Sticky Garlic Pork Chops

Ingredients:

4 Pork Chops (boneless or bone-in)
1/3 C Brown Sugar
6 Cloves Finely Minced Garlic
1/4 C Rice Vinegar
2 T Asian Fish Sauce
1 T Soy Sauce
1 T Ketchup
1/2 t Black Pepper
2 t Siracha, or to taste
1 t Light Flavored Olive Oil

Directions:

In a small bowl, whisk together brown sugar, garlic, vinegar, fish sauce, soy sauce, ketchup, black pepper and siracha.

In a zip-lock bag or baking dish, place in pork chops and pour over sauce. Toss several times to coat. Marinate in the refrigerator for 1-2 hours. Turn every half hour during marination time.

Remove from refrigerator and scrape off excess marinade. Reserve all marinade.

Brush olive oil in a large non-stick skillet. Place in pork chops and cook over medium heat for about five minutes per side.

Remove pork chops to a plate and scrape all reservered marinade into the pan. Reduce sauce until it thickens to your desired viscocity.

Transfer pork chops back into sauce and reduce heat to medium-low. Toss and baste as needed until pork chops are cooked through or to desired doneness.

Serve with extra sauce on top!

* Adapted from https://foodwishes.blogspot.com/2018/01/sticky-garlic-pork-chops-what-do-you.html

Pork or Turkey Breakfast Sausage

Ingredients:

1 t Salt

1/2 t Dried Parsley

1/4 t Rubbed Sage

1/4 t Ground Black Pepper

1/4 t Dried Thyme

1/8-1/4 t Crushed Red Pepper Flakes

1/4 t Ground Coriander

1 lb Ground Pork or Ground Turkey

Directions:

In a small bowl, combine all herbs and spices. Stir well. 

Place ground meat in a large bowl. Pour spice mixture into meat and use a fork to stir and combine. 

Use immediately or cover and refrigerate up to overnight. 

Cook in skillet over medium heat or as you would any ground sausage. 

Note: For hot sausage, add 1/4-1/2 t Cayenne Pepper. 

* Adapted from http://www.geniuskitchen.com/recipe/tsr-version-of-jimmy-dean-pork-breakfast-sausage-by-todd-wilbur-250325

Slow Cooked Apricot Pork Chops

Ingredients:

4-6 Pork Chops (Bone-In or Boneless)
1/2 C Butter
3/4 C Apricot Preserves
1/2 t Dried Thyme (or 1 t fresh Thyme)
1/2 t Sea Salt or Kosher Salt
1 C Dried Apricots

Directions:

Melt butter. Stir in apricot preserves, thyme and salt.

Spoon a small amount of apricot mixture into bottom of slow-cooker and spread around evenly.

Place pork chops in slow-cooker. Pour remaining apricot mixture on top of pork chops. Spread dried apricots over pork chops.

Cook for 6-7 hours on low or 3-4 hours on high.

Serve over rice and enjoy!

* Adapted from http://slowcookergourmet.net/slow-cooker-peach-glazed-pork-chops/

Gluten Free Norwegian Meatballs with Lingonberries (Kjøttkaker med Tyttebær)

Ingredients:

For Meatballs: 

2 Eggs, lightly beaten

1 C Whole Milk

1 C Gluten-Free, Nightshade-Free Bread Crumbs

1 1/2 T Dried Minced Onion

2 t Salt

2 t Sugar

1/2 t Ground Ginger

1/2 t Ground Nutmeg

1/2 t Allspice

1/4 t Black Pepper

2 Pounds Lean Ground Beef

1 Pound Ground Pork

For Gravy:

1 T Dried Minced Onion

4 T Butter

2/3 C Pamela's Gluten Free Bread Mix

4 C Beef Broth

1/2 C Heavy Whipping Cream

Pinch of White Pepper

Directions:

Preheat oven to 400 degrees. 

In a large bowl, combine eggs, milk, bread crumbs, dried minced onion, salt, sugar, ginger, nutmeg, allspice, black pepper, beef and pork. Let stand until crumbs absorb milk. 

Form meat mixture into 1-inch meatballs. 

Place meatballs on a rimmed cookie sheet lined with parchment paper. Bake for 20-25 minutes. Set aside. 

In a large pot, melt butter over medium heat. Whisk in dried minced onion and gluten-free bread mix. Slowly add beef broth while whisking. Add white pepper. Continue whisking over medium-low heat until mixture begins to thicken. Stir in whipping cream. 

Gently stir in meatballs and heat through on low heat. Do not boil. 

Serve over rice, egg noodles, mashed potatoes or mashed rutabagas. Serve with lingonberry preserves. 

Yield: 12 Servings

* Adapted from http://www.tasteofhome.com/recipes/norwegian-meatballs

Nightshade Free Zuppa Tuscana

Ingredients:

For Homemade Pork Sausage:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Fennel Seeds

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

For Soup:

6 Slices Bacon, cut into 1/2-inch pieces

1 Medium Onion, chopped

3 Garlic Cloves, minced

1 qt Chicken Broth

1 Large or 2 Small Rutabagas, peeled and cut into bite-size cubes

2 C Shredded Fresh or Frozen Kale

1/3 C Heavy Whipping Cream

Parmesan Cheese

Directions:

In a small bowl, mix together black pepper, parsley, Italian seasoning, garlic powder, fennel seeds, dried minced onion and sea salt. 

In a large bowl, thoroughly mix dry seasoning with pork. Cover and refrigerate for 2-24 hours. 

In a large cooking pot, cook bacon pieces and sausage until done, stirring and crumbling as needed. 

Remove from pan and drain off most of the grease. 

Add onions to grease and cook over medium heat until soft. Add garlic and cook for one minute. Add chicken broth and rutabagas. Return sausage and bacon to pot. 

Bring to a boil. Reduce heat and simmer, covered, until rutabagas are tender. 

Add kale and simmer five more minutes. Stir in cream and cook until heated through. 

Serve sprinkled with fresh grated Parmesan cheese!

Yield: 4-6 Servings

Italian Pork Sausage

Ingredients:

1/2 t Ground Black Pepper

1 t Dried Parsley

3/4 t Italian Seasoning

1/2 t Garlic Powder

1/4 t Red Pepper Flakes or 1/16 t Cayenne Pepper

1/4 t Fennel Seeds

1/4 t Paprika or Smoked Paprika

1/2 t Minced Dried Onion

1 t Sea Salt

1 Pound Ground Pork

Directions:

Mix all ingredients together thoroughly. Cover and refrigerate for 2-24 hours. 

Cook and use in place of ground Italian sausage in any recipe!

* Adapted from http://queenofthereddoublewide.com/homemade-italian-sausage-seasoning/

Slow-Cooker Carolina Style Pork

Ingredients:

3 lb Pork Roast

3 T Brown Sugar, divided

1 T Smoked Paprika

1 t Salt

1 t Pepper

1 t Garlic powder

1 Large Onion, sliced

1 C Apple Cider Vinegar

1/4 C Worcestershire Sauce

1/8 t Cayenne Pepper

1/4 t Crushed Red Pepper

1 T Brown Mustard

1 t Ground Mustard

Directions:

Place sliced onions in bottom of slow-cooker. 

In a small bowl, mix together 2 T brown sugar, smoked paprika, salt, pepper and garlic powder. 

Rub spice mixture all over pork roast. 

Place roast on top of onions in slow-cooker. 

In small bowl, mix together remaining brown sugar, apple cider vinegar, Worcestershire, cayenne pepper, crushed red pepper, brown mustard and mustard powder. 

Pour gently over roast. 

Cook on low for eight hours. 

Shred pork with a fork and stir into liquid. Continue cooking another half hour. 

Enjoy on rolls or rice!

* Adapted from http://www.platingpixels.com/carolina-style-slow-cooker-pulled-pork/

Leftover Stuffing Meatloaf

Ingredients:

Meatloaf:

2 lbs Lean Ground Beef

1 lb Ground Pork

4 Eggs

2 C Leftover Stuffing

1 C Milk

1/2 C Diced Onion (or 3 T Dried Minced Onion)

1/4 C Fresh Chopped Parsley (or 2 T Dried Parsley)

1 t Salt

1/4 t Pepper

Sauce:

1/2 C Ketchup

2 t Ground Mustard Powder

2 T Brown Sugar

Directions:

Preheat oven to 350 degrees. 

In a large bowl, thoroughly combine all loaf ingredients. 

Divide into two standard size loaf pans. 

In a small bowl, mix together sauce ingredients. 

Spread sauce evenly over each meatloaf.

Bake in preheated oven for 75 minutes. 

Allow to rest several minutes before slicing and serving.  

* Adapted from http://m.jsonline.com/food/recipes/180219271.html?category=Meats

16 Bean Ham and Kale Soup

Ingredients:

20 oz Bag of 16 Bean Soup Mix (or bean mix of your choice), discard flavor packet

5-6 oz Smoked Ham Steak, diced (with bone, if possible)

1 Large Onion, diced

4-5 Carrots, peeled and sliced

4 Garlic cloves, minced or pressed

1 Medium Green Pepper, diced

4 Celery Stalks, sliced

2 Green Onions, sliced

1 T Dried Cilantro

1 C Tomato Sauce

3/4 t Ground Cumin

1 T Kosher Salt

1 t Black Pepper

1 Sprig Fresh Rosemary

2 Sprigs Fresh Thyme

2 C Kale, coarsely chooped with stems removed (fresh or frozen)

Directions:

Rinse beans. In a large pot cover beans with water (according to package directions) and soak overnight. 

Discard the water and add 15 cups of fresh water to pot of beans. Cook uncovered for 1 hour on medium-heat. 

Add ham, onion, carrots, garlic, green pepper, celery, green onions, cilantro, tomato sauce, cumin, salt, pepper, rosemary, thyme and kale. 

Lower heat to low and simmer, covered for about one hour, stirring occasionally or until beans are cooked through. 

Add more salt, to taste, if needed. 

Yield: 8 Servings

* Adapted from http://www.skinnytaste.com/2016/01/16-bean-soup-with-ham-and-kale.html?m=1#more

Slow-Cooker Baby Back Ribs

Ingredients:

1/2 or Full Rack of Pork Baby Back Ribs

Salt

Pepper

Onion Powder

Garlic Powder

1/2 C Water

Smokey Mesquite BBQ Sauce (or whatever you like)

Directions:

Sprinkle salt, pepper, onion powder and garlic powder on the front and back sides of the rib racks. 

Pour water in the bottom of slow-cooker. 

Stand ribs on their sides in slow-cooker with the tops facing inward. 

Pour a small amount of the BBQ sauce on the rib racks. 

Cook on low for 6-7 hours, until meat is cooked and tender. 

Remove ribs to baking sheet. 

Preheat oven to 350 degrees. 

Generously smother ribs in BBQ sauce. 

Bake until BBQ sauce is cooked on as desired, 10-15 minutes. 

Enjoy melt in your mouth ribs!

* Adapted from http://www.kitchme.com/recipes/slow-cooker-baby-back-ribs

Slow-Cooker Ranch Beans

Ingredients:

1 Pound Dried pinto beans

3 C Beef broth

2 T Dried minced onion

8 oz Tomato sauce

1 Jalapeño, chopped

3/4 t Garlic powder

1 T Kosher salt, plus more to taste

1 t Chili powder

1 t Apple cider vinegar

1 t Ground cumin

1 t Packed Dark brown sugar

1 t Paprika

1/2 t Black pepper

1/2 t Dried oregano

1 Smoked ham hock or 2 pork chops with bones

Directions:

Place rinsed dried beans in slow-cooker and cover with hot water. 

Cook on high 4 hours. 

Drain if needed. 

Add all remaining ingredients and cook on low an additional 2-4 hours until beans are soft and meat is done. 

Remove bones and serve. 

Optional: Top with sour cream. 

Yield: 4-5 Servings

* Adapted from http://www.chow.com/recipes/30795-slow-cooker-ranch-style-pinto-beans

Gluten-Free Savory Breakfast Muffins

Ingredients:

4 Large eggs

1/4 C Sour cream (or plain milk kefir)

4 T Coconut flour

1/4 t Kosher salt

1/4 t Baking powder

1/2 C Breakfast meat, cooked and chopped (bacon, ham, or sausage)

1/3 C Shredded cheese

1/2 C Chopped vegetables (spinach, kale, green onions, etc.)

Directions:

Preheat oven to 375 degrees. 

Line a muffin tin with 5 muffin cups or spray with nonstick spray. 

In a medium bowl, mix together eggs and sour cream (or kefir). 

Add coconut flour, salt, baking powder, meat, cheese, and vegetables. Stir. 

Allow to sit for five minutes to thicken. 

Pour batter into muffin cups. 

Bake 15-20 minutes or until tops begin to brown. 

Allow to cool before serving. 

Yield: 5 muffins

* Adapted from http://thecoconutmama.com/2014/07/bacon-and-egg-coconut-flour-muffins/

Slow-Cooker Sweet & Spicy Apple Barbecue Pork

Ingredients:

2-3 lb Pork shoulder

2 C Apple cider

1/2 C Ketchup

1/2 C Brown sugar

1 1/2 t Cumin

1 1/2 t Paprika

1 1/2 t Garlic powder

1 t Kosher salt

1/2 - 1 t Cayenne pepper

1/2 t Ground black pepper

1/4 C Barbecue sauce

1 Medium onion, diced

Directions:

Pour Apple cider into crockpot. Place pork in Apple cider. Combine all other ingredients and pour over pork. 

Cook on high 6-8 hours or low 8-10 hours. 

Shred for pulled pork sandwiches!

*Adapted from http://www.asweetpeachef.com/entrees/pulled-pork-sandwiches/

Hearty Black Eyed Pea Soup

Ingredients:

1 Pound Bulk Pork Sausage
1 Pound Ground Beef
2 Large Purple Sweet Onions, Chopped Fine
4 Cups of Beef Broth
3 15 1/2 Oz. Cans Black Eyed Peas Washed and Drained
1 28 Oz. Can Diced Tomatoes, Undrained
1 10 Oz. Can Diced Tomatoes and Green Chilies, Undrained.
1 Can 4 Oz. Chopped Green Chilies
4 Teaspoons Molasses
1 Teaspoon Worcestershire Sauce
1 Teaspoon Fresh Minced Garlic
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Dry Cumin

Directions:

In a large dutch oven or stock pot cook the sausage, ground beef, onion and garlic until the meat is done.You want to drain all liquid away.Now add all your other ingredients to the dutch oven or soup pot and cook on low heat for two hours.

* Includes added ham and zucchini in picture.

Succulent Spare Ribs!

Ingredients:

BBQ Sauce:

1 cup ketchup
1 cup tomato juice
1/2 cup brown sugar
1/2 teaspoon liquid smoke
1 teaspoon Worcestershire sauce
1 limes, zest of
1 limes, juice of
1/4 cup cider vinegar
1 dash crushed red pepper flakes
1 dash cayenne
salt and pepper
1/4 cup minced onions
1 clove garlic, minced

Spice Rub:

1 cup brown sugar
1/2 cup paprika
2 1/2 tablespoons ground black pepper
2 1/2 tablespoons salt ( I prefer kosher)
1 1/2 tablespoons chili powder
1 1/2 tablespoons garlic powder
1 1/2 tablespoons onion powder
1 -2 teaspoon cayenne
3 pork spare rib racks ( 3 pounds or less each)

Directions:

At least the night before you make the ribs, if not earlier, combine the BBQ sauce ingredients in a saucepan.

Simmer over medium-low heat for 1/2 an hour.

Chill overnight.

The night before you make the ribs, combine the spice rub ingredients in a bowl, and mix together well.

Pat about 1/3 of the total spice rub on the top and bottom of the rib slabs.

Allow to sit, refrigerated, overnight.

The next day, about 5 hours before dinner, take the ribs out of the fridge, sprinkle top and bottom with about half of the remaining spice rub.

Let sit at room temperature for 45 minutes.

Take BBQ sauce out of refrigerator and allow to come to room temperature.

Heat oven to 215 degrees Fahrenheit.

After the ribs sit at room temperature, put them in the oven on a large sheet tray.

Bake 4 hours.

About halfway through cooking time, sprinkle ribs with the rest of the spice rub.

About 45 minutes before ribs are done, brush with the BBQ sauce.

Let ribs sit 10 minutes before cutting into individual ribs.

* Adapted from http://www.food.com/recipe/jims-dont-spare-the-spareribs-ribs-83678#

Super Sausage Gravy

Ingredients:

1 pound breakfast sausage
1/2 cup all-purpose flour
4 cups milk
Salt and black pepper to taste

Directions:

Crumble and cook sausage in large skillet over medium heat until browned. Stir in flour until dissolved. Gradually stir in milk. Cook gravy until thick and bubbly. Season with salt and pepper. Serve hot over biscuits.

* Adapted from http://allrecipes.com/recipe/super-sausage-gravy/detail.aspx

Italian Meatballs

Ingredients:

1 lb Ground beef

1 lb Ground pork sausage

2 T Dried minced onion

½ C Corn flake crumbs

1 tsp Dried parsley

1/8 tsp Black pepper

1 tsp Worcestershire sauce

2 Eggs

½ C Milk

1 ½ tsp Salt

1 ½ tsp Oregano

1 tsp Basil

1 Clove garlic, minced

Olive oil

Directions:

Combine all ingredients. Form into balls and cook in olive oil in a frying pan.

* From my mom's recipe box