Mu Shu Pork

Mu Shu Pork or Moo Shu Pork?  Not sure which is correct, but I'm going with Mu Shu and I give this recipe all-my-thumbs up!  I love a good crockpot meal . . .and this one is pretty dang easy.  Typically, Mu Shu Pork is served with thin pancakes and you fill them with the pork mixture.  In this easy Americanized version, we'll use tortillas instead.  Flavor-wise, this is rich with garlic and uses hoisin sauce.  You can typically buy hoisin sauce in the Asian section of your grocery store and is a staple in many Asian dishes.  Combining that with the mushrooms (which I love) and with cabbage (which I love) and pork = yum.

Mu Shu Pork

Serves 4

Ingredients:

1 Pound Boneless Pork Chops

1-8 oz Container of Fresh Mushrooms

1-16oz Bag of Shredded Cabbage 

1/2 Cup Hoisin Sauce

6 Cloves Garlic, Minced

2 Tablespoons Sesame Oil

2 Tablespoons Low-Sodium Soy Sauce

1 Tablespoon Cornstarch

Green Onion, Sliced - for garnish

Tortillas

Step 1:  In a small bowl, mix together the hoisin sauce, garlic, sesame oil, soy sauce and cornstarch.  Set aside.

Step 2:  In a crockpot, add the pork chops.  Place the mushrooms on top of the pork chops.  Pour the sauce from step 1 over the mushrooms.  Now add the cabbage.

Step 3:  Cook on low for 6 hours.  Your pork chops should be tender enough to shred with two forks - give everything in the crockpot a good stir before serving to combine.

Step 4:  Serve with tortillas and green onions to garnish.

Unstuffed Egg Roll Bowl

A while back a coworker came back upstairs to our cubefarm with a box of food smelling delicious.  She had been down to the cafeteria and I asked what she had retrieved.  Answer:  Unstuffed Egg Roll.  Say what???  All the yummy egg roll fixin's in a bowl?  Yes, please!  This, I knew, was something I could accomplish at home.  Enjoy.

Un-Stuffed Egg Roll Bowl

Serves 4-6

Ingredients:

1 to 1.5 Pounds Ground Pork or Chicken

1 Bag Shredded Cabbage with Carrot Blend

8 oz Mushrooms, Fresh/Sliced

2 and 1/2 Tablespoons Soy Sauce

2 Cloves Garlic, Finely Minced

1 Teaspoon Fresh Grated Ginger

1 Tablespoon Chinese Rice Wine or Dry Cooking Sherry

1 Teaspoon Sesame Oil

Ground Black Pepper to Taste

Optional:  Crispy Wonton Strips, Chinese Mustard and/or Sweet n Sour Sauce

Instructions:

Step 1:  In a large non-stick skillet, add the meat and mushrooms.  Cook over medium high heat until meat is browned.

Step 2:  Add the remaining ingredients to the pan - Cabbage, Soy Sauce, Garlic, Ginger, Rice Wine and Sesame oil.  Continue to cook over medium high heat until the cabbage becomes wilted to your desired consistency.  Add black pepper to taste.

Step 3:  To serve, divide among bowls and top with crispy wonton strips.  Garnish with mustard or sweet and sour sauce as desired.

Note:  You can easily make this dish gluten free and/or vegetarian easily or low-carb.  To make gluten free - be sure to use a gluten free soy sauce and omit the wonton strips.  To make vegetarian, omit the meat and sub either tofu or use additional veggies of choice.  Low Carb?  Omit the wonton strips.

Asian Lettuce Cups

I am a sucker for Asian food.  Honestly, I really am.  And it is the one type of cuisine our family can always agree upon.   These lettuce cups are soooooooooo good . . .and not unhealthy either!  Very easy and quick to make with all the good Asian flavors.  Yum.  This can easily be served as a meal or an appetizer for a party.  Furthermore, you can make it with pork, chicken or turkey.  It's definitely versatile that way!

Asian Lettuce Cups

Serves 4

Ingredients:

1 Tablespoon Sesame Oil

1 Pound Ground Pork

3 Cloves Garlic, Minced

1 Small White Onion, Diced

1/4 Cup Hoisin Sauce

2 Tablespoons Low Sodium Soy Sauce

1 Tablespoon Rice Wine Vinegar

1 Tablespoon Fresh Grated Ginger

1 Teaspoon Chile Garlic Paste (or Sriracha)

1 (8-ounce) Can Water Chestnuts, Drained and Diced

2 Green Onions, Thinly Sliced

Chopped Nuts (Peanuts or Cashews) - Optional

1 Head Boston Bibb Lettuce, Cleaned and Separated

Step 1:  In a large fry pan, add the sesame oil, ground pork, garlic and white onion.  Cook over medium-high heat, breaking up the meat as it cooks. 

Step 2:  Once the pork is cooked through, add in the hoisin sauce, soy sauce, rice wine vinegar, grated ginger, chile garlic paste and water chestnuts.  Stir to combine and let cook until the liquid is mostly absorbed and chestnuts are heated through.

Step 3:  To assemble, place a spoonful of ground meat on a lettuce leaf and top with green onion and nuts.  Enjoy!

Parmesan and Chive Crusted Pork Chops

Here is a super simple recipe for pork chops.  In fact, it's so simple that I don't even measure out the ingredients!!  These always turn out delicious.

Parmesan and Chive Crusted Pork Chops

Serves:  4-6

Ingredients:

4-6 Pork Chops (about 1.5 pounds)

Dijon Mustard

Parmesan Cheese

Chives

Step 1:  Preheat the oven to 350 degrees Fahrenheit.  Spray or grease a baking sheet.

Step 2:  Place pork chops on the baking sheet.  Top each pork chop with a little mustard and spread to cover the top of the chop.  Sprinkle about a tablespoon of Parmesan cheese on each chop.  Now, add about a tablespoon of chives to the top of each chop.

Step 3:  Place chops in the oven.  Bake for about 1/2 hour - until the chops are cooked through.  This may vary in time based on how thick your chops are.  Pork is done when it reaches 145 degrees Fahrenheit for the internal temp.

Enjoy!

Oven BBQ Pork Steaks

All the credit for this one goes to The Hubbs!   I came home from the j-o-b to find this in the oven, baking away.  It was sooooooooooooo good . . .very tender and absolutely sweet and delicious.  Best BBQ I've had in a long time.  I imagine this sauce would be good on other items too.  If you cannot find pork steaks, pork chops will be a great substitute.

Oven BBQ Pork Steaks

Serves 4

Ingredients:

2-4 Pork Steaks

1/2 Cup Ketchup

1/2 Cup Brown Sugar

1 Teaspoon Low Sodium Soy Sauce

1 Tablespoon Apple Cider Vinegar

1 Tablespoon Worcestershire Sauce

Liquid Smoke - just a couple drops

Garlic Powder

Onion Powder

Nature's Seasoning (or Salt and Pepper)

Step 1:  Preheat oven to 350 degrees Fahrenheit.  Spray a baking sheet or pan with nonstick spray.

Step 2: Place the pork steaks onto the baking sheet.  Season with Nature's Seasoning.  Sprinkle with garlic powder and onion powder.

Step 3:  In a bowl, mix together the ketchup, brown sugar, soy sauce, vinegar, Worcestershire and liquid smoke.  Pour over the steaks. 

Step 4:  Place in the pan into the oven and bake for 1 hour.  If making chops instead of steaks, you may need to decrease the baking time.

Lemon Pepper Pork Piccata

Thinly sliced pork cutlets that are breaded and sauteed - laid upon a bed of pasta along with a sumptuous sauce made from the pan drippings along with lemon juice and zest, capers and butter.  Soooooo gooooooood.  Fancy-schmancy with little effort.  It takes about 1/2 hour to pull this meal together - and well worth every minute!

Lemon Pepper Pork Piccata

Serves 4

Ingredients:

1 lb Thinly Slices Pork Cutlets

1 Lemon

2 Tablespoons Capers

2 Green Onions (optional)

3/4 Cup Flour

1 Cup Low Sodium Chicken Broth

1/2 Teaspoon Pepper, Divided (in other words, 1/4 teaspoon and another 1/4 teaspoon)

1/4 Teaspoon Salt

2 Tablespoons Butter

2 Tablespoons Olive Oil, Divided

Pasta for 4 Servings (prepared according the package instructions)

Step 1:  Zest your lemon and set the zest aside for later.  Juice the remaining lemon and save the juice for later in the recipe.  Clean and slice the green onions.  Set aside for later.

Step 2:  Step 3:  In a large skillet, heat 1 TB olive oil over medium-high heat. Meanwhile, in a shallow bowl or dish, combine the flour, salt and 1/4 teaspoon of pepper.  Dredge each thinly sliced pork cutlet in the flour.  

Step 3:  You will cook the pork in two batches. Place half of your dredged cutlets in the hot pan.  Let cook until the bottoms are browned - then flip them and let cook until browned on both sides.  Remove from the pan and set aside.  Add the remaining olive oil to the pan.  Let the oil heat for a minute or two and then cook the remaining pork cutlets.

Step 4:  It's time to make the sauce!  In the skillet, add the butter and let melt.  Next, add the chicken broth and stir, stir, stir - all the while scraping the bottom of the pan to loosen all those great tasty bits of pork.  Add the lemon juice, lemon zest and remaining 1/4 teaspoon of pepper.  Stir and continue to let the sauce cook and reduce to desired consistency.  Taste and adjust seasoning of salt/pepper to your desire.

Step 5:  To serve, place the prepared pasta on a large shallow serving dish.  Lay the pork cutlets on top.  Pour the sauce over the cutlets.  Top with the capers and green onion.

Tip:  Instead of using regular pasta - try using lemon pepper pasta for a little extra lemony kick!

Italian Sausage with Pesto Toasts

My perfect, easy, quick and delicious dinner.  Yes.  I know.  It is hard to believe.  But it is soooooo goooooooooood.  And easy.  And quick.  Did I already mention how delicious it is?  Italian sausage, red sauce and pesto toasts.  The flavors all complement each other so well - the slight saltiness from the sausage and pesto, the natural sweetness from the sauce along with crusty bread.  It's enough to make me swoon with gastronomic excitement!  

Italian Sausage with Pesto Toasts

Serves 1

Ingredients:

1 Italian Sausage, cooked (I like to use hot or spicy)

3/4 Cup Red Pasta Sauce (spaghetti sauce from a jar works just fine - use your favorite!)

2 Pieces of Crusty Bread

2 Tablespoons Basil Pesto

Step 1:  Spread the pesto on top of the bread.  Place on baking sheet and put under the broiler.  Broil until toasty.  Set aside.

Step 2:  Meanwhile, slice your Italian sausage into small bite sized pieces.  I like to slice the sausage the long way first and then slice it into smaller bits from there.  Put the sausage into a small pan and head on medium high heat, just until it begins to sizzle.  We want to brown the sausage just a bit.  

Step 3:  Once the sausage starts to brown, add the pasta sauce.  Stir until combined and continue cooking until the sauce is heated through.

Step 4:  To serve, ladle the sauce/sausage into a shallow bowl and place the warm pesto toast on the side.  To consume, dip the toast into the sauce.  Or, place the sauce on top of the toast with a piece of sausage . . ..heaven!

Peanutty Pork Noodle Bowl

I just love, love, love Asian inspired food.  And I especially love peanut sauce.  In this recipe, you'll get that great peanutty flavor married with pasta, pork and veggies . . .and there is a nice kick too.  Bonus is that you don't need any obscure ingredients on hand to make this dish.  Yum.

Peanutty Pork Noodle Bowl

Serves 4-6

Ingredients:

1.5 LBS Boneless Chops

8 oz Think Spaghetti or Angel Hair Pasta

1/4 Teaspoon Crushed Red Pepper Flakes

1 Tablespoon Vegetable Oil

6 Green Onions, cut into 1/2 inch pieces

1 Cup Carrot, Shredded

1 Cup Sugar Snap Peas

3 Teaspoons Chopped Garlic

2 Teaspoons Ginger (powdered)

1 and 1/2 Cups Low-Sodium Chicken Broth

1/4 Cup Low-Sodium Soy Sauce

3 Tablespoons Peanut Butter

Step 1:  Cook the pasta according to package directions.  Reserve 1 cup of the cooking liquid for later in the recipe.  Drain the pasta and set aside.

Step 2:  Prep your pork by patting it dry and then slicing it into thin strips, about an inch long.  In a large fry pan, heat the oil and add the pork and crushed red pepper.  

Step 3:  Once the pork is browned (approx 5-10 minutes), add the green onion, carrots, sugar snap peas, ginger and garlic.  Cook for about 3 minutes, stirring, until the vegetables are heated.

Step 4:  To the pork pan, add the chicken broth, soy sauce and peanut butter.  Continue to cook and stir until all the peanut butter is melted and incorporated.  

Step 5:  Toss with the pasta.  If it seems dry, add some of the reserved cooking liquid.

Hungarian Pork Chops with Pan Sauce

We've been in a dinner rut lately.  Can't lie.  I've had a lack of ambition.  In fact, I've been sooooooo lazy - that I've even been watching tv lately.  I know, I know.  That's so not me.  But something good came out of it:  Hungarian Pork Chops.  

I was watching PBS and Sara Moulton was on.  She made these Hungarian Pork Cutlets and they looked amazing.   Delicious breaded pork, creamy sauce . . .and I love, love, love paprika!  

Dinner rut be gone!  The next night I made my own version of her recipe.  I used what I had on hand, which was pork chops.  I skipped the shallot and used white onion instead (likely a little bolder in flavor) and also added in mushrooms (because we are crazy like that with the shrooms).  Viola!  Yum. Yum. Yum.

Hungarian Pork Chops with Pan Sauce

Serves 4

Ingredients:

4 Pork Chops

1/4 Cup All-Purpose Flour

Salt and Pepper

2 Tablespoons Vegetable Oil

1 Small White Onion, Diced Fine
8 oz Sliced Mushrooms

1 1/2 Tablespoons Paprika

1 Tablespoon Caraway Seeds

1 and 1/2 Cup Low-Sodium Chicken Broth

1/4 Cup Sour Cream

Step 1:  Season the pork chops with salt and pepper.  

Step 2:  Add the oil to a large frying pan and heat over medium high heat.  

Step 3:  Meanwhile, in a shallow bowl or pie plate, add the flour.  Dredge the pork chops in the flour and place in the fry pan.  Cook until golden brown on the bottom then flip and cook until golden brown on the other side.  Remove from the fry pan and set aside.

Step 4:  Add the onion and mushrooms to the saucepan and cook until the onions are translucent and beginning to brown.  

Step 5:  Add the paprika and caraway seeds to the onion and stir to combine. 

Step 6:  Add the chicken broth to the pan and stir to combine.  Be sure to scrape up all the bits and pieces of flour and pork that are stuck to the pan.  Let simmer for 2-3 minutes so the flavors can combine.

Step 7:  Return the pork chops to the pan, cover and let cook until the chops are cooked through.**

Step 8:  Remove the chops and place on platter.  Add sour cream to the pan and stir thoroughly to combine and form a sauce.  Pour the sauce over the chops to serve.

What should you serve it with?  Well, we served ours with spaetzle and steamed broccoli.  It would also be yummy served over egg noodles instead of spaetzle.

**Pork should be cooked until the internal temp reaches 145 degrees Fahrenheit.  Then let it rest for 3 minutes before serving.  For more information, click here.

Chili

One of the most amazing things about having a farmer in your family - is reaping the benefits :)  At Christmas time we were given a freezer-full of pork.  So, what to do with all of it?  How about a hearty chili to warm you up during this freeze-a-thon we call winter?  This recipe is slightly adapted from Fine Cooking (Feb/March 2014 issue).  They did a featured article on a 'build your own chili'.  I have to say, this turned out super yummy.  Serves 6.

Chili 

Ingredients:

1.5 lbs of Ground Pork

2 Cups Onion, chopped

1 Tablespoon Chopped Garlic

2 Tablespoons Chili Powder

1 Tablespoon Ground Cumin

1 Tablespoon Tomato Paste

1 Teaspoon Ground Coriander

2 Teaspoon Oregano

1 (4 oz) Can of Green Chiles

3/4 Cup Water

1 (14 oz) Can of Dice Tomatoes

2 and 1/2 Cups Chicken Stock

2 (14 oz) Cans of Pinto Beans (drained)

1 Tablespoon Vinegar
1 Tablespoon oil

Step 1:  In a large pan, brown your meat.  Remove from pan and add to a crock-pot.

Step 2:  In that same pan, add 1 tablespoon of oil and heat.  Add in the chopped onion and garlic.  Cook until the onions are soft and translucent, just beginning to brown.  Then, add in the chili powder, cumin, tomato paste, coriander, oregano and green chiles.  Stir together and cook about 1-2 minutes.  Do not skip this step - letting the spices cook together and heat up really starts to realease their flavors!

Step 3:  Add the 3/4 cup of water and bring to boil.  This will loosen the stuff that may be stuck on the bottom of the pan (which contains a ton of flavor!!).  Stir and scrape up anything stuck to bottom.

Step 4:  Add the tomatoes and chicken stock.  Stir.  Bring to a boil and let simmer for 5 minutes.

Step 5:  While your stock is simmering, drain your pinto beans and add them to the crock-pot.

Step 6:  Remove the pan from the heat and add the stock/onion/tomato/seasonings concoction into your crock-pot.  BE CAREFUL - it will be hot.  Is your pan too full?  Then just transfer it scoop by scoop with a measuring cup or large spoon.  Better to be safe than sorry.

Step 7:  Let it simmer in the crock-pot on low for 4-6 hours.

Step 8:  Just before serving, stir in 1 Tablespoon of Cider Vinegar.  This will add a ton of 'bright' flavor.

To Serve:  Fill a soup bowl and garnish at own will :)  My hubby is all about sour cream and cheese.  I prefer mine plain, but I like to eat it with buttered crackers.  To each their own!

Pacific Chops and Polynesian Rice

I have a confession.  Shh….. come closer.  Can you hear me whisper?  Are you sure?  Well, ahem, I have a bit of a confession . . . . I love cookbooks.  Not just any cookbook though:  I love old cookbooks.   I love the colors, the graphics, sometimes the foods/recipes . . .I find great pleasure in reading these old books.   And sometimes, I even make one of the recipes.  Like last night.   

I knew I wanted to make pork chops for dinner.  However, I wasn’t sure what I wanted to do with them.  It’s still winter-y here in MN and our outdoor grill is out of gas.  And I don’t have the patience for our little charcoal grill (don’t even ask).  So, what do?  I’ve got cabin fever, friends!  I didn’t want to bread and bake them.  I didn’t feel like just frying ‘em up any old way.  And then there it was – it was staring me down.  It was laying on the floor . . .likely a casualty of my toddler rummaging the book shelf and it was looking for a good time:  Patio Parties.  Published by Minnegasco circa 1959.

Hm.  Looks interesting enough with it’s bright neon green pages.  I wonder  . . .. 

Oh my.  This little gem “cookbook/pamphlet” has 7 dinner party ideas inside it.

1. Oriental Dinner &      2. Come For Brunch

3. Mid-West Wing Ding    &       4. Sportsman’s Luck

5. Children’s Frolic       6. Winter Cookout

7. Just for Fun

Each menu has 5 recipes in it . . .typically an appetizer, a salad, a protein, a side dish and a dessert.  Intriguing.  Each one has a “Set the Mood” area with table-scaping and decoration ideas.  

And what did I decide on?  Well, first things first – I’m not making a 5 dish meal tonight.  However, in the Oriental Dinner area – they had two recipes I was willing to try (and had ingredients on hand):  Pacific Lamb Chops and Polynesian Rice In Foil.   Granted, I did need to make a few adaptations to the recipes:  swapped out the lamb and used pork chops instead and I didn’t use a grill, I cooked them on the stovetop.  As well, for the rice dish – I didn’t make the individual serving packages and grill them.  Instead, I made it family style and placed it in a casserole dish and baked it.   That’s right baby – I  Minnesota-fied it!

Here are the recipes as they appear in the book.

Pacific Lamb Chops

¼ Cup Melted Margarine

½ Cup Soy Sauce

Pinch of Garlic Powder

6 Shoulder Lamb Chops, cut ¾ inch thick

Salt

Combine margarine, soy sauce and garlic powder.  Dip chops in mixture and place in shallow dish.  Pour remainder over the chops and marinate about an hour.  Remove chops from marinade and sprinkle lightly with salt.  Grill on preheated gas grill over medium to high flame for 8 to 10 minutes on each side.  (If drippings cause some flare-up, change position of chops on grill).  Serves 6.

Polynesian Rice in Foil

4 Cups Hot Cooked Rice

2 TB Butter or Margarine

1 Cup Think Strips of Green Pepper, about 1 inch long

1 Can (13-oz) Pineapple Chunks, drained

½ Cup Bottled Barbecue Sauce

Combine rice and butter;  toss lightly.  Add remaining ingredients.  Place individual servings (generous ¾ cup) of rice mixture on six 12x8inch pieces of aluminum foil.  Double fold seam on top and fold edges securely.  Place foil packages directly on preheated gas grill and heat over low to medium flame.  Turn once.  Allow 10 to 15 minutes per side.  Serves 6.

Okay . . . .  now here’s my version:

Pacific Lamb Pork Chops

¼ Cup Melted Margarine

½ Cup Lite Soy Sauce

Pinch ½ Teaspoon of Garlic Powder

6 Shoulder Lamb 4 Pork Chops, cut ¾ inch thick

Salt

Combine melted margarine, soy sauce and garlic powder.  Add to marinade-container with chops.   Dip chops in mixture and place in shallow dish.  Pour remainder over the chops and Marinate about an hour.  Remove chops from marinade and sprinkle lightly with salt.  Grill on preheated gas grill   and cook in frying pan over medium to high flame for 8 to 10 minutes on each side.  (If drippings cause some flare-up, change position of chops on grill).  Serves 6.

Gather up the ingredients and be sure to place a towel ontop of your stove because you don't want your viewers to see the nasty rings around the burners :)

Now, I have to say.  I love this marinade pan.  It's from Tupperware.  I feel like I've had it forever.  It's two pieces and is designed to have a tight seal and can be flipped upside down with ease.  Awesome.  No dripping, no spilt marinade.  For this recipe, place your oleo (margarine) in the top half of the marinade pan and microwave until melted.  Then add in the soy sauce (gawk at my pale and pasty hand) and a healthy amount of garlic powder.  Doesn't the swirl of the soy sauce look like some groovy art project?  And a word about soy sauce:  use lite or low-sodium soy sauce.  Once you try it, you will be addicted.  It is very flavorful and not salty!

Now that the marinade is ready, carefully pour it over your chops.  And if you have a handy-dandy pan like mine, seal the lid tight.  And if you don't, seal or cover whatever container you may be using.  And then for me and my container:  shake shake shake, shake shake shake.  

Let them sit for a while.  When ready to prepare, grill or pan fry them.  Don't they look delicious?  Aha.  And I'm glad you noticed:  there are only 3 of the 4 chops in the pan frying away.  That's because my pan was too small.

Polynesian Rice in Foil

4 Cups Hot Cooked Rice

2 TB Butter or Margarine

1 Cup Thin Strips of Green Pepper, about 1 inch long

1 Can (13-oz) Pineapple Chunks Tidbits, drained

½ Cup Bottled Barbecue Sauce

Combine rice and butter;  toss lightly.  Add remaining ingredients.  Place individual servings (generous ¾ cup) of rice mixture on six 12x8inch pieces of aluminum foil.  Double fold seam on top and fold edges securely.  Place foil packages directly on preheated gas grill and heat over low to medium flame.  Turn once.  Allow 10 to 15 minutes per side.  Place into buttered casserole dish (covered) and bake at 350 degrees Fahrenheit for 20-30 minutes or until heated through.  Serves 6.

Gather up those ingredients!  Do you have a rice cooker?  I absolutely love mine!  Go ahead and prepare your rice however you usually do it.  While it's cooking, prep the green pepper.

According to the recipe, you need to cut thin 1-inch strips of green pepper.  I'm such a rule follower.  Or am I?  haha.

And because I Minnesota-fied the recipe, I buttered a casserole dish and then placed my rice and remaining ingredients into it.  I love this casserole dish.  It was my granny's.  Rest in Peace Granny!  And rest assured Granny, I use this dish with lots of love :)  I miss my Granny.  She was freakin' awesome.

And stir it up to get all good and combined.  Most people will likely use a spoon or a rubber scraper.  Me?  I opt for gloved hands.  I'm just groovy like that.

And into the oven you tasty casserole you!  I'll see you in about a 1/2 hour after your all nice and warm and hopefully delicious. 

And voila!  A Polynesian delight circa 1959.  A big thanks to Minnegasco :)  And by the way.  It was delicious.  My hubby added a little wasabi to his chop, but other than that - the family voted to eat it again!