PORK CHOPS AND SCALLOPED POTATOES

This is a tried and true recipe good for winter or summer because of the crock pot.  Recently we were asked out for my aunt’s birthday party.  At the last minute I was asked to prepare it at home instead.  What could I say but yes?  It is June in Texas though and I am miserable as my uncle believes he is freezing if you lower the thermostat below 80 degrees so I reallllllllllllllllllly didn’t want to turn on the oven, but needed a “Sunday” dinner meal for company.  That is what is so nice about this recipe – it looks like you slaved in the kitchen all day, but really I plugged it in and went to an air conditioned museum for a few hours.  But, shhhhhhhh don’t tell on me.  These are so yummy and they turn out super tender – you’ll be able to cut them with a fork.
Insert finished picture here!  
I prepped them tonight to make tomorrow 
for a birthday dinner so we’ll have to take a picture then.

4 extra thick pork chops
2 tablespoons butter
salt and pepper
3 large russet potatoes
1 can cream of asparagus soup
1/2 cup sour cream
1/2 cup milk
4 ounces Velveeta, cut into chunks

  • Melt butter in a large skillet.
  • Sprinkle salt and pepper generously on both sides of chops.
  • Brown chops on both sides.
  • While chops are browning, wash the potatoes and slice into 1/4 inch.
  • Whisk together the soup, sour cream and milk.
  • Spray crock pot with PURE.
  • Layer potatoes slices, soup sauce and cheese chunks 2 or 3 times.
  • Lay pork chops on top.
  • Cook on low 4 hours.

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SLOW COOKED MEAT BALLS

On the weekends when we are going to be home all day, I LOVE the smell of something scrumptious cooking and this recipe is one of my favorites. The great thing about this recipe though is that it’s great for working moms during the week too.

SLOW COOKED MEAT BALLS
1 1/2 pounds ground beef*
4 slices stale sourdough bread made into crumbs
1 JUMBO egg, beaten
1 medium Vidalia onion, finely chopped
1 can cream of golden mushroom soup
1 1/2 cups beef broth
1 can diced tomatoes with garlic and herbs
1/2 teaspoon sea salt
1/4 teaspoon thyme
1/2 teaspoon basil

  • With your hands mix together the ground beef, bread crumbs, egg, onion and half the seasonings.
  • Spray the bottom of the slow cooker lightly with PURE.
  • Gently lay the meatballs in the bottom of the slow cooker.
  • Mix together the soup, broth and tomatoes.
  • Pour over meatballs.
  • Cover and cook 7-9 hours on low.
*I like to make my own when brisket is on sale. It makes for a richer tasting beef flavor!
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Try a New Recipe: Spicy Country Ribs

This is an excellent recipe from Real Simple magazine. In the magazine, they used a canned chipotle pepper, but on the website they used chipotle powder. I vote for the actual chipotle pepper because that’s what we use. We usually use boneless ribs. The broiling at the end is a bit of a pain, but is worth it. We have also not broiled occasionally, but the ribs really are best when you finish them off by broiling. I would also suggest that using 4 pounds of ribs yields a bit more than 4 servings. =) These are delicious, easy to make, and not too spicy for the kids.

Don’t forget to visit me at The Bad Girl’s Kitchen for more fabulous recipes!


(photo by Susie Cushner)


Slow-Cooker Recipe: Spicy Country Ribs


Yield: 4 servings

These ribs are meatier than baby-backs and tend to have fewer bones. Serve them with biscuits and cole slaw on the side.


1 small onion, finely chopped (1/2 cup)
1/2 cup ketchup
1/2 cup cider vinegar
1/4 cup brown sugar
1 tablespoon kosher salt
1 tablespoon Worcestershire sauce
1 chipotle en adobo, minced (these peppers come in a can in the Mexican aisle)
1 teaspoon dried oregano
4 pounds pork country ribs

Combine the onion, ketchup, vinegar, brown sugar, salt, Worcestershire, chili powder, and oregano in a 4- to 6-quart slow cooker. Stir in the ribs. Cook on low heat for 6 hours, or on high for 3 1/2 hours.

Using tongs, remove the ribs from the cooker and arrange on a broiler pan. Heat the broiler. Pour the juices from the cooker into a bowl and place in the freezer for 10 minutes to hasten the separation of the fat. Remove and discard the fat. Pour the defatted juices into a saucepan; boil over high heat until reduced by half, about 15 minutes. Broil the ribs about 6 inches from the heat until browned. Serve with the sauce.

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Slow Coooking Thursday ~ Mexican Baja Casserole

Slow Cooking Thursday is hosted by Diary of a Stay at Home Mom.
MEXICAN BAJA CASSEROLE

1 pound ground beef
1 large yellow onion, chopped
4 teaspoons minced garlic
1/3 cup salsa
4 oz. can chopped green chiles
1 large can white corn
1 large tomato, chopped (seeds too)
1 teaspoon oregano
1 teaspoon white pepper
1 teaspoon sea salt
6 corn tortillas, cut into strips
2 cups Sargento Mexican blend shredded cheese

  • Brown the beef, onions and garlic in a frying pan.
  • Drain the fat off. Add the salsa, chiles, corn, tomatoes and seasonings. Mix well.
  • Spray slow cooker with a coating of PURE.
  • Transfer mixture to slow cooker.
  • Layer the tortilla strips, meat mixture, and cheese.
  • Repeat until all ingredients are used (2-3 layers)
  • Cover and cook on low 4 hours.
  • Let rest 10-15 minutes before serving.
  • Garnish with sour cream.
I do the memes: Menu Plan Monday hosted by aura at I’m an Organizing Junkie, Favorite Ingredient Friday hosted by Kathryn at Overwhelmed with Joy, Freezer Food Friday hosted by MJ at mjpuzzlemom, Scrumptious Sunday hosted by Meredith at Mercedes Rocks and Slow Cooking Thursday hosted by Sandra at Diary of a Stay at Home Mom. Doing them all make great additions to help keeping me on track and finding so new recipes!
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