Category Archives: Pork Recipes

Pork stew in Green salsa

Smothered Pork Chops

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Hola!

I hope everyone had a wonderful Christmas! We celebrated Christmas Eve here at my house and it was a blast as usual!

We went to see “Into the Woods” and I really enjoyed it. The only downside was that Johnny Depp was not in it long at all. Other than that I did a lot of lying around all last week and now I am trying to be sort of productive! I’ve gotten rid of old magazines, cleaned my craft area and am going to hopefully tackle some of the linen closet. It’s never ending…

Last week we went to Cemitas Puebla in Chicago. They had been on Diners, Drive Ins and Drives a while back.  I have never had a cemita before so I had nothing to compare it to.

I loved the cheese on it! The sandwich as a whole was good. I was a bit disappointed with the pork because there were a lot of fatty pieces which I hate. It’s probably not somewhere I would go back over and over. Maybe I need to try some of their other foods.

We did get to go to the Lights at Brookfield Zoo over the weekend . That was a lot of fun!

The other day I saw a recipe for Smothered Pork Chops which I have never had. Holy Cow! They were amazing!

What I loved the most about this recipe was the gravy. I could not get enough of it!

Smothered Pork Chops

Ingredients

  • 4 large bone-in pork chops, about 1 inch thick ( I used boneless chops)

  • 1 teaspoon poultry seasoning
  • salt and freshly ground black pepper to taste
  • 2 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 large yellow onion, sliced
  • 4 cloves garlic, minced
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups chicken broth
  • 1/4 cup buttermilk
  • 1/4 cup water
 Directions
  1. Sprinkle pork chops with poultry seasoning, salt, and black pepper on both sides. Heat vegetable oil in a large skillet over medium-high heat; brown pork chops well on both sides, about 5 minutes per side. Transfer to a plate.
  2. Discard excess grease from pan and melt butter in the same skillet. Reduce heat to medium and stir onion in the hot skillet with a pinch of salt until onion is very browned and caramelized, about 15 minutes. Stir in garlic and cook for 1 minute; stir in flour and cook for 2 minutes.
  3. Pour chicken broth into skillet and stir, dissolving browned bits of food in the bottom of the skillet. Pour juices that have accumulated on plate containing pork chops into the sauce. Mix in buttermilk until smooth. Add water. Bring sauce to a simmer, reduce heat to low, and cook until onions begin to break down and sauce is thickened, 15 to 20 minutes.
  4. Place pork chops into sauce, spooning sauce over meat to coat. Turn heat to low and simmer until chops are tender and cooked through, about 10 minutes. Adjust levels of salt and pepper and serve chops with gravy on top.

I served the chops with homemade mashed potatoes and that gravy on the potatoes makes them addicting!

This is definitely a recipe I will be making again, but I will double the gravy recipe!

Besos,

Flor

Recipe source Allrecipes

 

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Sausage Potato Kale Soup

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Hola!

I am so excited for Halloween to get here! I can’t wait to go Trick or Treating with my niece! I’m going to make a big pot of Chili and some biscuits for my family that is coming over.EEEEK! And probably Enfrijoladas for my Dad. He’s  kind of picky when it comes to what he eats.

We have had some beautiful weather so far this fall and it seems that it’s going to start getting colder which means more soups , more eating and more naps. That is not good for me!

Well, this soup is kind of healthy!

This was nice and tasty!

Ingredients

  • 1 pound italian sausage (I used mild sausage)
  • 2 tablespoons butter or olive oil
  • 1 large onion, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon salt, plus more to taste
  • 1 teaspoon freshly cracked black pepper, plus more to taste
  • 2 large bunches of kale, stemmed and chopped, about 4 overflowing handfuls
  • 1/4 teaspoon freshly grated nutmeg
  • 4 medium or 2 large russet baking potatoes, sliced
  • 8 cups chicken broth or stock
  • 1/2 cup heavy cream

Directions

 

Teriyaki Meatballs

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Hey!

There are so many types of meatballs to make that is is truly amazing. It seems that every country or ethnicity has some type of meatball. And I don’t have any problem making and eating as many of them as I can!

These meatballs were delicious. My kids really loved them! They are so pretty swimming in their sauce.

Unfortunately there were no leftovers when I made these so next time I will definitely double the recipe.

Sorry about the sloppiness of this picture! The sauce was all over the place!

These meatballs were lick your finger good!

Teriyaki Meatballs

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1/2 cup Panko
  • 2 large egg yolks
  • 2 green onions, thinly sliced
  • 2 cloves garlic, pressed
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon soy sauce
  • 1/2 teaspoon white pepper
  • Sesame seeds, for garnish

 

For the Teriyaki Sauce

  • 1 tablespoon cornstarch
  • 1/4 cup soy sauce
  • 1/4 cup brown sugar, packed
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon garlic powder
  • 2 tablespoons honey

Directions

Preheat oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on baking sheet; set aside.
In a small bowl, whisk together cornstarch and 1/4 cup water; set aside.
In a small saucepan over medium heat, add soy sauce, brown sugar, ginger, garlic powder, honey and 1 cup water; bring to a simmer. Stir in cornstarch mixture until thickened enough to coat the back of a spoon, about 2 minutes.
In a large bowl, combine ground beef, ground pork, Panko, egg yolks, green onions, garlic, ginger, soy sauce and white pepper. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 40 meatballs.
Place meatballs onto prepared baking sheet and bake until golden brown and cooked through, about 20-25 minutes.
Serve meatballs immediately with teriyaki sauce, garnished with green onion and sesame seeds, if desired.

Make these tender delicious meatballs. You can have them as a meal or even as an appetizer on cute little toothpicks. You won’t regret it!

Besos,

Flor

Recipe Source Damn Delicious

 

 

Dirty Rice

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Hey!

Dirty Rice…another rice dish. It’s fabulous. The only Dirty Rice I have ever eaten has been from Popeye’s Chicken and I love that rice! When I found out that chicken gizzards and livers were used to make this rice I was kind of turned off but I figured I would try making it without all that extra chicken stuff even though that’s the stuff that makes the rice look “dirty”.

This was really, really good. If you add a bit of hot sauce over it it’s even better!

Dirty Rice

Ingredients

  • 3 1/2 cups hot chicken broth or beef broth
  • 1-2 tblsn olive oil
  • 2 tablespoons butter
  • 1 lb ground pork sausage
  • 1/2 cup chopped onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green bell pepper
  • 1/2 cup chopped green onions with tops
  • 2 medium cloves garlic, minced
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1/4 to 1/2 teaspoon cayenne pepper, or a few dashes Tabasco sauce
  • 1 1/2 cups long-grain rice

Directions

Heat olive oil and 2 tablespoons of the butter in a heavy casserole. Sauté the sausage until  no longer pink. Lower heat; add vegetables and seasonings and cook until vegetables are tender, about 5 minutes. Add rice,salt, pepper and broth; bring rapidly to a boil, stir once, cover, and lower heat. Simmer for 15-20 minutes, until rice is tender and cooked
Taste for seasoning, and add salt and pepper to taste if necessary.

Enjoy!

Besos,

Flor

Adapted from Southernfood.about.com

Crockpot Black Beans

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Hola!

Who likes beans? Black beans? I love them! They healthy, inexpensive and delicious. I make all my beans in the crockpot overnight to make things easier on me. These beans can be eaten right over rice whether it be white rice or yellow rice.

Left overs can easily be refried to use in tacos or tostadas or whatever dish you like.  They can also be refried or pureed  and used as a dip.

Looking at this picture makes me hungry!

Crockpot Black Beans

Ingredients

  • 1 lb. black beans, picked over and washed
  • 8-10 cups water
  • 4 garlic cloves, minced
  • 1/2 lb. bacon, chopped
  • salt to taste

Directions

Place everything in the crockpot and cook for about 8 hours until beans are cooked. Add salt to taste last half hour of cooking.

Enjoy over your choice of rice.

Besos,

Flor

 

Sausage Breakfast Casserole

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Hey!

I will be off on vacation for a while soon and I can’t wait! It was a pain in the butt packing but it’s all done! I can’t wait! I haven’t been on vacation for eight years so I am totally due for for one!

I will be hanging out in Mexico with my youngest, my nephew and my Dad. We aren’t going to a resort or anything like that. There will still be grocery shopping, cooking, cleaning and laundry but at such a different pace. I can’t wait to spend the days at the river reading while the kids go fishing. I love hiking in Mexico but I hope my feet hold up! Or even just hanging out at home reading and being a little lazy. Maybe we’ll jump on the bus and go to the next two bigger cities/towns to shop and look around. I am so excited! I am posting in advance so I hope everything works while I am gone as getting WiFi may be difficult there  or I may have to go to the “internet cafe”.  I am so used to using technology everyday that I can’t imagine being without it. I hope I can find a way to use instagram!

I really enjoy making breakfast casseroles because it’s just easier (even though I miss pancake weekends when my kids were young). This one was really good.

I tried to be healthier by using wheat bread but when I was trying to pack for vacation and realized that nothing fit I realized that using the wheat bread didn’t help me at all! Apparently I should do exercise too! And make much better food choices!

Sausage Breakfast Casserole

Ingredients

  • 10 slices bread, cubed (I used wheat bread)
  • 1 lb. ground pork sausage, cooked, drained, and crumbled
  • 2 cups shredded cheddar cheese
  • 1 small can (6.5 ounces) sliced mushrooms, drained
  • 6 to 8 eggs (baking time may be a little longer with 8 eggs)
  • 2 cups milk
  • 1/2 tsp. onion powder
  • 1 tsp. dry mustard
  • 1/2 tsp. salt

Cook sausage in skillet and drain well. Grease a 9 x 13″ baking dish, and place bread cubes in bottom of pan. Layer cooked and crumbled sausage over bread, then the mushrooms, and then the cheese. In a medium bowl, mix together the eggs, milk, dry mustard, onion powder, and salt. Pour egg mixture over layered ingredients in pan. Cover and refrigerate overnight.

In the morning, let the casserole stand at room temperature for 10-15 minutes while you preheat your oven to 350 degrees;  bake the casserole for 45 minutes or until set. If the top looks like it’s browning too quickly, cover it with foil while it finishes baking. Let stand about 5 minutes before serving.

Happy Day!

Besos,

Flor

Recipe Source Nancy Creative 

Smothered Pork Chops

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Hey!

Finally, a weekend with ok weather!

It was a bit quiet around here. My son left for spring break and I am a hot nervous wreck! He scrimped and saved to go on his dream vacation. He is in London and then going to Paris for a day. This is the first time he’s ever been somewhere on spring break and he was so excited! It was all he has talked about since about Christmas. I am so happy that my children are doing so much more than I have ever done, but as bad as it sounds I’m kind of jealous. I am dying to go to Paris. Maybe one day I will make it there!

Yesterday we went to brunch at a restaurant that we usually go for to dinner. The food was amazing! There were all sorts of breakfast foods, an omelet station, meat carving station, seafood, salads, several types of chicken and the best dessert table ever. I definitely think I over ate . This was the only meal of the day for me!

This was the first time I have ever tried oysters and they were delicious! I should have had more of them! i couldn’t have brunch without having a Bloody Mary! We may have to change birthday celebrations from dinner to brunch!

When I was growing up we had plenty of pork chops. The only way my mom spiced them up was with salt. She always added oil or lard to the pan even though most pork chops have plenty of fat to not have to add any more fat to the pan. Needless to say they were crispy and greasy and finger lickin’ good!

I have taken a different approach to making pork chops. I don’t add extra fat or oil if I don’t have to.  I try to cook a lot healthier and with a more open menu than my mom did…no offense to my mom!

These pork chops were so good! I love meaty, boneless pork chops!

Since I was going to Zumba later after dinner I chose to just make white rice to have with the chops. I needed something easy and quick.

Smothered Pork Chops

Ingredients

  • 1 cup all-purpose flour
  • 2 tablespoons onion powder
  • 2 tablespoons garlic powder
  • 1 teaspoon cayenne
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 pork chops, 3/4-inch thick, bone-in ( I used boneless chops)
  • 1/4 cup olive oil
  • 1 cup chicken broth
  • 1/2 cup buttermilk
  • Chopped fresh flat-leaf parsley, for garnish (optional)

Directions


Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving if you like.

Delicious and definitely not greasy!

Have a great day!

Besos,

Flor

Recipe source Food Network-Tyler Florence