Pork BBQ Crostini/#FromOurDinnerTable

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If you are anything like me, then you are always looking for tasty and unique appetizer recipes to create. I love making them simple and loaded with flavor.

These Pork BBQ Crostini pieces hit both of the goals. They are both simple and very tasty! They make the perfect addition to a backyard bbq, a holiday party, or a get together with friends.

All of the ingredients are easily available at your local grocery store.

Pork BBQ Crostini

(recipe makes 12-15  crostini)

(printable recipe at the end of this post)

1 Pork Loin

sprinkle of Garlic Powder

sprinkle of Black Pepper

1 medium White Onion, sliced thin

1/2 cup BBQ Sauce

2-3 squirts of Mustard

1 loaf of Crostini

Southwestern Shredded Cheese

Sour Cream (1 tablespoon each crostini)

Salsa

The pork loin I bought was sealed in air proof packaging, so I opened it and rinsed the pork loin under cold running water. Pat it dry, then sprinkle the pork with black pepper and garlic powder. I love using both of these spices on pork.  They lend an incredibly wonderful flavor. Place on a preheated grill at 350 degrees.

As the pork begins to get grill marks on it, turn the pork, side to side, so it will end up completely cooked. It should be cooked to between 150 degrees and 160 degrees, which is medium rare, to be safe to eat. 

When you check the temperature, check it in the thickest area of the meat, which is almost always the center of the pork. If it is not to temperature, simply continue to grill until it reaches the temperature destination.

I used a white onion, simply because I like them. A red or yellow onion will also work perfectly. Slice the onion into thin slices. The amount of onion to use depends on how much you like onion. Sauté the onions in butter on the stove. 

Mix together the BBQ sauce and the mustard.

Slice the crostini into thin slices, about 1/4" to 1/2" thick. Toast the crostini. The crostini can be made without being toasted but toasting delivers a wonderful flavor.

Start building the crostini. Spread the mustard mix on the top of the bread. Add the cheese, pork, and then the onions. You can place them in an oven if desired. You can also place the crostini under a broiler. Just be careful, as it will only take a minute. The crostini will taste fantastic either way!  

Serve the crostini and enjoy! Thank you for stopping by today! I hope you enjoyed this recipe!

Please continue down the page to find a printable copy of this recipe, and to find the list of bloggers who joined me in this fun challenge!

Crostini Recipes

Chicken Liver Pâté Crostini from Karen's Kitchen Stories

• Grilled Steak Crostini from Hezzi-D's Books and Cooks
• Grilled Vegetable Agrodolce Crostini from Palatable Pastime
• Pork BBQ Crostini from The Freshman Cook
• Raspberry Balsamic Crostini from Jen Around the World
• Roasted Tomato Crostini from Art of Natural Living
• Sun Dried Tomato Tapenade Crostini from That Recipe
• Turkey Barbecue Crostini from Cindy's Recipes and Writings

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

Here is your printable copy of Pork BBQ Crostini:

Cubano Dip / #Tailgate Party

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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!

• Air Fryer Philly Cheesesteak Egg Rolls by Daily Dish Recipes
• Air Fryer Tater Tot and Brat Kabobs by A Kitchen Hoor's Adventures
• Bacon Wrapped Chicken Bites by Everyday Eileen
• Brat Bites with Spicy Mustard Dipping Sauce by Cheese Curd In Paradise
• Brutus Burgers by The Spiffy Cookie
• Buffalo Snack Mix by Kate’s Recipe Box
• Cubano Dip by The Freshman Cook
• Dutch Oven Party Twist Loaf by Simply Inspired Meals
• Easy Buffalo Chicken Sliders with Homemade Blue Cheese Dressing by Family Around the Table
• Pulled Pork Sliders by The Redheaded Baker
• Quick Brined Chicken Thighs by The Beard and The Baker
• Smoked Pork and Cheddar Burgers by A Day in the Life on the Farm
• Sourdough Baguettes with Classic Pimento Cheese by Karen’s Kitchen Stories
• Spice-Rubbed Pork Chop + Chewy Molasses Ginger Cookies by Culinary Adventures with Camilla
• Tailgate Sliders by Sweet Beginnings
• Tailgate Three Meat Chili by Our Good Life 

a Rafflecopter giveaway

Cubano Dip

Yield: 15-20

Author: The Freshman Cook

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!

https://www.thefreshmancook.com/2019/09/cubano-dip-tailgate-party.html

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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Pork Fingers / #Sunday Supper

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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

• Beef-Barley Skillet by Wholistic Woman
• Braised Lamb Shanks by Caroline’s Cooking
• Breakfast Pizza by A Kitchen Hoor’s Adventures
• Chicken Zucchini Pasta by April Golightly
• Creamy Lemon Pepper Chicken Spaghetti by The Bitter Side of Sweet
• Dutch Oven Braised Beef Pot Roast by Kudos Kitchen by Renee
• Ground Beef Stroganoff Skillet Recipe by Sunday Supper Movement
• Instant Pot Pork & Peppers Stew by My Life Cookbook
• Lemon Ricotta Spaghetti with Peas by Cricket’s Confections
• One Pot Taco Pasta by Life Tastes Good
• Pan-Fried Scallops with Vegetables by Our Good Life
• Panko and Parmesan Crusted Pork Chops by Jersey Girl Cooks
• Pork Fingers by The Freshman Cook
• Shepherd’s Pie Potato Skins by Fantastical Sharing of Recipes
• Skillet Chicken Parmesan by Hardly A Goddess
• Slow Cooker Irish Lamb Stew by Cooking Chat
• Spicy Shrimp Soup by Pies and Plots
• Turkey Fennel Skillet Dinner by Cindy’s Recipes and Writings

Sweet Sunday Desserts

• Butterscotch Pudding by Baking Sense
• Dark Chocolate S’mores Crack by Wild Wild Whisk
• Homemade Chunky Monkey Ice Cream by Bites of Wellness
• Mocha Chocolate Chip Cookie Ice Box Cake by That Skinny Chick Can Bake
• Simple Cocoa-Spice Cake by A Little Fish in the Kitchen

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.  

Author: The Freshman CookPin 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!

http://www.thefreshmancook.com/2018/01/pork-fingers-sunday-supper.html

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Slow Cooker Southwestern Pork Stew / #SundaySupper

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 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!

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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

• Easy Slow Cooker Apple Crisp by That Skinny Chick Can Bake
• Slow Cooker Banana Pudding by Kudos Kitchen by Renee
• Slow Cooker Pumpkin Spice Baked Apples by Sprinkles and Sprouts
• Slower Cooker Cinnamon Raisin Bread Pudding by A Little Fish in the Kitchen
• Slow Cooker Pumpkin Butter by Our Good Life

Main Dish

• Beef Brisket in Slow Cooker by Life Tastes Good
• Crock Pot Beef Stroganoff by Flour On My Face
• Crockpot Cabbage Rolls by My World Simplified
• Slow Cooker Asian BBQ Pork by Simple and Savory
• Slow Cooker Asian Garlic-Ginger Meatballs by The Weekend Gourmet
• Slow Cooker Beef Tips and Gravy by Sunday Supper Movement
• Slow Cooker Chicken Tacos by Hezzi-D’s Books and Cooks
• Slow Cooker Cube Steaks Paprika by Hardly A Goddess
• Slow Cooker Pepperoncini Chicken by Cricket’s Confections
• Slow Cooker Salisbury Steak by Soulfully Made
• Slow Cooker Short Ribs with Mushrooms by Cooking Chat
• Slow Cooker Swiss Steak by Palatable Pastime
• Slow Cooker Tinga de Pollo Poblano by Cooking On The Ranch

Soups, Stews, and Pastas

• Beef Massaman Curry (Slow Cooker) by Caroline’s Cooking
• Beefy Chili Mac by Cindy’s Recipes and Writings
• Cheesy Chicken Enchilada Soup by Food Lust People Love
• Kid Friendly Mac and Cheese in a Crockpot by A Day in the Life on the Farm
• Pork & Lentil Stew by Gourmet Everyday
• Slow Cooker Baked Ziti by A Mind “Full” Mom
• Slow Cooker Curried Butternut Squash Soup by Bites of Wellness
• Slow Cooker Low Carb Mexican Casserole by My Life Cookbook
• Slow Cooker Pesto Mozzarella Chicken Pasta by Fantastical Sharing of Recipes
• Slow Cooker Southwestern Pork Stew by The Freshman Cook

Join 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.

Author: The Freshman Cook

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.

http://www.thefreshmancook.com/2017/10/slow-cooker-southwestern-pork-stew.html

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