Boneless Pork Shoulder

6-8 garlic cloves
1 T. galic salt
1 t. oregano
1 T. basil
1 ½ T. marjoram (leave out if you don’t have it)
1/6 c. chopped dried onion
1 T. pepper
1/8 c. salt
½ T. rock salt
¾ c. vinegar

Cut longways the garlic cloves and stick them all over the meat.
(Use a knife to make slits – put them in longways)
Mix together the garlic salt, oregano, basil, marjoram, dried onion, pepper, salt and dry rub it on the meat.
Wrap in a muslin or dishtowel.
Tie with twine or thread with handles to pull it out.
Soak overnight in the rock salt, vinegar, and enough water to cover in a Rubbermaid tote or something in the sink (not the fridge).
On the next day, place in a covered roaster.
Cover with lid. If no lid then cover with tinfoil.
Cook at 250 for 8-12 hours.

Aunt Christine & Uncle Lou Stewart made this at Memorial Day one year and I HAD to have the recipe. It is fantastic!

Cafe Rio Sweet Pork Salad

3-4 lbs. pork (can be roast, tenderloin, etc.)

Sauce:
12 oz. canned tomato sauce
1 (8oz) can El Pato
1 c. brown sugar
1/2 c. water

Mix sauce ingredients and pour over pork in slow cooker. Cook on low for one night and half a day. One hour before serving, shred meat and put back in slow cooker in sauce. Can keep on warm for several hours.

Cafe Rio House Dressing

1/2 Buttermilk ranch packet (make as per directions)
1 tomatillo or 1/4 c. green salsa
1/4 bunch cilantro
1 garlic clove
Juice of 1/2 lime
few drops of green tobasco sauce

Mix in blender if desired

To make the Pork Salad:

Grill in a skillet individual tortillas topped with cheese until cheese melts.
Place on the tortilla the following ingredients:

• glob of spanish rice or cafe rio rice (below)


• glob of cooked, seasoned black beans


• glob of the cooked sweet pork


• cover with lettuc


• top with tortilla strips


• dab of sour cream


• dab of gaucamole


• lime wedge (to look authentic)

Cafe Rio Rice

4 tsp chicken bouillon
4 tsp garlic
½ bunch cilantro
1 tsp cumin
1 can green chilies
¾ tsp salt
1 Tbs. butter
½ chopped onion

Blend all ingredients in blender then put in pan; add 3 cups water and bring a boil; add 4 cups rice and simmer 30 min.

Apple Sausage Quiche

2 (8 in.) unbaked pie crusts
2 c. grated swiss cheese
1/2 lb. sausage cooked, crumbled
2 c. apples, peeled and sliced
4 eggs
1 T. flour
1 t. salt
1 c. milk
1 c. evaporated milk
1 1/2 T. margarine, melted

Layer cheese, sausage, and apples in pie shells. Combine remaining ingredients and beat well until mixed; pour over layered ingredients. Bake at 375 for 45 minutes. Let stand 5 minutes.

I haven't tried this yet but my friend said it is the best quiche she's ever had so we'll see.

Jimmy Dean Hickory Sausage Breakfast Casserole

1 pkg. Hickory smoke flavor Jimmy Dean Pork Sausage
10 eggs, lightly beaten
3 c. milk
2 t. dry mustard
1 t. salt
6 c. cubed bread
2 c. (8oz) shredded sharp Cheddar cheese
½ t. black pepper
½ c. sliced mushrooms (optional)
1 med. Tomato, seeded and chopped (optional)
½ c. thin-sliced green onions (optional)

Preheat over to 325. In a large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink. Combine eggs, milk, mustard and salt. Distribute half the bread evenly in a butter 9x13x2 baking dish. Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient. Repeat layering. Pour egg mixture evenly over casserole. Bake uncovered 60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly. (may be assemble ahead and refrigerated up to 12 hours before serving)

Absolutely the best sausage breakfast casserole I have ever tasted.

Pulled Pork

Pulled pork is hard to resist. In fact, every year we go to the State Fair to eat see all we can see, and have a conversation something like this...
     J: "What do you want to eat?"
     me: "I think I'll walk around until I find something that smells good."
     J: "I know how this will end"
And it's true...I always end up getting a pulled pork sandwich, because it smells the best. Although, I have always found it a little disturbing that the pork tent is right outside the swine building.
     Sometimes, I make pulled pork at home with this super easy recipe. It's made in the crock pot, so it's great for those days that you feel like having something that took all day, but without the work of having to slave in the kitchen all day.

pork roast
1 c cola
1 c BBQ sauce (We only use Sweet Baby Ray's)

• Put it all in the crock pot.
• Cook on low about 8 hours. 
• Shred up the meat and let it sit in the sauce while serving. 

Mahogony Pork and Veggies with Oven Polenta

While I'm trying to eat more vegetables during my meals, I could never be a vegetarian. I like meat too much. I have eaten vegetarian meals, and I always feel like I'm missing something if I don't have meat.

A couple of weeks ago, I bought another pork tenderloin (on sale) and had it cut up into chops so we could freeze the rest in one pound baggies  to take out when needed. I pulled out one of the bags of pork this week. Usually when I eat pork, I think it is a little boring, but this recipe made the best meat I've ever made at home! It is so flavorful and the bed of peppers brings out the flavor even more.

The second recipe, Oven Polenta, is something I had never made before. I had seen polenta in the grocery but didn't really know what it was. When I found the recipe, it seemed like cornbread without the flour. Well, it didn't exactly taste like cornbread, but it was delicious all the same. I will definitely make it again....and Eden (one year old) will be super excited. She couldn't get enough of it!

Mahogany Pork & Veggies
1-lb pork tenderloin, cut into strips
1 Tbl brown sugar
2 tsp soy sauce
1 tsp hot pepper sauce
2 cloves garlic, minced
2 large red or orange bell peppers, thinly sliced
1 large onion

• Combine pork with brown sugar, soy sauce, hot pepper sauce, and garlic in a medium bowl. Combine peppers and onion in another bowl. Spray each with about 10 sprays of oil (maybe Tbl each?)
• Preheat skillet to Medium-high. Add veggies Cook about 8 minutes, stirring occasionally, until tender. Remove, cover, and keep warm.
• Add meat to skillet. Cook 5 minutes, stirring occasionally, until done. 
• Put meat over veggies to serve.

Oven Polenta
1-1/2 cup chicken or vegetable broth (I used chicken broth, will probably use veggie next time)
1 cup milk
1/2 cup cornmeal
1 Tbl olive oil (I used Canola)
1/4 tsp salt
2 Tbl Asiago or Parmesan Cheese (I think Cheddar would be awesome, too!)

• Preheat oven to 350* Grease 8x8 dish
• Combine all ingredients except cheese.
• Bake 50 minutes, stirring once.
• Stir in cheese. Bake 10 more minutes.
• Let stand 10 minutes before serving.

sharing @

Mustard Maple Pork

     I think mustard is one of the greatest condiments, so any recipe that uses a little mustard will be appealing to me. I love that it's so versatile! You can add it to chili, hot dogs, salads; the list goes on and on. This recipe is for pork, but you could easily use chicken.
     My favorite part of this pork is that it is sweet, tangy, and a little spicy. I had it as a salad the first night, and I'm thinking I might make a wrap with shredded carrots and spinach for lunch today.
     Sorry to take credit away from the inventor of this, but I can't remember where I found this recipe. It calls for pork chops. I accidentally thawed out pork roast, Stupid unlabeled bags in the freezer!, and didn't realize it until they were already thawed. It still came out fine.

4 Tbl maple syrup
4 Tbl Dijon mustard
4 tsp olive oil
salt and pepper
8 thinly sliced pork chops
Spinach leaves for salad
Balsamic vinegar or your favorite Vinegarette

• In a small bowl, combine syrup, mustard, oil and salt and pepper to taste. Pour into a plastic bag.
• Place pork in bag and shake to coat.
• Cook (or grill)over med-high a couple minutes per side.
• Toss spinach and dressing in a bowl and top with pork.

Quesadillas

     Sometimes we don't have leftovers to eat for lunch, so we need something quick and easy. Quesadillas are a fairly common on our table since we usually have everything needed to make them at the last minute.
    We used chicken this time around, but you could use whatever meat you have on hand (even leftover!). Bacon, pork and ground beef/turkey are good choices. Cheese quesadillas are also very good (still use the seasonings). 

1/2 lb chicken
1/2 tsp salt
1/8 tsp pepper
1/8 tsp chili powder (more for spice)
Mrs. Dash (fiesta lime), couple shakes
1/2 c shredded cheddar
4 whole wheat or Spinach tortillas
1/2 c salsa
1/2 c sour cream

• Preheat oven to 400*. Coat baking sheet with cooking spray.
• Spray large skillet and set over medium high heat. Add about a tablespoon of oil . Add chicken sprinkled with salt, pepper, chili powder, and Mrs. Dash. Cook until no longer pink. Break chicken into smaller pieces during cooking
• Arrange chicken over two of the tortillas. Sprinkle on some cheese. Place the other tortillas on top to form two quesadillas. 
• Place on baking sheet and bake until crisp (5-6 minutes). 
• Cut into wedges and serve with salsa and sour cream if desired.

Pork Tacos with homemade tortillas

     When we go to Mexican restaurants, which is probably more often than our budget allows, my husband almost always orders a pork dish. I'm, really trying to do a better job of sticking to said budget. This recipe is one that I came across (bravo.tv) that seemed relatively healthy and easy to make at home.
     I used premade salsa, but you could definitely make your own for an even fresher taste.

Tortillas:

¾ cup oats, pulverized
1 ½ cup flour
¼ cup olive oil
½ cup cold water
1 Tbl salt 

Filling:

2 lbs pork butt
2 Tbl chili powder
1 Tbl garlic powder
1 Tbl onion powder
Salt & Pepper
Water

Salsa 

Optional toppings: cheese, sour cream, guacamole

 

• For the Tortillas: Place dry ingredients in a stand mixer with dough hook. Add wet ingredients and knead for 5 minutes. Allow dough to rest for at least 20 minutes. Using a tortilla press, press golf ball size portions between parchment paper. On a dry griddle over medium-high heat, cook tortillas until lightly brown.
• For the Pork Carnitas: Season and rub pork with spices, salt, and pepper. Roast for about an hour or until meat is done. Discard liquid. 
• Pour roasted tomato salsa over pork and reserve in warm place.
• To Assemble: Warm tortillas wrapped in a damp towel in a low oven. Place tortillas on plate. Top with pork and salsa

Lasagna, Two Ways

     I was so excited to find whole wheat lasagna noodles at the store a couple of weeks ago. The inability to find them has, in a large part, led to the decline in appearances on our dinner table. I had forgotten how much I love homemade lasagna! There is just something comforting about this hearty meal. Since one box of noodles allows you to make lasagna two times, we have done it two different ways for variety. Usually, I make chicken lasagna in an effort to recreate this fabulous dish we had at one of our favorite restaurants. The second time around, we had Italian turkey sausage and veggie lasagna, and I think I might have liked it better than the chicken! Both are so good. These will be back in our rotation again!
     I got this recipe from a cookbook my students made for Mother's Day gifts. Each student brought in their favorite recipe their mom makes, and we typed them up and bound them. These books contain some of my favorite recipes!

1-lb sausage or chicken
1 medium onion, chopped
1 clove garlic, minced
16oz can diced tomato
15oz tomato sauce
2 Tbl dried parsley
1 tsp sugar
1 tsp dried basil
1/2 tsp salt
1/4 c shredded carrot (opt)
1/2 c frozen chopped spinach (opt)
9 uncooked lasagna noodles (I used whole wheat)
16oz  ricotta cheese
1/4 c grated Parmesan cheese
1 Tbl dried parsley
1-1/2 tsp salt
1 tsp oregano
1/2 tsp Italian seasoning
2 c shredded mozzarella (I used Italian blend instead)
1/4c grated Parmesan cheese

• Cook and stir meat, onion, and garlic in a sauce pan. Drain and return to pan.
• Add tomatoes with liquid, tomato sauce, sugar, parsley, basil, and salt.
• Heat to boiling, stirring occasionally. 
• Reduce heat ans simmer until mixture is like thick spaghetti sauce; about an hour.

• Set aside 1/2 cup of the sauce.
• Mix ricotta, Parmesan, parsley, salt, oregano, and Italian seasoning.
• Lay 3 uncooked lasagna noodles in the bottom of baking dish. Spread 1/3 of the ricotta mixture over the noodles. Spoon on 1/3 of the sauce and shredded cheese. 
• Repeat two more times.
• Spoon reserved sauce over the top. Sprinkle with Parmesan cheese (and a little more shredded cheese if you like).
• Cook uncovered @ 350* for 45 minutes. Let stand 15 minutes before serving.

Submitted to
Real Sustenance's Seasonal Sundays

Asian Spiced Pork Chops

The Chinese five-spice powder in these pork chops create a different flavor without the fat and salt that most Asian dishes have. These would probably pair well with a little kimchee and brown rice, but I wasn't thinking ahead before I made these.

1lb boneless pork chop, cut into strips
1 tsp Chinese five-spice powder
1 tsp garlic powder
1/2 tsp salt

• Combine ingredients and toss to coat.
• Cover with plastic wrap and refrigerate about 30 minutes.
• Add pork to sizzling pan, and cook until browned.

                        Five Spice Pork Tenderloin
                       
                   

BBQ Pork Chops

Of all the recent pork chop variations in the past few weeks, this one has been my favorite. It's super easy and could be made in the crock pot or oven depending on how far in advance you are planning. I didn't measure the ingredients, so these are estimations.

Pork chops
Cola (I used diet)
BBQ sauce

• Crock-Pot Put in meat and cover with 1 cup cola and 1 cup BBQ sauce. Cook for 6 hours on low.
• Oven Put meat in baking dish. Cover with about 1/4 cup cola and 1/4 cup BBQ sauce. Cook at 350* for about 35 minutes or until meat is done.

Scarborough Pork

"...Parsley, sage, rosemary, and thyme..."  Well, if you like that combination of herbs, you will like this stuffed pork dish. Stuffing the butterflied pork infuses the flavor. I think I might leave out the sage the next time I make this one, but overall I enjoyed it. I used all dried herbs, but if you want to use fresh double the amounts.

Filling:
1 Tbl dried parsley
2 1/4 tsp sage
2 1/4 tsp thyme
1 1/2 tsp rosemary
3 cloves minced garlic
3 Tbl canola oil
2 tsp spicy brown mustard
1/4 tsp salt
1/4 tsp pepper
Pork Loin:
1 boneless center loin pork roast (I used 4 1/2 inch thick pork chops)
3/4 tsp salt
1/2 tsp pepper
1 Tbl oil

• Make filling and set aside.
• Preheat oven to 350*
• Butterfly the pork. Sprinkle the top side with half the salt and pepper. Spread filling evenly.
• Roll the loin to wrap the filling and use toothpicks to hold in place. 
• Rub the pork with oil and sprinkle with remaining salt and pepper. 
• Place in roasting pan. For loin pork roast- 1 hour, for pork chops-30 minutes

Sweet & Spicy Pork Chops

We found pork tenderloin on sale last week, so stay tuned for lots of pork chop recipes. We always have the butcher cut the loins into chops since there is normally just the two of us eating dinner. This recipe is full of flavor and it's not too sweet, not too spicy. It does have a lot of ingredients, but it's fairly simple to make. Most of the ingredients are things we usually have on hand.

1/2 tsp cumin
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper
1/4 tsp allspice
1/8 tsp garlic powder
1/8 tsp chili powder
1 lb pork chops or tenderloin
2 Tbl honey
1 Tbl minced garlic
1 1/2 tsp Tabasco sauce (or hot pepper sauce)

• Preheat oven to 350*. Spray baking dish with cooking spray
• In small bowl, combine cumin, cinnamon, salt, pepper, allspice, garlic powder, and chili powder. Rub pork with oil. Then, rub evenly with spice mixture until coated. Cover loosely with plastic wrap and refrigerate 15 minutes.
• In a small bowl, combine honey, garlic, and Tabasco. Whisk to mix.
• Coat skillet with cooking spray. Place pork in pan. Cook 1 minute per side or until browned. 
• Transfer to baking dish. Use basting brush to apply honey mixture.
• Roast in oven for 10 minutes (for chops) and 16-18 minutes (for tenderloin) until juices are clear.

Garlic and Soy Pork Chops

The original recipe was in the South Beach Diet cookbook, but I did alter it a little to make it a penny-pinching favorite. I always buy meat on sale. This time I bought a center cut pork loin and had the butcher slice it into chops for me. It's usually cheaper to do it that way rather than buying it already sliced.

4 boneless pork chops
1 Tbl soy sauce
2 tsp minced garlic
1/2 tsp paprika
1/2 tsp salt
1/4 tsp pepper

• Sprinkle chops with the rest of the ingredients.
• Cover and refrigerate at least 20 minutes.
• Coat grill rack or broiler pan with oil. Preheat
• Cook chops for 10-12 minutes, turning half way through, until juices run clear.

Crock Pot Ribs

     This recipe has been in my file to post for a couple of weeks now, so I think it's finally time to do so. I pretty much love the crock-pot. You can put things in the pot in the morning, be gone all day, and come home to a home cooked meal. It's like you have your own personal maid. On a side note, have you heard of alice.com? Besides, I have this habit of going on playdates with other stay at home moms. Sometimes this leaves very little time to prepare dinner, and with the crockpot this is not a problem.
     This recipe is the way my mom always made ribs when I was younger, only slightly altered.  I used less BBQ sauce and added soda. The meat just falls apart. The best part is, with so few ingredients, it's relatively inexpensive to make once you buy the ribs. This whole dinner, with those chicken flavored noodles, cost about $6 to make.

Country style Pork ribs (no bones)
Sweet Baby Rays BBQ sauce
1 can Pepsi (or Mt. Dew, or Dr Pepper, or whatever)

• Place ribs in the crock. 
• Pour half bottle of BBQ sauce on top. 
• Pour can of soda on top.
• Cook on low for 6 hours.
• Add more BBQ sauce at the table if you wish.