Happy (Almost) 2021

 How was your Christmas? I hope it was a day surrounded by those you love most in the world, with magic, joy and peace. (Even if some had to join virtually!)

We had a wonderful holiday, with celebrations over a couple days. According to the mound of presents under our tree Christmas morning, our boys were VERY good this year. (But Mommy could have told Santa that!) 

Now that my most favorite time of year is behind us, I tend to get a little depressed. I won't even lie. December 26th is my least favorite day of the year. But I do have something to look forward to! Our annual New Year's Eve Buffet! 

If you've been following me for a good amount of time, you know our tradition. Every NYE, I make a huge appetizer buffet filled with yummy things. We stay in, my parents come over, we eat, we watch movies, we play games, we eat, we stay up for the ball drop, we eat....you get the picture. 

So while many will be doing an "at home New Year's Eve" for the first time this year, we are experts and it's one of our most fun traditions!

If you're planning some tasty food to welcome 2021, this slow cooker beer braised sausage could definitely be added to the menu! This is a versatile recipe that you can serve as an appetizer (just cut it into smaller pieces) or for a simple weeknight supper. It's delicious right out of the Crock Pot, but we also love putting it on some hoagie buns for a sandwich dripping in yum factor. 

I know many like to serve pork for good luck in the New Year, so this could be a fun twist on that tradition too! 

Without a doubt, 2020 will go down in history as one of the worst years ever, at least in most of our lifetimes. But I think there is a lot to be thankful for as we look back too. Sure, it might not always be the easiest to see, or focus on, but even in the darkest days this year, our family has been so incredibly lucky. So I am trying to focus on that as we say goodbye to another year, but am also ready to welcome 2021 with open arms. I wish you a happy, healthy and delicious New Year...only good things ahead!

 Slow Cooker Beer Braised Sausage

3 (9 oz.) packages smoked sausage

1 large white onion, thinly sliced

1/2 c. brown sugar

2/3 c. light beer

1/4 c. spicy brown mustard

1/4 c. apple cider vinegar

1 TBS water

2 tsp. cornstarch

Slice sausage into 1-2 inch pieces. Spray the slow cooker with nonstick spray. Lay sliced onions in bottom. Lay sausage on top of onions. In a medium bowl, whisk brown sugar, beer, mustard and vinegar. Pour over sausage. Cover and cook on LOW for 6 hours. About 15 minutes before serving, mix water and cornstarch. Add to slow cooker. Stir and cook on HIGH about 10 minutes until thickened. Serve as is or on hoagie buns with sauce drizzled over top.

 Shared at Weekend Potluck

Turkey Burn Out

 Do you still have some holiday turkey sitting in the fridge? Have you been eating it every day since Thursday? Are you tried of it yet? Looking for something to switch up the menu plan this week? Have you come to the right place! 

For the past few years I have really embraced making baked potatoes in a main dish for simple supper. We top them with yummy things like broccoli and cheese, or even sloppy jo mix, add some simple side dishes and dinner is done. Believe me when I say a stuffed spud with a side salad or cup of soup can make a filling meal after a long day.

These came to be when I had an extra package of store bought pulled pork in the fridge. Have you tried the pre-packaged barbecue pork? I have to admit, it is pretty darn good! I have found some really delicious ones at Kroger, Aldi and Walmart. There is no shame in taking a little help from the store now and again. The only complaint we ever have about the store bought pulled pork is the lack of sauce. We like ours extra saucy, so I always add a cup of our favorite barbecue sauce when heating it up. 

If you have leftover pork, that would certainly work perfectly too. In fact, if you have shred some of that holiday turkey and mix it with barbecue, I bet it would be delicious too! 

The first time I ever made these, my oldest deemed them "cowboy potatoes" because he said they reminded him of a pulled pork nacho he had at a food truck at school, and those were called "Cowboy Nachos". I'm not sure cowboys would approve or not, but a fun name only adds to the appeal! 

After so much cooking last week, put some ease into your menu this week. A simple baked potato can be transformed into something extra special and yummy. Lay out a bunch of toppings and let everyone assemble their own, for even less work for you!  

 

Cowboy Potato Bar

4 large baking potatoes

1/4 c. olive oil

1 lb. barbecued pulled pork, store bought or left over

1 c. barbecue sauce

Butter

Sour Cream

Green Onions

Pickled Jalapenos

Shredded Cheese

Preheat oven to 400. Scrub each potato and dry. Baste each potato with 1 TBS oil and sprinkle with salt. Wrap in foil and cut a slit on the top. Bake for 1-1.5 hours until fork tender. In a large skillet over medium heat, warm pork through, adding the extra barbecue sauce if necessary. When potatoes are cooked, cut open and add pork and toppings. 

 

Shared at Weekend Potluck
 

Pork in the New Year

Do you have any traditions when it comes to food on New Year's Day? Black Eyed Peas or Collard Greens maybe? My grandma always served pork and cabbage to begin a new year, and while I might not do it every year, or even on the exact day, every time the calendar flips to January 1st, I think about ways I can keep the tradition alive.

We love any and all Asian food. We can't get enough. I would venture a guess and say it is the cuisine we eat the most of in this house. But let's face it, sometimes it can be a tad less than healthy. Now, yes I do pride myself on being able to make take-out favorites in my own kitchen and leave out all the "extra" ingredients that might come in the little white box, so that does help.

If you are trying to lighten things up in 2016, and love egg rolls, this is going to quickly become a go-to in your meal rotation. All the same flavors, and textures, but no fried wrapper. Yep, all the yummy inside stuff, in a simple to make, one skillet dinner. Oh, did I forget to mention that? Not only are you getting a meal that is a tad healthier, but yes, it is also a one pot wonder!

If your new Year foodie resolutions include finding ways to make your favorites a little more guilt-free; or if you are determined to make dinner as stress-free as possible, this should definitely be your first new recipe of 2016!

Pork Egg Roll Skillet

1 1/2 lbs. ground pork*

8 oz. white button mushrooms, sliced

1 (14 oz.) bag coleslaw mix

1/4 c. soy sauce

2 tsp. Asian ginger garlic spice blend*

Chopped green onions

Salt and Pepper to taste

In a large skillet brown pork. Season with salt and pepper. When browned, add mushrooms, coleslaw mix and Asian seasoning. Cook and stir over medium heat until mushrooms browned. Add soy sauce. Stir to combine. Let cook a few minutes to reduce. Garnish with green onions before serving. *NOTE* You don't want sausage for this. You want ground pork, usually near the pork chops. You could also use ground chicken. The spice blend I use is found on the regular spice aisle in the grocery store. I like the Simply Asia brand.  

From Edesia's Notebook

Game Day Fun with Dr Pepper® and Kroger {Part 2}

It's Game Day! Grab your favorite team apparel, load up the car (or grab the remote) and get the tailgating/pre-game party started!

For our family, as much as we love College Football (ALL football really) we have discovered we don't have to be at the game or even with a huge group of people to have fun. See, the three of us can make a pretty big ruckus ourselves, and do it right from the comfort of our living room!

As a busy mom, I have to make sure I can plan our day of football fun around everything else we've got going on, and one way I make it convenient for myself is by stocking up on our favorite snacks and drinks at Kroger. I am already there doing my weekly grocery shopping, so why not grab some favorites, like Dr Pepper® and let the party planning begin! For us, there needs to be lots of food, from main dishes like sandwiches, to sides, such as good ol' tater salad, to snacks we can munch on the entire game.

 For our at home football feasts, I still put out enough food to feed an army, even if it is just the 3 of us enjoying the game. I want us to be able to eat all day/evening long, and keep going back for more and more. The "spreads" I put out for these low key, in our own living room parties, have kinda become famous. Everyone is always so amazed at the amount of work I put into something that nobody but us will enjoy, but I always want it to be extra special, extra fun and of course, extra delicious.

One of the ways I make sure we can enjoy our tasty buffet all day long is to utilize one of my favorite kitchen appliances...my crock pot! Food stays warm all through the game and we can go back for seconds, thirds and fourths, as much as we crave!

So this time, with my crock pot and Dr Pepper®, I became inspired right away. Adding one of our favorite sodas, to one of our favorite dishes, barbecue, was a no brainer! The Dr Pepper® really blends with the barbecue sauce to make this barbecued pork like you've never tasted before! So unique. So tasty. Dripping with amazing flavor, they are sure to please even the hungriest of football fans.

If you are heading out to the game to party down in the parking lot, have fun! But if you are like us, and are enjoying your favorite team from your recliner, make sure you have just as much fun! Lots of food to keep you energized until the last down has been played!!

Oh, and while you're at Kroger stocking up on your game day essentials, look for the in-store sweepstakes from Miller Coors®/Kellogg’s®/Dr Pepper® for fly away trips to Rivalry Games! See store for details. Heck, maybe if your team comes up short, you can still be a winner!

Crock Pot Dr Pepper® Barbecued Pork

2 lbs. leftover roast pork, shredded

1 (19 oz.) bottle barbecue sauce

1 (12 oz.) can Dr Pepper®

1 tsp. garlic powder

1 medium white onion, thinly sliced

Salt and Pepper, to taste

Pretzel Buns

Sliced Pickles

Spray Crock Pot with nonstick spray. Add pork, onion, garlic powder, salt and pepper. Stir to combine. Pour barbecue sauce over. Add a little Dr Pepper® to empty barbecue sauce bottle, put lid on and shake. Add to pork mix. Add rest of soda to pork. Stir well. Cook on LOW for 6 hours. Serve on pretzel buns with pickles.

Shared at Weekend Potluck

This is a sponsored conversation written by me on behalf of Dr Pepper®. Game Day Greats brought to you by Kroger. The opinions and text are all mine

Soul Food Saturday

What's better than football season? Not many things in my opinion but the food is definitely up in the rankings near number one. That's why I feel these slow cooker pulled pork sandwiches are perfect for any game day meal. Tender, juicy, flavorful meat that is then covered by your favored BBQ sauce. Piled high on your favorite bread, that is even more delicious soaked by the delectable sauce.


Game Day Sized 

Crock Pot 

Pulled Pork Sandwiches

3 lb. pork shoulder roast
1 medium white onion, sliced
1 c. Water
2 tsp. salt
3 tsp. granulated garlic
1 bottle BBQ sauce (I used Texas style-we like the heat)


Add onions, pork roast, salt, garlic, and water to the crock pot. Cook on high 4-6 hours, or until very tender. Remove the meat from the crock pot and strain juices, reserving onions and 1 cup of cooking liquid. Shred roast with 2 forks. Add shredded pork together with onions and half of your BBQ sauce. Stir to combine, if you enjoy a saucy pork, add more sauce, then add cooking liquid a little at a time to thin your sauce if desired. Taste for seasoning, and adjust if needed.
Pile pork high on your favorite roll, grab a friend or a dozen, and enjoy the game!

Soul Food Saturday Labor Day Edition

 I can't believe its Labor Day weekend! The last big hurrah of Summer fun before the kids start a new year of school (Or for some of us, our 3rd week of school!)  With that said I thought we all needed a big send off with a nice plate of pork ribs. We've fallen in love with these and couldn't help but share a big plate. Here's to another great Summer, Cheers!

Peppered Pork Ribs
3 1/2 lb. Rack of Pork Ribs
2 TBS Spicy Steak seasoning

Rinse meat under cool water, and pat dry. Season each side with 1 TBS steak seasoning. Allow to sit for a few minutes, then add to grill and cook as desired.

Whether you add these ribs to a mountain of other grilled meats or have it with a side of slaw; it's sure to please any Flinstone sized appetite. Enjoy!

Soul Food Saturday

Can you believe summer is nearly here? I certainly can't.  But to be honest I missed the food the most.  Backyard grilling,  and fresh from the garden vegetables. Yep, I could go on, and on. How about a way to use up bits of left over pork chops? Thought so, grab a few friends and lets eat! 

Loaded Pork with Garlic Sauce

2 c. Pre cooked boneless pork chops,  chopped

1 small onion,  diced

1 yellow bell pepper,  diced

4 c. Broccoli, chopped

1 tbs olive oil

2 c. Kale, stemmed and chopped

Salt and pepper to taste

1/4 c. garlic sauce

In a medium skillet add oil and onions.  Mix to coat onions with oil.  Cook until onions are clear.  Add bell pepper.  Stir to combine.  Add pinch of salt to season peppers. Cook until slightly softened.  Add Broccoli and a bit more salt. Toss to combine.  Cook until broccoli starts to brown and turn vibrant green.  Stir more frequently. Add in kale and a touch more salt. Toss to combine. Cook until kale has wilted slightly,  then add pork pieces and sauce. Stir to combine and cook until meat is heated through and sauce has coated veggies. Serve alone or with rice or pasta.

Soul Food Saturday #48

What is it about winter that makes us crave a good grilled hunk of meat, and a nice cocktail along with it? Maybe it's because we are daydreaming of barbecues with family and friends during nice summer evenings. Well why not wrap it up into one? That's right. I used a seasoning pack to mix up a  great marinade that any meat would be delighted to bathe in.  Let's dream about summer together, tonight pork chops are what's for dinner.

Tequila Lime Pork Chops Adapted from Weber
2 tequila lime seasoning packs, found in the baking and spices aisle 

2 lb boneless pork loin, sliced into chops
1/2 c. Vegetable oil
1/4 c. Tequila
1/4 c. Lime juice
1/4 c. Water
Zip top gallon size food storage bag

In a small bowl add spice mix, oil, tequila, lime juice and water. Stir to combine. Add meat to food storage bag, and pour marinade over meat. Carefully remove air from and seal the top of the bag. Gently tip bag back and fourth to distribute marinade and coat meat entirely. Set aside for 30 minutes. Remove meat from marinade and grill as desired.

Soul Food Saturday #37

Good Morning, and welcome to the first weekend of 2014! I hope you had a wonderful holiday and rang in the New Year with those you love the most. If you're keeping with tradition and want one more pork meal to add some luck to your new year, Bekki has something I think you'll enjoy!

One night all I could think about was lo mien noodles in spicy peanut sauce. I don’t eat much pasta now days and didn't have any to cook even if I had thought about it a few minutes longer. So I decided why not take it another way? Add meat to the peanut sauce and some shredded cabbage. I’d get the sauce and veggies at the same time. Who doesn't need one more one pot meal? If you’re like me, I can never have enough new ones. Grab a pen you’re going to want to jot this one down. Enjoy!

Pork with Cabbage and Spicy Peanut Sauce

2 lb. boneless pork roast, chopped

1 large onion, sliced

1 small head of cabbage, shredded

2 tbs. crunchy natural peanut butter

¾ c. soy sauce

1 tbs. red pepper flakes

3 tsp. granulated garlic

Salt to taste

1 tbs. olive oil

In a large pan add oil and onions. Cook until onions are clear. Add pork, season with salt garlic and half of red pepper flakes. Stir to combine. Cook until pork is cooked through. Make a small space in the middle of the pan by pushing pork back against edges of pan. Add peanut butter and allow it to melt slightly. Add 1/3 of soy sauce and stir into peanut butter to begin to thin it. As it bubbles it will thicken and continue to melt. Add the second third and continue to stir. Then the final addition, it will be loose enough to distribute throughout the pork. Add the remaining red pepper flakes, and then stir to combine with pork with the sauce. Add shredded cabbage and stir to coat with the sauce. Cover and cook until cabbage is tender, stirring often.

Indoor Hog Roast

Do you enjoy a good old fashion hog roast? Do you even know what I'm talking about? See, I'm not sure it's something enjoyed from coast to coast or not, but here in the Midwest, if you have a party and mention there is going to be a freshly roasted hog, your guest list will double! In fact, we love them so much, it's what we served at our wedding reception! Yep, we had a dear friend make all the sides, salads, etc, but the main dish was shredded pork from two hogs our family prepped and roasted ourselves.

We are lucky enough that my father in law has a hog cooker, and we were happy to take full advantage on our special night. And to this day, I still get compliments about the food at our reception being some of the best, most delicious and family friendly ever.

For those of you who don't know, I'm talking about taking a whole hog, seasoning it, and putting it inside this huge cooker to slow roast for hours and hours. It comes out tender, juicy and mouth watering. Now, it's a preference thing rather you include sauerkraut, and what most folks around here do is to cook part with, and part without. I like to eat it on a plate with a fork; and yes, I enjoy the kraut too. But it makes the best pulled pork sandwich around too, and some even add barbecue or hot sauce to it.

As much as we enjoy this, it's not very practical for an every day meal. It has to be a pretty special occasion to pull out that hog cooker. So, when I crave it during random moments of the year, this is a simple, tasty alternative. With only 4 ingredients, and a few hours in the slow cooker, it gives us a flavor that is very close, and makes for an excellent weeknight meal.

If you love a good roast hog as much as I do, or are just fans of pork and kraut together, you will love this one too! But I'm still looking forward to the next hog roast. There has to be a graduation, wedding or family reunion coming soon!

Slow Cooker Sausage and Kraut
2 (9 oz.) packages smoked sausage, cut into 2 inch pieces
2 ( 15 oz.) cans sauerkraut, undrained
1/4 c. brown sugar
2 tsp. Dijon mustard

Place sauerkraut, brown sugar and mustard in Crock Pot. Stir well. Spoon some of the sauerkraut mixture on top to cover sausage. Cook on LOW 4-5 hours. Check for dryness every hour or so. If it dries out, add a splash of water.

Shared on Mandy's Recipe Box Aug. 20, 2013
Shared on Lady Behind The Curtain Aug. 21, 2013
Shared on The Country Cook Aug. 23, 2013

Crock Pot at Very Good Recipes

In My Own Backyard {A Review of Best Boy & Co.}

Ya'll know how much I love finding new products to try in my kitchen and then share with you. Now sometimes they are ones that I discover on my own, others are from companies that seek me out, and then other times they are a result of connections I've made in this fabulous foodie community I'm so lucky to be a part of; and that is the case today.

When my good friend Heather over at Basilmomma started talking about these wonderful sauces she had discovered right here in our own Hoosier state, I was very intrigued. So when she came to me with the opportunity to try them myself, I jumped at the chance. But little did I know they were coming right from my own backyard!

Best Boy & Co. from Roanoke, Indiana (literally about 25 minutes from my house)  is committed to making the best sauces using the best ingredients. All of their products are all natural, plus (and here is my favorite part) ALL of their proceeds go to charitable donations!! One of these being Doctors Without Borders, which is a charity near and dear to my heart! Having used to work in surgery, I had the pleasure of working with a plastic surgeon here in Fort Wayne, who through Doctors Without Borders, fixed hundreds of cleft palates for children in under privileged countries. I saw his miracle work first hand and know what these kind of contributions can lead to.

It is their goal to produce the best food possible, while having a positive impact on the world. So I'm honored to be introducing you to not only great foods, but a fantastic company!

When I received my sample box in the mail, it included a few of their tasty offerings:

-Original Chocolate Sauce

-Bourbon Caramel Sauce

-Java-Nib Spice Rub

-Carolina Barbecue Sauce

There were so many possibilities of what I could present to you, but I decided to use the Carolina Barbecue Sauce in a new fun grilled application! Sure pulled pork would be the obvious, but I decided on a new twist instead. 

These kabobs are not only easy to make, but super fun to eat! Let's face it...if it comes off the grill on a skewer, it only tastes better! The rub and the sauce compliment each others so well leading to flavorful, tender and succulent meat. The Carolina Sauce is a mixture of mustard, vinegar and beer, leading to an authentic Carolina BBQ experience!

Be sure to check out Best Boy & Co. on Facebook  and follow them on Twitter for more information, and to stay up on all their latest news! And if you live in Indiana, keep your eye out for their products, or log on to their website to shop today!

Carolina Pork Kabobs
2 lb. boneless pork tenderloin, cut into large bite sized pieces
1 TBS + 1 tsp paprika
2 tsp. brown sugar
1 tsp. garlic salt
1/2 tsp. ground mustard
1/2 tsp. onion powder
Salt and Pepper to taste
1/2 c. vegetable oil
1/2 c. Best Boy & Co. Carolina Barbecue Sauce, plus extra for dipping

Place pork in a large bowl. In a small bowl combine paprika, sugar, garlic salt, ground mustard, onion powder, salt and pepper. Mix well. Pour over pork and using hands rub meat well, coating with spice mixture. Cover and chill for 5-6 hours. Remove from fridge 20 minutes before cooking, allowing meat to come to room temperature. Add oil to meat and mix well. Skewer meat.  Preheat grill to high. Spray with cooking spray. Lay skewers on grill and sear for 2 minutes on all sides. Reduce heat to medium and continue cooking for 15-20 minutes until cooked through. The last 10 minutes of cooking baste kabobs with sauce, turning after each. Serve with extra sauce for dipping on the side.

Shared on Lady Behind The Curtain June 5, 2013
Shared on Miz Helen's Country Cottage June 6, 2013
Shared on The Country Cook June 7, 2013

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Soul Food Saturday

Good Morning and welcome to the first edition of Soul Foul Saturday! I am so incredibly excited for this new weekly feature and adventure on EMM. For those of you who didn't see the announcement last week, every Saturday my dear friend Bekki will be in the kitchen with you, creating something delicious!

In case you are in new here, let me tell you a little bit about Bekki. She is such a sweetheart, always thinking of others before herself, and willing to help at a moment's notice. She is so incredibly generous to my son, always sending him little treats in the mail, simply to make him smile. We've only known each other for about a year, but I feel like she is a friend I've had all my life. God truly sent me a special gift when he placed Bekki in my life. And now for the secret...Bekki and I have never met in real life! That's right, we met through this blog, and this incredible friendship that I treasure so much, developed. Bekki began as an avid supporter of my blog, and quickly became a blessing in my life, for which I'm so thankful for.

So please join Bekki and I for this new chapter on EMM. I hope you enjoy every word....and bite!

What could feed your soul better than a big bowl of pasta? Not many things in my opinion. My favorite recipes are ones that you can whip up any night of the week, to fill your belly and your heart whenever the need arises. So, kicking off this new Soul food Saturday is a quick recipe that feeds a crowd to the brim! Doubling this recipe won’t take any extra time, and the sauce freezes beautifully. Throw in another box of pasta and you can invite your neighbors over too!

Penne and Pork Ragu

1 tbsp. olive oil

1.25 lb extra lean ground pork

1 c. sweet mini peppers, sliced

1 14.5 oz. can rosemary and oregano diced tomatoes

1 ½ c. Hunt’s no sugar added pasta sauce

1 pound of cooked Penne

In medium pan heat oil and add pork and peppers. Cook until pork is no longer pink, and peppers have softened. About ten minutes. Drain. Add tomatoes and sauce and stir to combine. Allow to cook through until sauce has thickened. About 10-15 minutes stirring often.

Whether you love your pasta combined with your sauce or portioned out later for those who love EXTRA sauce. It’s just as delicious. Grated Parmesan  shredded cheddar, or a little extra oregano finishes it perfect!

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Just A Little Zip

So officially, party season seems to be over for a while. The holidays are well over. The New Year has come and gone. The Super Bowl has it's victor. I guess if I was a "glass half empty" kinda person I could look at this and be more than a little depressed. Especially since I have something to share that is the perfect party food. It's easy, with only 3 ingredients. It cooks in the Crock Pot on your time schedule. It's a great finger food. All of these scream party! But I refuse to be boxed in like this. I say...let this become a main dish any night of the week. I say, we can party any time we want to...rather we have a reason or not!

If you enjoy my Cocktail Sausages, then this is right up your alley too. In fact Mr. Everyday said that's exactly what it reminded him of, only in a dinner size portion. And what did Alex think? Well, his reaction is what inspired the title of this post. He took his first bite and said "Mommy...it's sweet with just a little zip." He's exactly right! It's the perfect combination of the two, hitting all of your taste buds in exactly the right places.

A great dinner idea, yes it is. A fantastic party food, yep it's that too. Heck, I know there are plenty of birthdays, anniversaries, workplace pot-lucks, etc this recipe would be perfect for. Plus, graduation party season is just around the corner!

Crock Pot Glazed Kielbasa

2 lbs. kielbasa, cut into 1-inch pieces

1 c. packed brown sugar

3 TBS spicy brown mustard

Combine brown sugar and mustard in bottom of Crock Pot. Add kielbasa. Stir to coat. Cook on LOW for 3 hours. Stir before serving.

*NOTE* The one inch size is the perfect meal size. If I were doing these for a party I would cut them in 1/2" and have a bowl of toothpicks sitting next to them!

Shared on The Country Cook Feb. 22, 2013
Shared on Make Ahead Meals Feb. 25, 2013

Monday Brainstorms

A couple weeks ago on a rainy Monday afternoon as I sat in the pick up line waiting for Alex to get out of school I started to ponder our supper. I knew what we were having, after all that's why I take the time to plan those menus each weekend! But I wanted to experiment with the main course a little. Pork Chops. They are one of my favorite things, and sometimes I want them prepared very simply with some olive oil, salt and pepper, grilled or sauteed. But on this day I felt like jazzing them up a little bit. Maybe it was my way of getting over a dreary Monday, or maybe it was because my subconscious knew I had more brand new vinegars sitting in my cupboard. 

I told you about the vinegar/oil gift set I received for Christmas when I shared my Black Cherry Balsamic Chicken, and I'm having so much fun playing around with them! This time I wanted to try a new one, and I thought the flavors in the one I chose would go so well with pork. It is such a great meat to take on flavor, but can really stand up well to flavor at the same time. These turned out moist and delicious, and really added an unique flavor to those "every day" pork chops.

Now I will tell you if you can't find the flavored balsamic vinegar, the original recipe used regular, and I'm sure it would be just as delicious. Or maybe you have some flavored vinegars you have been wanting to experiment with too, and I've inspired you. Either way, who knew such great brainstorms could happen while sitting in the parent pick up line!

Blackberry Ginger Balsamic Adapted from Food Network

                  and 

Honey Glazed Pork Chops 

5 boneless center cut sirloin pork chops

1/2 c. blackberry ginger balsamic vinegar

3 TBS honey

1 TBS Dijon mustard

1 tsp dried rosemary, crushed

4 garlic cloves, minced

2 TBS olive oil

Salt and Pepper to taste

Season pork chops with salt and pepper on both sides. In a large skillet over medium high heat, sear for  2-3 minutes per side. (If you aren't using non stick, coat with cooking spray). In a small bowl combine vinegar, honey, mustard, rosemary, garlic, oil and salt and pepper. Whisk to combine well. Pour over pork chops, turning to coat. Increase heat to high and bring to a boil. Reduce heat and simmer for 7-10 minutes until pork is cooked through, turning occasionally. Remove pork to platter and spoon sauce over top. 

Shared on Miz Helen's Country Cottage Feb. 7, 2013
Shared on The Country Cook Feb. 8, 2013

Pork at Very Good Recipes
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Great Sale Sandwich

When I'm at the grocery store, I am a woman on a mission. I have my list in hand, know exactly what I need to get and I'm going to do my best to find the best deals possible. And that's why even though I only buy what is on my list 99% of the time, I am still able to snag a great sale item when my eye catches it. And that is exactly how this sandwich came to be. All because pork tenderloins were a great price a few weeks ago. There I was looking in the meat case and I found a little over 2 pound pork loin for $5!! Well, I immediately knew it was going home with me, I just wasn't sure what I would do with it. I love pork loin, but let's be honest, it shrinks when it cooks, and a 2 lb. roast was not going to feed my family if just sliced. But a great way to stretch that meat (and this is a fantastic tip) is to find a way to shred it and make sandwiches! Sure, I could do barbecue pulled pork, but I was in the mood for something a little different. So I decided to let some Asian inspiration be my guide on this and I'm so glad I did because I got a delicious meal for not a lot of "dough". Now, the Asian Crunch Coleslaw that I used with these (which I've already shared, but will include the recipe here too)  is a great side dish to these sandwiches, but I actually prefer a small amount right on top of my meat as a condiment. If you are on a budget, going to the grocery store with a list is a must; but be sure to keep your eyes open for those indoor specials that will save you even more money, and lead to something very yummy!

Crock Pot Teriyaki Pork with Asian Crunch Slaw
2 lb. pork loin
1 c. soy sauce
1/2 tsp garlic powder
6 TBS rice wine vinegar
4 TBS brown sugar
2 TBS honey
1 tsp ground ginger
1 package coleslaw mix
4 green onions, chopped
1 pkg. Chicken flavored Ramen Noodles, seasoning packet set aside and noodles crushed
1/2 c. sunflower kernels
2/3 c. sliced almonds
Salt and Pepper to taste
Hamburger Buns, toasted if desired

Dressing:
2 TBS sugar
3 TBS white vinegar
1/2 c. vegetable oil
Seasoning Packet
Pepper to taste

Season pork with salt and pepper. Place in Crock Pot. In a medium bowl combine soy, rice vinegar, garlic, ginger, honey and brown sugar. Whisk well until combined. Pour over pork. Cook on low 2 hours. Flip pork over. Cook 2 more hours. Remove meat from Crock Pot and shred with 2 forks, or in Kitchen Aid Mix with paddle attachment. (See how here.) Place meat back in Crock Pot and cook 3 additional hours. About 30 minutes before serving, mix coleslaw, green onions, crushed noodles, sunflower kernels, and almonds. Whisk dressing ingredients and pour over coleslaw, stirring well. Chill until serving. To assemble, spoon meat out of Crock Pot with slotted spoon. Place on bottom bun. Top with about 1/4 c. coleslaw.

~Join me for Tasty Tuesday on Formula Mom~

Shared on Mandy's Recipe Box Nov. 6, 2012
Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Pork at Very Good Recipes
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A Trip to Kansas

If you know anything about good barbecue, you know that different regions in this country pride themselves on having the best variety, and there are plenty out there to choose from. And if you are like me and get the majority of your knowledge about barbecue from the Food Network, you also know that Kansas City is known for their rubs! If you are eating at a barbecue joint in Kansas City you can guarantee whatever meat you are enjoying was "rubbed down" before it was ever shown the heat!

A couple weeks ago my husband shared that he had met his brother for lunch at a local barbecue place here in Fort Wayne. I had never heard of it, but he said it was really really good. Well, to be honest with you, I was just a tad peeved! Or I guess I should say, jealous. I was instantly hungry for really good barbecue, and knew I needed something as authentic as I could get it. So when I came across some really nice bone-in pork chops at the grocery store I knew exactly what they were made for. I can honestly say the minute these hit the grill the entire backyard smelled like those barbecue joints we drive past in the south and have our mouths drooling. They couldn't cook fast enough, and once we began eating, we couldn't stop. They are SO good, and exactly the flavor I was craving so bad. They are definitely something I will be making again and again, each time taking a mini trip to Kansas without having to put gas in the car!

Kansas City Pork Chops
4 Center Cut Pork Loin Chops (we like them cut thin)
1/4 c. brown sugar
1/8 c. paprika
1/2 TBS salt
1/2 TBS pepper
1/2 TBS garlic powder
1/2 TBS chili powder
1/2 TBS onion powder
Vegetable Oil for grill
Barbecue Sauce (We like Jack Daniels Original)

In a small bowl combine all spices. Mix well to combine. Place pork chops in a large plastic storage bag. Add rub mixture. Close tightly. Roll around and toss to coat. Place in fridge and marinate for at least 2 hours. Preheat grill to medium high. When ready, brush with oil. Place pork chops on grill and cook 3 minutes on each side to sear. Lower heat to low and continue cooking until juices run clear. For ours I cooked them 7 minutes on each side. During the last 2 minutes on each side, baste with barbecue sauce. Remove from heat and baste with a little extra sauce before serving.

Shared on Lady Behind The Curtain Sept. 12, 2012
Shared on Miz Helen's Country Cottage Sept. 13, 2012
Shared on The Country Cook Sept. 14, 2012

Pork at Very Good Recipes
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I Want My Baby Back.....

Are you singing the song from the Chilis' commercial yet?? Or did you click on here thinking Adam's clothes were on the front lawn? Rest assured, we're good. I'm actually singing that catchy jingle in my head as I type this. Ribs are probably on my "Favorite Foods of all time" list. They aren't something I make a lot (Have you bought them lately? They ain't cheap!) but when I do I get so excited. The smells from the kitchen while they bake all day make my mouth water and start counting the minutes until supper. Of course, they are a summer time treat, but if I can make them year round....as long as Adam doesn't mind wearing snow boots to the grill :) Tender, juicy, bursting w/ flavor and falling off the bone-all things I look for in a good rib and I've achieved all of them in this recipe. We're very lucky to have a great butcher shop 10 minutes from our house, Jamison Meats, and they carry the best baby back ribs. Adam has them specialty cut into 3 "slabs" and they cut them extra thick for a more meat to bone ratio. If you are looking for one last Indian summer meal to enjoy before the soups and stews of chilly weather take over once and for all, might I suggest you gander into your local butcher shop and enjoy these at your table!

Baby Back Ribs
3 lbs. pork baby back ribs
Seasoning Blend ( I use one we buy from a local distributor called "Premium Blend". My guess of the ingredients: Paprika, Garlic Powder, Onion Pepper, Salt, Pepper, and maybe a little cayenne. But this is ONLY my guess.
Jack Daniels Original barbecue sauce, or your favorite

Preheat oven to 325. Line a large baking sheet w/ foil. Place ribs, meat side up on sheet. Season liberally w/ spice blend. Rub into meat. Sprinkle a little extra on. Cover w/ foil and cook for 3 hours. Remove from oven and baste w/ barbecue sauce. Place ribs in a preheated grill, over indirect heat. Cook 15-20 minutes basting w/ barbecue sauce. You can also finish them for the last 20 minutes in the oven.  I cook mine in the morning or early afternoon, leave on baking sheet on stove top and then grill before supper.

Shared on This Chick Cooks Oct. 12, 2011
Shared on Lady Behind the Curtain Oct. 12, 2011
Shared on Lark's Country Heart Oct. 12, 2011
Shared on Around My Family Table Oct. 13, 2011
Shared on It's A Keeper Oct. 13, 2011
Shared on Gooseberry Patch May 24, 2012

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This Little Piggy

He didn't go to market. He came from the market! For supper that is :) Kroger to be exact. I've said before how we like to have our chest freezer full of meat--beef, chicken, pork--and how when it's not I have to supplement from our local store or butcher shop. So for me, it's important to pat attention to meal sales. Likes most moms out there, I try to stretch a dollar in our house as far as I possibly can, and w/ the price of groceries rising every day, it's getting harder and harder. I was so excited when I found boneless half pork loin roast on sale for $1.97/lb. What a treat to have on a weeknight! We love pork roast. In fact, for the past several years it's what my mom has made for Christmas dinner and we always look forward to it. I know in the past, she sometimes has had trouble w/ it drying out, but after playing around w/ the times and temps, I've found this works perfect every time for a moist, tender and juicy piece of pork, perfect for dipping in applesauce. (There is another of our family's eating trends that I understand not all will enjoy). I like being have to have special things on a "regular" day w/o spending a lot of money. It gives me a sense of accomplishment. After all, it's my job to feed this family w/in the budget we've set, and in today's economy, it's not always an easy job. So I love when it all comes together and I've got a full belly and a couple extra dollars in my wallet. What do you do to save at the check out??

Pork Loin Roast

1 boneless half pork loin roast, 2.5-3 lbs
Salt and Pepper to taste

Pat roast dry w/ paper towels. Season liberally w/ salt and pepper. Place in a medium roasting pan and put in a preheated 350 oven. After 30 minutes, turn temp down to 325. Continue cooking for approximately 2 more hours, for a total cooking time of 2.5 hours. (A good estimate is 30-40 minutes per lb) Remove from oven and let rest on counter 15 minutes w/ a foil tent over before slicing.

Shared on Jam Hands Oct. 3, 2011
Shared on Chef in Training Oct. 4, 2011

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Time For A Refill

The other day when I went to the freezer I felt like Old Mother Hubbard. Well, okay, it wasn't quite that bare, but on the side where the pork is kept, it was empty w/ a capital E. We have plenty of freezer beef left, but for some reason the pig has flown the coop...or pen in this case. I don't know if you keep freezer meat in your house, but I have found it saves our family 100s of dollars per year if we stock up. Now, we are fortunate that my in laws still raise cattle and then have them butchered so all of us can share in the cost, but even on the occasions that hasn't been the case, we still get a quarter or side of beef from our local butcher. Plus chicken, pork and other staples too. If you haven't invested in this concept, take a look at your budget, your meal patterns and explore it as an option! Anyway, I digress. So there is no pork in our freezer. No biggie I will just buy some chops at the grocery store (which I'm willing to do in a pinch); and they were on sale, score! You would think this would have been simple. Well, here were my choices: Four pork chops to a package, or 16. No in between. So I'm standing at the meat case looking at my meal plan thinking "Wait, didn't I just download a recipe that called for only 2-4 chops?" In the words of Alex (via Phineas and Ferb), "Yes, yes I did". And then I remembered Alex was going to be having a sleepover at Mimi's house, so 4 would be the perfect amount for just the 2 of us. I came home, found the recipe, discovered it was easy as 1-2-3 and was content in knowing it would be okay :) This is a great weeknight meal to "throw" together at the last minute, and probably right from your pantry. And now after having fixed it, I know even w/ Alex it would be enough! With everything that goes into, and a veggie on the side, it's just the right amount to be satisfied. But still, it's time for a pork refill to the Marshall freezer.....are you reading this honey?

Baked Pork Chops w/ Apples From  Wanna Be A Country Cleaver
4 boneless sirloin pork chops
1 16 oz. apple pie filling
1 box Stove Top Stuffing Mix - If you can find pork flavored, if not, turkey- cooked according to directions
Salt and pepper
Cooking Spray

Preheat oven to 375. Coat a 9x13 pan w/ cooking spray. Place pork chops in and season both sides w/ salt and pepper. Pour apple pie filling over pork chops. Fluff stuffing w/ fork and pat over chops and pie filling. Bake for 40 minutes. Serve warm w/ a vegetable on the side.

Shared on Around My Family Table Aug. 18, 2011
Shared on Prairie Story Aug. 18, 2011
Shared on It's A Keeper Aug. 18, 2011
Shared on Miz Helen's Country Cottage Aug. 18, 2011
Shared on Coupon Cookin' Aug. 19, 2011
Shared on Jam Hands Aug. 21, 2011
Shared on Make Ahead Meals Aug. 22, 2011
Shared on Home Savvy A to Z Aug. 22, 2011

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Pigs in Kimonos

Cute, right?? I said the other day how I have to keep coming up w/ creative names for blog posts in order to catch the eyes of potential readers, and that is my most recent attempt at humor :-) We love pork--chops, bacon, ham, roast--all of them are repeat players at our dinner table. So I am always looking for new and interesting ways to season and flavor them. I was hungry for fried cabbage and noodles and thought since it is sort of on the side of a stir fry (a little bit anyway) why not go Asian w/ the pork chops? I realized pork chops were one thing I had never "taken to Asia" so why not. After all we love honey soy chicken and beef stir fry, so why not pork? It's not like we don't enjoy pork in Chinese dishes when we go out--pot stickers, sweet n sour, etc. Well, I am happy to report I was right on the money. This marinade/glaze was the perfect pairing w/ juicy boneless pork chops cooked on the open flame. In fact, I think the citrus in it helped to keep them even more moist than usual. Let's face it pork chops are one of those things that can dry out in the blink of an eye if you aren't careful. I only marinaded them for 2 hours this time due to time constraints, but next time I will definitely let them "soak" over night. So, dress up those chops in style! Even pigs deserve to look pretty every once in a while!

Grilled Asian Pork Chops Adapted from Allrecipes

1/2 c. orange juice

2 TBS soy sauce

2 TBS fresh ginger, grated

1-2 garlic cloves, grated

Salt and pepper to taste

6 boneless pork loin chops, 1/2 inch thick

In a shallow container, mix orange juice, soy, ginger, garlic and s/p. Add chops and turn to coat evenly. Cover and refrigerate for at least 2 hours, or overnight, turning occasionally. Preheat grill for high heat and lightly oil the grate. Grill chops for 5-6 minutes per side. 

Shared on This Chic Cooks Aug. 3, 2011

Shared on Lark's Country Heart Aug. 3, 2011

Shared on Lady Behind The Curtain Aug. 3, 2011

Shared on Miz Helen's Country Cottage Aug. 4, 2011

Shared on Amee's Savory Dish Aug. 5, 2011

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