I have used this sauce now on both chicken and pork. I love the added flavor to the meat.
Chop one large shallot and grate two garlic cloves, add salt and pepper. Heat in a bit of olive oil until translucent. Add in 1/4 cup of balsamic vinegar, and 1/4-1/3 of a cup fig jam or preserves. Stir until blended, and simmer.When it is well blended (simmer for about 8 to 10 minutes), add in two tablespoons of butter (I use unsalted butter).The butter adds a richness to the sauce (I think).Serve over the pork loin or your meat of choice. I have used this on burgers, chicken, and as a dipping sauce for egg rolls.
I had a rump Pork Roast in the freezer that needed to be cooked. So, I decided to throw some things together and cook it.
Season Salt and Cavender’s Greek seasoning…are my go to spices for pork.Searing the pork roast on all sides with a liberal seasoning is important. “Brown food is good food.” Anne BurrelAdded one onion, coarsely chopped and six cloves of garlic.Then added a small bottle of Apple Juice, and about two cups of reduced sodium Chicken Broth. Bring to a simmer, and cook for approximately 20 minutes. Before placing in the oven, I added five small bay leaves.Braised in the oven for about three hours at 325 degrees.It turned out with a nice, sweet tang from the juice. It was super moist, and really had depth of flavor with the garlic and bay leaves.
Served with roasted baby potatoes, and broccoli.
I had gotten several quarts of Bing cherries at the store the other day, and I am the only one in the house that eats them. I can’t eat very many, so I needed to look for something to do with the majority of them. I came across several recipes from Michael Symon, and decided to try the Cherry Bourbon Sauce.
I first had to figure out how to get the pit out of the cherry first, because I don’t own a cherry picker. I know, most people don’t own one of those either. I discovered that you can use a large paper clip (opened up). It worked. It was messy, but it worked.And, yes my fingernails are still stained! So, the recipe called for the following: cup of bourbon, 1/4 red wine vineager, orange peel, juice from orange, salt and pepper. David had exactly one cup of Bourbon left…it was a sign…it was meant to be used for this recipe! Bring to boil the bourbon, vinegar, juice from the two oranges (and peels). Note: I added an additional 1/4 cup of vinegar, and cinnamon stick, and a bay leaf. Simmer for ten minutes or reduced by half, then add the cherries.Let cool, and place into jars. I partially filled two jars. One will be a gift (birthday), and the other to be served over chicken or pork…whatever I can come up with in the next couple of weeks. This will keep in the refrigerator for over a month, and can be served with cheese, or meat.
I am super excited to try this…with another post.
If you have been following this blog for any length of time – you know that David loves pork. I search the internet, and my cookbooks trying to find new and exciting dishes to try…but in the end I come back to the tried and true recipes. Sometimes the boring ones as well…
I had seen someone use plum jelly to use as a marinade or sauce (it might have been on Food Network somewhere), so I thought I would blend something up.
I used the approximate amounts of the following:
- 1 Cup Lite Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Maggie
- 1/4 cup of minced Ginger
- 1/4 cup of Dijon Mustard
- 1/2 cup of Plum jelly
- Salt and Pepper to taste
Mix well or until the jelly is dissolved. Place pork chops (or any other meat) in the marinade for at least one hour before grilling.I grilled each side for about 5-6 minutes or until done. Let it rest on a plate, covered with aluminum foil for about 5-8 minutes.I placed the remaining marinade in a sauce pan, and brought it to a boil. Reduced it to a simmer, and reduced the amount by half. When it was reduced, I added about 3 tablespoons of butter. Whisk until blended.I served the bone in pork chop with sauteed mushrooms and roasted asparagus. I tried to make hollandaise sauce for the asparagus, but that did NOT work out (that is another post). But at least the plum sauce turned out. I was super happy with the texture and the flavor. Not sweet, had a nice tang or bite to it. It was good. David really loved it.I will be making the sauce again…and pork. Lord help me…this boy and his pork.
Again, another stir fry, but this time with a Pork Loin that was a buy one -get one (bogo) love those sales! Thinly sliced, and removed the majority of the fat from the loin.
Marinated the pork in a soy sauce, minced garlic, minced ginger, small amount of sugar (maybe a tablespoon), and Sesame oil for about 3 hours.
I steamed riced cauliflower, and fresh broccoli in a separate pan.Sautéed bamboo shoots, then added the veges.
Added the meat, and cooked through with the veges. Added the cooked eggs and served.
This is a go to recipe for week night meals for David and I especially with the cauliflower rice. Very healthy and super easy and yummy.
David found this recipe for Instant Pot Lasagna – but we don’t have the spring form that fits into our Instant Pot. So, I decided to modify the recipe and make lasagna anyway.
- 1/2 lb Lean Ground Beef (85% to 93% lean) You can use all ground beef
- 1/2 lb Ground Italian Sausage (you can use all sausage)
- 1/2 tsp Coarse Salt (1/4 tsp table salt)
- 1/4 tsp Pepper
- 1/2 tsp Onion Powder
- 1/2 tsp Garlic Powder
- 1/2 tsp Italian Seasoning
- 1 cup Ricotta Cheese (or Cottage Cheese)
- 1 Egg
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
- 2 tsp Garlic Powder
- 1 1/2 tsp Onion Powder
- 1 1/2 tsp Italian Seasoning
- 1/2 tsp Oregano
- 1/2 tsp Salt (if your pasta sauce is salty, decrease to 1/4 tsp)
- 1/2 tsp Pepper
- 1/4 cup Chopped Fresh Parsley
- 1 24oz jar Pasta Sauce (about 3 cups) (marinara, or your favorite brand)
- 1/2 cup Chopped Spinach Leaves (fresh, or frozen, thawed)
- 5-6 No Boil Lasagna Noodles
- 1/2 cup Mozzarella Cheese, shredded
- 1/2 cup Parmesan Cheese, grated
Cook the meat mixture (beef, sausage, salt, pepper, onion powder, garlic powder, and Italian seasoning). Cook, stirring, until the meat is cooked. Remove meat, drain, and set aside. Mix the Cheese Mixture: In a mixing bowl combine the ricotta, egg, mozzarella, Parmesan, garlic powder, onion powder, Italian seasoning, oregano, salt, pepper, and parsley. Use a fork to mix thoroughly. Set aside.I used a pasta sauce, and spread about 1/2 jar on the bottom of a 9×13 pan. Then layered the no-bake noodles, then more sauce. Then layer the meat mixture.Then the cheese mixture.I used fresh, baby spinach (almost the entire small package).Another sauce layer.Continue with the noodles, and repeat until meat and cheese are done. Top with remaining mozzarella and Parmesan cheese. Spray aluminium foil with non-stick spray and cover the pan, bake for 45 minutes at 350 degrees.Uncover, and bake until cheese is golden or about 10-15 minutes. Remove from oven, and cool for about 15 minutes before cutting. Enjoy!David liked this, and I was not able to eat a lot of it at all. I mainly ate the everything but the noodles. Ugh.
I Googled Instant Pot Pull Pork (Pork Shoulder), and got a ton of different recipes. All of them said to pressure cook the pork for 90 minutes. All of them had some sort of spice rub and searing of the pork. All of them had a sauce. So I got flavors that David and I enjoy, and made the following:I used about a 2 Tablespoons of garlic powder, paprika, ground mustard, and about a 1/8 of a teaspoon of red pepper. About 4 Tablespoons of the BBQ seasoning as well.Trim away as much fat as possible. Sprinkle with the dry seasoning. Coat completely.Sear on all sides in your Instant Pot, with a bit of oil.In the bowl where I added the seasoning to the pork, I added 1 cup of Apple Cider Vinegar, 1 cup of tomato sauce, and 1/4 cup of Worcestershire. Add the sauce to the pan, and scrap the bottom gathering the bits off of the bottom. Add the pork back to the pan, and cook on Pressure Cook for 90 minutes. Manually release the pressure, and rest for 10 minutes.Take the pork out, and reserve the sauce. Shred – this was incredibly easy – I used my slotted spoon. I added some of the juices back in. David loves pulled pork sandwiches. So, we got some Hoagie bread, and added some bread and butter pickles to his sandwich.David’s plate:He added some additional BBQ sauce to his pork, and it was amazing. My plate:
Kim-chi cucumbers, homemade cheese crisps and pulled pork.
My supervisor brought in some of these sausage cheese balls to share, and oh my, I loved them. Original recipe at Plain Chicken.
Cream Cheese Sausage Balls
1 lb hot sausage, uncooked
8 oz cream cheese, softened
1 1/4 cups Bisquick
4 oz cheddar cheese, shredded
Preheat oven to 400F.
Mix all ingredients until well combined. (I use my KitchenAid mixer with the dough hook attachment) Roll into 1-inch balls. Bake for 20-25 minutes, or until brown.
Sausage balls may be frozen uncooked. If baking frozen, add a few minutes to the baking time.
Plain Chicken’s advice to use the mixer with the dough hook attachment was the best ever! It didn’t over mix making it tough. They were blended, and completely mixed.
I froze half of the mixture. These were creamy, moist, and had a bit of a kick due to the hot sausage (used Jimmy Dean’s Hot). I loved the original recipe of the sausage balls without the cream cheese, but these are so much better.
A quick and easy recipe for boneless pork chops. I used an egg bath with Maggie sauce for added flavor. Seasoned the pork with salt and pepper, dredged in the egg mixture and then in Panko breadcrumbs that I added Italian seasoning. Placed on a foil lined baking sheet, and baked at 350 degrees for about 20 minutes as these chops were thin. They still turned out moist. Of course, I forgot to take pictures of the dredging process.They were good, and pretty easy to prepare and cook. Twenty minutes bake time with maybe 10 minutes of prep time.
Simple. Quick. Yummy.