Slow Cooker Picnic Ham

Pork is a traditional Easter main course.  Some have pork chops, some have pork roast.  But the ham is one of the most made main dishes on Easter.  I was never a big fan of ham.  It was always dry, chewy, too salty.  Until now.  I went to Hawaii several years ago and the food was almost hypnotizing to me.  Especially at the luaus with the roasted pig and all that wonderful pineapple.  I'm a huge fan of fresh pineapple - I'll even eat it until I have cankers in my mouth.  So when it came time to fix a ham for Easter dinner and making a ham, I combined a few of my favorite marinades and added some pineapple to it.

This recipe calls for the ham not to be marinated, but to be slow cooked in the marinade.  The soda tenderizes the meat while the orange and pineapple juices give it another level of tender (high acidity levels in the juices) as well as a sweetness.  And frankly, citrus and ginger just were made to go together.  I use a picnic ham because my family is smaller, but you could use a regular ham (please get one with the bone in.  Seriously, it's so much better.).  And it will not slice like a regular spiral cut ham would - this is tender and just comes apart with a fork.  It's a beautiful thing.

Slow Cooker Picnic Ham

Ingredients:

4-6 pound picnic ham, bone in
1/2 cup orange juice
1/2 cup pineapple juice
2 cups lemon lime soda
1/2 cup vinegar
1 cup dark brown sugar
1 tsp. dry mustard
2 tsp. ginger

Directions:

1. In a slow cooker, combine all ingredients except ham.  Whisk to combine.

2. Place ham in slow cooker, fat side up, and baste with sauce.  Cover and cook on low for 6-7 hours, basting ham every hour.

3. When finished, remove ham from slow cooker and allow to sit for 5 minutes before serving.

Serves 8-10
Recipe Updated 4/17/2014

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Rigatoni with Sausage and Basil

I have told you before about my love for Cafe Zupas.  Their fresh salads, sandwiches, and soups are such a refreshing break from greasy hamburgers and fries.  Everything is made right there in the restaurant/cafe.  Super fresh.  So when I was asked to review their cookbook and prepare some of their recipes, I jumped at the opportunity.  Of course, no brainer.

The first recipe I chose to make was a huge hit with my family.  We love pasta, and I love making my own sauces.  The Hubs has had problems with GERD for the last few years, and my girls are uber picky about pasta sauces.  So when I can make my own sauces and adjust the taste, use fresh ingredients, and limit the preservatives, it's a huge hit for me.  I seriously love looking at all the ingredients (using ALL kind of cracks me up, since it's really only a handful) and tasting the outcome.  

This recipe was super easy to make and it literally would feed 8 people.  You know how sometimes a recipe tells you it'll feed 8 people, but in reality it'll only feed 4-5?  Not this.  So if you are making it for a smaller family, I would half the recipe.  Next time, that is what I will do.  Also, I spaced picking up some heavy cream, so I used 2% milk instead.  The sauce turned out just fine, with a few less calories.  So if you want to cut a few calories, you could use half and half or 2% milk instead.  But I wouldn't go lower than 2% or your sauce won't turn out right.

And after you try this, you should head over to Cafe Zupas (if you have one close to you), and have some lunch (and a bite of their Sinful 7 Cake - what we call "Death by Chocolate Cake").  

Rigatoni with Sausage and Basil

Ingredients:

1 Tbs. olive oil

3 sweet Italian sausage links, casings removed

1 small yellow onion, finely chopped

3 cloves garlic, minced

1 28 oz. can crushed tomatoes

1/2 cup finely chopped fresh basil

1/3 cup heavy cream

Salt and pepper

1 pound rigatoni, prepared according to directions on box

1/3 cup shaved Parmesan cheese

Directions:

1. Heat oil in a large skillet over medium high heat.  Add the sausage and saute until no longer pink, breaking up the sausage along the way with the back of a wooden spoon.

2. Add onion and garlic.  Saute until onion is translucent and tender, about 5 minutes.

3. Add crushed tomatoes and basil.  Bring sauce to a simmer.  Reduce heat to medium and allow to simmer for 5 minutes.  Add cream and simmer for an additional 2 minutes.  Season to taste with salt and pepper.

4. Add rigatoni to skillet and toss until sauce coats pasta.  Remove from heat.  Sprinkle with Parmesan cheese.  Serve immediately.

Serves 8

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Fit Friday - Pepper Roasted Pork and Lemon Mashed Potatoes

I know that when the new year hits, thousands of people make it a resolution to lose a certain amount of weight.  I am one of those.  My name is Cat, and I'm an addict.  (Group greets, "Hi, Cat.") But seriously, I know that it's a valid resolution and I respect those people that can complete that resolution.

I also know that Weight Watchers probably gets a ton of sign ups.  I've tried Weight Watchers, and one thing that I absolutely loved about their program is that you can eat real food.  You have to watch your portions, but you can eat.  And with their point system, it becomes simple to eat better.  So I thought a couple of recipes with Weight Watcher point values on them might be of interest on this Fit Friday.  This particular meal (if you include steamed carrots with a little salt and pepper) would give you a 10 point meal.  And it is incredibly full of flavor.  Does not taste like you are eating on a diet.

Peppered Pork Roast

Ingredients:

1 (2 lb.) pork tenderloin roast, tied
1 cloves garlic, thinly sliced
3 Tbs. olive oil
1/2 Tbs. ground black pepper
1 tsp. rosemary
1 tsp. thyme
1 tsp. rubbed sage
1/2 tsp. salt

Directions:

1. Preheat oven to 425 degrees.

2. With a small knife, make small incisions all over tenderloin and insert a slice of garlic into each incision.  Rub oil all over meat.  Mix together spices and rub mixture all over tenderloin.

3. Place tenderloin in 9x13 inch pan.  Roast for 10 minutes on 425 degrees.  Reduce temperature to 350 degrees.  Roast for another 30 minutes or until juices run clear.  Remove from oven and transfer to a cutting board and allow to sit for 15 minutes.  Cut into 20 slices and serve.

Serves 10, WW Points: 5

Lemon Mashed Potatoes

Ingredients:

5 Yukon Gold potatoes, scrubbed and cut into 1 inch pieces
1 1/2 Tbs. olive oil
2 tsp. grated lemon zest
2 Tbs. lemon juice
1/2 tsp. salt
1/4 tsp. black pepper

Directions:

1. Put potatoes in a large saucepan and add enough water to cover potatoes by 1 inch.  Bring to a boil.  Reduce heat and simmer for about 12-15 minutes or until potatoes are tender.  Remove saucepan from heat and drain potatoes.

2. Using a potato masher, coarsely mash potatoes.  Add oil, lemon zest and juice, salt, and pepper.  Using a wooden spoon, mix until well blended.

Serves 6, WW Points: 4

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Grandma Cook's Thanksgiving Stuffing

One of my favorite parts of Thanksgiving is a tradition that has been passed down through several generations now - my Grandma Cook's Stuffing.  It's been a staple on the Thanksgiving table for as long as I can remember.  Even when we weren't at my grandparents' house, it would still be part of the meal.  And I am pleased to say that I have converted several members of The Hubs' family to stuffing as well!  People who have sworn off stuffing and profess to hate the stuff try this version and fall in love.  The difference is that my grandmother would use a pork sausage in her stuffing.  It gives the dressing/bread cubes flavor and a little kick, but not so much that you feel like you are reaching for a glass of water to wash it down.

Now, a little something that I do - I like to buy Jimmy Dean's® Pork Sausage with Sage in it.  You can find it in the meat section this time of year.  That way, you can get a little added oopmh.  I also like to make my stuffing a week or two ahead of the holiday to keep myself out of the kitchen for the ENTIRE day on Thanksgiving and the day before.  I place it in an aluminum pan  and seal it tightly with heavy duty foil, then I pop it in the freezer.  I pull it out an hour or two before dinner on Thanksgiving and stick it in the oven for the regular baking time.  And no, I do NOT put the stuffing in the turkey cavity.  Too many risks for food poisoning!

Grandma Cook's Thanksgiving Stuffing

Ingredients:

1 cylinder pork sausage
1 onion, finely chopped
1 russet potato, finely chopped
2 medium carrots, peeled and finely chopped
1 box Mrs. Cubbison's Classic Seasoned Dressing or Cube Stuffing
1 tsp. sage
1/2 Tbs. poultry seasoning

Directions:

1. In a large skillet, brown sausage.  Add onion, potato, and carrots.  Saute until vegetables are tender.

2. Pour dressing/stuffing into a 9x13 inch pan.  Sprinkle sage and poultry seasoning over dressing.  Add warm meat and vegetable mixture and gently fold until all ingredients are incorporated.

3. Cover with aluminum foil.  Bake at 350 degrees for 30-45 minutes or until heated through.

**Tip: You can make this ahead of time and freeze until ready to use.  Just make sure the pan is tightly sealed with foil to avoid freezer burn.  Remove from freezer about 1 hour before heating.

Serves 6

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Pulled Pork Sandwiches

There are so many days where slow cooker dinners just appeal to me.  Especially during the summer when it's too hot to cook, or we're going to be out all day and I still want my family to have a healthy meal.  But the times I use it most is on Sunday when we have church.  For some reason, we are STARVING when we get home from church. 


I had heard about using Coke in slow cooker meat recipes.  So one day I thought I'd give it a try.  I really like pulled pork sandwiches but barbecue sauce straight up is a little strong for me.  And a little sweet.  It took a few times of mixing the pork with different ingredients, but with the right spices and some onion it was awesome.  I am a huge fan of combining a ton of spices to make something incredibly yummy.  Especially ginger and cinnamon.  There is something so wonderful about the combination of these and the aroma they give off when cooking.  

Slow Cooker Pulled Pork Sandwiches

Ingredients:

1 1/2 lbs. pork tenderloin
1 Tbs. brown sugar
1 Tbs. ground ginger
1/2 Tbs. garlic powder
1/2 Tbs. kosher salt
1/2 Tbs. onion powder
1/2 Tbs. chili powder
1 tsp. dry thyme
1 tsp. coarse black pepper
1/2 tsp. ground allspice
1/2 tsp. ground cloves
1/2 tsp. ground cinnamon
1 medium onion, sliced
1 can Coke
1 cup barbecue sauce
4 Tbs. butter
8 oz. sliced mushrooms
Sliced swiss cheese
French style rolls

Directions:


1. Place sliced onion in crock pot.  Combine all seasonings/spices in a bowl and rub over pork tenderloin.  Place in crock pot.  Pour in Coke.


2. Cook on low heat for 8 hours.  DO NOT REMOVE LID TO CHECK!


3. Remove pork from crock pot and shred using forks.  Remove all but 1/2 cup of liquid in crock pot.  Add barbecue sauce and shredded pork.  Allow to warm through, about 30 minutes.


4. Sautee mushrooms in large skillet with butter.  


5. Using tongs, pick up shredded pork and add as much as desired to your roll, layer with onions and mushrooms, then cheese.  

Serves 6

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Jaegerschnitzel

Ingredients:


Jaeger -

1/2 cup chopped onion

1 Tbs. butter

8 oz. mushrooms, sliced

1 cup chicken broth

1/2 cup + 2 Tbs. half and half, divided

2 Tbs. flour

1/4 tsp. salt

Freshly ground pepper

3 Tbs. fresh parsley, chopped

Schnitzel -

4 pork loin chops

3 Tbs. flour

1/4 tsp. salt

Freshly ground pepper

1/8 tsp. cayenne pepper

2 Tbs. butter

Directions:

1. Melt 1 Tbs. butter in large skillet.  Sauté onion until translucent.  Add sliced mushrooms and brown.

2. Add broth.  Bring to a simmer and cook for 3 minutes. Add 1/2 cup of half and half and simmer for 5 minutes.

3. Mix remaining 2 Tbs. of half and half with 2 tablespoons of flour to create a slurry. Add slurry to mushroom mixture and bring to a simmer, stirring constantly to avoid clumps. Add parsley, salt and pepper to taste. Keep warm while cutlets are cooked.

4. Lay pork chops on cutting board, cover with plastic wrap, and pound with mallet until chops are 1/4 inch thick.  Slice cutlets in half. 

5. Melt 2 Tbs. butter in skillet. Dip cutlets in flour mixed with pepper, salt and cayenne pepper, shake off extra flour and sauté for 3 minutes on each side or until browned and cutlets are cooked through.  Remove from skillet to plate lined with paper towels to catch grease.  Serve with sauce and mashed potatoes.

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