Chinese Pork Ribs

Years ago while I was living in San Diego, my church women's group created a cook book.  Everyone submitted their favorite recipes and we had them spiral bound.  After the book was complete we had a tasting party and everyone brought their best loved dishes to share.  These pork ribs were among those dishes.  They were delicious!  The secret to these is the simple perfect sauce!

Let me tell you just how easy this meal is!

First lay about 1-2 pounds of country style pork ribs in a pan.  Combine worcestershire sauce, vinegar, sugar and soy and pour over the ribs.

Bring to a boil, reduce to medium-low heat and simmer for 30-45 minutes depending on the cut of your meat.  You want them to be slightly pink in the middle.  If you overcook them they will be dry!  Remove lid, turn heat to high and thicken the sauce.  Turn the ribs occasionally to coat.  Once sauce is the consistency of syrup remove from heat.  Slice pork.  Serve pork and sauce over steamed white rice and garnish with green onions.

Chinese Pork Ribs

Chinese Pork Ribs

Ingredients

1-2 pounds country style pork ribs

4 tbsp rice

vinegar

4 tbsp worcestershire sauce

1/3 cup soy sauce

1/3 cup white sugar (white works too)

green onions for garnish (optional)

Directions

Add all ingredients to a large saucepan. Bring to a boil, cover and simmer over medium-low heat, turning ribs occasionally for 45 minutes or until ribs are slightly pink in the middle.

Uncover, turn to high and cook until the sauce thickens to the consistency of syrup, turning ribs to coat. Be sure to watch carefully so they don't burn.

Remove from heat, slice and serve over steamed rice.

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Southern Dip

2 Sundays ago I went to Sydney's house, where she introduced me to a very naughty dip. It's got all the good stuff including calories. who cares :) 

I feel like I need to do come convincing to get you to make this. You'll probably just look at the ingredients and say what the? WELLLL....hum. Sydney is a model. a legit model. She Travels the world, wears fancy clothes that fancy designers design. She acts- been on several commercials. She eats  really healthy (plus she is a good cook, she likes to bake :) - protein drinks and salads...So if she makes this dish and eats it (willing to sacrifice calories) you know it has to been good. 

It's got a lotta sausage.

who doesn't like sausage? it's gotta be a close second to bacon. right?

((If you really don't like sausage I hear you can substitute hamburger?))

Sausage Rotel Dip

Ingredients

1 lb ground sausage (I like Jimmy Dean) 

1 8 oz package cream cheese

1 10 oz can Rotel, drained

Instructions

cook ground sausage.

drain fat grease, and all that unhealthy goodness

warm cream cheese in same pan with sausage, add rotel. stir.

serve hot with tortilla chips for dipping.

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Baked Pork Chops

Ingredients

• 6 pork chops
• 1 teaspoon garlic powder
• 1 teaspoon seasoning salt
• 2 egg, beaten
• 1/4 cup all-purpose flour
• 2 cups Italian-style seasoned bread crumbs
• 4 tablespoons olive oil
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/2 cup milk
• 1/3 cup white wine
• 
  
• directions
• 
  
• 1. preheat oven to 350 degrees f (175 degrees c).
• 2. Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Place the beaten eggs in a small bowl. Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
• 3. Heat the oil in a medium skillet over medium-high heat. Fry the pork chops 5 minutes per side, or until the breading appears well browned.
• 4. Transfer the chops to a 9x13 inch baking dish, and cover with foil.Bake in the preheated oven for 1 hour.
• 5. While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl. After the pork chops have baked for an hour, cover them with the soup mixture. Replace foil, and bake for another 30 minutes.

Serve along with mashed potatoes.




*note from Des: I have recently started buying costcos bone-in pork chops. They are pretty massive, and they come in massive packs. But for that reason, and their price I can't pass it up. I freeze 2-3 in a zip lock bag and then pull them out and put in crock pot with BBQ sauce or thaw it for this recipe. 3 easily feeds our family of 5 (3 little kids not teenagers) and then some, and I really feel their pork chops are good quality. I haven't had a problem with excessive fat yet.

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Chicken Cordon Bleu

I love this meal because its easy, filling and has a gourmet feeling to it. It seems to hit the spot any day of the week with its salty ham and gooey cheese. 

Today, I set out the chicken to thaw, and later it took me about 5 minutes to assemble and throw in the oven. Let the rice cooker steam the rice and stir up the sauce.
Quite a satisfying meal. 

I also should mention I stole this from a friend who got it from a family recipe book. superhotsteph.

(she has other recipes on this blog)

Take chicken breasts and slice in half long-ways (so it makes 2 long skinny flat chicken breast....looks like a butterfly)

place a slice of ham
(I like to buy the thin honey ham pre-packaged, and use two slices laid side by side...it just rolls better, but you are welcome to use fresh from the deli ham. I've done both.)
and slice of swiss cheese.
roll and toothpick

roll in 1/4 cup of butter 
roll in Herbed bread crumbs.
Place in baking dish

(if you take after paula, which I do, pour remainder of butter on rolled chicken...yumm)

Bake 350 for 40-50 minutes

SAUCE

2 T butter
1 tsp instant chicken bullion
1/4 cup shredded swiss cheese (I typically use the rest of the package of sliced swiss, just tear it up.)
2 T parmesan cheese
1 1/4 cup milk
2 T flour
dash of pepper
1 tsp parsley

mix like a white sauce. {melt butter on med heat, and stir in flour. let mixture bubble for a minute. add bullion, then milk.)
add remaining ingredients.
Pour over chicken.

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Shredded Sweet Pork

We did a dinner with a group of friends the other night. We all contributed to the dinner. Mexican themed...
I made a sweet pork for the burritos that turned out pretty good.

I looked at this recipe, and I was going to post this recipe- but I realized I didn't really follow it, at all. I used same ingredients.....

It turned out SO good. It was different from the other "cafe rio" wanna be sweet pork recipes I've made in the past.

Shredded Sweet Pork

Ingredients

1-2 lbs boneless pork roast*

2 liters of coke

1 small can of enchilada sauce

1 small (4 oz) can of green chilies

1 1/2 cup of brown sugar

tsp of garlic salt

Instructions

Put pork roast in crock pot with 1 liter of coke for 4 hours.

my roast was frozen so I cooked it on high.

After 3-4 hours dump coke out of crock pot, leave roast in and I separated the roast into 3 sections....

put can of green chilies, brown sugar, enchilada sauce, and half cup of coke in blender and blend till smooth.

Add mixture to crock pot and about a half a liter of coke into crock pot. (so you should have 1/4 of the bottle left)

Let cook for another 2-3 hours, till tender. An hour before serving shred pork. and let sit in juices.

serve in burritos, tacos, salads :)

*costco has a GREAT pork roast. you get 4 of them for about $15. The are lean and very inexpensive for the price per pound. They also make great roasts for your sunday dinners. I used ONE of these roasts for the dinner and it fed all 6 adults + kids with a little leftover.

I made Pico de Gallo to go on top.
And Amy made a wicked guac we stuffed in our burritos. She needs to post that recipe.

We used the leftovers on a homemade pizza with pineapple and lots of cheese. SO yummy.
The pizza dough was awesome, also a recipe Amy should post....hint hint* Pin It

Baked Potato Skins

I made these for a Super Bowl Party tonight and they were a HIT! I tried to remember to take a picture but I got busy and forgot, but hopefully you can imagine the yumminess :) These are great as an appetizer a side dish or for a party, like the superbowl!

You will need:
- 5-6 potatoes (already baked)
- 3 tablespoons melted butter or margarine
- 1 tablespoon shredded Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- bacon strips cooked and crumbled
- shredded cheddar cheese
- sliced green onion

After potatoes have been baked (I usually bake them unwrapped so that the skins are a little crunchy), cut them in half lengthwise, scoop out the pulp leaving about 1/4 inch in shell. Place potato skins on a greased baking sheet. combine butter, Parmesan cheese, salt, garlic powder,paprika, and pepper. Brush over both sides of skins. Bake at 475 degrees skin side up for 7 minutes. Turn over and bake for 7 minutes more (or until crispy). Sprinkle bacon and cheddar cheese inside skins and bake 2 minutes longer (or until cheese is melted). Top with sour cream and onions, serve immediately.

** my favorite way to cook baked potatoes is by rubbing them with a litle olive oil and course sea salt. 

look at this goodness - des **

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Summer BLT

ok, yes. It's almost gone. It was so enticing I couldn't wait to eat it and forgot all about pics.

Yum! Doesn't this look sooo good? I doubt I need to put up HOW to make it, its more an idea for a great summer meal. Easy. Filling. and who doesn't like bacon? {turkey bacon also accepted}

I made this sandwhich with Pre-sliced Italian bread. found in the bakery.

The bread totally made the sandwich gourmet.

I buttered it, and slipped it under the broiler for a few melted minutes.

Then slathered the bread with mayo.

Deli Bacon, cooked.

nice Large roman lettuce

on-the-vine tomatoes {can't wait till they are from my vine out back, divine}

Fresh ground pepper

Choice of cheese.

N:Swiss

S: Colby Jack

Me: Havarti (thanks Brandi- I'm hooked)

Serve with your favorite fruit. Watermelon really fancied us tonight.

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Pineapple Pork Roast

Pineapple Pork Roast

This is so yummy and moist that it just falls apart when you pull it out of the crockpot.

3 lbs Pork roast
2Tbsp seasoning salt
1Tbsp black pepper
2 (20 oz) cans pineapple tidbitsor chunks undrained
Hand full of craisins

Combine seasoning salt and black pepper and rub over roast, place in crockpot. (I also sprinkled a little extra on top after I placed it in the crock pot.) Dump cans of pineapple (including juice) over roast and sprinkle craisins on top. Cover and cook on low 6-8 hours.

from Stephanie Whipple

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pork chops with cider gravy

I'm always in need of ideas, I like to know what other people are cooking- simple or complex. It just helps me to plan and gives my family some diversity.

So I thought I would post my week menu...

I just plan 5-7 meals and make whatever I feel like on the day of. Not necessarily in any specific order.

Other Than Sunday...that is always roast, potatoes, veggie and sometime seasonal fruit.

Tonight is Teriyaki Beef, sticky Rice w/Soy sauce (kids all time favorite), honey butter carrots YUM

Other nights...

Breaded Chicken, Marshed potatoes and Country Gravy {mouth watering} zucchini

Pan Seared Fish, rice pilaf, veggie

Pork Chops with cider gravy...see below, stuffing, broccoli

Taco Salad (ground beef- I love to season it myself. Toss in onions, cumin and chili powder. It's not sooo strong as the packets tend to be. avocado, tomatoes, sour cream, lettuce, cheese, olives, etc all on a bed of corn chips :)

• 1 (1-inch-thick) bone-in pork chop
• Salt and pepper
• 1 tablespoon EVOO (extra-virgin olive oil)
• 1 small onion, yellow or red, thinly sliced
• 1 Gala or Golden Delicious apple,thinly sliced
• 2 to 3 sprigs of fresh thyme, leaves finely chopped
• 1/2 lemon
• 1 tablespoon butter
• 1 tablespoon all-purpose flour
• 1/2 cup cloudy apple cider
• 1/2 cup chicken stock
• 1 corn muffin, split, buttered, and toasted

Directions

Season the chop with salt and pepper. Heat 1/2 tablespoon of the EVOO in a medium skillet over medium-high heat. Cook the chop until golden, 3 to 4 minutes per side, tenting loosely with foil once you turn the chop. Remove the cooked chop to a plate and cover to keep warm. Add the remaining EVOO and the onions and apples. Season with salt, pepper, and the thyme and cook until just tender, 5 to 6 minutes, stirring occasionally. Douse with juice of the 1/2 lemon and remove to the plate with the chop.

Add 1 tablespoon of the butter to the skillet and when it melts, whisk in the flour. Cook for 1 minute, stirring, then whisk in the cider and stock. Season the gravy with salt and pepper. Cook over medium-low heat for 3 to 4 minutes to thicken.

Serve the chop covered with apples and onions, the gravy poured down over the top, and the muffin alongside.

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Parmesan-crusted pork chops

This is one of my favorite recipes. This is SOOOOO good. And super fast and super easy. Here is the link:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/parmesan-crusted-pork-chops-recipe/index.html
Parmesan-Crusted Pork Chops
Recipe courtesy Giada De Laurentiis
Prep Time:
15 min
Cook Time:
12 min
Level:
Easy
Serves:
4 servings
Ingredients
2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cups freshly grated Parmesan
4 (1/2 to 3/4-inch thick) center-cut pork loin chops (each about 10 to 12 ounces)
Salt and freshly ground black pepper
6 tablespoons olive oil
Lemon wedges, for serving

Instructions
Whisk the eggs in a pie plate to blend. Place the bread crumbs in another pie plate. Place the cheese in a third pie plate. Sprinkle the pork chops generously with salt and pepper. Coat the chops completely with the cheese, patting to adhere. Dip the chops into the eggs, then coat completely with the bread crumbs, patting to adhere. Heat 3 tablespoons of oil in a very large skillet over medium heat. Add pork chops, in batches if necessary, and cook until golden brown and the center reaches 150 degrees, about 6 minutes per side. Transfer the chops to plates and serve with lemon wedges.
Copyright 2009 Television Food Network G.P., All Rights Reserved Pin It

Pulled Pork by Paula Deen and Me

I made this pulled pork and it was so delicious! My husband said it was the best ever!-well duh it is a Paula Deen recipe. I only put the dry rub on for an hour and I cooked in a crock pot for 6 hours or so. I also lessened the amount of the apple cider vinegar.. it was alittle strong! I did not have liquid smoke but it still turned out, although I'm sure with it, it would be amazing. That stuff works wonders on meat, giving it that extra dimension of flavor a crock pot just can't do! It also makes gobs of food. Easy and yum! Tell me if you like it.

BBQ Pork Sandwich

Recipe adapted from Paula Deen

Dry Rub:

2 tablespoons salt

2 tablespoons black pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

1/2 tablespoon cayenne

Marinade:

2 cup apple juice

1/2 cup apple cider vinegar

2 tablespoons Worcestershire

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder

4 pound shoulder pork roast 

6 soft hamburger buns 

Your favorite BBQ sauce and some stellar Cole slaw

Directions 

We are going to start out by making the rub! 

Mix the dry rub ingredients in small bowl. Rub the rub all over the roast! Pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.

When your 1-2 hours are done.. combine liquid ingredients and the garlic powder in a crock pot. Remove wrap from pork and place in crock pot.  Cook for 6-8 hours or until fork tender and shreds easily. If using liquid smoke brush it onto the roast every couple of hours.

When done remove from the crock pot  and shred the pork with a fork or tongs into bite size pieces. I placed it back into the marinade to keep the meat moist and warm until ready to serve. 

Now the assembly is quiet important. You really need some good soft buns, (that's what she said! ahh!). Sorry that was out of line! but quality BREAD is important.  So if you have a gas stove or wanna throw on your broiler, toast up your buns!  

Next pile on some meat, with no juice. If you haven't already tried the meat, you will notice that it is pretty tasty with nothing else. But go ahead and throw on your favorite BBQ sauce for good measure. .. and let it ooze on the sides. mmm. Gotta love Sweet Baby Ray's.

Next pile your coleslaw on top. DON'T skip it!! It is so good! If you have never tried coleslaw on a BBQ sandwich- now is the time to start! I like to add in a little paprika and green apples to my slaw. We also have a great and simple recipe for coleslaw HERE if you need one :)

And there you go. In true southern style, a rockin BBQ sandwich.

Finger-lickin good. Hope you enjoy as much as I did!

**updated 9/7/2012 by Aubrey

Pulled Pork by Paula Deen and Me

Dry Rub:

2 tablespoons salt

2 tablespoons black pepper

2 tablespoons dark brown sugar

2 tablespoons paprika

1/2 tablespoon cayenne

Marinade:

2 cup apple juice

1/2 cup apple cider vinegar

2 tablespoons Worcestershire

1/2 tablespoon liquid smoke

1/2 tablespoon garlic powder

4 pound shoulder pork roast 

6 soft hamburger buns 

Your favorite BBQ sauce and some stellar Cole slaw

Directions

We are going to start out by making the rub! 

Mix the dry rub ingredients in small bowl. Rub the rub all over the roast! Pressing into the meat. Cover with plastic and refrigerate for 1-2 hours.

When your 1-2 hours are done.. combine liquid ingredients and the garlic powder in a crock pot. Remove wrap from pork and place in crock pot.  Cook for 6-8 hours or until fork tender and shreds easily. If using liquid smoke brush it onto the roast every couple of hours.

When done remove from the crock pot  and shred the pork with a fork or tongs into bite size pieces. I placed it back into the marinade to keep the meat moist and warm until ready to serve. 

Now the assembly is quiet important. You really need some good soft buns, (that's what she said! ahh!). Sorry that was out of line! but quality BREAD is important. So if you have a gas stove or wanna throw on your broiler, toast up your buns!

Next pile on some meat, with no juice. If you haven't already tried the meat, you will notice that it is pretty tasty with nothing else. But go ahead and throw on your favorite BBQ sauce for good measure. .. and let it ooze on the sides. mmm. Gotta love Sweet Baby Ray's.

Next pile your coleslaw on top. DON'T skip it!! It is so good! If you have never tried coleslaw on a BBQ sandwich- now is the time to start! I like to add in a little paprika and green apples to my slaw.

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