Ranch House Pork Chops {or chicken} with Parmesan Mashed Potatoes

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Nothing is better than a good meat 'n potatoes dish... Except one made in a crock pot!!  This is a delicious recipe that is just about the easiest thing ever.  I love three-ingredient-gourmet-slow-cooker-ness.  It's totally my style.  The original recipe calls for pork, but I think I would have liked it better with chicken.  We had it for family dinner with the missionaries and everyone loved the pork, so it's just up to you.  I served this with broiled asparagus tips mixed with green beans, a green salad, and fresh fruit.  {Yeilds 8}

{What you need}

8 pork chops {or chicken breasts}

3, 10 oz cans cream of chicken soup

3 packets ranch dressing mix

{for potatoes}

8 pounds potatoes, peeled and cubed

1 stick of butter {8 tablespoons}

2.5 cups grated parmesan cheese

10 cloves roasted garlic {see instructions below}

1.5 cups milk

1 tablespoon salt

1 teaspoon pepper {or to taste}

Combine soups and dressing mix in a bowl.  Place meat in a crock pot and pour soup mixture over it.  Cook on low for 6 hours or on high for 4 hours.

Meanwhile, boil the potatoes for 10-12 minutes or until fork-tender.  Mash together with remaining potato ingredients and serve topped with the soup gravy from the crock pot.

{roasted garlic}
Preheat oven to 350.  Wrap a bulb of garlic in tinfoil--skin and all--and bake for one hour.  Let cool for 15 minutes before handling.  Peel desired amount of cloves and mash together in a small bowl with a fork.  One bulb will have 10-12 cloves.

Emily's Pork Tenderloin

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Hello nummies fans!  It has been far too long since I've posted a recipe, but I'd say I have a pretty good excuse.... Welcome to Sweet Baby James!

born 7-27-2011

7 lbs. 6 oz.

19.5 inches

We have been having a great time, but there hasn't been much cooking going on around these parts.  People have been incredibly generous, though, and have provided us with delicious meals for the past few weeks.  My cousin, Emily, brought us this incredible pork dish {in addition to staying for several hours and cleaning my entire apartment} and mentioned that the recipe was in my Favorites cookbook {called Aunt Amy's Delicious Pork Tenderloin}.  John and I were flipping out over how delicious it was, so I looked the recipe up in my cookbook and am now adding it to our personal favs.  Thanks, Em, for everything!!

{What you need}

2 to 3 pork tenderloins

8 oz {or 50 oz, if you're a mushroom lover like us} sliced fresh mushrooms

for marinade:

1 1/4 cups vegetable oil

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 tablespoons dry mustard

1 tablespoon pepper

1/2 cup red wine vinegar

1 1/2 tablespoons parsley

1/3 cup lemon juice

2 cloves garlic, minced  

Blend the marinade ingredients in a blender.  Pour over tenderloins and marinate for 3-4 hours.  Grill pork on the barbeque at medium heat for about 20 minutes, turning and basting occasionally.  Add mushrooms to the remaining marinade and heat through.  Slice tenderloins and pour marinade over top to serve.  We had it with rice.  Delish!!

Also, stay tuned for an upcoming giveaway to celebrate 100 recipes on Nummies
And don't forget to "follow" Nummies.  Love ya! 

Katsudon

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A family favorite since I can remember.  My dad served his mission in Japan and this was one of his favorites there, so my mom figured out how to make it for him and we had it at least once a month growing up.  Then my mom made it for my hub one day and he fell in love with it, too.  So we'll be having this one often around our house for years to come.

{What you need}

Four lean pork loins or chicken breasts- boneless

        I sometimes buy a pork roast

        and slice it into half inch pieces

        and freeze for next time

6 eggs  (dad likes 8)

        two will be used in

        breading the pork loin

1 Yellow or white onion sliced into thin rings

bread crumbs - non seasoned

oil for frying

{sauce}

 1/3 c. soy sauce

 1/3 c plus a little of sugar

 2 cups water

     Cut extra fat away from pork loin.  Mix two eggs in a bowl.  Coat pork in eggs and then breadcrumbs.  Fry in a one inch depth of oil til very brown.  Set pork aside on a paper towel-lined plate.  Pork doesn't need to completely cook through yet.

     Mix sauce ingredients thoroughly in a fry pan.  Place onion rings around pan.   Boil onions for about 5-7 minutes (7 was perfect for me), or until tender.  When pork loins are cooled a little, cut them into slices and place on top of onions.  Bring to a boil.  Whip the remaining 4 eggs and add to leftover egg mixture.  Pour over boiling mixture. Put lid on and let eggs cook for about two minutes.  Serve over rice immediately.  The longer eggs cook they will turn a gray color from mixing with the soy.  Serve when eggs are still yellow, with rice and pot stickers.  Itadakimasu!!

(Compliments of Jackie Durrant)

Shredded Sweet Pork Salad

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I have been dying to find some good recipes for a "Cafe Rio"-esque spread, and I think after modifying some different ones here and there, I got the winner! I made this for my family and it was a major hit. My dad, who has a very sophisticated palette, told me it was exponentially better than Cafe Rio! Ha ha, I feel like Elaine and the Soup Nazi! Anyway, this is a great dinner you can make in bulk to serve a lot, and it keeps well in the fridge if you don't finish it all (pretty unlikely, though!). Let's get this fiesta started!

{What you need}

tortillas (I like the Costco kind you cook yourself)

romaine Lettuce (I like it shredded)

black or pinto beans

pico de gallo to taste

sweet shredded pork

cilantro lime rice

creamy tomatillo dressing

lime wedges

tortilla strips

guacamole

sour cream

crumbled cotija cheese or parmesan cheese

{Pork}

3 lb pork roast

1 cup brown sugar

1 cup Worcestershire sauce

1 tsp oregano

1 tsp powdered ginger

1 tsp salt

1 tsp chili powder

1 tsp garlic powder

2 Tb dried minced onions

Cook all ingredients in a slow cooker for about 8 hours on low. About an hour before serving remove roast from slow cooker and shred it. Dump out all cooking juices and place shredded roast back in slow cooker and add

1 cup brown sugar

1 c red enchilada sauce

{Cilantro Lime Rice}

4 cups water

2 cups rice

4 cubes chicken bouillon

4 tsp garlic powder

1 TB canola oil

2 TB fresh lime juice

1/2 bunch cilantro

1/2 onion

1 can green chilies

Blend cilantro, onion and chilies in food processor. Add rice to water and bring to a boil. Add bouillon, garlic powder, canola oil, and lime juice, and cook for the duration it says on the package of rice.

{Creamy Tomatillo Dressing}

3 tomatillos, peeled and quartered

juice of 1 lime

1 cup butermilk

1 cup mayonnaise

1 cup sour cream

1 pkg dry buttermilk ranch dressing mix

1 cup fresh cilantro

6 green onions with ends, chopped

2 gloves garlic, minced, or equal amount of powder

3 tsp sugar

1/2 jalepeno, seeds removed

Put all ingredients in a food processor or blender and mix well. Refrigerate for 1 hour before serving.

To assemble:

Take your tortilla and add rice and beans and pork as desired. Top with lettuce, sour cream, guacamole, tortilla strips, pico de gallo, cheese, dressing and lime wedges as desired.

Thanks to Sisters Cafe and Favorite Family Recipes for inspiration