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I wanted to make something yummy for dinner last night and decided on chicken chili. I decided to “kick it up a notch” by adding some chorizo to it! This chili is easy to make, which is one of those things that I really like!

I am really particular about the type of chorizo I use because most of the chorizo that one finds in the grocery store is made from the salivary glands of either the pig or the cow. Doesn’t sound appealing to me…The brand that I buy is from Mulays Sausage Company. I discovered their chorizo (and they have some mighty tasty sausages too!) at a food show years ago! Their chorizo cooks up beautifully, is not overly greasy, and is made from pork shoulder. It is not too spicy either. It is great mixed with scrambled eggs, and cooked with chicken, as I did here in this recipe!

Preview

Preview

Ready to head into the kitchen?

Ingredients – 6 servings

1# Mulay’s Chorizo
2 TBS extra virgin olive oil
1 small onion, chopped
6 cloves of garlic, finely chopped
1# boneless chicken breast, cut up into small cubes
1 15 oz. can of diced petite tomatoes
2 chipotle chiles in adobo (not cans, just two of the chile’s from the can)
1 15 oz. can each of pinto, red kidney and black beans, drained and rinsed well
1 TBS Mexican chili powder (available in the specialty food section)
1 TBS cumin
1 tsp. Mexican oregano
1 24 oz. bottle of Mexican beer (I used Modelo)
Salt and pepper to taste
1/3 cup of corn flour
1 lime, juiced
2 cups medium cheddar, shredded
cilantro

First, cook up the chorizo. When I put this in the pan, I break it up as I add it to the pan. When just cooked through, drain on paper towel. Be sure to blot the top! Set aside.

Next, heat your oil in a soup pot. When hot add the onion and garlic and cook until just transparent. Then add the chicken and cook until the chicken turns white. Then add in the chorizo and stir to combine.

Cooked chicken with chorizo added

Cooked chicken with chorizo added

Then add in the chipotle chiles, tomatoes, beans, chili powder, cumin, and oregano. Stir this up to combine and then slowly add in about 3/4 of the beer.
The chili is ready to cook for an hour

The chili is ready to cook for an hour

Reserve the rest. Bring to a boil, then turn the heat to simmer and cook for about an hour.

Next we will use the corn flour. A quick note on corn flour: Do not use corn meal, which is gritty. I find my corn flour in the regular baking aisle of the grocery store. It should be a powder and you can use this too for making tortillas!

Corn flour

Corn flour

If you are in the UK, do not confuse this with what we here in the U.S. call corn starch! It is not the same!

Add the corn flour to a bowl. Then slowly add in the rest of the beer and combine making sure you do not have any lumps. Then add the mixture to the chili slowly.

Corn flour and beer mixture added to chili

Corn flour and beer mixture added to chili

This will thicken up the chili. Next follow this by adding in the lime juice, then stir well. Bring this back to a boil, then turn down to simmer. Cook another 20 minutes.

Then serve it up! I like to put some of the cheddar at the bottom of the bowl, then top with the chili. On top, put more of the cheddar, a dollop of sour cream and a few of the cilantro leaves for zest!

Dinner is served!

Dinner is served!

Each bite is lovely! This chili is a bit spicy because of the chipotle chiles and the Mexican chili powder! By adding that beer at the end with the corn flour, the flavor of the hops in the beer really makes a good show!

Any takers on making this? Joe? Conor over at One Man’s Meat?

Have a great Friday! And, thank you for taking the time to drop by! Be well! ^..^

Serve with

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Here is a recipe that I made over the weekend that was one great tasting dish! It combines cauliflower, Italian sausage, spinach and rigatoni in this lovely baked dish! The surprising ingredient that makes this dish is rosemary! How about a preview?

Preview

Preview

Ingredients
1# Italian sausage
2 TBS fresh chopped rosemary
6 cloves of garlic, chopped
4 cups of cauliflower cut into 1″ pieces
1 TBS extra virgin olive oil
1# rigatoni
4 cups of spinach, chopped
2 28 oz. cans of diced petite tomatoes
salt and pepper
1 cup shredded Romano cheese
2 cups of shredded mozzarella

With the ingredients all ready to go, break up the sausage into a preheated skillet and brown. While this is cooking preheat the oven to 400 degrees. Take your cauliflower and coat it with the olive oil and then lay in a single layer in a baking pan. When the oven is hot, place this in the oven to bake for about 15-20 minutes until lightly browned.

Roasted cauliflower

Roasted cauliflower

Reduce the oven temperature down to 350 degrees.

By now the sausage should be browned. Add in the rosemary and garlic, and stir until the aromas come up.

Browned sausage with rosemary and garlic added

Browned sausage with rosemary and garlic added

Then add in the tomato sauce and cook for about 15-20 minutes.

Tomato sauce is added

Tomato sauce is added

Cook your pasta following the directions on the package. When done, run under cold water. In a large bowl mix the pasta with the spinach. Set aside.

Once the sauce has cooked, add a bit to the bottom of a 9×13 baking pan that has been sprayed with non-stick cooking spray. Next add 1/2 the rigatoni spinach mix, top with 1/2 the cauliflower, and then more sauce. Follow this with the Romano cheese. Repeat the layers finishing it off with the mozzarella.

Bake for 40-50 minutes. When done, let this sit for about 10 minutes before diving in!

Right out of the oven

Right out of the oven

Let me know if you try this tasty dish! It was amazing!

Thanks for dropping in and have a wonderful Monday!

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Let’s celebrate bacon today! I don’t know about you but I love, I mean LOVE, bacon! I use it whenever I can! Let’s revisit some of my recipes that use bacon…Be prepared! Your mouth will water!

Check out these lovely pork chops, topped with rosemary, then wrapped in bacon! Here they are raw…

Chops wrapped in bacon

Chops wrapped in bacon

Here they are cooked…

The finished dish!

The finished dish!

The recipe: Pork Loin Chops Wrapped in Bacon

I did the same thing, sans rosemary, with a pork loin roast!

Pork Loin wrapped and ready!

Pork Loin wrapped and ready!

Here it is out of the oven!

Pork just out of the oven!

Pork just out of the oven!

The recipe: Bacon Wrapped Pork Loin Roast

Then there is that delish beef rouladen that has bacon hidden inside….

Slowly roll up the bacon inside the meat

Slowly roll up the bacon inside the meat

Recipe: Beef and Bacon Rouladen

One more…chicken with bacon!

Chicken Cordon Bleu

Chicken Cordon Bleu

Recipe: Chicken Cordon Bleu

To see what other recipes I have on my blog that includes bacon, just do a search on bacon!

Have a great Monday! Thank you for stopping by and Happy New Year!

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With the Thanksgiving Holiday almost upon us, I wanted to share with you photos from two possible dinners, and links, that you can make for the holidays. They are a Roast Turkey or a Maple Glazed Rotisserie Ham! These are the two most popular dinners here in the U.S. for dinner on these holidays! Today I will share photos with you and share ingredients and tips!

This year, I was very lucky to be given a turkey for the holidays! Thank you again C and N for the beautiful bird that will grace our table!

Here is the link to the recipe that I posted in the past:   Roast Turkey…Here is a preview!

Preview!

Preview!

This year I am changing up the recipe and here is my ingredient list:
18# Organic Turkey
5 sprigs of fresh rosemary
10 sprigs of fresh thyme
6 sage leaves
Cornbread stuffing made with carrots, onion and celery (make this ahead of time and make sure that it has cooled down before you stuff the bird!)
2 cups of Chardonnay (not overly oaky)
1 stick of butter

I will be creating a pocket under the skin on the breast and placing the herbs in this pocket. My baste will be a butter and wine combo!

My rotisserie ham dinner is also something a lot of folks love to do for the holidays! This post is the #1 article on a Google search of Maple Glazed Rotisserie Ham! What is exciting are the number of views on this recipe which always goes up near the holidays! Pretty cool, and unexpected! It is one of my top posts with close to 2,000 views! Here is the link to this recipe: Maple Glazed Rotisserie Ham I am really jazzed that folks love this recipe!

The ingredient list for this recipe is:
8-10# smoked ham
1 cup of real maple syrup

Check out how amazing this looks as it cooks!

Ham on the spit

Ham on the spit

There is nothing like the aromas of either of these dinners cooking!

Some tips:

* If you stuff your bird, make the stuffing ahead of placing it in the bird so it has time to cool down. Hot stuffing placed in a bird will give you trouble!
* Do not over stuff your bird. Give that amazing stuffing room to expand!
* If using a frozen bird, defrost it by allowing one day in the refrigerator for each 4 pounds of turkey.
* For a smooth gravy, add flour and water to a jar, shake it well combining the two, then add it to your pan juices slowly! Stir this continuously so that it does not clump or burn.
* When cooking a ham on the rotisserie, allow 15 minutes per pound for cooking time.
* Baste your ham in the last 45 minutes of cooking, basting every 15 minutes to get a lovely sugary glaze!
* Be safe in the kitchen and keep your eye on what you are preparing. This holiday has the most kitchen fires, so make sure you have a fire extinguisher in your kitchen…just in case!

I wish you a Happy Thanksgiving! Now go out and have a splendid Monday, and week too! Be safe on the roads!

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One of the first bloggers that I met when I started this blog is Conor Bofin of “One Man’s Meat.” What we have in common is a love of food! The first recipe of his that I tried was Black bean beef in 30 minutes. This dish was so easy to make, and it was so tasty, that we ate the whole dish in one sitting! He recently featured another recipe that caught my eye, and that recipe is Open your mind with lions head meatballs! My husband and I loved this dish too, and Conor gave me permission to feature his recipe on my blog! Thank you Conor, not only for allowing me to do this, but for being a long-distant friend!

Conor’s List of Ingredients
5 pork chops
6 heads of bok choi
1 pint of chicken stock
1 TBS of garlic
1 TBS of ginger
3 or 4 spring onions
1 heaped TBS of cornflour (cornstarch here in the U.S.)
a splash or two of soy sauce
a splash of rice wine or sherry
salt and pepper to taste

Now Conor’s recipe calls for grinding your own meat (including the fat). Not having a meat grinder, I went off to the grocery anticipating having the butcher do this for me but I was able to find a nicely marbled ground pork. Not sure how much to buy, I bought two packages to make sure that I would have enough meat.

Heading into the kitchen, I began to prepare this easy dish. I apologize now for not taking a lot of photos…

Starting with the pork, I added this to a mixing bowl. The recipe calls for adding the garlic, ginger, spring onions, cornstarch, rice wine and soy sauce. I got busy chopping. I used 3 large garlic cloves which came up to a good heaping TBS which the recipe calls for. Next I cut the ginger into chunks, then peeled and chopped this up too. Another good heaping TBS! Next on the chopping block: The spring onion, of which I used 3 as they were fairly big. Then I added the rest of the list.

Now Conor has a fancy device in his kitchen and his photos show mixing the meat up with what appears to be Captain Hook’s hook! Not having this luxury, I dove in with my hands and mixed the lot up! I actually did this hours before cooking them so that all those lovely flavors would meld. Then I took the meat out to warm up an hour before I started cooking, shaping them into golf ball sized meatballs.

The lovely meatballs!

The lovely meatballs!

The next step is to brown the meatballs. I did add a bit of peanut oil to the pan, heating it up over medium heat, and then fried up the meatballs browning them on all sides until they are mostly cooked.

Browned meatballs

Browned meatballs

In a separate pan I added the pint of chicken broth. Now I added two other ingredients to the broth for an extra zing! I added about 1 TBS of sesame oil, and a couple of shakes of ground white pepper. When the meatballs are browned, remove them from the fry pan to the broth. Bring this up to a gentle simmer and cook for 10 minutes.

Next add the bok choi.

Lovely baby bok choi

Lovely baby bok choi

I used baby bok choi cutting off the root end. When the bok choi has wilted, the dish is ready! I did as Conor suggested and served this with steamed long grain rice. And here is what the final dish looks like!
The finished dish!

The finished dish!

Very, very tasty stuff there Conor! And again, I thank you for allowing me to feature your recipe, and for giving us another recipe that is a definite keeper! We will be having leftovers of this dish tonight and I know that they will be just as good! Please do go and check out some of Conor’s other amazing recipes! To get to his site, just click here!

Thanks for stopping by today, and I wish you a magnificent Monday, and an excellent week too!

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I love a good Carnitas, or Carne Asada, but I really enjoy Picadillo, which is Mexican Shredded Beef that is cooked in a red chile sauce! I have looked all over for a good recipe, tried many, but this one, from Food and Wine magazine, with some modifications, nailed it! Let’s get to it!

Ingredients:
4 dried Guajillo chiles, stemmed and seeded
2 dried Ancho chiles, stemmed and seeded
3#’s beef brisket
2#’s pork butt

Brisket and pork butt

Brisket and pork butt

salt
3 TBS vegetable oil
1 medium onion, chopped
9 cloves of garlic, minced
1 tsp cumin seeds
1/4 tsp coriander seeds
5 Roma tomatoes, cored and seeded
1 jalapeno pepper, seeded and chopped
1 2″ piece of cinnamon stick
2 cups of chicken stock
1 tsp Mexican dry oregano
pepper

First start with the dried chiles. In a bowl add the chiles with hot, hot water to soften. Give these about 30 minutes to do their thing.

Soaking the peppers

Soaking the peppers

While these are soaking, add the vegetable oil to a cast iron dutch oven. Heat and start to brown the meat, one piece at a time. Each piece should take you about 10 minutes. As the meat browns I work on the prepping the other items. As the pieces brown move them off to a platter.

Browned meat

Browned meat

Turn the oven on to 325. Mix the onion, garlic, cumin and coriander together.

Onions, garlic, cumin and coriander seeds

Onions, garlic, cumin and coriander seeds

Prep the tomatoes.

Cored and seeded tomatoes

Cored and seeded tomatoes

Chopped tomatoes and cinnamon

Chopped tomatoes and cinnamon

Prep the peppers. Drain the water on the soaking peppers and chop. Set aside in a bowl.

Seeded and chopped peppers

Seeded and chopped peppers

Once the meat is all browned, toss the onion and garlic mixture into the dutch oven and cook until the onions turn translucent.

Cooking the onions and garlic

Cooking the onions and garlic

Then add in the chiles and jalapeno, tomatoes, and the stick of cinnamon.

Lovely colors  with the tomato, cinnamon and peppers

Lovely colors with the tomato, cinnamon and peppers

Add the oregano and stir to combine well. Then add the meat back to the pot.

Add the meat to the pot

Add the meat to the pot

Season with salt and pepper.  Pour the broth over the meat then cover and place in the oven.  After one hour, turn the meat and remove the cinnamon stick.  Cook another hour or until the meat is tender.  When done remove the meat from the pot.

Remove the meat

Remove the meat

Take the juices from the pot, and in batches puree. Strain the blended mixture.

Strain the sauce

Strain the sauce

Once the meat has cooled, shred it.

Shred the meat

Shred the meat

Then add the strained sauce to the meat.

Add the sauce to the meat

Add the sauce to the meat

You can use this meat in enchiladas, tacos, or try it in a tostada!

This was really yummy and I hope that you try it! Thanks for stopping by today and have a wonderful Monday!

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In a discussion on what we were going to have for dinner, my husband said he had a hankering for pork chops. We have been eating quite a bit of chicken lately and pork would be a nice change. This is a very easy recipe to make and it is quite tasty too! So let’s head into the kitchen, shall we?

Ingredients
Pork chops
A mixture of flour, paprika, garlic powder and thyme
2 eggs, beaten
Bread crumbs
1/4 cup of shortening
1/4 cup of butter

Preheat oven to 350 degrees. In a baking pan add the shortening and butter. When the oven is hot, place the pan in the oven and let the shortening and butter melt. While this is doing its thing, take the chops and dredge them in the flour coating them completely. Next, take the chop and dip it into the egg until completely covered with the egg. Then dredge in the bread crumbs. Set aside.

Breaded chops

Once the shortening and butter have melted add the chops to the pan.

Breaded chops go into the oven

Bake for 30 minutes. Then turn them over.

Half way through cooking

Cook for another 30 minutes. When done, remove from the oven and let the chops rest for 5 minutes. Then serve it up!

Dinner is served!

If you feel a bit adventurous, then substitute the eggs with Dijon mustard!

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I had leftover uncooked bacon in my refrigerator. I was at the grocery store perusing the various cuts of meat when thin boneless pork loin chops caught my eye. What could be better than bacon and pork? My mind went into overdrive as I thought about how I could pull a dinner together using these two ingredients…what else could I add? Mushrooms and potatoes! Here is what I put together!

Ingredients
6 thin cut boneless pork loin chops
6 slices of maple bacon
rubbed sage
salt and pepper
2 TBS extra virgin olive oil
2 large yukon gold potatoes
1 cup sliced crimini mushrooms
1/2 onion chopped
1 package of pork gravy mix
1/2 cup white wine

First, pound the pork loin chops so that they flatten out nicely and double in size. Take the bacon and cut in half. Then lay two pieces of bacon on the pork loin and roll up fastening with a toothpick. Rub the meat with the rubbed sage, and a bit of salt and pepper.

Preheat oven to 350 degrees. Add the olive oil to a skillet and heat. When the oil is hot add the pork rouladen to the pan and brown on all sides.

Browning the pork rollups

While this is browning, peel the potatoes and cut into bite size chunks. Spray a 9 x 13 baking pan with cooking spray. Add the potatoes to the sides. In a measuring cup add the gravy mix and the water. Stir to dissolve and add the wine.

After the meat has browned lay the rouladen down the center of the baking pan. Add the onions and mushrooms to the pan and caramelize. When these are done, slowly add the gravy mixture, scraping up all the lovely browned bits.

De-glaze with gravy

Bring this to a boil, and then remove from the heat and pour over the potatoes and meat.

Baking pan is filled and ready to cook

Cover with foil and bake for 30 – 40 minutes.

When done, remove from the oven. Let this sit for about 5 minutes and then serve it up!

Dinner is served!

Wasn’t that quick and easy? Tastes good too!

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Pork Kiev


This is a recipe that is a take off of the popular dish Chicken Kiev! The recipe is thought to come from the Ukraine’s capital city of Kiev.

Kiev Pechersk Lavra – Photo from Photographic.com.ua

Food historian William Pokhlyobkin claimed that this dish was created by the chef of the Moscow Merchant’s Club early in the 20th century.

In this recipe I have used pork loin cutlets. These are wrapped around a cold butter that is seasoned with garlic and parsley. It is then breaded and can be either fried or baked. I fried. What I like about this dish is how simple it is to make. This dish does take some time to prepare, but the results are well worth it!

Ingredients
6 TBS butter, softened
4 cloves if garlic, minced
1 TBS parsley flakes
6 thin sliced boneless pork loin chops (you can use chicken if you would rather)
1/4 cup flour
2 eggs
1 cup bread crumbs, (I used Progresso Italian Herb)
2 TBS extra virgin olive oil

Early in the day soften the butter. In a bowl, add the butter, the minced garlic and parsley. Stir to blend.

The secret ingredient!

Cover and freeze. I do this really early so that the garlic flavor has plenty of time to permeate the butter. I also get the pork ready at the same time. I pound this until they are very thin.

Pound the thin cut pork loin

Refrigerate until you are ready to use.

3 hours before you want to start cooking, remove the butter from the freezer and take out the pork cutlets. Lay the cutlet flat and on the wider end place 1/6 of the butter mixture as shown in the photo.

Butter mixture in the lower center of the pork

Fold the top over, then tuck in the sides and roll. Secure with a toothpick or even better a metal meat pin that will not get lost once the meat is breaded. Next dip the little package into the flour, followed by the egg, and then into the bread crumbs making sure that you have breading over the entire thing, including in the crevices.

Breaded packages

Cover and refrigerate. The reason for letting these little packages sit is so that the butter gets sealed inside the meat so that when you cook them the butter does not ooze out.

When ready to cook, add the olive oil to your skillet. Heat over medium high heat. When the oil is hot add the pork packages. Brown on all sides.

The packages are browning nicely

This will take about 20 minutes.

Serve this up with some rice, and a green vegetable.

Dinner is served!

When you cut these little gems open the garlic butter oozes out and tastes wonderful when you dip the pork into it! Enjoy the amazing flavors of this dish!

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We eat a lot of pork, which maybe you might have noticed! I went off to the grocery store with pork in mind. But, what would I do with whatever pork cut I bring home? I wandered the grocery store looking for the perfect ingredients. Down the produce aisle I went perusing all the lovely wonders that were before me. My hand reached out and I grabbed some oranges. Continuing down the aisle, I snatched up some cilantro. Next I headed to the aisle that had the international foods, and snagged a can of chipotle chili’s in adobo. I paid for my groceries and headed home…

Once I walked into the kitchen and headed off to the pantry, the rest of this came together for me. Not only was this absolutely fabulous, but it was another easy dish to make! Ready? Here we go! Oh, and for a bit of a preview, they are just added to the grill…

Chops just added to the grill

Ingredients
4 pork chops at least one inch thick
3 oranges, juiced
1 1/2 TBS extra virgin olive oil
2 TBS garlic powder
2 tsp cumin
2 tsp garlic powder
3 chipotle chili’s with the adobo sticking to them
1/2 bunch of fresh cilantro
fresh ground salt and pepper

Take the orange juice and place this in a ziplock bag. Add the olive oil, garlic powder, cumin, and oregano. Next coarsely chop up the chipotle chili’s. Add these to the bag. Next, finely chop up the cilantro. Add to the bag. Then add 10 twists of the ground pepper and 5 of the salt. Seal the bag and then shake it to blend really well. Drop the pork chops into the bag and then shake it furiously.

Pork in the marinade

Let this sit in the refrigerator for about an hour. Remove the bag one hour before grilling.

Now I did this on a gas grill, so to those who BBQ with charcoal, sorry I cannot assist, but if you watch what you are doing, you should be able to achieve the same results. I kept the temperature at roughly 300 degrees. When the grill was ready, I added the chops, making sure some of the good solids went along with them.

After one hour, heat the grill and start the chops

I cooked these for no more than 15 minutes total and kept turning them so that they would cook evenly.

Continue turning the chops

When they were done, I brought them back into the kitchen, and covered them with foil. Let these sit for 5-10 minutes while you prepare a vegetable to go with them. When ready serve it up!

Dinner is served!

The heat of the spices on this dish was just perfect! The flavors were an amazing combination. I asked my husband, “Is this a do again?” The answer was a definite yes!

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