You are currently browsing the category archive for the ‘Pork’ category.

10 Ideas For Leftover Ham

Breakfast:

  • Diced ham, green onion, and Gruyere cheese incorporated into an omelette or scrambled eggs.
  • Replace bacon or sausage with sliced ham in your favorite breakfast meal.
  • Diced ham “hash” pan fried with onions, garlic, diced potatoes and a dash of salt, pepper, and dill. 

Lunch:

  • Diced ham and grated cheddar for a grilled ham and cheese sandwich.
  • Cold ham salad with diced ham, sweet peas, diced swiss, apple and celery, mayo, dill, salt and pepper.
  • Finely diced ham, spinach, softened cream cheese, salt, pepper, and a dash of lemon juice mixed together and spread over a whole wheat tortilla.

Dinner:

  • Diced and mixed into homemade mac and cheese, topped with panko bread crumbs.
  • Diced and served generously over baked potatoes with tangy barbeque sauce, butter, sour cream, sharp cheddar, and green onions.
  • Julienned and mixed in with lightly steamed broccoli, garlic, and melted cheddar cheese. Broil for a minute to get a crunchy top.
  • Ham sliders on fresh yeast rolls, cut open and toasted. Served with a cayenne aoili, fresh spinach, a slice of mozzerella, and a slice of tomato.
Advertisements

*no nitrites or other preservatives, very little salt, no refined sugars, and added vitamins and minerals.

Healthy Boston Baked Beans

serves 8-10

Ingredients:

  • 1 lb dry navy beans, presoaked overnight
  • 3/4 cup blackstrap molasses
  • 2 T pure honey
  • 1 t worcestershire sauce
  • 1 t apple cider vinegar
  • 1 T fresh squeezed orange juice
  • 1/2 cup no sodium tomato sauce
  • 1 1/2 t dry mustard
  • 2 t kosher salt
  • 1/4 t pepper
  • 1 white onion
  • 6 oz nitrite free bacon
  • 3.5 cups low sodium, organic chicken stock

Instructions:

  1. Wisk molasses, honey, worcestershire sauce, vinegar, orange juice, tomato sauce, mustard, salt, and pepper in a medium saucepan over medium-low heat until sauce begins to bubble, about 10 minutes. Remove from heat.
  2. Spray a large crockpot with cooking spray.
  3. Cut onion into thin rounds. Layer one third of onions on bottom of crockpot.
  4. Spread one third of beans over onion.
  5. Pour one third of sauce over beans.
  6. Layer one third of bacon over beans.
  7. Repeat steps 4 through 6 two more times.
  8. Set crock pot to high for 6 hours.

Red Beans and Rice

Ingredients:

  • 3 c low sodium, free range chicken stock (or homemade if you have it)
  • 1 pork sausage link (we use Chappel Hill)
  • 1# small red beans, soaked and drained
  • 1 c fresh minced onion
  • 3 stalks celery heart with leaves, diced
  • 3 cloves garlic, minced
  • 2 large tomatoes, diced
  • 1 chipotle pepper in mole sauce, minced
  • 1 T worchestershire sauce
  • a few drops of Louisiana hot sauce
  • 1/2 t red pepper flakes
  • 1/2 t chili powder
  • 1/2 t paprika
  • kosher salt and fresh ground pepper to taste

Instructions:

  1. Combine all ingredients in crock pot, stir until mixed well.
  2. Cook on low for 10 hours. Mash some of the beans with a fork to thicken.
  3. Serve over cooked brown rice.

Chicken Pizza

makes two pizzas

Ingredients:

  • 2 premade thin pizza crusts
  • 2 T olive oil
  • oregano
  • basil
  • 8 T marinara sauce 
  • 1 c feta cheese
  • 2 c fresh grated parmesan cheese
  • 2 c cooked chicken breast, 1/2″ cubed or thin sliced
  • chopped, fresh cooked bacon
  • kosher salt and fresh ground black pepper

Instructions:

  1. Preheat oven according to instructions on crust package.
  2. Using a pastry brush, lightly brush crusts with olive oil.
  3. Sprinkle basil and oregano on crust.
  4. For a crispy crust, prebake crust for 5 minutes, otherwise skip to step 5.
  5. Spoon 4T of marinara over each crust and use the back of the spoon to spread. Don’t spread over edge of crust.
  6. Spread feta and 1/2 of parmesan cheese over both crusts.
  7. Spread chicken and bacon over both crusts.
  8. Sprinkle remaining parmesan over both crusts and lightly season with salt and pepper.
  9. Bake until parmesan cheese melts.

Crock Pot Pork Loin

approximately 4 servings

Ingredients:

  • 2 lb pork loin
  • 2 cloves garlic, sliced in 4 slices each
  • 1 clove garlic, minced
  • rosemary
  • thyme
  • dried mustard
  • salt
  • fresh ground pepper
  • 1 c cabernet sauvignon
  • 1/2 c free range, low sodium chicken broth
  • 1.5 apples, quartered and cored
  • 2 stalks celery with leaves, quartered
  • 1 small yellow onion, cut in large pieces
  • 1/2 lb baby carrots

Instructions:

  1. Clean silverskin from pork loin.
  2. Using a paring knife make 8, 1/2″ deep slits on the top of the pork loin.
  3. Insert sliced garlic into slits, then pinch slits closed at top.
  4. Sprinkle rosemary, thyme, dried mustard, salt, and fresh ground pepper generously on both sides of the pork.
  5. Pour wine and chicken stock into crock pot.
  6. Put seasoned pork in crock pot.
  7. Place remaining fruit and vegetables  in crock pot both on top of the pork and in the wine/stock mixture.
  8. Lightly sprinkle more rosemary, thyme, salt, and pepper (no dried mustard) on top of the meat and vegetables.
  9. Set crock pot to high for 8 hours.
  10. To serve, remove meat and place on platter. Discard celery and apples. Remove carrots and place on platter with meat. Slice meat and ladel cooking juices over meat and carrots or serve juices on the side.
MamaJo’s Sooouuiii! Skillet

Ingredients:

  • 1 large iron skillet (this is a MUST for this recipe)
  • 1 roll breakfast sausage of your choice (we prefer Jimmy Dean Sage)
  • 3 small russet potatoes, cleaned and diced in half inch cubes
  • salt and pepper to taste
  • 3 T canola oil
  • 10 large white eggs
  • 1/4 c 1% milk
  • 1 c freshly grated cheddar

Instructions:

  1. Heat skillet to medium, brown sausage (about 7 minutes).
  2. Place sausage on a paper towel to soak up the grease, set aside.
  3. Add oil to skillet, adjust heat to med-high,  allow oil time to heat.
  4. Generously salt and pepper the potatoes, mix well.
  5. Add potatoes to hot oil, cook until golden brown, flipping with spatula ever 3 min or so.
  6. While potatoes are cooking, spray a large pan with nonstick cooking spray (we use spray olive oil) and heat to med.
  7. In a medium sized bowl, mix eggs and milk and whisk until fluffy.
  8. Pour eggs in pan, scramble.
  9. Set oven to broil.
  10. Place potatoes on paper towel to soak up oil, return to skillet, spread evenly.
  11. Spread cooked sausage evenly over potatoes.
  12. Spread cooked eggs evenly over sausage.
  13. Sprinkle cheese evenly over eggs.
  14. Place entire skillet in oven to broil 5 min.

Serve with warm biscuits and a variety of jellies or as breakfast tacos wrapped up in hot flour tortillas.

About the Cook



I'm a busy wife and mom who knows the value of a meal that can be prepared quickly. I prefer to cook with whole foods and you will almost never find a prepared food in my recipes or my pantry.

This blog started as a way to recall recipes that I've created and now I am excited to share them with you! Bon Apetit!
%d bloggers like this: