Pork

Buffalo Chicken Sandwiches with Apple-Celery Slaw

By in Main Dish, Pork 2 Comments Tags: , , , , , , , ,

Fathers Day is coming up, which means grills everywhere will be firing up on Sunday. I”ve invited my dad over and will most likely be doing exactly that. But the thing is, it”s been quite rainy here and I”m not so sure I want to stand out in the rain to barbecue, so I might need a back up plan just in case.

I think these sandwiches are a great recipe to have in your pocket for the dad in your life. You can put the mixture in the slow cooker earlier in the day and let it cook away while you do man things, like go to pick and pulls and stare at car parts. Thankfully, my dad is gracious enough to do those things on his own. To each his own, right? :)

These sandwiches are a tad spicy but definitely won”t knock your socks off. My son doesn”t like spicy foods and he was happily asking for seconds. I also love how the slaw adds a cooling factor to ward off the spiciness.

This makes a huge batch so it”s a perfect make for family get-togethers. And, you don”t have to limit the toppings to just the apple-celery slaw. Add some pickles, cheese, lettuce or really anything that suites your fancy.

I do believe this could also be made on the stove top, if you don”t have a slow-cooker. Throw everything into a large pot, bring it up to a simmer, cover and cook on low until the mixture is cooked through and the chicken shreds easily with a  fork.

Happy Fathers Day to all you awesome Dad”s out there!

Buffalo Chicken Sandwiches with Apple Celery Slaw

Buffalo Chicken Sandwiches

  • 2 pound boneless, skinless chicken breasts, cut into 1 1/2-inch chunks

  • 1 medium onion, diced

  • 3 garlic cloves, minced

  • 1 medium red bell pepper, diced

  • 1/4 cup water

  • 1 can (14.5 oz.) crushed tomatoes

  • 1/4 cup hot-pepper sauce

  • 3 tablespoons Worcestershire sauce

  • 2 tablespoons prepared mustard

  • 1 tablespoon molasses

  • To serve: burger buns, apple-celery slaw, pickles, cheese, lettuce

Add a bit of oil to a large non-stick skillet set over medium-high heat. Add half the chicken, season with salt and pepper, and cook just until browned on the outside. Remove chicken to the slow-cooker. Repeat with remaining chicken.

Add onion, garlic and bell pepper to the skillet, season with salt and pepper. Cook, over medium, until onions have softened. Add water and cook, scraping up any brown bits stuck to the bottom of the pan, until water is mostly evaporated. Transfer to the slow-cooker. Stir in remaining ingredients.

Cover and cook on high for 4 hours (or low for longer), or until chicken is tender and shreds easily with a fork. Shred the chicken in the slow-cooker, season with salt and pepper, to taste.

Serve on toasted buns with desired toppings.

Apple Celery Slaw

  • 1 apple, sliced thinly into matchsticks

  • 2 celery stalks, thinly sliced

  • 1/4 cup mayonnaise

  • 1 tablespoon white vinegar

  • salt and pepper, to taste

Mix together ingredients until evenly coated. Serve immediately or refrigerate until serving.

Sandwich filling adapted from Everyday Food Jan/Feb 2011. Slaw adapted from Donna Hay Magazine Summer 2012.

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

By in Main Dish, Pork 1 Comment Tags: , , , , , , ,

cajun grilled pork chops

My mom is visiting this week. Wee Hoo! I haven’t seen her since the beginning of last summer so I was beyond excited for her to come. And, now she’s here and I’m enjoying every single moment. The kids are eating up their Grandma time and soaking up every bit of attention. As I’m sure you can imagine, I want to take advantage of these precious moments I have with her, so I thought I’d share an oldie but goodie with you today.

This recipe isn’t completely new, if you’ve been following me for a couple of years you may recognize it. I created the recipe about two years ago when I was writing for Smithfield, but I’ve never actually posted the recipe on this blog. We make it so often I thought it deserved a proper post here. It’s my absolute favourite way to eat pork chops and it comes together so quickly but looks so special. The chops are covered in a homemade cajun spice mix, grilled until smoky, succulent and spicy. Then they get draped with a quick and flavourful creamy mushroom pan sauce. Every time I think of them my mouth just starts to water. My hubby isn’t a fan of mushrooms but he loves this pairing just as much as I do.

I prefer the bone-in pork chops because they have more flavour but feel free to use boneless if that’s what you prefer. Also, when I don’t have access to a grill I have done them on the stove top. They are still absolutely delicious this way so if you don’t have a grill don’t let that stop you from making them.

Now if you’ll excuse me I have to go give my Mom another hug. :)

Cajun Grilled Pork Chops with Creamy Mushroom Pan Sauce

Cajun Grilled Pork Chops
  • 4 bone-in pork chops

Rub pork chops liberally with Cajun seasoning and grill over medium heat for 5 minutes on each side or until cooked through.

Creamy Mushroom Pan Sauce
  • 1 tablespoon oil
  • 2 cups sliced mushrooms
  • 1/2 onion, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon cajun seasoning
  • 1/2 cup chicken broth
  • 1/2 cup cream cheese spread

Saute mushrooms, onions, garlic and Cajun seasoning in oil over medium heat until softened. Add chicken broth and cream cheese. Stir until smooth. Serve immediately spooned over pork chops.

Serves: 4

Quick Ham & Cheddar Quiche

By in Breakfast, Easter, Main Dish, Pork 1 Comment Tags: , , , , , ,

quick quiche

I don’t know what’s with me lately but I feel totally uninspired in the kitchen. I’ve been making a few delicious things here and there that I’ve been excited about (and have shared with you) but to be honest, our dinner-times have been seriously lacking in the exciting department. Whether I’m meal planning or trying to decide what to make last-minute, my brain is just not co-operating and I’m in a dinner-time funk.

I think part of my problem is that I’ve been feeling this self-imposed pressure to make more complicated dishes. I see all of these inspiring people, with kids, making fabulous involved meals day in and day out and I felt like I needed to step up to the plate. But, after a few attempts at more complicated recipes that ended in failure I was brought down a bit and feeling a little like a farce.

Then I was reminded of something I’ve known for a long time – I just need to be myself and not try to live up to other people’s expectations. I’m not a multi-tasker. Making a complicated and involved meal while my kids run around my feet, means that either the kids will destroy the house, that dinner will be a flop or that I’ll be so stressed out by the end of it all that I’m sitting on the edge of insanity. Or, all of the above. That’s why I like to keep dinner-time simple. Why did I forget this?! Simple = delicious in this house.

Now that I’m embracing this fact once again, I’m hoping the mojo finds it way back soon. Hello, Quick Ham and Cheddar Quiche, I’ve missed your simplicity.

P.S. It probably goes without saying but I’m going to say it anyways, this is the perfect way to use up that Easter ham!

Quick Ham and Cheddar Quiche

This can also be made in a 9-inch pie plate but you will need to increase the baking time.

Filling
  • 1 cup chopped ham
  • 4 green onions, chopped
  • 3 large eggs
  • 1.5 cups milk (I like to use whole milk for this)
  • 1/8 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup shredded cheddar cheese

Add the ham and green onions to a small pre-heated skillet with a bit of oil. Cook until the ham crisps up a bit and the onions are softened. Sprinkle evenly over prepared crust.

Whisk together eggs, milk, salt and pepper. Pour over ham and green onions. Top with cheese.

Bake at 400ºF for 30 minutes or until set in the centre. Let cool 15 minutes before cutting and serving.

No-Roll Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1/2 cup canola oil
  • 2 tablespoons milk

Combine flour, sugar and salt in a 9×13 baking pan. Stir in oil and milk until evenly combined. Crumble over the bottom of the pan and press down to cover the entire bottom of the pan. Fill and bake as directed above.

Serves: 6

No Roll Pie Crust adapted from all recipes. Filling adapted from Tartelette.

Southwestern Breakfast Skillet

By in Breakfast, Main Dish, Mothers Day, Pork 4 Comments Tags: , , ,

southwestern skillet

Going to a diner for breakfast has always been one of my favourite meals to eat out. Nothing like a plate full of grease to get you going in the morning! :) It’s actually been forever since I’ve gone out for breakfast. Somehow getting young kids ready and out the door with grumbling tummy’s just isn’t so appealing. I can’t even remember the last time we went out for breakfast but, I do remember that my favourite thing to order has always been breakfast skillets. And, if given the choice – southwestern please!

Since it’s been so long, I figured it was about time to recreate one at home. They’re so easy to make and since there’s no reason to get dressed before devouring it, you can enjoy your “diner” breakfast in your pj’s, bed head and all. Bonus!

The great thing about these kind of meals is they make quick dinners too. Breakfast for dinner is definitely one of our fallbacks when things are busy.

If you wanted to make this in true diner style you could top it with some homemade nacho cheese sauce. I think that would take it over the top in a major way.

Have a great weekend!

Southwestern Breakfast Skillet

If you don’t have an ovenproof skillet you can assemble to whole thing in a casserole dish before baking.

  • 6 eggs
  • 2 tablespoons milk
  • salt and pepper, to taste
  • 1 tablespoon oil
  • 1/2 pound spicy italian sausage
  • 1/2 onion, chopped
  • 1 red bell pepper chopped
  • 3-4 tablespoons oil
  • salt & pepper, to taste
  • 2 cups shredded cheddar cheese
  • salsa and sour cream, to serve

Whisk together eggs and milk, season with salt and pepper. Pour mixture into preheated 12 inch skillet, coated with 1 tablespoon oil. Cook over medium heat, stirring occasionally, until just set. Place eggs in a dish and cover with tinfoil. Set aside.

Wipe out skillet with paper towel, place back over heat. Add sausage, cook until starting to brown then add the onion and bell pepper. Once the sausage is cooked through and peppers are tender scoop into a plate and cover with tinfoil. Leave drippings in pan.

Add a bit of oil to skillet, turn up heat to medium-high and cook hash browns in skillet until brown and crisp. Season with salt and pepper. Once potatoes are ready remove from heat, layer sausage mixture and eggs over top then top with cheese. Bake at 400ºF for 5 minutes or until cheese is melted and food is warmed through. Serve with salsa and sour cream.

Serves: 4-6

Shortcut Potato & Cheese Perogies

By in Main Dish, Pasta, Pork, Thanksgiving 3 Comments Tags: , , , , , ,

Shortcut Potato & Cheese Perogies

Potato and Cheese Perogies have got to be one of my favourite comfort foods and homemade is THE best! But, they”re so much work. You spend all afternoon making them only to have half of them eaten at dinnertime.

I used to get together with my sister-in-law and we”d make big batches of cottage cheese perogies together. That definitely made the whole experience a lot more fun and worthwhile, but it”s still not something I would want to do every week.

I grew up with homemade perogies and I honestly don”t know how my mom did it. Three growing boys and one growing girl (with an appetite to rival the boys). Yikes! It must have been like slave labour. And yet she did it. And, every week she would bake fresh buns and bread out the wazoo. How did she ever find time to make homemade pizza pops on top of it all? She was (is!) wonder woman, I tell you.

I came up with this recipe one day when I was really craving homemade perogies but I didn”t have the time or energy to conquer them. You can use this same method with any of your favourite perogi fillings.

All you do is cook up some cannelloni, cut them in half, pipe in some filling, cover and bake for 20 minutes, top with your favourite toppings, bake a little longer, and you”ve got yourself some homemade perogies!

Since my favourite filling is potato and cheese, and since many people will be looking for ways to use up their Thanksgiving mashed potatoes, I thought I would head in that direction this time around. I topped mine with an easy Ham and Garlic Cream Sauce. Heavenly.

Now you can have homemade perogies on a weeknight, made from scratch, and your children will think you”re wonder woman. ;)

Note: I like to keep the peel on my mashed potatoes when I make them just for us, because that”s where most of the nutrition is. If you do the same, know that those potatoes will work fine in this recipe.

Shortcut Potato & Cheese Perogies

The perogies will only be as good as your mashed potatoes, so make sure they”re well seasoned and delicious before you begin.

Filling

  • 2 cups leftover mashed potatoes, warmed

  • 1 cup grated cheese (cheddar is yummiest)

  • 1/4 teaspoon onion powder

Pasta

  • 12 cannelloni, cooked according to package directions and cut in half width-wise.

Sauce

  • 1 tablespoon butter

  • 2 garlic cloves, minced

  • 3/4 cup heavy cream

  • 1/4 teaspoon salt

  • pepper, to taste

  • 1/2 cup chopped ham

Mix together filling ingredients. Place in a large resealable plastic bag. Snip off the corner of the bag and pipe the filling into each cannelloni half, until full. Place, in a single layer, in a 10 cup casserole dish and cover with foil. Bake at 350º F for 20 minutes.

Meanwhile make the sauce: Melt butter in a small saucepan, add garlic and cook for 1 minute until softened. Add cream, salt and pepper. Bring to a boil and simmer for 15 minutes to reduce.

Once the filled cannelloni are done baking, remove from oven, sprinkle with ham and pour sauce over all. Bake, uncovered, for 10 minutes, or until sauce is bubbly.

Serves: 4

Two Recipes and A Baby

By in Life, Main Dish, Pork, Smithfield, Soup 14 Comments

two recipes

I’m sure many of you have guessed from my previous disclosure that I’ve had my baby. She came two weeks early so Grandma didn’t make it in time. We’ve spent the last week in zombie mode: changing diapers, feeding babies, getting every ounce of sleep that we can and trying to heal from a bit of a crazy delivery. I won’t go into great detail since this is primarily a food blog after all, but I will say that I arrived at the hospital just in time. I wasn’t there 40 minutes before I was holding her in my arms.

I actually took the photo of the rice casserole above while I was in labour. It may not be my best work but I was determined to get it done! :) That doesn’t mean the recipe isn’t delicious though. While I was in the hospital my post on Smithfield went live for Ham and Dumpling Soup. It is a delicious and comforting soup that’s perfect for snow days, especially if you keep some Homemade Bisquick Mix on hand in your fridge. Today I’m sharing my recipe for Ham, Broccoli and Rice Casserole along with a few tips on how to adapt recipes to suite your family or your fridge.

I’ll be taking the next couple of weeks off to adjust to my new family and spend some much needed time with my mom. Although, I will be popping up occasionally to share some of my posts for Smithfield and give a little update. Before I take my leave I’ll get to the part that you’re all waiting for.

Meet baby Allison.

Before


After

Yes, my poor baby girl had to be wrapped up in her brother’s baby blankets for the first week but Grandma brought lot’s of girly stuff from my family and friends at home so she is bathed in pink now. :)

I’m so excited to get to know this little person and am looking forward to sharing more of our adventures and eats with you soon.

Update: The posts are no longer active on Smithfield. But, I don’t want you to miss out so here are the recipes!

ham broccoli rice casserole

Ham Broccoli & Rice Casserole

  • 1/4 cup butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 2 cups chicken broth
  • 3 cups shredded cheese, divided
  • salt and pepper, to taste
  • 1/4 teaspoon dried thyme
  • 1 head broccoli florets, chopped (4 cups frozen, thawed)
  • 2 cups chopped ham
  • 3 cups cooked rice
  • 1/2 cup crushed cornflakes

Melt butter over medium heat in saucepan. Add onion and cook until softened. Stir in flour. Cook one minute. Slowly stir in chicken broth, making sure there are no lumps after each addition. Bring to a boil. Remove from heat and stir in 2 cups of cheese, thyme, salt and pepper.

Combine broccoli, ham and rice. Pour cheese sauce over all. Stir to combine. Spoon into a greased 9×13 pan or divide between 2- 9 inch baking dishes. Top with remaining 1 cup cheese and cornflakes.

Bake at 375ºF for 25-30 minutes or until top is bubbly and golden.

ham dumpling soup

Ham and Dumpling Soup

  • 2 tablespoons butter
  • 1/2 onion, chopped
  • 1/4 cup flour
  • 5 cups water
  • 2 chicken bouillon cubes
  • 3 cups frozen vegetables (I used green beans and carrots)
  • 1/4 teaspoon dried sage
  • 1 cup chopped ham
Dumplings

  • 1 cup biscuit mix
  • 1/4 teaspoon dried sage
  • 1/3 cup milk

Melt butter in a large saucepan over medium heat. Add onion. Cook, stirring occasionally, until softened. Whisk in flour until incorporated. Add water in small additions, whisking vigorously to combine after each addition. Once it is a smooth liquid instead of paste add remaining water all at once.

Stir in bouillon cubes and vegetables. Bring to a boil. Lower to a simmer and stir in ham and sage before adding dumplings.

To make dumplings: Stir together biscuit mix, sage and enough milk to make it a thick biscuit like consistency. Using two teaspoons drop batter into simmering soup. Allow to cook 10 minutes uncovered, then cover and simmer for an additional 15 minutes until dumplings are cooked through. Do not stir.

Serves: 4

 

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