Tag Archives: Pork

Karen’s Killer Fixin’s **Author Special** with Juliette Hill

A-Taste-of-Love_revised 

CookingKaren’s Killer Fixin’s **AUTHOR SPECIAL**
with JULIETTE HILL!

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, Juliette Hill, and her favorite recipe for JULIETTE HILL’S SWEET & SPICY SAUSAGE PENNE!

Continue reading Karen’s Killer Fixin’s **Author Special** with Juliette Hill

Karen’s Killer Fixin’s **Author Special** with Jennifer Zane

CookingKaren’s Killer Fixin’s **AUTHOR SPECIAL** with JENNIFER ZANE!

Welcome to my Friday bonus feature called Karen’s Killer Fixin’s **Author Special**!! Today, in lieu of one of my own recipes, I’m going to introduce you to a new author who will share one of her favorite recipes. Not only will you and I occasionally learn how to make something new and delicious, but we’ll get a chance to check out some wonderful authors. Introducing author, JENNIFER ZANE, and her favorite recipe for PORK GREEN CHILI!

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Continue reading Karen’s Killer Fixin’s **Author Special** with Jennifer Zane

Karen’s Killer Fixin’s: Ham & Cheese Calzone

Following_RecipeSMALLER   It’s time for Karen’s Killer Fixin’s! Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is HAM & CHEESE CALZONE!

I love calzones. They’re such a great twist on pizza. But, they take so much work to prepare…or so it seems. This is a great deli-style calzone, and relatively easy to prepare. You can adjust this recipe to fashion the more traditional pizza calzone with meats and pizza sauce, if you prefer.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 141 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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HAM & CHEESE CALZONE
[Serves 8]

2 T. mayonnaise
2 tsp. Dijon mustard
1 cup broccoli florets
1 (8 oz.) sliced smoked deli ham
½ small onion
8 oz. cheese, grated, divided
1 T. vegetable oil, divided
2 pkg. (13.8 oz each) refrigerator pizza crust
1 oz. Parmesan cheese, grated

Preheat oven to 450 degrees. Combine mayonnaise and mustard in bowl; mix well. Cut broccoli into small florets; dice ham and chop onion. Grate cheese. Combine broccoli, ham, onion and half of cheese in bowl.

Lightly brush cookie sheet with 1 tsp. oil. Unroll one package of dough gently stretching and pressing dough to cover bottom. Sprinkle with remaining cheese to within one inch of edges; spoon ham mixture over cheese. Starting on one end, unroll remaining dough directly over filling, matching edges of dough and shaping to fit as dough is unrolled. Trim ½ inch off sides of dough. Press edges to seal. Brush remaining oil over dough. With knife, make 12 slits, in three rows of four each, into top crust.

Bake 14-16 minutes or until golden brown. Meanwhile, grate Parmesan cheese and sprinkle over calzone. Return calzone to oven; bake 2-3 minutes or until cheese is melted and crust is deep golden brown. Slice and serve.

 

Karen’s Killer Fixin’s: Maple Barbecue Ribs

It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is MAPLE BARBECUE RIBS!!

It’s been a while since I’ve posted any pork recipes. In keeping with my “no heating the kitchen” theme from last week, I chose these ribs because they can be done quickly on the grill.  It also has a flavor variation you might find appealing for another night.  Sweet or Tangy? You’ll have recipes for both. Make up a moist, flavorful potato salad.  Microwave some fresh peas, and you’re good to go!

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 96 recipes and counting with this posting. Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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MAPLE BARBECUE RIBS
[Serves 6]

¼ cup maple sugar
1 T. firmly packed dark brown sugar
1 T. Worcestershire Sauce
2 cloves garlic, crushed
2 tsp. paprika
1½ tsp. dry mustard powder
1 tsp. cinnamon
1 tsp. ground cumin
1/8 tsp. salt
1/8 tsp. black pepper
4 racks (1½ lb. each) baby back pork ribs

To make marinade, place all ingredients except ribs in large bowl. Stir well to combine.  Place ribs in bowl in batches and rub marinade over surface to coat.  Cover and leave to marinate for at least 1 hour, but preferably overnight, in refrigerator.  Preheat broiler or grill to medium heat.  Place ribs under broiler or on grill, reserving marinade.  Cook, turning occasionally, until cooked through, 25-30 minutes.  Baste with any extra marinade during cooking.  Serve immediately.

NOTE:  For tangy ribs, replace Worcestershire sauce, mustard and spices with ½ tsp. five-spice powder and 2 tsp. grated ginger.

Karen’s Killer Fixin’s: Pork Roast with Garlic & Herbs

  It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy. It might be a main course recipe. A cookie or baked item. Candy. Salads. Whatever strikes my eye and fancy…which today is PORK ROAST with GARLIC & HERBS!!

There’s nothing more satisfying than a pork roast dinner in the fall and winter months. Pork and garlic are so delicious together.  Add rosemary and thyme, and you’ve got yourself a savory mouthful.  🙂  Try this recipe and see if you don’t agree.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 64 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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PORK ROAST WITH GARLIC & HERBS
[Serves 7]

1 ¾ lb. lean, boneless pork loin roast
1 tsp. whole thyme
1 tsp. pepper
6 cloves garlic, minced
½ tsp. salt
1 tsp. crushed whole rosemary

cooking spray

Trim fat from roast.  Combine garlic, rosemary, thyme, pepper and salt in small bowl. Mash into paste.  Rub garlic paste over surface of roast.  Tie roast securely with string, 2-3” intervals.  Place on a rack coated with spray and place rack in shallow roasting pan.  Insert meat thermometer into thickest portion.  Bake at 400 degrees for 1 hour or until thermometer registers 160 degrees.  Let stand 10 minutes.  Remove string and cut into thin slices.