Boneless Country Style Loin Ribs with Apples

  Boneless Pork Loin cooked with apples, onions, garlic, and spices.

Servings : 2-3

Prep Time 20minutes mins

Cook Time 2hours hrs 30minutes mins

Resting Time 10minutes mins

Total Time 3hours hrs

INGREDIENTS

  

• ▢ 1.5 pounds pork loin ribs
• ▢ Kosher salt and fresh ground black pepper, to taste
• ▢ 2 tablespoons olive oil, divided 
• ▢ 1 large yellow onion, thinly sliced
• ▢ 1 tablespoon minced garlic 
• ▢ 1 3/4 cup dry chicken broth
• ▢ 1 tablespoon fresh thyme, or use 1 teaspoon dried thyme, or 1 teaspoon dried sage
• ▢ 1 tablespoon fresh chopped rosemary leaves, or use 1 teaspoon crushed dried rosemary
• ▢ 1 teaspoon smoked paprika
• ▢ 1½ cups Apple Cider, NOT Apple Cider Vinegar or substitute with pear, pineapple or apple juice
• ▢ 
• ▢ 2 bay leaves
• ▢ 2 apples, cored and quartered not peeled 

INSTRUCTIONS

 

• Preheat the oven to 400˚F.
• Pat dry the pork with paper towels and season all over with kosher salt and black pepper.
  
• Heat the 1 tablespoon oil in a large skillet set over medium-high heat. To the heated oil, add the pork and brown it on all sides; about 5 minutes per side.
  
• In a Dutch Oven add the other tablespoon of oil once heated add the onions to the pot and cook over medium heat for about 4 to 5 minutes, stirring often, until softened. Stir in the garlic and cook for 20 seconds.Then, stir in the thyme, rosemary, and paprika.
  
• Add the pork to the pot. Add in the apple cider, chicken broth, and bay leaves; bring the mixture to a boil. Cover the pot with a tight-fitting lid and transfer the pork to the oven.Reduce the oven temperature to 350˚F and cook for 2 hours.
  
• Remove the lid from the pot and drop in the apples. Cover and continue to cook in the oven for 30 minutes or until the internal temperature of the pork registers at least 145˚F and up to 200˚F. 
  
• Remove from the oven and return the pot to the stovetop. Remove the pork from the pot and transfer it to a cutting board; let it rest for 10 minutes.
  
• In the meantime, set the pot over high heat and bring it to a boil; cook for a couple minutes or until sauce is slightly reduced and thickened.Cut the pork and serve it with the sauce, onions, and apples.

EQUIPMENT

• Large Dutch Oven
• Measuring Cups and Spoons
• Wooden Spoons
• Instant Read Meat Thermometer

NOTES

• Browning is Key: Don't rush the browning step. Creating a good sear on the pork shoulder enhances the flavor and gives the dish a richer.
• Internal Temperature: While pork is safe to eat at 145˚F, you will want to cook a pork loin longer than that to allow the pork to reach its sweet spot. The best internal temperature for pork shoulder is about 170˚F to 190˚F, but for pulled pork, the best temp is around 205˚F.
• Resting Time: Always allow your pork to rest before slicing. This ensures the juices redistribute throughout the meat, keeping it juicy.
• Strain the Sauce: If you prefer a smoother sauce, you can strain it after reducing it to remove the onions and any remaining herbs.
• Serving Suggestion: Consider serving the pork over a bed of creamy mashed potatoes or buttery egg noodles to soak up the delicious sauce.

Steak Salad

 

I love this Steak Salad. You can decide if you want to use a spring salad mix for the greens or the garden mix.  And I buy these small top sirloin filets for the salad from Meijer for $20. Serving for 1 Total Time: 15 minutes 

Ingredients:

1 small sirloin filet

Sirloin Rub:

     Avocado oil

     Pepper 

     Steak Seasoning 

     Onion Powder

2 handfuls of salad, or more if desired, rinsed and drained

6 oz mushrooms, cleaned and sliced (preferably brown)

1/2 of a large yellow pepper or 4 small peppers (red and yellow), diced

1/3rd cup sliced black olives

1/3rd cup green olives, halved

1/3rd cup chopped walnuts (optional)

Dressing: Brianna's Creamy Balsamic 

Directions:

I used my Ninja Air Fry Flip Oven to cook my steak. I rubbed on some avocado oil; then the pepper, steak seasoning and onion powder, to taste. Set oven on 400 degrees for 10 minutes. If you like it rare, flip steaks 1/2 way through. I had mine more medium. I flipped my steak after the 10 minutes for an additional 5 minutes. It was still a little pink in the middle. 

While steak is cooking sauté the mushrooms on medium/high heat with 2 tablespoons of olive oil until browned. Remove to a plate with paper towel. Add 1 tablespoon olive oil and peppers, cook until softened. Add to plate with mushrooms to soak up any oil. 

Add your rinsed greens to a plate top with the mushrooms, peppers, green olives, black olives, steak and walnuts. Drizzle on dressing and enjoy. 

How to Make A Quick Quinoa Salad …An Instant Pot Recipe

I’m always excited to try new Instant Pot recipes. This easy, quick Quinoa Salad is ready in 35 minutes and serves 4. Make it one of your meatless Monday meals. 

Ingredients:

2 cups quinoa 

2 cups vegetable broth 

1 15oz can chickpeas, drained and rinsed 

1 cup flat leaf parsley, chopped 

1 cucumber, diced

1 red bell pepper, diced

1 red onion, diced

3 cloves garlic, minced

1 teaspoon seasoned salt 

Juiced 2 lemons 

1/4th cup olive oil 

2 tablespoons red wine vinegar 

1.5 cups crumbled feta 

Salt and pepper, to taste

Directions:

Rinse quinoa in a fine mesh strainer under cold water for 90 seconds. Then place it in the Instant Pot with the broth and stir. Secure lid, seal valve and cook on high under pressure for 1 minute, then allow a 10 minute natural release, followed by a quick release. Fluff with a fork and let cool 10 minutes.

In a medium size serving bowl add the cooled quinoa with the remaining ingredients. Toss together and serve. Enjoy!

How to Make Spaghetti with Italian Sausage Meatballs

 

A different take from the same ole spaghetti and meatballs using ground Italian sausage instead. Super simple recipe with only 8 ingredients. Serves: 4 Total Time: under 1 hour 

Ingredients: 

1/3rd cup Italian bread crumbs 

1 large egg, slightly beaten

1/4 cup shredded Parmesan cheese 

1/4 cup milk

1/4 cup finely chopped onions 

1 lb ground Italian sausage 

8 oz spaghetti 

4 cups spaghetti sauce 

Garnish: grated Parmesan cheese, optional 

Directions:

Preheat oven to 350F (175C). In a medium bowl slightly beat egg then add the bread crumbs, shredded cheese, onions, milk and sausage. Combine using your hands. Form 12-20 meatballs and place in a shallow baking dish. Bake for 20 minutes or until internal temperature reaches 160F (72C). 

While they are baking prepare spaghetti according to package instructions, then drain. In a medium size pot heat sauce. To serve: on a large platter place cooked spaghetti, top with meatballs and pour over sauce; add grated Parmesan cheese (optional). Enjoy! 

How to Make a “Lactose Free” Hashbrown Casserole

 My granddaughter is lactose intolerant and we are always searching for food that are lactose free. (Especially ice cream) This Hashbrown Casserole is lactose free using lactose free milk and a rice flour or a gluten free flour blend. 

All cheddar cheese has relatively low levels of lactose, and 1 ounce of sharp cheddar cheese contains about 0.4 to 0.6 grams of lactose. In contrast to one cup of milk, cheddar cheese is clearly better suited for someone with lactose intolerance.

As far as the butter, you can by lactose free butter made with vegetable oil or use butter made from fermented milk products and clarified milk products, such as ghee which contains even less lactose than regular butter. 

Serves 4 Total Time: 1hr 20 minutes.

Ingredients

• 1 – 30 oz. package frozen hash browns, thawed
• 1 cup sliced scallions/green onions, green parts only (about 1 bunch)
• 1 cup shredded lactose free cheddar cheese
• 2 1/2 tablespoons unsalted butter
• 2 tablespoons sweet rice flour (or a gluten-free flour blend)
• 1 1/4 teaspoons salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon paprika
• 1 1/2 cups lactose-free milk

Instructions

• Heat oven to 350 degrees F. Lightly coat a 13″ x 9″ baking pan or casserole dish with cooking spray.
• In a large mixing bowl, toss together the thawed hash browns, scallions and cheese. Set aside.
• In a large saucepan over medium-low heat, melt the butter. Stir in the sweet rice flour, salt, pepper and paprika. Slowly whisk in the milk, constantly stirring to prevent lumps. Continue to cook and stir the milk mixture until thickened and bubbly, about 5 to 10 minutes.
• Pour the milk mixture into the hash brown mixture in the mixing bowl and stir well, until all of the hash browns are coated in the white sauce.
• Transfer hash browns into the prepared baking pan and spread out evenly. Bake for 1 hour, or until casserole is bubbling and starting to brown on top and around the edges. Serve.

How to Make Crescent Roll Apple Dumplings

 

Ingredients

• 2 (8 each) cans refrigerated crescent roll dough
• 2 sticks of butter
• 1 1/2 cups brown sugar
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon or to taste
• 1 can (12oz) 7 Up (or Mountain Dew)
• 2 large Granny Smith apples, peeled and cored

Instructions

• Preheat oven to 350 degrees F.
• Wash the apples, peel and cut into eight equal slices
• Unwrap the crescent roll and separate the triangles
• Place a piece of apple on each triangle of dough (on a wider side) and roll it in a croissant
• Butter a 13 x 9-inch baking dish
• In a separate bowl, combine the butter, cinnamon, sugar and vanilla, mix until you get a liquid mixture without lumps and pour over the rolls
• Pour soda (7up or Mountain Dew) between rolls (but not over) and bake for 35-45 minutes, or until they become golden brown
• Serve immediately with a scoop of vanilla ice cream

How to Make Scalloped Potatoes and Ham

 

This Scalloped Potatoes and Ham recipe is easy to make, takes a total of 1 hour and twenty minutes and the kids love it. And the most important thing is it’s a budget friendly meal! I’m going to use Meijer prices, but I’m sure you can save even further if you shop at Walmart or ALDI. Serves: 4

Ingredients: 

5 large russet potatoes, peel and slice with a mandoline (.65 each = 3.25)

1 lb ham steak, cubed (3.50)

4 tablespoons butter (8 oz tub of land o lakes butter 2.20)

4 tablespoons flour (2 lb Meijer flour 1.30)

3 cups milk (1/2 gallon 1.70)

4 oz shredded sharp cheddar cheese (8 oz Meijer shredded cheddar cheese 2.30)

1 tablespoon dried or freshly chopped chives (2+)

1 tablespoon dried parsley (2+) 

Salt and pepper, to taste 

Under $20.00 for a family of 4! Try beating that at a restaurant. Even fast food these days is way over that price. 

Directions: 

Spray 9x13 baking dish with olive oil non-stick spray. Preheat oven to 375F.

Layer your prepared potatoes and cubed ham in the baking dish. Make the cheese sauce: in a medium size saucepan add your butter when melted add in the flour and stir until well combined with no lumps. On med high heat gradually add in the milk stirring constantly until thickens. Add in 1/2 of the cheese and stir until cheese is melted. Sprinkle the remaining cheese, chives, parsley, salt and pepper on the potatoes and ham. Pour milk mixture on top. Put in preheated oven on lower rack and cook 60 minutes or until potatoes are tender. Enjoy! 

*TIP…slicing potatoes with a mandoline will allow the potatoes to be equal in size so there should be no second guessing if all the potatoes are tender. 

This one is 10.99 at Meijer