Archive for Pork

Easy Oven-Baked Country-Style Pork Ribs & Gravy

It’s finally fall, things are super busy, and there’s just something about the combination of apples, onion and pork that’s cozy and comforting, especially as the seasons change. Hubby is a big pork ribs fan, but I don’t like chewing meat right off the bone, so I’m more in favor of the boneless ribs. The country-style ones are nice and meaty, and work great for oven baking or crock-potting. This is a really quick and easy recipe that tastes like you slaved all day in the kitchen! Ive never been great at making gravy, but using the juices from this  for the gravy was simple and delicious! Serve this up with a big batch of mashed potatoes and veggies and you’re set! The amounts are up to you, and you can use onion soup mix that’s pre-made if you want, but why would you with all that msg and stuff?! Give this one a try when you need a tasty meal and are strapped for time! Enjoy 🙂

Easy Oven-Baked Country-Style Pork Ribs & Gravy (Printable Version)
pork ribs
Boneless country-style pork ribs
Seasonings: salt, pepper and garlic powder
Onion soup mix: minced dried onions, onion powder, garlic powder, parsley and paprika

Heat up a dash of oil in a large skillet over med-high heat. Place the pork ribs in the pan and sprinkle with seasonings. Brown, then flip and season again. Brown on all sides. Place in a greased glass baking dish. Sprinkle with the onion soup mix seasonings and top with applesauce. Add water to about halfway up the pork. Cover the pan with foil and bake at 350 F. for an hour. Flip the meat over, cover and bake another hour.

For the gravy: Pour the liquid into a pan and heat over med-high heat. Make a roux with flour/starch and whisk it in until it thickens into gravy. You can add (almond) milk to it to make it a little creamier if you want. Season to taste and serve over the pork ribs.


Oven Baked Country-Style Pork Ribs w/ Roasted Veggies

If you’re a meat lover and enjoy  finger-licking, fall-off-the-bone, tender, melt-in-your-mouth, flavor-filled ribs, then this is the recipe for you! It’s super easy to make and oh man, is it more then super delicious! I’m a picky meat eater, but now that I’m preggers I need the protein so I’m trying more new protein-filled and healthy recipes. Being allergic to tomatoes makes it harder to find  a good rib recipe but I finally found one! YAY! This recipe is sooo tasty and is actually bbq-ish flavored. The spice rub is easily adaptable to make it as spicy as you want. It’s also nice to just stick these in the oven and forget about it while you enjoy your weekend. Then before you know it dinner is ready! And after about an hour your whole house will smell amazing! Which is hard to handle when you’re hungry all the time already, but smelling this for hours before you get to eat it will drive you crazy! LOL The veggies make a yummy  side dish and look at that…….a nice, well-rounded, healthy meal! We even had enough for leftovers and they were just as good the next day! Next time I’ll make sure to double this! I’ve also been trying to add new things to my diet, and get hubby to eat them too, which for kinda picky eaters like us, its an adventure! I just keep telling myself its for the baby….but like most things, i guess certain foods are an acquired taste and I’m sure we’ll be loving them soon! LOL Give this one a try…. it’s not one you wanna miss out on! If you’re not a rib eater, you can use this rub on any meat and I’m sure its just as tasty!  Enjoy 🙂

Oven Baked Country-Style Pork Ribs w/ Roasted Veggies (Printable Version)Ribs

2 lbs boneless country style pork ribs
2 Tbsp Paprika
1 Tbsp Fresh Ground Black Pepper
1-2 tablespoons Garlic Powder
1-2 tablespoons Onion Powder
1 tablespoon or more Chili Powder
2 Tbsp Coarse Salt
1/4 cup Brown Sugar

Place foil on the baking sheet and spray it with Pam.  Combine rub spices and cover ribs on each side. Place on pan. Cover tightly with foil and bake at 250F for 2 hours. Turn the ribs over, re-cover with foil and bake another 2 hours. Place ribs on a new foil-lined pan and bake uncovered at 400 for 20 minutes.

Vegetables: Steam potatoes, carrots and corn for 10 minutes in a steam basket. Drain and return to pan without the steam basket. Add the green beans, asparagus and sweet onions to the pan. Drizzle with oil and sprinkle with lawry’s garlic spice mix. Place on foil-lined baking sheet sprayed with Pam and bake at 400 for 15 minutes.

Oven Baked Tacos (Gluten Free)

Ok so you made my last post (Crockpot Cranberry Pork Tenderloin) and now you’re wondering what to do with the leftovers (granted there actually ARE leftovers, cause it really is that good! LOL) This is a quick and easy way to use up the leftovers and have a delicious meal in minutes! Your meat is already cooked and practically shredding itself. If you don’t have any left you can use whatever ground meat you want and cook it accordingly. Simply mix in with the rest of the ingredients and bake. Very simple and quick to make….but VERY yummy and filling. Everyone has their own go-to fillings and toppings for tacos, and I’m pretty restricted so i don’t add a lot to mine, but feel free to add whatever you want to spice it up a little. To go dairy free you can sub out the cheese for soy cheese or just omit it. I splurged on it even tho i probably shouldn’t have! LOL. But, I’m sure any way you make these, they’re gonna be pretty darn tasty so have at it and enjoy! 🙂

Oven Baked Tacos (Printable Version)

Ingredients:Oven Baked Tacos

Shredded pork/chicken

(OR ground beef/turkey/chicken)

Taco seasoning
Diced onion & green pepper, opt

Frozen corn, cooked and drained

Sliced black olives
Refried beans
Shredded Mexican-blend cheese
Hard taco shells

Preheat the oven to 400 degrees. Prepare meat as needed. Add taco seasoning if desired. Combine with the rest of the ingredients in a bowl and mix well. Spoon the taco meat mixture into the taco shells and place into a glass baking dish, standing up. Sprinkle cheese over the top of each taco. Bake for 15 minutes or until the cheese has melted and the tacos are heated through. Remove from the oven and top with additional taco condiments as desired.

Crockpot Cranberry Pork Tenderloin (Gluten & Dairy Free!)

For most people, or at least me! LOL, busy days mean scrambling for meals at the last minute…..but they don’t have to! That’s where the beauty of a Crockpot comes in. You stick your roast in before you leave for work or at lunch, and when you get home, your meal is hot and ready for you! The other great thing about slow cooking, is the recipes are usually pretty darn simple and quick! This one is super easy…. and super tasty! I couldn’t believe how awesome this turned out! The meat was literally falling apart. Its perfect for pulled pork…. I’ll be sharing some ways to use up the leftovers next! I used the Farmland brand pork tenderloin, there were 2 in a package. I think if you use a pork loin rather than a tenderloin, its more like a solid roast then the shredded meat. It depends on what you want to use the meat for after its cooked. Either way, the flavor is amazing! I was a little unsure at first, the Worcestershire sauce was a little strong, but it turned out awesome! So give this one a try…. and make dinner a little easier tonight! Enjoy 🙂

Crockpot Cranberry Pork Tenderloin Recipe 

(Printable Version)Crockpot Cranberry Pork Loin

3 lb. boneless pork tenderloin (or loin)
16 oz. can whole cranberry sauce
1/4 cup Worcestershire sauce
2 Tablespoon brown sugar
1 teaspoon yellow mustard


Place roast in a large Crockpot coated with cooking spray. Combine the rest of the ingredients and pour over roast. Cook on high 4-5 hours or low for 6-8 hours. Remove roast, slice and serve.

Brown Rice & Sausage Stuffed Green Peppers (gluten-free & dairy-free)

The first day of summer! It’s time for all those wonderfully delicious fresh fruit and veggies! And all at great prices if you buy it local! Green peppers were like 3 for $1 so…. the first thing that popped into my head was stuffed peppers! YUM! Now your typical stuffed pepper has tomato sauce and ground beef……2 things that I don’t eat. I wanted to keep these healthy, allergy friendly and still tasty, so I just thought, what sounds good? We don’t eat the pepper shell, hubby doesn’t like it and for some reason green peppers give me the worst indigestion!? Weird huh? I love the taste and the crunch, so I stuck some chopped up sweet bell peppers in, and then I still get the wonderful colors and flavors! I went with brown rice, but you could use white or wild rice. I went with sausage, but next time I’m gonna try ground turkey. I just used what i had on hand! LOL  And i added some corn for more crunch and color! These were……amaaazing! And really pretty easy to make. If you nuke the peppers in the microwave first you can cut down on the baking time so these only take 30 minutes! Not bad huh?! Oh, and I said these were dairy free……and actually I splurged and used real cheese this time, but to make it dairy free just use soy cheese and there ya go!  Anyhow… these were definitely a winner in our house! Enjoy! 🙂

Brown Rice & Sausage Stuffed Green Peppers (Printable Version)


1 cup brown rice

2 large green bell peppers

1/4 cup large sweet onion, diced

1/4 cup mixed bell peppers, diced

1/2 cup frozen corn, cooked & drained
4 oz maple sausage (Jimmy Dean)
1/2 tsp dried oregano
salt and black pepper to taste

1/2 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese


Cook rice according to package directions. Cut pepper in half, and remove stem and seeds. Place hollowed-out peppers in a greased 8×8 inch baking dish. Cook in the microwave for 5 minutes. Meanwhile, in a medium skillet, cook sausage until browned, add onions, peppers and spices; cook until softened but not browned.  Stir into the cooked rice and add the Parmesan cheese & corn, mix until well combined. Stuff the filling mixture into the hollowed-out peppers, using a spoon to press the mixture down so it’s tightly packed into the pepper shells. Bake peppers at 375 F for 20 minutes, then remove from the oven and add mozzarella on top of each pepper. Put peppers back into the oven and bake about 5-10 minutes more, until cheese is melted and lightly browned.

Appetizer Pleasers!

I found 2 seriously yummy looking “appetizer” recipes that I just HAD to try! I use the work appetizer loosely because this ended up as dinner, lunch and snacks! They’re so good, and simple to make that you can enjoy them anytime! The first one is Apple Pie Chex Mix. I love that Chex is gluten free. I’ve never really liked cereal in your typical cereal and milk for breakfast way. Id rather eat it dry in a snack mix. Trust me, I’ve got many different snack mix recipes, which as I make, I’ll share, but since its fall, this one sounded perfect! We just hit freezing temperatures and although I’d rather bake an apple pie, this was much faster to make and just as tasty! The other recipe is for Sausage & Cheese Balls. (I know it sounds…funny!) but these are omg sooooo good! There are lots of recipes out there for this recipe and they all call for different amounts of the same ingredients and bake times and temps, all resulting in different yet similar tasting balls. I took a couple different ones and substituted for gluten free and just kinda winged it. The end result was fantastic! Thank goodness I’ve got some amazing self control or I could get into some serious trouble with these little things hanging around! I also cut it down so it only makes 12, which is plenty for me…. but it can easily be doubled or tripled or whatever if you’re using them for entertaining. And trust me, they won’t last long if you do! So lets get started… Enjoy! 🙂

Apple Pie Chex Mix (Printable Version)


6 cups Cinnamon Chex cereal

1 cup walnut pieces

½ c coconut flakes

1/2 cup packed brown sugar

1/4 cup butter or margarine

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

10 oz dried apples, broken

½ c dried cranberries (optional)

2 squares white chocolate candi-quik


In large microwavable bowl, mix cereal, walnuts and coconut.

In 2-cup microwavable measuring cup, microwave brown sugar, butter, cinnamon, and nutmeg uncovered for about 1 1/2 minutes, stirring after 1 minute, until smooth and bubbly. Pour over cereal mixture; stir until evenly coated.  Microwave uncovered on High 4 minutes, stirring after each minute. Spread on waxed paper or foil to cool. Sprinkle apples (and cranberries) evenly over cereal mixture.

In small microwavable bowl, microwave candi-quik uncovered on High about 1 minute or until it can be stirred smooth. Drizzle over cereal mixture; let stand until set. Break into bite-size pieces. Store in airtight container.

Adapted From: Taste of Home

Gluten Free Sausage & Cheese Balls (Printable Version)


1 cup shredded sharp cheddar cheese
½  lb. bulk sausage (any kind will do, but I used maple flavored)
2/3 c Gluten Free Bisquick
¼ cup milk

Mix everything together in a Kitchenaid mixer until thoroughly combined. Use a large cookie scoop and then roll into smooth balls. Place on a greased cookie sheet 1-2 inches apart. Should make 12 balls and fit on one cookie sheet. Bake for 18-20 minutes at 375 degrees F or until a meat thermometer reaches 170 or higher.

Yield: 12 balls


Risotto Perfecto!

There are many kinds of delicious risotto recipes out there, but this one is fabulous fall-time fare. Not your typical risotto with mushrooms, chicken or cheeses, this unique combination of fall favorites will be sure to please your palate! With fresh, crisp apples, sweet onions and maple sausage, topped with Parmesan cheese, you get a nice sweet yet savory blend of comfort food delight! Trust me on this one……I know it sounds strange, but as picky an eater as my husband is, even HE raves about this dish. Just like typical risotto dishes, this one requires some time, and a lot of armwork, but as the scent of this meal fills the house, you won’t be able to wait to dig into this dish! And it’s addictive! Its so yummy its hard to resist! So take a chance and give your tastebuds an experience they’ll appreciate this fall! Enjoy! 🙂

Apple Sausage Risotto (Printable Version)


• 3 1/2 cups (reduced-sodium) chicken broth

• 8 ounces Jimmy Dean sausage (maple flavored)

• 1 small sweet onion, diced

• 2 medium or 1 large crisp apples, peeled, cored and diced

• 1 cup uncooked Arborio rice

• 1 cup warm apple cider/juice

• 1/4 cup grated Parmesan cheese


Heat the chicken broth just until it comes to a boil in the microwave or on the stovetop. While the chicken broth is heating, in a pot over medium-high heat, add the sausage, breaking it up with a spoon (cook like ground beef!) Cook for 4 to 5 minutes, stirring, until the sausage starts to brown. Add the onion and apples and cook for 7 to 8 minutes, stirring occasionally, until they soften and start to take on color. Add the rice, stirring to combine. Add 1 cup of the warm chicken broth and stir continuously until the liquid is almost fully absorbed; then add the broth 1/2 cup at a time, stirring continuously and allowing the liquid to be absorbed each time before adding more.  When all the broth has been incorporated, add 1/2 cup of the apple cider. When that is absorbed, add the remaining 1/2 cup of cider. When the risotto looks creamy and the rice is slightly firm to the bite, it’s done. Remove from the heat and add the Parmesan, stirring just to combine. Serve immediately.

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