Meatloaf Sliders

A fun and delicious take on a typical hamburger slider.  I just made my favorite meatloaf recipe and formed the meat mixture into small patties and baked as usual.  Top with some crispy fried onions and YUM! Great little bite for cocktail party or just a fun dinner idea.

 

Ingredients:

 

1 lb. meatloaf mix (beef/pork/veal)

1 package onion soup mix

1 egg

1/2 cup ketchup (plus extra to brush on top)

1/2 cup breadcrumbs

Crispy fried onions

slider buns or dinner rolls

 

Preparation:

 

Preheat oven to 350 degrees.

Mix meat with onion soup mix, egg, ketchup and breadcrumbs. Mix together until combined, be careful not to over mix.  Form into small patties and place on a lined baking sheet.  Brush the top of each patty with about 1/2 teaspoon of ketchup.  Bake for about 25-30 minutes.  On bottom half of bun place one patty and top with a teaspoon of crispy fried onions, place on top bun and Enjoy!!

Parmesan Crusted Pork Cutlets

A nice change from the typical chicken cutlets.  Pork really is the "other" white meat.  These cutlets are flavorful, crispy and juicy.  I like serving them with sauteed orzo with veggies.  If you would like a sauce to go with it, I would suggest a simple mustard sauce.

Ingredients:

2 eggs

2 tablespoons water

1 cup flavored bread crumbs

1/3 cup grated parmesan cheese

1/2 teaspoon dried basil

1 lb pork cutlets

salt and pepper

Preparation:

Preheat oven to 350 degrees F.  In a medium size bowl whisk together eggs and water.  In another bowl combine breadcrumbs, parmesan cheese and basil.  Season pork cutlets with salt and pepper and then dredge in egg mixture and then coat with parmesan bread crumbs.  Once all cutlets are seaoned and coated in egg and breadcrumbs heat oil in a large skillet on med/high heat.  pan fry cutlets until brown on each side about 3 minutes per side.  Remove from oil and place on paper towels to drain excess oil.  Place fried cutlets on a baking sheet and put in the oven for an additional 10 minutes just to ensure that the pork is thoroughly cooked.  Serve immediately.

Spiced Rubbed Pork Loin Roast

Honestly, I don't really love pork roast but this spice rub is delicious and would be great on chicken or turkey too. I think next time I will follow this exact recipe but use a turkey roast instead.

Ingredients:

1  tablespoon ground cumin

1  tablespoon brown sugar

2  teaspoons chili powder

1  teaspoon ground cinnamon

1  teaspoon red pepper flakes

1  teaspoon coarse salt

1  teaspoon ground black pepper

1  2-pound boneless pork top loin roast (single loin)

Directions

In a small screw-top jar combine cumin, brown sugar, chili powder, cinnamon, red pepper flakes, coarse salt and black pepper. Cover and shake well to combine. Remove 2 tablespoons for this recipe. Store remaining rub, covered, at room temperature for up to 1 month.

Preheat oven to 325 degrees F. Trim fat from pork roast. Rub 2 tablespoons seasonings blend over all surfaces of the pork roast. Place roast on a rack in a shallow pan and insert an oven-going thermometer. Roast for 1 hour or until thermometer registers 155 degrees F. Remove from oven. Cover meat with foil; let stand 15 minutes. The temperature of the meat after standing should be 160 degrees

Guest Blogger Mondays.....Pork Chops in a Sweet Chili and Onion Sauce by Sharon

GUEST BLOGGER of the week

Sharon

About Sharon: When I was a child and long before the Food Network, I would watch public TV channels trying to mimicJacques Pepin or Julia Childs meals. My passion for food developed because I am very sensitive toprocessed foods. I'm currently not working so I spend lots of time cooking and testing recipes for my husband, Brian, and three kids.

Pork Chops in a Sweet Chili and Onion Sauce

This is a Rachel Ray recipe that I love.  I usually make it with pork chops but the sauce works well with chicken too! 

Ingredients:

4 - 1 1/2 inch thick boneless center cut pork chops
1 large red or white onion, finely sliced
1 heaping tablespoon chili powder
1/2 tablespoon of ground cumin
2 garlic cloves, chopped
2 tablespoons brown sugar
2 cups of chicken stock or broth
2 tablespoons of butter

Preparation:

Preheat oven to 375 degrees

Preheat a large skillet over medium -high heat with EVOO. Season the pork chops with salt and pepper.  Place pork chops in the skillet and sear for about 2 minutes on each side to caramelize.  Transfer chops to a rimmed cookie sheet and place in the oven to finish off, 7 or 8 minutes, until the meat is firm to the touch but not tough.  Remove from the oven and let the chops rest, covered with a piece of foil, for a few minutes. 

While chops bake, return the skillet to the heat and add more EVOO, onions, chili powder, cumin,  garlic, brown sugar, salt and pepper (to taste).  Cook the mixture, stirring frequently, for 2 to 3 minutes.  Add the chicken stock and simmer until reduced by half.  Once reduced , turn off the heat and whisk in the cold butter.   Transfer chops back into sauce and serve immediately.