Ingredients:
1 pound of ground pork sausage
1 cup onions, chopped
1-6 oz. package of onion soup mix
1/2 cup long grained rice, uncooked
4 1/2 cups water
1- 8oz. can water chestnuts, sliced
Directions:
Brown onions and sausage. Drain. Add soup mix, water, rice and water chestnuts. Boil gently for 7 minutes. Spoon into a greased casserole dish and bake at 400 degrees for 30 minutes.
Showing posts with label Pork 2010. Show all posts
Showing posts with label Pork 2010. Show all posts
Saturday, July 17, 2010
Sunday, July 11, 2010
Stuffed baby peppers
Mary Johns got us hooked on the baby peppers you get in big bags from Costco. This is just another way to use them.
Ingredients:
Vegetable oil cooking spray
2 Tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, chopped fine
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black peppers
24 (2-3" long) sweet baby peppers
Place an oven rack in the center of the oven and preheat oven to 350 degrees. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5-7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion and cook until translucent and soft, about 5 minutes. Set aside to cook for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake 15-18 minutes. Cool for 10 minutes. Serve.
Ingredients:
Vegetable oil cooking spray
2 Tablespoons olive oil
3 ounces thinly sliced pancetta, finely chopped
1/2 medium onion, chopped fine
3/4 cup whole-milk ricotta cheese
1/3 cup freshly grated Parmesan cheese
1/2 cup frozen petite peas, thawed
Salt and freshly ground black peppers
24 (2-3" long) sweet baby peppers
Place an oven rack in the center of the oven and preheat oven to 350 degrees. Spray a rimmed baking sheet with vegetable oil cooking spray. Set aside.
In a medium skillet, heat the olive oil over medium-high heat. Add the pancetta and cook, stirring frequently, until brown and crispy, 5-7 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Add the onion and cook until translucent and soft, about 5 minutes. Set aside to cook for 10 minutes.
In a medium bowl, combine the onion, pancetta, cheeses, and peas. Season with salt and pepper.
Using a paring knife, cut 1/2 inch from the stem end of each pepper. Remove the seeds and veins. Using a small dessert spoon, fill each pepper with the cheese mixture. Place the filled peppers on the prepared baking sheet and bake 15-18 minutes. Cool for 10 minutes. Serve.
Thursday, March 4, 2010
Honey Mustard Pork Tenderloin
I made this for my hiking buddies when we went to Leakey. It comes from Cooking Light.
Ingredients:
3/4 cup honey
6 tablespoons light brown sugar
6 tablespoons cider vinegar
3 tablespoons dijon mustard
1 1/2 teaspoons paprika
4 (3/4 - 1 lb) pork tenderloins
1 teaspoon salt
1 teaspoon pepper
Directions:
Stir together first 5 ingredients until well blended.
Place pork in a greased 15 X 10 inch jellyroll pan; sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork.
Bake 375 degrees for 20-30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees, basting occasionally. Remove pork to a wire rack, and let stand 10 minutes before slicing.
Pour pan drippings into a 3 quart saucepan, and cook, stirring often, over medium-high heat until slightly thickened.
I did not have any pan drippings. I did not use all of the barbeque sauce because I only made two tenderloins so I cooked that slightly until thickened and used as a sauce for the pork tenderlolins.
Ingredients:
3/4 cup honey
6 tablespoons light brown sugar
6 tablespoons cider vinegar
3 tablespoons dijon mustard
1 1/2 teaspoons paprika
4 (3/4 - 1 lb) pork tenderloins
1 teaspoon salt
1 teaspoon pepper
Directions:
Stir together first 5 ingredients until well blended.
Place pork in a greased 15 X 10 inch jellyroll pan; sprinkle evenly with salt and pepper. Pour honey mixture evenly over pork.
Bake 375 degrees for 20-30 minutes or until a meat thermometer inserted into thickest portion of pork registers 160 degrees, basting occasionally. Remove pork to a wire rack, and let stand 10 minutes before slicing.
Pour pan drippings into a 3 quart saucepan, and cook, stirring often, over medium-high heat until slightly thickened.
I did not have any pan drippings. I did not use all of the barbeque sauce because I only made two tenderloins so I cooked that slightly until thickened and used as a sauce for the pork tenderlolins.
Friday, February 19, 2010
Alton Brown's baby back ribs
My daughter made these for Father's day a few years ago and it fast became my favorite baby-back rib recipe. You will love it. Recipe from Alton Brown's cookbook.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/alton-brown-s-baby-back-ribs
Baby back ribs:
1 full rack/slab baby back ribs
kosher salt
Alton's spice Rub number 9
1/2 cup orange juice
1/2 cup prepared Margarita mix
You will add the rest of the ingredients later.
1/3 cup honey
1/3 cup ketchup
1 Tablespoon worcestershire sae
1/8 teaspoon cayenne pepper
Rub Number 9
5 pargs brown sugar
3 parts chili powder
1 parft garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice
Alton recommends tablespoons for the first time you make this rub. Then, you realize you can use it on other foods and you make it by the cups. Seriously, that man knows what he's doing
1 day ahead
Rince the ribs and pat dry with a paper towel.
Cover a broiler pan with heavy-duty aluminum foil. Roll out a pice of heavy-duty aluminum foil roughly 4 inces longer than the ribs on both end. Season the ribs liberally with the salt and Rub number 9.Turn the ribs meat-side down and tightly seal, folding in the sides of the foil first, and then the end. Put the packet in the broiling pan and refrigerate for 6-12 hours, flopping over once. Preheat oven to 350 degrees.
Take the rib-packet out of the refrigerator and unroll one end. Shaping the foil upward like a funnel. Pour in the orange juice and margarita mixture. Reseal the foil packet, and as Alton says, "see-saw it back and forth" so that the ribs are eveny covered with fruit juices.
Put the pan in the middle of the oven and cook at 350 degrees. After 1 hour, reduce temperature to 250 degrees and cook for approximately 2 more hours.
Remove the pan from the oven and unroll one end of the meat packet. Carefully drain all juice into a small saucepan. Add the honey, ketchup, worcestershireand cayenne pepper. Whisk and stir as you put the mixture on high and bring to a boil. When it's of a spoon-coating consistency, take it off the heat and find a brush that you can use for painting.
Remove the ribs from oven, move the oven rack to the next to top position and turn the boiler on high.
While broiler is heating, cut the slab into four even pieces. Place ribs on broiling pan, meat side up. Brush with glaze and broil for 2-3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone sideup, glaze and broil for 1 minute longer Remove and allow to cool before serving.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/alton-brown-s-baby-back-ribs
Baby back ribs:
1 full rack/slab baby back ribs
kosher salt
Alton's spice Rub number 9
1/2 cup orange juice
1/2 cup prepared Margarita mix
You will add the rest of the ingredients later.
1/3 cup honey
1/3 cup ketchup
1 Tablespoon worcestershire sae
1/8 teaspoon cayenne pepper
Rub Number 9
5 pargs brown sugar
3 parts chili powder
1 parft garlic powder
1/2 part ground thyme
1/4 part cayenne
1/4 part allspice
Alton recommends tablespoons for the first time you make this rub. Then, you realize you can use it on other foods and you make it by the cups. Seriously, that man knows what he's doing
1 day ahead
Rince the ribs and pat dry with a paper towel.
Cover a broiler pan with heavy-duty aluminum foil. Roll out a pice of heavy-duty aluminum foil roughly 4 inces longer than the ribs on both end. Season the ribs liberally with the salt and Rub number 9.Turn the ribs meat-side down and tightly seal, folding in the sides of the foil first, and then the end. Put the packet in the broiling pan and refrigerate for 6-12 hours, flopping over once. Preheat oven to 350 degrees.
Take the rib-packet out of the refrigerator and unroll one end. Shaping the foil upward like a funnel. Pour in the orange juice and margarita mixture. Reseal the foil packet, and as Alton says, "see-saw it back and forth" so that the ribs are eveny covered with fruit juices.
Put the pan in the middle of the oven and cook at 350 degrees. After 1 hour, reduce temperature to 250 degrees and cook for approximately 2 more hours.
Remove the pan from the oven and unroll one end of the meat packet. Carefully drain all juice into a small saucepan. Add the honey, ketchup, worcestershireand cayenne pepper. Whisk and stir as you put the mixture on high and bring to a boil. When it's of a spoon-coating consistency, take it off the heat and find a brush that you can use for painting.
Remove the ribs from oven, move the oven rack to the next to top position and turn the boiler on high.
While broiler is heating, cut the slab into four even pieces. Place ribs on broiling pan, meat side up. Brush with glaze and broil for 2-3 minutes. Reglaze and repeat until the ribs are a dark mahogany color. Flip the ribs bone sideup, glaze and broil for 1 minute longer Remove and allow to cool before serving.
Tuesday, February 16, 2010
Linguine and Prosciutto Frittatas
Great light supper or even for luncheon. Jud says we can have the left-overs for breakfast, but with the linguine in it, I probably won't serve it for breakfast. I did have some left-over egg, milk, cream and mascarpone cheese mixture, so I will probably add some cheese and cooked bacon and make that for breakfast. Giada De Laurentiis from the Food Network
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/linguine-and-prosciutto-fritatas
Ingredients:
abut 1/2 pound linguine pasta (I used about 1/4 lb. and didn't pour all the egg mixtue into prosciutto mixture)
7 large eggs
1/2 cup milk
1/4 cup heavy cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 oz smoked mozzarella cheese, diced (about 1 cup)
1/2 cup grated asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta in a colander.While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat oven to 375 degrees. Use cooking spray on muffin tins. If you make it like the recipe instead of using less linguine and 3/4 of the mascarpone mixture, you will need two regular-sized muffin tins made for 12 muffins.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30-35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
I served these with mozzarella, tomato, and basil drizzled with balsamic vinegar and olive oil. I also served an English muffin spread with cream cheese.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/linguine-and-prosciutto-fritatas
Ingredients:
abut 1/2 pound linguine pasta (I used about 1/4 lb. and didn't pour all the egg mixtue into prosciutto mixture)
7 large eggs
1/2 cup milk
1/4 cup heavy cream
1/2 cup mascarpone cheese
6 ounces diced prosciutto
5 oz smoked mozzarella cheese, diced (about 1 cup)
1/2 cup grated asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Directions:
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes. Drain pasta in a colander.While the pasta is still in the colander, use kitchen sheers to cut the linguine into smaller pieces. The pasta should measure about 3 cups.
Preheat oven to 375 degrees. Use cooking spray on muffin tins. If you make it like the recipe instead of using less linguine and 3/4 of the mascarpone mixture, you will need two regular-sized muffin tins made for 12 muffins.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add the cut pasta, prosciutto, mozzarella cheese, asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.
Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are at the top. Bake until firm and cooked through, about 30-35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.
I served these with mozzarella, tomato, and basil drizzled with balsamic vinegar and olive oil. I also served an English muffin spread with cream cheese.
Thursday, February 11, 2010
Mustard Grilled Pork Tenderloin with Salsa Verde
Made this for dinner tonight and it was wonderful. Loved it!
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/mustard-grilled-pork-tenderloin-with-salsa-verde
Ingredients for the Pork Tenderloin:
1 pork tenderlin ( I bought a large one that had two in a package. Now I have dinner for another night and maybe some sandwiches for lunch along the way.
2 Tablespoons dry ground mustard powder
2 tespoons black pepper
2 teaspons garlic powder
1 teaspoon salt.
Olive oil, as needed
Ingredientsfor the Salsa Verde
1 bunch italian parsley, washed, stems removed
2 green onions, coarsely chopped
2 cloves garlic
10 fresh basil leaves
1/2 can anchovies, or 4 fillets
1 Tablespoon capers, drained
2 teaspoons dijon mustard
1 Tablespoon dried thyme
2 teaspoons salt
1/4 - 1/2 cup olive oil
1. Trim excess fat and silver skin from pork tenderloin. Mix ground mustard, pepper, garlic powder, and salt tgether in a small bowl. Rub spices all over meat.
2. Brush meat with olive oil and set aside at room temperature for 1 hour.
3. Preheat oven to 400 degrees. Sear pork on a gill or in a heavy ovenproof skillet until well browned on all sides. Transer pan with meat to preheated oven and roast 10-12 minutes or until internal temperature is 150 degrees. Remove meat from oven and let rest for a few minutes. When you slice it, the interior should be faintly pink and juicy. Slice and serve with the Salsa Verde Sauce. Yum, Yum, You could use the salsa verde suce over pasta the next day.
Directions for the Salsa Verde:
1. Put parsley, green onions, garlic, basil, anchvies, capers, mustard, thyme and salt in a bowl of food processor or blender. Puree until finely chopped. With machine running slowly add olive oil through the tube until all ingredients are well blended.
Printable Recipe:
https://sites.google.com/site/whatscookingattheedwards/mustard-grilled-pork-tenderloin-with-salsa-verde
Ingredients for the Pork Tenderloin:
1 pork tenderlin ( I bought a large one that had two in a package. Now I have dinner for another night and maybe some sandwiches for lunch along the way.
2 Tablespoons dry ground mustard powder
2 tespoons black pepper
2 teaspons garlic powder
1 teaspoon salt.
Olive oil, as needed
Ingredientsfor the Salsa Verde
1 bunch italian parsley, washed, stems removed
2 green onions, coarsely chopped
2 cloves garlic
10 fresh basil leaves
1/2 can anchovies, or 4 fillets
1 Tablespoon capers, drained
2 teaspoons dijon mustard
1 Tablespoon dried thyme
2 teaspoons salt
1/4 - 1/2 cup olive oil
1. Trim excess fat and silver skin from pork tenderloin. Mix ground mustard, pepper, garlic powder, and salt tgether in a small bowl. Rub spices all over meat.
2. Brush meat with olive oil and set aside at room temperature for 1 hour.
3. Preheat oven to 400 degrees. Sear pork on a gill or in a heavy ovenproof skillet until well browned on all sides. Transer pan with meat to preheated oven and roast 10-12 minutes or until internal temperature is 150 degrees. Remove meat from oven and let rest for a few minutes. When you slice it, the interior should be faintly pink and juicy. Slice and serve with the Salsa Verde Sauce. Yum, Yum, You could use the salsa verde suce over pasta the next day.
Directions for the Salsa Verde:
1. Put parsley, green onions, garlic, basil, anchvies, capers, mustard, thyme and salt in a bowl of food processor or blender. Puree until finely chopped. With machine running slowly add olive oil through the tube until all ingredients are well blended.
Monday, January 25, 2010
Pork Chops with Cranberry
This could go in the crockpot in the morning before you leave for work and have it smelling the house with frangrant smells of cranberries and pork chops by the time you get home. If doing it in a crockpot use the same method, but layer it in the crockpot and turn it on low before you leave for work or errands. From the blog, letseathealthy.blogspot.com
Ingredients:
4 porkchops - boneless ( I used little breakfast chops, but the thicker ones work for this recipe. I cut the cooking time since mine were so thin).
2/3 bag of cranberries (fresh or frozen)
3/4 cup of sugar ( I used about 1/4 cup, but it wasn't enough, so we added a little at the table) I think 1/3 - 1/2 cup would be plenty.
1 1/2 teaspoon fresh thyme, chopped
salt and pepper
1 Tablespoon extra virgin olive oil
Season chops with salt and pepper. Spray the casserole dish with cooking spray and then place 1/3 bag of cranberries on the bottom of the dish. Sprinkle with 1/2 of the sugar you plan to use. Sprinkle 1/4 teaspoon thyme on top. Place two more chops on top of the cranberry mixture. Finish with remaining 1/3 bag of cranberries, sugar, and thyme. Bake uncovered at 350 degrees for 1 1/2 hours. (Mine were extra thin so I only cooked mine for 45-50 minutes. Great dish!
Ingredients:
4 porkchops - boneless ( I used little breakfast chops, but the thicker ones work for this recipe. I cut the cooking time since mine were so thin).
2/3 bag of cranberries (fresh or frozen)
3/4 cup of sugar ( I used about 1/4 cup, but it wasn't enough, so we added a little at the table) I think 1/3 - 1/2 cup would be plenty.
1 1/2 teaspoon fresh thyme, chopped
salt and pepper
1 Tablespoon extra virgin olive oil
Season chops with salt and pepper. Spray the casserole dish with cooking spray and then place 1/3 bag of cranberries on the bottom of the dish. Sprinkle with 1/2 of the sugar you plan to use. Sprinkle 1/4 teaspoon thyme on top. Place two more chops on top of the cranberry mixture. Finish with remaining 1/3 bag of cranberries, sugar, and thyme. Bake uncovered at 350 degrees for 1 1/2 hours. (Mine were extra thin so I only cooked mine for 45-50 minutes. Great dish!
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