Quick Sunday Meal (or any day) Get your crock pot ready. I turned it on at 8am and it was ready by 12noon (when we got back from church).
Ingredients
Rack of pork ribs, cut in 1/2 to fit in the crock pot.
1 C of Apple Cider vinegar
Lawry's seasoning salt
Lawry's garlic salt
1-2C Bulls Eye BBQ sauce (or your favorite), amount depends on how "saucy" you like your ribs.
Directions
1. Place ribs in the crock pot & season
2. Pour in vinegar, avoid pouring over pork since it might remove the salt.
3. Place on high for 4 hours.
4. Pour BBQ sauce over the top and let it cook for another 30min-1hour while you make your sides. See "patatas a la pobre" for a yummy potato side.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Monday, March 19, 2012
Sunday, September 18, 2011
Lazaro Brohams
You can make these “slider style” too (just buy slider buns)perfect as an appetizer or served as the main course, especially good served with my brother's rockin' BBQ corn. {Will post soon}
Ingredients
Meat:
• Pork Shoulder
• 1T Apple Cider Vinegar
• Jack Daniels BBQ Sauce (or Bulls Eye) – small bottle
• Mini can of pineapple juice.
• BBQ seasoning of choice (Lawry’s is a good staple)
Directions:
1. Season pork on both sides, patting seasoning into meat.
2. Place pork shoulder & apple cider vinegar in slow cooker on “high” all day.
3. 2 hours before serving & when fully cooked: drain fat & most of the juice.
4. Meat should pull apart with a knife & fork. {If it doesn’t, it’s okay, it will in two more hours before serving.}
5. Add in entire bottle of BBQ sauce & pineapple juice. Mix.
Slaw:
• Bag of slaw (green & red cabbage w/ carrots) OR make your own
• 2 Stalks of celery, finely chopped
• 2 Green onions, finely chopped
• 2t of sugar, sprinkled
• 1 T lite mayonnaise (you can add more if you like it wet, I don’t)
• 2t of Dill
• Salt & Cracked pepper to taste
Directions
1. Mix all ingredients except mayonnaise & seasonings.
2. Add in mayonnaise. Mix again.
3. Add in spices. Mix again.
4. Chill for at least 30 minutes before serving.
Ingredients
Meat:
• Pork Shoulder
• 1T Apple Cider Vinegar
• Jack Daniels BBQ Sauce (or Bulls Eye) – small bottle
• Mini can of pineapple juice.
• BBQ seasoning of choice (Lawry’s is a good staple)
Directions:
1. Season pork on both sides, patting seasoning into meat.
2. Place pork shoulder & apple cider vinegar in slow cooker on “high” all day.
3. 2 hours before serving & when fully cooked: drain fat & most of the juice.
4. Meat should pull apart with a knife & fork. {If it doesn’t, it’s okay, it will in two more hours before serving.}
5. Add in entire bottle of BBQ sauce & pineapple juice. Mix.
Slaw:
• Bag of slaw (green & red cabbage w/ carrots) OR make your own
• 2 Stalks of celery, finely chopped
• 2 Green onions, finely chopped
• 2t of sugar, sprinkled
• 1 T lite mayonnaise (you can add more if you like it wet, I don’t)
• 2t of Dill
• Salt & Cracked pepper to taste
Directions
1. Mix all ingredients except mayonnaise & seasonings.
2. Add in mayonnaise. Mix again.
3. Add in spices. Mix again.
4. Chill for at least 30 minutes before serving.
Thursday, February 24, 2011
Slow Cooker BBQ Pork
Ingredients:
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
1 Pork Shoulder
1 bottle of Jack Daniels Original BBQ Sauce
1/2 C brown sugar
1 mini can of pineapple juice
2T of Worcestershire sauce (if you have it)
Directions
1. Put pork shoulder in slow cooker on high for 4-6 hours, until it almost falls off the bone.
2. Once it's completely cooked, skim off fat, remove bone and shred pork. {keep bone for the amazing bean soup recipe posted here}
3. Add in BBQ sauce, sugar & juice - stir. Cook for 1 hour longer (on high or low, depending on when you want to serve it).
Make into "Bro-hams" and serve on a bun with coleslaw, and "patatas a la pobre" {see recipe)
Easy coleslaw: Buy pre-shredded cabbage & mix in with Brianna's poppyseed dressing.
Monday, January 3, 2011
15 Bean & Ham Soup
Danielle made this last week and it was one of the best soups I've ever had! Such a great winter day recipe.
"15 bean" bag (Albertsons has a *great* one but didn't use the pork seasoning); You have to rinse these beans - you can soak them the night before.
8 cups water (or chicken broth if you don't have a ham bone for extra seasoning)
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1. Heat beans and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until beans are tender.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. {I didn't have a ham bone so I skipped this step}
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
{this recipe can also substitute beans for split peas}
"15 bean" bag (Albertsons has a *great* one but didn't use the pork seasoning); You have to rinse these beans - you can soak them the night before.
8 cups water (or chicken broth if you don't have a ham bone for extra seasoning)
1 large onion, chopped (1 cup)
2 medium celery stalks, finely chopped (1 cup)
1/4 teaspoon pepper
1 ham bone or 2 pounds shanks
3 medium carrots, cut into 1/4-inch slices (1 1/2 cups)
1. Heat beans and water to boiling in 4-quart Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour.
2. Stir in onion, celery and pepper. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 1 hour 30 minutes or until beans are tender.
3. Remove ham bone; remove ham from bone. Trim excess fat from ham; cut ham into 1/2-inch pieces. {I didn't have a ham bone so I skipped this step}
4. Stir ham and carrots into soup. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until carrots are tender and soup is desired consistency.
{this recipe can also substitute beans for split peas}
Wednesday, May 26, 2010
Linguine with Sausage & Peppers by M. Lazaro
Oh, yum! This was delicious, light, easy AND fast! I just modified {see brackets} the "Everyday Food" recipe and it was a smash hit! Only took 15 minutes!
Coarse salt and fresh ground pepper
1lb linguine {I adapted to what our family eats- 1/3 bag & used whole wheat spaghetti b/c I didn't have linguine on hand}
1lb turkey sausage {I use chicken apple sausage from trader joes}
6 garlic cloves, thinly sliced {I used a teaspoon of canned, minced garclic}
4 yellow or red bell peppers thinly chopped {I used yellow and only 1 for a family of 4 - depends on how much you like these}
4 T butter {I used only 1.5T}
4 C argula {I used a 1/4C b/c that's all my garden had}
1. in a large pot boil pasta.
2. while pasta is cooking, cook sausage + 2T water *covered* in a non-stick pan over medium heat for about 5 minutes. Uncover, raise heat to med-hi. Brown the sausage, breaking it up w/ a spoon, about 7 minutes
3. Add the garlic, bell peppers and 1/4 C of the pasta water; cook until peppers soften about 6 minutes. Add 3/4C pasta water AND butter; swirl to combine.
4. Transfer drained pasta to sausgage/peppers. Add argula, salt & pepper (to taste) and toss; Simmer for 2 minutes. Add more pasta water as desired.
4.
Coarse salt and fresh ground pepper
1lb linguine {I adapted to what our family eats- 1/3 bag & used whole wheat spaghetti b/c I didn't have linguine on hand}
1lb turkey sausage {I use chicken apple sausage from trader joes}
6 garlic cloves, thinly sliced {I used a teaspoon of canned, minced garclic}
4 yellow or red bell peppers thinly chopped {I used yellow and only 1 for a family of 4 - depends on how much you like these}
4 T butter {I used only 1.5T}
4 C argula {I used a 1/4C b/c that's all my garden had}
1. in a large pot boil pasta.
2. while pasta is cooking, cook sausage + 2T water *covered* in a non-stick pan over medium heat for about 5 minutes. Uncover, raise heat to med-hi. Brown the sausage, breaking it up w/ a spoon, about 7 minutes
3. Add the garlic, bell peppers and 1/4 C of the pasta water; cook until peppers soften about 6 minutes. Add 3/4C pasta water AND butter; swirl to combine.
4. Transfer drained pasta to sausgage/peppers. Add argula, salt & pepper (to taste) and toss; Simmer for 2 minutes. Add more pasta water as desired.
4.
Sunday, February 14, 2010
Spanish Chorizo + Bean Soup by M. Lazaro
Perfect for a COLD day. Filling enough for a whole meal. Serve with fresh rustica bread or a baguette and olive oil (PS- they sell "spanish" olive oil @ TJs now, tastes SO much better than the Italian stuff!).
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
Time: 5 minutes prep, Cook 15-30 minutes (it's done in 15, but you can let it stew longer).
Ingredients
1. 1 LARGE (1lb, 12oz) can of garbanzo beans, drained
2. Portuguese (only been able to find @ Ralph's) OR Spanish chorizo (NOT mexican-it's different) have to order it; [Also, you can substitute for TJ's Soyrizo however only use 1/2, must remove casing & it's too spicy for kids.]
3. 1 box of chicken broth (or make your own), basically 3to4 Cups
4. 1 small white onion, chopped
5. pinch Tumeric
6. pinch Oregano
7. pinch of Thyme
8. 2 dashes of Paprika (color)
9. 1 dash of Cumin
10. salt/pepper to taste
11. olive oil
Directions
1. On Med Heat, with a dutch oven or large soup pan, add 2T of olive oil (or eye it, enough to slightly coat bottom).
2. Add in chopped onion, stir until translucent
3. Add in chopped chorizo (check to see if you need to remove casing first), stir until cooked or heated through (if pre-cooked)
4. Add in drained garbanzo beans, stir
5. Add in chicken broth & spices, stir
6. Bring to a boil, then reduce and simmer until ready to serve.
Monday, February 1, 2010
Polynesian Pork Chops by, M. Lazaro
Super easy. Lots of flavor. Serve with rice & veggies
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
Ingredients
4 pork chops (or two from Costco, then butterfly)
1 small yellow onion (if you like onion, add the whole thing chopped, if not cut in 1/2)
1 can Golden Mushroom soup (Campbells)
2T olive oil
3T soy (low sodium)
2T honey
3/4 can of pineapple juice (mini Dole cans)...add the whole thing for extra sauce.
optional: chunks of pineapple
Directions
1. Pat pork chop dry w/ paper towel.
2. Season both sides with garlic or onion powder (I added fresh ground pepper too)
3. Add 2T evoo to Pan on med/high heat
4. Cook pork chops for about 3 minutes, each side (until golden and almost cooked)
5. Once you flip the pork chops, add chopped onion (stir so they don't burn)
*While pork chops are cooking, in a small bowl mix: soup, soy, honey and pineapple juice (and pineapple chunks, if desired).]
6. Add in above mixture (aka sauce), cover w/ a lid, reduce heat to low and cook for 10 minutes.
7. Plate pork then spoon sauce over each serving.
Makes a ton of sauce, so no need to double recipe. Start to finish - 20 minutes.
Monday, August 31, 2009
Beef & Brown Sugar Enchiladas by B. Walker
- 1 1/2 lb. lean ground beef [you could also sub carnitas - we love the TJ "fully cooked" carnitas; easy b/c you just heat up the meat in 2 min]
- 1 can black refried beans
- 1 can red enchilada sauce, divided1/3 cup brown sugar-- or to taste
- 1/2 tsp. onion powder
- 2 cups grated cheddar cheese, divided
- 10-12 flour tortillas ( or corn for g-free folks)
- Brown ground beef in a large pan.
- Drain off fat & add refried beans, 1/2 of the enchilada sauce, brown sugar & onion powder.
- Mix well & bring to a simmer.
- Remove from heat.
- Fill one tortilla with about 1/4 of a cup of filling & 2 Tbsp. cheese.
- Roll up & place in a 9x13 pan.
- Repeat process until pan is full.
- Pour remaining enchilada sauce over prepared enchiladas.
- Sprinkle with remaining cheese.
- Bake at 350 degrees for 30 minutes.
It makes A LOT!! So i saved the left over filling to use for nachos or taco salad later this week!Or you could just make a lot of enchiladas!! I also used corn tortillas and liked it a lot. They are super tasty because they are sweet, spicy and salty!
Thursday, July 9, 2009
Carnitas Tacos
Yum! Are you noticing my trend of "pork" this summer. "The other white meat." There is a reason Spanairds are thin! = lots of pork & fish in their diet in small portions.
10 minutes of prep (mostly chopping, heating meat & tortillas).
These are made similar to the "pork & chili stew" (see other blog) OR you can just heat meat, pull apart and serve. For the "stewed version" - in a saucpan, add meat, 1/2 jar of TJs salsa verde, 1 C of chicken broth - heat on medium/high until hot.
Use a fork to strain meat from saucepan, add to tortilla, family makes their own creations!
10 minutes of prep (mostly chopping, heating meat & tortillas).
- 1 pkg of TJs "carnitas" (located near sliced meats) already cooked.
- TJs Salsa Verde
- Corn tortillas
- Shredded lettuce
- Shredded cheese (white, orange or both!)
- Diced tomato
- Diced avocado
- "Dollup of Daisy" - Sour Cream
These are made similar to the "pork & chili stew" (see other blog) OR you can just heat meat, pull apart and serve. For the "stewed version" - in a saucpan, add meat, 1/2 jar of TJs salsa verde, 1 C of chicken broth - heat on medium/high until hot.
Use a fork to strain meat from saucepan, add to tortilla, family makes their own creations!
Grilled Pork Chops with Cabbage and sesame slaw
15 minutes = a meal! including prep. Kids loved the simplicity of the pork, I loved the zest of the light dressing. All around great, quick, healthy summer meal.
4, 8oz bone-in pork chops
Sea Salt and pepper
1/4C orange juice or lemonade - both are great
2T EVOO
2T rice vinegar
2t sesame seeds
1T honey
1 small head of Napa cabbage, thinly sliced
1 C fresh cilantro leaves (optional)
Heat grill to med-hi. Season pork with 3/4t salt and 1/2t pepper (I didn't measure, usually don't, but included the measurements so you could see the ratio).
Grill each side 6-7 minutes per side.
Meanwhile, chop cabbage & in a large bowl, combine all above ingredients to make dressing. Sprinkle over slaw & toss.
I ate a little slaw w/ each pork bite. Yum.
4, 8oz bone-in pork chops
Sea Salt and pepper
1/4C orange juice or lemonade - both are great
2T EVOO
2T rice vinegar
2t sesame seeds
1T honey
1 small head of Napa cabbage, thinly sliced
1 C fresh cilantro leaves (optional)
Heat grill to med-hi. Season pork with 3/4t salt and 1/2t pepper (I didn't measure, usually don't, but included the measurements so you could see the ratio).
Grill each side 6-7 minutes per side.
Meanwhile, chop cabbage & in a large bowl, combine all above ingredients to make dressing. Sprinkle over slaw & toss.
I ate a little slaw w/ each pork bite. Yum.
Tuesday, June 30, 2009
Pork & Chili Stew
1 pkg TJs Pork Carnitas (or from any other store you shop at)
1 jar TJs Salsa Verde
16 - 32oz chicken broth
2C crushed tortilla chips
Optional Toppings:
Roasted pepitas
Chopped cilantro
Crumbled feta or mexican cheese
Lime Wedges
Directions:
Chop Pork Carnitas into small chunks
Put first 3 ingredients into a sauce pan and bring to a boil.
Lower the heat to simmer for 20 minutes
Top with crushed Tortilla Chips (and maybe a dash of red pepper!)
Serve with toppings
1 jar TJs Salsa Verde
16 - 32oz chicken broth
2C crushed tortilla chips
Optional Toppings:
Roasted pepitas
Chopped cilantro
Crumbled feta or mexican cheese
Lime Wedges
Directions:
Chop Pork Carnitas into small chunks
Put first 3 ingredients into a sauce pan and bring to a boil.
Lower the heat to simmer for 20 minutes
Top with crushed Tortilla Chips (and maybe a dash of red pepper!)
Serve with toppings
Saturday, April 4, 2009
ham & broccoli roll ups by E. Seaton
these are DIVINE. Elizabeth made them for Oscar's bday dinner and I can't remember the last time I saw Oscar eat so much. He loved them. The kids loved them...and yes, I loved them. A great find.
10-12 flour tortillas, soft taco size
4 c diced ham (1 1/2 - 2 lb honey ham in 1/4" slices) [delete ham & sub a "meaty" vegetable to be vegetarian]
4 green onions chopped
(1) 14 oz package frozen broccoli florets
(1) 10 oz box chopped broccoli - season with little lawrey's salt & pepper (both sets of broccoli)
8 oz cream cheese
1/2 c flour
1/2 c butter
1 qt milk (2%) {about 2 cups}
3/4 - 1 lb sharp cheddar cheese grated
1 tsp dry mustard
1 tsp salt
2 TB white worcestershire sauce
1 1/2 tsp chicken stock
dash cayenne pepper, nutmeg, paprika
1 TB sherry {I used red wine b/c I didn't have sherry}
melt butter, add flour, blend; cook a few minutes.
slowly add milk; whisking.
add cheese when mixture is hot and starting to thicken.
add spices.
Healthier option:
Use w/ Neufchatel cheese (1/3 of the fat than CC)
fresh spinach and broccoli florets
Roll them in "flat out" bread (vs. tortillas).
Make the sauce w/ lowfat cheese & nonfat milk.
The alterations didn't change the amazing flavor of this recipe - thank you again for sharing. It's a family & guest winner every time.
10-12 flour tortillas, soft taco size
4 c diced ham (1 1/2 - 2 lb honey ham in 1/4" slices) [delete ham & sub a "meaty" vegetable to be vegetarian]
4 green onions chopped
(1) 14 oz package frozen broccoli florets
(1) 10 oz box chopped broccoli - season with little lawrey's salt & pepper (both sets of broccoli)
8 oz cream cheese
- defrost broccoli - chop up the florets a little, drain any excess liquid
- combine ham, broccoli, onions and cream cheese - mix wellplace about 1/2 cup mixture in tortilla. roll up.place seam side down in 10 x 15 pan (spray with pam first)
- cover + refrigerate until ready to bake
- pour cheese sauce over rolls + bake uncovered at 350 for 35 - 40 min. until hot and bubbly
1/2 c flour
1/2 c butter
1 qt milk (2%) {about 2 cups}
3/4 - 1 lb sharp cheddar cheese grated
1 tsp dry mustard
1 tsp salt
2 TB white worcestershire sauce
1 1/2 tsp chicken stock
dash cayenne pepper, nutmeg, paprika
1 TB sherry {I used red wine b/c I didn't have sherry}
melt butter, add flour, blend; cook a few minutes.
slowly add milk; whisking.
add cheese when mixture is hot and starting to thicken.
add spices.
Healthier option:
Use w/ Neufchatel cheese (1/3 of the fat than CC)
fresh spinach and broccoli florets
Roll them in "flat out" bread (vs. tortillas).
Make the sauce w/ lowfat cheese & nonfat milk.
The alterations didn't change the amazing flavor of this recipe - thank you again for sharing. It's a family & guest winner every time.
Sunday, January 25, 2009
Fennel-Crusted Pork Loin with Roasted Potatoes & Pears by Real Simple
This is melt-in-your-mouth GOOD! Nice warm, cozy meal for fall & winter. Serve w/ Pumpkin-Leek Soup (as 1st course) and Butternut Squash as a side (see recipes).
1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered
1 tablespoon fennel seeds
2 cloves garlic, minced
4 tablespoons olive oil
Kosher salt and pepper
2 pounds boneless pork loin (serves 4; adjust for # of people)
2 red onions, quartered
1 pound small white potatoes, quartered
3 firm pears (such as Bartlett), cored and quartered
Directions
- Heat oven to 400° F.
- Using the bottom of a heavy pan, crush the fennel seeds.
- In a small bowl, mix the seeds, the garlic, 2 tablespoons of the oil, 1 teaspoon salt, and 1/4 teaspoon pepper.
- Rub the mixture over the pork, then place the pork in a large roasting pan.
- In a bowl, mix the onions, potatoes, pears, 1 teaspoon salt, 1/4 teaspoon pepper, and the remaining oil.
- Scatter around the pork and roast until cooked through, about 70 minutes (internal temperature 160° F).
- Transfer the pork to a cutting board and let rest at least 5 minutes before slicing.
- Serve with the roasted produce.
Melt-in-Your-Mouth BBQ Ribs by R. Miller
These look great, although I haven't tried them yet. TJs also has amazing "maui-style" ribs, if you don't to go to all this effort.
2 sides pork spareribs (about 6 pounds), separated
1 (28-ounce) can chunky tomato sauce
1/3 cup brown sugar
2 tablespoons red wine vinegar
1 tablespoon Worcestershire sauce
1 tablespoon reduced-sodium soy sauce
1 tablespoon chili powder
2 teaspoons ground cumin
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
Directions
- Place the spareribs in the bottom of a slow cooker. In a medium bowl, whisk together the remaining ingredients. Reserve 6 tablespoons for BBQ Pizza.
- Pour the mixture over the spareribs. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.
- Reserve 1/2 of the ribs and pull the meat from the bones for the BBQ Pizza recipe.
Stuffed Peppers w/ Sweet Italian Sausage
These can be used as a 1st course or as a main course. Oscar and I have made these w/ ground beef too and they're delicious. Choose whatever type of peppers you like best or a variety for color & presentation.
Ingredients
3 Italian Sweet Sausage Links
Green, Red &/or Yellow Peppers (6 total)
1 egg
parsley (opt'l)
bread crumbs (about 1/2-1 C, to your taste)
marinara sauce (about 1/2-1 C, to your taste)
parmesan cheese, grated
pine nuts, toasted (opt'l)
Directions
Ingredients
3 Italian Sweet Sausage Links
Green, Red &/or Yellow Peppers (6 total)
1 egg
parsley (opt'l)
bread crumbs (about 1/2-1 C, to your taste)
marinara sauce (about 1/2-1 C, to your taste)
parmesan cheese, grated
pine nuts, toasted (opt'l)
Directions
- Preheat oven to 350. Cut off the tops of the peppers, de-seed, rinse and dry them. Poke holes in the bottom of each w/a fork.
- Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Set aside.
- In a bowl, combine a beat egg, some parsley (opt'l), bread crumbs, marinara sauce & the sausage.
- Spoon the mixture into the peppers and place them on a baking dish, then top w/. more sauce (toasted pine nuts & parmesan = optional).
- Bake until the tops are brown, about 30 minutes
Risotto w/ Italian Sweet Sausage, Peas, & Mushrooms
Risotto is one of my staple meals each week. And although it's rice, it's *very* filling. It's the catch-all meal...if I have a little zucchini, tomato, mushroom or onion leftover - it goes in. It's a great way for the kids to get veggies and takes less than 30 minutes to make. You can make it whatever you want - vegetarian or w/ meat.
I've adapted a recipe from Real Simple. I've made it several times and this is the version we love the most. The good thing is that you can use the rest of the sausage (mushrooms, etc) in a homemade spaghetti red sauce (serve it the next day or freeze it!) or w/ stuffed peppers (see above).
Ingredients
1C risotto (arborio rice- Vons & Albertsons sell a large plastic container of this rice, worth buying)
3C chicken broth (or veggie broth); this makes all the difference vs. water.
2 sweet italian sausage links
1/2 onion, chopped
1t of minced garlic
1/2 pack of mushrooms (crimini have the most flavor)
Frozen green peas (2-3 hanfuls, adjust to your liking)
Parmesan, grated - to garnish @ end
Salt & pepper - to flavor
[For another day/meal, you can follow these same directions, but then sub the mushroom/pea/sausage for any "leftover" veggie ingredients.]
Directions - this requires constant attention & stirring, unlike other types of rice.
I've adapted a recipe from Real Simple. I've made it several times and this is the version we love the most. The good thing is that you can use the rest of the sausage (mushrooms, etc) in a homemade spaghetti red sauce (serve it the next day or freeze it!) or w/ stuffed peppers (see above).
Ingredients
1C risotto (arborio rice- Vons & Albertsons sell a large plastic container of this rice, worth buying)
3C chicken broth (or veggie broth); this makes all the difference vs. water.
2 sweet italian sausage links
1/2 onion, chopped
1t of minced garlic
1/2 pack of mushrooms (crimini have the most flavor)
Frozen green peas (2-3 hanfuls, adjust to your liking)
Parmesan, grated - to garnish @ end
Salt & pepper - to flavor
[For another day/meal, you can follow these same directions, but then sub the mushroom/pea/sausage for any "leftover" veggie ingredients.]
Directions - this requires constant attention & stirring, unlike other types of rice.
- Two pans: One for sausage & veggies & One for Rice - you can do each part simultaneously.
- Remove casings from sausage and saute meat with onion & garlic in 1T of olive oil. Breaking up w/ a wooden spoon until the crumbles are brown. Add in sliced mushrooms & frozen peas. Stir until mushrooms appear soft (or the way you like to eat them). Set aside.
- In a saucepan, add 1T of olive oil & 1 C of risotto (make sure it doesn't burn or turn brown). Saute about 2 minutes, turn down to med/high heat & carefully add in *1C* of chicken broth (or veggie broth). Keep stirring *every* minute. When broth begins to reduce (there's not much left), add in another *1C* of broth. Repeat stirring & reduction, then add final *1C* of broth. Watch rice carefully, if it appears that it's getting too hot and rice isn't slowly absorbing the broth, then you need to reduce heat. You may have to add more broth @ the end, if the rice isn't soft (taste it) after 20minutes of this process.
- Add sausage, pea, mushroom mixture to Rice. Stir & combine. Heat through (1-2 min). Serve & place parmesan on top as a garnish. You can serve salt/pepper on the side so that each person can flavor as they wish. Personally, w/ the salt of the sausage & flavor of the veggies - no seasoning is needed.
Sunday, October 12, 2008
Asian Short Ribs by Real Simple
......or these could be called "Maui Ribs" b/c of the "zing" in their taste & served w/ a tropical side.
Made in a SLOW COOKER! So it's very easy.
Serve w/ white/brown rice. Personally I didn't care for the carrots in this recipe & didn't add the cabbage. I also added leeks to the sauce instead of scallions b/c Oscar doesn't like them. The *sauce* is incredible and could be used over chicken, steak, etc.
1/2C low-sodium soy sauce
1/3C brown sugar
1/4C rice vinegar
2 cloves of garlic (or 1t of Christopher Ranch, diced)
1T grated ginger (i didn't do this b/c i didn't have any)
1/2t crushed red pepper
8 beef short ribs (about 4 lbs - Trader Joes has a great deal on these)
4 medium carrots, peeled and havled crosswise
1 small green cabbage (about 1 lb), quartered
Sauce Recipe
sauce from the cooker (skim off fat)
2T cornstarch
1T sesame oil (i used peanut oil and sprinked in toasted sesame seeds...yum!)
4 scallions, thinly sliced
1. In a slow cooker combine, soy, sugar, vinegar, garlic, ginger and red peppr. Add short ribs and carrots and arrange in a single layer. Lay cabbage on top.
2. Cook, covered on high for 5-6 hours (or on low for 7-8 hours) until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs and carrots to plate. Skim off fat from sauce and discard.
4. In a saucepan, pour sauce and the rest of the sauce recipe ingredients in (wish together 1T of water to cornstarch, if you want, ahead of time - it mixes it better) until thickened (2-3 min). Constantly stir. Add in sesame oil. Stir until desired consistentcy.
5. Spoon sauce over short ribs and vegetables and sprinkle w/ scallions.
Made in a SLOW COOKER! So it's very easy.
Serve w/ white/brown rice. Personally I didn't care for the carrots in this recipe & didn't add the cabbage. I also added leeks to the sauce instead of scallions b/c Oscar doesn't like them. The *sauce* is incredible and could be used over chicken, steak, etc.
1/2C low-sodium soy sauce
1/3C brown sugar
1/4C rice vinegar
2 cloves of garlic (or 1t of Christopher Ranch, diced)
1T grated ginger (i didn't do this b/c i didn't have any)
1/2t crushed red pepper
8 beef short ribs (about 4 lbs - Trader Joes has a great deal on these)
4 medium carrots, peeled and havled crosswise
1 small green cabbage (about 1 lb), quartered
Sauce Recipe
sauce from the cooker (skim off fat)
2T cornstarch
1T sesame oil (i used peanut oil and sprinked in toasted sesame seeds...yum!)
4 scallions, thinly sliced
1. In a slow cooker combine, soy, sugar, vinegar, garlic, ginger and red peppr. Add short ribs and carrots and arrange in a single layer. Lay cabbage on top.
2. Cook, covered on high for 5-6 hours (or on low for 7-8 hours) until the meat is tender and easily pulls away from the bone.
3. Transfer the cabbage, short ribs and carrots to plate. Skim off fat from sauce and discard.
4. In a saucepan, pour sauce and the rest of the sauce recipe ingredients in (wish together 1T of water to cornstarch, if you want, ahead of time - it mixes it better) until thickened (2-3 min). Constantly stir. Add in sesame oil. Stir until desired consistentcy.
5. Spoon sauce over short ribs and vegetables and sprinkle w/ scallions.
Sunday, September 21, 2008
Cheesy Pork Chops w/ Spiced Apple by E. Seaton
Yum, yum! The "other" white meat wins again! This is a great meal to kick off Fall. Happy leaf-falling everyone!
* 1 tablespoon butter
* 1 onion, sliced
* 1 pinch red pepper flakes
* 1 apple, cored and sliced
* 2 teaspoons white sugar
* 2 tablespoons balsamic vinegar
* 4 pork chops
* salt and pepper to taste
* 4 slices extra sharp Cheddar cheese
DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese.
4. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
* 1 tablespoon butter
* 1 onion, sliced
* 1 pinch red pepper flakes
* 1 apple, cored and sliced
* 2 teaspoons white sugar
* 2 tablespoons balsamic vinegar
* 4 pork chops
* salt and pepper to taste
* 4 slices extra sharp Cheddar cheese
DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese.
4. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
Monday, June 16, 2008
Ham & Cheese Turnovers
Light dinner or lunch (could even be an appetizer). So easy! and both kids can eat it (a rarity these days b/c of ages).
25 minutes total
1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)
Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.
25 minutes total
1lb of refrigerated pizza dough (TJs has a good one or you can use Pillsbury - so much easier b/c you don't have to roll it out)
8oz of deli ham, thinly sliced
4oz swiss cheese (pepper jack & munster are good too)
1/2 yellow onion, chopped & sautéed in olive oil (you don't have to sauté them, but I think it makes it sweeter)
Served w/ a Side Salad: 2t whole grain mustard,2T evoo, & romaine lettuce (I serve it w/ a homemade lite balsamic dressing)
Directions: Heat oven to 400; Roll out pizza dough & cut into 8 triangles (if you use Pillsbury pizza dough, it'll make about 12-14 triangles); Stack a piece of ham, cheese and onion on each triangle and roll up dough (some of filling will stick out- you can let it or pull wrap it up). They end up looking like Pillsbury croissants. Place triangles on parchment-lined baking sheet. Bake until golden; about 15-20 minutes. Done & Delish! Serves 4-6.
Orange Pork Chops by B. Devers
she says....I always make up amounts
Brown sugar (about 1/2 cup)
Fresh squeezed oranges (about a cup of juice) Orange marmalade A little jalepeno juice (optional) Red wine vinegar (about 1 tablespoon more or less)
Mix all ingredients together in a bowl.
Sear pork chops on high heat over stove. Cook a while.
Pour mixture over pork chops...make sure the marmalade lays on top of the chops. Cook on medium - low heat covered for 1 hour....the longer you do the more tender it is.
Brown sugar (about 1/2 cup)
Fresh squeezed oranges (about a cup of juice) Orange marmalade A little jalepeno juice (optional) Red wine vinegar (about 1 tablespoon more or less)
Mix all ingredients together in a bowl.
Sear pork chops on high heat over stove. Cook a while.
Pour mixture over pork chops...make sure the marmalade lays on top of the chops. Cook on medium - low heat covered for 1 hour....the longer you do the more tender it is.
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