Food Fun Family

Tasty Pork Recipes – Delicious Dishes Recipe Party #150

Lolli — Tue, 29 Jan 2019 12:02:03 +0000

Hi guys! I saw a meme the other day about how LONG January is. Seriously, I feel like the holidays were ages ago. How is it still January?

We’ve got more snow on the horizon, and the cold temperatures have me craving comfort food. Pork is one of those foods that I swear no matter how you cook it, it’s comforting!

These recipes from our readers have my mouth watering!

Welcome to Delicious Dishes Recipe Party! In case you’re new to the party, here’s what you need to know:

Delicious Dishes is a weekly link party where bloggers can share their most delicious recipes while checking out the amazing recipes that other bloggers are sharing.

Each link you share here will be seen on each of the hostess’ blogs listed below >>

Food Fun Family – Blog / Facebook / Pinterest

She Saved – Blog / Facebook / Pinterest

Walking on Sunshine Recipes – Blog / Facebook / Pinterest

This Mama Loves – Blog / Facebook / Pinterest

Clever Housewife – Blog / Facebook / Pinterest

Bunny’s Warm Oven –Blog / Facebook / Pinterest

Each week we will be featuring our favorite recipes from the week before and pinning them to our Delicious Dishes Pinterest board.

We hope you’ll have fun with our party…we know we will!

The Recipes with the Most Clicks Last Week Were…

#1: Best Tuna Salad with Secret Ingredient from Marilyn’s Treats

#2: Pan de Coco from The Not So Creative Cook

#3: Valentine’s Day Swirl Cookies from Walking on Sunshine Recipes

Delicious Dishes Party Favorites from Last Week:

These are the recipes that the hosts loved the most…

I loved Instant pot Pulled Pork and Mango Puffed Pastries from Must Have Mom

Lois loved Pulled Pork Street Tacos from A Proverbs 31 Wife

Brett loved 30 Minute Instant Pot Honey Garlic Pork Tenderloin from Flour on My Face

Keri Lyn loved Pork Chops with Sour Cream Gravy from Bunny’s Warm Oven

Emily loved Skillet Pork Chops with Feta Cheese from Organized Island

Mary loved Simple Delicious Roasted Pork Tenderloin from Adventures of Mel

Follow us along on our Pinterest board. We pin a ton of recipes that are shared to our linky party each week. So get your recipes ready. We can’t wait to see what’s cooking in your kitchen this week.

Now let’s get this party started!

An InLinkz Link-up

Pork Tacos with Fresh Pico de Gallo

Lolli — Thu, 06 Oct 2016 13:07:06 +0000

Sponsored post written by me on behalf of Smithfield® Marinated Pork.

It’s back-to-school season, and that also means that we’re getting back to sports, back to homework, and back to eating our normal family dinner together every night. Schedules go out the window during the summer…except for swim team. That’s a super-tight schedule, but it means a ton of dinners eaten on the go or at the pool.

I look forward to back-to-school season with great excitement, and not just because we are all (kids included) happier when the kids are in school and the family is on a schedule. I love getting back to normal dinners eaten around the kitchen table.

This past week I was feeling adventurous and tried something totally new for dinner. I love cooking Smithfield Marinated Fresh Pork for dinner, but I’m typically pretty boring when it comes to my pork tenderloin meals: roasted pork with a side of potatoes is an easy, no-brainer meal that I know the family will love. Smithfield Marinated Fresh Pork is Real Flavor, Real Fast, and I love that I can always count on Food Lion to have a good selection of flavors and cuts (Tenderloin, Loin Filet, and Sirloin) to grab for our family dinners.

This week, I had a new idea…and I wasn’t sure that it would work until I took my first bite.

And oh-my-goodness, it worked!

I can’t wait to make this easy weeknight meal again and again.

Pork Tacos with Fresh Pico de Gallo

Ingredients:

1 Smithfield Marinated Roasted Garlic & Herb Pork Loin Filet
Small flour tortillas
Cooked rice
Fresh cilantro, chopped
Toppings: chopped green onion, sour cream and shredded cheese, if desired

Fresh pico de gallo:

Mix together in a small bowl:

3-4 fresh tomatoes, diced
1 small onion, diced (white onions work best, but I’ve also used red onion)
1/3 cup fresh cilantro, chopped
1 fresh jalapeno, chopped, seeds removed
1 tablespoon lime juice
1 teaspoon kosher salt
Dash of pepper

Directions:

Cut pork loin filet into cubes. Sauté in a hot skillet until cooked through, about 10 minutes.
Serve pork in a warmed tortilla on top of rice. Top with fresh pico de gallo, sour cream, and cheese. Sprinkle with extra cilantro and green onions.

Smithfield Marinated Fresh Pork is an easy meal solution for any night of the week, even those busy nights with homework and sports practice. I love that I can use pork for any occasions, not just special ones. These tacos are ready in well under 30 minutes, so you don’t have to worry about spending all evening in the kitchen because it comes marinated! My husband commented on how fresh and tasty these tacos were – Smithfield really is #RealFlavorRealFast!

Pick up some Smithfield Marinated Fresh Pork at Food Lion, and then find more delicious, family-friendly recipes here.

Marinated Pork and Vegetable Kabobs #RealFlavorRealFast

Lolli — Wed, 13 Jul 2016 19:51:51 +0000

I think we can all agree that cooking over a hot stove after a long, hot summer day is not exactly enjoyable. During the summer, we love to join our neighbors in our back yards, cooking over the grill instead of inside over a hot stove. There’s something about cooking on the grill that feels like vacation – but grilling doesn’t have to be reserved for the weekend or vacation time, especially when you’ve got delicious Smithfield marinated pork on your plate. I am thrilled to be partnering with Smithfield this week to bring you this quick and easy, family-friendly recipe that I know you’re going to love.

Every day is a good day to cook dinner on the grill!

Last week, I stopped at Food Lion during my afternoon errands and picked up some Smithfield® Marinated Pork and some vegetables to cook with it. I was determined to find a new recipe that I could make on the grill that would be ready in around 30 minutes. I wanted “Real Flavor Real Fast,” and Smithfield® Marinated Pork was the perfect solution. This summer has been so busy with swim team, and I don’t have time to spend long preparing dinner, but I don’t want to sacrifice on flavor.

My little experiment with Smithfield® Marinated Pork could not have turned out better. It was a hit all around! Definitely “Real Flavor Real Fast!” I did learn, however, that potatoes, no matter how bite-sized you cut them, will take way longer to cook than anything else (so I’ve included a few tips for adding potatoes to your kabobs. My main tip: don’t do what I did and try to cook the potatoes from raw!).

How to Make Marinated Pork and Vegetable Kabobs

Yum

Marinated Pork and Vegetable Kabobs

Ingredients

Garlic & Herb Smithfield® Marinated Pork (approximately 2 lbs), cut into 1-2 inch pieces
1 zucchini, sliced thick
4-6 baby Portobello mushrooms, halved
4-6 Campari tomatoes, halved
1 bell pepper, cut into bite sized chunks (I used half each of a yellow and green bell pepper)
1/2 a large red onion, cut into 1-2 inch chunks (keeping layers together)
3-4 small to medium red potatoes, cut into bite-sized chunks, optional (see tip below)
1 tablespoon olive oil
1 teaspoon dried garlic
1 teaspoon Italian seasoning
salt and pepper, to taste
Skewers

Instructions

Cut vegetables and place into a large bowl. Toss veggies with olive oil and spices.
Prepare pork by cutting it into bite-sized pieces (about 1-2 inches).
Thread pork and vegetables onto skewers, adding 2-3 veggies in between each piece of pork. Place skewers on a hot grill and cook for approximately 15-20 minutes, or until pork is cooked through.
Remove pork and veggies from the kabobs gently with a fork and enjoy!

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Tip: If you’d like to add potatoes to your kabob, either stick them in the microwave for a few minutes or roast them under the broiler until just barely cooked. Or you can cook your potatoes separately and toss with the grilled pork and veggies when serving. Don’t be like me and expect the potatoes to cook at the same rate as the rest of the veggies!

Since I had a limited number of skewers, I threw the rest of the vegetables and pork chunks in my cast iron skillet and cooked until the pork was heated through. You could also throw the pork and vegetables inside a foil packet (just take two pieces of aluminum foil and fold the edges down to seal the food inside a little pocket. Place the foil packets on the grill, cover and cook for 20-30 minutes or until pork is cooked through.

You’ve got to try these delicious kabobs! Since the meat is pre-seasoned, you really have to do very little to make a delicious and quick dinner – perfect for weeknights or weekends! Look for Smithfield® Marinated Pork for Real Flavor Real Fast at your local Food Lion store.

Sponsored post written by me on behalf of Smithfield® Marinated Pork. The opinions and text are all mine. #RealFlavorRealFast

Cuban Pork Chops

Lolli — Mon, 17 Mar 2014 17:29:09 +0000

My intention when I made this Cuban pork chops recipe for my family was not to share it on the blog. I really just wanted to make something simple, eat it, and enjoy a relaxing evening with a full belly. I was actually looking forward to a meal with no responsibilities other than to eat it.

After taking my first bite of these Cuban-style pork chops with mojo, I had to drop everything, run up to get my camera, and take some pictures. They were too delicious not to share.

So much for my night off. Honestly, though? It was worth the hassle.

I typically find pork chops to be a little on the boring side. Not these. They were tender, juicy, and full of flavor, and honestly they were so easy to make!

Just pair these pork chops with a side of rice and black beans (and maybe a salad too?) and you’ve got yourself a perfect dinner.

Cuban Pork Chops

3.0 from 1 reviews

Cuban Pork Chops

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Prep time

30 mins

Cook time

20 mins

Total time

50 mins

Author: Lolli

Serves: 6

Ingredients

1 cup orange juice
½ cup lime juice
¼ cup vinegar
6 bone-in pork chops (about 1 inch thick)
1 tablespoon black pepper
2 tablespoons Adobo seasoning
1 tablespoon ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
2 tablespoons vegetable or olive oil
1 large onion, sliced
2 teaspoons minced garlic
¼ cup white wine

Instructions

In a large resealable bag, add orange juice, lime juice, vinegar and pork chops. Let marinate in fridge for at least 30 minutes.
Meanwhile, mix the spice in a medium bowl. Heat oil in a large skillet on medium-high heat (I used two large skillets to cook all of my pork chops at once).
Remove pork chops from bag. Rub each side generously with the spices. Add to heated skillet.
Brown each side of meat for about 5 minutes.
Reduce heat to medium-low and continue cooking until they're heated through (you can check for doneness by making a small slice in the middle of one of the pork chops).
At this point, I removed the cooked pork chops from one of the skillets and placed them in the second skillet to keep warm. Add an additional few drops of oil to the now-empty skillet; add the sliced onions and garlic. Cook over medium heat for about 3 minutes; add white wine and cook, stirring, until onions are translucent. Pour onions and juices over pork chops and serve with rice and beans.

See how easy that was? I can’t wait to make these pork chops again! Note: this version is based on Guy Fieri’s recipe on Food Network. I changed around the spices and the method, but the inspiration came from him. I wouldn’t change a thing from my little experiment!

Now let’s see what you’ve been cooking!

I’m teaming up once again with From Val’s Kitchen and This Mama Loves for our weekly recipe linky. Since mine is a year-end favorite recipe round up, I would LOVE to see your favorite dishes from the past year.

Please post the direct link to your recipe (not your blog URL) and the name of your recipe below. Then be sure to visit again next Monday for a new recipe and another chance to link up!

Pork and Cabbage Wontons

Lolli — Wed, 20 Mar 2013 21:42:48 +0000

I am obsessed with this recipe. I was craving wontons the other week, finally found wonton wrappers at the grocery store, and experimented with some of the ingredients I had on hand (I couldn’t find any wonton recipes that used cabbage and carrots, but they sounded good and so I figured I’d give them a try). The wontons were so incredible that I couldn’t stop eating them, which is probably a bad thing since they’re fried.

Paired with rice and a vegetable side, these wontons make a great main course, but they’re also a perfect finger food to put on an appetizer try at a party.

Pork and Cabbage Wontons

Author: Lolli

Recipe type: Main Dish

Cuisine: Asian

Ingredients

1 pound ground pork, minced
4 green onions, chopped
⅓ cup finely shredded cabbage
1 carrot, shredded
1 teaspoon sesame oil
1 teaspoon soy sauce
1 teaspoon brown sugar
2 packages wonton wrappers
Vegetable oil for frying

Instructions

Mix all ingredients except for wonton wrappers in a medium bowl.
Fill a small bowl with cool water.
Spoon a small amount of filling (about 1-2 teaspoon) into the middle of each wonton wrapper.
Dip a finger into the bowl of water and wet two sides of each wrapper. Pinch closed. Wet far corners of the triangle you've just created and pinch the ends together, as pictured.
Meanwhile, heat the oil in a medium-sized pot (about about ½ inch deep) over medium-high heat.
Drop about 6 wontons at a time into the hot oil and cook, turning once with a slotted spoon, for a few minutes, until the wonton wrappers are lightly browned a crispy.
Remove wontons from oil with a slotted spoon and dry on a paper towel.

Notes

The wontons do take some time (and patience) to wrap and fry, but they are so worth it. Also...this recipe makes a LOT of wontons.
Great served with rice, a side of veggies, and your favorite dipping sauce.

Enjoy!

Crock Pot Pomegranate Chipotle Pulled Pork and Cole Slaw Recipe

Lolli — Tue, 04 Oct 2011 11:00:28 +0000

Last year, I discovered a recipe for Chipotle Pulled Pork that was better than I could have ever imagined. As I almost always do, I modified the recipe that I found online to suit my taste and habits (I wanted to cook it in the crock pot instead of in the oven). The crock pot version was easy and absolutely perfect.

Pomegranate-Chipotle Pulled Pork for the Slow Cooker

Crock Pot Pomegranate Chipotle Pulled Pork and Cole Slaw Recipe

Cook time

9 hours

Total time

9 hours

Author: Lolli

Recipe type: slow cooker

Serves: 8

Ingredients

1 (5 to 7 pound) pork roast
2 (8 oz) bottles POM Wonderful pomegranate juice
¼ cup fresh lemon juice
¼ sugar
½ cup apple cider vinegar
4 tablespoons chipotle peppers, chopped very fine
16 oz. tomato sauce
1 T. yellow mustard
1 cup brown sugar
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon garlic powder
fresh buns, nice and soft

Instructions

Brown roast on all sides in a large pan.
In the mean time, combine pomegranate juice, lemon juice and sugar in a medium saucepan. Bring to a boil then quickly reduce to the heat to low. Simmer, stirring occasionally, until the mixture reduces to a syrup consistency that coats your spoon, about a half hour or so. Add the rest of the ingredients to saucepan, and continue to simmer until mixture thickens to a barbecue sauce consistency.
Place browned roast in the crock pot and pour the sauce over the meat. Cover and cook on low for 7-9 hours.
Remove the meat from the crock pot and place it on a large platter. Using two forks, shred the pork and place in a large bowl.
Return shredded meat to the crock pot and let it soak in the hot barbecue sauce.
Place meat on buns and top with slaw.

Notes

Chipotle Slaw This close slaw can be served on top of the pulled pork on a bun, on the side, or by itself. It's a fun slightly spicy version of a classic slaw. 4 cups fresh cole slaw mix or shredded cabbage and carrots, mixed ¾ - 1 cup mayonnaise ¼ cup honey juice from half a lemon ¼ - ½ cup finely chopped red onion 1 teaspoon finely chopped chipotle peppers Mix sauce ingredients and then toss with cole slaw mix.

Finally….enjoy! Yum!

PS – as an extra bonus – I have discovered the secret to tender, pull apart meat in the crock pot. I used to always cook my roasts with potatoes, but I’ve found that potatoes steal a lot of the roast’s precious cooking liquid. Once I left the potatoes out of the crock pot, my meat started turning out more tender…every time!