Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts

Saturday, September 21, 2019

Cubano Dip / #Tailgate Party















It is time to celebrate Americas favorite game~FOOTBALL! Today I have joined a fun group of bloggers in sharing some favorite Tailgate Recipes, and I am so happy that you stopped by! We also have a fun giveaway going on. The prize is a Thermopop       Thermometer!!! This is a new product to me, and once you hear about it, you are going to want to enter the giveaway at the end of the page! You can see the thermometer at work while I made this Cubano Dip that I am sharing today! 

Cubano Dip tastes just like a Cuban Sandwich. I used all the same ingredients that the sandwich uses, and I picked up some Cuban Crackers as a way to scoop up the dip. So yummy! This dip is easy to transport for tailgating. I made the dip on the stove , and when it was done, I poured it into a small crock pot to be used for serving at the party. The crock pot keeps the dip hot, making it taste great!
This party has lots of fun and tasty recipes at the bottom of the page, so check them out and find more tasty tailgating party food!
Cubano Dip
Serves 10-12 people
(printable recipe at end of page)

 Pork w/ Mojo Sauce
 3/4 cup extra-virgin olive oil 
1 tablespoon orange zest 
3/4 cup fresh orange juice 
1/2 cup fresh lime juice 
1 cup cilantro, finely chopped 
1/4 cup lightly packed mint leaves, finely chopped 
8 garlic cloves, minced 
2 teaspoons dried oregano
2 teaspoons ground cumin 
Kosher salt and pepper 
3 and 1/2 pounds boneless Pork Loin

Dip Recipe
4 ounces Cream Cheese, softened
8 ounces Swiss Cheese, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
2 tablespoon Mustard
4 ounces Deli Ham
2 tablespoons Milk 
10-12 Dill Pickle Spears 
1 teaspoon Garlic Powder
1/2 teaspoon Onion Powder 
1 pound Pork Loin, shredded
1/4 teaspoon Black Pepper
1 teaspoon Salt
Cuban Crackers



 In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight. 
Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches. 
Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
Pour the dip into a small crock pot, or some other pot for serving. I temped both the pork loin and the dip with my ThermoPop thermometer! It is very awesome and so easy to use. 
 This is one reason the ThermoPop is so great! The temperature reading can be seen from any direction. For instance. I set mine sideways so I could see when it reached my desired temperature. I wanted to wash dishes, and keep an eye on the temperature. With being able to change the direction of the reading, all I had to do was turn my head to the right, and I got the quick look I was looking for! Such a great idea!
 Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!


Thanks so much for joining me today! Find a lot more tailgate party recipes below, and don't forget to enter the ThermoPop
Thermometer giveaway at the end of this page! Good luck!



Welcome to our #TailgateParty! 



We have delicious recipes from across the country to make your next tailgating party the best and most delicious party ever!


a Rafflecopter giveaway


Cubano Dip

Yield: 15-20
Author:

ingredients:

Pork w/ Mojo Sauce
  • 3/4 cup extra-virgin olive oil
  • 1 tablespoon orange zest
  • 3/4 cup fresh orange juice
  • 1/2 cup fresh lime juice
  • 1 cup cilantro, finely chopped
  • 1/4 cup lightly packed mint leaves, finely chopped
  • 8 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • Kosher salt and pepper
  • 3 and 1/2 pounds boneless Pork Loin
Cubano Dip
  • 4 ounces Cream Cheese, softened
  • 8 ounces Swiss Cheese, shredded
  • 1/3 cup Sour Cream
  • 1/3 cup Mayonnaise
  • 2 tablespoon Mustard
  • 4 ounces Deli Ham
  • 2 tablespoons Milk
  • 10-12 Dill Pickle Spears
  • 1 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 1 pound Pork Loin, shredded
  • 1/4 teaspoon Black Pepper
  • 1 teaspoon Salt
  • Cuban Crackers

instructions:

How to cook Cubano Dip

  1. 1. In a food processor, add together the orange juice, cilantro and mint leaves. Pulse until the mix is finely chopped. Add the contents of the food processor into a plastic bag. Then add the minced garlic, lime juice, oregano, oil, cumin, salt and pepper together in a plastic ziplock bag. Add the pork loin to the bag. Place the bag into a baking dish and refrigerate overnight.
  2. Place roast in 425 degree oven for 30 minutes. Reduce oven temperature to 375 degrees until the roast reaches 160 degrees, about 1 hr, 30 minutes. Remove from oven and allow the roast to rest for 10-15 minutes before shredding part of it for the dip.
  3. 2. I shredded 1 pound of the pork loin for the dip. I used the rest for sandwiches.
  4. 3. Start putting the dip ingredients together in a medium size pan on the stove. Melt the cream cheese in the pan on low heat. Add the sour cream, mayonnaise, mustard and ham. Mix each ingredient into the pan contents before adding the next ingredient.
  5. 4. Add the milk, pickles, garlic powder, onion powder, shredded pork, black pepper and salt.
  6. 5. Pour the dip into a small crock pot, or some other pot for serving.
  7. 6. Top the dip with some additional chopped pickles. Serve with cuban crackers. Enjoy!
cuban food, cuban dip, cuban sandwich, ham, pork, swiss, cuban crackers, appetizer, party food, game day food
appetizers, game day food, party food,
Cuban
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Sunday, January 7, 2018

Pork Fingers / #Sunday Supper

Welcome to The Freshman Cook, 2018 and the first recipe of the year! I am so happy you are here!! 
Sitting down and enjoying a meal with family is one of the greatest pleasures of life, and something I love to do whenever possible. Today I am sharing one of our favorite meals to share together, Pork Fingers with homemade French Fries! This meal comes together quickly, can be made ahead of time, when there's a time crunch, and you won't believe how many pork fingers you can eat! They are addicting!

 Pork Fingers w/ Homemade Fries
(feeds 2-3 children or 2 adults)
(printable recipe at end of page)

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines (4 oz)
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces




Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.

Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.


Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.

The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.

While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.

Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry. 

Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees. 

Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.

Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!

Thank you for joining me today! Scroll down just a bit to find an entire list of delicious family meals and desserts to serve for your #SundaySupper!


Sunday Supper Recipes

Super Sunday Entrees

Sweet Sunday Desserts

The Sunday Supper Movement is committed to bringing our readers delicious recipes that encourage them to gather and eat together around the family table. Search for your favorite ingredients on our Sunday Supper website. Also check out the Sunday Supper Pinterest boards for plenty more ideas and inspiration.  







Pin it

Pork Fingers w/ homemade Fries

ingredients:

2-3 pound Pork Loin
1/2 -1 cup Flour
3-4 Eggs
1 sleeve Saltines
1 teaspoon Black Pepper
1 tablespoon Garlic Powder
Potatoes
Dipping Sauces

instructions:


  1. Cut off any fat that is on the pork loin when you unwrap it. Cut 2-3 slices from the loin, depending on how many you want to make. Cut strips starting along the edge that is the longest.
  2. Gather 2 bowls and a plate. Put a half cup of flour on the plate. In one of the bowls, use a mixer to beat 3-4 eggs. In the other bowl mix together 4 ounces of crushed saltine crackers, 1/2 teaspoon of pepper and 1 tablespoon of garlic powder.
  3. Set up an assembly line with the flour, egg and cracker mix. Dredge the pork fingers through the flour, covering completely, then pull them through the egg, and then into the cracker mix, and roll them around for total coverage.
  4. The fingers can be made ahead of time, and placed on a tray. Keep refrigerated or frozen until you are ready to use them.
  5. While the chicken is in the refrigeration, cut your potatoes. I like all the french fries to be as close to the same size as possible. It helps tremendously with the frying, because they all get done at the same time, and they look much prettier on your plate. This is how I get them to be as close in size as I can: Peel the potatoes. Cut each potato in half. Then cut each half in half. So you have four quarter potatoes. Slice the first one, like above in the third picture. Then slice the other three quarters exactly the same. All four quarters will look like the first one you sliced.
  6. Place the cut potatoes in to a bowl of cold water. Let the water run until the water is clear. Dry potatoes in a couple paper towels, rolling them around until dry.
  7. Fry the chicken first, and then the fries. The chicken will stay hot longer. Fry at 350 degrees.
  8. Let the pork fingers drain on a paper towel while the french fries are frying. Take out fries and allow them to drain.
  9. Serve with ranch, sirracha, BBQ sauce, or whatever your favorite dipping sauce is!
Created using The Recipes Generator









Sunday, October 8, 2017

Slow Cooker Southwestern Pork Stew / #SundaySupper

 Do you use your slow cooker often? I made this Slow Cooker Southwestern Pork Stew recently, and I realized that I should really use mine more often. I placed all the ingredients in the slow cooker and went to run some errands. It was so nice when I got home, and the aroma of this tasty meal was wafting through the house. It was also nice to know that I would not have to hurry around the kitchen to prepare dinner~it was already done!
This stew smelled amazing and tasted as good as it smelled. It is full of flavors, like cumin and oregano, beans and chilies! I made this stew with mild beans and chilies, but you could turn up the heat by using hot ones instead. You could expand the flavor of this stew, by adding rice to the mix, or serving it on noodles. No matter how you cook it, you are going to love the aroma, flavors and the convenience of this recipe!

Slow Cooker Southwestern Pork Stew
(printable recipe at end of page)
(makes 6 servings)

1 medium Onion, chopped 
3 large cloves minced Garlic
2 pounds boneless Pork Loin
1/4 cup Cornmeal
2 teaspoons Ground Cumin
1/2 teaspoon dries Oregano Leaves
1/2 teaspoon Salt
15 ounce can Chili Beans in Sauce (undrained)
14 1/2" can diced Tomatoes and Mild Chilies (undrained)
1 cup Chicken Broth
2 cups Frozen Corn
Biscuits ( use your favorite)


Chop onion and cloves and set aside.Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
 In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt. 
Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Serve and enjoy!





Scroll down to find a yummy variety of Slow Cooker recipes from members of the #SundaySupper family:

 

Slow Cooker Comfort Food Recipes #SundaySupper

Desserts, Breakfasts, and Sides

Main Dish

Soups, Stews, and Pastas

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Slow Cooker Southwestern Pork Stew

INGREDIENTS:


  • 1 medium Onion, chopped
  • 3 large cloves minced Garlic
  • 2 pounds boneless Pork Loin
  • 1/4 cup Cornmeal
  • 2 teaspoons Ground Cumin
  • 1/2 teaspoon dries Oregano Leaves
  • 1/2 teaspoon Salt
  • 15 ounce can Chili Beans in Sauce (undrained)
  • 14 1/2" can diced Tomatoes and Mild Chilies (undrained)
  • 1 cup Chicken Broth
  • 2 cups Frozen Corn Biscuits ( use your favorite)

INSTRUCTIONS:


  1. Chop onion and cloves and set aside. Trim the pork loin of excess fat and chop the pork loin into 1/2" pieces.
  2. In a medium bowl, mix together the cornmeal, ground cumin, dried oregano leaves and salt.
  3. Place the onions and garlic on the bottom of the crock pot. Add pork, and mix in the cornmeal mix.
  4. Add beans, tomatoes, and broth. Do not drain the can of beans or tomatoes. Mix everything together. Cook on low for 5-6 hours.
  5. Mix into the corn 20-30 minutes before pork is finished. Cook biscuits.
Created using The Recipes Generator

Wednesday, September 27, 2017

Crunchy Apple BBQ Pork / #appleweek

We are celebrating #appleweek here at The Freshman Cook, and today's recipe is Crunchy Apple BBQ Pork! This recipe is a great meal to enjoy anytime, but for some reason I think it tastes the best when the air is a little cooler and the leaves are swirling around.  The slaw is the star of the show today, with an apple cider reduction as the base for the slaw dressing, and tiny little apple sticks mixed in to the slaw that provide a crisp crunch, making it very memorable!
Thank you to Casabella, Veggie Wash, and Rainier Fruit for the products used in today's recipe, and Don't forget to enter our fun giveaway! Click here, and go to the end of the page to enter! There are so many great prizes!!
 
Thank you to #AppleWeek Sponsors: Rodelle, Dreamfarm, Casabella, Flahavan's Irish Oatmeal, Pyrex, Chicago Cutlery, Rainier Fruit, and Veggie Wash for providing prizes for #AppleWeek free of charge. These companies also provided the bloggers with samples and product to use for #AppleWeek. All opinions are my own.
 Crunchy Apple BBQ Pork
 (printable recipe at end of page)

Fresh Apple Cider
3 lb Pork Loin (any size will work)
Black Pepper
Minced Garlic
1/2 teaspoon Salt
1/2 teaspoon Crushed Red Pepper
1/4 teaspoon Black Pepper
1Fresh Rainier HoneyCrisp Apple
Slaw Mix
BBQ Sauce 
Bakery Style Bun


Preheat oven to 350 degrees.
I love this Veggie Wash. It is all natural and so easy to use! I sprayed it on my apple, before I cut it up for the slaw, then I lightly scrubbed it with this 2 'n 1 Veggie Brush from Casabella, and rinsed it off. 
Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool. 
Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches  140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
Cut apple in half, then cut each half in to small thin sticks.
Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
 Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
Spread BBQ sauce over the top piece of pork. Let it get hot.
Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Thank you for stopping by today! I hope you enjoyed my second of three recipes this week for #appleweek! If you missed my recipe on Monday, you can find my Apple Brickle Mini Tarts w/ an Oatmeal crust right here!


Find lots of fantastic apple recipes here:
Apple Almond Butter Manchengo Grilled Cheese from A Kitchen Hoor's Adventures
Apple Butterscotch Crumb Cake from The Crumby Kitchen
Apple Cider Donuts from 4 Sons 'R' Us
Apple Coffee Cake from Bear & Bug Eats
Apple Oatmeal Bars from Palatable Pastime  
Apple Oatmeal Breakfast Bars from Hezzi-D's Books and Cooks 
Apple & Sausage Stuffing from Girl Abroad 
Apple Pie with Oat Crumble Crust from The Redhead Baker
Braised Pork Roast with Apples from A Day in the Life on the Farm
Caramelized Apple Hand Pies from Jolene's Recipe Journal  
Cheesy Apple and Brie Pull Apart Bread from Family Around the Table
Crunchy Apple BBQ Pork from The Freshman Cook
Fresh Apple Dinner Salad from Cooking With Carlee
Lamb Lolipops with Apple Herb Chutney from Culinary Adventures with Camilla
Roasted Beet and Apple Salad from Amy's Cooking Adventures
Slow Cooker Baked Apples from Jonesin' for Taste
Sweet and Sour Apple Cabbage Salad from All That's Jas  

Crunchy Apple BBQ Pork

INGREDIENTS:


  • Fresh Apple Cider
  • 3 lb Pork Loin (any size will work)
  • Black Pepper
  • Minced Garlic
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Crushed Red Pepper
  • 1/4 teaspoon Black Pepper
  • 1 Fresh Rainier HoneyCrisp Apple
  • Slaw Mix
  • BBQ Sauce
  • Bakery Style Bun

INSTRUCTIONS:


  1. Preheat oven to 350 degrees.
  2. Pour a 1/2 gallon jug of apple cider in a 5-6 qt. pan. Bring it to a boil. Let it boil for 30-40 minutes, until it reduces to approx. 1/4th of what you started with. It will become thicker. Let cool.
  3. Place the pork loin in a oven safe pan. Sprinkle pepper and minced garlic over it. Fill pan with a 1-2 inches of water. Cover with foil, place in oven, and cook until the temperature in the center reaches 140 degrees. Remove from oven, remove foil and let pork rest. It will continue to cook until approx. 165 degrees.
  4. Once your cider has cooled, make the sauce for your slaw. In a small bowl mix together, 1cup reduced cider, 1/2 teaspoon salt, 1/2 teaspoon crushed red pepper, and 1/4 teaspoon black pepper. Mix together.
  5. Cut apple in half, then cut each half in to small thin sticks.
  6. Place 2 cups of slaw mix in to a bowl. Add dressing a little at a time, mixing in until you have your desired consistency. Add apple sticks in to slaw mix. Toss slaw a few times to make sure the apples and the mix are covered.
  7. Slice down the pork loin into thin pieces.Place in frying pan heated on medium.
  8. Spread BBQ sauce over the top piece of pork. Let it get hot.
  9. Build your sandwich. Start with the bakery bun. Load on the pork, add the apple slaw, and put the lid on it. Serve with thin slices of fresh apple. (don't they look like french fries?!)
Created using The Recipes Generator