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Stuffed Boneless Pork Chops

 

Stuffed Boneless Pork Chops

Stuffed Pork Chops

Another Great meal from my Dutch Oven!  I just love this thing.  Perfect moist over stuffed pork chops!

I couldn’t find thick enough Boneless Pork Chops, so I decided to cut them myself.  Boneless Pork loin in the bag to the rescue!!

 

Ready for a Bite!

I stuffed these babies till they were ready to burst!  I cut 4 each 2 inch  chops and then cut a pocket in the center not all the way through.  I used a dressing mix in a bag and prepared that first.  1 1/2 cups of celery and onion chopped and saute in 1/3 cup butter until  soft.  I added the dressing mix, 1 can of Chicken broth and the vegetable mixture.  I needed to add about a 1/4 to 1/3 cup water since it was still kind of dry.  Then you just stuff those chops!

I brought out the Dutch oven and browned the stuffed chops, sprinkled with Salt and Pepper, over medium heat in  2-3  tablespoons of olive oil until brown on one side.  I did this in 2 batches since they were so huge.   Then turn them over and pack them back in the Dutch oven and put in the oven at 400 for 15 minutes covered. Remove cover and bake another 5 or so to brown them up a little.  That is it!!!!!

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March 7, 2011 Posted by | Fun with Friends, Pork, recipes | , , , , , , , | Leave a comment

The Best Thin Crust Pizza comes from Home!

Thin Crust Pizza made super easy with Flour Tortilla’s!  I have this down to a science now after trying different methods and this comes out perfect every time.  I have created 3 different Pizza’s as these are definitely my favorites!  We have not gone out for Pizza since I came up with this method.  This is also a go to meal if you do not have a lot of time to make lunch and I always have the ingredients on hand.

 

Pepperoni and Crushed Pineapple Pizza

Barbecue Chicken and Onion Pizza

  • The Basic’s are:

  • 1 each 6″ to 10″ Flour Tortilla for each Pizza
  • 2 Tb of Pizza Sauce (I use Dellalo Pizza Sauce from Sprouts)  Super Yummy!
  • Fresh Mozzarella Cheese (I go to Costco and buy it, it is near the Meat section)
  • Toppings of your Choice!  Get Creative!!

  • Pepperoni
  • Sausage
  • Shredded Chicken
  • Black Olive
  • Onions
  • Ham
  • Pineapple
  • Green Pepper
  • Mushrooms
  • Mozzarella Cheese
  • Havarti Cheese or Fontina for a twist on taste
  • Crushed Red Peppers
  • Parmesan Cheese for the very top!
  • Barbecue Sauce  instead of Pizza Sauce

First thing you do is Preheat Oven to 400 Degrees and heat a Non-Stick Frying Pan to Medium heat.
Once the Pan is hot (NO Oil Needed) , put in the Tortilla and heat for about 2-3 Minutes on each side, you will see it bubble up and then flip.
Transfer to Cookie sheet or other Non Stick Pan.
Spread the Pizza Sauce, add the Mozzarella Cheese, then your Toppings.  Cook in oven, now this is VERY important for a perfect, crisp crust, Bake for 8 Minutes.  Set the Timer!

 

My Yummy Pizza Sauce

Now Fresh out of the Oven and Perfect Thin Crust EVERY-TIME!

 

Ready to Eat!

This is the Shredded Chicken, Havarti Cheese, Mozzarella Cheese and Sliced Onion Pizza with Barbecue sauce instead of Pizza Sauce.  This was my Favorite!

Chicken Barbecue Pizza ready for the 8 minute Bake time!

I did buy a large Grill pan so I can make 2 at a time.  YUM!  I have also made Pepperoni, Sausage and Mushroom but forgot to take pictures.  It went FAST!

January 25, 2011 Posted by | Chicken, Fun with Friends, Italian, Pork, recipes, Sauce's & Salsa's, Sausage | , , , , , , | Leave a comment

Flautas with Slow Cooked Shredded Pork Loin

I love Flautas!  I think they are better than taquitos and and not full of grease that you get from all of the oil you have to fry them in.  I started my Labor Day holiday with a 3lb Pork Loin Roast, crock pot, 2 cups of beef bouillon and 1 cup of water for liquid on top of a large sliced onion.  6 hours later the meat was falling apart and I had many options for the weekend meals!

Flauta

Flauta

These are so easy once you have you shredded pork ready.   Mixed enough pork roast about 1 1/2 cups, with a couple of tablespoons of Taco seasoning and placed about 2-3 tablespoons of filling on one edge of a medium flour tortilla, I and a sprinkling of cheddar cheese and a roll up like a cigar and place on a  baking sheet, lightly coated with Canola spray.  Repeat until you have used up your seasoned pork.   Makes 6 good sized flautas.  Spary the tops with the oil and bake at 400 for about 15 minutes turning 1/2 way into cook time.  I toped with a handfull of cheese and returned to the oven to melt.  Serve whole or cut in half with sour cream and salsa!

Fresh out of the oven

Fresh out of the oven

DSC_0467

September 6, 2009 Posted by | Mexican, Pork, recipes | , , , , , | 2 Comments

Shredded Pork Taquitos!!!

That slow cooked pork loin, I always had a plan!!  Pork taquitos and enchiladas

Start with a pork roast or in my case a pork tenderloin (on sale, make;s it so much better). Put about 3 lb roast in the crock pot  over 1 sliced onion and pour 2 cups beef broth (I used beef bullion) and 1 cup water and cook for 8 hrs. ( just had several typo’s as I am eating the Taquitos).

Taquitos ready to serve

Taquitos ready to serve

The cooked pork roast (for about 6 taquitos)  is shredded and mixed with about a Tbls of Taco seasoning ( I used costco brand).

Seasoned shredded pork

Seasoned shredded pork

Heat corn tortilla in pan spayed with canola oil or whatever you have on hand.  About 10 seconds on each side to soften.

Heat Tortillas

Heat Tortillas

Add pork to tortilla close to one edge of tortilla so you can roll as shown.

Ready to roll!

Ready to roll!

I was feeling rather lazy and used just a piece of foil to place the filled tortillas, but it works great and is fast for cleanup!.    I then spray tops with oil before placing in 400 degree pre-heated oven .

Ready for the oven

Ready for the oven

Bake for 7 minutes the turn and top with a handful if shredded cheese, bake an additional 5 minutes.  Serve with sour cream and your favorite salsa!!  Super easy and they were great!  Enchiladas will have to wait until tomorrow!!

Topped with cheese and ready to eat!!

Topped with cheese and ready to eat!!

August 29, 2009 Posted by | Mexican, Pork, recipes | , , , | Leave a comment

Shredded Pork Taco’s With Fresh Pico De Gallo

Happy 4th of July!  Shredded pork Taco’s tonight!

It has been a busy week and by the way, where did June go?  It is 106 today and the only place to be is the pool or in the air conditioning!  Thank god for the crock pot on hot summer days like this.

Shredded Pork Taco

Shredded Pork Taco

Pork Loin in the Crock Pot

I put a 2lb pork loin (with my favorite spicy rub)  in the crock pot this morning with
1/2 cup of fresh pineapple juice
1/2 sliced onion
Fresh pineapple chucks on top.
The fresh juice from the pineapple has enzymes that help break down the fats and the meat just falls apart    After 6 hours the house smelled wonderful!

Pork Loin in the Crock Pot

Pork Loin in the Crock Pot

Just under 6 hours to go!

Just under 6 hours to go!

Shredded Pork

Shredded PorkGet ready

Now for the Pico!

This is a favorite I get requests often from my good friends and I tweak the heat according to their taste.  My dear friend Kelley likes it not to hot but Brent like it fire hot!  So to make everyone happy I make the basic Pico De Gallo and then throw 2  more jalapenos and a couple of Serrano’s along with  3 more cloves of garlic and give whirl in the food processor and spoon it into a separate container to add as needed and then EVERYONE is happy!

My Fresh Pico De Gallo

My Fresh Pico De Gallo

Pico De Gallo

Pico De Gallo

Pico De Gallo


This is so easy to make and I just wing it every time I make it.   The food processor does all the work!   Just add and pulse a couple of times  to get a good size chop the following:

8 Roma tomato’s  pulse and add to bowl
5 garlic cloves, 3 Jalapenos peppers (seeded), 1 Serrano peppers (seeded)  pulse and add to the tomato’s
1/2 red onion (I only had a yellow one) pulse and add to the bowl
Cilantro (leaves only) about 1/2 bunch, pulse and add to bowl
1 lime squeezed into bowl and then salt and pepper to taste
Stir all together and refrigerate for a couple of hours or overnight (the flavors are much better the next day)  Now you also have that added punch of heat to add if your guests like it hot.

July 4, 2009 Posted by | Mexican, Pork, recipes | , , , , , , , , | 1 Comment