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Pork Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Chicken Thighs with Rainbow Carrots
Chicken Thighs with Rainbow Carrots Chicken simmered in chicken broth. Ready in 30 minutes or less. I’m not sure what to talk about first here the delicious chicken thighs or the amazing rainbow carrots. Since I put a carrot on top of the chicken thigh lets talk about the rainbow carrots. It is interesting because the insides of the purple carrots are orange. Purple carrots are usually very sweet. Red ones don’t really taste different but they do contain lycopene, the antioxidant found in tomatoes. These carrots are full of healthy nutrients. Have the kids peel them for you while you start the chicken. When you get the kids to participate in the kitchen they are more likely to try whatever it is that they helped with. You could be eating this delicious dinner in about 30 minutes, so it qualifies as fast and easy. It just looks like it takes all day. When cooking in an iron skillet, put the pan on medium heat. Add the oil after the pan is hot. This will keep foods from sticking. Chicken Thighs with Rainbow Carrots Author: Mary Ellen Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: Serves 4 1 package of chicken thighs (i used boneless and skinless) 1 tablespoon oil 1 medium onion 6 - 8 rainbow carrots 1 cup chicken broth salt and pepper 1/2 teaspoon poultry seasoning 1 package of chicken thighs (i used boneless and skinless) 1 tablespoon oil 1 medium onion 6 - 8 rainbow carrots 1 cup chicken broth salt and pepper 1/2 teaspoon poultry seasoning Season the chicken breast with the poultry seasonings, salt and pepper. Add the oil to a skillet. Add the chicken when the oil is hot. Brown the thighs on both sides. Peel the carrots. Cut them in half and then in 2 inch pieces. Add to the pan with the onions and chicken broth. Cover and simmer for about 20 minutes or until chicken is done and carrots are tender. Serve with mashed potatoes on the side. Sprinkle with chives or parsley if desired. Season the chicken breast with the poultry seasonings, salt and pepper. Add the oil to a skillet. Add the chicken when the oil is hot. Brown the thighs on both sides. Peel the carrots. Cut them in half and then in 2 inch pieces. Add to the pan with the onions and chicken broth. Cover and simmer for about 20 minutes or until chicken is done and carrots are tender. Serve with mashed potatoes on the side. Sprinkle with chives or parsley if desired. Maybe you’d like to try? Cuban Chicken – Love, love this chicken dish. Chicken Broccoli and Rice Casserole Almost Chick Fil-A Chicken Pin It!
Chicken Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Tom’s BBQ Ribs with North Carolina BBQ Sauce
Tom’s BBQ Ribs Can you believe it is almost Labor Day? Where did the summer go? We are making ribs that weekend and I wanted to share that recipe with you. Tom does most of the barbecuing at our house and loves doing it. He makes a semi homemade North Carolina BBQ sauce to go with the ribs. We cooked these ribs on our Kamado grill but would work equally well on a gas or charcoal grill, just use indirect heat. We get the Kamado up to about 350 degrees before putting the ribs on. We usually throw a couple of handfuls of either cherry wood or hickory that has been soaked in water for at least 15 minutes. You can see the slight pinky kind of color around the edge of the cooked ribs. This is because of the smoke from the wood chips. Slater with the sauce. This is when they really get good! Tom’s moist and succulent ribs cooked with a semi-homemade North Carolina BBQ sauce are so easy to make and come out perfect every time he makes them. 4.0 from 1 reviews Tom's BBQ Ribs Author: Mary Ellen @ Recipes Food and Cooking Recipe type: BBQ, barbecue, ribs, grilling Prep time: 15 mins Cook time: 90 mins Total time: 1 hour 45 mins Serves: Serves 2 1 slab ribs Barbecue Seasoning (I used Penzey's) salt and pepper garlic powder BBQ Sauce 1 1/2 cups barbecue sauce (I used Sweet Baby Ray's) 1 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon hot pepper seeds 1 slab ribs Barbecue Seasoning (I used Penzey's) salt and pepper garlic powder BBQ Sauce 1 1/2 cups barbecue sauce (I used Sweet Baby Ray's) 1 cup apple cider vinegar 2 tablespoons sugar 1 teaspoon hot pepper seeds Combine the vinegar, sugar and pepper seeds in a saucepan.Bring to a boil and cook for 5 minutes. Strain out the seeds if you don't want the heat. Stir in the barbecue sauce. Season the ribs with barbecue seasoning, garlic powder, salt and pepper. Cook the ribs over indirect heat for about 1 1/2 hours. Put the barbecue sauce on the ribs. Remove from grill when the pork reaches 165 degrees. Combine the vinegar, sugar and pepper seeds in a saucepan.Bring to a boil and cook for 5 minutes. Strain out the seeds if you don't want the heat. Stir in the barbecue sauce. Season the ribs with barbecue seasoning, garlic powder, salt and pepper. Cook the ribs over indirect heat for about 1 1/2 hours. Put the barbecue sauce on the ribs. Remove from grill when the pork reaches 165 degrees. Would you like to see some more of our rib recipes? Kamado Grill Barbecue Ribs Beef Short Ribs Oven Baked BBQ Ribs with Apricot BBQ Sauce Pin It!
Barbecue Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
St. Louis Spareribs
 St. Louis Spareribs For the first time ever I cooked St. Louis Style spareribs. I have always been a fan of baby back ribs and that changed today. These have some much more meat on them. I cooked them in my kamado grill but any grill will work as long as you can have the heat source away from the ribs. I let these cook slowly for about 3 hours at 225 degrees before putting them in foil and finishing them in the oven. Just starting out. Smothered in my favorite BBQ seasoning from Penzeys, Barbecue of the Americas. 2 hours on the grill, were on for a total of 4 hours. Smothered in barbecue sauce and wrapped in foil. Going into the oven at 250 degrees for another 2 hours. Can be longer if needed. Mine were fall apart tender at this time. St. Louis Spareribs Author: Mary Ellen Recipe type: BBQ Prep time: 30 mins Cook time: 6 hours Total time: 6 hours 30 mins Serves: Serves 2 - 3 1 slab of St. Louis ribs BBQ seasoning salt and pepper BBQ Sauce 1 slab of St. Louis ribs BBQ seasoning salt and pepper BBQ Sauce Season the ribs really well on both sides with the bbq seasoning, salt and pepper. Build a fire on the grill on one side. Soak a couple cups of wood chips for 30 minutes. Start the grill and get it to 225 degrees. Add half of the wood chips. Put the ribs on the other side of the grill, not over coals. Close lid. Check again in 30 minutes and add the rest of the chips. Cook at 225 for about 4 hours. Remove ribs from grill and wrap in aluminum foil. Place in a 250 degree oven for another 2 hours until the ribs are fall apart tender. Season the ribs really well on both sides with the bbq seasoning, salt and pepper. Build a fire on the grill on one side. Soak a couple cups of wood chips for 30 minutes. Start the grill and get it to 225 degrees. Add half of the wood chips. Put the ribs on the other side of the grill, not over coals. Close lid. Check again in 30 minutes and add the rest of the chips. Cook at 225 for about 4 hours. Remove ribs from grill and wrap in aluminum foil. Place in a 250 degree oven for another 2 hours until the ribs are fall apart tender. Maybe you’d like to try our recipe for? Boston Butt Roast on the Kamado Grill Pork Ribs Kamado Grill Barbecue Ribs Pin It!
Old Fashioned Meatloaf
 Old Fashioned Meatloaf Growing up I didn’t appreciate meatloaf, I think we must of had it often. Today it is pure comfort food to me. I use a 90% ground beef so it is reasonable in calories. This meatloaf isn’t dry either because we’re going to add a few things to make up for the fat loss. If you love meatloaf sandwiches the next day you’ll love this recipe. You could also freeze of half it after you mix it up if you’re cooking for 2. Aluminum pans are good for this and no dishes! For sure a win win. This is pretty close to the way my mom would make it, in later years she’d leave out the green peppers. I use the small sweet peppers in it instead. Mom usually used bread crumbs but I use panko now instead. Both work. Some people use oatmeal too. The only other thing I’ve changed is the topping, mom used just straight ketchup. I have found I like the ketchup, brown sugar and vinegar topping better because I like the tanginess of it. Old Fashioned Meatloaf Author: Mary Ellen Recipe type: Beef, Dinner Prep time: 15 mins Cook time: 1 hour 30 mins Total time: 1 hour 45 mins Serves: Serves 8 2 1/2 lbs. ground beef 1 cup chopped onion 1 - 2 cloves garlic crushed 1/2 cup sweet peppers 1/2 cup ketchup 1 cup bread crumbs or panko 2 eggs 1/2 cup milk 1 tablespoon Worcestershire Sauce 1 teaspoon fresh thyme or 1/2 teaspoon dry 1 teaspoon salt pepper Topping 1/2 cup ketchup 1 tablespoon brown sugar 1 tablespoon white vinegar 2 1/2 lbs. ground beef 1 cup chopped onion 1 - 2 cloves garlic crushed 1/2 cup sweet peppers 1/2 cup ketchup 1 cup bread crumbs or panko 2 eggs 1/2 cup milk 1 tablespoon Worcestershire Sauce 1 teaspoon fresh thyme or 1/2 teaspoon dry 1 teaspoon salt pepper Topping 1/2 cup ketchup 1 tablespoon brown sugar 1 tablespoon white vinegar Preheat oven to 350 degrees. Put all of the meat ingredients in a large bowl. Mix well until combined. I use my hands to mix it. Shape into a loaf in a greased baking dish. Mix together topping ingredients. Spread over the top of the meatloaf. Bake for 1 hour and 30 minutes. Let set for 5 minutes before cutting. Preheat oven to 350 degrees. Put all of the meat ingredients in a large bowl. Mix well until combined. I use my hands to mix it. Shape into a loaf in a greased baking dish. Mix together topping ingredients. Spread over the top of the meatloaf. Bake for 1 hour and 30 minutes. Let set for 5 minutes before cutting. Maybe you’d like to try our recipe for? Grilled Portabella Mushrooms with Broccoli and Cheese Roasted Green Beans Pesto Potatoes Pin It!
Instapot Peach Vanilla Jam
 Instapot Peach Vanilla Jam This recipe makes a small batch of instapot peach vanilla jam, enough for about 1 1/2 cups which can be kept in your refrigerator for about 2 weeks if it lasts that long. The best part is you can make it in less than 30 minutes in an Instapot or pressure cooker! I used a whole vanilla bean in mine because I wanted to use it up before it got any drier but this jam would be delicious without it also or use real vanilla right at the end of cooking time. I put it in whole and let it cook the first 5 minutes and then let it cool before adding it back in at the end of the cooking time. This jam is really easy to make especially since it is just a small batch. We’re also not adding pectin. Using the Instapot to make this jelly is really a time saver. I put mine on hot biscuits the day I made it. Instapot Peach Vanilla Jam Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Jam, Instapot, Pressure Cooking Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 1 1/2 cups 2 1/2 lbs. ripe peaches juice of 1 lemon 1/2 cup sugar 1 vanilla bean or 1 teaspoon real vanilla 2 1/2 lbs. ripe peaches juice of 1 lemon 1/2 cup sugar 1 vanilla bean or 1 teaspoon real vanilla Put a pan of water on stove big enough to hold the peaches. Bring to a boil. Add peaches and blanch for 2 - 3 minutes. Run under cold water. Remove peels with a knife, they should slip right off. Cut peaches in half and remove pit. Cut into pieces and put in the Instapot. Stir in sugar, lemon juice and add the vanilla bean if using. Put on low pressure for 5 minutes. Let steam release naturally. Remove vanilla bean to cool. Put on Saute and cook peaches until thick. about 10 minutes. If you want a smaller texture mash with a potato masher after about 5 minutes. I checked mine with a thermometer and my jam was at 220 degrees when I turned it off. Cut vanilla bean down center and scrape out seeds. Add back to jam. If using vanilla add it now. Put jam in a container that can go in the refrigerator. Store for up to 2 weeks. Put a pan of water on stove big enough to hold the peaches. Bring to a boil. Add peaches and blanch for 2 - 3 minutes. Run under cold water. Remove peels with a knife, they should slip right off. Cut peaches in half and remove pit. Cut into pieces and put in the Instapot. Stir in sugar, lemon juice and add the vanilla bean if using. Put on low pressure for 5 minutes. Let steam release naturally. Remove vanilla bean to cool. Put on Saute and cook peaches until thick. about 10 minutes. If you want a smaller texture mash with a potato masher after about 5 minutes. I checked mine with a thermometer and my jam was at 220 degrees when I turned it off. Cut vanilla bean down center and scrape out seeds. Add back to jam. If using vanilla add it now. Put jam in a container that can go in the refrigerator. Store for up to 2 weeks. You can also substitute honey for the sugar. Maybe you’d like to try our recipe for? Blueberry Jam Apple Pie Jam Peach Jalapeno Jam Pin It!
Meatloaf with Veggies
Hide the Vegetables Meatloaf without the gravy and the kids won’t even see the veggies. Hide the Vegetables Meat Loaf Are you one of those moms who worry about getting your children to eat vegetables? Meatloaf is a good way to hide them. I added a cup of zucchini to this meatloaf and I bet they would never guess it. Shredding up vegetables is a good way to hide them. You could do the same with the onions if you have a child who won’t eat them, the peppers oh not so much. The color will still stand out. I’ve been using those bags of sweet peppers we see all the time now in the grocery store. They are milder and sweeter than the larger versions. I love using them and if you leave them in the bag they came in they will stay fresh in the cooler drawer for a couple of weeks. Hide the Vegetables Meat Loaf Author: Mary Ellen Prep time: 15 mins Cook time: 60 mins Total time: 1 hour 15 mins Serves: Serves 4 1 lb. ground beef - I use 92% 1/2 cup breadcrumbs 1 egg 1/4 cup ketchup + extra for top 1/4 cup milk 1/2 cup chopped onions 1 cup grated zucchini 1/2 cup chopped peppers 1 teaspoon Italian Seasoning salt and pepper For pan to cook with 1/2 cup chopped onions 1/4 cup chopped peppers 1 lb. ground beef - I use 92% 1/2 cup breadcrumbs 1 egg 1/4 cup ketchup + extra for top 1/4 cup milk 1/2 cup chopped onions 1 cup grated zucchini 1/2 cup chopped peppers 1 teaspoon Italian Seasoning salt and pepper For pan to cook with 1/2 cup chopped onions 1/4 cup chopped peppers 1 beef bouillon cube 1 cup water 1 tablespoon cornstarch 1 beef bouillon cube 1 cup water 1 tablespoon cornstarch Mix all of the ingredients together in a mixing bowl. Spray a baking dish. Shape meat into a loaf shape. Top with ketchup and smooth with a knife. Put the extra onions and pepper around the loaf. Bake at 350 covered for 60 minutes or until juices are clear from the center. Remove meatloaf from pan. Let set for 10 minutes before cutting. To make gravy - Add water and bouillon to pan with drippings. Bring to a boil. Add a little more water to a cup with cornstarch and stir into pan. Add salt and pepper if needed. Note: Add mushrooms to the gravy if you desire. Mix all of the ingredients together in a mixing bowl. Spray a baking dish. Shape meat into a loaf shape. Top with ketchup and smooth with a knife. Put the extra onions and pepper around the loaf. Bake at 350 covered for 60 minutes or until juices are clear from the center. Remove meatloaf from pan. Let set for 10 minutes before cutting. To make gravy - Add water and bouillon to pan with drippings. Bring to a boil. Add a little more water to a cup with cornstarch and stir into pan. Add salt and pepper if needed. Note: Add mushrooms to the gravy if you desire. Try our Ham Loaf Mom’s Meatloaf Mexican Meat Loaf Broccoli Souffle
Easy Doritos Taco Casserole
 Easy Doritos Taco Casserole This Easy Doritos Taco Casserole if fast, delicious and we really love it. The best thing is you can have it in the oven in less than 20 minutes so it fits the bill when you need something fast. Serve it with lettuce, tomatoes, salsa or sour cream on the side. Brown the ground beef, onions and green peppers. Drain of any excess grease if there is some. Next you are going to add the soup, water and taco seasoning. Bring it to a boil. Cook until it starts to thicken. This is what the meat mixture will look like when ready to put over the Doritos. It will soften some of the Doritos but most will stay crunchy. First layer of Doritos, meat mixture and cheese. Top with remaining ingredients. This is what it looked like going into the oven. 5.0 from 1 reviews Easy Doritos Taco Casserole Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Beef, Casserole, Tex Mex Cuisine: Tex Mex Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: Serves 4 1 lb. ground beef 1 cup chopped onion 1/2 cup chopped green pepper 1 package taco seasoning 1 can mushroom soup 1/2 soup can water 1 11 oz. bag Doritos 2 cups shredded cheese For Serving Lettuce Tomatoes Salsa Sour Cream 1 lb. ground beef 1 cup chopped onion 1/2 cup chopped green pepper 1 package taco seasoning 1 can mushroom soup 1/2 soup can water 1 11 oz. bag Doritos 2 cups shredded cheese For Serving Lettuce Tomatoes Salsa Sour Cream Brown the ground beef. Add the onions and green pepper. Cook until onion turns translucent, about 5 minutes. Drain of any excess grease if there is some. Add the mushroom soup, taco mix and water. Cook 5 more minutes until the mixture starts to thicken up. Spray an 8 x 8 pan with cooking spray. Preheat oven to 350 degrees. Crush half of the bag of Doritos and place in bottom of pan. Top with half of meat mixture. Add half of the cheese. Repeat with remaining ingredients. Bake for 20 - 25 minutes until hot and bubbly. Let set 5 minutes before serving with the condiments. Brown the ground beef. Add the onions and green pepper. Cook until onion turns translucent, about 5 minutes. Drain of any excess grease if there is some. Add the mushroom soup, taco mix and water. Cook 5 more minutes until the mixture starts to thicken up. Spray an 8 x 8 pan with cooking spray. Preheat oven to 350 degrees. Crush half of the bag of Doritos and place in bottom of pan. Top with half of meat mixture. Add half of the cheese. Repeat with remaining ingredients. Bake for 20 - 25 minutes until hot and bubbly. Let set 5 minutes before serving with the condiments. You could add a can of pinto or black beans to this. Rinse them first and add when you add the soup. Maybe you’d like to try another of our recipes using ground beef? Beefy Garlic Tomato Pasta Cheeseburger French Fries Spaghetti Pie Pin It!