A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Oktoberfest Pork with Dill Sauce November 1, 2014

Filed under: Pork — tiffanyrose913 @ 9:28 pm

Had to make this during october – and I will use any excuse to make spaetzel!! 🙂

14-Schnitzle
INGREDIENTS

1/2 cup all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
2 eggs
1/4 cup 2% milk
1-1/2 cups dry bread crumbs
2 teaspoons paprika
6 pork sirloin cutlets (4 ounces each)
6 tablespoons canola oil
DILL SAUCE:
1/2 cup greek yogurt
Fresh Dill weed – to your taste

In a shallow bowl, mix flour, seasoned salt and pepper. In a second shallow bowl, whisk eggs and milk until blended. In a third bowl, mix bread crumbs and paprika.
Pound pork cutlets with a meat mallet to 1/4-in. thickness. Dip cutlets in flour mixture to coat both sides; shake off excess. Dip in egg mixture, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat oil over medium heat. Add pork in batches; cook 2-3 minutes on each side or until golden brown.
Mix in a small bowl , fresh dill and greek yogurt. Dollup on Pork.

 

Pork Stir Fry with Fresh Green Beans

Filed under: Pork — tiffanyrose913 @ 9:18 pm

I never thought of cutting my pork up so small , and omg it tasted sooo yummy! This sauce taste like something from a restaurant! This was so fast – and I did all the prep work the night before – love it!

14-Green Bean Pork
Ingredients
1 c medium grain rice, uncooked
1 Tbsp sesame oil
1 small bunch green onions, sliced thin
2 cloves garlic, minced or crushed
2 pork chops cut into very small pieces (or 1 lb ground pork)
2 Tbsp chili garlic sauce
2 Tbsp hoisin sauce
1 tsp crushed ginger
1 lb washed and trimmed green beans (or Chinese long beans if available)
1 Tbsp soy sauce
1 Tbsp (seasoned) rice vinegar

Directions

Cook rice according to directions (I boil the appropriate amount of water according to the directions, add the rice, stir, reduce to a simmer and cover. In 25 minutes it’s always perfect
When rice is about 10 minutes from done, heat large skillet over high heat. Add the pork and sauté for 3-5 minutes until the meat is mostly cooked (if using ground pork, crumble the meat as you are cooking it).
Add sesame oil; add green onions and garlic and sauté 1 minute
Stir in chili garlic sauce, hoisin sauce, and ginger.
Add green beans and soy sauce, and stir to coat. Continue cooking over high heat for 7-9 minutes longer, stirring frequently, until beans are slightly tender.
Stir in rice vinegar, and cook one minute longer. Serve over cooked rice.

 

Sausage Biscuit Casserole January 2, 2014

Filed under: Pork — tiffanyrose913 @ 5:06 pm

sausage
Got this from pinterest, and I will definitely be keeping this in my rotation! It is perfect to make the day ahead, then throw in the oven the next morning for breakfast – Perfect for overnight guests , which we love to have!

1 can(s) buttermilk grand biscuits

1 lb pork sausage ground ( I used maple )

7 eggs

3/4 c milk

1 c shredded mozzarella cheese

1 c shredded cheddar chesse

salt & pepper to taste

1
Preheat oven to 425 degrees. Grease a 9×13 pan and set to the side.

2
Brown pork sausage and drain. While browning sausage, open biscuit can and place in baking dish. Mix together eggs and milk. Add Salt & Black pepper to taste to the egg mix.

3
Put sausage over biscuits. Then pour egg mix over biscuits. Spread cheese over top evenly.

4
Bake in Oven for 30 to 35 minutes. Let dish sit for 5 minutes before enjoying.

 

Crockpot Carnitas – Pork Tacos April 23, 2013

Filed under: Pork — tiffanyrose913 @ 2:33 pm

Pork Taco
This tasted just like something you would get at a great mexican restaurant! Such a winner – made me excited for Cinco De Mayo!

2 pork tenderloins (about 1 pound each)
1 (15-18 ounce) jar of your favorite salsa verde
1 (10 ounce) can Rotel tomatoes
1 (4 ounce) can diced green chilies
1 white onion, chopped in large pieces
1/2 teaspoon cumin

Instructions
1.Place all of the ingredients in a crockpot and cook on low for 8-10 hours or until pork easily forks apart. Serve buffet-style with flour tortillas, cheese, cilantro, avocado, tomatoes, lettuce, sour cream and a squeeze of lime. Make sure to get some of that yummy sauce the pork is in inside your tortilla. Add a side of Cilantro Lime Rice and black beans.
2.Trying to eat healthy? Make it into a salad by placing the pork on top of some lettuce with pico de gallo and a squeeze of lime.

 

Hot Pork Sandwiches – Philly Style April 7, 2013

Filed under: Pork — tiffanyrose913 @ 11:47 pm

pork roast
There are definitely some things I miss about living in Philadelphia – Not many, but this sandwich is definitely one of them!! We have a VERY close place here in Pittsburgh to get a good old Philly Cheese Steak down in the southside, but there is NO WHERE, ANYWHERE to get one of these , or the chicken cutlet variety … both with the delicious broccoli rabe and the sharp provolone cheese melted over it… heaven.
My friend Stacy called me on her way home from work ( she lives in the burbs of Philly ) and told me she was getting a hot roast pork sandwich for dinner ( we usually talk everyday and know what each other are eating for dinner …. I am serious ! HA! ) . I was dying. I wanted one. I wanted her to fedex one to me 🙂 Then , instead of making the 4.5 hour drive to Philadelphia , I decided to get back to my senses and check recipes on Pinterest! LOL! I found one from Tony Lukes, one of the great Hot Roast Pork places in Philly. This did NOT disappoint! It was sooo good – the pork was soooo tender – and the cheese… oooo the cheese. Is there anything not to love when a recipe includes Sharp Provolone? Love!

1 (5 lb) pork shoulder

6 tablespoons garlic (chopped)

5 tablespoons fresh rosemary (chopped)

6 tablespoons fresh parsley (chopped)

2 tablespoon kosher salt

1 teaspoon freshly ground black pepper

2 tablespoon olive oil

Broccoli Rabe

1 lb brocolli rabe

kosher salt

1/4 cup olive oil

2-3 garlic cloves, chopped

1/4-1/2 teaspoon red pepper flakes

football or kaiser rolls

1 lb extra sharp provolone

*** Can substitute sauteed spinach for broccoli rabe if you can’t find it ,or don’t like it!

Combine all 6 ingredients in the food processor and make a paste. If there are any thick sections of meat, score them with a sharp knife. Rub 3/4 of the mixture on all exposed areas of meat, including the areas that have been scored and internal surfaces that are exposed. Return roast to netting. Rub the remaining mixture over the outside of the roast. Place the roast in the crock pot and cook on high for 20 minutes.

Turn down to low and cook for at least 4-5 hours. The longer it cooks, the better. The meat should be falling apart. Remove the roast from the netting by cutting it off. Please be careful not to burn yourself on the interior of the crock pot. With a large fork and knife, shred the meat into chunks befitting a sandwich. Mix the meat around in the sumptuous juices which have accumulated in the pot. Keep pot on a warm setting.

For the broccoli rabe:

Wash and cut about 1/2 inch off of the bottom stems. Cut the florets off of the top and set aside. Bring 3 quarts of salted water to a boil. Add the broccoli rabe leaves and stems and cook about 1 minute and a half. Then add the florets and cook until tender, about 6 or 7 minutes. Remove the broccoli rabe from the water, after reserving 1/2 cup of the cooking liquid.

In a deep frying pan begin to heat olive oil, red pepper flakes and garlic over med-high heat. Once the garlic turns slightly brown, add the broccoli rabe. Saute 4-5 minutes and then add the cooking liquid. Season to taste with salt. This will look soupy, but it is done. Serve on the side of with the pork for guests to assemble on their own.

Assembly:

Add the extra sharp provolone to the roll first. This way it will melt when topped with hot meat. Top the pork with broccoli rabe.

 

Sausage Orecchiete with Broccoli March 18, 2013

Filed under: Pasta,Pork — tiffanyrose913 @ 5:14 pm

Broccolli Orechetti
I love when ingredients are sooo simple, and yet it turns out soooo good! The key to this by far was the toasted breadcrumbs on top… omg – it was delish!

1-1/4 lb. broccoli
Kosher salt
1/4 cup extra-virgin olive oil
1/2 lb. bulk hot Italian sausage, preferably with fennel seed
1/2 tsp. crushed red pepper flakes
3 large cloves garlic, minced
1 lb.dried orecchiette pasta
1/2 cup freshly grated Pecorino
1 cup fresh made toasted breadcrumbs

——————————————————————————–
In food processor, combine 3 slices of crusty bread, handful of pasta, salt and pepper, 1 tsp of oregano, 1 tsp basil, 1 tsp garlic powder and pulse. Then in a small saute pan, combine breadcrumbs with olive oil and saute until golden brown.

Separate the broccoli florets from the stems and then pare the stems with a knife. Leave the floret clusters whole unless they’re especially large; if so, cut them in half.

Bring a large pot of salted water to a boil over high heat. Add the stems and cook for 3 or 4 minutes; add the florets, and cook for another 5 min. until both the stems and the florets are just tender (test with a sharp paring knife). With tongs or a slotted spoon, transfer the pieces to ice water as they’re done. When cool, drain the broccoli well and chop it coarsely. Top up the pot with more hot water and return it to a boil.

Heat the olive oil in a 12-inch skillet over moderate heat. Add the sausage and cook, crumbling it with a wooden spoon, until it loses its pink color. Add the red pepper flakes and garlic and sauté briefly to release the garlic’s fragrance. Add the broccoli and season well with salt. Stir to coat the broccoli with the seasonings. Keep warm over low heat.

Add the pasta to the boiling water and cook it until it’s just shy of al dente (1 to 2 min. less than the suggested cooking time). Reserve 1 cup of the cooking liquid by removing it with a ladle or a measuring cup. Drain the pasta and return it to the warm, empty pot. Add the contents of the skillet to the pasta and cook it over moderate heat, stirring constantly, until the pasta is al dente, adding as much of the reserved water as needed to keep the pasta moist. Remove from the heat, stir in 1/4 cup of the cheese, and portion the pasta into six warm bowls. Top each portion with some of the remaining cheese and breadcrumbs.

 

Orange and Rosemary Pork Tenderloin February 7, 2012

Filed under: Max,Pork — tiffanyrose913 @ 7:07 pm

 

 

 

 

 

 

 

 

 

I try so hard to find new recipes for meat OTHER than chicken for Mike, and this one was fantastic!  Loved the sauce that it made, it was just perfect.  AND Max even tried to help cleaning up afterwards… by getting into the dishwasher! haha!

2 pork tenderloins

For the marinade:
4 oranges, juiced
4 tablespoons olive oil
2 tablespoons white wine vinegar
2 rounded teaspoons honey
4 cloves garlic, finely chopped
2 tablespoons fresh rosemary, chopped
1/2 teaspoon kosher salt
Freshly ground black pepper

For finishing:
1/2 cup heavy cream
Salt
A handful parsley, coarsely chopped

Cut the tenderloins in 3 or 4 equal portions and place them in a plastic food storage bag. Whisk together the marinade ingredients and pour them over the meat. Cover and refrigerate for at least 4 hours, preferably overnight.

Preheat the oven to 360 degrees. Remove the pork from the fridge and pour the marinade into a small saucepan.

Heat a cast-iron or other heavy bottomed, oven-safe skillet over medium-high heat. Place the pork pieces into the skillet and sear on all sides, about 10 minutes total. Put the skillet in the oven and roast for 20 minutes, until cooked through but not dried out (the meat should be pale pink in the center; if using a meat thermometer, the recommended safe internal temperature is 160°F), flipping the meat a couple of times during the roasting.

While the meat is roasting, put the saucepan with the remaining marinade over medium-high heat and bring to a boil. Keep boiling, uncovered, stirring regularly, until the marinade has reduced. Add in the cream, salt and parsley. Stir, and keep warm over low heat.

When the meat is ready, remove the skillet from the oven, and transfer the meat to a cutting board. If there are any juices in the skillet add them to the sauce and bring back to a boil. Cut the meat pieces into thick slices and serve with the sauce.

 

Pork Milanese October 12, 2011

Filed under: Pork — tiffanyrose913 @ 6:02 pm

I am always looking for new dinner ideas other than chicken, because Mike constantly says he is “sick” of chicken! I love anything with lemon, so this was just so delicious!

1 cup panko (Japanese bread crumbs)
1/2 cup finely grated Parmesan cheese
2 large eggs
6 boneless pork loin chops, pounded thin to 1/3 inch-thick (1 1/2 pounds total)
Salt and freshly ground black pepper
1/4 cup plus 3 tablespoons olive oil
6 lemon wedges

Preheat the oven to 200 degrees F.

Coarsely crush the panko into a large shallow bowl. Stir the cheese into the panko.

Lightly beat the eggs in another large shallow bowl.

Sprinkle the pork generously with salt and pepper. Dip the pork, 1 piece at a time, in the egg, allowing the excess to drip off, then dredge the pork in the crumb mixture, patting to coat completely. Place the pork on a small baking sheet.

Heat 1/4 cup of oil in a heavy large skillet over medium-high heat. Add half of the pork to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.

Add the remaining 3 tablespoons of oil to the skillet and fry the remaining pork. Transfer the pork to plates and serve with lemon wedges

 

Pesto Pork Cutlets with Sugar Snap Peas and Potatoes August 1, 2011

Filed under: Pork — tiffanyrose913 @ 3:56 pm

I got this recipe from Rachael Ray’s mag – I always try to find new ways to cook Pork Cutlets, and this was excellent!  Although , you could cover anything in pesto for me and I would love it!  🙂

1 pound baby potatoes – halved

salt and pepper

1/4 cup EVOO

4 boneless pork cutlets pounded to a 3/4 inch thickness

1 cup sugar snap peas trimmed

1/4 cup pesto

1.  Boil potatoes until just fork tender.  Drain in colander – and cool to handle.

2. Heat 2 tbsp EVOO , add seasoned pork ( with salt and pepper) until golden browned.  Transfer the pork to a plate.

3.  With the skillet over medium heat, add 1/4 cup water and scrape up browned bits on the bottom.  Add snap peas, potatoes, and the remaining 2 tbsp of EVOO.    Stril in pesto and season with salt and pepper, add Pork again, and mix together!

 

Spicy Dr Pepper Pork June 2, 2011

Filed under: Pork,Sandwiches — tiffanyrose913 @ 1:41 pm

 

 

 

 

 

 

 

I don’t know if I was happy that it was memorial day weekend and 1.   I was off without any appointments for FOUR DAYS, 2.  It was freaking 100 degrees, and my favorite weather – Hazy, Hot, and Humid!  or 3.  It just smelled like summer, BUT, this to me could be one of the BEST THINGS I HAVE EVER MADE!!!  

 It was so good, so perfect, so delicious.  I put it in my dutch oven early in the morning, and it instantly smelled like heaven.  After coming in from drinking coconut rum drinks all afternoon, it ws so nice to just pull this out of the oven and enjoy!  The first day we made sandwiches out of the pork with buns… the second day I put it in a quesadilla with green onions, cheese, and cilantro!  Yummy either way!  Even though the ingredients sound sooo weird – trust me , you will be so happy you made this!!  Thank you Pioneer Woman!

Ingredients

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.