Curry-Scented Pork Loin

Oh, the way your kitchen smells while this is cooking.  Amazing.  It’s tough to find chutney at most Kroger stores but the Marketplace and Signature Krogers sometimes have it and also HEB/Central Market and other places have it. You really need it for this recipe. Do not use smoked paprika.  Just, don’t.

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Curry-Scented Pork Loin

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Ingredients
  • 1 2-3 lb boneless pork loin
  • 1 tsp salt
  • 1/4 tsp pepper
  • 1 Tbsp curry powder
  • 1 tsp paprika
  • 1/4 c EVOO, divided
  • 3 apples, cored and sliced
  • 1 20-oz can pineapple chunks in juice, drained
  • 1/2 c reserved pineapple juice
  • 1 c dried cranberries
  • 2 Tbsp minced ginger root
  • 1/2 c mango chutney
Method
  1. In small bowl, combine salt, pepper, curry, paprika and 2 Tbsp EVOO.
  2. Mix well and rub all over pork.
  3. Heat 2 Tbsp EVOO in large skillet.
  4. Brown pork on all sides.
  5. Put apples, pineapple chunks, cranberries and ginger in oval slow cooker.
  6. Place browned meat on the fruit in the slow cooker.
  7. In small bowl, combine juice and chutney, mixing well.
  8. Pour over contents of crock.
  9. Cover and cook on low 7 hours or until pork is 150 on a thermometer.

Apple Walnut Chicken Bake

This is based on the fruity, nutty stuffing that some people have for the holidays.  You could use turkey cutlets in place of the chicken breast portions.  Honey-mustard dressing gives it a little kick.

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Apple Walnut Chicken Bake

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Ingredients
  • 1 pkg stuffing for chicken mix
  • 1 large cooking apple
  • 1 c walnut pieces, toasted
  • 1/2 c golden raisins
  • 1/2 c honey-mustard salad dressing, divided
  • 4 boneless, skinless chicken breast halves
  • 1/4 c shredded cheddar cheese
Method
  1. Heat oven to 375
  2. Prepare stuffing as directed.
  3. Add apples, walnuts, raisins, and 1/4 cup salad dressing
  4. Spoon into 13″ x 9″ pan.
  5. Lay chicken on top.
  6. Brush chicken with salad dressing
  7. Cover loosely with foil.
  8. Bake for 45 minutes.
  9. Remove foil and top with cheese.
  10. Bake 15 minutes or until chicken is done.

Pork Shoulder Tamale Pie

This is a chili recipe with a tamale-type crust cooked in a baking dish to make a “pie”.  The dish is square because we don’t cut corners, as s the saying goes.  If the idea of chili beans and Ro-tel is too intense for you, sub in fire-roasted diced tomatoes or even regular diced tomatoes.  Chili beans are beans in chili sauce — the kind of chili sauce that lives in the condiment aisle near the ketchup in US grocers.  I suppose you could sub red or pinto beans, drained and rinsed, with chili sauce to fill one can if your store doesn’t carry chili beans.  I usually make this with leftover Slow Cooker Smoked Pork Butt but any cooked pork will do.  You could also make it with leftover brisket (if such a thing exists).

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Pork Shoulder Tamale Pie

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Ingredients
  • 1 Tbsp EVOO
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3 c shredded, cooked pork shoulder
  • 2 15-oz can chili beans, one drained, one not
  • 110-oz can tomatoes with green chilis such as Ro-tel
  • 6 oz beer
  • 2 Tbsp chili powder
  • 1 Tbsp lime juice
  • 2 tsp cumin
  • 2 tsp cocoa powder
  • 1 tsp salt
  • 1 c all-purpose flour
  • 2/3 c cornmeal
  • 2/3 c milk
  • 3 Tbsp butter, melted
  • 2 tsp sugar
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 eggs
  • 1/2 c shredded Cheddar cheese
  • sour cream for serving (optional)
Method
  1. Heat oven to 375
  2. In Dutch oven over medium heat, heat the oil; when it’s shimmering add onion and garlic.
  3. Saute until slightly translucent, about 7 minutes.
  4. Add beer, pork, beans, Ro-tel, chili powder, lime juice, cumin, cocoa, and salt.
  5. Stir to combine and bring to a boil.
  6. Reduce to a simmer and cook, while you prepare the crust.
  7. In a medium bowl, whisk the flour, cornmeal, milk, butter, sugar, baking soda, salt, and eggs, until just lump-free.
  8. Fold in the cheese.
  9. Spray an 8″ square pan with cooking spray.
  10. Taste the filling and season with additional salt if needed.
  11. Fill the dish 3/4 full of chili mixture and top with cornmeal mixture, spreading evenly over the top.
  12. Bake 35-40 minutes until browned and bubbly.
  13. Let rest 10 minutes.
  14. Serve with sour cream if desired.

Moo Shu Chicken

This is not at all authentic, but it captures the spirit of the Asian take-out favorite.  It’s quick to make because it leverages your slow cooker–I don’t even grate the carrots, I use the pre-packaged shreds.  This is from Better Homes & Gardens and is very tasty.  It opens in a new tab.  Moo Shu Chicken.

Nacho Soup

This soup could almost be used as a dip but it’s intended to be eaten with a spoon.  We generally have a bag of chips and crush a few into our bowls and dip a few, too.

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Nacho Soup

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Ingredients
  • 1.5 lbs ground beef
  • 1 packet taco seasoning mix
  • 2 cans nacho cheese soup
  • 2 cans diced tomatoes with green chiles
  • 3 c milk
  • shredded cheese and lightly crushed tortilla chips for garnish
Method
  1. Brown beef in large saucepan, drain.
  2. Add remaining ingredients except garnish.
  3. Cook on medium heat for 8-12 minutes or until thoroughly heated, stirring frequently.
  4. Garnish with shredded cheese and crushed tortilla chips.

Oven Ranch Chicken Pieces

This is tasty.  I serve it with ranch dressing for dipping.

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Oven Ranch Chicken Pieces

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Ingredients
  • 1.5 c baking mix
  • 2 envelopes Ranch dressing mix
  • 2 tsp smoked paprika
  • 1 egg
  • 1 Tbsp water
  • 8 chicken pieces (drumsticks or thighs)
Method
  1. Preheat oven to 400.
  2. Line 15″ x 10″ pan with foil, then spray generously with cooking spray
  3. Combine dry ingredients in gallon zipper bag.
  4. Combine egg and water in shallow dish.
  5. Dip chicken pieces in egg mixture, shake off excess and shake in bag to coat.
  6. Place in pan and bake for 35 minutes, turn, then bake another 20 minutes.
  7. May serve with ranch dressing.

Brisket Tacos

My husband, who rarely has word one to say about my cooking, told me these were “friggin awesome” when I made them the first time. The sauce evolved from the discovery I had no barbecue sauce handy, not even the standby of half-and-half cola or Dr Pepper and ketchup (makes sense, we’re not big cola drinkers here–I prefer to do the Dew).  The slaw borrows from the slaw for Fish Taco Bowls but does not have green Tabasco, as that’s not the kind of recipe this is.

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Brisket Tacos

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Ingredients
  • 3 large onions, sliced thickly into rounds, then broken into rings
  • 2 Tbsp chili powder
  • 1 tsp cumin
  • 1 Tbsp smoked paprika
  • 1 Tbsp salt
  • 1 tsp black pepper
  • 3-4 lb beef brisket (trimmed weight, start with a larger one and remove as much fat as you can)
  • 2 Tbsp dark brown sugar
  • 1/3 c ketchup
  • 1/4 c water
  • 1 Tbsp cider vinegar
  • 1 c real mayonnaise
  • 2 Tbsp lime juice
  • 1 tsp cumin
  • 1/2 tsp salt
  • 1 bag coleslaw mix (cabbage / carrot blend)
  • 1 package (10) soft taco flour tortillas
Method
  1. Spray large slow cooker with cooking spray.
  2. Layer onion slices in the bottom of the slow cooker.
  3. In a small bowl, stir chili powder, 1 tsp cumin, paprika, 1 Tbsp salt, and pepper until blended.
  4. Rub this all over into the brisket; place in slow cooker. Sprinkle any leftover rub on top.
  5. In small mixing bowl, stir brown sugar, ketchup, water and cider vinegar until thoroughly blended., pour over brisket.
  6. Cover and cook on LOW 6-8 hours.
  7. In medium mixing bowl, stir together mayonnaise, lime juice, 1 tsp cumin and 1/2 tsp salt.
  8. Add coleslaw mix. Refrigerate until needed.
  9. Transfer brisket to cutting board; let rest ten minutes.  This step is important.
  10. Heat tortillas as directed on package.
  11. Shred or slice brisket; divide among tortillas.
  12. Top with coleslaw.

Garlic Butter and Rosemary Pan Roasted Chicken

I love my Lodge skillet.  It’s red enameled cast iron and I enjoy cooking with it.  This recipe is a bit odd in that it calls for you to put the skillet on the bottom rack.  Do it.  The aroma of this is amazing while it’s cooking.  I also have my own rosemary bush–if you elect to use fresh rosemary, use three times as much.

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Garlic Butter and Rosemary Pan Roasted Chicken

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Ingredients
  • 2 Tbsp EVOO
  • 8 chicken thighs
  • salt and pepper to season chicken
  • 6 Tbsp butter
  • 6 cloves garlic, minced
  • 1 Tbsp dried rosemary, crushed
Method
  1. Heat oven to 375
  2. Brush bottom of heavy ovenproof skillet with EVOO.
  3. Place chicken in skillet, season with salt and pepper.
  4. Place skillet on bottom rack in oven, bake 15 minutes.
  5. Meanwhile, melt butter in small saucepan over medium-low.
  6. Add garlic and rosemary.
  7. Cook 3-5 minutes, till fragrant; remove from heat.
  8. Remove and discard half of rendered fat from skillet.
  9. Pour butter mixture over top of chicken.
  10. Bake 15-20 minutes longer till chicken is 165
  11. Cover with foil until ready to serve.