Salsa Verde Pork Chili

This was the perfect dish for the first day of Fall!!!  It's a one pot dinner and so simple and delicious!  LOVE LOVE LOVE  This recipe makes ALOT of food.  I froze half of it for a later time and still had enough for three adults and lunch leftovers!

Ingredient's:

• 2-3 pound pork shoulder roast
• 1 16 oz jar salsa Verde
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 2 cans white beans
• 1 small can diced green chilies
• 1 can diced tomatillos
• salt and pepper, to taste
• Cumin, to taste
• 1/2 teaspoon cinnamon
• Green onions and Sour Cream for garnish

Directions:

1. Place shoulder roast in an lightly oiled crock pot and sprinkle with cumin, salt and pepper.
2. Top roast with onions, garlic, beans, chilies and tomatillos.
3. Pour salsa over the top.
4. Fill the jar half way with water and add to crock. 
5. Sprinkle with cinnamon.
6. Cook on low for 6-8 hours.
7. Remove roast and shred.
8. Add shredded pork back to pot and stir.
9. Serve with green onions and sour cream

Cookers Note: I used raw beans and fresh yellow tomatoes from the garden.  I rinsed then boiled one cup of white beans for 5 minutes before adding to crock.  I placed the tomatoes in a bowl of boiling water for 1 minute then placed in a bowl of ice water.  After tomatoes were cooled I peeled and diced.

Pork and Beef Three Bean Chili

Chili is one of my Go-To dinners so I usually have everything on hand.  I forgot to check my pantry before grocery shopping this week and didn't realize I was all out of canned beans...OOPS.  However, I found a huge bag of mixed beans (black, kidney and pinto) in the pantry so, I decided to whip some chili up from scratch.  I have to say this was fantastic and I prefer it to the bagged seasoning and canned beans.

Ingredients:

• 2 cups mixed beans, a little over 3/4 cup of black, pinto and kidney (Pre-soaked for 24 hours)
• 1 lb ground beef
• 1 lb ground pork
• 1 cup beef broth
• 2 cans diced tomatoes
• 1 small can diced green chilies
• 1 onion, diced
• 3 garlic cloves, finely minced
• 3 tablespoons chili powder
• 2 tablespoons chohula
• 1 teaspoon cumin
• 1/2 teaspoon onion powder

Directions:  In a large skillet brown beef and pork with onion until cooked through.  Take 1/4 of mixture and puree with 1 can tomatoes in a food processor or blender.  In a large cup whisk broth, chili powder, cumin and onion powder until well mixed.  Add all remaining ingredients and seasoned broth into a crock pot and cook on high for 7-8 hours or low for 10-11 hours.

BBQ Pulled Pork Tenderloin

This is one of my favorite staple dinners.  It is incredibly easy and you can make it with chicken, pork, or beef.  I had leftover hoagie rolls from my French dip earlier on in the week, so I decided to put them to use.  I always have BBQ sauce on hand and usually have some sort of meat to throw in the crock!  The Oven Cheddar Ranch Potatoes were a perfect pairing.

Ingredients:

• 1 pound pork tenderloin
• 1 cup BBQ sauce
• Hoagie rolls

Directions:  Place all ingredients in a lightly greased crockpot and cook on low for 7-8 hours.  Shred meat with fork and let sit for 10 minutes before serving on rolls.

Peach Glazed Pork Tenderloin

Another Pork Tenderloin winner!!  This is very similar to my Orange Marmalade Pork Tenderloin, and I actually prefer by a pinch.  The sauce is simply amazing and I have been pondering many other uses for it. 

Ingredients:

• 1 lb pork tenderloins
• 1 18oz jar peach preserves
• 2 tablespoons Worcestershire
• 2 tablespoons apple juice
• salt and pepper, to taste

Directions:  Preheat oven to 350 degrees.  Combine peach preserves, Worcestershire and apple juice in a medium saucepan.  Heat over medium heat until blended, stirring occasionally.  Place tenderloins in a lightly greased baking dish and sprinkle with salt and pepper.  Pour sauce over tenderloins and cover pan with foil.  Bake for one hour and let stand for 5-10 minutes before serving.

Oven Roasted Baby Back Ribs

I was searching through a cookbook the other day and came across this recipe however, the recipe called for cumin, not curry.  I was in a hurry and grabbed the curry on accident and didn't want to bother juicing another orange so I went for it.  Lots of good things are discovered on accident, right?  I have never been a fan of anything with curry in it, but these were scrumptious.  I was asking my husband how I should photograph the ribs, and his response, "Jenga Style."

Ingredients:

• 2 lbs baby back ribs, cut
• 1 orange, juiced
• 1/3 cup soy sauce
• 1/2 cup brown sugar
• 1 teaspoon curry powder

Directions-   Combine juice, soy sauce, curry and brown sugar in large Ziploc bag.  Shake bag to dissolve brown sugar and marinate ribs for about 2 hours.  Preheat oven to 325 degrees.  Place ribs in a lightly greased shallow baking dish and bake for 45 minutes.  Remove from oven, flip ribs and continue baking for another hour.

Glazed Beef and Pork Meatloaf

It has been such a long time since I have had meatloaf.  My family was coming to town for my little guys first birthday!  I wanted to make a quick and hassle free dinner and this was perfect.  I love meatloaf because it takes a couple minutes to throw together and cooks for a hour in the oven while you can get lots of other things done.  My hour was spent loving on my nephew Enzo and my birthday boy!!

Logan Left, Enzo Right

 

Ingredients for Meatloaf:

• 1 lb ground beef
• 1lb ground pork
• 1/2 cup sweet onion, diced
• 2 eggs
• 1/2 cup milk
• 1 1/4 cup panko bread crumbs
• 2 tablespoons A-1
• 2 teaspoons Worcestershire
• 1 1/2 tablespoons Montreal seasoning
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• pepper, to taste

Ingredients for Glaze:

• 1 1/2 tablespoons brown sugar
• 1 tablespoon mustard
• 1/3 cup ketchup
• 1 teaspoon Worcestershire
• pinch of pepper

Directions:  Preheat oven to 350 degrees.  In a large mixing bowl combine all meatloaf ingredients and blend together with hands.  Place mixture into a lightly greased loaf pan.  In a seperate bowl whisk together all glaze ingredients and spread over the top of meatloaf.  Bake uncovered for an hour.  Let sit for about 10 minutes before serving.

Pork Fried Rice

I had some leftover pork from a previous dinner and a friend of mine recommended making fried rice with it.  I had everything on hand so I decided to go for it.  I was pleasantly surprised and my husband loved it.

Ingredients:

• 1 cup rice
• 1 cup chopped pork
• 1 cup frozen vegetables
• 2 eggs, scrambled (optional)
• 1/2 cup chopped sweet onion
• 2 cups water
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 3 tablespoons soy sauce
• 1 teaspoon sriracha
• 1/4 teaspoon fresh ground ginger

Directions:  In a large skillet add olive and sesame oil and heat over medium heat.  Add onions and rice and saute until rice gets slightly brown.  Add water and bring to a boil reduce heat and add pork and vegetable.  Cover and simmer for about 15 minutes or until rice is tender.  In a seperate pan scramble eggs.  When rice is tender add eggs, soy sauce, sriracha, and ginger and stir until completely coated.

Cuban Sandwich

This did not disappoint at all.  After searching for ideas for left over pork tenderloin I came across this one and made a couple changes.  I love pepperoncinis and thought they would be a wonderful addition.  The pickles and pepperoncinis gave just the right amount of crunch and the meat was so good with the provolone.

Ingredients:

• 1 baguette (the bakery did not have Cuban bread)
• 4 slices of deli ham
• thinly sliced pork tenderloin
• 3 pieces provolone cheese
• pepperoncinis, to taste
• sliced pickles, to taste
• mustard
• 1 tablespoon butter
• garlic, minced just a pinch

Directions:  Melt butter and add garlic in separate bowl.  Cut baguette in half and coat the outside with butter and garlic.  Spread mustard on the inside of each half and layer cheese, ham, tenderloin, pickles and pepperoncinis.  Use a heated panini press or even a George Foreman to press the sandwich until cheese is melted.

Garlic Sherry Pork Tenderloin

I am so glad my aunt reintroduced me to Pork.  My last tenderloin was delicious and this one just as good.  It was so tender and extremely moist.  Another easy and comforting meal.

 

Ingredients:

• 1 pork tenderloin
• 1/4 cup Sherry cooking wine
• 1/4 cup onion, diced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• salt and pepper

 

Directions:  Remove tenderloin from package and pat dry with paper towels.  Add tenderloin to Ziploc bag and add all remaining ingredients and marinate for a hour or so.  Preheat oven to 375 degrees.  Spray baking dish with non stick spray and add tenderloin with marinade and bake for 30 minutes.

 

 

Salsa Verde Pork Quesadillas

I have not mastered cooking for two so I always find myself with lots of leftovers.  Last nights dinner was Salsa Verde Pork Tacos so tonight we are having Salsa Verde Pork Quesadillas.  Whenever I make any kind of taco it never fails that my lunch or dinner the next day is a quesadilla.  This pork is so tasty and this go to meal is DELICIOUS.

Ingredients: ( I am not putting amounts for the ingredients because everyone seems to differ in the amounts of cheese and goodies they put inside.)

• Salsa Verde Pork
• Tortillas
• Cilantro
• Black Beans
• Tomatoes
• Cheese

Directions:  Heat pan or griddle over medium heat.  On a seperate plate place all ingredients on top of 1 tortilla starting with cheese.  Once you have all the ingredients on the tortilla sprinkle with more cheese then add second tortilla.  I always add cheese to both sides so it melts on the tortilla holding it all together.  Spray pan/griddle with non stick spray and add quesadilla.  Brown on both sides until cheese is melted. 
Directions

Crock Pot Salsa Verde Pork Tacos

This meal really made me wish I had invited someone over so I could show off my amazing cooking skills.  The pork is so tender and the flavor is amazing.  I love food blogs and I love the blog I found this recipe at.  Like I said before I am not really a big pork person and I always find myself at the grocery store wishing for great pork recipes because its always on sale.  This one is for sure a keeper and I will be making it many times to come!!

Ingredients:

• 1 lb pork sirloin
• 1/2  jar salsa Verde ( I used La Victoria 16oz jar)
• 1 teaspoon Cumin
• 1 can green chilies (I didn't have any on hand so I threw in 2 jalapenos from the garden)
• Cilantro
• 1 lime
• salt
• Tortillas

Directions:  Spray crock pot with non stick spray or olive oil.  Sprinkle pork with salt and place in the bottom of crock pot.  Pour salsa over pork and add chilies or jalapenos.  Sprinkle with cumin and cook on low for 8 hours.  Shred pork and let cook for an additional 15 minutes. Add meat to tortillas and serve with any additional toppings you prefer.

Orange Marmalade Pork Tenderloin

For the Fourth of July this year we spent the week in Iowa for a family Reunion and my Aunt Kathy made this dish and it was fantastic.  My husband is not a big fan of pork and he was begging me to make this.  I am not sure exactly how my aunt made it but she did tell me the ingredients so I tried it and it was fantastic. 

Ingredients:

• 1 pound Pork Tenderloin
• 1 jar orange marmalade
• 3 tablespoons worcestershire
• 1 tablespoon balsamic vinegar
• 1 teaspoon cayenne pepper
• salt and pepper
• olive oil

Directions: Mix orange marmalade, worcestershire, balsamic vinegar, and cayenne pepper in a pot and heat over medium heat stirring frequently.  In a gallon Ziploc bag add pork tenderloin.  When sauce is heater should look runny pour half over tenderloin in bag and marinate for 2 hours.  Add tenderloin to baking dish and sprinkle with salt, pepper, and additional cayenne pepper if desired.  Bake at 375 degrees for 20 minutes covered and uncovered for an additional 5-10 minutes.  Depending on your oven it might take less time so check meat when uncovering it. Re-heat glaze and pour over meat and enjoy!

Pork Chops with Applesauce Stuffing

I rarely ever make pork chops because I am not a huge fan of them.  However once in a while I find myself craving one.  This is a very simple and inexpensive recipe.
Ingredients:

• 3-4 pork chops
• 1 package pork stuffing mix
• 2 cups applesauce
• 1 tablespoon  Worcestershire
• 2 tablespoons olive oil

Directions: Preheat oven to 350 degrees.  In medium bowl mix stuffing and 1 1/2 cups of applesauce together.  Heat olive oil in medium skillet over medium heat and add pork chops with worcestershire sauce and brown on each side for 5 minutes.  Place stuffing into greased 9 by 9 baking dish and place pork chops on top.  Add remaining applesauce to the top of each pork chop.  Bake covered for 45 minutes to 1 hour.  Serve with some kind of vegetables.  I made a nice green salad.

BBQ Ribs

This was my first attempt at BBQ ribs.  I have always been to scared to make them because I thought I would ruin them.  This recipe is so easy and they were amazing.  I will be making these a lot throughout the summer!



Ingredients:

• 1 package pork baby back ribs
• 1-2 cups BBQ sauce of your choice

Directions:  Boil a pot of water.  Peel membrane from the back of ribs and discard.  Cut ribs into section sizes of your choice.  Add to boiled water and boil on medium for 40 minutes.  Place boiled ribs on plate and slather as much BBQ sause as  you like to both sides of ribs.  Place on grill for 10-15 minutes until you have a nice glaze and crisp to them.  Serve with you favorite side dish!

Slow Cooker BBQ Pulled Pork

Crock Pots are amazing if you have a good recipe for it.  I love coming home from a long day of work with dinner ready.  This recipe is so simple and it tastes great.  It might not look pretty but it tastes good!!
Ingredients

• 1 Pork Shoulder Roast
• 1 large chopped onion
• 3 cups BBQ sauce of your preference (maybe less depending on roast size)
• salt and pepper for seasoning
• sandwich buns of your choice
• 1 package coleslaw + dressing (in bagged salad aisle)

Directions
Season roast with salt and pepper.  Fill bottom of slow cooker with 1/2 of the chopped onions. Place roast on top then add the remaining onions to top of roast.  Add about a cup of water to crock pot and cook on low for 8 hours. (Time may differ depending on size of roast)  After meat is cooked drain water leaving the onions and shred meat with fork.  Add BBQ sauce and cook for 30 more minutes until the BBQ sauce is warm. (3 cups BBQ sauce might be to much for some so add one cup at a time and taste to your desire)  Place BBQ meat and coleslaw on a bun and enjoy. 
Cookers note: I add cayenne pepper, paprika, and pepper to my coleslaw to add a little spice.