Pork Chili

Here's a recipe for crockpot pork chili that includes Ro-tel and black beans. Very spicy, but very tasty. The recipe came from the website of a local grocery store chain, Hy-Vee. The original post includes nutritional information.
Ingredients:
2 tbsp Grand Selections olive oil, divided
1 pound pork loin chops, cut into 1-inch cubes
1 large onion, chopped
2 tbsp minced garlic
1 tbsp ground cumin
1 tbsp Hy-Vee dried oregano
2 (10 ounces each) cans Hy-Vee diced tomatoes with mild green chilies
1 (4 ounce) can Hy-Vee diced green chilies
1 (15 ounce) can Hy-Vee black beans, rinsed and drained
1 c. water
Preparation:
In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add cubed pork and cook until browned, about 5 to 8 minutes. Remove from skillet and transfer to 3-1/2-quart slow cooker.
Heat remaining 1 tablespoon olive oil in same skillet and sauté chopped onions until tender, about 3 to 5 minutes. Add garlic, cumin and oregano and sauté 1 minute more. Add diced tomatoes with mild green chilies, diced green chilies, black beans and water. Transfer to pork mixture in slow-cooker. Cook on LOW for 4 to 6 hours.
Daily nutritional values:
- Posted using BlogPress from my iPad

Kevin's Oven-BBQ Ribs

I love ribs and being unable to smoke them during the winter doesn't stop me from making them in the oven.  I rub them down with a rub that is based on one by Emeril Lagasse, but mine is a little milder - his were HOT.  These were a particular favorite of Pete's.

Here's the rub:

Ingredients

• 1 Tbl salt
  
• 1 Tbl cumin
  
• 1 Tbl paprika
  
• 2Tbl Emeril's Essence
  
• 3 Tbl brown sugar
  
• 1 tsp black pepper
  
• 1 tsp cayenne
  

I usually rub the ribs down the night before and let them sit in the fridge overnight.  If you have a lime, squeeze the juice of 1/2 a lime over the ribs for some tanginess and to help break down the connective tissue.  Otherwise, I use a little wine vinegar, just a few splashes.

I cover them with foil and bake them at 300° for 2 1/2 hours, or until they begin to fall off the bone.  Then I take the foil off and brush with barbecue sauce, turn on the broiler and leave the ribs under the broiler until they begin to brown (usually 5 -10 minutes).

Pork Oriental Stir-Fry

Ingredients

•  2-3 lbs pork, cut in small chunks (pork steaks are cheapest)
  
•  1 Cup chopped cabbage
  
•  3 radishes, sliced fairly thin
  
•  1/2 Cup julianned carrots (julianne: cut lengthwise into small strips)
  

Marinate veggies for 30 min or more in:

•  1/4 Cup soy sauce
  
•  2 Tb vinegar or lemon juice
  
•  1/4 tsp salt
  
•  1/4 tsp ginger
  
•  dash or two of hot mustard powder (prepared mustard will do, but use it sparingly unless you like hot food!)
  

Marinate meat for 30 min or more in:

•  1/4 soy sauce
  
•  1/4 tsp ginger
  
•  1/2 tsp onion salt
  
•  1/2 tsp barbeque spice (or 1 tsp BBQ sauce)
  
•  2 Tb brown sugar (regular will do, brown's better)
  
•  dash or two of paprika
  
•  dash or two of hot mustard powder
  

Prep:
Put a Tbl of oil in the pan or wok and coat the inside. Heat the pan and add meat, draining excess marinade. Stir-fry meat until brown on the outside. Push meat to sides of pan (or wok) and dump in the veggies with the veggie marinade. Cover and turn down heat to a low simmer. Stir the veggies once or twice during cooking. Simmer for about 5 minutes or until veggies are tender but not soggy. Mix the meat into the veggies. Serve over a plate of white or long grain rice.
Serve over rice or chow mein noodles. Serves about 4.

NOTE: Lots of other veggies will work. Try a pkg. of frozen veggies that you like: Broccoli/Cauliflower mixture or greenbeans or carrots and diced green pepper. Be creative and make changes! Try to use fresh or frozen - canned veggies tend to be soggy.

Kevin's Spicy Meatloaf

Ingredients:

•  2 eggs
  
•  1 1/2 stacks of saltine crackers, finely crushed
  
•  1 tsp salt
  
•  1/2 tsp sage
  
•  1/4 to 1/2 cup onion, finely chopped
  
•  1/4/ to 1/2 cup green pepper, finely chopped
  
•  1 Tbl Worcestershire sauce
  
•  1 to 2 dashes hot seasoning (paprika, chili powder, Bam!, etc.)
  

Meats:

•  1 lb lean hamburger (or ground turkey works well) 
  
•  1/2 lb ground pork sausage (medium or hot, mild isn't strong enough)
  

topping:

•  1/2 cup catsup
  
•  1 Tbl hot mustard (oriental or horseradish)
  
•  1 Tbl Worcestershire sauce
  
•  1 Tbl brown sugar
  

Prep:
Mix the first 7 ingredients (everything but the meats) well, then drizzle enough milk to make it the consistency of hamburger. It should not be dry or too mushy.

Knead and mix by hand until the loaf looks like ingredients are evenly distributed. Divide in 2 balls and make oblong loaves about 1 1/2 inch high. Place in a 13 x 9 pan (with baking potatoes, if you are making them) and bake for 1 hour @ 350 degrees.

About 15 mins before the meatloaf is done, coat the with the topping and put it back in the oven to finish.

Fennel Pork Roast

Ingredients:

•  3 to 4 lb pork roast
  
•  1/2 tsp fennel seed
  
•  2 tbl sugar
  
•  1 tsp salt
  
•  1 tsp ground sage
  
•  1 tsp dried marjoram
  
•  1/4 tsp celery seed
  
•  1/4 tsp dry mustard
  
•  1 tbl snipped parsley
  

Prep:
Insert the tip of a knife into meat and push 4 or 5 fennel seeds into the pocket. Repeat this all around the roast until seeds are used up. Combine sugar, salt, sage, marjoram, celery seed, dry mustard, and 1/8 tsp pepper and rub the roast with this mixture. Cover roast and let marinate 4 hrs or overnight in refrigerator.

Place roast on a wire rack in shallow baking pan and insert a meat thermometer. Roast uncovered for 2 1/4 to 2 3/4 hrs at 325 (or until thermometer reads 170). Place on platter and sprinkle with parsley.
Goes well with stuffing or mashed potatoes.

Catie's Pork Steak Bake

Ingredients:

•  1 can sauerkraut
  
•  1 can applesauce
  
•  1 pkg. Liptons onion soup
  
•  4 pork steaks
  

Prep:
Mix sauerkraut, applesauce, soup mix. Put in
baking dish, steaks on top. Bake at 350 for 1 hour, turn once.

BBQ Pork Steaks

Ingredients:

• 2 large pork steaks (about 1/2 lb. each)
  
• salt
  
• black pepper
  
• seasoned salt
  
• garlic or garlic powder
  
• sage
  
• hot pepper sauce (Tobasco or similar)
  
• 1/2 medium onion, finely chopped
  
• 1 cup barbecue sauce (your favorite flavor is fine!)
  
• 1/4 cup brown sugar
  
• 2 Tbs. butter, oil, or shortening.
  
• 1 can (16-20 oz) baked beans (your choice, but Bush's work best)
  

Prep:
Make 1/2 inch cuts through all major fat edges to keep steaks from curling as they cook. Rub steaks with crushed (or pressed) garlic or sprinkle with garlic powder. Sprinkle steaks with salt, pepper, seasoned salt and sage to your own taste. In a deep skillet, heat the butter, oil or shortening. Drop steaks in pan and brown both sides well.

While steaks are browning, mix the onion and brown sugar with the baked beans. When steaks are brown, turn heat down to medium low. Sprinkle hot sauce on the steaks liberally, then cover them with the barbecue sauce. Finally, pour the beans over the top and cover the pan tightly with a lid.

Let them cook on medium low for 10 to 15 minutes.