Roasted Pork Loin with Cherry Sauce

May 27, 2013 by  
Filed under Meats

I love this roasted pork loin with cherry sauce recipe because it is super simple to make but it presents as a very elegant meal. This is perfect for a dinner party when you want to be free to spend time with your guests.

The Bing cherry owes its development to the Ch...

The Bing cherry owes its development to the Chinese-American horticulturalist Ah Bing. (Photo credit: Wikipedia)

Roasted Pork Loin with Cherry Sauce
3 – 3 1/2 pound boneless pork loin roast
Salt and pepper as desired

Cherry Sauce:
2 cups frozen pitted tart red cherries, thawed or 1 can pitted tart red cherries, drained
1 cup cranberry juice cocktail
½ cup red raspberry jelly
Dash of nutmeg and coriander
4 teaspoons cornstarch

  1. Pre-heat the oven to 325 degrees. Salt and pepper the pork loin lightly and place on a rack in a roasting pan.
  2. Roast until inner temperature reaches 155 degrees, approximately 1 ½ – 1 ¾ hours.
  3. When done, remove from oven, cover with foil and let stand for 10 – 15 minutes before serving. Meanwhile make the sauce:
  4. In a medium sized saucepan, combine the cranberry juice cocktail, cornstarch, nutmeg and coriander. Place over medium high heat and stir in the jelly. Bring to a light boil, stirring constantly. Simmer for a few minutes, stirring, until mixture is thick.
  5. Add cherries and cook until heated through.
  6. Serve the sauce over the meat.
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South Carolina Scrapple

May 27, 2013 by  
Filed under Breakfast, Frugal, Meats

South Carolina Scrapple Recipe

Scrapple is a cornmeal mush made with scraps of pork – leftover odds and ends. It is seasoned with onion, herbs and spices and shaped into loaves for slicing and frying similar to a pork sausage.

English: photo of sliced scrapple

Sliced scrapple (Photo credit: Wikipedia)

The scrapple loaf is sliced and fried for breakfast like a sausage pattie, crispy on the outside, soft on the inside. The fried slice is often served with maple syrup, ketchup, applesauce, or with eggs for breakfast.

South Carolina Scrapple Recipe

3 lbs bony pieces of pork
Water
2 cups corn meal
Salt and pepper
Juice of 1 onion
butter, optional

  1. Select 3 pounds of bony pieces of pork. For each pound of meat use a quart of water and simmer until the meat drops from the bone.
  2. Remove the meat from bones. Bring the remaining broth to a boil, adding water if needed to make 2 cups.
  3. Slowly add 2 cups of corn meal and cook until the mixture becomes a thick mush, stirring constantly.
  4. Chop the meat and put it in the pot. Season with salt, pepper and the juice of an onion.
  5. Cook for 2 minutes, stirring constantly.
  6. Pour the hot scrapple into a dampened oblong pan or loaf pan. Cool until cold and firm.
  7. Slice and brown in a hot skillet. If the scrapple is rich with fat, no fat is needed for frying, otherwise fry in butter.
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Country Ham with Red-Eye Gravy

May 27, 2013 by  
Filed under Meats

This is a traditional recipe for pan fried country ham with red-eye gravy. You can find thin slices of country ham in most supermarkets. The ham is very salty and needs to be soaked before cooking. You can also use thin slices of baked country ham, skipping the soaking process.

Country ham slices
Vegetable oil for frying
1/4 cup brewed coffee
¼ cup water for gravy
extra hot water for soaking ham

  1. Soak ham slices in hot water for 10 minutes to reduce saltiness. Rinse and drain.
  2. Cut slits in edges of ham to prevent curling as ham cooks.
  3. Add 2 – 3 Tablespoons of oil to skillet and heat.
  4. Add ham in a single layer to the hot oil. Cook over medium heat, turning so that ham cooks and browns on both sides.
  5. Repeat the process as needed until all of the ham is cooked, adding more oil if needed.
  6. When all of the ham has been cooked and removed to a serving dish, drain off most of the oil, leaving approximately 1 Tablespoon in the pan.
  7. Pour the coffee and water into the skillet and bring to a boil. Boil for a minute, scraping up the bits that have stuck to the bottom of the pan.
  8. Pour over the ham and serve. (Red-eye gravy is not thickened.)
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Chicken Gizzards over Rice

May 27, 2013 by  
Filed under Meats

Chicken Gizzards over Rice

1 pound chicken gizzards
1 onion, sliced
1 green pepper, sliced
1 Tablespoon butter
Salt and pepper to taste
1 cup sour cream
Cooked Rice

1. Clean gizzards well. Cover with water in saucepan and simmer till soft. Remove gizzards from pan and set aside.
2. Saute onion and green pepper in butter over low heat until soft.
3. Add well drained gizzards to the onion and peppers cook till gizzards are heated.
4. Stir in salt & pepper to taste then add the sour cream. Heat, but do not boil. Serve over rice.

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Dinner: Healthy Quick Recipe Ideas — Sauteed Pork Chops with Chutney Glaze

May 24, 2013 by  
Filed under Meats, Quick and Easy

A healthy and quick to make recipe for Sauteed Pork Chops with a Chutney Glaze. Glazed Pork Chop

Sauteed Pork Chops with Chutney Glaze
1 Tablespoon vegetable oil
4 thin sliced pork chops
¼ cup dry Madeira Wine
1/3 cup chutney, chopped
1 large lime
salt and black pepper

  1. Heat oil in large skillet over high heat.
  2. Add pork chops and cook until browned on both sides, removing to a platter when done.
  3. Add wine to drippings and stir to loosten brown bits on bottom of pan (fond).
  4. Bring to a boil and cook until wine is reduced by half.
  5. Reduce heat to medium, return the pork chops to the skillet and add the chutney.
  6. Cover and simmer until pork is cooked through, stirring occasionally.
  7. Meanwhile, slice half the lime thinly for garnish. Squeeze juice from remaining half and add to the pork. Season with salt and pepper.
  8. Serve pork chops garnished with lime slices.
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Try Minute Steaks for a Quick Easy Meal

May 23, 2013 by  
Filed under Meats, Quick and Easy

Minute steaks are ideal for quick easy meals. Because they are thinly cut, usually less than 1/4 inch thick, and pounded tender, these beef round or sirloin steaks cook very quickly.

Lightly season the steaks and dust in flour if desired. Pan fry in a little olive or vegetable oil for one minute, or until brown, turn and brown the other side. Top with your favorite sauce or make a pan gravy.

To make the gravy, add a teaspoon of flour to the pan and stir fry for a minute til light brown. add a little water to the pan and scrape up any bits of fond stuck to the bottom of the pan. Check for seasoning and pour over the steaks. Fried onions or mushrooms are nice additions to the gravy.
About Minute Steaks:

Minute steaks are cut from the sirloin or round steak. The meat is then pounded thin to tenderize it.

It is important to quickly cook the meat and not allow it to dry out.

Cube steaks can be substituted for minute steaks and are sometimes referred to as minute steaks. Cube steaks also cook very quickly.

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Sunday Dinner Pot Roast

May 6, 2013 by  
Filed under Crock Pot, Meats

The secret to a really tender pot roast is to cook it low and slow. If the roast is cooked through, but not tender, let it cook a little longer (but don’t let it dry out.) It This same recipe works well in the crockpot. Cook for 4 hours on high or 8 hours on low. Low is best for tenderness. You can add carrots, parsnips, quartered onions, potatoes or other vegetables during the last hour, if desired. This meal was often served for Sunday dinner because it could be put in the oven before leaving for church and would be done when everyone arrived home.

English: Beef top round with parsnips, carrots...

Beef top round with parsnips, carrots, onion, gold beets & rutabega (Photo credit: Wikipedia)

Sunday Dinner Pot Roast

4 to 6 pound chuck roast
Salt and pepper to taste
4 Tablespoons shortening
1 cup onions, chopped
1 garlic clove, chopped
1 large can tomatoes
2 cups + water
1 tablespoon vinegar
1 tablespoon prepared mustard
In a heavy dutch oven, saute onions in shortening until tender. Remove onions from pan and set aside. Salt, pepper, and flour roast and put in hot fat to brown slowly on all sides. When brown, add vinegar, mustard, tomatoes, onions and 2 cups water. Cover tightly and cook slowly at 275 degrees F for 2  hours or until very tender. Watch roast and add more water occasionally if needed to keep it from becoming dry. When done, remove roast to platter. Thicken gravy if desired with a little flour and water, stirred to a smooth paste. Serve pot roast with gravy.

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Liver and Onions

May 6, 2013 by  
Filed under Meats

Personally, I’m not a liver fan, but my husband swears that this is good:

Liver and Onions
1 pound calves liver, approximately 3/8 inch thick
1 Tablespoon butter
1 large yellow onion, sliced thin
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
2 Tablespoons minced parsley for garnish
salt and pepper to taste

  1. Cut the liver into thin strips.
  2. In a large nonstick skilled, melt the butter over medium high heat. Add the onion and cook until tender, stirring frequently.
  3. Add the liver. Salt and pepper as desired. Cook over medium high heat for 3 to 4 minutes or until tender, stirring frequently. Transfer to a plate.
  4. Stir the lemon juice and the Worcestershire sauce into the drippings in the skillet, stirring to loosen any bits that may be stuck to the pan. Pour over liver.
  5. Garnish with parsley.
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How to Make Barbecue Sauce from Scratch

May 6, 2012 by  
Filed under Meats

How to Make Homemade Barbecue Sauce

Making homemade barbecue sauce is just a matter of combining ingredients and simmering it to blend the flavors. Choosing ingredients that combine well, with just the right touch of sweet, sour and spice, can be an art. Start with these flavor combinations and spice it up or down to fit your flavor preferences.

Can't claim credit for this cooking, my friend...

Can't claim credit for this cooking, my friend Paul was responsible. (Photo credit: Wikipedia)

Barbecue Sauce Ingredients

With the exception of the mustard based sauces favored in South Carolina, most American barbecue sauce begins with a tomato base in the form of ketchup. You can use pureed tomatoes or tomato sauce instead if you choose, but ketchup is the base most often used.

In addition to the ketchup, you will need to add a balance of sweet and sour as well as spices or heat to add interest. Let us look at each ingredient category.

For acidity or sour, some form of vinegar is commonly used. In addition, lemon juice and orange juice add additional tang and flavor, when included.

Balance the acidity with sweeteners in the form of molasses, honey, maple sugar or brown sugar. Some recipes even use cola or Dr. Pepper as a sweetener. The amount of sweetener used will depend on which sweetener you choose and how sweet you like your sauce. Start with less than you expect to need and taste your sauce as you add more to get the sweetness you prefer.

Additional flavorings are common and depend on your preferences. Common flavorings include sautéed onions and garlic, mustard powder or Dijon mustard, Worcestershire sauce, Tabasco sauce, salt and pepper, minced chili peppers or dried chili flakes and liquid smoke. Do not try to overload the sauce with all of these flavors. Start simply with the ingredients that you like.

Simmer your sauce for 20 to 45 minutes to blend the flavors and thicken the sauce. You can thin the sauce with water, orange juice, lemon juice, or sherry if needed.

Basic Barbecue Sauce Recipe

  • 1/2 cup of ketchup
  • 1/2 cup of vinegar
  • 1/2 cup of molasses
  • 1/2 cup of orange juice
  • 1 to 2 tablespoon of Dijon mustard
  • 1/2 to 1 teaspoon of chili flakes
  • 2 tablespoons of Worcestershire sauce
  • Tabasco sauce as desired
  1. Mix all ingredients together. Add salt and pepper to taste.
  2. Spice it up with and a few dashes of Tabasco sauce to taste. Add more or less spice to your own tastes.
  3. Simmer for 30 minutes to blend flavors and thicken the sauce.

Southern Style Sweet Barbecue Sauce Recipe

  • 1/2 large onion
  • 1 tablespoon butter
  • chili pepper, chopped and seeded
  • 1 cup ketchup
  • 2 tablespoons molasses
  • 2 tablespoons brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon prepared mustard
  • juice of 1 lemon
  • garlic salt
  • black pepper
  1. Mince the onion and sauté it in butter for a few minutes until translucent.
  2. Add a chopped and seeded chili pepper and stir for another minute.
  3. Add the remaining ingredients. Season the sauce with garlic salt and fresh black pepper to taste.
  4. Simmer for 20 minutes to blend the flavors.
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How to Make a Quick Meal of Pork Chops With Curried Orange Sauce and a Broccoli Salad

May 3, 2012 by  
Filed under Meats, Vegetables

By Linda Carol Wilson

With our busy lifestyles, preparing a quick meal that is healthy and tasty does not have to be impossible. Next time you need a quick, easy, and tasty meal try these recipes for Pork Chops with an easy Curried Orange Sauce and a yummy Broccoli Salad. The coolness of the broccoli salad goes great with the curry in the pork chops sauce. The salad can be made ahead and refrigerated for serving later to save you time in the evening.

Broccoli salad

Broccoli salad with broccoli florets, onion, raisins, cooked bacon, and mayonnaise dressing. (Photo credit: Wikipedia)

Sunny Broccoli Salad

1 cup low-fat mayonnaise
1 small onion, chopped
1/2 cup golden raisins
1/4 to 1/3 cup sugar, depending on your taste
2 tbsp white vinegar
7 cups chopped fresh broccoli
1/2 cup sunflower seeds
8 slices bacon, cooked, drained, crumbled

In a large bowl, mix the mayonnaise, onion, raisins, sugar, and vinegar together. Add the broccoli and mix well to coat. Refrigerate until serving time. Before serving add the sunflower seeds and bacon; toss.

Yield: 12 to 16 servings

Pork Chops with Curried Orange Sauce

4 (1 lb total) boneless center-cut loin pork chops
3/4 tsp curry powder, divided
1/4 tsp paprika
1/4 tsp salt
1/3 cup orange marmalade
1 1/2 tsp prepared horseradish
1 1/2 tsp balsamic vinegar
1/8 tsp crushed red pepper
nonstick cooking oil spray

In a small bowl, combine the paprika, salt, and 1/4 teaspoon of the curry powder. Sprinkle the mixture over the pork chops.

In another small bowl, combine the remaining curry powder, orange marmalade, horseradish, vinegar, and red pepper.

Heat a skillet that is coated with nonstick cooking spray over medium-high heat. Add the pork to the skillet and cook three to five minutes on each side or until the pork loses its pink color. Remove from pan and set aside to keep warm.

Add the marmalade mixture to the pan and cook for a few seconds while scraping pan to loosen the browned bits. Spoon sauce over the pork chops.

Note: You can turn this into a diabetic friendly meal by substituting Splenda or Equal for the sugar in the broccoli salad and using a low-sugar or sugar-free marmalade in the pork chops sauce.

Enjoy!

For more quick and easy recipes visit http://grandmasquickfixrecipes.blogspot.com
For more of Linda’s recipes and diabetic information go to http://diabeticenjoyingfood.squarespace.com

Article Source: http://EzineArticles.com/?expert=Linda_Carol_Wilson

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