Instant Pot Pork Chops and Celery Rice

Instant Pot Pork Chops and Celery Rice
Serves 4

Ingredients

Olive oil
4 or 5 boneless pork chops (thin cut)
1 cup long grain white rice, dry uncooked
4 to 6 stalks celery, sliced
1-3/4 cups beef or chicken bone broth (or stock in a box)
Kosher salt, black pepper and red pepper flakes, to taste

Directions

Place Instant Pot on Saute. Season both sided of pork chops with salt, pepper and red pepper flakes. Add a little olive oil to pot, brown pork chops on one side only. Remove pork chops and turn off heat. Add rice and broth, stir well scrapping up any brown bits off the bottom of the pot. Arrange celery on top of rice, then pork chops. Cook at high pressure for 4 minutes. Turn off and let rest 5 minutes before performing a quick release.

Recipe from Soup Spice Everything Nice

Pressure Cooker Carnitas

Pressure Cooker Carnitas

Found at callhimyeschef.com

Makes 8 servings
Total Time:  about 1 1/2 hours

Ingredients

• 2 tbsp. olive oil
• 2 tsp. kosher salt
• 1 tsp. ground cumin
• 1/2 tsp. ancho or chipotle chile powder
• 1/2 tsp. black pepper
• 3 lbs. boneless pork shoulder roast, cut into 2-inch chunks
• 1 onion, sliced
• 3 cloves garlic, smashed with the flat part of a knife
• 2 tsp. dried oregano
• 1 cinnamon stick (3 inch)
• 1 1/2 cups strained fresh orange juice
• 1/2 cup strained fresh lime juice

Directions

1. Whisk together oil, salt, cumin, chile powder, and pepper.
2. Toss pork in oil-spice mixture.  Brown pork in pressure cooker over high heat.
3. Stir in onion, garlic, oregano, and cinnamon stick.  Add orange and lime juices.
4. Cover pressure cooker, lock on lid and bring to high pressure over high heat.  Cook pork at high pressure, 25 minutes.  Remove cooker from heat.  Allow pressure to release naturally.  Remove lid and transfer pork to a baking sheet.
5. Preheat broiler to high with rack 6 inches from element.
6. Degrease liquids from cooker in a fat separator; discard fat.  Shred pork with two forks on baking sheet.  Pour 1 cup strained cooking liquid over pork.
7. Broil pork until it starts to crisp, about 10 minutes.  Stir and broil 5 minutes more.
8. Serve pork with tortillas, avocado, salsa Verde, queso fresco and remaining cooking liquid.

Pork Chops with Balsamic Vinegar and Mushrooms

2 bone in pork chops

1/4 tsp salt

1/8 tsp black pepper

1 tbsp olive oil

1 tbsp butter

2 cups sliced mushrooms

1 tbsp finely chopped shallot, or 1/4 finely diced onion

1/4 cup balsamic vinegar

2 tbsp soy sauce

1/2 cup plus 2 tsp beef broth

3/4 tsp cornstarch

Heat a large frying pan over medium high heat with about a tbsp of oil until nice and hot. Put the chops in the pan and cook about 6 minutes per side. This should make them about medium-rare. Remove the chops from the pan, place on a platter and cover with aluminum foil. Sitting on the platter they will cook to medium.

While the chops are resting, add butter to the frying pan along with mushrooms and shallots (or onion) and saute until the mushrooms are browned and tender, about 4 minutes. Once they are done cooking, add them to the platter with the chops.

Add the vinegar and soy sauce to the pan, making sure to scrape up the delicious browned bits on the bottom. Let cook about 2 minutes and then add broth and let simmer. While the sauce is simmering, add remaining 2 tsp of broth to a cup with the cornstarch. Stir them together and add to the pan and stir well. As it starts to simmer it will thicken up the sauce. Take the entire plate of chops and mushrooms and return them to the pan along with any meat juices that have accumulated. Turn the chops over in the sauce letting them get covered and delicious. Serve the chops with the sauce and mushrooms smothered over top.

148 of 366

Best ever baby back ribs!!!

I mixed a cup of apricot jam
1/3 cup of soy sauce
1/3 cup of barbecue sauce
1 tbsp of minced garlic
1 tsp of oregano
Mixed together, poured over ribs, baked @ 350 for 1 & 1/2 hours & oh my!!

90 of 366

I was off from work yesterday. But had a 4:30 haircut & a 6:00 color here at the house. I took out a boston butt from the freezer. Popped it in the oven around 5:30. Smelled so good!!! Here the recipe
Boston Butt Roast With Gravy

For the ultimate in comfort food, serve this Boston Butt roast with gravy-drenched roasted potatoes, carrots, and onions.
Prep: 20 min.; Bake: 3 hrs., 30 min.; Stand: 10 min.; Cook: 15 min.
YIELD: Makes 6 to 8 servings COURSE: Main Dishes
Ingredients
YIELD: Makes 6 to 8 servings
COURSE: Main Dishes
Ingredients

1 (5- to 6-pound) Boston butt pork roast, trimmed
1 1/2 tablespoons salt
1/2 tablespoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon pepper
6 tablespoons all-purpose flour, divided
2 cups water
1/4 cup white vinegar
1 onion, chopped
4 garlic cloves
1/4 cup hot sauce
2 tablespoons butter or margarine
1 cup low-sodium beef broth
1/4 cup red wine
1/2 teaspoon Italian seasoning
Salt and pepper to taste
Preparation

Place roast in an aluminum foil-lined roasting pan. Sprinkle pork evenly with 1 1/2 tablespoons salt and next 3 ingredients. Sprinkle evenly with 4 tablespoons flour. Pour 2 cups water and vinegar into the bottom of roasting pan. Add onion and garlic cloves. Drizzle pork evenly with hot sauce.

Bake at 375° for 3 1/2 hours or until tender. Remove pork from roasting pan, and wrap in aluminum foil. Pour about 1 cup pan drippings into a 2-cup glass measuring cup. Let stand 10 minutes, and skim fat from drippings.

Melt butter in a large skillet over medium-high heat; whisk in remaining 2 tablespoons flour, pan drippings, broth, wine, and 1/2 teaspoon Italian seasoning. Bring to a boil, whisking constantly; reduce heat to medium, and simmer 10 minutes. Season with salt and pepper to taste. Serve gravy over sliced pork.

Southern Living APRIL 2005

No sewing today only cooking!!!

Went to a Awesome Church service this morning!!!! Than hit Food Lion & got some good deals! Came home & started cooking for the week!! Nom!!

Creamy Penne Pasta and Chicken

2 1/2 cups penne pasta, cooked as directed
4 tablespoons butter
1 garlic clove, crushed
1/3 cup onion, sliced
1/4 teaspoon salt
4 tablespoons flour
1 (15 oz.) can or 2 cups chicken broth
1/2 cup sour cream, yogurt, half-n-half or whole milk
1/2 teaspoon salt
1/8 teaspoon pepper
2 roasted chicken breasts, cut into bite size pieces
red pepper flakes, optional
grape tomatoes, sliced, optional
While the penne is cooking, melt butter in a medium sauce pan. Cook garlic and onions with 1/4 teaspoon salt, over medium heat, until onions have softened. Add flour and cook 1 to 2 minutes, stirring constantly.

Stir in broth, stirring frequently until sauce comes to simmer. Remove from heat.

PLEASE STAND BY FOR A KID FRIENDLY TIP
If you have one on hand, use a hand blender to puree the onions into the sauce for a smoother texture. Or, carefully move sauce to a blender with the lid secured, and pulse the sauce until smooth. Move sauce back to pan and stir in sour cream until it has melted. The kiddos will never know about the onions and garlic.

If you don't have to make a fuss over the kids, then simply stir in the sour cream until it has melted. Be sure the pasta is well drained, then move to a large serving bowl. Top pasta with chicken pieces. Pour sauce over hot pasta, tossing well to get all that creamy sauce inside the pasta. Allow to stand a few minutes before serving, so sauce can thicken. Garnish individual plates with grape tomatoes and red pepper flakes.

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One Pan Dinner Recipe- Italian Rice

makes 6 to 8 servings

1 cup long grain rice
1/3 cup whole garlic cloves
1/4 cup olive oil or bacon drippings
3/4 - 1 pound lean ground beef or pork
1/2 cup yellow onion, finely chopped
1 teaspoon rubbed sage
1 teaspoon dried Italian seasoning
1/2 teaspoon dried basil
1/4 teaspoon fresh ground pepper
Salt to taste
1 (28-ounce) can tomato sauce
2 cups water
1 teaspoon sugar
1 cup grated parmesan
Heat oil in a heavy dutch oven over medium heat; add rice and garlic cloves; cook about 10 minutes, stirring constantly until lightly golden brown.

Add meat, onion, sage, Italian seasoning, dried basil, pepper and salt to taste. Stirring frequently, cook another 10 minutes or until meat is browned.

Add tomato sauce, water and sugar. Simmer over low heat 15 to 20 minutes until rice is tender. Add up to 1-cup more water if needed.

Serve each bowl topped with grated parmesan cheese.

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Korean Short ribs

You will need, 2 pounds of pork or beef ribs. I used boneless pork ribs chopped up.Take 4 tablespoons of brown sugar and sprinkle or rub onto the slices and marinade for 10 minutes while getting the rest of the ingredients ready. Mix in a small bowl:
4 garlic cloves crushed and minced
4 tablespoons soy sauce
2 tablespoons sesame oil
1/4 cup rice vinegar
1/2 teaspoon red pepper flakes
1 cup water

Layer the ribs in the pressure cooker and pour the ingredients above over the meat. Seal, and pressure cook for 35 minutes. After the meat is tender but not falling apart, lay them on an ovenproof dish and put in a 400 degree F oven to caramelize, about 15 to 20 minutes. Serve over steamed rice.

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Hope you try some!!


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So just so y'all know I'm still sewing, quilting too!! LOL
I got this off the frame for my Mom! It took me awhile cause I had to pick out 500 miles of quilting, was having tension issues!

Than got this one on the frame for Mom!

Than I won a bottle of stain & oder remover from Tonya's Sewing Room. Terracycle was the sponsor & they sent me 3 bottles of stuff!! SWEET!

Than I was at Goodwill & found this for a friend in Tenn. she's going to open a bakery & call it FrogKing Confections! How perfect is this??

Than of course there's FOOD!!
Pork Loin with Carrots & onions done in the crock pot!

Still Halloween!!

I only got about 10 trick or treaters?? I need more cause there's too much candy!!

Tee hee this picture alway's cracks me up!!!

This is what I did with the leftover Fillo dough. Spinach, mushrooms & montery jack cheese, yummmmm

Dinner tonight! 3 1/2 lb. pork loin browned in the dutch oven. Then added OJ, honey, oyster sauce, seasoned salt. Put the lid on turned to low & cooked about 1 hr. Tender goodness!! Yummmm Needs more honey!! I put half in the freezer for another day too!

that recipe is fabulous!!

OMGosh that recipe is fabulous!! Yummmmmmmmm there's not one bite left!! I added some of the leftover bacon as a friend suggested!

I got my spaghetti sauce going with ground beef & Italian sausage. Then have oven bruschetta chicken in the oven. And this in the crock pot w/out the potatoes!

Crockery Pot Pork Chops Supreme

From the Kitchen of: Pepper
Source: MasterCook

1 onion, sliced
3 potatoes, peeled and sliced
1 can cream of mushroom or celery soup
4 - 6 pork chops
salt and pepper to taste

Put onions and potatoes in bottom of Crockery Pot. Top with chops, salt and pepper, pour soup over chops. Cook on low for 8 hours (high 4-5 hours).

Serve with mashed potatoes, rice, or noodles

Taste test is done!!

OK here's the 2 recipes I used today for the ham all comments were on the recipe from Allrecipes
Tangy Slow Cooker Pork Roast
Submitted by: K
Rated: 4 out of 5 by 538 members
Prep Time: 10 Minutes
Cook Time: 6 Hours
Ready In: 6 Hours 10 Minutes
Yields: 8 servings
"This recipe is a favorite with my husband. I usually serve it with buttered egg noodles and sugar snap peas."
INGREDIENTS:1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste
DIRECTIONS:1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion.
In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours

For the pork loin again all comments were on the recipe
On this one I did not use the red wine, didn't have any!
Also from Allrecipes

Amazing Pork Tenderloin in the Slow Cooker
Submitted by: chowsito
Rated: 4 out of 5 by 532 members
Prep Time: 15 Minutes
Cook Time: 4 Hours
Ready In: 4 Hours 15 Minutes
Yields: 6 servings
"A simple pork tenderloin recipe for the slow cooker with flavors of a fancy feast! The roast soaks up the wonderful flavor combination of onion, red wine and garlic, all of which come together at service to make a delicious au jus.
"INGREDIENTS:
1 (2 pound) pork tenderloin
1 (1 ounce) envelope dry onion soup mix
1 cup water
3/4 cup red wine
3 tablespoons minced garlic
3 tablespoons soy sauce
freshly ground black pepper to taste
Edited to add: I added 1/2 cup brown sugar in place of the wine
DIRECTIONS:
1. Place pork tenderloin in a slow cooker with the contents of the soup packet. Pour water, wine, and soy sauce over the top, turning the pork to coat.
Carefully spread garlic over the pork, leaving as much on top of the roast during cooking as possible.
Sprinkle with pepper, cover, and cook on low setting for 4 hours.
Serve with cooking liquid on the side as au jus.

Both recipes were excellent!!! I liked the sauce on the second one best!!

Beer Baised Pork Chops

I got this recipe from a fellow Rose Dori
We love it! I've also used Pepsi instead of beer. For the non drinkers.
4 boneless chops 1/4" thick (or bone in)
2 Tbsp. Flour
1/2 Tbsp. Butter
1/2 Tbsp. Olive oil
1/2 C. chopped green onions (or regular)
2 garlic cloves, pressed (or minced)
8 oz. Mushrooms, sliced (fresh or canned)
1/2 tsp. Thyme
8 oz. Beer, room temp.
Salt and Pepper to taste
Flour chops. Melt butter and oil together in a skillet over med. high heat. Brown chops quickly on both sides. Remove and keep warm. Add onion, garlic, mushrooms, and thyme and saute an additional min. Return chops to skillet, add beer and bring to a boil. Reduce heat, cover and simmer 7 to 8 mins. Season with salt and pepper

Sweet and Sour Kielbasa

Sweet & Sour Kielbasa
2 pounds polska kielbasa
1 cup brown sugar
1/3 cup spicy mustard
1/2 cup onions
Put all in the crock pot on low for 2 hours. The recipe can be modified to save time by making the sauce and cutting up the sausage & put them both in the freezer bag. To reheat, place in a skillet for 15 mintues until heated through.
Serve with rice or eat solo!

Recipe from Freezerchicks.