Crock pot BBQ pork

• 1-2 cups chopped celery
• 1 cup BBQ sauce
• 1 cup ketchup
• 1 medium onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• salt and ground black pepper to taste
• 1 (4 pound) pork shoulder roast

Combine ingredients, add pork to crock pot, and pour sauce on top. 

Can add water if needed, but final was way too watery with original 1/2 c water.

Gluten Free Meatballs

 This is adapted from America's Test Kitchen "How Can it Be Gluten Free Cookbook Collection." On my first attempt at this recipe, many of the meatballs fell apart. I wondered if the issue was because the meat had been previously frozen and the extra moisture created the problem. I've doubled the recipe from the original and included a greater percentage of sausage from the original recipe. Another area of experimentation should be the potato flakes, which ATK says is a much better substitute for regular bread crumbs than gluten free bread crumbs, although we've also liked Aleia's gluten free bread crumbs as a substitute in our other recipe so I think either could work. I think ATK is saying that making homemade gluten free bread crumbs doesn't work in meatballs and meatloaf because they get too gummy, but store-bought are already well dried out, so hasn't been a problem for us. The flavor is definitely very different between the two.

•  1 c buttermilk
• 2 large egg yolks (I think 1-2 whole eggs should also work)
• 1 lb ground pork
• 2 oz grated Parmesan (1 C?-this seems like a typo from the original recipe)
• 1/2 c instant potato flakes (I used the four cheese flavored ones which contain ingredients other than potato flakes in it, so this will require some further experiments)
• 4-6 T minced fresh parsley
• 4 garlic cloves, minced
• 1/2 t salt (possibly up to 1 t if potato flakes don't have any sodium)
• 1/2 t pepper
• 1 lb ground beef

1. Whisk together buttermilk and egg. Add remaining ingredients, except beef and mix until thoroughly combined. Add beef and knead until uniform. Form mixture into 1.5 in round meatballs (better to be too small than too large, they'll make at least 24 meatballs). 

2. Preheat skillet with a little olive oil and fry or see the spinach meatballs recipe for baking in the oven.

Bacon Parmesan corn chowder

 6 oz bacon (or pancetta)

 1 medium onion, diced

 3 cloves garlic, thinly sliced or minced

 1 ½ tbsp whole grain mustard

 ¼ cup dry white wine (sherry worked fine as well)

 3 medium (Yukon gold) potatoes, diced (russet was fine)

2 c corn

3 c stock (chicken or other, for corn stock-see below)

 ⅓ cup heavy cream

 kosher salt, to taste

 coarsely cracked black pepper, to taste

 chives, thinly sliced for garnish

 shaved parmesan cheese, for serving

 

1. In a Dutch oven, cook bacon over medium high heat. Cook until browned and crispy. Using a slotted spoon, remove pancetta bits and reserve for topping. Remove all but 2 T fat. To the rendered fat, add the onions and garlic and cook until softened and fragrant, 5-6 min. Add the whole grain mustard and cook for an additional 1-2 minutes.

 

2. Deglaze the pan with white wine and cook until most of the liquid has evaporated. Add corn, potatoes, and a pinch of salt. Stir to combine. Add stock, bring to a boil and then reduce to simmer for 20 minutes.

 

3. Once the potatoes are tender, add heavy cream and stir to combine. Remove from heat (optional: using an immersion blender, blend the soup for 10-20 seconds making sure to leave some potatoes and corn intact). Season with salt and pepper to taste. Ladle soup into bowls and garnish with reserved pancetta, thinly sliced chives and parmesan cheese curls.

 

Original zwilling recipe had a first step for making your own corn stock: Using the back of a butter knife, scrape down 4 corn cobs into a stock pot, releasing the excess liquid and any extra kernels left over on the cob. Once done, the cobs should look dry and be free of any corn pieces. To make the corn stock add the chicken stock to the scraped corn mixture, cut cobs, 1 3 in piece parmesan rind and 1/2 lemon zest. Bring to a boil, then reduce the heat and simmer for 15-20 minutes. Once the flavors have melded together, remove the corn cobs, shaking out any excess stock, discard the cobs and if you desire you can strain the stock.

https://kitchenwindow.com/recipe/zwilling-pancetta-parmesan-corn-chowder/

Sausage patty rounds

 These can be eaten by themselves or put in breakfast sandwiches. Easy and quick to make.

Ingredients

• 1 lb ground pork (or can try turkey)
•  ¾ cup shredded cheddar cheese
  
•   2-4 T buttermilk (or regular milk, this didn't seem necessary; Could also try an egg)
  
•  1-2 tsp onion powder
•  1-2 tsp dried ground sage (or try other spices)
  
•  1/4 tsp sea salt (amount depends on saltiness of the meat product, this was with a pre-salted product)
  
•  1/4 tsp pepper
•  1/4 tsp garlic powder
•  1/4 tsp dried oregano (can try other spices)
  

1. In a bowl, combine all ingredients, mixing lightly but thoroughly.

2. Shape into eight ½ in thick patties. Let sit for 30-60 minutes if time.

3. In a frypan, cook patties over medium heat until their internal temperature reads 160 degree, about 5-8 minutes on each side, depending on thickness.

Spanish Rice with Pork

 Ingredients: 

- 1 medium red or orange pepper, chopped
- 1 small onion, chopped (or equivalent frozen onion)
- 2 tablespoons butter
- 1 can (14.5oz) petite diced tomatoes, drained
- 1.5 cups chicken broth
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cubed cooked pork (we used pork tenderloin)
- 1.5 cups uncooked instant rice

Optional: lime wedges and minced cilantro

Directions:

In a large skillet, saute the chopped pepper and onion in butter until tender. Stir in the drained tomatoes, chicken broth, salt, and pepper. Broil to a boil, then stir in the cubed pork and uncooked rice.

Transfer to a greased 9x13" baking pan. Cover and back at 350F for 20-25 minutes, until rice is tender and liquid is absorbed. Stir before serving. If desired, serve with lime wedges and minced cilantro.

Cincinnati Chili

1 lb ground beef
1 lb ground pork
chopped onions (recipe says 4 but we do a lot less)
6 garlic cloves, minced
16 oz. can kidney beans (recipe says 2 but we did 1)
28 oz. can crushed tomatoes
1/4 c. baking cocoa
1/4 c. vinegar (recipe says white vinegar but we did red wine vinegar which was good)
2 T. chili powder
1 T. ground cinnamon
1 T. Oregano
2 T. Worcestershire sauce
2 t. ground cumin
2 t. allspice
1 t. sugar
1-2 t. hot pepper sauce
3 bay leaves

1. Brown beef and pork, drain some of the fat. Add chopped onions. Add remaining ingredients and bring to a boil. Cover and simmer 1.5 hours or until flavors have a chance to blend. Discard bay leaves.

2. Serve with spaghetti and garnish with cheese, tomatoes, and green onions.

Pulled pork, North Carolina style BBQ

2 medium onions, finely chopped (yes, needs a lot of onion)
1 T canola oil
6 garlic cloves, minced (fresh garlic is much better than dried)
1 t. crushed red pepper flakes (try half this amount if you like it mild)
1 t. pepper
1 can (14.5 oz) diced tomatoes
1/4 c. packed brown sugar
1/4 c. cider vinegar
2 T. hot pepper sauce (try half this amount if you like it mild)
1 T Worcestershire sauce
1 t. ground cumin
1 boneless pork shoulder butt roast (3-4 lbs, if it's larger you may need to up the other ingredients)
8 Kaiser rolls, split

1. Saute onions in oil until tender. Add garlic and cook 1 more minute. Add everything else except meat and rolls. Cook over medium heat until heated.

2. Cut roast in half and add to slow cooker. Pour sauce over the top. Cover and cook on low for 10-12 hours. Remove roast, skim fat, shred meat with two forks when cool enough to handle and return to slow cooker.

3. Serve on a bun with sweet pickles.

Ham glaze

1 10lb bone-in fully cooked ham
1/3-1 c. (depending on how sweet you want it) packed brown sugar
2/3 c. pineapple-orange juice (or 1/3 c. each)
1/3 c. honey
2-3 T. (Dijon) mustard
1/4 t. orange zest
1/4 t. ground cloves
pineapple rings

1. Place ham in roasting pan and cook at 300-325 degrees in a roasting pan, covered.

2. In a small saucepan combine the remaining ingredients (except pineapple rings). Bring to a boil, then simmer for 5-10 minutes. Set aside.

3. Check ham after 1.5-2 hours (should be almost up to 140 degrees). Remove from oven, turn up to 350 degrees. Brush with glaze and secure pineapple rings to the ham with toothpicks (don't use colored toothpicks, as the color leeches into the food). Brush with glaze every 10 minutes for next 20-40 minutes.

Pork Paprikash

Ingredients:

- 1 lb pork (tenderloin or other), trimmed and cut into 1-inch pieces
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 teaspoons + 1 tablespoon olive oil, divided

- 1 1/2 cups chopped onion
- 1 cup chopped green bell pepper
- 2 teaspoons chopped garlic
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper

- 2 tablespoons flour
- 2 tablespoons tomato paste
- 1 teaspoon chopped fresh thyme
- 1 teaspoon hot paprika

- 1/2 cup red wine
- 1 cup unsalted beef or ham stock

- 1/4 cup sour cream

Directions:

Sprinkle pork with 1/4 teaspoon salt and 1/4 teaspoon pepper.

Heat a large skillet over medium-high heat. Add 2 teaspoons oil and swirl to coat. Add pork; cook for 4 minutes, browning on all sides.

Remove pork from pan. Reduce heat to medium. Add remaining 1 tablespoon oil. Add onion, bell pepper, garlic, and 1/4 teaspoon each salt and pepper. Saute for 4 minutes or until vegetables are tender.

Add flour, tomato paste, thyme, and paprika to the vegetables. Saute for 30 seconds. Add wine; cook for 1 minute. Add stock; bring to a boil. Add pork; reduce heat and simmer for 5 minutes or until pork is tender.

Remove pan from heat and stir in sour cream. Serve over egg noodles.

Roasted Pork with Vegetables

Ingredients:

- 2 pork tenderloins (3/4 lb each)

- 2 lb red potatoes, quartered
- 1 lb carrots, halved and cut into 2-inch pieces
- 1 medium onion, cut into wedges

- 1 tablespoon olive oil

- 2 teaspoons dried rosemary, crushed
- 1 teaspoon rubbed sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Preheat oven to 450 degrees.

Place the pork in a shallow roasting pan coated with cooking spray. Arrange the potatoes, carrots, and onion around the pork. Drizzle with oil.

Combine the seasonings. Sprinkle over meat and vegetables.

Bake, uncovered, for 25-35 minutes or until a meat thermometer reads 145 degrees and the vegetables are tender. Stir the vegetables occasionally.

Remove roast from oven; tent with foil. Let stand for 5 minutes before slicing.

Pork Carnitas

This slow-cooker recipe makes some tasty tacos!

Ingredients:

- 3 lb boneless pork shoulder

- 2 tablespoons butter, melted
- 1 small onion, grated
- 2 jalapeno peppers, chopped (optional)
- 3 garlic cloves, crushed
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander
- 1 1/2 teaspoons salt
- 1 teaspoon chile powder
- 1 teaspoon ground black pepper

- 1 cup chicken broth or water

Directions:

Trim excess fat from the pork; cut into 3-inch chunks.

Put the pork pieces into a slow cooker (5 or 6 quart).

Add the butter, onion, jalapenos, garlic, cumin, coriander, salt, chile powder, and pepper. Toss with meat until coated.

Pour in the broth or water.

Cover and cook on high (4 hours) or low (6-8 hours) until the pork is very tender.

Remove pork to a large serving bowl using a slotted spoon. Skim off any fat from the surface of the liquid in the cooker. Shred the meat with 2 forks then pour the juices over. Taste and season with additional salt if needed. Serve with cheese and toppings in corn tortillas.

Pork Chops and Pierogies

Ingredients:
 
- 8 frozen pierogies

- 2-3 pork chops
- pinch of salt
- pinch of pepper
- 2 tablespoons butter

- 1 medium sweet onion, sliced and separated into rings
- 1 medium Golden Delicious apple, cut into 1/2-inch chunks

- 2 tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper

Directions:

Cook pierogies according to package directions.

Meanwhile, sprinkle pork chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In a large skillet, cook chops in 2 tablespoons butter over medium heat until juices run clear. Remove chops and keep warm.

In the same skillet, saute the onion for 3 minutes (add a small amount of extra butter if needed). Add apple; saute until almost tender. Stir in the sugar, vinegar, and 1/4 teaspoon salt and pepper.

Bring to a boil, then reduce heat. Simmer, uncovered, for 5 minutes.

Drain pierogies. Add pork chops and pierogies to skillet. Stir to coat.

Sweet & Tangy Pulled Pork

Ingredients:

- 1 boneless pork shoulder butt roast (3-4 lb)
- 1 jar (18 oz) apricot preserves
- 1 large onion, chopped (or equivalent dried minced onion)
- 2 tablespoons soy sauce (or 1/4 cup chicken broth)
- 2 tablespoons Dijon mustard

Directions:

Cut pork roast in half; place in a slow cooker.

Combine the preserves, onion, soy sauce, and mustard; pour over roast.

Cover and cook on low for 8-10 hours, or untli meat is tender.

Remove meat; cool slightly. Skim fat from cooking juices. Shred pork with two forks, then return to slow cooker and heat through. Serve on buns if desired.

Sesame Pork with Garlic Cream Sauce

A blend of garlic, cream cheese, and chives creates a delicious sauce to accompany broiled slices of pork tenderloin.

Ingredients:

- 1.5 lb pork tenderloin
- 2 tablespoons vegetable oil
- 1/4 cup sesame seeds

- 1 tablespoon butter
- 2 cloves garlic, finely chopped
- 1 package (3 oz) cream cheese, cut into cubes and softened
- 1/3 cup milk
- 1 tablespoon chopped fresh chives, or 1 teaspoon dried chives

Directions:

Cut pork into 12 slices. Flatten slices to 1/2-inch thickness.

Set oven control to broil. Brush oil on both sides of pork. Place pork on rack in broiler pan. Sprinkle with half of the sesame seeds.

Broil pork with tops 4-6 inches from heat for 6 minutes, then turn. Sprinkle with remaining sesame seed. Broil about 5 minutes longer, or until pork is no longer pink in center.

Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Cook garlic in butter for about 1 minute, stirring occasionally. Reduce heat. Add cream cheese and milk. Cook 2-3 minutes, stirring constantly, until smooth and hot. Stir in chives. Serve sauce with pork.

Crock Pot Pork Tacos

Lime, apricot, garlic, and cumin are just a few tasty ingredients that add to these pork tacos made in the slow cooker.

Ingredients:

- 1 boneless pork sirloin roast (2 lb) cut into 1-inch pieces
- 1 1/2 cups salsa verde
- 1 medium sweet red pepper, chopped
- 1 medium onion, chopped
- 1/4 cup chopped dried apricots
- 2 tablespoons lime juice
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- dash hot pepper sauce (optional)

- 10 flour tortillas (8 inches), warmed

- toppings: sour cream, thinly sliced green onions, cubed avocado, shredded cheddar cheese, chopped tomatoes (optional)

Directions:

Combine the first 11 ingredients in a 3-quart slow cooker. Cover and cook on high for 4-5 hours or until meat is very tender.

Shred pork with two forks. Place about 1/2 cup pork mixture down the center of each tortilla. Serve with toppings as desired.

Sweet & Sour Chicken

With vegetables, pineapple, cashews, a teriyaki-like sauce, and your choice of chicken or pork, this Oriental dish has a great mix of flavors and textures. Serve with rice.

Ingredients:

- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 teaspoon bottled ground fresh ginger (or equivalent amount dried ginger)
- 1/4 teaspoon crushed red pepper
- 1 1/2 lb skinless boneless chicken breat, cut into 1/2-inch pieces
- 3/4 cup chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped green or red bell pepper
- 1 can (15.25 oz) pineapple chunks in juice, undrained
- 1/3 cup soy sauce
- 2 tablespoons dry sherry
- 1 1/2 tablespoons cornstarch
- 2 teaspoons brown sugar
- 1/4 cup chopped cashews

Directions:

Heat oil in a lare nonstick skillet over medium to high heat. Add the garlic, ginger, red pepper, and chicken; saute 5 minutes or until chicken is cooked. Remove chicken mixture from pan and set aside.

Add onion, celery, and bell pepper to pan; saute 4 minutes or until crisp-tender.

Drain pineapple, reserving 1/2 cup juice. Add 1 cup pineapple chunks to pan; cook for 30 seconds. Reserve remaining pineapple for another use.

Combine the reserved 1/2 cup pineapple juice, soy sauce, sherry, cornstarch, and sugar in a bowl; whisk until smooth.

Return chicken mixture to pan. Stir in juice mixture; bring to a boil. Cook 1 minute. Sprinkle with cashews and serve with rice.