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Tag Archives: Pork

Sausage Cheese Balls Recipe by Leah

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These little appetizers are a big hit at parties.  It seems they’ve been around for ages.  So long, in fact, some might consider them old-fashioned, but all that really means is that they’ve stood the test of time.  They’re always among the first things to disappear from the table.  Bonus! They can be frozen before or after baking!

Sausage Cheese Balls

 

 

Sausage Cheese Balls

 

INGREDIENTS

2 cups Bisquick

1 lb ground spicy pork sausage, room temperature

10 oz shredded medium cheddar cheese, room temperature

4 Tbsp water, as needed

spicy mustard, for dipping

 

PREPARATION

  1. Preheat oven to 400 degrees F.
  2. Break ground sausage into chunks.  Mix in the Bisquick, cheese, cheddar and 2 Tbsp water.  I use a stand mixer but it can be done by hand as well.  Continue until the mixture holds together and there are no unincorporated ingredients in the bottom of the bowl.  If the mixture isn’t coming together add more water (or hot sauce) 1 tablespoon at a time.
  3. Shape the mixture into balls, rolling in your hand to smooth.
  4. Line a rimmed baking sheet with aluminum foil and spray lightly with cooking spray.  Place sausage balls on the pan.  They should not touch.
  5. Bake for 15 minutes.  Use a spatula to transfer the sausage balls to a serving tray and serve with spicy mustard.

Grilled Pork Chops Recipe by Leah

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Pork chops were a frequent dish in my home growing up.  My mom would lay a bed of sauerkraut in a casserole dish, lay the chops on top, and then pour sauce on top of that before baking.  It seemed we ate them weekly though I’m sure that’s an exaggeration.  Nevertheless, I was raised with a love of pork chops.

These chops were some I tried only a few years ago.  I saw someone post about them on Facebook and thought they were so simple they must be delicious.  They are!  They’ve been both a company meal (served with Fuji Apple Salad and Crispy Smashed Roasted Potatoes with Dill Aioli) and a weeknight meal (with applesauce and mashed potatoes).  Though I always make these out on the grill at home, I have also made them with great success on my mom’s indoor electric grill.  In fact, those are the pork chops pictured.

 

 

Ab

 

 

Grilled Pork Chops

INGREDIENTS

pork chops

olive oil

honey

kosher salt

fresh ground pepper

fresh or dried thyme

PREPARATION

  1. Rub pork chops with olive oil and a drizzle of honey.  Sprinkle with kosher salt, pepper and thyme.
  2. Grill on high flame, just 3-4 minutes per side.  Don’t overcook or they will be tough.  They should be soft, like a steak.

Asian Peanut Butter Pork Recipe by Leah

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Asian Peanut Butter Pork.  Anything with peanut butter in my house is certain to be a hit and this is no exception.  I’ve made this Asian Peanut Butter Pork in the slow cooker before, but wanted to try it in the pressure cooker.  Even better!  Serve over rice and you absolutely HAVE to serve it with Once Upon A Chef’s fabulous Thai Crunch Salad with Peanut Dressing.

 

 

Ag

 

 

Asian Peanut Butter Pork Pressure Cooker

yield: 4 servings

INGREDIENTS

1 1/2 – 2 lbs pork tenderloin

1 onion, sliced in rings

1/4 cup soy sauce

1/4 cup brown sugar

3 Tbsp white wine vinegar

3 Tbsp water

2 garlic cloves, chopped

1/2 cup creamy natural peanut butter

2 Tbsp chopped peanuts

1 lime, cut in wedges

prepared rice

PREPARATION

  1. Turn your pressure cooker to saute function and saute the pork on all sides, approximately 2-4 minutes per side.  Set aside.
  2. Add onion to the pot and saute until tender.
  3. Put remaining ingredients in the pot and add the pork.
  4. Cook 2 minutes then natural release for 15.
  5. Let the pork rest, then slice into medallions.  Serve over rice.  Top the pork with sauce, peanuts, and lime juice.

*Note: Recipe created using the Power Pressure Cooker.  Time and button functions may vary with other brands of pressure cookers.

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