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Cuppylicious!, Ethnic Foods, Meat, Pork, Thai

Hot & Sour Stir Fry

Pork and cabbage stir fry

Pork and cabbage stir fry

Total time:  Approximately 40 minutes, plus rice or pasta cook time.

1 lb pork
1/2 head of cabbage, sliced
1 onion, sliced
1 carrot, julienne sliced
3 Tbsp tamarind paste
2 Tbsp ginger root, julienne sliced or minced
2 Tbsp peanut oil
1 Tbsp garlic, minced
1 Tbsp sambal oelek

Heat oil on medium heat, add garlic and ginger, heat through. Add onions and cook until clear (about 5 minutes). Add pork and cook through (5-10 minutes depending on the thickness of your pieces). Add tamarind and sambal oelek and coat everything thoroughly. Add carrots and cook one more minute.

Place cabbage evenly across the top of the pan. Cover tightly and simmer 10-15 minutes (depending on how crisp you want the cabbage to be). Mix well and serve.

I could pass this off as a Thai stir fry. Easy.

Cuppylicious!, Meat, Pork

Apple Porkchops II

Apple Porkchops II (Uncooked)

Apple Porkchops II (Uncooked)

Total time:  Approximately 1 hour 15 minutes.

1 lb boneless pork chops
1 apple, cored and sliced
1 onion, sliced
1/4 cup to 1/2 cup ginger root, sliced julienne style or grated
2 Tbsp butter, divided by the number of pork chops
salt and pepper to taste
cinnamon and sugar (optional)

Preheat oven to 375.

In an oven-safe baking dish, evenly space dollops of butter. Place the sliced ginger root on top of the butter pieces. Layer the sliced onions on top of the ginger. Place pork chops to cover the piles of butter, ginger and onion. Sprinkle with salt and pepper.

Lay apple slices on top of the pork chop piles. Sprinkle with cinnamon and sugar. Cover and bake 45-60 minutes (thicker chops may take up to 90 minutes).

I was halfway through devouring my dinner when JB asked if I’d taken a picture. Of course not; I was unable to resist the aroma.

Crock-pot Cookin', Cuppylicious!, Meat, Pork

Pulled Pork Sandwiches

Slow cooked pulled pork sandwich

Slow cooked pulled pork sandwich

Total time:  6.5-8 hours.

1 lb pork
1-2 cups water (may or may not be necessary)*
3 cups barbecue sauce

Makes 4 really big sandwiches (assuming the sandwiches are on hamburger buns).

I didn’t actually measure any of this. I made the barbecue sauce while boiling some pork on the stove in 1 quart of water. I poured out about half the remaining water and put the rest in the crockpot with my barbecue sauce and the pork.

Cook on high for 6-8 hours, periodically “mashing” the pork pieces with a potato masher.

Shown here on an onion topped potato bread roll.

I had this on high for 5 hours before I realized I had just way too much liquid. Ended up boiling it in a frying pan for 10 minutes to burn off some excess water.

* Whatever the case, you want just enough total liquid to cover your pork while it’s cooking in the crockpot.

Beef, Crock-pot Cookin', Meat, Pork

Beef Rouladen, Modern Crock Pot Style

Total time:  7-12 hours.

4 Tablespoons Dijon Mustard
2 lbs Round Steak, Chopped/Cubed
8 Slices of Bacon (Thick cut)
1 Large Onion, Chopped Finely
Mushrooms (as much as you want!)
Peas & Carrots (optional)
1 Dill Pickle, sliced & diced
3 Tablespoons Cooking Oil (We like EVOO)
3 Cups Beef Broth
1/3 cup flour
1/2 cup water

Cook steak, mushrooms, onions, peas & carrots in oil till cooked and sauteed.  Cook bacon in separate pan till crispy; crumble the bacon and add to meat mixture.  Simmer for about 5 minutes; drain if applicable.  Add mustard till dissolved.  Place mixture in crock pot, add broth and cook on high for 6 hours (or 10-12 on low).  Once done, mix flour and water until smooth, then slowly add to thicken mixture.

Best served over Egg noodles… mmmmm

Beef, Breakfast, Cuppylicious!, Meat, Pork

Dinner Quiche

Hamburger Quiche

Hamburger Quiche

Total time:  Approximately 1.5 hours.

1/2 pound ground beef
2 shallots, finely chopped
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard

2/3 c ricotta cheese
4 oz cream cheese
4 Tbsp heavy cream, divided in half
4 eggs
pie crust

Layered yumminess.

Layered yumminess.

Preheat oven to 350 F.

Brown hamburger with onions, then stir in seasoning. Remove from heat. While that’s cooling, mix together your cheeses and 2 T of the heavy cream. In a separate bowl, mix together your eggs and remaining 2 Tbsp heavy cream.

Spread the meat mixture across the bottom of the pie crust. Dollop and then spread the cheese mixture on top of the meat. Pour the eggs and cream evenly across the top of it all.

Bake approximately 45-50 minutes or until eggs are set. (May take up to an hour.)

If you read it, you might recognize my seasoning blend from the Un-Sausage Cheesy Meat Wad recipe. It makes the hamburger taste remarkably similar to sausage. You can, of course, replace the meat and seasonings with sausage.

For my pie crust, I used half the recipe for Empanada Dough I. It was a perfect fit, and I could pull little pieces off and “reseal” anything that broke.

Beef, Cuppylicious!, Meat, Pork

Un-Sausage Cheesy Meat Wads

They taste better than they look.

They taste better than they look.

Total time:  Approximately 1 hour, depending on your ingredients.

Cheesy meatloaves with the flavor of sausage. A great appetizer or finger-food dinner! (Name courtesy of JB.)

There’s no pork in this recipe!

2 cups Baking Mix
1/2 pound hamburger
3 cups shredded cheese
1 cup milk
1 Tbsp sage
1 tsp garlic
1 tsp salt
1 tsp black pepper
1 tsp paprika
1 tsp cayenne
1 tsp rosemary
1 tsp ground mustard

Preheat oven to 350 degrees.

Mix dry ingredients in a large mixing bowl. Add hamburger, cheese, and milk, mix well.

Shape mixture into one-inch balls and place on cookie sheet. Bake for 20-25 minutes (I did exactly 20, and got some nice, soft, moist biscuity yumminess). Refrigerate unused portions.

Taste familiar? You can substitute 1/2 a package of flavored sausage in place of the hamburger and all those seasonings and get almost the exact same result! Or skip the hamburger entirely and make yourself a vegetarian dish.

Remember: The fattier your meat and cheese, the more oil you will have on your cookie sheet. I only buy 80/20 hamburger and Tillamook Extra Sharp White Cheddar Cheese, so mine came out how some people would say “greasy“, and I would say “wonderful”. I used the above recipe, and since I can’t measure an “inch” to save my life, I made 30 cheese balls that flattened slightly to make “wads”.

We dipped them in Yogurt Dill Dip. We’re thinking they might taste good in a pita with cucumbers and tomatoes.

Beef, Meat, Pork, Sauces and Dips

Sweet and Spicy Meatball Fondue

Total time:  Approximately 2 hours.

Beef and pork meatballs in chili and red pepper jelly from Rania Harris (KDKA Pittsburgh Today Live, January 2008) via instant messenger, so I hope it copies right.

3 slices fresh white bread
½ cup milk
3 tablespoons unsalted butter
½ cup finely chopped onion
¾ pound ground chuck
¾ pound ground pork
Kosher salt and coarse ground black pepper to taste
2 large egg yolks
¼ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
Flour for dusting meatballs
Vegetable oil for frying meatballs
1 bottle Heinz Chili Sauce
1 – 10 ounce jar red pepper jelly

Tear the bread into pieces and place in a small mixing bowl along with the milk. Set aside.

In a small skillet over medium heat, melt the butter. Add the onion and a pinch of salt and sweat until the onions are soft. Remove from the heat and set aside.

Combine the bread and milk mixture, ground chuck, pork, egg yolks, salt and black pepper to taste, allspice, nutmeg, and onions. Blend mixture well, but don’t overwork, as the result will be a dense meatball. Roll the mixture into 1-inch meatballs.

Heat enough vegetable oil to cover the bottom of an electric skillet set to 350 degrees. Dust the meatballs with flour to coat well. Add the meatballs to the skillet and fry until golden brown on all sides, about 7 to 10 minutes. Remove the meatballs to paper towels to drain.

Once all of the meatballs are cooked, combine the chili sauce and the red pepper jelly in a pot and heat just to the boiling point. Carefully add the meatballs and heat gently. Remove from heat and carefully pour into a fondue pot and serve following the manufacturer’s directions.

Yield: approximately 30 meatballs, 4 to 6 servings

[08:48] Jeremy: if u try it out lemme know how it is… ill tell u how that pita is

Beef, Cuppylicious!, Meat, Pork

American Polpette (Meatballs)

Spaghetti and Meatballs

Spaghetti and Meatballs

Total time:  1 hour, plus pasta cook time.

1 pound hamburger
1 pound pork sausage (I like to use a roll of Jimmy Dean Premium Pork Regular Sausage)
3 cloves of garlic, minced
2 large eggs
1/2 roll of Ritz crackers (approx. 17-20 crackers)
1 tablespoon of oregano
1 tablespoon of parsley
1 tablespoon dried onion or 1 teaspoon onion powder
1 teaspoon black pepper

Preheat oven to 400 F.

Place meat into a large mixing bowl. Sprinkle seasonings on top of meat. Crush crackers into fine pieces across meat and seasonings. Add eggs and mix by hand for 3-5 minutes.

Shape into meatballs and place in an oven safe baking dish. Cover with aluminum foil and bake for 30 minutes.

Lift the edge of the aluminum foil to allow steam to escape. Bake 15 more minutes.

Seen here with spaghetti, Classico’s tomato and basil sauce, and asiago cheese.

Cuppylicious!, Meat, Pork

Apple Porkchops I

Apple pork chops with caramelized onions and wild rice.

Apple pork chops with caramelized onions and wild rice.

Total time:  Approximately 1 hour 20 minutes.

Also known as “Braised Pork Chops With Fruit” from the Joy of Cooking. I use apples instead of pineapple, apricots or prunes. You can really substitute your fruit of choice, easy. I also tend to use onions, more curry powder and more brown sugar. I never add cream.

Trimmed pork chops, 3/4 inch thick or more
1 apple per pork chop
1/8 tsp curry powder
salt and pepper to taste
approximately 3/4 c brown sugar
1 can of chicken broth

optional: 1 medium onion, thinly sliced
optional: 3/4 to 1 cup sweet cream or cultured sour cream

Preheat oven to 325.
Season your pork chops with salt, pepper, and curry powder. Sear lightly in a greased hot skillet. Saute the onions at the same time or after you’ve seared all your chops.

Pour chicken broth into a 9×13 pan. Place seared pork chops and onions into chicken broth.

Core and slice your apples. Place slices across pork chops in pan. Fill the center of each apple slice with brown sugar.

Cover the pan closely. Bake about 1 hour. Remove the chops from the pan carefully, so as not to disturb the fruit. Keep warm. Partially degrease the pan and add cream to the pan juices. Serve this sauce with the chops and fruit.

Seen here without creamy sauce, just yummy pan juices. I used some remaining juice to liven up my wild rice.

Beef, Cuppylicious!, Ethnic Foods, Meat, Mexican, Pork

Empanadas I

Total time:  Full recipe of 30 empanadas will take close to 3 hours.  Plan on 1 hour per 10 empanadas.

A great addition to our "Meximeal"!!

A great addition to our "Meximeal"!!

This dough made only 9 of my preferred sized empanadas the first time I did it.  I’ve had mixed results since.

1 pound of hamburger (or shredded meat of your choice)
.5 pound of sausage (I like a tube of Jimmy Dean sausage) (optional!)
1 can of black beans (or one cup dry beans, soaked over night and boiled for 10 minutes)
1/2 an onion, finely chopped
1 poblano pepper, finely chopped
1-3 serranos, finely chopped
1/2 can of corn
1 tomato, pureed
2 cloves of garlic, finely chopped (I like to use 2 tablespoons of the garlic that’s already chopped up in a jar)
1/4 cup or more of cilantro, finely chopped
salt, pepper, and cumin to taste
1-3 cups of corn or vegetable oil

Prepare empanada dough as directed; set aside. Brown meat in medium skillet on medium heat; drain. In a large mixing bowl, add all of the ingredients and mix well.

Shape dough evenly into 9 balls, using about 3 Tbsp. of the dough for each ball. Flatten each ball into 6-inch round with a rolling pin. Spoon about 1/4 cup of the meat mixture onto center of each round. Fold dough rounds in half to enclose filling; press lightly on tops to remove any air pockets. Seal edges with fork or fold over and press down.

Heat oil in large deep skillet to 375°F (you can flick a drop of water into the pan and it’ll sizzle). Add empanadas, in batches of three or four; cook 3 min. on each side or until golden brown on both sides. Remove from oil; drain well. Cool slightly before serving.

This filling makes about 30 empanadas!!! I had no idea it was going to make so much! I wouldn’t do that much meat again! I made 9 for JB and Brett and myself, and then I put the rest of the filling in the refrigerator. I made 9 more the next day, and I still had too much filling leftover. So… cut back on the meat and vegetables for a smaller amount of filling.

We served them with cheese, sour cream, homemade grilled salsa and guacamole.