Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Green Monster Soup (Split Pea)

Monday, October 22, 2012

Take a boring sounding soup like "split pea" and if your kids are like mine, they will probably determine that they don't like it even before trying it.  Try adding a monster face to the same boring sounding soup with a couple of dollops of plain greek yogurt, sliced olives, chopped ham, and the end of a breadstick and officially dub it "Green Monster Soup"  and you might get them to take a second look.  Not one for such cutesy tricks normally, I was surprised at how it seemed to soften up the pickiest eaters among my kids.  Even my uber picky son declared that "it wasn't bad for a soup," which coming from him is quite the compliment!  I think I'm going to start thinking of clever names for all my food now.

Don't forget to check out this post for a compilation of all of our favorite fun Halloween ideas in one place!

Recipe Source:  Minnesota Bread
Click here for printable recipe.

Posted by Lara. 

The ingredients:
2 Tbs. butter
1 large onion, chopped
1 cup celery, chopped
1 cup carrots, peeled and chopped
2 cloves garlic, minced
1-1/2 lbs. smoked pork hocks (or a hambone leftover from a spiral ham)
2 tsp. dried marjoram or thyme
1-1/2 cups dried green split peas
8 cups water
1 cup diced leftover ham (optional)
1 tsp. salt
1/2 tsp. black pepper
Garnishments for scary faces:  Sour cream, sliced olives, breadsticks, extra chopped ham, etc


Melt butter in heavy large pot over medium-high heat.  Add onion, celery, carrots, and garlic.  Saute until vegetables begin to soften, about 8 minutes.

Add pork/ham bone and marjoram.  Stir one minute.  Add peas and water and bring to a boil.  Reduce heat to medium-low. 

Partially cover pot; simmer soup until pork and veggies are tender and peas are softening; about one hour.  Remove hocks/ham bone to bowl. 

Puree 5 cups of soup in batches in blender and return to pot.  Cut meat off bones.  Dice meat and return to soup.  Add additional chopped ham, if desired.  Serve hot. 



Pork Chops with Applebutter

Tuesday, September 25, 2012

I have always loved eating pork chops with some sort of fruit jelly or preserves. (apricot, mint, peach, apple, etc)   I think it makes a wonderful combination.  One of my favorite combinations for pork chops is with apples.  I remembered that I had some leftover home made apple butter in the freezer and wanted to use it with dinner.  Check out the homemade apple butter in a crockpot recipe here). If you make your own apple butter, you can even control the chunky level that you're cooking with.  These pork chops had flavor and were kept pretty moist.  Two musts in my book when it comes to eating pork chops.
Click here for printable recipe.

Recipe by Jen

Boneless pork chops (4-6) , sliced medium thick 3/4 -1 inch
1/4 c apple butter (I really did use my leftover home made.  I just forgot to take the picture before using it all up!  So I had to substitute this jar of apple butter, which would work just fine as well)
1/2 -1 tsp onion powder
1 can chicken broth + water for brine
Salt and Pepper to taste
1/2 c more apple butter

The night before, place pork chops, onion powder, and apple butter in seal-able container. Pour chicken broth and water over top until pork is covered.  Cover with lid and let marinate/brine overnight.

 When ready to cook, remove pork and pat dry so that the chops aren't all wet.
 Turn on skillet to high heat.  Sear the pork chops on both sides so a nice brown crust forms.  (This is why you need a higher heat).  Watch them though, you only need to brown them about 3 minutes on each side.

 Because I had a lot that I was serving for company, I removed them from my skillet and placed in a 9 x 13 pan.  If you are only heating up 3-4 AND they fit in your skillet, then by all means, continue following these instructions in a skillet.  Just  turn the stove down to med heat, pour on apple butter, and cover.

Anyway, I covered my pork chops with the remaining 1/2 c apple butter (or more if you want and if you have a lot of chops).  Cover and bake in at 375 degree oven for 15-20 minutes (ish) or until just slightly pink or your meat thermometer reads 145 degrees.  The new guidelines for cooking pork now says to cook to  145 degrees.

 Remember that the meat will continue to cook a few minutes once you remove it from the oven. So let it rest about 5 minutes before serving. Serve warm and with the apple butter drippings in the pan.



Thursday, August 30, 2012

Spiedies (spee-dees) are a marinated meat sandwich that originated in a town called Binghampton, NY, right next to the PA border.  (For you "Office" fans, I noticed that Scranton, PA isn't far from there).  Anyway, a friend of mine recently made these and they were really good.  And so versatile.   We  marinated the pork over night in a vinaigrette with lots of herbs in order to produce a flavorful moist meat. Then we cooked it on the grill and ate it from a hoagie bun.  It was the perfect summer dinner.   I'm grateful to my friend for introducing them to me.  I think they will become a regular in our dinner rotation.
Click here for printable recipe.

Post by: Jen


1 c olive oil
3/4 c red wine vinegar
1/8 c sugar
1 onion, minced
4 cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper

1 1/2 tsp thyme
1 1/2 tsp marjoram             OR 2 Tbsp Italian Seasoning (same thing as these four ingredients)
1 1/2 tsp basil
1 1/2 tsp oregano

2 lbs meat cut into 1" chunks (chicken, pork, turkey, or lamb)
skewers, soaked in water if they are wooden
Hoagie buns


Mix all the ingredients together in a bowl except for the meat and buns.  Mix well. (as you can see, my friend and I actually doubled the recipe to feed a crowd)
 Reserve aside 1/4 c of the marinade (to use later when serving)
 Cut up your meat into 1 inch chunks that can be skewered later.

Place the marinade (NOT the reserved marinade) and the meat in a gallon zip baggie and knead it so that all the meat is covered.  Place in a bowl (just in case) and put in the refrigerator overnight.
The next day... 
If you are using wooden skewers, place them in a pan of water for at least 1/2 hour before grilling.  (That way they won't catch on fire!)  Thread your meat onto skewers.  Grill over med high heat.  Turn after about 5-8minutes.  They should cook about 10-15 minutes.  ( or less depending on how hot your grill is)
 Remove from grill when the meat is cooked through (juices run clear)
 Place the meat on the skewer inside a hoagie bun.
 While holding the meat in place with the bun (kind of acting as your hot pad), remove the skewer from the meat, while leaving the meat in the bun.
 You can line the bun beforehand with lettuce or tomatoes.  Drizzle a little bit of the reserved marinade over your meat in the bun if you desire. Eat right away while the meat is hot and juicy.


Don't miss a single recipe.  Sign up on the right for free email updates.   "Like" our Facebook page and you'll get a link to every recipe to your Facebook feed. 


Pepperoni Pizza Monkey Bread

Tuesday, March 27, 2012

Hi!  My name is Katie and I am a new contributor.  I cook for two little boys that are a little picky and a husband that will try anything.  I love good food and especially anything sweet!  I love to try new recipes and don't like to make the same thing too much.  I got the idea for this from
You can use any pizza crust recipe you like, but personally, this is my favorite!

Click here for printable recipe

Posted by: Katie


2 Tbsp. butter, melted
1/2 tsp garlic powder
mozzarella cheese, cubed
marinara sauce, for dipping

Pizza Crust-
1 cup warm water
3/4 Tbsp. sugar (divided)
1 Tbsp. yeast
1/2 Tbsp. oil
1/4 Tbsp. salt
2 1/2 cups flour (approximately)


To begin, prepare the pizza dough:  In a bowl, mix warm water, 1/4 Tbsp. sugar and yeast.  

Let proof (sit) for about 5 minutes, or until frothy.

Mix in remaining sugar, oil, salt, and flour.  Mix with spoon until too rough and then mix with hands until well combined. Form into a ball.

Cover with a damp cloth and let sit for about 30 minutes, or until doubled in size.  

While dough is rising, melt butter and add garlic powder.  Stir until combine and use a pastry brush to coat a bundt pan.  When the dough is done rising, take little golf sized balls and flatten.  Place a slice of pepperoni and a cheese cube in the middle and pinch closed and into a ball.  

Continue until all of dough is used.

Place each in pan, spreading evenly.  Brush top with remaining garlic butter, cover pan with damp cloth and let rise another 30 minutes.

While rising, preheat oven to 400 degrees.  When done rising, remove cloth and bake for about 35 minutes, or until top is very brown.

Remove from oven and let sit for 10 minutes.  Turn into serving plate and serve with warmed marinara sauce.


If you want to receive future recipes via email, sign up on the right to be an email subscriber! 


Want to see links to your favorite recipes from Recipe Shoebox in your Facebook feed?  Be sure to "LIKE" our Facebook page!   


Bratwurst in a Slow Cooker

Thursday, July 7, 2011

I love brats. (No not brats, as in undisciplined people, but as in bratwurst). Maybe it's because I grew up in the mid-west and we had them every summer on the grill, or maybe it's because they just taste so much better than hot dogs or maybe it's because I love cooking on a grill. In any case I love brats. Unfortunately, I do not have a grill. I have learned to cook them in the oven and that works just fine too, but when it's hot out, I don't want to turn on the oven. So, it's back to my trusty crock pot. I made these the other day for my family to see how well they would turn out (because I'm cooking a whole bunch of them on the 4th of July and I wanted to try out the crock pot.) They were a success and I fully intend to keep cooking them this way until I get my grill back.

Click here for printable recipe. 

The Ingredients:
1 package Bratwurst
1 onion
apple juice
Dijon mustard (optional)

The Directions:
Brown the sides of the brats in a skillet on the stove. (This will let them still have a nice coloring afterwards like the grill)Meanwhile, slice your onion.If desired, mix some apple juice with a couple spoonfuls of Dijon mustard. Place a layer of onions on the bottom of the crockpot. Top with the brats, and then place the rest of the onions on top. (If desired you could also slice up a green pepper to put in here as well. I personally like it with peppers and onions, but my husband is a brat purist)Cover the brats with apple juice*.Put on lid and cook in crock pot for 5-6 hours on low or until juices runs clear. Because you browned them beforehand you may not actually cook them that long.

Remove when done and serve with crusty or hogie buns and whatever condiments you like. I like just ketchup and relish. My hubby likes relish, horseradish and ketchup. My boys like them plain.

If you are into tailgating (with college football season coming up) then this is a great way to cook your brats. *There are plenty of recipes out there for cooking brats in beer in a crockpot. I don't drink beer, so therefore this is with the apple juice substitution.


About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

  © Blogger template On The Road by 2009

Back to TOP