Onion Mustard Pork Loin

"The onion and mustard flavor combination of this pork loin recipe is delicious!  The pork came out so tender and we loved the yummy sauce drizzled over the top of the meat.  This entrée is perfect for any night of the week and would even be a yummy alternative to turkey this holiday season!" 

 

4 pound boneless pork loin roast
2-3 Tablespoons spicy brown mustard
salt, pepper, onion powder, garlic powder and McCormick GrillMates Brown Sugar Bourbon seasoning
1-(10 3/4 ounce) can condensed French onion soup

Preheat oven to 325 degrees.  In a 9x13 pan that has been sprayed with non-stick cooking spray, place roast.  Slather all sides of roast with mustard.  Sprinkle roast with desired amounts of seasonings.  Pour can of soup around roast.  Cover with foil.  Bake at 325 degrees for 2 hours.  Remove foil and bake an additional 30 minutes.*  Remove from the oven and allow roast to rest for about 20 minutes to allow juices to redistribute.  Slice roast and serve with cooking juices.  ENJOY!

*Cook pork until internal temperature reaches 170 degrees.

Grandma's Meat & Gravy

"This is one of my favorite recipes from my Grandma.  It is easy to make and the slow-roasting makes the meat SO tender and the gravy SO delicious!"

 

2 pounds of Boneless Beef Top Round Steak, cut into bite-sized cubes

about 1 cup flour, for dredging

salt, pepper, garlic salt, to taste

2 Tablespoons canola oil

2 Tablespoons butter

1 small onion, diced

1-(32 ounce) carton of beef stock or broth

 

Cut round steak into bite-sized cubes.  Place flour, salt, pepper and garlic salt into a large dish and stir to combine.  Add beef cubes and toss to coat.  In a Dutch oven or other large oven-safe pot, heat oil and butter over medium-high heat.  Add beef to pot, making sure to shake off excess flour.  Add diced onion.  Cook beef and onion until beef is browned.  Stir in beef stock or broth.  (NOTE:  It will look like there's too much liquid, but the gravy will thicken and be the perfect consistency by the end of the cooking time.)  Cover with lid and place into a 325 degree oven and cook for 2-1/2 to 3 hours.  Serve with mashed potatoes or egg noodles.  ENJOY!

Mom's Oven Stew

"A hearty beef and vegetable stew that is perfect for the cool, Fall weather.  It is comfort food at it's most delicious!"  

 

1-1/2 to 2 pounds of beef stew meat

6 medium-sized potatoes, cut into chunks (I used Yukon gold.)

3-4 stalks of celery, sliced

3-4 carrots, peeled and sliced

1 (14.5 ounce) can of diced tomatoes, not drained (I used tomatoes with basil, garlic and oregano.)

3 Tablespoons tapioca

1 Tablespoon salt

1 Tablespoon sugar

1/2 teaspoon pepper

1 slice of bread, torn into pieces

1 (.87 ounce) packet of brown gravy mix

1 cup water

 

Place all ingredients in a Dutch oven or other oven-safe pot.  Stir until completely combined.  Cover and bake at 250 degrees for 4-1/2 to 5 hours.

 

Serving suggestion:  We love to eat this yummy stew with fresh baked bread.   





Grandma's Roast & Potatoes

"My husband and I love when my Grandma makes her Roast & Potatoes!  It makes a delicious dinner and the leftover roast makes the yummiest sandwiches the next day!  I recently made this recipe and our whole house smelled like my Grandma's house.  It was so comforting!" 

 

1-(3 to 4 pound) rump roast

salt & pepper

1 packet of dry Lipton onion soup mix (from 2 packet box)

1/2 cup water

small red potatoes, whole and unpeeled (I used 10 potatoes.)

1 (10-3/4 ounce) can of French onion soup

 

Preheat oven to 350 degrees.  Line a Dutch oven or roasting pan with 2 pieces of foil in a cross pattern.

 

Place roast inside foil.  Sprinkle with desired amount of salt and pepper and packet of onion soup mix.  Pour in water.  Wrap foil up around roast.  Put lid on pan and bake at 350 degrees for 2 hours. 

 

Boil potatoes until fork tender; Drain.  Cool potatoes enough to handle and peel.  Set aside until roast has baked for 2 hours. 

 

After roast has cooked for 2 hours, remove from the oven and take foil wrapped roast out of the pan.  Open the foil and transfer roast and drippings back into the pan.  Place potatoes around the roast and pour can of French onion soup over roast and potatoes.  Return UNCOVERED pan to the oven and bake at 350 degrees for 1 additional hour.  Serve sliced roast and potatoes with sauce.    

  

Grandma's Cabbage Rolls

"Where I'm from, Cabbage Rolls are a staple for family dinners and are often served at special occasions like weddings and other celebrations.  I have eaten them my whole life and I never get tired of them.  The very best Cabbage Rolls I've ever had are made by my Grandma.  She makes them for our whole family often and my husband and I love when she does!  Now I am sharing her delicious recipe with you." 

2 pounds of ground beef, uncooked*

2 pounds of ground pork or 2-(16 ounce) packages of Jimmy Dean Sausage, original or sage, uncooked*

1 bag of prepared Uncle Ben's Boil-in-Bag Rice (from 4-bag package, prepared according to package directions) 

1 cup water

2 eggs

1 teaspoon salt

1/2 teaspoon ground black pepper

1 teaspoon chicken bouillon granules

1/2 teaspoon garlic salt

2 Tablespoons dried minced onion

2 Tablespoons dried parsley flakes

1 large head of green cabbage

1 (32 ounce) jar of sauerkraut, drained

1 (10-3/4 ounce) can condensed tomato soup

1 (15 ounce) can of tomato sauce

Preheat oven to 350 degrees.  In a large bowl, mix uncooked ground beef and sausage until completely combined.  Add cooked rice, water, eggs, salt, pepper, chicken bouillon granules, garlic salt,  dried minced onion and dried parsley flakes and mix well; set aside. 

Add head of cabbage to a large pot of boiling water.  Boil until leaves begin to separate, about 10 minutes.  Remove cabbage from the water, pull each leaf off of the head and cut out the core from each leaf.  Using some of the large outer leaves cover the bottom of a large roasting pan (18 inch pan with lid).  Form meat mixture into large meatballs and roll up in remaining cabbage leaves, cutting large cabbage leaves in half.  Place cabbage rolls, seam side down, in the roaster.  If any cabbage is left after all of the meat mixture is used, chop it and put it on top of cabbage rolls.  Add just enough water to the roasting pan to cover the cabbage rolls (about 2 inches of water).  Cover roaster with lid and bake at 350 degrees for 2 hours.  Remove from the oven and place drained sauerkraut over cabbage rolls.  Combine tomato soup and tomato sauce and pour over sauerkraut.  Put lid back on and return roaster to oven for 1 hour.  Enjoy!

*NOTE:  Instead of using the combination of ground beef and pork, you can use all pork.

TIP:  We love to serve with boiled potatoes and French bread for a delicious meal. 

Grandma's Stuffed Peppers

 

 

"My Grandma's Stuffed Peppers are so delicious and they are one of my favorite family recipes!  I recently made them on my own for the first time and much to my delight they tasted 'almost' as good as when my Grandma makes them for us.  On the day I made them, my husband told me he could hardly stand the wait until he could get off work and get home for dinner.  I even got his seal of approval.  I was so proud!"

 

 

A Dutch Oven is a perfect pan for making this recipe.

All of the ingredients needed to make stuffed peppers.
 

Prepare rice according to package directions.

Remove tops and membranes of peppers.

Place peppers in Dutch Oven.

Combine ground beef, sausage, prepared rice, salt and pepper.

Spoon meat mixture into peppers.

Combine pasta sauce and tomato soup.

Pour sauce over peppers.

This is what the peppers will look like after baking them at 325 degrees for 2-1/2 to 3 hours.  Yum!

 

 

RECIPE:

6 red bell peppers

1 pound ground beef

1 (16 ounce) package of Jimmy Dean Sage Sausage or 1 pound of ground pork

2 cups prepared white rice

1 teaspoon salt

1/2 teaspoon pepper

1 (24 ounce) jar of Tomato Basil Pasta Sauce

1 (10-3/4 ounce) can tomato soup

 

Preheat oven to 325 degrees.  Spray a Dutch oven or large roasting pan with non-stick cooking spray.  

 

Prepare white rice according to the package directions.  While rice is cooking, cut the tops off of the red peppers and remove the seeds and membranes.  Place peppers into the Dutch oven or similar roasting pan.  In a large bowl, combine the ground beef, sausage or ground pork, prepared rice, salt and pepper.  Spoon the meat mixture into the peppers.  In a bowl, combine the pasta sauce and tomato soup and pour over the top of the peppers.  Put the lid on the Dutch oven or roaster and place in the preheated oven.  Bake at 325 degrees for 2-1/2 to 3 hours.          

Sunday Dinner Beef Pot Roast and Vegetables

"This dish is comfort food at it's ultimate!  We love to make it for Sunday dinner so that we can have leftover roast beef to use in recipes all week.  Hopefully your family will add it to your Sunday dinner menus."   

 

2-1/2 to 3 pound Beef Rump Roast

salt, pepper, onion powder and garlic powder, desired amount

2 Tablespoons of canola oil

1 medium onion, chopped

1 green pepper, chopped

1 garlic clove, minced

1 Tablespoon ketchup

1 Tablespoon Worcestershire sauce

1 (14.5 ounce) can low sodium beef broth

2-3 large Idaho potatoes, cut into chunks

2 ribs of celery, cut into chunks

2 carrots, peeled and cut into chunks

1 packet of Lipton beefy onion soup mix

1 (10-3/4 ounce) can of creamed soup (cream of chicken, mushroom or celery)

1/2 cup water

 

Preheat oven to 350 degrees.  Season roast with desired amounts of salt, pepper, onion and garlic powders.  In a dutch oven or large roasting pan that has a cover, heat canola oil on medium-high heat.  Sear roast on all sides.  Remove roast from the pan and reduce the heat to medium.  Add onion, green pepper and garlic to pan and cook until vegetables are softened.  Stir in ketchup and Worcestershire.  Return roast to the pan.  Pour beef broth over roast.  Cover and bake in 350 degree oven for 2-1/2 hours.  Remove from the oven (liquid will be very concentrated) and add potatoes, celery and carrots.  Combine onion soup mix, creamed soup and water.  Pour over roast and vegetables.  Cover and return to oven.  Bake for 1 hour or until vegetables are tender.  Serve with crusty bread to dip in gravy.

 

*TIP:  If using a larger roast, increase the total cooking time.  Just add the vegetables and soup mixture for the last hour of cooking. 

 

Herb Buttered Turkey Breast & Gravy

"This turkey breast roasts up tender and juicy and is the perfect alternative for those of us who don't want to go to the trouble of cooking a whole turkey this Thanksgiving.  Make it and I promise, your family will Gobble it up!

 

1-(7 to 8 pound) turkey breast (thawed if frozen, following package directions)
3 stalks celery, cut into large chunks

3 large carrots, peeled and cut into large chunks

1 onion, cut into wedges

3 cloves of garlic, peeled and halved

1-(14.5 ounce) can chicken broth

salt, pepper, poultry seasoning, desired amount

Preheat oven to 325 degrees.  Place vegetables in the bottom of a large Dutch Oven or roasting pan.  (NOTE:  The vegetables will serve as a base for the turkey to sit on and they will flavor the juices that you will use to make your gravy.)  Pour chicken broth over vegetables.  Place turkey breast, breast side up, on top of vegetables.  Season turkey with desired amount of salt, pepper and poultry seasoning.  Slather with Herb Butter (Recipe follows.)  Cook turkey breast until it reaches 170 degrees.  (It took about 2-1/4 hours in my convection oven.)  Remove from the oven and take turkey breast out of the pan and cover with foil to allow meat to rest while you prepare the gravy.           

Herb Butter

1 stick or 1/2 cup butter, softened

1 Tablespoon LITEHOUSE Freeze-Dried Poultry Herb Blend*

Combine butter and herb blend.  Use fingers to rub herb butter under and on top of the skin of the turkey.  

* I found the Freeze-Dried Poultry Herb Blend in the Produce Department of my grocery store.

Turkey Gravy

1/4 cup turkey fat that has been skimmed off of the cooking juices

1/4 cup flour

2 cups turkey drippings or juices 

Remove vegetables from the roasting pan and discard.  Using a spoon, skim off 1/4 cup of fat from the turkey juices.  (You will be able to see the fat floating on top of the juices left in the pan.  You can also use a gravy separator to separate the fat from the juices.)  Pour fat into a saucepan and stir in flour.  Cook on medium heat for 1-2 minutes.  Measure out 2 cups of turkey juices and stir into flour mixture.  (TIP:  If you don't have 2 cups of liquid, add chicken broth to make 2 cups.)  Bring mixture to a boil;  reduce heat and cook until desired thickness.  Serve with turkey.  

"Perfectly Golden Brown!"

"Sliced and ready for Thanksgiving dinner."

Chia's Chipotle Chili

"My husband created this recipe and it's my all-time favorite chili!  It has a smoky and spicy taste that warms you up on those chilly Fall and Winter days.  It's a great dish to make for tailgating to keep you warm while cheering on your favorite football team or to enjoy at your next Superbowl party too!"    

1 pound ground beef
1 roll Jimmy Dean Premium Pork Hot Sausage
1 large onion, chopped
1 green pepper, chopped
6 jalapeno peppers, finely minced
2 cloves garlic, finely minced
3 chipotle peppers in adobo sauce, finely minced (from a 12 ounce can)  *We use La Costena brand.
1 can (28 ounce) diced tomatoes
1 can (6 ounce) tomato paste
2 cans (16 ounces each) red kidney beans
2 cans (14 ounces each) beef broth
1/2 cup white or red wine
1 teaspoon liquid smoke
3 Tablespoons chili powder
2 Tablespoons brown sugar
1 Tablespoon cumin
1 Tablespoon cayenne pepper
1 teaspoon ground oregano
1 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cinnamon

In a large saucepan, stock pot or dutch oven, brown ground beef and sausage; along with onion, green pepper, jalapeno peppers and garlic, until browned.  Add remaining ingredients and stir to combine.  Simmer chili on medium heat for about 1 hour.  Ladle into bowls and top with grated pepper jack or cheddar cheese and sour cream.  Serve with oyster crackers or corn bread muffins.


TIP:  This makes a large pot of chili so we often freeze part of it to enjoy at a later time.

Simmered to perfection!

Perfect Pork Pot Roast

"I came up with this recipe because I had a pork roast in the freezer and wanted to make a nice dinner for my husband. This pot roast turns out so tender and delicious and it even makes it's own gravy!"

1 (3 to 3-1/2 pound) boneless pork loin roast

2 Tablespoons canola oil

1-1/2 cups low sodium beef broth

1 (10-3/4 ounce) can of cream of chicken soup
1/2 cup water

1 ( .6 ounce) packet of Knorr Au Jus Gravy Mix*

1 Tablespoon chicken bouillon granules

1 teaspoon dried basil

1 Tablespoon Weber Roasted Garlic & Herb Seasoning

1 medium-sized onion, chopped

3 cloves garlic, minced

2 ribs of celery, sliced

1 bay leaf

5-6 Yukon gold or red potatoes, unpeeled, diced into large chunks

3 carrots, unpeeled and sliced

In a Dutch Oven or large stock pot, pour in oil.  Heat to High.  Place roast into pan and brown or sear roast on all sides. While roast is browning, mix together beef broth, cream of chicken soup, water, Au Jus packet, chicken bouillon, basil and Roasted Garlic and Herb Seasoning in a bowl and set aside. Add onion, garlic, celery and bay leaf to pot with roast. Pour beef broth mixture over roast and vegetables. Bring to a boil and reduce to simmer on medium-low heat. Cover and simmer for 1 hour and 15 minutes.  Add potatoes and carrots to pot and return to a boil. Reduce heat, cover and simmer on medium heat for 30-40 minutes or until vegetables are tender. Discard bay leaf. Slice roast and serve with vegetables and gravy.

*If you can't find Knorr Au Jus Gravy Mix ( .6 ounce packet), you can substitute the equivalent amount of another brand.  For example, if you use McCormick Au Jus Gravy Mix (1 ounce packet), then only use about 2/3 of the packet so the gravy doesn't become too salty.

Grandma's Oven Barbecued Spare Ribs

"This is one of my favorite recipes that my Grandma makes.  The ribs are slathered in a savory sauce that is finger-lickin' good!"

4 to 5 pounds Pork spare ribs

1 teaspoon salt

1/4 teaspoon pepper

1/2 of a lemon, thinly sliced

1 large onion, chopped finely

1 cup ketchup

2 cups water

1 teaspoon chili powder

1 teaspoon celery seed

1/4 cup brown sugar

1/4 cup vinegar

1/4 cup Worcestershire sauce

Few drops Tabasco sauce

Cut spare ribs into pieces of 3 or 4 ribs.  Spread in a shallow baking pan, meaty side up  Season with salt and pepper.  On each rib piece, place one lemon slice and sprinkle chopped onion over all.  Bake, uncovered 45 minutes at 450 degrees.  Combine remaining ingredients in a saucepan and bring to a boil.  Pour over ribs, reduce heat to 350 degrees and roast uncovered, 1 to 1.5 hours.  Baste occasionally with sauce. 

 

"I baked the ribs in my Dutch Oven.  It worked great!" 

Baked Beans

"My Mom makes these beans for many of our Summer Get Togethers.  They are sooo Good!!!"

1 onion, chopped

1 cup brown sugar

1 teaspoon garlic powder

1 teaspoon dry mustard

1 teaspoon salt

1 cup apple cider vinegar

2 (15 ounce) cans great northern or lima beans, drained

1 (15 ounce) can kidney beans, drained

1 (28 ounce ) can baked beans

1 pound package of bacon, cooked and crumbled

In a skillet on stove top, combine onions, brown sugar, garlic powder, dry mustard, salt and vinegar.  Cover and simmer for 20 minutes.  Transfer to a dutch oven or other large oven-safe pan.  Add beans and bacon.  Cover and bake at 350 degrees for 1 hour.