Tenderloin Tuesday: Ham Pizza Snacks

Ham Pizza Snacks

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Times

Prep Time: 10 minutes
Cook Time: 10 minutes

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Ingredients

1 7 1/2-oz package refrigerated biscuit dough
Nonstick spray coating
1/4 cup pizza sauce
2/3 cup ham, diced
2/3 cup mozzarella cheese, shredded

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Cooking Directions

New USDA Guidelines
Spray cookie sheet with nonstick spray. Separate biscuits and flatten on cookie sheet, leaving space between so edges do not touch. Spread 1 teaspoon pizza sauce on each biscuit. Top each biscuit with 1 tablespoon of diced ham and 1 tablespoon shredded cheese. Bake in a 400 degrees F. oven for 8-10 minutes or until biscuits are light brown and cheese is melted.Serves 10.


Serving Suggestions Icon

Serving Suggestions

This is a perfect recipe for beginner cooks. Kids of all ages will enjoy making their own mini-pizzas. Serve individually as a snack or appetizer. For a complete meal, serve two pizzas with a salad and fresh fruit.


Nutrition Icon

Nutrition

Calories: 100 calories
Protein: 6 grams
Fat: 4 grams
Sodium: 240 milligrams
Cholesterol: 15 milligrams
Saturated Fat: 1 grams
Carbohydrates: 10 grams

Random Cooking Tip:
For marinated pork chops, put pork in a self-sealing bag with marinade in the refrigerator first thing in the morning. By suppertime, pork chops can be removed from marinade -dispose of used marinade- and ready to grill.Recipe from PorkBeInspired

Mentoring program stretches across generations; provides new experiences

By: Ann Oswald 

This summer has been full of new experiences. One of these new experiences was attending the Platte County Fair hog show. Having experienced limited hog shows throughout the years I knew this would be a great experience and a great way for me to represent the Nebraska Pork Producers and the Mentoring program.

I arrived Saturday morning at 6:45 A.M. for a complimentary breakfast served by several local sponsors. The show started shortly after 7 AM with the Pledge of Allegiance and the 4-H pledge. Before long, the ring was filled with action.

They began with Senior Showmanship followed by Intermediate and Junior. Next came the pewee showmanship class. Watching the youngsters run around chasing their hogs is always a highlight for me. It is encouraging to give these children a chance to be out in the ring as hopefully they will still be showing in years to come.

The live classes then started beginning with under weights and moving up in weight until the last class of overweight hogs was judged. My responsibilities included handing out ribbons to the exhibitors after the judge had placed the hogs. All those helping with the show were extremely polite. In fact, I came to learn that Jill, the Swine Superintendent that I worked with was in the same mentoring class as my brother, Jon. Bill Luckey, the NPPC representative for the Board and family friend was the announcer and it was great to visit with him. He introduced me, talked about the Mentoring program and invited anyone to visit with me who may have questions about the program. It was great to represent the Pork Producers and take part in a new experience. I am continually amazed at the events I am able to experience and will continue to support our great state and our pork producers.

Tenderloin Tuesday: Herbed Pork and Corn Salad

Herbed Pork and Corn Salad

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Times

Prep Time: 15 minutes

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Ingredients

1 pound cooked pork loin roast, cut into 1/2-inch cubes
2 12-oz bags frozen corn, thawed
1 1/2 cups fresh tomatoes, diced
2 tablespoons fresh herbs, minced
Leaf lettuce
1 tablespoon cornstarch
1 cup water, divided
1 teaspoon Dijon-style mustard
2 cloves garlic, minced
1/2 cup red wine vinegar
1 tablespoon olive oil

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Cooking Directions

New USDA Guidelines
For Vinaigrette, stir together cornstarch and 1/4 cup water; blend thoroughly. In small saucepan, bring remaining 3/4 cup water to boil; stir in cornstarch mixture; cook and stir to thicken. Remove from heat, cool completely and stir in remaining Vinaigrette ingredients. Store in refrigerator if made ahead.For salad, gently toss together pork, corn, tomatoes and herbs in large bowl. Pour Vinaigrette over, toss gently. Serve on leaf lettuce.

Serves 6

*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family’s favorite combination of fresh herbs.


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Serving Suggestions

Leftover roasted pork goes into this summer salad. Try this salad with different fresh herbs. Durning peak corn season, replace the frozen corn with fresh corn taken off the cob.


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Nutrition

Calories: 290 calories
Protein: 27 grams
Fat: 9 grams
Sodium: 65 milligrams
Cholesterol: 60 milligrams
Saturated Fat: 2 grams
Carbohydrates: 28 grams

Random Safety Tip:
If using a microwave to thaw your pork, cook immediately after thawing.

Tenderloin Tuesday: Bacon and Mushroom Bite-Size Quiche

Bacon and Mushroom Bite-Size Quiche

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Times

Prep Time: 10 minutes
Cook Time: 35 minutes

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Ingredients

8 slices Bacon
1/4 pound fresh mushrooms, chopped
1 tablespoon butter
1/3 cup green onion, chopped
1 2/3 cups Swiss cheese, shredded
Pastry for double-crust pie, (homemade or purchased)
5 eggs
1 2/3 cups sour cream

Cooking Directions Icon

Cooking Directions

New USDA Guidelines
Heat oven to 375 degrees F. On a lightly floured board, roll out the pastry dough 1/ 16-inch thick. Using a 3-inch cutter, cut out 42 circles; re-roll scraps as needed. Fit circles into bottoms and slightly up sides of lightly greased 2 1/2-inch muffin pans. Meanwhile, fry bacon slices until crisp, drain; crumble or chop. Chop mushrooms, saute in butter until limp and liquid evaporates. Combine bacon, mushrooms, green onion and cheese. Divide filling equally among muffin cups. In large bowl, beat together eggs, add sour cream and stir until smooth. Spoon about 1 tablespoon into each muffin cup. Bake until puffed and light brown, 20-25 minutes. Cool in pans 5 minutes; lift out. Serve warm or let cool on wire racks. If made ahead, wrap cooled quiches airtight, and refrigerate overnight. Reheat, uncovered, in a 350 degrees F. oven for about 10 minutes.Makes 3 1/2 dozen.
Analysis done for one piece.Also serve along with Ham and Green Chile Bite Size Quiche.


Serving Suggestions Icon

Serving Suggestions

Tender, cheesy and savory custards in flaky pastry shells make elegant finger food—and can be made ahead and reheated. Delicious for brunch or evening appetizers.


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Nutrition

Calories: 95 calories
Protein: 3 grams
Fat: 7 grams
Sodium: 87 milligrams
Cholesterol: 35 milligrams
Saturated Fat: 3 grams
Carbohydrates: 4 grams
Fiber: 0 grams
 Recipe from: PorkBeInspired.com

Pork and Beans Recipe Contest Winners are in!

We received 150 recipes from all over the nation. From these 150 recipes we chose 10 to be recreated. Southeast Community College was so kind as to have their culinary program do that for us. The recipes were then judged and voted on. Of the 10, five placed. So without further adieu, we give you the 5 winners!

First Place: Pork-a-licious Tacos with Black Bean and Pineapple Salsa

by: Priscilla Yee of Concord, CA

Second Place: Caribbean Pork and Bean Burger

By: Peter Halferty of Corpus Christi, TX

Third Place: Pork and Rice Bowl

By: Carol Hassebrook of Bellwood, NE

 

Fourth Place: Slow-Cooked Pork Loin with Root Beer Baked Beans

By: Jennifer Beckman of Falls Church, VA

 

Fifth Place: Reconstructed Pork and Beans

By: Jamie Brown-Miller of Napa, CA

Tenderloin Tuesday: New Pork and Beans

New Pork and Beans

We had nearly 150 national submissions to our Pork and Beans recipe contest. Out of those, 10 were prepared and judged. From those 10, a top 5 were picked and placed. Even though this particular submission did not place in the top 5, we still thought it was delicious and deserved some recognition! It’s simple to make and definitely won’t disappoint your dinner table.

Servings: 4

Ingredients:

1 & 1/2 punds pork center rib chops, 2 inch thick

1 teaspoon grapeseed oil

1 each celery ribs, chopped

1 each carrot, chopped

1 small onion

1/2 cup brown rice

15 ounces navy beans, canned, drained and rinsed

1 cup low sodium chicken broth

1/4 cup vermouth

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon red chili flakes

1/2 teaspoon thyme

Instructions:

Heat oil in saute pan, brown pork chops on each side and remove from pan

Add chopped celery, carrot, onion and brown rice. Add vermouth and cook until all liquid is gone, add 1/2 chicken broth and cook until all liquid is absorbed.

Add remaining chicken broth, navy beans and seasonings, mix together, top with pork chops, reduce heat to simmer, cover and cook for 20 minutes.

Take pork out, let rest 5 minutes and slice on angle. To serve, place rice and bean mixture on plate and top with sliced pork, garnish with a sprinkle of thyme.

Thanks to Judy Gilliard for your amazing meal! To see what more Judy has to offer visit her website at http://chefjudy.webnode.com/.