Cheesy Scalloped Ham & Potatoes

Ingredients

1 cup Land O Lakes® Heavy Whipping Cream
1/2 cup chicken broth
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
2 pounds (6 cups) baking potatoes, peeled, thinly sliced
1 cup cubed 1/2-inch deli ham
1 cup shredded Monterey Jack cheese
1 cup shredded Cheddar cheese
1 (9-ounce) package frozen chopped broccoli, thawed, drained

Directions

1. Heat oven to 375°F.
2. Combine whipping cream, chicken broth, onion, flour, salt and pepper in 2-quart saucepan. Cook over low heat, stirring constantly, 4-5 minutes or until bubbles appear around edges and mixture is thickened.
3. Place half of potatoes into greased 2-quart casserole dish or 13x9-inch baking dish. Sprinkle with ham, 1/2 cupMonterey Jack cheese and 1/2 cup Cheddar cheese. Cover with remaining potatoes.
4. Pour hot cream mixture over potatoes; cover. Bake 50-60 minutes or until potatoes are almost tender when pierced with fork. Uncover; top with broccoli and remaining cheeses. Continue baking 15 minutes or until potatoes are tender and cheese is melted.

Brown Sugar and Basalmic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Servings: 6-8

Pork Chops with Lemon Basil Cream Sauce

INGREDIENTS

• 4 (8-ounce) pork chops, bone-in, 3/4-inch to 1-inch thick
• Kosher salt and freshly ground black pepper, to taste
• 1 cup Panko*
• 1/4 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley leaves
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 2 tablespoons unsalted butter
• 
  

FOR THE LEMON BASIL CREAM SAUCE

• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, or more, to taste
• 1/2 cup chicken broth
• 1 cup heavy cream
• 1/4 cup freshly grated Parmesan
• 1/4 cup basil leaves, chiffonade
• Zest of 1 lemon
• Kosher salt and freshly ground black pepper, to taste

DIRECTIONS

1. Preheat oven to 400 degrees F.
2. Season pork chops with salt and pepper, to taste.
3. In a large bowl, combine Panko, Parmesan and parsley; set aside.
4. Working one at a time, dredge pork chops in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
5. Melt butter in a large oven-proof skillet over medium high heat. Add pork chops and sear both sides until golden brown, about 2-3 minutes.
6. Place into oven and roast until completely cooked through, reaching an internal temperature of 140 degrees F, about 8-10 minutes; set aside and keep warm.*
7. To make the lemon basil cream sauce, melt butter in the skillet. Add garlic and red pepper flakes, and cook, stirring frequently, until fragrant, about 1-2 minutes. Stir in chicken broth, heavy cream, Parmesan, basil and lemon zest; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes.
8. Serve pork chops immediately with cream sauce.

Skillet Jambalaya

Cajun shrimp, andouille sausage slices, and a peppery tomato gravy served over brown garlic rice.

Ingredients

2 tablespoons olive oil 

3 cups chopped onions 

1 cup chopped green bell pepper 

1 cup chopped celery

1 lb medium shrimp 

7 bay leaves 

1 lb smoked sausage, sliced 

1 (26 5/8 ounce) can chopped tomatoes 

2 tablespoons chopped garlic 

2 teaspoons salt 

1 teaspoon cayenne 

1/2 teaspoon black pepper 

1/2 teaspoon dried thyme 

2 cups long-grain white rice 

1/2 cup barbecue sauce 

1/2 cup chopped green onion 

Directions

Heat the oil in a large skillet over medium heat.

Add onion, bell pepper and celery and saute for 7 to 8 minutes.

Add the shrimp and bay leaves and cook until the shrimp turn pink, about 2 minutes.

Add the sausage and cook for 2 to 3 minutes.

Add tomatoes (with juice), garlic, salt, cayenne, pepper and thyme. Cook for 10 minutes, stirring often.

Add the rice and stir to mix.

Cover and cook over medium-low heat for 30 minutes, or until the rice is done and liquid is absorbed.

Stir in barbecue sauce.

Remove from heat and let stand for 5 minutes.

Remove the bay leaves.

Stir in green onions.

Scalloped Potatoes and Ham

Ingredients

6 new potatoes and cut into ¼ inch round slices, or diced

1 cans of cream of your choice—I used potato

1cans of water

1 ham steaks, cubed--we used turkey ham

4 oz cheddar cheese

2 cups of broccoli

8 oz. cream cheese, cubed

salt and pepper

Directions

Combine everything, freeze.

Cook in crock pot on low 6-8 hours (make sure potatoes and broccoli are tender)

Pizza Stew

Ingredients

1 jar (14 oz) of pizza sauce
1 green bell pepper, seeded and chopped
1/2 red onion, chopped
1 cup sliced mushrooms
1 cup baby tomatoes, cut in quarters (or 1 can diced tomatoes, drained)
2 pre-cooked Italian sausage (or break up into small pieces raw and add without pre-cook)
1 cup sliced pepperoni, sliced in quarters 
8 fresh basil leaves, chopped (or 1/2 T dried)
1 T dried oregano
1/2 to 1/3 cup of dried pasta
Shredded mozzarella cheese (to add later)

Directions

Wash and prepare veggies, combine all ingredients (except cheese) and freeze.Add 3 cups of water. Cover and cook on low in crock pot for 7-9 hours. 

30 before serving, add the dry pasta, and turn to high. Garnish/top with shredded mozzarella cheese.

6-8 servings

Boneless Country Style Ribs with Homemade BBQ Sauce

In a gallon bag, place: 

• 2-4 lbs boneless pork ribs
• ½ cup apple juice
• 1 ½ tsp. salt
• 1 tsp.pepper
  

In a quart bag, place: 

• 1 ½ cups ketchup
• 1 Tbsp. Worcestershire
• ¾ cup packed brown sugar
• 2 Tbsp. apple cider vinegar
• 3 cloves crushed garlic

Spray crockpot with nonstick cooking spray
Pour contents of gallon bag into crockpot
Cook on low for 8 to 9 hours
Drain liquid from crockpot
Pour in contents of quart bag

Cook on low 1 more hour

Waikiki Meatballs

Serves 6

Ingredients

1 1/2 lb ground beef (or 1/2 pork, 1/2 turkey)
2/3 cup cracker crumbs
1/3 c. onion, minced
1 egg
1/4 t. ginger
1/4 c. milk
1 T shortening
2 T cornstarch
1/2 c. brown sugar
1 cn. pineapple tidbits, drained (reserve syrup)
1/3 c. vinegar
1 T soy sauce
1/3 c. chopped green pepper


Directions

Mix meat, crumbs, onion, egg, s&p, ginger, milk,
Shape mix into balls
Melt shortening in skillet, brown and cook meatballs
Remove meatballs, keep warm, drain fat

Mix cornstarch and sugar
Stir in pineapple syrup, soy sauce, vinegar until smooth
Pour into skillet, cook over med heat, stirring constantly until mixture thickens and boils
Boil and stir 1 min.
Add meatballs, pineapple and green pepper, heat through

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions

Combine sage, salt, pepper and garlic. Rub over roast.
Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours.
About 1 hour before roast is done, combine ingredients for glaze in small sauce pan.
Heat and stir until mixture thickens.
Brush roast with glaze 2 or 3 times during the last hour of cooking.
Serve with remaining glaze on the side.

Servings: 6-8

 

Herb and Garlic Roast Pork Loin with Honey Mustard Sauce

Ingredients

1 1/2 pounds boneless pork loin
Kosher salt and freshly ground pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh flat-leaf parsley
1 1/2 teaspoons minced fresh rosemary
1 clove garlic, minced
1 cup panko (Japanese breadcrumbs)
1/3 cup plus 2 tablespoons Dijon mustard
2 whole heads garlic
3 tablespoons honey

Directions

1. Preheat the oven to 375 degrees F. Sprinkle the pork with salt and pepper. Heat a large, ovenproof skillet over medium-high heat. Add the oil; add the pork and cook, turning occasionally, until browned on all sides. Transfer the pork to a cutting board.

2. Return the skillet to medium heat. Add the butter, thyme, parsley, rosemary, and garlic; cook, stirring, until fragrant, about 1 minute. Stir in the panko and 1 teaspoon salt; cook, stirring, until the panko is golden, about 2 minutes. Transfer the toasted breadcrumbs to a piece of wax or parchment paper.

3. Brush the pork with 2 tablespoons of the mustard and roll in the toasted breadcrumbs to coat. Return the coated pork to the skillet. Halve the garlic heads crosswise and add to the skillet. Roast until an instant-read thermometer inserted into the center of the pork registers 145 degrees F, about 45 minutes. Transfer the pork and garlic to a cutting board and let rest 10 minutes.

4. Meanwhile, place the skillet over medium-low heat. Add the honey, remaining 1/3 cup mustard, and 1/4 cup water and stir until combined. Simmer until the mixture is slightly thickened, about 2 minutes. Slice the pork and serve with the roasted garlic and the mustard sauce.

Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/herb-and-garlic-roast-pork-loin-with-honey-mustard-sauce-recipe/index.html?oc=linkback

Pork with Grilled Corn & Oregano

Marinade

3 tbsp. minced garlic
1/8 c. oregano
1 tsp. salt
1/4 c. olive oil
2 tbsp. cider vinegar
1/2 tsp. pepper

Pork & Corn

1 lb. pork chops/loin
5 ears/3 c. corn
2 tbsp. oil
1/3 c. green onions
1 c. whipping cream
1/4 tsp. salt
1/8 tsp. pepper

Mix marinade ingredients
Brush pork, cover
Refrigerate for 1-4 hours
Heat oil over medium heat
Cook onions 3-4 minutes
Stir in corn, cream, s&p
Reduce heat
Simmer 5-7 minutes until cream is reduced by half
Stir in oregano
Grill pork & pour mix over top

Ginger Honey Smoked Pork Loin

Dave's absolute favorite pork seasoning

Ingredients

3 tbsp. butter

1 lb. pork loin, cut into medallions

4 carrots, sliced 1 inch thick

3 stalks celery, sliced 1 inch thick

1 small onion, sliced 1/8 inch thick (or minced)

1/2 tsp. ginger

1/4 tsp. salt

1/4 tsp. pepper

1/4 tsp. sage

3 tbsp. honey

2 tbsp. lemon juice

1 tsp. liquid smoke * (not optional! This ingredient is a must for the flavor to work)

1/2 tsp. minced garlic

Directions

Melt butter, add pork and carrots

Cook over medium high heat

Stir until meat is brown

Reduce heat to medium

Stir in remaining ingredients

Cover, cook until veggies are crisp/tender (10-12 minutes)

For Crockpot

Replace celery with green beans or broccoli. Combine all ingredients in ziplock. Freeze. Cook in crock pot 6-8 hours on low, stirring once or twice once thawed to coat pork pieces. Add broth if it gets too dry.

Garlic Dill Crusted Pork Loin

Delicious find from a cooking magazine - works in a crock pot too.

Ingredients

8 tbsp. fresh dill, divided 3/3/2

2 tbsp. yogurt

3 tsp. minced garlic

1 tsp. lemon

1/2 tsp. salt

1/2 tsp. pepper

1-2 lb. pork loin

1/4 c. bread crumbs

1 tbsp. olive oil

Directions

Heat over to 425

Combine 3 tbsp. dill, garlic, lemon juice, s&p

Spread over pork

Combine bread, 3 tbsp dill, oil

Pat over surface of pork

Bake 15 minutes on baking sheet

Reduce heat to 325

Bake 40-45 minutes

Let stand 10 minutes, sprinkle with remaining dill

For Crock Pot

Spread herb mix and breadcrumb mix over pork, place in crockpot with 1/8 c water, cook in crock-pot 4-6 hours on low. Garnish will dill.

Note

Large pieces of meat do NOT cook well in crock pot after being frozen, due to the accumulation of extra moisture that develops during freezing. This is a straight to crockpot meal, but it's not meant for freezing first.