Honey Mustard Porkchops ( and green beans )

 I make green beans the same every time so it was nice to change it up. I also made the roasted potaoes from this recipe 
4 boneless porkchops

2 TBSP Honey
2 TBSP Whole grain mustard
dash of thyme
1 lemon ( for juice and zest ) 
Green beans ( a bag ) 
1 onion sliced
Oil
salt and pepper

Directions: ( if your making the potatoes they need 40 minutes, start with those)  Boil beans for 20 minutes,  Pat pork dry and season with salt and pepper both sides set aside

DRESSING: zest and juice your lemon add to bowl.whisk together with mustard, honey thyme and 1 TBSP oil. Set aside

Slice pork into strips ( 1/2 inch wide )

Heat 1TBSP oil in frying pan on medium heat. Pan fry pork until golden brown 5-7 minutes. Transfer to plate and set aside.

In same pan add 1 TBSP oil, cooked beans and onion. Season with salt and pepper, cook on medium until beans are tender crisp 4-6 minutes. 

Remove from heat, add 1 TBSP lemon dressing, stir to coat. 

Drizzle remaining on pork. Serve :-)

Dinner solved.

Mexican Pork Tacos

A yummy twist on the taco!

4-6 boneless porkchops

3 garlic cloves minced

2 TBLS Mexican seasoning (recipe ) 

1 Shallot

1 Jalapeno

1 Red pepper chopped

1 Can or Cup of frozen corn

Tortillas

Oil 

Salt and Pepper

Cut red pepper into 1/4 pieces, cut shallots into 1/4 slices, finely chop jalapeno,  Pat pork dry and season with salt, rest. Mince garlic, set aside.

CHAR veggies! Heat  a non stick pan on medium high heat. When hot add peppers, corn, shallots, and jalappeno. Cook, stirring once or twice until veggies are "charred" or dark golden brown 4-5 minutes. Transfer to plate and set aside.

Slice pork into bite size pieces or strips. Using the veggie pan reduce heat to medium, Add 1 TBSP oil, then pork and Mexican seasoning to the same pan. Cook stirring occasionaly until golden brown and cooked through 4-5 minutes. 

Add charred veggies and garlic to the pan, stirring often until garlic is fragrant and veggies are warmed through 2-3 minutes. Season with salt and pepper. 

Fill tortillas with pork mixture.

***Side topping if wanted mix sour cream, lime zest and cilantro with salt and pepper for a topping. 

 

Mexican Spice (what's in it)

I keep coming across recipes that say "Mexican Spice" well, I want to know what's in it, not just say Mexican spice, So I researched and came up with this. I mixed up a batch and now I can use it when the recipe calls for it. 

1 TBSP chili powder

1/2 tsp garlic powder

1/2 tsp onion powder

1/8 tsp crushed chili pepper flakes

1/8 tsp oregano

1/2 tsp paprika

1/2 tsp ground cumin

1/8 tsp salt

1/2 tsp black pepper

shake of cayenne

mix well and use for your Mexican dishes :-) 

 

Pulled Pork in the slow cooker

Yumm!!

3 TBLS brown sugar

2 tsp hot paprika

1 tsp mustard powder

1/2 tsp ground cumin

salt and pepper

3-4 pound boneless pork shoulder, trimmed of excess fat

2 tsp of oil

1/2 cup apple cider vinegar

3 TBLS tomato paste

Buns

coleslaw for topping or side

Directions: 

1. Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.
2. Heat the vegetable oil in a large skillet over medium heat. Add the pork and cook, turning, until browned on all sides, about 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5- to 6-quart slow cooker.
3. Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 6-8 hours.
4. Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes; season with salt. Roughly chop or shred the pork. Transfer to a bowl and toss with 1/2 cup of the reduced cooking liquid first and add as needed,add salt and vinegar to taste. Serve on the buns with barbecue sauce, coleslaw and pickles.

 

Roasted Potatoes

 

3 pounds small red or white potatoes

2 Tablesoons olive oil

1/4 teaspoon salt

1 teaspoon freshly ground pepper

1 teaspoon garlic powder

sprinkle of parsley, garlic salt and onion powder.

1. Preheat the oven to 425 degrees F.
2. Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, garlic salt,onion powder, garlic powder, parsley and fresh ground pepper; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 40 - 45  minutes  or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
3. Remove the potatoes from the oven, season to taste, and serve hot.

Market Meat Loaf

Market street means lots of veggies! 

3 tablespoons unsalted butter

1/4 cup finely chopped onion

1 green onion finely chopped

1/4 cup finely chopped carrot

1/2 celery stalk finely chopped

1/4 cup red or yellow pepper finely chopped 

2 minced garlic cloves

salt to taste

1 teaspoon ground pepper

1/4 tsp cayenne

1/2 tsp ground cumin

1/2 tsp nutmeg

2 eggs well beaten

1/4 cup ketchup

1/4 cup half and half

1 pound ground beef 

2 sausages removed from casing ( mild italian, or honey garlic ) 

1/4 breadcrumbs

BBQ sauce just to paint the top 

5 or 6 bacon strips

Melt butter in large skillet. Add the onions,carrots, celery, pepper and garlic. Cook stirring often, 10 minutes on medium heat. Set aside in fridge for 30-60 minutes.

preheat oven to 375F

Combine salt, pepper,cayenne,cumin,nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half and half blend thoroughly.

Add the sausage , ground beef and breadcrumbs to the egg mixture. Then add the chilled veggies and mix thoroughly kneading for 5 minutes.

With damp hands form the mixture into an oval shape. If you have a rack to keep above juce all the better. 

Place in a large baking dish giving room on all sides. 

paint BBQ sauce on top of meatloaf

Drape bacon over tops ( don't tuck under too far, it will remain rubbery) 

Bake for 60 minutes ( internal temp should be 160F ) 

*if you want bacon crispier turn to broiler for 4-7 minutes longer

Rest for 10 minutes 

enjoy

 

Wonton Soup

 

The best part about home made Wonton soup, is you get more than  3 wontons!

1/2 pound ground pork ( I also break apart sausages ) 

1 green onion chopped

2 teaspoons soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 can of water chestnuts

package of wonton skins

5 cups of water

3 cans condensed chicken broth

3 soup cans of water

1 tbsp soy sauce 

cook and stir onions and ground pork in a pan with a bit of oil until pork is cooked. Drain

Mix pork, green onion,2 teaspoons soy sauce, cornstarch, ginger and salt in a bowl. Place 1 teaspoon of filling on center of wonton skin. Moisten edges with water. Fold to form a triangle, press edges to seal. Pull bottom corners down and moisten with water pinch to seal. ( wontons can be covered and refrigerated no longer than 24 hours)

Heat 5 cups of water to boiling in dutch oven add wontons. Heat to boiling, reduce heat. Simmer for 2 minutes. (wontons will break apart if over cooked ) Drain. Heat chicken broth, 3 cans of water and 1 tbsp. soy sauce to boiling. Pour broth into bowl and add wontons to bowl. 

Enjoy