Fall Apart Pork Chops
Blogging it's what's for dinner
8-10 bone-in pork chops
2 bottles Bulls-Eye ORIGINAL bbq sauce
garlic
salt
pepper
Garlic salt and pepper both sides of pork chops. Place in a 9x13 casserole dish ... you can stack these 2-pork-chops high, but no higher. I had to use 2 casserole dishes for the 10 chops. Pour a ridiculous amount of bbq sauce over the top and make sure all the chops are coated with the sauce. I used 1 1/2 bottles of sauce on 10 chops. Cover tightly with a greased piece of foil. Bake at 300* for 3 1/2 hours.Fire up your grill. Remove chops from oven. Grill chops for about 3-4 minutes on each side ... just until the sauce chars a little bit. Serve with more fresh bbq sauce on top.
These made our 4th of July HEAVENLY!!!
The meat is so tender, flavorful, and juicy ... Enjoy!** You can make your own bbq sauce, or use whatever your favorite is. We love the Bulls-Eye ORIGINAL though. MMM.
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, August 26, 2008
Sunday, July 13, 2008
Spinach Artichoke Fettucini Fini with Sausage
I made this for dinner tonight and it was really good. It was something different from what I normally make. I really liked it and so did Jimmy. It was also super easy and super fast.
Spinach Artichoke Fettucini Fini with Sausage
from Picky Palate
1 lb Fettucini Fini pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
Spinach Artichoke Fettucini Fini with Sausage
from Picky Palate
1 lb Fettucini Fini pasta noodles
2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 Cups marinated artichoke hearts, drained and chopped
4 Cups fresh baby spinach leaves, coarsely chopped
1 lb pork sausage of choice
¼ teaspoon kosher salt
¼ teaspoon black pepper
¼ teaspoon Lawry’s garlic salt
2-3 Tablespoons good quality Extra Virgin Olive Oil
1. Prepare pasta according to package directions. Drain and set aside. *If you spray noodles with cooking spray, they don’t stick together, I do this all the time.*
2. Place olive oil into a large dutch oven or pot over medium heat. Saute onion for 5 minutes then stir in artichoke and spinach leaves. Cook until spinach is wilted down, about 3 minutes. Stir in sausage and cook until browned.
3. Stir in cooked pasta, season with salt, pepper and garlic salt. Drizzle with additional olive oil and serve.
Saturday, May 10, 2008
Slow Cooker Barbecued Ribs
Slow Cooker Barbecued Ribs
3 1/2 lbs pork loin back ribs
1/4 cup packed brown sugar
1 tsp salt
1/2 tsp pepper
3 Tbsp liquid smoke
2 cloves garlic, chopped
1 medium onion, sliced
1/2 cup cola
1 1/2 cups barbecue sauce
Spray inside of a 4-5 qt. slow cooker with cooking spray. Remove inner skin from ribs. Mix brown sugar, salt, pepper, liquid smoke and garlic; rub mixture into ribs. Cut ribs into 4-inch pieces. Layer ribs and onion in slow cooker. Pour cola over ribs.
Cover and cook on low heat setting for 8-9 hours or until tender. remove ribs from slow cooker. Drain and discard liquid. Pour barbecue sauce inot shallow bowl. Dip ribs into sauce. Place ribs in slow cooker. Pour any remaining sauce over ribs. Cover and cook on low heat setting 1 hour.
Friday, May 9, 2008
Cafe Rio Chicken and Pork Salad
The next one makes a ton. The recipe says it serves 20. I usually make the entire thing and then freeze the left over meat in smaller portion sizes in bags because they make great enchiladas, burritos, and bbq pork sandwiches. You can be creative.
Cafe Rio Chicken or Pork Salad
Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)
Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke
Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.
I found this version for the pork too...sounds like it would be good.
Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.
Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar
Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt
Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper
Combine ingredients together in a medium bowl
Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.
Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.
Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing
I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.
Cafe Rio Chicken or Pork Salad
Chicken
5 lbs chicken breast, boneless & skinless
1 small bottle zesty italian dressing
1 T chili powder
1 T cumin
3 cloves garlic, minced
Mix all ingredients together in a large crock pot. Cook on high for 5-7 hours. Remove chicken and shred with a fork. Reserve a small amount of juice and pour over shredded chicken to keep moist. Keep warm. (I never throw away the juice I just add the chicken back into it once it has been shredded. The chicken seems to soak most of it up)
Pork
Pork Roast
1 bottle of honey bbq sauce
1 T honey
1 liter coke
Place all ingredients in a large crock pot and cook on low all night. In the morning take the roast out leaving the juice in the crock pot, shred the roast. Place shredded roast back in the crock pot with the juice and leave on low.
I found this version for the pork too...sounds like it would be good.
Pork
Night Before:
3 ½ to 4 lb. Pork Roast
2 Tbs Brown sugar
1 to 1 ½ tsp cayenne pepper
2 tsp cumin
1 tsp salt
Mix together and rub on pork roast. Put in crock pot on low. Cook all night.
Next morning,
add:1 can coke
1 cup chicken stock
2 cloves garlic, minced
1 small onion, chopped
Keep cooking all day in crock pot on Low.
About an hour before serving, shred roast and add:1 cup brown sugar
Lime Rice
In a sauce pan saute:
2 T butter
1 yellow onion, chopped
4 cloves garlic, minced
In a large pot, bring the following to a boil:
6 2/3 C water
8 tsp chicken bullion
1/2 bunch cilantro, chopped
2 tsp cumin
2 small cans diced green chiles
1 T lime juice
1/2 tsp salt
Add onion and garlic to boiling mixture. Add 3 cups long grain rice. Reduce heat, cover and simmer for 30 minutes.
Pico de Gallo
4 fresh tomatoes, chopped
1 white onion, chopped
1/4 bunch cilantro, chopped
2 cloves garlic, minced
1/2 tsp lime juice
1 tsp salt
1 tsp pepper
Combine ingredients together in a medium bowl
Tomatillo Dressing
1 pkg Hidden Valley Buttermilk Ranch Dry Dressing Mix
1 C buttermilk
1 C mayonaise
1-2 tomatillos, peeled
1/2 - 1 clove garlic, minced
1/2-1/3 bunch cilantro, chopped
1/2 tsp lime juice
1/2 - 1 small jalapeno, seeds removed
Blend ingredients together in a blender. Add additional mayonaise if dressing is too thin. Keep refrigerated.
Cilantro-Lime Vinaigrette Dressing (thank you Jen!)
3 Tbsp vegetable oil
3 Tbsp olive oil
1/4 c. fresh chopped cilantro
2 Tbsp lime juice
2 cloves minced garlic
1 tsp sugar
1 Tbsp vinegar
1 small jalepeno, seeded & diced
Combine in blender or food processor.
Serve in the following order:
Tortillas
Shredded Cheese
Chicken or Pork
Black or Pinto Beans
Lime Rice
Red and Green leaf lettuce, shredded
Pico de Gallo
Guacamole
Fresh cilantro
Parmasan Cheese
Fresh lime slice
Tomatillo dressing
I also made the fried tortilla strips because I like them on top. To make them I just cut them into strips with a pizza cutter and fried them in a little olive oil until they were light brown.
Chile Verde
This is my mom's recipe and she doesn't have measurements...she just dumps it in and makes it to taste how she likes it. I made it today and halved the recipe and used the following measurements (2 pork chops cubed, 4 small cans green chiles, 1 T chicken bullion, 1 bay leaf, 1/2 bunch cilantro, 1 can diced tomatoes and then I chopped up a fresh tomato and added it to it, 1 onion)
Chile Verde
Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover
Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.
Serve with rice, warm tortillas, cheese, refried beans. It's yummy!
Chile Verde
Olive Oil
2 lb. pork, cubed
salt to taste
pepper to taste
green chiles (lots), chopped
2T chicken bullion
2 bay leaves
cilantro, chopped
2 cans diced tomatoes
2 onions, chopped
water to cover
Brown cubed pork and onions in olive oil until pork is cooked and onions are tender. Sprinkle a little flour (approximately 1/2 cup) over the pork and onion and cook to make a roux. Add the rest of the ingredients and simmer. If it isn't thick enough add more flour that has been mixed with water until it reaches the desired thickness.
Serve with rice, warm tortillas, cheese, refried beans. It's yummy!
Brazilian Beans & Rice
I got this recipe from my friend Josy Basel. It's so yummy.
Feijoada
16 oz. black beans
4 bay leaves
1 T season all
1 cup beef bullion or you can use 1 cup of ham hock
1 lb meat (any kind, we use beef cut into chunks)
1 thing of keilbasa pork sausage cut into chunks
2 slices bacon cut into small pieces
4 cloves garlic, crushed and chopped
1/2 onion, chopped
salt to taste
pepper to taste
Preparation:
The night before you want to make it put the beans in a pan and cover with water. Let them soak for at least 8 hours and change the water two times. When you are ready to make it put the beans in a crock pot with enough water to cover them add the bay leaves, beef bullion, and all season. Let cook until the beans start to get soft. (this can take a few hours..2-4 sometmies more).
When the beans begin to get soft, in a sauce pan on the stove combine the bacon, kielbasa, meat, garlic, onions, salt and pepper. Let this cook for about a half an hour or until the meat is cooked through. ( I will usually add a little water) Add the meat mixture to the beans in the crock pot and let it cook until the meat is really tender. Add more salt and pepper according to your taste.
Once everything is cooked if it seems too runny take two big spoonfulls of beans and mash them in a cup and then return them to the feijoada.
Serve with rice
Brazilian Rice
3 T oil
3-4 garlic cloves, crushed
2 C rice- uncooked
4 C water
1 1/2 tsp salt
Put oil in a heavy pan and heat. Add garlic and cook until golden brown. Add rice and fry until it begins to turn brown. Add salt and water and lower the heat. Cover and cook for 20 minutes without stirring. Add more water if needed. It should be dry and each piece separate when done.
16 oz. black beans
4 bay leaves
1 T season all
1 cup beef bullion or you can use 1 cup of ham hock
1 lb meat (any kind, we use beef cut into chunks)
1 thing of keilbasa pork sausage cut into chunks
2 slices bacon cut into small pieces
4 cloves garlic, crushed and chopped
1/2 onion, chopped
salt to taste
pepper to taste
Preparation:
The night before you want to make it put the beans in a pan and cover with water. Let them soak for at least 8 hours and change the water two times. When you are ready to make it put the beans in a crock pot with enough water to cover them add the bay leaves, beef bullion, and all season. Let cook until the beans start to get soft. (this can take a few hours..2-4 sometmies more).
When the beans begin to get soft, in a sauce pan on the stove combine the bacon, kielbasa, meat, garlic, onions, salt and pepper. Let this cook for about a half an hour or until the meat is cooked through. ( I will usually add a little water) Add the meat mixture to the beans in the crock pot and let it cook until the meat is really tender. Add more salt and pepper according to your taste.
Once everything is cooked if it seems too runny take two big spoonfulls of beans and mash them in a cup and then return them to the feijoada.
Serve with rice
Brazilian Rice
3 T oil
3-4 garlic cloves, crushed
2 C rice- uncooked
4 C water
1 1/2 tsp salt
Put oil in a heavy pan and heat. Add garlic and cook until golden brown. Add rice and fry until it begins to turn brown. Add salt and water and lower the heat. Cover and cook for 20 minutes without stirring. Add more water if needed. It should be dry and each piece separate when done.
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