Pull Apart Pizza

I have seen different variations on this bundt pan pizza, and I had been wanting to make this for a while but I was waiting until I next went to Trader Joe's to get a couple of their ready made pizza dough.

I knew that if I wanted Randal to eat this I had to include some bell peppers and onions, so I roasted the veggies ahead of time.

This was a fun dinner to try and we both enjoyed it.

2 1lb packs of prepared pizza dough (I used one plain and one herb)
1 cup grated mozzarella
1 cup grated provolone
1/3 cup melted butter
2 tbsp Italian seasoning
1 clove garlic, minced
8 oz pepperoni
roasted bell pepper and red onion

Roll pizza dough into small balls, place in a large bowl.  In a separate small bowl, mix together the melted butter, Italian seasoning and garlic.

Pour the butter mixture over the pizza dough balls and mix to coat.  Quarter the pepperoni and add it to the dough mixture, alone with the cheeses and mix together.  Grease the bundt pan and place the pizza dough into the pan.  Bake at 350 for 35 minutes, or until the dough is cooked through.  Serve with marinara sauce for dipping.

SRC - Pork Fajitas

Time for another Secret Recipe Club reveal!  I love getting my blog assignment each month and this month I was assigned the blog Cooking Mimi by Micha.  Micha's blog is full of wonderful looking recipes and I had a lot of fun looking through them all trying to decide what to make. It’s a mix of traditional Southern food, good old American home cooking, and her favorite ethnic inspired dishes.  Some of the recipes we  considered were the  Chicken Paprikash and the Pumpkin Spice Latte Cake  because even though it's still 90 plus degrees here in TX, fall has officially arrived in our house!

We eventually settled on the  Pork Fajitas as Randal thought they looked good and fajitas are not something we make often, plus we have never had pork fajitas before.

We both really enjoyed them and would definitely make them again. We found a great deal on boneless pork ribs, which were perfect for this dish.  The seasoning and flavours were great and we served ours with a touch of sour cream and our favourite mango salsa on the side.

1 lb boneless pork chops
1/4 cup olive oil
2 tbsp lemon juice
2 tbsp taco seasoning
1 green bell pepper, sliced
1 red bell pepper, sliced
1 red onion, sliced
flour tortillas
grated cheese and sour cream for serving

Combine the olive oil, lemon juice and taco seasoning in a large bowl.  Add the pork chops to the bowl, cover and refrigerate for 2-4 hours.

Slice the pork chops into strips and cook over high heat for 2-3 minutes.  Remove the pork,  add the sliced peppers and onion and cook for 3-5 minutes.  Add the pork back into the pepper mixture.  Serve with tortillas, cheese and sour cream.

An InLinkz Link-up

P.F. Changs Spare Ribs

Randal's favourite thing on the PF Changs menu is the spare ribs.  I always know that when we go to Changs we will be getting the ribs, and luckily for Randal they are one of the only ribs I will actually eat, their Asian style bbq sauce is just so much better than ordinary bbq.  This copycat version tastes identical to the original and Randal loves being able to have the ribs anytime he wants to now!

1 cup ketchup
1 cup light corn syrup
1/2 cup hoisin sauce
1/2 cup water
1/3 cup light brown sugar
2 tbsp minced onion
1 tbsp rice vinegar
1 rack pork spare ribs
4 cups vegetable oil
1 tsp sesame seeds

In a medium saucepan, add the ketchup, corn syrup, hoisin sauce, water, sugar, onion and vinegar.  Bring to a boil, then reduce heat and simmer for 5 minutes.  Set aside.

Fill a large pan with water, bring to a boil and add a teaspoon of salt.  Slice the ribs into individual ribs and add to the boiling water, boil for 12 minutes, set aside to cool.

Heat vegetable oil in a large pan to 375.  Drop the ribs into the hot oil and fry for 2 or 3 minutes.  Toss the ribs with the sauce and sprinkle with sesame seeds.

Singapore Noodles

I found this recipe in the Rachael Ray magazine.  A few days earlier we made far too much char siu pork and I was looking for something new to try with the leftovers, and even though the original recipe used raw pork loin I figured the char siu pork would just add some additional flavour to the dish.  I had lo mein noodles on hand instead of vermicelli so I just used those, and even though I wasn't so sure about mixing the curry powder with the chinese flavours  this turned out to be a really good stir fry!

3/4 lb pork loin, thinly sliced
1 tbsp curry powder
1 tbsp soy sauce
1 tbsp oil
1 red onion, diced
1 red bell pepper, sliced
1 carrot, julienned
1 cup sugar snap peas
2 eggs, beaten
4 oz noodles, cooked
spring onions, sliced for garnish

In a small bowl, mix together the curry powder, soy sauce and 2 tablespoons of water.

In a large pan, heat the oil over high heat.  Add the onion, pepper, carrot and sugar snap peas, stir fry for a few minutes.  Add the pork, stir for a few more minutes.

Push the pork mixture to the side of the pan, add the egg, leave for a minute, then mix the egg into the pork.

Add the noodles, the curry mixture and stir fry for a few minutes.  Serve with spring onions and lime wedges.

Cuban Sliders

I have seen those baked ham and cheese sliders all over pinterest for a while now, and while I have wanted to make them I wanted something a bit more interesting than just ham and cheese to make the husband want to eat them.

These Cuban sliders are so delicious, we both loved them and have made them a couple of times now.  I decided on provolone cheese as Randal doesn't really like swiss cheese.

12 hawaiian sweet rolls
Deli ham slices
Provolone cheese slices
Dill pickles
1/4 cup diced red onion
1/2 stick butter
Yellow mustard

Preheat oven to 350.

Melt the butter in a small pan, add the onions and cook for a few minutes until softened.  Add 2 tablespoons of yellow mustard, stir together and remove from heat. 

Grease a baking dish, slice the rolls in half and place the bottom half of the rolls in the pan, brush with yellow mustard.  Layer the provolone cheese, ham and dill pickles on the rolls then add the tops of the rolls.  Pour the onion mixture over the top of the sliders, cover with foil and bake for 15 minutes.  Remove foil and bake for an additional 10 minutes.

Swedish Meatballs

Randal loves Swedish meatballs, but until recently it wasn't a meal I made very often, not until I found this recipe over at  damn delicious anyway!

This recipe made a lot of meatballs so I froze half of them, which is perfect for us right now, as in a few weeks I am about to be even more busy during the day as Sophie and her baby sister will be coming back to daycare, the twins are very excited to get Sophie back but I have already warned Randal that he will be eating a lot of simple meals, at least until I get the three 2 year olds and the three month old on a schedule.

Meatballs
1 lb ground beef
1 lb ground pork
1/2 cup panko
1 onion, diced
2 large egg yolks
1/2 tsp allspice
1/2 tsp nutmeg
1/2 tsp salt
1/4 tsp pepper

Sauce
1/4 cup unsalted butter
1/3 cup all purpose flour
4 cups beef broth
3/4 cup sour cream
1/4 tsp salt
1/4 tsp pepper
2 tbsp fresh parsley, chopped

In a large pan, heat a tablespoon of olive oil and cook the onion until softened, about 5 minutes.  Remove from heat and set aside to cool.

In a large bowl, combine the ground beef and pork, along with the egg yolks, panko, allspice, nutmeg, salt, pepper and the cooled onion.  Roll into 1 1/2 inch sized balls.

Add a tablespoon of oil to the pan the onion was cooked in and brown the meatballs in batches and set aside on a paper towel lined plate.

To make the sauce, melt the butter in the pan, add in the flour and let cook for a few minutes.  Gradually whisk in the beef broth and bring to a simmer.  Add in the sour cream, salt and pepper and whisk to combine.  Add the meatballs back to the pan and cook for 10 minutes.  Top with fresh parsley and serve.

Sausage Casserole

Sausage casserole was another dish I used to eat growing up and because we always made it with a tin of heinz baked beans, anytime I make sausage casserole now I have to include them. 

It isn't easy for me to find English sausages here in Houston, so unfortunately I have to take what I can get and they aren't anything close to as good as the sausages back home. 

6 English pork sausages
1 onion
8 oz mushrooms
1 garlic clove, minced
2 tbsp tomato paste
1 tin diced tomatoes
1 cup chicken stock
1 tsp smoked paprika
1 tbsp worcester sauce
1 tsp italian seasoning
2 tbsp dark brown sugar
1 tin of heinz baked beans
salt and pepper

Brown the sausages in a little oil, place in a casserole dish.

Add in the diced onion and sliced mushrooms and cook for 5 minutes.  Add in the garlic and cook for a couple of minutes before adding the tomato paste, tinned tomatoes, paprika, italian seasoning, sugar, worcester sauce, baked beans, chicken stock and salt and pepper. 

Pour the sauce over the sausages and bake at 350 for 25 minutes.

Cuban Sandwiches

I love Cuban sandwiches, but I have never made them at home before and knowing there was little chance that I would find actual Cuban bread here in Houston, I bought panini bread from Central Market that worked out great for these sandwiches.

Panini bread
Roast pork, sliced
Ham, sliced
Swiss cheese, sliced
Pickle slices
Mustard
Butter

Slice the bread open, spread mustard on both sides of bread.  Place a layer of pork on the bread, followed by a layer of ham, then swiss cheese and finally pickles.  Close the sandwich and spread a thin layer of butter on one side.  Place in a heated pan and use something heavy to help press down the sandwich, once the bottom has browned flip the sandwich over and brown the other side.

Cuban Pork Roast

When I bought this pork roast I had intended to make the cranberry pork that Randal loves, however on a whim I thought I would try making a Cuban pork roast, with the intention of using some of the leftovers for Cuban sandwiches. I knew that McCormick had a Cuban seasoning but I looked in multiple stores and I couldn't find it, so I looked up the ingredients in their seasoning and decided to just try making my own. I really wasn't sure how this would turn out, but we both absolutely loved this, Randal said it was the best roast pork I had ever made and even after finishing off this huge roast over a few days he wants to know when I am making it again.

Pork roast
2 tbsp cumin
2 tbsp dried oregano
zest of 1 lemon
1 tbsp garlic powder
1 tbsp onion powder
1 tbsp adobo seasoning
1 tbsp salt
1 1/2 tsp black pepper
1/2 cup olive oil
1/2 cup orange juice
1/4 cup lime juice

In a small bowl combine the cumin, oregano, lemon zest, garlic powder, onion powder, adobo, salt and pepper.

In a medium saucepan, heat the olive oil until shimmering.  Add half of the seasoning mix and cook for 30 seconds or so.  Remove from heat and leave to cool for 5 minutes, then add the orange juice and lime juice.  Put back on the heat and cook for 5 minutes.  Leave to cool.

Season the pork with the remaining seasoning mix, place into a large ziploc bag and pour over half of the marinade.  Refrigerate for at least 4 hours.

Cook the roast at 350 for 2 1/2 to 3 hours, brushing with the remaining marinade every 45 minutes.

Creamy Pan Fried Pork with Apple and Sage

One of my favourite things to make with pork is somerset pork, this is very similar to that but it has the addition of creme fraiche and mushrooms. Randal absolutely loved this and we will definitely be making this again.

4 pork chops
2 tbsp flour
1 tsp paprika
1/2 tsp salt
1/2 tsp pepper
1 onion, sliced
8 oz mushrooms, sliced
1 apple, sliced
1/2 cup apple juice
1/2 cup creme fraiche
2 garlic cloves, minced
1 tsp sage
1/2 tsp rosemary
1 tsp thyme
1 tsp oregano
1 tbsp oil

Combine the flour with the paprika, salt and pepper. Coat the pork chops in the seasoned flour.

Heat the oil in a large frying pan, add the pork and brown on both sides, remove from pan.  Add the onion, mushrooms and apple, cook for 5 minutes.  Add the apple juice, garlic, sage, rosemary, thyme, oregano and creme fraiche.  Add the pork back to the pan, bring to a simmer and cook for 10 minutes.

Garlic Pork with Sugar Snap Peas

This recipe came from Green Lite Bites  it is a very simple recipe, so much so that I really thought Randal would not really enjoy this as he isn't much of a fan of soy sauce.  He really shocked me however because he liked this a lot and I have to say for such a simple recipe that has so few ingredients it is very good.

1 pork tenderloin

1 cup sugar snap peas

1 tbsp garlic powder

1 tbsp corn starch

1 tbsp soy sauce

1 tbsp fresh ginger

1/2 cup water

1 tsp salt

2 tbsp oil

Cut the pork into cubes, toss with the garlic powder and salt, set aside.

Heat a large frying pan over medium heat, add the oil and cook the pork until browned.

While the pork is cooking, in a small bowl mix together the water, corn starch, soy sauce and ginger.

Once the pork has cooked through, add in the sugar snap peas and cook for a minute or two.

Mix in the sauce and let simmer for a few minutes before serving.

Cherry Glazed Ribs

These ribs from The Midnight Baker  were so good. I just love fruity rib recipes, so much better than just straight up bbq sauce!

1 rack baby back ribs
1/2 cup cherry preserves
1/4 cup brown sugar
1 tsp orange zest
1/2 tsp garlic powder
1/4 tsp dried thyme
1/2 tsp salt
1/2 tsp pepper
2 tsp balsamic vinegar

Mix together the brown sugar, thyme, garlic powder, salt and pepper. Sprinkle on the ribs and then refrigerate for a couple of hours.

Preheat oven to 275.

Mix together the cherry preserves, orange zest and balsamic vinegar.  Coat the ribs with the glaze, leaving some for a final glaze before serving.  Cover the ribs with foil and bake for 3 hours.  Once ribs are cooked through, remove the foil, turn the oven to broil and coat with the remaining glaze, broil for a few minutes.

Apricot Ribs

I really thought that Randal would like these apricot ribs from Kayotic Kitchen. I think the reason he felt that they had too much of an Asian flavor was because of the sesame oil, so if I were to make these again I would either leave that out or reduce the amount.

Pork baby back ribs
1 cup apricot preserves
1/2 cup soy sauce
3 tbsp brown sugar
2 garlic cloves
1 tbsp lime juice
1 tsp ground ginger
1/2 tsp red pepper flakes
2 tsp sesame oil
1/2 tsp salt
1/2 tsp black pepper

Preheat oven to 275.

Combine the apricot preserves, soy sauce, brown sugar, garlic, lime juice, ginger, red pepper, sesame oil, salt and pepper in a medium bowl.  Stir together and cover the ribs with the sauce, leaving some for later.

Wrap the ribs in foil and place on a baking sheet, bake for 3 hours.  Pour the remaining sauce over the ribs return to the oven for just a few minutes.

Cuban Burgers

Time for another Secret Recipe Club reveal. This month I was assigned Ashley's blog Cheese Curd In Paradise. Ashley is from Wisconsin and has a lot of really great recipes on her blog, so many that I couldn't decide what to make, so I sent Randal a list of possible recipes and let him decide which one.  He finally decided on the Cuban Burger which was my top choice also. 

I do have to give credit for this post to my husband because he was the one that actually made these burgers (he does all the grilling!) and I have to say that he made a great burger.  We both really enjoyed these, we love Cuban sandwiches and these really do taste like them in burger form.

 

1 1/2 lb ground pork

1 garlic clove, minced

1 tsp oregano

1/2 tsp cumin

1/2 tsp lime zest

1 1/2 tsp lime juice

1/2 tsp salt

1/2 tsp pepper

4 slices swiss cheese

4 slices ham

Pickles

Mayo

Yellow mustard 

Hamburger buns (we used onion rolls)

 

Mix the pork, garlic, oregano, cumin, salt, pepper, lime zest and juice together. Form pork mixture into 4 patties, grill burgers about 6 minutes per side, until cooked through, top with the ham and cheese slices, and place the rolls split side down on the grill for a few minutes, until the cheese has melted on the burgers.  Place the burgers onto the rolls, top with pickles, mayo and mustard.



 

Sticky Orange Ribs

I am always looking for new rib recipes because Randal loves ribs so much, and any recipe that adds other interesting things to the traditional bbq sauce is great for me, as I'm just not a fan of bbq sauce.  These ribs from Heather Likes Food were really good, and you definitely taste the orange, and we both really enjoyed them.

 

 

1 rack baby back ribs

1 1/2 tbsp steak seasoning

1 tsp salt

2 cups orange soda 

3/4 cup bbq sauce

3/4 cup light brown sugar

1/2 cup orange juice concentrate

1 tsp hot sauce

 

Preheat oven to 275

 

Cut the ribs into 3 sections, season with the steak seasoning and salt and place into a large baking dish.  Pour over the orange soda, cover with foil and bake for 3 hours, until tender.

 

To make the sauce, combine the bbq sauce, brown sugar, orange juice concentrate and hot sauce in a small pan, bring to a boil.

 

Place the ribs on a foil lined baking sheet, brush on the sauce and broil for 5 minutes.

 

Tempura Pork Tenderloin Medallions with Pineapple Ginger Sauce

Randal loves sweet and sour pork, anytime we go to a Chinese restaurant that is what he will order, so I wanted to make this tempura pork from Rock Recipes because I knew that he would love it.  I have to say that this recipe turned out even better than I thought it would, the tempura batter was the best I have ever made and the sauce was so good.

Tempura Batter

2 eggs

2 cups ice water
¼ tsp baking soda
1 ½ cups flour

 

Pineapple Ginger Sauce

1 ½ cups fresh pineapple

¼ cup finely chopped red pepper

1 ½ cups pineapple juice
1 tsp freshly grated ginger
3 tbsp apple cider vinegar
¼ cup sugar
½ tsp cracked black pepper
½ tsp salt
2 tsp corn starch
¼ cup cold water

 

1 pork tenderloin

 

To make the tempura, whisk together all the ingredients and leave to rest in the fridge for 10 minutes.

 

To make the pineapple ginger sauce, add the pineapple, red pepper and pineapple juice to a medium saucepan, add in the vinegar, ginger, sugar, salt and pepper and cook for 10 minutes.  Dissolve corn starch in the water and slowly add to the sauce, stirring constantly, cook for another minute.

 

Heat 1 inch of vegetable oil in a large frying pan to 325 degrees.  Season the pork with salt and pepper, dip into the tempura batter and drop into the hot oil until light golden brown. Serve with pineapple ginger sauce.

 

Cherry Pepsi Ribs

I am not really a fan of bbq sauce, but Randal loves it so anytime I can add things to it to change up the flavour, it makes us both happy. These cheery pepsi ribs were great, Randal even said they were the best ribs I've ever made.



Pork baby back ribs

1 tsp seasoned salt

1 tsp black pepper

1/2 tsp ground ginger

1 cup bbq sauce

12oz cherry pepsi

1/4 cup cherry preserves

1/2 tsp ground mustard

1 tsp hot sauce

Preheat oven to 275.

In a medium saucepan, combine the pepsi, cherry preserves, hot sauce, mustard and bbq sauce.  Bring to a boil, reduce heat and simmer for 30 minutes.

Season the ribs with the salt, pepper and ginger. Brush the bbq sauce onto the ribs, cover with foil and bake for 4 hours, basting the ribs every hour with the bbq sauce.

Benihana Fried Rice

I have made this copy of Benihanas fried rice from Running in Stilettos many times, I don't know why I never posted it until now. The original recipe is made with chicken and we have made it that way and also with shrimp.  This time though I needed to use up some leftover char siu pork, which made for a delicious fried rice.

2 oz cooked chicken (I used pork this time)
8 oz cooked rice
2 eggs
2 tbsp onion, chopped
2 tbsp carrot, chopped
2 tbsp green onion, chopped
2 tbsp peas
1 tsp sesame seed
3 tbsp butter
2 tbsp soy sauce
2 cloves minced garlic
1 tsp fresh grated ginger
2 tsp sesame oil
Sesame seeds
Salt and pepper

Scramble eggs in a small pan, set aside.

Stir fry the vegetables, ginger and garlic for a few minutes.  Add the meat and scrambled eggs and stir together.  Add the rice, sesame seeds, soy sauce, butter, sesame oil and salt and pepper, stir fry for another few minutes.

Asian Barbeque Pork (Char Siu Pork)

Time for another Secret Recipe Club reveal.  This month I was asigned Angela's kitchen.  Angela's blog features recipes that are all wheat, gluten and dairy free.  I spent a lot of time searching through all the great recipes that Angela has, as I have never had to really think about preparing gluten free meals before. My youngest brother actually is gluten free, but I left England when he was 4 years old (he is 15 now) so I wasn't around when he was diagnosed and to see how being gluten free affects him and the rest of the family.

While I was searching through the recipes on Angela's blog, I found this recipe for Asian Pork Roast, which was fantastic because I already had char siu pork on the menu plan for the following week, which is a hoisin marinated pork that is roasted in the oven until it is sticky and sweet and so good.  I did change some of the quantities of ingredients from Angela's original recipe, just based on other recipes for char siu that I had seen and for our preferences, but it turned out fantastic and we would definitely make this again.

Boneless pork roast
2 tablespoons firmly packed brown sugar
2 tablespoons honey
1/4 cup ketchup
1/2 teaspoon 5-spice powder
2 tablespoons soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
2 garlic cloves – minced
1 tablespoon fresh minced ginger
1 teaspoon toasted sesame oil
2 drops of red gel paste

Preheat oven to 375. Line a roasting pan with foil.

In a blender combine all the marinade ingredients and blend until smooth.  Place pork in a plastic bag and pour over the marinade. Leave to marinate in the refrigerator overnight.

Remove pork from the marinade and place in the roasting pan.  Brush with marinade and bake for 30 minutes, remove from oven and baste with remaining marinade and roast for another 30 minutes or until no longer pink in the center.

Pineapple and Honey Ribs

Randal loves bbq and especially ribs, and I know I have said it before, but it's just not my favourite thing. I am always looking for different rib recipes that will give Randal his bbq fix but will be different enough from that bbq sauce flavour so that I can enjoy it also. These pineapple honey ribs from Snappy Gourmet are so good, I think I have found my new favourite rib recipe, the pineaple and lime really add so much flavour to the honey bbq sauce and Randal loved them also.  The only thing I changed about this recipe was the cooking method, because unless Randal is home to grill them I always cook ribs low and slow in the oven.
 

1 rack of pork ribs

3 tbsp caribbean jerk seasoning

1 cup honey barbecue sauce

1 1/4 cup chopped pineapple

3 tbsp lime juice

Line a baking sheet with foil, put the ribs on the foil and cover with the caribbean seasoning. cover with the foil and refrigerate for at least an hour.

Put the bbq sauce, pineapple and lime juice in a food processor and blend until smooth, refrigerate until ready to use.

Heat oven to 275.

Brush the bbq sauce onto the ribs, cover with foil and bake for 4 hours, basting the ribs every hour with the bbq sauce.