Category: PORK

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.

Freezer Food Friday Spinach Stuffed Manicotti

hosted by mjpuzzlemom

MJ over at MJPuzzlemom recently left me a comment which indirectly let me find this wonderful new meme that the she hosts, Freezer Food Friday. I’ll join in this week by recycling this great updated freezer recipe of mine for Spinach Stuffed Manicotti Shells.

1 1/2 pound ground beef
1 medium finely chopped onion
2 cloves garlic or 2 teaspoons minced jar garlic
1 box chopped frozen spinach (thawed & drained)
salt & pepper to taste
14.5 ounce can diced tomatoes
1 can Contadina tomato paste
10 ounces beef broth (I use granules and make my own)
2 tablespoons Classico sun-dried tomato peso
1/4 cup butter
2-8ounce shredded mozzarella cheese packages
1 box organic pasta Manicotti Shells (prepared al dente, very al dente)
  • Brown hamburger. Add garlic and onion about half way through. When the hamburger is browned, add spinach and heat through. Salt and pepper to taste. Drain off fat.
  • Mix all other ingredients together except the shells and cheese and bring to a simmering boil. Add one third of the sauce to the meat mixture.
  • Stuff the shells with the meat mixture. Continue until all shells are full. This recipe serves 4, but at this point since there are just 2 of us I try to think ahead and prep meals to freeze for easy cooking on the nights we’re busy with appointments, but still need a home cooked meal. This Manicotti recipe is great for that. The shells come in a box with 2 layers of plastic protectors. I make sure to save one to protect the shells I’m going to freeze. I prepare the recipe like normal, but split it in half before baking and freeze half. As you can see it all slips easily into a gallon size ziploc bag. After removing everything, I roll the bag up and stick in the freezer door until the next time I prep the whole recipe.
  • In a small greased casserole layer some sauce on bottom. Lay in half the shells, pour more sauce over top reserving half the sauce for the freezer. Put that sauce in a quart size ziploc. Top with the cheese. Cover with foil and bake in preheated 350 degree oven for 30 minutes. Remove fol and return to oven for an additional 20 minutes.
  • In the gallon sized ziploc bag slide the extra tray of shells into it. Slide the bag of sauce on top of that as well as the second bag of mozzarella cheese. Zip shut and freeze. You now have a home cooked meal for another night.