Savory Pork Roast

On the topic of crock pot meals… here is another recipe from the current “Fix-It and Forget-It” Magazine that is available until 4/12.  It called to me because it sounded very German!  Pork and Sauerkraut with caraway is a classic German combination! This one is easy to make and very yummy indeed.  Be sure to drain the Sauerkraut, but don’t rinse it – it will add flavor to the roast.  After removing the pork and sauerkraut, the sauce is thickened in the end with a slurry of cornstarch.

I will make this again.  I served it with wide egg noodles and peas.  I used a pork shoulder roast, but you could use one that is less fatty.  The good thing about pork shoulder is that it really falls apart after long cooking times without being overly dry. Another change I made, was seasoning the pork with salt and pepper before browning it.  It added a touch I think that was needed.

Savory Pork Roast

adapted from Fix-It and Forget-It Magazine (2012 issue) p 29

Serves 6

Ingredients:

• 2-3 lb pork roast (boneless is preferred, but bone in pork shoulder works as well)
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp vegetable oil
• 2 cloves garlic, minced
• 1 onion, sliced thinly
• 1 jar Sauerkraut, drained (I liked Nathan’s New York Style Kosher)
• 1 tsp caraway seeds
• 3/4 cup water

Thickeners:

• 2 Tbsp cornstarch
• 2 Tbsp water

Instructions:

Season your pork roast with salt and pepper on all sides and heat a large pot over medium high heat.  Add vegetable oil to the pot and then proceed browning the pork roast on all sides, turning the roast about every 4 or 5 minutes.

Once the roast is nicely browned on all sides, place it into your crock pot.  Sprinkle the minced garlic over the top of the roast and top with sliced onions, drained sauerkraut (but not rinsed) and caraway seeds.  Pour the water around the outside of the roast.  Cover and cook for 6-8 hours on low heat.

Remove the cooked pork and sauerkraut to a large platter and strain the cooking liquids.  Place just the liquids back into your crock pot.  In a small bowl, combine the cornstarch and cold water and stir to combine.  Add the cornstarch slurry into the cooking liquid.  Cover and cook for about 15 minutes to thicken the sauce, stirring occasionally.  Serve the gravy with the meat.

Printable Recipe

Sausage Gravy

Wake up sleepy head!  Biscuits and Gravy will get them up and out of bed!

I found this recipe on my all time favorite site (allrecipes).  The recipe was posted by Bob Evans.  It is a restaurant chain on the East Coast that serves incredible breakfasts. I tweaked the recipe here and there.

Biscuits and Gravy

adapted from Bob Evans recipe on allrecipes.com

Serves 8

Ingredients:

• 1 lb sausage
• 2 Tbsp butter (optional)
• 1/4 cup all-purpose flour
• 2 cups milk
• salt and black pepper to taste

additional ingredients:

• 8 prepared biscuits
• 8 fried eggs

Instructions:

Bake biscuits (I used the Bisquick Mix and used the recipe on the box).

Heat a large skillet over medium high heat and cook the sausage, crumbling the sausage as you cook it until it is no longer pink.  Move the sausage to the side of the pan and tilt the pan to let the drippings flow to the other side.  Add the flour and about 1/2 tsp of salt to the drippings (oh this is BAD!  But I feel a tingle! I should really not be eating this, but oh it is sooo good for you –oops tasty!)  Stir the flour into the drippings and combine until there is no raw flour left.  I actually added 2 Tbsp of butter to the drippings so the flour was not clumpy.  Heat the milk up in the microwave.  I find it combines better adding a warm liquid.  Slowly add the milk to the flour mixture and whisk it into the pan.  Add the sausage back in.  Taste and season with salt and pepper if needed.  Bring the gravy to a boil and allow to thicken.  If it becomes too thick you can thin it out with additional milk.

To serve, split a biscuit in half  Top with a fried egg and ladle sausage over the egg, replace the top of the biscuit and ladle more gravy over the dish.  Soon you will have all sorts of creatures (children) crawling out of the woodwork to eat breakfast (big ones too).

Printable Recipe

Italian Sausage over Pasta

Quite a few years ago, we had dinner with some friends and they made a wonderful sausage dish that can easily adapted to what you have in your fridge.  It works really well with peppers, onions, zucchini, but also could go with mushrooms or eggplant.  Feel free to change it to suit your own family’s tastes.  It looks lovely over tri-color Rotini Pasta.

Italian Sausage over Pasta

Serves 6

• 1 (12 oz) box tri-color Rotini Pasta, or other pasta
• cooking oil
• 6 mild Italian Sausage links
• 1 onion, halved and thinly sliced
• 1 bell pepper (yellow, or orange or red) sliced thinly
• 3 medium zucchini, sliced into coins
• 1 (14.5 oz) can diced tomatoes
• 1 (15 oz) can tomato sauce
• Parmesan cheese, for topping

Instructions:

Bring a large pot of water to boil.  Cook the pasta according to package directions.

Heat a large non stick skillet, over medium high heat.  Add 1 Tbsp of cooking oil to the skillet and brown the Italian sausages, turning from time to time to brown until cooked through.  Remove the sausages and set aside.

Add a little more oil to the skillet if needed.  Saute the onion, bell pepper, and zucchini until the onions are translucent and the vegetables are cooked to your liking.  Add the diced tomatoes and tomato sauce.  Heat through.

To serve: Top the pasta with cooked sausage and ladle the vegetable tomato sauce over the sausage and pasta.  Top with shredded Parmesan cheese.  Enjoy!

Printable Recipe

Thick-Cut Pork Tenderloin Medallions

This recipe is from one of my favorite recipe books: The Complete America’s Test Kitchen TV Show Cookbook 2001/2010. It is a great resource for seasoned cooks and new cooks alike.  I had purchased some pork tenderloin (lemon garlic seasoned pork tenderloin) and wanted a speedy way to prepare it for dinner on Sunday evening.

I love the sweet of the Maple Syrup paired with the balsamic vinegar in the sauce.  The mustard gives it a nice tangy flavor as well.  Great with potatoes too.

Thick-Cut Pork Tenderloin Medallions

The Complete America’s Test Kitchen TV Show Cookbook 2001/2010

adapted from America’s Test Kitchen (p 137) and served it with a Maple Mustard Sauce- to follow (also from America’s Test Kitchen p 138)

Serves 6

Ingredients:

• 2 pork tenderloin, trimmed of the silver skin and cut into 1 1/2 inch pieces (I used a seasoned pork tenderloin and patted it dry)
• Kosher salt
• pepper
• 2 Tbsp vegetable oil

Preparation:

Open the package of pork tenderloin, remove the silver skin along the edge with a sharp knife.  Pat the tenderloin dry with paper towels and cut them into 1 1/2 inch medallions. Season each side with some Kosher salt and pepper.

Preheat a 12 inch heavy duty (not non stick) skillet with 2 Tbsp oil over medium high heat and until the oil is shimmering, but not smoking.  Add the pork to the skillet cut side down and allow to brown for 3 to 5 minutes.  Turn the medallions with tongs to brown the opposite side for the same amount of time.  Turn and brown the sides of the pork for about 2-3 minutes before rotating to another side.  The internal temperature of the pork should be 140-145F.

Remove the pork medallions to a nice platter and cover with foil to keep warm and rest.  Next prepare the pan sauce:

Maple Mustard Sauce

adapted from America’s Test Kitchen

• 2 tsp vegetable oil
• 1 medium onion, halved and sliced thinly
• 1 cup chicken broth
• 1/2 cup maple syrup
• 3 Tbsp balsamic vinegar
• 3 Tbsp prepared mustard (whole grain if you have on hand)
• Salt and pepper to taste

Preparation:

Pour off any remaining fat from the skillet (there will be browned bits from the pork – leave that it will add flavor to the sauce), add the vegetable oil and cook the onion slices over medium heat until slightly browned and softened.  Add the chicken broth and cook, scraping the bottom of the pan to loosen the browned bits.  Bring to a boil and reduce the liquid by half.  Reduce heat and add the remaining ingredients and whisk to combine.  Season with salt and pepper if desired.  Pour over the cooked pork medallions and serve immediately.

I served it with green beans and parsley potatoes.

Printable Recipe

Slow Cooked Baby Back Ribs

My house is filled with the aroma of baby back ribs.. it has been driving my family crazy since 3 pm still hours from dinner time.  I made these little beauties and served them with baked potato and fresh green beans.

Becky’s Slow Cooked Baby Back Ribs

Serves 6

• 2 slabs of baby back ribs (quality ones!)
• kosher salt
• fresh ground pepper and garlic flakes
• Sweet Baby Ray’s Hickory and Brown Sugar BBQ sauce

Preparation:

Cut the baby back ribs into sections.  I cut them with 2-4 bones that way the ones with smaller appetites had smaller pieces to choose from.  I seasoned the meaty part with a sprinkling of kosher salt.  I have a pepper mill that has pepper and garlic in it.  I seasoned the ribs with a few grinds of the mill.  I packed 3-4 sections in a long strip of foil and wrapped the foil around the ribs and placed them on a cookie sheet.  Repeat with remaining rib sections.  I had three packages of foil wrapped ribs next to each other one one cookie sheet.

Bake in a 350 F preheated oven.  After one hour reduce the heat to 275 and continue baking for 2 more hours.  I turned the heat up to 350 again so I could bake my potatoes at the same time and baked them for 1 1/2 hours until the potatoes were cooked through. (See below how I prepare my baked potatoes)

I removed the finished potatoes to a serving platter and allowed them to cool a bit.  I opened the packets of ribs, but left the ribs in the foil.  I poured some barbecue sauce on them.   I set the oven to broil (high heat) and placed the rack about 6 inches from the elements.  I broiled the ribs for about 10 minutes.  Now they were ready!

My husband really liked this preparation of the ribs.  I like to throw them in the crock pot, but they do tend to get a little soggy in that method of preparation.  I have to agree with him (the smell of the ribs would be just as strong in a crock pot).

Baked Potatoes

Serves 5

• 5 baked potatoes, scrubbed and left damp

Sprinkle the potatoes with kosher salt and wrap in foil.  Bake for 1 1/2 hours at 350 or 1 hour at 400.

Serve with butter, sour cream, shredded cheddar cheese and bacon bits if desired.

 

 

 

 

Black Bean and Sausage Burritos

Here is a recipe for Black Bean and Sausage Burritos that my husband is especially fond of.  I found it initially in a Better Homes and Gardens Cookbook Great Cooking for Two and have changed it up a little to personalize it for our family.  It is easy to assemble, but takes a little preparation.

Black Bean and Sausage Burritos

adapted from Great Cooking for 2 Cookbook

Serves 4-5

Ingredients

• 12 oz Italian Sweet Sausage, skins removed and crumbled
• 3/4 cup onion, chopped
• 1/2 cup Green or Red Pepper, chopped
• 1 clove garlic, minced
• 1 cup Ricotta Cheese
• 1  3/4 cups Pepper Jack Cheese, shredded (divided use), or cheddar cheese if desired
• 4 oz can diced green chilies, drained
• 8-10 (medium) Flour Tortillas
• 1 (15 oz) can Black Beans, rinsed and drained (you may need more if you are making 10 burritos)
• 1/2 cup mild or medium salsa

Preparation:

Preheat the oven to 350F.  Wrap the flour tortillas in foil.

For the filling: n a large skillet, cook the Italian sausage, onion, green or red pepper until the sausage is browned and the onion is tender.  Drain the excess fat.  Add the chopped garlic and cook for an additional minute or so.  Stir in the ricotta cheese,  3/4 cups of the pepper Jack cheese (or cheddar), and drained green chilies.  Stir until combined and set aside.

When the oven has come to temperature, heat the flour tortillas for 10-15 minutes to soften them.

Use a fork to mash the black beans in a separate bowl.  Stir in the salsa.

Unwrap the heated tortillas and spread about 2 Tbsp of the black beans down the center of each tortilla within 2 inches of the edge. Spoon 1/2 cup of the sausage cheese filling on top of the bean paste.  Sprinkle with about 2-3 Tbsp of cheese over the filling.  Fold the ends of the tortilla over the filling and then the sides.  Either skewer them with toothpicks, or wrap them in foil to secure the burrito.  Place in a baking dish. Bake the burritos at 350 F for 15-25 minutes or until hot.  Remove toothpicks/foil.  Serve with salsa and Spanish Rice.  Serving Size: 2 Burritos.

Printable Recipe

Jacket Potatoes with Bacon & Mushroom Sauce

I have been part of food forums for a few years and this recipe was recommended by someone on such a site.  I tried it and it was an instant hit.  The recipe is originally from Paula Deen on the Food Network.  As all things Paula Deen it is a rich recipe!  Ingredients are bacon, heavy whipping cream, mushrooms, and brandy (which you ignite to burn off the alcohol content) — but it makes for a well loved recipe.  Her original recipe also has peppercorns, but my kids don’t care for it, so I add ground fresh pepper instead.

Just a word of caution, you might want to warn your family you are about to ignite brandy — I forgot to mention that once and my husband was willing to douse our dinner with a fire extinguisher – do remove it from the burners – I almost melted my microwave!  Oh it’s so much fun to  cook.  You never know what will happen!

Jacket Potatoes with Bacon & Mushroom Sauce

adapted from Paula Deen

Serves 6

Ingredients:

• 6 large baking potatoes, scrubbed and sprinkled with kosher salt
• 1 package Hormel Low Sodium Bacon
• 1 package sliced mushrooms (Baby Portobella mushrooms are nice for variety)
• 1/4 cup brandy
• 1 – 1 1/2 cups heavy whipping cream
• 1/2 tsp salt
• 1 tsp black ground pepper

Directions:

1. Bake the potatoes at 425 for 60-75 minutes until they are soft and cooked through.
2. Cut the bacon up into small pieces and cook over medium high heat in a large skillet.  Remove the crisp bacon from the fat and fry the mushrooms in the baking fat until they are browned.  Pour off the excess bacon drippings.  Add 1/4 cup of brandy to the mushrooms.  (Do NOT pour directly from the bottle, measure first, pull the skillet from the heat and add the brandy from a measuring cup.  Ignite the brandy with a lighter, keeping the skillet away from face, hair, smoke detectors and the like- once the flame dies down you can put it back on the burner).
3. Add the bacon bits back into the skillet and add the heavy whipping cream, bring to a boil and reduce the liquid into a sauce.  Season with salt and pepper and serve over the baked potatoes with additional butter of course!

Thank you Paula Deen – it is one of our favorites.

Printable Recipes

Rahmschnitzel (German cream cutlets)

Here is another classically German/Austrian recipe that is great with the Semmelknödel (posted under the Ethnic-German category).  It is a recipe for veal cutlets that are serves with a rich creamy mushroom gravy.  This is one of my favorite recipes.  The one downside is of course that veal is hard to come by sometimes.  Work with your butcher and have it ordered if you desire, but in a pinch you could even use pork. I consistently find Veal at the Baron’s Market that is nearby.  Well stocked grocery stores may also carry it from time to time though.  Or if you have a good relationship with your butcher he may be able to order some for you.

Becky’s German Rahmschnitzel

Ingredients

• 2 lbs Veal Scallopini cutlets
• 1 cup Lemon Juice
• dash Salt
• dash Pepper
• Flour, as needed
• 4 Tbsp Butter
• 4 Tbsp Oil
• 8 ounces Mushrooms, Sliced
• 1/2 cup Heavy Whipping Cream

Instructions

1. In a dish, marinate the cutlets in the lemon juice for 1 hour, turning them every 20 minutes or so.  Remove cutlets, pat dry, pound the cutlets with the smooth side of a meat mallet, until they are thin.  Season with salt and pepper, dredge the cutlets in flour on both sides.
2. In a heavy stainless skillet (don’t use a non stick you want some of the breading to stick to the pan for the gravy), heat butter and oil over medium -high heat until foam subsides.  Cook cutlets for 1-2 minutes each side.  Lower heat to medium and cook 5-6 minutes longer on each side.  Arrange them on a platter and set them in a 300° F oven to keep warm.  Pour off all but a film of fat in skillet, add the mushrooms to the skillet and cook them for 3-4 minutes.  Pour in the heavy cream and bring to a boil, using a whisk to loosen any browned bits from the pan.  Cook briskly until cream thickens.  Pour over cutlets and serve with Semmelknödel or Noodles along with a nice fresh green salad or sweet and sour red cabbage.

Printable Recipe

Chops in Mushroom Gravy

Pork Chops in Mushroom Gravy are a family favorite around our house.  We have it about once every other month.  It is especially good with garlic flavored mashed potatoes and a veggie on the side.

I found this through a Taste of Home Magazine and made some changes to it to suit our personal tastes.  In the original recipe the sauce is cooked with the pork chops, but sometimes the sauce would break apart, so I have changed that to stove-top only and then pour it over the chops and potatoes.  That way I get a consistent result that I can count on.

Chops in Mushroom Gravy
Serves 6-8

Ingredients

• 1/2 cup all purpose flour
• 1 to 2 tsp paprika
• 1 1/2 tsp. salt
• 1/4 tsp pepper
• 6 to 8 boneless pork loin chops (1 inch thick)
• 1/4 cup butter
• 1 medium onion, chopped (I used a bundle of green onions this time)
• 1/2 cup chopped green or red bell pepper
• 1 (4 oz) can sliced mushrooms, drained
• 2 cups milk
• 2 Tbsp lemon juice
• Hot mashed garlic potatoes

Instructions
Preheat oven to 350F. In a shallow bowl, combine the first four ingredients. Add pork chops, one at a time and coat. Set remaining flour mixture aside.   In a large skillet, saute chops in butter until golden brown; transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink.

In the same skillet, saute the onion, green pepper and mushrooms until tender. Stir in reserved flour mixture; gradually add (heated) milk until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Pour over chops. Cover and bake at 350° for 50-60 minutes or until the meat is no longer pink. Serve with potatoes.

Printable Recipe