Wordless Wednesday: 12.19.12

 

Quick and Easy Meals on a Budget

 

 

 

 

 

By: Holly Fujan

Being in college, I know it can be hard to find time for school, homework and a job, let alone cooking yourself something other than a frozen pizza or a bowl of cereal. Cooking can be very time consuming. Below are a couple of recipes I always keep on hand. They are quick, easy and affordable, but even better than that they all involve pork!

Spiffy Grilled Cheese Sandwich: This recipe is quick and easy. It is a grilled cheese sandwich with a little twist. What you will need:

• Loaf of bread
• 3 slices of cheese (which ever kind you prefer)
• 2 avocado slices
• 2 strips of cooked bacon
• 1 slice of tomato
• Butter
• Cream cheese (I prefer the chive and onion flavored) 

Slice your bread into thick slices and spread butter on the outside or the sides that will be touching the pan like when making a grilled cheese. Spread cream cheese on the inside of the slices. Begin stacking the cheese, tomato slice, avocado slices, cheese, bacon and cheese (in that order or else it will taste bad!). Top off with the other slice of bread. Heat a pan on medium to medium-low heat and place your sandwich in it. Cook on each side about 5 minutes or until both sides are golden brown.

Calzones: These calzones only take about 20 and do not take very many ingredients, making them very simple. You will need:

• 1 tube of croissant roll dough (need 4 croissant dough triangles for each calzone)
• Pizza sauce
• Mozzarella cheese
• Meat of your choice (ham, bacon, pork sausage, pepperoni)
• Any other toppings of your choice

Spray your baking sheet with a non-stick spray. Preheat your oven to 350ºF. Roll out your dough from the package. It comes in triangles, so take two of the triangles to make one rectangle. Lay down two of these rectangles onto the pan and pinch the seam together.

Load up any filling you want on top of these rectangles leaving about 1 to 1/2 inch space around the edge. Unroll your second package of dough and lay down another rectangle of dough on top of the filling. Around the edge, press down gently with a fork to seal. Bake in the oven for about 12 minutes or until the crust is golden brown.

Pizza Rolls: This is similar to the last recipe, but with a little different presentation. You will need:

• 1 package of pre-made pizza dough
• 1/3 cup of pizza sauce
• Diced pepperoni, ham or bacon
• 1 cup of shredded pizza cheese blend

 

Pre-heat your oven to 375ºF. Using a 16×10 inch baking sheet, spray the pan then roll out your pre-made dough so it lays even on the sheet. Evenly spread your sauce, then cheese, then diced pepperoni, ham or bacon over the dough but leave a 1 inch margin around the edges. Start on one of the longer sides, and begin to roll the dough, pinch together the seam.

Slice the roll into 8 even slices and place on a baking dish (that’s already been sprayed with non-stick). Bake for about 25 minutes or until golden brown. Sprinkle with some grated Parmesan cheese and enjoy!

 

 

Baked Pork Sausage Meatballs: Easy meatball recipe that goes great with your favorite pasta. You will need:

 

• 1 pound ground pork sausage
• ½ cup grated Parmesan cheese
• 1 egg beaten
• ½ cup bread crumbs
• 1 teaspoon dried parsley
• ½ teaspoon salt
• ½ teaspoon pepper

 

Preheat your oven to 400°F. In a large mixing bowl mix together all of the ingredients except for 1/4 cup of the bread crumbs. Using an ice cream scoop or large spoon, evenly scoop out a portion of the mixture and roll in your hands to make a nice even ball. In a bowl, gently roll the meatball in the rest of the bread crumbs and place on a baking sheet lined with foil. Spread them evenly on the sheet, about an inch between them, and bake for 20 minutes.

 

Sloppy Joes: This is a simple sloppy joe recipe made with pork sausage! Make for good leftovers you can enjoy the next day. You will need:

 

• 1 pound pork sausage
• 1 teaspoon lemon juice
• 1 teaspoon white vinegar
• 1 teaspoon yellow mustard
• 2 tablespoons brown sugar
• 1 cup ketchup
• 1 small onion and/or green pepper chopped
• Hotdog or hamburger buns

 

Brown pork sausage with onion and/or green pepper, drain fat. Add remaining ingredients, stir and let simmer for 10 minutes. Spread some butter on the hot dog buns and broil in the oven for a few minutes before eating.

 

 

Pork and Beans Challenge Winners Are In!

First Place:

Jerk-Spiced Pork ‘N’ Bean Burger with Island Mayo ‘N’ Caribbean Carrot Slaw
By: Barbara Estabrook | Rhinelander, WI

Recipe: Island Mayo:
1/2 cup mayonnaise
2 tablespoons mango chutney
1/2 tablespoon fresh lime juice
Caribbean Carrot Slaw:
2-cups shredded or julienned carrots
3 tablespoons green onions, chopped (include some green top)
2 tablespoons chopped cilantro leaves
3 tablespoons mango chutney (from jar)
1 tablespoon fresh squeezed lime juice
2 teaspoons canola oil
1 teaspoon brown sugar
1/8 teaspoon salt
Burgers:
1-1/2 cups canned black beans, rinsed and drained
1-1/2 pounds fresh ground pork (butt or shoulder)
1 large egg white, slightly beaten
1/3 cup minced red onion
3 tablespoons chopped cilantro leaves
2 cloves garlic, finely chopped
2 teaspoons finely minced peeled ginger
1 teaspoon Caribbean Jerk seasoning
1 teaspoon salt
2 tablespoons canola oil
6 slices Monterey Jack cheese
6 soft Kaiser rolls, split
Directions:
Grease grill grates with cooking oil and prepare a charcoal grill to medium-hot heat or preheat a gas grill to medium-high.
For the mayo,  in a small bowl whisk mayonnaise, lime juice and chutney together.  Refrigerate until needed.
For the slaw, in a medium bowl  combine carrots and onion.  Whisk chutney,  lime juice, oil, brown sugar and salt together until well blended.  Add to  carrot mixture; toss until coated.  Refrigerate covered until needed.
In a large bowl, coarsely mash beans.   Add pork, egg white, onion, cilantro, garlic, ginger, jerk seasoning and salt to mashed beans.  Mix all ingredients together then form 6 patties equal in size.  Brush both sides of patties with oil.  Grill patties, turning once, until deep golden brown and cooked  through-about 10 minutes total or until juices run clear.   Cover grill during cooking is using a gas grill.  The final minutes of grilling, top each patty with a slice of cheese and cover grill to melt cheese.  Toast rolls cut side down on grill rack.
Spread mayo over roll bottom, top with a burger then with carrot slaw and close with roll top.

2nd Place:

Grilled Pork Chops with Apricot Glaze and Cannellini Bean Salsa
By: Gilda Lester | Millsboro, DE

Recipe: 4 fresh pork loin chops, cut one inch thick

4 tablespoons olive oil, divided

1 teaspoon salt

1 teaspoon black pepper

1/2 teaspoon cumin

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 cup apricot preserves

2 tablespoons butter

1 tablespoon soy sauce

1 tablespoon Dijon mustard

1 tablespoon balsamic vinegar

1 onion, minced

1 pint cherry tomatoes, halved

1 can (19 ounces) cannellini beans, rinsed, drained

1/4 cup chopped basil leaves

Parmesan cheese shavings

Basil sprigs.

Heat grill, medium-high heat.

Place chops on work surface and rub with 2 tablespoons olive oil.  In a small bowl blend the salt, black pepper, cumin, red pepper flakes and garlic powder. Sprinkle this mixture over the chops.  Set aside.  In a small saucepan heat preserves, butter, soy sauce, mustard and vinegar until preserves melt. Place chops on grill and grill 6-7 minutes per side, or to desired doneness.  Baste chops as they grill with the apricot mixture.  Remove chops to a platter.

3rd Place:

Fragrant Five Spice Pork and Beans
Lisa | Kennet Square, PA

Recipe: 1 pound pork tenderloin

1 tablespoon vegetable oil (for greasing roasting pan and skillet)

1/2 teaspoon Oriental five spice powder

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

1 large sweet onion, thinly sliced

1/2 red bell pepper, diced

2 tablespoons dark brown sugar

2 tablespoons seasoned rice vinegar

1 tablespoon low-salt soy sauce

1 (15 oz) can garbanzo beans, drained, rinsed

1 green onion, sliced on bias

Heat oven 425F. Place pork in lightly greased shallow pan. Mix five spice, salt and pepper; rub all over pork tenderloin in pan. Roast pork 35 to 40 minutes or until 155F. internal temperature. Place on cutting surface and tent with foil. Meanwhile, heat remaining vegetable oil in large skillet over medium heat. Add onions and red peppers; cook, stirring, 5 minutes or until tender and golden. Add brown sugar, rice vinegar and soy sauce; cook, stirring, for 2 minutes or until sugar is melted and sauce is slightly thickened. Add beans; cook just until warmed through. To serve: slice pork and arrange on serving platter with bean mixture. Sprinkle with green onions. Serves 4

Honorable Mentions

Cuban Style Pork and Beans Sandwiches
By: Angela Buchanan | Longmont, CO

Recipe: Pork:

1 1/2-2 pound pork tenderloin

1 teaspoon smoked paprika

1/2 teaspoon salt

1 teaspoon sugar

1/2 teaspoon ground cumin

Beans:

1 tablespoon olive oil

2 cloves minced garlic

1 cup Great Northern beans (canned) rinsed and drained

1/4 teaspoon ground cumin

1/4 teaspoon crushed red pepper flakes

Assembly:

4 Cuban-style buns (or small hoagie buns)

4 tablespoons mustard

sliced dill pickles

4 slices Swiss cheese

4 thin slices honey ham

Preheat the oven to 375 degrees.  Oil a baking dish and place the tenderloin in the prepared dish.  Rub the tenderloin all over with the smoked paprika, salt, sugar and cumin.  Roast until it reaches an internal temperature of 185 degrees.  Remove, cool, and cut into 1/2 inch slices.

In a medium, nonstick skillet, heat the olive oil and garlic over medium-high heat for 1-2 minutes, or until the garlic is fragrant.  Add the beans, cumin, and red pepper flakes, and cook, mashing part of the beans, until cooked through.

For assembly, split each bun in half and spread mustard on the bottom and pickle slices (as desired) on the top.  Divide the bean mixture into fourths and place on each bun bottom, then top with a quarter of the sliced pork, a slice of cheese, and a slice of ham.  Cover with the pickles and bun tops and press the sandwiches in a panini press until browned.  If you do not have a press, heat them in a nonstick skillet with another skillet weighing them down on top.  Slice each sandwich in half, vertically, and serve.  Serves four.

Tamed Pork N’ Beans Skillet Chili Wisconsin Style
Barbara Estabrook | Rhinelander, WI

3 slices center cut hickory smoked bacon

1 pound diced pork shoulder or butt (1/2-inch thick dice) trimmed of fat

1 cup chopped sweet onion

1/2 cup chopped red bell pepper

1/2 cup chopped green bell pepper

1/2 finely diced,  seeded Anaheim pepper

2 cloves minced garlic

1 can (14.5 oz.) diced petite tomatoes, undrained

1 cup water

3 tablespoons tomato paste

2 teaspoons chili powder

1/2 teaspoon salt

1 can (15-oz.) black beans, drained and rinsed

1 can (15 oz.) pork and beans in tomato sauce

1/4 cup chopped fresh cilantro leaves (divided use)

1 tablespoon fresh chopped oregano leaves

1 teaspoon ground cumin

1/2 cup nonfat sour cream

1 teaspoon fresh lime juice

1/2 cup shredded Monterey Jack cheese

Line a small plate with a sheet of paper towel.

In a heavy large skillet with 2-1/2 inch side, cook bacon until crisp over medium-high heat.  Drain bacon on lined plate.  Pour out all but 2 teaspoons bacon drippings from skillet and return skillet to medium-high heat.  Add pork and cook, stirring until well browned.  Transfer pork to a small bowl using a slotted spoon. Add onion, bell peppers and Anaheim pepper to skillet and reduce heat to medium; cook 3 minutes, stirring often.  Add garlic; stir 30 seconds.  Return pork to skillet and add tomatoes, water, tomato paste, chili powder and salt.  Cook, stirring occasionally until mixture begins to bubble.  Reduce heat to medium-low. Dice bacon (small dice) and add to skillet. Cover and simmer 30 minutes stirring occasionally.  Add black beans, pork and beans, 2 tablespoons cilantro, oregano and cumin; simmer 15 minutes uncovered, stirring occasionally.

While chili simmers, combine sour cream, lime juice and remaining 2 tablespoons cilantro in a small bowl; stir until well blended.  Refrigerate covered until needed.

To serve, ladle chili into bowls and top with a dollop or two of sour cream mixture and scatter cheese over the top chili. Serve with taco chips.

Pork On Your Fork: Brie and Bacon in Pastry

Times

Prep Time: 20 minutes
Cook Time: 20 minutes
Marinating Time: 20 minutes

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Ingredients

4 slices bacon, cooked crisp and crumbled
1 sheet frozen puff pastry
1 15-oz. wheel Brie
1/4 cup toasted almonds, sliced
1/4 cup parsley , chopped
1 egg, beaten with 1 teaspoon water

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Cooking Directions

Thaw pastry 20 minutes; roll sheet out on a lightly floured surface to a 15-inch square and cut to a 15-inch circle. Heat oven to 400 degrees F. Slice Brie in half horizontally and layer with bacon, almonds and parsley. Place in center of pastry, trim away multiple cuts of pastry from the folds.  Brush pastry edges with egg wash, pull up sides to enclose. Place seam side down on ungreased baking sheet. If desired, decorate top with pastry scraps. Brush with egg wash. Bake for 20 minutes. Let stand 10 minutes before serving.

Makes 12 servings.

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Serving Suggestions

Both the height of elegance and simplicity, this rich and savory appetizer is perfect for a small crowd. Serve fresh grapes alongside.

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Nutrition

Calories: 173 calories
Protein: 10 grams
Fat: 14 grams
Sodium: 289 milligrams
Cholesterol: 57 milligrams
Saturated Fat: 7 grams
Carbohydrates: 3 grams
Fiber: 1 grams

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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.com

Wordless Wednesday 12.12.12