Foodie Friends Friday Linky Party #193

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Foodie Friends Friday Linky Party #192

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Carl's Crazy Skillet Meal

My husband throws together some crazy concoctions.  They aren't always my favorite but my kids seem to like them. This one, though, I do!  Since he came up with the dish I'll give him the credit and name it after him. 

It's a pretty simple dish to throw together and until the ground beef is ready to be broken up the dish is hands off.   If you or your kids aren't big fans of chunky veggies, whack them up a little more before you cook them.   Feel free to change them up as well.  These are what we had on the hand the day he took over the stove top!

Carl's Crazy Skillet Meal                                                                            Printable Recipe

10-12 medium carrots, cleaned (peeled if needed) and cut into 1/4" slices
2 small onions, chopped
3 cups water
2 pounds ground beef

2 cups whole sweet corn (or 1 can drained)

salt and pepper to taste
Mayonnaise
Parmesan

Foodie Friends Friday Linky Party #191

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50+ Recipes for Leftover Ham

Most families have ham for Easter and there always seems to be leftovers.  Sure, you could eat it plain but I think the best way to have the leftovers is in a new dish.  Running low on ideas to use it up? I'm here to the rescue with over 50 delicious recipes to use up your leftover ham!!

Foodie Friends Friday Linky Party #190

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Sweet Mustard Crock Pot Pulled Pork

I've been looking around for a different flavor for my pork shoulder (butt) roast.  I already have my simple but versatile Crock Pot Pulled Pork which can be flavored any way you like it or mixed with my Whiskey BBQ Sauce for awesome sandwiches or knock yer socks off nachos.  My recipe for Beef Tostadas  can be made with pork instead of a beef roast.  We needed something different, something with more pizzazz so I threw a little mustard in the mix.  Definitely a ton of flavor now!  It's quite a vinegary-mustardy smell when it's cooking but it will mellow out some as the time goes on and it's mixed with the pork.

I used a 3-4 lb roast to work out the recipe.  That way if it didn't turn out I didn't waste a 7 pounder. The meat had a lot of flavor and it reminded me of a wonton appetizer from a chain restaurant.  I knew what I had to do.  Fry up some corn tortillas into taco shells (since I didn't have any in the house) and top it with my Creamy Coleslaw.  Perfect!  The only problem I had was that the roast didn't last long with the family and our lunches!  I knew I had to make another and so I pulled out the large roast this time so we have plenty for our meal, leftovers and the freezer.

Sweet Mustard Crock Pot Pulled Pork                                                  Printable Recipe

1 cup yellow mustard
2/3 cup dark brown sugar
2/3 cup soy sauce (or Fauxy Sauce (soy free))
2 Tablespoons chili powder
1/2 teaspoon dried onion powder
1/4 cup apple cider vinegar
7 pound pork shoulder (pork butt) roast

Foodie Friends Friday Linky Party #189

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Chicken Parmesan and Spaghetti Squash Bowls

I've been making this dish ever since I shared my Chicken Parmesan recipe and had spaghetti squash from the garden.  Some years the squash seem to be never ending.  If kept in a dry, cool place they are available during the winter as well as fall.  This dish is great if you are trying to cut down on carbs or want a change up from pasta.

The next time I make this recipe I'll make a batch of my Garlic Cream Sauce to layer with the marinara sauce.  I love the added creaminess of it!

If you are wondering what happened to the other half of my "boat" -- my family is what happened.  They are usually a bit more patient when they know I need photos but my husband was "starving" and started whacking away!!

Chicken Parmesan and Spaghetti Squash Bowls                                Printable Recipe

8-10 boneless chicken tenders

1/2 cup all purpose flour

1 beaten egg

1 cup breadcrumbs *

Jar of your favorite pasta sauce ( I used my own Roasted Marinara)

1-2 cups of shredded mozzarella cheese

1/4 cup shredded Parmesan cheese

Foodie Friends Friday Linky Party #188

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Foodie Friends Friday Linky Party #187

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Stuffed Mushrooms

They're easy to make and great for parties.  My family loves them as a tiny appetizer with dinner. These mushroom caps are stuffed with creamy yet crunchy mixture and baked until golden brown and hot.  I've seen other recipes without bacon and all I can wonder is...why?

Do make more than you think as these will go fast.  If your family is like my family as soon as they come out of the oven they are grabbing at them and blowing on them so they can eat one (or two!)  There will be some disappear before you are ready to present them.  

Here a tip:  You can have them stuffed and ready to bake ahead of the time you need to cook them.  Having the mess earlier in the day means less rushing around before your party or supper. 

Stuffed Mushrooms                                                                                  Printable Recipe

1 pound whole mushrooms (white or baby bellas (portabellos) are fine)

1/2 cup cooked bacon

1 teaspoon minced garlic (optional)

1/2 cup bread crumbs (gluten free works well too)

dash of dried oregano

dash of dried parsley

dash of dried basil

dash of salt

1/2 cup cream cheese, softened (1/2 of an 8 ounce block)

2 tablespoons Parmesan cheese

Foodie Friends Friday Linky Party #186

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Foodie Friends Friday Linky Party #185

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Breaded Pork Tenderloins

 A tasty tender fried pork tenderloin sandwich is a staple here in Iowa. Almost every small town has a restaurant who will claim to have the best or the biggest tenderloin sandwich.  There is even a “Best Tenderloin in Iowa” contest every year.  My friend, Cristen, from Food and Swine has been a judge before. 

I debated sharing this recipe until I could have a proper blog worthy photo.  It's 3 beautifully fried breaded Iowa pork tenderloins laying on a plate.  Exciting, right?!  My family thought they were so they snatched them off the plate faster than I could say, "These are hot - be careful!"

It is what it is and I am going to keep it real on this post - for now anyway.  I may change it up when I get more time.  I like nicely posed photos that grab your attention but some meal times are jammed up and busy and this night it was and they were hungry.  

 I'd also like to point out that my tenderloins are not the size of the plate.  Some restaurants tout that they have the largest tenderloins.  Personally, I want to taste the pork and not just feel like I am eating sandwich made of breading. Loins are all similar size and even in a large hog the size isn't going to change all that much.  Your butcher or meat counter can run it through their tenderizer or you can beat it with a meat mallet.  I prefer it tenderized not beat up.

Shall we fry? Speaking of frying, we had our hog rendered and we used our own lard.  Yep, sure did!

Breaded Pork Tenderloins                                                                  Printable Recipe

1 cup flour (divided)

1 egg

1/2 cup milk

Approximately 1/2 sleeve saltine crackers (crushed)

3-4 boneless pork loin chops, tenderized

lard (or canola oil) - enough for about 1/2 to 3/4" in bottom of pan

Set up your breading stations.  One with 1/2 cup flour, one with the egg and milk mixed and the other with the crackers and other 1/2 cup of flour mixed. You can season your breading if you like but salt, that's good enough for us.

Dip your tenderloin in the flour (See those lines?  That is the tenderizer machine's cuts.)

Coat on both sides.

Dip in egg/milk mixture.

Coat with cracker/flour mixture, gently pressing into the tenderloin so it sticks. 

Fry in hot oil/lard approximately 3-4 minutes on each side until cooked through.  

Drain on paper towels. Serve on buns with desired condiments .  Mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce and tomato are all welcome to the party.  They can also be cut into strips and dipped in ketchup or eaten as a sandwich with Romaine lettuce strips as the "bun."

Hungry for more Pork Tenderloin Sandwich ideas?  Check out these recipes from other 

Iowa Bloggers!

Food and Swine's Pork Tenderloins and Pig Twigs

The Gingered Whisk's Breaded Pork Tenderloin Sandwich

City Girl Rockin' the Kitchen's Spicy Tenderloin Sliders

Foodie Friends Friday Linky Party #184

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Foodie Friends Friday Linky Party #183

Welcome to the Foodie Friends Friday

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Marinated Steak Bites

When asked a restaurant if he needed steak sauce, my dad always said, "If the steak is done right, I don't need sauce."  He would say it just needs a little seasoning.  At a restaurant it would be salt and pepper.  At home Nature's Seasoning and/or Lawry's.  I bucked his system a little bit with this marinated steak.  It helps break down the tougher steaks and adds a load of flavor.  

The first time I made it I served it with caramelized onions and perfectly pan fried potatoes.  This time I served with with steamed veggies.

Marinated Steak Bites                                                                         Printable Recipe

1/2 cup ketchup
2 Tablespoons olive oil
1 Tablespoon Worcestershire sauce
1 Tablespoon A-1 sauce
1 Tablespoon apple cider vinegar

2 Tablespoons dark brown sugar

1/4 cup water

Sirloin or round steak (or 2 pounds of beef tips)

In a gallon bag mix together all but the steak.

Cut up steak into 1 to 1-1/2 pieces, removing large pieces of fat and any grisly parts. My steak was about 2 pounds when I was finished cutting it up and discarding the junk. Dump the steak pieces into bag and mix to coat.  Marinate for 6-12 hours. 

You can cook the meat in a cast iron skillet or on the grill (you won't get as much caramelization on the meat if you use a pan.) Since the meat pieces are small you will need to use a BBQ grill tray or basket to hold the meat as they would just fall through your grill grates.  I like the wire style trays since they have holes large enough to let the heat and fire through.   (Sorry I forgot to take a photo! I bought mine through Pampered Chef.)

Cook for just a few minutes on each side, rotating to cook meat to your liking.  You can always test a piece or two while you are cooking (no one will know!)