Stuffed Acorn Squash

November 2, 2020 by

I had a couple of acorn squash staring at me the other day and while I love making it roasted or mashed for a side dish I wanted to make it the main attraction. So I took inspiration from my Mom’s dinner in a pumpkin recipe and this might be new favorite fall dish. Acorn squash are easy to find and inexpensive through fall and they’re also smaller and easier to prepare.

By dicing the vegetables smaller it’s easier to mound the filling in the squash and also I have found those in our household who have mushroom aversions don’t notice them sometimes too.
I used brown rice and I think it’s hearty flavor pairs well here but if white is what you have that’s ok too. The maple syrup compliments the squash well but if you don’t have pure maple syrup I would leave it out.
Happy fall!

Filed Under: Halloween / Fall, Pork Tagged With: , ,

Candied Bacon

February 6, 2020 by

If you want a different kind of Valentine’s candy this will hit the spot, especially for the bacon fans in your life.. which let’s face it. It’s probably everyone. These are fun served on burgers, in grilled cheese, crumbled on a salad with some Gorgonzola… or just eaten plain!

CANDIED BACON
1 pound thinly sliced bacon
1/2 cup light brown sugar
Black Pepper

Cut parchment paper larger than your baking tray so that it overhangs. (This keeps all the bacon grease inside as it renders)
Place bacon in a single layer on the baking tray. (I use 2 trays)
Bake at 375 degrees for 15-18 minutes. It should be cooked but not crisp yet.
Drain off grease or use paper towels to absorb it.


Sprinkle one side of the bacon with half the brown sugar and season with black pepper. Flip bacon over and sprinkle remaining brown sugar and season with black pepper.
Return to oven and bake for 10-15 additional minutes until sugar is dissolved. Remove from oven and leave for sugar to solidify.
Bacon will become more crispy as it cools and the sugar hardens.

Filed Under: Candy / Confections, Pork, Valentine's day Tagged With: , , ,

Chinese BBQ Pork

December 30, 2019 by

When I was a kid my Mom would often make “Chinese” food for New Years.  More often than not it was egg rolls (which are totally still a comfort food for me!) they may not have been the most authentic but we didn’t care.
I still make Chinese food for New Year’s and this is one of my families favorites.  Also known as “Char Siu Pork” but for us Americans you probably just know it as BBQ Pork.  It’s so easy! Makes a great appetizer sliced and served with hot mustard and sesame seeds and don’t forget the red sauce! or chop up to make BBQ Pork Fried Rice.  It’s also good as an entree served with brown rice or Chinese noodles and stir fried veggies.
You can make this with Pork Butt (also called Pork Shoulder) which will be more juicy because of the fattier cut, or you can use Pork Loin for a leaner version.  It will be dryer but the long marinade helps with that some.
I’ve made it with and without the food coloring and honestly it just isn’t the same without. It will not affect the taste if you want to leave it out though.

CHINESE BBQ PORK
3-4 lbs Pork Butt or Loin
1 Tablespoon Hoisin Sauce
1 cup low sodium soy sauce
1 teaspoon 5 spice
1 1/2 cups brown sugar
1 teaspoon garlic powder
1 teaspoon red food coloring, optional

In a medium bowl combine the hoisin, soy sauce, 5 spice, brown sugar, garlic powder, and red food coloring (if using).
Cut the pork into long strips about 3-4 inches thick.
Place in a ziptop bag with the marinade and chill for at least 6 hours or up to overnight.
Heat oven to 375 degrees.
Line a baking sheet with foil and a rack.  Remove the pork from the marinade and place on the rack.   Bake for 1 hour, flipping over after 30 minutes.

Filed Under: Appetizers / Dips / Snacks, Asian, Pork Tagged With: , ,

Instant Pot Chili

November 29, 2018 by


Winter is here! While I love slow cooked food, especially in the winter, sometimes I break out my instant pot to make things happen fast!
Chili is a perfect use for the instant pot if you don’t have hours and hours to simmer it.  You can even use uncooked, unsoaked beans!
A couple of tips:
1. Never add salt to uncooked beans as it inhibits them from fully softening.  Season after they are cooked.
2. If you want more flavor than spice, try ancho chili powder.  It adds a deeper flavor without all the heat.  If you want more spice, increase the chipotle powder. Chili is really only as good as the spices you use.  While I used to buy mine only from Penzey’s spices I have converted to Savory Spice Shop.  If you have a local storefront I highly recommend going, it is a feast for the senses! They still store in glass jars which is better for retaining spices flavor and quality.  I don’t get into the city often though so I use their website a lot.
3. You can use any ground meat.  Half beef and pork is my favorite and has great flavor but turkey or chicken would work as well.

INSTANT POT CHILI
1 large onion, chopped
1 pound ground beef
1 pound ground pork
3 garlic cloves, minced
1 cup dried pinto beans (approx 1/2 pound)
3 (14.5 oz) cans diced tomatoes
2 cups beef broth
1/2 cup water
2 Tablespoons smoked paprika
1/2 tsp chipotle powder (increase for a spicy chili)
1 tsp ancho powder
1 Tablespoon cumin
1 Tablespoon dried oregano

Dump everything in instant pot.
Cook on high pressure for 40 minutes, natural pressure release for 15 minutes.
Break up meat and stir well to combine.
Season with salt and pepper to taste.

Serving ideas: Shredded cheddar cheese, corn chips, sliced green onions, sour cream, lime wedges, cilantro, Serve with baked potatoes or cornbread for bigger appetites. 

Filed Under: Beef, Instant Pot (Pressure Cooking), Pork

Sweet and Sour Pork Stir-Fry

November 6, 2017 by

It’s happening.  The holiday season is upon us! Now don’t get me wrong, I have a plethora… I mean PLETHORA of sweets and treats recipes to post (now to just get around to posting them!) but this is also the season of busy family activities and having some quick healthy dinner options is more important than ever.  Now this sauce is only naturally sweetened with pineapple juice and a dash of honey.  If it’s not sweet enough for your family you could always add a little sugar to it as well.  But for me it’s perfect! And don’t be tempted to overcook the vegetables, that crisp tender snap is what you want!

Sweet and Sour Pork Stir-Fry

1 pound pork tenderloin, thinly sliced
1/3 cup cornstarch
2 T oil
1 red or white onion, chopped
1 bell pepper, ribs and seeds removed, chopped
2 ribs celery, chopped
8 oz can pineapple chunks, (juice reserved for sauce)
brown rice, for serving

Sauce:
3/4 cup pineapple juice
1/4 cup rice vinegar
2 T soy sauce
2 T cornstarch
1 tsp honey

In a small bowl,  whisk together sauce ingredients and set aside.
Toss the pork with the cornstarch and heat 1 T of the oil in a large skillet over medium high heat.
Add half the pork and cook until well browned on both sides.  Remove and repeat with remaining pork.
Cook the peppers, onion, and celery in skillet for 5-8 minutes, until crisp tender.
Add pork back to pan along with pineapple and sauce.
Simmer and cook until sauce is thickened and pork is cooked through.
Serve hot with brown rice.

Filed Under: Asian, Pork

Bruleed Ham

March 22, 2016 by

DSC03447

If you like Honeybaked ham, you’ll love this.  Using sugar and a kitchen torch you can get a sugar crisp on the ham.  I’ve tried using both white and brown sugar, and brown sugar gives the best flavor I think.  Since my ham glaze has honey in it I just use that to brush on the ham first before coating it with sugar.  But you could also just brush with straight honey, I tried it and it was very good as well.
If you REALLY want to knock everyone’s socks off this Easter, smoke your ham instead of baking it, then brulee it!

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BRULEED HAM
Spiral sliced ham
Glaze of choice, I use my recipe found here
Honey, optional
Brown sugar

Smoke or cook ham with glaze of choice.
At the end of cooking press sugar over entire surface of ham.  (Brush with honey first if you didn’t use a glaze)
Use a kitchen torch to “brulee” the sugar until it is golden and crisp.
Slice and serve!

Filed Under: Easter, Pork

Sweet Pork Tostadas

October 9, 2015 by

Sweet Pork Tostadas

If you haven’t made my sweet pulled pork yet, maybe this will change your mind.   This was a big hit and will be making it on the menu pretty often.  I love the combination of the sweet pork, smoky beans, and the freshness of the lime.  If you have the pork made ahead of time in your freezer this is incredibly quick to whip together.  I didn’t include amounts because you’ll want to use what your family likes.  For us, one quart of the pork is plenty.
I used my homemade queso blanco cheese (I’ll share the recipe soon for you) but any crumbly Mexican cheese will do, like queso fresco too.
Sweet Pork Tostadas
SWEET PORK TOSTADAS

tostadas (alternatively you can fry or bake corn tortillas)
sweet pulled pork
favorite black beans
tomatoes, diced
white onion, diced
cilantro leaves
lettuce, shredded
Queso fresco, or other crumbly Mexican cheese
fresh lime, for serving

Layer the meat, then beans, vegetables, then cheese on top of tostadas.  Serve with lime wedges.

Filed Under: Mexican, Pork

Sweet Pulled Pork

October 8, 2015 by

Sweet Pulled Pork - freezer friendly!

This is one of those things I am so glad to have in the freezer when we have a hectic night and I am more parts tired mom than I am food blogger… okay, I’m always more parts tired mom… but some times more than others. 😀 Pork shoulder is a cheap cut, locally I can get it at United Grocers Cash and Carry (No, you don’t have to own a restaurant or have a business license to shop there) for around $1.50 lb.  But you do have to get a pretty big bag of it.  Winco is having a case lots sale through this week and has them for only 95 cents a lb.  They weigh around 10 lbs each and do have a bone but it doesn’t account for much of the weight at all.  I bought a few for the freezer (they came in sealed packages and can be frozen for up to 12 months) and went ahead and cooked one up for some freezer meals.  From one 10 lb piece I got about 5 quarts.  I freeze it in quart containers, that’s about right for our family.  For best quality use the cooked pork within about 3 months.

SWEET PULLED PORK (For the freezer!)

10 lb pork shoulder (also called pork butt, pork picnic)
1 T onion powder
1 T garlic powder
1 T smoked paprika
1 T kosher salt
1 tsp black pepper
2 tsp chipotle powder (more if you want it spicy)
1 cup brown sugar
1 (12 oz) can root beer (or cola)

Place the pork in a large roasting pan.  Combine the spices with the brown sugar and coat the pork with it.  Pour the root beer or other liquid over the top.  Cover and bake at 350 degrees for 6-8 hours, until meat falls off the bone and shreds easily.
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Remove any fat (this should be fairly easy to remove off the outer layer) and bones.
Meat should be very easy to shred.  I just stir it with tongs.
DSC06323
Remove from remaining liquid and cool if not using immediately.
Package in freezer containers or bags  (I get about 5 quarts from this recipe) label and freeze.

To serve: (Makes sweet pork like Costa Vida or Cafe Rio)
1 quart pork
1 cup root beer (or cola)
1/4 cup brown sugar
2 T tomato paste

Put the root beer, brown sugar, and tomato paste in a skillet and heat over medium heat, stirring to combine well.
Add pork and continue to heat for about 15 minutes, until sauce is mostly absorbed.

USES:
Serve in tacos, burritos, on taco salad, enchiladas, taquitos, tamales, pizza, on rolls.  Or my favorite, sweet pork tostadas!
If you want a less sweet pork, replace the root beer with something neutral like chicken stock for the cooking part. (Or leave the root beer in the cooking section and just skip the serving sauce.)  This makes amazing sloppy joes as well.
Use as is to serve or heat with another sauce such as BBQ.

Filed Under: Freezer, Mexican, Pork

DIY Bagel Dogs

May 28, 2015 by

DIY Bagel Dogs
I have a secret to tell you… soft pretzels and bagels.. basically the same thing, just in a different shape.  Honest.  I have another secret.  Bagel dogs are the secret to a happy life.  Well, happy kids and that’s basically the same thing. 😉  I keep my freezer stocked with these at all times and they are a total life saver for crazy days when you need something quick for the kids (okay, some adults too).  When we have company over for dinner, no matter how nice of a meal it is, I will have some of these out for the kids too.  Often times kids won’t want to eat something new, especially when they are having fun playing at a friends house.  They are super easy and way better than what you’d get at the store.  Best part is you control the hot dog component so if you want them to be organic, chicken, turkey, heck even vegan, you can do that.  This dough is the same as the soft pretzel dough so you can even make some of each.  I usually make a double batch, and make half into bagel dogs, and the other half into soft pretzels.
Now let’s make some!
DIY Bagel Dogs

DIY BAGEL DOGS

For the dough:
1 1/2 cups warm water
1 T sugar
2 tsp kosher salt
1 pkg active dry yeast
4 1/2 cups flour
2 oz butter, melted

10 cups water
2/3 cup baking soda
egg wash (1 egg yolk mixed with 1 T water)
pretzel salt, optional
24 hot dogs

Combine all the dough ingredients in the bowl of a standing mixer (you could mix this by hand as well of course).
Mix until dough pulls away from the side of the bowl.
Place in an oiled bowl and cover for 1 hour.
Heat oven to 450 degrees and bring the water to a boil with the baking soda (A wider pot will come in handy here too).  While the water is heating form the bagel dogs.
Divide the dough into half, then each half into 12 equal pieces.  For each piece of dough stretch into a rectangle and shape around the hot dog, leaving the ends exposed, and pinching well to fuse the dough together, making sure the dough is snug around the hot dog.
Place on a greased baking sheet and repeat with remaining hot dogs and dough.  (I used 2 baking sheets)
Working with a few at a time (I use a big pot so I can fit about 6, just make sure they have room and are single layer) place in the boiling soda water bath for 30 seconds.
Remove with a slotted spoon and place back on the baking sheet, leaving some room around each one.
Brush with egg wash and sprinkle with pretzel salt if using.  Bake for 12 to 14 minutes, until golden brown.

To freeze, cool first then place in freezer bags or containers.  I’ve never flash frozen these and have never had them stick together.  Reheat in oven or microwave.

Filed Under: Beef, Chicken / Turkey, Freezer, Pork

Pan Fried Pork Chops

October 30, 2014 by

Pan Fried Pork Chops

I don’t know if this qualifies as a “recipe” but there are a few tricks to getting simple pork chops to turn out great you should know.  The first is cutting a couple slits, otherwise they will buckle up in the middle and not lay flat, which means you won’t get an even sear.  The other is letting them rest for a few minutes to allow the moisture in the chop to start moistening the flour.  If you put them in the pan immediately you’ll have more loose flour that will start to burn before the chops are done.
My favorite way to cook pork chops is smoking them, but this is a great quick dinner, especially when paired with these amazing brussel spouts with bacon and walnuts.   Or maybe mashed acorn squash.

PAN FRIED PORK CHOPS

1 cup flour
2 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp kosher salt
1/2 tsp black pepper

Oil, to coat bottom of pan
4 bone in pork chops (1/2 to 3/4 inch thick)  I used rib cut

Combine the flour and spices together in a shallow bowl.
Cut a couple slits in each chop, about 2 inches deep and 2 inches apart, cutting thru the fat.
Pan Fried Pork Chops
Coat in seasoned flour, and let rest on a plate for about 10 minutes.
Heat the oil in a cast iron skillet over medium heat.   (You don’t need it to come up the sides, just enough to coat the bottom of the skillet.)
Cook the chops, flipping once, until cooked through, about 3-4 minutes per side.



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Filed Under: Pork