WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

Pork Marinade (6hours):
2T Soy Sauce
1tsp Sesame Seed Oil
1/8tsp Ginger Powder
1tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke

Wasabi Raspberry Sauce:
1/4c Raspberry Preserve (Fresh Raspberries, smashed, may work*)
1/8tsp Mustard Seed
1/4tsp Mustard Powder
1/4tsp Red Wine Vinegar
2tsp TO 1T Prepared Wasabi SAUCE
1/8tsp Turmeric Powder
1/8tsp Paprika
1/8tsp Sea Salt
1T Sour Cream
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Mushrooms, sliced
Onions
Garlic Clove, minced
Extra Virgin Olive Oil

Mix Pork Marinade. Brush ALL onto pork chops. Marinade 6 hours.
Mix sauce.
Heat skillet, adding some Extra Virgin Olive Oil or Butter Flavor Cooking Spray. On med.-high heat, once to a sizzle, lay in Chops. Cook about 5 minutes on each side.
In SEPARATE skillet: Sautee Mushrooms, Onions, and Garlic. Mix in Sauce with sauteed vegis, LAST FEW MINUTES. Cook down some.
Lay into Butter Flavor Cooking Sprayed baking dish. Top sauteed vegis over chops. Bake 450 for about 12minutes. Then, fill your belly!
Optional to grill!
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There was ONE person that slightly liked it better with the glaze brushed on  each side of the chops. And the Mushrooms, Onions, and Garlic, untouched, over the top. So, for that ONE person’s sake, The Directions for that is:
Heat Extra Virgin Olive Oil in skillet. Sear Pork on each side about 5minutes. Sautee Onions, Mushrooms, and Garlic in SEPARATE skillet.
Butter Flavor Cooking Spray Baking Dish. Brush BOTH sides of Pork with Sauce. Lay in baking dish. Top with sauteed vegis. Bake 450 for 12minutes.

Notes: Marinade was enough for 2-3 chops. You can up Wasabi, if like. Tweek to your taste. Endless Options. I was going to use Wasabi Paste, but the store did not have paste, only sauce. So, paste can be used. But use 1/2tsp and work your way up, taste testing!
I have not used fresh raspberries… Not sure how it’ll turn out. Let us know!
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Pestered Porky Shrooms N Maters (Balsamic Pesto Pork w/ Cherry Tomatoes, Mushrooms, & Onions)

Pork Chops (I use bone-in. Chicken works. Pork is BEST!)
Cherry Tomatoes, whole
1 pkg. Mushrooms, halved
Onions
Moz. Cheese small cubes (Optional- I skipped)

Marinade:
2.5T Balsamic Vinegar
1T Soy Sauce
3T Pesto
1/4tsp Mustard Powder
1/4tsp Pepper
1/4tsp Sea Salt

Marinade Pork Chops AND Cherry Tomatoes for 6 hours. Be sure to flip now and then (Don’t puncture tomatoes).
Heat skillet. Add a TINY amount of Extra Virgin Olive Oil. Cook Onions and Mushrooms for few minutes. Add in Chops and Tomatoes with about 1T of extra Marinade. Cook til chops are done AND uncover near end to cook down the juices!!!
Serve on plate with a few diced Moz. Cheese Cubes (Optional, I skipped). ON SIDE, serve with Horseradish Sauce.

Horseradish Sauce (For side!):
4T Sour Cream
1T Prepared Horseradish
1tsp Dried Parsley
1/8tsp Garlic Powder
1/8tsp Mustard Powder
1/8tsp Sea Salt
1tsp Lemon Juice (Store shelf kind)
1tsp Red Wine Vinegar
1tsp Fresh Chives

NOTES: If using Chicken. I would cut into chunks before marinading.
Cooking in progress:
OPTIONAL to Grill!
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—
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Ballsy Pig Pies (DELICIOUS Balsamic Bacon N Berry Pizza)

AMAZING Pizza! A favorite in our house… Kids included!

Soft Flour Taco Shells (I used Baja Cafe Burritos)
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Pizza Sauce:
2T Balsamic Vinegar
1/2T Sweet Chili Thai Sauce
1/16tsp Garlic Powder
–
Toppings:
Baked Bacon, cut to pieces
Shredded Mozzarella
Red Onions, sliced thin
Spinach, rough chop
Dried Sweetened Cranberries *See Notes
Grated Parmesan Cheese (Store shelf kind)
Dried Parsley

Bake Bacon on foil in pan at 450 (Preheat not needed) for about 12-15minutes.
Heat up a Sauce-Pan on stove top. Pour in Balsamic Vinegar. Cook down some. (Mine was quick to cook down!). Turn off heat. Add in Chili Sauce and Garlic. Stir, gettin all that Balsamic.
BUTTER FLAVOR COOKING SPRAY Baking Pan. Lay on Taco Shells in pan.
LIGHTLY/Barely brush sauce onto Soft Shell. Top with Shredd. Cheese. Top with Onions, Spinach, Bacon, and Cranberries (See Notes). Sprinkle with Grated Parm. Cheese and Parsley. Bake 450 for about 8 minutes.

*NOTES: You can choose to use Fresh Strawberry Slices in place of Cranberries. Strawberry Jam can be “Tried” in place of Sweet Thai Chili Sauce (I suggest trying chili, tho!) This recipe made two Burrito Shell Size Pizzas worth. Regular Pizza Crust can be used. I chose shells to cut calories and carbohydrates.
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Rollin Hawaiians (Hawaiian Style Ham Enchiladas)

Soft Shells (Cabbage Leaves/ Egg Rolls work)
Fresh Tomato, diced (We did Roma)
Shredd. Mozarella Cheese
Spinach, rough chop
Cream Cheese Mix:
2 oz. Cream Cheese
1/2T Mayo
1.5T SOUTHWEST SPICY Mustard (Don’t Skip)
Ham Mix:
1.5c Ham, diced small
1/2 of Onion, chopped
1/3 of Green Bell Pepper, chopped small
2T Dried Sweetened Cranberries (Don’t Skip)
Topping (Over rolled shells):
1c Great Value Peach Pineapple Chipotle Salsa
About 3/4c To 1c Shredd. Cheddar Cheese
–
Grated Parmesan Cheese (Store shelf kind)

Butter Flavor Cooking Spray baking dish (Mine fit 6 tacos).
Blend together Cream Cheese Mix. In separate bowl, toss together Ham Mix.
On soft shell spread THIN layer of Cream Cheese Mix. Top with Ham Mix. Top with: Tomatoes, Spinach, and MOZ. Cheese.
Roll, tucking in corners. Lay into baking dish.
Mix topping together (Salsa/Chedd. Cheese). Top over rolled shells.
Sprinkle with good amount of Parmesan Cheese.
Bake, uncovered, at 425 for about 40minutes, or so.
Optional: Top with Sour Cream.

Note: My ham was not precooked. I’m sure there’s no big difference in that. Optional to add a few Tablespoons of Pineapple Chunks, chopped smaller. I forgot. But, thought it had the perfect amount of sweet, so will continue to skip it! Also, can kick this up with adding a lil bit of Red Pepper Flakes or minced Jalapeno!
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Pig N Tater Soup (Ham N Potato Soup)

3c GOLDEN Potatoes, diced (Skin on)
1c TO 1.5c Ham, diced (I use 1)
1T Salted Butter + Some to rub crock
5c Water + 5 Chicken Broth Cubes
1.5tsp Fresh Garlic Clove, minced
1 Celery, cut long way & sliced
1 Onion
1 Carrot, grated
1/8 tsp Sea Salt
1/4tsp Pepper
1T Dried Parsley
1/8tsp TO 1/4tsp Celery Salt (I use 1/8)
1tsp Dijon Mustard
1/2c Sour Cream (Before serving)

LIGHTLY butter crock. Add all ingredients, EXCEPT sour cream. Cook on low 6-8 hours. About 30minutes before serving, scoop out 2/3 of ingredients with a little juice (I try not to grab the ham), blend in blender. Then add back into crock. Right before serving, stir in sour cream. Eat.
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Check Out Our Other Potato Soups (All Different, all Winners!):
– Loaded Tater Soup (Loaded Baked Potato Soup)
– Pig N Tater Soup (Ham N Potato Soup)
– Western Tater Soup (Southwestern Cheesy Potato Soup)

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Porky Pig N Bean Soup (Ham & White Bean Soup)

1c to 1.5c Ham, cubed
1 can Cannellini beans, drained
1can Northern Beans, drained
1 can Navy Beans, drained
1 can Butter Beans, drained
5c Water + 5 Chicken Broth Cubes
1 Onion
1 Carrot, grated
1.5tsp Garlic, minced
1/4 tsp Mustard Powder
1/8tsp Sea Salt
1/8tsp Pepper
1/4tsp Cajun Seasoning
1 Bay Leaf

Add all to Butter Flavor Cooking Sprayed Crock. Cook low about 8 hours.

*I like it the way it is. You can choose to use dried beans, but, will need to alter, more broth. Longer cooking time may be needed. Also thickening. Like 1-2T Flour with some of the soup broth blended, well. Then stirred into the soup. May alter flavor, tho. Try above recipe FIRST!

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One Mad Hot Pig Chop Stewey (Spicy Pork Chop Stew)

2 1/2 pounds pork chops and trimmed of fat/bone (2lbs of chops after all said and done)
Few T of EVOO
1/2 cup Chicken Broth
1 can Light Kidney Beans (Rinsed and well drained)
2oz Jalapeno Slices, seeded (Jarred & tamed)
About 1 and 1/2 cups Onions, chopped
1 cup Spinach, chopped
2 cans Tomatoes with MILD Green Chiles
2 T Fresh Garlic, minced
1 T ground Cumin
1 T dried Oregano
1 T Basil
Salt, to taste
Course Black Pepper, to taste
2 teaspoons fresh Lime Juice
Spoon of Sour Cream on top for serving

Season Chops with salt pepper. Heat about 1T EVOO in pan. Cook pork til browned, About 8 minutes.
Cut up meat. Add to the crock pot (Get all those juices in there), then deglaze* the pan with 75% of the 1/2 cup of broth, and pour it over the meat.
Quick wipe pan. Add more EVOO, saute onions til they start to brown. Add minced garlic, saute. Add ground cumin and oregano, saute about 1 minute.
Add cans of Tomatoes with Mild Green Chiles, add jalapenos, simmer about 5-10 minutes, until most of the liquid evaporates.
Add mixture to crockpot, stir in 2 teaspoons of lime juice. Add rest of broth to the pan and deglaze again. Pour into crockpot. Add kidney beans and spinach. Cook on low for 4-6 hours. Eat plain, with rice, leftovers on taco shells.
*Deglaze means adding liquid to pan to loosen and dissolve food particles that are stuck to the bottom. Flavorful mixture.
Healthier Options: Use Chicken