What I Like About Fall and “Soy Sauce” Pork Chops (GF, DF, Paleo, W30)- Blog Post #13

writer's workshop

I didn’t feel good on Wednesday night so I did not get this post up for the week.  Headache and tiredness.  Yuck!  It was an early night for me.

This week’s prompt is what do I like about fall.

  1.  The flavors of fall – cinnamon, nutmeg, and cloves

    pumpkin pie spice
    Pumpkin Pie Spice
  2. Pumpkin Spice Latte, Maple Pecan Lattes, and Blackberry Pie Lattes.
    I get the Blackberry Pie Lattes from a local coffee shop called Winans.
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  3. The crisp air – I can wear my Mickey Mouse hoodie.IMAG0170
  4. My Autumn Glory Maple Tree
  5. Halloween – My town is known for decorating for Halloween.  They usually have a parade celebrating Halloween.  We’ve never done it though.

    The boys are getting too old for trick or treating.  Insert sad face.

  6. The decorations

  7. Bonfires
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  8. Our dog can go on more car rides because it’s not too hot.
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  9. Thanksgiving

    The last Thanksgiving with Tanya (2015)

  10. The trees changing colors

The two things I don’t like about fall are :

  1.  Foggy mornings
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  2. Extreme Storms – Rain or wind or a combo of both

Mama’s Losin’ It
Please continue to the next page for my next gluten free recipe.

Lemon Garlic Marinade (Gluten Free, Dairy Free, Paleo, Whole30)

When I went grocery shopping last Sunday, I got some boneless pork ribs.  I almost bought a bottle of lemon garlic marinade for the ribs but decided not to get it.

I decided to make my own lemon garlic marinade for the ribs instead of buying that bottle.

When I served dinner last night, Hubby was delighted with the ribs.  Since there were a couple left over, he claimed them as his own for our left over night.  So I think this marinade is a winner.

This marinade would be good on pork chops, boneless pork ribs, pork roast, or even chicken breast.

Bonus:  It’s Whole30 friendly.

Oh, and I finally figured out how to make my recipes printer friendly.  That’s been a big problem during the 7 years I’ve had this blog.

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Lemon Garlic Marinade

  • Difficulty: easy
  • Print

Ingredients

-1 lemon, zest and juiced

-1 clove of garlic, minced or 1 Tbsp. minced garlic

-2 Tbsp. extra virgin olive oil

-1 tsp. Salt

-1 tsp. Pepper

-2 tsp. oregano

Directions

  1. In a gallon sized ziploc bag, add the ingredients. Close the bag. Knead the bag until the ingredients are combined.
  2. Add either boneless ribs, pork chops, or chicken breast.
  3. Allow meat to marinade for 4 to 12 hours or freeze for up to 3 months.
  4. Preheat the oven to 425 degrees. Place meat in a baking dish.
  5. Cook the pork or chicken for 20 to 30 minutes.
  6. Once cooked, remove from the oven and allow to rest for 10 minutes before serving.
  7. Serve and enjoy!

The pork should be cooked to an internal temperature of 145 degrees and chicken should be cooked to an internal temperature of 165 degrees.

Happy eating,
Traci

Apple Pie Pork Chops (Day 21)

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Welcome to Day 31 of 31 Days of Slow Cooking.

Today’s prompt

Share a childhood memory that makes you smile.

I could write about my trip to Walt Disney World in 1990. That trip brings a smile to my face. But that’s what most people expect from me.

So what childhood memory makes me smile the most. It’s the trip to Boulder, Colorado when I was 10. My grandma was suppose to go on the trip. However she had back surgery so she couldn’t go. My family decided I was going to fly to Boulder from Dayton by myself.

Once I got there, my aunt and her first husband picked me up from the airport. I was going to be staying with them.

We traveled through a national park. So I got to the Rockies. We then went to a friend’s apartment. Uncle Mike drank a beer. I can remember telling him that “you are not supposed to drink and drive.”  (We must have been talking about it at school.)  I also remember eating olives for the first time while visiting them.

My aunt was going to be travelling home to Ohio so I was going to be her riding companion. Because of a snow storm, we were delayed a day leaving for home. We drove through Nebraska, Kansas, Missouri, Illinois, and Indiana before getting to my house at some ridiculous hour in the morning.

Since I fell asleep while we were driving through Illinois, my family made me go to school the next day.

So why does this memory make me smile, I think this trip started my wanderlust. I love exploring new places and even places I’ve visited before.

In fact, next week Hubby and I are going to take a small weekend trip to explore a new city. Then next month, we are going on another trip.

I sometimes will travel different ways to work because of that wanderlust.

What is a childhood memory that makes you smile?

Balsamic Pork Roast (Day 18)

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Welcome to Day 18 of 31 Days of Slow Cooking.

This a bittersweet dinner recipe for me.  I cooked it for the second time on the day my sister passed away.  I got the call from my mom when I was about to sit down with my family to enjoy the dinner I prepared.

I attempted to eat some of the meal but was so worked up that I could not enjoy it what so ever.

The rest of my family enjoyed the flavor of the pork.  The balsamic vinegar lends a bit of sweetness to the pork but is not overpowering.

Balsamic Pork Roast

Stars of the Recipe:

  • 2 lb. pork roast
  • Salt to taste
  • ½ tsp. Garlic powder
  • ⅓ c. chicken or vegetable broth
  • ⅓ c. balsamic vinegar
  • 1 Tbsp. worcestershire sauce
  • 1 Tbsp. honey

Steps:

  1. Season pork roast with salt and garlic powder.
  2. Place in slow cooker.
  3. In a medium bowl, mix together broth, vinegar, worcestershire sauce, and honey.
  4. Pour the mixture over the pork roast.
  5. Cook on high for 4 hours or low for 4 to 6 hours.
  6. Enjoy!

Printable Recipe

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Honey and Apple Pork Roast (Day 15)

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Welcome to Day 15 of 31 Days of Slow Cooking.  We are at the halfway point of the 31 days of slow cooking.

The Imaginative One is working towards his cooking merit badge.  He’s done the camping portion of the merit badge.  Now it’s time for him to create a menu and then cook it for us.  We are having baked pancakes made with pancake mix rather than from scratch.  He’s putting together sandwiches for our lunch.  For supper, we are having chicken nuggets and French fries.  They didn’t say it had to be healthy.

I’m still helping him with the cooking because there are some basics he doesn’t know.

It’s interesting having him cook in the kitchen.

Please  click here for the recipe for honey and apple pork roast.

Barbecue Pork Chops (Day 12)

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Welcome to Day 12 of 31 Days of Slow Cooking.

So I’ve discovered a cool trick for adding photos to my blog posts.  I’ve always been afraid of using up the limit of storage I’m allowed to have on the blog so I was very sparingly putting photos on the blog.

I can now put them on my Google Photos, right click on the photo and choose the copy the image on the menu, and then paste it into my blog post.

I did that for a few blog posts but then was tired of how I couldn’t resize the photo.  This weekend I realized I could resize the photo manually.  Sweet!  Now I can share more photos without worrying about the amount of storage I’m using.

Here is a photo of Hubby and I when we went to the Goo Goo Dolls back in early August.

Please continue to the next page for the recipe for barbecue pork chops.

7 up Pork Chops

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I originally posted this recipe in September of 2010.  However, I did not have a picture of the pork chops.  Since we had them for dinner tonight, I made sure to take a picture of the chops.

Last night I baked these pork chops.  Hubby ended up being called into work early so he came back to get the food during his break.  The manager where he works saw his dinner and asked if there were any pork chops left over.  It so happened that the Wee One did not want his chop because it was too big.  Hubby made a detour to our house and got his manager the remaining chop.  The manager loved the chop!  Score!

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7-up pork chops

Stars of the recipe:

  • 4 to 6 pork chops
  • 12 oz. can 7 up, Sprite, or lemon lime soda
  • 1 envelope onion soup mix

Steps:

  1. Place chops in baking dish.
  2. Pour soda over chops and sprinkle with dry soup mix.
  3. Bake at 350 degrees for 1 hour.

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Happy eating,
Traci

Slow Cooker Pulled Pork Sandwiches plus a trick

I’ve signed up for a 31 day  writing challenge.  Everyday in October, I am posting a new slow cooker recipe, a link to a previous posted slow cooker recipe, or a link to a recipe from another blog.

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This pulled pork is super easy and only requires three ingredients.

Yesterday I went on a field trip to the Freedom Center down in Cincinnati.  When I got home, I was exhausted so having the pork in the slow cooker made having dinner easier.  I shredded up the pork and then made some root beer barbecue sauce for the sandwiches.  Imaginative One made some French fries to go with the sandwiches.  The pulled pork sandwiches were such an easy dinner.

I ended up freezing the remaining pulled pork for future meals.

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Easy Pulled Pork

adapted from Recipes that Crock

Stars of the recipe:

  • 2 – 3 lb. pork tenderloin or shoulder butt pork roast
  • 1/2 c. chicken broth
  • seasoning salt or favorite barbecue seasoning blend

Steps:

  1. Place pork in slow cooker.
  2. Sprinkle seasoning salt or barbecue seasoning blend over the pork.
  3. Pour the chicken broth over the pork.
  4. Cook on low for 8 hours.
  5. Shred.
  6. Enjoy on buns with your favorite barbecue sauce.  (I used my recipe for root beer barbecue sauce.)

A trick to shred up cooked up pork quickly and efficiently

  1.  Pull the cooked pork out of the slow cooker.

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2.  Place pork in a stand mixing bowl.  Use the paddle to shred up the meat.

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3.  Put the shredded meat back in the slow cooker until you are ready to serve dinner.

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If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

Happy eating,
Traci

“Oniony” Pork Chops – 31 Days of Slow Cooking (Day 9)

I’ve signed up for a 31 day  writing challenge.  Everyday in October, I am posting a new slow cooker recipe, a link to a previous posted slow cooker recipe, or a link to a recipe from another blog.

On Tuesdays and Thursdays, I drop Imaginative One off at Kung Fu and just sit and wait for him.  Yesterday while I waited for him, I decided to write rough drafts of future posts.  One of the rough drafts was for “oniony” pork chops – today’s post.

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Okay, I know oniony is not a word but it’s the only adjective I could think of to describe these pork chops.

My family loves pork roast and pork chops.  I can always rely on my boys being happy with my plan for dinner if there is pork chops involved.

These pork chops are no exception.  Score for the family loving dinner.  🙂  This recipe is also super easy.  Score again!  🙂

Hint:  Make sure you defrost the meat the night before.  I had put the pork chops in the freezer and put them in the crock pot without defrosting them.  Since I hadn’t defrosted them, they stuck together.

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“Oniony” Pork Chops

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Stars of the recipe:

  • 2 lbs. of bone in pork chops (Bone in pork chops handle being cooked longer.)
  • 1 package of onion soup mix or homemade onion soup mix
  • 2 c. chicken broth

Steps:

  1. Place pork chops in a 4 or 5 quart slow cooker.
  2. Sprinkle onion soup mix over chops.
  3. Cover with chicken broth.
  4. Cook on high for 3 to 4 hours or low for 6 to 8 hours.  (Pork chops should reach an internal temperature of 145 degrees.)

You could serve this baked potatoes cooked in the same crock pot as the pork chops or makeover mac and cheese on the side.  I served mine with pasta roni and green beans.

If you enjoyed this recipe, please share it on Facebook or Pinterest.  Here is a link to my Facebook page and my Pinterest page.

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Happy eating,
Traci

One Pan Pork Chop Dinner

This is an easy meal to impress your guests with.

On Sundays, we usually eat dinner with my mother-in-law.  It’s a tradition that started when Hubby and I were just married.  My father-in-law usually made the dinner.  When he died, we continued the tradition.  Sometimes I make the dinner.  Other times my mother-in-law makes the dinner.  Then there are times we eat out for Sunday dinner.

This is one dinner that I made for our Sunday dinner.  It was easy to put together.  It’s important to make sure the pork chops are thin cut so they bake in the same amount of time as the veggies.  Serve bread on the side to make a whole meal.

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Prior to going into the oven

One Pan Pork Chop Dinner

adapted from Eat at Home

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Stars of the recipe:

  • 4 to 6 thin cut pork chops
  • 1 lb. fingerling potatoes or red or yellow potatoes cut into either halves or quarters depending on their size
  • 3 – 4 c. cut veggies (I used broccoli and zucchini)
  • your favorite seasoning mix
  • salt
  • pepper
  • Extra Virgin Olive Oil

Steps:

  1. Preheat oven to 425 degrees.
  2. Brush Extra Virgin Olive Oil on a big baking sheet.
  3. Toss the potatoes in a tablespoon of extra virgin olive oil and coat with salt and pepper.  Place on the cookie sheet
  4. Toss the veggies in a tablespoon of extra virgin olive oil and coat with salt and pepper.  Place on the cookie sheet next to the potatoes.
  5. Place the pork chops in the remaining space on the sheet or on another baking sheet.  Coat with your favorite seasoning.
  6. Bake at 425 for 25 to 30 minutes or until the pork chops are fully cooked (145 degrees Fahrenheit) and potatoes are tender.
  7. Enjoy with a salad and/or favorite bread.

This post has been linked to:
Treasure Box Tuesday

Pork and Sauerkraut (A Slow Cooker Recipe)

It’s a family tradition to have pork and sauerkraut for our New Year’s dinner.  My father-in-law would make a big pot of it and family members would eat the sauerkraut so that they would have good luck for the new year.  Since he died two weeks ago, I offered to make it this year.

I made some changes to how it was cooked.  First of all I made it in my slow cooker instead of in a big stock pot.  I also roasted potatoes instead of cooking the potatoes in the slow cooker with the meat and sauerkraut.  Hubby loved it and was impressed because it didn’t have the bitter/sour taste you usually associate with sauerkraut.  He even took some to work with him to share with his co-workers.

The boys did taste the sauerkraut so they would have good luck but being kids didn’t really like it.  At least they tried it which is better than on New Year’s Eve.  I made fish for supper.  The fish was cooked with olive oil and a seasoning mix from one of my Foodie Pen Pals.  Hubby loved it but the boys wanted to give me excuses on why they could not eat it.  They still had to eat it but it was interesting on what excuses they came up with.  The best one is their brain was going to explode since I told them fish is brain food.

Now onto the recipe:

Pork and Sauerkraut in the Slow Cooker

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Stars of the recipe:

  • 1 -2 lbs. pork roast
  • 16 – 32 oz. of sauerkraut (depending on how much pork you have)
  • 1 big carrot or 2 small carrots, peeled and cut into small pieces
  • 1 apple, peeled and cut into small pieces
  • 1 – 2 Tbsp. brown sugar
  • Salt and pepper to taste

Steps:

  1. Drain and rinse the sauerkraut several times to remove the brine.
  2. Place the pork roast in the bottom of the slow cooker.  (Mine is 5 qt.)  Sprinkle salt and pepper on the pork roast.
  3. In a small mixing bowl, combine the rinsed sauerkraut, apple pieces, carrot pieces, and brown sugar.
  4. Place the sauerkraut mixture on the pork roast.
  5. Cook on low for 8 to 10 hours or on high for 4 to 5 hours.
  6. Shred the pork and combine with the sauerkraut.
  7. Enjoy with boiled potatoes, mashed potatoes, or roasted potatoes (just serving suggestions)!

Printable Recipe

Breaded Baked Pork Chops

I knew we were going to have pork chops for dinner but I did not know how I was going to fix them.  As I was driving home that night, a light bulb went off in my head.  “Why don’t I make them like the baked chicken nuggets we had a few weeks prior?”

I like the simplicity of the recipe and how it is healthy for you. My husband raved about it so I’ll say it was a success!!!

20130130-195035.jpgBreaded Baked Pork Chops

Skinny Taste

Stars of the recipe:

  • 4 boneless pork chops, cut in half
  • salt and pepper to taste
  • 2 tsp. Extra virgin olive oil
  • 6 Tbsp. whole wheat bread crumbs (I got mine at Whole Foods.  Use regular if you can’t find the whole wheat or make your own.)
  • 2 Tbsp. panko
  • 2 Tbsp. Parmesan cheese
  • 2 tsp. Italian seasoning
  • olive oil spray

Steps:

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Spray a baking dish with olive oil spray. (9 by 13 rectangular)
  3. Put Extra Virgin Olive Oil in one bowl and breadcrumbs, panko, Parmesan cheese and Italian seasoning in another bowl.
  4. Season the pork chops with salt and pepper.  Dip in the Extra Virgin Olive Oil making sure to get all sides evenly coated.
  5. Dip in the breadcrumb mixture until it’s coated.  Place in the baking dish.
  6. Repeat with the other pieces of pork chops.
  7. Spray the top with olive oil spray.
  8. Bake for 20 minutes or until the internal temperature reaches 145 degrees.  (Turn once while baking)
  9. Enjoy!  (We had ours with baked sweet potato and steamed broccoli.)

Printable Recipe

Pork (or Chicken) Stir Fry

My husband loves Chinese food and had been craving some when I had planned to make stir fry.  So he was excited when I told him that was for dinner.

Since I don’t have much time to cook dinner before I need to have it on the table, I cut the pieces smaller especially the broccoli.  My husband does not like broccoli but ate it when I cut it into smaller pieces.

During dinner, the Wee One made chopsticks out of two spoons so he could scoop up the food better.  It as so funny!  (I wish I got a picture of how he was eating dinner.)

This meal can be adapted to your likes.

Pork (or Chicken) Stir Fry

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Stars of the recipe: 

  • 1 lb. pork chops or chicken, chopped into smaller pieces
  • 3 c. vegetables, diced into smaller pieces (Examples:  celery, carrots (peeled first), onions, peas (do not dice), broccoli) – Use your imagination and clean out your vegetable drawers
  • 1/4 c. soy sauce (I used low sodium.)
  • 2 Tbsp. ground ginger
  • 1 Tbsp. granulated garlic or 2 Tbsp. minced garlic
  • 2 Tbsp. extra virgin olive oil

Steps:

  1. Heat up 1 Tbsp. of oil in a saute pan on medium heat.
  2. Once the oil is heated up, add the pork or chicken.  Cook the pork or chicken until no longer pink.  (5 to 10 minutes)
  3. Once the pork or chicken is cooked, remove from the pan.  Tent a piece of foil over it to keep it warm.
  4. Add another 1 Tbsp. of oil to pan.  Add the diced veggies except for the peas.  Cook until softened. (5ish minutes)
  5. Place the pork or chicken back in the pan with the veggies.  Add the peas, soy sauce, ginger, and garlic.  Cook for a few minutes longer.
  6. Serve over rice.
  7. Enjoy with a fortune cookie!

Printable Recipe

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