Category: PORK

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.

APPLE CINNAMON PORK CHOPS

APPLE CINNAMON PORK CHOPS
4 boneless pork chops
1 KNORR chicken gel bouillon
1 large frozen apple juice
1 cup water
1/4 teaspoon celery seed
1 teaspoon + 1 teaspoon cinnamon
1/4 cup + 1/4 cup brown sugar
1 apple, cored and sliced
Fresh ground pepper and salt to taste

  • Arrange pork chops in a single layer in the bottom of the crock pot.
  • Whisk together the bouillon, apple juice, water, 1/4 cup brown sugar and 1 teaspoon cinnamon.
  • Pour over pork chops.
  • Cook on low 4-5 hours.
  • Add sliced apple and sprinkle with remaining brown sugar and cinnamon.
  • Cook another hours.

SAUER PULLED PORK

SAUER PULLED PORK
2 cups sauerkraut, rinsed and drained*
2 pound pork tenderloin
2 tablespoons Dijon mustard mayonnaise mixture
1 cup beer**
salt and pepper, to taste

  • Place sauerkraut on the bottom of your slow cooker.
  • Cut tenderloin in half and lay on top of sauerkraut.
  • Generously salt and pepper meat.
  • Spread Dijon on top of meat.
  • Pour beer over around meat.
  • Cover and cook on low 6-8 hours or on high 4-5 hours.
  • Remove meat to cutting board and shred using 2 forks.
  • Serve on thick toast layers with sauerkraut and with sliced red onion.

*I used a local organic sauerkraut as is without rinsing or draining
**I used a pumpkin ale and used ALL of it

MEAT LOVER’S CASSEROLE aka SPANISH RICE & MEAT

This recipe started out as Baked Rice with Chicken and Lemony Meatballs from a Cook’s Illustrated Skillet Dinner Magazine, but became something entirely different before I was done. Hubby was still raving about this recipe this morning and even considered having leftovers for breakfast so I think it was a hit!

MEAT LOVER’S CASSEROLE
MEATBALLS
1 slice sourdough bread
1 tablespoon milk
1/4-1/3 cup Panko crumbs
1/2 pound fresh ground pork
1 large egg
2 tablespoons fresh chopped flat leaf parsley
zest from 1 lemon
salt and pepper to taste

  • Using your hands mix everything together until well blended.  Use only as much Panko crumbs as needed to keep mixture from being too “wet”.
  • Roll into 1 inch meatballs.
  • Cover and chill meatballs while you prepare the rest of the recipe.

CHICKEN & BACON
1 pound chicken breast tenders, salt and peppered to taste
4 slices bacon, browned crisp and crumbled*

*I prepare the bacon in the microwave on paper towels while browning the chicken pieces to save time and absorb the grease to make the bacon crispier.

SAUCE & RICE
4 cloves garlic, minced
1 large hot house tomato, cut into pieces
Juice of 1 lemon
1/2 teaspoon red pepper flakes
2 KNORR chicken Gel bouillon
1/2 cup hot water
2 cups water
1 cup Jasmine Rice

PREPARATION
6 tablespoons avocado oil

  • Heat oil over medium high heat in large skillet.
  • Add garlic and saute until golden and fragrant.  Remove to small food processor with a slotted spoon.
  • Add chicken to pan and sear both sides. Remove to paper towels to absorb any excess grease.
  • Add meatballs, cooking, turning and rolling until browned on all sides.
  • Prepare bacon in microwave while the other meats are being prepared.
  • Add bouillon gels, tomato pieces, lemon juice, red pepper flakes and 1/2 cup hot water to the garlic in the food processor and process until smooth.
  • Add rice and broth mixture to pan stirring until rice is translucent.
  • Add 2 cups water, bring to a boil, reduce heat and simmer until sauce thickens and rice is tender.

ASSEMBLY
Parmesan Cheese

  • Spray 2 quart casserole dish with non stick cooking spray.
  • Preheat oven to 350 degrees. 
  • Layer a small amount of the rice mixture on the bottom of you baking dish.
  • Top with a small handful of Parmesan cheese.
  • Layer chicken pieces on top of rice.
  • Sprinkle crumbled bacon on top of chicken.
  • Put another layer of the rice mixture.
  • Top with meatballs.
  • Top with remaining rice.
  • Sprinkle another handful of Parmesan cheese over everything.
  • Bake 20-30 minutes to heat through.

PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY

I ran across a little blurb of a recipe in an old pamphlet and thought about trying it.  It was just weird enough that I figured it must really be good. I found it a bit plain when I first combined the ingredients and made some adjustments for us, but I’ll give you both versions (original in black with my changes in red) and let you decide.

PEANUT BUTTER PORK CHOPS
PORK CHOPS with PEANUT BUTTER GREEN CHILE CREAM GRAVY
6 large pork loin chops
1 stick butter
2 cups peanut butter 1/2 cups JIF peanut butter
seasonings to taste Hawaiian pink salt & fresh ground black pepper
2 cups milk 1 1/4 cups heavy cream
3/4 cup green chile verde sauce (Las Palmas or Old El Paso)

  • Preheat oven to 325 degrees.
  • In a large skillet melt butter over medium high heat.
  • Season pork chops with salt and pepper.
  • Add pork chops to butter and brown, searing both sides. Remove pork chops to a prepared baking dish and cover.
  • Bake 30 minutes.
  • Add peanut butter to butter drippings, stirring to blend well.
  • Add chile verde sauce, blending again.
  • Add milk blending together until you have a creamy gravy. Add whipping cream gradually blending until you have a creamy gravy.
  • Pour gravy over pork chops. DON’T DO THIS! Instead make this gravy while pork chops are baking.  Gravy will be creamier and tastier without going into the oven.
  • Bake 30 minutes.
  • Enjoy.

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES

SWEET FIRE GRILLED PORK CHOPS with PARSLEYED RED POTATOES
4 bone in 3/4 inch pork chops
2 tablespoons Avocado oil
1/3 cup Frank’s Sweet Chili Sauce
1/3 cup tangerine juice
2 cloves garlic, minced
1/3 cup honey
sea salt & fresh ground pepper, to taste
small red potatoes, washed and halved
Avocado oil
chopped Parsley

  • Arrange pork chops flat in a baking dish. 
  • Salt and pepper to taste.
  • Whisk together the oil, Frank’s, juice, garlic and honey.
  • Pour over pork chops and turn to coat.
  • Cover chops and refrigerate (4-8), turning every 30 minutes.
  • Toss Potatoes with Avocado oil and parsley.
  • Arrange in baking dish.
  • Generously salt and pepper.
  • Roast until fork tender.
    • Prepare grill to medium high heat.
    • Place chops on grill and close lid.
    • Turn once, grilling both sides 4-5 minutes each until internal temperature is 145-160 degrees.
    • During last 2 minutes coat each side with honey.
    • Remove from grill and let rest 5 minutes.

    HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

    HEAVENLY HASH
    2 pounds OreIda frozen diced hash brown potatoes
    1 can cream of celery soup
    2 + cups diced ham
    1 cup sour cream
    1/2 teaspoon Italian seasoning
    1/2 teaspoon sea salt
    1 bunch green onions, finely diced
    2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
    1 cup crushed potato chips

    • Preheat 350 degrees.
    • Spray large flat baking dish with non-stick cooking spray.
    • Whisk together soup, sour cream and seasonings until smooth.
    • Fold in the ham and green onions.
    • Fold in 2 cups of the cheese.
    • Fold in hash browns.
    • Spread into prepared baking dish.*
    • Bake until top is slightly golden , about 1 hour.
    • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

    COOK’S NOTES:
    Great for brunches and large groups.
    *We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

    CHINESE BBQ PORK LOIN

    CHINESE BBQ PORK LOIN
    2-2 1/2 pound pork loin, cut into 1 inch chunks
    3/4 cup Hoisin sauce
    1/4 cup ketchup
    1/3 cup packed brown sugar
    1/4 cup soy sauce
    1/4 cup honey
    2 teaspoons sriracha
    4 cloves garlic, minced

    • Place pork pieces in a large zip log bag.
    • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
    • Add brown sugar and garlic and mix well.
    • Pour over pork pieces and toss to coat.
    • Marinate for 24 hours.

    • Preheat oven to 375 degrees.
    • Cover baking pan with heavy duty foil*.
    • Remove pork pieces from bag, reserving marinade.
    • Place pork pieces on baking pan.
    • Bake 20 minutes.
    • Turn pork pieces and brush with reserve marinade.
    • Bake an additional 10 minutes or until cooked through.
    • Let rest 5 minutes before serving.

    *This will make clean up sooooooooooo much easier.

    BAKED HAM with APPLE PINEAPPLE GLAZE

    BAKED HAM with APPLE PINEAPPLE GLAZE
    7-8 pound ham
    2 medium apples (I like Honey Crisp)

    • Preheat oven to 325 degrees.
    • Peel, core and thinly slice 2 apples.
    • Add apple slices to bottom of baking dish.
    • Place ham cut side down on top of apple slices.
    • Insert oven thermometer and bake 2 1/2 – 3 hours or until internal temperature reaches 140 degrees.
    • Brush with glaze last 20-30 minutes.

    8 ounces crushed pineapple
    8 ounce jar pineapple preserves
    1/2 cup tangerine juice
    2 medium apples (I like Honey Crisp), peeled, cored and thinly sliced

    •  In a small sauce pan whisk together the crushed pineapple, pineapple preserves and tangerine juice.
    • Add apple slices (or chunks if preferred).
    • Bring to a SLOW boil and then reduce to low simmer.

    TOMATO MUSHROOM PORK CHOPS & GRAVY

    TOMATO MUSHROOM PORK CHOPS & GRAVY
    4 bone in thick pork chops
    3 large Yukon gold potatoes, sliced
    1 small Vidalia onion, sliced thin
    2 cloves garlic, minced
    2 tablespoons butter
    1 can tomato soup
    1 can golden mushroom soup
    1/2 cup milk
    1/2 cup finely grated jack cheese
    1/2 teaspoon paprika
    1/2 teaspoon cayenne pepper
    salt & pepper to taste
    Wondra

    • Preheat oven to 375 degrees.
    • Spray a 9×13 baking dish with non-stick cooking spray.
    • Layer potatoes alternating with onions – sprinkle a thin layer of Wondra, salt and pepper over each layer.
    • After last layer sprinkle cheese.
    • Season chops with salt and pepper on each side.
    • In a large skillet melt butter and brown chops on both sides.
    • Add chops to baking dish.
    • Whisk together the soups, milk, cayenne, paprika and garlic.
    • Pour over pork chops.
    • Cover with foil.
    • Bake 1 hour or until potatoes and chops are tender.

    CHILE VERDE CARNITAS FRIES

    Don’t forget about our upcoming Tailgating Time Link Up for Football.  The season begins Thursday, September 4th, 2014.
     Links open at midnight September 4th!

    This recipe I made up after having lunch at one of our favorite restaurants BJ’s Brewerhouse and saw something similar on their appetizer menu.  I knew immediately it would become a football favorite!

    CHILE VERDE CARNITAS FRIES
    crispy thin fries
    Green Chile Verde Carnitas
    minced jalapenos
    finely shredded jack and cheddar cheese
    finely chopped green onions
    finely chopped cilantro
    sour cream
    Heinz Jalapeno ketchup

    • Assemble everything from the crispy thin fries through the cheese “Nacho” style.
    • Bake in a preheated oven for 10-15 minutes to heat through.
    • Top with green onions and cilantro.
    • Add a dollop of sour cream and Jalapeno ketchup.
    • Dig in and Enjoy!

    Hubs likes his with pepper jack cheese.  That is the beauty of this recipe – you can build to suit.

      SPICY APRICOT GLAZED BBQ PORK CHOPS

      These are the easiest and yummiest pork chops!
      SPICY APRICOT GLAZED BBQ PORK CHOPS
      2 large center cut pork chops
      1/3 cup apricot jam
      1/3 cup Sweet Baby Rays BBQ sauce
      2 tablespoons Frank’s Red Hot Sauce

      • Blend together until well mixed.
      • Grill chops, topping with glaze during last few minutes.
      • Enjoy!