Honey BBQ Boneless Ribs

These Honey BBQ Boneless Ribs are Delicious!

My Husbands all-time Favorite.
I have used pork ribs and beef boneless ribs, both turned out very good.
This is a very easy recipe, broil meat then just throw all of the ingredients in the crockpot and let it cook.
I made this meal the other night when we had company over for a Sunday dinner, and it was a perfect crowd pleaser!
I served the ribs with this simple and delicious side dish recipe for Grilled Vegetables.

Honey BBQ Boneless Ribs

-4 lbs extra lean country style Boneless Ribs
-3 cups water
-4 tsp. beef bouillon granules (or Shirley J Beef Bouillon)
-4 Tablespoons maple syrup
-4 Tablespoons honey
-4 Tablespoon soy sauce
-1 tsp. dry mustard
-18 oz bottle of favorite BBQ sauce (OR made up Shirley J BBQ Seasoning)

How to Make:

1. Turn oven on to Broil. Place ribs on a broil pan or cookie sheet. Broil the ribs in the oven for 15-20 minutes, to broil off excess fat.

2. Combine all ingredients in a crockpot, except for bottle of BBQ sauce(save that for the end). Mix until all combined. Place ribs on top, you can also sprinkle on some salt and pepper.

3. Cover and cook on low for 8-10 hours or on high for 4-6 hours. The ribs should fall apart when done.

4. When done, drain off most of the liquid (leaving maybe 1/2 cup of liquid left in the crockpot with the ribs). Now, pour your favorite BBQ sauce on top of the ribs. Turn the ribs around until all covered with the BBQ sauce.

5. Eat and Enjoy!!

Tender Pork Chops with Caramelized Apples and Onions

I love when I find a new way to cook Pork Chops, I get so bored with the recipes I have. This recipe is so very good, and makes a pork chops look kind of pretty!
We have now made it a few times and will continue to make it.
This is a great make-ahead meal, which is great for us busy mom's and dad's. I will usually make it in the early afternoon then it cooks for 3 hours. All I have to do is make the potatoes and steam some fresh broccoli, and then maybe cut up some fresh fruit to go along with it.
Thank you Melanie over at My Kitchen Cafe for yet another delicious meal!



Tender Pork Chops with Caramelized Apples and Onions
serves 4

Ingredients / how to make the Pork:

4 bone-in pork loin chops (at least 1/2-inch thick)
2-3 granny smith apples, peeled and sliced about 1/4-inch thick
1-2 yellow onions, sliced
1/3 cup brown sugar
Kosher salt and freshly ground black pepper

Preheat the oven to 325 degrees. Lightly grease a 9×13-inch baking dish. Place the onion slices in an even layer over the bottom of the dish. Top the onion slices with the apples. Sprinkle the brown sugar evenly over the apples and onions. Season the pork chops generously on both sides with salt and pepper. Arrange the pork chops in a single layer on top of the apples and onions. Cover the dish tightly with foil and bake in the preheated oven for three hours. Do not open the oven and lift the foil – the pork chops, apples and onions need to be tightly covered the whole time to not dry out.

Serve each pork chop with Parmesan smashed potatoes and topped with the apples and onions.

Ingredients / how to make the Potatoes:

Parmesan and Garlic Smashed Potatoes

5 pounds Yukon gold potatoes, peeled, rinsed and diced
2 teaspoons salt

1 cup grated Parmesan cheese
4 tablespoons butter
¾ cup milk
Salt and pepper to taste
4-5 cloves roasted garlic (trim the pointy end off a head of garlic, place sprout-side down on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 350 degree oven for 20 minutes, or until the garlic is tender; the cloves squeeze right out of their skins when they are ready)

In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

Enjoy!

Source: Melanie's recipe over on My Kitchen Cafe

Pork Carnitas

I really love crock-pot meals!
This recipe is super easy to put together, and slow cooking the meat through out the day with the cumin and fresh citrus smells so good.
The meat turns out very moist and flavorful.
Makes very yummy tacos!

Pork Carnitas
6 servings

Ingredients:

2 - 4 pounds pork roast
1/2 cup freshly squeezed orange juice
1/4 cup freshly squeezed lime juice
7 cloves garlic (whole intact)
1/2 tablespoon kosher salt
1 tablespoon cumin
1/2 cup beef broth
corn tortillas
sour cream, salsa, cheese, lettuce

How To Make:

1. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into a crock-pot OR slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

2. Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork.

3. Shred meat fully and serve on warmed corn tortillas with desired toppings.

Enjoy!

Seasoned Thyme Pork Roast

This pork roast has a really nice BBQ flavor to it.
We like to eat it with rolls, and make little sandwiches with the meat.
When cooked in the crockpot the meat is a lot more moist and falls apart easily. When cooked in the oven it is still yummy but is not as moist.
Very Good.


Seasoned Thyme Pork Roast

Ingredients:
-1 pork loin roast (around 3 lbs)
-2 onions, sliced
-3 Tablespoons olive oil
-1/2 cup Brown Sugar BBQ sauce
-1/2 cup apple juice
-2 Tablespoons of dried Thyme leaves

How to Make:

1. Preheat Oven to 350 OR prepare crockpot.

2. Brown Pork and onions in hot oil in a large ovenproof pot on medium-high heat 5 min. on each side.

3. In a bowl, combine BBQ sauce, apple juice, and thyme. Pour over pork in pot. Cover with a oven-proof lid. Simmer an additional 10 min. Then place in oven OR empty all in the crockpot.

4. Cook in Oven for 2 hours or until done. Crockpot cook on high for 4 hours.

Enjoy!

Empanadas From Luis

A couple of years ago my oldest son loved watching Noggin, a television program for kids. One of his favorite shows was 'Cooking with Luis'.

Luis would go grocery shopping for his ingredients with his mom, then also with the help from his mom would make a dish following a recipe. This program got my oldest son so excited to cook. We went online and printed off all of his recipes from Noggin.com and started to make them together.

One of the recipes was this one, Empanadas. I have to be honest with you I was a little hesitant when I saw the list of ingredients. However, we made them together my son and I, and they turned out far better than I ever thought they would. These Empanadas are Delicious! My kids LOVE them and eat two each. We have now made them many times since and love them each time. They never get old.
I hope you give them a try, you will love them.

Empanadas from Luis
Makes 8

What you need:

1 Red Pepper, chopped
1 tablespoon Olive Oil
1 White Onion, chopped
1 pound of ground meat (Beef, Turkey, Pork, or Chicken)
4 Hardboiled Eggs, chopped
1 cup Spanish Olives OR Manzanilla Olives stuffed with Pimentos, minced
Salt & Pepper
1 teaspoon Cumin
Pastry Dough (I used Pillsbury Refrigerator)
1 Egg Yolk (raw)

How to Make:

1. Heat oil in a pan, when the oil is hot, add the red peppers and onions. Stir them around for 5 minutes. Now, slowly add the meat, and mix it all together. Make sure you don’t overcook the meat.

2. Now chop 4 eggs into bits. Stir the eggs into the meat. Pour it all into a big bowl.

3. Chop up the olives and add them to the mixture. Sprinkle a bit of pepper and a pinch of salt. Now add Cumin. Cumin gives the empanadas their special taste.

Pastry
On a dry table, with dry hands, roll out your pie crust. If using Pillsbury refrigerator dough, unroll both pie rounds from package. Now I used a regular table bowl for my 'dough cutter' to get the perfect round circle. You should be able to get 8 small circles out of the dough. You will have to re-roll the dough out a few times just like you would cookie dough.

Filling
Add some of the warm filling to the middle of a pastry circle. Fold it over all the way so the edges touch. For a perfect empanada, use a fork to make marks around the edges. Do the same for all the empanadas and put them on a baking sheet.

Bake

To make them golden brown, paint them with an egg yolk.
Cook at 350º F (180º C) and cook for 35 minutes.

We like to eat ours with Salsa on top.

Yummy! :-)

Pork POT Roast

This is a delicious way to cook a Pork Roast.
The Pork cooks in a slow cooker and when finished the meat is so flavorful, moist, and tender.
I am always on the look out for a new way to cook Roasts. I found this recipe on Cooks Country and adapted it a bit.
This will make a perfect Sunday Lunch or Dinner!

Pork POT Roast
adapted from Cook's Country
serves 6

Ingredients:

2	(2 1/2- to 3-pound) boneless pork roast , netting or baking twine removed
	Salt and pepper
2	tablespoons vegetable oil
2	onions , chopped
6	garlic cloves , minced
1	tablespoon tomato paste
1/2	cup white wine
3	tablespoons Minute Tapioca
1	28-ounce can diced tomatoes , drained
2	teaspoons minced fresh thyme leaves
1	pound carrots , peeled, halved lengthwise, and cut into 2-inch pieces
6-8	red potatoes , peeled, halved lengthwise, and cut into 2-inch pieces

1. Pat roast dry with paper towels and season with salt and pepper. Heat 2 teaspoons oil in large skillet over medium-high heat until just smoking. Brown roasts all over, about 10 minutes. Transfer to slow cooker /crockpot.

2. Add onions and additional 2 teaspoons oil to empty skillet and cook until browned, about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Stir in wine and simmer, scraping up any browned bits with wooden spoon, until thickened, about 2 minutes. Stir in tapioca, tomatoes, and thyme; transfer to slow cooker.

3. Toss carrots, red potatoes, 1/4 teaspoon salt, 1/4 teaspoon pepper, and remaining oil in bowl until vegetables are well coated. Scatter vegetable mixture over pork. Cover and cook on low until meat is tender, 9 to 10 hours (or cook on high 4 to 5 hours).

4. Transfer roast to cutting board, tent with foil, and let rest 10 minutes. Cut meat into 1/2-inch-thick slices; transfer to serving platter. Using slotted spoon, transfer carrots and parsnips to platter with pork. Season sauce with salt and pepper. Serve, ENJOY!!

Perfect Pork (meat) Marinade

Who says you can't grill in the cold winter time?
Time to pull out the grill pan, or electric grill.
(for those of you lucky ones who live in year round warm states you can just get out the outdoor grill)
This marinade is very good!
You can also use it on Chicken and Salmon.
enjoy!



Perfect Pork (meat) Marinade

1/2 C. Worcestershire Sauce
2 T. Olive Oil
1/4 C. Fresh Parsley (or 1/8 C. dried)
1 tsp. Dried Minced Garlic
1/4 C. Balsamic Vinegar
1/2 tsp. Pepper
1/4 C. Soy Sauce
4 Boneless Pork Loin Chops, 1" thick OR pork loin


In a large, re-resealable plastic bag or container, combine the first 8 ingredients. Using a fork, poke holes in both sides of pork; add to marinade. Seal bag or container and turn to coat. Refrigerate for 8 hours (the longer the better), turning every 2-3 hours. When ready to grill, drain and discard marinade. Grill pork chops in a preheated grill, covered, over medium heat for 10-15 minutes on each side or until juices run clear and a meat thermometer reads 160 degrees F.

Pork Tenderloin With Gingered Apples

Sauteed apples with a hint of sweetness and ginger, complement the natural juicy pork tenderloin.
A perfect meal for a cozy fall evening.
This meal is a favorite of ours and always graces our table in the cold fall months.
The ingredients are simple, the meal is easy to prepare, and the taste is phenomenal!
In hope you enjoy it as much as we do.

Pork Tenderloin with Gingered Apples

Ingredients:

-4 tart apples such as Granny Smith
-4 Tablespoons unsalted butter
-3 Tablespoons of light brown sugar
-1 teaspoon of peeled and grated fresh ginger OR 1/2 teaspoon of ground ginger
-2 -4 Tablespoons of water
-4 slices of pork tenderloin, about 2 inches thick

-salt and pepper
-1 Tablespoon of Extra-virgin olive oil

How To Make:
1. Peel, core, and slice the apples thinly lengthwise. In a saucepan over medium heat 3 Tablespoons of the butter. When melted and hot add the sliced apples and saute', stirring and tossing, for 5 minutes. Add the brown sugar and ginger and continue to saute' for another 5 minutes. Add 2 Tablespoons of the water, cook until the apples are almost tender, 6-8 minutes; watch carefully so they do not burn. Transfer apples and drippings into a bowl or plate, set aside.

2. Trim all excess fat from the pork slices. Place each pork slice, cut side up, between 2 sheets of plastic wrap and, using a rolling pin, flatten to about 1 inch or so thickness. Sprinkle both sides with salt and pepper.

3. In the same saucepan you cooked the apples in, melt the remaining 1 Tablespoon butter with the 1 Tablespoon of olive oil. When hot, add the pork slices and saute'. Cook on each side about 5-6 minutes on each side or until browned and no longer pink inside.

4. Add the apples and their juices from the bowl back into the pan with the cooked pork. Add 1-2 Tablespoons of water(more if you want more sauce). Heat and mix the apples in with the pork.

5. Serve right away, and Enjoy!

(I made this with a side of mashed potatoes, and snap peas)

Slow Cooked Pork Roast

This roast is very Flavorful and Moist!
With the Pork Roast being 98% fat-free, it makes for a very healthy meat option.
One of my all time favorite ways to cook a pork roast,
I like to serve it with garlic red potatoes, green beans, and rolls.
A very healthy and delicious meal, and with only two ingredients very easy to throw together!
A perfect meal.

Slow Cooked Pork Roast

-Pork Sirloin Tip Roast (about 2 lbs)
(I like to buy a four pack at Costco, they are 98% Fat Free)

- 1/2 of a Dry Ranch dressing Mix

1. Put the roast in the crockpot or slow cooker. Fill the crockpot about 1/3 of water. Sprinkle on about 1/2 of the ranch dressing packet.

2. Cook on low for about 5-8 hours. The roast is done when you can easily shred it up with your fork.

Enjoy!

Cafe Rio' Dinner

I love Cafe Rio'!
It is a Mexican grill found in Utah, Nevada, and Arizona.
I have tried many different mock recipes, this one by far is the best!
It does make quite a lot of food, I almost always make it when we have company over.


Cafe Rio' Dinner
adapted from Becky Higgins

There are 4 parts: the rice, the pork, the tortillas, and the dressing,

Green Chile Rice (Serves 6)

2 cup rice

4 cups chicken broth

8 oz. green chiles

2 sm. onion, diced

2/3 cup fresh cilantro

2 tsp. oregano

1 tsp. salt

2 tsp. cumin

6 green onions.

Mix together and pour into greased 9 x 13 pan. Bake in the oven for 1 hour or until rice is done at 350.

CAFE RIO PORK
- at least 2 lbs pork roast
-1 (16 oz.) bottle of salsa
-1 can coke (do not use diet)
-2 c. brown sugar

Place pork in crock-pot and fill it half way up with water. Cook roast on high for 5 hours. Drain off water. Cut pork in thirds. Mix together ingredients (salsa, coke, brown sugar) and put on top of pork. Cook an additional 3 hours on high. Shred pork with forks. Leave it on low until ready to serve.

TORTILLAS
you can use regular tortilla, but I recommend to use uncooked tortillas. Check the refrigerated section of your local grocery store or Costco carries them too. Just throw the tortilla in a pan over the stove top, give it a few flips, and it's cooked. Well worth it!


CREAMY TOMATILLA SALAD DRESSING
-1 packet hidden valley ranch buttermilk dressing
-1 c. buttermilk
-1 c. mayo
-2-3 tomatillas (peel off outer leaf/shell) found it the produce sections by the peppers
-1 tsp. crushed garlic
-¾ bunch fresh cilantro
1 tsp. cayenne pepper
juice from 1 lime (about 2 tsp.)
salt & pepper

Blend all ingredients in the blender. Refrigerate.

PUTTING IT ALL TOGETHER:
Of course you can assemble everything burrito-style. I prefer salad-style. For one serving, I first put a tortilla on a plate or a bowl. Then put rice, you can cook some canned black beans, pork, some chopped lettuce, and the dressing. Finally, garnish your salad with shredded cheese, tomatoes, sliced avocados, or whatever you want. Yummy!