Pork Egg Rolls

Pork Egg Rolls

Egg Rolls:

1 lb sausage
1/2 head of cabbage
1-2 TBL of freshly grated ginger
1 to 2 cloves of fresh garlic (grated or diced very thin)
4 green onions (diced)
Zuchini
Squash
Carrots
Celery
and ANY other veges you have available
Salt
Pepper
1 TBL of Sesame Oil
1 TBL of Soy Sauce

Brown Sausage with garlic and ginger in a LARGE skillet. Once brown, drain fat. Cut Cabbage in thin bite-size pieces. Grate all the other veges.  Put in cabbage and veges. Your pan will be overflowing with veges, but they will cook down quickly. Add Sesame Oil and Soy Sauce and Salt and Pepper to taste.  Place filling in wraps and deep fry until golden brown.

Pork Tenderloin Marinated in Garlic, Lemon and Oregano for Pita with Tzatziki Sauce

Marinate 3 lbs. pork tenderloin in minced garlic, lemon zest, lemon juice, oil, and oregano. (Blend marinate ingredients for a minute or so.)  Sprinkle salt and pepper on the pork. Grill or oven bake until done (depends on your slice sizes).  Fill pita with thinly sliced onions, greens, tomatoes, marinated pork and tzatziki sauce.  Eat it like a sandwich.

Paremsan Crusted Pork Chops

Parmesan Crusted Pork Chops   Angela Rydalch

6 to 8 pork chops

1 cup parmesan cheese

2 cups Italian Flavored Bread Crumbs

Combine parmesan cheese and bread crumbs in a Ziploc bag.

Dip pork chops in water then coat with parmesan cheese and bread crumb mixture. Bake at 325 for 25 minutes or until done.

SHREDDED SWEET PORK FOR CAFÉ RIO SALADS
1 3-4 lb pork roast       
1 can coke
3 cups salsa (I like La Victoria)
1 cup brown sugar

Place roast in a crock pot with the coke and cook on high for 4 to 5 hours. Drain off coke and shred meat. Combine salsa and brown sugar and toss with pork. Let simmer in crock pot for another hour on low.

CAFÉ RIO RANCH

1 1/3 cup sour cream            4 Tbl salsa verde
3/4 cup mayonnaise              2 cloves garlic, minced
1/3 bunch cilantro                 1/8 tsp Tabasco
1 pkg Ranch dressing            juice of one lime

Put all ingredients in blender and blend until smooth. Store in fridge. It taste better if you make it the day before and let the flavors blend.

SALSA

4 Roma tomatoes Chopped into small pieces
½ of a White Onion Chopped fine
1/3 bunch Cilantro leaves, chopped
½ of a lime squeezed
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Seasoned Pepper Blend

Mix all ingredients together and let set a little while before you eat


CAFÉ RIO RICE

3 cups water                             1 can green chilies
4 tsp chicken bouillon              3/4 tsp salt
4 tsp garlic minced                   1 Tbl butter
1/3 bunch cilantro                    ½ onion, diced
1 1/2 cup rice

Blend cilantro, green chilies, and onion in blender. Bring water to boil. Add all ingredients. Simmer 30 minutes. (I just put everything in my rice cooker, I do not blend the cilantro, green chillies, and onions).       

To make your Cafe Rio Salad, fry the tortilla until lightly golden brown. Thaw and reheat the shredded Pork (you can do this in a crock pot, or on your stove top), place warmed pork on top of tortilla, then add black beans (I do one can of black beans and one can of water and heat on stove top use a slotted spoon to dish out beans), rice, cut up romaine lettuce, and top with dressing. (I usually buy one head of cilantro and divide into three parts, using some for salsa, some for the rice and the rest for the dressing).

Breakfast Burritos

I have posted these before.  But just for your recall, they are just taco shells with sausage, scrambled eggs, and cheese. You can either warm them in the microwave, stove, or oven. You can dip them in salsa or sour cream or eat them plain.

Easy to go meal!

Pineapple Pork Chops

8 pork chops
1 can pineapple
1/4 tsp. nutmeg
2 Tbsp. brown sugar

Mix nutmeg and brown sugar with pineapple (including juice).  Bake covered at 350 degrees for 30 minutes.  Uncover and bake for 15-20 minutes more.  Occasionally spoon sauce over pork.  You could also cook in a crock pot. 

Brown Sugar Pork Ribs

 3lbs boneless pork ribs
 1 onion, chopped
 2 cloves garlic, minced
 3 T butter
2 T soy sauce
3/4 cup lemon juice
1 t salt
1/2 t pepper
1 cup brown sugar

 Place ribs in crockpot.  Cook on high 3 hours. Drain. Cook onion and garlic in butter until soft. Add remaining ingredients.  Pour over ribs. Cook on high 2 more hours.  Remove from crockpot. Allow to cool.  Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat until hot throughout. Serve with rice.

Grilled Pepperoni Sandwiches

  Grilled Pepperoni Sandwiches

For Sept I'll do these sandwiches, similar to pizza but enough of a twist to seem like a different meal!

For 10-12 servings we use

2 loaves crusty italian bread (we like Broulim's Artisan)
1 28 oz jar of spaghetti sauce or pizza sauce
butter for the outside of the bread
6 oz pepperoni
1/2 lb mozarella, sliced

Slice bread into 1/2" slices.  Make sandwiches with cheese on both sides of bread and pepperoni in the middle.  Butter both sides of the bread and grill on a griddle, in a skillet or if you have a panini grill use it.  Serve with spaghetti sauce, pizza sauce or marinara for dipping.

We usually have a green salad and root beer with this dinner.

For the freezer meal, I will have the sandwiches made and bagged.  You will just need to thaw with the bag open so the bread doesn't get soggy and grill them until cheese is melted and bread is browned.

Chili Rubbed Pork with Apricot Glaze

Since many of you have such large families, I opted to get you as much meat as possible and have you provide the peach/apricot jam.  I figure most of you probably have jam around the house anyway and that way you can cater the flavor to your family (I know not everyone is crazy about apricot.)  I have provided all the other glaze ingredients and spices. You just need the jam and then need to cook the meat. Hope that's okay!

Ingredients

• 4 lbs. pork loin
Spice Rub:
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1/2 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
Glaze:
• 1 jar (about 1 1/2  cups) apricot or peach jam/jelly
• 1/2 cup barbecue sauce
• 1/2 teaspoon  ginger
• 1/2 teaspoon garlic powder
• 5 drops hot sauce (I used Tabasco)
• 2 tablespoon chopped fresh cilantro
• 4 T. lime juice

Directions

1. Combine chili powder, garlic powder, sugar, salt and pepper in a small bowl. Rub the spice mixture on the pork loin. Cover the pork and refrigerate for 2 to 24 hours.  I marinaded the meat for 24 hours before freezing.
2. You will need to provide your own jam/jelly. Prior to cooking the meat, melt the apricot jam in a saucepan over medium heat. Remove the pan from the heat and stir in the remaining glaze ingredients (included with the meat). Place half of the glaze in a serving bowl and set aside to serve with the pork loin later.
3. Crock Pot Instructions:  Pour half of the glaze over the meat in the crock pot and cook  about 8-10 hours on low (you are cooking more meat than I have ever cooked so I'm sorry for the approximate times!) Meat is done when it can be easily shredded with a fork. Serve meat shredded or sliced with reserved glaze.
4. Roasting Instructions: Preheat the oven to 400 degrees. Place the pork in a lightly greased, foil-lined 9X13-inch pan. Bake for 20 minutes. Brush with the apricot glaze.  Bake for 20 more minutes. Again, brush with glaze. Bake an additional 10 minutes or until the pork reaches 160 degrees internally. **New recommendations suggest pork loin can be cooked to 145 degrees instead of the original standard of 160, but I have never personally tried it! Remove the pork from the oven, tent with foil and let it rest for 5 minutes before slicing.
5. Serve the sliced pork over couscous, rice or potatoes with the reserved glaze alongside.

Barbecue Pork Loin Chops

Pork loin chops (browned)
2 cans tomato soup
2 T brown sugar
2 T vinegar
Worcestershire sauce (2 tsp - optional)
Pour sauce over top of chops.  Can cook in crockpot a few hours on low, or bake for an hour at about 325.   I like them in the crockpot because they just fall apart and don't seem tough like pork chops sometimes do. 

Hawaiin Pork Chops

bone-in pork chops
soy sauce
minced ginger
sesame oil
pepper
coarse salt
brown sugar
pineapple juice

Crockpot Cranberry Pork Roast

I'll be doing Cranberry Pork Roast for December.  The recipe was posted last year, so if anyone has any questions, let me know.

Jen

Smothered Pork Chops

*Serves 8

INGREDIENTS:
8-9 slices bacon, chopped
8 bone-in pork loin chops, about 3/4-inch thick
Salt and Pepper
1 large onion, sliced
1 teaspoon plus 1 tablespoon light brown sugar
1/4 cup plus 2 tablespoons cold water
3 garlic cloves, minced
1 teaspoon dried thyme
3 cups low-sodium chicken broth
1 tablespoon soy sauce
2 bay leaves
2 tablespoons cornstarch
1 tablespoon cider vinegar
2 tablespoons fresh parsley, chopped; or 1 tsp. dried

DIRECTIONS:
In a large skillet over medium heat, fry bacon until lightly browned, about 5-6 minutes. Transfer bacon to a plate lined with paper towels, leaving the drippings in the pan. If you have more than 2 tablespoons drippings, drain the excess. If you don’t have quite that much, supplement with canola oil. When the bacon is cool, transfer to a small bag or tupperware and refrigerate until later.

Heat the skillet with the drippings over medium or medium-high heat until rippling and hot. Meanwhile, pat pork chops dry with paper towels and sprinkle with salt and pepper. Cook pork chops until they are golden brown on each side, about 2 minutes per side, cooking them in batches in the skillet if your skillet isn’t big enough to hold all six at a time in a single layer. When golden on each side, transfer the chops to the slow cooker and repeat with remaining pork.
Pour off all but 1 teaspoon of fat from the skillet; add onions, 1 teaspoon brown sugar, 1/4 teaspoon salt and 1/4 cup water to empty skillet. Using a wooden spoon, scrape browned bits from bottom of the pan and cook over medium-high heat until onions are soft, about 4-6 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Pour onion mixture over chops in the slow cooker. Add broth, soy sauce and remaining 1 tablespoon brown sugar to skillet, bring to a boil and add bay leaves. Pour mixture over onions in slow cooker.

Cover slow cooker and cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid into a small saucepan. In a small bowl, mix cornstarch and remaining 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in 1 T. cider vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley. Serve.

Freezer Instructions:

Put bacon in fridge. Thaw meat and dump entire bag into crock pot.  Add 2 bay leaves. Cook cook on low until pork is tender, about 8 hours (or cook on high for 4 hours).  

When ready to serve, carefully transfer chops to serving platter with a large spoon and tent with foil. Discard bay leaves and pour liquid into a small saucepan. In a small bowl, mix 2 T. cornstarch and 2 tablespoons water together in a small bowl and stir into sauce. Cook over medium heat until thickened and bubbly, about 5 minutes. Stir in 1 T. cider vinegar, season with salt and pepper, pour over chops and sprinkle with reserved bacon and parsley.  Serve.

Ham and Cheese Quiche

Ham and Cheese Quiche

(Jen Kempton)

2-9” pastry shells, cooked 10 minutes

2 c. chopped ham

2 c. cheddar cheese

2 tsp. dry, minced onion

4 eggs

2 c. milk

½ tsp. salt

¼ tsp. pepper

Divide ham, cheese and onion between shells.  Wisk remaining ingredients and pour over.  Bake at 400° for 35-40 minutes.  Let stand 5-10 minutes before serving.  Yield 8-10 servings.

Be sure this is completely thawed before you try to bake it or it will take a very long time to cook and your crust will burn.  

September Grilled Pepperoni Sandwiches

For Sept I'll do these sandwiches, similar to pizza but enough of a twist to seem like a different meal!

For 10-12 servings we use

2 loaves crusty italian bread (we like Broulim's Artisan)
1 28 oz jar of spaghetti sauce or pizza sauce
butter for the outside of the bread
6 oz pepperoni
1/2 lb mozarella, sliced

Slice bread into 1/2" slices.  Make sandwiches with cheese on both sides of bread and pepperoni in the middle.  Butter both sides of the bread and grill on a griddle, in a skillet or if you have a panini grill use it.  Serve with spaghetti sauce, pizza sauce or marinara for dipping.

We usually have a green salad and root beer with this dinner.

For the freezer meal, I will have the sandwiches made and bagged.  You will just need to thaw with the bag open so the bread doesn't get soggy and grill them until cheese is melted and bread is browned.

Cheesy Sausage Penne

Cheesy Sausage Penne

For the freezer meal, put the pasta and sauce in a 9 X 13 pan.  Cut one corner off the cheese bag, push the cut end down into the pasta and squeeze a blob into the pasta. Repeat the blobs until you are out of cheese.  Bake at 350 for 30 minutes if your pasta is precooked, if you put the pasta in raw, pour 1 c. of water over pasta after squeezing in cheese blobs, cover tightly with foil and bake at 350 for 1-1 1/2 hours.

Cheesy Sausage Penne

1 lb Italian sausage

1 clove garlic

26 oz spaghetti sauce

1 lb penne

8 oz cream cheese

1 c. sour cream

4 green onions, sliced

2 c. grated cheddar

Cook sausage and garlic, add sauce.  Cook 20 min.  Cook pasta.  Combine cream cheese, sour cream, cheddar and onions.  Combine sausage and pasta and put ½ in a 9X13.  Dollop ½ of the cheese mixture, then repeat layers.  Bake at 350° for 30 minutes.  Yield: 10-12 servings.

Balsamic Glazed Pork Loin {Slow Cooker}

INGREDIENTS:
Pork:
2 pound boneless pork loin roast, trimmed of large fat pockets
1 teaspoon ground sage
1/2 teaspoon salt
1/2 teaspoon pepper
1 clove garlic, finely minced or crushed
1/2 cup water

Glaze:
1/2 cup brown sugar, light or dark
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

DIRECTIONS:
In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in the 1/2 cup water. Cover and cook on low for 6-8 hours. Near the end of the cooking time for the roast, combine the ingredients for the glaze in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.
Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Freezer Instructions: I have never tried cooking the roast frozen but I'm sure if you had a lot of time that would work.  Otherwise, thaw the roast and put it in your crock pot with 1/2 cup water for 6-8 hrs. Thaw the glaze and reheat.  When the pork is done, shred and drizzle the glaze over it.

SHREDDED SWEET PORK FOR CAFÉ RIO SALADS
1 3-4 lb pork roast       
1 can coke
3 cups salsa (I like La Victoria)
1 cup brown sugar

Place roast in a crock pot with the coke and cook on high for 4 to 5 hours. Drain off coke and shred meat. Combine salsa and brown sugar and toss with pork. Let simmer in crock pot for another hour on low.

CAFÉ RIO RANCH

1 1/3 cup sour cream            4 Tbl salsa verde
3/4 cup mayonnaise              2 cloves garlic, minced
1/3 bunch cilantro                 1/8 tsp Tabasco
1 pkg Ranch dressing            juice of one lime

Put all ingredients in blender and blend until smooth. Store in fridge. It taste better if you make it the day before and let the flavors blend.

SALSA

4 Roma tomatoes Chopped into small pieces
½ of a White Onion Chopped fine
1/3 bunch Cilantro leaves, chopped
½ of a lime squeezed
1 teaspoon salt
1 teaspoon sugar
1 teaspoon Seasoned Pepper Blend

Mix all ingredients together and let set a little while before you eat


CAFÉ RIO RICE

3 cups water                             1 can green chilies
4 tsp chicken bouillon              3/4 tsp salt
4 tsp garlic minced                   1 Tbl butter
1/3 bunch cilantro                    ½ onion, diced
1 1/2 cup rice

Blend cilantro, green chilies, and onion in blender. Bring water to boil. Add all ingredients. Simmer 30 minutes. (I just put everything in my rice cooker, I do not blend the cilantro, green chillies, and onions).       

To make your Cafe Rio Salad, fry the tortilla until lightly golden brown. Thaw and reheat the shredded Pork (you can do this in a crock pot, or on your stove top), place warmed pork on top of tortilla, then add black beans (I do one can of black beans and one can of water and heat on stove top use a slotted spoon to dish out beans), rice, cut up romaine lettuce, and top with dressing. (I usually buy one head of cilantro and divide into three parts, using some for salsa, some for the rice and the rest for the dressing).

Pork Egg Rolls & Pineapple Won Tons

Egg Rolls:

1 lb sausage
1/2 head of cabbage
1-2 TBL of freshly grated ginger
1 to 2 cloves of fresh garlic (grated or diced very thin)
4 green onions (diced)
Zuchini
Squash
Carrots
Celery
and ANY other veges you have available
Salt
Pepper
1 TBL of Sesame Oil
1 TBL of Soy Sauce

Brown Sausage with garlic and ginger in a LARGE skillet. Once brown, drain fat. Cut Cabbage in thin bite-size pieces. Grate all the other veges.  Put in cabbage and veges. Your pan will be overflowing with veges, but they will cook down quickly. Add Sesame Oil and Soy Sauce and Salt and Pepper to taste.  Place filling in wraps and deep fry until golden brown.

I know these are not great directions, but I learned to make these egg rolls from an sweet older Asian lady nearly 12 years ago.  She had no recipe, and I have modified her instructions over the past 12 years to suit our family taste.

Pineapple Won Tons

1 pkg of Cream Cheese
1/2 can crushed pineapple
3-4 green onions diced


Add the above ingredients together.  Make sure you squeeze out ALL of the pineapple juice before adding it to the cream cheese mixture.  Put in won ton wraps and deep fry until golden brown.

FREEZER INSTRUCTIONS: 

You will need egg roll wraps & won ton wraps.  Defrost the filling for the egg rolls and the won tons. Because cabbage has a lot of water, you will have excess water in your bag. Cut the corner tip of the bag and squeeze out the excess water. Use a spoon to fill the middle of the egg roll/won ton (It doesn't take much filling).  Fold the egg roll/won ton using the instructions on the package.  You will need to use a cup of water to create a seal on the egg roll/won ton.


SIDE DISHES:

We always serve the above with soy sauce for dipping and rice.  We also have the following salad with the other half of the head of cabbage and left over pineapple:

Chinese Cabbage Salad:  (Adapted to use the extra's from making the egg rolls/wontons)

1/2 head of cabbage
1 can of mandarin oranges (drained)
1/2 can of pineapple  (drained)
1 pkg of Ramen noodles broken up
1/2 cup of oil
1 T soy sauce
1/4 c vinegar
3 T sugar
1 pkg of flavor mix from Ramen noodles
(If I have any, I put some almonds or sunflower seeds in as well)

Place cabbage, oranges, pineapple, and noodles in bowl. In separate bowl, mix oil, soy, vinegar, sugar, and pkg of Ramen flavor mix together. Pour over cabbage and serve.

July- Brown Sugar Pork Ribs

Brown Sugar Pork Ribs
 3lbs boneless pork ribs
 1 onion, chopped
 2 cloves garlic, minced
 3 T butter
2 T soy sauce
3/4 cup lemon juice
1 t salt
1/2 t pepper
 1 cup brown sugar

 Place ribs in crockpot.  Cook on high 3 hours. Drain. Cook onion and garlic in butter until soft. Add remaining ingredients.  Pour over ribs. Cook on high 2 more hours.  Remove from crockpot. Allow to cool.  Place in gallon freezer bag. Label and freeze.

To serve: Thaw. Heat until hot throughout. Serve with rice.
Thanks for letting us substitute!!!!
 Sharee & Maren