Category Archives: pork dishes

Outta the mouths (for the mouths) of babes!


recipeI found this recipe written by my 8 year old daughter sitting on the dining table this morning. Looks like she’s  on the way to a full fledged foodie like her Mom!

In case you can’t read it – here are her recipes (2 of them – she’s written more and came up with a delish veggie salad as well but that’s for another post)  – could be influenced by a recipe book – or more likely the Food Network, that kid loves any cooking show! Especially Chopped and Top Chef!

 

Crazy Cucumbers

  • thinly sliced cucumber
  • thinly sliced carrot
  • raisins
  • cream cheese
  • chives

Spread cream cheese on cucumber.  Add carrots and raisins.  Roll it all up and tie it with a chive.

Inside Out Sandwiches

Mini Me Foodie

Mini Me Foodie

  • breadstick
  • mustard
  • thinly sliced cucumber
  • thinly sliced red pepper
  • turkey slices

Spread mustard on turkey slice.  Add rest of ingredients, ending with the breadstick.  Roll it up. EnJoy

 

Like this recipe?  Let me know! Like this post and leave a comment!

 

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part 1: Quick & Budget Friendly Pork Schnitzel & Pasta


Recently, my time has been rushed and we’ve been in need of some quick & easy recipes.  Same with everyone right?  Well I am tired of arguing that making food your self is more expensive then grabbing a pizza – so in this series of blog posts I am out to prove it!

Today I was at the store and Pork Schnitzel strips were on sale,  so I grabbed them.  I had some gluten free multi-grain bread crumbs and some gluten free pasta at home as well and so this meal was born! Not only that but it was cheap too! Fed 4 people (2 younger kids, 2 adults) for under $11 (that’s about $2.65 a serving….. try getting take out for that!

  • Pork Schnitzel (1LB)                 $4.71
  • GF Bread Crumbs                      $1.00
  •  1 egg                                           $0.20
  • 1/2 pkg of GF Spaghetti             $1.50
  • 4 cocktail tomatoes quartered    $0.50
  • 1 small head broccoli                   $1.00
  • EVOO (3 TB)
  • 1 lemon
  • 2 tsp thyme
  • 2 tsp garlic
  • 3 TB Parmesan Cheese
  • salt & pepper to taste                     $1.70
  •                                            total       $10.61

Time from prep to plating,  about 15 mins …..

Pork Schnitzel & Pasta:

  • Porkporkschnitzel and pasta

  • Pork Schnitzel (1LB)
  • GF Bread Crumbs  (1/4-1/2 cup)
  •  1 egg

Pasta

  • 1/2 pkg of GF Spaghetti
  • 4 cocktail tomatoes quartered
  • 1 small head broccoli-washed & cut into bite sized pieces
  • 3 TB EVOO
  • 2 tsp thyme
  • 2 tsp minced garlic
  • 3 TB Parmesan Cheese
  • 2 TB lemon juice
  • salt & pepper to taste

Cook pasta as directed.  While pasta is cooking, quarter the tomatoes, and chop broccoli.  In one bowl, beat egg, then dip the pork in the egg and dredge thru the breadcrumbs.  If you have enough bread crumbs, let it sit for a couple minutes then repeat to get a nice coating.  Spray skillet with cooking spray. Heat skillet on med -high.  When there is 5 minutes left on the pasta, place the pork on the hot pan.  Cook for about 3 min per side. When pasta is done, drain & rinse, add the rest of the ingredients to the pasta and toss, serve along side the schnitzel. enJoy.

 

 

 

 

 

A Canadian Take on Hot German Potato Salad – eh….


Hot German Potato Salad

bacon, potatoes Want something a little different on your Holiday Buffet?  How about Hot German Potato Salad?  So good – we like horseradish here so I like to add a healthy dollop of it (to taste) but its not a requirement! I also have modified my original recipe and switched out some of the (if your British “Streaky Bacon”) regular bacon with peameal bacon. (Wondering what the h – e – double-hockey-sticks peameal bacon is? – first of all No, it’s not “Canadian Bacon” – that breakfast ham pretending to be bacon- crap is what we call “back bacon” up here  (eh!) peameal bacon is rolled in cornmeal – and is slightly sweeter than regular bacon and less fatty – but still from the belly of the pig (back bacon is more like ham than bacon – for more info visit the Republic Of Bacon site & click here)    Sometimes I substitute cider vinegar for the white vinegar in this recipe as well. I was making this for an event so was making a LOT of it, (read 23 LB of potatoes!) and made 2 large full chafing dishes of it,  since you probably are not serving that many, I have reduced this recipe by 1/2, but it will still serve 10-15 people as a side on a buffet. This can be made ahead and heated up in an oven at 350 for about 1 hour previous to serving. (It also makes a great alternative to mashed potatoes!)

Hot German Potato Salad

  •  5 LB White Potatoes (Russets DO NOT work well in this recipe)
  • 3 LB New potatoes – try using the mini red potatoes for color.
  • 1 LB regular bacon chopped
  • 1/2-1LB peameal bacon chopped
  • 1-2 cups chopped red onion (to taste)
  • 1 cups white sugar (you can use less if you wish)
  • 1 cup white vinegar *can substitute cider vinegar here
  • 2 eggs
  • 1 tsp salt
  • 1 tsp prepared (yellow) mustard
  • 1 tsp cayenne pepper (or hot sauce to taste)
  • optional – horseradish to taste
  • optional – dill pickles chopped into large pieces

Method.

  1. available on catering menuIn a large pot – boil peeled and chopped white potatoes, once white potatoes have been boiled for about 5-6 minutes add the unpeeled washed red potatoes (whole) and cook until tender.
  2. german potato salad - bacon cookingMeanwhile add all chopped bacon (use kitchen scissors to chop) to hot frying pan (use a deep pan) and cook until regular bacon is done but not overly crispy . DO NOT drain grease.  Add chopped onions and saute for a few minutes until onions are soft.
  3. In a bowl whisk together eggs, cayenne, salt, mustard, sugar and vinegar. Beat well.
  4. german potato salad - sauceAdd egg/vinegar mixture to the bacon mixture in hot pan, over med heat, simmer until thickened (important or else your potato salad will be soupy).
  5. Your potatoes, should be done, drain and mash until, chunky-smooth (red potatoes will be slightly less done). Add horseradish and pickles if using.
  6. bacon, potatoesAdd bacon mixture to potato pot (if you have enough room – if not use a large bowl) and mix. Adjust seasoning to taste. enJOY

 

Easy but Elegent Stuffed Chicken Breast Wrapped in Prosciutto


This is another easy recipe – great for entertaining or just creating a decadent meal!

Stuffed Chicken Breast Wrapped in Prosciutto

  • Chicken Breast Stuffed and Wrapped

    elegant and easy, chicken and pork

    2 large chicken breast  “pocketted” (cut lengthwise) & pounded out to about 1/2 inch thick

  • 1/2 cup Gluten Free Multi grain bread crumbs
  • 4-5 cherry tomatoes – sliced
  • 2 tbsp sliced black olives
  • 1/2 tsp oregano
  • 2 tbsp (ish) lemon juice
  • brie (or your fave cheese – mozzarella, feta, goats, blue) to suit
  • Prosciutto – thinly sliced about 5-7 slices depending on size
  1. Mix all of the ingredients together in a small bowl except chicken, and cheese. Make sure the filling is slightly moist (or add more lemon).
  2. Lay the chicken out flat place a layer of cheese and then the filling in the middle.
  3. Roll tightly, tucking the “front” of the roll as you go. Some people find it easier to do using a plastic film of wrap.
  4. Lay the prosciutto out on the counter (again you may prefer to do so on top of a sheet plastic wrap to help roll it up). Place the chicken on top – repeat the rolling process.
  5. Bake at 400 degrees for about 25-30 minutes or until the internal temperature of the meat is 170 degrees.
  6. Slice along roll and serve with a salad, rice and steamed veggies!
  7. enJOY

Super Simple Sausage & Peppers Supper


Tonight I’m blogging about another family fave, the fact that its quick and easy makes it one of my go-to recipes.  This is such a versatile recipe that its easy to substitute all kinds of different ingredients and come up with different flavours.    Typically I cook this in the oven, however in the warmer months – I use a disposable pan and cook on the top shelf of the barbecue as well.  Today I used potatoes, but you can easily make this using rice as well.   If making this with rice, simply assemble everything together in a skillet and cook until sausage and peppers are done then place 1 cup parboiled rice in the skillet, stirring for a minute and pour 2 cups chicken or veggie broth/stock, bring to a boil, cover, reduce heat and simmer for about 30 minutes or until liquid is absorbed.

Cooked delicious sausage peppers onion and potato

Enough chatter – lets get to it!

Simple Sausage & Peppers

  • 4 links spicy smoked sausage
  • 2 small white potatoes – cut into bite sized pieces
  • 1 green pepper
  • 1 orange pepper
  • 4 green onions – diced (or red onion chopped into large pieces)
  • Italian Salad Dressing (or what I use: 1 part EVOO, 1 part Balsamic Vinegar, 2 tsp Italian Seasoning whisked together or mixed)

spicy sausages, onions and peppers with Italian Dressing

Method:

  1. Cut sausage up into bite sized pieces.
  2. Cut peppers into large chunks.
  3. Add sausages, peppers, potatoes (we leave the skin on) & onions into a dutch oven or lasagna pan.
  4. Pour dressing over (use about 1/4 -1/2 cup).
  5. Mix, cover with tinfoil and bake at 400 for about an hour.
  6. Serve & enJOY.

Cooked delicious sausage peppers onion and potato

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Aside

Ok, so my jambalaya isn’t really haunted – I just ran out of green peppers so substituted orange peppers in – and seeing as Halloween is a few days away – it turned into Haunted Jambalaya.  (Cheesy but whatever). This … Continue reading

Get some Pork on your Fork!


Looking for an elegant but easy  – dinner on the grill?   One that’s quick enough for a weekday – but nice enough for company?  Try this  one (another go to for us!).
Fairly often Pork Tenderloin goes on sale around here, whenever it does I grab a few and keep them in the freezer, on hand for a quick meal.

One of our families fave’s is Crispy Grilled Pork Tenderloin, crispy on the outside but tender & juicy on the inside.

Crispy Pork Tenderloin

Ingredients:

  • 1-2 Pork Tenderloin**
  • Sesame Oil or Extra Virgin Olive Oil (or your choice)
  • 1-2 TB minced garlic.
  • 1/2 -1 tsp dried parsley
  • dash or 2 pepper
  • 1/2-1 tsp dried rosemary
  • or whatever other herbs you prefer ( Italian blend of spices is nice, or tried & true Salt & Pepper)

Sorry about the recycled pic – I realized after writing the post that my camera died and I couldn’t take a pic…

Mix all ingredients except pork into paste.  Rub into tenderloin.  Cook on bottom grill on high flame for 1 min per side (to crispen), reduce the flame and keep temperature at 400 degrees F move to top rack, close cover and roast until internal temperature is 160-165 degrees.   Dependent on how big your tenderloin is this may be anywhere from 25min-45min so keep an eye on it.  Occasionally base with more of the oil mixture.  Remove from heat, loosely cover in tinfoil and let sit for 10 min before slicing.

Serve with rice or quinoa, and fresh tomato salad.  Or make the entire meal on the grill!  Bake some cored apples (fill the core with butter and brown sugar for a treat) sprinkled with cinnamon and wrap in tinfoil and bake in the 400 degree BBQ with pork. At the same time, in a disposable tinfoil container, add some Extra Virgin Olive Oil, to some (preferably  local) new  potatoes  (cut up into smaller bite sized pieces), an onion (chopped), local peppers & mushrooms  (if desired) sprinkled with a little (Gluten Free) onion soup mix or onion & garlic powder & salt & pepper to taste, (cover with tinfoil), (or use market fresh sweet potatoes, carrots black beans, corn, and cumin & cinnamon), grilled asparagus (or peppers if not using in the potatoes), green garden or cabbage salad and dinner is served!  enJOY!

Optional sauce to serve with this on the side:  mix some fresh salsa, dijon mustard, minced garlic and sliced apples together and cook in disposable dish on top rack while pork is cooking.  The sharpness of the dijon makes a lovely contrast to the sweet apple and succulent pork.

Love to hear your comment s and feedback!.

** (dependent of number of people we feed 2 adult and 2 small kids with 1, if we cook 2, my husband gets a lunch for work and I get some to top a salad the next day)

Make a pig of yourself – Rollover Pork meals


Cook once – eat twice – what’s not to like about that?  Roll over meals are some of my favorite kinds – you know cook most of it one night and make it into two meals? I’m not talking eating leftovers here –  I borrowed the “Roll Over” expression from Rachael Ray as her cookbooks usually have a section for roll over meals.   This will make 2 completely different meals.  (these are my own recipes and not from Rachel’s books!).   Recently, boneless pork loin was on sale so I bought a large quantity, cut it down into a few smaller sizes and frozen them.  We made the following 2 meals out of 1 KG (about 2.25 LB) of boneless pork loin.

Meal 1

Pork Roast (Asian Style) with oven “fries” and Salad or Veggies

1 KG boneless pork loin (trimmed)
sesame oil
Asian Seasoning Mix (or Chinese 5 spice)
EVOO
6 large white potatoes – washed
optional:  Broccoli, Asparagus & Cauliflower

Brush sesame oil onto pork, and sprinkle heavily with spices.  Place on rack (this will allow the air under the roast and make it roasted more evenly and stay tender) in pan (with sides).  Roast at  425 degrees F until a min internal temperature of 145 is achieved (about an hour or so).

Slice potatoes (we don’t even bother taking the skins off) like you would for french fries.  Soak the cut potatoes in water with a little salt and a little sugar (a dash of each is fine).  The sugar will help the potatoes to brown in the oven.  Drain potatoes and pat dry.  In a large freezer bag or bowl, add 2 TB or so of EVOO, and potatoes plus (optional) a little salt & pepper.  Place on cookie sheet (stoneware works awesome for this).  During last 40 min of the roast cooking, place the oven fries in the oven.  Turn once part way thru.

Wash the vegetables – add to potato bag (oils) – if needed add a little more oil, coat veggies and spread on another cookie sheet (with sides) sprinkle with Parmesan cheese.  Place in oven with oven fries and roast during last 20 min of cooking.

Remove roast from oven (keep oven fries and veggies in) and cover with a (clean) tea towel and let the juices retract back into the roast for 5-10 minutes.

Carve roast, pull oven fries and (optional) veggies or serve with a salad.

Meal 2

Paprika Pork on Egg Noodles with Salad

left over pork (we used about a pound)
1 large sweet potato
2 tsp paprika
salt & pepper to taste
1-2 apples, peeled cored chopped
large or 2 small onions sliced thinly
1 cup chicken stock
egg noodles
Heat a saucepan over med high heat.  Once the pan is hot, add some EVOO.  Add the onions and cook until slightly browned (not burnt). Add pork, sweet potato, apples and paprika.  Reduce heat and cook for 2 minutes.  Add chicken stock, cover  and simmer until potatoes and tender (about 10 -15 minutes), stirring occasionally. While the pork is simmering, cook egg noodles according to package directions.  Drain. Add salt and pepper to paprika pork and serve over egg noodles.  EnJOY.

Update – our family has 2 adults and 2 young kids, this gave us 2 suppers and 2 lunches for hubby to take to work as well!

Total Cost for both meals approx $12-$15.  Not bad huh?


 

Last Minute Red Beans & Rice


You know those days that you take something out of the freezer to thaw – and think – I’ll figure out a plan later then all of a sudden its 3:45pm and you have no idea what to do with it?  … or is that just me? In any case – that was my situation yesterday afternoon.  At about 3:30pm I realized I had thawed the chorizo (a Spanish sausage) and had no inspiration, and no peppers in the house. Sausage, peppers, onion and potato bake is my “go to” when I am feeling uninspired to come up with something – also a family favourite so at least it works out.  I did what any idea-less foodie would do – I called upon (tweeted) to a few of my foodie friends for suggestions!   @hotpinkapron tweeted back that she was making some red beans and rice with Portuguese sausage – and I though – YUP thats what I want! Obviously from my past posts – you’ve caught on that I really really like southern foods (see my gumbo recipe).   However – I was making dinner for  6pm or so – and didn’t have time to soak my beans and simmer them the way you should (I know I know sacrilege @MSQueenFoods)so I though – what the heck – lets do this the o’ol fashion – hmmm what have I got in the cupboard to make these with?  I gotta say – these were some of the best red beans I’ve made!  Hubby and I each had  servings, my  year old practically licked her plate and my 4 year old – ate most of his (he’s not a big dinner eater – unless its Spaghetti & Mommy’s Meatballs, Mommy’s Taco’s or Mommy’s Pizza …. go figure) . (recipes to  be posted shortly!)

The “Joy” of Red Beans and Rice – southern style – Joy-ified 🙂

 Ingredients:

  •  8 cups of canned kidney beans (rinsed & drained)
  • (this is equivalent to a large commercial 100 oz sized can of kidney beans )
  • 1 1/4LB (approx 500g) Chorizo (chopped)
  • 1 cup chicken stock

  • 1/2 c tomato sauce (I had some leftover homemade so I threw it in – you could just use tomatoes)
  •  1TB minced garlic
  • 2 Tsp HOT Cayenne Pepper Sauce (like Lousianna Sauce)
  • 1/2 tsp black pepper
  • 1/2 tsp sea salt

  •  3-4 small (2 large) bay leaves
  • 2 TB dried parsley
  • 2 tsp cumin
  • 1/2 LB onion diced
  • white parboiled rice
  • optional:  Additional hot sauce like the Gator sauces line or Melinda’s  to add at the table.

Method:
In a large saucepan saute the garlic and onion in EVOO (extra virgin olive oil) for a few minutes until onions are soft, add parsley and bayleaf, add chorizo and cook until no longer pink.

Add beans, chicken stock, and the rest of the spices (except optional additional hot sauces). Simmer stirring occasionally for 45 min- an hour.   Cook rice, serve red beans over rice (some people like the rice added in and some like it over the top.  I added steamed asparagus for a veggie.

Enjoy!  From My Kitchen to Yours – Happy & Healthy Eating!