PORK CHOP & POTATO CASSEROLE:

PORK CHOP & POTATO CASSEROLE:
4 potatoes
4 pork chops
1-10 1/2 ounce can cheddar cheese soup
1-10 1/2 ounce can French onion soup
1 to 2 C shredded cheese(cheddar)(optional)
Slice the potatoes into a 9 x 13 inch casserole dish. Arrange the pork chops over the potatoes. Combine the soups and pour over the pork chops. Cover. Bake at 350F for 1 hour. Add shredded cheese to top it if you want them cheesy

Read more »

Sweet Bacon Asparagus

3 bundles fresh asparagus
1 lb. Bacon
1 stick butter
1 Tablespoon soy sauce
1/2 tsp Lawry's garlic salt
1/4 tsp black pepper
1/2 cup of Brown sugar
Toothpicks soaked in water or wooden kabob sticks. ( no toothpicks? You can still do this recipe)
Cut white ends off asparagus bundles and rinse with cold water. Set on paper towels to drain, set aside
Cook 1 lb of bacon, leaving it limp and not crisp. Set on paper towels to cool and drain. Set aside
Take 3 to 4 asparagus at a time and place together, starting from the end, spiral one piece of bacon across the bundle to the top of the asparagus, secure with a toothpick or lay, seam side down in the casserole dish. Continue with all the bacon, asparagus bundles are wrapped in the dish
In a medium pot add 1 stick of butter, brown sugar, soy sauce, garlic salt, black pepper. Bring to a boil, while stirring. Remove from heat. Pour over top the bundles. Bake about 25 minutes on 350 deg. 
*I had only bacon ends to wrap in. Still turned out fine

Read more »

Pork Burger Recipe! (With Spicy Sauce)

Read more »

Crockpot Curried Sausages

Curried Sausages Recipe

1 tablespoon of cooking oil
1 onion, diced
4 cloves of garlic, crushed
8 Pork or Beef Italian sausages, quartered
2 tablespoons of curry powder
2 tablespoons of smoked paprika
2 tablespoons of flour
1 tablespoon of Worcestershire sauce
1 can of diced tomatoes
1 glass of water, more or less
1 pinch ea. Dried/fresh herbs,  oregano and fresh rosemary
Salt and pepper

Sauté the onion in the oil until softened, add the garlic and sausages and cook until browned abit. Add the curry powder, paprika, herbs and flour, cook for a minute or two. Add the Worcestershire sauce, tomatoes and water and bring to the boil. Season well. Transfer to the slow cooker and cook on low for 4-8 hours (I did 8 hours because I was out of the house, but 4 hours is plenty).

I added vegetables - carrot, celery and zucchini when I added everything into the crockpot and it cooked down well. 1/2 pound of frozen spinach and half a cup of frozen peas in the final 20mins (while the mashed potatoes was in progress).

**This would go well with rice, pasta or mashed potatoes. Add as many or as little vegetables as you like

Read more »

Pork Shepherd's Pie with Apple Cider

It freezes well, reheats well and is full of flavor.

Ingredients:
2 tablespoons of cooking oil
1 brown onion, diced
3 cloves of garlic, crushed
1 tablespoon of crushed ginger
1/2 a teaspoon of oregano
1/2 teaspoon of pork mince
2 tablespoons of plain flour
1 tablespoon of soy sauce
1 bottle of regular apple cider
1 cup of chicken stock
1/8th of a cabbage, chopped
1 granny smith apple skin on, cored and diced
Plenty of salt and pepper

2 pounds of royal blue potatoes, peeled and diced
1 stick of butter
1 teaspoon of Dijon mustard
1/2 cup of milk or cream
Plenty of salt and pepper

Method:
Sauté the onion in the oil. Add the garlic, ginger and pork mince then brown. Add the flour and cook out for 2 minutes. Add the soy, cider, oregano, stock, cabbage, apple and bring to the boil. Season well and allow to simmer for 30 minutes until the sauce is thick and the vegetable and fruit has softened. Transfer into a deep casserole dish.
Boil the potatoes until soft, drain well and mash with the milk, butter, mustard and seasoning. Spoon over the top of the pork mixture.

At this stage you can bake it until a bit browned, refrigerate it for several days until reheating in the oven or freeze it for up to 3 months before thawing and reheating in the oven.

**The addition of ginger goes so beautifully in this dish with the apple and pork. The Dijon mustard makes for a flavoursome mashed potatoes. Herbs such as parsley or chives would suit well either in the pork or potato.**

Read more »

Glazed Pineapple Baked Ham Recipe

Ingredients

• 1 ham
• 1 cup brown sugar
• 1 tablespoon prepared mustard
• 1/4 cup Coca-Cola
• 1 can sliced pineapple in heavy syrup (small can)

Directions

• Preheat oven to 350 degrees.
• Mix brown sugar, mustard, and Coca-Cola.
• Line a deep roaster with foil and put in your ham. Coat ham with brown sugar sauce.
• Decorate with pineapple slices secured with toothpicks.
• Wrap ham in foil and bake at 350 degrees for 25-30 minutes per pound.
• For more recipes like this click here

Read more »

Honey Baked Ham

Ingredients
1 cup honey
1/3 cup butter
3 tablespoons dark corn syrup
3/4 teaspoon dry mustard (high quality)
2 tablespoons orange juice
1/4 cup whole cloves
1 ham of choice
Directions
PREP
30 mins
COOK
2 hrs
READY IN
3 hrs
Score ham with a sharp knife in a diagonal pattern. Repeat scoring, diagonally, in the opposite direction to create a crossing pattern. Insert whole cloves at the crossings.
Preheat oven to 325 degrees F.
Place ham in roasting pan fat side up; the melting fat will baste your ham. Turn ham over half way through baking to avoid uneven salting from the brine in the meat. If roasting a ham that is not precooked, bake for approximately 20-30 minutes per pound. If the ham is precooked, follow the label directions for cooking times.
While ham is roasting, combine all ingredients in a small sauce pan. Cook over medium heat and bring to a full boil, stirring frequently. Reduce heat and cook one minute.
Remove ham from oven prior to the last 30 minutes of baking. Cover ham with glaze. Glaze ham every 10 minutes during last 30 minutes of baking.
Serve remaining glaze with ham.

Tip: Baste ham with pan drippings while glazing.
From our fine friends at
recipe tips.

Read more »

Slow Cooker Marmalade Glazed Pork Roast

INGREDIENTS:

• 1 (3 lbs) boneless pork roast
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 tablespoons Crisco® Pure Olive Oil
• 1 large onion, sliced
• 1/2 cup teriyaki sauce
• 1 (10 oz.) jar Smucker's® Simply Fruit® Orange Marmalade Spreadable Fruit
• 2 teaspoons fresh grated ginger
• 1/3 cup firmly packed brown sugar
• 3 teaspoons minced garlic

PREPARATION DIRECTIONS:

1. SEASON roast with salt and pepper. Heat oil in a large skillet over medium-high heat. Brown roast on all sides. Transfer meat to slow cooker. Add onion. Cover and cook on HIGH 3 to 4 hours.


2. HEAT teriyaki sauce, marmalade, ginger, brown sugar and garlic in small saucepan over medium heat until sauce comes to a boil. Simmer until smooth and bubbly, stirring constantly.


3. REMOVE meat from slow cooker. Let rest 10 minutes. Slice and arrange on serving platter. Drizzle with 3/4 cup of sauce. Garnish with cooked onion slices. Serve with remaining sauce.
4. Courtesy of crisco recipes 

Read more »

Bacon wrapped stuffed chicken breast

I'll warn you now it's quite lengthy but well worth it
2 Chicken breast (flattened)
Bacon 4 to 5 pieces per chicken breast
Dijon mustard
Sliced smoked provolone cheese
Uncooked asparagus
Salt and pepper (to taste)
preheat oven to 350° flatten out the chicken breasts season with salt and pepper, spread the Dijon mustard (approximately 2 table spoons) layer 2 slices of smoked provolone, and uncooked asparagus. Wrap everything with bacon and hold together with toothpicks. Bake for approximately 20 to 30 until chicken is thoroughly cooked. If there is any bacon and asparagus left over wrap the bacon around the asparagus fry it up and serve as an appetizer.

Haitian rice and beans with coconut milk
2 cups of rice
1 cup of dried black beans
1 can of coconut milk
5 cups of water
A pinch of garlic powder (if desired)
1 Maggi (or Seasoning)
Diced green peepper
2 tablespoons of oil

Directions for the Beans

Wash and drain dried beans and place in a medium pot.Add water and let them boil on high. Check beans from time to time for tenderness. If you like your rice dried-cooked, you don't want your beans overcooked.

Usually, it takes about 35 to 45 minutes, depending on the kind of beans that is used.

Once cooked, drain the beans and keep 1 1/2 cup of the boiled water aside for the rice cooking.

Directions for the Rice

Heat the oil in a pan; then add the green onions and cooked beans.Cover for 2 minutes; Then add the salt and coconut milk Reduce heat to medium and keep on stirringAdd boiled-bean water (that you kept aside!)Add maggi, garlic powder and green peeper. Add a bit of salt, if neededIncrease the heat slightly and let content boil covered Uncover and add the rice. Stir everything As the water reduces, also reduce the heat and simmer for 35 minutes.

Hollandaise sauce
4 egg yolks
1 sick unsalted butter (melted)
1 1/2 tablespoons of lemon juice
Pinch of salt (to taste)
Vigorously whisk egg yolks and lemon juice until the yolks have doubled in size. Then using a double boiler over simmering heat slowly drizzle melted butter into egg yolks and whisk vigorously until well blended. Add salt to taste.

Thanks Chef Doug https://www.facebook.com/douglas.christian.33671

Read more »

Oven Baked Pork Chops

Oven Baked Pork Chops
Ingredients
• 2 large eggs, lightly beaten 
• 2 tablespoons milk
• 5 cups cornflakes, crushed (about 2 cups crushed/about 1/3 of a gallon sized zip lock bag before crushing.)
• 6 boneless pork chops (about 3/4-inch thick)
• 2 teaspoons lemon pepper
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 large lemon, halved
• Garnish: halved lemon slices

Preparation
1. Stir together eggs and milk in a shallow dish.

2. Place cornflake crumbs in a zip lock bag to crush them. Place the crumbs in a separate shallow dish; add the lemon pepper, salt, and garlic powder mix well.

3. Dip the pork chops in the egg mixture, coating both sides; then roll the pork chops in cornflake crumbs. Place the chops on a lightly greased rack on a baking sheet.

Note: Use a paper towel to rub cooking oil over the rack.

4. Bake at 350° for 30 to 35 minutes or until done.

5. Squeeze lemon juice evenly over the pork chops, and garnish with lemon slices if desired.
Serve with your favorite side dish and enjoy! We served the pork chops with cornbread stuffing. 

Read more »

Kansas City rib rub

Kansas City rib rub

Ingredients:

1/2 cup brown sugar
1/4 cup paprika
1 tablespoon black pepper (restaurant grind)
1 tablespoon salt
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon cayenne
1 teaspoon cumin (optional)

Whisk everything together and rub generously over ribs or pork butt. Let rest for 15-30 minutes in a cooler 

Read more »

Chocolate Covered Bacon

I cooked the bacon until crispy . 
 .And dipped it in candy quick . 
You can dip it in any microwaveable quick melt chocolate

Read more »

Honey and Dijon Pork Chops (Gluten Free and Dairy free)

 Thanks, Mary McClay
1 lb pork chops, about 1-inch thick

Salt, pepper and your favorite herb seasoning blend (I currently adore Bragg’s Sea Kelp Delight) to taste

3 Tbl honey

3 Tbl Dijon mustard

Preheat oven to 400 degrees. Pat the chops dry with a paper towel and season on both sides with salt, pepper, and herb seasoning. In a small bowl, stir together the honey and mustard until blended.

Heat a cast iron skillet to medium-high heat. Add the chops to the skillet and allow to sear for a minute or until brown. Flip to the other side and brush with a bit of the honey and mustard blend. Place in the oven.

Bake for 5 minutes, turning the chops halfway through and brushing with more of the honey and mustard blend. Remove from the oven and place on a plate (don’t leave in the hot skillet, or they’ll continue to cook!) to rest for 3-4 minutes, brushing with any remaining sauce.

Serves 3-4.

Read more »

Pork Alentejana

Ingredients:

1 1/2 cups dry white wine 1 teaspoon paprika 2 1/2 teaspoons salt 1/4 teaspoon black pepper 2 cloves garlic, peeled and cut in half 1 bay leaf 2 pounds pork loin, cut into 1 inch cubes  3 teaspoons olive oil, divided 2 onions, peeled and thinly sliced 2 teaspoons finely chopped garlic 2 tomatoes - peeled, seeded and chopped 1/4 teaspoon crushed red pepper flakes 24 small clams in shell, scrubbed 1/4 cup chopped fresh parsley   Directions   Directions: 1. In large bowl, combine wine, paprika, salt and pepper, blend well. Add garlic cloves, bay leaf, and cubed meat, turn meat in marinade to coat pieces. Marinate for 6 hours, turning occasionally. 2. Drain pork; reserve marinade. Pat cubes completely dry. Discard garlic and bay leaf. Melt 1 teaspoon of oil in large skillet. Add pork cubes, stirring frequently so that the meat colors quickly and evenly. Transfer with slotted spoon to a bowl. 3. Pour reserved marinade into skillet and bring to a boil over high heat, scraping off any brown particles clinging to the inside of pan. Boil briskly uncovered until marinade is reduced to 1 cup. Pour over pork and set aside. 4. In 6 to 8 quart pan, heat remaining 2 teaspoons oil; add onion and cook for 5 minutes, stirring frequently until onion is soft but not brown. Add garlic, tomatoes and crushed red pepper. Simmer, stirring constantly for 5 minutes. 5. Spread the clams, hinged side down, over the tomato sauce; cover the pan tightly and cook over medium to high heat for ten minutes or until clams open. Stir in reserved pork and juices. Simmer for 5 minutes to heat thoroughly. Sprinkle with parsley.

Read more »

Mike Baker's Hot Pulled Pork

Hot pulled pork

Ingredients -
1.2kg of shoulder pork, scotch fillet or boneless rib eye.
150ml of BBQ marinate (Stubbs BBQ sauce is the best)
50ml hot sauce
Tub of sour cream

Step 1. Put the pork in a slow cooker, add marinate and hot sauce and massage quickly.

Step 2. Turn the slow cooker on low for 6 hours turning every 1.5 hours.

Step 3. Remove the pork from the slow cooker and pull it by sticking a fork in it and 'pulling' the pork with another fork in the other hand. You want to separate the pork as much as you can. When you've finished pour the juices over the pork and mix.

Step 4. Enjoy with sour cream on hand in case the pork is too spicy.

These make the most amazing rolls and although the meal is time consuming it take virtually no effort and is mind blowing.

Read more »

Chicken-Lickin" Porkchops

Chicken-Lickin" Porkchops

6-8 lean cut pork chops (about ¾ think)
1 ½ tsp dry mustard
½ tsp garlic powder
1 ½ tsp salt
2 tbsp cooking oil
½ cup flour
1 (10 ¾ oz) can of chicken and rice soup

Mix all dry ingredients on a plate…dredge chops through mixture…brown in hot oil in large skillet. Arrange chops in Crock-pot, pour can of soup over all. Cover & cook on LOW 6-8 hrs. (I recommend doubling this recipe because you are going to want left overs!)

Read more »

Baked Bacon Ham

Ingredients
6 to 8 strips of smoked, maple or your favorite Bacon

15 lbs whole bone-in ham

1 lb brown sugar
1/2 cup yellow mustard
aluminum foil

Directions:

1 In a medium size mixing bowl, mix yellow mustard and brown sugar until you have a thick"paste".
2 Take all wrappers off of ham and trim away excess fat.
3 Line baking pan (I spray with Pam in case some of the brown sugar mixture escapes, clean up is easier) with Aluminum foil.
4 Place ham on foil and spread brown sugar/mustard paste and Bacon on top.
5 Fold and seal foil.
6 Do not open again until ham is done.
7 Bake at 350° for 4 hours.
8 Let stand for about 1 hr then carve.
9 The best tasting hams you will ever have!

Read more »

Auntie Dey Dey's Holiday ham

Holiday ham . 

Tired of the same honey ham . Here's a recipe my mom invented as our traditional holiday ham and I prepare as well. . I haven't found any one who does not like it .

Ingridents

1box ginger snaps crushed,

1 small bag brown sugar . 

1 cup mustard 1shot of whiskey .  

Directions

Cut fat from ham . Coat with mustard , pat with brown sugar just enough to cover .

 Put whiskey in a spray bottle to dampen the brown sugar .

 Pat  on gingersnaps . Cook at recommended temp and time . 

Basting the mix over half way thew cooking and at end .

Picture is for representative purpose only, not finished recipe

Read more »

Crock Pot Pulled Pork with a twist

Make your Pulled pork in the crock pot a little different. Add sliced apples and raisins.
Once the pork is shredded, add a portion to a soft tortilla, add baked beans, cheddar cheese, bacon, ad finally top with the cooked apples and raisins as the salsa. Wrap up in burrito style and enjoy. This is a wonderful alternative for my 1year old who is not find of traditional salsa

Read more »

Apple and onion stuffed pork tenderloins

Apple and onion stuffed pork tenderloins
Thanks, Sonja Running
Brown sugar rub(large batch):
-1 cup brown sugar
-4tbs each garlic and onion powder
-1/2 tsp chipotle seasoning or BBQ seasoning
-cracked black pepper

For stuffing
-1 box stove top stuffing
-1 large onion
-1 or 2 large apples
-1 sprig fresh rosemary minced or a few tsp of dried rosemary
I also threw in a handful of chives

You will also need
-6-8 strips raw bacon
- 2 pork tenderloins (usually come in packs of 2)
-optional-apple juice

In a small bowl combine ingredients for brown sugar rub and mix well. Set aside
-prepare stuffing according to Box except only use half as much water and twice as much butter.add your herbs and onions to the water, simmer for a few minutes before adding stuffing mix.
Remove from heat and let cool. Add apple and stir well.
-Slice tenderloins lengthwise but not all the way through, leave about a half inch('butterfly' them)
Use a meat mallet to flatten them out to around 3/4 inch thickness. Doesn't have to be perfect but they have to be wide enough to fill with stuffing)
Rub meat on both sides with brown sugar mixture. Lay the bacon out flat,and then place one of the tenderloins on it spread as much stuffing mixture as you can on the pork tenderloin, leaving a little bit of space on the edges. Place other tenderloin on top of it.wrap bacon Tightly around it to hold it together. Fasten with toothpicks if necessary.
Place on a parchment paper lined baking sheet and bake uncovered until internal temp reaches 175 OR place in a deep roasting pan with 2 cups apple juice, cover with foil and bake.
Tip- before using put half of the brown sugar rub in a separate bowl or bag to work out of so you don't contaminate it while going back and forth rubbing the meat, then if you don't use it all you can save it for later.

Read more »