (Refrigerate in a bowl)

Ready to Cook. When your ready remove items from the refrigerator and pour gravy mixture over the biscuits. Cook at 350 degrees covered for about 30-35 minutes, then remove cover and 10-15 additional minutes allowing eggs to completely cook and cheese turns golden brown.

These 3 dishes are our favorites, they exemplify traditional comfort breakfast foods. Each one can be made for a quick week night dinner with a bit of prep time. Feel free to stay in, use up those items you’ve likely already got in your home and enjoy a delicious meal.

What are your favorite breakfast for dinner ideas? Share in the comments.

Game Day Appetizers


We are gearing up for Football season! One of our favorite things besides the game is the food. Whether you watch with friends or family it is going to be a great time. These appetizers are more for the indoor game watchers than for tailgaters, because well not all fans get to attend every game but they can still cheer from home. Below are 3 of our favorites to enjoy with family, trying to bring a gourmet feel to a game day of fun.

Bacon-Wrapped Potatoes with Creamy Dill Sauce (Real Simple)


1 1/2 pounds new potatoes (about 15), halved

15 slices Broadbent Pepper Bacon, halved crosswise

3/4 cup mayonnaise

1/4 cup buttermilk

2 tablespoons chopped fresh dill

1 teaspoon caraway seeds

kosher salt and black pepper


  1. Steam the potatoes in a steamer basket in a large saucepan until tender, 15 to 18 minutes. Let cool.
  2. Heat oven to 425° F. Line a rimmed baking sheet with foil. Wrap each potato with a piece of bacon and place, seam-side down, on the baking sheet. Bake until the bacon is crisp, 18 to 20 minutes.
  3. Meanwhile, in a medium bowl, whisk together the mayonnaise, buttermilk, dill, caraway seeds, and ¼ teaspoon each salt and pepper. Serve with the potatoes.


Cheesy Jalapeno Cornbread cornbread


Broadbent Cornbread Mix

Water (add until reaching desired consistency)

Fresh Chopped Jalapenos

Shredded Cheddar Cheese


Place desired amount of cornbread mix in large bowl, stir in water to reach desired consistency. Add shredded cheddar cheese and finely chopped Jalapeno pieces (amount is based on preferences). Spoon into muffin tins and bake at 375 degrees until golden brown, 30-40 minutes.

summer sausage

Fresh Deli Style Spread

A great way to incorporate lots of fun items without cooking is with a simple a fresh food tray. Try loading a large wooden tray down with favorites including Summer Sausage, Ham Rolls, Olives, Crackers, Cheese slices, and on the side try a variety of pickles. Choose something extra special such as our Sweet Dillies.



When it comes to planning any party, simply think about your crowd & weather. Try not to get too specific, trying to please everyone can be overwhelming (except allergies like nuts) but if there are children try to avoid serving to many spicy foods. Always be aware of the weather simply because grilling in the rain is less than desirable.

What is a Game Day favorite in your household?

Combinations In The Kitchen


When it comes to food, sometimes an nontraditional pairing can bring out the best of separate flavors. Experimenting in the kitchen, whether it is trying something new and fanciful for date night or letting children blend their favorites can bring fun to the kitchen. We encourage any level of cook to look for ways to use common and familiar foods together to create something different.

Add Bacon

The five primary flavors are Sweet, Sour, Bitter, Salty and Savory. If you start by selecting two foods from different categories, you can begin to picture combinations. Think things through such as mixing milk with anything salty or bitter is unlikely to bring great results. Once you have a combination think of how you would put it together along with other complimentary flavors. Below are two fun and unique blends we found to offer a unique flavor experience.

Nontraditional Pairing Suggestions

The Tupelo Honey Café, a southern style restaurant in the Carolinas offers a great example of unusual pairings. They stack a sandwich high including: pimiento cheese, Havarti Cheese, caramelized onions, maple-flavored bacon, ham, fried green tomatoes and fresh basil on sourdough wheat bread. While this may seem like a combination that could even be overwhelming each elements brings its own exclusive flavor that is released during each savory bite. Try making your own version using your favorite elements such as Broadbent’s Maple Bacon.

Spicy, cheesy and savory come to mind with this recipe for Cheesy Bacon, Corn and Pepper Bread. This bread not only offers an unusual combination but the texture is then changed from a firmer bread to softer cake style. It can play to individuals who love a spicy kick but savory enough for those who aren’t keen on high heat.

Cheesy Bacon, Corn and Pepper Bread By LoveFoodies

3 eggs
1 T sugar
1/2 cup oil
1 cup Sweetcorn
1/4 Red Bell Pepper, cut small cubes
1/4 Green bell Pepper, cut small cubes
1 cup cooked and drained chopped bacon (cooled)
1 cup grated Cheddar cheese
8 Tablespoons of milk (divided)
1 1/2 cups All Purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 T Salt (reduce if your bacon is salty)
1 T Black Pepper


  1. Add BaconPlace the sweetcorn in a blender or bowl, add 2 T of milk, then blend or mash. You can puree until smooth, or just pulse to have a lumpy texture. I pulsed to leave chunks of sweetcorn. Chop the peppers and set aside.
  2. In a mixer, add eggs, sugar, oil and mix for 5 minutes. Switch off mixer and using a wooden spoon, add the sweetcorn, bacon, red and green peppers and cheese. Combine well. Then add remaining 6 T of milk.
  3. In a separate bowl, mix together flour, baking soda and baking powder, salt & pepper then add that slowly to the wet mix and combine well.
  4. Pour the batter into the lined bread pan and bake at 325 F for 40 minutes. Test with a toothpick the center is cooked.


Sharing Experiences

Without experiments (sometimes accidental) we wouldn’t have some of the best combinations like chocolate and peanut butter, or the more recent addition of the doughnut burger. While some things should be eaten in moderation, we encourage you to try new things bringing fun and flare to your kitchen. What are your favorite flavors?  If you have a great combination please share it below, we love to learn more about what our customers like and what we can try in our own kitchens.

3 Ways to Cook Bacon!

3 Ways to Cook Bacon

When we think of cooking bacon, we probably picture someone standing over a hot stove cooking in a traditional frying pan with grease splattering. This method can be messy to say the least, but it can often be a bit dangerous as well with all the grease popping. As self-proclaimed Bacon experts we want to share some better ways to enjoy bacon. These are placed in order of recommended preference.

#1 In the Oven

This is becoming very popular on Pinterest, and we can see why. This is the best method if your cooking for a crowd or cooking lots of items that need your attention. It can also be the least messy, for easy clean up cover your cookie sheet in foil before lining it with bacon. This is also hands off so there is no flipping required.


Preheat oven to 400° and line your cookie sheet with foil. For less grease and crispier bacon, you can add a metal rack on top of the cookie sheet and drape your bacon across it. Bake est. 15-20 minutes depending on the thickness of your bacon and your texture preference. Once it is done to your liking remove from oven and use tongs to safely transfer the bacon to a paper-lined dish that will continue to drain the bacon. Throw away the foil and voila enjoy tasty bacon.

#2 In the Microwave

This method is wonderful for singles or couples who want only a few pieces. It can be an easy step when fixing a dish that requires only a few slices of cooked bacon, such as a salads or sandwiches. This method also proves to be quicker than a frying pan and won’t dirty your stove.


Choose any microwave safe dish and line with at least 4 layers of paper towels, arrange bacon in a single later, then cover with 2 more layers of paper towels. Now, you can buy a specific microwave bacon dish at many retail stores. I personally have one that works wonderfully but without paper towels clean up can be more work than wanted. Set your microwave to high and cook the bacon for 1 minute per slice of bacon. Once the microwave beeps check the bacon’s texture and cook at additional 30 second intervals until it is the exact crispness level desired.

#3 On the Stove

Though it is the messiest, it is traditional. For those who prefer to watch and remove the bacon at that exact right moment it reaches the desired consistency it works well. To cook the bacon quickly and consistently we recommend utilizing a cast-iron skillet. We would also recommend using longer tongs rather than a fork to help possible burn spots on your hands from popping grease.


Using a cold pan, place the bacon slices aligned in the pan without touching. Turn to a medium heat and turn down accordingly as it gets hotter throughout the cooking process. As the traditional bacon begins to turn wavy and shrink flip it over. Flip your bacon slices on a consistent basis to get the most consistently cooked bacon with the least amount of shrinkage. Once it is the desired consistency remove the slices and place them on a paper-lined dish. Be sure to pour out the grease between batches.

Now with the traditional method you will notice Broadbent’s bacon actually lacks the commonly associated sizzle and popping sounds. This is due to our processing method which lacks added water. This is great, not only will it make traditional bacon cooking less messy, it means you are getting 100% meat. The benefit when you fry Broadbent Bacon is it doesn’t shrink or draw up like most grocery store bacons. Instead of sizzle and pop you get a much more robust flavor. We offer several varieties of bacon including Hickory, Pepper, Maplewood and Applewood Smoked bacon.

Bacon has more “Good” Cholesterol than “Bad”

Oleic acid is the element to olive oil that earns it such praise for heart health. This monounsaturated fat makes up nearly 50% of the fat in bacon. To say bacon has no other kind of cholesterol in it would be incorrect, as this makes up about 40% of the fat composition. But saturated fats are not necessarily harmful and diet cholesterol minimally affects cholesterol in the blood.  

No One Eats Bacon Alone, Part of the Problem!

Bacon may also have a bad reputation because of the foods with which it’s associated. Typically eaten with eggs, cheese, piles of sugar and even red meat, there is a very small control population whereby the impacts of bacon consumption can be isolated. So instead of eating bacon with pancakes smothered in syrup and 3 eggs, maybe try it on a BLT (light on the mayo) or add it to a salad loaded with delicious veggies.   

Alright so maybe bacon isn’t as bad for you as you once thought. Moderation and healthy sidekicks are the key to enjoying BACON.

Virginia, where both the United States of America and American Country Ham got their foundation.

Dry Cured Country Hams and Bacon hanging in a smokehouse in Colonial Williamsburg, VA.


Ham was a tricky business back in the eighteenth century. The pig had to be cooked and eaten the day it was slaughtered, and leftovers couldn’t be saved.


If you wanted to enjoy tasty pork products year-round, two things were necessary: the know how to dry cure meats and a smokehouse.


The smoking, curing and preservation had to begin during the winter months, and a day in December would often be designated for pig slaughtering.


In these smokehouses –- which became a regular neighborhood feature by the mid-eighteenth century– ham and bacon would hang as it aged, with steep roofs holding in the smoke from a continually smoldering fire.


Anyone who was anyone had a smokehouse, including Benedict Arnold, Patrick Henry and Thomas Jefferson. Smokehouses account for twelve of the eighty-eight original surviving structures in Colonial Williamsburg.
During the Revolutionary War, dried ham became a staple food item for American soldiers.


Now, reconstructed smokehouses are still used to cure and flavor ham and bacon. Even after the Revolutionary War this custom of preserving food was continued and is still in existence today, with the traditions carried on here at Broadbent’s.


Celebrate Independence Day this year by throwing some historical country ham on the grill.

Smokehouse in Colonial Williamsburg, VA.

Other ways to cook up Broadbent’s on the grill:


  • Bacon-wrapped jalapenos: Slice and seed a fresh jalapeno length-wise. Fill with cream cheese, wrap with Broadbent’s famous thick-cut bacon and secure with a toothpick. Place on the grill and cook until bacon is crispy.
  • Pepper Bacon-wrapped filet mignon or pork tenderloin: Both are delicious slow cooked on a gas grill with two heating burners. Turn only one burner on low heat and place meat over the burner that is not turned on. Allow meat to slow cook for 1 to two hours until reaching an internal temperature between 160 and 165 degrees.
  • Sauce up your chicken: When the grilled chicken is nearly done, reduce the heat of the grill to below 265 degrees (that’s the temperature sugar burns). Lather on a thick coating of your favorite Broadbent’s Barbecue Sauce to one side of the chicken. Close the grill lid for about 5 minutes. Turn the chicken and repeat.
  • Grilled Country Ham: Cook Broadbent Breakfast, Dinner and Biscuit slices approximately 5 minutes over low heat until the fat in the ham becomes translucent, then flip and cook for 1 to 2 minutes. Thick Cut Center Country Ham steaks may take 1-2 minutes longer on first side.

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The Best Way to Say “Happy Fathers Day”

Country Ham, Bacon and SausageFather’s Day was a holiday created to compliment Mother’s day. Just as Father’s have their special role, that is different from Mom’s, they should be treated to a special day in their honor.


Some Dads are easy to shop for. They’re thrilled when they open a ho-hum tie, a gift card they’ll accidentally throw away or a book they’ll never get around to reading. Others are harder to please, requiring days devoted to thinking of some clever and unexpected Father’s Day gift ideas.


Show your Dad he is #1, with a gift from Broadbent’s. This year, take your Father’s Day gift giving to a next level. Ditch the ordinary and expected and give the gift that will fill his heart – “and belly” — with joy. This Father’s Day, treat Dad to the world’s tastiest gift…a Broadbent’s Father’s Day gift set. Broadbent’s has the perfect gifts for the gentleman who loves the finer things, as well as the simple guy who just enjoys some meaty goodness. Nothing says I love you like a plate of our thick cut bacon, a roll of Grandma Broadbent’s Smoked Country Sausage or a trio of Broadbent’s BBQ sauces.


So this Fathers Day skip the fruit and flowers, and surprise Dad with a Broadbent’s Favorite with our award winning Country Ham, Bacon and Hickory Smoked Sausage.


Father’s Day is June 15 this year. Show your Father how much you love him with a big hug and gift from Broadbent’s!



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The History of Bacon


History of BaconIf you asked a group of Americans to talk about their favorite foods, bacon would surely come up often in the conversation. Most people love bacon so much that they don’t even bother to stop and think about where the idea for such a delicious food came from. It turns out that bacon has a history as rich as its flavor.


While it’s believed that pigs were domesticated from wild boars more than 10,000 years ago, the first noticeable mention of anything in history resembling bacon comes from China around the time when the Shang dynasty was in control. The Chinese were ahead of their time, salt-curing pork bellies as far back as 1500 B.C. Ancient Romans enjoyed a rough, early form of boiled bacon, which was cut from the shoulder of a pig and made with dried figs.


Of course, neither ancient culture actually referred to their creations as “bacon” (the Roman dish was called “petaso”). It wasn’t until the Middle Ages that “bacoun” became common nomenclature, at that time referring to all varieties of pork. The word was derived from prior Germanic and French words meaning “back”, presumably implying meat being cut from that area of the pig. Finally, by the 17th century, the term “bacon” settled into its modern use, describing specifically, salted and smoked pork belly.


By this time, bacon had become a popular food with European peasants, who would show off the more desirable smoked variety as a symbol of their wealth. In 1770, a man named John Harris became the father of industrial bacon, producing it in large quantities for the masses. The town he hailed from, Wiltshire, England, continues to be known as the bacon capital of the world.


Bacon became an American staple as well, with bacon fat widely used as the dominant cooking oil until World War II. Psychologist and marketer Edward Bernays, a nephew of Sigmund Freud and original American “spinmaster”, worked with the Beech-Nut Packing Company to establish bacon as a breakfast staple in the newly minted “most important meal of the day”. In 1924, Oscar Mayer delivered pre-packaged, pre-sliced bacon to the American people for the first time.


There’s an interesting story behind the phrase “bring home the bacon”, which has been in use for as long as “bacoun” has been. The common saying hasn’t always been synonymous with providing for one’s family, as it is today.  In the 12th century, married men in the town of Dunmow, Essex were invited to pledge that they hadn’t fought with their wives for a full year. In return, they’d receive a salted side of pork, and the town’s respect for their kindness and patience along with it. Dunmow continues a form of the “bringing home the bacon” ceremony to this day.


At Broadbent’s we dry-cure and slow-smoke bacon the way it used to be made, before highly processed, manufactured food became the norm. Experience the time-tested succulent taste of bacon the old-fashioned way by ordering one of our delicious varieties today.


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