Tag Archives: pork

Chinese TAY-Rolls (Egg Rolls)

airfryeggrolls.jpg
Delicious Egg Rolls. Easy to make. Yet, not lacking in flavor. Get Your Eat On!

1 lb. Ground Pork Sausage (Or, just Beef/Chicken)
1 lb. Ground Lean Beef (Turkey can be used)

1T Lemon Juice (Concentrate kind)
1.5T Rice Vinegar
2T Soy Sauce
1/16tsp Liquid Hickory Smoke
1 sm. Onion, slivered
2 sm./med. Fresh Garlic Cloves, minced
2tsp Chinese 5 Spice
1/4tsp Brown Sugar, or more to taste
1/4tsp Ginger Powder
Sprinkle Cayenne Powder

1 Bag Coleslaw Mix (16oz.), or more to taste (I like mine cabbage-y, I used a lil more than 1+1/2 bags)

Egg Rolls

Cook Meats together. Drain excess juice/grease. Add in rest, EXCEPT Coleslaw. Cook some. Add in Coleslaw. Cook til soft. Roll in Egg Rolls.

Cooking Options:
– Air Fry 6 minutes, turn, Air Fry 6 more minutes. Sprinkle with Garlic Powder.
– Butter Flavor Cooking Spray Skillet, add Egg Roll Wraps. Spray tops. Brown 4 sides.
– Butter Spray them. Bake.
– Deep Fry.
(Once done cooking, I sprinkle with Garlic Powder)

Pork N Beans Chili Soup with side of Cilantro Lime Rice

porkbeanschilisoup
Crock Pot… Just throw it in, and forget about it! Delicious never came so easy! 

2 bone in Pork Chops
1 Beef Broth Cube
1c + 1/2c Water
1 15oz. can Tomato Sauce
1 can Tomatoes (I wanna say I used w/chiles), undrained
1 can Black Beans WITH Jalapeno in Lime, slight drain
1 can S&W Onion, Garlic, Jalapeno White Chili Beans, undrained
1 can Light Red Kidney Beans, drained
1T Soy Sauce
1/2 lrg. Onion
1/2c frozen Corn (Opt., I forgot!)
1 Swt. Red Pepper
1 fresh Garlic Clove, minced
3/4-1T Cumin
1/2T Dried Oregano
1/2tsp Course Black Pepper
1/4tsp Sea Salt
2 Dried Bay Leaves

Add all to crock, cook on high 4 hours, or low 6-8 hours. Serve in bowl with Rice off to side of it.

Serve with Cilantro Lime Rice:
2 1/2c Instant Rice
2 1/2c Water
1 Beef Broth Cube, crushed
Splash of Lime
Good Shake of Dried Cilantro

Mix all. Microwave, covered, according to directions, stirring.

Smoked Apple Roast-wich

smokedroastsandwichdasmokedporkpicda

SMOKED PORK:
Charcoal (If using Charcoal Smoker)
Hickory Smoke Chips
Pork Roast/Butt/Shoulder
Apple (Gala), cored/sliced thin (Don’t Skip!)
Bacon Cheddar Cheese Slices
Buns, Mayo, Honey BBQ

Mustard Sauce (For Brushing. NOT TOPPING)
1/3c Mustard
1tsp Vinegar
1tsp Worcestershire
1/2tsp Lemon Juice
1/2tsp: Paprika, Brown Sugar
1/4tsp: Chipotle Powder, Course Black Pepper
1/8tsp Sea Salt

McCormick’s Grill Mates Barbecue Seasoning

Injection:
1/2T Salted Butter
2c Apple Cider
1T McCormick’s BBQ Seasoning
2T Honey BBQ Sauce
– Boil Injection Recipe til dissolved. Cool Completely.

Preheat Smoker to 250. Inject Pork with Injection (I didn’t use all, but, most! TRY NOT TO SQUEEZE THE MEAT!). Brush Entire Pork, lightly, with Mustard Sauce. Then, sprinkle all sides, WELL, with with McCormick’s BBQ Seasoning. Wrap completely in foil, sealing tightly. Cook about 5 hours at 250 (I kept it between 225 and 300, most times at 250.). Using HICKORY Smoke Chips, throughout (I just did…).
Last hour, remove from juices and set Roast on the grate in smoker, to smoke. Add fresh chips. Smoke at 225 for 50 more minutes. Remove, cut up. Top with BACON CHEDDAR Cheese Slices, to melt. Add to Grill Toasted Bun (We used Whole Wheat), spread one bun, lightly, with Mayo, and the other bun, lightly, with Honey BBQ. Top with thinly sliced Fresh Apple.

Served with:
GRILLED VEGIS:
Bag Sweet Mini Bell Pepper Mix
Sweet Potato, cubed
Onion
Drizzle Olive Oil
Good Sprinkle Dried Oregano
Good few Grinds Pepper
1tsp Jalapeno (Optional)
Mushroom (Optional)
– Wrap all tightly in foil. Cook on Grill til soft.

Check out our other Man-wiches:

Tay’s Cowboy Burger topped with Tay’s Cowboy Jalapeno Sauce

tayscowboyburger

1 lb Ground Beef
1/2 lb Ground Pork Sausage
1T-1.5T McCormick’s BBQ Seasoning (I did 1)
1tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Cocoa Powder
1/4tsp Sea Salt
1/2tsp Pepper
1/2tsp Garlic Powder
1/2tsp Onion Powder
1T Green Onions, minced

Buns

Toppings: PEPPERED BACON, Fried Onions, Tomato, Jalapeno,
Provolone or Velveeta Jalapeno Cheese, Mustard/Ketchup,
and Cowboy Jalapeno Sauce:
4T Mayo
1T Jalapeno, minced, or more to taste
3/4tsp McCormick’s BBQ Seasoning, or more to taste
1/8tsp Brown Sugar
1/4tsp Paprika
1/2tsp Lemon Juice
1tsp Louisiana Hot Sauce

Premix Burger Mix (First 11 Ingredients). Marinade 1 hour in fridge. Premix Sauce Ingredients, place in fridge til use. Nicely Pepper Bacon Slices. I Bake til crispy. Set aside, covered, til use. Grill Burgers (Awesome on Charcoal Grill, if done right). Right off the Grill, top with Cheese (I used Velveeta Jalapeno Cheese, not a lot, just enough). Top with Bacon and other Toppings. Be sure to use Tay’s Cowboy Jalapeno Sauce! With FRIED ONIONS, Tomatoes, More Jalapenos, and optional: Ketchup/Mustard (I did Ketchup/Mustard on one Bun, and loaded the Cowboy Jalapeno Sauce on the other Bun).

Tay’s Fall Pork-wiches served with (Optional) Mustard Sauce

taysfallporkwiches
Great Fall Time Man-wich! Get your Eat On!

1.5 lb PORK Roast (Or More)

2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Hickory Liquid Smoke
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon Powder (Don’t Skip!)
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced

1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)

Buns of Choice
Tay’s Mustard Sauce (Recipe below. Great Flavor Combo, try it!)

Butter Flavor Cooking Spray Crock Pot. Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!).
Mix together 1/3c Reserved Juices with the Honey BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce (Recipe right below).
Leftovers are great on Soft Shell with: Tay’s Mustard Sauce, Sour Cream, Salsa, and Cheese.

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt

 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

Chipotle Rasberry Pork-wiches

chipotleraspberryporkwiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T can Chipotle in Adobo Sauce, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding. Optional to double up on Sauce):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Butter Flavor Cooking Spray Crock Pot. Add, and mix, Beef Broth, Chipotle in Adobo, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.
 – CHECK OUT OUR Other Post: Get the Most of Your Roast- HERE

Tay’s Garlic Steak Butter

steakbutter
PIN IT Here (Pinterest)
Great on Steak, Pork, Toast
(Makes for GREAT Melts, Burgers, Sandwiches, etc.).

1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind)
1/4tsp Mustard Powder
1/2T Green Onions, minced
2tsp Garlic Powder
1/2T Fresh Parsley
1/4tsp Sage

Add all to Sauce Pan. Simmer til juice is cooked down A LOT! Remove from heat. Stir constantly as it cools (I set a Ice Pack over the bowl to help.). Spoon onto Meat at end of cooking, or right off the heat! Or, add to Toast, Toasted Buns (Burgers), on Melts, Sandwiches, etc.

Chimi-nade (Steaks/Pork) with AMAZING Steak BUTTER

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PIN Marinade HERE (Pinterest)

4T Extra Virgin Olive Oil
1.5T White Wine Vinegar
4T Balsamic Vinegar
2T Fresh Cilantro
1/4c Fresh Parsley
2T Fresh Oregano
1.5tsp Garlic Powder
1/2-1tsp Cumin (I did 1/2)
1/2tsp Pepper
1tsp Crushed Red Pepper Flakes
1/2tsp Sea Salt, or more to taste

Marinade Pork or Steak 6-8 hours. BEST ON CHARCOAL GRILL! Side of Potato and Mushroom/Onion Mix (Mushrooms, Onions, Extra Virgin Olive Oil, LOTS of Course Black Pepper and Dried Oregano).
– Marinated Steak/Pork was served topped with Tay’s Steak (Or, Pork) Butter:
steakbutter
Great on Steak, Pork, EVEN Toast (Makes for great Melts, Burgers, Sandwiches, etc.)!

Tay’s Garlic Steak (Or, Pork/Toast) Butter:
1/2c Beef Broth (I used 1/2c Water + 1/2 Beef CUBE)
4T Sweet Cream Butter
1tsp Lemon Juice (100% fridge kind, Lime “May” work for above Steak Recipe)
2tsp Garlic Powder
1/4tsp Mustard Powder
1/4tsp Sage
1/2T Green Onions, minced
1/2T Fresh Parsley

Add all to Sauce Pan. Simmer til juice is cooked down A LOT! Remove from heat. Stir constantly as it cools (I set a Ice Pack over the bowl to help.). Spoon onto Meat at end of cooking, or right off the heat!
(I wish I had a better Butter photo. I forgot photo, THEN… My camera was dying. So, no melting deliciousness showing in this quick photo… Bummer… It looked more AMAZING!)

BBQ Salad w/ Chipotle Peach Pineapple Dressing

bbqsalad
2.5T McCormick’s BBQ Seasoning
2-3T White Vinegar
Pork Chops (I used 2 avg. size Bone-In chops)*

SARGENTO’s Chipotle BBQ Cheese Snacks
Lettuce
1/2 can Reduced Sodium PINTO Beans, drained/slight rinse
1 can Fire Roasted Tomatoes, drained
Sweet Onions
4 Mushrooms, chopped
Sweet Mini Bell Peppers
Carrot Slivers (We skipped)
Corn (We skipped)
Boiled Eggs
Seasoned Texas Toast Croutons

chipotlepeachpineappledressing
 – Dressing:
1c Chipotle PEACH Pineapple Salsa
1c Ken’s Buttermilk Ranch Dressing
1tsp tTt’s xXx Seasoning (Red Pepper Flakes may work)

Marinade Pork Chops for about 3-4 hours. Blend Dressing Ingredients. Set in fridge til use. We grilled our Pork Chops. Then, Removed bones and fat. Cut into desired strip sizes.
Add all to Salad Bowl, to desired amounts. (*See Notes). Toss. Serve with Dressing and Croutons.

*Notes: Chicken may work, too. Or meat of desire. I keep Eggs Separate, so it doesn’t spoil as fast.

A MUST TRY! Tay’s Pork-wiches with Tay’s Chimi Sauce

porksandwichtayschimisauce

AMAZING Marinade complimented with an AMAZING Sauce! You will not regret this Recipe (So, make EXACTLY As-Is). So Tasty, we’re making this AGAIN… TONIGHT! Leftover Meat? We melted Pepper Jack Cheese over top and topped with Sunny Side Up Eggs with Side of Toast and Salsa for Breakfast!

limeporkmarinade1
This Recipe Stems from our Best Dead Cow Marinade: Here

Bone-In Pork Chop Marinade
(Or, Steak. Pork’s BEST!):

3T Extra Virgin Olive Oil
3T Soy Sauce
2T Lime Juice (100% fridge kind)
2T Worcestershire Sauce
1tsp Regular Mustard
1T Garlic Powder
1tsp Onion Powder
1.5T Dried Basil
1/2tsp Course Black Pepper
1/8tsp Cayenne Powder

tayschimisauce.jpg

Tay’s Chimi Sauce
(Chimichurri- USE THIS!):

1T EVOO
6T Mayo
1/2 tsp Garlic Powder
1T White Wine Vinegar
2T Balsamic Vinegar
2T Dried Cilantro
1tsp Crushed Red Pepper Flakes
1/4tsp Cumin
1/4tsp Pepper
1tsp Dried Oregano
A lil shy 1/4tsp Sea Salt

Buns/Wraps of Choice (Also, AMAZING on Softshells the next day!)
Shredded Moz. Cheese
Toppings: Onions, sliced thin. Fresh Tomatoes or Pico (I used fresh tom.)

Evenly coat Chops with Marinade and Marinade about 5 hours. Mix Tay’s Chimi Sauce Ingredients, set in fridge til use.
BEST on Charcoal Grill (Tastes amazing if done right. If it tastes like Smoke… You are NOT doing it right!). Or cook in skillet… Just cook the Meat! 
Once cooked, allow to set a minute, covered. Thin Slice cooked Meat. Lay flat and top with Shredded Cheese and melt. Add to Buns/Wraps with Toppings of choice.
(Some topped with A LITTLE Ketchup on one Bun Slice, then Chimi Sauce on Other Bun Slice. Fresh Tomato Sliced. Red Onion Slices. Some liked it with no Ketchup, just Chimi Sauce).
 – Also, an Optional Topping: Dried Oregano seasoned Mushrooms sauteed w/ Butter Spray or Extra Virgin Olive Oil. I skipped.
LEFTOVERS?  Melt Cheese over Meat (I used PepperJack). Top Meat with Sunny Side Up Eggs. Serve with Toast and a lil Salsa on side! (I skipped Chimi Sauce).


Skillet Tip: Lightly Oil or Spray pan. Get to a nice heat, to a SIZZLE. Sear Pork on each side about 3-4 minutes, or til done. Allow to set a few minutes.
Charcoal Grilling Tip: We build a hill in center of grill. Light charcoal (We use Regular Charcoal for above recipe). Once coals are ashy grey, they are ready. Place on food, on outside of hill of charcoal. Prop Grill Open, using a Slightly crushed pop can. Chicken tip: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it. Cook til Thermometer reads correct temp.
AVOID TOO MANY FLIPS. Allow meats to sizzle once it hits grill. Seal that side, flip. Seal other side. Locks in Moisture! Also, Meat cooks as it sits!

Loaded Roast over Mashed Taters

loadedroastandvegis

1 Large Cut (Pork or Beef)
2-4c Beef Broth (I used Water+Cubes)
1 can Cream of Celery
1 Pkt. Brown Gravy
2T Soy Sauce
1tsp Garlic Powder
1/2tsp Pepper
1T Dried Parsley
1T Dried Oregano
1tsp-1/2T Dried Basil (Optional)
1 Pkg. Baby Bella Mushrooms
3 med. Onions
1 Pkg. Baby Carrots
1c Celery
Optional (I did): 1/2-1 sm. can Tomato Paste, 1-2c Potatoes (Sweet or Reg.), 2T Mole

Favorite Mashed Potatoes (MADE THICK) add Green Onions… Try this version of tTt’s Mashed Taters.

Butter Flavor Cooking Spray Crock Pot. Add all. Serve over Thick Mashed Potatoes (Thick to hold consistency from Roast N Vegis).


Similar Posts:

 

Holy Mole Chili (Mole Chili) – (Options below on using this to Make a Stew!)

molechili

About 1-1.5 lb. Frozen Chicken (Large cut/Roast/Pork/Beef, works)
1 can Basil Oregano Garlic Tomatoes, undrained
1 can Black Beans, drained
1 can Kidney Beans, drained
2 can Chili Beans, undrained (I used 1 S&W Chili Seasoned White Beans & 1 S&W Chili Seasoned Pinto Beans)
1-3T Mole Sauce (I did 2T)
1c Beef Broth (I did 1 Cube + 1c Water)
1 Brown Gravy Pkt.
1/4c Water
1 Onion
2 Celery, halved long way, cut
1tsp Cumin Powder
1tsp Dried Oregano

Toppings (Opt.): Pico/Salsa, Sour Cream, Tortillas, Shredd. Cheese, Crackers

Add all to Butter Flavor Cooking Sprayed Crock. Cook on Low 5-6 hours. Eat Alone. With Rice (Cooked in Broth + Splash of Lime + Shake of Cilantro).

 *** Notes ***: I was even thinking of MAKING a STEW. Roast, Carrots, Onions, Peas, Celery, etc. 1c Beef Broth. 1/4c Water. 1 Brown Gravy Pkt. 1can Beans (Cannellini Beans), 1-3T Mole, 1tsp Oregano, 1tsp Cumin. 1/4tsp Pepper. (Debating 1-2T Tomato Paste).
But, Chili won. Maybe, I will make Stew soon.

Parmesan Crock Pot Chicken – Serve over Mashed Taters N Vegis, Rice N Vegis, or Noodles. Many uses!

parmchicken

parmchickenricevegis

Use with Chicken Breasts (As I did), Wings, Legs, Steaks, Pork, Turkey, etc.

4-6 Frozen Chicken Breasts (From 3lb bag)
1/2c Alfredo Sauce
1/3c grated Parmesan Cheese (Store shelf kind)
1 Chicken (Or Beef) Broth Cube
1/2c Water
1tsp Garlic Powder
1/4tsp Black Pepper
1/2tsp Dried Oregano
1/2T Greek Seasoning (McCormick’s Gourmet)
Optional: 1/3T Butter (I skip)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low for 4-6 hours. Optional to cut up Chicken. I turn my to warm for about 5-10minutes to thicken some.
Can also Butter Flavor Cooking Spray/Butter Baking Pan. Mix rest, together. Pour over Chicken. Bake.
Serve Alone, or, over/with:
-Shred up. Top with Cheese of Choice (Mont. Jack, Moz., Swiss), melt. Use for Sandwiches, on Gyros, etc.
-Vegis (Sautee/Steam/Cook)Onions, Broccoli, Carrots, Peas
-Rice (Cooked in Broth) mixed w/ Vegis: Carrots, Peas, Broccoli (Photo)
-Noodles (Cooked in Broth)
-Mashed Potatoes mixed w/ Vegis: Carrots, Peas, Broccoli, Chives (opt.)

REPOST of an Old Favorite- TAY’s Piggy BETTER-ington (Lazy one’s Cheaper Wellington – Pork)

betterington

2 Pork Chops (I used Bone In) *See Notes
Marinade (5 Hours):
1tsp Extra Virgin Olive Oil
1-2tsp Soy Sauce (I believe I did 2)
1.5tsp Dried Oregano
1/2tsp Dried Thyme
1/2tsp Pepper
1/8tsp Sea Salt (Optional)
1tsp Mustard

1T Flour
2tsp Extra Virgin Olive Oil
1/2c Beef Broth (I used 1/2c Water+1/2 Cube)
4T REAL Bacon Pieces

Mushroom Mix:
1/2-1tsp Extra Virgin Olive Oil
2c Mushrooms, chopped
3/4c Onions
1tsp White Wine (Movendo- USE!)
1/4tsp Garlic Powder
1.5tsp Worcestershire
1/8 tsp Sea Salt
1/2tsp Dried Oregano

Fridge Croissants

Preheat Oven per Croissant Instructions.
Meat: Marinade Chops 5-6 hours in Ziploc Bag. Remove Bones, dice. Place BACK into Marinade Bag. Add in half Flour, mix around. Add in other half, mix around. Heat 2tsp Oil in skillet. Add in Pork. Once browning, add in Broth and REAL Bacon Pieces. Cook and stir, til juices are cooked down.
Mushroom Mix: Heat Oil in skillet. Add in Onions, then Mushrooms. Cook some. Add in rest. Cook juices down and til Mushrooms are softer. Don’t burn.
Rolling: I usually use the smaller packages of Croissants. I use 2 per each BETTER-ington. Press out into a square with fingers. From one corner to another, line with Mushroom Mix, then Pork Mix. Fold in corners to seal. Bake according to Croissant Instructions.
((Also, can bake into a pie! Layer it on in for a BETTERington Pie))

Notes: Steak Can be Used! Even Chicken (Use Chicken Broth). Even Healthier- Serve in Egg Roll Wraps, Butter Flavor Cooking Spray Skillet, Brown each side, Sprinkle with Garlic Powder. Or in Muffin Pan using Wontons. Do the Taco Wonton Technique- Lay one Wonton in Muffin Cup. Top with Mushroom Mix, press another Wonton on top of that, then add in Pork Mix (Cheese Optional-Provolone or Moz.)
Also, bake into a Pie! Layer it on in for a BETTERington Pie.
betteringtonlogo

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Cabbage Explode… In my Bowl (EASY Cabbage Roll Soup)

cabbageexplode

(Please see NOTES, below, for Broth Options)

1 Large Head of Cabbage, quarter or eighth
1 lb. Ground Turkey
1/2 lb. Ground Pork Sausage
1 jar Original/Traditional Spaghetti Sauce (Store Brand)
4c Water
2 HerbOx NO Sodium Beef Broth Pkt. (2c worth) *SEE NOTES!
1 Chicken Broth Cube *SEE NOTES!
1 Beef Broth Cube *SEE NOTES!
1 Onion Soup PACKET
3/4tsp McCormick’s Cajun Season
3/4tsp Tony’s Creole Seasoning
1/4tsp Pepper
1 Onion, chopped
1c cooked Rice (Added last 30min-1hr)

Butter Flavor Cooking Spray Crock Pot. Add above, adding COOKED Rice LAST 30min-1 hour. Cook on LOW 6-8 hours.
    * NOTES *: I improvised with what I had on hand with wanting to cut “Some” Sodium, I used a few No Sodium Broth Pkts. in place of Reg. Broth Cubes…
But, my original Recipe was:
2 Chicken Broth Cubes
2 Beef Broth Cubes
1/4c Water (Or more to taste)
+ rest of Ingredients
Above recipe I skipped Water due to the NO SODIUM Broth Pkts. Add if using Reg. Broth Cubes.
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Sauerkraut Kielbasa Roast N Vegis over tTt’s Mashed Taters

sauerkrautkielbasaroasttttmashedpotatoessauerkrautroast2
sauerkrautroast1
1 TO 1.5  (14-oz.) can Sauerkraut, undrained (I used 1 can!)
2 lb. Pork Roast (Bone In)
Few good cracks of Black Pepper
1/4tsp Sea Salt
1/2 TO 1 lb. Turkey Kielbasa (I used 1/2), quarter long way/slice
1.5c Carrot, sliced
2 Celery Stalks, sliced
2c Mushrooms, sliced large
1 Onion
1/4tsp Caraway Seeds
1 LARGE Dried Bay Leaf
1/2tsp Brown Sugar
1/2c Water
1 Beef Broth Cube

Can Large Biscuits (Fridge kind)

Butter crock pot. Lay in 1/2 Kraut. Add Roast. Add Salt and Pepper to it. Add rest. Cook on HIGH 1 hour. Then, cook on low 7 hours. (Be sure to stir in that Bay Leaf, to get flavor around). Remove Roast, shred and remove bones. Mix back in.
Now, preheat oven according to Biscuits. Top Roast N Vegis with Biscuits (I keep in my Crock, as it’s Oven Safe).  Cook, uncovered, according to Biscuits instructions (Mine goes LONGER than instructions). Serve over Mashed Taters (Recipe Below).

“Somewhat” of tTt’s Mashed Taters (Recipe Here) (Made diff. than his Reg. Mashed Taters- To hold above Roast & it’s Juices- Click Link for Original Recipe):
7-10 Potatoes, skin on
Few Beef Broth Cubes (For Boiling Potatoes)
1T Dried Parsley
Good shakes of Garlic Powder
About 1-2tsp Butter Powder
Sour Cream, to consistency desired

Boil Potatoes in Water with a few Beef Broth Cubes (Crushed). Remove Potatoes, mash. Add in Seasons. Then, Sour Cream, to consistency desired (Make thick, to hold above Roast and Juices!!!)

OPTIONS: TRY ABOVE AS IS! It’s AMAZING!!! But, for you ampers… You can:
Do 1c+1/4c Water + 1 Beef Broth Cube + One Turkey Gravy Pkt And/OR 1 can Cream of Mushroom (Undiluted).
HEALTHIER? Try CHICKEN! Hey throw a whole Chicken in!

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Porky Pockets (Pork N Cabbage Pies)

porkypocketwithoutcream

1/2 lb. Pork Sausage
2-3c Coleslaw Mix (I did 2c!)
1c Mushrooms, chopped
1 Onion
1 Carrot, grated
1 Celery, halved long way, cut
1.5c Frozen Southwestern Diced Potatoes (w/ Peppers kind)
1/4tsp + 1/8tsp Celery Salt
1/2 can Cream Of Mushroom (Optional, I used.)
1/2c Shredded Mild Cheddar Cheese

Crescent Rolls

Heat Skillet, butter flavor cooking spray. Cook Pork with vegis. Add in Slaw and Salt. Add in Cream of Mushroom. Then near end, add in cheese. Cook til melted. Roll mixture into Croissant (I press out larger, making larger triangle, top with mixture, roll-folding bottom corners of triangle in, then rolling. Photo Below.)
Bake according to instructions… Mine cooks longer than instructions, tho.
(Photo, above, is w/o Cream Of… I forgot with…)
porkyrollingHealthier Options: Use Rice Wraps, Egg Roll Wraps, or Wonton Wraps instead of Croissants.
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MAHALO! Chili / Stew (Hawaiian Chili / Stew)

hawaiianchili

2 Frozen Chicken Breasts (From 3 lb bag)
1c packed diced Ham (I used uncooked REAL Ham Steak)
1 can Black Beans with Jalapeno in Lime, drained
1 can Chili Beans, undrained
2 cans Stewed Tomatoes, undrained
1 – 1.5c canned Pineapple Chunks in Natural Juice, drained (Reserve Juice)
— 2T Reserved canned Pineapple Chunk Juice (Optional)
1 Sweet Red Bell Pepper
1 Green Bell Pepper
1 Onion
1 Garlic Clove, minced
1/2tsp Dried Cilantro
1T + 1tsp Chili Powder
1/4tsp Garlic Powder
1/2tsp Cumin
1/4tsp Onion Powder
1/4tsp Coriander
1/4tsp Paprika
1/4tsp Ginger Powder
1/16tsp Sea Salt
1/4tsp Dried McCormick’s Orange Peel

Add all to Butter Flavored Cooking Sprayed Crock. Cook on low 6-8 hours.

Check out our other Chili Recipes: Tay’s Easy Chillin Chili, Cinco De MY OH, YUM! Chili (Taco Chili), The Cheesy Chillin Chicken (White Cheesy Chicken Chili), The Scared White Chicken (White Chicken Chili), BBQ Chili, Chickity China the Chinese Chili (Chinese Chili), Jack O Lantern Chili (Sausage and Chicken Pumpkin Chili), Silly Chili (Amazing Tomato Sauce Chili) Simply, use the search bar to Search: Chili.
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WASSSSSUP-iggies (Marinaded Pork topped with Wasabi N Raspberry Mushrooms N Onions)

wasabiraspberrypork1

wasabiraspberrypork2a

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

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!

wasabiraspberrypork3There 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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Alarmed Italians (Spicy Italian Wiches or Wraps) – Mild Option Available

alarmeditalians1a

3.75 Pork Shoulder
1 Vegetable Broth Cube (1c worth) + 1c Water
1 Beef Broth Cube + 1c Water
1 16 oz. jar HOT Giardiniera (Mild is available, as well)
1 large Onion
1/2 Green Bell Pepper
1 nice size Dried Bay Leaf
1tsp Dried Oregano
1tsp Dried Parsley
1/2tsp Onion Powder
1/2tsp Garlic Powder
1/4tsp Sea Salt
1 WISHBONE Italian Season/Dressing Packet *See Notes

Turkey Pepperoni Slices
Thin Pastrami Slices (OR Peppered Salami) *See Notes
Shredded Italian 6 Cheese

Bread/ Wrap of Choice
Mayo

LIGHTLY/BARELY Butter Crock Pot. Add in all, EXCEPT, bottom 3 ingredients. Cook on low 8 hours. LAST 1-2 hours, top with layer of Pastrami. Layer of Pepperoni. Then, top with cheese. Cook remaining time. Serve on toasted buns, loaves, hoagies, wraps, lettuce leaves, etc… Of Choice.

NOTES: Wishbone Italian Season Packet is optional. We loved it, so sticking with it. Another packet (Onion, Au Jus, etc.) can be used in it’s place (If so, I’d add 1/4c water- I have yet to try, so use your own judgement). It’s also optional to skip packet, all together… Also, have yet to try.
Pastrami can be cut into strips or chunks. If you put on with whole slices, put UNDER Pepperoni. Otherwise, you will scoop out all the top with it… FYI.

alarmeditalian4
On Bread/ Buns/ Hoagies of Choice:alarmeditalian3
Low Carbs? Try Lettuce Wraps:
alarmeditalian2
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Pestered Porky Shrooms N Maters (Balsamic Pesto Pork w/ Cherry Tomatoes, Mushrooms, & Onions)

balsamicpestoporkwithtomatoesonionsmushrooms1

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.
balsamicpestoporkwithtomatoesonionsmushrooms2Cooking in progress:
balsamicpestoporkwithtomatoesonionsmushrooms3OPTIONAL to Grill!
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Parmy Porkies/Piggies on Tomato Piles (Parmesan Pork (Or Chicken) over Delicious Tomato Rice)

parmporktomatorice

4-5 Pork Chops, I used Bone-In (Chicken can be used)
3/4tsp TO 1tsp MCCORMICK Montreal CHICKEN Season
1/4 Dried Basil
1/4 Dried Oregano
1/8tsp Garlic Powder

1/4c TO 1/2c Grated Parmesan Cheese (Store shelf kind- I did 1/4)
3-4T Mexicana Crema (Creamer/Ricotta/Sour Cream can be used)

*SEE NOTES. Butter Flavor Cooking Spray baking dish. Lay in chops (Or chicken). EVENLY sprinkle with Montreal Chicken Season. Then, Basil, Oregano, Garlic Powder.
Cook at 425 for 20 minutes. Then, mix Parm. Cheese and Crema. Spoon and light spread over tops. Cook additional 20-25minutes. Allow to set few minutes. (Optional to sprinkle with a lil more Parm. Cheese.) Serve over rice recipe below.

Delicious Tomato Piles:
2c uncooked Instant Rice
1c + 3/4c Water
1 Chicken Broth Cube, crushed
2T Tomato Paste
1 can Basil/Oregano Tomatoes, undrained
1/3 Green Bell Pepper, cut small
1/3 Red Bell Pepper, cut small (Optional)
1/2 Smallish Onion, chopped

Mix water with crushed cube, tomatoes, paste, peppers, and onions. Microwave, covered, according to instructions.

*NOTES: For photo I cooked Pork Chops in Crock Pot! I added Pork, Montreal Season, Basil, Oregano, Garlic. Cook on low about 4-5 hours. Last 1.5hour, spoon and spread Parm. Mix over each chop. Cook remaining time. Served over rice.
YOU CAN VERY WELL SPRINKLE TOP WITH SOME SHREDDED MOZ.CHEESE, over Parm./Crema Mixture. At same time adding Parm./Crema Mixture.
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Souped Up Black Bean Stew (Black Bean Stew)

soupedupblackbeanstew

1 bag Dried Black Beans
10c Water
6 Chicken Broth Cubes
2 Beef Broth Cubes
1 can Black Beans WITH Jalapeno IN Lime, undrained (Optional)
1/3T Butter
1/2 lb. Cheese Sausage Link (Cheddar Brats work!)
About 1lb. Boneless Chicken Breast (Large chicken breast)
1c Bacon ENDS
1c Ham, diced (I believe I used Smoked Ham Steak. Optional, I skip sometimes.)
1 Onion (I added last hour, if it matters)
1T Chili Powder
1/2-1tsp Cumin
1/4tsp TO 1/2tsp Garlic Powder (NOT SURE ADDED. “Think” I did 1/2tsp)
1/4tsp Mustard Powder
1/4tsp Red Pepper Flakes (Optional)
1/4tsp Pepper
1/8tsp Sea Salt
1 Dried Bay Leaf

Rinse Beans. Butter Flavor Cooking Spray crock (Or, Butter). Add all to crock. Cook on High first few hours. Then, switch to low for rest of time. Cook 7-8 hours. OPTIONAL: Scoop out half the Beans, blend smooth, add back in, and stir.

Serve with Rice:
Lemon Pepper Rice:
2c Instant Rice
2c Water (Per rice instuctions)
1/2tsp + 1/2tsp Lemon Pepper
I microwave rice with 1/2tsp lemon pepper, covered. Then stir in rest of lemon pepper, when done.
Or:
Lime and Cilantro Rice (Rice cooked in Water + Crushed Broth Cubes with Dried Cilantro. Splash with a LIL Lime)
Reg. White Rice (As dish has enough flavor!)

NOTE: Black Beans DYE everything! Caught me off guard at first! Just a Heads Up…
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TAY’s Piggy BETTER-ington (Lazy one’s Cheaper Wellington – Pork)

betterington

2 Pork Chops (I used Bone In) *See Notes
Marinade (5 Hours):
1tsp Extra Virgin Olive Oil
1-2tsp Soy Sauce (I believe I did 2)
1.5tsp Dried Oregano
1/2tsp Dried Thyme
1/2tsp Pepper
1/8tsp Sea Salt (Optional)
1tsp Mustard

1T Flour
2tsp Extra Virgin Olive Oil
1/2c Beef Broth (I used 1/2c Water+1/2 Cube)
4T REAL Bacon Pieces

Mushroom Mix:
1/2-1tsp Extra Virgin Olive Oil
2c Mushrooms, chopped
3/4c Onions
1tsp White Wine (Movendo- USE!)
1/4tsp Garlic Powder
1.5tsp Worcestershire
1/8 tsp Sea Salt
1/2tsp Dried Oregano

Fridge Croissants (I used 2 pkgs.)

Preheat Oven per Croissant Instructions.
Meat: Marinade Chops 5-6 hours in Ziploc Bag. Remove Bones, dice. Place BACK into Marinade Bag. Add in half Flour, mix around. Add in other half, mix around. Heat 2tsp Oil in skillet. Add in Pork. Once browned, add in Broth and REAL Bacon Pieces. Cook and stir, til juices are cooked down.
Mushroom Mix: Heat Oil in skillet. Add in Onions, then Mushrooms. Cook some. Add in rest. Cook juices down and til Mushrooms are softer. Don’t burn.
Rolling: I usually use the smaller packages of Croissants. I use 2 per each BETTER-ington. Press out into a square with fingers. From one corner to another, line with Mushroom Mix, then Pork Mix. Fold in corners to seal. Bake according to Croissant Instructions.
((Also, can bake into a pie! Layer it on in for a BETTERington Pie))

Notes: Steak Can be Used! Even Chicken (Use Chicken Broth). Even Healthier- Serve in Egg Roll Wraps, Butter Flavor Cooking Spray Skillet, Brown each side, Sprinkle with Garlic Powder. Or in Muffin Pan using Wontons. Do the Taco Wonton Technique- Lay one Wonton in Muffin Cup. Top with Mushroom Mix, press another Wonton on top of that, then add in Pork Mix (Cheese Optional-Provolone or Moz.)
Also, can bake into a pie! Layer it on in for a BETTERington Pie.
betteringtonlogo

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Scalloped Loaded Cheese Burger

cheesymushroomscallopedburgers

Potato Slices *SEE NOTES (I used about 2-3 Russets)
1.5lb Pork (Chow Mein Style)*
1/2c Water
1 Beef Broth Cube, crushed
1/2tsp McCormick’s Montreal Steak Seasoning
1/8tsp Celery Salt
1c Onion, chopped
1c Mushrooms, chopped
1 can Cream of Mushroom, undiluted
2T Mexicana Crema
1/2c Shredded Cheddar Cheese

Cook meat with mushrooms, onions, beef cube, seasons, and water. Cook down most juice. Stir in cream of and crema. Spray baking dish with Butter Flavor Cooking Spray. Microwave WHOLE potatoes for about 2 minutes *See Notes. Slice potatoes. Layer pan with potato slices. Top with half of meat mixture. Top with more slices. Top with rest of meat mixture. Then top with cheese. Bake at 425-450, covered, for about 40minutes.
Serve with side of Salad, kids like piece of Garlic Toast, & Fruit/Dessert.

Notes: QUICK COOKING TIP: To quicken potato cooking, microwave WHOLE potato for few minutes, BEFORE slicing. Then slice and use. 
Chicken, Beef, Turkey meat can be used, as well.
You can amp with olives, corn, top with fried onions. Endless options! We like above, as is.
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Cheesy Explosives (Fallen Apart Cheese Burger)

fallenapartcheeseburger

1.5 Ground Meat (I used Pork!!!)
1c favorite Cheese Sauce (Prego Creamy Cheddar)*
2T Tomato Paste
1/2tsp McCormick’s Montreal Steak Seasoning
1.5tsp FRESH Chives, minced
2tsp FRESH Parsley, minced
1tsp FRESH Oregano, minced
1tsp FRESH Basil, minced

Shredded Mild Cheddar Cheese (Add to top at end!)

Toppings: Tomato slice, small spoon Relish, a little Ketchup, and Fried Onions

Brown meat. Add to Butter Flavor Cooking Sprayed Crock. Add rest of ingredients. Turn on LOW for few hours, stirring frequently. Last 15-20minutes, top with sprinkle of Shredd. Cheese.
Serve on Buns with Tomato slice, smidge of Relish, a little Ketchup, and a bunch of Fried Onions.

*Notes: You can choose to make your own sauce. A mixture of Shredd. Cheese, Milk, Butter, and seasoning of choice (Good ones are (Not all! Just options): Cajun, Cayenne, Red Pepper Flakes, Nutmeg, Garlic, Sea Salt, Pepper, Paprika, Grated Parm. Cheese, Bacon Bits)… Just bring to simmer til all’s melted.
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Easy Breezy Stewy (EASIEST Hearty Stew)

Easy Stew
Our NEW Go-To Stew Recipe. AMAZING!

About 1.5 lb Large Cut (I used Pork! Was GREAT!)
2c Water + 2 Beef Broth Cubes
1 can Tomato Soup, undiluted
1 Onion Soup/Dip Packet
1.5c Potatoes, diced
1.5c Carrots, sliced
1 sm. Onion
1c Celery, cut long way, sliced
1/4tsp Garlic Powder
1tsp Worcestershire Sauce
1/4tsp Pepper
1/2c Frozen Peas (Add last 30 minutes)

Rice for Serving (Optional)

Butter Flavor Cooking Spray Crock Pot. Add all. Cook on low about 8 hours. Stirring occasionally. Serve with a few spoons of plain Rice (Optional).
easybeefstew2

Garlic Toast
1/2 tsp Olive Oil
2T + 1T Butter
1/2T Fresh Garlic, minced
1/4tsp Garlic Powder
1T dried Parsley
2tsp grated Parmesan Romano Cheese (Store shelf kind)
1/2tsp Dried Italian Season
1/8tsp Onion Powder
1/8tsp Sea Salt

Microwace 2T butter til boils. RIGHT AWAY, add minced fresh garlic. Set a few seconds. Then, add rest of seasoning, stir. Add in last tablespoon of butter. Microwave about 25-30seconds. Allow to set, to blend. I made when I started stew. So, it sat about 8 hours prior.
Cut bread. Microwave few seconds to soften/melt spread. Brush onto bread. Bake 425 for about 10minutes, or til toasted. Flipping 1/2way.
Cheese Bread: Sprinkle with cheese (We use Moz. or Italian) after 1/2way flip.
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The Porky Mexi ChinaManwiches (Manly Pork Sandwich or Wrap)

Shredded Pork with Coleslaw Sandwiches
Don’t be steered away from the # of ingredients. It’s mostly seasons. Ones we usually already have! And, it’s DELICIOUS!

1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp !)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps
Shredded Italian Cheese (Provolone/Moz. Works)

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to WARM or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.

*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
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Quicky Porkie (Quicker Grilled Pork, Potato, N Corn)

Quicker Grilled Pork Meal
Pork:

About 30minutes prior to cooking…
Brush BOTH sides of Pork with White Vinegar.
Sprinkle BOTH sides of Pork w/ McCormick’s Montreal Steak Seasoning.
Set aside 30min. Great time to start charcoal grill! After 30minutes… Grill.

Potatoes:
Stab Potatoes a few times.
Cover and Microwave a few minutes, about 4-5minutes.
Then, halve them long way. Spray with Butter Flavor Cooking Spray.
Sprinkle with Garlic Powder (Or Garlic Cheese Season).
Wrap in Foil. Throw on grill few minutes before Pork.
Potato Topper (Premake/Mix 30minutes prior. Add to cooked taters):
Sour Cream
REAL Bacon Bits
FRESH Chives

Corn:
Remove husks.
Boil.

*Notes: Microwaving potatoes quickens the cooking time. Boiling corn doesn’t take long. No need for 8hours of marinading! This meal was AMAZING for such a short prep/cook time.
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Spanish Popeye Soup (Chorizo Spinach Soup)

Chorizo Spinach N Chickpea Soup

Chorizo N Spinach Soup
2c Vegetable Broth (I used Knorr’s Cubes+Water)
2c Chicken Broth Cubes, crushed + 2c Water
2c Beef Broth Cubes, crushed + 2c Water
1/2lb Ground Chorizo, cooked
3c Spinach, chopped
1 can Chickpeas, drained
1 Sm/Med Onion
1/2c Celery, Halved long way and sliced
1 Carrot, grated
1T Dried Parsley
1 Garlic Clove, minced
1/4tsp Pepper
1/4tsp Cumin
1/4tsp Coriander
A lil shy 1/8tsp Sea Salt *Optional

Toppings: 1tsp Crema Mexicana, per bowl (YES! Don’t Skip!!!)
Optional Toppings: Shredded Cheese, Roma Tomatoes, diced (I skipped tomatoes)

Cook Chorizo. Butter Flavor Cooking Spray Crock. Add all. Cook on low 6 hours. Serve each bowl with Crema.
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Posole / Pozole (Delicious Hominy Soup/Stew)

Posole
1-2lb Pork, I used shoulder w/ bone
4 Chicken Broth Cubes + 4c Water
2 Beef Broth Cubes + 2c Water
1c Green Enchilada Sauce (I used Carlita)
2cans Hominy, drained
3c bagged Coleslaw Mix
1 Avocado, diced SMALL
3 Radishes, sliced thin
1 Onion
1 Poblano, chopped
2tsp packed Garlic Cloves, minced
2 Dried Bay Leaves
1/4tsp Sea Salt
1tsp Cumin
1/2tsp Red Pepper Flakes
2tsp Dried Oregano
1/4tsp Black Pepper
1/4tsp Dried Mint

Butter Flavor Cooking Spray Crock. Add all. Cook on Low 8-10 hours. Serve with TORTILLA CHIPS! YES, Do!

*Notes: Absolutely try the recipe above, as is. But, other options are: 1/2tsp Chili Powder is optional- I skip. Replacing the Enchilada Sauce (Which is BEST) with Tomatillo Salsa (Tomatillo Salsa must contain green chiles in ingredients). 1/2c Frozen Corn, thawed is optional. Upping the salt to 1/2tsp, is also an option for my salty fans.
Remove Bay Leaves prior to serving- I leave in, just don’t eat them. Just a flavor enhancer.

Optional: Serve with Rice (Cooked in Chicken Broth) with Cilantro. We skipped!
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Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)

Added a New Recipe to Our Post:  Get the Most of Your Roast !
Gravy Train with Biscuit Wheels (Smoothered Pork-wiches)”
Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
1.5-2lb Pork Shoulder (Or Large Cut of Choice)
1.5 TO 2 cans Cream of Mushroom, undiluted (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve over biscuits*, I used fridge biscuits, sprinkled pepper on top, pressed outward to enlarge some (And to kinda press in pepper), bake accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

Check Out Our Post: Get the Most of Your Roast for this and MANY MORE Recipe Ideas for your Large Cut Meats

Mock Loaded Potatoes
Loaded Mock Potatoes (Cauliflower):

Head of Cauliflower (Diced Potatoes CAN be used)
Extra Virgin Olive Oil (EVOO)
1/4tsp Pepper
1/8-1/4tsp Sea Salt
1/4 Garlic Powder
Sauce:
1tsp Dried chives
1/3c Sour Cream
1/3c Salsa Con Queso + 1T to toss at end
4-5T REAL Bacon Bits
1/4tsp Cajun Season
1/4 Cheese and Garlic (Corner’s Market from Fleet Farm)
1/4c Shredd. Cheddar Cheese

Premake sauce, place in fridge til use. Break up cauliflower and remove tough stems. I place EVOO in spray bottle, add a lil water… Spray cauliflower (Spreads more for less use). Sprinkle with sea salt, garlic powder, and pepper. Bake 375 for 20minutes, uncovered. Remove, toss with cheese sauce. Sprinkle cheese over. Bake 10 more minutes.
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Get the Most of Your Roast

There are Many-A-Ways to enjoy your large cuts. These recipes use Pork or Beef. With the purchase of a pig, we used Pork for all these. It was WONDERFUL!!! Cooked on Low. In  LIGHTLY Buttered Crock or Butter Flavored Cooking Sprayed Crock. Choose to amp some of these up with Bell Peppers (Added 1/2way) or Mushrooms. Also, flip meat halfway through. Trying to cut calories or carbohydrates? Try using wraps, egg rolls, or cabbage leaves, instead. Chicken can be tried with some of these, as well! Try adding halved potatoes to some of these, for sides!
TRY FREEZING THESE! Bam! Done! You’re Welcome.
CHECK BACK … We have more we will be adding!

Tay’s Roast-ier-er Roast Wiches
1.5lb.-2lb. Large Pork or Beef (We used Pork Butt)
2 Beef Broth Cubes + 3c Water
Onion Soup Packet
Au Jus Packet
1T Butter
1tsp Worcestershire
1 Garlic Clove, minced
1 Onion

Add to Butter Flavor Cooking Sprayed Crock. Stir Well. Add in meat. Cook on low 6-8 hrs. Now, just pick which way to eat (2 Pics below)…
»»»Two ways to serve this on Sesame Seed Buns«««:
 Top meat w/ Provolone, melt. Mayo up the lightly toasted bun. Serve up.
Roast Beef Wich
– OR:
Tayby's Roast Beef Wich
OR… With Spoonful of TAYby’s Sauce, spread on one Bun. AND a Spoonful of Prego Creamy Cheddar Sauce (Or Favorite Cheese Sauce), on other!
TAYby’s Sauce (Premake):
1/3c-1/2c Ketchup (I did 1/2c)
1-2tsp Water (I did 1.5tsp)
1T White Vinegar
1/4tsp Louisiana Hot Sauce
1.5tsp Worcestershire
1tsp PACKED Brown Sugar
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Paprika
1/8tsp Sea Salt
1/8tsp Pepper
Lil shy of 1/8tsp Cayenne Powder
—     ——     ——     —
Pepperoncini Roast Wiches
Pepperoncini Roast-wiches

1.5-2lb. Pork Butt
1 WISHBONE Ranch Dressing Packet
1 WISHBONE Italian  Dressing Packet
12oz Jar Pepperoncinis, RESERVE 1/3 juice from jar, cut stems off
1/3 of Juice from Pepperoncini Jar
1c Red Onion
2 Beef Broth Cubes, crushed some + 2.5c Water
1tsp Extra Virgin Olive Oil (Yes, this is an ingredient-Add!)
1 Garlic Clove, minced

LIGHTLY Butter Crock or Butter Flavor Cooking Spray. Add all to crock, except Meat and Pepperocinis. Stir. Drain pepperocinis til about 1/3 of jar left. Add 1/3 juice to crock. Dump pepperocinis onto plate (Be sure to capture juices). Cut stems off. Dump into crock the pepperocinis AND the juices left behind. Cook on low 8hrs. Top with Provolone Or Moz. Cheese and sprinkle with Grated Parm. Cheese (Store shelf kind). Serve on Sesame Seed Bun with Mayo.

(((I’ve tried this recipe, a while ago, w/ Au Jus Packet instead of Italian. It’s in our Vacation Meal post. But, needed tweeking. If you do this, add in 1/4tsp Garlic Powder, Pepper, & 1/4tsp Onion Powder. You “Can” up the water to 3.5c + 3 Beef Broth Cubes. Or leave it 2.5c+2cubes, your call.)))
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Pesto Roast Wiches

Pesto Wich-Os
1.5-2lb Pork Butt Roast
4oz TO 8oz Jar of Pesto (We used 8oz! Classico Brand)
2 Beef Broth Cubes, crushed + 2c Water
4T REAL Bacon Bits
1T Parmesan Cheese (Grated Store Shelf Kind)
1tsp Dried Oregano
1 Garlic Clove, minced
1c Red Onion
1/4tsp Sea Salt
1tsp Balsamic Vinegar
1c Spinach, chopped

Lightly Butter Crock, LIGHTLY. Add all ingredients. Cook on low about 7-8hrs. Serve on bun with Mayo and Cheese (We used Italian 6 cheese). Use extra sauce in crock for dipping!
You can use wraps, as well.
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Balsamic Pork
Balsamic Porkies
Pork
1 Beef Broth Cube + 1c Water
1/3c Balsamic Vinegar
2T Worcestershire
2T Soy Sauce
1/4tsp Mustard Powder
1tsp Dijon Mustard
1/2tsp Dried Oregano
1/4tsp Garlic Powder
1/2 Green Pepper (Add later)
1 sm. Onion (Add later)

LIGHTLY Butter Crock Pot. Add all, EXCEPT, vegis. Cook on low 4-6 hours. LAST 45min-Hour add in vegis. AT END, chop up meat. Serve on buns, or wraps, with Tomatoes, Provolone, and Mayo.
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BBQ Roast Wich
BBQ Roast Wiches

2lb Pork Prime Roast
2.5c Water + 2 Beef Broth Cubes, crushed
1/2T Butter
4T of McCormick’s Grill Mates Memphis Pit BBQ Rub Packet (OR Texas)*
1c Red Onion
1/8tsp Pepper
1/3c Sweet Baby Rays HONEY BBQ Sauce (Last hour)

Add all, EXCEPT MEAT AND BBQ SAUCE, to crock. Give a good stir. Add in meat. Cook on Low 8 hours. Last hour, shred meat and add BBQ sauce. Serve on Sesame Seed Bun with Moz. Cheese and spread of Mayo.

*We have liked Texas style the best, for other recipes. But, store only had Memphis, which worked out nice. There is another type we tried, and DID NOT CARE FOR. So, try to stick with either of these two. Tho, for this recipe… I’ve only tried Memphis, thus far.
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Gravy Train with Biscuit Wheels and Mock Loaded Potatoes
Gravy Train with Biscuit Wheels
1.5-2lb Pork Shoulder
1.5 TO 2 cans Cream of Mushroom (I used 1.5cans)
1 Turkey Gravy Packet
1 Onion
1c Mushrooms, sliced
1 small Garlic Clove, minced

Jumbo Cheese Biscuits

LIGHTLY Butter Crock. Add in vegis. Top with pork. Pour 1/2 of cream of mushroom over, then add gravy packet, then other 1/2 of cream of mushroom. Cover. Cook on low for 6-7 hours. Serve on Bisctuits*, I used fridge biscuits, sprinkled pepper on top, pressed to enlarge some, baked accordingly. Served with Mock Loaded Potatoes (Cauliflower)
*Can be served over Mashed Taters or Rice, as well.

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Shredded Pork with Coleslaw Sandwiches 
The Porky Mexi ChinaManwiches
1 TO 1.5lb Pork (Large cut- Roast, butt, etc. I use bone-in, more flavor)
1 Beef Broth Cube + 3/4c Water*
1T Soy Sauce
1.5T Rice Vinegar
1/2tsp Hot Chili Oil
1/8tsp Liquid Hickory Smoke
1/2 Onion
1/2T minced Fresh Garlic
1/4tsp Red Pepper Flakes
1tsp TO 1.5tsp  Chinese 5 Spice (I did 1tsp)
1/2tsp Chili Powder
1/4tsp Chipotle Powder
1/4tsp Coriander
1/4tsp Pepper
1tsp Dried Oregano
1/2tsp Cumin
1/2tsp Paprika
1/4tsp Sea Salt
1/4tsp Brown Sugar

Coleslaw Topping:
2c Shredded Coleslaw
1/4tsp Chili Powder
1tsp Dried Cilantro (Double if fresh)
1.5tsp Lime Juice (Fridge concentrate kind)
2T Mayo
2T Crema Mexicana
1/8tsp Sea Salt

Sesame Seed Buns or Wraps

Butter Flavor Cooking Spray Crock. Add all pork ingredients. Cook on LOW about 7-8 hours.  Remove meat, shred. Add back to crock and turn to LOW or Off. Premake Coleslaw Topping, set in fridge til use. Serve on buns/wraps with Coleslaw Toppings.
*Note: I split my large cuts to get more meals. So, look up other Roast recipes. Also, Beer can be used in place of 3/4c Water with the Broth Cube. I have yet to try. Yet!
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taysfallporkwiches

1.5 lb PORK Roast (Or More)

2c Apple Cider (Essential Everyday 100% Juice-Apple CIDER)
2 Beef Broth Cubes, crushed
1/4tsp Smoke Liquid
1.5-2tsp Brown Sugar (I did 2)
1tsp Cinnamon
1/2tsp Pepper
1/4tsp Garlic Powder
3/4 Med. Onion
1/2T Garlic Cloves, minced

1/3c Reserved Crock Juices (After Cooking), or more to taste
1/4-1/3c HONEY BBQ Sauce (Later adding)

Buns of Choice
Tay’s Mustard Sauce (Recipe below)

Add, and stir, Apple Cider, Broth Cubes, Smoke, Sugar, Cinnamon, Pepper, Garlic Powder, Onions, and minced Garlic in Crock. Cook on Low 6-8 hours. Shred Meat. Reserve 1/3c Cooked Juices. Toss rest of Juice (OR SAVE for serving time sandwich DIPPING!). Mix together Reserve Juices and the BBQ Sauce. Add Shredded Meat to Crock. Stir in BBQ Mixture. Cook on Warm or Low for 15-20 minutes. Serve on Buns with a drizzle of Tay’s Mustard Sauce:

Tay’s MUSTARD SAUCE Recipe:
1/4c Regular Mustard
3T Mayo
1/2tsp Brown Sugar
1/2T White Vinegar
1tsp Worcestershire
1tsp Lemon Juice
1/4tsp Garlic Powder
1/4tsp Onion Powder
1/2tsp Paprika
1/4tsp Chipotle Powder
1/4tsp Pepper
1/8tsp Sea Salt
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chipotleraspberryporkwiches

1.5 lb Pork Roast
1c Beef Broth (I used Water + Crushed Broth Cubes)
2-3T Chipotle in Adobo, minced, or more to taste
1/2T Garlic, minced
1/2tsp Cumin
1/2tsp Onion Powder
1/4tsp Pepper
(Optional, I SKIPPED, for Xtra Sweetness: 1/2tsp Brown Sugar)

Sauce (Later adding):
4T Reserved Juice from Crock (After cooking)
1/3c HONEY BBQ
1tsp Chipotle in Adobo, minced
2T Raspberry Preserve

Add, and mix, Beef Broth, Chipotle, Garlic, Cumin, Onion Powder, Pepper to Crock. Add in Meat. Cook on low 8 hours, turning around in juices. Shred up. Reserve 4T of Juices. Discard rest.  Mix Sauce. Add to shredded Meat. Keep on Warm or Low for about 15-20minutes. Serve on Buns of Choice.


Some other Meals that could use Large Cuts:
Zesty BBQ Wiches
Carne Asadas
One Mad Hot Pig Chop Stewey
Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)
Moo-Jitas
Adobo Pork
Italian Roast
Chili Con Carne
tTt’s Spicy Little Jerks (The Best Jerky)
Reuben Soup
Salisbury Pork
Chickity China the Chinese Chili (Chinese Chili)
Moo Shroom N Barley Soup (Beef Mushroom and Barley Soup)
Ye Fluthered Pot O Cattle (Corned Beef N Cabbage)
Sesame Cow Slab N Asian Vegis
Piggy Enchiladas
(Piggy’s Apple Stew) Apple Pork Loin Stew


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5 ChinaMen Porkinador (A TOP RATED – Chinese 5 Spice Marinade)

chinese5spicepork


1T Lemon Juice (Concentrate kind)
1T Rice Vinegar
1.5T Soy Sauce
1tsp Hot Chili Oil
2 Garlic Cloves, minced
1/16tsp Ginger Powder
1.5tsp Chinese 5 Spice
1/16tsp Liquid Hickory Smoke
1/8tsp Red Pepper Flakes
1/4tsp Brown Sugar

Mix well marinade. Marinade up to 6-8 hours. (I did 2 bone-in Chops for 6hrs. Chicken may be used, as well!). BEST on Grill. If not, in skillet, sear each side. Then bake about 15-20minutes, covered.

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