Ranch Dressing Pork Chops, Smoky Mac n Cheese

These might be my favorite recipes I have posted on here.  Seriously.  When I made these tonight I couldn't wait to share them :)

We got the recipe for the pork chops off a commercial we saw on TV.

Ranch Dressing Pork Chops
1 package Ranch Dressing mix (the powdered stuff)
3 pork chops (the bone-in are the best)

Preheat oven to 450 degrees.  Spray a cookie cooling rack (make sure it is oven safe) with non-stick spray.  Place the rack on a cookie sheet.  Dredge the pork chops in the ranch dressing mix and place on the cookie rack.  Cook for 20-25 minutes, turning once.  The pork chops are done when a meat thermometer registers 160 degrees.

The first time I made it, Sadie gave me a big hug and told me it was the best dinner she'd ever had.  Success!

Smoky Mac n Cheese - from Philadelphia Cream Cheese
(this is now my go-to Mac n Cheese dish)
2 cups uncooked elbow macaroni noodles
1/4 cup butter, cubed
1/4 cup flour
2 cups milk
1 8oz tub chive & onion cream cheese
1 1/2 cups cheddar cheese
salt
pepper

2 tbsp butter
1/2 cup Panko (or any) bread crumbs

Preheat the oven to 350 degrees.  Cook the noodles until al dente.  In a saucepan, melt the butter over low heat.  Add the flour and stir until smooth.  Slowly whisk in the milk.  Bring to a boil and simmer for 1-2 minutes, stir until thick.  Add the cream cheese, cheddar cheese, salt and pepper.  Stir until the cheeses are melted.  Combine the noodles and cream sauce in an 8x8 pan.  Melt the butter and mix with the bread crumbs, sprinkle over the top.  Bake in the oven for 20 minutes.

Lime-Cilantro Rice & Another Tomatillo Dressing

This is in no way to down-play Elise's post - but why not add to it. We made our "Cafe Rio" pork salads last night, with rice, homemade black beans and homemade tortillas. SO DELICIOUS!!

Here are a few of the recipes I use. It will be interesting to compare and see how they both taste.

"Cafe Rio" Shredded Pork
3-4 lb. pork loin roast
1 can dr. pepper or coke. Cook on low 6-8 hours, until it shreds. Remove pork to shred and add to sauce
1 c. brown sugar
1 16 oz. bottle taco sauce
1 TB. cumin
Garlic Salt
Cook on low and additional 2 hours. NOTE: I usually start my meat around 10am, cook it on high till 1pm, then turn it to low until 4pm. Add everything and return it to low and eat between 5:30 and 6:00pm.

"Cafe Rio" Rice - I have tried many versions, this is BY FAR my favorite
3 c. water
4 tsp. chicken bullion (I usually use 1 can chicken broth + 1 cup water OR 2-3 bullion cubes)
1 TB. minced garlic
1/2 bunch cilantro
1 sm. can green chilies
3 c. rice
1 tsp. salt
1 TB. Butter
1/2 onion
juice of 2-3 limes
*Blend cilantro, green chilies and onion in food processor.

I dump everything in my rice cooker and push down the button. If you don't have a rice cooker, get one. :)


Tomatillo Ranch Dressing
3/4 bottle of 16 oz. ranch
1/4 c. Mayo
1 small jalapeno (no seeds)
2 medium tomatillos (little green tomatoes)
1/2 bunch cilantro
juice of 1 lime


ENJOY!!

Pulled Pork with Tomatillo Ranch Dressing

This is my absolute favorite meal.  It takes time and preparation, but it isn't difficult at all.  I think this was inspired by a dish at Cafe Rio, but I'm not sure.  It came from Shannon (well Scott, I think!). 

Here is a link to the original recipe:
http://www.food.com/recipe/pulled-pork-salad-with-tomatillo-ranch-dressing-281512

And here is how I have modified it:

Pulled Pork:
3-4 lbs pork roast
2 tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix the brown sugar, cayenne pepper, cumin and salt together.  Rub over the pork loin.  Place it in the crock pot the night before you want to eat it and let it cook on low all night (or for 8 hours).

In the morning add:
1 can Dr Pepper
1 onion, chopped
2 cloves garlic, minced
1/2-1 cup brown sugar (I usually only add 1/2 or less)

and let it cook on low for another 8 hours.  1 hour before it's done, shred the pork and let it continue to cook on low. I usually taste it at this point to see if it needs a little more salt.

Tomatillo Ranch Dressing
8 oz Salsa Verde (tomatillo salsa)
1 pkg powdered Ranch Dressing mix
3/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro
2 garlic cloves
1/2-1 tsp Tabasco Sauce
Splash of lime or lemon juice

Put all these ingredients in a blender and blend until smooth.  Make this in the morning or a few hours ahead of time so it can chill in the fridge.

Corn Salsa:
1 can black beans, drained & rinsed
1 can corn, drained
2 tomatoes, diced
1/2 bunch cilantro, chopped
Jarred jalapenos to taste
Italian Dressing mix (make according to packet directions)

Combine all the ingredients, make the Italian dressing separate, then pour it over everything.  This is also best if you let it chill for a few hours before serving.  Right before serving add some diced avocado.

Additional ingredients:
Tortilla Chips, Rice, Romaine Lettuce

You can east this a few different ways.  I like to layer it like this:
Tortilla Chips
Lettuce
Rice
Pork
Corn Salsa
Tomatillo Ranch Dressing

Jeff likes to skip the tortilla chips and put everything in a tortilla and roll it up like a burrito.  The dressing makes quite a bit, so I try to buy a larger pork loin, then after I make everything I'll freeze half the pork and half the dressing so we can have it another night.

Try the Corn Salsa plain with some tortilla chips, it's awesome!  I hope you enjoy this as much as we do!

Cola Pork Chops

Sorry, no picture for this one... but I'm sure you wouldn't want to make it if you had seen the picture.  They don't come out looking very pretty but they taste great!

4 pork chops
1 can cola drink (I used Diet Dr Pepper, and it was great!  Just use your drink of choice)
1 can cream of mushroom soup
2 - 3 tbsp soy sauce

Put the pork chops into a crock pot, then add the rest of the ingredients.  Cook on low for 3-4 hours until pork chops are done.  I wouldn't let this one cook all day, the pork chops will get too dry.  Serve with rice or pasta.

If you prefer to do this in the oven, place everything in a casserole dish, cover and cook at 350 degrees until the pork is done, 30-45 minutes (I highly recommend using a meat thermometer!)

Peking Pork Chops

I got the original recipe from allrecipes.com but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!

Peking Pork Chops

• 6 thick cut pork chops (1 inch)
• 1/8 - 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 clove garlic, crushed
• 1-2 tbsp Hoisin Sauce
  
• salt and pepper to taste
  

1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Serve over rice.

I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.

Please ignore the sweet potatoes in the picture, I was trying to use them up :)

All American Mini Meatloaves

Sorry I don't have a photo. Next time I make it I'll take pics.

17 Saltines crushed fine
¼ cup whole milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire Sauce
1 large egg
1 ½ tablespoons Dijon Mustard
1 tsp onion powder
1 tsp garlic powder
1 ½ lbs meatloaf mix* (3/4 lb of ground pork and 3/4 lb 90% lean ground beef)
2 teaspoons vegetable oil

Glaze
½ cup Ketchup
¼ cup light brown sugar
4 teaspoons cider vinegar

*Walmart did not have meatloaf mix so I bought a pound of 90% lean ground beef and 1 lbs ground pork and mixed them together and took out what looked like 1/4 lb. of each And put it in the freezer for next time.

1. Heat oven to 500 degrees and put oven rack in the middle position.

2. Mix saltines, milk, parsley, wors. Sauce, egg, mustard, onion powder, garlic powder and meat together. I used my hands to make sure it got incorporated well. Shape the meat into 4 oval loaves.

3. Heat the oil in a nonstick 12 inch skillet and brown the meatloaves on one side for about 5 minutes then carefully flip them over to brown the other side. Neaten up the edges with a spatula. In the meantime, while the meat is browning mix the glaze.

4. If your skillet is oven safe, top the meatloaves with glaze and place in the oven until the center of the loaves reach 160 degrees, this takes about 15 minutes. My skillet was not oven safe so I rubbed the bottom of a casserole dish with vegetable oil and placed the meatloaves in there before glazing them. Bake for 15 minutes. Enjoy!

If you try it let me know what you think!

Egg Rolls

NOTE: I usually don't measure ingredients, I just dump. However, I will do my best to give estimations. If I don't - know it is a dash (which for me is less than a tsp.)

Ingredients
* 6 cups cabbage, shredded
* 1 carrot, shredded
* 2 TB. chopped onion (I used dried onion)
* 1 lb. ground pork
* 2 TB. soy sauce
* 1 TB. Hoisin Sauce
* 1/4-1/2 tsp. sesame seed oil
* Garlic Powder to taste
* Black pepper to taste
Saute pork in pan, add onion and veggies for remaining 5 minutes. Add soy sauce and seasoning. Remove from heat to cool a little before you wrap them.
NOTE: This go around, I didn't have pork or carrot - so I used ground beef and corn instead. They were still very tasty. My 2 1/2 year and 18 month old LOVE these.

Next you will need:
* 1 egg, beaten
* 1 pkg. egg roll wrappers
* olive oil
Stuff egg rolls - direction are on the back of the egg roll wrapper. I brush all edges with the beaten egg. Then, instead of deep frying, I brush the outside with olive oil and broil them for 3-4 minutes on each side. Much more healthier!!
Serve with sweet and sour sauce. (sorry, not a very good plate to display.)

Sweet & Sour Sauce
* 1 c. sugar
* 1/2 c. white vinegar
* garlic powder
* onion powder
* ginger
* pepper
* apple cider vinegar
* pineapple juice
* red & yellow food coloring
Bring to a boil, thicken with corn starch, reduce and simmer. Serve with Rice on the side (not shown)

There is a better picture on my blog - and also features an idea for a dessert roll with left over wraps. They were yummy!

Also - if you don't think you'll ever use Hoisin sauce - think again. If you like Chinese food - BUY IT. I always make lettuce wraps - which I will feature next time I make them.