Pulled Pork Pizza

Ok so I know I have not been a good blogger basically in a long time. Please forgive me I seem to say that a lot to you guys but I really mean it. I have stories to tell and recipes to share I just need to be better about actually sitting down and typing them up. Plus with the impending arrival of the second child in our lives I need to be a better blogger. I want this child's early days and days/months/years to follow documented just as I did Charlot's. Anyway thanks for sticking with me coming back and continuing to read. Does any of this have to do with the above picture, NOPE. I needed to get that off my chest before I could present this amazingness. 

Today is Pi day 3.14 day, and many people like to celebrate by eating pie, I plan to make one tonight. But if you want a different type of "Pie" this will be for you, a pizza pie. A Pulled Pork Pizza Pie to be exact! Sounds a bit different yes, is it a bit different yes, does it taste amazing yes, so what do you need to do MAKE IT!

This little jewel was born out of necessity...the hubs decided he needed to try his hand at smoking an entire pork shoulder, delicious yes but also tons of meat. We had eaten it with baked beans and slaw we had prepared it with potatoes, green beans, and cornbread, we had had our fill of pulled pork sandwiches. And when I say we had had our fill I'm really meaning me, I'm pretty sure the hubs could have continued the trend eaten a few hundred more sandwiches. But I was ready for something else, and I was craving pizza. I won and let's face it the hubs won too because he loved this pizza! 

If you happen to be like me and need an idea of what the heck to do with your leftover pulled pork here ya go! The slight creaminess of the sauce plays in really nicely with the spice of the pork. Then the cheese well you just can't have pizza with out ooey gooey cheese. Lastly my favorite part was the pork got kind of crispy on the edges like bacon and its saltiness combined with the brininess of the banana peppers perfection. But when you got the perfect bit it was absolutely incredible. Oh now I wish I had some more pulled pork at home! YUM!

Pulled Pork Pizza

1 Recipe of Pizza Dough (your favorite, frozen, or the kind in the tube will be fine)

1/4 cup Mayo (the real deal NOT Miracle Whip)

3/4 cup BBQ Sauce (I used Gates because I love the spice and the vinegar in it)

2 Cups Pulled pork 

1 8oz block Cheddar Jack Cheese (grated)

Jarred Banana Peppers to Taste

Heat oven to 400. Prepare your pan (I always use rimmed cookies sheets) by spraying it and sprinkling it with a bit of cornmeal, spread your dough out in the pan. In a small bowl combine mayo and BBQ Sauce, spread over your crust. Top with Pulled Pork, then Cheese, and last the Banana Peppers. Bake for 20-25 minutes or until crust is nicely browned and pork is crisping up! Remove from oven and allow to cool for 5 minutes or so before slicing. ENJOY! 

Grilled Pineapple Pork Chops with Fried Rice...

I know I have kind of been on an Asian food kick here lately on the blog, the hubs informed me of this last night during supper. But he sure didn’t complain about this meal! I promise tonight there is no Asian planned for supper, so maybe I will be off this kick soon.

I doubt it though I love love love these flavor combos! The pork chops provided a perfect amount of sweet heat that I loved, and when you eat it with the grilled pineapple you get just a little bit of smoke mix in there oh so delish. But I felt like last night my biggest triumph was the fried rice, well that and that my kid ate this entire meal! Momma Win! Any way the fried rice! I love fried rice, wait I pretty much love all carbs so this is no exception! Ok seriously back to the rice, as I was researching making fried rice I kept reading that you should cook and cool your rice ahead of time for great results. Well guess what this momma doesn’t think that far in advance. So this is my version of fried rice probably not how the pros do it but it tasted amazing! Give it and try and let me know what you think!

Grilled Pineapple Pork Chops

4 Boneless Pork Chops

1 Large Can of Pineapple Rings in 100% Juice

1 TBSP Siracha

1 TBSP Brown Sugar

1 TSP Salt

¼ Cup EVOO

Place chops in a large plastic container with a lid. In a large bowl combine juice from canned pineapple (reserve the fruit for later), siracha, brown sugar, salt, and oil. Pour juice mixture over the chops and place in refrigerator for at least 2 hours, I prefer all day while I am at work. When you are ready to grill bring chops out and allow to come to room temp. Pre-heat your grill place chops on hot grill, grill for 3 minutes per side or until completely cooked through. While grilling the chops grill your pineapple as well and serve the two together!

Fried Rice

1 TBSP Coconut Oil

3 TSP Sesame Oil (divided)

1 Cup Long Grain Rice

2 ½ cups water

1 Cup frozen Peas and Carrots

2 Eggs

1 TSP Siracha

1 TBSP Soy Sauce

1 TBSP Teriyaki Sauce

Heat coconut oil and 1 tsp of sesame oil in a large skillet add in the rice and stir to coat allow rice to toast for a few minutes prior to adding the liquid. Pour on the water, lower the heat to medium, and cover and cook for 10 minutes. After 10 minutes add in the peas and carrots. Allow rice to cook for an additional 5-10 minutes you may need to add additional water as well. Once rice is nice and tender remove the lid and allow it to cook a few more minutes to get any remaining moisture out of the pan. During the cooking of the rice whisk together eggs, siracha, soy sauce, and remaining sesame oil. Push rice and veggie to one side of the skillet, in the open part pour in the egg mixture stirring it until  it becomes a soft scramble then combine it with rice and add in the teriyaki sauce, stir to coat. ENJOY!  

15 Minute One Skillet Complete Pork Chop Meal

Now this is not much of a recipe more of a method a method I am sure many of you already do but I am typically last on the slow train so here I am introducing it today. I am almost embarrassed how easy this is, I mean I’m a blogger everything should be fancy nancy right? Well guess what I am also a momma who struggles to get meals on the table quickly some nights. So this will be one of my new go tos!

Four ingredients plus some seasoning and oil that’s all it took and man alive it was good. I used one of the Uncle Ben’s flavored rice mixes but you could use any brand or you could even use plain rice and add in your own seasoning. This is also super flexible with the protein and veggies I used boneless pork chops and frozen peas, but chicken breast and broccoli would be fabulous as well. I was really hoping that I had some of the flavored wild rice in the pantry but I didn’t because I know that would have been awesome as well.

Skillet Complete Pork Chop Meal

4 boneless pork chops

1 box Uncle Ben’s Country Rice (any flavor)

½ half Bag Frozen Peas

Salt and Pepper

1 TBSP Butter

1 TBSP EVOO

Zest and Juice of One Lemon

In a large nonstick skillet (that you have a lid that fits) heat oil and butter over medium heat. Season chops with Salt and Pepper. Sear chops in the skillet for no more than a minute per side. You just want a little color. Remove chops. Add rice and ingredients it calls for minus the oil you already have that in your skillet. Bring to a boil. Reduce to a simmer and carefully add your chops back in as well as your peas. Allow mixture to cook covered for 10 minutes or until liquid is absorbed and chops are cooked through. Sprinkle on the zest and stir in the juice (you don’t have to do this I just think it brightens it up!) ENJOY!

Berry and Black Pepper Glazed Pork Chops...And Winners Announced!!!

So I haven’t had a ton of time to do much cooking over the past few weeks between the fair and northern Iowa work trip. Thus this weekend the kitchen was calling me!!! Saturday morning Charlot and I headed out to the grocery store for a large stock up trip! During the trip I found some lovely boneless pork chops. But this recipe it begins a week earlier at the…you guessed it…the fair.


See a week ago Saturday the hubs and I took Charlot to the fair to actually you know see the fair, not just the inside of the hog barn. One of our first stops was the Ag. Building, home of the biggest pumpkin contest! This building also houses many Ag based companies selling different products. Well the hubs tells me that Charlot and I can walk around while he stops to talk to some guy about something for the farm. I kind of blanked out due to the smell of candied almonds. Oh I forgot to mention this building also houses many vendors selling food products and giving samples. This is amazing for my love of grazing. As Charlot and I are wondering, a nice young man asks me if I would like to try some of their granola. Well of course.

The next thing he does changes the game! He gives me a little cup of granola and has squirted some nice looking jam on the top of this little sample. I am a bit spectacle at first, but then I tried it and man oh man it was delicious! I couldn’t get past how good the jam was, it was perfect for me full of berries and smooth, no big chunks of berries, PERFECT!

I was sold; I will take a gallon of that very jam! Oh it only comes in pints; well I’ll just take one then! I didn’t even know what it was called or what fruits it had in it they just wrapped it up and I paid the bill. Then when I got home I had to have some more of the greatness that is when I discovered it was a lovely blend of blueberries, strawberries, and raspberries. The jam is from, or should I say was from my jar is empty, The Nutty Berry Farms check them out. Great on toast, waffles, biscuits, salad dressings, and glazes for pork.

Well that was a long story to get to a recipe. But that was some seriously good jam. I cooked these pork chops over the weekend and found the flavors amazing! You could use just about any berry jam you prefer.

Berry Black Pepper Glazed Pork Chops

4 ½ thick boneless pork chops

½ cup jam

1 tsp black pepper

2-4 tbsp EVOO (you want enough to thin out the jam could be more could be less)

Mix the jam, black pepper and EVOO together adding your desired amount of EVOO for consistency. Reserve a few tablespoons to use as topping when serving. Smear the glaze mixture on to the pork chops and allow them to marinate for about an hour prior to cooking. Place pork chops on a hot stove top grill (outdoor one is fine as well), grill for three to four minutes per side glazing the chops the entire time. Serve hot and with reserved glazed.

Ok so now we are to the important stuff the winners!!! Thank you so much to all who entered!!! I hope to be able to continue doing these giveaways, and I will as long as you guys keep liking and sharing my work! I love all of these products I hope you enjoy them as much as I do!!! Thank you again for reading about my crazy life!

First Place- Jackie Clements- you will receive an 8 cup Food Processor from Hamilton Beach

Second Place- Cindy Lamberson- you will receive a Set of Three Trudeau Mixing Bowls

Third Place- Telpha Heuman- you will receive a Set of Norpor Cut-n-Flex Cutting Boards

Stuffed Zucchini

Here is another great zucchini recipe that I prepared with the abundance of zucchini that my momma has. I used the same technique that I did with Squash Boats to prepare them, and I used pretty much the same filling I use for my Stuffed Peppers. It isn’t your traditional stuffed pepper filling but I love it!


I prepared these a few nights ago for my parents and brother, I wasn’t sure how they would go over but I knew that I would like them so any leftovers would just come home with me. Well let’s just say I had to figure out something different to take for lunch the next day. The platter was wiped clean! So if you are on zucchini overload give this recipe try for a nice summer supper!

Stuffed Zucchini

4 medium zucchini squash (cut in half lengthwise and the center scrapped out)

1 lb of Pork Sausage (you could use hamburger)

1 box Uncle Ben Wild Rice

1 small onion (chopped)

1 small can Tomato Sauce

1 Cup Shredded Cheddar Cheese

EVOO

Salt and Pepper

Preheat your oven to 350 degrees. Place your zucchini boats cut side up on a lined baking sheet. Drizzle with EVOO and season with salt and pepper. Roast in the oven for 20-25 minutes until tender. While those are working brown and drain your sausage in a large skillet. In that same skillet add the onion and prepare the rice according to package directions. When rice is just shy of finished add in the tomato sauce and pork. Season mixture with salt and pepper. Stir in ¼ cup of the Cheese.

Once the zucchini are done remove from the oven and stuff with the rice mixture. Top with remaining cheese and return to the oven for 10 to 15 minutes. ENJOY!!!

Squash Boats

Each summer my momma, my co-workers, and just about anyone I know become overwhelmed with zucchini and yellow squash. It seems that one plant will produce 1000, not really but lots. I love these little summer treasures and I am always looking for new ways to prepare them. Hint the blog will have several recipes featuring these soon. Any who a great friend of mine was talking about these stuffed zucchini’s that she make and shared this recipe with me. Well boy oh boy where these good, I loved using them with the yellow squash while the hubs preferred the zucchini. On top of that they were super easy and I was able to do most of the prep work the night before and just assemble before baking!

Give this recipe and try I am sure it will become one of your summer faves. I am thinking about making these again this week and switching up the fillings, stay tuned for that! Thank you again to Cheri for opening my eyes to this simple supper.

Here are my beautiful boats pre-roast

Post roast

Stuffed with cheese added on top.

Squash Boats

3-4 zucchini or yellow summer squash

1 lb pork sausage

1 box of stuffing (prepared)

6-8 slices of cheese (I prefer provolone)

EVOO

Salt and Pepper to taste

Pre-heat oven to 375. Cut your squash in half length wise and scrape out the center creating a vessel for your stuffing. Place squash on a foil lined pan cut side up and drizzle with EVOO and season with salt and pepper. Roast in the oven for 30-40 minutes depending on the size of your squash. In the meantime brown your sausage and prepare the stuffing according to the package directions, or you could make your own but I took the easy way out! Once the squash is nice and tender remove from oven and lower oven temp to 350. Fill squash with sausage then cover with stuffing. Drizzle the tops with a bit more EVOO and bake for another 10 to 15 minutes, just make sure the filling has gotten good and hot. In the last two minutes top each squash with a slice of the cheese. Allow cheese to melt and brown slightly. Last step ENJOY!

Ham n Mac Casserole

Photography by Lauren

A couple weeks ago the hubs and I went out for a rare evening without our awesome child while we were out my brother and his fiancé cared for her. That’s right I said fiancé my big bro is GETTING MARRIED!!! Anyway back to the point of this post. Lauren (the fiancé) is pretty much a meat and potatoes kind of girl, veggies aren’t really her friend. So when they agreed to watch Charlot, I went to her for what she would like me to prepare for their meal. Yup you volunteer your babysitting services I cook you supper seems fair to me!

I sat the table for a nice dinner for them. My SIL got me these
sweet new placesmats and napkins!

She didn’t say really what she wanted other than she really likes my Mac n Cheese. I knew I needed something I could stick in the oven when I got home that my brother wouldn’t have to fuss with much while they waited for Lauren to get off work and get there. Thus the Ham and Mac Casserole was born.

I even made dessert!

This is super easy and tasty with homemade cheese sauce, chunks of ham, and crunch panko breadcrumbs on top you can’t go wrong. Take some help from the store and have your deli cut you a couple of slices of ham pretty thick then you can just cut it in cubes when you get home. And please don’t pass judgment on me my cheese sauce contains Velveeta cheese, not a fancy blend of 5 or 10 different cheese. But it is delicious and I like it, if you want to use this recipe with your cheese sauce feel free.

Ham n Mac Casserole

½ lb Ham (Cubed)

1 lb Elbow Macaroni (I like the Barilla Brand the noodles have ridges which hold more sauce)

4 tbsp butter

2 heaping tsp flour

1-2 cups milk (this all depends on how thick or thin you like your sauce)

Pinch of Red Pepper

Dash of Black Pepper

2 oz Velveeta Cheese

½ cup sour cream

1 cup panko bread crumbs

½ cup grated parmesan cheese

EVOO

Cook noodles just shy of package directions. In a large non-stick skillet brown your cubes of ham in EVOO. In a large sauce pot melt butter sprinkle in flour and seasoning stir over heat for several minutes to allow the flour flavor to cook out. Start with only adding a cup of milk, see how thick your béchamel (look at me with the big cooking term) sauce is too thick add more. Start adding in the Velveeta melt it down add more milk if you want your sauce thinner, at the very end remove from heat and add sour cream. Stir in noodles and three quarters of the ham. Pour into a prepared baking dish. Top with remaining ham. In a small bowl combine panko and parm cheese, moisten with EVOO. Top your noodle ham mix with the panko cover with foil. Bake covered at 350 for 20 minutes uncover and bake for an additional 5-10 minutes until brown. ENJOY!

Citrus Grilled Pork Chops with Cilantro Lime Rice and Black Bean Avocado Salsa…

Wow that is quite a title! But this flavorful dish is prefect for a warm Saturday evening on the grill! I was hoping the good old Missouri weather would cooperate so that it would be nice and warm and sunny this weekend! But apparently Mother Nature has other things on her mind! IT IS SPRING LADY GET WITH IT!

Any way I made this dish last Saturday when it was actually warm and sunny! It was a hit at my home! Flavorful, light, tangy, a bit of spice, just the right amount of Cilantro (too much is like eating soap!), overall a delicious dish. Charlot especially enjoyed the rice! I know there are a lot of parts to the dish but each one is great by itself but together it is awesome!!!

Citrus Grilled Pork Chops

6 Boneless Chops (a little thicker is better for the grill)

¼ cup evoo

1 cup orange juice

1 lime (zest and juice)

1tbsp garlic

1tps cumin

1/4 tsp red pepper

salt and pepper

Place the chops in a zip top bag. Mix remaining ingredients, reserve a bit if the marinade, and pour the restover chops.Move them around a bit to coat all the chops. Place bag in a container and then in the fridge. Marinate for at least 3 hours. Oil you grill and lay the chops on it baste with reserved marinade.

Cilantro Lime Rice

2tbsp evoo

1/8 cup orzo pasta (or broken pieces if spaghetti)

1cup long grain rice

1 1/2 cup vegetable or chicken stock

1/2 orange juice

1 lime (zest and juice)

1/8 tsp red pepper

Salt and pepper to taste

Greens and whites of 4 green onions (sliced thin)

A small amount like 10 leaves of cilantro chopped

In a large skillet heat evoo over medium heat, add pasta. Once it is nice and browned add your rice and stir it around a bit. Add your spices and liquids. Cover and simmer for 20 minutes. Just before serving stir in the onions and cilantro. 

Black Bean and Avocado Salsa

1can black beans drained and rinsed

4 Roma tomatoes (chopped I try to not use a bunch of the center)

2 Avocados diced

Dressing

1/2 cup evoo

1tbsp apple cider vinegar

1tbsp sugar

2 limes zest and juice

Juice of 1 lemon

Salt and pepper

In a jar with a lid mix dressing ingredients, shake them very well! In a bowl add your black beans and tomatoes pour dressing over and refrigerate for a hour or more. Just before serving gently sit ring the avocado.