Idaho-Style Finger Steaks

Found at:http://www.grouprecipes.com/97480/idaho-style-finger-steaks.html

Ingredients:

1 egg
2 cups buttermilk
2 tablespoons grill seasoning, such as McCormick Montreal Steak Seasoning
1 1/2 pounds boneless beef sirloin steak, cut into 2 1/2 x 1/4 inch strips (cut across the grain!)
2 1/2 cups all-purpose flour
2 teaspoons garlic powder
salt and pepper to taste
3 cups oil for deep frying

Directions:

1. Beat together the egg, buttermilk, grill seasoning, and 1/2 cup of flour in a large bowl until smooth. Add the beef, and toss until well coated. Cover with plastic wrap, and place into the refrigerator to marinate at least 2 hours.
2. Sift 2 1/2 cups flour with the garlic powder, salt, and pepper into a large bowl. Remove steak strips from buttermilk batter and allow excess to drip off. Dredge each piece with seasoned flour and place onto a baking sheet. Place in the freezer and freeze until firm, 1 hour to overnight.
3. Heat oil to 370 degrees F (185 degrees C) in a deep fryer or cast iron skillet. 4. Drop a few frozen steak pieces into the hot oil and fry until golden brown on the outside, about 5 minutes. Do not overcrowd the frying oil, and do not allow the steak strips to thaw before they are fried. Once golden brown, remove to drain on a paper towel-lined plate.

Golden Glow Pork Chops

from Fix It and Forget It

5-6 pork chops
salt to taste
pepper to taste
29-oz. can cling peach halves, drained (reserve juice)
1/4 c. brown sugar
1/2 t. ground cloves
8-oz. can tomato sauce
1/4 c. vinegar

Lightly brown pork chops on both sides in saucepan. Drain. Arrange in slow cooker. Sprinkle with salt & pepper.
Place drained peach halves on top of pork chops.
Combine brown sugar, cinnamon, cloves, tomato sauce, 1/4 c. peach syrup, and vinegar. Pour over peaches and pork chops.
Cover. Cook on Low 3-4 hours.

I am making this tonight for the first time. It smells so good with the peaches and cloves, mmm. The sauce is a peach BBQ and tastes good.

Wow, it was really good! I mean, pork chops are pork chops but the sauce was tasty and it was nice to have a bit of peach with each bite. We had alfredo noodles and apple sauce with it.

Saucy Pork Chops

I found this in my “Fix It & Forget It” cookbook

4 pork chops
salt to taste
pepper to taste
1 tsp. garlic powder
1 Tbsp. oil
2-2 1/2 c. ketchup
1/2 c. brown sugar
1 Tbsp. hickory-flavored liquid smoke
1 c. onions, chopped

Season chops with salt, pepper, and garlic powder.  Brown on both sides in oil in skillet.  Drain.
Combine ketchup, brown sugar, and liquid smoke in bowl.
Place onions in slow cooker.  Dip browned pork chops in sauce mixture and place on onions.  Pour remaining sauce over chops.
Cover.  Cook on Low 7-9 ours or High 4-5 hours.
Makes a great meal served with cole slaw and steak fries.

Parmesan Pork Tenderloin

My husband made this last night and it was just delicious and easy! I found it at http://www.cooks.com.

1 lb. pork tenderloin
3 T. seasoned breadcrumbs
1 T grated Parmesan cheese
1 t. salt
1/8 t. pepper
2 T vegetable oil
1 sm. onion, chopped
1 clove garlic, minced

Cut tenderloin crosswise into 8 slices, approximately 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.

Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings.

Scalloped Potatoes w/ham

Just a simple and easy recipe to use up some leftover ham.  It does take a long time to bake so start early!

1/4 c. butter
1 small onion, chopped small
1 clove garlic
1/4 c. flour
1/2 t. salt
1/4 t. pepper
2-1/2 c. milk
2-1/2 lbs. thinly sliced potatoes (about 4 cups)

Saute onion and garlic with butter in a sauce pan until soft.  Add flour, salt, and pepper.  Add milk all at once and cook on medium heat until thick.  In a 9×13 pan (or 3 qt. casserole) spread out half of the potatoes, this is where I add diced ham, then half of the sauce, and repeat layers.  Cover and cook 45 minutes in a 350 degree oven, remove cover and cook another 45-50 minutes.

Teriyaki Pork Roast

from Fix It & Forget It

3/4 c. unsweetened apple juice
2 T sugar
2 T soy sauce
1 T vinegar
1 t. ground ginger
1/4 t. garlic powder
1/8 t. pepper
3-lb. boneless pork loin
2-1/2 T cornstarch
3 T cold water

Combine apple juice, sugar, soy sauce, vinegar, ginger, garlic powder, and pepper in crockpot.

Add roast.  Turn to coat.

Cover.  Cook on Low 7-8 hours.  Remove roast and keep warm.

In saucepan, combine cornstarch and cold water until smooth.  Stir in juices from roast.  Bring to boil.  Cook and stir for 2 minutes or until thickened.  Serve with roast.

I am using a pork shoulder roast that I found in my freezer.  The sauce tasted great after I mixed it so I have high hopes for dinner.  I will be serving this with homemade mashed potatoes and corn on the cob.

Black Forest Braised Pork Chops

Found at Target! The great thing about this recipe on the site I linked is that you can change the servings to what you need!

What you need:
• 2 tablespoons Market Pantry™ Butter
• 1 (20 ounce) package boneless pork chops center cut
• 1 (8 ounce) package sliced fresh mushrooms
• 1/2 cup Fresh Cuts™ Chopped Onion
• 1 clove garlic, chopped
• 1/2 teaspoon salt
• 2 tablespoons flour
• 1 cup beer
• 2 tablespoons chopped fresh parsley

What you do:

1. Melt butter in a large skillet over medium high heat. Brown both sides of pork chops in butter. Remove chops.
2. Add mushrooms, onion, garlic and salt to pan. Cook, stirring occasionally for 2 to 3 minutes or until onion has softened. Stir in flour until well mixed. Stir beer into vegetables, mixing well.
3. Return pork chops and any accumulated juices to pan. Bring to a boil, reduce heat, cover and simmer 7 to 8 minutes or until internal temperature reaches 160 degrees F. Stir in parsley.

 My husband made this for dinner tonight and it was delicious!  The juices with the fresh mushrooms topped the pork chops on the plate, mmmm!  He served it with stuffing, cream corn, and asparagus.  We will definately have it again!

Pork and Potato Casserole

I needed a recipe for my leftover pork and found this one at: http://southernfood.about.com/od/porkrecipes/r/bl50816b.htm It was really good!

• 1/4 cup finely chopped onion
• 4 tablespoons butter
• 1/4 cup flour
• 1/4 teaspoon salt
• 1/4 teaspoon poultry seasoning
• 1/8 teaspoon ground black pepper
• 1 can (10 1/2 ounces) condensed chicken broth
• 1/4 cup water
• 1 1/2 cups diced roast pork
• 1 1/2 cups (10 ounce package) frozen peas and carrots, cooked and drained
• 2 cups prepared seasoned mashed potatoes
• 1/2 to 1 cup shredded cheese, optional

Heat butter in a skillet over medium-low heat; add onion and sauté until tender, about 2 minutes. Stir in flour until well blended; add salt, poultry seasoning, and pepper. Gradually add broth and water, stirring until thickened and bubbly.

Add the diced pork and vegetables; heat through. Pour into a lightly greased 1 1/2-quart casserole. Spoon prepared mashed potatoes evenly over the mixture. Bake at 350° for 25 to 35 minutes, topping with cheese the last 5 minutes, if desired.
Serves 4.

Pennsylvania Pot Roast

I found this in an old Taste of Home Quick Cooking magazine.

2-1/2 to 3 lbs. boneless port shoulder roast
1-1/2 c. beef broth
1/2 c. cliced green onions
1 t. dried basil
1 t. dried marjoram
1/2 t. salt
1/2 t. pepper
1 bay leaf
6 medium red potatoes, cut into 2-inch chunks
4 medium carrots, cut into 2-inch chunks
7 to 8 fresh mushrooms, quartered
1/4 c. all-purpose flour
1/2 c. cold water
Browning sauce, optional

Place roast in a slow cooker; add broth, onions and seasonings. Cover and cook on high for 2 hours. Add potatoes, carrots and mushrooms. Cover and cook on low for 6 hours or until vegetables are tender. Remove the meat and vegetables; keep warm. Discard bay leaf. In a saucepan, combine flour and cold water until smooth; stir in 1-1/2 c. cooking juices. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add browning sauce if desired. Serve with roast and vegetables. Yield: 6 servings

*We are having this tonight so a review is forthcoming!

Easy Easy BBQ Ribs (Crockpot)

This is my very favorite recipe for crockpot ribs. I buy boneless country style ribs from Costco in the bulk and separate the package into two freezer bags using my FoodSaver. I love that thing!  Anyway, here it is:

Easy Easy BBQ Ribs

3 lbs. country-style spareribs
1/2 t. salt, optional
1/4 t. pepper, optional (I am always light on the pepper)
2 onions, sliced
16-24 oz bottle bbq sauce (depending on how saucy you like it)

First I combine everything except for the meat in the crockpot and turn it on high.

The ribs I buy are pretty long so I cut them in half then brown them in a skillet with some extra virgin olive oil.   Add the ribs to the crockpot and cook on high for one hour.  Turn them down to low and cook for another 7 or 8 more hours.  That is it!  Tonight I am serving them with a salad, rolls, and an orzo dish that I will post later.