Happy Labor Day :O)

I'm sure most of you are grilling today - well, here in Tomball and most of South Texas we've been having torrential downpours off and on all day. Instead of grilling, we are having a fish fry. In the spirit of this holiday weekend, I thought I'd post this photo from a while back... Enjoy!!!

Margarita Pork Tenderloin
(from myrecipes.com)

3 garlic cloves, minced
1 green onion, minced
1/2 jalapeño pepper, minced
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 1/2 tablespoons tequila
1 tablespoon fresh orange juice
1 teaspoon salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
2 (1-pound) pork tenderloins

Combine first 10 ingredients in a shallow dish or large zip-top plastic freezer bag. Cut pork diagonally into 1-inch-thick slices, and add to tequila mixture. Cover or seal, and chill 1 hour, turning occasionally. Remove pork from marinade, discarding marinade. Grill, covered with grill lid, over high heat (400° to 500°) 3 to 4 minutes on each side or until done.

* We served this with Tex-Mex Summer Squash Casserole, that I'll try to post tomorrow.

Last Dish of the Summer....

This is a wonderful Taste of Home recipe - just perfect for those warm summer evenings! My hubby was not to thrilled with the idea of eating strawberries on top of his grilled pork, but he loved it!!! It was actually a great combination! This was even better right on top of the salad!!! This would be a great recipe to impress your dinner guests with!!!

Sweet and Tangy Chops

3/4 cup raspberry vinaigrette
2 tablespoons chopped green onion
1 tablespoon brown sugar
1/4 teaspoon paprika
1/4 teaspoon Worcestershire sauce
2 teaspoons dried rosemary, crushed
1/2 to 1 teaspoon pepper
4 pork loin chops
1 tablespoon canola oil
2 cups sliced fresh strawberries

In a small bowl, combine the vinaigrette, onion, brown sugar, paprika and Worcestershire sauce; set aside. Combine rosemary and pepper; rub over both sides of pork chops. In a large skillet, cook chops in oil over medium-high heat for 5-6 minutes on each side or until a meat thermometer reads 160°. Pour vinaigrette mixture over meat; cook 3-4 minutes longer or until pork juices run clear. Remove chops and keep warm. Add strawberries to the cooking juices and toss to coat; serve with pork chops.

* We grilled the pork instead and just mixed the vinaigrette mixture in a saucepan on the stove. Towards the end of the cooking time, we added the strawberries to the pan and then poured over the pork when ready to serve.

Bar-b-Que Pulled Pork Sandwiches

I know there are a lot of BBQ pork recipes out there but this one is my tried and true that I run to every time. I use McCormick's BBQ Pulled Pork Slow Cooker seasoning packet. All you need is ketchup, vinegar and brown sugar...which most of us already all have in our pantries. Mix up the ingredients, add to slow cooker with your pork roast and cook!! It's as easy at that...just throw everything in the crock-pot in the morning and have delicious pulled pork sandwiches later on for dinner! McCormick has several different Slow Cooker seasoning packs like these. Has anyone ever tried any of the other ones? They all look wonderful. This was a great ending to a wonderful day at the pool! Definitely a super easy dinner!!! Enjoy!

A lesson in contrast...

When I saw this on myrecipes, I just knew I had to try it. Talk about summertime grillin'!!! The sweet juiciness of the peach paired with the rich, peppery bite of the arugula and then the tartness of the vinegar -- Wow!!! We loved it! And for once, we didn't change a thing!!! This is definitely a meal to impress!!!

Grilled Peaches and Pork

4 (4-ounce) boneless center-cut pork loin chops
1/4 cup balsamic vinegar, divided
2 tablespoons fresh lime juice
3 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 large peaches, peeled, halved, and pitted (about 12 ounces)
Cooking spray
6 cups trimmed arugula
1 teaspoon turbinado or granulated sugar

Place each piece of pork between 2 sheets of heavy-duty plastic wrap, and pound each piece to 1/4-inch thickness using a meat mallet or a rolling pin. Combine 2 tablespoons vinegar, juice, thyme, salt, and pepper in a small bowl. Reserve 1 tablespoon juice mixture. Pour the remaining juice mixture in a large zip-top plastic bag. Add pork; seal and marinate in refrigerator for 1 hour, turning occasionally. Preheat grill to medium heat. Place peaches, cut sides up, on a plate; drizzle with remaining 2 tablespoons vinegar. Place pork on grill rack coated with cooking spray; grill 3 minutes on each side or until pork is done. Set aside. Place peaches, cut sides down, on grill rack; grill 4 minutes or until soft and slightly browned. Turn and cook 2 minutes or until heated through. Cut each peach half into 4 slices. Slice pieces of pork into 1-inch-thick strips. Drizzle trimmed arugula with reserved 1 tablespoon juice mixture, tossing to coat. Divide arugula evenly among 4 plates. Top with grilled pork strips and peach slices; sprinkle evenly with turbinado sugar.

* We grilled the peaches with the skin on, which made peeling afterward so much easier!!!

Cuban Midnight Sandwich...

The medianoche earns its name from the time that it was typically eaten. After a night of dancing, the medianoche is a perfect way to stave off hunger. We're not dancers and we didn't eat this at midnight, but it was still wonderful!!! I couldn't believe even my kids loved it!!!

Medianoche

1 cup mayo

5 Tbs. Italian dressing

4 Tbs. mustard

3 thin slices of ham

3 thin slices roast pork hot or cold (I used leftover pernil)

3 thin slices of Swiss cheese

3 or 4 slices of pickles

1/3 cut Cuban bread (sweet yellow bread) or a substitute bread

In small bowl, mix together mayo and Italian dressing. Slice the bread open face so that both halves are still barely connected. Spread mixture on your rolls and then spread mustard on both halves. Add the ham, and then the roasted pork. Add your Swiss cheese and then a few pickle slices. Make sure to rub your sandwich press with a little Olive oil, or brush some soft butter on the outside of the bread. Place the sandwich in a sandwich press and press down until the cheese is melted and the bread is slightly hard to the touch. (Really watch this - my sandwich kept slipping apart! Maybe I had too much mayo and mustard?!) When finished, slice the sandwich diagonally across the middle so that you have two triangle shaped wedges. Enjoy!

* Mayo and Italian Dressing is not the traditional Cuban sandwich, but it was a really nice change!

Tara's Menu and a super YUMMY marinade!!

Well I have not posted a menu in quite a while so I though I'd surprise you all! These are in no particular order...just gonna make them as the days go on! It's summer time so dinners are going to be fast and easy around here! My dinner tonight is going to be grilled pork chops marinating in a garlic, herb and wine marinade made by McCormick. If you ever run into these little packets they are a must try!! I've had this one before but my favorite is the tomato, garlic and basil, which is AWESOME on chicken!!! You can go to www.McCormick.com and see all their products. They are all super yummy!

Other Menu items:
**Chicken nuggets (I make mine with Shake N Bake, Parmesan crusted)
**Fried Ravioli with marinara sauce
**Sloppy Joes
**Meatloaf with mashed potatoes
**Grilled Ham steak: I'll be trying Wal-mart Woman Ham steak from Heidi's blog.
**Tacos: Heidi's Taco Puffs look good too! Maybe I'll try these instead of plain ole crispy tacos?? AWESOME blog Heidi!!!
**Bacon Wrapped Cheesy Chicken...this looks to die for!!

And, that's all I've come up with so far! Wishing everyone a safe and happy summer!!

Another meal we can't live without....

This is one of my absolute favorite meals that No1here makes!!! We first found it on one of Emeril's shows, but changed it up a bit to fit our specific tastes. It's a bit time consuming - but oh, so worth it!!!

Carnitas

• 3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
• 2 pounds lard, or enough to cover the meat
• 1/4 cup water
• 1 orange, zest removed with a vegetable peeler in wide strips
• 1 lime - cut into pieces
  
• 5 cloves garlic, unpeeled
• 1/2 teaspoon coarse salt
• 12 soft flour or corn tortillas
  
• 2 tablespoons vegetable oil

Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime pieces, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.

Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil - this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.

To serve, make the tacos with the meat and warm tortillas, and garnish with pico de gallo. Servings: 4-6

Arrr...

My son celebrated his fourth birthday this past weekend. He loves all things pirate!!! So, the food we served at the party was pirate themed. We had baked potato boats with Jolly Roger flags on top. I know you're probably thinking my kids are weird, but all four of them love baked potatoes!!! They topped theirs with cheese, bacon bits, sour cream, etc... For the adults, we made BBQ'd pulled pork to go on top. Or they could have theirs on buns, if they preferred it that way. Anyway, I was asked for this recipe a few times, so I figured it would be easier just to post it.

The BBQ Sauce that we used was Sweet Baby Ray's Original. If you can't find it, just go with your favorite! Sweet Baby Ray's tends to be pretty sweet, so if you don't like your's sweet - I would look for another brand. And of course you can double or triple this recipe depending on how many you're cooking for.

Slow Cooker Pulled Pork

1 (2 pound) pork tenderloin
1 (12 fluid ounce) can or bottle root beer
1 (18 ounce) bottle your favorite barbecue sauce

Place the pork tenderloin in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 7 hours. Drain well. Stir in barbecue sauce. Serve over hamburger buns or baked potatoes. Serves: 8

Texas Red Gold...

Have you ever seen this bottle in your local grocery store? If not, they also sell it in gourmet shops and online! This Chipotle Sauce is a Big-Time favorite down here in Texas!!! One way we all love to eat it is over a block of cream cheese and we use crackers to dig in with. This appetizer is always found at baby showers, bunko, or any other reason we all gather together. If you're interested in trying other recipes with this bottle of goodness - go to www.roastedraspberry.com


My Sister-in-Law has very picky eaters in her house and she says they all LOVE this recipe! Thanks Kim for sharing it with us! I can't wait to try it!!!! yummmm....

Raspberry Chipotle Glazed Pork Tenderloin

2 pork tenderloin
4 Tbs. Cajun rub
1/2 Cup of raspberry chipotle sauce
2 Tbs. of grapeseed oil

Preheat oven to 400 degrees. Season pork tenderloin with Cajun rub. Bake for 25-30 minutes, or until internal temperature reaches 155 degrees. During the last ten minutes, add the glaze on top of the tenderloin. Enjoy!

*** My Sister-in-law found that they like to use the thinner chops, instead of the tenderloin, because they hold the flavor the best. They get the large family pack. Since they are so thin, they tend to eat more! If you choose to use this same method - then bake the same but take out after 20 minutes!

prep time: 5 minutes
Cooking Time: 30 minutes
Serves: 4-6

Gravy Baked Pork Chops

Hi...haven't posted in forever, hadn't had anything really exciting to post about...LOL! Anyway, tonight I made Gravy Baked Pork Chops! Talk about they were soo good! I did change a few things though:

I used 8 Pork Chops
2 cans of cream of celery (not my first pick, but didn't have my staple and didn't plan ahead)

I sauted some garlic with the pork chops and cooked them in olive oil. When I mixed in the soups and milk (I didn't use water), I added the sauted garlic (wish I'd had some mushrooms...again no planning) and some black pepper for extra flavor. Also, when I seasoned my pork chops, I seasoned with McCorkmick's Garlic Herb...YUM!! Cooked uncovered for the 45 minutes and it was so good! Served it with sauted Asparagus and some yummy rice. Those chops were licked clean, and even though I do not like cream of celery, the gravy was the bomb! Can't wait to try it with cream of mushroom and some fresh mushroom!!
Enjoy the summer....can't wait to try some of those awesome salads out there!!

Carnitas (soft tacos)

I keep getting asked to post this... so here ya go.

3 pounds thick, meaty country style pork ribs, pork butt or pork shoulder
2 pounds lard, or enough to cover the meat (I have never needed 2 pounds! Also, I use Crisco shortening instead of lard, just because that's what I have)
1 cup water
1 orange, zest removed with a vegetable peeler in wide strips
1 lime, zest removed with a vegetable peeler in wide strips
5 cloves garlic, smashed
1/2 teaspoon coarse salt
Tortillas (we prefer flour, but this is great on corn too. If you use corn, be sure to soften them in a bit of vegetable oil)

Optional:
2 jalapeño peppers, cut in half length-wise (add these along with the other ingredients)
Pico de gallo goes very well on these


Trim most of the fat from the meat, leaving a thin layer. Cut into 4-inch pieces.

In a large, heavy saucepan, melt the lard over medium-low heat. When it has melted but is not yet very hot, add the pork, water, orange zest, lime zest, garlic, and salt. Cook at a gentle simmer, stirring occasionally so that the meat evenly cooks, for about 2 hours, or until the meat is tender. If the meat needs more time and all of the water has evaporated, add a bit more water and continue to cook until the meat is tender.

Once the meat is tender, raise the heat to medium-high. (Don't panic if the lard comes to a rolling boil – this will diminish as the water evaporates and will become small bubbles.) After the boiling lard changes to small bubbles, cook the meat for about 25 to 30 minutes, or until light golden brown and crispy all over. Remove the meat with a slotted spoon or tongs and drain on paper towels. Sprinkle with the salt. When the meat has cooled slightly, pull the meat apart using 2 forks into shreds and smaller pieces and discard the bones.

McCormick Slow Cooker BBQ Pulled Pork

This is our fave for BBQ Sandwiches....you really need to try this one. And, it's soooo easy!!

http://www.mccormick.com/productdetail.cfm?ID=11718