Category Archives: Meat
We are back! On March 10th we flew with two friends to Mexico City for three days and then we flew over to Puerto Vallarta for a few more days to visit with our friends who have moved over there last year. A bonus was seeing our old friends Bruce and Mary who we had last seen four years ago. FYI…Bruce and Mary have a wonderful blog Set Free in Mexico https://setfreeinmexico.com/ if you want to read about their adventures.
Today’s recipe is an easy one…mix the marinating ingredients and pour over the chops, refrigerating for 6 hours or so. After that, just BBQ…
Marinated Grilled Pork Chops
- 4 to 6 pork chops
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 2 tablespoons vegetable oil
- 1 tablespoon cider vinegar
- 1 tablespoon brown mustard or gourmet mustard blend
- 2 tablespoons brown sugar, packed
- 1 clove garlic finely minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- Wash chops and pat dry. Put in a large food storage bag. Combine the remaining ingredients and pour over the chops. Seal the bag and turn to coat the pork chops. Refrigerate for *3 to 6 hours, turning occasionally.
- Grill the chops over high heat for 5 to 7 minutes on each side or until the chops register about 160° on an instant read thermometer.
Someone in the house is not a fan of turkey at Thanksgiving, so I scoured Pinterest for this wonderful roast beef recipe, which turned out to be delicious! This is definitely one of those KISS recipes – Keep It Simple Stupid! That someone in the house really enjoyed it…serve some horse radish alongside it! As always, the words in red reflect my changes to the original recipe.
Slow Cooker Rosemary Garlic Crusted Roast Beef
Author: Slow Cooker Gourmet Serves: 6-8
- 2 pound eye of round beef roast
- 2 tablespoons olive oil
- 3 or more stalks fresh rosemary
- 4 teaspoons minced garlic or more
- 1 teaspoon sea salt
- ½ teaspoon fresh ground pepper
- 1 tablespoon balsamic vinegar
- 2 cans of beef broth
- Rub roast all over with olive oil
- Chop three stalks of rosemary leaves and combine with garlic, sea salt and pepper
- Rub around the outside of the roast to form a crust
- Preheat a skillet to 400 degrees
- Add roast and sear on each side until lightly browned (4-6 minutes)
- Deglaze pan with balsamic vinegar and transfer all contents to slow cooker
- Cover and cook on low for 8-9 hours OR cook on high for about an hour
- Pour one or two cans of broth around the roast and more rosemary stems to taste
- Cook for another 30 minutes and check with a meat thermometer depending on the doneness you like.
- Remove and let rest for 15-30 minutes then slice to serve
Canadians…Are you tired of turkey already? Try this easy one for something different.
Skillet Italian Sausage and Peppers with Penne
Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes
This comforting Italian sausage and pepper penne pasta is cooked in one skillet and comes together in 30 minutes or less for a quick and easy weeknight meal.
- 12 ounces whole-wheat penne pasta
- 1 pound Italian sausage links (1 package)
- 1 small green pepper, sliced
- 1 small red pepper, sliced
- 1 small yellow onion, sliced thin
- ½ cup red wine (merlot or pinot noir)
- 6 ounces tomato paste
- 8 ounces tomato sauce
- 12 ounces water
- ½ teaspoon Italian seasoning
- 1 teaspoon sugar
- ½ teaspoon salt
- Parmesan Cheese for finishing
- In a large pot of salted water, cook pasta until al dente. Reserve starchy cooking water.
- Heat a tablespoon of olive oil in a large skillet over a medium-high heat. Brown sausages on all sides, until almost cooked through, remove and cut into ¼ inch slices. You don’t have to worry about cooking them all the way through, they will finish cooking while the sauce simmers.
- In the same pan drizzle another teaspoon or so of olive oil and sauté the peppers and onions until slightly softened, about five minutes.
- Return sausage back to the pan and deglaze with red wine.
- Add tomato paste, tomato sauce, water, Italian seasoning, sugar and salt. Stir to combine.
- Bring to a boil and then reduce to a simmer. Simmer for ten minutes.
- Add penne to the skillet, toss with sauce. If needed add starchy pasta water to loosen the sauce up.
- Season with salt and pepper and garnish with grated Parmesan cheese.
Sadly, my Maple Chipotle Rub being sent from Canada seems to have gotten lost along the way. In desperation I sought out another rub recipe on Pinterest as I bought some lovely boneless beef ribs at Costco. The recipe was posted from inthekitchenwithkath.com. (It had been adapted from Mark Bittmans How to Cook Everything the basics). It can be used on beef, pork or poultry. Below are the instructions with the recipe for Southern Barbecue Rub below that. The rub will keep in the fridge…
Slow Roasted Ribs (one 3 or 4 lb. rack)
- Preheat the oven to 250˚F*
- Remove the membrane from the back of the ribs. This is easily done by loosening an end with a knife and then grabbing the piece with a clean paper towel and pulling it off.
- Place the ribs on a large rimmed baking sheet, meaty side down. Rub a generous amount of the barbecue rub on both sides of the rack.
- With the ribs bone-side down, put the baking sheet in the preheated oven and roast for 2 hours.
- Turn the ribs over and roast for another hour.
- Turn the ribs over so they are again bone-side down and roast for one more hour, or until the ribs are fork-tender and practically falling off the bone.
- Cut the ribs into serving pieces and enjoy!
*NOTE Because my ribs were boneless I was able to reduce the cooking time! I cooked them first for 1 hour at 300 degrees F and then turned them over to cook for another half hour, reducing the heat to 250 F. They were done, but you should check them before turning off the oven, depending on the thickness of the boneless ribs.
*Southern Barbecue Rub (Adapted from a recipe in Joy of Cooking)
- ¼ cup sweet paprika
- 2 tablespoons chili powder (You could use smoked paprika instead.)
- 1 tablespoon cayenne pepper
- 1 tablespoon ground cumin
- 2 tablespoons salt
- 2 tablespoons ground pepper
- 2 tablespoons brown sugar (optional) I used this
Before you even get started on me, yes I love liver, but not the way my mother overcooked it after dredging it in flour! Quite a few months back we found a lamb store here and we purchased this lamb liver to try. Where else would I turn but Pinterest? The recipe could be made with any liver…well maybe not chicken…cluck cluck. Leftovers were great for breakfast with fried eggs on the top. Trust me!! Let me know if you try it…Chuck? LOL
Lamb Liver and Bacon Casserole
– 500 g lamb’s liver, trimmed and cut into small pieces ( try baby beef)
– 2 tablespoons olive oil
– 230 g rind less smoked bacon rashes, cut into pieces
– 2 small onions, chopped
– 2 cups mushrooms, cut into quarters
– 2 tablespoons plain flour
– 150 ml hot water
– 1 teaspoon smoke sweet paprika powder
– 1 tablespoon soy sauce
– salt and pepper
Heat the oil in a casserole dish and stir-fry the bacon until crisp. Add the onion and continue frying until the onion is soft. Add the mushrooms and fry for another 3 minutes. Using a slotted spoon (to make sure that oil and bacon fat will stay in the casserole dish), remove the bacon and vegetables and put aside.
Add the liver to the remaining fat and cook over a medium heat for about 4 minutes, turning so it’s seared and cook all around. Remove from the dish and keep warm.
No oven, no worries. Pinterest to the rescue again! This has to be one of the best recipes I have ever found and it goes together fairly quickly. Your guests will rave about it as did ours. This recipe would be great for any potluck you get invited to. Be sure to follow the link at the end of the recipe for more great recipes.
Lazy Crock Pot Lasagna Serves: 8 servings
- 1 lb. lean ground beef
- 1 small onion, diced
- 2 cloves garlic, minced
- 1½ teaspoons Italian seasoning
- salt & pepper to taste
- 1 large jar (45 oz.) high quality pasta sauce (I used one of the two large jars of Prego that I bought at Costco)
- 4 cups mozzarella cheese
- 1 large package (25-30 oz.) cheese & spinach filled ravioli (uncooked) (also Costco, my large cooker used 36 pieces of the stuffed ravioli – Pasta Prima brand)
- Brown ground beef, onion and garlic over medium heat until no pink remains. Drain any fat.
- Stir in Italian seasoning and pasta sauce. Cover and simmer 10 minutes.
- Spray the inside of a 6-7 quart crock pot with cooking spray. Layer meat sauce, ravioli and cheese.
- Repeat layers ending with cheese. (I ended up with two layers.) Cover and cook on low 3 hours and reduce heat to WARM.
Follow Spend With Pennies on Pinterest for more great recipes!
What to do with ground lamb? Meatballs…maybe. Burgers…another maybe. In the end I came across this pie recipe on Pinterest…not a surprise. It was fantastic! You will never make a traditional shepherds pie after you try this one.
Moroccan Shepherd’s Pie With Sweet Potato (Our Four Forks)
Prep time 30 mins Cook time 40 mins Total time 1 hour 10 mins Serves: 4-6
- 1 lb. grass-fed ground lamb or beef (omit for vegan)
- 3 cups cooked chickpeas (or 2 15 oz. cans drained) (optional for meat version)
- 1 tablespoon olive oil
- 1 white onion, chopped
- 1 red onion, chopped
- 2 cloves garlic, chopped
- 1 tablespoon grated fresh ginger root
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon cinnamon
- 1 teaspoon chili powder
- 1 teaspoon honey (optional)
- 2 cups chopped plum tomatoes (about ¾ 28 oz. can, drained)
- ½ cup stock (vegetable, chicken or beef) + salt to taste
- ½ cup currants or raisins
- ½ bunch cilantro, stems removed, chopped
For the mash:
- 1 lb. sweet potatoes, peeled and cut into chunks (use white if you don’t have any sweet potatoes) OR…use the instant Idaho brand potatoes and just add the spices…
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons non-dairy milk (more if needed)
- Brown the ground meat in a large skillet over medium high heat.
- Remove meat from skillet and set aside.
- Add olive oil to the pan along with the onions, garlic, ginger, spices and salt and cook for 8-10 minutes until the onion is softened.
- Return the meat to the pan (if using) along with the honey, tomatoes and stock.
- Bring to a boil and simmer until the sauce is thickened, about 10 minutes more.
- Add chickpeas (if using), currants, and chopped cilantro, stir and remove from heat.
- Season with salt and pepper to taste.
For the mash:
- Boil the potatoes in salted water for 15 minutes or until tender.
- Drain well and add the olive oil, cumin, garlic powder, salt and milk.
- With a hand blender (or potato masher), blend until they reach a creamy consistency.
- Preheat oven to 350 degrees Fahrenheit.
- Fill a 13 in x 9 in casserole dish with the filling and spread the mash on top.
- Bake for 40 minutes until the topping is beginning to brown.
- Garnish with extra chopped cilantro, if desired.
As promised that I would report on my latest find from FaithTap – https://www.facebook.com/faithtapping/?fref=ts
Slow Cooker Pork Chops
- 6 medium thick pork chops
- ¼ cup brown sugar
- 1 tsp ground ginger
- ½ cup soy sauce
- ¼ cup ketchup
- 2 cloves of smashed garlic
- salt and pepper to taste.
Pour all of the ingredients over the six pork chops and cover. The slow cooker does its magic for approximately 6 hours on low.
Results – Yes indeed they were very tender! They cooked in a little over 5 hours…by six they would have been burned dry, so watch them, depending on the thickness of your chops.
I would modify the ingredients to 1/4 cup soy and less sugar, and more garlic!
Personally I prefer my daughters slow cooker pulled pork sauce recipe with Coca Cola! https://buenprovecho.me/?s=slow+cooker+pulled+pork
While in Ontario we stopped at Coyles Country Emporium in Tillsonburg, Ontario. While browsing through the store I was intrigued about a product I had never seen – Savoury Favourites Chipotle Maple Pepper seasoning. Before I go any further, I am in no way being paid to promote this product.
Once back home, I realized that we had one strip of pork ribs in the freezer waiting to be used. We have always enjoyed the dry ribs at Boston Pizza but they don’t seem to carry them anymore. Eureka…I had bought the chipotle maple pepper! Why not give it a shot? I thawed the ribs and cut them apart into single bones, and placed them on their sides in a Pyrex baking dish.I dusted them with the Chipotle Maple Pepper and turned them over and dusted them again before placing them in my 250 degree F preheated oven. I cooked them for about one hour and then turned them for a second hour. Depending on the size of your ribs they should be done after two hours. Of course, I had to sample one to be sure…LOL. These are awesome! Using this product is so much easier than making up your own rub! I cant wait to try it on steaks on the BBQ tomorrow… we did and they were awesome!
The next evening I used the seasoning on tuna, equally awesome. Tonight I used on our hamburgers. This stuff is a must have in your pantry! They make three other flavours – original, mild curry and garlic. Did I mention they suggest using it on popcorn? Later tonight…
For more about the seasonings and some great recipes go to their site www.maplepepper.ca
If you are unable to find this product, you ,might like this rub recipe from Guy Fieri on Food Network!
3 tablespoons kosher salt
2 tablespoons freshly ground black pepper
3 tablespoons smoked paprika
4 limes, halvedRead more at: http://www.foodnetwork.com/recipes/guy-fieri/salt-and-pepper-spare-ribs-with-romesco-recipe.html?oc=linkback