Category Archives: Pork

Applebutter Pork with carrots & haricot verts

I love Sundays and especially I love to use my slow cooker on Sunday’s. I attribute this dish to Sunday classic slow cooker home cooked meals. This dish literally takes three minutes to get ready before you’re off to enjoying your Sunday. There is no reason you can’t number one afford this dish or not have time for a home cook Sunday dinner.

This past Sunday it was nearly 70° outside and I couldn’t bear staying indoors so this was perfect to put in the slow cooker and be off to enjoying the sun in the strip District.
Ingredients:

One pork loin or tenderloin 1 to 2 pounds

3/4 cup of apple butter

2 tablespoons of low-sodium soy sauce

1 teaspoon of ground ginger

One bag of baby carrots (approximately 2 cups)

2 cups of fresh Haricot Verts or Green beans

1 tablespoon of apple cider vinegar

1/4 teaspoon of garlic powder

1/8 tsp ground pepper

4 quart crockpot

Directions:

1. Place the carrots and on the bottom of the crockpot. Place the pork on top of the carrots.

2. In a small bowl mix the Applebutter, pepper, garlic, ginger, soy sauce and vinegar. Place the marinade on top of the pork.

3. Turn the slow cooker on low. Cover and allow the slow cooker to slow cook the meat for 7 1/2 hours. On the mark of the last half-hour (7.5), add Haricot verts. Allow them to steam for the last half an hour which would make the pork cook for a total of eight hours.

If you don’t like haricot verts use broccoli or another favorite green.

Enjoy!

Chicken Cordon Bleu Pizza

Chicken Cordon Bleu used to be something we made often when my husband and I first got married. Now a days we rarely make this dish. This is a take on one of my husband’s favorite chicken dishes and well who doesn’t love pizza.

This recipe yields 6 slices

Ingredients:

1 lb package of pizza dough or a fresh batch (we make fresh and freeze it)

1/3 – 1/2 cup Alfredo Sauce

1 cup Baby Swiss cheese shredded

1/2 cup cooked cubed ham

1 (6 oz) baked chicken breast seasoned (sliced 1/8 inch thick) I like to season the meat with Penzey’s Ruth Ann’s Muskego chicken and fish seasoning

1/8 cup bread crumbs
Directions:

1. Preheat oven to 425 degrees.

2. Place the dough in a 12 inch cast iron skillet. Form the dough to fit the pan.

3. Spread the Alfredo sauce on the dough evenly.

4. Evenly distribute the chicken and ham ontop of the sauce. Bake the pizza in the oven for 20-25 minutes.

5. Remove from oven and sprinkle the cheese over the top and return the pizza to the oven for 3 minutes or until the cheese melts.

6. Remove from oven and sprinkle with bread crumbs.

7. Remove the pizza from the cast iron skillet and cut into 6 slices.

Enjoy!

Savory Pork Loin

I had my sister and her family over for the super bowl and I made this savory Porkloin. This slow cooked meat will just melt in your mouth. My sister literally said this meat melts in your mouth.
Ingredients:

1 (3-4) pound pork loin

2 bay leaves

2 cups of chicken stock

4 large potatoes cut into 2 inch chunks, unpeeled

1 cup of baby carrots

1 medium onion cut into large wedges

2 stocks of celery, diced

1/4 cup Dijon Mustard (seeded mustard)

2 tsp dried Rosemary

1/2 tsp dried thyme

Natures seasoning to sprinkle on meat (if you don’t have this use salt and pepper)

1 tb Rosemary infused olive oil

1 tsp garlic salt
Directions:

1. Sear the meat in a large sauté pan on all sides, over medium heat, I would suggest for about 6 minutes on each side on medium heat.

2. Place seared meat in the center of the crockpot. A range the vegetables around the meat. Pour the stock over the meat.

3. Take the mustard, Rosemary, thyme and garlic salt and make a paste. Place it ontop of the meat evenly. Place bay leaf on top. Cover with lid and allow to cook on low for 8 hours.

4. Enjoy!

Nanny’s CornFlake Crust Chicken

My husband’s Nanny Kessman used to make this classic baked chicken dish with cornflakes instead of breadcrumbs. My husband mentioned she would make this family favorite for every holiday. Even when he was going up she baked this entree. She would usually pair this dish with her green beans and bacon side with cottage cheese and applesauce.
This dish comes out very crunchy on the outside and moist in the center without the grease. The pasta sprinkle adds a lot heightened flavor.
The other day I recalled this dish and thought I don’t think we have ever made it. What a perfect quick dinner recipe that pairs well with actifry fries and any steamed veggie.

Ingredients:
3 thin slices pork chops or thin chicken breast
1 1/2 cups of cornflakes, then crushed (you can buy gluten free if needed)
1 TB pasta sprinkle or Italian seasoning
1 large egg
1 TB skim milk
Salt and pepper to taste

Olive oil optional

Directions:

1. Preheat the oven to 350 degrees.
2. Take a half sheet pan lined with parchment paper and then place a wire rack in the inside of the pan on top of the parchment paper. Set aside.
3. Take two shallow small bowls. Place the crushed cornflakes in one mixed with pasta sprinkle. In the other bowl place the egg and beat it lightly with the milk.
4. Take the meat and sprinkle with salt and pepper. Place the meat in the egg wash enough to coat entire piece. Allow excess to drop off and then place the meat in the cornflake dust. Flip the meat and allow to coat both sides. Place the fully coated meat on the rack inside the pan. Repeat with remaining meat. If you wish you can drizzle with olive oil (Nanny did)
5. Bake the meat in the center of the oven at 350 degrees. Set the timer for 12 minutes and flip the meat and bake for 12 more minutes.
**The internal temperature of the pork should be 145 degrees. The chicken may take longer.If baking chicken the temperature should be 165 degrees.
Enjoy!

Bacon & Peanut Butter Breakfast Cookies

I made these this morning since it was something we could gab and go and be on our way to the strip district! In my opinion it’s the best way to spend a Saturday morning in the Burgh.

These packed cookies have a little bit of everything to get you going in the morning.

12 large cookies

Ingredients:

1 cup whole wheat pastry flour

1/4 tsp baking soda

1/2 cup raisins

2 cups cornflakes

2/3 cup sugar

5 slices of cooked bacon, chopped

1 egg

1 stick of unsalted butter (1/2 cup)

1/2 cup crunchy natural peanut butter

Directions:

1. Preheat oven to 350 degrees. Line two 1/2 sheet baking pans with parchment paper. Set aside.

2. In a stand mixer with paddle attachment cream butter and peanut butter with sugar, until light and fluffy. Add egg and and incorporate.

3. Reduce speed & add in flour and baking soda. Slowly increase speed to low medium to incorpate ingredients together.

4. Add in raisins, bacon and cornflakes. Mix on low to blend ingredients together.

5. Use size 16 scoop to form large cookies placing 6 to a pan. Flatten the cookie slightly with glass cup. Place one sheet at a time in the center of the oven. Bake for 18 minutes.

6. Remove pan from oven and immediately place cookies on wire rack to cool.

Bacon and Cheddar Popovers

Bacon and Cheddar Popovers!

One of my husband’s favorite meats is bacon or anything pork related. For Christmas he even received a shirt that has a pig on it and the T-Shirt says “I like PIG butts and I cannot lie”. Hilarious ! These popovers can be very versatile. If you don’t like the bacon & cheddar cheese combo, you can use your favorite breakfast topping like ham or sausage or even pepperoni and mozzarella cheese. Or if you want to make them vegetarian (like me) you could use feta cheese and sun dried tomatoes.

This recipe yields 8 popovers

Predirections:

Preheat oven to 450 degrees.
Generously cooking spray the popover pan
Fill 4 of the tins with water about 3/4s full

Gadgets:

Popover pan or muffin tin
Oven
Measuring cup with spout

Ingredients:

1 cup of whole wheat pastry flour

2 large eggs (whisked lightly)

1/4 tsp of Ruth Ann’s Muskego Ave Chicken & Fish Seasoning (Penzey’s Spices) (optional)

1/4 tsp kosher salt

1 cup of skim milk

3 slices of bacon (already cooked & diced)

8 tsp of shredded 2% cheddar cheese ( you can find this at Aldi’s)

Directions:

Mix together in a medium to large bowl the flour, salt, and Ruth Ann’s seasoning.
Add in the milk and whisked eggs, whisk the batter to incorporate ingredients together fully.
Pull the batter in 8 of the 12 vessels using a measuring cup with a spout filling the tins about 2/3s full.
Top each popover with 1 TB of diced bacon and 1 tsp of cheddar.
Place the popovers in the preheated oven at 450 degrees for 15 minute ( no peaking). Peaking with allow steam to remove and that is what create the beautiful popover shape.
Once time has elapsed decrease temperature to 350 degrees and place the timer on for an additional 15 minutes or until popovers are a deep golden brown. Please make sure not to under bake the popovers.
Place the popover pan on a wire rack to cool slightly prior to taking the popovers out of tins.
Enjoy!

Apple Pork Tenderloin

The seasons are changing and I love that you can get fresh apples just about anywhere with fall around the corner. My favorite are from my grandfather’s orchard! I am a lucky girl, I have about a bushel of his granny smith apples on hand.

While my husband worked in the garage this morning I threw these ingredients into the 4 qt slow cooker. So when he is done we can enjoy the day!

I think we will take a run on our favorite trail then head off to the local covered bridge festival. The best part of the day will be we will get spend the day together and come home to a hot meal.

Maybe I’ll make some fresh bread to go with it!

Ingredients:

2 Granny Smith apples (cored and sliced into wedges)

8 oz of homemade applebutter

Salt and pepper to taste

1.5 pound pork tenderloin

1 TB dried parsley

4 small garlic gloves minced

1/2 cup orange juice

2 tsp canola oil

Directions:

1. In a large sauté pan on medium heat heat canola oil. Add pork to pan and season with salt and pepper. Brown meat on all sides to achieve some added flavor. Remove from heat and set aside.

2. Spread the apples evenly on the bottom of the slowcooker. Pour the orange juice on top of the apples. Place the browned meat on top of the apples. Pour the applebutter on top of the pork. Lastly sprinkle the meat with minced garlic, parsley, salt, and pepper.

3. Place the slowcooker on low for 8 hours! Enjoy with some parsley potatoes and homemade bread!

Alfredo Sausage Stuffed Shells

We had some leftover Alfredo sauce and I wanted to play a creative spin on it so we came up with this dish for dinner last night.

Serving: 2-3

Ingredients

Seven jumbo shells

1/3 pound Italian sausage or chicken Italian sausage

1.5 cups Alfredo sauce (light)

1/2 tsp Italian seasoning

1/3 cup fat-free ricotta cheese

3/4 Cup of shredded reduced fat mozzarella (divided)

2 tablespoons of egg white substitute

1 TB fresh parsley from the garden, minced)

Freshly grated Parmesan cheese, optional

Directions:

Prep preheat the oven to 350°

1. Cook pasta according to packaging. Drain and rinse under cold water until ready to fill.

2. In a medium sauce pan brown up sausage over medium heat until no longer pink and drai excess fat. That half a sausage aside for the filling. Add the Alfredo sauce and Italian seasoning to have to sausage remaining in the skillet. Bring to a boil then reduce to simmer.
3. And a small bowl combine ricotta cheese a half a cup of the mozzarella cheese egg substitute parsley and reserved sausage mix until everything is incorporated. Stuff equal amounts of filling into the prepared shells.

4. In a 1 quart shallow baking dish or 8 by 8 pan spread 1/4 cup of the Alfredo and meat sauce into the bottom.

5. Place the filled pasta shells into the baking pan on top of the meat sauce. Pour remaining meat sauce over top of the pasta. Sprinkle with remaining mozzarella. Bake uncovered at 350 for 20 to 25 minutes.

6. Remove from oven and if desired sprinkle with fresh Parmesan cheese.

7. Enjoy with some garlic bread !

Ranch Pork Tenderloin in the Slow Cooker

This recipe is real quick and easy! Perfect for a weekday dinner for the family. You would be crazy not to try! I put this in the slow cooker this morning and all I had to do when I got home from work was make some mashed potatoes to go with it! My husband said it is some of the best pork he has ever had! Please note this recipe is high in sodium using the buttermilk ranch dressing seasoning; however, lower in saturated fat. So if you are watching your sodium intake please consider either reducing the amount of the initial buttermilk ranch ingredient or consider trying Mrs. Dash Ranch Dressing Dip Packet. If you use the ladder it will be all around a heart healthier meal!

Serving 6 to 8 servings

Ingredients:

1 (1 to 1.5 pound) pork tenderloin

1 (8 oz) package of fresh sliced button mushrooms

1 (10.5 oz) can of cream of chicken soup (healthy request)

1 soup can of water

2 TB dehydrated onions

3 TB of dry buttermilk ranch dressing base seasoning (I love Penzey’s) However a lower sodium option would be Mrs. Dash Ranch Dip Seasoning Package

1 TB Canola oil for sautéing

Directions :

1. Sear the pork tenderloin in oil on all sides for about one to two minutes each side on medium heat (just enough to brown up slightly).

2. Place the pork in the slow cooker. Top the meat off with mushrooms, ranch seasoning, onion flakes, soup and water. Place on low and cook for 8 to 10 hours in the slow cooker.

3. Serve with brown rice or redskin mashed potatoes.

Pulled Pork Shepard’s Pie

My husband’s favorite meat to smoke in his grill dome is a pork shoulder. This is a take on a summertime favorite picnic potluck spread. Since it’s the middle of March I thought I’d bring summertime to us. Although spring will be here before you know it…

Yields 8 servings

Ingredients:

Pie dough (or use your favorite recipe or store bought)

My favorite dough recipe

1/3 plus 1 TB shortening

1 cup Ap flour

1/2 tsp kosher salt

2 to 3 TB ice cold water

1 (16 oz can of your favorite baked beans (we used bushes homestyle))
1 cup of corn (frozen or fresh) make sure to thaw if frozen and drain excess liquid
3 cups of leftover garlic mashed potatoes
2 cups of fully cooker pork tenderloin (shredded)
1 TB BBQ Sauce

Directions

1. If you are making the dough from scratch with recipe as above. Place flour and salt in medium bowl. Whisk ingredents together to incorporate.

2. Add shorten and mix with hands until particles resemble pea size granules.