Rice & Pork Chop Bake.

Though I don't eat most pork, boneless pork chops are a favorite of mine.  But only prepared in the manner of Milwaukee Pork Chops, plain chops cooked on the stove top, pork chops with apple, or this baked dish.  I prefer they not be breaded.  Less is more.


I had picked up a large package of chops the other day and opted to cook two up on the stove top.  We ate them with some fresh veggies and applesauce.  As I thought about what I wanted to do with the rest of the package I faintly remember a dish my mom made during my childhood.  We've had unseasonably cold weather in Wisconsin this spring and the though of a pipping hot supper straight from the oven was all it took for me to start preparing the Rice & Pork Chop Bake.

Rice & Pork Chop Bake.
(Recipe Inspired by Mom)
1 can cream of mushroom soup
1 1/2 cups water
1 cup mixed rice rice
2 tsp thyme
4 pork chops
1 tsp olive oil
1 cup sliced mushrooms
1 cup sliced onions
salt and pepper

Brown pork chops for a few minutes per side.  In a large and fairly flat casserole dish (or 9x13 baking dish), combine the soup, water, rice, thyme, onion, mushroom.  Place browned pork chops on top. Cover and bake for about 1 hour at 350 degrees.  Let stand a few minutes before serving.


For those of you in Wisconsin, it looks like we'll be having some more cool days...take advantage of this and start up those ovens!  One of these days we won't want to turn the ovens on anymore.  

Cincinnati Chili.

I'm still keeping with my New Year's Resolution!  Even the bread one, although last month's bread was only so-so and I opted not to post.

My first cookbook recipe this month is from Taste of Home's Big Book of Soup and is for Cincinnati Chili. Have you ever had Cincinnati Chili?  We first had it at a friend's house.  I admit I was a little nervous...cocoa powder?...cinnamon?...in a chili?  But it works!!

Cincinnati Chili.

(adapted from Taste of Home's Big Book of Soup)

1 lb ground beef (browned)

1 lb ground pork (browned)

2 onions (chopped)

2 teaspoons garlic powder

2 teaspoons crushed garlic

1 can kidney beans

1 can white beans

1 quart crushed tomatoes

1/4 cup vinegar

1/4 cup baking cocoa

2 tablespoons chili powder

2 tablespoons Worcestershire sauce

4 teaspoons ground cinnamon

3 teaspoons dried oregano

1 teaspoon ground cumin

2 teaspoons ground allspice

2 bay leaves

3 teaspoons sugar

salt & pepper to taste

hot cooked spaghetti

shredded cheddar cheese

sour cream

Place all ingredients in a slow cooker.  Cook on low for 6 hours or high for 4 hours.  Discard bay leaves and serve over hot spaghetti.  Top with cheese, sour cream, and any other topping you desire.  

Pretty easy, huh?  It's tasty too.  I promise that the cocoa and cinnamon and sugar work for this dish!  

And because I was interested in the origin of this dish, here is what I found on Wikipedia:

Cincinnati chili (or "Cincinnati-style chili") is a regional style of chili characterized by the use of unusual ingredients such as cinnamon, cloves, allspice orchocolate. It is commonly served over spaghetti or as a hot dog sauce. While served in many regular restaurants, it is most often associated with severalfast-food restaurant chains, including Empress Chili, Skyline, Gold Star, and Dixie Chili. The chili is mostly served in restaurants in the greater Cincinnatiarea, with locations in Ohio, Kentucky, and Indiana. This type of chili is also served in some restaurants in the Cleveland, Columbus, Ohio, and Indianapolisareas as well as in Florida.
According to the Greater Cincinnati Convention and Visitors Bureau, Cincinnatians consume more than two million pounds of chili each year, topped by 850,000 pounds of shredded cheddar cheese. Each September, the city celebrates "Chilifest" at Yeatman's Cove at the Ohio River, with food and entertainment.^[1][edit]

Traditional dishes are served as follows:

• two-way
: spaghetti and chili

• three-way
: spaghetti, chili, and shredded cheese

• four-way
: spaghetti, chili, shredded cheese, and either diced onions or beans

• five-way
: spaghetti, chili, shredded cheese, diced onions, and beans

• cheese coney
: hot dog topped with chili, shredded cheese, diced onions, and mustard

• chili cheese fries
: French fries topped with chili and shredded cheese

 

Queso Con Carne.

Are you ready for the Superbowl?  My team is playing!  I'm so excited to be a Green Bay Packer fan and the fact that we are playing in the big game is finally setting in!  I can't wait to get my new t-shirts...one of which is featured in the video below:

You may wonder what the superbowl, football, or the Green Bay Packers have to do with this post.  Welllll...this dip kind of reminds me of the Packers since it is golden in color!  And it's a fast, easy, and delicious appetizer for your superbowl (or any) party.

The recipe is originally from my mom and has been in our family for a long time now.  It is the only way my husband will eat "spicy" food.  And it is the only way he eats the salsa I work so hard to make.  That says something!

Queso Con Carne.

(Recipe Adapted from My Mom)

1 large package Velveeta cheese

1 lb Italian pork sausage (cooked and crumbled)

1 pint salsa

Combine ingredients in a small slow cooker during to medium or low heat.  Stir occasionally.  Dip is ready once cheese has melted and ingredients are combined.  Serve with tortilla chips.

Go Pack Go!!

Apple & Stuffing Pork Chops.

I've always liked the combination of pork and apple.  Breakfast sausage cooked with apples....pork chops served with apple sauce...and now this: pork chops cooked over a bed of apple-cinnamon pie filling topped with stuffing.  

The combination may alarm you, but I assure you there is no need to be alarmed.  Besides the great taste, the prep time for this dish is minimal and the oven time gives you the opportunity to get a few things done around the house.

Apple & Stuffing Pork Chops
(Adapted from Taste of Home 5-Ingredient Cookbook)

4-6 boneless pork chops
1 package stuffing mix (prepared according to package directions)
1 large can apple pie filling (if filling doesn't come with cinnamon, add 1 teaspoon ground cinnamon)

Grease the bottom of a 9x13 pan.  Spread pie filling onto the bottom of the baking pan.  Place pork chops over the top of the pie filling.  Spoon stuffing over the top of each pork chop.  Cover and bake in a 350 degree oven for 40 minutes.  Uncover and bake for an additional 10 minutes (or until the pork reaches 160 degrees).

Yum!  I served this with garlic smashed potatoes and peas.

...and if you are sensing an apple theme...I did not plan for all of these apple dishes to pop up at the same time, but they have...and there is an least one more coming!

Pizza Soup.

I welcome the early spring that we are experiencing with open arms. I enjoy the above normal temperatures and the sun's heat.

BUT I must admit that yesterday I woke up excited for a sunny yet cool temperatured day with a sharp north wind! You see, about a month ago Gary and I attended a soup dinner at Heidi's place of employment. It was a fundraiser with well over 15 varieties of soup! I opted for the pizza soup and ever since I have wanted to make it for myself and share the recipe with you!

Please make this soup soon. I am sure there will be at least one more chilly day for you to enjoy this really good soup. Do. Not. Wait. Until. Fall. Seriously. You will wish you hadn't!

Pizza Soup

[recipe adapted from that of Heidi's co-worker]

1 1/2 quart water

2 4-ounce cans of mushrooms

1/2 onion (chopped)

2 15-ounce cans pizza sauce

1 quart crushed tomatoes

1 1/2 cups chopped pepperoni

1 pound cooked ground Italian sausage

1 tsp Italian seasoning

1/2 cup parmesan cheese

mozzarella/cheddar cheese mixture

Combine all ingredients (except cheese) into a soup kettle. Cook until onions and mushrooms are tender. Reduce heat and simmer for 1 hour. Stir in grated parmesan cheese.

Serve topped with shredded mozzarella and cheddar cheese mix - with a side of homemade garlic bread and your family will love you.

And if you like green peppers - add 'em! Canadian Bacon, yes, please! Customize this soup to match that of your favorite pizza!

Italian Wedding Soup.

I am on some strange soup kick. This is not like me! Buuuut...here is another delicious soup recipe!

Italian Wedding Soup.

(adapted from The Cooking Photographer)

Meatballs:

1 pound ground pork sausage
1/4 cup Italian dry bread crumbs
2 teaspoons dried parsley leaves
¼ cup freshly grated Parmesan
1 large egg, lightly beaten
1/4 teaspoon salt
¼ teaspoon freshly ground pepper

Combine all ingredients. Form into 1-inch balls, place on cookie sheet, and bake for 30 minutes or until cooked through and lightly browned.

Soup:

3 tablespoon olive oil
1 cup diced carrots, cut into ¼ inch pieces
1/2 cup diced celery, cut into ¼ inch pieces
¼ teaspoon red pepper flakes

1 teaspoon dried onion
1 teaspoon dried garlic
5 cups chicken broth
4 cups water
½ cup dry white wine
1/2 small pasta
2 teaspoons dried
1 cup dried spinach

Heat olive oil over medium heat in a large heavy-bottomed soup pot. Add carrots, celery, red pepper flakes, dried onion, and dried garlic. Sauté until softened – 5 to 6 minutes.

Add wine and bring to a boil. Add broth and water. Bring back to a boil. Add pasta and cook for 9 minutes.

Add the dill and meatballs to the soup and simmer for 20 minutes. Add spinach and cook until hydrated. Season with salt and pepper if desired.

This comes together fairly quickly and taste delicious! Phenomenal with a side of fresh bread. I would definitely make this again, but the next time I think I would make chicken meatballs - the same ones I made back in August.

Chicken Bacon Ranch Pizza.

With all the baking I have been doing lately this pizza cooking was a welcome smell in our home! This is the perfect addition to any pizza party. And most people who try it fall in love. It is, after all, chicken, bacon, and ranch.

Chicken Bacon Ranch Pizza

(adapted from Mom!)

Pizza Crust (homemade or boughten - enough for a 9x13 pan)

2/3 cup Bottled Ranch Dressing (I'm partial to Hidden Valley Ranch - Light)

1 cup Diced Chicken (that has been marinated in 2 tablespoons of fajita mix and then cooked)

1/2 cup Bacon (that has been cooked and crumbled)

2 cups Mozzarella (shredded)

1 cup Black Olives (sliced)

Preheat oven to 425 degrees. Grease 9x13 pan. Line pan with pizza crust. Top with remaining ingredients in this order: ranch dressing, chicken, bacon, cheese, and olives. Optional: top with sliced red onions. Bake for 10-15 minutes.

Enjoy!

Milwaukee Pork Chops.

No picture today. All of the pictures I tried to take made these pork chops less than appetizing which is not the case! Therefore, use your imagination or better yet make them!!!!

I put this together and in the oven before Gary and I went out to cut wood; when we came back in the house smelled so good! I served the pork chops with a baked potato and squash. So tasty!

Milwaukee Pork Chops.

(adapted from my Aunt Janet)

6 pork chops

1 cup ketchup

1 can of beer

3 tablespoons brown sugar

1 onion - cut into slices

Brown pork chops on both sides and place in a 9x13 baking dish. Combine the remaining ingredients. Pour beer mixture over pork chops and cover baking dish with foil. Bake for an hour and a half.

Pork chops will come out tender. They will fall apart. And be delicious!

Italian Meatloaf.

I discovered this recipe while reading a cookbook as I hunted last fall. Since I did not get a deer, finding this recipe was the next best thing and made sitting in the cold worthwhile!

Italian Meatloaf

(adapted from Better Homes & Gardens - New Cookbook - Bridal Edition)

1 pound ground beef

1 pound ground pork or pork sausage

1 beaten egg

1 cup dry bread crumbs

1 teaspoon garlic

1/2 teaspoon rosemary

3/4 cup tomato sauce or spaghetti sauce (plus a little more for topping)

1 pound garlic cheese (or mozzarella or provolone)

In a large bowl combine beef, pork, egg, bread crumbs, garlic, rosemary, and tomato sauce. Mix well.

Divide the meat into two portions. Place first portion in a loaf pan and spread evenly. Cut cheese into strips. Place a strip of cheese down the center of the loaf pan. Top with remaining meat mixture and spread evenly. Spoon additional tomato sauce on top of meatloaf. Sprinkle with additional cheese that has been grated.

Bake, uncovered, in a 350 degree oven for 45 minutes or until thickest part of the loaf registers 160 degrees. Drain fat and serve.

This is so good!! If a two-pound meatloaf is too much for your family you can make these in miniature loaf pans or for in cupcake tins. I did the cupcake tins one time and they were adorable. I do the miniature loaf pans quite often - you might be able to reduce the cooking time in these smaller portions - just to be safe use the meat thermometer!

And, to complete your comfort meal - serve with mashed potatoes and acorn squash!

Zucchini Pie.

Yes, it continues. The zucchini keeps growing and I keep eating it.

But I have been sharing the wealth with people at work - usually in exchange for recipes. This is one such recipe (thank you Dawn!). I will warn you that while this is called a "pie" I did not use a pie plate. I opted for a 9x13 baking dish instead. I don't think it matters what you cook it in.

Zucchini Pie

4 cups shredded zucchini

1 cup chopped onion

1/4 cup butter

2 tablespoons parsley flakes

1/2 teaspoon pepper

1/4 teaspoon garlic powder

1/4 teaspoon basil

1/4 teaspoon oregano

1/2 teaspoon italian seasoning

2 beaten eggs

1 cup mozzarella cheese

1 cup parmesan cheese

1 pound ground pork sausage (cooked)

1 package crescent rolls

2 tablespoons dijon mustard

Cook the zucchini and onion in the butter. Once the veggies are cooked, add seasonings and mix well. Combine eggs and cheese with veggies. Add sausage and mix. Line the bottom of a pie plate or cake pan with crescent rolls. Spread dijon mustard over crescent rolls. Pour veggie/egg/cheese mixture over crust. Top with a sprinkling of additional parmesan cheese. Bake at 375 degrees for 20 minutes.

The end result - deliciousness! I brought this to a pot luck over the weekend - everyone seemed to really like it! Go try it! Zucchini is still in season!!

Spaghetti and Meatballs

You absolutely must try this recipe. Not only was it good on spaghetti noodles, but it was also delicious when I used the leftovers to make meatball subs the next day. :)

When I was eating this, it reminded me of the cute, romantic scene in the movie Lady and the Tramp. :) This spaghetti and meatball recipe is all homemade and honestly takes VERY little time. I prepared it in the morning and let it cook in my crock pot on low all day. You could also prepare it from start to finish in only an hour if you prefer to not use a crock pot.

I made this recipe all on my own and just looked at a variety of recipes on www.allrecipes.com to get an idea of what I might use. I was a little leary when i saw that almost all the recipes put the raw meatballs in the sauce without ever even browning them. Trust me- it's worth it. The meatballs were so delicious and not a single one fell apart!

FYI: this does make a large amount ... enough for at least 10 people.


Spaghetti and Meatballs

Meatballs
1 pound ground beef
1 pound italian sausage
1 2/3 cup italian seasoned bread crumbs
1 Tablespoon chopped fresh parsley
1 Tablespoon minced onion
2 Tablespoons grated parmesan cheese
1 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon Italian Seasoning
3 eggs

Sauce
5 cloves of garlic, finely chopped
1 can (28 oz.) tomatoes, diced
1 can (16 oz.) tomato sauce
1 can tomato paste
1 teaspoon salt
2 teaspoons black pepper
1 Tablespoon Italian Seasoning
3/4 teaspoon dried basil
*I also added about 1/4 pound Italian Sausage that I had already dried earlier in the week

Place all ingredients for spaghetti sauce together in a crock pot. Prepare meatballs using all of the meatball ingredients and shape into balls. Add meatballs to sauce (without precooking or browning them) and let cook on low all day (or at least 6 hours). Serve with thin spaghetti noodles. Enjoy! :)

If you do not want to cook in crock pot; allow to simmer for 45 minutes and the meatballs should be thoroughly cooked.

And remember to use the leftovers for meatball sandwiches the next day. :) That is, if you have any leftovers!

Stuffed Zucchini.

In an effort to keep up with my three mounds of zucchini I am picking them young and using them for baking and cooking. Here is another delicious recipe!

Stuffed Zucchini (adapted from the Homesteading Housewife)

4 medium zucchini
1 medium onion, finely chopped
1 medium bell pepper, chopped
2 cloves garlic, minced
2 Tablespoons olive oil
1/2 pound ground beef
1/2 pound pork sausage
1/2 teaspoon oreganosalt & pepper
2 eggs
1/2 cup grated parmesan cheese
1 cup dry bread crumbs
2 cups mozzarella cheese

Wash zucchini, place in a pot of cold water, bring to a boil, boil for 6-7 minutes (until tender), remove from water, and set aside to cool enough to handle.

In a skillet saute olive oil, garlic, onions & peppers. As veggies soften, add ground beef and pork sausage, oregano, salt, and pepper to taste. Brown and drain off any excess oil, set aside to cool slightly.

Slice the zucchini lengthwise and scoop out the seeds and some of the meat to create a zucchini boat.

Chop the scooped out zucchini meat and stir into meat mixture.

Mix bread crumbs and parmesan cheese into the meat mixture. Add eggs and mix well.

Place zucchini boats in a baking dish and fill the boats with the meat mixture; top with mozzarella cheese.

Bake uncovered in a 375 F degree oven for 20-30 minutes until hot and the cheese is bubbly.

Homemade Egg Rolls

Last week Lucas and I made Homemade Egg Rolls for our dinner group. I was a little apprehensive at first because they seemed like a lot of work but, it turns out they really weren't much more work than any other dinner and, we decided it totally paid off because they were VERY delicious! If you like egg rolls, you absolutely have to try these! I made the recipe up on my own, I just looked at several recipes to decide how exactly I should go about make them.

I made a portion of the egg rolls vegetarian for our non-carnivorous friends (I added the meat after rolling up theirs and made sure to fry theirs first).


Homemade Egg Rolls

1 head cabbage
1/2 onion
2-3 green onions
bean sprouts (I was planning on using a package of fresh bean sprouts but the grocery store was out so I settled for a can of them)
3-4 carrots
1 can water chestnuts
pork sausage
a splash of olive oil, soy sauce and hot sauce
2 packages of egg roll wrappers
canola oil for deep frying

Chop/slice all vegetables and add to olive oil, soy sauce and hot sauce. Cook on medium heat until cabbage is tender. Add cooked pork sausage. Half way through cooking vegetables, begin heating the oil in a deep pan for deep frying. Allow vegetable mix to cool a bit so you are able to work with mix to prepare egg rolls. Prepare egg rolls as demonstrated on egg roll wrapper package and deep fry. Serve with sweet and sour sauce if desired.


This recipe made more than plenty egg rolls for our dinner group of 9 people. I served the egg rolls with fried rice and sugar snap peas and our dessert was the trifle that can be found a few recipes below. :) Happy egg roll rolling!

Spaghetti Pie.

"This is the best spaghetti I have ever had" Gary told me just moments ago. I think that says it all. Cook and enjoy!!

Spaghetti Pie

8 oz. dried spaghetti

1 tablespoon butter

1 beaten egg

1/4 cup freshley grated parmesan cheese

1 lb pork sausage

1 tablespoon garlic powder (or to taste)

1 quart of tomato sauce (or about that much - i used the second to last jar of sauce that i canned last summer)

1 teaspoon dried oregano

1 cup cottage cheese

1 cup mozzarella (and/or garlic mozzarella) cheese

Cook spaghetti according to package directions.

Return cooked spaghetti to warm saucepan. Stir in butter, egg, and parmesan cheese. Stir until butter is melted. Set aside.

Cook ground pork mixed with garlic. Stir in tomato sauce and oregano. Heat through.

Coat a 9 inch pie plate with nonstick cooking spray. Press spaghetti mixture on the bottom and up the sides of the pie plate to form a crust. Spread cottage cheese on the top and up the sides of the pasta crust. Spread meat mixture over that and sprinkle with mozzarella cheese.

Bake in a 350 degree over for 20-25 minutes or until bubbly and heated through. To serve, cut into wedges.