Peach Cranberry Glazed Pork

I was looking on line for a peach cranberry glaze for my pork roast for dinner and I couldn't find one. I'm trying to use ingredients that I have around the house and so that is what I had. I had read cranberry glaze recipes and peach glaze recipes but I didn't have all of the items needed to make those. So, using the ingredients I had at my house, I created this glaze. I had my picky 7 yr. old try the glaze, he said it was good. Therefore, I went with it. :) gotta love the honesty of a 7 yr. old. :) This will give the pork a nice glaze and sweet tangy flavor.

Ingredients:

1 - 16oz jar jellied cranberry sauce

1- 18 oz jar peach jelly

2 Tbsp balsamic vinegar

4 dashes of ground ginger

2 tsp minced garlic

1 tsp yellow mustard

1 cup brown sugar

4 tsp Ranch dressing mix

2 tsp kosher salt

Mix till well blended.

Glaze on to pork roast - Bake according to pork Lbs.

When cooking the pork, I like to line the bottom of the baking dish with sliced onions, they become slightly caramelized with the glaze, which adds a great flavor to the dish.

When I was baking the pork, I started baking it covered for about 30-45 min. Then I removed the cover, and re-glazed the pork, left the lid off and cooked for another 40-50 min. then I reglazed the pork again. This time returning the lid on top of the dish. Again about every 30 min or so, I would glaze the pork until the internal temperature was between 150 and 160. Then I remove the pork from the oven and let it rest. While it rests, I added another coating of the glaze. While the pork continues to rest. I put the remainder of the glaze in a small sauce pan and thickened the glaze after it came to a rolling boil. I thickened the glaze with 1/4 cup water and 1 heaping tsp of cornstarch. I continued to let this stay at a rolling boil until desired thickness.

Once the glaze was thickened, the pork done resting, I removed the pork from the baking dish, removed the netting that helped keep the pork together during baking, cut the pork and then poured the thickened glaze and the onions on top of the cut pork.

Verdict... This was HEAVENLY! The pork with the glaze on it had such a nice flavor and aftertaste. It wasn't bitter in the least bit. It might have been too sweet for some, but for us, we liked it sweet. you could probably cut back on the brown sugar if you wanted for a less sweet taste. My kids ate a TON of this! I have a little left over, but I have more glaze than anything left over. I am tempted to save the glaze for another pork dish later on. But I'm not to sure if it would be good saved. I hope you enjoy this as much as we did. My husband had his eyes rolling back in his head, and my kids did even want a drink until they were finished eating this delicious pork dish. Enjoy!

Slow cooker Smothered Pork Chops - Quick

This morning on our menu we have smothered pork chops. I had bought at reduced price, a package of bone-in pork chops, and stuck them in the freezer for a later date. I thawed them in the fridge, and went to find my Campbells french onion soup. I was only able to find one can, I then checked my food storage where I found a Progresso French Onion Soup. It is much larger than the french onion soup by Campbell's, but I used it anyways.The first thing I did was cut out the bones. This is an easy step, but not needed if you don't want to. I do it because my husband doesn't like to cut around the bone when he is trying to eat. It is definitely cheaper to buy bone-in and then remove the bones when you get home either before you freeze or after. Here is how quick this came together after removing the bones.

Ingredients:

2 lbs bone-in pork chops (approx 8 pork chops)

1 can Campbell's French Onion Soup

1 can Progresso French Onion Soup

1 can Cream of chicken, mushroom or what ever soup (I used a can of Cream of Chicken with Herbs)

1-2 tbsp olive oil

sea salt and pepper for taste

In the 6 quart crock pot, I added the soups and mixed well.

Next I removed the bones from the pork chops and seasoned with sea salt and pepper.

Then I heated the olive oil in a small skillet and lightly browned/seared, the pork chops.

Once they were browned on both sides, I placed them in the crock pot with the soup mixture. and set on low for 8 hours.

My family loves this recipe. They are so tasty and quick and easy. It happens really quick because over high heat in the hot oil, they brown quickly, and then your done. You can serve this with noodles, rice, potatoes, or what ever starch you want. You could even top with cheese and brown in the oven to add further flavor and yumminess.

Split Pea Soup

The first time I tried to make split pea soup, it was gritty and yucky... so I'm trying it again... can you say, hard headed... yeah that's me. This time I thought, how about I try it in the crock pot to see if I can make it in there. That way it cooks a long time, it's gotta work... right.... Well, here's hoping.

I have it going in the crock pot. I put it in around noon today. If figured, 6 hours on high... it's gotta cook. Right?! Here is what I did, and I'll let you know how it turned out when it's done. :)

Ingredients:

8 cups chicken broth (mine is homemade)

1 cup chopped celery

1 cup chopped carrots

1 cup diced onion

1 bag of dried split peas - sorted and rinsed

2-3 cups diced ham for garnish

I added the chicken broth to the crock pot. Next, I added the celery, carrots and onion. Finally, I added the split peas. They are all cooking in one harmonious pot of yumminess. I have ham to add to it once it's blended, creamy and smooth. I am letting it cook at least 5-6 hours on high. Then I will remove, add about 1/2 cup of half and half. and blend well. Served with diced ham and french onion straws.

Grandma Lancaster's Poprikash

This one is for you Laney :)

Poprikash
by Pauline Lancaster

3-5 lbs. chicken skinned
2 lrg onions finely chopped

Put chicken in large pot and boil with one tbsp salt.

Debone Chicken. Throw away the bones.

In another pan braise or boil onions until soft and change color.

Add 2-3 tbsp paprika to onions, after chicken is cooked, remove from pan, add onions and more water to pan (that the chicken was in). Add the chicken back in. Then bring to rolling boil. Add dumplings by spoonful of dough into the boiling soup water.

Dumplings,
4 eggs
1 tbsp salt
1 1/2 cups water or more
add flour to make stiff dough

plop dough in boiling water by 1/2 tbsp til dumplings are done (floating at top).

paprika and salt to taste. Then enjoy :)

Verdict:

My grandmother used to make this for us on cold days. It really warms the soul. I have fond memories of her making this in her kitchen. The smells, the sounds, and the family time spent. I had a special request from a dear family member to add this to my blog. I hope you enjoy this as much as we do. It's a simple dumpling and chicken recipe. Not too complicated. My kids favorite part are the dumplings. They are my favorite part too... but they are so flavorful and yummy in this it's hard to resist :) Even fun for making on as a halloween dish... My kids said they look like little floating brains :) what fun kids are! ;)

Eggs in a Nest

This morning, I was craving eggs and buttered toast, but also maple syrup... Doesn't that just sound delicious? I thought so this morning. So, I of course put my own spin on it... It was SOOO good... I had to share, and not only that but my middle son Braeden, reminded me to take a picture,.. he thought it was YUMMY! He said "Hey, mom, Take a picture.. this is homemade and yummy... even the bread... " I of course made this for him before I made mine, and his was all gone... So, I made myself this and Oh boy.... yummy!

Ingredients (makes two)

2 slices of bread (preferably homemade)

2 eggs

butter

salt and pepper to taste

toaster

skillet

Directions:

Place thick slices of bread in the toaster, in a skillet melt at least 2 tbsp butter. Once the toast is toasted in the toaster, place in melted butter in skillet. Turn over quickly to butter both sides with melted butter. Then cut a criss cross pattern on the inside of the bread between crusts, then crack one egg onto each piece of toast. and cook one side till brown, then flip and cook till browned. Sprinkle with salt and pepper to taste. Then remove and drizzle maple syrup on top... if you don't like runny eggs, cook longer over lower heat.. to cook till done to likeness. I however, LOVE runny eggs.

Verdict...

Heaven for breakfast... sweet, salty, eggy, buttery, toasty, mapley... what could be better, Not much. It's late and I'm getting hungry for some for a late night snack... mmmmm yummy

Cranberry Brisket - Slow Cooker

This one's for you Bonnie....

I read a couple brisket crock pot recipes from 365 Crockpot and one of them used cranberry sauce and another one used liquid smoke, A1 Steak sauce, I thought, I bet they would be good semi combined... so, I made up my own, cranberry brisket recipe.

Ingredients:

1 quarter brisket (approx. 1-3 lb.)

8-10 oz of jellied cranberries

3-4 sprinkles of liquid smoke

Steak seasoning - enough to cover all sides of brisket

6-7 dashes of Worcestershire sauce

A1 Steak sauce - enough to cover top side of brisket

foil

Directions:

Trim most of the fat off of the brisket. Leave some on for flavoring...Sprinkle Steak seasoning all over the brisket, all sides should be covered. Place in the crock pot

(I used my 6 quart) fat side up... sprinkle the Worchestershire sauce on the brisket, then the liquid smoke, Then pour the A1 Steak sauce on the brisket. Next add the jellied cranberries to the pot... spreak some on the brisket and around the brisket in the crock pot. Then any remaining room in the crock pot cover with foil to keep the smoke closer to the brisket. Set on low for 8-10 hrs, or high 3-4 hours. When finished, you can pull or slice.

Verdict..

No leftovers! I had two helpings myself. My pickiest eater... Mikey... He ate his first helping, then filled his whole plate with more... Then proceeded to eat the rest... He at at least 2 adult portions.. if not more. This was a really tasty dinner. My husband said it was nummy.... The other two boys ate theirs up with no complaints either. That's a win in my book. Easy and no fuss. Can't beat that... little to no clean up if you use the crock pot liners too... We served this with rice, corn and rolls. :)

And I'm sorry, once again, forgot to get pictures. I'll try to do better. :) Busy with finals this week, I'm all messed up... :)

Pasta Carbonara with peas

My favorite pasta sauce is carbonara... what's not to love, creamy white sauce with bacon (or bacon substitute) and cheesy goodness... I know dreaming of yummy sauciness right now! ah... ok little drooling over,... maybe. As I dream in cheesy, creamy bacon filled pasta sauce.... I decided to do a little semi-homemade from scratch dinner, quick and easy while still being full of yummy flavor. Such a simple easy recipe... it's fool proof... well practically. So, After a HUGE thanksgiving meal, I wanted something quick, easy and delicious. I wanted pasta...I checked the cupboard for what I had on hand... luckily for me... I almost always have on hand spaghetti sauce, pasta noodles, and some kind of additive to make it just a little more special... I looked through my stash of goodies... and found a hidden bottle of garlic parmesan cheese sauce... (white sauce to my kids). And then I had a genius moment.... I know rare for me... I haven't had carbonara sauce in a long time... I thought, it can't be that hard,... can it... especially since the pasta sauce is practically finished... I had cooked up bacon during lunch thinking it would be good for BLT's or added to a turkey sandwich (yes I'm still eating leftover turkey)... I bake my bacon in the oven for 400F for about 15-20 min, turning over about half way through. This keeps the shape of the bacon pretty well, and less splatter on me and my counters. It is a trick I learned on the FoodNetwork channel. So with the already cooked, drained bacon, a jar of pasta sauce... a pound of noodles and a can of sweet peas... Dinner was done :)

Ingredients

1 lb pasta of choice cooked al dente

1 jar of Ragu garlic parmesan cheese sauce

3/4 lb bacon - cooked, drained and chopped

1 bag of frozen sweet peas (thawed and drained) or 1 can sweet peas

In a small sauce pan, while the pasta is cooking in salted water, add the pasta sauce, bacon and peas. Simmer until the bacon becomes pliable again. (if your bacon was cooked to crunchy as my son calls it) The bacon will infuse the sauce with a bacon flavor... about 5-7 min... about that time the pasta should be done cooking. Once the pasta is drained, add the pasta sauce to the pasta and mix well, incorporating the bacon and peas throughout the pasta, then serve and sprinkle with fresh parmesan cheese or dig right in... That quick and easy. leftovers are good the next day too... I had them for lunch and even shared with a friend, who said it was amazing! :)

Verdict... Delicious... but don't just take my word for it... try it and share what you think... I'll be making this again... Gotta love bacon, cheesy sauce and mmmm pasta... drooling again... not good.... I think I have a problem... Too yummy!*** sorry no pictures, this was eaten and made too fast for pictures. :)