Posted in Bake, Easy, Main Courses, Pasta dish, Pork, Season, Side Dishes

Noodle and Ham Cast Iron Skillet Casserole


Noodle and Ham Cast Iron Skillet Casserole

Serves 4

Preheat oven 375o

Estimated Calories/serving: 332

Fat Grams: 7 grams

Ingredients:

1 pound smoked ham, diced

1 onion, chopped

1 can condensed cheese soup

2/3 cup skim milk

2 teaspoons Worcestershire sauce

Pepper to taste

6 ounces partially cooked noodles (cook for 5 minutes) or al dente

Directions:

  1. Heat a cast iron skillet on medium heat and coat with cooking spray.  Add chopped onion and cook 3 -4 minutes until onion is soft.
  2. Add diced ham and cook for an additional 3 – 5 minutes until ham and onions are slightly browned. Turn off heat and set aside.
  3. In a bowl, mix cheese soup, milk, Worcestershire sauce and pepper.  Stir in cooked noodles
  4. Gently fold noodle mixture into to ham and onions.
  5. Bake 20 minutes until browned.
Posted in Braised, Main Courses, Pork

Braised Pork Tenderloin with Guinness BBQ Sauce


This is an Asian style BBQ that reads a little strange when you see it but it’s worth trying.  My family thought it was really good and has a flavor that is very similar to the BBQ ribs you would get at a Chinese restaurant.

Braised Pork Tenderloin with Guinness BBQ Sauce

Serves 4

Prep Time: 5 minutes

Cook Time: 30 minutes

Estimated values per serving:

Calories = 270                      Fat = 4 grams                        Points: 5

Ingredients:

1 pound bones pork tenderloin

Salt and pepper

2 cloves garlic – minced

1 12-ounce bottle of Guinness stout

¼ cup brown sugar

1 cup diced canned tomatoes

¼ cup hoisin sauce (in the Asian section of grocery stores)

1 tablespoon corn starch

2 tablespoons water

Directions:

  1. Heat a skillet on medium high heat and coat with cooking spray.  Season pork with salt and pepper and add to skillet.  Brown for about 5 minutes on each side.  Remove pork and cover.
  2. Add garlic to skillet and sauté for 1 minute.  Add Guinness, brown sugar, tomatoes and hoisin sauce.  Cook until mixture reaches a boil then lower the heat and add back the pork.  Cover and simmer for 20 minutes.
  3. Remove pork from skillet and cut into thick slices; cover and set aside.
  4. In a small bowl, combine corn starch and water then add to skillet with sauce.  Cook until mixture is thick and bubbly, stirring constantly.
  5. Add pork back to skillet to coat with sauce.  Spoon pork and sauce onto a platter and serve.
Posted in Grilling, Main Courses, Pork, Poultry, Spices, Tips/Hints, Vegetables

Mixed Grill


This is such a great summer recipe and the best part is that you can get creative with it.  If you don’t like eating pork, simply substitute it with beef instead.  If you also don’t like some of the vegetable suggestions in the recipe, you can substitute others, some other suggestions might be escarole, eggplant,endive leaves or cauliflower .

The important thing is to have fun with it.

Enjoy…

Mixed Grill

Serves 8

Prep Time: 15 minutes

Grill Time: 20 – 25 minutes

Estimated Values per Serving:

Calories: 250                        Fat: 7 grams

Mixed Grill

Ingredients:

Seasoning:

1 teaspoon salt

1 teaspoon onion powder

1 teaspoon dried thyme

½ teaspoon pepper

      Vegetables:

10 ounce package button mushrooms – cut in half

2 zucchini – cut into 1” pieces

2 red bell peppers – cut into large pieces

2 medium onions – quartered

2 large potatoes  – cut or sliced

      Meat:

1 pound boneless pork loin

1 pound boneless/skinless chicken breasts

Directions:

  1. Heat an outdoor or indoor grill to 400o.
  2. Combine all spices in a small bowl.
  3. Season meats with half of the seasoning and set aside until ready to grill.
  4. Combine the zucchini and mushrooms in a bowl, coat with cooking spray and fold in half of the remaining seasoning.
  5. Combine peppers and onions in another bowl, coat with cooking spray and fold in the remaining seasoning.
  6. If you are using an outdoor grill, coat a vegetable basket with cooking spray and add the zucchini and mushrooms to the basket.  Use an additional vegetable basket for the onions and peppers.  If you only have 1 vegetable basket, you can grill the vegetables in batches.
  7. If the potatoes are large enough, add them directly on the grill (coating them with cooking spray first), if not, use a vegetable basket to grill them as well.
  8. Grill the vegetables and potatoes for 10 – 15 minutes until browned and softened.
  9. If you have a large grill, add the pork loin while the vegetables and potatoes are grilling.  Grill the pork for about 7 minutes on each side or until the internal temperature reaches 165o.  Remove from the grill, cover and rest the pork until ready to carve.

10. Grill the chicken breasts for 5 – 7 minutes on each side.

11. Transfer the grilled vegetables to a large serving platter.  Carve the pork loin and transfer to the serving platter.  Remove the cooked chicken breasts from the grill and transfer to the serving platter.

12. Serve hot.

Posted in Pork, Rub, Salads, Sauces, Season, Slow Cook, Spices, Vegetables

Pulled Pork with Amercian Style Coleslaw


Every year this weekend kicks off the holiday BBQ season.  To get ready, I am experimenting with some classic menus that won’t make you feel guilty.  Tonight we had pulled pork and coleslaw sandwiches.

One of the reasons I love serving this to company is because it is better if made a day or two before the BBQ.  The coleslaw should be made at least 24 hour in advance and kept cold until ready to serve.  The longer it sits in the refrigerator, the better it gets.  The pulled pork can definitely be made the day before and heated up and served in a crock pot.  So if you are looking for hassle free cooking the day of your party, this is a great menu.

The family loved it (even if it was 60 degrees and cloudy) and was asking for seconds.

Enjoy!

American Style Coleslaw

Pulled Pork with Amercian Style Coleslaw

Serves 8

Prep Time: 10 minutes

Refrigerate overnight

Estimated Values per Serving:

Calories: 55                           Fat: 2 grams

Ingredients:

½ cup low fat mayonnaise

¼ cup skim milk

2 tablespoons sugar

2 tablespoons white vinegar

½ teaspoon pepper

½ teaspoon onion powder

1 teaspoon celery seed

¼ teaspoon salt

1 scallion – chopped

4 cups shredded cabbage

1 cup shredded carrot

Directions:

  1. In a large mixing bowl, whisk together mayonnaise, milk, sugar, vinegar, pepper, onion powder, celery seed, and salt.
  2. Add shredded cabbage, carrot and scallion and toss.
  3. Refrigerate overnight or for several days and serve cold.

Pulled Pork

Serves 8

Pre heat oven 250o

Prep Time: 5 minutes

Bake Time: 4 – 5 hours

Cook time: 30 minutes

Estimated Values per Serving:

Calories: 200                        Fat: 5 grams

Pork Loin Rub Ingredients:

2 pounds boneless pork loin

1 teaspoon finely ground black pepper

2 teaspoons ground oregano

1 tablespoon paprika

1 teaspoon onion powder

1 teaspoon thyme

¼ teaspoon cayenne pepper

Directions:

  1. Trim any excess fat from pork and set aside.
  2. To make the rub, combine all the ingredients. Rub over the surface of the pork loin to coat.
  3. Place pork in baking pan and cover with aluminum foil.  Cook pork for about 4 – 5 hours.
  4. Cool pork until you are able to handle it then shred the meat.

BBQ Sauce Ingredients:

1 cup strong coffee

1 jar (12 ounces) chili sauce

2 tablespoons Worcestershire sauce

2 tablespoons molasses

½ teaspoon liquid smoke

¼ cup white vinegar

1 teaspoon garlic powder

2 tablespoons chili powder

2 – 3 dashes pepper sauce (optional)

Directions:

  1. Combine all ingredients in large saucepan and bring to a simmer on medium low heat.  Reduce heat and simmer for 30 minutes.
  2. Add sauce to shredded pork and mix well.  Serve hot.
Posted in Main Courses, Pork, Potatoes, Slow Cook, Vegetables

Pork Stout Stew


Pork Stout Stew

Serves 6

Prep Time: 15 minutes

Cook Time: 1 1/2 – 2 hours

Estimated Values per Serving:

Calories: 350                        Fat: 8 grams

Pork Stout Stew

Ingredients:

9 slices center cut low fat bacon

2 pounds boneless pork loin – cut into 1-inch pieces

1 tablespoon paprika

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon onion powder

¼ teaspoon cayenne pepper

½ teaspoon dried oregano

½ teaspoon dried thyme

1 tablespoon flour

2 cups onion – chopped

1 cup carrots – peeled and chopped

5 cloves garlic

¼ cup fresh parsley – chopped

2 bay leaves

1 (12-ounce) can of stout beer

2 cups beef broth

1 pound potatoes – peeled and quartered

Directions:

  1. Heat a large heavy pot or Dutch oven on medium high heat and coat with cooking spray.  Add bacon and cook for 5 – 7 minutes until browned and very crispy.
  2. While bacon is cooking, combine paprika, salt, garlic powder, onion powder, cayenne pepper, oregano, thyme and flour in a bowl.  Add pork mix until all of the pork is coated with spices.
  3. Remove bacon and drain on paper towels.  Remove all but 2 tablespoon of fat from the pan.
  4. Add pork to the pan and sauté until brown on all sides, about 5 minutes.  Remove the meat from the pan and set aside.
  5. Chop the cooled bacon and add with the pork.
  6. Reduce heat to medium and add onions and carrots to the pan.  Sauté for about 5 minutes until soft.  Add the garlic, parsley and bay leaves and cook for 30 seconds.  Add the stout, beef broth and potatoes and return the pork and bacon to the pan.  Lower the heat to medium low and simmer, covered, until the pork and vegetables are tender, about 1 ½ hours, stirring occasionally.
  7. Remove from the heat, adjust seasoning to taste and serve hot.
Posted in Main Courses, Pork, Roasted, Sauces

Roast Pork with Apple-Pear Sauce


Roast Pork with Apple-Pear Sauce

Serves 6

Preheat oven 325o

Prep Time: 15 minutes

Cook Time: 30 – 40 minutes

Estimated values per serving:

Calories =  230                      Fat = 8 grams                          Points: 5

Roast Pork with Apple-Pear Sauce

Ingredients:

1 ½ – 2 pounds boneless pork loin roast

Salt and pepper

Nutmeg

1 cup apple – chopped

1 cup pear – chopped

½ cup onion – finely chopped

1 clove garlic – minced

1 ¼ cup apple cider

1 tablespoon cornstarch

¼ teaspoon nutmeg

Pinch allspice (about 1/8 teaspoon)

Directions:

  1. Season pork with salt, pepper and a pinch of nutmeg.  Heat a large skillet on high heat and coat with cooking spray.
  2. Add pork to skillet and brown on all sides for a few minutes.
  3. Remove pork and place in an oven safe baking pan.  Roast pork for 30 – 40 minutes until internal temperature reaches 160o.  Remove from oven and cover for 15 minutes before cutting.
  4. While pork is roasting, coat a small pot with cooking spray and add apple, pear, onion and garlic.  Sauté until soft and slightly browned, about 5 minutes.
  5. Whisk together the apple cider, cornstarch, nutmeg and allspice.  Add to the pot with the fruit mixture and stir until the sauce become bubbly and thickened.  Keep warm until pork roast is ready to cut.
  6. Slice pork into serving sizes and pour sauce on top.

 

Posted in Braised, Main Courses, Pork

Braised Pork Tenderloin


Serves 4

Preheat oven 325o

Prep Time: 10 minutes

Cook Time: 2 hours and 20 minutes

Estimated values per serving:

Calories = 310                      Fat = 6 grams                        Points: 6

Braised Pork Tenderloin

Ingredients:

¼ cup flour

1 teaspoon dried Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

1 pound boneless pork tenderloin

1 onion – coarsely chopped

2 cloves garlic – minced

¾ cup ketchup

¼ cup balsamic vinegar

1 can (14.5 ounces) diced tomatoes

Directions:

  1. Combine flour, Italian seasoning, salt and pepper in a platter.  Coat the pork loin with the flour mixture, shaking off any excess.  Reserve the flour mixture and set aside.
  2. Heat a large non-stick skillet on medium high heat, coat with cooking spray and add pork loin.  Brown for 5 minutes on each side.  Remove pork and transfer to a roasting pan.
  3. Add onion to the skillet and cook for 5 minutes until soft and browned.
  4. While onions are cooking, combine garlic, ketchup, vinegar, reserved flour and tomatoes in a bowl.  Add mixture to onions and bring to a boil and cook, stirring occasionally, until thickened.
  5. Pour sauce over pork, cover tightly with foil and bake until tender, about 2 hours.