Cream of Potato Bacon Soup

Cream of Potato Bacon Soup

This cream of potato bacon soup is a real crowd pleaser. Even the kiddies will love it. The ingredients are very similar to what I use when I make twice baked potatoes.

Cream of Potato Bacon Soup

Ingredients

4 baking potatoes
2/3 cup butter
2/3 cup all-purpose flour
6 cups milk
1 cup chopped green onions
3/4 teaspoon salt
1/2 teaspoon ground black pepper
12 slices cooked bacon, crumbled
5 ounces shredded Cheddar cheese
1 (8 ounce) container sour cream

Directions

Bake the potatoes for 1 hour in a 400 degree F. oven. Scoop out the inside of the potatoes and set aside. Reserve the skins for another recipe or discard.

Melt the butter in a large skillet over medium low heat. Stir in the flour to make a roux. Cook the roux for about 1 minute, stirring constantly. Gradually pour in the milk while stirring until all the milk has been added. Bring the heat to medium and keep stirring until the soup mixture starts to get thick.

Add the potatoes, green onions, salt, ground black pepper, bacon and cheese. Stir well and continue to heat for about 15 minutes, allowing the flavors to blend. Stirring well, mix in the sour cream until well blended with the soup. Do not boil the soup once you have added the sour cream.

You can serve this soup immediately or refrigerate overnight to allow the flavors to blend. If you refrigerate you will have to thin the soup the next day with milk or half and half. The soup thickens when it is chilled.

Cream of Potato Bacon soup is a keeper.

Country Style Pork Ribs

Country Style Pork Ribs

Country style pork ribs are my favorite cut of ribs. They actually come from the pork loin and they are meatier than pork spare ribs.

They are messy to eat with fingers so break out forks and knives.

Awesome Country Pork Ribs

Ingredients

3 pounds country style Pork ribs
1 cup applesauce
1 cup pure maple syrup
6 tablespoons lemon juice
1/2 cup ketchup
1/4 teaspoon paprika
1/4 teaspoon ground cinnamon
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions

Place the country ribs in a large pot with enough water to cover and bring to a boil. Reduce the heat to low and then simmer for 10 minutes.

Preheat your oven to 325 degrees F. and grease a baking dish large enough to hold the ribs in a single layer.

In a mixing bowl mix the applesauce, syrup, lemon juice, ketchup, paprika, cinnamon, garlic powder, salt, and pepper.

Place the ribs in the prepared baking dish and brush with 1/2 of the sauce. Bake the ribs uncovered, basting frequently with remaining sauce, for 1 1/2 hours, until done.

This is an easy recipe but it will produce the best country ribs you’ve ever tasted. Juicy and delicious! This is a great company dish but don’t hold out for company. You and your family should enjoy these country style ribs.

Cajun Chitterlings

lCajun Chitterlings

Chitterlings are hog intestines! OK. If you can get by that fact then another fact is that they are good eats. They are especially popular in the southern US around Christmas time. In our Southern way of saying things they are usually called “Chitlins”.

The Christmas thing probably stems from the fact that in times before refrigeration hogs were butchered in the cold fall. What couldn’t be cured and smoked was eaten fresh. Today chitterlings are available year around frozen.

This recipe is Cajun. Cajuns are southerners but they have their own special way of cooking things. Enjoy!

Cajun Chitterlings

Ingredients

20 pounds frozen cleaned Chitlins, thawed
1 large baking potato
2 large onions, peeled and halved
1 green bell pepper, chopped
3 cloves garlic
3 stalks celery, with leaves
1 cup apple cider vinegar
2 tablespoons salt
1 bay leaf
1 teaspoon Cajun seasoning to taste
1 teaspoon red pepper flakes, or to taste

Directions

Frozen chitlins have been precleaned but there is still fat that should be removed. Clean the chitlins again by removing all the specks and fat with specks on them. Rinse in several changes of salted water. Keep rinsing until the water runs clear.

Place them in a large pot and fill with enough water to cover. Bring to a boil, drain, rinse and fill with enough water to cover again.

Return to the heat and add the potato, onions, green pepper, garlic, celery and vinegar. Season with salt, bay leaf, Creole seasoning and red pepper flakes.

Cover and simmer over medium heat for 3 to 4 hours. Chitlins should appear clear to white in color.

Cut the chitlins into 1 inch pieces and return to the pot. Pour out most of the cooking liquid. Discard the potato, onions, celery and bay leaf. Heat the chitlins through and serve with your favorite side dishes.

Store the leftovers in the refrigerator. Like so many other great soul food dishes, chitlins taste even better after the flavor has soaked in for a few hours.

Are you a little queasy about chitlins? Well I’m a southerner and before I tried them (After a six pack of beer!) I was too. Go ahead and let the adventurous side of you take hold and try Chitterlings.

Southern Fried Chitlins

Southern Fried Chitlins

Chitlins are a favorite pork dish in Southern families. Just in case you don’t know what they are they are the hog intestines. Yikes! Don’t panic people have been eating them for generations.

Southern Fried Chitlins

Ingredients

10 pounds frozen cleaned chitterlings, thawed
1 onion, roughly chopped
2 teaspoons salt
1 teaspoon crushed red pepper flakes
1 teaspoon minced garlic

Batter For Two Pounds Ingredients

1 egg, lightly beaten
1 tablespoon water
fine cracker crumbs
oil for deep frying

Directions

Soak the chitterlings in cold water throughout the cleaning stage. Each chitterling should be examined and run under cold water, all foreign materials should be removed and discarded. Chitterlings should retain some fat, so be careful to leave some on. After each chitterling has been cleaned, soak in two cold-water baths for a few minutes. The second water should be clearer. If not, soak in one more bath.

Place the chitterlings in a 6 quart pot, and fill with cold water. Bring to a boil and then add the onion and season with salt, garlic and red pepper flakes. Be sure the water is at a full boil before adding seasonings, or the chitterlings could become tough. Continue to simmer for 3 to 4 hours, depending on how tender you like them.

Remove two pounds from the heat and rinse under cold running water. Cut the boiled chitterlings into oyster size pieces and set aside.

Beat the egg with 1 tablespoon water. Dip each piece of the chitterlings into the egg mixture then roll in the crumbs.

Fry the chitterlings in hot oil at about 370° until golden brown.

Serve with black-eyed peas and turnip greens and pass the vinegar and hot sauce for the chitlins.

Chinese BBQ Pork Recipe

Chinese BBQ Pork RecipeThis Chinese BBQ Pork Recipe has all the great flavors of Chinese barbecued pork without having to go out. Once you get this pork recipe technique perfected, you can double the batch and keep some in the freezer.

It might seem a little complicated, but with the right equipment it’s worth the effort.

The best cut of pork for this recipe is the loin. You need to cut evenly sized strips of pork so they absorb the marinade and cook evenly. Get a cake rack that fits into a shallow sheet pan. You may need 2 cake racks put side by side for filling in the space of the sheet pan, and that’s o.k.

Line the sheet pan with foil so clean up is easy.

Chinese BBQ Pork Recipe

Ingredients

1 1/2 pounds pork loin
1 tablespoon fresh ginger, minced
2 cloves garlic, minced
1/4 cup dry sherry
3 tablespoons soy sauce
1 tablespoon oyster sauce
1 teaspoon Chinese 5-spice powder
2 tablespoons hoisin sauce
2 tablespoons chili sauce
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1 tablespoon honey

Directions

Whisk together the sherry, soy sauce, oyster sauce, Chinese 5-spice powder, hoisin sauce, chili sauce, brown sugar and the ground cinnamon. Add the minced ginger and minced garlic.

Cut the pork loin into strips that are about 2 inches wide by 5 inches long. Toss the pork with the marinade mixture, then layer the strips of pork in a glass-baking dish or pan, cover it and refrigerate it for about 6 hours.

Preheat the oven to 350F.

Directions

Whisk together the sherry, soy sauce, oyster sauce, Chinese 5-spice powder, hoisin sauce, chili sauce, brown sugar and the ground cinnamon. Add the minced ginger and minced garlic.

Cut the pork loin into strips that are about 2 inches wide by 5 inches long. Toss the pork with the marinade mixture, then layer the strips of pork in a glass-baking dish or pan, cover it and refrigerate it for about 6 hours.

Preheat the oven to 350F.

Drain the strips of pork loin and reserve the marinade. Line the sheet pan with foil. Lay the pork strips on the cake rack or racks and bake for 30 minutes.

Mix the honey with the reserved marinade and brush over the pork strips. Turn the meat over, brush the topside, and roast for another 15 minutes. Repeat this every 15 minutes for a total cooking time of 45 minutes. The pork strips should be golden brown and lightly crispy. Serve hot or at room temperature.

Serves 6 to 8

Food For Thought – Save the marinade for a sauce. Add some water and boil the mixture until it is reduced to a syrup. Serve the pork with steamed white rice and crispy wontons.

Good To Know – The pork freezes well, and if you have leftovers the next day, think about making a Chinese salad with the Chinese BBQ pork Recipe rather than chicken.

Canadian Bacon

Canadian Bacon

Canadian bacon with pineapple, onions and green pepper makes a really good pizza. French bread makes it quick and easy.

Canadian Bacon Pizza Recipe

Ingredients

1 (1 pound) loaf French bread
1/4 cup butter, melted
2 cups marinara sauce
16 slices Canadian style bacon
1 (20 ounce) can unsweetened pineapple tidbits, drained
1/4 cup chopped green pepper
1/4 cup chopped red pepper
1/4 cup chopped green onions
2 cups shredded mozzarella cheese

Directions

Cut the French bread in half lengthwise and then in half widthwise. Place the cut side up in a foil-lined 15-in. x 10-in. x 1-in. baking pan. Brush with the melted butter. Bake the bread at 450 degrees F for 5 minutes or until lightly browned.

Spread the marinara sauce over the lightly browned bread. Top with the bacon slices, pineapple, green and red pepper, onions and cheese. Bake the pizza for 8-10 minutes or until cheese is melted. Cut each piece in half.

If you like you can use Boboli pizza crust instead of the French bread.

Breaded Pork Chop Recipes

Breaded Pork Chop Recipes

Breaded Pork Chop Recipes are right at the top of my favorite pork chop recipes. There’s something about being breaded that just seems right for pork chops. Give either of these recipes a try.

Quick and Easy Breaded Pork Chops

This recipe yields tender and juicy pork chops in about 15 minutes.

Ingredients

1/4 teaspoon dried thyme
1/4 teaspoon rubbed sage
1/8 teaspoon salt
1/8 teaspoon pepper
2 (3/4 inch thick) boneless pork loin chops
1 tablespoon butter or margarine
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 cup thinly sliced carrots
1/2 cup chicken broth
3/4 cup herb-seasoned stuffing mix

Directions

Combine dried thyme, rubbed sage, salt and pepper. Sprinkle the mixture on both sides of the pork chops.

In a skillet, cook the pork chops in the butter for about 5-6 minutes on each side or until the juices run clear. Transfer the pork chops to a serving platter and keep warm.

In the pan drippings, saute the chopped celery, chopped onion and sliced carrots over medium heat until they are tender. Stir in the chicken broth and the herb-seasoned bread stuffing and heat through.

Spoon over the chops and serve immediately.


Skillet Breaded Pork Chops with Mushroom Gravy

Serve these breaded pork chops with mashed potatoes or rice and a mixed salad for a complete meal. Very satisfying!

Ingredients

1/2 cup dry breadcrumbs
2 tablespoons grated Parmesan cheese
4 pork chops
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk

Directions

Combine the dry breadcrumbs and the grated Parmesan cheese in a large resealable plastic bag. Add the pork chops two at a time, and shake to coat well.

Heat the oil in a large skillet over medium-high heat, and cook pork chops until they are brown on both sides. Remove the pork chops from the skillet, and reduce the heat to medium.

Blend the condensed cream of mushroom soup and the milk in the skillet, stirring to scrape up the bits of breading left over from the chops.

You can adjust the amount of milk depending on how thick you want the gravy to be (it will thin a bit during the cooking process).

Bring the mixture to a gentle boil, increasing the heat slightly if necessary. When the soup mixture is bubbling, return chops to the skillet. Cover, and reduce the heat to low. Simmer for 20 minutes, or until chops are cooked through.

Like I said I really love breaded pork chops and both of these are absolutely wonderful. Try either or both of these breaded pork chop recipes.

Breaded Pork Chop Recipe

Breaded Pork Chop Recipe

This Breaded Pork Chop Recipe is very similar to the pork chop recipe my Mom used. The pork chops are breaded with cracker meal and then either skillet fried or deep-fried to tender deliciousness.

Cracker Breaded Pork Chop Recipe

Ingredients

2 eggs
1/4 cup milk
4 lean boneless pork chops
1/2 (16 ounce) package saltine crackers, crushed
1 cup oil for frying
2 cups water
1 cube chicken bouillon

Directions

In a medium bowl, whisk together the eggs and milk until well blended. Run the pork chops under water then roll in the cracker crumbs. Dip into the egg mixture and then back into the cracker crumbs. Make sure the chops are thickly coated.

Heat the oil in a large skillet over medium-high heat. Fry the pork chops until golden brown on both sides. Add the water to the skillet, just enough to almost come to the top of the pork chops. Dissolve the chicken bouillon cube in the water. Reduce heat to medium-low, cover, and simmer until the pork chops absorb most of the water, about 15 to 20 minutes.

To deep fry, skip the water and bouillon cube. Heat the frying oil to 350 degrees F. Fry the coated pork chops for about 10 minutes or until they are golden brown. Season the chops with salt and pepper immediately after frying. The pork chops come out moist and delicious.

This is THE recipe for moist, tender breaded pork chops.

Bourbon BBQ Sauce

Bourbon BBQ Sauce

This bourbon BBQ sauce recipe is better if you allow it to sit in the fridge for a day or two for the flavors to blend. The bourbon quality seems to make no difference. Use the cheapest.

BBQ Sauce With Bourbon Whiskey

Ingredients

1/2 onion, quartered
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste

Directions

In a large skillet over medium heat, combine the onion, garlic, and the bourbon whiskey. Simmer for 10 minutes, or until the onion is translucent.

Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.

Bring to a boil. Reduce the heat to medium-low and simmer for 20 minutes. Run the sauce through a strainer if you prefer a smooth sauce.

This sauce is not only a great basting bbq sauce but is also a great BBQ marinade. For the best pork ribs you’ve ever made marinade the ribs in the bourbon BBQ sauce for 24 hours before cooking.

Boneless Pork Ribs

Boneless Pork Ribs

This boneless pork ribs recipe has an unusual sauce based on chili sauce. The pork ribs are first precooked in the oven and finished on the grill with continuous basting with the sauce.

Chili Sauced Boneless Pork Ribs

Ingredients

2 pounds boneless country style pork ribs
1 (12 ounce) bottle chili sauce
1 teaspoon liquid smoke flavoring
1/3 cup finely chopped onion
2 teaspoons minced garlic
1 tablespoon yellow mustard
1 tablespoon honey mustard
1 tablespoon Worcestershire sauce
2 tablespoons steak sauce
1/4 teaspoon celery seed
salt and pepper to taste

Directions

Preheat your oven to 350 degrees F. Place the ribs in a baking dish and bake 1 hour, or to a minimum internal temperature of 160 degrees F.

In a saucepan over medium heat, mix the chili sauce, liquid smoke flavoring, onion, garlic, yellow mustard, honey mustard, Worcestershire sauce, steak sauce, and celery seed. Season the sauce with salt and pepper. Simmer the sauce 30 minutes, stirring occasionally.

Preheat an outdoor grill for high heat.

Lightly oil the grill grate and place the ribs on grill. Constantly coat the ribs with the sauce and cook for about 15 minutes. The ribs should be nicely browned.

The sauce is thick, smoky and flavor packed. Finger lickin’ good! The ingredients give it a depth of flavor that you just won’t find in a bottled BBQ sauce. It marries nicely with the boneless pork ribs.