Red Beans and Rice

 Sooo good!

1 package smoked sausage, cut into small pieces

1/2 c diced onion (approx)

1 T tomato sauce

1 jalepeno (diced small)

3-4 cloves garlic, minced

1-2 T mustard powder

1/4 c red wine vinegar

2-3 cans red beans (don't drain)

salt

pepper

cayenne

1-2 c water

1/2 c milk or cream

White rice, cooked

In a pan with some oil, fry up the onion and smoked sausage until browning.  Add in sauce, jalepeno, garlic, mustard, salt, pepper, cayenne, and vinegar.  Cook on medium for a couple minutes, then add in beans and water.  Cook on medium to low for 10-30 minutes, covered but stirring.  Add milk/cream and more water if needed.  Keep an eye on it, stirring and checking consistency until desired doneness.

Serve with cooked white rice.

Bangers and Mash Pie

28 breakfast sausages

3 c beef broth

1/2 c wine (juice replacement)

1 full onion, peeled and diced (seriously, all of it)

1/4 c flour

3 T butter

2 t worcestershire sauce

Dash Italian seasoning

Few dashes salt and pepper

4-6 mushrooms

Mashed potatoes

Cheddar cheese

Dijon mustard

Make mashed potatoes as usual. White potatoes work best. Add in about a cup of cheddar cheese and about 1 t Dijon mustard. Trust me. Set aside.

In a large, deep pan, cook sausages in a little oil. RRemove cooked sausages and cut into bite sized pieces. Set aside. In the pan, add onions to the drippings and start to caramelize. Add butter and melt. Add flour and stir to a paste, then add in wine and broth, whisking. Add in seasonings. Cook a good 10 minutes until thickening. Add in sausages and a few diced mushrooms. Cook for 10 more minutes until nice and thick gravy 

Add to a baking dish and top with potatoes. Bake at 400 for 15 minutes, then broil a couple minutes until potatoes turn golden.

Marinated Pork Loin

2 lb pork tenderloin

1/3 cup olive oil

1/4 cup low sodium soy sauce

2 tablespoons mustard

2 tablespoons honey

3 garlic cloves minced

1 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1/4 teaspoon black pepper

Mix all ingredients except pork together. Put pork in a zip lock bag. Pour Marinade over and seal without air. Let sit in fridge for 4-24 hrs, turning every so often.

Preheat the oven to 400 degrees. Place the pork in an baking dish. Pour the mariande over the top.

Bake for 15 minutes. Lower the oven to 350 degrees and bake for 30 minutes or until the pork registers 145 degrees. (Yes, it will be pink. Cook longer if you don't want it medium).

North Carolina Ribs

These ribs are awesome and the sauce is amazing.  And...I can use the oven!  I'm sure you could do it on a BBQ and it would probably even taste better, but that's not a challenge I've taken on yet.

1 rack baby back pork ribs, (rinse, pat dry, remove sinew from back)
Dry Rub:
¼ cup (packed) dark brown sugar
1 Tbl. paprika
½ Tbl. regular table salt
½ Tbl. garlic powder
1 tsp. black pepper
¾ tsp. onion powder
½ tsp. dried basil
½ tsp. dried thyme
½ tsp. cayenne pepper
½ tsp. cajun seasoning such as Slap Ya Mama!
Mustard Barbecue Sauce:
1½ Tbl. butter
½ cup regular yellow mustard
½ cup spicy brown mustard
¾ cup apple cider vinegar
¾ cup dark brown sugar
¾ tsp. regular table salt
1 Tbl. Worcestershire sauce
1 tsp. coarse ground black pepper
¼ tsp. garlic powder
¼ tsp. paprika
¼ tsp. onion powder
¼ tsp. cajun seasoning such as Slap Ya Mama!
1 tsp. sriracha sauce, Louisiana Hot Sauce would also work well for this
Instructions

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For Ribs:
Rinse ribs with cold water, pat dry with paper towels, and remove sinew from back.
In medium-small bowl, mix together well the Dry Rub ingredients. Place a large sheet of foil, several inches longer than the ribs at each end, onto working surface dull side-up. Spray center with non stick spray. Place ribs, meat side-up, onto foil. Coat, pressing on, a little over half of the dry rub coating well. Turn ribs over, making sure they are in the center, and coat bone side with rest of rub. Bring long-edged sides of foil up to meet and carefully roll down to meet the top of the ribs. Fold ends of foil inward like an envelope and roll up. It should be a nice closed package touching the meat. Just be careful not to tear the foil. You want it sealed closed.
Place rib package onto foil-lined baking sheet folded side-up (meat side-down). Let rest and preheat oven, or place into fridge to marinate up to two days.
For Sauce:
In small saucepan, add all ingredients. Whisk to combine. Simmer for 20 minutes, stirring occasionally, until thick and deeply rich.
Remove from heat and let col down for 5 minutes. Stirring once or twice.
Pour into a pint jar, and cool completely. Place on lid, and refrigerate until needed or overnight.
To Cook Ribs:
Pop into preheated 300º F oven for 2½ hours. (If cooking after chilling, let sit out at least 30 minutes before baking).
When ribs are done, remove from oven, and turn oven up to 350º F. Carefully open foil package, and transfer ribs to clean, foil-lined backing sheet bone side-up.
Coat well with almost half of the sauce.
When oven has reached new temp, pop into oven and bake for 5 minutes. Remove, turn ribs over, and baste with rest of sauce. Return to oven and bake 5 minutes longer.
Slice into serving-sized pieces and serve hot with any extra sauce if desired.

Ham Glaze

This is approximate, like most of my rubs and glazes, but really good and easy.  If you have a bigger ham, just multiply it to make approximately enough.  More is better than less.

2 lbs ham
1/3 c brown sugar
2 t mustard
1/4 c lemon juice
salt and pepper

Mix together and spoon over sliced ham.  Bake until done.

Honey Parmesan Pork Roast

So yummy and so easy!  Make it with or without the glaze.

3-4 lb. boneless pork loin roast
⅔ C grated Parmesan cheese
½ C honey
3 Tbsp soy sauce
1 Tbsp dried basil
1 Tbsp dried oregano
4 tsp chopped garlic
½ tsp salt
2 Tbs cornstarch

Trim all fat off of the roast first.  Slice roast in half, lengthwise.  Place roast pieces in slow cooker.

In a bowl combine cheese, honey, soy sauce, basil, oregano, garlic, and salt.  Pour mixture over the top of roast.

Cover and cook on low for 5-6 hours.  Remove meat and place on platter.

Strain juices in slow cooker and put into a small sauce pan.  Add cornstarch into strained juices and stir until thickened over medium heat.

Slice roast and serve with glaze on the side to spoon on, if needed.

Pork Chops

No real amounts, just make the rub according to smell and preference.paprika


Pork chops
brown sugar
garlic salt
salt
pepper
savory
paprika
chili powder
seasobnned salt
onion powder
celery salt

Trim fat off pork chops.  Tenderize on both sides.  Make rub and rub into both sides of each chop.  Place on a place and cover.  Refrigerate 1-12 hours.  Sear on both sides for about 1 minute per side in a very hot pan with oil.  Cook at 400, on a cooling tray on a cookie sheet, until done.

Smothered Burritos

Tried these out and they were pretty good.  Reminded me of a Mexican restaurant.

1-1.5 lbs pork (or beef) - any cut
19 oz can enchilada sauce
1 bullion cube crushed/granules (optional)
6 tortillas
cheese

Dump meat, sauce and bullion (optional) into a crockpot and cook on high for 6-8 hours.  Remove meat and shred.  Take each tortilla and fill with meat and some cheese.  Roll and place in a baking pan.  Once all are filled and rolled, pour remaining sauce over top and sprinkle with cheese.  Cook at 375 for 10-15 mins.  Serve.

Pork Tostadas

I got this idea off another blog, but changed the recipe up a bit.  Yum!

2 lbs pork - country style ribs or other cut (approx size)
1 1/2 onion (1 quartered, 1/2 chopped)
3 cloves garlic, minced
6 c water
salt
1 T oil
1 can tomato sauce
2 t chili powder
1 t cumin

Trim fat from pork.  Cut into 1 inch squares.  Put pork, water, 2 garlic cloves, dash of salt, and 1 onion quartered into a large pot.  Simmer on medium for 1-1 1/2 hours, covered.  Remove onion.  Keep 1 cup of water.  Drain the rest.  Shred pork with a fork, potato masher or spatula.

In a pan, heat oil.  Add pork and chopped onion.  Cook until brown and beginning to crisp - about 7 mins.  Add 1 clove garlic.  Cook 30 seconds.  Add reserved water, tomato sauce, chili powder and cumin.  Mix well and cook until dry.  Add salt to taste.

Serve on crisp tortillas with tomato, lettuce, cheese and sour cream.

Sweet and Sour Pork

Great recipe!  Delicious and fairly healthy.

3/4 lb pork tenderloin (cut into bite-sized pieces)
1 1/2 T balsamic vinegar
1/4 t plus salt
1 t soy sauce
1/2 t cornstarch
1 1/2 T ketchup
2 T sugar (splenda works well too)
1/6 c water
2 T sesame oil
1 1.2 cloves garlic, minced
1-2 scallions, roughly chopped

Toss pork with 1/2 T vinegar and a pinch of salt.  Let sit for 15-30 mins.  Mix the rest of the vinegar, soy sauce, cornstarch, ketchup and sugar, water and 1/4 t salt.  Mix and let sit until pork is done.  Heat 1 T sesame oil in a wok on high heat.  Add pork, turning to brown on all sides, about 1-2 mins.  Remove pork (even though it's not cooked through yet).  Rinse out wok, then return to heat.  Add another drizzle of oil, then the scallions.  Saute for 1-2 mins.  Add pork and the sauce.  Cook until pork is cooked through and sauce is thickened.  Serve warm.

Note: If you want, you can add veggies to this and make it a stir-fry as well.  Add 2 carrots (thinly sliced) 1/4 green pepper (chopped), 1/2 c mushrooms (chopped) and/or 1 cup snow peas (halved) or whatever other veggies you like.  Add "harder" veggies with the scallions.  Add "softer" veggies with the pork.

Pulled Pork Sandwiches

Pulled Pork Sandwiches

3 lbs beef or pork country style ribs (boneless is easiest)
1/2 c ketchup
1 c tomato sauce
1/2 c brown sugar
2-3 T vinegar
1/2 t allspice
1 t oregano
1-2 t worcestershire sauce
2 t steak sauce
dash onion powder
dash hot sauce
salt and pepper

grated cheese

sub rolls

Preheat oven to 400. Season ribs with salt pepper and place in shallow baking pan. Brown for 15 minutes, turn over and brown another 15 minutes. Drain and trim fat. In a bowl, mix all other ingredients (except cheese and rolls), adjusting amounts slightly to taste and preference. Place ribs in crockpot and pour most of the sauce on top. Make sure ribs get coated. Cook covered for 3-4 hours on low or until ribs are tender. Turn occasionally to make sure the ribs are cooked in liquid on all sides. Remove meat and shred with two forks. Put back in sauce and cook at least 15 more minutes. You can leave it in longer if you need to. Serve on toasted buns with cheese on top.