Here Comes Peter Cottontail…Ham!

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We always have ham for Easter and I always wonder if it’s the baked ham we love or the ham salad sandwiches the day after (that recipe is included), LOL!

Here a few that I’ve made and loved.

The Barefoot Contessa’s Baked Ham and My Mom’s Ham Salad

Glazed Ham

Bourbon Ham

Glazed Spiral Ham

I don’t know what recipe I’m going to be using but I think I’ll be trying a new one!  What about you?

Happy Cooking!

Breaded Pork Chops, Italian Style

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Rainy and dreary here today which always makes me think of food.  I have to fast for a blood test this morning so it’s a doubly difficult morning.

I’ll be the first to admit that I am not the biggest fan of pork ~ except for bacon, of course ~ but I really like this recipe.  The chops turn out very tender and really go with any side.  Mr. Meat Eater ate 3 of them I think so that should tell you something.

It’s a very easy recipe but it does use an oven-proof skillet so watch out for that.

Breaded Pork Chops, Italian Style

3 eggs, lightly beaten
3 tbsps milk
1 1/2 cup Italian-style bread crumbs
1/2 cup grated Parmesan cheese
2 tbsps dried parsley
2 tbsps olive oil
4 cloves garlic, chopped
4 bone-in, center-cut pork chops

Preheat oven to 325º.

Combine the beaten eggs and milk in a small bowl. Mix the bread crumbs, Parmesan and parsley on a plate.

In an oven-proof skillet over medium heat, heat the olive oil. Once heated, stir in the chopped garlic and saute for a minute or two and then remove from the skillet leaving the olive oil. You can toss the garlic or save for another use if desired.

Dip each pork chop into the wet mixture then into the dry mixture, coating evenly. Place coated chops in the pan and brown for about 5 minutes on each side.

Place the skillet with the chops in the oven and bake for 25 minutes.

Makes 4 servings.

Happy Cooking!

The Neeley’s Barbecued Pork Chops

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If you like pork, you have GOT to try these pork chops.  I am NOT a pork lover (except for bacon, of course) but I LOVED these chops.  It does take some time to make the barbecue sauce.  I made the sauce the day before, put the chops in to marinate the next day.  They came out so tender and delicious.  The Neeley’s have a winner here!

The Neeley’s Barbecued Pork Chops

4 center cut pork chops (not thin sliced or the super thick ones)
Neeley’s seasoning, recipe below
Neeley’s barbecue sauce, recipe below

Rub the seasoning into the chops on both sides. Put the chops in a ziplock bag and add two cups of the barbecue sauce. Marinate in the fridge all day. Grill until chops arae cooked through ~ we grill ours for about 30 minutes on medium. If you want more saucy chops, reapply the sauce after cooking and before serving. The sauce recipe makes enough for the marinating and a little extra to apply before eating. The seasoning makes quite a bit so I put the extra in the freezer.

Neeley’s Seasoning

1 cup paprika (two bottles of paprika is a little more than 1 cup ~ I used it all)
3 1/2 tbsps sugar
1/2 tsp onion powder

Mix all ingredients together in a bowl. I put all the extra in a ziplock and put it in the freezer for next time.

Neeley’s Barbecue Sauce

2 cups ketchup
1 cup water
6 tbsps brown sugar
5 tbsps white sugar
1 1/2 tsps black pepper
1 1/2 tsps onion powder
1 1/2 tsps dry mustard
1 1/2 tsps paprika
1/2 of a fresh lemon, juiced
1 tsp Worcestershire sauce
1/2 cup apple cider vinegar
1 tsp light corn syrup

Combine all ingredients in a saucepan and bring to a boil over high heat, stirring to prevent sticking. After sauce comes to a boil, reduce heat to low and let it simmer, uncovered, for at least two hours.

Makes 4 pork chops.

Happy Cooking!

Crockpot Barbecue Ribs

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There really is something sacrilegious about making ribs in a crockpot but if you’re like me and can’t make good ribs on the grill, this works!  I’ve seen this recipe on the internet for a long, long time and finally decided to try it.  It was simple and so very good.  You’d swear they were made on the grill ~ well, except for the falling off the bone part.  Give them a try!

Crockpot Ribs

Crockpot Barbecue Ribs

3 1/2 pounds pork loin back ribs
1/4 cup packed brown sugar
1 tsp salt
1/2 tsp pepper
3 tbsps liquid smoke
2 garlic cloves, minced
1 medium onion, sliced
1/2 cup cola (not diet)
1 1/2 cups barbecue sauce (I used a whole bottle of Sweet Baby Ray’s ~ I like my ribs saucy!)

Remove inner skin from ribs.

Mix brown sugar, salt, pepper, liquid smoke and garlic;  rub mixture into ribs. Cut into 4-inch pieces. Layer ribs and onion in crockpot. Pour cola over ribs.

Cover and cook on LOW for 8 to 9 hours. Remove ribs from crockpot. Discard liquid in crockpot.

Return ribs to crockpot and pour barbecue sauce over the ribs. Be sure that each rib is covered with sauce. Cook on LOW for 1 more hour.

Makes 4 servings.

Happy Cooking!

My Signature

Glazed Ham

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Nope, I haven’t had my gall bladder out ~ some days are better than others.  May 11 can’t get here soon enough!

Anyway, I made this ham recipe on Easter.  It really flavored up the ham really well and it was fairly easy.  The hardest thing was toothpicking the pineapple and cherries on. I adapted the recipe from Taste of Home.

glazed-ham-added

Glazed Ham

1 (8-10 pound) ham
1 (20 ounce) can pineapple slices
maraschino cherries
1 1/2 cups packed brown sugar

Drain pineapple, reserving juice. Put the ham on a rack in a baking pan. Place pineapple and cherries on ham with toothpicks.

Pat the brown sugar over the entire ham. Gently pour the pineapple juice (leftover from slices) over the top of the ham. Some of the brown sugar will fall off ~ that’s OK.

Bake uncovered, according to the directions that come with your ham. Mine baked for about 3 hours. While the ham is baking, baste frequently with the brown sugar/pineapple juice in the bottom of the pan.

Makes 18-20 servings.

Happy Cooking!

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Recipes from Blogs Challenge Pick #1!

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Baked Pork Chops with Parmesan~Sage Crust from Alosha’s Kitchen !!!!!!!!!!!!!

baked-pork-chops-1

O.M.G. ~ these pork chops are DELICIOUS! I am ambivalent about pork chops.  I guess it’s from eating them as a kid when it was said to REALLY cook pork or you would get trichinosis.  So we ate overcooked pork chops.  I carried that in my head even when I got married and continued to overcook my pork until the past 5 years or so ~ funny how things you were told as a kid stay with you, LOL.  I still wasn’t thrilled with pork chops and pork in general.  I have NO idea what made me choose this recipe for my first pick but I’m super glad I did. I guess it was wanting to get away from shake and bake.

The pork chops were tender and cooked to perfection.  The coating was very good and, best of all, easy to make.  DH and I yummed our way through them and these will definately be a repeat in our house.  Melissa, I am so glad you found this recipe and posted it ~ it’s a keeper and I hope more people try it!

Melissa has some wonderful recipes and photos on her blog so I hope you will check it out if you haven’t been there already.

Happy Cooking!

my-signature12

Mexican Pork Chops

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In the next month or so, I will be doing some of my posts a little different.  Over at Recipezaar we have an event twice a year called Pick A Chef .  I will be making 42 recipes from 14 different people (and photographing and reviewing them) with a deadline of October 19.  Some of my posts here will be the review and photograph and link to the recipe ~ I can only cook so much, LOL!

On to today’s recipe ~ I found this recipe in a cookbook that I worked on back in the 80’s.  It’s quick to put together and tastes good.  Since the rice cooks in the baking dish with the pork chops, just add a salad and you are good to go.  I serve with my Mexican Salad for a delicious meal with a Mexican flair.

The pictures don’t really show the chops too much ~ DH was chomping at the bit to eat so I am lucky I got any pictures at all, LOL!

Mexican Pork Chops

6 pork chops
1 teaspoon salt
3/4 cup rice, uncooked
1 (1 1/4 ounce) package taco seasoning mix
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 cup grated monterey jack cheese
1 green pepper, sliced into 6 rings

Preheat oven to 350º.

Brown pork chops and arrange in 9×13 baking pan. Season with salt. Sprinkle rice around chops. Combine taco seasoning mix, tomato sauce, and water. Pour over chops and rice, cover tightly with foil. Bake for 1 hour.

Remove from oven, uncover, sprinkle with cheese and add a pepper ring to the top of each chop. Recover and bake 10 minutes more.

Makes 6 servings.

Happy Cooking!