Teriyaki Pork Roast

Teriyaki Pork Roast

Here is a really simple recipe for a wonderful pork rosst. Enjoy!

3-4 pd pork roast
1 cup brown sugar
1/3 cup apple juice
1/3 cup soy sauce
1/2 tsp salt
1/4 tsp pepper

Rub pork roast with brown sugar ( do both sides). Sprinkle with salt and pepper. Place in crockpot. Pour apple juice and soy sauce over top and cook on low 6 hours.

Terayki Pork

If you haven't noticed I have been a mood to try some new recipes! That can be a good or bad thing, but luckily it has been good so far. Luckily everything has turned out and we have all liked it. Today I made a new recipe called Terayki Pork. It has been cooking in the crockpot all day and my house smells wonderful. It is simple to make but does take quite awhile to cook so make suer you get it on early in the morning.

Terayki Pork

• Put a 4 pound pork roast in the crockpot.
• Mix 1 cup soy sauce, 1 cup pineapple juice and 2 cups sugar in a small saucepan. Heat until it makes a smooth sauce.
• Pour over pork
• Sprinkle top of pork with minced garlic.
• Cook all day on low

It is so tender when you take it out it just falls apart.

Tasty Tuesday ( Sausage and Vegetables)

Today I wanted to share with you another recipe we fixed while we were camping. It was easy and cheap and since all you had to do was basically warm everything up it was quick to make. This could be easily adapted to a crockpot or oven also.

Sausage and Veggies
1 pkg, smoked sausage
1 lg onion, chopped
1 can corn
1 can green beans
1 tsp seasoning salt
1/2 tsp garlic powder
2 tbsp butter

Mix all ingredients together  and place in foil pan over grill. Cook until heated through.

Pork Tacos

I went to Kroger the other day and they had a pork butt roast on clearance so I picked it up not knowing what I was going to do with it. The next day I decided to make it and make pork tacos with it.
I put the pork in the crockpot with a jar of salsa and a package of taco seasoning. Add the amount of water on the taco seasoning packet. Mix up well and cook on low all day. When ready to eat, shred pork with 2 forks. Serve on tortillas with your favorite toppings.

Tasty Tuesday (Pork Chop Casserole)

Pork Chop Casserole

6 boneless pork chops
1/2 tsp seasoned salt
1/2 tsp pepper
1 can diced or stewed tomatoes, undrained
1 cup water
1/2 tsp salt
1 green bell pepper
2 tbsp oil
1 yellow bell pepper, chopped
1 can tomato sauce
1 tsp minced garlic
1 1/2 cups uncooked long grain rice

Sprinkle pork chops with salt and pepper. Brown in skillet with oil. Remove chops from skillet and set aside. Cut off top of green pepper, remove seeds and cut 6 rings from it. Set aside. In seperate bowl combine chopped yellow pepper, tomato sauce, stewed tomatoes, water, garlic and salt. Stir well. Spread rice in a greased 9x13 casserole pan and slowly pour tomato mixture over rice. Arrange pork chops on top and place green pepper ring over each chop. Cover and bake at 350 for 1 hour.


I am unsure where I found this recipe but it turned out pretty good. I personally will double the tomato mixture next time. I also used way more pork chops and used green pepper for the yellow pepper. If you make it let me know what you think!
Mindy

Tasty Tuesday ( Italian Pork Chops)

I had a bunch of pork chops the other night that I needed to use up. I am not a huge fan of them so I wanted to do something that we would all like. I came across this recipe and I am glad I tried it out. They were really good and my house smelled wonderful while they were cooking!

Italian Pork Chops

1 T mustard
1 T olive oil
1/2 tsp. Italian seasoning

4 pork chops
shredded mozzarella cheese

Mix together mustard, olive oil, and Italian seasoning.

 Coat the pork chops with mixture. Place in a greased 9x13 pan or on a cookie sheet. Bake at 400 for 20-25 minutes.

 Add shredded cheese to the top of the pork chop and cook an additional 5-15 minutes.

Tastey Tuesday a day late Pinwheels

 

Pinwheels 

These are so simple to make.

all you need is:

Cream cheese 

Flour Tortillas

Green Onions 

Thin sliced Ham lunch meat

First you let the cream cheese soften 

Then you chop your green onions and mix then up in the cream cheese.

place a tortilla on a plate

Spread a layer of the cream cheese and onions on the tortilla

add ham on top of the cream cheese mixture.

then roll the tortilla up and cut them in slices

I think these would be great for Christmas by using the green tortillas and stacked to look like a Christmas tree

tasty tuesday I call them applesauce pork chops

Applesauce Pork Chops 

Prep Time 10 mins

Cook Time 6 hrs

Temp Low

Ingredients

• 3 Cups of Chicken broth
• 1 Cup of Applesauce
• 3 Tablespoons of Brown sugar
• 1 Tablespoon of Lawry's Seasoned Salt
• Pork chops

Directions

1.     Step One

Place liner in slow cooker 

2.     Step Two

Add about 3 cups of chicken broth.

3.     Step Three

Mix in 1 cup of applesauce, 3 tablespoons of brown sugar and 1 table spoon of Lawry's Seasoned Salt.

4.     Step Four

Place pork chops in slow cooker on low for about 6 hours.

I am not real sure were I found this recipe I know it was on line somewhere so if it is you recipe please drop us an email or leave a comment and we will be more than happy to give you credit

freezer friday breakfast burritos

Hello everyone today is freezer Friday and we are making breakfast burritos.

These are so simple to make and a great breakfast for my husband and son to take for breakfast in the morning.

This is what you need :

about 16 flour tortillas
1 lb sausage
1 dozen eggs
2 cups of cheese
This recipe made about 16 burritos.    
Brown sausage and drain set aside.  Scramble eggs.  Add sausage and cheese to  scrambled eggs.

  Place about half a cup of the egg mixture on a tortilla.  You can add more or less but this amount seemed to work best for me.

Then fold up the sides of them.  Next fold the ends over.  Like this

I next placed them folded side down on a backing sheet

Then place the backing pans in the burritos in the freezer for a couple of hours.   Then place your burritos in freezer bags or like I did in vacuum seal bags.

Then you can take them out of the freezer and heat in the microwave for a minute or two till warm.  Eat and enjoy.

BBQ Pork and Penne Skillet

I can't believe tomorrow is Christmas Eve! It seems that this month has went by so quick! I hope you enjoy these special days with your family. Remember Christmas is more than food and gifts. The most important part is to spend time with your loved ones. I know for a fact my kids are growing up way to quick and I want to cherish every moment I have left with them!

I have one last recipe to share with you. I made this the last night for my mom's birthday. I hope you enjoy it as much as she did!

 

Barbecues Pork and Penne Skillet

1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion1 tablespoon butter
1 tablespoon Olive Oil
3 garlic cloves, minced
1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork ( I make my own)
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings.

 

 

Freezer Friday (Potluck Ham and Pasta Recipe)

Potluck Ham and Pasta Recipe

1 package (16 ounces) elbow macaroni
4 cups fresh broccoli florets
1/2 cup finely chopped onion
1/2 cup butter, cubed
1/2 cup all-purpose flour
1 teaspoon ground mustard
1 teaspoon salt
1/4 teaspoon pepper
6 cups 2% milk
1 jar (15 ounces) process cheese sauce
2 cups (8 ounces) shredded cheddar cheese, divided
4 cups cubed fully cooked ham

Cook macaroni according to package directions, adding broccoli during the last 3-4 minutes; drain.
In a large Dutch oven, saute onion in butter for 2 minutes. Stir in the flour, mustard, salt and pepper until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese sauce and 1 cup cheddar cheese until blended.
Remove from the heat; stir in the ham, macaroni and broccoli. Divide between a greased 13-in. x 9-in. baking dish and a greased 8-in. square baking dish. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 25-35 minutes or until bubbly and heated through.

You can freeze one casserole: To use thaw in refrigerator overnight. Remove 30 minutes before baking. Cover and bake at 350 for 50-60 min.

 

Tasty Tuesday ( Pork Chops with Scalloped Potatoes) A DAY LATE

Pork Chops with Scalloped Potatoes
4 pork chops
1 tbsp cooking oil
1 can cream of celery soup
1 cup milk
3 green onions, sliced
3 cups sliced potatoes
4 slices American Cheese
1/8 tsp. pepper

Cook pork chops in oil until brown on both sides. Drain. Add soup, milk and onions. Cook until heated through. Remove from heat. In a 8x8x2 baking dish arrange pork chops and then  half of the potatoes. Top with cheese slices and then remaining potatoes. Pour soup mixture over everything. Cover with foil. Bake at 350 for 1 hr and 25 min. Remove foil. Bake 30 additional minutes.

Tasty Tuesday ( Parmesan Pork Chops)

Parmesan Pork Chops
1/4 cup butter
1/4 cup grated Parmesan cheese
2 tbsp flour
2 tsp Italian seasoning
2 tsp dried parsley flakes
1/4 tsp pepper
4 boneless pork chops
2 tbsp olive oil

In a shallow microwave safe bowl, melt butter. In a large ziploc bag combine Parmesan cheese, flour, Italian seasoning, parsley and pepper. Dip each pork chop in butter, place in bag, one at a time, and shake to coat. In a large skillet, cook pork in oil over med. heat for 7-8 minutes on each side or until juices run clear.

Welcome to Tasty Tuesday ( Barbecue Pork and Penne Skillet)

Barbecues Pork and Penne Skillet

1 package (16 ounces) penne pasta
1 cup chopped sweet red pepper
3/4 cup chopped onion
1 tablespoon butter
1 tablespoon Crisco® Olive Oil
3 garlic cloves, minced
1 carton (18 ounces) refrigerated fully cooked barbecued shredded pork
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1/2 cup beef broth
1 teaspoon ground cumin
1 teaspoon pepper
1/4 teaspoon salt
1-1/4 cups shredded cheddar cheese
1/4 cup chopped green onions

Directions

Cook pasta according to package directions. Meanwhile, in a large skillet, saute red pepper and onion in butter and oil until tender. Add garlic; saute 1 minute longer. Stir in the pork, tomatoes, broth, cumin, pepper and salt; heat through.
Drain pasta. Add pasta and cheese to pork mixture. Sprinkle with green onions. Yield: 8 servings.