Cooking During Stolen Moments» Pork

Herb & Garlic Encrusted Rack of Pork

Kate — Mon, 31 Oct 2011 02:34:46 +0000

As I mentioned in my last post, cooking with a rack of pork is an entirely new experience for me. I spent hours trying to decide how to prepare it and came up with a list of over 20 different possibilities. I was struggling to choose so I asked Eric for his input. His thought was that when you have such a nice cut of meat, you should let the meat shine and not do too much to interfere with it. That sounded like pretty good logic to me, so I went with it.

When it comes to pork, I am notorious for overcooking it just because I get nervous about it being undercooked. However, armed with a meat thermometor, I no longer worry, especially now that the USDA has lowered the temperature guidelines for pork.

Did you know about that? In May, the USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three-minute rest. This will yield a juicy, flavorful product that may be pinker in color than most home cooks are used to. This is so comforting to me. I’ll no longer when I cut a pork roast and see a little pink in the slices as long as the temperature is at least 145 degrees. I can’t tell you how many nights I’ve sliced pork and then thrown the plate in the microwave for several minutes just until all of the pink is gone.

I cooked this rack of pork to exactly 145 degrees and it really was tender, juicy and delicious. The herb and garlic crust added the perfect flavor to each bite. We all really enjoyed it and the seconds and thirds that got passed around the table were definitely proof of that!

Herb & Garlic Encrusted Rack of Pork

1 head garlic
2 T. fresh Rosemary
1 T. coarsely ground sea salt
2 t. dried thyme
2 t. coarsely ground black pepper
1/3 c. olive oil
1 5-lb. rack of pork

1. Peel and slice all of the cloves of garlic. Mince garlic along with the fresh Rosemary. Transfer to a bowl and stir in the salt, thyme, pepper and olive oil until thoroughly combined.

2. Place the rack of pork on a foil-lined baking sheet with the bones on the bottom. Press the garlic and herb mixture on top of the pork.

3. Bake at 425 degrees for 10 minutes then reduce temperature to 350 degrees and continue cooking for about 15 minutes per pound, until the pork reaches 145 degrees. (If the crust starts to brown too quickly, loosely tent with foil and continue cooking.) Remove and let rest for 3-5 minutes before slicing.

As you can see, this rack of pork makes a truly impressive presentation. With the holiday season upon us, I think this would be the perfect main dish for an early Christmas party. It would make a great sit down meal, although since it is so easy to slice into individual pieces, I think it would also be a fun yet impressive addition for a more casual party.

If you want to add a rack of pork to one of your holiday parties this year, I’d love to help you get started! As part of my project with The Motherhood, Costco and The National Pork Board, I have one $25 Costco gift card to giveaway. To enter, simply leave a comment on this post. Good luck!

Full Disclosure – This post was written by me in participation with a program from The Motherhood for Costco and the National Pork Board. I received products to facilitate my recipe creation and a stipend for my time. However, all thoughts and opinions are entirely my own.

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BBQ Nachos

Kate — Thu, 07 Jul 2011 01:02:53 +0000

Apparently, BBQ Nachos are a thing. I had no idea until after I was raving over this meal with my husband and saying how I couldn’t believe I hadn’t thought of it sooner. His reponse was “you’ve really never had them before?” Um…obviously not. I felt a bit like a dummy, but hey, I guess there are only so many new ideas out there when it comes to meals.

Sometimes, the truth hurts. But I’m so glad Eric has agreed to be my taste-tester and my truth-teller. And you all should be too. I can’t tell you how many times our dinner table conversation has included him telling me that something is not blog-worthy or that it needs to be re-worked to have some flavor before I post about it.

Anyhow, in case you’ve been living under a rock like I appearantly have, I wanted to share this recipe with you. I loved it! I’m already plotting ways to make sure I have leftover pork or chicken every single time we grill this summer just so I can whip this up.

BBQ Nachos

1/2 – 1 lb. fully cooked pork or chicken, diced or shredded (leftovers work perfectly!)
1 15 oz. can kidney beans, rinsed and drained
1 1/2 c. barbecue sauce
Tortilla chips
2 fresh ears corn, kernels cut off
1/3 c. sliced green onions
2 c. shredded cheddar cheese

1. Combine meat with kidney beans and barbecue sauce in a bowl. Stir to incorporate.

2. Spread tortilla chips on a baking sheet and spoon bbq mixture on top. Sprinkle with freshly cut corn kernels, green onions and cheese. Bake at 325 degrees for about 15 minutes, until cheese is completely melted.

If you don’t want to turn on the oven, you can also prepare this on individual plates and then microwave until the cheese is melted.

So…BBQ Nachos…have you had them before?

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Creamy Stuffed Pork Cutlets

Kate — Mon, 20 Jun 2011 01:49:17 +0000

Sometimes, I just want to make a meal that’s a little bit fancier than our usual. Occasionally, I’ll reserve those fancier things for nights when Eric and I are having a special date night at home. But for the most part, those meals just become a family meal. I think the kids love eating fancier meals just as much as Eric and I do.

These pork cutlets might look a little fancier, they might taste a little richer, but honestly, the preparation is quick enough to serve any night of the week. I’m even thinking I’d like to make up a huge batch of these to have in the freezer. I’ve had mixed results with freezing cream cheese though, so I might just try a few at first and see how those work. I won’t mind experimenting at all, because these are delicious!

Creamy Stuffed Pork Cutlets

12 – 16 asparagus spears, trimmed
6 – 8 pork cutlets
1/2 c. cream cheese, softened
2 T. green onions
1 t. salt
1/2 t. pepper
1/2 t. garlic powder
1/2 red pepper, thinly sliced into 12 – 16 pieces
Additional salt and pepper
Olive oil

1. Place trimmed asparagus in a small pan. Cover with water and bring to a boil. Cover, remove from heat and let steam for about 3-5 minutes, until just tender. Drain and rinse asparagus with cold water.

2. In a small bowl, stir together cream cheese, green onions, 1 t. salt, 1/2 t. pepper and 1/2 t. garlic powder until combined.

3. Spoon some of the cream cheese mixture into the center of each cutlet. Top with 2 asparagus spears and 2 slices red pepper.

3. Roll up each pork cutlet and secure with a toothpick. Season with salt and pepper.

4. Place the rolled-up cutlets in a baking dish and drizzle with olive oil. Bake at 375 degrees for 20-35 minutes (depending on thickness of cutlets), until pork if fully cooked.

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Pork Tacos

Kate — Tue, 19 Apr 2011 00:47:49 +0000

In my efforts to reduce different habits and procedures in the kitchen this month, I’ve been spending the past few days not spending much time in the kitchen at all. That’s because I’m focusing on finding recipes that take 1/3 less time than usual.

This recipe definitely falls into that category! With a total prep time of about 2 minutes, I’d say this meal requires a LOT more than 1/3 less time. And I’ll admit, it really isn’t a recipe at all. I just can’t conisder anything that requires only 2 ingredients a recipe, can you?

I’ve always loved the combination of chicken cooked in salsa for Mexican meals. In fact, that recipe is one of the most popular on this site and it’s versatility continues to win hearts – mine included. I had never considered using pork in that recipe though. So instead of making that full recipe, I thought I’d just try the super easy, cheater version of that.

Basically, I just put 4 boneless pork chops in a baking dish, dumped a jar of salsa on top and then baked at 250 degrees for about 4-5 hours. Just before we sat down to eat, I shredded the pork and served it up with all the traditional taco fixings.

I know it sounds ridiculously simple (and it is), but it is so good! There’s just something I love about pork that’s been slow-cooked in the oven and shredded. Then when you add that texture and flavor to a taco shell…delicious!

I do have to share one more thing about this “recipe” though. I used a black bean & corn salsa instead of a traditional salsa. That made a huge difference in both taste and texture and I think it’s definitely part of what gave the pork such incredibly good texture. I’d definitely recommend trying it.

What’s your favorite meal to make when you’re looking to spend 1/3 less time in the kitchen?

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Bacon & Brown Sugar Stuffed French Toast

Kate — Mon, 17 Jan 2011 02:00:00 +0000

Are you ready for a recipe that will change your breakfast life forever? I’m thinking this recipe might have to take top honors of being the best thing I’ve EVER made! (Well, it’s gotta be in the Top 10 at least.)

My recipe for Apple Cinnamon Stuffed French Toast continues to be one of the most viewed recipes on this site, so I know stuffed french toast is a hit with lots of people. When I was planning out our Sunday brunch for this weekend, I kept thinking of that recipe. But I wanted to switch it up a bit and do something different. I had no idea that I’d end up with something so much better than the original!

To me, the combination of bacon and French toast is a no-brainer. I also feel the same about brown sugar and bacon. That salty-sweet combination is always a winner. So Bacon & Brown Sugar Stuffed French Toast combines all those things into one awesome little sandwich. It’s creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!

Bacon & Brown Sugar Stuffed French Toast

1/2 – 1 lb. bacon
4 oz. cream cheese, softened
3/4 c. brown sugar
1 T. maple syrup (or 1 t. maple extract)
12 slices bread
4 eggs
1/3 c. milk
2 T. butter

+ about 15 minutes baking time Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. (NOTE – this step can be done the night before, if desired.)

Spread the cream cheese-brown sugar mixture onto one side of each slice of bread.

Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.

+ about 10 minutes cooking time Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.

These stuffed French toast sandwiches are definitely sweet enough on their own. Our kids ate theirs just like sandwiches. My husband and I opted to pour a little syrup on top, which was equally delicious. But if your sweet tooth is a little sensitive, you can absolutely forego the syrup and still get an amazingly sweet and delicious breakfast treat.

I am already counting down the days until I can make this again. While I think I could happily eat it for breakfast every single day for the next oh…forever, I know that’s probably not the smartest idea. Take that as a fair warning. Proceed carefully – addiction likely!

This post is linked to Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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Pepperoni Macaroni

Kate — Tue, 04 Jan 2011 02:10:00 +0000

I have a tendency to get a bit of a self-inflated ego when it comes to the way my kids eat. They are great eaters and for the most part, they will eat whatever is put in front of them. They eat their veggies. They eat all kinds of different meats. They love exotic flavors and new ingredients. I pat myself on the back when they are served a “fancy” meal and clean their plates.

But nothing brings me back to earth as quickly as a discussion about meals with them. Ask them what their favorite meals are and they’ll prove they are kids with fairly stereotypical tastes. Spaghetti, pizza, macaroni and cheese, tacos and French toast top their lists of favorites. Seriously? I was expecting to hear ragout and curry and bisque. Oh well. Leave it to the kids to keep it real for me!

So I wasn’t at all surprised when this Pepperoni Macaroni flew off their plates and into their mouths. It is classic kid-fare after all. As for my husband and myself, we realized we’re still kids at heart too. A simple meal that includes pepperoni, pizza sauce and pasta tastes just like you’d think it would whether you’re 4 or 34.

Pepperoni Macaroni

1 6 oz. can tomato paste
1 15 oz. can diced tomatoes
1/4 c. water
2 T. olive oil
2 t. Italian seasoning
1 t. salt
1 t. sugar
1 t. garlic powder
1/8 t. crushed red pepper flakes
1/2 lb. macaroni noodles
1 3.5 oz. package pepperoni
Grated Parmesan cheese, optional

Combine the tomato paste, diced tomatoes, water, olive oil and seasonings in a small bowl. Stir to combine well. Cover and refrigerate until using.

+ 8-10 minutes boiling time Fill a large pot with water and bring to a boil. Stir in macaroni and cook according to package directions. While pasta cooks, cut the pepperoni into halves or quarters. Drain pasta. If not using right away, rinse with cold water before refrigerating to keep it from sticking together.

Combine pasta, pepperoni and pizza sauce in a large skillet (or use the pasta pot to cut down on dishes). Cook over medium heat just until heated through. Top with grated Parmesan cheese before serving, if desired.

Please tell me I’m not the only one whose kids would opt for pizza over puttanesca!

This post is being linked to:

$5 Dinner Challenge at $5 Dinners
Tasty Tuesday at Balancing Beauty and Bedlam

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Bacon Wrapped Potato Halves

Kate — Sun, 28 Nov 2010 14:00:00 +0000

Bacon and potatoes definitely top the list of my most favorite foods. So to me, there’s nothing better than combining them, whether is a bowl of Loaded Baked Potato Soup, a heaping helping of Twice Baked Potato Casserole or something more simple. These Bacon Wrapped Potato Halves are definitely something simple – just potatoes, bacon and some seasonings. That’s all you need to make this amazing side dish.

Plus, it’s as simple in preparation as it is in ingredients. The potato halves come together in just minutes yet make an impressive presentation. The potatoes are infused with bacon flavor and the crispiness of the bacon makes a perfectly contrasting texture to the creamy potatoes.

Bacon Wrapped Potato Halves

4 – 6 red skinned potatoes
Salt, pepper and paprika, to taste
8-12 slices bacon

10 Minutes Free: Wash potatoes. Poke several holes in each one with a fork. Place on a plate and microwave for 5-8 minutes, until just tender to the touch. Refrigerate until using.

5 Minutes Free + 30 Minutes Bake Time: Cut partially baked potatoes in half lengthwise. Sprinkle each potato half generously with salt, pepper and paprika. Wrap a slice of bacon around each half. Place on a cookie sheet and bake at 375 degrees for 25-30 minutes, until the bacon is browned and crispy.

Just a reminder – today is Cyber Monday and the last day to take advantage of the Stolen Moments Menu Planning or Better Breakfast ebook sales prices.

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Pan Fried Pork Chops with Gravy

Kate — Wed, 10 Nov 2010 00:00:00 +0000

I taught myself a very important lesson in the kitchen the other day – not all culinary skills are inborn. Sometimes, you have to really practice at something to get it just right. And sometimes, if you don’t practice first, you just might end up with a total flop.

These Pan Fried Pork Chops with Gravy are my case in point. We don’t eat pork chops a lot – probably once a month or so. My methods for making them are fairly limited and always involve the oven. But I decided that I could figure out how to pan fry a pork chop. I mean, it’s a piece of cake with a chicken breast, how much harder could it be with a pork chop? Right?

Wrong…at least for me! I prepared the pork chops in a way that I just knew would be good. I heated some oil and butter in a large skillet and tossed in the pork chops. They smelled wonderful. They looked beautiful. I transferred them to the oven to stay warm while I made a gravy from the pan drippings. Everything was going perfectly.

Then we sat down to eat. My husband was cutting up a pork chop for one of the kids while I was holding the baby. A flash of pink caught my eye. I told him to wait and let me see that pork. Sure enough, it was bright pink and raw in the middle. What a mess! We ended up tossing all the chops in the microwave until I was satisfied with their color.

I definitely learned a few things that night, not the least of which is that I definitely need to buy a meat thermometer! I think I’ve figured out how to pan fry the pork chops so that they are fully cooked. Having a meat thermometer to test with would definitely be helpful though. So for those of you that do have a meat thermometer, this recipe should be a piece of cake!

Pan Fried Pork Chops with Gravy

4 – 6 bone-in center cut pork chops
Salt and pepper, to taste
1 c. buttermilk (or 1 c. milk mixed with 1 t. vinegar)
2 c. flour
1 1/2 t. paprika
1 t. garlic powder
3 T. butter
Oil for frying
2 1/2 c. chicken stock

1. Season the pork chops on both sides with salt and pepper to taste. Dip chops in buttermilk.

2. In a shallow dish, combine flour, paprika, garlic powder and a little salt and pepper to taste. Meanwhile, heat butter and oil in a large skillet over medium high heat. Dredge buttermilk-coated pork chops in the flour. Add to the hot skillet.

3. Cook chops until FULLY COOKED (internal temperature of 160 degrees) and golden brown outside, about 5-8 minutes per side. If the breading starts to get too brown before the pork is fully cooked, turn heat down a bit and cover the skillet, letting the chops cook an additional 5 minutes or so.

4. Remove chops from skillet and keep warm. Pour out all but 1/3 c. of the pan drippings. Measure out 1/3 c. of the dredging flour mixture. Whisk into the drippings in the skillet and cook for 2-3 minutes, scraping off the bottom of the skillet while stirring. Slowly pour in chicken stock and bring to a boil. Simmer until thickened to desired gravy consistency. Serve with pork chops.

If undercooked pork scares you and you don’t want to risk it, you could also brown the pork chops in the skillet and then finish cooking in the oven.

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