Pork & White Bean Stew!



This is a delicious stew with tender chunks of pork and white beans.  It has a little spice to it, but you can adjust that to your families taste.  This is one of those stews you simmer all afternoon to get the best results.  It smells so good cooking.   Make some Cornbread Hoe Cakes or Aunt Vel's Sour Cream Cornbread to go with the stew and you have a wonderful meal! 

 Here is what you will need:

1  1/2 to 2 lbs boneless pork loin, cubed (could use pork loin chops)

1/4 vegetable or canola oil

1 Tbs. bacon drippings

salt

black pepper

seasoned salt

1 large sweet onion, diced

2 stalks of celery, diced

2 cloves of garlic minced

1 lb. navy or great northern beans

2 quarts water

2 chicken bouillon cubes

1 (10 oz.) can Rotel diced tomatoes and green chilis

1 tsp. salt

1/2 tsp. black pepper

2 tsp. chili powder

1/4 tsp. cayenne powder (optional)

1/4 cup fresh parsley, chopped

In a large Dutch oven or soup pot, brown the cubed pork in the oil and the bacon drippings.   The bacon drippings give it a really good flavor, but you can leave it out and it's still good.  Sprinkle the meat with salt, black pepper and seasoned salt to your taste.  When the meat is starting to brown, add the onion and celery and just cook them a little with the meat, just until they are starting to get tender. Add the garlic right at the end of the browning so it doesn't burn.

Wash and pick through the beans.   Add the beans and all of the rest of the ingredients except the parsley to the pot and bring to a boil.  Once boiling, turn down to medium low, cover and simmer for about three to four hours.   Check for water once every hour or so.   It might need a little added as it cooks.  It should be fairly thick when it's done.    Also taste the last hour to check the seasoning.  You might need to add salt,  but I didn't, because I had seasoned the meat fairly liberally.   It's done when the beans are nice and soft.  White beans do not take quite as much time as something like pintos.  I used navy beans and they cook fairly quickly.  Mine was done in 3 hours, once the beans were added.

 Stir in the fresh parsley right before serving!  Fry some cornbread, pour the sweet tea and enjoy!



Roasted Pork Loin with Mushroom Gravy!

This transforms a pork loin into something worthy of serving to company or special enough for your holiday menu, but it's so easy you won't believe it!  This is also a relatively low fat recipe, believe it or not with not very many ingredients!   Usually, anything with gravy, that is not the case!  I like this cooked in the oven, but you can use your slow cooker also with some adaptation, I will give those instructions at the end.  

 Here is what you will need: 

3-5 lb. pork loin

1/2 tsp. seasoned salt

1/2 tsp. black pepper

2 tsp. minced garlic

1  (10 3/4) oz. can  cream of chicken with herbs soup (I used Campbell's)

1 medium sweet onion, diced

2 cups fresh mushrooms, sliced (I use a white button mushroom)

2 Tbs. soy sauce

3 cups water

2 Tbs. cornstarch

1/2 cup cold water

Place the pork loin in a roasting pan or heavy baking dish!   If you spray it with some nonstick spray it cleans up easier.  Sprinkle with the seasoned salt, black pepper and garlic.   Spoon the soup over the top of the pork loin.  You can substitute cream of mushroom soup or plain cream of chicken soup, but the cream of chicken with herbs gives the gravy a nice flavor!  

 Place the diced onion and sliced mushrooms over the soup.  Sort of press them into the soup so they stay on top for now.  Sprinkle the 2 Tbs. of soy sauce over the mushrooms.  I don't add a lot of salt to this recipe, because the salt in the soup and the soy sauce is sufficient with just the 1/2 tsp. seasoned salt.   Pour three cups water around the pork loin in the bottom of the baking pan. 

 Cover tightly with foil or if you are using a roasting pan, place the lid on and place in a 350 degree oven for 2 hours.

Mix the 2 Tablespoons cornstarch into 1/2 cup cold water in a bowl or cup until there are no lumps and it's smooth.  Carefully remove the pan from the oven and take foil or lid off.  Whisk the cornstarch mixture into the pan juice around the pork loin.  Turn the oven up to 450 degrees and place the pan back in the oven, uncovered for about 20 minutes.   This will thicken the juice and make your gravy.  It also sort of browns the top of the pork loin so it looks nice.

Plate the pork loin on a platter and allow it to rest for about 10 minutes before slicing in thin slices!  Spoon some of the mushroom gravy over the pork loin and place the rest in a gravy boat or bowl!  This makes plenty of gravy for serving on the side! 

We like this served with mashed potatoes, but you could serve with rice or egg noodles also.  If you have picky eaters, you can leave the mushrooms out completely and it's still delicious! 

***Slow Cooker Instructions:   Follow all of the same steps above, except decrease the water in the crock around the pork loin to 2 cups.  Slow cookers do not allow for much condensation during cooking so you never need as much liquid. Cook on low for 8 hours.  

An hour before serving turn the slow cooker up to high.  Make your cornstarch slurry and whisk into the juices, cover and let it go for an hour on high.  Whisk at the end to be sure it's smooth.   This method doesn't produce as pretty a pork loin...can pork be pretty???  I think it can...lol!!!  However, it tastes just as good! 

 If you are serving this for company or a holiday meal and want a pretty presentation, you can place it in the oven at 450 degrees to thicken the juices and brown the top like I did in the oven method.  Some slow cooker liners are oven proof, but some are not, so be sure of what yours is before you put it in the oven at a high temp.  You might need to transfer the pork loin to a baking dish if go to this trouble.  

See, this is pretty pork!!! 





Sausage Gravy!

Sausage gravy is an old southern favorite we have been making and eating for years and it's still a family favorite at our house! 

 Sometime when I plan recipes to make and post,  I tend to forget some of the simple and most loved favorites, just because they are not all that impressive or pretty!  I tend to think about the three layer cakes or the pretty salads and such!   Sometime the simple things, like sausage gravy, are the things people will actually be more likely to make!  

I was asked about a recipe for sausage gravy a few weeks ago and it just dawned on me that I hadn't posted one for it!   When I do post this sort of thing, I will always get comments like,  "Who needs a recipe for that?"  "Doesn't everybody know how to make that?" 

Well,  as a matter of fact, they do not know, especially, nowadays.   More and more people just don't learn to cook or they don't have anyone who taught them to cook.   It is always so gratifying to me when someone writes me and says I have helped them learn to cook better meals for their family!   

1 lb. breakfast sausage, browned

2 Tbs. reserved bacon drippings

1/3 cup flour

4 cups milk

1/2 tsp. salt

1 tsp. black pepper

In a large skillet, brown 1 lb. of sausage.  Break it up in fairly small pieces.  Add the bacon drippings.  Don't skip this step, because your gravy won't be as good and sausage now, doesn't have enough grease in it to make gravy. 

  Add 1/3 cup flour to the browned meat and cook for about 1 - 2 minutes.   Be sure to break up any clumps.  

Pour in the milk in and whisk until smooth.  I prefer to use whole milk in this.   Bring up to a low boil, where bubbles just  start to form.    You need to stir this frequently, because it can stick to the pan.   Add the salt and pepper and stir.   It will continue to thicken as it cooks.

Pour up in a bowl when you are ready to serve!

Serve over homemade biscuits!    It's so yummy!

Creole Sausage and Wild Rice Casserole!

This "Sausage and Wild Rice Casserole" is a really tasty dish that can be served as a main dish or as a side with other main courses.   This is very similar to a dirty rice and I just love it.   Feel free to adjust the seasonings to make it as mild or spicy as you like. 

 Here is what you will need for this casserole: 

2 lbs. ground sausage (use 1 lb. hot and 1 lb. mild for a spicier flavor)

1/2 cup onion, diced

1/2 cup celery, diced

1/2 cup red or green bell pepper, diced

1 (6 oz.) box long grain and wild rice mix ( we used Uncle Ben's) Do Not Cook

1 (10.5 oz.) can cream of mushroom soup

1 soup can water

2 Tbs. chopped Pimento (optional)

1 tsp. Cajun seasoning (we used Tony Chachere's)

1/8 tsp. black pepper

dash or two of hot sauce (optional)

2 cups shredded cheddar cheese

Preheat oven to 350 degrees.

Brown the sausage in a skillet and then drain excess grease.  Use all mild for a less spicy flavor or one of each for a spicy taste.

In a large bowl, mix the sausage and all of the other ingredients.   Leave the rice mix uncooked, but use the rice and the seasoning packet.

Pour into a 3 quart casserole dish you have sprayed with nonstick spray.  Cover tightly with foil and place in the 350 degree oven for 1 hour and 45 minutes.  

Remove foil and serve immediately!  This is great served with chicken or pork or as a main dish with a salad!





Cheesy Sausage Rotel Casserole!

I came up with this "Cheesy Sausage Rotel Casserole", because I had the ingredients to make my Cheesy Sausage Dip  but I needed something more like dinner and not just an appetizer.  I always have a lot of pasta on hand, thanks to the nice folks at Barilla, which is my favorite pasta, so I came up with this casserole! 

This is so good and for some reason it really hit the spot with me.  I ate the leftovers several days for lunch and it reheats really well.   I will definitely be making this again!  Here is what you will need;

12 oz. penne pasta (or any tubular pasta)

1 lb. pork sausage

1/4 cup diced onion

1/4 cup diced green or red bell pepper

1/2 tsp. seasoned salt

1/4 tsp. black pepper

1/4 tsp. garlic powder

1 (10 oz.) can Rotel diced tomatoes and chilies

16 oz. cubed Velveeta cheese

8 oz. cubed cream cheese

2 cups milk

2 cups cheddar cheese

3-4 sliced green onions for garnish

Preheat oven to 350 degrees. 

Cook the pasta in salted water according to the package directions, drain and set aside.

Brown the sausage along with the diced onion and bell pepper in a skillet.  If there is excess grease, drain the sausage.  There usually isn't much fat in sausage now though.  Add the seasonings, Rotel, Velveeta cheese, and cream cheese. 

 Cover and turn the heat to low.  Stir it every now and then while the cheeses are melting.  When the cheeses have melted, add 2 cups milk and stir until creamy and incorporated.  Pour the sausage mixture over the cooked pasta and lightly toss to mix it all.

Pour into a 9"x13" baking dish that has been sprayed with nonstick spray!  Sprinkle the top evenly with the cheddar cheese.  Place in the preheated 350 degree oven for 30-35 minutes or until bubble around the edges!

 So yummy!

Sprinkle with a little green onion for garnish!   I served it with a tossed salad!  This one is a must try y'all!!!

Slow Cooker Apricot Glazed Pork Loin!

Pork loin is such an economical cut of meat, because it's mostly all lean with very little waste and really serves a lot of people.   However, it's a cut of meat that so many folks seem to not know what to do with or they don't understand that it can be very dry if not cooked properly.  It's a lean cut of meat and it works best with low and slow cooking, unless you cut it in nice boneless loin chops.  Because it works well with low and slow cooking, the slow cooker is perfect for pork loin.

  Now, how do you get the flavor in it and how do you get a variety of flavor other than just barbeque sauce?   This recipe is a really good change of pace from the usual barbequed pork loin.  It's also great for a week night meal as well as elegant enough for company.    I have discovered in using the slow cooker more for recipes now than I ever have, that if you finish some meats in the oven after the slow cooking period, they not only taste better, but the presentation is much better also.  This is one of those recipes.  


This is really a very simple recipe and you family is going to love it.  Here is what you will need:

1  4-6 lb. boneless pork loin
1 (20 oz.) jar of apricot preserves
1 envelope dry onion soup mix
1/4 cup prepared Italian dressing (whatever you prefer or have on hand)
1/4 cup Teriyaki or soy sauce (I used the Teriyaki)
1/2 cup brown sugar
1 Tbs. minced garlic
salt
black pepper
seasoned salt

Mix the apricot preserves with the dry onion soup, Italian dressing, soy or Teriyaki sauce, brown sugar and minced garlic until well blended.  Place the pork loin in a 5 to 6 quart slow cooker that has been sprayed well with nonstick spray or use a slow cooker liner.    Sprinkle liberally with salt, black pepper, and seasoned salt.   Pour half of the apricot glaze over the pork loin.  Cover and cook on low for 8 hours.  You can cook this on high for 4-5 hours, but the low setting for longer produces a more tender roast.   Cover the other half of the glaze and refrigerate.   It will become thick when it gets cold and that is ok.  When you use the other half it will stay on better a little thicker.


***You can cook this in the oven if you do not have a slow cooker or just prefer the oven.  Cook at 350 degrees, covered for two hours and then uncover and add the reserved half of glaze.  If there are a lot of cooking juices in the pan, pour some of those off before you add the other half of glaze.  Cook at 375 degrees for 20 - 30 minutes or until the glaze caramelizes.  Be sure to let your meat rest for at least 15 minutes out of the oven, before slicing.  If you don't, it will lose all of it's juices.  I also spoon some of the pan juices back over the slices after placing them on the platter.

When the pork loin has finished cooking in the slow cooker, CAREFULLY remove it to a baking pan that has been sprayed with nonstick spray.    It will be hot and depending on how hot your slow cooker cooks it might be very tender and try to fall apart (but probably not).   I use a very wide spatula and meat fork to remove mine.   Pour the other half of the apricot glaze over the pork loin.  Place in the oven at 375 degrees for 20-30 minutes.  Don't let it burn but the sugars in the glaze will caramelize and turn darker.  This also gets very sticky so be sure to spray that baking dish with nonstick spray. 

Remove from oven and let stand to rest for 15 to 20 minutes before slicing.   If you slice meat as soon as you remove from the oven, without allowing to rest, you lose all of the juices and the meat will be dry.

Hissy Fit Dip!!!

You might be thinking how in the world did this dip get this name?  Well, the story goes, that someone made this dip and served it at an SEC football tailgating party and it was a huge hit!!!  It was such a hit that a certain southern belle, didn't get any and she threw one heck of a 'hissy fit' about it!!!   So from then on, this yummy dip has been called "Hissy Fit Dip"!!!   This really is a good dip for game day, tailgating or holiday parties!!! 

 Here is what you need:

1 lb. breakfast sausage

1/4 cup sweet onion, diced fine

8 oz. cream cheese, cubed

8 oz. Velveeta cheese, cubed

1 cup shredded Monterrey Jack or Muenster cheese

16 oz. sour cream (do not use light)

1 tsp. Worcestershire sauce

1 tsp. soy sauce

1/4 tsp. garlic powder

1/4 tsp. Cajun seasoning (I used Tony Cachere)

1/4 tsp. Curry powder (optional)

dash of hot sauce to taste 

Preheat oven to 350 degrees.

In a large skillet brown the sausage and add the onion while browning and cook until translucent.  Turn heat to low once browned and add all of the other ingredients and stir until it is all well incorporated.

Spray a 2 quart casserole dish with nonstick spray and pour the mixture in.  Place in the oven and bake for 45 minutes.   If this starts to brown too much on top, cover the top loosely with a sheet of foil.   When it's hot and bubbly remove from over and serve!!! 

I like this served with Frito scoops or tortilla chips, but you can also serve with crackers or veggies!!!   This disappears fast!!! 

Slow Cooker Pork Chops with Potatoes & Carrots!

This "Slow Cooker Pork Chops with Potatoes & Carrots" is just good ole down home comfort food and it could not be any easier.  The pork chops turn out fork tender and it makes a really yummy gravy to cover them in.   I love this type of recipe for busy days when I just don't have a lot of time to cook.  I used boneless pork loin chops in this cut fairly thick, about 1/2 inch.  I think that works best, but if you only have bone in they work also, just be sure to let everyone know they have bones in them and if they cook out during the slow cooking be sure to remove them.


 Here is what you will need:

5-6 boneless pork loin chops

2 tbs. oil

seasoned salt

black pepper

1 bag baby carrots (could use 4-5 large carrots, peeled and sliced)

5 -6 large potatoes, peeled and quartered

2 medium sweet onions, peeled and sliced and separated into rings

1 pkg dry onion soup mix

2 cans cream of mushroom soup (could substitute cream of chicken or cream of celery soup)

I like to brown the pork chops before assembling the ingredients in the slow cooker.  I use my Ninja slow cooker for this, because it  can be used on a stove top setting to brown and then switch to a slow cooker settting.  It's my favorite slow cooker because of this feature.  If you are going to invest in a new slow cooker, I suggest it highly.    You can also brown the pork chops in the oil in a skillet on the stove top.  You can also skip this step all together and they still turn out great.  I just like the flavor when they are browned a little.   Sprinkle both sides with seasoned salt and pepper.  

Spray your slow cooker with nonstick spray.  Place the baby carrots on the bottom.  Next lay the potatoes over the carrots.  Place the onion rings on top of the potatoes.  Sprinkle the vegetables with a little seasoned salt and black pepper.   Go easy on the salt though, because the soups contain sodium.

Lay the chops on top of the vegetables in a single layer.  Sprinkle the dry onion soup over all.  End by spreading the canned soup evenly over the top.  Cover and cook on low for 8 hours or on high 4-5 hours, depending on your slow cooker.

This turns out so delicious!  I served it with white beans, cornbread and of course sweet tea!  Hope you try it!  

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Sweet Tea and Cornbread

Cheesy Buffalo Pork Chops!

If you are a lover of Buffalo wings or cook for those who love them, these "Cheesy Buffalo Pork Chops" are a must try!   They have that yummy, spicy Buffalo flavor and the cheesy topping really compliments it!  They turn out tender and juicy!  Here is what you will need:

6 pork loin chops (you can use boneless or bone-in)

salt

black pepper

garlic powder

4 Tbs. butter, divided

2 Tbs. oil 

1 cup hot wing sauce, divided ( I used Frank's)

6 slices Provolone or Mozzarella cheese

Preheat oven to 375 degrees. 

In a skillet melt 2 tablespoons of butter along with the oil. Add 2 tablespoons of the hot sauce to the mixture. Sprinkle the pork chops with salt, pepper, and little garlic powder to taste.   Cook the chops for about 4-5 minutes on each side. They should be browned.  

Line a baking sheet with foil.  The nonstick foil works great for this or you can spray regular foil with nonstick spray.  Place the pork chops on the baking sheet.   Melt the other two tablespoons of butter and mix with the remaining hot sauce.  Brush each pork chop with the hot sauce mixture.  Place in the oven for 20-25 minutes, depending on the thickness.  

Remove from oven and place a slice of cheese on each chop and place back in the oven for 5-7 minutes or until the cheese is just starting to bubble.

These are so good!  We loved them and will be making them again for sure! 

Pinto Bean Casserole!

This "Pinto Bean Casserole" is one of those one dish meals I just love, because they are easy and the clean up is quick!  This one even has the cornbread in it!  You could add a tossed salad to this and dinner is served!   If your family likes beans and cornbread, they will more than likely love this!  

Here is what you will need:

1 lb. breakfast sausage

1 medium onion, diced

1/2 tsp. black pepper

2 (15 oz.) cans pinto beans, drained

1 (10 oz.) can Rotel tomatoes with green chilies

1 (10.5 oz.) can cream of mushroom soup

1 cup shredded sharp cheddar cheese

1 box Jiffy cornbread mix (plus ingredients called for on the box)

Preheat oven to 350 degrees.

In a skillet, brown the sausage and onion together.  Drain any excess grease. Add the black pepper. Add the pinto beans, Rotel tomatoes with green chilies, cream of mushroom soup, and the shredded cheddar cheese.  Stir together and pour into a 9"x 13" baking dish that has been sprayed with nonstick spray.

In a bowl, mix the Jiffy cornbread mix according to the package directions, except slightly thinner. Use 1/2 cup milk instead of 1/3.  Pour over the top of the bean mixture, making sure to spread it to the edges.  Bake at 350 for 40 to 45 minutes or until the top is lightly browned.

This is so tasty and very filling!  Enjoy!

Easy Oven Barbequed Pork Chops!

These "Easy Oven Barbequed Pork Chops" turn out fork tender and so flavorful!  The sauce is really delicious with just a few ingredients!  I like to use bone-in pork chops for this, because I think they have more flavor, but you can use boneless pork loin chops also.  Here is what you will need:

6 bone in pork chops

seasoned salt

black pepper

1 cup ketchup

1/2 cup chili sauce

1/4 cup brown sugar

1/4 cup honey

1 Tbs. Worcestershire sauce

1 Tbs. yellow mustard

1/4 tsp. garlic powder

1/2 tsp. celery seeds (optional)

1/4 tsp. cayenne pepper or a few dashes of hot sauce 

Preheat the oven to 350 degrees.  Place the pork chops in a single layer in a baking dish sprayed with nonstick spray.   Sprinkle both sides of the chops with seasoned salt and black pepper.

In a bowl stir together the rest of the sauce ingredients.  Pour evenly over the pork.  Cover tightly with foil and bake for about 40- 45 minutes.  Uncover and turn each pork chop over and spoon the pan sauce back over each one.  Place back in the oven, uncovered and bake for another 5-10 minutes or until the sauce has thickened some.   I usually go about 10 minutes.  The thicker your pork chops the longer baking time.

These are so tender and delicious.  I served them with Cheesy Potatoes, pinto beans, Cole Slaw, and cornbread!  

Honey Dijon Pork Chops!

These "Honey Dijon Pork Chops" are so delicious and so easy.  This requires just a few ingredients, but the results are amazing!  They turn out fork tender and so tasty!  Here is what you will need:

4-6 bone-in or boneless pork chops (I used bone-in)

seasoned salt

black pepper

extra virgin olive oil or canola oil

1/3 cup honey

1/4 cup Dijon mustard

1/4 tsp. garlic powder

1 Tbs. soy sauce

juice of half of a lemon

Preheat oven to 350 degrees.

Sprinkle the chops with the seasoned salt and pepper on each side to taste.  In an oven proof skillet brown the chops on both sides in the olive oil.  If you don't have an oven proof skillet, transfer them to a baking dish when browned.  

In a bowl mix the honey, Dijon mustard, garlic powder, and soy sauce until smooth.  Drizzle evenly over the pork chops, making sure they are covered.   Squeeze the fresh lemon juice over all.  Cover and place in the oven for 40 minutes.   Uncover, turn each chop over to get them evenly sauced on both sides.  Leave them uncovered and place back in the oven for 7-10 minutes. 

They will be caramelized and juicy!  You can cut them with a fork.  The bone-in chops have a little more flavor and I prefer them for this, but boneless is also good!  

Caramel Maple Bacon Crack!

This "Caramel Maple Bacon Crack" or a.k.a. "Bacon Crack"  is called such a name, because it is very addicting!  This is the sort of sweet and salty combination I just love and it's so easy with 4 ingredients!   This is perfect game day food and with the Super Bowl coming up, it's a must try!  This would also be great for breakfast for brunch!  Everybody loves this stuff!  Here is what you will need:

1 lb. bacon

1 (8 oz.) can refrigerated crescent rolls ( you can use the non perforated sheet of crescent rolls dough also)

1/2 cup maple syrup

3/4 cup brown sugar

pinch of cayenne pepper (optional)

Cook the bacon to just until it is almost crispy.  This cooks more in the oven.   I microwave mine, but however you usually cook your bacon is fine.  Remove to a paper towel lined plate.  

Preheat the oven to 325 degrees. 

Line a rimmed cookie sheet with aluminum foil.  I prefer the nonstick Reynolds Wrap.  Spray the foil with nonstick spray.  Lay the crescent roll dough on the foil.  Do not separate the rolls.  If you are using the type with the holes in it, seal those together.  

 Prick the dough all over with a fork.   Drizzle half of the syrup over the dough.  Chop the bacon in pieces and sprinkle evenly over the syrup.  I keep the pieces bite sized.  

Sprinkle half of the brown sugar over the bacon and then drizzle with the rest of the maple syrup. If you like a little spicy with your sweet and salty, sprinkle the top with just a pinch of cayenne pepper to your taste!  This is totally option.  It's great either way.  

 Place in the 325 degree oven and bake for 25 minutes.  

All to cool for about 10 minutes and then cut in pieces.   I just cut along the lines of the individual rolls and the cut those pieces in about thirds.

Sweet & Sticky Asian Style Ribs!

These "Sweet & Sticky Asian Ribs" are cooked in the slow cooker and then finished off in the oven to get a good glaze on them. I used boneless country style ribs, because of their meatiness and it's what I had, but you could also use a spare rib or a baby back rib.  

The country style ribs really are good though because they have so much meat on them and get so tender with this method.   This recipe calls for some ingredients you might not keep on hand, but once you make these you will want them again and again, so the spices will not go to waste.


Here is what you will need:

1 large sweet onion, sliced and separated into rings
2  1/2 to 3 lbs. of boneless country style pork ribs
Seasoned salt
black pepper
1/2 cup of hoisin sauce
1/4 cup soy sauce
1/4 cup sriracha sauce or chili sauce
1 Tbs. rice wine vinegar or apple cider vinegar
1/2 cup brown sugar
1/4 cup honey
1 Tbs. minced garlic
1 tsp. Chinese five spice
1 Tbs. sesame seeds (optional)


Place a bed of the onion slices on the bottom of a large slow cooker.  Place the ribs on top of the onions.  Sprinkle the ribs with seasoned salt and black pepper to your taste.

I a bowl mix the hoisin sauce, soy sauce, sriracha or chili sauce, vinegar, brown sugar, honey, minced garlic, and Chinese five spice until smooth.   If you are not familiar with hoisin sauce, it's a delicious Asian sauce you will find on the aisle with the soy sauce and other Asian food items.

The Chinese five spice is usually just on the spice aisle with all of the other spices.   You can use this in so many recipes to give them a unique flavor.

Pour half of the sauce over the ribs.  Refrigerate the other half for later use.  Cover and cook on low for 8 hours or on high for 4 hours.  If you have the time for the low cooking, I think it's better.

When they have cooked the amount of time.  Carefully remove the ribs to an oven safe dish or if your slow cooker has an oven proof insert, you can just remove it.  Pour the rest of the sauce over the ribs and place in a 425 degree oven for about 20 minutes or until the glaze is just starting to bubble and brown.  

Remove and sprinkle with the sesame seeds if you are using them.  One tip on sesame seeds, since you don't use them every day, they will last much longer if you keep them in the fridge.  The same for celery seeds and poppy seeds.  If you don't refrigerate, they can go rancid after a while.

These tender succulent ribs are good with anything.  You could serve them with fried rice and veggies for a more traditional touch or I served them with beans and stewed potatoes and cornbread.  They were so good!  

Cheesy Macaroni Sausage Bake!

This is an old recipe that I got from a family friend.  It's one of those recipes that you can prepare pretty much at the last minute without having to run out and get the ingredients, because most of the time you have them on hand.  It's also quick to prepare and it's very inexpensive per serving.  If you add a salad and rolls or we like it with pinto beans and cornbread, you have a meal. 

Kids and adults both enjoy this also.     Also, for those who complain about the canned soups and processed cheese, this recipe has neither!  Can you believe it?  I was so tempted to add some Velveeta to this just to bug those of you who constantly lament about the evils of Velveeta, but I didn't! Velveeta is so misunderstood by some!

 Here is what you need for this:

8 oz. elbow macaroni
1 lb. pork sausage
1/2 cup chopped onion
1/2 cup chopped green or red bell pepper
4 Tbs. flour
1/2 tsp. salt
1/4 tsp. black pepper
3 cups milk
3 cups shredded cheddar cheese, divided ( use what you like, sharp, mild...doesn't matter)

Cook the macaroni according to the package directions minus about a 1 minute of cooking time. Be sure to salt the water.  Drain and set aside.

Crumble and brown sausage along with onion and peppers in a skillet.   When the sausage is browned and the onion and peppers are soft, add the flour to the mixture and cook just a little to get rid of the raw flour taste.  Add the salt and pepper.

Add the milk and cook until it starts to bubble and thicken a little.  Let it bubble for a minute or two.   When it's thickened a little, turn the heat down and add 2 cups of the cheese. Save the other cup for the top. 

Fold in the macaroni and mix together.

Pour into a 2.5 or 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle the other cup of cheese over the top.

 Place in a 400 degree oven for about 25 minutes or until golden brown.

Three Cheese Sausage Balls!

Sausage balls have been around since at least the 1970's as a yummy appetizer for parties, tailgating and such.  They are really great if the mixture of ingredients and cooking time is just right. However, they can be a little dry if you aren't careful and usually are really best when first out of the oven.  This recipe adds an ingredient that makes these sausage balls a little more tender and moist.  Cream cheese does good things to most recipes and it isn't any less impressive in these cream cheesy sausage balls.  I also added just a touch of Parmesan along with the traditional cheddar cheese.  Try them and I think you will decide they are much better. Who would think you could improve on a sausage ball? Here is what you will need:

1 1lb. roll of breakfast sausage, hot or mild

1  8 oz. pkg. cream cheese, softened

1  1/2 cup baking mix (like Bisquik)

2 cups shredded cheddar cheese

1/3 cup grated Parmesan cheese

dash of garlic powder

1/4 tsp. Cajun seasoning like Tony Cachere's (optional)

dash of Tabasco sauce (optional)

Mix uncooked sausage and cream cheese.  Mix in all of the other ingredients until well blended.  Roll into 1" balls about the size of a small walnut. 

Place on a cookie sheet sprayed with nonstick cooking spray. I use the nonstick Reynolds Wrap.  Place in a preheated 375 degree oven for 20 to 25 minutes.  Don't overcook.  Remove and serve.