Barbecue Ribs

Working as a waitress had it’s perks. Besides meeting the man of the house when I was a part time waitress, I was able to watch many different chefs cook and I learned a lot.

If you want the most tender, delicious pork ribs, you have to steam cook them in a bit of water with 2 TBSP of white vinegar. The meat will fall off the bone after you grill them!

Place the ribs on a wire rack in a roasting pan. Fill the bottom of the pan (not touching the meat) with water and 2 TBSP white vinegar.  Place the cover on.

Cook at 250 for an hour and reduce heat to 200 for another hour.

If grilling right away, slather them in your favorite BBQ sauce (or make your own!!) and grill them until heated through basting more sauce on.

If you are cooking them later, let them cool and either place in fridge for a day or two until you are grilling or freeze them (thaw before grilling).

I steamed these yesterday and we had them for dinner tonight. You can see how tender they are!

Pork Rollups

These pork rollups are delicious and so easy to make.  Kids love them as it’s a change from pork chops.

This is the same way we do chicken rollups substituting the pork for the chicken.

If you buy a pork roast you can slice it yourself or ask the meat department of the store (or butcher) to slice it thin for you.

Pork
1 box stuffing mix mixed with 1 1/4 cup water
1 can cream of chicken soup mixed with 1/2 cup water

Pound out the meat slightly, place a tablespoon of the stuffing mix in the center and spread it. Roll up the pork and secure with a toothpick.

Layer a little of the soup mix on the bottom of the casserole dish. Lay the rolls on top and cover with the remaining soup mix.

Cover and bake at 350 approximately 40 minutes or until the meat is cooked through and no longer pink.

Serve with some homemade cranberry sauce and a veggie! YUM

You can see more pictures of how we make ours on my Facebook page here:  Pork Rollups

Sweet and Savory Pork Roast

My crockpots are probably one of the busiest pieces of equipment in our kitchen.  I use them weekly.  This morning I prepared a simple yet delicious dinner (the tween queen’s favorite meal actually) in the crockpot for tonight’s dinner.

This roast is tender and full of flavor.

 

You can find my recipe and the ingredients on my Facebook page today here:  Sweet and Savory Pork Roast

 

Pork and Noodles (Crockpot Cooking)

This is an inexpensive delicious crockpot meal!!  See how I make ours here:

https://www.facebook.com/chasenchanceranch

 

Original Crock Pot Pork Roast

Planning ahead is key in our lives with taking care of animals and the kids sports which have started up.  Monday and Tuesday are busy nights this week so I took out a pork roast from the freezer to thaw and put in the crock pot this morning.  We have been eating out A LOT so I wanted to bring everyone back to a wonderful basic home cooked meal.

Using the crock pot or a roasting pan in the oven is the best way to keep pork juicy, flavorful and tender. Below are the pictures of how I prepared it and how we served it with my original pork roast recipe.  I have many different recipes for preparing a pork roast from sweet to spicy to asian style but today I just wanted the original flavor.

You do not have to follow this perfectly.  Adjust to your cut of meat.

4 lbs pork roast

Season with 2 chicken bouillon cubes, garlic powder (1/4 tsp), Salt and Pepper, 1/4 tsp. dried parsley flakes and a few red pepper flakes (these are optional)

Place the roast in the crock pot or roasting pan.  If there is a fattier side, place that facing up. 

Chop one medium onion and place in with the pork. 

1/2 tsp. sesame oil drizzled on the pork

2 cups of chicken stock with 3 Tablespoons of cornstarch mixed in thoroughly

cover and cook in the crock pot on low for 6-8 hours or in the oven at 200 degrees for 6-8 hours.

You will have port that pulls apart with a fork and an awesome gravy to serve atop rice or noodles.

We like peas on top of ours also but you can use any vegetables you’d like on top or as a side.

The glass bowl is leftovers for tomorrow.  I will reheat that adding in 4 Tablespoons of sour cream to make it a creamy pork and noodles so it’s a tad different than tonights!!

Easy delicious homemade dinner!!

 

 

Crock pot Pork Tenderloin

This is probably the tween girls favorite dinner.  She will eat pretty much a whole pork tenderloin herself.  Each time it’s a tad bit different as I never measure anything but the results are always melt in your mouth pork.

This morning I put in the crock pot approximately:

2 lbs pork tenderloin

1/4 cup orange juice

3 Tablespoons soy sauce

3 Tablespoons Worcestershire sauce

1 1/2 Tablespoons Sesame Oil

1/4 teaspoon garlic powder

1/4 teaspoon rosemary chopped

2 chicken bouillon cubes

1 cup of water

Let it slow cook for 6 hours.  Remove the meat and pour the juice into a pot. 

In a small cup mix 1 heaping Tablespoon cornstarch into 5 Tablespoons water and stir

Bring the juice in the pot to a boil and slowly stir the cornstarch mixture in stirring the whole time.  This will thicken it and make a gravy

Cook your noodles

Make a vegetable (I made caramelized onions and zucchini) and we had our LAST container of homemade applesauce (gulp my son is in a panic!!  He lives on that)

Serve the pork atop the noodles and drizzle with gravy.  YUM!!  I do not have a scrap left over 🙂

Pork Chops

I have some secret ingredients I use when making some oven baked pork chops. My kids love them as they are just a tad sweet which enhances the pork flavor.

Place 4 pork chops in a pan, pour 1/2 cup orange juice, 4 Tablespoons soy sauce, 4 Tablespoons worcestershire sauce, sprinkle 1 teaspoon garlic powder over all the chops. Cover and bake for 35 minutes or until cooked through.

Pork Medallions (super easy dish)

It’s a balmy night here with the humidity waiting on the rain.  I had a pork tenderloin out and decided to make pork medallions (which is a fancy term for the tenderloin sliced into 1 inch thick slabs).

Such an easy dish to make and very impressive for serving friends.  I don’t use a recipe but will tell you how I make them and you can follow along without worry of making sure it’s perfectly measured!!

Season the tenderloin with about a tablespoon of sesame oil (or olive oil/garlic oil etc), salt, pepper, and garlic powder.

Pork Tenderloin (about 2 lbs)

Chives (grow your own indoors or out they are super easy to grow!!)

Butter, garlic powder, beef bouillon cubes, salt/pepper, sesame oil or other oil, parsley flakes (optional)

Cut into medallions (about 1 to 1 1/2 inches thick) and let sit for about 20 minutes

In saucepan measure 1 3/4 cups water with 2 beef bouillon cubes and boil to dissolve the cubes

Add 1 tablespoon butter and let it melt stirring frequently

Add 1 tablespoon cornstarch into 3 Tablespoons of water and stir to dissolve

Add cornstarch mixture to hot simmering broth slowly stirring the whole time

Add 2 Tablespoons chives and parsley and stir to thicken.  Set aside on low

Grill Medallions until no longer pink inside (about 5 minutes each side on medium heat)

Cook rice

Serve Medallions over rice with the sauce and extra chives on top.

We had ours with out homemade freezer applesauce (I will post recipe for that when I make more to replace our stock).  Applesauce should never be purchased it’s so easy and so much better making it yourself!!

For dessert I threw together these chocolate chip macaroon cookies before the kids got off the bus.  These are super easy (4 INGREDIENTS) and the recipe is here: coconut chocolate chip macaroon cookies

 

Cold Spring Day

Today was a chilly day.  Perfect day to make a pork roast and let it slow cook all day.    I browned the pork roast in Wildtree roasted garlic oil in a cast iron dutch oven.  These are truly the best for making any meat tender!!  Next I added 2 cups of water and 2 bouillon cubes (chicken) along with some cut up carrots, parsnips and onion.  I mixed 2 tablespoons of cornstarch into the liquid, threw in 3 cloves of garlic and a little pepper, covered it and cooked it at 275 for 4 hours.  The cornstarch made a wonderful gravy out of the liquid and the meat shredded without a knife.  Added mashed potatoes and some reduced fat Bisquick biscuits and dinner was served!!