Category: PORK

Simple Supper Saturday – Slow Cooker Pulled Pork

Welcome to Simple Supper Saturday! You know it doesn’t get much more simple than letting your slow cooker do the work for you! I originally found this recipe at Problem Solvin’ Mom. My version is adapted just a teeny tiny bit.

What you’ll need
Pork loin, cut into large pieces to fit into your slow cooker
Beef broth, enough to cover the meat
BBQ sauce (optional)

How to make it
Place pork loin into slow cooker – go ahead stuff it full! (I usually use about a 5 pound loin). Cover with beef broth. Cook on low heat 6 hours. Remove pork and shred using 2 forks. Place your shredded pork into a baking pan(s). Add some beef broth if you are serving it plain or add BBQ sauce – if you’re like me you’ll make a lot and make a pan of each! Bake at 350 uncovered for 20 minutes. Serve and enjoy!

Note – The pulled pork freezes great for some quick BBQ sandwich nights! Serve with coleslaw and corn on the cob – or even just with some chips on the side for a great quick and easy meal!

I’m also linking this to Debbie’s all new Crock Pot Wednesdays. Check it out for lots of great slow cooking recipes 🙂

Pineapple Cider Brine Pork Chops w/ Root Beer Pineapple BBQ sauce, Broccoli Green Bean Almond Saute & StrawBlackberry topping for Magazine Monday

Magazine Mondays is hosted by Ivonne over at Cream Puffs in Venice. All 3 of these recipes are loosely based on recipes from magazines, but the main ingredients have been changed to protect my family. No seriously, the main ingredients were changed to make my family happy as the original recipes had ingredients that my family just won’t eat! Also Healthy Helpings is debuting over at ThE KraZy KitcHen tomorrow. Stop by and join in.
When I do ‘recipe experiment’ night I try to do EVERY part of the meal as a new recipe. Some times I get lucky and they ALL are worth sharing. I’m a ‘no measure’ cook, well at least a no exact measure cook so when I invent a new recipe, it sometimes works and sometimes doesn’t. But, today worked!

PINEAPPLE CIDER BRINE PORK CHOPS
1 1/2 cup water
8 ounce can crushed pineapple
1 cup packed brown sugar
1/4 cup sea salt
1 teaspoon thyme
1/2 teaspoon white pepper
2 1/2 cups apple cider vinegar
4 thick pork chops

  • In a large sauce pan whisk together water, cider vinegar, sea salt and brown sugar together until salt and sugar are dissolved.
  • Bring to a boil.
  • Add seasonings and blend well.
  • Slow simmer 10 minutes.
  • Cool.
  • Immerse pork chops and soak 12-24 hours. I used my 8 cup pampered chef batter bowl so the chops had plenty of room to ‘swim’.
  • Drain chops.
  • Grill or broil 5-6 minutes on each side.
  • Heat enough Root Beer Pineapple BBQ sauce to cover the chops.
  • Brush each side of chops with BBQ sauce for the last few minutes.

ROOT BEER PINEAPPLE BBQ SAUCE

12 ounce MUG root beer
8 ounce can crushed pineapple
4 tablespoons butter
1 bunch green onions, sliced thin
4 teaspoons minced garlic, jar
1 cup packed dark brown sugar
1/4 cup molasses
1 cup ketchup
1/2 cup apple cider vinegar
3 tablespoons sun dried tomato pesto
1 teaspoon sea salt
1 tablespoon liquid smoke
1 tablespoon Frank’s hot sauce
2 tablespoons cornstarch

  • Melt butter in a large saucepan.
  • Add onions and garlic, Saute’ until tender.
  • Add other ingredients, except cornstarch, and bring to a boil.
  • Reduce heat and simmer 30 minutes.
  • Remove 1 cup of sauce and whisk cornstarch into it.
  • Return mixture to the sauce pan and simmer 15 minutes.
  • Cool 15 minutes.
  • Refrigerate,
  • Makes 4 cups.

BROCCOLI GREEN BEAN ALMOND SAUTE’

2 tablespoons olive oil
2 tablespoons White Balsamic Vinegar
1 bunch green onions, sliced thin
1/3 pound green beans, trimmed
1 broccoli crown, chopped small
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 teaspoon soy sauce
2 tablespoons slivered almonds

  • Heat olive oil in large skillet.
  • Add vegetables and saute’ until tender.
  • Add soy sauce and white balsamic vinegar.
  • Sprinkle with sea salt and white pepper.
  • Add almonds, blend well and heat through.
  • This dish is good hot OR cold!

STRAWBLACKBERRY SHORTCAKE TOPPING

1 pint blackberries, washed and sliced in thirds
1/2 pint strawberries, washed and chopped small
1/4 cup brown sugar

  • Toss Together and marinate several hours.
  • Serve over shortcake.

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Dimsum/Potstickers ~ Daring Cooks June challenge

It is time to post out our completed June challenge for Daring Cooks. Jen from Use Real Butter.

The dough wasn’t very difficult. You just have to be sure to use the right amount of the flour and water, which can be a bit tricky. The filling was our choice and as my hubby likes his meat, I choose a pork filling. This was a lot of fun and hubby thoroughly enjoyed being a taste tester. The dough wasn’t so difficult – though, you have to make right the amount of the flour and water, that can be tricky. My first few tries at rolling out the dough I got it way too thin, but finally found a medium consistency that held together for frying.

I made a tart raspberry soy sauce dip that really topped it off well. Hubby all but licked his plate! is hosting our challenge this month for traditional Chinese Dumplings, commonly known as Dimsum or Potstickers or Wontons which we love when we go out so this was a great opportunity for me to try my hand at it!

Dough:
– 2 cups (250g) all-purpose flour
– 1/2 cup (113g) warm water
– flour for work surface
Jen’s Filling:
– 450g ground pork
– 4 large napa cabbage leaves, minced
– 3 stalks green onions, minced
– 7 shitake mushrooms, minced (if dried – rehydrated and rinsed carefully)
– 1/2 cup bamboo shoots, minced
– 1/4 cup ginger root, minced
– 3 tablespoons soy sauce
– 2 tablespoons sesame oil
– 2 tablespoons corn starch
Jen’s Dipping sauce: (I made my own out of homemade tart raspberry jam and soy sauce)
– 2 parts soy sauce
– 1 part vinegar (red wine or black)
– a few drops of sesame oil
– chili garlic paste (optional)
– minced ginger (optional)
– minced garlic (optional)
– minced green onion (optional)
– sugar (optional)

Instructions how to make the dough by Jen:
Method 1: Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Make the dough, Method 2 (Jen’s mom’s instructions): In a large bowl mix flour with 1/4 cup of water and stir until water is absorbed. Continue adding water one teaspoon at a time and mixing thoroughly until dough pulls away from sides of bowl. We want a firm dough that is barely sticky to the touch.

Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

Filling – meaty: Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two). – Easy peasy

To pan fry (potstickers): Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

Don’t forget to check out some really amazing dumplings by the other Daring Cooks by clicking on the links to their blogs at the temporary Daring Cooks Blogroll.

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Tropical Glazed Pork Tenderloin ~ Favorite Ingredients Friday

Last week I offered you our proposed Easter Menu for my favorite ingredients Friday entry hosted by Overwhelmed with Joy, but this week I offer you what we actually had after much discussion about it just being the two of us and not needing all that food.



TROPICAL GLAZED PORK TENDERLOIN
2-3 pound pork tenderloin
1 cup apricot pineapple preserves
1 1/2 cup brown sugar
1/2 cup pineapple juice

  • Preheat oven to 425 degrees.
  • Whisk together brown sugar and pineapple juice.
  • Blend in preserves.
  • generously salt and pepper the pork loin.
  • Spread a small layer of the glaze on the bottom of the roasting pan.
  • Lay the pork loin on top and spread the remaining glaze on top and along the sides.
  • Baste as necessary
  • Bake 45-60 minutes or until meat thermometer reads 170 degrees.

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Vegetable Pork Stir Fry & Fried Rice


VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

  • An hour before you plan on cooking slice pork chops into thin strips.
  • Whisk together the egg white and cornstarch.
  • Coat pork strips in egg mixture and chill for 1 hour.
  • Slice the onions, carrots and broccoli to bite size pieces.
  • Cut the snow peas in half if they are large or leave whole.
  • Heat peanut oil to medium high.
  • Stir Fry pork pieces quickly and remove to drain on paper towel.
  • Add vegetables and stir fry until tender. Add pork slices back in.
  • Whisk together the soy sauce, sesame oil and orange juice.
  • Add to the pan and toss to coat.
  • Heat through until glaze forms.
  • Serve with Fried Rice (recipe follows).

FRIED RICE
2 tablespoons butter
2 cups cooked brown rice
2 eggs + the yolk from the above recipe
2 teaspoon sesame oil
1/8 cup soy sauce
2 green onions, sliced thin
1/4 cup diced broccoli
1/4 cup peas
1/4 cup diced carrots

  • Cook rice according to package directions.
  • In a small pan scramble the eggs and set aside.
  • Melt the butter in a skillet and saute vegetables until tender.
  • Add the rice, soy sauce and sesame oil, stirring constantly.
  • Just before serving add egg back in and heat through.

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Slow Cooking Thursday ~ Sweet & Sour Pork

Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home Mom
SWEET & SOUR PORK

2 pounds boneless pork chops cut into 1 inch pieces
2 tablespoons peanut oil
15 ounce can tomato sauce
1 large can crushed pineapple
2 cups sliced carrots
1 large Vidalia onion, wedged
1/2 cup Grandma’s molasses
2/3 cup Apple Cider vinegar
1/2 cup brown sugar
3 tablespoon tapioca beads
2 teaspoons paprika
2 teaspoon salt

  • Heat peanut oil in a skillet.
  • Brown the pork pieces.
  • In your slow cooker whisk together the tomato sauce, molasses, vinegar, brown sugar, paprika and salt.
  • Add carrots and onion wedges.
  • Stir to coat well.
  • Add browned pork pieces and stir until well coated.
  • Cook on low 7-8 hours until meat is tender.
  • Serve over rice or pasta.
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Slow Cooking Thursday ~ Cherry Pork Chops & Potatoes


Hosted by Sandra at Diary of a Stay at Home Mom

CHERRY PORK CHOPS & POTATOES

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of celery soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks
1 can Comstock cherries

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch slices.
  • Spray crock pot with PURE.
  • Whisk together the soup, milk and sour cream.
  • Layer potatoes slices, cheese chunks and soup mixture 2 or 3 times.
  • Lay pork chops on top.
  • Pour cherries over everything.
  • Cook on low 6 hours.

I can’t wait to try it with Comstock peaches!

I participate in the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Homemaker Mondays hosted by Robyn at 11th Heaven’s Homemaking Haven, Making a Happy Home Monday hosted by LL at As for me and my house…, Tempt My Tummy Tuesday hosted by Lisa at Blessed with Grace, Slow Cooking Thursday & Tips on Tuesday hosted by Sandra at Diary of a Stay at Home Mom, $5 Dinners is hosted by Erin at $5 DInners and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace. Doing them all make great additions to help keeping me on track and finding so new recipes!
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Favorite Ingredient Friday blends into Homemaker Monday ~ Cookie Edition & Bonus Honey Baked Ham glaze

Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy Homemaker Mondays is hosted by Jen at 11th Heaven’s Homemaking Haven Making a Happy Home Monday is hosted by LL at As for me and my house… and Tempt my Tummy Tuesday hosted by Lisa at Blessed with Grace
CHOCOLATE CHIP OATMEAL RAISIN PEANUT BUTTER COOKIES
 aka KITCHEN SINK COOKIES
1 cup butter, softened
1 cup peanut butter
3/4 cup sugar
1/4 cup maple sugar
1/2 cup brown sugar
1 teaspoon vanilla
2 Jumbo eggs
3 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon espresso powder
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup oatmeal
1/2 cups minced walnuts
1 1/2 cups chocolate chips
1 cup golden raisins

  • Sift together the flour, salt, baking powder, baking soda, cinnamon and espresso powder.
  • Cream butter and peanut butter together.
  • Add the sugars and cream again.
  • Add the vanilla and eggs and cream until smooth.
  • Gradually add flour mixture until well blended.
  • Add oatmeal until well blended.
  • Add nuts and combine well.
  • Add chocolate chips and combine again.
  • Add raisins and mix well.
  • Drop by spoonfuls onto a greased cookie sheet.
  • Press down slightly.
  • Bake 12-15 minutes.


My great aunt who I only got to see a couple times a year used to make these every year special for me and I would wait out on the steps for her arrive just to see them. She always made them soooooooooo pretty and perfect!

HOLIDAY WREATHS
(these are better when they are made a few days ahead)
30 large marshmallows (or 1 jar marshmallow cream)
1/2 cup butter
1 teaspoon vanilla
2 teaspoon green food color
3 1/2 cups cornflakes
Red Hots

  • Combine marshmallows, butter, vanilla and food color in top of double boiler. Heat and stir frequently until well blended.
  • Gradually stir in cornflakes until well blended.
  • Drop onto wax paper and arrange into wreath shapes. I plop them onto the wax paper and then push out from the center to form the wreaths.
  • Decorate with red hots.
  • Let cool.
  • If your house is warm – chill in refrigerator until set.

CRUMB COOKIES
(This is a large recipe and is great for using up all those holiday crumbs)
1 cup sugar
1/2 cup packed brown sugar
1 cup butter
3 eggs
1 pound crumbs (cookies, cake and/or crackers)
1/4 cup milk
1 cup molasses
1 teaspoon cinnamon
3/4 teaspoon ground gloves
5 cups flour
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons baking powder
1/2 cup ground nuts
2 cups chopped golden raisins

  • Preheat oven to 350 degrees.
  • Sift together the flour, salt, cinnamon, baking powder, baking soda and cloves. Set aside.
  • Cream butter.
  • Add sugars and cream again.
  • Add eggs and cream yet again.
  • Add molasses and beat until fluffy.
  • Add crumbs and blend well.
  • Add milk, raisins and nuts and blend well.
  • Gradually add flour mixture.
  • Chill dough for at least an hour.
  • Roll into 1 1/2 inch balls and then roll in a bowl of fine sugar.
  • Place on a lightly greased cookie sheet and press down gently.
  • Bake 15-20 minutes.

and just for Janet:

OLD FASHIONED RUM BALLS
1/4 cup dark or golden rum (I also use spiced sometimes)
3/4 cup vanilla wafer crumbs (I use my mini food processor)
1/2 cup butter, melted
1/2 cup finely ground walnuts
4 cups powdered sugar

  • Melt the butter
  • Mix in sugar, cookie crumbs, nuts and rum.
  • Chill until firm.
  • Roll into balls.
  • Roll in coconut, more nuts, colored sugar or leave plain.
  • You can also change the flavor by adding 1/4 cup cocoa.
HONEY BAKED HAM GLAZE
1 cup honey
2 cups brown sugar
1 cup pineapple apricot preserves
3 ounces orange juice concentrate
1/2 teaspoon ground cloves
7-10 pound ham, spiral cut

  • In a small food processor combine all the ingredients and pulse until smooth.
  • Heat in a small saucepan until translucent.
  • Let cool to lukewarm.
  • Place ham in a shallow roasting pan.
  • Pour glaze over ham making sure to allow glaze to run in between spiral layers.
  • Cover and allow to sit 48 hours in refrigerator.
  • Bring to room temperature before baking.
  • Wrap tightly with foil.
  • Bake at 200 degrees for 6-7 hours until done.
  • Unwrap and baste once an hour making sure to get glaze between the layers.
  • Unwrap, increase heat to 450 degrees and bake another 15 minutes for a crisp skin.

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Slow Cooking Thursday ~ Pork Chops and Scalloped Potatoes


For more great recipes please visit Sandra at Diary of a Stay at Hoe Mom!

PORK CHOPS AND SCALLOPED POTATOES

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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Watchin' What We Eat Wednesday ~ Slow Cooking Thursday ~ Tasty Thursday ~ Freezer Food Friday ~ Favorite Ingredient Friday ~ Sweet & Sour BBQ Pork

WOW, Watchin’ What We Eat Wednesday, Slow Cooking Thursday, Tasty Thursday, Freezer Food Friday and Favorite Ingredient Friday are all bumping into each other this week. This is a relatively good for you, tasty slow cooker recipe that is great for the freezer and a favorite of the kids, especially when you put it on a roll like a sloppy Joe. This is another recipe that I like to make in large portions and then freeze in portions after the initial meal which is great for week nights. In this case I will freeze the remainder for the Christmas Holiday gang we’ll have.

6 pounds boneless pork sirloin roast
1/2 pound bacon, cut into pieces
1 large sweet Vidalia onion, sliced into rings
1 1/2 cup apple cider vinegar
1 1/4 cup apricot pineapple jam
2 1/2 cups brown sugar
1/4 cup molasses
1/4 cup soy sauce
1/4 cup soy sauce
3 teaspoon minced garlic, jar
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon white pepper

  • Cut the bacon into small pieces.
  • Cut all large portions of fat off the roasts.
  • Spray the crock pot with PURE and set for high.
  • Place bacon on bottom with the roasts arranged over it.
  • Slice onion into thin rings and layer over roasts.
  • Whisk together the vinegar, soy sauce, molasses and honey.
  • Add the brown sugar until dissolved.
  • Whisk in the seasonings, garlic and jam.
  • Bring to a SLOW BOIL.
  • Pour over meat and onions.
  • Cook on high for 4-6 hours.
  • Remove roast and shred meat. Return meat to slow cooker and cook another hour.
  • For a more adult meal I thicken the gravy and serve it over mashed potatoes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Tasty Thursday ~ Jambalaya

JAMBALAYA
3 tablespoons olive oil
1 large bunch green onions, diced
3 teaspoons minced garlic, jar
2 cups diced cooked ham
1/2 cup white wine
1 cup chicken stock
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon paprika
1 teaspoon sea salt
1 teaspoon white pepper
1 teaspoon cayenne pepper
1 teaspoon Worcestershire sauce
3/4 cup long grain rice

  • Heat the oil in a dutch oven. Add the green onions and garlic and sauté until fragrant and tender.
  • Mix in remaining ingredients except for the rice and bring to a boil.
  • Add rice and reduce the heat. Simmer until rice is tender and the liquid has been absorbed, about 25 minutes.
I do the memes: Menu Plan Monday hosted by Laura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks, Tasty Thursday hosted by Pumpkin Patch, Watchin’ What We Eat hosted by Lorie at Honey I Shrank Myself and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!

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Favorite Ingredient Friday ~Easter Edition~Heavenly Hash

My entry is actually for after Easter, what do do with those leftover ham scraps.
hosted by Overwhelmed with Joy

1 – 2 pound package frozen diced hash brown potatoes
1 can cream of celery or cream of mushroom soup
2 cups diced ham
1/2 teaspoon dried thyme
3 cups grated sharp or longhorn cheddar cheese (about 12 ounces)
1 cup sour cream
1 bunch green onions, finely diced
1 cup crushed potato chips

Mix soup, sour cream and thyme until smooth. Add the ham and green onions. Add in the cheese and blend well. Fold in the hash brown potatoes. Bake until top is slightly golden, about 1 hour. Sprinkle with crushed potato chips and bake an additional 10 minutes.

I like to serve this with fluffy scrambled eggs.

Great for brunches or large groups.