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Category Archives: Pork

Pesto “Breadsticks” (GF & Medifast)

Pesto Breadsticks

Ingredients

  • 1 tsp basil paste
  • 1 tsp garlic paste
  • 1/2 tsp lemon juice
  • 1/2 tsp olive oil
  • 1 c parsley, loosely packed
  • 1 small head of cauliflower
  • 1/4 cup egg substitute
  • 1/2 tsp garlic powder
  • 1/2 tsp Italian seasoning
  • 1/2 tsp salt
  • 3/4 cup shredded 2% mozzarella cheese
  • Garlic powder and Italian seasonings, to taste

1. Preheat oven to 350. wash and dry the cauliflower. Cut the cauliflower into florets and pulse in a food processor until fine. Mix cauliflower, egg substitute, 1/4 cup shredded cheese, and 1/2 tsp of garlic, Italian seasoning, and salt together in a bowl until combined.

2. Line a cookie sheet with parchment paper and lightly spray with Pam. Pour the cauliflower mixture onto the cookie sheet and spread it with the back of a spoon until you have created a 1/4 – 1/2 inch thick rectangle.

3. Bake for 20 minutes then use two spatulas to flip the dough over. It’s okay if it breaks, you’re going to cut it into strips later anyway.

4. Combine the basil paste, garlic paste, lemon juice, olive oil, and parsley in a food processor and pulse until smooth. If you want to make the pesto by hand, chop the parsley until fine then stir the ingredients in a small bowl. If you want to use fresh basil, start with 1 tbsp finely chopped basil. I’m just not a fan of fresh basil, so I use the paste, it’s not as strong.

5. Spread the pesto onto the cauliflower and bake for an additional 10 minutes.

6. Sprinkle the rest of the shredded cheese onto the pesto and lightly season with garlic powder and Italian seasoning. Vake for 5 minutes or until melted.

Cut into strips and serve warm.

Created by Me! : D

 

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Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Who doesn’t love cheese and bacon on their burgers? Why not stuff it inside the burger instead? It tastes so much better that way! And they’re smothered in Worcestershire Sauce. Need I say more?

Ingredients

  • 4 oz pepper jack cheese*
  • 4 oz smoked Gouda cheese*
  • 8 oz bacon/turkey bacon
  • 2 pounds lean ground beef
  • 8 hamburger buns
  • Worcestershire sauce
  • Tomato, lettuce, red onions, or your favorite burger toppings

* I made 4 pepper jack and 4 smoked Gouda burgers, but you can do all pepper jack or all smoked Gouda if you like. Or pick any cheese you love.

1. Cut the cheeses into small pieces, the smaller the pieces the better they melt. I didn’t cut mine small enough, and the Gouda didn’t melt well in chunks that large. Cook the bacon in a large skillet or grill plate over medium-high heat. When crispy, remove to a plate covered with paper towels. Cut or tear the bacon into small pieces, about the same size as the cheese.

2. Divide the cheese into 8 even piles, 4 piles of pepper jack and 4 piles of smoked Gouda. Divide the bacon into 8 even piles. Divide the ground beef into 8 even pieces.

3. Place 1/8 of the ground beef onto a cutting board. Using your hands, press the beef into a patty about 1/4 inch thick. Place a pile of cheese and bacon into the middle of the patty. Bring the edges of the patty into the center and seal the top completely. Repeat with the remaining ingredients.

4. Place the patties onto a plate, seam side down. Generously coat with Worcestershire sauce. Allow the patties to sit and absorb the Worcestershire sauce for 10 minutes.

5. If you’re cooking the burgers indoors like I did, place a grill plate on to the stove and raise heat to medium-high. I cooked my bacon on the grill plate so that I could cook the patties in the bacon grease – I couldn’t resist : ). Cook the patties until they are deep brown but not burned, about 10 minutes, flip, and repeat. I like my burgers medium-rare, feel free to cook your burgers longer. If you’re cooking outside, prepare your grill as usual.

Remove from heat, place on a bun, and top with your favorite toppings

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Pepper Jack, Smoked Gouda, and Bacon Stuffed Burgers

Recipe found on Grilling 24/7

 
 

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Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

  • 1 pkg square wonton wrappers (produce isle in Walmart)
  • 1 pound reduced fat ground pork
  • 1 onion, small dice
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp hoisin sauce
  • 1/2 tsp oyster sauce (optional)
  • 1/2 tsp soy sauce
  • Bowl of warm water
  • 5 cans chicken stock, reduced sodium
  • 5 green onions, chopped
1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

  • Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
  • Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
  • Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
  • Dip your finger into the warm water and dab the lower left hand corner.
  • Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration: http://www.youtube.com/watch?v=d_hjHe-RiYg.

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Based off of the recipe found on My Simple Food

 
 

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Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Makes 20 meatballs.

Meatball Ingredients

  • 2 tbsp green onions
  • 2 tbsp chopped fresh basil
  • 2 tsp oyster sauce
  • 2 tsp hoisin sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 lbs ground pork
  • 1 egg white

Sauce Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Preheat oven to 350. Line a cookie sheet with parchment paper. Add the meatball ingredients to a medium mixing bowl and stir until well combined. Roll the meatball mixture into 1 inch balls, about the size of a ping-pong ball. Place the meatballs on the cookie sheet 1-2 inches apart.

2. Bake for 20 minutes, turning the meatballs over half-way.

3. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

4. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Based off of the recipe found on Can You Stay for Dinner?

 
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Posted by on October 15, 2013 in Appetizer, Asian, Pork, Sauce

 

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Chinese Pork Lettuce Wraps

To make this recipe gluten free, use a gluten free hoisin sauce or omit the Hoisin Sauce altogether.

Ingredients

  • 8 oz ground pork
  • 2 tbsp soy sauce
  • 1/4 cup hoisin sauce
  • 1 tsp chili powder
  • 3 cloves garlic, finely chopped
  • 2 tsp ginger, finely chopped
  • 1 large carrot, peeled and grated
  • 6 green onions, chopped
  • 1/4 cup water
  • 1 head butter lettuce

1. Add the pork to a large skillet and cook over medium-high heat until browned, about 15 minutes. Make sure to break up the pork into small pieces.

2. Stir in the soy sauce, hoisin sauce, and chili power. Stir in the water and cook until almost completely dissolved, about 7 minutes.

3. Add the garlic, ginger, and green onions, stir, and cook for 3 minutes. Add the carrots, stir, and cook for 3-5 minutes or until the carrots begin to soften.

3. Tear off one leaf at a time from the butter lettuce head and gently wash each leaf. Leave in the hard stem, you’ll need it to hold the cup together. Spoon 2-3 tbsp of the pork filling into each lettuce cup. Enjoy!

Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps

Chinese Pork Lettuce Wraps

Based off of the recipe found on What’s Gaby Cooking

 

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Bacon and Herb Stuffed Mushrooms

Bacon and Herb Stuffed Mushrooms

Ingredients

  • 16 oz baby bella mushrooms
  • 8 slices of bacon or turkey bacon
  • 1 cup part-skim ricotta
  • 1/2 cup shredded parmesan
  • 1 tsp garlic paste, or minced garlic
  • 1+ tsp ground thyme
  • 1 tsp sweet basil
  • 1 tsp sage
  • 1+ tsp salt

1. Preheat oven to 400. Wash the mushrooms then remove and discard the stems. Line a cookie sheet with parchment paper. Place the mushrooms on the cookie sheet and sprinkle with salt and ground thyme.

2. Cut the bacon in half and cook in a medium-large skillet over medium heat until crispy, about 8 minutes. Turn half way through. Remove to a plate line with paper towels to remove excess grease. Cut or tear the bacon into small pieces.

3. Combine the bacon and the remaining ingredients in a medium mixing bowl. Stir until well integrated. Spoon 1 tsp of the stuffing into each mushroom cap. If you have left over stuffing – which you most likely will – continue to add more to the mushrooms. Some mushrooms will be bigger than others, so make sure the large caps have enough filling.

4. Bake for 20 minutes or until the tops are crispy and lightly browned.

Bacon and Herb Stuffed Mushrooms

Note: Since the mushrooms have a habit of rolling around on the pan, I tried cooking them in mini cupcake tins, but the result wasn’t as tasty. They were a bit soggy since their juices were captured in the cups. To stop them from rolling, try cutting off a small amount of the top of the cap, leveling it off a little so that it sits evenly on the cookie sheet.

Created by Me! : D

 
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Posted by on September 23, 2013 in Appetizer, Gluten Free, Pork, Side Dish

 

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Meat Bagels (Medifast & GF)

I had been looking for a good bread substitute, I’ve finally found it! I can’t take credit for this though, this is courtesy of Ditch the Wheat — the link is below the recipe.

This could easily be made into a breakfast sandwich as well. Place an egg patty in between the buns, some mushrooms, spinach, cheese, whatever you prefer on your breakfast sandwiches or in your scrambled eggs/omelette.

You could even flavor the meat if you like. Add some jalapenos, cheddar, french onion soup mix. The possibilities really are endless.

Makes 6 – 8 bagels.

Meat Bagels

Ingredients

  • 1 medium onion
  • 2 pounds of ground pork (or chicken, turkey, beef.. whatever meat you prefer)
  • 1/2 cup of Egg Beaters or 2 large eggs
  • 2/3 cup tomato sauce (I used Hunt’s Basil, Garlic, and Oregano tomato sauce)
  • 1 tsp paprika
  • 1 tsp salt

Fillings:

  • 1 medium tomato, sliced
  • 6 – 8 slices of pepper jack cheese
  • 1 medium avocado, sliced
  • 6 butter lettuce leaves
  • 1/2 large red onion, sliced

1. Preheat oven to 400. Line a 9 x 13 baking dish with parchment paper. Place the onion in a food processor or finely chop by hand. Place the onions in a medium skillet and cook over medium heat, stirring occasionally. You want the onions to brown but be careful not to burn them. Remove onions from heat and allow them to cool for a few minutes.

2. In a large bowl, mix all of the ingredients together. Using your hands, grab enough meat to roll into a ball about 3 ½ inches in diameter. Place the ball into the lined baking dish and flatten it slightly to resemble the shape of a bagel. Use your finder to make a small hole in the center. The hole will help the meat cook evenly. Repeat until all of the meat is used. It’s okay if the bagels touch a little. You may have to use a second 9 x 13 dish.

Meat Bagels

3. Bake for 40 minutes. Allow the bagels to cool for 5 – 10 minutes.

Meat Bagels

Slice the bagels in half lengthwise. If they’re still a little pink, pop them into the microwave for 1 minute.

Meat Bagels

Fill the bagel with whatever toppings you like. I layered on lettuce, onion, tomato, avocado, and topped it off with pepper jack cheese.

Meat Bagels

Based off of the recipe found at Ditch the Wheat

 

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