Slow Cooker Pork and Butter Beans

 

 So, I have a question for you. 
Do you ever throw something in the crock pot in the morning before work, and then come home at the end of the day to a house that smells completely heavenly?? Yeah, that just happened. It 100% reminded me of coming home from school to the aroma of whatever magic my Mom was creating in the kitchen. LOVE that!
 Anyway, this recipe was inspired by a tick tocker called Mississippi Kween. I see her cooking videos all the time and I just love her! But here’s the thing…. I’ve noticed her recipes are always very heavily seasoned, more so than I would prefer, I think. (I guess I’m just not that spicy of a guy?) Not that there's anything wrong with that, if you like that sort of thing!
So this is sort of her recipe, but as I always do, I tweaked it ever so slightly. 
 Instead of adding a bunch of spices like Cajun seasoning, etc,, I opted to just let the smoked sausage season the dish. I also used pork hocks instead of neck bones because I already had them in my freezer. And since the pork hocks are already very salty, I didn't even need to add salt. I just added the usual aromatics and some black pepper. Another change I made was the amount of water. I didn't add as much liquid because hers was a little more like soup, and I was going for more of a stew. (Yet another reason why I didn't add all the extra spices!)
My main reason for telling you all of this is that you should cook it the way you like it!! Want more seasoning? Do it! Don't care for it? Leave it out! Just as I learned from cooking like my Mom, if you like a lot of something, add a lot! 
Now you can have this to look forward to after a long day. 
You will LOVE how good it smells when you first walk in, and it tastes even better! 


1 lb bag butter beans (aka large lima beans)
2 lbs smoked pork hocks
1 lb smoked sausage, sliced into coins
1 onion, chopped
2 or 3 cloves of garlic, minced
4 cups low sodium chicken broth

4 tbs butter
Black pepper

Simply place all ingredients in a slow cooker, cover, and cook on low for 8-9 hours. That's all there is to it! Pull all the meat off the bones and add back to the pot. Taste and adjust seasonings if desired. Serve over rice. 



Tips:
Usually when using a slow cooker, I'll mention cooking on LOW for X amount of time, and then give the option of cooking for half as much time on HIGH. But in this case, I think I would only do the longer cook time. Since there's no soaking of the beans in advance, I like to give the beans a longer time to cook. If I ever try the faster option, I'll let you know! 
Don't like butter beans? Use any kind you like, or a mixture ! 
I think this would be great with white navy or great northern beans. Maybe I'll try them next!
Oh! One other thing…. In case you’re wondering if there’s a difference between butter beans and lima beans.. Lima beans are smaller and green. Butter beans are much larger and white, but are very often just called large lima beans. Use whichever one you like!

Slow Cooker Pork Ragout

 

 

  I was recently looking for a “let it cook all day” kind of recipe, so I turned to my big freezer (aka the Snow Miser) to see what I happened to have on hand. Sitting right on top was a pork shoulder that I was lucky enough to get on sale, and I immediately knew that this was the clear winner. 
 But what to make?? I’m sure that when I bought it I was thinking I’d do a BBQ pulled pork in the slow cooker, but now I’m thinking “how ‘bout something different?”
 Enter this recipe. You may be asking what is a ragout? Well a ragout (or ragu) is an Italian dish of braised meat (usually pork) in a tomato sauce with aromatics, herbs, and wine, finely shredded and then served over a hearty wide pasta. Sounds heavenly, right? Yeah, I thought so too. And since I pride myself on keeping a well stocked pantry, I just happened to have all the rest of the ingredients to make it. 
 First and foremost, I have to say this was just about the easiest thing to throw together, and the payoff was AMAZING.  It was only about 15 minutes of prep, and then it cooked all day, low and slow, filling my house with the most intoxicating aromas. It was so good that it could literally be an option for my next dinner party. It’s just that good. (Hmm.. actually, that’s a really good idea.) 
 I made this during the biggest snow storm in the last 10 years, but you don’t have to wait for it to snow to make this recipe. Make it for a Sunday Dinner. Make it for a holiday. Make it for your friends. Make it just for yourself! It’s definitely a good one to keep in your back pocket. I actually already wanna make it again. (Not even kidding!) Good thing I still have another pork in the Snow Miser!



Olive oil
3 or 4 lb pork shoulder
1 onion, minced
2 carrots, peeled and finely diced
1 28oz can tomato puree
1 6oz can tomato paste
A couple sprigs of fresh thyme, leaves removed and stems discarded
1 tsp poultry seasoning 
1 tsp dried basil
Salt and pepper
1/2 cup red wine (such as Chianti or Merlot)
1 heaping tsp chicken Better Than Bouillon 
2 cups water

In a very hot skillet, in a little oil, brown the pork on all sides. Meanwhile, throw everything else into your slow cooker. 
Place the pork in the slow cooker, nestling it down into the sauce. Cover and cook on low for 8 or 9 hours, or until the pork shreds easily. 
Using two forks, pull the pork into fine shreds, removing any fat, stirring until well combined. 

Serve over wide egg noodles, pappardelle, or tagliatelle pasta with warm crusty bread. 



Tips:
When browning the pork, don’t move it around in the skillet. I know you want to, but resist the urge! Just leave it alone, and you’ll get a nice brown sear. Do this one all sides. Conversely, you can certainly just skip this step altogether, and it will be just fine. But I believe it gives a richer deeper flavor with the browning. 
A few things you can substitute:
Crushed tomatoes instead of puree. 
Dried thyme leaves instead of fresh. 
Vermouth or just a splash of red wine vinegar instead of the wine.
2 cup of chicken broth instead of the Better Than Bouillon and water.
Instead of cooking on low for 8 or 9 hours, you can cook it on high for 4 or 5, but I always prefer lower and slower if you have the time. 
Even though pork is the classic choice for this recipe, it also works very well with beef. Just be sure to cook it long enough so the meat shreds easily. 
If you’d prefer to cook this in the oven instead of the slow cooker: Brown the meat in a heavy pot with a lid, throw in all the sauce ingredients, then place in a low-ish oven, around 325ºF, for about 3-4 hours.

Peach Pork Picante

 

  Here’s a fun new recipe I saw bouncing around the tick tocks. As soon as I saw it, I knew I wanted to try it. It’s sweet, tangy, spicy, and only uses a few ingredients. Perfect, right? Give me something sweet and savory, and I’m in heaven!
 It started out as a recipe using cubed pork loin in a skillet. 

The video that I saw used boneless pork chops in a slow cooker. 

And I decided to use boneless pork chops and bake ‘em in the oven. 

Clearly, this is one of those recipes that just works, no matter how you slice it. And It’s REALLY tasty! I just made it last night, and I literally already want to make it again. Not even kidding. 

I’ve listed the recipe as it was originally written on Allrecipes.com, but feel free to use whatever cooking method you like.
 If you’re all about sweet and spicy and quick and easy, this one’s for you!


1 packet taco seasoning mix
1 pound boneless pork loin, cubed
2 tablespoons vegetable oil
1 cup salsa
1/4 cup peach preserves


Sprinkle taco seasoning over pork.
Heat oil in a large skillet over medium-high heat.
Add pork and saute until browned, 5 to 7 minutes.
Add salsa and peach preserves and mix well.
Cover the skillet and reduce the heat.
Let simmer gently for about 10 minutes.
Serve over rice.

 

 

 Tips:
As I said, you can choose whatever cooking method is most convenient for you. Small group? Use a skillet. Larger group? Use a sheet tray and bake at 350. And you KNOW how much I love a slow cooker. Actually, I was thinking this would make a great summer pulled pork using a pork shoulder and slow cooking it on low for 8 or 9 hours.
I bet this recipe would also be pretty fabulous on chicken or even a fillet of cod.
Want to make it REALLY spicy? Choose your favorite spicy salsa. Add some chopped jalapeños. Add some Sriracha. Or crushed red pepper flakes. How hot do you like it? You do you!
Also, for the best tasting rice, sauté a little bit of chopped onion before adding dry rice. Then use chicken broth instead of water. 2 cups broth for one cup of dry rice. Boom.

Pulled Pork and Sweet Potato Casserole

 

 

  

  Lately I've been seeing Youtubers and Tiktockers participating in a month-long collaboration known as the "pantry challenge." Have you heard of it? Basically, it means you're being challenged to use what you already have in the pantry, for an entire month, instead of constantly ordering take out, or running back and forth to the store a million times a week. This way, you won't spend as much money, and hopefully you won't waste as much. Frankly, I think it sounds like a GREAT idea. (A much better one than "Dry January" if you ask me, but I digress).  It also gives you a chance to clean out the fridge, rearrange or reorganize your pantry shelves, and rediscover what canned or packaged goods are hiding on the shelf in the back where no one can reach. 

 So I took idea and ran with it, just to see what kind of new something I could come up with, just from leftovers and pantry items. And this recipe is where I landed! It's basically a spin on a Cottage or Shepherds' Pie, only instead of beef or lamb, I added shredded pork, and I used sweet potatoes instead of white ones. It turned out great!! It's hearty, comforting, feeds a crowd, and hits the spot on a chilly February night! And I used up a bunch of items that were leftover. It was the perfect round two!

 So, whadya think? Are you up for the Pantry Challenge? Go for it! I'll bet you'll be glad you did! Also, try this recipe. I know you'll love it! (I think I ate half of it on the very first night! lol) 

Great then! Good times.

 

 

 

 

1 stick butter

1 medium onion, roughly chopped

2 tart apples, peeled, cored, and sliced

A small bag frozen peas and carrots, or as much as you like

1-2 lbs shredded pork 

1 tbs roasted chicken flavor Better Than Bouillon (optional)

A slurry made from 1 small can cold chicken broth plus 3 tbs flour

1 tsp dried thyme leaves or poultry seasoning

a shakes of Worcestershire sauce

1/2 tsp garlic powder

1 tsp kosher salt 

1/2 tsp cracked black pepper

3 or 4 medium sized sweet potatoes, boiled, peeled, and mashed

 1/2 cup EACH of Panko bread crumbs and grated Parmesan cheese

 

 

 

In a large skillet or saucepan, melt butter. Add onions and apples. Saute until softened. Add frozen vegetables and pulled pork. Give everything a good stir and bring the pan back up to heat. Now add your bouillon and slurry of chicken broth and flour, dried thyme leaves, and salt and pepper. Stir well until it begins to thicken. Pour skillet into large casserole dish. Top with large spoonfuls of mashed sweet potatoes. Use a spatula to spread the potatoes across the entire casserole. Sprinkle with Panko bread crumbs and Parmesan cheese on top. Bake in a preheated 350ºF oven until everything is well heated through and bubbly. 

Tops:

Be sure to season everything well enough. The potatoes, apples, peas, and carrots are all very sweet, so you need enough of the savory ingredients to balance everything out. For a little extra savory note, you can add shredded sharp Cheddar cheese to the mashed potatoes before spreading them on top. 

Don't like peas and carrots? Use green beans. Not a fan of green veggies? Try some adding some corn. Don't have any sweet potatoes? Use white potatoes. Better yet, use your leftover mashed potatoes or even white rice. The point is to use up what you have leftover!

 

 

Joey's Slow Cooker Cowboy Franks and Beans

 

 

  I was recently in one of those moods where I just wanted to throw a bunch of things together and see where it lands. Since I've been on a slow cooker kick lately, I figured I'd stick with it. Then I just started throwing things in. This is basically how it went:

 I knew I wanted to do an embellished hot dogs and beans dish, and I remembered seeing one on The Spruce Eats blog... so I kind of had that in mind as a flight heading.....  I cut up a package of hot dogs and threw in some home canned pork and beans. What else... oh! smoked sausage would be perfect... and maybe I'll add some red beans.. great... Needs some aromatics... ok... chopped onions and peppers.. garlic? sure, why not. hmm... what else... something to make it saucy.... BBQ sauce, ketchup, mustard, molasses, maple syrup... just a little of each...moving right along... now, what about spices... chili powder? yes, but not too much... cumin for a little Cowboy flare..... salt and pepper..  do I want any more heat? hmm... maybe not this time... OK, now give it a taste... good, but not sweet enough... oh! brown sugar! duh, can't have baked beans without brown sugar.... another taste... just a little more salt...MUCH better. Now I'll just let it cook all afternoon while I'm at work, and when I get home I'll whip up a corn bread. 

 That's literally the flight of ideas leading up to this dish. It turned out SO GOOD! I had thought about pouring it over mashed potatoes, but this time I'll just serve it with some corn bread. 

 Could I have added bacon? Yup. How about some heat like a minced jalapeno or serrano pepper.. or just plain crushed red pepper flakes...absolutely... could I have made it more substantial by adding potatoes? or even some browned ground beef? Definitely.  The point is I was cooking flavors that I like in a way that sounded good to me. So, for the people who say they don't know how to cook... take it from me... it can be as easy as throwing a bunch of things into a  slow cooker and seeing where it lands!!

 

 

 

1 onion, chopped

1 red bell pepper, chopped

2 cloves garlic, minced

1 pkg (8) beef hot dogs, cut into 1 inch pieces

1 lb smoked pork sausage, cut into coins

1 28oz can pork and beans

1 15oz can red beans, rinsed and drained

1/2 cup ketchup

1/2 cup BBQ sauce

1/2 cup brown sugar

2 tbs mustard

1/4 cup molasses

1/4 cup maple syrup

1 tbs chili powder

1 tsp cumin

salt and pepper

 

Place all ingredients in a slow cooker and cook on low for about 6 hours or on high for 3 hours.

That's literally all there is to it. 

 

 

Tips:

If you'd like, you can brown the meat in a saute pan before adding to the slow cooker, but I didn't. Full disclosure, I just didn't feel like washing another pan. I bet it would add a nice depth of flavor, tho. maybe next time.

Try any beans you like. Black beans, white beans, pinto beans...any will work!

Instead of the slow cooker... 

you can also just simmer in a heavy cast iron Dutch oven pot on the stove over low heat for about an hour.Just give it a stir e ery so often to make sure it's not burnt on the bottom.

You could also do a Shepherd's Pie sort of vibe.  Place the meat and bean mixture in a casserole dish. Spread some mashed potatoes over the top and then cover with shredded Cheddar cheese. Bake another 15-20 minutes until it's heated through and the cheese is melted.

Joey's Brunswick Stew

 

Have you ever heard of Brunswick Stew? 

Basically, it's a very thick tomato based stew, with lots of beans and vegetables, and usually several different kinds of meat. It's a very Southern BBQ type of thing, and back in the day, it was a way to use up leftover smoked meats, briskets, and such. The taste is a perfect combination of smokey, spicy, and just a little bit sweet.

 Most recipes claiming authenticity call for squirrel or rabbit meat, but chicken, pork, and beef are also common ingredients. (personally, I think I'll skip the squirrel and rabbit. ) A debate currently exists as to whether Brunswick Stew was actually originally made near the town of Brunswick, Georgia, or in Brunswick County in southern Virginia. The main difference between the Georgia and Virginia versions has been the types of meat used. The Virginia version tends to favor chicken as the primary meat, while the Georgia version tends to favor pork and beef. As there is no "official" recipe, some variations have chicken, pork, beef, and other types of meat, all in the same recipe. Pretty much everyone makes it the way they like it. So there are probably as many recipes for Brunswick Stew as there are recipes for Italian Sunday Gravy. Every house makes it the way they like it, using whatever they have on hand. 

 So guess what I did? The same thing I always do! I looked at several different recipes, decided what I liked from each one, and then made my own! I noticed that all the recipes seemed to have tomatoes, corn, and lima beans in them, and many have BBQ sauce or ketchup and a little shot of hot sauce too. It all sounds wonderful to me, so I was sure to include them. 

 Originally, I was thinking this would be the perfect thing to warm you up if you're out in the subfreezing weather, but then I thought this would also be a great thing to make for a Super Bowl Party or Olympics Watch Party, or any other choose your own TV Event party. How perfect is that? Instead of doing a pot of chili, how 'bout this instead? Bake up some corn bread muffins, or some buttermilk biscuits and you're good to go!  Oh, one more thing.. If you're a novice cook, this recipe is for you! All you do is dump everything into the pot and let it cook! Easy peasy! Hope you like it!

 

 

 

4 slices bacon, cut into lardons 

1 large onion, diced

3 cloves of garlic, minced

2 large cans crushed or diced tomatoes

1/4 cup brown sugar 

1 cup of any favorite BBQ sauce 

1 tbs hot sauce, or to taste

1 tbs Worcestershire sauce 

1 tsp ground black pepper 

1 tsp kosher salt

2 cans cream style corn

2 cups whole kernel corn, yellow and/or white, fresh, canned, or frozen

2 cups lima beans, canned or frozen

2 cups diced carrots, fresh, canned, or frozen

2 cups peas, fresh, canned, or frozen

4 cups of stock, chicken, beef, vegetable, whatever you have

your choice of cooked meat, diced or shredded, as much as you like

Place bacon in a large heavy pot over medium heat. Slowly let the fat render for a good 5 minutes, giving it a stir every so often. Add the diced onion to the bacon. Saute until the onions begin to soften. Now add all the remaining ingredients. If you're using canned vegetables, no need to drain them. Just pour it all in. That's all there is to it! Increase the heat and bring it to a boil, then reduce the heat down to a simmer. Let it simmer for about an hour. Serve it with corn bread, buttermilk biscuits, or poured over a pile of fluffy mashed potatoes.

Tips/Options:

This is one of those stews that can go in any direction. Use whatever kinds of veggies you like, and add as much or little as you like of each kind. Instead of doing individual veggies like I did, you can just add a couple bags of mixed frozen veggies and call it a day. I just happened to have my own home canned veggies, so that's how I roll. Just be sure to include corn, lima beans, and tomatoes. They're the classics!

You can add diced potatoes, if you like, but I like the idea of serving it over a starch, like biscuits or mashed potatoes, but you do you! 

The one thing that makes this specifically a Brunswick Stew and not just any regular vegetable stew is the addition of BBQ sauce. It adds that hit of sweet smokiness that gives you a nice BBQ flavor. Basically all the other ingredients are negotiable.

Want to pump up the heat? Add crushed red pepper flakes, or a diced hot pepper of choice. 

Want to make it vegetarian? (Yes, that's actually a thing) Just leave the meat out and use a veggie stock.

Want it to be a little more smokey? Add a smoked ham hock or smoked meat of your choice. Or you could even just add a few drops of liquid smoke. 

This makes quite a pot of stew. Have fewer mouths to feed? Cut everything in half. Or just freeze half of it in containers! Giant crowd to feed? Double everything!

Smothered Pork Chops

 

  Many years ago, when I was first learning how to cook, my Mom used to have a big dinner every Sunday night. On one occasion, I asked her how she decides which foods to cook. I said “how do you know what foods to make?: She responded “You need to have all the parts.” In other words, you have your main component such as a protein, and then you have your sides, such as your starch and your veggies. She also told me that we eat with our eyes first. I’d have a plate of baked chicken, mashed potatoes, and green beans.. and she’d say “you need something red or orange on that plate.” Carrots or cranberries would do the trick, and now I’d have “all the parts.” Makes sense, right?
 Ever since then, that’s how I plan my dinners.
 So when I started to make THIS recipe.. I thought.. “uh oh.. everything on the plate is looking very BEIGE… pork chops, gravy, mashed potatoes, apple sauce… they all taste great, but I need a little color on the plate.. so I added some grilled vegetables… MUCH better. Even though I was only cooking for myself, I still needed to eat with my eyes first.
 Ok, so lets talk about this recipe, shall we? SMOTHERED PORK CHOPS! Serious yummy Sunday Dinner factor going on here. I first saw it on one of my favorite Youtube channels, Whippoorwill Holler. Miss Lori was making some Smothered Chicken, and she mentioned that she likes to do pork chops the same way. I thought, oooo YES, I need to do this. They turned out exactly as perfectly as I imagined they would. Simple, delicious home cookin’, and no experience needed!
 So, add this to your Sunday Dinner rotation. Your family will love you for it! And don’t forget to include all the parts!


6-8 pork chops (with or without the bone)
1-2 cups seasoned flour*
1/3 cup oil
1 large sliced onion
minced garlic to taste
2 cups chicken broth
1 cup milk


*Use any kind of seasonings you like. Miss Lori used salt, pepper, celery seed, onion powder, poultry seasoning, garlic powder, and smoked paprika. I used salt, pepper, thyme, and garlic powder.


Heat oil in a large wide shallow pan over medium heat. Dredge the pork chops in the flour, then shake off excess. Brown the pork chops on both sides. We’re not cooking them all the way through, just browning on both sides. Remove the chops to a side plate.
Add sliced onions and minced garlic to the pan. Add a little more oil, if necessary. Sauté for 5-10 minutes until they soften a little bit. Take a few heaping tablespoons of the leftover seasoned flour, and add them to the pan. Stir well to coat the onions and garlic. Let it cook for a minute or two. Now add the chicken broth. Use a wooden spoon the scrape up any browned bits in the pan. After a few minutes, add the milk. Continue to cook just a few more minutes until everything is well blended, and the gravy is slightly thickened. Now add the pork chops back to the pan, (along with any accumulated juices) and be sure to smother them with the gravy. Cover the pan, and turn the heat down to medium low. Let it simmer for about 25-30 minutes.
Serve with mashed potatoes, grilled veggies, and applesauce!


Tips:
If you’re using this recipe with bone-in chicken, it will probably take 35-45 minutes.
Instead of cooking on the stove top, you can use an oven proof pan, and place the whole thing in a 350º oven. I think I might do that next time!
 

3 Ingredient Slow Cooker Biscuits and Gravy

 OK here’s a recipe that you simply MUST add to your repertoire. It’s one of the easiest recipes you’ll ever see, it feeds an army, gives you a ton of bang for your buck, and it’s delicious! I’ve seen it bouncing around on social media, and it’s been on my to-do list forever.
 Funny story.. when I was testing it, I needed feedback.. so I grabbed my crock pot and off I went to my sister Cathy’s house for everyone to have a taste. She said “you brought the whole crock pot?” I said “well of course! That’s not unusual is it? to just show up at someone’s house with a crock pot? I think not. “
 Anyway, I found this recipe on a site called groceryshrink.com. I’m not sure if it’s her recipe or not, but that’s where I got it, so she gets the credit! If you like biscuits and gravy, then you will absolutely LOVE it. Not even kidding.



1 lb breakfast sausage (in a bulk log)
2 cans refrigerator biscuits (the small ones that come 10 to a can)
2 cans cream of mushroom soup


Brown and drain the sausage.
Layer 1 can of biscuits in the bottom of a greased slow cooker.
Top with half the sausage and then 1 can of cream of mushroom soup.
Repeat the layers once more.
Cook on high for 2 hours just before time to serve breakfast.
Or 4 hours on low.



Tips:
When I made it, it tasted very salty to me. I mean, I know that different brands of sausage have different amounts of sodium, but just keep an eye on that. Maybe use a low sodium cream of mushroom soup? I think I will next time.
Not a fan of cream of mushroom soup? Try cream of something else instead!
Don’t want to use the slow cooker? Bake it in a casserole dish at 350F or until golden.
One other thing… the original recipe suggested setting your slow cooker to a time delay, so it would be ready for breakfast first thing in the morning, and if your cooker doesn’t have a time delay setting, you could also use an outlet timer. If you don’t feel comfortable setting it out on the counter for that long before it cooks, then you could just leave it in the fridge overnight, take it out early in the morning, and add another hour for the cold crock.

Joey's Easy Balsamic Pork Roast

  Many many years ago, my family (actually, I think it was my sister Cathy), discovered that if you mix up a packet of Good Seasons Italian Dressing mix as directed, but use BALSAMIC vinegar instead of regular distilled white vinegar, the results are SO much better. So that's sort of been a long time favorite. You just measure out the amounts like it says on the packet, or you could even buy the glass carafe that goes with it, with V,  W, and O lines on the glass to show you where to fill up your levels of vinegar, water, and oil. Perfect. Fabulous. Love it. (btw, I usually don't mention specific brands, but this was just what we always used, so that's that. anyway...)
  Recently, I was generously gifted a boneless pork roast (thanx Sherine!) and my first thought was "I wonder how it would go if I marinated it in our favorite balsamic dressing?" So I mixed up a batch, but as I was mixing it, I decided that I didn't need quite so much oil. So I cut it back a little, and did equal parts oil and vinegar. Everything else stayed the same, and I poured it over my now defrosted pork with a little salt and pepper over the top. (side note, I don't even think I marinated it for very long before I popped it into the oven, but you could prep it up to this point in advance and then let it marinate for as long as you like!) The result was the most DELICIOUS pork roast! It came out so tender and the resulting sauce was so perfect, I just couldn't stop eating it.
So there you have it. Easy to prep, easy to cook, even easier to love. Balsamic dressing over pork. Who knew? You should give this one a try.




1 boneless pork loin, about 3-4 lbs
1 packet Good Seasons Italian Dressing mix
1/4 cup good quality balsamic vinegar
1/4 cup vegetable oil
3 tbs water
salt and pepper

Heat oven to 350ºF.
Place roast in a baking dish or roasting pan.
In a small mixing bowl, whisk together the next 4 ingredients until well blended. You could also add all dressing ingredients to a mason jar with a tight fitting lid and shake to blend well.
Pour over roast and turn to coat all sides. Sprinkle with salt and pepper to taste. Cover with foil and refrigerate for at least 30 minutes, or as long as you like. Place pan in the oven, uncovered, and roast for about an hour, approximately 20-25 minutes per pound. An instant-read thermometer inserted into the center should read 145ºF.  Remove from oven and loosely tent with foil. Allow to rest for a good 15 minutes before carving. Serve with pan juices.

Tips:

To stretch the pan juices a little bit further as a sauce... after removing the roast from the pan, add a few more glugs of balsamic vinegar. Whisk to loosen any browned bits from the bottom of the pan... then add 1 or 2 small knobs of butter, and whisk until they melt into the sauce. HEAVEN.

In this case, you really want to get a good quality balsamic vinegar. You don't have to go crazy with the super expensive ones like the ones that are as thick as maple syrup, but you definitely want one that's sweet and syrupy. My favorite one, believe it or not, is from BJ's Wholesale Club, which is a local warehouse club chain. You can buy their balsamic vinegar online if you want to try it!
Want to try it with roast beef instead of pork? Go for it!

Spring Pork Stew

  I was looking for some lovely colorful Springtime recipes, and I happened upon this one from Martha Stewart. It's exactly what I wanted! Lots of fresh vegetables in a rainbow of colors, and a light sauce to pull it all together. It's the perfect thing when you're looking for something hearty but not too heavy. Btw, this can also be tweaked to make a meatless meal, if that's what you're going for. In fact, I think this qualifies as completely vegan if you leave out the pork and use vegetable stock instead of chicken. Tbh, you won't even miss the meat. It's just that good! It comes together pretty quickly too! Light, healthy, colorful, fresh, and hearty! That works for me!! Pretty sure it'll work for you too!



1 lb lean pork roast or stew meat, trimmed of fat, cut into 1" pieces
1 cup chicken broth
2 cloves garlic, minced
1 medium onion, diced
2 ribs celery, diced
2 medium carrots, diced
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
1 red bell pepper, roughly chopped
1 yellow bell pepper, roughly chopped
1 (28oz) can plum tomatoes
2 tsp fresh thyme
2 tsp chopped fresh parsley
1 tsp salt
1/2 tsp black pepper
 Rice for serving


 Heat oil in a high-sided skillet on medium-high heat. Add pork; saute stirring occasionally, until brown on all sides, 3 to 4 minutes. Transfer pork to a plate; cover.
 Place 1/2 cup stock, garlic, onion, celery, and carrots in pan. Cook, stirring occasionally until they soften, about 3 minutes. Add zucchini, squash, and peppers. Toss well; cook until soft, about 5 minutes.
 Stir in remaining 1/2 cup stock and tomatoes with juice, breaking tomatoes apart with a spoon. Stir in thyme and parsley.
 Return pork to pan, reduce heat to low, cover, and simmer until pork and vegetables are tender, about 20 minutes. Season with salt and pepper; serve over rice.



Tips:
-Instead of adding the stock 1/2 cup at a time, I just let all the veggies saute for a bit, and then added the broth at the same time as the tomatoes. It allowed the veggies to form some browned bits on the bottom of the pan, and then I used the liquid to deglaze the pan. Turned out great!
-You definitely want to use FRESH herbs. There's just no comparison, especially when you're making a fairly quick sauce. I usually save the dried herbs for the sauces that simmer low and slow all day.
-Be sure to taste it and adjust your seasoning accordingly. It might need a little more salt than you think it will. You could even add a pinch or two of crushed red pepper flakes for a little spicy kick!
-This recipe can easily be done with boneless chicken instead of pork. I think I would dredge the pieces of boneless chicken in a bit of seasoned flour first, and then saute until they're partially but not completely cooked through. Then let them cook the rest of the way when you add them back into the pan and simmer everything together.
-For the most flavorful rice, use chicken broth instead of water. Just use twice as much broth as rice, bring it to a boil, then cover and reduce it to low for about 15-18 minutes. Sometimes I like to saute finely mined onions in some butter first, then add the rice and broth. Best. Rice. EVER!

Dublin Coddle

Have you ever heard of a Dublin Coddle?
I must say that I had never heard of it until recently, but of course I knew that I would love it as soon as I read what goes in it. Sausages, potatoes, onions, bacon... clearly this goes in the "how can this not be good?" category, am I right? So then I started reading up on it. From what I've read, it's traditionally made by placing bacon, sausages, potatoes, and onions in a pot, covering everything with water and then boiling the hell out of it. No browning, no anything. Just boil or simmer everything for a long long LONG time and then add parsley at the end. I watched video after video, and read article after article. And everyone was very adamant that you should NOT brown anything. Apparently it's not a true Dublin Coddle if you brown everything first. Hmm.. that makes it look a little bit anemic if you ask me. In one of the videos, the cook said "it won't win any beauty contests, but it tastes delicious."
 Well, I think we can do better than that. So I decided to brown the meat, add some fresh herbs, and cook it with chicken broth instead of water. The result was HEAVENLY. It was so hearty and delicious and comforting that this is now my go-to recipe. (Side note, I did see a few videos where the cook added a few other things, carrots and turnips, etc, but I decided to stay true to the original, even if I was switching up the cooking method).
 So my next question was where does the name come from? My first thought was because it's such a comfort food, and then I read this excerpt from an article:
 "The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs; and in the case of Dublin coddle, it's become a noun, applied to a dish that is cooked very slowly at low temperatures.
In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while -- in particular, at a funeral: when everyone returns for the wake, the dish will be ready, and won't have suffered from being left in the oven a little longer than planned."
 I also read another article that said instead of a funeral, the "being out of the house for a while" refers to being out all night at the pub, and that this was a great meal after one had been out drinking all night. It also said that this was a great way to use up leftovers, so there's no one specific recipe. Everyone makes their own version of it, depending on what foods they had on hand.
 So there we have it. A Dublin Coddle. Who knew? The MOST important thing you should take from this is that it's OMG DELICIOUS. This could be your next St Patrick's Day dinner instead of doing ham or corned beef and cabbage. OOOOH! some boiled or sauteed cabbage would go great with this! I think I need to make this again, just to be sure.
I hope you'll give it a try!




3-4 pounds red potatoes, peeled and sliced
1 pound pork sausages (Irish Bangers, if you can get them)
1/2 pound thick-cut bacon, cut into 1-2 inch pieces
1 large onion, roughly chopped
1 qt chicken broth
Large handful fresh parsley, finely chopped
Several sprigs of fresh thyme, tied together with cotton twine
Black pepper


Preheat the oven to 300ºF.
 In a large wide heavy pot with a tight lid, add the slices of bacon. Cook them over medium heat until the fat is rendered and the bacon is slightly browned. Remove to a plate, set aside. Cook sausages in bacon fat. Try not to disturb them too much so that they get nice and brown. Remove to side plate with bacon. Add onions. Saute until they begin to soften. Add a little of the chicken broth to deglaze the bottom of the pot, scraping up all the brown bits. Add potatoes to the pot. Place sausages and bacon back into the pot, along with the rest of the chicken broth, the thyme bundle, black pepper, and a big handful of parsley. Cover with lid and place in oven for 2-3 hours.
 Before serving, be sure to remove and discard the thyme bundle. Taste and adjust the seasoning with Kosher salt and black pepper, if needed. Garnish with some more fresh parsley over the top.
Btw, Guinness goes extremely well with this dish (adding a little to the pot toward the end of the process wouldn't hurt anything either!) Another good accompaniment is fresh Irish Soda Bread.



Tips:
If you can't find Irish Bangers, Johnsonville Brats are a good substitute. You could even use breakfast sausages. But definitely not Italian Sausage. I mean, I guess you could, but your final product would have a very different flavor.
I like to use red potatoes for this because they hold together very well. I didn't even peel mine. Why? Because I didn't feel like it. LOL But you do you.
If you want to thicken the broth into a more substantial gravy, just add a slurry of a couple tbs flour in a half cup of cold water. Stir it to the dish, and let it continue to cook until the gravy thickens. Personally, I didn't mind it being more of a broth than a gravy. It was SO flavorful, I just couldn't stop eating it!

Joey's Cranberry Pulled Pork Sliders

   Since this is the time of year when many people are attending or hosting holiday parties, I figured it would be a good idea to come up with something fun and yummy that you can serve to your guests, or to bring with you to your next party. Lets make sliders! They're the perfect little picky-uppy holiday party food! (yes, picky-uppy is a technical term.) And since they're just little, you now have the option of sampling many more food items from the table, instead of filling up on a big honkin' sandwich. Know what I mean? More is more!
 We all know how easy it is to make a pulled pork in a crock pot, but the twist here is making it with cranberries instead of just your basic BBQ sauce. Doesn't that sound yummy? Tbh, I had been looking for a cranberry pork recipe for a while and they all seemed to be very BBQ, with just a hint of cranberry. Well, frankly, I wanted it to be the other way around! I wanted sweet and tart cranberries with just a little hint of BBQ, and that's what we have here! The other thing I wanted was to use FRESH cranberries. Every year, when cranberries are available, I stock up my freezer with bags and bags. They freeze REALLY well, and will last me an entire year! It's nothing to take a bag of cranberries out of the freezer and stir up a quick cranberry sauce, and that's exactly what I've done! The good news is you can also just use a can of cranberry sauce, just in case you forgot to stock your freezer with fresh ones! This would also be a really great way to use up leftover cranberry sauce from your big holiday dinner! Are you having turkey for Christmas? Now you can serve leftover cranberry pork sliders for your New Year's Eve Party! Look at me, always thinking ahead! And even if you're not making this for a party, it's an easy weekday meal! Just mix up the sauce the night before, turn your crock pot on before you leave for work in the morning, and then let it cook all day. Dinner is ready when you get home! It really is SO easy! And I'll say this once more.. if you don't have a slow cooker, NOW is the time to get one! I have several, and I use all of them ALL the time. Who knows? Maybe you'll get one for Christmas?? It could happen! But only if you're on the Nice list!




4 or 5 lb pork roast (shoulder or butt)
1 large sweet onion, sliced

Sauce:
1 12oz bag fresh cranberries plus 1 1/2 cups sugar, 1 1/2 cups water, 1 tbs butter
OR 1 can of whole berry cranberry sauce
1/4 cup apple cider vinegar
1/4 cup ketchup
1/2 cup honey
2 tbs Worcestershire sauce
1/2 tsp garlic powder
1 tsp salt
1/2 tsp pepper
big pinch of crushed red pepper flakes
1 tbs lemon juice

Place pork and onions in a 5 quart slow cooker.
If using fresh cranberries, place them in a small sauce pot with sugar, water, and butter. Bring to a boil, reduce heat, and let it simmer until the berries start to pop, about 10-15 minutes. Mash slightly. Let it cool for a bit, then add to mixing bowl. If using canned cranberries, just add a can of whole berry sauce to the mixing bowl. Add remaining sauce ingredients. Stir until well blended. Pour half of the sauce over the pork and onions. Cook on low for 9 or 10 hours or on high for 5 hours, or until the meat is falling apart. Using a slotted spoon or strainer, remove all the meat and onions from the cooker. Using two forks, shred the meat, discarding any bones and large pieces of fat. Add the other half of the sauce to the shredded meat. Adjust seasoning if needed. Serve on fresh bakery rolls with pickles and cole slaw on the side.

 To serve as sliders:
Using a big serrated knife, slice a package of King's Hawaiian sweet rolls in half horizontally, and remove the top layer in one piece. Spread a layer of the pulled pork over the bottom layer of bread. Next cover the pork with several slices of deli provolone cheese. Place the top layer of rolls on top. Cover loosely with foil. Bake at 350ºF for about 15-20 minutes or until the cheese is melted. Then use a big knife to cut into individual sliders.




Tips:
When serving as sliders, you have a rectangle of rolls, but the provolone cheese is round, so what do you do to make them fit? Simply cut the slices of cheese in half! Now you have a flat edge on the slices of cheese to place up against the flat sides of your rectangle of rolls. Simple!
 Btw, the liquid that is left in the cooker is REALLY tasty. You could add it to a small pot, stir in a slurry of flour/water, and simmer until thickened  to turn it into some fantabulous gravy, perfect for mashed potatoes or for dipping your sliders!

Crock Pot Smothered Pork Chops and Potatoes

  I'm sure I'm not alone when I say this, but whenever it's super cold outside, I immediately want to cook something delicious and warm and comforting. You know, something that will cook all day and make the whole house smell like home. Do you do that too? Especially when we get a lot of snow, you see people posting photos of everything they've cooked while being snowed in. I do it all the time!
 So, since our recent cold snap of subzero temperatures, I've lately been turning to my slow cooker for a few new all day recipes. As soon as I saw this recipe from The Country Cook, I knew I had a winner. There was just a whole lot of "how can this not be good?" about this recipe! Serve it up with some steamed greens and there's dinner! Prep it the night before to save time! So add this one to your repertoire and keep it in mind the next time there's snow in the forecast.
It just may become your new favorite!


2-3 tbsp. olive oil
4 thick cut, bone-in pork chops
salt & pepper, to taste
1 (10.5 oz.) can condensed cream of chicken with herbs soup
1/4 cup heavy whipping cream
1 cup milk
2 garlic cloves, minced
3-4 large russet potatoes, sliced into ½” thickness
1 onion, diced
2 cups shredded colby & monterey jack cheese, divided use1/2 cup sliced green onion, for topping


  Heat olive oil in a large skillet over high heat. Season pork chops with salt and pepper. Brown both sides of the pork chops (don’t fully cook the pork chops - just a minute on both sides to get them brown.) Set aside pork chops. In a medium bowl, whisk together the cream of chicken soup with the heavy cream, milk, and minced garlic. Set aside. Slice potatoes and chop onions. Spread the sliced potatoes and the onions into the bottom of a 5 quart or larger oval slow cooker. Season with salt & pepper. Spread half the soup mixture on top of the potatoes. Sprinkle one cup of shredded cheddar cheese on top. Place pork chops in a single layer on top of cheese. Spread the rest of the sauce mixture on top of the pork chops. Cover with remaining cheese. Cover slow cooker and cook on low for 4-6 hours. When done, sprinkle the top with sliced green onion.

Tip:
I think the next time I make this, I may add some fresh thyme leaves to the soup mixture. Just a thought!
Not a fan of cheese? Just leave it out! I've never tried it, but it seems to me that the soup/sauce mixture would be just as delicious without it. But maybe add a tsp of mustard to the sauce, just to add a little sharp bite that you would normally get from the cheese!
When I made it, I had enough ingredients to double everything, so I did! I still did the potatoes and onions on the bottom, and the chops on top. I just piled the chops on top of each other and then poured the soup mixture over all. I also let it cook for a good long time so that the meat was falling off the bone by the time I served it up!

Joey's Ginger Peachy Pulled Pork

  Do you love peaches as much as I do? Seriously, when peaches are at the peak of their season, I just want peach EVERYTHING. I'm forever making jams, cakes, pies, you name it, I love it all.
 So with that in mind, here was my flight of ideas....
I was recently trying to think of new ideas to cook in a slow cooker (which is often my go-to during summer). And then I thought, ok lets come up with a new version of a classic... hmmm...how about a pulled pork? And since I was already in peach mode, I thought, ooo there we go ...pork with peaches...perfect...  now lets see how we can make it work!
 And this is where I landed! I purposely didn't go crazy with a million ingredients. I basically tried to keep it simple and think of flavors that I know go well together. I had made a ginger ale ham (which worked famously, btw) so I knew that it would work with a slow cooker pork, and of course Peach and Ginger are fabulous dance partners as well, so I thought, why not put them all together! I must say I'm thrilled with the final result. It's a perfect summer dish because the peaches are gorgeous and juicy and ripe, and you don't have to turn on the oven. It's also a time saver because you can prepare it the night before, and then let it cook all day while you're at work. Dinner's ready by the time you get home! Easy! So if you're looking for a new peach something, I think you should definitely give this one a try! It's definitely a new favorite!


1 large onion, peeled and sliced
1 3-4 lb boneless or semi-boneless pork shoulder
3 or 4 fresh ripe peaches, peeled, pitted, sliced
1 cup ginger ale (not diet)
1 cup peach preserves
1 tbs balsamic vinegar (can use other kinds, such as apple cider or red wine)
Salt and Pepper


 Place onion slices in a slow cooker and spread them out to cover the bottom. Trim any excess fat from pork, and place on top of onions. Places sliced peaches on top of pork. In a small bowl, whisk together the ginger ale, preserves, and vinegar. Pour over all. Season generously with salt and pepper. Cover and cook on low for 8-10 hours. (can also cook on high for 4-5 hours).
 Carefully remove cooked pork from slow cooker to a large bowl. Using two forks, pull the pork into shreds, discarding any undesirables, such as bones and/or excess fat. Using a slotted spoon, remove the peaches and onions and add to the pork.  If you like a thin gravy, just add some of the liquid from the pot until the pork is as saucey as you like it. If you like a thicker gravy, make a quick slurry of flour and cold water, (a couple tbs of each), then whisk it into the crock pot and turn it onto high. Continue to stir until the gravy thickens. Adjust the seasoning if needed. Serve on fresh bakery rolls.

Tips:
Be sure to add the vinegar. You definitely need a little acid in there to brighten everything up. I used balsamic vinegar, but I think next time I'll use apple cider vinegar. You could even just use lemon juice. Also be sure to season it very well. I added salt and pepper in the beginning, and it still needed more salt at the end.
You can use apricot preserves instead of the peach, or a combination of the two! And another fun AHA moment was when I discovered that Duck Sauce works just as well! (Makes sense, since it's made with peaches and apricots!)
Even though you have the ginger ale and the preserves, this dish is not very sweet at all. The pork juices and the onions temper the sweetness in a big way, and it turns out more on the savory side. If you'd like to pump up the ginger, go ahead and add a little grated fresh ginger root. If you'd like it to be sweeter or peachier, just add more preserves!

Joey's Slammin' Pork Sliders

OK, lemme start right off by saying I have no idea where I got the idea for this recipe. Somewhere, somehow, I saw a recipe for slow cooker pulled pork that used Catalina French dressing as its base. It sounded good, so I bought the pork and the salad dressing. Unfortunately, when I went back for it, I had NO IDEA where I had seen the recipe. Hmm. I googled and googled. Nope. Still couldn't find it. Actually, I did find a similar pork chop recipe, but my original inspiration was nowhere to be found. So of course, I figured, "well, I guess I'll make my own!" And this is the result!
 Basically, I added ingredients based on my hopes for the final product. I knew I wanted it to be sweet and spicy and tangy and saucy. The Catalina dressing was a great place to start the sauce, a little honey for sweetness, a few crushed red pepper flakes for some heat, soy sauce to balance the sweet, and onions and garlic for a savory depth of flavor. It all worked PERFECTLY! The end result is kinda like BBQ sauce, only not. And it definitely hits all the notes I wanted it to hit. Fun, huh? They're perfect for your Super Bowl party, actually ANY party, for that matter. And it's so easy, a cooking novice can do it! You simply MUST try 'em!



1 3-4 lb pork roast
1 medium onion, sliced
1 large clove garlic, minced
1 8oz bottle Catalina French dressing
1/3 cup honey
1 tbs soy sauce
1/2 tsp crushed red pepper flakes

Place all ingredients in a slow cooker. Cook for 7-8 hours on low. Using two forks, pull the meat apart into shreds. Stir to coat the shredded pork with sauce. Serve on soft slider rolls.



Tips:
The amounts are just guidelines. If you like a lot of something, add a lot! Add extra onions or garlic, sweeten it up with a little extra honey. Want more heat? Add more pepper flakes! It all works!
I served this with a side of cole slaw and some sweet pickles, but you do you! Also a little drizzle of Sriracha is AMAZING here. Just sayin'!
I bet you could swap out other salad dressing for the Catalina. I think I might try regular French dressing or maybe red Russian dressing next time.
This makes just the right amount of sauce to go with a small roast. If you're making a large roast, you might want to double the amounts of the sauce ingredients.

Feijoada, Brazilian Black Bean Stew

 Are you as excited for the Olympics as I am??? If you know me, you know that I don't watch sports AT ALL. But when it's time for the Olympics, I'm glued to the TV for two weeks. I love all of it! The ceremonies, the victories, the lifelong dreams, the backstories, and of course I love learning about the culture of the host city. When I learned that the Olympics were going to be held in Rio, I immediately started researching Brazilian recipes. I decided to go with their national dish, which is this delicious and hearty black bean stew called Feijoada (pronounced fay-ZHWA-da).
 Now, I have to confess, I had never heard of it, I've never cooked Brazilian food, and the closest I've ever been to Brazil was when I went to a Brazilian restaurant. But from what I understand (and correct me if I'm wrong) this is one of those dishes that has as many versions as there are home cooks. Everyone has a family recipe, which of course is better than any other. This is clearly Brazilian comfort food at its best! I just like the fact that it's another delicious stew to add to my repertoire. You put the pot on the stove, let it simmer all afternoon, and the whole house smells amazing. 
 I made this for my family's Opening Ceremonies party (in which everyone brings a different International dish), but you don't have to have a party to make this. Just pick a Sunday when you know you'll have a few hours at home and let it simmer all day. I promise you'll be glad you did!



1 lb dry black beans
a few glugs of olive oil
1 lb boneless pork, cut into chunks
1 lb beef cubes
2 large onions, chopped
3 or 4 cloves garlic, minced
1 lb carne seca or corned beef, cut into chunks
1/2 lb sausages, such as chorizo or Italian sausage
1 lb smoked sausage, such as linguica or kielbasa
1 smoked ham hock or shank
3-4 bay leaves
Water
1 6 oz can tomato paste
Fresh parsley or cilantro
sliced oranges


 Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
Heat the olive oil in a large pot over medium-high heat and brown the pork. When it has browned, remove the meat from the pot, set aside. Do the same thing with the beef cubes, removing them from the pot after browning. Now add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Add the garlic and stir well. Add the beef and pork back to the pot along with the other meats and the bay leaves. Add just enough water to cover. Cover and bring to a gentle simmer. Let it simmer for about an hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half. Add the tomato paste, and stir well. Continue to simmer, uncovered for about another hour or until the meat begins to fall off the ham hock. Serve over white rice with a sprinkle of fresh parsley or cilantro and a few slices of fresh orange. A classic side dish would be sautéed collard greens, if desired.


Tips:
The key to this dish is having lots of different meats and letting them simmer for a long time. It also lends itself to using whatever kind of meats you like. It's basically just a lot of pork and beef, leaning a little more on the pork side. Do you like things spicy? Use a spicy sausage to flavor your stew and serve it up with some hot sauce. You could also add some crushed red pepper. 
Full disclosure, the addition of the tomato paste is not authentically Brazilian, but I found several recipes that include it, so I went with it. I've also seen recipes that use different kinds of beans, white beans, etc, but from what I understand, black beans are classically used here.
I didn't add any salt at all because there is quite enough from the corned beef, the ham hock and the smoked sausage. Just sayin!

Classic Egg Rolls

 No matter what I order from a Chinese menu, whether it's Beef and Broccoli, or Sesame Chicken, or any number of other classic Chinese American entrees, there is always ONE thing that I will order. EGG ROLLS! It's true! I literally order egg rolls 10 times out of ten. Not even kidding. Tbh, it's how I decide whether or not a Chinese food restaurant is good enough. Well, dumplings too, but that's another story for another time.
 A few months ago, I invited the gang over to make home made Chinese take out. We made our own Beef and Broccoli, and of course we had to make our own egg rolls too. They were DELICIOUS!  I LOVE when we have days like that, with everyone getting involved with the cooking. Lots of laughs, great food, and good friends, usually ending with the dishes piled to the ceiling by the time we're done. LOL Well, like my friend Kelsie said to me recently "Happy kitchens rarely see a clean day!" Hmm.... I wonder if she read that in a fortune cookie somewhere...
 Anyway, if you've never made you're own egg rolls, invite a few friends over, get everyone involved and have an egg roll making party. I bet you there won't be any left when you're done!

1 pound ground pork

1 teaspoon ground ginger

1 teaspoon garlic powder

1 quart peanut oil for frying

2 tablespoons all-purpose flour

2 tablespoons water

1 bag cole slaw mix

8 (7 inch square) egg roll wrappers

 Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and is no longer pink. Set aside. 
In another large skillet heat oil to about 375F or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots and reserved pork mixture. Mix all together. 
Lay out one egg roll wrapper with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot, and pork mixture on egg roll wrapper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll. 
Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Serve with plum or duck sauce, and top with sesame seeds or chopped spring onions, if desired.

Tips:
You can usually find ready-made egg roll wrappers in the produce section of your grocery store.
I like to serve the egg rolls with duck sauce. I tried a recipe for home made duck sauce, but it wasn't quite what I was looking for. One of these days I'll get around to finding the right recipe. And when I do, I'll be sure to pass it on!

Baked Sausage and Cheddar Dip

 Years ago, I was at a family event, and my nephew, Daniel, made an amazing sausage dip that was a HUGE hit. I asked him to send me the recipe, so he sent me a picture of a can of tomatoes with chilis, a bar of cream cheese, and a package of sausage. That was it. No recipe, no anything else. Just a note that said "Here it is." LOL Well, Daniel Boone, this is sort of like that dip you made, but with few little tweaks.
  It's a snap to throw together and it's the perfect thing if you're having a big gang over for your Super Bowl party, or any other fabulous party that you happen to be hosting. You could even make it the night before, and then bake it just before everyone gets there. Easy, right??? It also doubles easily, which is probably not a bad idea. Otherwise it'll be gone before halftime! Enjoy!

1 lb ground pork sausage, mild or hot
1 small onion, chopped
1 10oz can diced tomato with green chiles
1 8oz package cream cheese, softened
a few shakes of crushed red pepper flakes
3/4 cup shredded sharp Cheddar cheese
Corn chips

 Remove casings from sausage (if using links). Place sausage and onions in a large skillet, stirring until meat is brown and onions are soft. Stir in the tomatoes and chiles, and cream cheese. Add a few shakes of crushed red pepper flakes to taste. Stir until well combined. Spoon into a lightly greased 1-quart baking dish; sprinkle with Cheddar cheese. Bake at 350° for 20 to 25 minutes or until bubbly. Serve with corn chips.

Tips:
 If you're not a fan of pork, choose a sausage that works for you! How about turkey or chicken sausage? Mild or spicy, it will all work!
 If you like a lot of heat, go for it! Add any kind of diced chilis, as much as you like!
 

Savory Pork Stew

 I usually save the stew recipes for the colder weather, but sometimes you just need a little comfort. I recently made this for my sister Reen when she wasn't feeling her best, because, well, that's just how I do. I guess I get that from my Mom. Whenever someone isn't feeling well, or if someone needs a smile, my first thought is "what should I cook?" It's like giving someone a big warm hug. Whether it's Corn and Cheese Chowder or Old Fashioned Chicken Noodle Soup, something savory and hearty always makes you feel better and fills up your belly. It's really easy to make too! My Mom used to always say "Just put it in a pot and let it cook." She was right, you know. You basically just thrown everything in the pot and let it cook, and before you know it you have a big batch of wonderful, ready to give someone a smile. This recipe is not mine, but it's definitely a keeper. I found it on Allrecipes.com. Serve it with some crusty bread and you're good to go.
I'm sure your family will love it!

olive or vegetable oil
2 pounds cubed pork stew meat
salt, pepper, and garlic powder to taste
2 tablespoons cornstarch, or as needed
1 sweet onion, roughly chopped
1 green bell pepper, roughly chopped
1 red bell pepper, roughly chopped
8 red potatoes, halved or quartered
1 (11oz) can whole kernel corn, drained
1 (14 oz) can stewed tomatoes
1 (10.75 ounce) can cream of mushroom soup
1 1/4 cups milk
1 (14 oz) can beef broth
1 tablespoon Italian seasoning


 Heat oven to 350F.
 Heat the oil in a large heavy pot or Dutch oven over medium heat. Sprinkle pork on all sides with salt, pepper, and garlic powder, and lightly coat with cornstarch. Place pork in the pot and cook until lightly browned but not done. Add onions and peppers to the pot and let them saute until they soften. Add potatoes and corn.
 In a bowl, mix the tomatoes, cream of mushroom soup, milk, broth, and Italian seasoning. Pour into the pot and give everything a good stir. Cover. Place pot in the oven and cook for about an hour or until the meat is tender.

Tips:
-I think I'll add carrots and peas the next time I make this. Switch the veggies up however you like!
-If you want to add more than 2 lbs of pork (say, if you're making a bigger batch), you could always brown the pork in batches, and then add everything back to the pot when it's all browned.
-I suppose you could dredge the pork in flour instead of cornstarch (which is how my Mom always made beef stew) but I've haven't tried it yet with this recipe.
-You can make this in a crock pot. Just cook it on high for 5-6 hour or on low for 10-12 hours, and don't add the milk until the last hour of cooking. 
-You could easily add a tsp of dried thyme instead of Italian season. It won't be exactly the same, but it'll still work beautifully!

Pork and Kraut

 This is a slightly tweaked version of a recipe that I saw Paula Deen making not so long ago. She used baby back ribs, but I decided to use boneless country style ribs instead. Actually, I was gonna use pork chops, but the country ribs just looked so good that I had to go with them. Basically any kind of pork will work, though....even a small pork roast. I think I may try that next time....hmm.....
 OK, so, here we go...let's discuss sauerkraut... I know, I know....some of you may not be fans of sauerkraut, because it's too this or it's too that....yeah yeah yeah, I've heard it all before. But seriously, give this one a try! Have I ever lied to you? For starters, rinsing the sauerkraut makes it less harsh. So right off the bat, it's not, like, crazy sour. Not only that,  I always add apples to sauerkraut because, frankly, that's what my Mom always did. It makes it a little sweeter and besides, pork and apples are a classic pair. And when everything gets together...the pork, the apples, the onions, and the kraut, it all comes together PERFECTLY and it tastes anything but sour. It's just slightly tart and big time flavorful! So there. That's my sauerkraut argument. And can we just talk about the pork??? OMG it just falls apart! I absolutely LOVE how tender it comes out. If you don't own a heavy cast iron Dutch oven, I SERIOUSLY recommend getting one. I use mine ALL the time and it's quite literally my favorite piece of cookware. Just sayin! So give this recipe a try.
It's REALLY easy and just as yummy! Promise!!

2 tablespoons vegetable or olive oil
1-2 lbs any kind of pork (roast, ribs, chops, boneless or bone in, all fine)
Salt and pepper
2 medium onions, chopped
2 apples, peeled, cored, and chopped
6-8 medium, white new potatoes, quartered
1 pound bag sauerkraut, rinsed and drained
1 cup chicken broth (or any other kind of stock, white wine, or even just plain water)


Heat oven to 350F.

Set Dutch oven over medium-high and heat the vegetable oil.

Season the pork generously with salt and pepper. Place in the pot and sear on all sides. Transfer to a platter. Add the onions and apples. Saute until softened, scraping up any browned bits from the pork. Add potatoes. Add the meat back to the pot, along with any juices. Place sauerkraut on top. Poor chicken broth over all. Cover and place in oven for 2 hours or until the meat is very tender.

Tips:
If you use another kind of potatoes, it might be a good idea to go ahead and peel them before you quarter them. The skins of the new potatoes are very tender, so there's no need to peel, but other types of potatoes have thicker skins and may not be as tender. 
You can also cook this dish at a low simmer on the stove top for the same amount of time. You could do this in a crock pot as well.
And as always.....
Whenever you cook sauerkraut...add some chopped celery leaves to the pot. It'll help to make the sauerkraut as pleasing to your nose as it is to your taste buds. Really!