Angel's Baby Back Ribs

Angel's Baby Back Ribs

4 pound rack of Baby Backs

1 cup Blues Hog BBQ sauce

1/2 cup Dr Pepper

2 tbsp brown mustard

1 tbsp minced garlic

1 tsp paprika

3/4 cup brown sugar

Place ribs on large baking sheet lined with foil. Salt with smoked salt. Mix all of the ingredients and brush 1/2 of mixture over all sides of the ribs. Cover with foil, refrigerate and let marinate for 8 hours or overnight. Put remaining marinade in container and refrigerate.

When ready to cook, preheat oven to 275 degrees. Place the pan, still covered in foil in the oven for 2 hours   Then remove foil, add remaining marinade mixture to coat ribs and increase temperature to 300 and bake an additional hour or until fork tender. (The total cook time of mine today was about 4 hours). Slice and serve!

Grilled porkchops

Grilled porkchops

Mix the following in a bowl:

1/2 cup Olive oil

1 tsp sea salt

1/2 tsp pepper

2 cloves garlic minced

1 tbsp dried minced onion (or you can use fresh if you have it)

1 tsp sweet rub o'mine

1 tsp molasses and bacon McCormick GrillMates

 Mix well and slowly add in

1 cup beer

Put pork in gallon size ziplock.  Add marinade.  Let set in fridge for several hours, turning periodically to cover all sides.    Then place on hot grill and cook till done.

Crock Pot Pork Loin Roast

Crock Pot Pork Loin Roast

1 pork loin roast
4-6 small red potatoes
4-6 mini corn cobbettes
1 onion, quartered
2 garlic cloves, diced
1 can beef broth
1 package McCormick Roast Seasoning
Slap Ya Mama Cajun seasoning (I used very little, I didn’t want ours to be too spicy)
Water

1.      Put a crock pot liner in your crock pot (do it – you will thank me later.) 

2.      Place the roast in the middle. 
3.      Arrange the corn, potatoes and onion wedges around the sides.
4.      Sprinkle the diced cloves all over.
5.      Pour the McCormick Roast Seasoning in with the beef broth and mix well, then pour over the entire roast and veggies.  Then add more water as needed to completely cover the roast.
6.      Sprinkle in a little (or a lot if you like it spicy) Slap Ya Mama seasoning.

Cook for about 6.5 hours on high (varies per crock pot & size of roast)

 

Pork Chops with Balsamic Peppers

Tried another healthy recipe.  It was very good so I know we will make it again soon.  The original recipe came from my healthy eating blog Eat Yourself Skinny. I made just a few changes to suit our taste buds.

Pork chops with balsamic peppers

4 pork loin chops
Salt and pepper (about 1/2 tsp each)
1 1/2 tsp chopped fresh rosemary
1 tbsp olive oil
3 garlic cloves- thinly sliced
2 red bell peppers and 1 yellow pepper cut into strips
1 tsp. balsamic vinegar  (I didn't measure, I just splashed some on but it was probably a tablespoon.)

Heat skillet over med-hi heat. Add oil and swirl to coat.  Salt and pepper pork. Add to pan, cook 7 minutes. Reduce heat to medium, flip pork and add rosemary, garlic, and peppers.  Cook 9 minutes or until peppers are tender and pork is done.  Drizzle with balsamic vinegar and enjoy.

I served with roasted red potatoes and cottage cheese.

Herb Crusted Pork Chops

My goal is to eat healthier this year and I've been looking for some inspiring recipes - so that our meals are not boring, bland, and repetitive....as is often the case when you diet.  I have found several recipes from a blog called Eat Yourself Skinny. 

This recipe is a keeper - very yummy. And even better is that it's easy.

The website said that each pork chop was 210 calories - but I couldn't find thin pork chops so I just made one for myself and cut it in half and Dan had the other half. I estimated our 1/2 pork chop to be around 319 calories.

Herb Crusted Pork Chops
Source: Eat Yourself Skinny blog

4 boneless pork chops
2 tbsp. Dijon mustard
1/2 cup whole wheat panko crumbs
1 tbsp. fresh thyme - chopped
1 tbsp. fresh parsley - minced
1/8 tsp sea salt
1/8 tsp pepper
1 tbsp. olive oil

Preheat oven to 450*

Rub mustard over chops.  Combine dry ingredients and dip each chop in that herb mixture, covering both sides.  Heat cast iron skillet over med-high heat.  Add oil and swirl pan to coat.  Add pork chops and sauté for 2 minutes or until golden brown.  Turn pork chop over and brown slightly.   Place skillet in the oven for 8 minutes or until pork reaches 145*,

(my chops were thicker so they had to bake longer than 8 minutes.)

Salt and Pepper Pork Chops

I grilled pork chops yesterday, we had them for supper and will have the leftovers for lunch later this week.  I love pork chops but sometimes they turn into shoe leather.  I found this recipe on Pinterest and the results were very good, very tender pork chops.

Salt and Pepper Pork Chops
Source: One Perfect Bite Blog

Ingredients:
3 tablespoons soy sauce (I used low sodium soy sauce)
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

Directions:
1) Combine soy sauce, cornstarch, pepper, sugar and salt in a small bowl. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops to a large Ziploc bag, pour in marinade,  turning the bag to coat both sides. Refrigerate, turning occasionally, for 1 to 24 hours.

I grilled my pork chops - but the below is the directions for the oven:

 2) Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through.

Christmas Bacon

I worked with a lady named Nancy Zarr and she was one of the nicest and most spunky ladies I've ever met!   Luckily she shared some of her recipes with me before she retired from Burrell.  This recipe is super easy...and always a crowd pleaser.  It's great for Christmas parties!

Christmas Bacon
Source: Nancy Zarr

You take bacon and dip it in brown sugar.  Bake 15-20 minutes in a 400* oven on a rack over a sheet tray.

Breakfast Casserole

I think I may have perfected my breakfast casserole recipe.  I made this for an office meeting and everyone loved it. 

I buttered the pan....big mistake because it stuck like crazy and I had to scrub and scrub and was tempted to throw the pan out the window.  Next time I'll try spraying with Pam cooking spray to see if that helps.

Breakfast Casserole

6 eggs
1 cup half and half
3 tbsp green onions, chopped
salt and pepper
1 tsp ground mustard
2-3 dashes of hot sauce
1 pound pork sausage
1 block cream cheese
2 cups grated cheddar cheese
1/2 stick butter
Texas toast

Preheat oven to 350.  Spray a 12x10 baking pan.  Line the pan with Texas toast, cutting pieces as needed to completely cover the bottom.

Cook the sausage and when almost done add the block of cream cheese and melt.  Stir and cook until melted.  Let cool slightly and then cover the bread with the sausage mixture.

In a small bowl, beat the eggs.  Add half and half. Add green onions, salt, pepper, ground mustard and hot sauce.  Mix well and pour over the entire pan.  Sprinkle with cheese.  Cut the butter into pats and spread over the cheese.  Cover with foil, put in fridge and let sit overnight.

Bake 30-40 minutes on 350

(double the recipe for a large 11x15 pan)

Baked Mostaciolli

I tried a new Pioneer Woman recipe this weekend and it was delicious and will definitely be a made again.  It's good enough that I'm adding it to my blog which will eventually by converted into a cookbook that I can print and give to Katie when she gets older.

If you want to see PW's original recipe, which she called Baked Ziti, Click Here

Baked Mostaciolli
Source: Adapted from Pioneer Woman

• 2 Tablespoons Olive Oil
• 4 cloves Garlic, Minced
• 1 whole Large Onion, Diced
• 1 pound Italian Sausage
• 1 pound Ground Beef
• 1 can (28 Ounce Can) Whole Tomatoes, With Juice
• 2 cans (14.5 Ounce) Tomato Sauce Or Marinara Sauce
• 2 teaspoons Italian Seasoning
• 1/2 teaspoon Red Pepper Flakes
• Salt And Pepper, to taste
• 8 ounces, weight Ziti Or Mostaciolli, Cooked Until Not Quite Al Dente (the orig recipe called for 16 ounces of noodles)
• 1 tub (15 Ounce) Whole Milk Ricotta Cheese
• 1-1/2 pound Mozzarella Cheese, Grated
• 1/2 cup Grated Parmesan Cheese
• 1 whole Egg
• Minced Parsley

 

Preheat oven to 375 degrees.  Heat olive oil in a dutch oven over medium heat. Add onions and garlic and saute for several minutes, or until soft. Add Italian sausage and ground beef and cook until browned. Drain off fat, leaving a bit behind for flavor and moisture.
Add tomatoes, tomato juice, salt, pepper, Italian seasoning, and red pepper flakes. Stir and simmer for 25 to 30 minutes.
In a separate bowl, mix together the ricotta cheese, 2 cups of the grated mozzarella, Parmesan, egg, and salt and pepper. Stir together.
Drain the pasta and rinse under cool water to stop the cooking and cool it down. Pour it into the bowl with the cheese mixture and toss to slightly combine (there should still be large lumps.) Add 3 cups of the meat/tomato mixture to this and mix.
Add half the coated pasta to a large casserole dish or lasagna dish. Spoon half of the remaining sauce over the top, then top with half the remaining mozzarella cheese. Repeat with another layer of the coated pasta, the sauce, and the mozzarella.
Bake for 20 minutes, or until bubbling. Remove from oven and let stand 5 minutes before serving.
Sprinkle some parsley on top before serving.

Pork Chops with Potatoes

Apparently I wasn't the only one who thought this recipe was too good to pass up!  I found this recipe last Friday on the Not Enough Thyme blog....e-mailed it to a selection of my e-mail friends...and there are three people, including me, having this recipe for dinner tonight! 

I made the recipe nearly like the original .... you  know me... I always tweak things a little. 

This recipe was excellent!  I'm certain these were the most tender pork chops that I have EVER made.  Dan had two pork chops and I had one. I had to fight him over the remaining one....it's going to be my lunch tomorrow!

I didn't take any pictures....if you go to the original recipe site she has a gorgeous picture. 

PORK CHOPS WITH POTATOES (with my changes)
Source: Not Enough Thyme Cooking Blog

4 pork chops - buy thicker chops with bone in
2 cloves garlic, diced
salt and pepper
2 tbsp butter
1 1/2 pounds potatoes, peeled and thinly sliced
1 onion, thinly sliced
1 tbsp butter
4 slices of thick bacon, chopped
 tarragon leaves
1/2 cup beer
1/2 cup chicken broth

• Preheat the oven to 350 degrees.
• In a large skillet over med-high heat melt butter with the garlic.
• Salt & Pepper both sides of the chops.  Add to the butter/garlic and cook 7 minutes on each side.
• Meanwhile, spray your dutch oven with cooking spray.
• Layer 1/2 the potatoes and 1/2 the onion.  Season with salt and pepper.
• Take 1 tbsp of butter and cut into chunks and put over the potatoes.
• Put the cooked chops (and the leftover butter and garlic) on top of the potato and onions.
• Sprinkle with tarragon leaves (I didn't measure, just lightly sprinkle)
• Scatter the bacon all over.
• Add the remaining potatoes and onions.  Season with salt and pepper.
• Pour the beer over all this.
• Cut a piece of baking parchment to fit over the contents of the dish and lay it on top of the final layer of potatoes and onion.
• Cover with the dutch oven lid...bake for 45 minutes.  Add the chicken broth then cook for another 45 minutes.
• Enjoy - because these are some tender and delicious chops!

A Meal Down Memory Lane

Some meals remind me of special people in my life. Last night I fixed fried pork chops and that reminded me of my Dad. Dad loved fried pork chops and he fixed it at least once a week when I was growing up.

I also fixed some fresh green beans and new potatoes. Yum, nothing like a good home cooked meal with fresh veggies!

Fried Pork Chops
Source: My Dad

4 Breakfast Chops or Boneless Pork Loin Chops (sliced thin)
Olive Oil
3 Tbsp Butter
1 cup Flour
1/2 cup Seasoned Bread Crumbs
1 tsp Salt
1 tsp Pepper
1-2 tsp Lawry's Seasoned Salt

In a large skillet heat the olive oil and butter over medium heat.

In a bowl, mix flour, bread crumbs, salt, pepper, and Lawry's salt.

Sprinkle each chop with salt and pepper - dip in flour mixture and coat both sides.

Put chops in the pan and fry until golden brown on each side.

Green Beans and Taters
Source: Me

1 pound fresh green beans (snip off ends)
New baby potatoes (as few or as many as you like), quartered (I leave the skin on)
1 chicken bouillon cube
1 red pepper, diced
1 sweet onion, diced
water
salt
pepper

Add green beans, taters, red pepper, and onion to a large pot. Cover with water. Add the bouillon cube, salt, and pepper. Bring to a boil and simmer until tender.

Beanie Weenies

When I was a kid my best friend was Michele Poynter and she would often come over for a sleepover. My Mom had certain things that she would make for us and I remember one of the first times she made us "Beanie Weenies."  Something about weenie being in the name cracked Michele and I up.  I remember us giggling because my Mom said weenie!!!   Good times!!

Beanie Weenies
Source:  My Mom

2 (16oz) can pork-n-beans
2 tsp mustad
10 weenies (chunked)
1/4 cup brown sugar
1/4 cup ketchup
(1/4 cup of water, if needed)

Mix all ingredients except brown sugar and put in a shallow baking dish.  Sprinkle with brown sguar and bake at 375 degrees for 30 minutes.  (can also dump in a crockpot and cook until hot.)

Pulled Pork

ANGEL'S RECIPE FOR PULLED PORK


1 Honey Bear
1 Box Brown Sugar
2 Small Bottles of Jack Daniels Honey BBQ Sauce (or one large bottle if your store carries the lg. size)
2-3 Bottles of Budweiser Beer (use the bottled beer, not the canned. I don’t think the brand matters, I bought Budweiser because I like Clydesdale Horses)
Sea Salt (you can use regular salt if you don’t have sea salt)
McCormick Mesquite Seasoning
5-6 pound Pork Butt

The night before, wash your pork butt and place in a large roast pan or a Dutch oven (I used my Dutch oven and I had a 5 ½ pound butt…any bigger and I would have to use a roast pan.) Pour one bottle of beer over the pork butt, cover and place in the fridge overnight.

The next morning, preheat your oven to 300 degrees. Take the pork butt and sprinkle the sea salt all over on all sides and rub it in. Then I covered all 4 sides with some BBQ Sauce, Honey, and about 1 cup Brown Sugar.

I cooked my roast covered for 3 hours on 300 and about another 2 – 3 hours on 250 degrees. Every hour I would take it out of the oven and would use my flavor injector (you need one of these, they only cost $4.50 at Wal-Mart and really help the flavor of the pork and makes it very juicy) I would suck up some of the juice and inject it 2 or 3 times. Then turn the pork over and do a few more injections. Then add more honey, bbq sauce, and ½ cup brown sugar. And if the liquid level got low, I’d add another bottle of beer. (I only used 2 bottles total for this size of roast).

About ½ way thru the cooking time, I would also sprinkle on the mesquite seasoning (along with the bbq sauce, honey, and brown sugar)

At the end of the cook time, my roast was so tender that it fell off from the bone as I was lifting it out of the Dutch Oven. I placed it in a large platter and let it sit for about 15 minutes. Then use 2 forks and pull the pork apart, throwing out any fat. Then I used a ladle and spooned a couple ladle fulls over the pulled pork to give it some extra juicy-ness.

Serve and enjoy!