It's Sunday evening and Sunday mornings and afternoons are so busy for me that I just don't want to stand in the kitchen to cook in the evening. But, I must feed my family. We were supposed to have pork chops yesterday, but our schedule just didn't allow for cooking and our boys weren't home, so Tim and I just picked up a baked potato and some chili on our way home from a cookie delivery. (I'm a baker)
So, had the pork chops. Had some sauerkraut. We like them together, though I usually roast pork for a few hours in sauerkraut with some shredded apple, yada-yada-yada, but didn't have time for it today.
1 pkg Sauerkraut (bag style, not can)
1 1/2 T. Mustard (just used yellow mustard)
4 Pork Chops, boneless
1 T. diced Onion (or dried onion)
1 t. Aleppo Pepper, ground
1/2 t. Black Pepper
3/4 t. Salt
Preheat your oven to 375 (but don't worry about giving it the full time to preheat). Put the sauerkraut in a casserole dish, added a drizzle of mustard. Place the pork chops on top and seasone with diced onion, ground Aleppo pepper, salt and black pepper. Bake covered for 40 minutes.
Took my first bite and thought, "wow, I could do this more often." Then my husband tells me, "you could use this on a catering menu, it's so good"!
Took less than an hour from start (getting up from the sofa) to finish (first bite) and it is now a favorite and we will have it again. My boys were thrilled with the addition of the mustard to the sauerkraut. So was I.
All that say this, even when you're tired, you can have a great meal (unplanned to boot) and only be on your feet for about 5 minutes (prep and serving). Go for it!
My take on cooking, baking and eating. Join me on a culinary journey through my pantry, fridge, oven, range and more. From the mundane to the exotic, we'll taste our way through whatever recipes I find or create. Ready?
Sunday, June 29, 2014
Monday, June 16, 2014
Apple BBQ Sauce
This is a recipe that started almost 5 years ago! We were on a committee with friends through who were planning a monthly fellowship theme for October of that year (2009, I think?). We opted for an Apple Themed Potluck night. The church would provide Pulled Roasted Pork (I cooked it) and every family was asked to bring a side dish or dessert that had apples used in it.
In the planning for the Pork Roast for Pulled Pork, I used Apple Juice, cut Apples and Onion, Garlic, Salt and Pepper for the roasting flavors. As I was planning, I decided to make our own BBQ Sauce instead of using store bought. This way I could make it a Apple Based BBQ Sauce to go with the theme of the fellowship dinner. I am so glad I did! The sauce was a huge hit!
I roasted the Pork Shoulder and Loins in a large electric Roaster at 350 for about 5 hours. It was delicious by itself. However, the sauce was necessary to make the BBQ Pulled Pork sandwiches. Here is what I did:
1 Apple (your choice, I used a gala), peeled and grated
1 sm. Onion, diced
1 clove Garlic, minced
2 t.. Mustard
1/4 c. Brown Sugar
1/4 c. Molasses (can use dark Karo or even Maple Syrup)
1 1/2 c. Ketchup
1/4 c. Soy Sauce
1/4 c. Apple Cider Vinegar
Salt and Black Pepper to taste
I placed all of this in a medium saucepan, over low-medium heat and allow it to cook about 15 minutes (I was running short on time) before adding in about 3 T. of a blend of ground Chilis that my wonderful, spicy husband put together for me. He used Ancho, Morita and Cascabel, but you can use any chili pepper or blend of peppers that you prefer. After adding the peppers, I used an immersion blender to blend it all as smooth as possible. You could opt to strain it or use a stand blender if you don't have an immersion blender. After blending, allow it to cook a few more minutes and if it needs to be thinned, use Apple Juice (only a splash at a time) to thin it to maintain the apple flavor.
Transfer to a heat-proof squeeze bottle or Mason or Bell jar. Use immediately or store in the refrigerator for later use. As is, this will keep for up to 3 months. However, if you want to make a large batch to give as gifts, be sure to sterilize your jars, and that the lids seal before giving them. At this point, with properly sealed lids, this will keep for up to a year. Probably even longer, but I'm skittish about keeping canned foods as long as some people say you can.
Enjoy it. It turned out to be a fabulous BBQ sauce and it repeatedly requested by most who have had it! As well, we repeat the Apple Fest night annually now, and I am the one who is always requested to roast the pork and make the BBQ sauce. I've purchased other sauces to have options, and they don't even get opened. By the way, this was my first attempt at making a bbq sauce, so don't be afraid to try it!
In the planning for the Pork Roast for Pulled Pork, I used Apple Juice, cut Apples and Onion, Garlic, Salt and Pepper for the roasting flavors. As I was planning, I decided to make our own BBQ Sauce instead of using store bought. This way I could make it a Apple Based BBQ Sauce to go with the theme of the fellowship dinner. I am so glad I did! The sauce was a huge hit!
I roasted the Pork Shoulder and Loins in a large electric Roaster at 350 for about 5 hours. It was delicious by itself. However, the sauce was necessary to make the BBQ Pulled Pork sandwiches. Here is what I did:
1 Apple (your choice, I used a gala), peeled and grated
1 sm. Onion, diced
1 clove Garlic, minced
2 t.. Mustard
1/4 c. Brown Sugar
1/4 c. Molasses (can use dark Karo or even Maple Syrup)
1 1/2 c. Ketchup
1/4 c. Soy Sauce
1/4 c. Apple Cider Vinegar
Salt and Black Pepper to taste
I placed all of this in a medium saucepan, over low-medium heat and allow it to cook about 15 minutes (I was running short on time) before adding in about 3 T. of a blend of ground Chilis that my wonderful, spicy husband put together for me. He used Ancho, Morita and Cascabel, but you can use any chili pepper or blend of peppers that you prefer. After adding the peppers, I used an immersion blender to blend it all as smooth as possible. You could opt to strain it or use a stand blender if you don't have an immersion blender. After blending, allow it to cook a few more minutes and if it needs to be thinned, use Apple Juice (only a splash at a time) to thin it to maintain the apple flavor.
Transfer to a heat-proof squeeze bottle or Mason or Bell jar. Use immediately or store in the refrigerator for later use. As is, this will keep for up to 3 months. However, if you want to make a large batch to give as gifts, be sure to sterilize your jars, and that the lids seal before giving them. At this point, with properly sealed lids, this will keep for up to a year. Probably even longer, but I'm skittish about keeping canned foods as long as some people say you can.
Enjoy it. It turned out to be a fabulous BBQ sauce and it repeatedly requested by most who have had it! As well, we repeat the Apple Fest night annually now, and I am the one who is always requested to roast the pork and make the BBQ sauce. I've purchased other sauces to have options, and they don't even get opened. By the way, this was my first attempt at making a bbq sauce, so don't be afraid to try it!
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