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Monday, January 21 2019

Whether you roast the pork in the oven or slow cook it, you'll score a platter full of fall-apart tender barbecue. Invite the neighbors or the entire family to enjoy a build-your-own-sandwich buffet.

INGREDIENTS
1 - 6 1/2 pound bone-in pork shoulder blade roast
3 - tablespoons Dijon-style mustard
1/3 - cup packed dark brown sugar
3 - tablespoons kosher salt
2 - tablespoons smoked paprika
1 - tablespoon chili powder
1 1/2 - teaspoons freshly ground black pepper
1/2 - teaspoon garlic powder
Pickles (optional)
Onion slices (optional)


DIRECTIONS
Trim fat from pork, leaving fat cap about 1/4-inch thick. Pat pork dry with paper towels. Place on a large piece of plastic wrap. Spread mustard on all sides of pork. In a small bowl stir together brown sugar, salt, paprika, chili powder, black pepper and garlic powder. Coat all sides of pork with spice mixture. Wrap the pork tightly in the plastic wrap. Place on a tray and chill for at least 1 hour or overnight.
Preheat oven to 325 degrees F. Line a shallow roasting pan with foil. Place a rack in the pan. Unwrap pork and place on the rack. Roast, uncovered, for 4 hours. Wrap roast with a double thickness of foil and return to the rack. Roast for 2 hours more or until an instant-read thermometer inserted in meat registers at least 190 degrees F. Remove from oven. Let roast stand for 30 minutes to 1 hour (this allows the "bark" or "crust" to soften). Unwrap. Using 2 forks, pull the pork apart, removing any large pockets of fat as you pull. Serve with pickles,onion slices, and Spicy Vinegar.

FROM THE TEST KITCHEN
SLOW COOKER DIRECTIONS:
Prepare recipe through step 1 except reduce the salt to 1 tablespoon. Unwrap roast and place in a 6-quart slow cooker. Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours (190 degrees F). Remove meat from cooker, strain cooking juices. When cool enough to handle, use 2 forks to pull the pork apart, removing any large pockets of fat as you pull. Drizzle with cooking juices, if you like, to reach desired moistness. Serve as directed.

Posted by: AT 12:03 pm   |  Permalink   |  Email
Monday, December 10 2018

This ham is glazed with a delicious mixture of brown sugar, cola, and whiskey. It's guaranteed to be the star of any dinner table.

INGREDIENTS
1 - 8 - 6 pounds cooked ham, rump half
1 - cup packed dark brown sugar
1 - cup cola
1 - tablespoon dry mustard
1 - tables - oon cider vinegar
1/2 - teaspoon ground black pepper
1/4 - cup bourbon whiskey
Lemon slices (optional)
Fresh sage (optional)


DIRECTIONS
Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into center of ham. The thermometer should not touch bone.


Bake for 1-1/2 to 2-1/4 hours or until thermometer registers 140 degrees F.
Meanwhile, for glaze, in a medium saucepan combine brown sugar, cola, dry mustard, vinegar, and pepper. Bring to boiling, stirring to dissolve brown sugar. Reduce heat. Simmer, uncovered, about 20 minutes or until reduced to about 3/4 cup. Remove from heat; stir in whiskey.


Brush ham with some of the glaze during the last 20 minutes of baking. If desired, garnish with lemon slices and sage. Serve with the remaining glaze.


FROM THE TEST KITCHEN
Low on brown sugar? Use 1/2 cup honey and 1/2 cup maple syrup instead. In favor of warm spice flavor? When simmering the glaze, add 2 inches stick cinnamon, 4 whole cloves, and 4 whole allspice; discard spices before glazing. For a nonalcohol version, substitute an equal amount of orange juice or apple juice for the whiskey.

NUTRITION FACTS (Brown Sugar- and Whiskey- Glazed Ham)
Per serving: 265 kcal , 11 g fat (4 g sat. fat , 2 g polyunsaturated fat , 5 g monounsaturated fat ), 73 mg chol. , 860 mg sodium , 13 g carb. , 0 g fiber , 13 g sugar , 26 g pro.

Posted by: AT 12:40 pm   |  Permalink   |  Email
Thursday, October 25 2018

Brown sugar and butter create a sweet sauce that marries well with pork chops and apples. Choose a tart apple for more flavor and contrast. No matter your apple choice these apple brown sugar pork chops are a family favorite!

INGREDIENTS
4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar


DIRECTIONS
Trim fat from chops. Sprinkle chops with salt and pepper; set aside.


In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.


Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.


NUTRITION FACTS (Apple-Pecan Pork Chops)
Per serving: 400 kcal , 18 g fat (6 g sat. fat , 3 g polyunsaturated fat , 7 g monounsaturated fat ), 152 mg chol. , 314 mg sodium , 14 g carb. , 2 g fiber , 12 g sugar , 44 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Tuesday, September 04 2018

These stuffed pork chops are a hearty dinner delivery guaranteed to satisfy. The savory flavors from the fresh sage, chopped walnuts, and pork chops are complemented by the sweet apples and tart lemon.

INGREDIENTS
1 - tablespoon butter or margarine
1 - large cooking apple, peeled if desired, cored, and chopped
1/3 - cup chopped onion
2 - teaspoons snipped fresh sage or 1/2 teaspoon dried sage, crushed
2 - tablespoons shredded white cheddar cheese
4 - pork rib chops, pork loin chops, or boneless loin chops, cut 1-1/4 inches thick (about 3 pounds)
Salt - Ground black pepper
1 - cup coarse soft crumbs from crusty country bread
2 - tablespoons butter or margarine, melted
2 - tablespoons chopped walnuts
1 - tablespoon snipped fresh Italian (flat-leaf) parsley
2 - teaspoons finely shredded lemon peel
2 - tablespoons butter or margarine
2 - tablespoons all-purpose flour
1/4 - teaspoon salt
Dash ground black pepper
1 - cup chicken broth
1/2 - cup whipping cream
2 - tablespoons apple juice
1/2 - cup shredded white cheddar cheese (2 ounces)


DIRECTIONS
Preheat oven to 375 degrees F. For stuffing, in a medium skillet melt the 1 tablespoon butter over medium heat. Add apple, onion, and sage; cook until tender. Remove from heat. Stir in the 2 tablespoons cheese; set aside.


Trim fat from chops. Make a pocket in each chop by cutting horizontally from the fat side almost to the bone or the opposite side. Divide stuffing among pockets in chops. If necessary, secure openings with wooden toothpicks. Sprinkle with salt and pepper.


In a small bowl combine bread crumbs, the 2 tablespoons melted butter, the walnuts, parsley, and lemon peel. Place chops on a rack in 13x9x2-inch baking pan. Top chops with bread crumb mixture.


Bake for 40 to 50 minutes or until an instant-read thermometer inserted in center of chops registers 160 degrees F and juices run clear.
For sauce, in a medium saucepan melt the 2 tablespoons butter over medium heat. Stir in flour, the 1/4 teaspoon salt, the dash pepper, the chicken broth, whipping cream, and apple juice. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 1 minute more. Stir in the 1/2 cup cheese until melted and smooth. Serve chops with sauce.
NUTRITION FACTS (Stuffed Pork Chops with Apples and Walnuts)

Posted by: AT 10:18 am   |  Permalink   |  Email
Saturday, August 25 2018

Not much can top the juicy tenderness of pulled pork in a pressure cooker. Pile the pork on pita rounds topped with a homemade tzatziki sauce, onion, and feta for a fresh twist on your usual gyro recipe.

INGREDIENTS
1 - 5.3 ounce container Greek yogurt
1 - small cucumber, shredded (1/4 cup)
1/2 - cup shredded radishes
2 - tablespoons snipped fresh dill weed
1 - clove garlic, minced
Salt and black pepper
2 1/2 - teaspoons dried oregano, crushed
1 1/2 - teaspoons dried marjoram, crushed
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons lemon zest
1 - teaspoon salt
1 - teaspoon black pepper
2 - 3 - pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
1/2 - cup red wine
1 - tablespoon lemon juice
Pita bread
Sliced red onion
Feta cheese, crumbled

DIRECTIONS
For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below.


FAST 60 MINUTE COOK TIME
Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
SLOW 10 HOUR LOW OR 5 HOUR HIGH COOK TIME


Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
NUTRITION FACTS (Pulled Pork Gyros with Dilled Radish Tzatziki)


Per serving: 379 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 79 mg chol. , 856 mg sodium , 38 g carb. , 2 g fiber , 3 g sugar , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  Email
Wednesday, August 01 2018

Here's your classic meat and potatoes dinner. Pounding slices of pork tenderloin for a thinner cut means a faster cook time. Serve alongside leftover or packaged mashed potatoes for a hearty dinner.

INGREDIENTS
1 - pound pork tenderloin
1/4 - teaspoon salt
1/4 - teaspoon ground black pepper
Nonstick cooking spray
1 1/2 - cups reduced-sodium chicken broth
2 - teaspoons cornstarch
2 - teaspoons Dijon mustard
2 - cups hot cooked mashed potatoes
Snipped fresh chives or sliced green onions (optional)


DIRECTIONS
Trim fat from meat. Cut meat into 1/2-inch slices. Using your hands, gently flatten meat until about 1/4 inch thick. Sprinkle with salt and pepper.


Coat an extra-large nonstick skillet with cooking spray; heat skillet over medium heat. Add meat; cook for 3 to 5 minutes or until just pink in center, turning once. Transfer meat to a serving platter; cover to keep warm.


Meanwhile, for sauce, in a small bowl stir together broth, cornstarch, and mustard. Add broth to skillet, stirring to scrape up any crusty brown bits. Cook and stir over medium heat until slightly thickened and bubbly. Cook and stir for 1 minute more.
To serve, spoon sauce over meat and mashed potatoes. If desired, sprinkle with chives.
NUTRITION FACTS (Pork Tenderloin with Pan Sauce and Potatoes)


Per serving: 252 kcal , 7 g fat (3 g sat. fat , 1 g polyunsaturated fat , 2 g monounsaturated fat ), 85 mg chol. , 790 mg sodium , 19 g carb. , 2 g fiber , 2 g sugar , 27 g pro.

Posted by: AT 09:05 am   |  Permalink   |  Email
Sunday, June 24 2018

INGREDIENTS
3 - pounds boneless pork shoulder
2 - tablespoons lard or vegetable oil
1/3 - cup chopped onion (1 small)
3 - cloves garlic, minced
2 - cups water
1 - teaspoon finely shredded orange peel
1/3 - cup orange juice
4 - sprigs fresh thyme
1 - teaspoon salt
1 - teaspoon dried Mexican oregano or regular oregano, crushed
1/2 - teaspoon crushed red pepper
2 - bay leaves


DIRECTIONS
Trim fat from meat. Cut meat into 1-1/2-inch cubes. In a Dutch oven cook meat, half at a time, in hot lard or oil over medium-high heat, stirring to brown meat evenly. Remove meat from Dutch oven. Add onion and garlic to Dutch oven; cook until lightly browned and tender. Return all of the meat to Dutch oven.


Add the water, orange peel, orange juice, thyme, salt, oregano, crushed red pepper, and bay leaves to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 2 hours. Remove lid; increase heat so mixture boils gently. Cook, uncovered, for 30 to 40 minutes or until nearly all of the liquid has evaporated, gently stirring occasionally. Discard thyme sprigs and bay leaves. Using a slotted spoon, transfer meat to a serving bowl.


FROM THE TEST KITCHEN
CRISPY CARNITAS:

Prepare Carnitas as directed. In a nonstick skillet heat a small amount of oil over medium heat. Add Carnitas and spread in a single layer. (Be sure to keep meat in a single layer. If you want, cook meat in batches.) Cook for about 5 minutes or until meat starts to crisp, turning occasionally.

NUTRITION FACTS (Carnitas)
Per serving: 237 kcal , 16 g fat (6 g sat. fat , 2 g polyunsaturated fat , 7 g monounsaturated fat ), 72 mg chol. , 265 mg sodium , 1 g carb. , 4 g fiber , 1 g sugar , 20 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, April 16 2018

Meat and potatoes, here we come! Roast pork chops and potatoes together on one baking pan for a quick, hearty meal with almost no clean-up

INGREDIENTS
1 - pound yellow-flesh potatoes, such as Yukon gold, cut into 1/2-inch slices
1 - large sweet onion, thinly sliced
2 - tablespoons snipped fresh chives
4 - teaspoons olive oil
3/4 - teaspoon garlic salt
1/2 - teaspoon smoked paprika
4 - boneless pork loin chops, cut 1 inch thick
1/4 - teaspoon freshly ground black pepper
1 - tablespoon fig or apricot preserves
1 - teaspoon sherry vinegar or red wine vinegar
1/2 - teaspoon Dijon-style mustard
1/8 - teaspoon cayenne pepper


DIRECTIONS
Preheat oven to 425 degrees F. Cut an 18-inch square of heavy foil. Place potatoes, onion, and chives in center of foil. Drizzle with 3 tsp. of the oil and sprinkle with 1/2 tsp. of the garlic salt and the paprika. Bring up two opposite edges of foil and seal with a double fold. Fold remaining ends to enclose potato mixture, leaving space for steam to build.


Line a 15x10-inch baking pan with foil or coat with nonstick cooking spray. Trim fat from chops. Place chops in one side of prepared pan; brush lightly with remaining 1 tsp. oil and sprinkle with remaining 1/4 tsp. garlic salt and the black pepper. Place potato packet in other side of prepared pan. Roast 25 to 30 minutes or until chops register 145 degrees F and potatoes are tender.


Meanwhile, in a small bowl stir together remaining ingredients. Spoon preserves mixture over chops and serve with potato mixture. If desired, sprinkle with additional chives.


NUTRITION FACTS (Pork Loin Chops with Potato Packets)


Per serving: 365 kcal , 9 g fat (2 g sat. fat , 1 g polyunsaturated fat , 5 g monounsaturated fat ), 107 mg chol. , 324 mg sodium , 27 g carb. , 4 g fiber , 6 g sugar , 41 g pro.

Posted by: AT 08:49 am   |  Permalink   |  0 Comments  |  Email
Friday, March 02 2018

Not much can top the juicy tenderness of pulled pork in a pressure cooker. Pile the pork on pita rounds topped with a homemade tzatziki sauce, onion, and feta for a fresh twist on your usual gyro meal.

INGREDIENTS
1 - 5.3 ounce container Greek yogurt
1 - small cucumber, shredded (1/4 cup)
1/2 - cup shredded radishes
2 - tablespoons snipped fresh dill weed
1 - clove garlic, minced
Salt and black pepper
2 1/2 - teaspoons dried oregano, crushed
1 1/2 - teaspoons dried marjoram, crushed
1 1/2 - teaspoons garlic powder
1 1/2 - teaspoons lemon zest
1 - teaspoon salt
1 - teaspoon black pepper
2 - 3 - pounds boneless pork shoulder, trimmed of excess fat and cut into large chunks
1/2 - cup red wine
1 - tablespoon lemon juice
Pita bread
Sliced red onion
Feta cheese, crumbled

DIRECTIONS
For the tzatziki, in a medium bowl combine yogurt, cucumber, radishes, dill, and garlic. Season with salt and pepper to taste. Cover and chill until ready to serve. In a small bowl combine the next 6 ingredients (through black pepper). Reserve 1 Tbsp. seasoning. Rub pork with remaining seasoning. Prepare as directed using desired cooker, below.


FAST 60 MINUTE COOK TIME
Place pork in a 4- or 6-qt. electric or stove-top pressure cooker. Add wine. Lock lid in place. Set an electric cooker on high pressure 60 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady (but not excessive) pressure. Cook 60 minutes. Remove from heat. For both models, let stand 15 minutes to release pressure naturally. Release any remaining pressure. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
SLOW 10 HOUR LOW OR 5 HOUR HIGH COOK TIME


Place pork in a 3 1/2- to 4-qt. slow cooker. Add wine. Cover and cook on low 10 to 12 hours or on high 5 to 6 hours. Using a slotted spoon, remove meat from cooker. Coarsely shred meat using two forks. Moisten with some of the cooking liquid. Add lemon juice and reserved seasoning; toss to coat. Serve meat in pita bread with tzatziki, sliced red onion, and feta cheese.
NUTRITION FACTS (Pulled Pork Gyros with Dilled Radish Tzatziki)


Per serving: 379 kcal , 10 g fat (4 g sat. fat , 1 g polyunsaturated fat , 3 g monounsaturated fat ), 79 mg chol. , 856 mg sodium , 38 g carb. , 2 g fiber , 3 g sugar , 30 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Tuesday, December 19 2017

The holidays just aren't the holidays without a feast full of beautiful and delicious meals to share. Our traditional Christmas dinner menu has all your favorite holiday meal to choose from, including appetizers, main-dish meats, festive side-dish recipes, and desserts. Start planning your traditional Christmas dinner today.

INGREDIENTS
1 - 6 pound cooked ham, rump half
1 - recipe Apricot-Mustard Glaze, Pomegranate BBQ Glaze, or Cranberry-Orange Glaze


DIRECTIONS
Preheat oven to 325 degrees F. Score ham by making shallow diagonal cuts in a diamond pattern at 1-inch intervals. Place ham on a rack in a shallow roasting pan. Insert an oven-going thermometer into center of ham (thermometer should not touch the bone). Cover with foil.


Bake for 1 1/4 hours. Uncover; bake for 20 to 60 minutes more or until thermometer registers 140 degrees F. Meanwhile, prepare desired glaze. Brush ham with some of the glaze during the last 20 minutes of baking. Serve with remaining glaze.
FROM THE TEST KITCHEN


APRICOT-MUSTARD GLAZE
Nutrition analysis per teaspoon: 33 calories, 0 g protein, 9 g carbohydrate, 0 g total fat (0 g sat. fat), 9 g carbohydrate, 0 g fiber, 6 g total sugar, 1% Vitamin A, 2% Vitamin C, 11 mg sodium, 0% calcium, 0% iron

CRANBERRY-ORANGE GLAZE
Nutrition analysis per 2 teaspoons: 22 calories, 0 g protein, 6 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 0 g total sugar, 0% Vitamin A, 6% Vitamin C, 4 gm sodium, 0% calcium, 0% iron

POMEGRANATE BBQ GLAZE
Nutrition analysis per 2 teaspoons: 30 calories, 0 g protein, 7 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 0 g fiber, 6 g total sugar, 1% Vitamin A, 1% Vitamin C, 96 mg sodium, 0% calcium, 0% iron

Apricot-Mustard Glaze
INGREDIENTS
1 - cup apricot preserves
1 - tablespoon rice vinegar
1 - tablespoon Chinese-style hot mustard
1 - teaspoon grated fresh ginger or 1/2 teaspoon ground ginger


DIRECTIONS
 In a small bowl stir together preserves, vinegar, mustard, and ginger.
Pomegranate BBQ Glaze


INGREDIENTS
1/2 - cup finely chopped onion (1 medium)
2 - cloves garlic, minced
1 - tablespoon olive oil
3/4 - cup bottled chili sauce
1/2 - cup pomegranate juice
1/4 - cup honey
1 - tablespoon white or regular balsamic vinegar
1/2 - teaspoon dry mustard
1/4 - teaspoon ground black pepper


DIRECTIONS
 In a medium saucepan cook onion and garlic in hot oil over medium heat about 2 minutes or until onion is tender. Stir in chili sauce, pomegranate juice, honey, balsamic vinegar, dry mustard, and pepper. Bring to boiling; reduce heat. Simmer, uncovered, for 20 minutes.
Cranberry-Orange Glaze


INGREDIENTS
1 - cup cranberry relish or orange-cranberry marmalade
1/4 - cup orange juice
1 - teaspoon snipped fresh thyme or sage
DIRECTIONS
 In a small saucepan combine the cranberry relish, orange juice, and thyme. Bring to boiling; reduce heat. Simmer, uncovered, for 5 to 10 minutes or until mixture is thickened to a glazing consistency.


NUTRITION FACTS (Holiday Ham)
Per serving: 241 kcal , 13 g fat (4 g sat. fat , 2 g polyunsaturated fat , 6 g monounsaturated fat ), 83 mg chol. , 1110 mg sodium , 1 g carb. , 0 g fiber , 0 g sugar , 29 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, September 16 2017

These healthy fall potluck meals will help keep your healthy eating plan intact whenever you're heading to a tailgate or fall party. With our collection of low-calorie potluck classics—tangy barbecue ribs, deviled eggs, and more—you're sure to find a healthy meal to share.

INGREDIENTS

3 - pounds pork loin back ribs
Salt
Ground black pepper
1/2 - cup bottled chili sauce
1/2 - cup apricot preserves
2 - tablespoons packed brown sugar
1 - 2 - chipotle chile peppers in adobo sauce, chopped*


DIRECTIONS

Preheat broiler. Cut ribs into 1- or 2-rib portions. Sprinkle lightly with salt and black pepper. Place ribs on the rack of an unheated broiler pan. Broil ribs 5 to 6 inches from the heat about 10 minutes or until brown, turning once. Transfer ribs to a 4- to 5-quart slow cooker.


In a small bowl stir together chili sauce, apricot preserves, brown sugar, and chile peppers. Pour over ribs in slow cooker.
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Transfer ribs to a serving platter. Transfer sauce to a small bowl; skim fat from sauce. Pass sauce with ribs.


FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Apricot Chipotle Pork Ribs)
Per serving: 314 kcal cal., 11 g fat (4 g sat. fat, 81 mg chol., 472 mg sodium, 27 g carb., 2 g fiber, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, August 25 2017

Do you dare mess with a classic meal? Root beer lends a light sweetness to more traditional, smoky spices in this pork taco recipe. The sweet-and-spicy combo takes shredded pork to delicious new heights. We think it's worth the risk.

INGREDIENTS

1 - 4 pound bone-in pork shoulder
3 - tablespoons chili powder
Salt - Ground black pepper
1 - large onion, cut into wedges
3 - cups root beer
3 - 4 - canned chipotle peppers in adobo sauce, finely chopped*
2 - 3 - teaspoons canned adobo sauce
24 - flour or corn tortillas, warmed**
Toppers, such as shredded lettuce, diced tomatoes, and sliced fresh jalapeno peppers* (optional)


DIRECTIONS

Sprinkle meat on all sides with chili powder, salt and pepper; rub in with your fingers. Place meat in a 6-quart slow cooker. Tuck onion wedges around meat. In a bowl combine root beer, chipotle peppers, and adobo sauce. Pour mixture over meat.


Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours or until meat is tender and easily shreds with a fork. Transfer meat to large cutting board or work surface; cool slightly.


Transfer cooking liquid to a medium saucepan. Skim off and discard fat. Bring cooking liquid to simmering over medium heat. Cook for 20 minutes or until liquid is reduced and slightly thickened.


Use two forks to pull meat apart into coarse shreds, discarding fat; return meat to slow cooker. Pour reduced cooking liquid over meat. Stir to coat.


Serve meat in warm tortillas with desired toppings.
FROM THE TEST KITCHEN
*
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. when working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.
**
To warm tortillas, preheat oven to 350 degrees F. Stack tortillas and wrap tightly in foil. Heat for about 10 minutes or until warm.
Nutrition Facts (Shredded Pork Tacos)


Per serving: 501 kcal cal., 25 g fat (8 g sat. fat, 3 g polyunsaturated fat, 11 g monounsatured fat), 80 mg chol., 627 mg sodium, 42 g carb., 3 g fiber, 8 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 20 2017

Forget a panful of hot oil. Just two tablespoons of butter are all you need to perfectly brown four thick, juicy pork chops. Take dinner over the top by serving them alongside our sweet, zingy corn relish.

INGREDIENTS

4 - bone-in pork loin chops, cut 3/4 inch thick
2 - tablespoons butter, melted
1 - egg, lightly beaten
2 - tablespoons milk
1/4 - teaspoon ground black pepper
1 - cup herb-seasoned stuffing mix, finely crushed
1 - recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)


DIRECTIONS

Preheat oven to 425 degrees F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.


Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160 degrees F). If desired, serve with Savory Strawberry Salsa.


Corn and Red Pepper Relish
INGREDIENTS

2 - cups fresh or frozen whole kernel corn
1 - medium red sweet pepper, cut into slivers
1/2 - cup chopped onion (1 medium)
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons snipped fresh parsley
1 - tablespoon red wine vinegar
1 - 2 - teaspoons snipped fresh thyme
1 - teaspoon sugar
1/4 - teaspoon salt
1/4 - teaspoon black pepper


DIRECTIONS

 In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.
Savory Strawberry Salsa


INGREDIENTS

2 - cups fresh strawberries, coarsely chopped
1 - medium avocado, seeded, peeled, and chopped
1/2 - cup seeded and coarsely chopped cucumber
2 - tablespoons honey
1 - teaspoon finely shredded lime peel
2 - tablespoons lime juice
1 - 2 - fresh jalapeno chile peppers, seeded and finely chopped*
1/4 - teaspoon cracked black pepper


DIRECTIONS

 In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeno peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.


FROM THE TEST KITCHEN

*TIP:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.


Nutrition Facts (Oven-Fried Pork Chops)
Per serving: 327 kcal cal., 14 g fat (6 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 147 mg chol., 383 mg sodium, 13 g carb., 2 g fiber, 2 g sugar, 35 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, July 02 2017

A dinner long jam sesh is inevitable when it comes to these kale-covered chops. Drape them in a quick bacon jam made with unexpected ingredients like OJ and fresh ginger.

INGREDIENTS

4 - bone-in pork loin chops, about 1-inch thick
Salt and pepper
Quick Bacon Jam
1 - large tomato or 2 medium tomatoes, cut into 3/4-inch thick slices
2 - tablespoons olive oil
1 - medium shallot, thinly sliced
4 - cups baby kale or chopped kale
1/4 - cup water
Salt and pepper to taste


DIRECTIONS

Season chops with salt and pepper. Spread both sides lightly with 2 to 3 Tbsp. Quick Bacon Jam.
For a charcoal or gas grill, grill chops, covered, over medium heat for 7 minutes. Turn and grill 7 to 9 minutes more or until done (145 degrees F), adding tomato slices the last 3 minutes of grilling, turning once.


In a large skillet heat olive oil over medium-high heat. Add shallot; cook for 1 to 2 minutes until tender. Add kale and the water; cook and stir 2 minutes until bright green and tender. Using a slotted spoon, transfer to a plate. Season to taste with salt and pepper.
Spoon Quick Bacon Jam over chops and serve with kale and tomatoes.


FROM THE TEST KITCHEN
Make the bacon jam first-this is a "quick jam" vs. traditional kind, it takes 20-25 minutes. And it is incredibly good. I couldn't stop eating it!
The baby kale works well with this recipe because it is tender like mesclun yet still holds up when sauteing.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 03 2017

INGREDIENTS

1 - 1 1/2 pound center-cut pork loin fillet
Salt
Ground black pepper
8 - slices center-cut bacon
16 - green onions
1 - pint cherry or grape tomatoes, halved
1 - 16 ounce can pinto beans, rinsed and drained
1/3 - cup ketchup
2 - tablespoons water
1 - teaspoon yellow mustard


DIRECTIONS

Cut pork loin crosswise into eight pieces. Sprinkle lightly with salt and pepper. Wrap one slice of bacon around each piece of pork; secure with a small skewer or wooden pick. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place pork on grill rack over pan. Cover and grill for 25 minutes or until pork is slightly pink in center and juices run clear (160 degrees F), turning once halfway through grilling.


Meanwhile, chop four of the green onions; set aside. Place remaining onions on grill rack over coals. Grill for 3 to 4 minutes, turning occasionally until just tender.


In a saucepan combine the chopped onions, tomatoes, beans, ketchup, the water, and mustard. Bring to a boiling; reduce heat. Cover and simmer until pork is done. Serve with pork and green onions.
Nutrition Facts (Bacon-Wrapped Pork and Beans)


Per serving: 452 kcal cal., 11 g fat (4 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 107 mg chol., 1147 mg sodium, 33 g carb., 8 g fiber, 11 g sugar, 55 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:29 pm   |  Permalink   |  0 Comments  |  Email
Monday, March 27 2017

Say good-bye to takeout and hello to fresh meal ideas -- all ready in 20 minutes or less. With plenty of quick and easy dinners to choose from, including pork chops, pasta dishes, and hearty stir-fries, our fast recipes will fit right in to your busy schedule. Try our 20-minute dinners the next time you find yourself in a dinnertime rut.

INGREDIENTS

4 - boneless pork loin chops, cut 3/4 to 1 inch thick
Salt
Ground black pepper
2 - tablespoons butter
1 - cup thinly sliced red apple (1 medium)
1/4 - cup chopped pecans
2 - tablespoons packed brown sugar


DIRECTIONS

Trim fat from chops. Sprinkle chops with salt and pepper; set aside.
In a large skillet melt butter over medium heat until it sizzles. Add apple; cook and stir for 2 minutes. Push apple to sides of skillet. Add chops; cook for 4 minutes. Turn chops, moving apple aside as needed. Spoon apple slices over chops. Sprinkle with pecans and brown sugar.
Cook, covered, for 2 to 4 minutes more or until an instant-read thermometer inserted in center of chops registers 145 degrees F. Serve chops with apple slices and cooking juices.


Nutrition Facts (Apple-Pecan Pork Chops)
Per serving: 400 kcal cal., 18 g fat (6 g sat. fat, 3 g polyunsaturated fat, 7 g monounsatured fat), 152 mg chol., 314 mg sodium, 14 g carb., 2 g fiber, 12 g sugar, 44 g pro. Percent Daily Values are ba

Posted by: AT 11:40 am   |  Permalink   |  Email
Saturday, October 22 2016

Apple cider isn't just for drinking anymore. In fact, you may even prefer it on a fork instead of in a mug! Include cider in your syrup, pork sandwiches … even your mac and cheese. Cheers to these innovative fresh meals that offer a new outlook on apple cider.

Ingredients

1 - 2 1/2 pound pork shoulder blade roast
1 - cup apple cider or apple juice
2 - tablespoons soy sauce
2 - tablespoons hoisin sauce
1 1/2 - teaspoons Homemade Five-Spice Powder or five-spice powder
6 - 8 - whole grain hamburger buns or kaiser rolls, split and toasted
1 1/2 - 2 - cups shredded napa cabbage or packaged shredded broccoli (broccoli slaw mix) (optional)


Directions
Trim fat from meat. If necessary, cut meat to fit into a 3-1/2- or 4-quart slow cooker. Place meat in cooker. In a small bowl combine apple cider, soy sauce, hoisin sauce, and Homemade Five-Spice Powder. Pour over meat in cooker.

Cover and cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5-1/2 to 6 hours.
Transfer meat to a cutting board, reserving cooking juices in cooker; cool meat slightly. Remove meat from bones. Using two forks, shred meat, discarding fat. Place meat in a medium bowl.

To serve, arrange meat and, if desired, cabbage in buns. If desired, strain reserved cooking juices; skim off fat. Serve cooking juices in individual serving bowls for dipping.


From the Test Kitchen

FOR EASY CLEANUP:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your pork is finished cooking, remove from your slow cooker as directed above and dispose of the liner. Do not lift or transport the disposable liner with food inside.

Homemade Five-Spice Powder
Ingredients
3
tablespoons ground cinnamon
6
star anise or 2 teaspoons anise seeds
1 1/2
teaspoons fennel seeds
1 1/2
teaspoons whole Szechwan pepper or whole black pepper
3/4
teaspoon ground cloves
Directions
 In a blender combine cinnamon, anise, fennel seeds, pepper, and cloves. Cover and blend to a fine powder. Store in a tightly covered container at room temperature. Makes about 1/3 cup.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, September 26 2016

Gourmet dinners go full on fall, thanks to balsamic vinegar, basil, and lots of spice. Berries add some sweetness and color, and ciabatta holds the meal together.

Ingredients

1 - 2 1/2 pound boneless pork top loin roast (single loin)
1 - teaspoon dried oregano, crushed
1/2 - teaspoon salt
1/2 - teaspoon garlic powder
1/2 - teaspoon dried basil, crushed
1/2 - teaspoon ground black pepper
1 - 10 ounce jar seedless raspberry preserves
1 - cup fresh or frozen blueberries
1/4 - cup finely chopped shallots (2 medium)
2 - tablespoons balsamic vinegar
1/2 - teaspoon salt
1 - clove garlic, minced
1 - tablespoon olive oil
2 - tablespoons cornstarch
2 - tablespoons cold water
1/2 - cup snipped fresh basil
6 - ciabatta buns, split and toasted
Fresh basil leaves (optional)


Directions
Trim fat from meat. If necessary, cut meat to fit into a 4- to 5-quart slow cooker. For rub, in a small bowl combine oregano, 1/2 teaspoon salt, garlic powder, dried basil, and pepper. Sprinkle rub evenly over meat; rub in with your fingers.
In a medium bowl stir together preserves, blueberries, shallots, vinegar, 1/2 teaspoon salt, and garlic; set aside.
In a large skillet cook meat in hot oil over medium-high heat until brown on all sides. Drain off fat. Place meat in cooker. Pour berry mixture over meat.


Cover and cook on low-heat setting for 4 to 4 1/2 hours or on high-heat setting for 2 to 2 1/4 hours. Remove meat from cooker, reserving cooking liquid. Cover meat loosely with foil and let stand for 15 minutes.
Meanwhile, for sauce, in a medium saucepan combine cornstarch and the water; stir in cooking liquid. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Stir in snipped fresh basil.
Cut meat into thin slices or, using two forks, pull meat apart into shreds. Place meat on bottoms of buns. Spoon sauce over meat; replace tops of buns. If desired, garnish with fresh basil leaves.
Nutrition Facts (Braised Pork Sandwiches with Berry-Basil Sauce)
Per serving: 732 kcal cal., 21 g fat (4 g sat. fat, 2 g polyunsaturated fat, 5 g monounsatured fat), 121 mg chol., 875 mg sodium, 83 g carb., 3 g fiber, 28 g sugar, 49 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Tuesday, August 02 2016

Pork skewers are doubly flavorful thanks to a garlic-chili rub at the start, and extra-rich blueberry-jalapeno sauce brushed on halfway through grilling (to avoid burning).

Ingredients

2 - pounds pork tenderloin
2 - teaspoons chili powder
4 - cloves garlic, minced
1/2 - teaspoon each kosher salt and freshly ground black pepper
4 - cups fresh blueberries
1/3 - cup molasses
1/3 - cup cider vinegar
2 - fresh jalapeno peppers, seeded and minced*
1/4 - cup tomato paste
2 - teaspoons Worcestershire sauce
1/4 - teaspoon salt
1 - recipe Blueberry Corn Salad


Directions
Trim fat from pork and cut into 1- to 1 1/2-inch cubes. In a large bowl stir together chili powder, garlic, salt, and pepper. Add pork and toss to coat. Thread pork on sixteen 8-inch skewers.** Cover and chill.
For sauce, in a medium saucepan combine the blueberries, molasses, vinegar, jalapenos, tomato paste, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 25 to 30 minutes until thick, stirring occasionally. Remove from heat; cool. Set aside 1 cup.
Grill pork skewers on rack of a covered grill directly over medium coals for 6 to 8 minutes or until meat is still slightly pink in the center, turning once and brushing pork with reserved sauce halfway through grilling. Serve with remaining blueberry sauce and Blueberry Corn Salad. Makes 8 servings.
From the Test Kitchen
*

Because hot chile peppers, such as (jalapenos, others), contain volatile oils that can burn your skin and eyes, avoid direct contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

**

If using wooden skewers, soak in water for 30 minutes; drain before using.

Refrigerate remaining sauce in an airtight container for up to 3 days.

Blueberry Corn Salad
Ingredients
1/2
cup olive oil
1/2
cup lemon juice
1/4
cup chopped fresh mint
4
cloves garlic, minced
8
ears fresh corn
2
tablespoons olive oil
4
cups fresh blueberries
Directions
 In a screw-top jar combine the 1/2 cup oil, lemon juice, mint, garlic, and 1/2 teaspoon each salt and pepper; cover and shake until combined.
 To grill corn, pull back husks, but don't remove. Remove silks; rinse corn. Brush with olive oil and sprinkle lightly with salt and pepper. Fold husks back around corn. Tie tops of husks closed with 100-percent-cotton kitchen string.
 Grill corn on rack of covered grill directly over medium coals for 20 to 25 minutes or until kernels are tender, turning occasionally. Remove and cool. Cut kernels from cobs. In large bowl combine corn, berries, and dressing. In a large bowl combine the corn kernels, berries, and dressing.
Nutrition Facts (Blueberry Corn Salad)
Per serving: 275 kcal cal., 18 g fat 0 mg chol., 200 mg sodium, 29 g carb., 4 g fiber, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Grilled Pork Skewers with Blueberry Barbecue Sauce)
Per serving: 219 kcal cal., 3 g fat (1 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 74 mg chol., 307 mg sodium, 24 g carb., 2 g fiber, 19 g sugar, 25 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Wednesday, March 16 2016

Ingredients

1 1/4 pounds center cut pork loin, cut in 4 slices
2 cups corn bread stuffing mix, crushed
2 tablespoons olive oil
2 cups sliced red cabbage
6 cups coarsely chopped kale
1/3 cup balsamic vinegar
Salt and black pepper


Directions
Preheat oven to 250 degrees F. Place pork slices between plastic wrap. Use flat side of meat mallet to lightly pound slices to 1/4-inch thickness. Place stuffing mix in shallow dish; coat pork with stuffing mix.
In extra-large skillet heat 1 tablespoon of the olive oil over medium-high heat. Cook two of the pork slices for 2 to 3 minutes each side, until crisp, golden, and cooked through. Transfer to baking sheet; keep warm in oven. Repeat with remaining oil and pork.
Wipe skillet. Add cabbage. Cook and stir until cabbage is crisp-tender. Add kale and vinegar; cook just until wilted. Lightly sprinkle with salt and pepper. Serve with pork. Makes 4 servings.
Nutrition Facts (Breaded Pork with Cabbage and Kale)
Per serving: 394 kcal cal., 14 g fat (2 g sat. fat, 2 g polyunsaturated fat, 7 g monounsatured fat), 78 mg chol., 769 mg sodium, 35 g carb., 4 g fiber, 10 g sugar, 32 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 03 2016

Growing up, one of the home meals I always looked forward to was my mom’s pork roast with applesauce. It’s one of the dishes from my childhood that I make my own iterations of from time to time. Even when it doesn’t turn out exactly like I remember it, the combination of savory pork and sweet, spiced apples takes me back in the best way. That pairing is so ingrained in my mind that it didn’t occur to me until recently to try a fruit other than apples.

ingredients
1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
directions
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
NUTRITION INFORMATION

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 01:45 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 17 2016

ingredients
    Nonstick cooking spray
5    slices  bacon
1/4   cup   packed brown sugar
1/4   teaspoon   chili powder
1      pear, cored and sliced
1    teaspoon   lemon juice
1/2   8 ounce tub  cream cheese
1/4   cup   chopped green onions
1    12 inch   Italian bread shell (Boboli)
1/3   cup   chopped pecans
1/3   cup   crumbled feta cheese
1/4   cup   fresh basil
    Honey (optional)
directions
Preheat oven to 400 degrees F. Line bottom of rimmed baking pan with foil and spray with cooking spray. Arrange bacon slices on pan; set aside. In small bowl stir together brown sugar and chili powder. Generously sprinkle brown sugar mixture on bacon slices. Bake for 15 minutes or until browned; remove and set aside. Increase oven temperature to 450 degrees F.
In small bowl toss together pear slices and lemon juice; set aside. In medium bowl stir together cream cheese, onions, and black pepper to taste. Place pizza crust on clean baking sheet. Spread cream cheese mixture on crust. Chop bacon and evenly sprinkle on cheese mixture. Arrange pear slices on bacon. Top with pecans and feta cheese. Makes 10 to 12 appetizer servings.
Bake for 12 to 14 minutes or until cheese begins to brown. Sprinkle with basil and pass honey for drizzling.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 246, Fat, total (g) 11, chol. (mg) 23, sat. fat (g) 4, carb. (g) 29, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 8, pro. (g) 9, vit. A (IU) 242.95, vit. C (mg) 1.77, Thiamin (mg) 0.06, Riboflavin (mg) 0.09, Niacin (mg) 0.99, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.18, sodium (mg) 476, Potassium (mg) 129, calcium (mg) 111.06, iron (mg) 0.72, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Friday, February 05 2016

ingredients
3/4   cup   farro*
3    cups   water
12    ounces   pork tenderloin, trimmed
1    teaspoon   Greek seasoning
    Nonstick cooking spray
1    cup   chopped tomato (1 large)
1    cup   chopped cucumber (1 small)
3/4   cup   chopped yellow sweet pepper (1 medium)
1/4   cup   red wine vinegar
3    tablespoons   olive oil
2    tablespoons   snipped fresh oregano
1    teaspoon   Dijon-style mustard
1/4   teaspoon   black pepper
1    clove  garlic, minced
5    cups   fresh baby spinach
2    ounces   reduced-fat feta cheese, crumbled
directions
In a medium saucepan combine farro and water. Bring to boiling; reduce heat. Simmer, uncovered, for 15 to 20 minutes or until farro is desired tenderness. Drain. Place farro in a large bowl.
Meanwhile, cut tenderloin into 1-inch pieces. Toss pork cubes with Greek seasoning. Coat an unheated large nonstick skillet with cooking spray. Cook tenderloin in hot skillet over medium heat for 5 to 6 minutes or until no longer pink. Add to farro. Cool slightly.
Add tomato, cucumber, and sweet pepper to farro mixture.
For dressing, in a screw top jar combine vinegar, olive oil, oregano, mustard, black pepper, and garlic; shake to combine. Toss with farro mixture. Serve farro salad either at room temperature or chilled. To serve, arrange spinach on a platter or five serving plates. Spoon farro salad over spinach and sprinkle with feta cheese.
Tip
*Test Kitchen Tip:
If you prefer, use 2 cups of packaged cooked farro, such as the Archer Farms brand.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 299, Fat, total (g) 11, chol. (mg) 45, sat. fat (g) 3, carb. (g) 26, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 4, sugar (g) 2, pro. (g) 22, vit. A (IU) 3109.78, vit. C (mg) 81.49, Thiamin (mg) 0.39, Riboflavin (mg) 0.22, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.45, Folate (µg) 68.54, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 275, Potassium (mg) 468, calcium (mg) 111.06, iron (mg) 2.34, Vegetables () 1, Starch () 1.5, Lean Meat () 2.5, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:09 am   |  Permalink   |  0 Comments  |  Email
Friday, January 29 2016

ingredients
1    2 1/2 - 3 pound   boneless pork shoulder roast
1    cup   chopped onion (1 large)
3/4   cup   chopped green sweet pepper (1 medium)
1    teaspoon   dried thyme, crushed
1/2   teaspoon   dried rosemary, crushed
1/2   cup   chicken broth
1    cup   balsamic vinegar
3/4   cup   ketchup
1/3   cup   packed brown sugar
1/4   cup   honey
1    tablespoon   Worcestershire sauce
1    tablespoon   Dijon-style mustard
1    clove  garlic, minced
1/2   teaspoon   ground black pepper
1/4   teaspoon   salt
20      sliders buns or small round dinner rolls, split and toasted
    Purchased deli coleslaw
    Sweet or dill pickles, coarsely chopped
directions
Trim fat from meat. If necessary, cut meat to fit into a 3 1/2- or 4-quart slow cooker. In the cooker combine onion and sweet pepper. Add meat; sprinkle with thyme and rosemary. Pour broth over meat.
Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours.
Meanwhile, for barbecue sauce, in a medium saucepan combine vinegar, ketchup, brown sugar, honey, Worcestershire sauce, mustard, garlic, black pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 20 to 25 minutes or until slightly thickened, stirring occasionally.
Transfer meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Strain vegetable mixture, discarding liquid. Return shredded meat and vegetables to cooker. Stir in barbecue sauce. Cover and cook for 1 hour on low-heat setting.
To serve, spoon meat mixture onto bun bottoms. Top with coleslaw and pickles. Cover with bun tops.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 320, Fat, total (g) 14, chol. (mg) 44, sat. fat (g) 4, carb. (g) 34, Monounsaturated fat (g) 6, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 15, pro. (g) 13, vit. A (IU) 242.95, vit. C (mg) 16.53, Thiamin (mg) 0.58, Riboflavin (mg) 0.29, Niacin (mg) 4.15, Pyridoxine (Vit. B6) (mg) 0.33, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 0.43, sodium (mg) 487, Potassium (mg) 342, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:20 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 20 2016

ingredients
1    pound   frozen cherries, thawed and drained of juice
2    tablespoons   balsamic vinegar
1    cup   sliced onion
2      crushed garlic cloves
1/4   cup   basil leaves
4    pounds   pork shoulder roast
2    teaspoons   kosher salt
1 1/3   cups   instant polenta
1/4   cup   grated Pecorino Romano cheese
1/2   teaspoon   ground black pepper
directions
Combine cherries, balsamic vinegar, onion, garlic, and basil leaves in a slow cooker. Trim excess fat from the pork shoulder, season with salt, and add to slow cooker. Cover and cook on high until pork is very tender, 4 hr.
Before serving, prepare instant polenta according to package instructions; stir in Pecorino and pepper. Serve slices of the pork and cherry sauce over polenta with extra basil and Pecorino. Serves 6
NUTRITION INFORMATION

Per Serving: cal. (kcal) 560, Fat, total (g) 12.5, chol. (mg) 128, sat. fat (g) 5, carb. (g) 60, fiber (g) 8, pro. (g) 47, sodium (mg) 945, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 09 2016

ingredients
1 1/2   pounds   sweet potatoes, cut into 1-inch chunks
1    tablespoon   olive oil
    Salt to taste
    Freshly ground pepper to taste
2    cups   reserved pulled pork
2    tablespoons   barbecue sauce, plus more to taste
4      whole-wheat buns, toasted
    Lettuce leaves and tomato slices
directions
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Toss the sweet potatoes with the olive oil, salt, and pepper. Roast in a single layer until tender and lightly browned, about 25 minutes.
In a medium saucepan, heat the pork with the barbecue sauce and 1 tablespoon water. Spoon onto buns and top with lettuce leaves and tomato slices. Serve with sweet potatoes.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 528, Fat, total (g) 15, chol. (mg) 108, sat. fat (g) 4, carb. (g) 58, Monounsaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 9, sugar (g) 16, pro. (g) 40, vit. A (IU) 22532.06, vit. C (mg) 15.38, Thiamin (mg) 0.77, Riboflavin (mg) 0.8, Niacin (mg) 9.88, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 44.01, Cobalamin (Vit. B12) (µg) 1.24, sodium (mg) 685, Potassium (mg) 1409, calcium (mg) 137, iron (mg) 4.93, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Monday, December 07 2015

ingredients
1    4 - 5 pound   pork loin center rib roast, backbone loosened
1    teaspoon   dry mustard
1    teaspoon   dried marjoram, crushed
1/2   teaspoon   salt
2    teaspoons   finely shredded tangerine peel or orange peel
1/2   cup   tangerine juice or orange juice
1    tablespoon   packed brown sugar
    Chicken broth or beef broth
2/3   cup   chicken broth or beef broth
3    tablespoons   all-purpose flour
1/8   teaspoon   dry mustard
1/8   teaspoon   dried marjoram, crushed
    Salt
    Pepper
3      tangerines or 2 oranges, peeled, sectioned, and seeded
directions
Preheat oven to 325 degree F. Place roast, rib side down, in a shallow roasting pan. In a small bowl, combine the 1 teaspoon dry mustard, the 1 teaspoon marjoram, and the 1/2 teaspoon salt. Sprinkle mustard mixture evenly over pork; rub in with your fingers. Insert an oven-going meat thermometer in center of meat, making sure bulb does not touch bone. Roast, uncovered, for 1-1/2 hours.
In a small bowl, stir together the peel, juice, and brown sugar; spoon over the meat. Roast about 30 minutes more or until thermometer registers 155 degree F, spooning pan juices over meat once or twice. Transfer meat to platter. Cover and let stand for 15 minutes before slicing. (The temperature of the meat will rise about 5 degree F during standing.)
Meanwhile, strain pan juices. Skim off fat. Measure juices; add enough broth to juices to equal 3/4 cup total liquid. Pour the liquid into a medium saucepan. In a screw-top jar, combine the 2/3 cup broth and the flour; shake well. Add to saucepan along with the 1/8 teaspoon dry mustard and the 1/8 teaspoon marjoram. Cook and stir until thickened and bubbly; cook and stir for 1 minute more. Season to taste with additional salt and pepper. Stir in the tangerines or oranges; heat through. Serve with pork. Makes 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 266, Fat, total (g) 14, chol. (mg) 87, sat. fat (g) 5, carb. (g) 7, fiber (g) 1, pro. (g) 26, sodium (mg) 246, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:22 am   |  Permalink   |  0 Comments  |  Email
Wednesday, November 11 2015

Every day across the country, home cooks hear a chorus of "what's for dinner?" as hungry family members peer into bubbling pots and sizzling pans. Let's face it: We all need easy meals to be delivered quickly to our dinner tables. There's always excited anticipation behind the question, since now that Americans have embraced cuisines from around the world, dinner can mean anything.

ingredients
1/2   cup   flour
1/4   teaspoon   salt
1/4   teaspoon   freshly ground black pepper
4      boneless pork loin cutlets (about 1 pound), pounded to 1/4-inch thickness
1    tablespoon   olive oil
1/2     lemon, cut lengthwise and sliced into 8 to 10 pieces
3/4   cup   white wine
3/4   cup   low-sodium chicken broth
1/4   cup   capers, rinsed
1    teaspoon   butter
2    cups   sugar snap peas
1    cup   curly parsley, chopped
directions
Season the flour with the salt and black pepper; dredge the pork. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add pork to skillet and sear 2 to 3 minutes on each side, until golden and no pink remains. Set aside on a plate.
Add the lemon to skillet and cook 1 minute; turn and cook 1 more minute. Add the wine, chicken broth, capers, butter, sugar snap peas and all but 1 tablespoon of the parsley. Simmer, stirring, 3 to 4 minutes, until peas are bright green and tender. Return pork to the skillet to coat with sauce. Top with reserved parsley and serve.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 415, Fat, total (g) 21, sat. fat (g) 7, carb. (g) 21, fiber (g) 3, pro. (g) 27, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:30 am   |  Permalink   |  0 Comments  |  Email
Sunday, November 08 2015

ingredients
1 1/2   pounds   lean ground pork
6    cups   stemmed and chopped fresh portobello mushrooms (16 ounces)
1    cup   chopped onion (1 large)
6      cloves garlic, minced
1 1/4   cups   reduced-sodium chicken broth
1    cup   sliced celery (2 stalks)
1    cup   chopped carrots (2 medium)
3    tablespoons   quick-cooking tapioca
2    tablespoons   Worcestershire sauce
1    teaspoon   dried thyme, crushed
1/2   teaspoon   salt
1/4   teaspoon   ground black pepper
2    cups   peeled and chopped rutabaga
1    cup   peeled and chopped potato (1 medium)
1    cup   peeled and chopped parsnips (2 medium)
1    cup   chopped carrots (2 medium)
1/4   cup   low-fat milk
1/2   teaspoon   salt
1    cup   frozen peas
    Snipped fresh chives
directions
In a 4- to 5-quart Dutch oven cook ground pork, mushrooms, onion, and garlic over medium-high heat until meat is brown and mushrooms are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.
In a 4-quart slow cooker combine meat mixture, broth, celery, 1 cup carrots, tapioca, Worcestershire sauce, thyme, 1/2 teaspoon salt, and pepper. Cover and cook on low-heat setting for 7 to 8 hours or on high-heat setting for 3 1/2 to 4 hours.
About 1 hour before serving, in a covered large saucepan cook rutabaga, potato, parsnips, and 1 cup carrots in enough boiling water to cover for 25 to 30 minutes or until vegetables are very tender; drain. Return vegetables to hot pan. Mash vegetables with a potato masher. Stir in milk and 1/2 teaspoon salt.
If using low-heat setting, turn cooker to high-heat setting. Stir frozen peas into mixture in cooker; spoon the mashed vegetable mixture evenly over mixture. Cover and cook for 30 minutes more. Before serving, sprinkle with chives.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 405, Fat, total (g) 19, chol. (mg) 78, sat. fat (g) 6, carb. (g) 34, Monounsaturated fat (g) 8, Polyunsaturated fat (g) 3, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 12, pro. (g) 27, vit. A (IU) 7400.33, vit. C (mg) 30.72, Thiamin (mg) 0.62, Riboflavin (mg) 0.63, Niacin (mg) 13.16, Pyridoxine (Vit. B6) (mg) 1.06, Folate (µg) 87.83, Cobalamin (Vit. B12) (µg) 0.95, sodium (mg) 713, Potassium (mg) 1259, calcium (mg) 108, iron (mg) 2.86, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:17 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 28 2015

ingredients
1    teaspoon   dried oregano, crushed
1    teaspoon   dried basil, crushed
1    teaspoon   dried parsley, crushed
1/4   teaspoon   salt
1/8   teaspoon   ground black pepper
4    8 ounces   skinless, boneless chicken breast halves
1    tablespoon   olive oil
1    14 1/2ounce can  reduced-sodium chicken broth
3    cloves  garlic, minced
1    10 ounce package  frozen chopped spinach, thawed and squeezed dry
2    cups   grape tomatoes
1 1/2   cups   cooked orzo pasta (rosamarina)
1    teaspoon   finely shredded lemon peel
2    tablespoons   lemon juice
1    tablespoon   grated Parmesan cheese
    Snipped fresh oregano
directions
In a small bowl combine dried oregano, basil, parsley, salt, and pepper. Sprinkle mixture evenly over chicken; rub in with your fingers. In a large skillet cook chicken in hot oil over medium-high heat about 6 minutes or until brown, turning once. Remove from heat.
In a 3 1/2- or 4-quart slow cooker combine chicken, broth, and garlic. Add spinach; top with tomatoes. Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Remove chicken from cooker; cover and keep warm. Using a slotted spoon, transfer spinach and tomatoes to a large bowl; discard liquid. Stir cooked pasta, lemon peel, and lemon juice into spinach mixture. Serve chicken with pasta mixture. Garnish with cheese and fresh oregano.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 414, Fat, total (g) 10, chol. (mg) 146, sat. fat (g) 2, carb. (g) 24, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 4, pro. (g) 54, vit. A (IU) 2632.4, vit. C (mg) 20.57, Thiamin (mg) 0.4, Riboflavin (mg) 0.48, Niacin (mg) 21.62, Pyridoxine (Vit. B6) (mg) 1.63, Folate (µg) 177.28, Cobalamin (Vit. B12) (µg) 0.33, sodium (mg) 595, Potassium (mg) 1242, calcium (mg) 108, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:38 am   |  Permalink   |  0 Comments  |  Email
Monday, October 19 2015

Creamy yogurt-mustard sauce tossed with green beans, bow-tie pasta, and pancetta make up this quick-to-fix pasta dinner.

ingredients
8    ounces   fresh green beans, cut into 1-inch pieces, or one 9-ounce packaged frozen cut green beans
6    ounces   packaged dried bow-tie pasta, multicolored elbow macaroni, or gemelli pasta
1    cup   sliced fresh mushrooms (such as shiitake, crimini, brown, or button)
1/4   cup   sliced green onion
1    8 ounce carton  plain low-fat yogurt
2    tablespoons   all-purpose flour
2    teaspoons   prepared mustard
1/8   teaspoon   ground nutmeg
1/8   teaspoon   pepper
1/4   cup   finely chopped cooked pancetta or ham (2 ounces)
1/4   cup   grated Parmesan cheese
directions
If using fresh green beans, cook in a covered saucepan in a small amount of boiling water for 20 to 25 minutes or until crisp-tender. Drain.
Meanwhile, in a large saucepan cook pasta according to package directions, adding the mushrooms, frozen green beans (if using), and green onion during the last 4 to 5 minutes of cooking. Drain pasta and vegetables in a colander. Set pasta mixture aside.
For sauce, in the same large saucepan stir together yogurt, flour, mustard, nutmeg, and pepper. Cook and stir until thickened and bubbly. Stir in pasta mixture, cooked fresh green beans (if using), and pancetta or ham. Heat through. To serve, sprinkle with Parmesan cheese. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 292, Fat, total (g) 5, chol. (mg) 14, sat. fat (g) 2, carb. (g) 48, fiber (g) 4, pro. (g) 16, sodium (mg) 335, Milk () 0, Vegetables () 2, Starch () 2, Very Lean Meat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:35 am   |  Permalink   |  0 Comments  |  Email
Monday, September 21 2015

ingredients
1/2   teaspoon   ground cinnamon
1/2   teaspoon   ground cumin
1    teaspoon   ground ginger
1/2   teaspoon   black pepper
1/4   cup   plum preserves
1/4   cup   cider vinegar
3/4   teaspoon   plus 1/8 tsp salt
2    tablespoons   olive oil
2    pounds   boneless pork loin, trimmed and cut into 1 1/2-inch pieces
1/2     of a red onion, cut into 1 1/2 inch pieces
3      red plums, pitted, each cut into 6 wedges
1    cup   Israeli pearl couscous
2    cups   packed baby spinach, shredded
1/4   cup   crumbled feta cheese
1/4   cup   toasted sliced almonds
directions
In a small bowl, whisk together cinnamon, cumin, ginger, pepper, preserves, vinegar and 1/2 tsp of the salt. While whisking, add oil in a thin stream. Set aside 3 tbsp of the sauce for couscous.
Thread 6 metal skewers with pork, onion and plum wedges: Use 5 or 6 pieces of pork per skewer, alternating with 3 plum wedges and as much red onion as desired.
Heat grill to medium-high. While grill is heating, cook couscous in lightly salted boiling water for 8 minutes. Drain and rinse with cool water. Toss in a bowl with spinach, feta, almonds, 1/4 tsp of the remaining salt and the reserved 3 tbsp sauce. Set aside.
Brush skewers with some of the sauce. Place on oiled grill, sauce side down. Brush with remaining sauce. Grill for 3 minutes, then flip over. Grill for 3 minutes more, or until pork is no longer pink. Season with remaining 1/8 tsp salt and serve with couscous salad.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 439, Fat, total (g) 16, chol. (mg) 89, sat. fat (g) 4, carb. (g) 34, fiber (g) 3, pro. (g) 38, sodium (mg) 492, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email
Friday, September 11 2015

ingredients
2/3 cup mayonnaise
1/3 cup FRENCH'S® Classic Yellow® or Honey Mustard
1/4 cup dark brown sugar
1 teaspoon minced garlic
3/4 teaspoon dried thyme leaves
6 1/2 inches thick pork chops, seasoned to taste with salt and pepper
directions
MIX mayonnaise, mustard, sugar, garlic and thyme. Pour 23 cup mixture over pork.
MARINATE chops in refrigerator 30 min. or up to 3 hours.
GRILL pork on greased rack over medium heat for 15 to 20 min. or until cooked through. Serve remaining mustard mixture with chops.

Posted by: AT 02:24 am   |  Permalink   |  0 Comments  |  Email
Tuesday, September 01 2015

This meal is easy on the cook and easy on the budget. Inexpensive complete pork dinner shoulder makes a savory taco filling when cooked with tomatoes, chiles and corn.

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 23 2015

Yes, the grill is a summertime icon, but a barbecue is more than an excuse for a backyard get-together.

ingredients
4 - 5    pounds   pork loin back ribs
1    tablespoon   packed brown sugar
1    tablespoon   paprika
1    teaspoon   garlic powder
1    teaspoon   celery salt
1/2   teaspoon   dry mustard
1/2   teaspoon   black pepper
1/4   teaspoon   cayenne pepper
2    cups   hickory chips*
1/2   cup   finely chopped onion (1 medium)
2    cloves  garlic, minced
1    tablespoon   butter
1    cup   ketchup
1/4   cup   molasses
1/4   cup   cider vinegar
1/4   cup   water
2    tablespoons   brown sugar
1    tablespoon   chili powder
1    tablespoon   yellow mustard
1    tablespoon   Worcestershire sauce
1/2   teaspoon   salt
directions
Preheat oven to 350 degrees F. Trim fat from ribs. Place ribs in a shallow roasting pan. For rub, in a small bowl stir together brown sugar, paprika, garlic powder, celery salt, dry mustard, black pepper, and cayenne pepper. Sprinkle rub evenly over both sides of ribs; rub in with your fingers. Cover pan with foil.
Bake ribs for 2 to 2-1/2 hours or until very tender. Carefully drain off fat in roasting pan.
For sauce, in a medium saucepan cook onion and garlic in hot butter over medium heat about 5 minutes or until tender. Stir in ketchup, molasses, vinegar, the water, brown sugar, chili powder, yellow mustard, Worcestershire sauce, and salt. Bring to boiling; reduce heat. Simmer for 20 to 25 minutes or until desired consistency.
For a charcoal grill, sprinkle the wood chips over the coals. Grill ribs on the rack of a covered grill directly over the coals for 10 to 15 minutes or until ribs are brown, turning once halfway through grilling and brushing occasionally with sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips according to manufacturer's directions. Place ribs on grill rack over heat. Cover; grill as directed.) Serve ribs with remaining sauce.
Note
*Note:
For the most smoke production, soak wood chips in enough water to cover for at least 1 hour before grilling. Drain wood chips before using.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 653, Fat, total (g) 42, chol. (mg) 153, sat. fat (g) 17, carb. (g) 32, Monounsaturated fat (g) 20, Polyunsaturated fat (g) 4, fiber (g) 2, sugar (g) 25, pro. (g) 32, vit. A (IU) 1360.53, vit. C (mg) 10.04, Thiamin (mg) 0.8, Riboflavin (mg) 0.59, Niacin (mg) 7.9, Pyridoxine (Vit. B6) (mg) 0.8, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 1.4, sodium (mg) 1122, Potassium (mg) 856, calcium (mg) 111.06, iron (mg) 3.06, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:13 am   |  Permalink   |  0 Comments  |  Email
Thursday, August 13 2015

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:38 am   |  Permalink   |  0 Comments  |  Email
Wednesday, August 12 2015

Use half of the apricot and Dijon sauce to brush on the pork tenderloin meal during grilling and the remainder to pass with the meat. Grilled onions and peas are tossed with couscous for a tasty side dish.

ingredients
1/2   cup   apricot preserves
1    tablespoon   grainy Dijon mustard
2    tablespoons   ketchup
1    medium  red onion
1    large  pork tenderloin (1-1/4 pounds)
1 1/2   cups   chicken broth
1    teaspoon   hot pepper flakes
1    5.8ounce box  plain couscous
1    cup   frozen peas, thawed
directions
Stir 1/3 cup of the preserves with the mustard and ketchup. Cut onion into 1/2-inch-thick pieces. Place toothpicks through slices . Microwave on HIGH for 3 minutes.
Heat gas grill to medium-high or prepare charcoal grill with medium-hot coals. Brush onion slices lightly with some of the flavored preserve mixture. Grill onion 3 minutes, turn and grill 2 more minutes or until lightly browned. Remove and set aside.
Grill pork 25 minutes, turning occasionally. Remove half of the flavored preserve mixture to a small bowl and set aside. Brush pork with the remaining mixture. Grill 5 to 8 more minutes, turning often, until an instant-read thermometer registers 155 degrees F.
While the pork cooks, place broth and hot pepper flakes in small saucepan; bring to a boil. Stir in couscous, peas and remaining apricot preserves (about 3 tablespoons); cover and remove from heat. Let stand 5 minutes.
To serve, chop onion and stir into couscous. Slice pork and serve with couscous and reserved flavored preserve mixture.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 495, Fat, total (g) 7, chol. (mg) 94, sat. fat (g) 2, carb. (g) 52, fiber (g) 5, pro. (g) 38, sodium (mg) 683, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:47 am   |  Permalink   |  0 Comments  |  Email
Friday, July 24 2015

Mashed potatoes with bits of scallion are a tasty side dish to serve with the grilled pork chops and tomatoes.

ingredients
4      boneless center cut pork chops (1-1/4 pounds total)
1/2   tablespoon   reduced-calorie vinaigrette dressing
1 1/2   teaspoons   Montreal seasoning
3/4   teaspoon   salt
1/2   teaspoon   black pepper
4      plum tomatoes, halved lengthwise
4    cups   cooked potato
3/4   cup   skim milk
2    tablespoons   butter, cut in pieces
2      scallions, finely chopped
directions
Marinate pork chops in 1/2 cup of the vinaigrette for 20 minutes. Heat grill to medium-high/medium-hot coals.
Remove pork from marinade and pat dry. Season with 1 teaspoon of the Montreal seasoning, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper.
In bowl, toss tomatoes and remaining 2 tablespoons dressing. Place potato in large glass bowl. Add remaining Montreal seasoning and milk. Cover with plastic wrap, venting one side. Microwave for 3 minutes on HIGH. Uncover and mash. Stir in butter, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and the scallions. Re-cover bowl; microwave 3 minutes.
Meanwhile, grill pork chops and tomatoes for 4 minutes. Carefully turn over; brush tomatoes with any dressing from bowl. Grill 3 more minutes, until pork registers 150 degrees F on an instant-read thermometer. Serve warm.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 424, Fat, total (g) 18, chol. (mg) 90, sat. fat (g) 8, carb. (g) 33, fiber (g) 3, pro. (g) 31, sodium (mg) 961, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:40 am   |  Permalink   |  0 Comments  |  Email
Thursday, July 02 2015

ingredients
4      uncooked bratwursts
4    ounces   smoked cheddar cheese or sharp cheddar cheese, shredded (1 cup)
1    tablespoon   mayonnaise or salad dressing
1 - 2      fresh jalapeno chile peppers, stemmed, seeded, and finely chopped*
4      hoagie buns, split
2    cups   packaged shredded cabbage with carrot (coleslaw mix)
1/3   cup   sour cream
1/3   cup   bottled salsa
1/4   cup   snipped fresh cilantro
2    teaspoons   lime juice
    Salt
    Ground black pepper
directions
In a large saucepan, cook brats in enough boiling water to cover for 10 minutes. Drain. Cool slightly. On a long side of each bratwurst, make a lengthwise slit almost to, but not through, the opposite side. In a food processor, combine cheese, mayonnaise, and chile peppers. Cover and process just until combined. Spoon some of the cheese mixture into each slit.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place the bratwursts, stuffed sides up, on the grill rack over the pan. Cover and grill for 10 to 15 minutes or until an instant-read thermometer inserted from one end into the center of each bratwurst registers 160 degrees F. Toast hoagie buns on the grill.
Meanwhile, in a small bowl, stir together shredded cabbage, sour cream, salsa, cilantro, and lime juice.
Serve bratwursts in buns. Spoon cabbage mixture over bratwursts.
Tip
*Test Kitchen Tip:
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 708, Fat, total (g) 40, chol. (mg) 89, sat. fat (g) 19, carb. (g) 57, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 13, pro. (g) 31, vit. A (IU) 1311.94, vit. C (mg) 20.08, Thiamin (mg) 0.4, Riboflavin (mg) 0.42, Niacin (mg) 3.16, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 116.92, Cobalamin (Vit. B12) (µg) 0.3, sodium (mg) 1661, Potassium (mg) 147, calcium (mg) 464.45, iron (mg) 4.32, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:10 am   |  Permalink   |  0 Comments  |  Email
Tuesday, June 30 2015

ingredients
12    ounces   boneless pork chops, cut into thin bite-size strips
1/2   cup   bottled low-fat Asian salad dressing or bottled reduced-calorie Asian ginger salad dressing
4    ounces   packaged dry multigrain or whole wheat spaghetti
6    cups   packaged shredded broccoli slaw mix or packaged shredded cabbage with carrot (coleslaw mix)
1/4   cup   sliced almonds or chopped cashews, toasted
directions
In a medium bowl combine pork and 1/4 cup of the salad dressing. Cover and chill for at least 1 hour.
Cook pasta according to package directions. Drain and return to pot. Add remaining 1/4 cup salad dressing, tossing to coat.
Meanwhile, heat 1 1/2 teaspoon of the olive oil in a very large nonstick skillet over medium-high heat. Add half of the pork; cook and stir for 3 to 4 minutes or until browned and slightly pink in center. Remove from heat. Repeat with 1 1/2 teaspoons olive oil and the remaining pork. Transfer pork to pot with pasta, tossing to coat.
Add broccoli slaw mix to hot skillet. Cook and stir about 3 minutes or until just starting to wilt. Transfer to pasta mixture, tossing to mix well.
To serve, divide mixture among four shallow bowls or plates. Top with almonds.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 313, Fat, total (g) 8, chol. (mg) 54, sat. fat (g) 1, carb. (g) 33, Monounsaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 6, sugar (g) 8, pro. (g) 29, vit. A (IU) 3756.01, vit. C (mg) 109.2, Thiamin (mg) 0.79, Riboflavin (mg) 0.4, Niacin (mg) 7.94, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 172.88, Cobalamin (Vit. B12) (µg) 0.42, sodium (mg) 544, Potassium (mg) 342, calcium (mg) 93, iron (mg) 3.12, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:37 am   |  Permalink   |  0 Comments  |  Email
Saturday, May 23 2015

ingredients
Sandwich
4      boneless pork sirloin steaks (pork cutlets), cut 1/2-inch thick (about 1 pound)
1/4   cup   soy sauce
1/4   cup   sesame oil
3    tablespoons   honey
1    tablespoon   rice vinegar
1    tablespoon   minced garlic
1/4   teaspoon   grated fresh ginger
1/4   teaspoon   Dijon-style coarse ground mustard
4      flatbreads, such as naan or pocketless pita
1/2   cup   sliced banana peppers, drained
Sesame Slaw
3    cups   finely shredded red cabbage
1    cup   finely chopped celery
3    tablespoons   sesame oil
3    tablespoons   honey
3    tablespoons   rice vinegar
2    tablespoons   soy sauce
3    tablespoons   sesame seed, toasted
directions
Sandwich
Place pork cutlets In a large resealable plastic bag set in a shallow dish. Add 1/4 cup soy sauce, 1/4 cup sesame oil, 3 tablespoons honey, 1 tablespoon rice vinegar, the garlic, ginger and mustard. Seal bag and massage gently to combine ingredients and coat meat. Marinate in the refrigerator for 30 to 60 minutes. (Meanwhile, make Sesame Slaw, if you haven't already.) Drain pork, reserving marinade.
Grill pork cutlets on the rack of a covered gas or charcoal grill directly over medium heat for 5 to 7 minutes or until no longer pink, brushing with reserved marinade and turning once during cooking. Remove from grill and slice crosswise into strips. Add flatbread to grill and grill 1 to 2 minutes or until softened and lightly toasted, turning once.
To assemble sandwiches, divide sliced pork, Sesame Slaw and banana peppers among warmed flatbread. (Use a slotted spoon with the slaw.)
Sesame Slaw
In a large bowl, combine cabbage, celery, 3 tablespoons sesame oil, 3 tablespoons honey, 3 tablespoons rice vinegar, and 2 tablespoons soy sauce. Toss well. Cover and refrigerate at least 15 minutes or up to 8 hours. Before serving, stir in toasted sesame seed.
Tip
*
Use regular sesame oil here, not toasted sesame oil.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 1020, Fat, total (g) 32, chol. (mg) 66, sat. fat (g) 5, carb. (g) 137, Monounsaturated fat (g) 12, Polyunsaturated fat (g) 13, Trans fatty acid (g) 0, fiber (g) 7, sugar (g) 33, pro. (g) 45, vit. A (IU) 709.4, vit. C (mg) 37.62, Thiamin (mg) 1.32, Riboflavin (mg) 1.1, Niacin (mg) 16.71, Pyridoxine (Vit. B6) (mg) 0.73, Folate (µg) 258.98, Cobalamin (Vit. B12) (µg) 0.39, sodium (mg) 2413, Potassium (mg) 871, calcium (mg) 202, iron (mg) 9.03, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Friday, May 08 2015

ingredients
2    medium  carrots, shredded (about 1 cup)
1    large  red sweet pepper, seeded and coarsely chopped
1    medium  onion, cut into thin wedges
2    tablespoons   quick-cooking tapioca, crushed
2 - 2 1/2   pounds   boneless pork sirloin roast or boneless pork loin roast, trimmed of fat
3/4   cup   bottled barbecue sauce
10      whole wheat hamburger buns, split and toasted
directions
In a 3-1/2- or 4-quart slow cooker combine carrots, sweet pepper, and onion. Sprinkle with tapioca. Place pork roast on top of vegetables. Pour barbecue sauce over meat. Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours.
Remove meat from slow cooker, reserving juices. Thinly slice meat. Return sliced meat to slow cooker; stir to coat with sauce. Serve meat on hamburger buns. Makes 10 sandwiches
Tip
For Easy Cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 258, Fat, total (g) 5, chol. (mg) 57, sat. fat (g) 1, carb. (g) 28, fiber (g) 3, pro. (g) 24, sodium (mg) 418, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:32 am   |  Permalink   |  0 Comments  |  Email
Sunday, May 03 2015

ingredients
1    12 - 16 ounce   pork tenderloin
1/4   cup   olive oil
2    tablespoons   Marina's Cranberry Chutney or other fruit chutney
2    tablespoons   dry white wine or lemon juice
2    tablespoons   peach or apricot preserves
2    tablespoons   reduced-sodium soy sauce
1    tablespoon   Dijon-style mustard
1    teaspoon   chopped fresh ginger
1      large clove garlic, minced
    Salt
    Ground black pepper
    Marina's Cranberry Chutney or other fruit chutney (optional)
directions
Trim fat from pork; place in a resealable bag or covered dish and set aside. For marinade: In a small bowl, combine oil, chutney, wine, preserves, soy sauce, mustard, ginger and garlic. With kitchen shears, snip any large fruit pieces. Pour marinade over pork and turn meat to coat. Chill for 4 to 8 hours, turning occasionally. Drain meat, discarding marinade.
For a charcoal grill: Arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place meat on the grill rack over the drip pan. Cover and grill for 20 to 30 minutes or until an instant-read thermometer inserted into meat registers 145 degrees . For a gas grill: Preheat grill. Reduce heat to medium. Adjust for indirect cooking. Place meat on a rack in a roasting pan; place on grill rack and grill as above.
Remove meat from grill. Cover meat loosely with foil and let stand for 5 minutes. Serve the pork sliced and seasoned with salt and pepper. Pass additional chutney if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 121, Fat, total (g) 5, chol. (mg) 52, sat. fat (g) 1, carb. (g) 2, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 0.64, Trans fatty acid (g) 0.03, fiber (g) 0.04, sugar (g) 0.58, pro. (g) 17, vit. A (IU) 2, vit. C (mg) 0.04, Thiamin (mg) 0.48, Riboflavin (mg) 0.26, Niacin (mg) 4.54, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 0.04, Cobalamin (Vit. B12) (µg) 0.34, sodium (mg) 233, Potassium (mg) 257, calcium (mg) 6, iron (mg) 0.81, Mark as Free Exchange () 0, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:44 pm   |  Permalink   |  0 Comments  |  Email
Friday, May 01 2015

ingredients
1    medium  onion, coarsely chopped
1    3 1/2pound   boneless pork shoulder roast or picnic roast
1    medium  sweet red pepper, cut into 1/4-inch squares
1    medium  sweet green pepper, cut into 1/4-inch squares
1    14 1/2ounce can  jalapeno-flavored diced tomatoes
2    teaspoons   ground cumin
5 1/2   teaspoons   garlic salt
5 1/2   teaspoons   dried oregano
1/2   teaspoon   cayenne red pepper
1    4 ounce jar  diced green chiles, drained
1    11 ounce can  corn kernels, drained
3    tablespoons   tomato paste
16    6 inches   corn tortillas, warmed following package directions
Garnish (optional):
1/2   cup   fresh cilantro leaves, rinsed and patted dry
    Sour cream
directions
In 5- to 5-1/2-quart slow cooker, layer the chopped onion, pork roast and sweet peppers. In a medium-size bowl, stir together the tomatoes, cumin, garlic salt, oregano and cayenne pepper. Pour evenly over the mixture in the slow cooker. Add chiles and corn.
Cover slow cooker; cook on high heat for 5 hours. Remove pork roast to cutting board; keep warm.
Remove 1 1/2 cups liquid from pot and discard. Stir the tomato paste into the vegetable mixture in the slow cooker. Cover; cook for another 30 minutes.
Cut the pork roast into slices. Shred the slices using 2 forks to pull the meat apart. Add the shredded pork to mixture in the slow cooker; heat through.
To serve, wrap the pork mixture in the warmed corn tortillas, dividing the mixture equally among the tortillas. Garnish each serving with fresh cilantro leaves and sour cream, if desired.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 590, Fat, total (g) 32, chol. (mg) 138, sat. fat (g) 11, carb. (g) 35, fiber (g) 5, pro. (g) 40, sodium (mg) 836, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 19 2015


ingredients

4      bone-in pork loin chops, cut 3/4 inch thick
2    tablespoons   butter, melted
1      egg, lightly beaten
2    tablespoons   milk
1/4   teaspoon   ground black pepper
1    cup   herb-seasoned stuffing mix, finely crushed
1      recipe Savory Strawberry Salsa or Corn and Red Pepper Relish (optional)

Corn and Red Pepper Relish

2    cups   fresh or frozen whole kernel corn
1      medium red sweet pepper, cut into slivers
1/2   cup   chopped onion (1 medium)
1    clove  garlic, minced
1    tablespoon   olive oil
2    tablespoons   snipped fresh parsley
1    tablespoon   red wine vinegar
1 - 2    teaspoons   snipped fresh thyme
1    teaspoon   sugar
1/4   teaspoon   salt
1/4   teaspoon   black pepper


Savory Strawberry Salsa

2    cups   fresh strawberries, coarsely chopped
1    medium  avocado, seeded, peeled, and chopped
1/2   cup   seeded and coarsely chopped cucumber
2    tablespoons   honey
1    teaspoon   finely shredded lime peel
2    tablespoons   lime juice
1 - 2      fresh jalapeno chile peppers, seeded and finely chopped*
1/4   teaspoon   cracked black pepper


directions
Preheat oven to 425 degrees F. Trim fat from chops; set aside. Pour melted butter into a 13x9x2-inch baking pan, tilting pan to coat the bottom. In a shallow dish combine egg, milk, and pepper. Place stuffing mix in another shallow dish. Dip chops into egg mixture, then into stuffing mix, turning to coat. Place chops in the prepared baking pan.
Bake for 10 minutes. Turn chops. Bake for 10 to 15 minutes more or until juices run clear (160 degrees F). If desired, serve with Savory Strawberry Salsa.
Corn and Red Pepper Relish
In a large skillet cook corn, red pepper, onion, and garlic in hot oil over medium heat for 5 minutes or until tender, stirring occasionally. Stir in parsley, vinegar, thyme, salt, and pepper.
Savory Strawberry Salsa
In a large bowl combine strawberries, avocado, cucumber, honey, lime peel, lime juice, jalapeno peppers, and black pepper. Cover and chill for 1 hour. Serve with pork, poultry, or fish.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 327, Fat, total (g) 14, chol. (mg) 147, sat. fat (g) 6, carb. (g) 13, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 2, pro. (g) 35, vit. A (IU) 242.95, vit. C (mg) 0, Thiamin (mg) 0.59, Riboflavin (mg) 0.4, Niacin (mg) 8.49, Pyridoxine (Vit. B6) (mg) 0.72, Folate (µg) 8.06, Cobalamin (Vit. B12) (µg) 0.85, sodium (mg) 383, Potassium (mg) 464, calcium (mg) 60.58, iron (mg) 1.62, Starch () 1, Lean Meat () 4.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 03:47 am   |  Permalink   |  0 Comments  |  Email
Thursday, March 26 2015

ingredients
1    3 - 4 pound   small bone-in ham
1    10 ounce jar  plum jam (1 cup)
1/4   cup   pomegranate juice
1/8   teaspoon   ground cloves (optional)
1    tablespoon   Dijon-style mustard
6      medium leeks
    Salt and pepper
1/2   cup   finely shredded Parmesan cheese
1/2   cup   soft bread crumbs
2    tablespoons   butter, melted
    Fresh sage leaves (optional)
directions
Preheat oven to 350 degree F. Place ham on a rack in a foil-lined roasting pan. Roast, uncovered, for 45 minutes.
For sauce, in small saucepan stir together jam, pomegranate juice, and ground cloves. Heat over low until melted and combined. Spoon half of the sauce over ham. Tent with foil. Roast for 1 to 1-1/2 hours more or until internal temperature of ham is 140 degrees F. Remove and let stand, covered, for 10 minutes. Stir mustard into remaining sauce and heat through.
For leeks, trim root ends and tough green tops. Halve leeks lengthwise. Remove and discard tough outer layers. Rinse well. Arrange leek halves in a 2-quart rectangular baking dish. Add 2 tablespoons water. Sprinkle leeks lightly with salt and pepper and 1/4 cup of the cheese. Cover with foil. Bake in the oven with ham for 35 minutes. Uncover; sprinkle with bread crumbs and remaining cheese. Drizzle with melted butter. Bake, uncovered, for 15 minutes more or until leeks are tender (yield easily when pierced with a fork) and topping is brown.
To serve, lightly spoon some of the remaining sauce over the ham. Slice ham and serve with remaining sauce and leeks. Garnish with sage leaves. Makes 12 servings.
Tip
*
Leeks are tender when they yield easily when pierced with a fork.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 310, Fat, total (g) 13, chol. (mg) 69, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 14, pro. (g) 24, vit. A (IU) 826.03, vit. C (mg) 7.09, Thiamin (mg) 0.49, Riboflavin (mg) 0.28, Niacin (mg) 6.71, Pyridoxine (Vit. B6) (mg) 0.55, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 1001, Potassium (mg) 458, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, February 19 2015

ingredients
1 pound pork tenderloin
1/4 cup apple schnapps or apple juice
1 sheet frozen puff pastry, thawed
3/4 cup mincemeat
1/2 cup chopped pecans
1 cup beef broth
1/2 teaspoon Kitchen Bouquet
1/4 teaspoon salt
1/4 cup whipping cream
1/8 teaspoon black pepper
1 tablespoon cornstarch
directions
Place the pork tenderloin on a rack in a shallow roasting pan. Insert a meat thermometer. Roast in a 425 degree F oven for 30 minutes or until the meat thermometer registers 140 degree F. Transfer the pork tenderloin to a dish. Cover and chill for only 10 minutes. (Don't chill any longer.)
Meanwhile, stir schnapps or apple juice into roasting pan. Stir to loosen browned bits from bottom of the pan. Transfer to small saucepan. Set aside.
On a very lightly floured surface, roll puff pastry sheet into an 11x10-inch rectangle. Spread mincemeat over pastry to 1/2 inch from edges. Sprinkle evenly with pecans.
Place tenderloin on pecans. Wrap pastry sheet around tenderloin, sealing down center and at ends. Place seam- side-down on a baking sheet.
Bake in a 400 degree F oven for about 30 minutes or until crust is golden and pork registers 160 degree F on a meat thermometer.
Meanwhile, bring schnapps or apple juice in small saucepan to boiling. Boil gently for 1 minute. Stir in broth, Kitchen Bouquet, salt, and pepper. In a small bowl, stir together whipping cream and cornstarch; stir into mixture in saucepan. Cook and stir until mixture is thickened and bubbly. Cook and stir 2 minutes more. Set aside; keep warm.
Pour sauce on warm plates. Slice pork and arrange slices on sauce. Makes 6 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 475, Fat, total (g) 26, chol. (mg) 67, carb. (g) 36, fiber (g) 1, sodium (mg) 521, Percent Daily Values are based on a 2,000 calorie diet.

Posted by: AT 10:22 am   |  Permalink   |  0 Comments  |  Email
Wednesday, February 18 2015

ingredients
1    12.8ounce package  frozen potato-and-onion-filled pierogies
8    ounces   uncooked chorizo sausage or Italian sausage (casings removed, if present)
1    pint   red and/or yellow cherry tomatoes, halved
1    8 ounce can  tomato sauce
4    ounces   watercress (4 cups)
directions
In a Dutch oven cook pierogies in 4 cups lightly salted boiling water according to package directions. Drain; cover to keep warm.
Meanwhile, in a 12-inch skillet cook sausage over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Set aside 1/2 cup of the tomatoes; add the remaining tomatoes and the tomato sauce to sausage in skillet. Cook for 6 to 8 minutes or until tomatoes begin to soften.
Divide pierogies among four serving plates; spoon tomato mixture over pierogies. Top with the reserved tomatoes and the watercress.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 419, Fat, total (g) 24, chol. (mg) 54, sat. fat (g) 8, carb. (g) 34, Monosaturated fat (g) 10, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 20, vit. A (IU) 1943.61, vit. C (mg) 33.66, Thiamin (mg) 0.43, Riboflavin (mg) 0.26, Niacin (mg) 3.95, Pyridoxine (Vit. B6) (mg) 0.47, Folate (µg) 24.19, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 1331, Potassium (mg) 720, calcium (mg) 70.68, iron (mg) 2.88, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 10 2015

ingredients
4    slices  peppered bacon, cut in 1-inch pieces
12    ounces   trimmed fresh young green beans
1    tablespoon   soy sauce
4      pork chops, 1/2 inch thick
1/3   cup   apple butter
1/4   cup   water
1    cup   red or yellow cherry or grape tomatoes
directions
In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 402, Fat, total (g) 16, chol. (mg) 80, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 28, pro. (g) 27, vit. A (IU) 971.8, vit. C (mg) 20.67, Thiamin (mg) 0.98, Riboflavin (mg) 0.45, Niacin (mg) 6.52, Pyridoxine (Vit. B6) (mg) 0.7, Folate (µg) 44.35, Cobalamin (Vit. B12) (µg) 1.04, sodium (mg) 534, Potassium (mg) 769, calcium (mg) 70.68, iron (mg) 2.52, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, January 18 2015

ingredients
1    14 ounce can  whole-berry cranberry sauce
1 1/2   teaspoons   grated orange zest
1/4   cup   orange juice
1/3   cup   shallots
1    tablespoon   cider vinegar
1      inch section of fresh ginger, peeled and grated
1    teaspoon   Dijon mustard
2    pounds   bonelesss pork loin roast, trimmed and patted dry
    Salt and pepper to taste
2      tart apples, peeled, cored, and cut into 1-inch pieces
1      cornstarch dissolved in 3 tablespoons hot water
directions
Stir together the first seven ingredients in the slow cooker.
Season the pork roast all over with salt and pepper and place it in the slow cooker. Spoon some of the sauce over the roast.
Cover and cook on low for 6 to 8 hours, or until the pork is fork-tender. Add the apples during the last hour of cooking.
Place the pork on a carving board, tent it with foil, and let it stand for 10 minutes before slicing. While the pork rests, stir the cornstarch mixture into the sauce and cook until thickened, about 10 minutes.
Serve the pork slices with a spoonful of sauce and apples on top. Offer the remaining sauce on the side.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, January 08 2015

ingredients
1    19.76ounce package  Johnsonville® Italian Mild Sausage Links, grilled and coin-sliced
1    16 ounce package  rigatoni pasta
3    tablespoons   olive oil
2      cloves garlic, minced
1      large red pepper, chunked and sauteed
2    tablespoons   chopped parsley
1    26 ounce jar  of your favorite pasta sauce
directions
Cook sausage according to package directions, keep warm. Cook the rigatoni according to directions, keep warm. In a large pan, place olive oil and garlic, saute lightly for 30 seconds. Add peppers and cook until crisp tender. Combine cooked sausage and pasta sauce with peppers and heat until warm. At this point you may mix with the pasta or serve separately. Top with fresh parsley. Serve warm.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Wednesday, December 31 2014

ingredients
1    pound   boneless center loin chops, cut into 1/4-inch slices, trimmed
1    cup   white rice, or brown rice
7 - 8      seedless tangerines*, OR 3 navel oranges, divided*
3    tablespoons   soy sauce
1    tablespoon   honey
1    tablespoon   cornstarch
4    teaspoons   canola oil
1/2     large red onion, halved and cut into 1/2-inch slices
2    teaspoons   fresh cilantro, chopped (optional)
directions
Prepare rice according to package directions. Remove from heat and let stand, covered, until ready to serve.
While rice is cooking, halve and squeeze 5 or 6 tangerines or 2 oranges to yield 23 cup of juice. In a medium bowl, whisk together juice, soy sauce, honey, and cornstarch. Set aside. Remove peel off remaining 2 tangerines or 1 orange. Cut half of peel into 1/4-inch strips (discard remaining peel). Set aside. Cut fruit into bite-sized pieces. Set aside.
In a large wok or skillet over medium-high heat, warm oil. Add fruit peel and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Add pork and stir-fry until pork is cooked through and onion is crisp-tender, 3 to 4 minutes. Add juice mixture and fruit and cook, stirring occasionally, until mixture comes to a boil and thickens, about 1 minute. Serve stir-fry over rice sprinkled with cilantro, if desired.
Note:
*You can also use 23 cup tangerine or orange juice, plus 2 tangerines or 1 orange. In that case, skip the step that instructs you to juice the fruit.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 440, Fat, total (g) 10, chol. (mg) 85, sat. fat (g) 2, carb. (g) 51, fiber (g) 4, pro. (g) 37, sodium (mg) 1220, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, October 20 2014
Pulled Pork Enchiladas Recipe
ingredients
 
  • 3 1/2   pounds   boneless pork shoulder
  • 1    14 ounce can  chicken broth
  • 1/2   cup   chopped onion (1 medium)
  • 6      cloves garlic, minced
  • 1    tablespoon   ground cumin
  • 2 - 3    teaspoons   ground chipotle chile pepper or hot chili powder
  • 1    teaspoon   salt
  • 3    10 ounce cans  enchilada sauce
  • 1    tablespoon   snipped fresh cilantro
  • 1    4 ounce can  diced green chile peppers
  • 8    ounces   cotija cheese, shredded (2 cups)
  • 8 - 12    8 inches   flour tortillas
  •     Snipped fresh cilantro
  •     Diced tomato or quartered grape tomatoes
  •     Sour cream (optional)
 
directions
Trim fat from pork. In a 3 1/2- or 4-quart slow cooker combine pork shoulder, broth, onion, garlic, cumin, ground chipotle chile pepper or chili powder, and salt. Cover and cook on low-heat setting for 10 to 11 hours or on high-heat setting for 5 to 6 hours.
 
 
Preheat oven to 400 degrees F. Remove pork from slow cooker, reserving cooking liquid. Using two forks, pull meat into coarse strands.*
 
 
In a large bowl combine pork, 1/2 cup of the enchilada sauce, 2 tablespoons of the reserved cooking liquid, and the 1 tablespoon snipped cilantro. Set aside.
 
 
In a medium bowl combine the remaining enchilada sauce, 1/4 cup of the reserved cooking liquid (discard any remaining cooking liquid), and the diced green chile peppers. Spread about 1/2 cup of enchilada-green chile pepper mixture in the bottom of a 3-quart rectangular baking dish; set aside.
 
 
Divide pork mixture and 1 1/2 cups of the cheese among tortillas, placing meat and cheese near the edge of each tortilla. Roll up tortillas. Place filled tortillas, seam sides down, in the prepared baking dish (place tortillas close together); top with the remaining enchilada-green chile pepper mixture. Cover with foil; bake for 25 minutes. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, about 5 minutes more or until heated through and cheese is softened and starts to brown slightly.
 
 
Sprinkle with additional snipped cilantro and tomato. If desired, serve with sour cream. Makes 6 servings
 
 
 
Make Ahead Tip
  • *Test Kitchen Tip: At this point, the meat and cooking liquid can be refrigerated overnight before assembling enchiladas. The cooking liquid will thicken. To serve, pour cooking liquid into a small saucepan; heat over low heat until boiling. Continue as directed in Steps 3 through 6.
nutrition information
Per Serving: cal. (kcal) 861, Fat, total (g) 36, chol. (mg) 212, sat. fat (g) 13, carb. (g) 64, fiber (g) 3, pro. (g) 68, sodium (mg) 2795, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:54 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 02 2014
Ham Casserole Recipe
ingredients
 
  • 1 1/2   cups   milk
  • 1    10 3/4ounce can  condensed cream of celery soup
  • 2    cups   diced cooked ham
  • 1    cup   dried elbow macaroni
  • 1    4 ounce can (drained weight)  sliced mushrooms, drained
  • 2    tablespoons   diced pimiento
  • 1    tablespoon   dried minced onion or 1/2 cup chopped onion
  • 1/2   cup   shredded American cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. In an ungreased 2-quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.
 
 
Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 61, sat. fat (g) 6, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 26, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.31, Riboflavin (mg) 0.36, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 2042, Potassium (mg) 323, calcium (mg) 222.13, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:38 am   |  Permalink   |  0 Comments  |  Email
Friday, September 12 2014
Chile Verde Recipe
ingredients
 
  • 1 1/2   pounds   boneless pork shoulder roast
  • 1    tablespoon   olive oil
  • 1    15 ounce can  Great Northern or navy beans, rinsed and drained
  • 12    ounces   fresh tomatillos, husked and chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
  • 1/2   cup   chopped onion (1 medium)
  • 1    4 ounce can  diced green chile peppers, undrained
  • 2      cloves garlic, minced
  • 3/4   teaspoon   ground cumin
  • 1/2   teaspoon   salt
  • 1    14 ounce can  chicken broth
  • 1    cup   chopped fresh spinach leaves
  • 2    teaspoons   lime juice
  •     Dairy sour cream (optional)
  •     Snipped fresh cilantro (optional)
 
directions
Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet, heat oil over medium-high heat. Cook half of the meat in hot oil until brown; remove meat from skillet. Repeat with the remaining meat. Drain off fat.
 
 
Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in drained beans, tomatillos, onion, undrained chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
 
 
Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
 
 
Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
 
 
Nutrition Facts per serving for 5- to 6-quart slow cooker: 338 cal., 11 g total fat (3 g sat. fat), 77 mg chol., 680 mg sodium, 29 g carbo., 6 g fiber, 32 g pro.
 
 
 
Tip
  • To use a 5- to 6-quart slow cooker: increase the meat to 2 pounds and brown in an extra-large skillet. Use two 15-ounce cans Great Northern beans or navy beans, 1 1/4 pounds fresh tomatillos or three 11-ounce cans tomatillos, 3/4 cup chopped onion, 3 cloves garlic, 1 teaspoon ground cumin, two 14-ounce cans chicken broth, 2 cups chopped fresh spinach leaves, and 1 tablespoon lime juice. (Do not change the amounts of olive oil, green chile peppers, and salt.) Makes 8 servings.
nutrition information
Per Serving: cal. (kcal) 300, Fat, total (g) 11, chol. (mg) 76, sat. fat (g) 3, carb. (g) 21, fiber (g) 4, pro. (g) 29, sodium (mg) 606, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 04:54 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 10 2014
Pork & Apple Meatloaf Recipe
ingredients
 
  • 1/2   cup   bottled chili sauce
  • 2    tablespoons   frozen apple juice concentrate, thawed
  • 2    tablespoons   apple butter
  • 1 1/2   tablespoons   apple cider vinegar
  • 1    teaspoon   dry mustard
  • 1      egg
  • 1/4   cup   apple butter
  • 1/2   cup   shredded apple
  • 2    teaspoons   instant beef bouillon granules
  • 1/4   teaspoon   ground black pepper
  • 1    teaspoon   dried minced onion
  • 1    teaspoon   bottled minced garlic
  • 2/3   cup   quick-cooking oats
  • 1    pound   fresh ground pork
  • 1    tablespoon   vegetable oil
  • 1/2   cup   water
 
directions
To make glaze:
 
In a small bowl, whisk together chili sauce, apple juice concentrate, 2 tablespoons apple butter, apple cider vinegar and dry mustard; set aside.
 
 
In a large bowl, combine egg, 1/4 cup apple butter, shredded apple, instant beef bouillon granules, ground black pepper, dried minced onion, garlic and quick-cooking oats. Add ground pork and mix thoroughly. Cover bowl with plastic wrap and refrigerate at 15 to 30 minutes.
 
 
Divide pork mixture into four portions. Form each into an oval mini meatloaf, about 4-inches long. Heat a large nonstick skillet over medium heat; add oil. Place mini meatloaves in skillet and brown on each side for 2 to 3 minutes.
 
 
Spoon and spread 1 tablespoon of the glaze over each meatloaf. Pour 1/2 cup water into the bottom of the skillet. Cover skillet and cook 15 minutes or until centers are cooked through and reach 160 degrees . Pour remaining glaze into the bottom of the pan. Scrape bottom of the pan and simmer 1 to 2 minutes more or until glaze is thickened and bubbly. Spoon glaze over mini meatloaves.
 
 
 
Tip
  • Serve with: Hot mashed potatoes
nutrition information
Per Serving: cal. (kcal) 605, Fat, total (g) 30, chol. (mg) 128, sat. fat (g) 10, carb. (g) 60, Monosaturated fat (g) 14, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 42, pro. (g) 23, vit. A (IU) 97.18, vit. C (mg) 2.36, Thiamin (mg) 0.9, Riboflavin (mg) 0.38, Niacin (mg) 5.13, Pyridoxine (Vit. B6) (mg) 0.53, Folate (µg) 16.13, Cobalamin (Vit. B12) (µg) 0.92, sodium (mg) 1493, Potassium (mg) 530, calcium (mg) 50.48, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:44 am   |  Permalink   |  0 Comments  |  Email
Thursday, September 04 2014
ingredients
 
  • 1/4   cup   reduced-sodium soy sauce
  • 1/4   cup   honey
  • 2    tablespoons   hoisin sauce
  • 4      cloves garlic, chopped
  • 2    tablespoons   chopped ginger
  • 1    teaspoon   Chinese five-spice powder
  • 2    pounds   boneless center-cut pork roast
  • 1    tablespoon   cornstarch
  • 3/4   cup   reduced-sodium chicken broth
  • 12    ounces   wide lo mein noodles, cooked following package directions
  • 2      scallions, thinly sliced
  •     Steamed snow peas (optional)
 
directions
In a small bowl, whisk together soy sauce, honey, hoisin, garlic, ginger and five-spice powder. Place in a resealable plastic bag and add pork; shake to coat. Refrigerate overnight.
 
 
Coat slow cooker bowl with nonstick cooking spray. Place pork in bowl and pour marinade over top. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
 
 
Remove pork to a large baking dish and keep warm. Pour liquid from slow cooker into a saucepan. In a small bowl, stir cornstarch into broth. Bring liquid in saucepan to a boil and whisk in the broth mixture. Cook for 1 minute.
 
 
Shred pork into large pieces with two forks; stir in sauce. Spoon over noodles; garnish with scallions and serve with steamed snow peas, if desired.
 
 

 
nutrition information
Per Serving: cal. (kcal) 485, Fat, total (g) 8, chol. (mg) 95, sat. fat (g) 3, carb. (g) 65, pro. (g) 39, sodium (mg) 741, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 05:16 am   |  Permalink   |  0 Comments  |  Email
Sunday, August 17 2014
ingredients
 
  • 4      pork loin chops, cut 3/4-inch thick
  • 4      small zucchini and/or yellow summer squash, halved lengthwise
  • 1    tablespoon   olive oil
  •     Salt
  •     Ground black pepper
  • 1      orange, peeled and chopped
  • 1/2   cup   bottled chipotle salsa
 
directions
Brush chops and squash lightly with olive oil and sprinkle with salt and pepper. For a charcoal grill, place chops and squash, cut sides down, on the grill rack directly over medium coals. Grill squash 6 to 8 minutes and chops 11 to 13 minutes, turning once, until squash are tender and centers of chops are just slightly pink (160 degrees F).
 
 
Meanwhile, stir together orange and salsa. Slice squash into bite-size pieces. Spoon salsa mixture on top of chops.
 
 

 
nutrition information
Per Serving: cal. (kcal) 268, Fat, total (g) 14, chol. (mg) 78, sat. fat (g) 4, carb. (g) 10, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 6, pro. (g) 26, vit. A (IU) 437.31, vit. C (mg) 39.56, Thiamin (mg) 0.64, Riboflavin (mg) 0.43, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 1.19, Folate (µg) 48.38, Cobalamin (Vit. B12) (µg) 0.61, sodium (mg) 340, Potassium (mg) 886, calcium (mg) 60.58, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 08:21 am   |  Permalink   |  Email
Friday, July 25 2014
Pork Chop Primavera Meal
ingredients
 
  • 4    slices  peppered bacon, cut in 1-inch pieces
  • 12    ounces   trimmed fresh young green beans
  • 1    tablespoon   soy sauce
  • 4      pork chops, 1/2 inch thick
  • 1/3   cup   apple butter
  • 1/4   cup   water
  • 1    cup   red or yellow cherry or grape tomatoes
 
directions
In 12-inch skillet cook bacon over medium-high heat until crisp; remove. Reserve 1 tablespoon drippings in skillet. Drain bacon on paper towels.
 
 
Meanwhile, in 2-quart microwave-safe dish cook beans in 2 tablespoons water, covered, on high (100% power) 4 minutes; stir once. Drain, set aside. Brush chops with soy sauce. In skillet brown chops on both sides. Add apple butter and the 1/4 cup water; reduce heat. Simmer, covered, 5 minutes. Add beans, tomatoes, and bacon; cook, uncovered, 3 to 5 minutes, until sauce thickens. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 402, Fat, total (g) 16, chol. (mg) 80, sat. fat (g) 5, carb. (g) 39, Monosaturated fat (g) 7, Polyunsaturated fat (g) 2, fiber (g) 5, sugar (g) 28, pro. (g) 27, vit. A (IU) 972, vit. C (mg) 21, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 44, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 534, Potassium (mg) 769, calcium (mg) 71, iron (mg) 3, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 10:04 am   |  Permalink   |  0 Comments  |  Email
Monday, July 14 2014
Cajun Pork Sandwich Meal
ingredients
 
  • 1      pork butt or shoulder (about 2-1/2 pounds), trimmed
  • 1 1/2   tablespoons   sodium-free steak seasoning blend (such as Mrs. Dash)
  • 1      large onion, chopped
  • 3      ribs celery, sliced
  • 1/4   cup   plus 2 tablespoons red wine vinegar
  • 2    tablespoons   corn starch
  • 2 1/2   tablespoons   Cajun seasoning blend (such as McCormick)
  • 6    tablespoons   light mayonnaise
  • 6      whole-wheat hamburger buns
 
directions
Rub pork with steak seasoning.
 
 
Place pork in slow cooker bowl. Scatter onion and celery around pork and pour 1/4 cup of the vinegar over top. Cover and cook on HIGH for 6 hours or LOW for 8 hours.
 
 
Remove pork from slow cooker and cut into chunks. Let stand until cool enough to handle.
 
 
While pork is cooling, strain contents of slow cooker over a fat separator, setting vegetables aside. Pour defatted liquid into a small saucepan.
 
 
In a small bowl, stir together remaining 2 tablespoons vinegar with cornstarch. Bring defatted liquid to a boil over medium-high heat. Whisk in vinegar mixture and 1 tablespoon of the Cajun seasoning. Boil 1 minute, or until thickened.
 
 
Using two forks or your hands, pull pork into shreds, discarding excess fat. Place meat in a bowl and stir in vegetables. Add thickened liquid and toss to combine.
 
 
Stir together remaining 11/2 tablespoons Cajun seasoning and mayonnaise. To serve, place 1/2 cup pork mixture on each bun and top with
 
1 tablespoon spiced mayo.
 
 

 
nutrition information
Per Serving: cal. (kcal) 329, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 4, carb. (g) 22, fiber (g) 3, pro. (g) 30, sodium (mg) 856, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:45 am   |  Permalink   |  0 Comments  |  Email
Monday, July 07 2014
Grilled Pork & Peach Salad
ingredients
 
  • 1    pound   pork tenderloin, trimmed and cut into 1-inch cubes
  • 2    medium  peaches or nectarines, pitted, and cut into 1-inch cubes
  • 2    tablespoons   honey
  • 2    tablespoons   orange juice
  • 1    tablespoon   low-sodium soy sauce
  • 1/2   teaspoon   curry powder
  • 1/4   teaspoon   ground black pepper
  • 3    cups   torn fresh Bibb lettuce
  • 3    cups   fresh baby spinach
  • 1/4   cup   bias-sliced green onions (2)
 
directions
On four 10-inch skewers, thread pork cubes. On three more 10-inch skewers, thread peach cubes. For a charcoal grill, place skewers on the grill rack directly over medium coals. Grill, uncovered, for 8 to 10 minutes or until peaches are browned and for 10 to 12 minutes or just until pork is slightly pink in the center, turning occasionally. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as directed.)
 
 
Meanwhile, in a large bowl stir together the honey, orange juice, soy sauce, curry powder, and pepper. When pork skewers are done, remove pork and peaches from skewers and place in honey mixture; toss to coat.
 
 
To serve, arrange lettuce and spinach on serving plates. Spoon pork and peaches evenly over greens. Sprinkle with green onions. Makes 4 servings (1-1/2 cups lettuce, 3/4 cup pork mixture, and 1 tablespoon green onions each).
 
 

 
nutrition information
Per Serving: cal. (kcal) 207, Fat, total (g) 3, chol. (mg) 54, sat. fat (g) 1, carb. (g) 20, Monosaturated fat (g) 1, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 17, pro. (g) 26, vit. A (IU) 4324.53, vit. C (mg) 23.03, Thiamin (mg) 0.9, Riboflavin (mg) 0.45, Niacin (mg) 8.09, Pyridoxine (Vit. B6) (mg) 0.94, Folate (µg) 40.32, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 444, Potassium (mg) 882, calcium (mg) 70.68, iron (mg) 3.42, Vegetables () 1, Fruit () 0.5, Other Carb () 0.5, Lean Meat () 3.5, Carb Choice () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Friday, July 04 2014
Memphis Dry Ribs
ingredients
 
  • 4 - 5    pounds   pork loin back ribs or meaty pork spareribs
  • 1    tablespoon   smoked paprika or sweet paprika
  • 1 1/2   teaspoons   brown sugar
  • 1    teaspoon   ground pasilla or ancho chile pepper
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   ground coriander
  • 1/2   teaspoon   dry mustard
  • 1/2   teaspoon   garlic powder
  • 1/4   teaspoon   celery salt
  • 1/4   teaspoon   coarsely ground black pepper
  • 1/8   teaspoon   cayenne pepper
  • 2    cups   hickory or oak chips
  • 1/2   cup   cider vinegar
  • 2    tablespoons   yellow mustard
  •     Memphis Creamy Coleslaw (see recipe below) (optional)
Memphis Creamy Coleslaw
 
  • 1/2   cup   mayonnaise
  • 2    tablespoons   dill or sweet pickle juice
  • 1    teaspoon   sugar
  • 1/2   teaspoon   lemon-pepper seasoning
  • 1/4   teaspoon   salt
  • 4 - 5    cups   packaged shredded cabbage with carrot (coleslaw mix)
  • 1/2   cup   chopped red onion

 
directions
Trim fat from your rib dinner. Place ribs in a shallow roasting pan. In a small bowl combine smoked paprika, brown sugar, pasilla pepper, salt, coriander, dry mustard, garlic powder, celery salt, black pepper, and cayenne pepper. Reserve 1 teaspoon of the rub mixture. Generously sprinkle remaining rub mixture over both sides of ribs; rub in with your fingers. Cover dish with foil.
 
 
Bake ribs, covered, in a 350 degrees F oven for 2 to 2-1/2 hours or until very tender. Drain off fat.
 
 
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips.
 
 
For mop sauce, in a medium bowl whisk vinegar into yellow mustard; stir in the 1 teaspoon reserved rub mixture.
 
 
Sprinkle wood chips over medium coals in a charcoal grill. Place ribs on the grill rack directly over the coals. Grill, covered, for 10 minutes or until ribs are browned, turning once, and brushing occasionally with mop sauce. (For a gas grill, preheat grill. Reduce heat to medium. Add wood chips, according to manufacturer directions. Place ribs on grill rack. Grill as directed above.)
 
 
If desired, serve with Memphis Creamy Coleslaw. Makes 4 to 6 servings.
 
 
Memphis Creamy Coleslaw
In a large bowl combine mayonnaise, dill or sweet pickle juice, sugar, lemon-pepper seasoning, and salt. Stir in coleslaw mix and chopped red onion. Toss to coat. Cover and chill 1 hour before serving. Makes 4 to 6 servings.
 
 
Nutrition Facts per serving of coleslaw: 235 cal., 22 g total fat (3 g sat. fat), 10 mg chol., 420 mg sodium, 9 g carb., 2 g dietary fiber, 1 g protein.
Posted by: AT 10:11 am   |  Permalink   |  0 Comments  |  Email
Thursday, June 19 2014
North Carolina Pulled Pork Meal
ingredients
 
  • 1    5 - 7 pound   boneless pork shoulder
  •     Terrific 10 BBQ Rub (see recipe)
  •     Mop Sauce (see recipe)
  • 2 - 3    cups   hickory or apple wood chips for smoking, soaked
 
directions
Let pork shoulder stand at room temperature 1 hr. Score the skin in a crosshatch pattern (forming 1-inch diamonds), avoid cutting into meat. Rub all over with 3 to 4 tablespoons of the rub. Place, skin-side up, in an aluminum roasting pan.
 
 
Set aside a few cups of Mop Sauce for serving. Heat grill to medium (275 degrees F) for indirect cooking and arrange smoker box or wood chips in grill. Place pork in the pan on grill away from the heat. Cook with the grill covered, basting meat with mop sauce every 45 min for 5 to 6 hr. or until fork-tender and an instant-read thermometer registers 190 degrees F.
 
 
Let pork rest for 15 min then shred meat with a fork or gloved hands. Serve drizzled with some reserved mop sauce.
 
 

 
nutrition information
Per Serving: cal. (kcal) 387, Fat, total (g) 25, chol. (mg) 99, sat. fat (g) 9, carb. (g) 10, Monosaturated fat (g) 11, Polyunsaturated fat (g) 3, fiber (g) 1, sugar (g) 8, pro. (g) 25, vit. A (IU) 875, vit. C (mg) 2, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 5, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 8, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1281, Potassium (mg) 560, calcium (mg) 50, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 07:12 am   |  Permalink   |  0 Comments  |  Email
Saturday, June 14 2014
Grilled Pork Meal
ingredients
 
  • 1      pork tenderloin (1 pound)
  • 1/2   teaspoon   black pepper
  • 2    cloves  garlic, minced
  • 1    tablespoon   plus 2 teaspoons chopped fresh rosemary
  • 1    medium  onion, cut into 1/2-inch pieces
  • 1    large  sweet red pepper, halved and seeded
  • 2    teaspoons   plus 2 tablespoons olive oil
  • 1    tablespoon   white wine vinegar
  • 1    tablespoon   honey
  • 1    teaspoon   salt
 
directions
Sprinkle pork with 1/4 teaspoon of the pepper, the garlic and 1 tablespoon of the rosemary. Cover and refrigerate 2 hours.
 
 
Prepare a charcoal grill with medium-hot coals or heat a gas grill to medium-high. Coat the grill rack with nonstick cooking spray for grilling. Brush onion and peppers with 2 teaspoons of the oil and grill, turning often, for 8 to 10 minutes, until lightly charred and crisp-tender. Cool vegetables slightly and chop.
 
 
Whisk vinegar, honey, remaining 1/4 teaspoon pepper, remaining 2 teaspoons rosemary and 1/2 teaspoon of the salt in a large bowl. Whisk in remaining 2 tablespoons olive oil. Add chopped onions and peppers. Set aside.
 
 
Sprinkle pork with remaining 1/2 teaspoon salt and grill, turning often, 20 to 25 minutes or until internal temperature registers 160 degrees F on an instant-read thermometer. Let stand 10 minutes before slicing. Serve pork with relish.
 
 

 
nutrition information
Per Serving: cal. (kcal) 275, Fat, total (g) 12, chol. (mg) 67, sat. fat (g) 2, carb. (g) 13, fiber (g) 2, pro. (g) 29, sodium (mg) 642, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:43 am   |  Permalink   |  0 Comments  |  Email
Monday, June 09 2014
Glazed Pork Chop Dinner
ingredients
 
  • 4      boneless pork top loin chops, cut 1-1/4 inches thick (about 1-3/4 pounds total)
  • 1    12 ounce bottle  stout
  • 1/2     of a large onion, chopped (1/2 cup)
  • 1/4   cup   honey mustard
  • 3      garlic, minced
  • 1    teaspoon   caraway seed
  •     Salt and pepper
 
directions
Trim fat from chops. Place chops in a plastic bag set in a shallow dish. For the marinade, stir together the stout, onion, honey mustard, garlic, and caraway seed; pour over chops. Close bag. Marinate chops in the refrigerator for at least 6 hours or up to 24 hours, turning the bag occasionally.
 
 
Remove chops; pour marinade into a small saucepan and bring to boiling. Reduce heat; simmer, uncovered, about 15 minutes or until marinade is reduced by about half. Sprinkle chops with salt and pepper. Arrange preheated coals around a drip pan in a grill with a cover. Test for medium heat above the pan. (Hold your hand, palm side down, in the same place where the chops will cook. count one thousand one, one thousand two, etc. Being able to keep your hand there for a count of four is equal to medium.) Place chops on grill rack directly over drip pan. Cover and grill for 30 to 35 minutes or until the juices run clear, brushing chops frequently with marinade during the last 10 minutes of grilling. Discard any remaining marinade. Makes 4 servings.
 
 
 
Variation
  • To Broil: Prepare marinade and chops as directed, except place chops on the unheated rack of a broiler pan. Broil with surface of chops 3 to 4 inches from the heat for 18 to 22 minutes or until juices run clear, turning once and brushing frequently with marinade the last 10 minutes of broiling. Discard any remaining marinade.
Tip
  • Menu Suggestion: Make it a meal with deli-style coleslaw, tomato slices, and grilled onions.
nutrition information
Per Serving: cal. (kcal) 278, Fat, total (g) 13, chol. (mg) 89, sat. fat (g) 4, carb. (g) 7, pro. (g) 29, sodium (mg) 145, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 08:20 am   |  Permalink   |  0 Comments  |  Email
Sunday, June 01 2014
ingredients
 
  • 2    tablespoons   ketchup
  • 1    tablespoon   soy sauce
  • 2    teaspoons   packed brown sugar
  • 1    teaspoon   Chinese five-spice powder
  • 1 1/2   pounds   pork tenderloin
  • 8      bamboo or metal skewers (soak bamboo skewers in water to prevent scorching)
  • 1/4   cup   peanuts
  • 1/4   cup   cilantro sprigs
  •     Lime wedges (optional)
 
directions
For sauce, in a small bowl combine ketchup, soy sauce, brown sugar, and five-spice powder. For kabobs, trim tenderloin, slice thinly, and thread slices onto skewers. Brush skewered meat with some of the sauce.
 
 
Grill kabobs on the rack of an uncovered grill directly over medium-hot coals for 3 to 4 minutes. Brush with remaining sauce. Turn kabobs; grill 3 to 4 minutes more or until fully cooked. To serve, sprinkle with peanuts and cilantro. If desired, serve lime wedges alongside.
 
 
 
Tip
  • Serving Suggestion: If you like, serve with cooked vermicelli or angel hair pasta and cantaloupe cut into matchstick pieces. Pass soy sauce at the table.
Tip
  • *Tip: If time permits, soak bamboo skewers in water before using. This helps to prevent the skewers from burning.
nutrition information
Per Serving: cal. (kcal) 280, Fat, total (g) 11, chol. (mg) 111, sat. fat (g) 3, carb. (g) 7, Monosaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 4, pro. (g) 38, vit. A (IU) 389, vit. C (mg) 6, Thiamin (mg) 0, Riboflavin (mg) 1, Niacin (mg) 13, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 16, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 458, Potassium (mg) 804, calcium (mg) 30, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 05:42 pm   |  Permalink   |  0 Comments  |  Email
Thursday, May 29 2014
Vietnamese Pork Salad
ingredients
 
  • 2      boneless, center-cut pork chops
  • 1/3   cup   rice vinegar
  • 1/4   cup   mirin
  • 3    tablespoons   fish sauce
  • 1 1/2   tablespoons   olive oil
  • 1 1/2   tablespoons   sugar
  • 1/2   teaspoon   Thai chili garlic sauce (such as Sriracha)
  • 3    ounces   rice vermicelli noodles (from 8 oz pkg)
  • 1/2   head  napa cabbage, cored and sliced
  • 1/2   cup   cilantro leaves
  • 1/2   cup   mint leaves
  • 2      scallions, trimmed and sliced
 
directions
Slice pork chops in half horizontally to form 4 thin-cut chops. Pound to even thinness. In small bowl, mix together rice vinegar, mirin, fish sauce, olive oil, sugar and Thai chili garlic sauce. Combine 1/4 cup dressing with pork in a resealable bag; marinate 20 minutes.
 
 
Soak rice vermicelli noodles following pkg directions, 8 minutes. Drain and rinse.
 
 
Heat grill pan. Grill pork for 3 minutes, then flip and grill an additional 2 to 3 minutes. Remove to a cutting board and cut into thin strips. In large bowl, combine nappa cabbage, cilantro leaves, mint leaves and scallions with the noodles. Toss with remaining dressing and top with pork.
 
 

 
nutrition information
Per Serving: cal. (kcal) 226, Fat, total (g) 5, chol. (mg) 42, sat. fat (g) 1, carb. (g) 20, fiber (g) 2, pro. (g) 20, sodium (mg) 845, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Thursday, May 15 2014
Moo Shu Pork Dinner
ingredients
 
  • 1/2   cup   hoisin sauce
  • 3      large cloves garlic, minced
  • 2    tablespoons   dark Asian sesame oil
  • 2    tablespoons   reduced-sodium soy sauce
  • 1    tablespoon   cornstarch
  • 1    bag  (16 ounces) shredded coleslaw mix
  • 1/2   bag  (10 ounces) shredded carrots
  • 3/4   pound   boneless pork loin chops
  • 12      flour tortillas (6-inch)
  •     Scallion strips (optional)
 
directions
Stir together hoisin, garlic, sesame oil, soy sauce and cornstarch; set aside.
 
 
Place coleslaw mix and carrots into slow cooker. Cut the pork into 1/8-inch-thick slices, then cut each slice in half lengthwise; sprinkle on top of cabbage mixture in slow cooker. Drizzle with 1/4 cup of hoisin sauce mixture. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
 
 
Remove cover; stir in remaining 1/2 cup hoisin sauce mixture.
 
 
Heat tortillas according to package directions. Place 1/2 cup pork mixture in center of each tortilla, top with scallion strips, if desired, and roll up.
 
 

 
nutrition information
Per Serving: cal. (kcal) 231, Fat, total (g) 6, chol. (mg) 31, sat. fat (g) 2, carb. (g) 27, fiber (g) 3, pro. (g) 17, sodium (mg) 843, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:44 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 29 2014
Stuffed Pork Sandwich
ingredients
 
  • 4    4 ounces   boneless pork chops, 1/2 inch thick, trimmed
  • 2    thin slices  Swiss cheese, (1 ounce each), cut in half
  • 4      dill pickle sandwich slices
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   freshly ground pepper
  • 1    tablespoon   canola oil
  • 4      whole-wheat hamburger buns, toasted
  • 2    teaspoons   Dijon mustard
  • 4    slices  tomato
  • 2      romaine lettuce leaves, cut in half
 
directions
Cut each pork chop nearly in half horizontally, stopping short of the opposite side. Open each chop and place between sheets of plastic wrap. Pound with a meat mallet or heavy skillet until flattened to an even thickness, slightly thicker than 1/8 inch.
 
 
Place a piece of cheese and a pickle slice on one side of each flattened chop. Fold the chop over the filling, closing it like a book. Press the edges firmly together to seal. Season both sides with salt and pepper.
 
 
Heat oil in a large skillet over medium-high heat. Add the stuffed chops, reduce heat to medium and cook until golden brown and cooked through, 3 to 5 minutes per side.
 
 
To assemble sandwiches, spread the toasted buns with mustard and top each with a pork chop, tomato slice and lettuce.
 
 

 
nutrition information
Per Serving: cal. (kcal) 353, Fat, total (g) 15, chol. (mg) 79, sat. fat (g) 5, carb. (g) 25, Monosaturated fat (g) 6, fiber (g) 4, pro. (g) 29, sodium (mg) 612, Potassium (mg) 522, calcium (mg) 192, Starch () 2, Lean Meat () 3, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 10:03 am   |  Permalink   |  0 Comments  |  Email
Sunday, April 13 2014

Plan on using the leftover ham in sandwiches or at breakfast or brunch.

Stout-Glazed Ham
Recipe from 
Servings: 14
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1    5 - 6 pound   cooked bone-in ham
  •     cloves
  • 1/2   cup   Irish stout (such as Guinness), apple cider, or apple juice
  • 1/4   cup   honey
  • 1/4   cup   butter
  • 6    small  parsnips, peeled and halved lengthwise
  • 1    pound   red boiling onions, peeled* and halved, and/or medium red onions, quartered
 
directions
Preheat oven to 325 degrees F. Score ham by making diagonal cuts in fat in a diamond pattern. Stud the ham with cloves. Place ham on a rack in a shallow roasting pan. Insert a meat thermometer into thickest portion of the ham. (The thermometer should not touch bone.) Bake for 30 to 60 minutes or until thermometer registers 120 degrees F.
 
 
Meanwhile, for glaze, in a small saucepan, combine stout, honey, and butter. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Set aside.
 
 
In a small skillet, cook parsnips in a small amount of boiling water for 5 minutes; drain. Arrange parsnips and onions around ham. Pour glaze over ham and vegetables. Bake for 45 to 50 minutes more or until thermometer registers 140 degrees F and vegetables are tender, spooning pan juices over ham and vegetables once. Remove roasting pan from oven.
 
 
Transfer ham and vegetables to a serving platter, spooning some of the pan juices over vegetables. Makes 14 servings.
 
 
 
Make Ahead Tip
  • Prepare glaze as directed; cool. Transfer to an airtight container and refrigerate for up to 24 hours. Before glazing the ham, transfer the glaze to a small saucepan. Cover and cook until heated through. Pour over ham and vegetables as directed.
Note
  • * To peel boiling onions, in a medium saucepan, cook onions in boiling water for 30 seconds; drain. Rinse with cold water; drain again. When cool enough to handle, cut a small slice from the root end of each onion. Squeeze from the other end to remove the onion from the peel.
nutrition information
Per Serving: cal. (kcal) 283, Fat, total (g) 14, chol. (mg) 76, sat. fat (g) 6, carb. (g) 12, Monosaturated fat (g) 6, Polyunsaturated fat (g) 2, fiber (g) 1, sugar (g) 6, pro. (g) 26, vit. A (IU) 146, vit. C (mg) 5, Thiamin (mg) 1, Riboflavin (mg) 0, Niacin (mg) 7, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 24, Cobalamin (Vit. B12) (µg) 1, sodium (mg) 1740, Potassium (mg) 597, calcium (mg) 20, iron (mg) 2, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:05 am   |  Permalink   |  0 Comments  |  Email
Saturday, April 12 2014
 
One-Step Ham Casserole
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
 
ingredients
 
  • 1 1/2   cups   milk
  • 1    10 3/4ounce can  condensed cream of celery soup
  • 2    cups   diced cooked ham
  • 1    cup   dried elbow macaroni
  • 1    4 ounce can (drained weight)  sliced mushrooms, drained
  • 2    tablespoons   diced pimiento
  • 1    tablespoon   dried minced onion or 1/2 cup chopped onion
  • 1/2   cup   shredded American cheese (2 ounces)
 
directions
Preheat oven to 375 degrees F. In an ungreased 2-quart casserole, gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.
 
 
Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 341, Fat, total (g) 12, chol. (mg) 61, sat. fat (g) 6, carb. (g) 33, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 26, vit. A (IU) 485.9, vit. C (mg) 13.58, Thiamin (mg) 0.31, Riboflavin (mg) 0.36, Niacin (mg) 2.37, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.55, sodium (mg) 2042, Potassium (mg) 323, calcium (mg) 222.13, iron (mg) 1.44, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:48 am   |  Permalink   |  0 Comments  |  Email
Monday, March 24 2014

Currant jelly and ketchup create the glaze for these juicy pork burgers.

Currant-Glazed Pork Burgers
Recipe from 
Servings: 4
Prep Time: 15 mins
 
 
 
ingredients
 
  • 1/4   cup   currant jelly
  • 3    tablespoons   ketchup
  • 1    tablespoon   cider vinegar
  • 1/8   teaspoon   ground cinnamon
  •   Dash  ground cloves
  • 1      egg, lightly beaten
  • 3    tablespoons   fine dry bread crumbs
  • 2    tablespoons   chopped onion
  • 2    tablespoons   milk
  • 1/4   teaspoon   salt
  • 1/4   teaspoon   dried thyme, crushed
  • 1/8   teaspoon   ground black pepper
  • 1    pound   lean ground pork
  • 4      whole wheat hamburger buns, split
  • 4      lettuce leaves (optional)
 
directions
For Sauce:
 
In a small saucepan, combine currant jelly, ketchup, vinegar, cinnamon, and cloves. Cook and stir just until boiling. Remove from heat; cover to keep warm.
 
 
In a medium bowl, combine egg, bread crumbs, onion, milk, salt, thyme, and pepper. Add ground pork; mix well. Shape mixture into four 3/4-inch-thick patties.
 
 
For a charcoal grill, place patties on the rack of an uncovered grill directly over medium coals. Grill for 14 to 18 minutes or until done (160 degrees F), turning once halfway through grilling. Toast hamburger buns on the grill. (For a gas grill, preheat grill. Reduce heat to medium. Place patties, then hamburger buns on grill rack over heat. Cover and grill as above.)
 
 
Serve burgers in buns with lettuce (if desired) and sauce. Makes 4 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 347, Fat, total (g) 11, chol. (mg) 107, sat. fat (g) 4, carb. (g) 43, fiber (g) 3, pro. (g) 21, sodium (mg) 612, Potassium (mg) 0, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 12:57 pm   |  Permalink   |  0 Comments  |  Email
Sunday, March 09 2014

Red cabbage and apples pep up this delicious pork chop recipe prepared in the slow cooker.

Pork Chops with Red Cabbage
Recipe from 
Servings: 4
Prep Time: 5 mins
 
 
 
ingredients
 
  • 1      small head red cabbage, core removed and shredded (about 8 cups)
  • 2      Fuji apples, peeled, cored and diced
  • 1/2   cup   red wine vinegar
  • 2    tablespoons   light brown sugar
  • 2    teaspoons   caraway seeds
  • 1/2   teaspoon   salt
  • 1/2   teaspoon   black pepper
  • 4      bone-in pork loin chops (about 2 pounds)
  • 2    tablespoons   cornstarch
 
directions
Place cabbage and apples in slow cooker. Stir in vinegar, sugar, caraway seeds, and 1/4 teaspoon salt and pepper.
 
 
Place pork chops in slow cooker over cabbage and sprinkle with 1/4 teaspoon pepper. Cover and cook on HIGH for about 3-1/2 hours or LOW for 7 hours or until cabbage is softened.
 
 
Remove pork from slow cooker and keep warm. Using a ladle, remove 2 tablespoons liquid from slow cooker and place in a small bowl. Whisk cornstarch into liquid in bowl. Clear cabbage aside in slow cooker and whisk cornstarch mixture back into slow cooker. Using tongs, toss thickened liquid with cabbage and stir in remaining 1/4 teaspoon salt. Serve with pork immediately.
 
 

 
nutrition information
Per Serving: cal. (kcal) 335, Fat, total (g) 8, chol. (mg) 71, sat. fat (g) 3, carb. (g) 35, fiber (g) 6, pro. (g) 32, sodium (mg) 412, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:43 am   |  Permalink   |  0 Comments  |  Email
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