Monday, July 5, 2021

SMOKED PORK CHOPS


~ Costco Connection - June 2021

2 T. garlic powder
2 T. paprika
1 T. brown sugar, packed
1/2 T. chili powder
1/2 T. salt
1/2 t. ground mustard
1/2 t. Old Bay seasoning
1/2 t. onion powder
1/2 t. pepper
6 pork chops (total of 3.3 lb), about 1 inch thick

In a small bowl, stir brown sugar and all seasonings together until smooth. Coat all sides of pork chops with seasoning blend. Place in non-metal dish, covered with plastic wrap, and refrigerate 2-3 hours.

Start smoker with your favorite wood and raise heat to about 225 degrees. Cook pork chops until internal temperature in thickest part is 145 degrees, about 50-60 minutes.

Notes: The recipe doesn't specify boneless or bone-in, so I used bone-in and will try boneless next time to see how it compares. 


Wednesday, May 12, 2021

LEMON CHERRY CAKE


 ~ Bethany Weathersby

1 box lemon cake mix 
21 oz. can cherry pie filling
3 eggs

Preheat oven to 350 degrees and grease the bottom of a 9x13-inch pan.

In mixing bowl, thoroughly combine all ingredients. Spread evenly in pan and bake 30-35 minutes or until toothpick inserted in center comes out clean. 

Notes: This was a spontaneous creation inspired by the apple cinnamon cake we make from a boxed mix. Super easy and delicious! We're going to try the cherry pie filling with both vanilla and chocolate cake mixes later. 


Wednesday, April 21, 2021

CHICKEN, RICE, & SPINACH CASSEROLE


 ~ Bethany Weathersby

6 c. cooked brown rice
2 lb. chicken, cooked and shredded 
16 c. fresh spinach, roughly chopped
12 oz. grated pepperjack cheese, divided
1/2 t. cayenne

Preheat oven to 350 degrees. In large mixing bowl, combine rice, chicken, spinach, two cups cheese, and cayenne. Pour into 9x13-inch pan, then sprinkle with remaining cup cheese. Bake 30 minutes. 

Notes: This concoction came from a combination of leftover shredded chicken thighs, spinach that needed to be used up, and a few staples. Quantities of chicken, spinach, and cayenne are estimates because it didn't occur to me to measure before I mixed everything up.


Monday, February 15, 2021

BAKED FENNEL WITH RED PEPPER FLAKES & PARMESAN CHEESE


 ~ From the Oven to the Table: Simple Dishes That Look After Themselves, written by Diana Henry

4 fennel bulbs
3 T. olive oil
2 garlic cloves, finely grated
1 T. fennel seeds, coarsely crushed
1 T. red pepper flakes
salt and pepper, to taste
1/2 c. finely grated parmesan

Preheat oven to 450 degrees. Trim the tops of the fennel bulbs, then slice in half and remove any thick or discolored leaves. Keeping the base of each wedge intact, slice each half into 3/4-1 inch thick wedges. Transfer to bowl and mix with oil, garlic, fennel seeds, red pepper flakes, salt, pepper, and any remaining little fronds. Put into baking dish and cover with foil.

Bake 20 minutes or until bottoms are pale gold. Remove foil, sprinkle with parmesan, and return to oven for 10-15 minutes or until tender when pierced with knife and top is golden. 

Notes: This is pretty spicy made as directed, so cut back on the red pepper if you prefer things toned down a bit. 




Monday, February 8, 2021

SLOW-BAKED COUNTRY-STYLE PORK RIBS


 ~ Baking Mischief

country style pork ribs
salt and pepper, to taste
barbecue sauce

Preheat oven to 300 degrees. Sprinkle both sides of ribs with salt and pepper, then place in a single layer in baking pan with fatty side up. Cover pan with foil and bake for two hours.

Remove foil and check to see if meat is becoming tender. If not, replace foil and put back in oven for another 15-30 minutes. If so, transfer meat to a plate and drain liquid from pan. Place meat back in pan and brush with a thick layer of barbecue sauce. 

Adjust oven to 275 degrees and bake uncovered ribs for one hour (less time if your ribs are small or were already quite tender after two hours). Remove when you can pull meat apart with a fork. Brush with another coat of barbecue sauce and let rest for five minutes before serving. 

Notes: So easy and makes my rib-loving family happy.


Wednesday, February 3, 2021

GROUND TURKEY & BRUSSELS SPROUTS SKILLET


 ~ my heart beets

3 T. coconut oil, divided
1 onion, chopped
1 lb. ground turkey
4 cloves garlic, minced
2 t. chili powder
1 t. salt
1/2 t. cayenne
1/2 t. pepper
1 red bell pepper, chopped
1/2 lb. brussels sprouts, shredded 

Melt 2 tablespoons of coconut oil in a large skillet over medium heat. Add onion and cook, stirring frequently, for 5 minutes or until soft. Add turkey, garlic, and spices; cook until meat is no longer pink. 

Set aside as much meat as necessary to make room for vegetables in skillet. Add remaining tablespoon of coconut oil to skillet. Once melted, add bell pepper and brussels sprouts, stirring until tender. Add turkey back to skillet and stir until heated through. 

Notes: I use 93/7 ground beef instead of turkey, as I always have some in the freezer. It's a little spicy with the chili and cayenne combo (but this spice wimp can handle it), so just decrease those amounts a bit if they make you nervous. 


Monday, February 1, 2021

BOTTOM ROUND ROAST WITH ONION GRAVY


 ~ allrecipes

6 onions, sliced
4 lb. bottom round roast
salt and pepper, to taste
1 bay leaf
1 T. vinegar
1 T. flour
1 c. water

Place sliced onions in Dutch oven or stock pot. Season roast with salt and pepper, then place on top of onions. Add vinegar and bay leaf to pot. Turn heat to high until simmering, then reduce to low, cover, and simmer 3-4 hours. Do not remove lid while cooking.  

Once roast has finished cooking, transfer from pot to serving dish. Mix flour into water to make a roux, then stir into drippings remaining in pot. Simmer over medium heat until thickened, stirring frequently. Slice roast and serve with gravy. 

Notes: Maybe I have extra juicy onions or something, but adding the cup of water would make my gravy way too thin and take forever to thicken back up. Instead, I just pull some liquid from the pot to make the roux.