We got this recipe from Albertson's grocery store back in Phoenix. We tried them and liked them, so it's a keeper. It's a "Prepare in 5 Minutes" recipe. -- Stacy
Ingredients:
4 pork loin chops or ribs (about 1 lb.)
1 T all-purpose Greek seasoning (includes: salt, pepper, garlic, oregano, parsley, and beef flavoring)
1 tsp. grated lemon peel
2 T lemon juic
3 T honey
Instructions:
Heat grill to medium-high. Mix together ingredients and brush honey mixture evenly on top of pork chops or ribs. Grill for 7-8 minutes or until done, turning once and brushing with honey mixture.
Notes:
We just made our own Greek seasoning by mixing those seasonings. It was simple enough. The picture on the card showed it being served with salad and toasted garlic bread. Looks delicious.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Saturday, March 13, 2010
Ham and Noodle Casserole
This is our favorite recipe to use for leftover ham. We discovered it in our Fannie Farmer cookbook as newlyweds. We aren't big ham eaters, but it is our go-to leftover ham recipe and it's pretty yummy. -- Stacy
Ingredients:
Butter
Chopped onion
1 egg, slightly beaten
1 cup sour cream
1/2 cup grated Swiss cheese
1 1/2 cups chopped, cooked ham
Salt
Noodles (cooked)
Instructions:
Preheat oven to 350°. Grease casserole dish. Cook onion in butter. In a small bowl, mix egg and sour cream. Then add onion, cheese, and ham. Salt. Put noodles in casserole and then add sauce. Toss. Bake 45 minutes.
Ingredients:
Butter
Chopped onion
1 egg, slightly beaten
1 cup sour cream
1/2 cup grated Swiss cheese
1 1/2 cups chopped, cooked ham
Salt
Noodles (cooked)
Instructions:
Preheat oven to 350°. Grease casserole dish. Cook onion in butter. In a small bowl, mix egg and sour cream. Then add onion, cheese, and ham. Salt. Put noodles in casserole and then add sauce. Toss. Bake 45 minutes.
Ham
We're not big ham fans, but it finds its way to our table every once in a blue moon. This is my mom's recipe. -- Stacy
Ingredients:
Ham
1 cup pineapple juice
1/4 cup honey (approximately)
1/4 cup packed brown sugar (approximately)
Instructions:
Place ham in roasting pan and baste with the juice, honey, and sugar. Bake at 325° until ham is baked, about 45 minutes.
Notes:
I like some kind of creamy potato side with my ham.
Ingredients:
Ham
1 cup pineapple juice
1/4 cup honey (approximately)
1/4 cup packed brown sugar (approximately)
Instructions:
Place ham in roasting pan and baste with the juice, honey, and sugar. Bake at 325° until ham is baked, about 45 minutes.
Notes:
I like some kind of creamy potato side with my ham.
Portuguese Pork Chops
This is the main way we eat pork chops around here. This is how I had them growing up. They're so delicious. -- Stacy
Ingredients:
Pork chops
Vinha de Alhos (Portuguese Marinade)
Molho de Vilão (Portuguese Gravy for Steak or Chops)
Instructions:
Marinate the pork chops in the vinha de alhos for several hours. Grill or pan fry. Make the molho de vilão to serve with pork chops.
Notes:
These are super tasty, so serve with bread for the delicious gravy it naturally makes.
Ingredients:
Pork chops
Vinha de Alhos (Portuguese Marinade)
Molho de Vilão (Portuguese Gravy for Steak or Chops)
Instructions:
Marinate the pork chops in the vinha de alhos for several hours. Grill or pan fry. Make the molho de vilão to serve with pork chops.
Notes:
These are super tasty, so serve with bread for the delicious gravy it naturally makes.
Pork Chops
Pork Chops. Pure and simple. -- Stacy
Ingredients:
Pork Chops
Salt
Pepper
Instructions:
Grill pork chops with salt and pepper.
Notes:
Yep, it's that simple. We like to have bread when we eat pork chops. And of course sides like mashed potatoes and beans are classic accompaniments.
Ingredients:
Pork Chops
Salt
Pepper
Instructions:
Grill pork chops with salt and pepper.
Notes:
Yep, it's that simple. We like to have bread when we eat pork chops. And of course sides like mashed potatoes and beans are classic accompaniments.
Irish Pork Medallions
I went looking for Irish recipes for St. Patrick's Day and came across a lot of corned beef and beef stew recipes. Then I found this one and thought it looked great. I decided to make my first trip to the liquor store to pick up actual whiskey. Somehow a traditional Irish recipe just seemed to need the real deal. This meal was amazing and it is a permanent fixture in our "book." --Mark
Ingredients:
1 lb pork tenderloin cut in strips or medallions
fresh-ground black pepper
2 T butter
1/2 lb carrots, julienned
1 large onion, chopped
4 oz. mushrooms, sliced
3 T Irish whiskey
1/2 cup sour cream
chopped fresh parsley to garnish
Directions:
Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan. Add the pork and carrots; stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and sour cream; heat through but do not boil. Garnish with parsley and serve.
Notes:
I usually double the recipe since we can't get enough. The original recipe was written in metric units and the 1/2 cup of sour cream may not be quite enough. Serve with potatoes and Irish soda bread for a real Irish treat.
Ingredients:
1 lb pork tenderloin cut in strips or medallions
fresh-ground black pepper
2 T butter
1/2 lb carrots, julienned
1 large onion, chopped
4 oz. mushrooms, sliced
3 T Irish whiskey
1/2 cup sour cream
chopped fresh parsley to garnish
Directions:
Liberally sprinkle the pork with black pepper. Melt the butter in a large frying pan. Add the pork and carrots; stir-fry for 5 minutes. Add the onions and mushrooms and cook until soft. Stir in the whiskey and sour cream; heat through but do not boil. Garnish with parsley and serve.
Notes:
I usually double the recipe since we can't get enough. The original recipe was written in metric units and the 1/2 cup of sour cream may not be quite enough. Serve with potatoes and Irish soda bread for a real Irish treat.
Saturday, February 27, 2010
Portuguese Marinated Pork Meat (Molho de Figado)
This is a great meal, and is one of our favorite Portuguese meals to serve guests. When it's done right, the meat is incredibly tender and flavorful. The title says it uses liver, but we've never made it that way. --Mark
Ingredients:
Pork roast, cut into large chunks
Red cooking wine
Crushed red pepper
Paprika
Crushed garlic
Salt
Olive oil
Liver (optional)
Instructions:
In a large bowl, mix meat, crushed red pepper, salt, and garlic. For a standard sized roast, about 1 -2 T of garlic, and a small spoonful of red pepper will work. Coat the meat heavily with paprika. Add enough red wine to wet all of the meat, but at the same time create a paste. You can add paprika as necessary to get the “pasty consistency.” Let the meat marinate for a few hours, overnight if possible. Lightly oil the bottom of a roasting pan. Cook the meat at 350˚F for an hour or so until done.
Notes:
Traditionally this dish includes liver with the pork meat. We’ve never used it and it always turns out great. Go heavy on the spices and light on the wine. We’ve marinated the meat for as long as 2 or 3 days for a really tender, flavorful meal. Serve with some sort of green (like spinach) and rice or mashed potatoes for a fabulous meal. Warning: your home will smell AWESOME while you are cooking. You can also cook this in a crockpot, which will give you a less roasted flavor, but it is still delicious.
Ingredients:
Pork roast, cut into large chunks
Red cooking wine
Crushed red pepper
Paprika
Crushed garlic
Salt
Olive oil
Liver (optional)
Instructions:
In a large bowl, mix meat, crushed red pepper, salt, and garlic. For a standard sized roast, about 1 -2 T of garlic, and a small spoonful of red pepper will work. Coat the meat heavily with paprika. Add enough red wine to wet all of the meat, but at the same time create a paste. You can add paprika as necessary to get the “pasty consistency.” Let the meat marinate for a few hours, overnight if possible. Lightly oil the bottom of a roasting pan. Cook the meat at 350˚F for an hour or so until done.
Notes:
Traditionally this dish includes liver with the pork meat. We’ve never used it and it always turns out great. Go heavy on the spices and light on the wine. We’ve marinated the meat for as long as 2 or 3 days for a really tender, flavorful meal. Serve with some sort of green (like spinach) and rice or mashed potatoes for a fabulous meal. Warning: your home will smell AWESOME while you are cooking. You can also cook this in a crockpot, which will give you a less roasted flavor, but it is still delicious.
Pork with Clams (Porco com amêijoas à Alantejana)
This is my absolute favorite meal. It is a lot of work, but so worth it. --Mark
(And I am sneaking in here to add that Mark is THE BEST at making this amazing meal!) -- Stacy
Ingredients:
1 ½ lb lean, boneless pork
½ pint dry white wine
2 heaped teaspoons paprika
1 bay leaf
2 cloves
Salt
5 cloves garlic, minced
2 T oil
2 onions, sliced
4 medium-sized tomatoes, chopped
2 lb clams in their shells
Coriander
Chopped parsley
1 lemon
Instructions:
Cut the meat into 1-inch cubes. Put in a dish and add the wine, paprika, bay leaf, cloves, salt, and 3 cloves of garlic. Cover and leave overnight, turning occasionally.
In a large saucepan heat 1 T oil, add the onions, tomatoes, and 2 cloves of garlic. Cook gently until the onions are soft. Salt to taste.
Wash the clams thoroughly multiple times, scraping any barnacles off the shells. Discard any that are already open. These are dead. Put the clams in the saucepan with the onion mixture and cover and cook until all are open, about 5 minutes.
Drain the pork, keeping the marinade. Heat the rest of the oil in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to coo uncovered until there is very little liquid.
Serve the pork, the clams in their shells, and the onion mixture with some boiled potatoes, sprinkling everything with coriander, parsley, and garnishing with lemon wedges.
Notes:
An alternative to the boiled potatoes is to mix the cubed potatoes with canola oil until all of them are coated, and bake in the oven at around 350 degrees until they are crispy on the edges. The recipe doesn’t say to do this, but you can combine the meat and onion mixtures once everything is cooked. Coriander is the key ingredient. Be generous with it. Squeeze lemon over the whole thing. Fantastic!
(And I am sneaking in here to add that Mark is THE BEST at making this amazing meal!) -- Stacy
Ingredients:
1 ½ lb lean, boneless pork
½ pint dry white wine
2 heaped teaspoons paprika
1 bay leaf
2 cloves
Salt
5 cloves garlic, minced
2 T oil
2 onions, sliced
4 medium-sized tomatoes, chopped
2 lb clams in their shells
Coriander
Chopped parsley
1 lemon
Instructions:
Cut the meat into 1-inch cubes. Put in a dish and add the wine, paprika, bay leaf, cloves, salt, and 3 cloves of garlic. Cover and leave overnight, turning occasionally.
In a large saucepan heat 1 T oil, add the onions, tomatoes, and 2 cloves of garlic. Cook gently until the onions are soft. Salt to taste.
Wash the clams thoroughly multiple times, scraping any barnacles off the shells. Discard any that are already open. These are dead. Put the clams in the saucepan with the onion mixture and cover and cook until all are open, about 5 minutes.
Drain the pork, keeping the marinade. Heat the rest of the oil in a large frying pan, add the pork and brown on all sides over medium heat. Add the marinade and continue to coo uncovered until there is very little liquid.
Serve the pork, the clams in their shells, and the onion mixture with some boiled potatoes, sprinkling everything with coriander, parsley, and garnishing with lemon wedges.
Notes:
An alternative to the boiled potatoes is to mix the cubed potatoes with canola oil until all of them are coated, and bake in the oven at around 350 degrees until they are crispy on the edges. The recipe doesn’t say to do this, but you can combine the meat and onion mixtures once everything is cooked. Coriander is the key ingredient. Be generous with it. Squeeze lemon over the whole thing. Fantastic!
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