Herb-Marinated Pork Tenderloins

lemon juice (4 to 6 lemons)

Good olive oil

garlic (6 cloves)

rosemary leaves

thyme leaves

Dijon mustard

Kosher salt

pork tenderloins (about 1 pound each)

black pepper

Pork Tenderloin with Seasoned Rub

garlic powder

oregano

cumin

coriander

thyme

Salt

pork tenderloin

olive oil

garlic

Pork Chops With Apples and Garlic Smashed Potatoes

small fingerling potatoes

pork

sage

pepper

red onion,

Granny Smith apples,

apple cider

buttermilk

Slow-Cooker Pork Tacos

ancho chiles

whole pasilla chiles

garlic,

chipotles in adobo sauce

white onion,

honey

cider vinegar

oregano,

chicken broth

bay leaves

cinnamon

Corn tortillas, warmed,

Assorted taco toppings,

These hearty muffins are mixed with cornmeal for extra heft and texture, and loaded with thick-cut chunks of ham, sharp cheddar, and a pinch of chives.

Ham and Cheddar Lunch Box Muffins

all-purpose flour

yellow cornmeal

baking powder

baking soda

salt

eggs

unsalted butter, melted and cooled, divided

cheddar cheese

chives, divided

Arrange a rack in the middle of the oven and heat to 375°F. Line a standard 12-well muffin pan with papers liners or coat the wells with cooking spray.

Whisk together the flour, cornmeal, baking powder, garlic powder, baking soda, and salt in a large bowl. Whisk the buttermilk, eggs, and 5 tablespoons of the butter in a medium bowl until combined. Pour the wet ingredients into the dry, and mix with a wooden spoon or rubber spatula until just combined. Some lumps are fine. Fold in the cheese, all but 1/2 cup of the ham, and 2 tablespoons of the chives.

Spoon the batter into the muffin wells, filling each about 3/4 full. Top the muffins with the reserved ham, sprinkle with the remaining chives, and sprinkle with pepper. Top each muffin with 1/2 teaspoon of the remaining melted butter.

Bake until the tops just begin to brown and a toothpick inserted in the center of a muffin comes out clean, 20 to 25 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely.

Chorizo Quesadillas

(12-inch) flour tortillas

Monterey pepper Jack or smoked Cheddar

chorizo

scallions, chopped

plum tomatoes,

jalapeno,

white onion, finely chopped

Preheat a nonstick skillet or griddle pan to high heat. Blister a flour tortilla for 20 seconds, flip. Cover half the tortilla surface with shredded cheese, bits of chorizo or andouille, and chopped scallions. Fold the tortilla in half and cook a minute longer, 30 seconds on each side, pressing down gently with a spatula. Cut quesadillas into 4 wedges and top with salsa. 

For salsa, combine ingredients in a small bowl and spoon over wedges of quesadilla, as you snack.

I really enjoyed the recipe. However, I wished that I know the difference between soft and hard chorizo. This recipe calls for hard chorizo. If you have soft chorizo. Cook the chorizo in a frying pan before including it into the recipe. Also the salsa is so simple and amazing that I’m leaving it in my favorite salsa recipes.

I have made chorizo quesadillas for years. We are from Mexico, and have decided that Americans overload their recipes with too many ingredients they do not need. It makes the food lose it's authentic flavor, and is no longer any good. This recipe calls for things that do not go into a chorizo quesadilla. It complicates the recipe, and makes it less enjoyable. This does not compare to the real deal!

so easy and kids loved it too quick dinner idea even good for lunch

These were a hit at my house. My husband isn't a big fan of chorizo, but he liked them. He also liked them when I substituted the chorizo for chicken.

the sausage was a little odd inside a cheese quesadilla, but it was ok.

I altered your wonderful recipe by adding some refried beans and baking the both of the filled tortillas at 375 for 15 minutes.  I think I may have baked them for too long (ten minutes probably works better) but the results were just as good.  Your recipe is great and will be used again for sure.

I absolutely LOVE chorizo, but it totally overpowered everything.  Much, much too strong.

My family loved these-even my picky 3 year old! I served with fresh guacamole. This is such a great QUICK meal with wonderful flavors.

This was the hit of my Super Bowl party. It takes no time to make and it can be adapted for your guests tastes and in my case, allergies. My guests loved them, and so did I.

French omelets are smooth and sunny yellow with the filling rolled neatly inside. This is a western American-style omelet; the goodies are mixed up with the egg and given a good tanning in the pan.

Western Omelette

salt and black pepper

unsalted butter

green bell pepper,

red bell pepper,

scallions

white cheese (about 2 ounces),

In a small bowl, beat together 3 of the eggs and season lightly with salt and pepper. Set aside. 

Heat 3 tablespoons of the butter in a small non-stick skillet, with tight-fitting lid, over medium heat. Add the peppers and cook, covered, without stirring, until tender, about 3 minutes. Uncover and raise the heat to medium-high. Add the ham and scallions and cook, stirring frequently, until hot, about 1 minute. Transfer the mixture to a bowl. 

Melt a nut-sized piece of the remaining butter in the skillet over medium heat. When the foam subsides, add 1/4 of the pepper mixture. Pour in the beaten eggs and cook, stirring constantly with a heat-resistant rubber spatula, until just cooked, about 30 seconds. Turn off the heat and, using the rubber spatula, smooth over the top of the omelette so that it evenly covers the inside of the skillet. If using the cheese, sprinkle about 2 tablespoons over the omelette. Let rest for 30 seconds until the omelette has set. 

Using the rubber spatula, fold the omelette in half, and transfer to a warmed plate. Cover with foil to keep warm. Repeat with the remaining ingredients to make 4 omelettes in all. 

There are a number of nuances in this recipe that help you overcome your biggest fear:  Making an Omelette!  

Note the technique for cooking the peppers softens them nicely (check the box of avoiding“hard vegetables”). Also note the recipe has you warm the omelette’s fill to temperature in the skillet first, then pour the whisked eggs on top and spend 30 or so seconds mixing constantly with a rubber spatula ... (presto!  Results in light, fluffy eggs as part of the finished omelette).   Some adds I made.  1 tsp garlic paste in peppers, 2 tbs Italian seasoning paste as well (the “cheater” tube available in the produce section)...

There is a football game on in the living room and my husband was eating his omelette with us at the dining room table. Usually he would eat fast and excuse himself. This time he sat and savored the meal. Thank you for providing these easy to follow recipes!-Heather

This is the best and easiest omelette technique ever.  Fast, delicious and comes out perfect every time.

Lu Rou Fan-Taiwanese braised pork over rice

Lu Rou Fan-Braised Pork Rice

shallots

shiitake mushroom

g rock sugar

tbsp. light soy sauce

tbsp. thickened soy sauce

tbsp. Shaoxing wine

white pepper powder

green onions

Bok Choy

star anise

Sichuan peppercorns

cumin seeds

ginger

Cut the pork belly into small diced (around 2-3 cm).

Heat around 1 cup of oil in a wok or sauce pan, add sliced onion in to fry until they becomes golden brown. Control your fire especially in the final stage and stir continuously. Transfer out to cool down. After cooled, the fried onions will become quite crispy, you crack them in a plastic bag with a rolling pin or chop with a knife.

Leave around 1 tablespoon of oil and then fry pork belly until slightly browned and they begin to release oil.

Get a iron cast deep pot, transfer pork belly in, add shaoxing wine, soy sauce, thickened soy sauce, garlic slices, spices, white pepper, scallion, rock sugar, diced mushrooms and then strained mushroom soaking water. Then add stock or water until 2-3 cm higher than the pork belly. If you are using regular pot with more escaping steam, slightly add more water. Bring to boil and simmer for 15 minutes over slowest fire.

Add fried shallots and hard boiled eggs. Cover the pot and simmer for around 30 minutes to 40 minutes over slowest fire. You may need another 20 to 30 minutes if using regular pot.

Use high fire to slightly thicken the soup in the last stage. You can serve directly. But the best taste comes several hours later. When all the flavors are well combined several hours later, re-heat it and stir to prevent sticking. Then serve with steamed rice and blanched vegetables.

https://www.youtube.com/watch?v=DwCrvNCGw28

Taiwanese Lu Rou Fan--Braised pork over rice.
You can get Taiwan Kimlan soy sauce and soy paste from Amazon.
Kimlan Soy Sauce:http://amzn.to/2cM4jPT
Kimlan thickened soy sauce (soy paste): http://amzn.to/2cSIU3J

Ingredients:
1kg pork belly (either skin on or skin off)
4 middle shallots, peeled and sliced
1 cup of oil
6 dried shiitake mushroom (pre-hydrated)
25g rock sugar
4 tablespoons light soy sauce
3 tablespoons thickened soy sauce (or 2 tablespoons dark soy sauce)
4 tablespoons Shaoxing wine
4 hard boiled eggs, unshelled
4-5 garlic cloves, sliced
1/4 teaspoon white pepper powder
2 green onions
2-3 trees of Bok Choy
Spices (or you can use 1 teaspoon Chinese five spice powder)
4 star anise
2 bay leaves
10 Sichuan peppercorns (optional)
1/8 teaspoon cumin seeds (optional)
1 slice of sand ginger (optional)
Step by step instruction at https://www.chinasichuanfood.com/lu-rou-fan-braised-pork-rice/
**music**
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://www.twinmusicom.org/song/302/carefree-melody
Artist: http://www.twinmusicom.org

Taiwanese Lu Rou Fan 台式卤肉饭

Korean Pork Chops with Gochujang Marinade

scallion, finely chopped

Korean chili paste* (See Cook's Note)

soy sauce

Asian sesame oil

Chinese rice wine

rice vinegar

brown sugar

garlic cloves,

sesame seeds,

Asian slaw, optional (recipe below)

Korean hot red pepper flakes

vegetable oil

carrots,

scallions, finely chopped

To make marinade: Whisk first 9 ingredients (excluding pork) together in medium bowl. Pour into one-gallon sealable plastic bag. Add pork chops, coating pork in marinade. Close bag and refrigerate, turning bag occasionally, for at least 2 and up to 6 hours. To make pork: Prepare outdoor grill for direct cooking over medium-high heat, about 450 degrees F. Brush grill grates clean. Remove pork from marinade - do not shake off excess marinade. Discard remaining marinade. Grill, with grill lid closed, turning once, until the internal temperature reads between 145 degrees F. (medium rare) to 160 degrees F. (medium) on a digital meat thermometer, about 10 minutes. Remove from heat and let rest 3 minutes. If making with Asian slaw, divide slaw among 4 dinner plates. Top each with a chop, sprinkle with sesame seeds and serve immediately.

This is definately a keeper, just enough heat and lots of flavor.  I cooked the chops in my air fryer with perfect results!

Delicious! Will definitely be adding to our dinner rotation! 

stars for now from how it 'sounds': shall be making tonight - but wish you had cooking directions for us apartment bound, with not grill, much less a covered one....<br />

My kids will give up a steak dinner for this spaghetti. It is a recipe I have been perfecting for years and it is so good (if I may humbly say) that my kids are disappointed when they eat spaghetti anywhere else but home! In fact they tell me I should open a restaurant and serve only this spaghetti and garlic bread. In response to requests, I have posted the recipe for Recipe #28559 that uses approximately 1/2 of the sauce from this 
recipe. Have spaghetti one night and lasagna later!  Thanks to all of you who have tried my recipe and have written a review.  I read and appreciate every one of them!  Chef Note:  After I posted this recipe I remembered a funny incident--my dear husband usually has a nice bottle of wine handy so when I make a batch of spaghetti I just help myself to a splash of it. On one occasion, there wasn't a bottle opened, but there was a bottle sitting on the counter so I got out the corkscrew and helped myself. For some reason, the spaghetti that night was the best ever. My husband asked what wine I put in it and I showed him the bottle. He nearly fell off the chair. I had opened a rather expensive bottle he had bought to give his boss. Goes to show you--don't use a wine for cooking you wouldn't drink. You get the best results from a good wine!

Jo Mama's World Famous Spaghetti

lbs Italian sausage,

small onion, chopped (optional)

-4 garlic cloves, minced

(28 ounce) can diced tomatoes

tomato paste

tomato sauce

water (for

basil

parsley flakes

red pepper flakes

fresh coarse ground black pepper

red wine (a good Cabernet!)

lb thin spaghetti

cheese

In large, heavy stockpot, brown Italian sausage, breaking up as you stir.

Add onions and continue to cook, stirring occasionally until onions are softened.

Add garlic, tomatoes, tomato paste, tomato sauce and water.

Add basil, parsley, brown sugar, salt, crushed red pepper, and black pepper.

Simmer on low, stirring frequently for at least an hour.  A longer simmer makes for a better sauce, just be careful not to let it burn!

Cook spaghetti according to package directions.

Spoon sauce over drained spaghetti noodles and sprinkle with parmesan cheese.

Sharlene~W, This Was EXCELLENT, Permanent Keeper in our house!   I followed other’s suggestions of only ½ the water, and only 1 lb. of Italian sausage + 1 lb of ground beef and it turned out great. I will Definitely be making this again! This does make a lot, enough to freeze for another meal. I did add double garlic and onions in it because we like them so much. P.S. Our daughter thinks the name (Jo Mama's World Famous Spaghetti) is cool too, and spaghetti is her favorite. Usually she asks if the sauce is Ragu or not, then she grabs the garlic powder. I don't that's gonna happen for supper tonight. Thanks for another great Keeper!  
P.S. It didn't happen tonight, everyone loved it!

This cheesy nostalgic spud dish is on your table in less than an hour.

Loaded Potato Skins

russet potatoes (1 3/4 to 2 pounds total)

sharp cheddar cheese, shredded (about 3/4 cup)

bacon (3 to 4 slices)

black pepper, plus more as needed

sour cream

Heat the oven. Arrange 2 racks to divide the oven into thirds. Place a baking sheet on the lower rack to catch any drippings and heat the oven to 425ºF. 

Prep the potatoes. Scrub and dry 4 small russet potatoes. Rub 2 teaspoons olive oil on the potatoes and sprinkle all over with 1 teaspoon kosher salt. 

Bake the potatoes. Place the potatoes directly on the upper rack. Bake until tender, about 50 minutes. Meanwhile, prepare the toppings.

Prepare the toppings. Grate 3 ounces sharp cheddar cheese on the large holes of a box grater (about 3/4 packed cup). Thinly slice the greens from 2 medium scallions. Cut 4 ounces bacon into 1/2-inch pieces. 

Cook the bacon and reserve the fat. Place the bacon in a medium skillet and cook on medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer with a slotted spoon to a paper towel-lined plate. Keep the bacon fat in the skillet.

Scoop out the potatoes. When the potatoes are ready, remove the baking sheet from the oven and set aside to cool. Transfer the potatoes to a wire rack and let sit until cool enough to handle but still warm, about 15 minutes. Cut each potato in half lengthwise. Scoop out the insides, leaving about 1/4-inch of potato as the shell, and transfer the insides to a bowl. Reserve the scooped-out flesh for another use.

Heat the oven to broil. Wash and dry the baking sheet, then line it with parchment paper if desired. Place the potato shells on the baking sheet and brush the reserved bacon fat all over the flesh and skin sides. Arrange in a single layer skin-side down. Season with 1/4 teaspoon black pepper. Divide the cheese between the skins.

Bake and assemble the potato skins. Bake on the upper rack until the cheese is melted, 1 to 2 minutes. Remove from the oven. Divide 1/3 cup sour cream, the bacon, and scallions between the potato skins and serve immediately.

Pork and Broccoli Rice Bowls

peanut butter

water

tamari or soy sauce

sesame oil, divided

broccoli florets (about 1 small head of broccoli) or Broccolini

rice,

Whisk together the peanut butter, water, tamari or soy sauce, vinegar, and 1/2 tablespoon of the sesame oil in a small bowl; set aside.

Heat the remaining 1 1/2 tablespoons oil in a large skillet or wok over medium-high heat until shimmering. Add the pork in a single layer, season with salt and pepper, and cook undisturbed until browned on the bottom, about 2 minutes minutes. Flip and continue cooking until all sides are browned and the pork is almost cooked through, about 2 minutes more.

Add the broccoli and cook, stirring occasionally, until just tender, about 4 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Pour in the peanut sauce, stir to coat, and cook until the sauce thickens and is heated through, 1 to 2 minutes. Serve immediately over rice.

Loaded Baked Potato Casserole

russet potatoes, baked (2 to 2 1/4 pounds)

kosher salt, divided

white pepper, divided

milk

Parmesan cheese

extra-sharp Cheddar cheese, divided

Cooking spray

broccoli,

chives,

In a small microwave-safe bowl, melt 3 tablespoons of the butter; set aside.

If the baked potatoes have been refrigerated or are not hot, wrap in paper towels, removing any foil, and heat each one separately the microwave for 45 seconds, or until the potatoes are piping hot and you need to handle them with a kitchen towel.

Cut the potatoes in half lengthwise and scoop out as much of the potato &quot;flesh&quot; into a large bowl as you can while keeping the skins intact as much as possible; set the skins aside.

Process the potato flesh through a ricer or food mill, or if you like rustic-style potatoes, roughly mash them. (Don&#x27;t use a food processor or you will get gummy potatoes). Place the potatoes back in the bowl, add about half the melted butter (save the other half for drizzling at the end), 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Mix gently, just to incorporate. Do not overwork or your potatoes will become gluey! Set aside.

In a medium saucepan, heat the remaining 3 tablespoons butter over medium-high until it melts and begins to foam. Add the flour, whisk to combine, and cook until the mixture becomes a blonde color, about 2 minutes. Add the milk, whisk until smooth, and cook until heated through. Add the sour cream, whisk to combine, and cook until heated through. Add the Parmesan cheese and 1 1/4 cups of the cheddar cheese and stir until the cheese is melted and incorporated. Remove the pan from the heat.

Arrange a rack in the middle of the oven and heat to 385°F. Coat a 9x13-inch baking dish with cooking spray.

Transfer half of the potato flesh into the baking dish and spread into an even layer. Arrange the broccoli evenly on top. Pour or scoop the cheese sauce over the broccoli to coat. Cover with the remaining potato flesh in an even layer. Top with the reserved potato skins, skin-side up.

Recipes with Pork