Stuffed Pork Chop Recipes

stuffed pork chop recipesMy stuffed pork chop recipes

I’ve had the idea in my head for a while now to design rolled stuffed pork chop recipes, and now I have finally got it out of my system. This recipe is stuffed with Boudain, which conists of rice, pork liver and various seasoning.  If that’s not something you want to use or you can’t find it anywhere, a bread stuffing would work well too.

Traditional stuffed pork chop recipes

I suppose traditionally stuffed pork chop recipes would include a thicker chop for the actual stuffing, but I’ve decided to go with a thinner chop that would be easier to tenderize, roll and tie up like a little gift just begging to be opened.  though this recipe is really simple it tends to be a little tedious because of the individual tying of every single pork chop once they’re filled with Boudain.  At the same time however I don’t see it taking any longer than a traditional stuffed pork chop and the presentation is cleaner in my opinion as well as a little fancier with the plate decor.

Stuffed pork chop recipes preperation

In the how to video above, I take the stuffed pork chop recipes to the skillet then to the oven.  It is not a requirement to do both.  In fact one or the other is more than sufficient.  I have personally made them both ways for my family and we have enjoyed them either way.  I surround these chops with vegetables as you can see in the photos, and you are more than welcome to substitute your favorites here.  I chose onions, spinach, zucchini  and yellow squash, but you don’t have to do any of them if you want and can just focus in on the chops.  Regardless, I had a good time throwing this video together for everyone and I certainly hope you enjoy it too.  This is just on of my stuffed pork chop recipes for now and I’ll be posting several others in the near future.

Carne Asada Recipe for Cocheta Beef Tacos

Carne asada recipeMy Easy Carne Asada Recipe

A friend of mine introduced me to a Mexican style roast called Cocheta De Res, which I use for a Carne asada recipe. This by far makes the most delicious Carne Asada tacos I have ever eatin’! A slow roast in a Crockpot starts first thing in the morning before I go to work and it’s ready to shred, season and sear when I come home. Throw in all my favorite freshie-veggies and some white corn tortillas and we’re good to go!

About this Carne asada recipe

This recipe is very simple and practically all the work is done for you. The best thing is much like the “B”-King, you can have it your way, and any beef roast can be substituted. You’ll need a slow cooker(unless you prefer the oven), a Beef roast, Canola oil, fresh garlic, your favorite onions and/or scallions, cilantro,1 lime, salt and pepper, and last but not least your favorite tortilla’s. The rest is up to you.

Introducing my Carne asada recipe

1 4 to 5lbs. Beef roast (preferably Cocheta)
1 handful chopped Cilantro
1 Lime (squeezed)
½ Diced Bell Pepper
1/2 Diced White or Yellow onion (your preference)
1 tsp. Minced garlic
2 Green onion stalks diced into Scallions
Salt and pepper to taste

Carne asada recipe instructions

10 hours of cook time in a slow cooker on low heat. Then separate the meat and sear in a skillet with Canola oil, garlic, onions, and cilantro. One whole lime is added during the sear and it was what really gives it’s additional flavor to the Carne asada recipe. Add salt and pepper to your personal taste.

Putting everything together is very simple and you can use all of your favorite taco toppings. In this recipe and in no specific order I use Tomatoes, Avocado, white rice with butter and cilantro, lettuce, green enchilada sauce, cheese and sour cream. I load everything into warm white corn tortillas.  And there you have it; Carne asada recipe for Cocheta beef tacos.

New York Style Pizza Recipe

New York style pizzaNew York Style Pizza

So you think you can make a New York style pizza huh? Well honestly, I didn’t have a clue this time last year until I dabbled and experimented with a few recipes. Finally I came up with this little gem known in my family as, “The Masterpiece”! All joking aside, this New York style pizza recipe makes a pretty damn good pizza.

How good is this New York style Pizza recipe?

I’ve heard questions like, “You made this?” and when I firmly respond with a, “YES”, I hear things like, “Nuh-aaa…”, or, “Really”, oh, and also, “Damn!”! So if you want to pull your adult pants up and officially dig into this one, be my guest. Just realize once the frustration starts, there’s no going back, because this is one of those recipes that you don’t give up on until you’ve reached perfection; that is if you’re truly a fan of a New York style pizza! The secret is in the yeast and in the rise. I don’t care if you follow this recipe to a T, if you don’t handle the yeast right, or you don’t room temperature rise, you are going to have some problems. Other than that, it is the easiest recipe in the world if you just follow these simple steps in the order they’re laid out below, you will make an awesome New York style pizza! This recipe makes 1 16″ in. pizza pie and is also the same recipe I use to make my Rollero Sandwich which can be found here http://poormansgourmetkitchen.com/baked-rollero-sandwich-calzones-recipe.html

New York Style Pizza Recipe

Combine the following and let it stand 10 min. to activate.
You’ll know it’s activated if it doubles in size.

1 tsp. dry yeast
1 tsp. granulated sugar
1/4 cup hot water 110 degrees f

Separate bowl Combine in the following order

1 cup hot water 110 degree (hot water out of your tap is fine)
3 cups BREAD flour (this is key, use bread flower)
1 tsp granulated sugar
1 tsp salt
1 tsp Italian Seasoning (Thyme, Rosemary, Marjoram etc.)
1/2 tsp garlic powder

To make a New York style pizza pie, add the activated yeast and mix all ingredients together in a mixer or knead it by hand. It’s designed to be a little sticky, so adding a few tbls. of flour here and there to get it to a desired pizza dough consistency is normal if you need to. Roll the dough into a ball and thinly coat 2 tbls of olive oil on the outside to prevent dryness and cracking. Now just let it rise for the next hour or so, or even refrigerate if you’re wanting it for later. Just make sure the dough get’s to room temperature and practically doubles in size before you roll it out to make a pie. Roll it out thin; maybe an 1/8 to 1/4 of an inch TOPS. Then of course leave a thicker edge; but not as thick as you think you’d like it when you eat it, cause it will double if not triple in size when it bakes. Next, throw down your favorite sauce (spaghetti sauce will even work), meats, veggies, whatever. Most use Mozzarella cheese but if you can 50/50 with Provolone, that’s the way to go, trust me! Preheat oven to 500 degrees! Yes 500, that is NOT a typo. A wooden slate is best for baking but a pan works just fine. 8 to 10 minutes is all it’s gonna take for you to enjoy this New York style pizza recipe!