Tag Archives: pork

Sous Vide Pork Scallops with Lemons and Capers

9 Apr
Sous Vide Pork Scallops with Lemons and Capers

Sous Vide Pork Scallops with Lemons and Capers

I’m a sucker for deals on meat, no matter what cut you end up with. Because with a sous vide circulator, you can make delicious meals with even the cheapest of cuts. In this case, I had a couple of boneless pork loins, each in a very different shape and thickness. I cut and pounded the meat into similar-sized portions, spiced and bagged, then let the sous vide do its magic. After a relatively short bath, a quick sear and gravy will give you a restaurant-worthy dish. Pair it with a quick pressure-cooked risotto and peas side, and you’ve got a meal!

Down to business:

Sous Vide Pork Scallops with Lemons and Capers
Slightly adapted from Foodiecrush

3/4 pound boneless pork
Salt and pepper, to taste
Fresh sage leaves, one per slice
4 tablespoons butter, divided
2 teaspoons oil, preferably high-heat such as grapeseed
2 tablespoons flour
1/2 cup white wine
1 cup chicken stock
1 lemon, half for juice and half sliced
1/8 cup capers

Seasoned and Vacuum Sealed Pork Scallops

Seasoned and Vacuum Sealed Pork Scallops

Cut pork into equal portions, then pound to about 1/4-inch thickness. Salt and pepper each side, to taste. Press a sage leaf onto each portion, then a small pat of butter on top of each leaf. Place the pork in one layer in a gallon zip-top bag, then vacuum seal using the water immersion method.

Cook in the sous vide bath for one hour with the temperature set at 139 degrees F. When done, remove pork to a plate and discard sage leaves. Reserve the juice left in the bag for the gravy.

Quick-Searing the Pork

Quick-Searing the Pork

Heat oil in a skillet to medium high, then sear the pork quickly on each side until browned. Remember the pork is cooked through now. Set pork aside on a plate and make the gravy.

Add 2 tablespoons of butter to the skillet, then stir in the flour to make a paste. Pour in the reserved pork juices, wine, and chicken stock, whisking until thickened.

Lemon and Caper Pan Sauce

Lemon and Caper Pan Sauce

Squeeze in the juice of half the lemon, the capers, and stir to combine. Nestle the pork scallops into the gravy, then top with remaining lemon slices. Heat until pork is warmed through. Serve with pan-gravy and sides of choice.

Sous Vide Pork Scallops with Lemons and Capers2

Sous Vide Pork Scallops with Lemons and Capers

p.s. I have some exciting news to share with you soon regarding my future, so stay tuned!

 

Quick and Easy Posole

1 Jan
Quick and Easy Posole

Quick and Easy Posole

Happy New Year my friends! I thought about freshening up my good ol’ black-eye pea recipe for today, but instead decided to give you a quick and easy posole recipe that can make good use of any leftover meat you may have hanging around from the holidays. This includes pork, chicken, turkey, or beef!

I delivered this meal to a friend as a pre-packaged “make it yourself meal” when she said she wished she had some easy dinners to cook for her family. All the ingredients were packaged up in a box along with pre-printed step-by-step instructions. She said it was a huge hit with her family so I thought I’d better try it out myself. (Yes, I sent her a blind, untested recipe.)

This posole is huge on flavor and does not even skimp in the filling factor. Plus it’s very versatile, too! Thumbs up all the way around!

Posole Ingredients

Posole Ingredients

Quick and Easy Posole

2 tablespoons olive oil
3/4 cup chopped onion
1 tablespoon flour
Posole Seasoning Mix (divided, recipe below)
3 ounces tomato paste
1 cup water
4 cups chicken stock (can also use turkey, pork, or beef)
4-ounce can chopped green chiles
15.5-ounce can hominy (gold or white, drained)
2 cups cooked chicken, shredded (can also use turkey, pork, or beef)
1 fresh lime
Fresh cilantro
Crushed tortilla chips, shredded cheese, Mexican sour cream, for garnish (any or all optional)

Posole Seasoning Mix
Hint: Make a double or triple batch to store for future use!

1 tablespoon chili powder
1 tablespoon New Mexico Red Chile powder (or sub with regular chili powder)
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne powder
1/4 teaspoon salt

Finely dice the onion, then add it to a soup pot or Dutch oven along with the oil. Sauté the onion in the oil over medium heat for about 5 minutes, or until tender and transparent. Add the flour and a tablespoon of the seasoning mix and continue to sauté for two minutes more.

Posole Soup Base

Posole Soup Base

Add 1 cup water, tomato paste, and the rest of the seasoning mix to the pot. Whisk the ingredients together until the tomato paste is dissolved. Allow the mixture to come to a simmer, at which point it will thicken.

Big Ladle of Posole

Big Ladle of Posole

Finally, add the stock, shredded meat, diced chiles, and hominy. Stir to combine and then heat through for about 10 minutes.

Cut the lime into wedges and roughly chop the cilantro. Top each bowl with chopped cilantro, crumbled tortilla chips and cheese and a wedge of lime to squeeze over top.

Quick and Easy Posole

Quick and Easy Posole

Download and Print this Recipe

Download and Print this Yummy Recipe!

Chicken Dumpling Casserole

5 Nov
Chicken Dumpling Casserole

Chicken Dumpling Casserole

The last time I made chicken dumplings the hubs complained it was too soupy, so decided to make it into a casserole where it would thicken up nicely for him. Typically I would make this with celery in it, but since I didn’t have any and trips to the store are few and far between for me, I substituted some fresh mushrooms we had on hand instead. And to make it a tad fancier, I added some basil that I dried from my garden to the dumplings too.

I precooked the chicken with my sous vide immersion circulator earlier in the day, but you can substitute rotisserie chicken instead. I have been experimenting with that cooking method and FINALLY cooked a pork tenderloin that was juicy and tender as any beef tenderloin you could have!

Juicy Pork Tenderloin

Juicy Pork Tenderloin

Yes, pork is safe to eat when pink in the middle! My husband was a little put off by the pink, so he pan-seared his slices in a hot cast iron pot for a few seconds on each side. No sous vide recipe as of yet until I have a solid recipe for you.

But back to the dumplings. This is thick and hearty, yummy comfort food, perfect for welcoming in the winter!

Chicken Dumpling Casserole

1/2 cup chopped onion
1/2 cup chopped carrots
1/2 cup chopped mushrooms
2 tablespoons olive oil
1 tablespoon butter
2 cloves garlic, minced
3 tablespoons flour
Salt and ground black pepper, to taste
1/2 teaspoon dried basil
3 cups homemade or low sodium chicken stock
1 cup frozen peas, thawed
2 cups cubed cooked chicken

Dumplings

1 cup biscuit/baking mix
1 teaspoon dried basil
1/3 cup milk

Preheat oven to 350 degrees.

In a large skillet, sauté onions, carrots, and mushrooms in the olive oil and butter until tender, about 10 minutes. Add garlic in the last minute.

Carrots, Onions, and Mushrooms

Carrots, Onions, and Mushrooms

Stir in flour, salt and pepper, basil and mix until blended. Add the chicken broth and bring to a boil, stirring constantly. Reduce heat and simmer until thickened, about 5 minutes. Add peas and chicken and mix to combine. Pour into an oil-sprayed 2-quart casserole dish.

Chicken Dumpling Filling

Chicken Dumpling Filling

For the dumplings, combine baking mix and basil in a small bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls over the chicken mixture.

Bake uncovered 30 minutes. Cover and bake 10 minutes longer. Serve in bowls with a side salad.

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Braised Pork in Milk with Lemon and Sage over Spinach

17 Sep
Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

So I have this friend who has a food blog in this far distant place called Ireland. He recently posted a recipe about some rare, free-range organic pork that can only be found in that special place of the world, and he did a fine job with it! But, today, I am here to tell you about how to cook cheap, non-free-range odd cuts of pork into a delicious meal, which doesn’t require trips to specialty breed organic farmers, meat butchers, and the like. (No offense Conor! 😉 To make amends, I shall lead others to your epic blog —> HERE.)

What I have here are two distinctly generic cuts of pork, one a thick bone-in pork loin, the other, two small thin slices of pork chops. Both of which were purchased then frozen from the 50% off bin. GASP! However, I am a frugal shopper when I want to be.

Non-Free-Range nor Rare Pork Cuts

Non-Free-Range nor Rare Pork Cuts

I adapted this recipe from my Braised Chicken in Milk recipe. Low and slow is the way to go my friends! I selected to eat (after cooking) the thin chops, which I chose to bundle together first to match the pork loin thickness. They were perfectly moist and delicious, as well as a bite I took from my husband’s pork loin was equally moist and tender. However, my husband swears one can never cook a moist and tender pork and even balked at his piece. Nay-sayer! But let me tell you, I will prove him wrong once I buy a sous-vide machine, which is happening in the very near future. I know I keep telling my foodie friends that, but I have to put this nonsense to bed that pork can’t ever be tender. So there.

Now, on to the recipe, which is fantastic (and simple) in my humble opinion.

Braised Pork in Milk with Lemon and Sage over Spinach

3/4 to 1-1/2 pounds pork cuts, even thickness, any kind
Ground black pepper and salt or Mrs. Dash, to taste
1 tablespoon real butter
1 tablespoon olive oil
1/4 cup homemade or low sodium chick broth/stock
1 cinnamon stick
Handful of fresh sage
Zest/skin of a large lemon, peeled in thick strips
Handful of garlic cloves, smashed
1-1/2 cups Half and Half or Heavy Cream, plus 1/2 to 1 cup more if needed
4 to 6-ounces fresh spinach

The Ubiquitous Ingredients Shot

The Ubiquitous Ingredients Shot

Preheat oven to 275 degrees. Season the pork all over with ground black pepper and salt or Mrs. Dash, to taste. Add butter and olive oil over medium-high heat in a deep cast iron skillet or Dutch oven and brown on both sides.

Browning the Inferior Pork

Browning the Inferior Pork

Remove from the heat then put the pork on a plate to rest. Deglaze the skillet or pot with the chicken broth, scraping up the browned bits. Add the rest of the ingredients back to the skillet except pork and spinach and stir until simmering.

Bringing Lovely Sauce up to Simmer

Bringing Lovely Sauce up to Simmer

Nestle the pork into the sauce and place in the preheated oven for 1-1/2 to 2 hours.

Ready to Bake in Oven

Ready to Bake in Oven

Turn the pork over and stir the sauce half-way through the cooking time.

When done, remove from oven and remove the pork to a plate and cover to rest again. Add the skillet to the stove burner over low heat, then add spinach, and add 1/2 cup to 1 more cup of Half and Half or cream, if needed. Stir until the spinach is wilted and the sauce has thickened and is bubbling. Don’t worry about any curdling, it’s supposed to do that.

Simmering the Sauce and Wilting the Spinach

Simmering the Sauce and Wilting the Spinach

Remove cinnamon stick and lemon rinds from sauce, and garlic cloves if you want but they are yummy! Serve the pork over the spinach on warmed plates, with plenty of extra sauce to coat.

Braised Pork in Milk with Lemon and Sage over Spinach

Braised Pork in Milk with Lemon and Sage over Spinach

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Jagerschnitzel with Mushroom Gravy and Bacon

9 Jul
Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

“This is a keeper!”

Those were pretty much the first words out of hubby’s mouth after finishing the meal. I must admit this is pretty damned good, too. In my usual frugal manner, I had picked up some super-thin cut pork loins in the 50% off bin and was randomly searching the interwebz and Pinterest what to make with them and Voila! Not only did bacon and mushroom gravy catch my eye, but so did the unusual name.

Jager (properly spelled Jäger in German) loosely means hunter, named after the German military term for rifle-armed infantry. In short, “hunter’s cutlet” and the dish was originally made with thinly pounded venison or wild boar backstrap. In the U.S., it is typically made with pork.

If you do not pour sauce over all the cutlets, then the schnitzels reheat beautifully with a light spray of oil in the toaster oven. The meal is typically served with spaetzle or noodles, but I served Brussels sprouts instead. Hey, that’s close to Germany! This isn’t the quickest dinner to make in the book, but it is so very worth the time. It took me about an hour and a half but if you have all your ducks in a row (i.e. prep everything ahead of time) then you could probably make it in an hour. Guten Appetit!

Jagerschnitzel with Mushroom Gravy and Bacon
Adapted from Guy Fieri and The Food Network

1 1/4 pounds thin-cut pork loin (or pounded thin)
3/4 cup flour, divided
1 teaspoon salt or Mrs. Dash
1 teaspoon freshly ground black pepper
1 teaspoon granulated garlic
1 teaspoon paprika
1 egg
1/2 cup milk
2 teaspoons spicy brown mustard
3/4 cup crushed unsalted crackers
3/4 cup panko bread crumbs
3 slices thick-cut bacon, diced (1 more if thin-cut)
1/2 cup diced onion
2 cups sliced mushrooms
1/4 cup red wine
Olive oil, for frying
2 cups beef stock, homemade or high-quality store-bought
2 tablespoons unsalted butter, room temperature
2 tablespoons chopped fresh parsley

Schnitzel Ingredients

Schnitzel Ingredients ~ I am not ashamed to use paper plates to use less dishes

If your pork slices are not already thin, pound them thin until 1/8 to 1/4 inch thick. Trim the fat off the pork edges. On a plate, mix together 1/2 cup flour with salt, pepper, garlic and paprika. In a bowl, combine egg, milk and mustard. On another plate, combine crushed crackers and panko.

Breaded Cutlets

Breaded Cutlets

Dredge pork slices first in flour, then in egg wash, then in the crumbs. Set on a cooling rack above a sheet pan and place in the refrigerator until ready to cook.

In a cast iron skillet (or other heavy pan), cook the bacon until crispy. Remove and drain on paper towels.

Frying Bacon

Frying Bacon ~ And yes I did cook this entire meal on our grill propane burner outdoors!

In the same skillet with the bacon grease, add the onions and saute for several minutes. Add mushrooms and continue cooking for about five more minutes until the mushrooms have browned.

Shrooms and Onions

Shrooms and Onions

Stir in 1/4 cup flour and continue stirring until you have a light brown roux. Add the wine and cook for a few more minutes until it’s reduced by 1/3, then add the beef stock. Continue cooking to reduce by 1/3 again. Season with salt and pepper then keep warm on low.

Mushroom Gravy

Mushroom Gravy ~ Not my best shot…

Heat 1/4-inch oil in another cast iron skillet (or heavy pan) until it bubbles when you insert a wooden chopstick to the bottom. In batches, cook pork evenly on both sides, about five minutes for the first side, several more minutes for the second.

Fried Schnitzels

Fried Schnitzels

Remove to a platter and continue cooking until all cutlets are done. Add butter to sauce, stirring until it has melted. To serve, cover pork with sauce and garnish with chopped bacon and fresh parsley.

Jagerschnitzel with Mushroom Gravy and Bacon

Jagerschnitzel with Mushroom Gravy and Bacon

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

One Pot Skillet Pork and Potato Comfort Food

23 Jan
One Pot Skillet Pork and Potato Comfort

One Pot Skillet Pork and Potato Comfort

This is a recipe I have made since college repeatedly. Surprisingly, I have never posted it as it is just “one of those meals” in my rotation. When both hubs and I stare at each other after a long day at work with those glazed eyes and say “what’s for dinner,” this recipe is usually one that comes up in the replies.

Back in the college days (and even early married days) I used to make this with that canned “cream of” soup. Any flavor I pretty much had on hand. After the hubby got diagnosed with high blood pressure, that was the first thing out the door. So I learned how to make my own “cream of” soups, and it is surprisingly simple! (And certainly healthier too but it does have butter and flour.) But never mind that. It just TASTES better too! It’s a plate full of comfort, I tell you! We typically serve with a small salad or steamed green veggie on the side.

This can make enough for anywhere from 2 to 6 people, if you have a large enough skillet. I had some huge pork chops, so depending on your family’s eating habits you’ll have leftovers, or not. Don’t worry about the amount of “soup” you end up with, there’s always enough creamy sauce for the amount of meat, potatoes and onions, even if it looks sketchy at best at first. No lie!

p.s. I originally called this simple and easy, but after looking at all the steps after writing it up, I realized I only “think” of it that way, as I swear I could make this blindfolded! If you make this enough times (as I hope you will) then I think you’ll feel the same!

So here is what we have going on:

One Pot Skillet Pork and Potato Comfort Food

3 to 6 small potatoes, depending on the mouths you feed, washed and scrubbed
1/2 to 1 large yellow onion, peeled
3/4 to 1 1/2 pounds of pork chops, either bone-in or not
Ground pepper and salt or Mrs. Dash, to taste
1 to 2 tablespoons vegetable or grapeseed oil
Several splashes of wine, stock, or water, for deglazing
1 recipe of “cream of” soup (ingredients and recipe to follow)
Pinches of dried or fresh herbs that you like, to taste (I prefer thyme and spicy oregano for this)

Cream of “Anything” Soup Recipe

3 to 4 tablespoons real butter
1/4 cup of finely diced “of” ingredient (mushrooms, cooked chicken, celery… you get the idea)
1/4 cup flour
1/2 cup homemade or low sodium stock (any kind)
1/2 cup milk (any kind)
Ground pepper and salt, or Mrs. Dash , to taste

Sliced Patooties

Sliced Patooties

First thing to do is get out the mandoline and slice up all those potatooties and onions thinly. If you don’t have a fancy (like 9.99 Walmart or Amazon) device, then slice thin with your sharpest knife. It’s OK if you don’t have a mandoline. I’m a newcomer to that game and scoffed until I bought one. I totally get it. Cut the onion rings in half with a knife (optional).

Sliced Onions and Potatoes

Sliced Onions and Potatoes

Next season up those chops nice and good, however you want. Nobody is judging you on your spice preference.

Seasoned Pork Chops

Seasoned Pork Chops

Add a tablespoon or so of oil to a large hot skillet (that has a cover to fit) and sear the pork on each side, until nice and browned. I forget how long that takes as I just eyeball it. A few minutes each side, at least. Once browned, remove the chops to a plate, cover with foil, and set aside.

Browned Pork Chops

Browned Pork Chops

Add more oil to the skillet and toss in the sliced potatoes and onions and lower heat to medium. Season, to taste. Cook for about 5 to 7 minutes or so, stirring here and again.

Cooking the Onions and Potatoes

Cooking the Onions and Potatoes

Meanwhile, make your “cream” of soup. The pans will be side by side, you can do it!

I had ‘shrooms on hand that day, so cream of mushroom soup it was! I also used some turkey stock from my Thanksgiving batch of carcass stock.

Melt the butter in a small sauce pan over medium-high heat. Add your “of” ingredient (in my case the mushrooms) and cook until soft and the butter is foaming. Pre-cooked chicken is not such a big deal to worry about softening.

Simmering Mushrooms and Butter

Simmering Mushrooms and Butter

Add the flour then whisk until it’s all incorporated and turns into a weird paste. That’s OK too, it’s supposed to do that.

Making Paste

Making Paste

Add the stock all at once, then whisk like a whirling dervish until it’s all incorporated and smooth and creamy. Strange how it suddenly happens, huh? You’ll know after you try it. Then add the milk and whisk some more until it’s all combined and creamy again. Once again, season to taste and stir in. Turn off heat and set aside.

Cream of Mushroom Soup

Cream of Mushroom Soup

Now. Now is the time to put it all together. Deglaze the skillet of veggies with wine or more stock or water to loosen up the yummy crispy bits.

Place the browned pork on top of the potatoes and onions.Pour the cream “of” soup over the pork and spread around. Sprinkle your preferred herbs over top. Please, do not freak out at this point that you don’t have enough soup or gravy or whatever. Trust me. See my photo?

Skillet Chops and Gravy Ready to Simmer

Skillet Chops and Gravy Ready to Simmer

Bring the skillet up to a slow simmer, then cover, and turn down to medium low. Then walk away. WALK AWAY! Leave it alone for 20 minutes.

After 20 minutes, uncover and smoosh everything down into the gravy because OMG where did all that gravy come from??? Ha, told you so. This photo is only after 20 minutes.

Creamy Pork Chops and Potatoes

Creamy Pork Chops and Potatoes

Cover the skillet again, and cook until the potatoes are tender and the pork is at least 145 or more degrees, anywhere from 10 to 20 more minutes depending on the thickness of the chops and potatoes.

Once potatoes are softened and pork is safe to eat, turn off skillet, cut pork into serving sizes and scoop amount of potatoes and onions and gravy on to your plate that you want. Serve with some kind of green veggie or salad or whatnot. Enjoy!

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

Asian Pork and Shrimp Noodles with Bok Choy

12 Sep
Asian Pork and Shrimp Noodles with Bok Choy

Asian Pork and Shrimp Noodles with Bok Choy

I had a hankering for fried egg rolls a few weeks ago and thought I was all set with my ingredients, but when I took the egg roll wrappers out of the freezer to defrost, they were totally freezer burnt! I was NOT going to make a trip to the store just for egg roll wrappers, so I put on my thinking cap and decided we could enjoy all the deliciousness of egg rolls — unwrapped! The meal came out perfectly delicious, and just think of all the calories we saved without the fried grease (although I’m not one to pass up a fried egg roll if given the chance).

If you do decide to make this healthier alternative, just make sure you get all your ingredients prepped ahead of time, as it comes together pretty quick once you start cooking.

Asian Pork and Shrimp Noodles with Bok Choy

4 ounces dried rice noodles
1/2 pound ground pork
2 teaspoons toasted sesame oil, divided
2 or 3 green onions, chopped (about 1/2 cup)
1 teaspoon minced garlic
1 teaspoon minced ginger
1/2 cup grated carrot (I used bagged)
3 tablespoons low-sodium soy sauce
1 tablespoon oyster sauce
2 teaspoons fish sauce
2 teaspoons rice wine vinegar
1 tablespoon brown sugar
1 cup chicken broth
2 baby bok choy, trimmed and sliced
1/2 pound shrimp (I used frozen deli shrimp)
4 ounces fresh bean sprouts
1 tablespoon cornstarch mixed with 1 tablespoon water
1 teaspoon Sambal Oelek (optional)
Lime wedges, for garnish

Asian Pork and Shrimp Noodles Ingredients

Asian Pork and Shrimp Noodles Ingredients

Soak rice noodles in hot water according to package directions. (Usually about 10 or 15 minutes.) Drain noodles and set aside. (Ignore my angel hair noodles in the pic and sub in your mind with the green onions I forgot for the shot.) After adding the rice noodles and bean sprouts, I had plenty of food already!)

Browned Ground Pork

Browned Ground Pork

In a wok or large skillet, brown the ground pork with 1 teaspoon of toasted sesame oil over medium heat until thoroughly cooked through. Remove from skillet, drain on paper towels, and set aside.

Cooking the Veggies

Cooking the Veggies

In the same skillet (without wiping out oil), add the grated carrots and cook about 5 minutes, stirring occasionally. Add the ginger, garlic, and green onions, and cook for several more minutes. Remove to a bowl and set aside.

Add another teaspoon of sesame oil to the skillet, then add the sliced bok choy, cooking until just wilted.

Wilted Bok Choy

Wilted Bok Choy

In a small bowl, whisk together the soy, oyster and fish sauces along with the rice wine vinegar, brown sugar, and chicken broth and pour over the bok choy. Now add all the rest of the ingredients to the skillet (pork, veggies, shrimp, noodles, and bean sprouts.)

Last, stir in the cornstarch slurry and the chili sauce if you like a little spicy and bring up to a simmer. Turn off heat, then serve in bowls with a squeeze of lime wedge.

Asian Pork and Shrimp Noodles with Bok Choy

Asian Pork and Shrimp Noodles with Bok Choy

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Chorizo-Based Carne Guisada

21 Feb
Chorizo-Based Carne Guisada1

Chorizo-Based Carne Guisada

I don’t have any prep photos of this recipe, because I was almost certain we would be ordering pizza after we tasted this. I couldn’t be MORE WRONG! It was simply amazing!! I was so astounded that I did snap a shot of my bowl of it (sans the flour tortilla for dipping, because I was still so non-plussed how great this tasted.) Then for grins I took a shot of my hubby’s interpretation of how this should be eaten.

I was going through the freezer and found a half a tube of Mexican ground chorizo sausage and decided to do something with it.  I also had two gallon bags of frozen tomatoes from our last harvest and I had to use at least SOME of them soon. I had made brined pork chops the night before, which were a total failure, I tell you. Hardly anyone touched the pork, so you won’t get any info on that except for my brining shot of it, sigh. I will not make THAT recipe again. Kitchn website, you failed me this time…

Brining Pork

Here I am brining pork, all fanchy schmancy. Little did I know….

I threw caution to the wind, and stuck the frozen chorizo, peeled frozen tomatoes, and almost a pound of the failed pork (cut up) into the crock pot, thinking if I just cook the hell out of something it might be decent. In went some chicken broth, potatoes, onions, spices and such. Just whatever sounded good. Then covered it up and cooked it all day long, hoping it wouldn’t be a last-minute pizza night.

I almost feel like I painted a masterpiece with this. Almost. This was INCREDIBLY delicious! My daughter and I couldn’t stop warming up more tortillas to slop up every last morsel of goodness. We also stirred in some cheddar cheese into the bowls, for garnish. My husband, on the other hand, made rolled up cheese quesadillas/burrito type things, stuck some of the mixture inside, and then slathered them over with more stew and mounds of sour cream. Mounds, I tell you. A little odd, but I let him do it. It’s his mouth.

Rolled Quesadillas with Chorizo Stew

Rolled Quesadillas with Chorizo Stew ~ or something like that. I really don’t know what to call this.

You may adapt however you like, because it’s not like I followed any semblance of a recipe to start with. (p.s. it is the ground chorizo that makes this recipe and sets it apart from my other Carne Guisada recipe, so at least don’t skip that ingredient!)

Hints: Whenever a recipe calls for a small amount of tomato paste or chipotle chiles, I freeze the rest (labeled) for later use. Just nuke for a tad and take what you need and refreeze. Yes, I got mine out of the freezer for this.

Now on to the (sort of) recipe!

Chorizo-Based Carne Guisada

Chorizo-Based Carne Guisada

Chorizo-Based Carne Guisada

1 pound of pork, cooked or uncooked, cut into small pieces
7 ounces ground Mexican pork chorizo, uncooked
2 cups diced tomatoes, frozen, from a can, fresh, whatever
1 medium potato, any kind, unpeeled, washed and diced
1/2 cup chicken broth, homemade or low-sodium, or water
1/2 cup chopped onion, any kind (I used red)
1 tablespoon tomato paste
1 teaspoon of sauce from a can of Adobo Chipotle peppers
Juice from 1/2 small lime (maybe a couple of teaspoons?)
2 teaspoons minced garlic
1 teaspoon Ancho chile powder (or any other kind)
Large pinch of cumin powder
Pinch of cayenne pepper
Pinch of crushed red pepper flakes
Handful of fresh cilantro, chopped (plus more for garnish if you want)
Warmed flour tortilla, for slopping up
Grated cheddar cheese, for garnish
Mounds of sour cream, for garnish (or not)

Prep your pork and veggies and such, throw them all in a crock pot, give it a good stir to mix, and cook on low about 8 to 10 hours or high on 4 to 6 hours. Give it another good stir at the end. That’s it! Serve with garnishes. Easy, huh?

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

Braised Pork & Cider Stew

29 Nov
Braised Pork and Cider Stew

Braised Pork and Cider Stew

This is usually cooked in an oven-proof Dutch oven started on the stove, then placed in the oven for a couple of hours, but mine is still in storage. So I did the next best thing and used the crock pot! Yes, it is slow cooker season. I made this the past weekend, but only just now getting around to posting it.

I really enjoyed the tartness of the cider and it added an entire new level of taste to your standard braised stew. My daughter really liked this, and the husband said he enjoyed the different taste of the stew, then suddenly announced that he no longer likes pork anymore. What??? I think it has to do with the quarter side of beef we just stocked up in our chest freezer. Nonetheless, I’m sticking with this recipe, as I do like the variation from your standard beef stew. The rubbed sage with the apple cider is a winner! Trust me, it is delicious!

Braised Pork & Cider Stew

1.25 pounds pork loin
Ground black pepper, to taste
Mrs. Dash seasoning, or salt, to taste
Flour, for dusting
3 tablespoons olive or grapeseed oil, divided
2 medium potatoes, peeled and cut into chunks
2 sticks of celery, rough chopped
1/2 large sweet onion, rough chopped
8 to 10 baby carrots
1/2 teaspoon rubbed dried sage
1 pint homemade jarred tomatoes, or 1 can diced
2 cups apple cider

Prepping the Pork Loin

Prepping the Pork Loin

Generously season the pork loin with pepper and Mrs. Dash, or salt. Cut the pork into bite-sized pieces, then dust with flour.

Searing the Pork in Batches

Searing the Pork in Batches

In a large skillet over medium-high heat, add two tablespoons of the oil. Sear the pork (in batches if needed) until browned on all sides. Remove and add to the crock pot.

Prepping/Sauteing the Veggies

Prepping/Sauteing the Veggies

Add one more tablespoon of oil to the skillet, then add all the chopped veggies. Sprinkle with the rubbed sage and additional ground black pepper. Cook the vegetables for about 10 minutes, stirring occasionally. Remove and add to the crock pot.

Stew in the Crock Pot Ready to Cook

Stew in the Crock Pot Ready to Cook

Now add the tomatoes (crushing if jarred) and apple cider to the crock pot and stir all the ingredients to combine. Cook for low on 8 to 10 hours, or on high for 4 to 6 hours. Serve with a thick crusty bread for mopping up all the wonderful juices!

Download and Print this Recipe

Download and Print this Yummy Recipe!

Steak and Pork Pot Pie

9 Apr
Steak and Pork Pot Pie

Steak and Pork Pot Pie

After a busy and fun (OK, awesome!) weekend out of town, I’m finally getting around to cooking and blogging again! My husband had grilled up some pork and steaks over the weekend and I was faced with grilled leftover meat and not a lot of ideas for what to do with it.

When I opened the freezer to look for options, I spied a frozen pie crust and had an “AHA!” moment. Who said you can’t make pot pie with grilled steak or pork, huh? And with the meat already cooked, it became a simple and delicious dinner idea. I did not use the “Holy Trinity” with celery since my daughter does not eat celery (even though I cook with it all of the time), but I added peas for both color and taste. Two thumbs up from the fam, too! Here is what I did:

Steak and Pork Pot Pie

Steak and Pork Pot Pie

Steak and Pork Pot Pie

4 tablespoons butter
1/2 cup baby carrots, chopped
1/2 cup onion, chopped
1 small potato, peeled and cubed
1/4 cup flour
2 cups homemade or low-sodium beef broth
Ground black pepper, to taste
Mrs. Dash Garlic and Herb, or salt, to taste
1 sprig of fresh thyme, leaves stripped and minced (or a pinch dried)
1/4 cup milk
1 pound leftover cooked steak and/or pork, cubed (about 2 cups)
1/2 cup frozen petite peas
1 frozen pie crust, thawed
1 egg, beaten with a little water

Grilled Beef and Pork

Grilled Beef and Pork

In a large skillet, melt the butter and add the carrots, onion, and potato. Cook over medium-low heat for about 10 minutes. Add the flour, seasonings, and thyme and stir until mixed into the butter.  Add the beef broth, then turn up heat to medium, stirring constantly until it thickens and begins to simmer. Turn back down to medium-low and simmer for about 15 minutes, stirring occasionally. Add the milk and stir to combine. Last, mix in the meat and peas, then turn off heat.

Steak and Pork Pot Pie Filling

Steak and Pork Pot Pie Filling

Pour into a 1.5 quart casserole (or large deep pie dish — I don’t happen to own one like that). Preheat oven to 375 degrees, meanwhile letting the mixture cool for about 20 minutes.  Top with the thawed pie crust and crimp around edges to seal. Brush on egg wash all over crust, then cut a few slits on top for venting. Bake for about 25 to 30 minutes until crust is golden. Remove from oven and let sit for 10 minutes before serving. Dee-lish!

Steak and Pork Pot Pie

Steak and Pork Pot Pie

Download and Print this Recipe

Download and Print this Yummy Recipe!

 

 

 

%d bloggers like this: