Tag Archives: pork

Quicky Porkie (Quicker Grilled Pork, Potato, N Corn)

Quicker Grilled Pork Meal

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.

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

Remove husks.

*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)

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
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
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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.
   ——     ——     —
Balsamic Pork
Balsamic Porkies
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.
   ——     ——     —
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.
   ——     ——     —
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.

   ——     ——     —
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!
   ——     ——     —

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:

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
   ——     ——     —

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)
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)
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)


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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Love You Long Time Sauce-inade (Chinese Marinade/Sauce) with Chinese Broccoli


1.5T Hoisin
1T+1tsp Soy Sauce
1T Red Wine Vinegar
1T Lemon (Fridge concentrate kind)
1T Honey
1/16tsp Ginger Powder
1tsp Hot Chili Oil
1/4tsp Red Pepper Flakes
1/8tsp Ground Pepper

Mix marinade ingredients, well. (You can choose to save a teaspoon for later eatings.) Marinade 6 hours. (We did Pork Chops- Bone In! Chicken will work great, too!!!) Either:  -Grill. – Or Sear on both sides. Then bake, covered, in preheated oven at 425 for 15 minutes.
Serve alone. Over rice (Cooked in broth). With Vegi Medley. OR with Broccoli Recipe Below
For Sauce: Serve over cooked steak, pork, or chicken!
*If using above recipe for marinade, you can add 1/8tsp Sea Salt, I skip.
For Our Other Chinese Marinade (One of our favorites)- CLICK HERE

Chinese Broccoli:
3c Frozen Broccoli
1 sm Onion, quartered
1 TO 1.5tsp Sesame Seed Oil
1/2tsp Rice Vinegar
2 Garlic Cloves, minced
1.5tsp Soy Sauce
1/8tsp+ 1/16tsp Chineese Five Spice
Add oil to hot skillet. Saute onions. Add in garlic, cook minute. Add in broccoli, cook few minutes. Add in rest. Cook few more minutes.

*(((I was considering cooking 1c Minute Rice with 1c Chicken Broth in microwave. Then upping Sesame Oil to 1T. Saute onions. Add in garlic. Then rice, cook for few minutes. Then rest, upping soy sauce to 2tsp.))) But, didn’t. Will have to try next time.

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Slathered Pork (Pork with a Dijon Sauce)

Pork w Mustard Sauce2

Pork Marinade:
1T Soy Sauce
1T Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
1tsp Dried Parsley
1.5tsp Dried Rosemary

1tsp Extra Virgin Olive Oil

Dijon Sauce:
1/4T Butter
1/2c Chicken Broth (I used cube and water)
2T Dijon Mustard
1/2T Lemon Juice
1/4tsp Pepper
1/2tsp Garlic Powder
1/2tsp Packed Brown Sugar
1/8tsp Sea Salt *Optional
1/4tsp Dried Dill

Mix, WELL, marinade. Brush evenly onto Pork. Marinade chops for 6-8 hours. Mix sauce ingredients. (I use 1/2c water, heated. Add 1/2 chicken broth cube, crushed. Mix.)
Preheat oven 425-450. Heat skillet. Add 1tsp Extra Virgin Olive Oil. Sear pork on each side, 1:30 minutes each side. Add pork to baking dish sprayed with Butter Flavor Cooking Spray.
(This step Optional)In same pan you seared pork, at a simmer, add sauce ingredients to it. Stir about 30seconds to get that pork flavor.
Pour sauce over pork. Cover. Bake 15minutes. Allow to sit few minutes. Serve with 1tsp sauce from pan.

Pork w Mustard Sauce1

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Masked Pork-cados (Pork with Avocado Sauce)

Pork w Avocado Sauce

2-3 Pork Chops (Bone In)
1tsp Extra Virgin Olive Oil (For browning)

Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder
1/4tsp Chili Powder
1/4tsp Dried Oregano
1/8tsp Sea Salt

Avocado Sauce:
2 Avocados, remove skin and seed
1.5T Mayo
3T Sour Cream
1T Lemon Juice
1 Garlic Clove
1/4tsp Dried Dill
1/2tsp Cumin
1tsp Dried Parsley
1/4tsp Sea Salt
1/4tsp Pepper
1tsp Dried Cilantro
1/4tsp Dried Oregano
1.5tsp dried Dried Chives
1/4tsp Red Pepper Flakes

Mix marinade ingredients, well. Brush ALL marinade evenly over chops. Place in bowl in fridge. Marinade 6-8 hours.
Preheat oven 450.
BLEND WELL Avocado Sauce ingredients. Set aside.
Heat skillet. Add oil. Once hot enough to sizzle, add in chops. Sear each side 2minutes. (Cover and leave alone while it sears. Flip repeat on other side.) Place chops into a Butter Flavor Cooking sprayed oven dish. Smear tops with 1tsp Avocado Sauce, cover. Bake 15minutes. Top with another 1tsp Avocado Sauce. Serve with tTt’s Potato Fries.
*Use extra Avocado Sauce as dip or wrap spread.
Try marinading, grilling. Then, near end and before serving-Brushing with sauce!
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Porkie Krauts (Pork N Kraut Cabbage Rolls)

Pork N Kraut Cabbage Roll 1

Low/No Carb Lower Calories
THESE WERE AMAZING! Kid who hates kraut and horseradish, LOVED these!

Meat Mixture:
1.25lb Pork (Chow Mein Style-Chunky Ground Kind)
1c canned Sauerkraut, slight drain can
1/2 Onion
3/4c Swiss Cheese, shredded
1T Dijon Mustard
1/4tsp Sea Salt
1/4tsp Pepper
1/4+1/8tsp Caraway Seeds
1T grated Parmesan Cheese (Store Shelf Kind)
1tsp Dried Parsley
1/4tsp Brown Sugar
1/4tsp Garlic Powder
1/2c Mushrooms, chopped

Cabbage Head

1c Water + 1 crushed Beef Broth Cube
1 Dried Bay Leaf

Blend sauerkraut, onion, and cheese. Add to bowl. Add in rest of meat mixture. Get those hands dirty and mix well. Boil cabbage head til leaves are just flexible enough to wrap. Form logs with meat mixture and wrap in cabbage leaves. Place into Butter Flavored Cooking Sprayed oven pan. Using hot water I boiled cabbage, I mixed 1c water and 1 crushed beef broth cube. Pour around cabbage rolls. Place Bay Leaf in center of pan IN the broth. Bake 450, COVERED, for 45-55min. Serve each roll with 1-2tsp of Special Sauce below. SERIOUS, TRY THE SAUCE. Makes 8-10 rolls worth.
*(Or egg rolls, like wontons.)

Horseradish Sauce ( A MUST! ):
2T Horseradish Sauce*
3T Light Mayo
1tsp Ground Mustard Powder
Couple grinds of Black Pepper
Good shake of Garlic Powder
1/8tsp Sugar *Optional
Pinch Sea Salt
1.5 TO 2T Red Wine Vinegar
1/4c Sour Cream
Premake and place in fridge.

Pork N Kraut Cabbage Rolls 2

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Chillin Chick N Pig (Pork N Chicken Green Salsa Chili)

Pork Chicken Green Salsa Chili

1 lb. Pork Chops (I used Bone In)
2 frozen Chicken Breasts (Of the 3lb freezer bags)
1 can Pinto Beans, drain
1 can Cannellini Beans, drained
1 can Black Beans, drained
3/4c Salsa Verde (Lime and Garlic Kind)
1c Water + 1 Chicken Broth Cube
1 can sm. Green Chilies, slight squeeze drain
1c plumply filled Red Onion
1 Green Pepper
1 Sweet Yellow Pepper
1/2 Poblano (Optional), little larger than a mince
1/2T Chili Powder
1tsp+1/4tsp Cumin Powder
1tsp dried Oregano
1/4tsp Garlic Powder
1/4tsp Ground Pepper
1/4tsp Sea Salt

Butter Flavor Cooking Spray Crock. Add all in (I start with chicken, and end with laying pork over top- For easy bone removing later.). Cook on low 8 hours.
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Piggy’s Relish Treatment (Delicious Pork N Red Pepper Relish)

Pork w Red Pepper Relish

2-3 Pork Chops (I used Bone In)
1/2T TO 1T Extra Virgin Olive Oil (Browning meat)

Pork Marinade:
1T Soy Sauce
1/4tsp Dijon Mustard
1T + 1tsp Extra Virgin Olive Oil
1T Lemon Juice
2.5tsp Worcestershire
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Onion Powder

1 nice size Red Pepper
1/2c Red Onion (About 1/4 of onion)
2T Sun Dried Tomatoes
1T Pesto
1T+1tsp Capers
1T Lemon Juice
1tsp White Wine Vinegar
3/4tsp Extra Virgin Olive Oil
1/4tsp Cumin
1/4tsp White Sugar
1/4tsp Sea Salt
1/2tsp Garlic Powder
1T Dried Cilantro

Few hours prior to cooking, Roughly Blend Relish Ingredients. Cover and refrigerate til use.
In a bowl mix marinade. Brush ALL the marinade onto meats. Marinade pork about 6 hours. Preheat oven 400. Add 1/2T-1T Extra Virgin Olive Oil to a skillet. MAKE SURE IT’S HOT ENOUGH TO SIZZLE when the meat hits it. Brown each side of pork (About 2-3minutes. DO NOT CONSTANT FLIP! Brown each side once). Spray baking dish, LIGHTLY, with Butter Flavor Cooking Spray, add pork. Top with Relish ingredients, saving a spoon full per chop. Bake covered for about 15-20minutes, or til done. Spoon some of the of the juices from pan over pork. Add an extra spoon of saved relish on top of each pork (So, you have both fresh and cooked relish on each pork.). Serve.
Photo Of Red Pepper Relish:

Try Marinading and Grilling. Near end, top with Relish.
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Piggy Enchi-LowCarb-das (Pork Enchiladas)

Pork EnchiLowCarbDas

Lower Carbs Lower Cals

1.5 lb. Pork (I used butt) *See Notes
1c Water + 1 Beef Broth Cube *See Notes
1 Poblano (Add halfway thro)
1 Onion, sliced
1/2tsp Garlic Powder
1/4tsp Onion Powder
1/4tsp Pepper
1/2tsp Cumin

Sauce Mix (This overmakes, you will NOT use all):
1c Salsa Verde (Pace Restaurant Style W/ Garlic Lime) *See Notes
1can Cream of Chicken
1/4c Sour Cream

Shredded Mexi Hot Cheese
Egg Rolls *See Notes
Toppings: Lettuce, Roma Tomatoes, more Sour Cream

Butter Flavor Cooking Spray Crock. Add first 8 ingredients. Cook on low 5-6 hours. Shredded last 30min-1hr. Roll pork mixture, with sprinkle of cheese, into EGG ROLL WRAPS. Spray skillet, well, with Butter Flavor Cooking Spray. Brown all sides of eggrolls.
Cooking Spray oven pan, lightly. Add a little sauce mixture. Single layer eggrolls in. Top with a little sauce mixture. Top with good handful of cheese. Bake in preheated oven at 400 for 16minutes. Broil few minutes, if desired. Serve with Shredded Lettuce, Roma Tomatoes, and some Sour Cream.

*Notes: You can try GREEN ENCHILADA Sauce, instead of Salsa Verde!
I have yet to try, but, you can use
Chicken Breasts. Just swap Beef Broth with Chicken Broth, then.
Eggrolls have a little less carbs and calories compared to most your brand flour shells. Corn shells or flour shells can be used, as well. Your preference. Some corn shells are lower in carbs, too. Cabbage leaves are an option. All may alter flavor, or enhance it, I’ve yet to try alters. Check labels.
Search our website for more ENCHILADA Recipes!
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Adobo-Coco Pig N Rice (Adobo Pork N Coconut Rice)

Adobo Pork

1.5T Extra Virgin Olive Oil (For Browning Pork Loin)
1.5-2 lb. Pork LOIN (Use Loin!)
6T Soy Sauce (1/4c+2T)
6T Rice Vinegar (1/4c+2T).
4 Dried Bay Leaves
1tsp Garlic Powder
1/4tsp Coriander Powder
1T Dried Chives
1/4tsp Ground Pepper
1/4c Water (Optional, I skipped)

Rice Recipe:
2c Instant Rice
1 Chicken Broth Cube, crushed
1c Water
1c canned Coconut Milk
Splash of Lime Juice (Concentrate kind)

LIGHTLY/BARELY Salt and Pepper Pork Loin. Heat oil in skillet. Brown each side of pork (Starting with fat side down 1st). Butter Flavor Cooking Spray Crock Pot. Add in everything, EXCEPT Rice Recipe, to crock (Pork, set in fat side up). Cook on low 5-6 hours. Remove pork, slice. Serve over rice. You may add 1/2tsp juice from crock (IT GOES A LONG WAY!!!**).
Rice: In microwave dish, add in rice, water, coconut milk, crushed broth cube. Microwave according to instructions. Allow to sit a minute. Splash with Lime Juice, toss with fork. Serve slice over rice.

**I wouldn’t recommend shredding pork and adding back to crock with juice! Especially, if skipping water. Otherwise, it may be too salty. The juice goes a long way. Meant for cooking it, thick pork. I would remove pork, slice thick, and serve over rice. Spoon on a little juice, as needed, if you want more.

Another Cooking Option: I was going to add 1/2c, or so, of Unsweetened canned Coconut Milk into the Pork Adobo Recipe (But, decided on Coconut Rice). You can do so, skipping water. Try:
Above Recipe, plus:
1/2c TO 1 can Unsweetened Coconut Milk (To your taste)
Whole Mushrooms (Last 30-35minutes)
Serve over Rice cooked in Broth (Or 1/2Broth 1/2Water) + Splash of Lime.

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Italian Roast


2lb Roast
6 slices Bacon+ 1/2tsp Grease (Baked, blended. Reserve grease)
1.5T Olive Oil
1c Water + 1 Beef Broth Cube (Crushed)
1.5c TO 2c jarred Rinaldis Traditional Marinara Sauce
1/2c + 2T Cabaret Red Wine
3/4tsp Red Wine Vinegar
1 Carrot, shredded
1 Celery
1 nice size Onion
1 Green Pepper
3/4c Mushrooms, sliced
1/2tsp Garlic Powder
2tsp Dried Parsley
1.5tsp Italian Seasoning
1/8tsp Sea Salt
1/4tsp Ground Pepper
Other options, add in: 1can Cannellini Beans (Drained)<-I wanted to add, forgot to buy. Will add next time! 1/2c zucchini, sliced and halved.

Line pan with foil. Bake Bacon, reserving grease. Blend up bacon. Lightly Salt and Pepper Roast. Heat oil in skillet. Brown each side of roast. Butter Flavor Cooking Spray Crock. Add Roast to crock. In pan, you cooked roast, add in red wine. Allow to simmer a few minutes, stirring up bottom stuff that’s stuck to pan (Deglazing). Add wine to crock. Add in rest of ingredients. Cook on LOW for 8hours. Remove meat and cut up. You can choose to scoop out excess grease, at this point (Clear stuff floating at top). Add cut up meat back in. Enjoy.
I served with Garlic Toast and My Parm. Green Beans (Also uses Bacon Grease from above)
Leftovers served on taco shells!
*You can try to trim excess fat from meat, prior to browning.

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(Piggy’s Apple Stew) Apple Pork Loin Stew

(Forgot Photo)

1.5-2 lb. Pork Loin
1-2 McCormick Turkey Gravy Packet (I used 1)
1/3 T Butter
1c Natural Apple Sauce
2c Carrots
2c Celery
2c Onion
2 Red Apples, diced (About 2c)
1/4tsp Garlic Powder
1/8tsp Ground Pepper
1/4tsp Mustard Powder
1/2T Dried Parsley
1/4tsp Sea Salt

LIGHTLY butter crock. Add all above. Cook on low 8 hours.
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Balsamic Pork Wraps

Balsamic Pork

Lower Carb Low Calorie

Pork Chops
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.

You can choose to wrap. Heat skillet. Spray well with Butter Flavor Cooking Spray. Brown all sides.

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Crock Pot Carne Asadas with an Adobo Spread

Carne Asada1
Carne Asada2
Egg Roll sm

1.25lb Roast (What I had)
1T Lime Juice
1/2T White Vinegar
1/2c Beef Broth
1can Diced Tomatoes, slight drain
1/2-3/4c Red Onion
1tsp Garlic, minced
2T Jalapeno, seeded minced
1/2tsp Paprika
1T Chili Powder
1/8tsp Sea Salt
1/4tsp Red Pepper Flakes
1tsp Cumin
1tsp Dried Cilantro
1/4tsp Oregano

Coleslaw Mixture:
1c Coleslaw
1/2c Sour Cream
1/4tsp Dried Cilantro

Adobo Spread:
1/2T canned Chipotle Pepper (In Adobo) + 1/2T Adobo Sauce
1/3c Mayo
1/4tsp Garlic Powder
1/4tsp Paprika
1/8tsp Sea Salt
1tsp Red Wine Vinegar

Extra Toppings: Shredd. Cheese

Butter Flavor Cooking Spray Crock Pot. Add crock pot ingredients to crock. Don’t know if it matters, but, added lime in halfway through. Cook on low 6 hours. Shred meat. Add back in. Turn to warm for about 15 more minutes. I premake spread and coleslaw mix, set in fridge. Top softshell with meat mixture. A little Cole Slaw Mixture. Some Spread. Some shredd. cheese. Wrap. Butter Flavor Cooking Spray, well, skillet. Brown all sides of shell. Sprinkle lightly with a pinch of Garlic Powder.

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Chickity China the Chinese Chili (Chinese Chili)


1lb Ground Pork
1/2lb. Steak, cut into thin strips
1T Chili Oil (Browning meats – DONT SKIP!)
2 cans Stewed Tomatoes, undrained
1/2c Water (Use to deglaze pan meats were cooked in)
1 Beef Broth Cube
2T TO 3T Soy Sauce (I use 2)
2T TO 3T Hoisin (I use 2)
1T Rice Vinegar
2 cans black beans, drained
1/2 can Bean Sprouts, drained, quick chop*
1/2 can Water Chestnuts*
1 Onion
1 Green Pepper
1/2 Red Pepper
1/2 Yellow Pepper
1 Garlic Clove, minced
2T Jalapeno, deseeded, minced
1 tsp Brown Sugar
1/4 tsp Ginger
1/4 tsp 5 Spice Seasoning
1/4 tsp Red Pepper Flakes
1/4 tsp Black Pepper
1tsp Chili Powder
Hard Chow Mein Noodles

Thinly slice steak. Add Chili Oil to skillet and brown steak, add in ground pork. Brown. Add to crock. Use 1/2c water to get that flavor the meat left behind in skillet. (Just turn on heat, add water, stir to pick up flavor left behind) Add water to crock. Add rest of ingredients to crock. Cook on low 6 or so hours. Serve topped with Hard Chow Mein Noodles.
*Use other halves of cans for our Mocking Mein (Mock Chow Mein) recipe here: https://dinkingaround.wordpress.com/2014/09/25/mocking-mein-mock-chow-mein/

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), Jack O Lantern Chili (Pumpkin Chili), BBQ Chili. Simply, use the search bar to Search: Chili.

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Tear Jerker Soup (Delicious Onion and Sausage Soup)


21 Simeks MINI SAUSAGE Meatballs
2T butter
2 large Red Onions
2 small Yellow Onions
1 Onion Soup Pkt. (I used Great Value)
1/8c Grated Parmesan Cheese (Store shelf kind)
2T Balsamic Vinegar
6c Water
2 Chicken Broth Cubes
3 Beef Broth Cubes
1/4 tsp Thyme
1/4 tsp Parsley
1/4 tsp Garlic Powder
1 Bay Leaf
A little shy of 1/4 tsp Ground Black Pepper
3/4c Egg Noodles (Add last 35 minutes)

Top with slice of Baked Garlic Butter Toast (Croutons may work…?)
Sliced Provolone Cheese or Shredded Mozzarella Cheese

I butter sprayed crock. Add all ingredients except egg noodles. Cook on low 6-8 hours. Last 35 minutes, about, add egg noodles. Cook til done. Remove Bay Leaf before serving.
If using toast and cheese toppers… Place cooked soup into oven safe bowls, top with baked toast and cheese. Broil til cheese is done. Serve.

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My Vacation Easy Meals


With a vacation full of fun and relax, we wanted to do just that. Also, save space for packing vs. packing many ingredients for meals. Especially, being gone a week and a family our size! We premade/preassembled meals, then froze them. And brought the Crock Pot. This technique SAVES SPACE! SAVES TIME. Food lasts longer. DOUBLED AS ICE FOR COOLER! And, it HELPS FINANCIALLY! Because, you can buy the meats when on sale, ahead of time, make and freeze as you go vs. all at once at full price.
(Also, check out our Recipe Gallery and our post Get the Most of Your Roast … Freezer Friendly Meals!)
Here’s the meals we did (ALSO, CHECK OUT OUR 2015 MEAL PLAN HERE!):

Frito Taco Salad
– Frito Taco Salads, a ritual for a while now.
1.5-2lb Beef (Turkey can be used)
2 GOOD Taco Season Pkt.
1/2c Water
1/2 can Diced Tomatoes, drained (Reserve juice)
3/4c Salsa
1/2can Refried Beans*
Little less than 1/2 can Black Beans w/Jalapenos* Optional
1 small onion, chopped (Added right before freezing)

Cook beef. Add in taco seasons, beans, salsa, tomatoes with juice, shakes of: Garlic Powder, Chili Powder, Onion Powder.
Allow to cool. Place in freezer bag (I double bag), lay flat. Day of eating, either thaw or just throw into crock. (I just threw in and kept on warm, flipping.) Serve with FRESH tomato, fritos, sour cream, shredd. cheese, lettuce, whatever other toppings of choice.
*(Rest of cans we used for tacos, the night I premade meals) These are also optional. Point is, just premake and freeze.

– BBQ Legs with Tuna Salad
Frozen Legs
Favorite BBQ Season Pkt. (Marinade- Grill Mates Texas BBQ kind!)
Favorite BBQ Sauce

Add legs to ziploc bag, add in seasoning, allow to thaw- Mixing around. Grill legs. Close to being done, smoother with BBQ sauce, flip and repeat on other side. Allow each side to thicken. Serve.

– Tuna Salad:
Space Saver- I bought Miracle Whip. I kept a lil over 1/2 the jar. Rest I placed into separate container (For sandwiches). Then, I used Miracle Whip Jar to store the Tuna Salad SAUCE. In jar, I did:

I kept a lil more than 1/2 jar Miracle Whip (Leave in jar!)
1tsp TO 1+1/4tsp Lawry’s Seasonal Salt
1/4tsp Paprika
1/2tsp Dill Weed *SEE NOTES
2tsp Vinegar *SEE NOTES
1/8 tsp Onion Powder
  -MIX ABOVE INGREDIENTS IN Miracle Whip container.
-Then, add to jar, on top of Sauce (Don’t mix in):

1.5c Shredd. Cheddar Cheese
1c Frozen Peas
  -Place on lid.
-1 hour Prior to Serving:

About 2c uncooked Macaroni Noodles, cooked
2 cans Tuna, drained (1 hr. prior to eating. KEEP IN CANS TIL THEN!)

I premade sauce morning of trip. For leak reinforcement: I placed some plastic over top of Miracle Whip jar (I used ripped sandwich bag), twisted on top. Keep cold til serving.
About 1 hour prior to serving: Cook noodles. Mix sauce and canned tuna together. Add noodles into sauce, to consistency desired. Toss rest. I always have it a little saucy, as it’ll sit and absorb some. Keep cold til serving.
*NOTES: I didn’t have pickle juice from the jar, what we usually use. So, improvised with vinegar and dill. Try it with dill pickle juice! I always eyeball it. About 1T to 1.5T… About. Skip Vinegar and Dill, then.

– Hamburger Foils
Frozen Burger Patties, 1 per foil
1 Potato per foil, diced
1 bag Baby Carrots, split up (1 bag lasted 6 foils)
Chopped Onions (We used 2 small for 4 people)
1 Onion Season Pkt. (A small sprinkle per foil. It goes a LONG way!)
1-2T Butter per packet, we forgot, and a smidge of Crisco worked well!

Dice potatoes, cut onions. Give each person foil. Kids love making their own! Add in desired vegis. Top with butter or crisco. Add one frozen burger to top. A small sprinkle of onion pkt. seasoning. Double or triple wrap. Add to hot fire pit coals. Ours cooked in about 45 minutes (Time varies). Rotate, we didn’t flip!
Rest of burgers we had for supper another night. We also ate leftover Tuna Salad with this meal.
Healthier Option: Turkey Burger, Butter Spray/Olive Oil/Coconut Oil

– Pepperoncini Roast Beef Sandwiches (Updated Recipe. PLUS, More Roast Recipes!):
In a freezer bag place:
UNcooked Roast
1 Pkt. Au Jus *Optional
1 Pkt. Good Ranch Season
1 Jar Pepperoncinis, whole, tips cut, and drained
1 small Onion, sliced
3 Beef Broth Cubes
1/4 tsp Garlic Powder
Fresh Cracked Pepper
Add later:
3.5c Water (Add to crock when cooking! 3, if skipping Au Jus)
Provolone Cheese (I buy and FREEZE complete pkg. – SEPARATE from roast. Throw into fridge at vacation destination, to thaw, then use.)

Eating time, just throw everything into crock, except cheese. (Tip: Add water into bag to get excess seasons, add to crock). Cook on low til done. Near end, add Provolone Cheese to top. Serve on buns once Provolone’s melted.

– Zesty BBQ Chicken Sandwiches
Frozen Chicken
1 Zesty Italian Season Pkt.
1 bottle BBQ (We used Smoked Hickory. Your Pref.)
2T Worcestershire
1/4c Brown Sugar
1/4tsp TO 1/2tsp Red Pepper Flakes
1/4c Water
1 small Onion (Added right before freezing)

PREMAKE IN CROCK at home (On low, til chicken is done). Cool, add onion, then freeze, laying flat, in double freezer bags. Eating time throw into crock and warm til thawed, cook on low. Serve on buns.

– Sloppies
1.5lb Beef, cooked.
Season with few good shakes of: Basil, Oregano, Pepper, Garlic Powder
1 can Manwich Sloppy Sauce
1 can Stewed Tomatoes, drained
1 small Onion, chopped

Cook. Allow to cool completely. Double Freezer bag, lay flat. Freeze. Eating day, throw into crock. I did on warm til thawed, stirring. Serve on buns.

– Chicken Salad Burgers (Try this recipe, too)
1/4c White vinegar
Up to 1/4 tsp Sea Salt (I use 1/8+1/16tsp)
1/4 tsp Pepper
1c + 1/4c Mayo
1c Sour Cream
4 celery, cut small
1 bunch Green Onion
4-5 Chicken Breasts, cooked (Boiled in Water+1 Chicken Broth cube)
Optional* 1/8 tsp Sugar, or more to taste

Place frozen chicken into water with chicken broth cube. Turn on heat and cook til done. Drain and cut up. Mix all together. Pack in tightly concealed container. Keep refrigerated til serving. I premade morning of leaving. Ate for lunch within 3 days.

YOU CAN Pretty much make any of our recipes and prefreeze them for vacation meals. Then, just throw in Crock Pot and Forget About It! Check Out Our Soups, Roasts, Chili Recipes. Or, Our Crock Pot Recipes … Those are all GREAT to PrePrep/PreMake and Freeze… Making Easy Meals! Last year we did our Chillin Chili (Premade in crock, froze as flat as could in ziploc.). You can do this with any stew, roast, chili, even soups!
TIP: When Premaking Meals with Broth:
-If Pre-PREPping (Not cooking): I usually add the Broth Cubes to freezer meals, then, add water at time of cooking. Just Write on freezer bag how many cups of water needed for cooking!
-If Pre-COOKing: Add Water at time of cooking, of course.

Also, we had Lunch Meat Wiches with leftover Miracle Whip (I freeze Lunch Meat and thaw in fridge on arrival), Tuna+Pea Sandwiches, Easy Packable Breakfast (Cereal, Poptarts), Smores, Waffle Camping Cones: Waffle Cones, REPEAT layers with pieces: Chocolate, Bananas, Marshmallow. Wrap in foil 3 times. Place in small fire, or on coals, about 30sec. on 4 sides.

YOU CAN EVEN FREEZE Buns! Luckily we have a toaster where we go, for quick thaw/toasting. Or use foil in Fire Pit. Or, toast on Grill. Also, awesome if you see them ON SALE at the store! Be sure to keep frozen til use. Or, they will thaw and mold!!!

Tips I seen, and will try next year. Probably better if you’re scrambling eggs. Crack and add to mason jar, place plastic on top, twist on top. Pour out to use. Helps those pesky eggs from breaking in carts!
Premake pancake mix, add into cleaned out ketchup bottle. Shake and use.

Pack FREEZIES – Doubles as ice. Cheap Treat!

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Porky Pig’s Chopped Rice


4-6 Boneless Pork Chops
1 can Cream of Mushroom
1 can Cream of Celery
2c Water
2 Chicken Broth Cubes (Use 1 per cup of water)
2c Rice
Frozen Peas (Added later)

Crock Pot Version:
Butter Cooking Spray Crock. Place everything, except rice and peas, into crock. Cook on low for about 4-6 hours. About 30 minutes prior to serving add in rice and peas. Cook until rice is just tender.

Oven Version:
Place water, cubes, and pork into butter flavored cooking sprayed pan. Season with pepper. Cook covered. When pork is just about done, add in rice. Once half to most way cooked, add in cream ofs.

Notes: Broth and Rice measurements are based on crock. I have yet to measure oven, I’ve always eyeballed it. Also, you can choose to chop up pork, or keep whole (In crock, pork holds it’s form better with browning each side first) Pic above I only had 3 small chops, so I just threw it in and cut it up before serving.
Cream ofs are of choice…

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Salisbury… Pork?


Aus Jus Sauce Packet (By gravy packets) *SEE NOTES
1 Can Cream of Mushroom
1 + 1/3c Water
1 Beef Broth Cube
6 Pork Chops
1 Onion
2c Mushroom, sliced large
Few grinds Pepper
3 Golden Potatoes, halved (Optional. I do for complete meal)

Saute Onions, add in pork. Brown each side. Add onions and pork into crock sprayed with Butter Flavored Cooking Spray. Add rest of ingredients. Cook low 4-6 hours. Serve alone, over biscuits, over rice, or over mashed potatoes.
Note: Great sauce for Meatloaf, as well. Or Hamburger Patties that are browned on each side, then place into crock, pour sauce over. LEFTOVERS? Chop up with sauce, serve on toasted buttered sandwiches.
*NOTES: Turkey Gravy Packet works, as well!

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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

Best Dead Cow Marinade


1/3c Soy Sauce
1/2c Extra Virgin Olive Oil
1/3c fresh Lemon Juice (I’ve used Fridge Kind, as well)
1/4c Worcestershire Sauce
1/4 tsp Hot Pepper Sauce (We used Louisiana)
1 tsp Regular Mustard
1 tsp Onion Powder
a sprinkle of Cayenne Powder
1T + 1/2T Garlic Powder
3T dried Basil
1T + 1/2T Dried Parsley
1 tsp Course Black Pepper
1 tsp Dried Minced Garlic (I’ve used 2tsp Fresh Garlic, as well)

Mix all ingredients in a bowl. Pour marinade over desired type of meat (Preferably a slab of dead cow or chops). Cover, and refrigerate for up to 8 hours. Cook meat as desired. Try our best technique for a good steak. Olive oil in skillet, get that pan hot, I mean I want that steak to sizzle or you’ve ruined your whole meal. Sear for about 3minutes on each side, you want a nice brown, but not fully cooked. Just leave it cook, don’t move it too much! This locks the juices in. Juices rise when cooked. By searing each side, you lock those juices in. Transfer and bake, or grill til desired. Remember that the steaks cook as they rest and absorb the juices. So, allow a few minute rest and cook to just under desired steak- Rare, Med., etc.

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