2 pounds boneless pork chops, cut into 1-inch cubes
1 cup Italian dressing
2 tablespoons dried red pepper flakes
1 tablespoon fennel seed
1 large red bell pepper , cut into 1-inch pieces
1 large green bell pepper, cut into 1-inch pieces
1 large onion, cut into 1-inch pieces
24 6-inch wooden skewers, (soak in water for 30 minutes before using)
Place pork cubes in resealable plastic bag; add salad dressing, red pepper flakes and fennel seed. Seal bag; refrigerate for at least 1 hour to overnight to marinate pork. When ready to cook, thread pork, peppers and onion on skewers. Discard marinade. Place kabobs on greased broiler pan and broil 5 inches from heat, or grill over medium-hot coals, for about 5 minutes per side.Makes 24 appetizers.
Tailgate Tip: If tailgating at the stadium, thread pork and vegetables on skewers at home, and store in plastic containers in a portable cooler until ready to grill.
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
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.
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.
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
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.
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.
*Try various combinations of herbs like fresh parsley, thyme and basil. Or your family’s favorite combination of fresh herbs.
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.
Dry the chops with paper towels and season generously with salt and pepper. Wrap a strip of bacon around each one, securing with a toothpick. Cook as directly below to medium doneness. *Remove toothpick; serve chops with Garlic-Mustard Butter.
Broil: Broil 4 inches from heat source, 6-7 minutes. Turn and continue broiling to desired doneness, approximately 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Panbroil: Heat grill pan over high heat; add chops, lower heat to medium-high and cook for 6-7 minutes, until nicely browned. Turn and continue cooking for about 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.Grill: Prepare medium-hot fire in grill; grill chops over direct heat for 6-7 minutes; turn and grill 5-6 minutes until internal temperature on a thermometer reads 145 degrees Fahrenheit, followed by a 3-minute rest time.
Move over, filet mignon! These mighty bacon-wrapped chops have the taste territory covered! Top with Garlic-Mustard Butter. Serve with baked potato and steamed broccoli.
Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!
6 pork blade steaks, (1/2-3/4-inch thick), seasoned with salt and pepper
2 tablespoons corn oil, OR olive oil
4 cloves garlic, minced
1 small white onion, chopped
2 cups uncooked rice
4 plum tomatoes, chopped
2 medium jalapeno chiles, minced
1 cup beer , or water
2 cups chicken broth, or water
fresh cilantro, chopped
Heat oil in large skillet; add pork. Sear pork on both sides on medium-high heat just until brown, about 1 minutes on each side. Remove from skillet and cover loosely with foil.Add garlic and onions to skillet. Cook and stir until tender, about 2 minutes, scraping up brown bits from bottom of skillet. Add rice, stirring constantly until rice just begins to brown, about 3 to 4 minutes. Add tomatoes, jalapeño chiles, beer and broth or water. Bring to boil; cover. Reduce heat to medium low and simmer 10 minutes.
Place pork on top of rice; cover. Simmer 8 or 9 minutes until internal temperature on a thermometer reads 145 degrees F. Let stand 3-5 minutes before serving. Sprinkle with chopped cilantro if desired.
Makes 6 servings.
Chicken broth or water may be substituted for the beer in this recipe. If using water only, additional salt and pepper may be needed
A traditional Mexican recipe, with ingredients common in everyone’s pantry. Serve with corn tortillas.
The 2010 Pork Mentoring Class took a tour of the Farmland Foods plant in Crete, Nebraska and I became extremely interested in the inner workings of the hog processing plant. Once the tour was over, I couldn’t wait to work with some of the good folks at Farmland to learn more during one of my professional shadowing experiences!
The first few hours of my shadowing experience were full of paperwork. The Farmland Foods employee that I shadowed showed me the write-ups he did each and every day and explained to me how the numbers were significant. He entered information into his computer about the trucks that came in, the number of hogs, the producers they came from, and how much was paid for each truck. He has two reports to do every day. One was for the information from the day before, and the other was for the information of that day. He also takes the information he received about the hogs that pertained to live weight, processed weight, loin eye area, back fat, and several other numbers and entered the information into a document for him to send off to the people who worked on the daily and weekly hog reports. Just looking at the numbers upon numbers I knew I would have been lost in mere seconds. He informed me that these records were only for hogs that were bought based on processed weight and that he had to go through every day to take out any hogs bought only on off the truck basis.