BBQ Pulled Pork

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I was going through my weekly menu planning and hit a bump in the road as to what new I could make.  So I went to Heidi (my friend/co-worker) and asked her to give me some good ideas.  This reminded me of the Teriyaki Chicken Rice Bowls.   I was trying to decide what to eat this with.  Heidi had said she has dinner rolls and coleslaw with hers, so I followed what she made.  But this would be good over pasta or rice as well.

The flavor of this pork is so good.  It was in the slow cooker almost all day.  Soaking in all of the BBQ sauce, garlic, onion…mmmm.  The house smelled amazing!!  Glad there’s a bit left over for me to have some lunch tomorrow!!

Clyde even got to taste it!!  I’m pretty sure he enjoyed it!

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yield: 6 servings
Ingredients:
3 lb. pork shoulder (I used two pork loins)
1 cup water
1/2 bottle BBQ sauce
salt & pepper
1/2 onion diced
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3 cloves garlic, minced
1/2 bottle BBQ sauce
1/3 cup packed brown sugar (way too sweet, we add 1/4 cup unpacked)
1 tablespoon yellow mustard – I didn’t use the mustard (some aren’t a fan of the flavor of mustard)
salt & pepper
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Directions:
In a crock pot, place pork, water, bbq sauce, salt, pepper and onion. Cover and cook on low heat for 8-10 hours until very tender. Remove all meat from crock pot. Spoon off fat from remaining liquid in crock pot and discard about half the liquid as well (you want it to be moist but not too watery–mine was a little on the watery side, so remove more then you think and you can always add more back in). Shred pork removing all excess fat. Return to crock pot and stir in garlic, bbq sauce, brown sugar, mustard and more salt and pepper. Cook another hour or so until all flavors blend and the garlic taste mellows out a little. Serve with fresh rolls and coleslaw.
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This was exactly what Heidi said…super easy to make.  My son made sandwiches with with the rolls and meat.  I hadn’t thought of doing that.  Add more onion and some cheese!  Hmmm, maybe next time!
Have a great week and enjoy!
Two Girls Cooking – Patricia
Source:
Heidi – Friend/Co-worker
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Crunchy Honey Soy Pork Chops

My friend Heidi from work gave me another great dinner idea last week.  Usually when I make pork, I’ll coat it with some egg and panko bread crumbs and it’s the thicker cut, I bake it in the oven.  But when she showed me what she made I had to try this one as well.  This was really good.  I try not to “fry” foods anymore so I did use the healthier oil that has the Omega 3 in it.  And the different spices added to the flour really adds great flavor.

I’m not a huge fan of white rice.  To me it’s sort of a waste of carbs/calories.  So I made some sweet potatoes on the side and sprinkled a bit of brown sugar over the top.  The pork chops were quick and easy to make.  After putting in the pan, it only took a few minutes on each side for the pork to cook and get crisp.

Even with our busy sport schedule this was easy enough to get on our dinner table and out the door to be on time.

  • FOR THE DREDGE:
  • 1-½ cup Flour
  • 1 teaspoon Season All Salt
  • ½ teaspoons Onion Powder
  • ½ teaspoons Garlic Powder
  • ¼ teaspoons Poultry Seasoning
  • ½ teaspoons Paprika
  • ¼ teaspoons Black Pepper
  • 2 whole Eggs
  • 4 whole Pork Chops
  • FOR THE SAUCE:
  • 1 Tablespoon Canola Oil
  • 2 Tablespoons Butter
  • 4 cloves Garlic, Minced
  • ½ cups Soy Sauce
  • ½ cups Water
  • ½ cups Honey
  • 2 Tablespoons Hoisin Sauce
  • ½ whole Lime, Juiced
  • Chopped Green Onions, Optional Garnish

Preparation Instructions

Start by combining the flour, Season All seasoned salt, onion powder, garlic powder, poultry seasoning, paprika and black pepper in a shallow bowl. In another bowl crack the eggs and stir with a fork. Pour the eggs into a shallow plate. Set up an assembly line with the pork chops, eggs, then flour. Dredge each pork chop in the flour, then egg then back to the flour. Set on a plate.

Into a large skillet, add the oil and butter. Preheat the skillet on medium high heat. Once the butter has melted add the pork chops. Fry on each side for about 4 minutes or until they are no longer pink in the middle. Remove from the pan and place on a large plate.

To the pan, add the garlic. There will be leftover oil and butter, so just leave it in the pan. Let the garlic cook for about 2 minutes on medium heat. Add the soy sauce, water, honey, hoisin sauce and juice of the lime. Bring this to a simmer and cook until the sauce thickens.

Using a set of tongs, take each pork chop and flip it in the sauce to cover it. Place the pork chop on a bed of rice and garnish with green onions.

We only have a couple more busy weeknights at our house until things slow down.  I miss being able to make full, hearty meals for us.  Fall is here and there are great things to be made.

Have a great week.

Patricia – Two Girls Cooking

Source:

Tasty Kitchen

Grilled Asian Pork Chops & Peaches

The heat has slipped away for a bit  here in MN (dare I say that).  Enough for me to step out on the deck and fire up the grill.  Not complaining..Love summer.  Love to grill even more.  Haven’t had pork chops in a while…..I saw this post from $5 dinners online with the pork and peaches and had to try this.  Since the Asian Chicken  was pretty good last week, I thought I’d give it a try on the port as well.  And I’ll be honest, I’ve never had grilled peaches before so I was excited to see how the two of them would pair together.

The asian sauce was just as good on the pork as it was on the chicken.  Top the peaches on the pork and the sweetness gave it the best flavor.  Soft and tender.

INGREDIENTS:

1/4 cup soy sauce
1 teaspoon sesame oil
2 tablespoons honey (I did not have honey and I used Maple Syrup)
1-2 teaspoons Sriracha (or other hot sauce)- (I used Franks Hot sauce)
3 slices fresh ginger root
2 cloves garlic, crushed

6 boneless pork chops (fat trimmed off)

Directions

  • Season the pork chops with garlic powder, onion powder and salt and pepper. Dredge each piece of pork through the Asian Sauce  Grill the pork chops for 5 to 6 minutes on each side, or until no longer pink in the middle. Grilling time will vary depending on heat of the grill and thickness of the chop.
  • Halve the peaches and lay them flesh side down on the grill…ideally over indirect heat.

I’d make the peaches alone on the grill for a snack or add it to some vanilla ice cream!  Next time I may sprinkle some cinnamon to the peaches!   Top the pork and peaches over some rice and we had a great grilled dinner.

Patricia – Two Girls Cooking 😉

Source

5 Dollar Dinners

Sticky BBQ Ribs

We haven’t had ribs in our house for a very long time.  I love to grill them in the summer time, but the truth is they are expensive!  I usually have to buy two packs.  But I took my luck and got one pack.  Since a little one was under the weather today, he chose not to eat them!  More for us!  He had a sandwich!

Ingredients

  • BBQ Sauce
    1 small red onion, chopped
    1 tbsp olive oil
    1 garlic clove, crushed
    1/2 cup tomato ketchup
    1/3 cup fresh orange juice
    1/4 cup clear honey
    1 tbsp dark soy sauce
    2 tsp Worcestershire sauce

    2 3/4 pounds Saint Louis-style spareribs, cut into individual ribs
    salt and freshly ground black pepper, to season.   (I just bought a pack of spareribs  No specific brand name).

Directions

  1. Pre-heat the oven to 325 F. In a frying pan, sauté the onion in the oil for 5 minutes or until soft. Add the garlic and cook for 1 minute, then add the remaining sauce ingredients, bring up to a simmer and cook for 1 minute. Allow to cool slightly then whiz together in a blender.
  2. I used my slow cooker for this. Any time I use my cooker for meat, it turns out nice and tender.  I did cook it on high for 2 1/2 hours.  I then put in the oven for 30 minutes at 350 degrees to get the sauce cooked through more. After putting the ribs in the slow cooker, pour the sauce one the ribs and make sure all pieces are covered.
  3. Alternatively you can broil or BBQ the ribs — season and cook in the broiler or over coals for 10 minutes on each side. Brush the ribs with some of the sauce then turn and broil or grill for 5 minutes. Repeat 3 to 4 times until the ribs are cooked through, with a sticky coating.

Very glad I decided to use the slow cooker.  The meat was so tender.  Putting it in the oven to cook the sauce a bit more was a good choice.  The sauce had a great flavor to it.  (I doubled the sauce recipe because I wanted to make sure each piece was covered).

We ate this along some corn on the cob that was nice and crispy.

Awesome summer meal in mid May.

Have a great rest weekend.  Looking for a new way to cook ribs?  This is the way.

Patricia – Two Girls Cooking

Source:

Disney Family.com

 

 

New Look Scalloped Potatoes & Ham

 

This is the third  night I’ve made a new meal that we haven’t had before!  And this is the third night that I haven’t gotten any complaints from the family.  I have even gotten the “this is pretty good” from a certain picky person!  Yay me!

I wasn’t sure if this could be considered a meal or a side dish.  I consulted with my other “Girl” and she said it depended on how much ham was in the dish.  Since it had a pound of cut up ham I decided that it was going to be our main course served with some green beans.  This went over well.

I know it says “New Look” in the title (which means a healthier version) but it honestly didn’t seem like it with the ingredient I was using.  But here is the information I got from Kraft’s site:

MAKEOVER – HOW WE DID IT

By preparing this tasty casserole with BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream and 2% Milk VELVEETA instead of the full-fat products, you’ll save 40 calories, 6.5 grams of fat and 4 grams of saturated fat per serving.

I didn’t use that brand of sour cream, but I did use the fat free/lite.  I did use the Velveeta instead of full fat cheese.  I’m amazed at how much fat gram were saved.  The calories aren’t the important part to monitor for me, as yo know, but the fat intake.   So if I can save that way, it’s good for me.

what you need

4-1/2 lb. red potatoes (about 9), cut into 1/4-inch-thick slices

1 container (16 oz.) BREAKSTONE’S FREE or KNUDSEN Fat Free Sour Cream

3/4 lb. (12 oz.) 2% Milk VELVEETA®, cut into 1/2-inch cubes

1/2 lb. (1/2 of 1-lb. pkg.) OSCAR MAYER Smoked Ham, chopped

4 green onions, sliced – I left out the onions due to family dislikes –  I would have liked it!

1/4 cup KRAFT Grated Parmesan Cheese

make it

HEAT oven to 350°F.

COOK potatoes in boiling water in large saucepan 10 to 12 min. or just until potatoes are tender; drain. Remove 3/4 of the potatoes; place in large bowl. Add sour cream; mash until smooth. Stir in VELVEETA, ham and onions. Gently stir in remaining potato slices.

SPOON into 13×9-inch baking dish sprayed with cooking spray; sprinkle with Parmesan.

BAKE 30 min. or until heated through.

This was another hit!  The cheesy potatoes were so good and did well as a main dish!  The ham filled us up perfectly!

I told my other half that the last few meals have been healthier versions and I know he can’t tell the difference.  He just asked when he could have rice again for dinner!

Have a great rest of the week.

Patricia – Two Girls Cooking

Pork Chops w/Mustard Sauce

Pork Chops w/Mustard Sauce

I’ve been posting quite a few new recipes that I’ve gotten from this cookbook.  Its’s not only just to get my cholesterol levels down, but to help my family eat better as well.  How can I set a good example to the kids by telling them certain foods aren’t good for them, if I’m not showing them how to make them and eat them myself?

I’ve only done a repeat so far once or twice from this book.  There are that many good recipes in it.  I highly recommend you getting it if you’re trying to either lower your cholesterol or just plain eat better.    Here’s a link on Amazon so you can see for yourself: http://www.amazon.com/Everything-Low-Cholesterol-Cookbook-delicious-low-carb/dp/1598694014.  The first chapter of the book even describes what cholesterol is, how it affects you, when it’s too high, risk factors, etc.

I use this app on my iPhone called MyFitnessPal.  If you’re not sure what this app is, you log your daily food intake, your workouts, track your weight progress…And the best part is you can have your friends follow you and be a support system for you!  On the daily portion of the app, it shows you how much fat, carbs, potassium, sugars, etc. your intake is.  I look at this daily to make sure that I’m staying within the range I need to be.  I’m not so much worried about the caloric intake as I am the fat and sugars.

Yesterday when I looked at the sugar intake I was shocked to see I had already gone over my limit by lunch time.  I had eaten a bowl of cereal (fiber cereal too) and for lunch I had a salad with onions and green olives with ranch dressing and low fat cheese.  I had an apple and some grapes.  So I look at the content of the grapes…A bowl of grapes have 24.8 grams of sugar.  I search online to see if natural sugars affect your triglycerides and sure enough they do.  So each day I’ve been wondering how I’m exceeding the sugar limit to find out it’s from the fruits that I thought were supposed to be good for me!  What’s a sugar addict supposed to do?!

Back to my pork chop dinner!  Since the weather is getting colder, and the snow is right around the corner (literally), I took the opportunity to make this recipe because I got to use the grill.  Not that you can’t grill in the winter, I just choose not to!

Here’s a note from the cookbook:  Spreading the meat with yogurt and mustard mixture before grilling helps keep the meat moist and tender and adds great flavor.

And I’m telling you it really does.  Some of my family are not a huge mustard fan, so I used a bit less than suggested so it wasn’t too much for them.  But I love this one.  I’m sure it would be just as good baked in the oven as well.

Here’s what you need:

2tbs Dijon Mustard, divided

2tbs plain yogurt (I used fat free with less sugar content)

1/8tsp pepper (or as much as you like – pepper is one of my favorites after garlic)

4- 3 ounce bone in pork chops (I used the boneless and cut the fat)

2tbs olive oil (I used light extra virgin olive oil)

1 onion, chopped (I used half onion because the family isn’t a fan)

1tbs flour

1 cup low-sodium chicken broth (I used store bought)

1/4 cup dry white wine (I substituted with more chicken broth)

Here’s what you do:

1.  Prepare and preheat grill.  In a small bowl, combine 1tbs mustard, yogurt and pepper and mix well.  Spread mixture on both sides of pork chops; set aside for 15 minutes.

2.  In a small saucepan, heat olive oil over medium heat.  Add onion; cook and stir until tender, about 5 minutes.  Add flour; cook and stir until combined and bubbly.  Add broth, wine and remaining 1tbs mustard; bring to a boil, stirring with a wire whisk, until sauce is slightly thickened.

3.  Grill the chops for 4-6 minutes on each side; turning only once, until pork is just slightly pink in the center.  Serve with sauce.  I added some parsley to the top of the meat and sauce.

I put some potatoes in the microwave and cooked them until almost soft.  I cut them into bite size chunks and put in a large skillet with the olive oil until they were nice and crisp.

Pan fried potatoes

This was another great meal.  Caleb even ate the mustard sauce (and it had onions!  Of course he didn’t know that).  This was really good.

Have a great week.  Enjoy your food and know that eating healthy doesn’t always have to be “boring”.

Patricia – Two Girls Cooking

 

 

Ham Alfredo Ranch Casserole


I know, Patricia, I was supposed to be making a pot pie. But this was easier and just sounded good! I’ll make the pot pie another night. Promise. 

1 lb bag frozen Broccoli, Cauliflower and Carrots
2 cups diced cooked ham
2 cups refrigerated diced potatoes with onions
1 10 oz container refrigerated alfredo sauce
1/2 cup ranch dressing
about 30 Ritz crackers, crushed
2 tbsp margarine, melted

I mix this in the 13X9 baking dish so I don’t have to wash extra dishes. First add the frozen veggies, the potato/onion and ham. Then pour the alfredo and ranch evenly over the top. Mix well. 
Combine the crushed crackers and melted margarine in a small bowl. Sprinkle over the top of the casserole.
Bake at 350 for about 40-45 min (should be bubbly and golden brown).
I even got Scott to eat it and he doesn’t much care for ham. He enjoyed it, and has volunteered to help eat the leftovers.

– Jodi