- 3 lbs pork chops
- 1/2 cup olive oil
- 1/3 cup vinegar
- 3 Tbsp McCormick Grill Mate Roasted Garlic and Herb Seasoning Mix
Combine marinade ingredients. Split recips into two bags. Pour mixture evenly over chops in the two bags. Seal, label and freeze flat.
Serving day:
Thaw completely. Grill or bake until chops are no longer pink.
September 2011 Meals
Jambalaya
Chicken Manicotti
Mardy's Meatballs
Montreal Pork Chops
Buffalo Chicken Calzones*
* New recipe
Chicken Manicotti
Mardy's Meatballs
Montreal Pork Chops
Buffalo Chicken Calzones*
* New recipe
Slow Cooker Smoked Pork
Slow Cooker Smoked Pork
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
onceamonthmom.com
2.5 pounds boneless Boston butt pork roast or same weight of boneless country-style pork ribs
1/8 cup paprika
1 tablespoon kosher salt
1 tablespoon coarsely ground black pepper
1/2 tablespoon garlic powder
1/2 tablespoon dry mustard
1/4 cup liquid smoke
Cut the pork butt into 2- to 3-inch chunks (if using ribs, don't cut) and place in gallon freezer bag. Sprinkle the meat with the rub, shaking the bag to coat evenly. Add liquid smoke. Freeze. Include buns the day of the swap.
Serving Day:
Thaw. Cook in slow cooker 10-12 hours on low or 5-6 hours on high, until meat is pull-apart tender and reaches desired doneness. Shred meat. Serve with your favorite warmed barbecue sauce.
Million Dollar Ham Sandwiches
Million Dollar Ham Sandwiches:
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
12 small BAKERY buns (or 8 larger) - should fit nicely in 9x13" pan
1/2 pound ham or turkey - have the deli package in 1/2-pound packages for you
12 Slices of provolone cheese
Prepare sandwiches and wrap in foil. Place in a gallon freezer bag.
On stovetop:
4 tablespoons brown sugar
1 cup melted butter
2 teaspoons poppy seeds
1 teaspoon Worcestershire sauce
2 teaspoons yellow mustard
Mix all ingredients together on the stovetop. Cool and then place in quart freezer bag.
Serving day:
Thaw sandwiches and sauce. Unwrap sandwiches and place in a 9x13 glass baking dish. Run sauce bag under warm water to liquify if necessary and then pour over buns. Cover pan with foil and let marinate in refrigerator for at least 2 hours. Remove from fridge and bake covered at 350 degrees for 20-30 minutes. Uncover and bake for 5more minutes. Cut large sandwiches in half to serve.
Ultimate Steakhouse Burgers
Ultimate Steakhouse Burgers
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
3 slices sandwich bread, crusts removed and discarded, remaining bread cut into ½ inch pieces (about 2 cup)
1/2 cup milk
3 lbs lean ground beef
2 teaspoons salt
1 teaspoon pepper
4 large garlic cloves, very finely minced
Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 min. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl, Season with salt and pepper, then add garlic and bread paste. Mix well. Place in labeled gallon freezer bag. Freeze flat.
Ultimate Steakhouse Burgers
Thaw. Form into burger patties. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Alternately, these can be broiled or done on the stovetop.
July Supper Swap - Tuesday, July 19
Spaghetti Casserole - Sara Danzinger
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
Italian Chicken with Angel Hair Pasta - Dana Dinndorf
Ultimate Steakhouse Burgers* - Jen Ries
Million Dollar Ham Sandwiches* - Jeni Messner
Italian Hot Beef - Sada McGrath
Montreal Chicken Breast - Kate Stower
* indicates new recipe
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