Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Tuesday, January 28, 2014

Crock Pot Balsamic Pork Roast


Finding something that everybody eats is always a challenge for me.  This one is approved by everybody in our house.  I got this from skinnytaste

Ingredients:
  • 2 pound boneless pork shoulder roast (sirloin roast)
  • kosher salt, to taste
  • 1/2 tsp garlic powder
  • ½ teaspoon red pepper flakes
  • 1/3 cup chicken or vegetable broth
  • 1/3 cup balsamic vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon honey
This is a crock pot recipe, so the direction is pretty straight forward but please click on the link for the procedure and to have a look at my source. 

Saturday, December 28, 2013

Ham and Cheese Pasta Casserole



Another easy dish to prepare from allrecipes.  The kids liked this even with gluten free pasta and bread crumbs.
       
Directions
  1. Preheat oven to 350 degrees F (175 degrees C). 
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain.
  3. Combine macaroni, Cheddar cheese, ham, and mayonnaise in a 9x13 baking dish until well mixed.
  4. Sprinkle bread crumbs over the macaroni casserole.
  5. Bake casserole in the preheated oven until bread crumbs are lightly browned, about 25 minutes.
 

Hand Held Hasbrown Casserole



We had this for breakfast and again for dinner.  Easy and fast dish to prepare if you have a lot of things you would rather do than be in the kitchen.  From yummly.


Ingredients:

1 pound Bob Evans® Original Sausage – cooked and crumbled                                                                   
                     
1 (20 ounce) package Bob Evans® Hash Brown Potatoes

 
Directions

Preheat oven to 350 degrees F. Lightly grease a twelve cup muffin tin. In a bowl whisk

together eggs and milk. Add all remaining ingredients and mix thoroughly. Fill muffin tins 2/3 full. Bake at 350 degrees F for 27-30 minutes or until a toothpick or knife inserted in the center comes out clean.


Sunday, December 2, 2012

Lumpia Shanghai


Another Filipino dish that you see at almost every Filipino gatherings and feasts.  I got this from panlasangpinoy.  With Christmas coming, food from home is something that is missed.   

I made a few changes I remembered from childhood cooks, friends and relatives.  I would like to send my thanks to a friend who shared her lumpia wrapper and made this post possible.

My kids and hubby went "hmmmmmmmmmm" right on the first bite. 

Ingredients
  • 2 lbs ground pork
  • 1/2 cup green onions
  • 1 cup carrots
  • 1 cup onion
  • 2 tsp soy sauce
  • 1 raw egg
  • 1 tsp salt
  • 2 tsp ground black pepper
  • Lumpia wrapper (Spring roll skin)
Cut, slice and dice everything small.
I added some shrimp and 1 small potato.  Some use beef or both pork and beef mixed.

Cooking Procedure

  1. Mix all the ingredients with the pork starting with the onion, carrots, green onions, salt, soy sauce, ground pepper, and raw egg
  2. Wrap the meat using the lumpia wrapper (for proper way, see video)
  3. Fry the wrapped meat making sure that all the sides are cooked right
  4. Serve with sweet and sour sauce. Share and Enjoy!

Friday, December 2, 2011

Pork, Tofu and Eggplant Stir Fry

Tofu is a favorite for both my kids so I try to find different ways of cooking them and so far the recipes were a success in our house.  This is from casaveneracion.  I was not able to find the Asian eggplant and fish sauce, I used regular giant eggplant and soy sauce instead.

Ingredients
  • 150 g. of pork (neck, tenderloin or butt will all work)
  • about 1 tbsp. of patis (fish sauce)
  • black pepper
  • a generous pinch of sugar
  • a 300-g. block of firm tofu
  • 2 eggplants (the long Asian variety which are sweeter)
  • 2 shallots
  • 2 cloves of garlic
  • 1/2 c. of chunky tomato sauce (see recipe for basic tomato sauce — just cook longer to make it chunky)
  • about 1 and 1/2 c. of vegetable cooking oil
  • finely sliced onion leaves, to garnish

Instructions

  1. Cut the pork into thin, thin slices — less than a quarter of an inch thick if you can manage it. Season with fish sauce, pepper and a bit of sugar. Set aside.
  2. Heat the cooking oil in a wok or frying pan.
  3. Cut the tofu into about 1 and 1/2 inch squares.
  4. Split the eggplants into halves vertically then cut into 3/4 inch slices.
  5. Chop the shallots and garlic.
  6. When the oil is hot, fry the tofu until golden (see tips for frying tofu). Dump into a colander and set aside.
  7. Reheat the oil and flash fry the eggplants for about a minute. Scoop out and drain on a stack of paper towels.
  8. Pour off the oil until only about a tablespoonful remains.
  9. Saute the shallots and garlic until fragrant. Add the pork slices and stir fry until the edges start to brown (thin slices of meat take a very short time to cook).
  10. Return the tofu and eggplants to the wok or frying pan. Pour in the tomato sauce. Toss and cook until everything is heated through.
  11. Turn off the heat. Taste and add more seasonings (fish sauce, sugar or pepper, or all of them), if needed.
  12. Sprinkle with onion leaves. Serve hot with rice.

Monday, October 10, 2011

Cider Pork Chop Dinner


My picky 7 year old says this is his new favorite.  From allrecipes.

Ingredients
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 bone-in pork loin chops, 1 inch thick
  • 1 tablespoon olive or vegetable oil
  • 2 cups apple cider
  • 4 medium red potatoes, cubed ( I  have only Idaho ones)
  • 1 medium onion, cut into 1/2-inch pieces
  • 1 large carrot, cut into 1/2 inch pieces
  • 1 small turnip or rutabaga, peeled and cubed ( I used rutabaga)
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup half-and-half cream

Directions

  1. Combine the thyme, salt and pepper; rub over both sides of pork chops. In a large skillet over medium heat, brown the chops in oil on both sides. Remove and set aside.
  2. Add cider to the pan, stirring to loosen any browned bits. Add the potatoes, onion, carrot, turnip and pork chops. Bring to a boil. reduce heat; cover and simmer for 1 hour or until meat juices run clear and vegetables are tender, stirring occasionally.
  3. Transfer pork chops and vegetables to a serving platter and keep warm. for gravy, bring the pan juices to a boil; cook, uncovered, until reduced to 3/4 cup. In a small bowl, combine the flour, nutmeg and cream until smooth. stir into reduced liquid. Bring to a boil; cook and stir for 2 minutes or until thickened. serve with meat and vegetables.

Monday, September 19, 2011

Slow Cook Pork Tenderloin


This slow cook pork recipe turned out to be very tender and very easy to prepare from allrecipes.  We were running around getting ready to go to a soccer game.  So I don't get to have pictures of the ingredients and the cooking process.

Ingredients
  • 1 (2 pound) pork tenderloin
  • 1 (1 ounce) envelope dry onion soup mix
  • 1 cup water
  • 3/4 cup red wine
  • 3 tablespoons minced garlic
  • 3 tablespoons soy sauce
  • freshly ground black pepper to taste

Direction

  1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat. Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible. Sprinkle with pepper, cover, and cook on low setting for 4 hours. Serve with cooking liquid on the side as au jus.

Sunday, September 4, 2011

Siopao Asado/Steamed Dumpling/Hot Buns


This snack is a favorite for most Filipinos.  Thanks to panlasangpinoy, this recipe is as close to the real siopao we get from chinese/filipino restaurants. There are a few varieties of the fillings.  What I have here is called the Asado.  I think the dough can improve with a little tweaking, but I still need more experience in the kitchen to know what is missing.  I also need more practice in sealing the dough.  You can see a better picture and a video of the technique at the link above.   So far, my hubby (an American) says he found a new favorite Filipino dish with this as well.  He ate it for snacks and asked to have it again for lunch and dinner.

Ingredients:

Dough:
2 cups warm water
2 ½ tbsp sugar (added to yeast mixture)
½ cup sugar (added to the flour mixture)
1 pouch dry yeast
5 cups all purpose flour
1 ¼ tbsp baking powder
6 tbsp shortening

Asado Filling:
2 lbs pork, chopped into small pieces
3 tbsp lard or shortening
2 tbsp garlic, minced
1 large onion, minced
2 tbsp cornstarch, diluted in 1/4 cup water
4 tbsp soy sauce
4 tbsp sugar
3 tbsp oyster sauce
1 tbsp hoisin sauce

Cooking procedure:

1. Cook the Asado filling
1.1 Heat the shortening in a pan
1.2 Saute the garlic and onions
1.3 Put-in the pork and cook until the color of the outer part turns light brown
1.4 Add the soy sauce, oyster sauce, hoisin sauce, and sugar then mix well. Simmer for
40 minutes
1.5 Put in the corn starch (diluted in water) and mix until the texture of the sauce becomes
thick then set aside

2. Make the dough
2.1 Place warm water in a bowl then add the yeast and sugar and mix well.
Leave the mixture for 10 to 15 minutes
2.2 In a mixing bowl, put-in the flour, baking powder, shortening (or lard), and the yeast-
sugar-water mixture then mix well (bubbles should have formed on top by then).
2.3 Knead the combined mixture until the texture of the dough becomes fine. Let the dough
rise by setting it aside for at least an hour (place in the mixing bowl and cover the top ).
2.4 Knead the dough again then cut into individual slices (this will be the dough per
individual siopao).
3. Flatten the dough until a round shape is formed using a rolling pin.
4. Put the asado filling on the middle of the flattened dough and wrap. (refer to the video for the technique if interested)
5. Place the siopao in a steamer and steam for 15 minutes.
6. Serve hot. Share and enjoy!

Tuesday, May 10, 2011

Grilled Rosemary Pork Chops


Seems like as spring comes, cooking has to be fast and easy or maybe just for the last full month of school.  This is another easy dish to make.  I was not able to marinate the meat as long as I should ( just soaked for a few minutes) because it was not a planned dish.  But it still was wonderful according to my picky tasters.  Grilled Rosemary Pork Chops from allrecipes

Ingredients
  • 1 cup soy sauce
  • 1/2 cup water
  • 6 tablespoons brown sugar
  • 2 tablespoons dried rosemary, crushed
  • 4 boneless pork chops
  • we added few fresh basils

Directions

  1. Whisk together the soy sauce, water, brown sugar, and rosemary in a bowl, and pour 1/2 of the marinade into a resealable plastic bag. Add the pork chops, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 3 hours. Set the remaining marinade aside.               
  2. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the pork chops from the marinade, and shake off excess. Discard the remaining marinade.
  3. Place pork chops on the grill and cook until the pork is no longer pink in the center, brushing occasionally with the reserved marinade, 4 to 5 minutes on each side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).

Wednesday, May 4, 2011

Ham and Noodle Casserole


This pic is taken before it was baked.  Another great leftover ham recipe. From allrecipes

Ingredients

6 cups water
4 cups uncooked egg noodles
1 onion, chopped
1/2 cup sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups diced cooked ham
2 cups shredded Swiss cheese
salt and pepper to taste
1/4 cup dry bread crumbs (forgotten in the pic)


Directions

1.Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole.

2.Bring water to a full rolling boil in a pot.. Cook the egg noodles in the boiling water, stirring occasionally, for 3 minutes; remove from heat, cover, and let stand until the noodles are tender, about 10 minutes. Drain.

3.Stir the noodles, onion, sour cream, chicken soup, ham, and Swiss cheese together in a large bowl. Season with salt and pepper. Spoon into the prepared casserole. Sprinkle the top with bread crumbs.

4.Bake in the preheated oven until the casserole is bubbling and the bread crumbs have browned, about 40 minutes.

Tuesday, April 26, 2011

Ham and Rotini Bake


Another great leftover ham recipe.  Ham and Rotini Bake from Southernfood.

Ingredients:

•6 ounces rotini
•1 tablespoon vegetable oil or butter
•1 cup finely chopped celery
•1 pound ham, diced
•2 small cloves garlic, minced
•1 bunch (about 8) green onions, sliced
•2 tablespoons butter
•2 tablespoons flour
•1 1/2 cups milk, low fat is fine
•6 ounces shredded cheese, blend or Cheddar
•1/2 teaspoon salt, or to taste
•1/8 teaspoon freshly ground black pepper
•2/3 cup shredded Parmesan cheese, divided (or about 1/3 cup grated Parmesan cheese)

Preparation:

1. Preheat oven to 350°. Butter a 2-quart casserole.

2. Cook rotini in boiling salted water following package directions. Drain, rinse, and set aside.

3. In a large skillet, heat oil over medium heat. Add the celery and cook, stirring occasionally, for about 5 minutes. Add the ham and cook for 5 to 10 minutes longer, until ham is lightly browned and celery is tender. Add garlic and green onions and cook for 1 minute longer. Remove from the heat and set aside.

4. In a large saucepan over medium-low heat, melt the butter. Add the flour and stir until blended. Add milk and cook, stirring, until thickened. Stir in the shredded Cheddar cheese and salt and pepper, to taste. Continue cooking until cheese has melted. Add the drained rotini and the ham and vegetable mixture to the sauce. Stir gently to blend. Stir in half of the Parmesan cheese.

5. Transfer the pasta mixture to the prepared casserole. Sprinkle remaining Parmesan cheese over the mixture. Bake for 20 to 30 minutes, until bubbly and lightly browned.

Serves 4 to 6.

Apricot Glazed Ham



Easy to prepare ham dish.  From taste of home

Ingredients

1/2 fully cooked bone-in ham (6 to 8 pounds)
1/2 cup packed brown sugar
2 to 3 tablespoons ground mustard
Whole cloves
1/2 cup apricot preserves

Directions

1.  Place ham on a rack in a shallow roasting pan. Score the surface of the ham, making diamond shapes 1/2 in. deep. Combine brown sugar and mustard; rub over surface of ham. Insert a clove in the center of each diamond.

2.  Place ham on a rack in a shallow roasting pan. Bake, uncovered, at 325° for 1 hour. Spoon preserves over ham. Bake 15-30 minutes longer or until a meat thermometer reads 140° and ham is heated through. Yield: 18-20 servings.

Sunday, April 10, 2011

Marinated Pork Tenderloin

This is another dish that just gets "yummy" from everybody.  We got a taste of summer weather today and so the hubby decided to grill outdoors.  I got this from "The Ultimate RV Cookbook".



Ingredients:

1/4 cup soy sauce
1/4 cup brown sugar
2 tablespoons white cooking wine
1 1/2 teaspoon dried onion flakes
1 teaspoon cinnamon
2 tablespoons olive oil
pinch of garlic powder
3 (1 lb.) pork tenderloin

Directions

1.  In a large ziplock bag, combine soy sauce, brown sugar, cooking wine, dried onion flakes, cinnamon, olive oil and garlic powder.  Close bag and shake until well mixed.  Place pork tenderloins in bag, seal and place in refrigerator for 4 to 6 hours.

2.  Preheat grill to medium high heat or place in large skillet over medium high heat.  Lightly oil the grate or skillet.  Place marinated pork tenderloins on grill or in heated skillet.  Discard the marinade. 

3.  Grill or cook tenderloins for 15 to 20 minutes, or to desired doneness, turning once.  The hubby used cherry wood smoke until the pork showed 170 degrees F.

4.  Remove and serve. 

Wednesday, March 9, 2011

Embutido - Filipino Meat Loaf


Embutido from panlasangpinoy.  This is steamed meatloaf.  Filipinos usually have this in parties and is a favorite potluck dish.  Check out the panlasangpinoy link for a nice picture of plated, sliced embutido.

Ingredients:


2 lbs ground pork
12 pcs vienna sausage or 6 pcs hotdogs, cut in half lengthwise
3 pcs hard boiled eggs, sliced
1/2 cup sweet pickle relish
1/2 cup tomato sauce
2 pcs raw eggs
2 cups cheddar cheese, grated
1 cup red bell pepper, minced
1 cup green bell pepper, minced
1 1/2 cup raisins
1 cup carrots, minced
1 cup onion, minced
salt and pepper
2 cups bread crumbs (made by placing 4 slices of tasty bread in a food processor. If not using any food processor, just tear the bread.)


Cooking Procedures:

1. Place the ground pork in a large container

2. Add the bread crumbs then break the raw eggs and add it in. Mix well

3. Put-in the carrots, bell pepper (red and green), onion, pickle relish, and cheddar cheese. Mix thouroughly

4. Add the raisins, tomato sauce, salt, and pepper then mix well.

5. Place the meat mixture in an aluminum foil and flatten it. (see video for guidance)

6. Put in the sliced vienna sausage and sliced boiled eggs alternately on the middle of the flat meat mixture.

7. Roll the foil to form a cylinder locking the sausage and egg in the middle if the meat mixture. Once done, lock the edges of the foil.  I was able to make 4 logs.
8. Place in a steamer and let cook for 1 hour.

9. Place inside the refrigerator until temperature turns cold

10. Slice and serve. Share and Enjoy!

Tuesday, December 28, 2010

Pork Tenderloin with Lingonberry Glaze


I can't find Lingonberry preserves so I use "Red Currant Jelly" instead and I still get a very tasty pork recipe. This is from Cooking club.


Ingredients:

PORK

1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon coarse salt
1/2 teaspoon pepper
1 1/2 to 1 3/4 lb. pork tenderloin
2 tablespoons olive oil

GLAZE

3/4 cup lingonberry preserves
1/4 cup balsamic vinegar
1 tablespoon honey
1 tablespoon sugar
2 teaspoons chopped fresh thyme
1/2 teaspoon coarse salt
6 fresh sage leaves

Procedure:

1. Heat oven to 350ºF. Combine Italian seasoning, garlic powder, 1 teaspoon salt and pepper in small bowl; rub over pork. Heat large skillet over medium-high heat until hot. Add oil; heat until hot. Cook pork 4 to 5 minutes or until browned on all sides. Place in greased 11x7-inch glass baking dish.

2. Combine all glaze ingredients in small saucepan. Bring to a boil over medium heat; boil 5 minutes or until slightly thickened, stirring frequently. Pour over pork.

3. Bake 25 to 30 minutes or until internal temperature reaches 145°F. to 150°F. Remove pork from baking dish; cover loosely with foil. Let stand 10 minutes. Slice across the grain into 1/2-inch pieces.

4. Stir any juices from pork into glaze in pan. Serve over pork.

Wednesday, December 22, 2010

Ham and Potato Casserole


We had lots of ham leftovers from our Christmas Party this year.  Got this recipe from Southernfood and it is tasty.  The hubby and the kids love it.

Ingredients:


•1 1/2 to 2 pounds potatoes, thinly sliced, about 4 to 5 cups

•2 cups diced ham

•4 tablespoons butter

•1/2 cup chopped onion

•1/2 cup thinly sliced celery

•1/4 cup finely chopped red or green bell pepper

•3 tablespoons flour

•2 cups half-and-half or 1 cup milk and 1 cup heavy cream

•1/4 teaspoon dried mustard

•1/8 teaspoon pepper

•2 tablespoons fresh chopped parsley or 2 teaspoons dried parsley flakes

•salt, to taste

•1 cup shredded Cheddar cheese, optional

Preparation:

Grease a 9x13-inch baking dish. Heat oven to 325°.
1. In a large saucepan, melt butter; add onion and celery and sauté until tender.

2.  Add bell pepper and sauté for 1 minute longer. Stir in flour until smooth. Gradually add half-and-half, stirring constantly.

3.  Add seasonings and salt, to taste. Continue cooking, stirring, until thickened. Add sliced potatoes and diced ham and stir to combine.
4.  Transfer mixture to the prepared baking dish. Cover tightly with foil and bake for 45 minutes. Remove foil and bake for about 10 minutes longer, or until potatoes are tender.

5.  If desired, sprinkle shredded cheese over the top of the casserole and bake for a few minutes longer, or until cheese is melted.

Serves 4 to 6.

Monday, December 13, 2010

Quick and Easy Pork Chop Skillet

I got this online.  Can't remember the web address.  But it is good.  I don't have the pears in my pantry this time.  But I think it worked out good.  Everybody loves it with the potatoes I roasted in the above post.
prep time 10 min total time 29 min makes 4 servings

Ingredients:

4 bone-in pork chops (1-1/2 lb.)  3/4 inch thick
1 tsp. olive oil
1 small onion, sliced
1 clove garlic, minced
1 tsp. dried rosemary leaves, crushed
 1/4 cup KRAFT Light Balsamic Vinaigrette Dressing, divided
 1 can (15-1/4 oz.) pear halves in juice, undrained Make It

Procedure

COOK chops in oil in large nonstick skillet on medium-high heat 3 min. on each side or until browned on both sides. Remove chops from skillet; set aside.

ADD onions, garlic, rosemary and 2 Tbsp. dressing to skillet; stir. Cook 3 min., stirring occasionally. Return chops to skillet. Add pears and remaining dressing; simmer on medium 10 min. or until chops are done (160ºF).

SERVE chops topped with the sauce.

Sunday, November 21, 2010

Ham, Vegetable and Noodle Casserole

This recipe is by Judy Armstrong from Norwell, MA from a cooking magazine cut out I got.



Ingredients

2 cups medium-wide egg noodles
2 tablespoons olive oil
1 large onion, chopped
1 red bell pepper, chopped
1 cup frozen baby peas
4 eggs
1 1/2 cup milk
1 teaspoon Dijon mustard
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon salt
1 cup diced ham
1 cup shredded sharp cheddar cheese, divided

Procedure

1. Heat oven to 350 degrees.  Spray 8 inch square glass baking dish with cooking spray.  Cook egg noodles according to package directions; drain.  Rinse under cold running water to cool.  Drain well.

2. Meanwhile, heat oil in large skillet over medium heat until hot.  Cook onion and bell pepper 3 to 4 minutes or until they begin to soften, stirring occasionally.  Add peas; cook and stir 1 minute or until vegetables are crisp-tender.

3. Whisk eggs, milk, mustard, lemon-pepper seasoning and salt in medium bowl.
4. Layer noodles, ham, 1/2 cup of cheese and vegetables in baking dish.  Pour in egg mixture; top with remaining 1/2 cup cheese.

5. Bake 40-45 minutes or until knife inserted in center comes out clean.  Cool in wire rack for 10 minutes.