Pork, Potatoes & Tomatoes

I guess, some days I just feel like making beans & weenies and some days I want to be adventurous and make things I've never tried before.  I found a new recipe on facebook for pork tenderloins and pinned one for mash-potatoe-cakes.  So I decided to try them both and add in some Parmesan tomatoes.  None of these were my own recipes, I copied straight from the original posters.... so here's the links & few things I've added or changed: 

Pork: 

https://www.facebook.com/photo.php?fbid=10152095376843179&set=oa.435060669935746&type=1&theater

I made the pork according to the directions - however, in the end I wanted more 'sauce'.  So I mixed in the cooking juices along with a blop of brown sugar and a good squirt of yellow mustard.  It was not as thick as I wanted it, but it was delicious way to top the pork!

Mashed Potato Cakes:

http://ideascute.net/cheesy-leftover-mashed-potato-pancakes.html

The ONLY thing I changed here was that I used panko bread crumbs to the mixture instead of some flour.  It gave it a good crunch and seemed to hold it together better.

Parmesan Tomatoes:

http://www.eatingwell.com/recipes/baked_parmesan_tomatoes.html

The one thing different I did with these is I don't bake them, as it says.... I just pop them under the broiler until they look crispy and done.  YUMMY!

Everything turned out wonderful and tasted delicious.... I just wish it wasn't all sort of, the same color.  I know you've heard me say it before.... my food may not always LOOK correct or great, but it tastes good.  LOL. 

Enjoy!

Camping: Breakfast Burritos

I've read many, many blogs.... posts.... pins about what to make when you go camping.  Lots of them were directions on how to make breakfast burritos.  Yum!  So I've combined what I liked most about each one and made them!  They were delicious!  

Make Ahead:

Brown 1 lb your favorite ground sausage (I added in 1 can of black beans at the end)

Make 1/2 bag of hasbrowns (season as desired)

Bake 18 scrambled eggs, add chives & seasons as desired

** Roll the burritos together and wrap in tin foil before you go **

Sausage

Hashbrowns

Eggs

Shredded Mild Cheddar Cheese

Once you're camping and it's time for breakfast, just throw them on the grill.

Ours got a bit black, but it added to the flavor.  

YUMM!!

I used a whole bag of cheese & made 7 burritos... I think, I'd use more cheese in the future, so it 'glues' everything else together a little better.  You cook, you learn.  

=)

ENJOY!

Slow Cooker BBQ Pork Ribs

Hey there!!

It's been harder & harder for me to plan ahead, lately, but I actually DID thaw out my boneless ribs so I could make them today.  I was excited like a child waking up on Christmas morning, knowing I get to cook my ribs today.  Is that silly?  Oh, I don't care!

Once again, I do what I always do - - I search and search and take information from a handful of different recipes and make up my own.  Here's how it went.... 

Ingredients:

(Roughly) 3 lbs of boneless pork ribs

1 large white onion, big chunks

1C water

Chicken bouillon powder (enough for 1 1/2 cups of 'stock')

Garlic powder

Cumin (I love this stuff!!!)

Mesquite seasoning

(small dash) of cinnamon

1/2 C white wine

Bay leaves

1 lg bottle of Sweet Baby Ray's BBQ sauce (or your favorite)

1/2 C brown sugar

1/2 C applesauce (I used my homemade apple butter, but -of course- did not write down the recipe. Ugh)

Liquid smoke

Hot sauce or spicy bbq sauce (just a bit - to add a tad of Ooomph to it)

Directions:

1) Spray the inside of your crock-pot with cooking spray.  I found this tip in one of the many recipes and it just made sense.  I've never done it before, but not sure why.  Chop the onion into big chunks and cover whole bottom with it.  

2) Mix together the 1 C water and the next 7 ingredients in a cup & pour half of it over the onions.  Layer in all the boneless ribs and pour the rest of the mixture over top.

3) Sprinkle the brown sugar and applesauce/apple butter on top of the pork.  Put the crock-pot on High/6 hours, put the lid on it and walk away for awhile.  

4) After it cooks a little over an hour, I checked on it to see how it's coming.  The house is already starting to smell pretty good.  I stirred it a bit, moved some things around, re-covered it and let it go some more.

5) After another hour, I came back.  The ribs are starting to look tender, now, which is good.  I mixed into the juices about 1/2 C of the BBQ sauce I am going to use.  Moved the ribs around a bit with some tongs, re-covered then walked away, once more.

6)  Once they have been cooking for about 3 hours, I came back and they looked juicy and smelled delicious!!!

Still 6) I took out most of the liquid & discarded it.  I reserved a small amount (about 1/2 C or so) in a small bowl and mixed in the rest of the BBQ sauce.  Add in the liquid smoke & a few small squirts of the spicy BBQ sauce, to give it a bit of a kick.  Poured it all on top of the ribs (which are starting to fall apart now, yummy!!) lowered the temp to Low/10 hours, re-covered again and walked away.

7)  1 hour later the ribs were awesome and ready to be matched up with yummy sides and devoured.  My meal consisted of the BBQ Ribs, Buttery Dill Mashed Potatoes, Bacon & Green Beans and Parmesan Garlic Biscuit Knots (will post that recipe separately)  YUM!!  

Savory Chops w/ Holiday Dressing

I was looking for a recipe that would give me a little holiday cheer and use up the pork chops I had in my fridge. I searched around and found a handful of recipe components I liked and put them together.  This turned out SO good and definitely put me in the holiday mood!! 

Savory Pork Chops with Holiday Dressing

6 boneless pork chops
4 Tbsp Dijon mustard
1 Tbsp honey
2 tsp corriander
1 tsp garlic powder
4 sprigs of fresh rosemary (stripped off the stem)
2/3 C Italian dressing
1/2 C maple syrup
5 slices bacon, cooked & crumbled
4 green onions, chop'd
1 pkg stuffing, chicken flavor (water & butter according to package directions)
1 Red Delicious Apple, unpeeled & diced
3 celery stalks, chop'd

1) Mix together the Dijon mustard, honey, garlic powder & corriander... spread both sides of each pork chop with the mixture.  Press the rosemary into both sides of the pork chops & set aside.

2) Heat half of dressing and half of the maple syrup in a large non-stick skillet, on medium heat.  Add the chops and cook approx. 4 min on each side or until browned.  Add the remaining dressing & syrup for the second half of cooking.  Meanwhile....

3) Boil the water & butter according to dressing package.  Once boiling - add the diced apple & sliced celery into the boiling water & cook until celery slightly tender.  Finish the dressing according to package: Usually: add dressing mixture, cover & remove from heat.... then fluff with a fork. 

4) Right before chops are finished, top with green onions & bacon crumbles for a few minutes.  Place dressing on plate & top with the chops, with the onions & bacon on top. 

(This picture isn't the best... the colors all kind of run together and look very similar, however the smells and tastes make it all worth it!!)

*** It happened by chance, however a perfect drink to go with this meal is something my husband bought me so that I wouldn't keep drinking Mt. Dew.  He got me a "Fruit Punch Snapple".... I don't know if it was a special drink, new or old... but it was SOOOooooo good.  It tasted crisp and clean... and the pomegranate taste went so well with the sweet pork chops with the great woodsy rosemary smell!  Perfect combo!! ***

Pork Tenderloin with Apples & Onions along with Cranberry & Walnut Rice

We just had the most flavorful and pretty supper... and I can't wait to share it with you!!  I'm trying to venture out into new cooking methods and variations of ingredients that I've never tried and so far so good.  My 4 year old liked the "really good chicken", since meat is either 'burger' or chicken to him.  My 9 year old actually ate the rice and my baby went "nom nom nom" until daddy gave him half of his.  Overall - it was a huge success and would easily make this again, anytime!!   (And possibly bring the rice to the next family get-together-potluck.  They'll love it, too!!) 

Pork Tenderloin with Apples & Sweet Onion

3 pork tenderloins, trimmed, about 1 lb each and cut into large chunks
1 1/2 teaspoons ground fennel
Flour, for dredging
2 to 3 tablespoons extra-virgin olive oil
3 tablespoons butter
2 medium onions, cut into thin wedges
3 or 4 medium Macintosh apples, peeled and chopped
4 fresh bay leaves
A few sprigs fresh sage, very thinly sliced
1/3 C Apple flavored vodka

2/3 C Brandy
1 cup chicken stock, seasoned with celery salt

I found the most beautiful Macintosh Apple at the Market today, I just had to 
take a picture of it.  See it here in the middle??  Oh yeah... 

1) Season the pork with fennel, salt, and pepper, and dredge in flour (do this after you cut them into large chunks). Heat a few tablespoons olive oil (or veg oil, it's cheaper) in a big pan or Dutch oven over med-high heat. Add the pork and brown the meat. Do this in 2 batches if your pot is too small.... or as I did, use two burners and two pots at the same time.  Remove the browned meat to a plate and set aside for now.

2) Add the butter to the same pan. Reduce the heat a bit and add the onions, apples, bay leaves, and sage. Season with S&P and cover the pan for about 12 to 15 minutes, stirring occasionally. (Notice: If you over stir, you'll end up mushing your apples... still tastes great, however, it's mushy.  Duh.  I mushed one pan and the other pan turned out perfect.  Go figure.) 

Remember to remove the Bay leaves before serving - these sweat off flavor while
cooking & heating, but are not meant to be eaten whole.  Ick.

Uncover the pot and raise the heat a bit. When the onions start to brown, add the 2 alcohols to the pot. Add the stock and put the pork back in.  Simmer to cook through a few minutes more. Serve from the hot pot.

....and now for the side, a full-of-flavor and beautifully festive dish: 

Cranberry & Walnut Rice

2 tablespoons butter

1/2 cup orzo

1 1/2 cups long-grain white rice

About 2 2/3 cups chicken stock

A generous handful dried, sweetened cranberries

1/3 cup walnut pieces, toasted

1 tsp Allspice
4 green onions, thinly sliced on an angle (would be great with this, however I forgot to put it on.  Eh.)

1) Brown the nuts a bit in a small pan - remember there's natural oils in nuts so no need to add any extra.  Once you smell the nuts, it's done.  If you wait to long, they'll burn & taste bitter.  Take the nuts out & set aside.

2)  In a medium sized pan - melt the butter.  Once it begins to foam, add the orzo & heat until lightly browned.  At this point, stir in the rice until evenly coated and mixed in.  Add in the stock (just shy of the normal 2-1 ratio for rice...) and add in the cranberries.  

3) Bring to a boil, reduce heat and then simmer.  Cover and cook until rice is tender & done, about 15-18 min.  Fluff the rice a bit, add in the walnuts & Allspice.  (Top with the green onions at the very end... the step that I completely forgot.)  

This holiday type rice is a perfect side to the tenderloin.  It's also such an easy rice recipe that even I didn't mess it up - - I can never seem to make rice 'just right' - but this turned out great!  I was also very afraid that the rice would be boring or bland - because although pretty, it tends to look somewhat 'boring'.... I assure it is not.  It is far from boring or bland - - you'll want to make it over and over and share it with loved ones!!  

Mmm Mmm Mmm!!