Spicy BBQ Ribs

My grocery store had an AMAZING meat sale last week so I loaded up on some things that I usually don't go for to give it a try... since it was cheaper than normal. Pork Country Style Boneless Ribs was one of those things and may just become something i buy more often now. Found the idea here

Ingredients:
- 1 1/2 to 2 lbs boneless country style ribs
- 3 tsp Blackened Cajun Seasoning
- 1/4 tsp garlic Powder
- 1/2 tsp Onion Powder
- 1 medium Onion
- BBQ Sauce

Wash ribs and Pat dry. Combine Cajun, Garlic and Onion Powders and rub mixture over the ribs. Line a shallow baking pan with foil and arrange ribs on pan. Top with sliced Onions and cover with foil. Bake at 325 degrees for 1 1/2 hours and then drizzle with BBQ sauce. Broil for 5 more minutes and Enjoy!

Pecan Crusted Pork w/ Orange Maple Glaze

Every once in a while I find a recipe that just knocks my socks off... and this is one of them. I ripped it out of a Better Homes and Gardens magazine at my OB-GYN's office (i had to wait for an hour because she was in delivery) and i am so glad i did. I had been avoiding recipes with Pork Tenderloin because it is so dang expensive, but i finally caved in and i don't regret it in the slightest. This is a winner!


Ingredients:
- 1 Pork Tenderloin (about 1 1/2 lbs)
- 1/2 tsp Salt
- 1/4 tsp ground Black Pepper
- 4 tbls Pure Maple Syrup
- 1 cup Pecan Pieces, finely chopped
- 2 tbls vegetable Oil
- 2 Oranges (1 Juiced, 1 Cut into Wedges)
- 1/4 tsp ground cumin
- 1/4 tsp cayenne pepper

Trim pork, then cut into 1/2-inch slices. Flatten slices with palm of hand; season pork with salt and pepper.

Place 3 tablespoons of the syrup in a shallow dish; place pecans in a second shallow dish. In a 12-inch skillet heat oil over medium heat. Coat pork in syrup, then press in pecans. Place pork in skillet in single layer; top with remaining pecans and syrup from dish. Cook 3 to 4 minutes each side, just until pork is pink in center. Remove from skillet. With a slotted spoon, remove any pecan pieces in skillet; spoon over pork.

Stir orange juice, the remaining 1 tablespoon maple syrup, cumin, and cayenne into skillet. Cook, uncovered, for 1 to 2 minutes until slightly thickened. Pour over pork. Serve with orange wedges.

Grilled Hoisin Pork (or Chicken)

 

Samuel and I are always looking for REAL Asian food. After living in China its hard to find stuff that isn't totally Americanized and doesn't taste like it should. I got this cookbook from my sister in law for Christmas and this recipe out of it is definitely a keeper!

Ingredients:

- 3 tbls Hoisin Sauce

- 3 tbls Fresh Orange Juice

- 2 tbls Soy Sauce

- 2 tbls Rice Cooking Wine

- 1 tsp Brown Sugar

- 2 tsp Peanut Oil

- 1 tbls grated Ginger

- 3 cloves minced garlic

- 4 pork loin chops (or we used chicken once too)

- salt and pepper

- steamed rice

Prepare a girl on medium-high heat (i used our handy george foreman). in a small bowl combine the hoisin sauce, orange juice, soy sauce, wine and brown sugar. Stir to disolve the sugar.

In a small suacepan over medium heat, warm 1 tbls of oil. add the ginger and garlic and saute for about 5 seconds until fragrant. Add the hoisin sauce mixture and simmer for about 2 minutes. set aside half of the sauce as a glaze and heat just before serving.

season the pork chops (or chicken) with salt and pepper and oil the grill rack with remaining oil. place the chops on the grill and brush the sauce on chops. cook 4-5 minutes on both sides or until done. Serve over rice and with extra sauce.

Grilled Pork Sandwich

Doesn't that look good.... well i promise it tastes 100 times better than that!! It was light and yummy and oh so so good and quick and easy to make! I found it from Giada and tweaked it!

Ingredients:
- Boneless Pork Chops
- Focaccia Bread
- 1/2 cup mayonaise
- 1 lemon zested
- 1/2 lemon juiced
- Romaine Lettuce
- Mozzarella Cheese (sliced)
- salt and pepper
- Olive Oil

Preheat oven to 350 degrees

You can cook the pork on a grill like Giada did, but i didn't have one so this is how i cooked it: Heat a medium skillet with some olive oil. Season both sides of the pork chops with salt and pepper and place in hot skillet. Cook for 6-8 min on both sides. (its ok if the middle is still a little pink, it will keep cooking as it sets with this next step). Remove chops from pan and place on cutting board. Let cool for 5mins

Cut bread into sandwich size pieces and cut into top and bottom pieces. Place on baking sheet and put in oven for 5 min to heat up. Meanwhile in a small bowl add Mayo, Lemon Zest and juice and mix well. Cut pork chops into slices, and place on bottom slice of bread. Top with sliced Mozzarella cheese and put back in oven for 2 minutes to melt cheese. Top with lettuce and Lemon Mayonnaise and enjoy!

POM Pork Roast

After making this I am definitely a POM fan! This was some of the best pork i have ever had!  Found it on the POM website and adjusted it a little to me!

Ingredients:
Marinade:
- 1 cup POM Wonderful 100% Pomegranate Juice
- 2/3 cup dry white wine
- 1 tablespoon chopped chives
- 1 teaspoon crushed dried rosemary or thyme
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 2 bay leaves  

Pork and Gravy:
- 1 4-pound boneless pork loin roast
- Salt and pepper
- 1 14-ounce can beef broth (1 2/3 cups)
- 2 tablespoons cornstarch


Whisk together POM juice, wine, chives, rosemary, mustard and Worcestershire; add bay leaves. Reserve 1/3 cup marinade for sauce (cover and refrigerate until needed). Place roast in a large self-sealing bag ; pour marinade over meat. Turn meat in marinade to coat. Refrigerate 4 to 8 hours, turning meat occasionally in marinade.
Preheat oven to 350^oF.

Remove meat from marinade; discard marinade. Pat meat dry; place in a large shallow roasting pan, (i dont have one so i just used a glass dish). Sprinkle meat with salt and pepper. Roast, uncovered, for 1 hour. Add potatoes and onions to pan around meat, turning them in the pan juices. Cover meat with foil to prevent over browning.

Roast for 45 minutes to 1-1/4 hours more, until meat is very pale pink. (You cook it for about 20-30 mins for ever 1/2 lb-- I had a 2 lb and it took about 1 1/2 hours)  Transfer meat to a warm platter; cover and let stand while preparing sauce.

In a 2-quart saucepan combine reserved marinade, beef broth and cornstarch. Bring mixture to a boil; boil 1 minute. Pour some on meat and place extra on side for gravy.

Sweet Pork Burritos

All I have to say is I will never go back to Cafe Rio or Costa Vida ever again. This is such a good recipe and it is so simple! Its been passed down through many people... but i got it from Kaitlin!

Ingredients:

- Pork Roast

- 1 cup Brown Sugar

- 2 cans Green Enchilada Sauce

- 1 can drained/rinsed black beans

- 2 cups shredded Mexican cheese

- Salt

- Pepper

- Tortillas

Cook Pork Roast, Salt, Pepper, 1 cup water and  1/4 cup brown sugar all Day in Crock Pot (8 hrs)

8 hours later:

Preheat oven to 350, Shred Pork in bowl, add 1 can enchilada sauce, 3/4 cup brown sugar, rinsed black beans and 1 ½ cups cheese, mix well

Spray can with PAM and pour ½ can enchilada sauce in bottom of pan, create burritos with meat mixture and place in pan, top with rest of enchilada sauce and cheese (if you have extra meat mixture like i always do, just sprinkle it on top with the cheese)

Cook in oven at 350 for 30 min

Jiaozi-- aka, Chinese Dumplings

Ever since marrying Samuel China has become a big part of our life, his work, living there for 4 months, knowing we may move back there, etc. But my favorite thing from china is the food. These are the BEST chinese dumplings ever!

Ingredients:
- 2 lbs ground pork
- 1 Large Napa Cabbage
- 1 cup Chinese Chives
- 1 cup Ginger root, finely minced
- 1/4 cup Soy Sauce
- 1 Tbls sesame oil
- 1 tsp salt
- 2 Tbls vegetable oil
- 2 packages of dumpling wrappers

Wash cabbage and cut into large chunks. Place cabbage in a large pot, adding water to cover, then cover pot. Bring to a boil, and reduce to medium heat, cooking for 15-20 minutes.

Drain cabbage and rinse with cold water. Chop cabbage as finely as possible and, using both hands, squeeze the water out (this prevents the filling from soaking through the dumpling skins.)

In a large mixing bowl, use your hands to thoroughly combine the meat, cabbage, chives, ginger root, soy sauce, sesame oil, salt and vegetable oil. Cover bowl with plastic wrap and refrigerate for 1 hour or up to 1 day.

Open dumpling package. Line each wrapper with water, add dumpling mixture and seal by pinching. Boil completed dumplings in water, add water and let boil again. repeat 3 times then pan fry to brown in oil.