When we had our pig butchered, I was introduced to many cuts of meat that I was not accustomed to using- cuts that you don’t see in the normal grocery store. But more than that- I also found out that cuts like “ham steaks” and even a whole ham is much, much different when it is fresh and uncured, like the ham I used to buy at the grocery store.
Those hams have been processed and treated with nitrates and preservatives, which greatly affects their taste and appearance.
My fresh, uncured whole ‘ham’ from our hog, had the texture and taste more like a roast- Definitely not what we are used to eating on a ham biscuit, along with eggs, or on the platter for Easter dinner. The ham steaks were the same way.
This was going to take some getting used to. I looked for some recipes for the ham steaks, but nothing looked that great to me. From what I read, though, I did gather that fresh ham steaks have a tendency to be a little tough and also dry.
So, I decided to just start experimenting until something worked. And….I finally figured out the perfect recipe. In fact, this has become a much enjoyed and popular dish at our house! It is moist, tender, and tastes great.
So, in case you were wondering, too, here’s how to prepare fresh ham steaks! (I think the recipe would work equally as well with pork chops!)
So far my very favorite cut of meat from the hog we raised has been the Spare Ribs! They are lip-smackin’ good!
This recipe is so easy and requires minimal prep. But the result is tender, fall-off-the-bone ribs, coated in a homemade sweet barbecue sauce!
Tim had to work late when I made these for dinner a few nights ago. So, I needed to save enough for him to eat later. I must admit, I was really having to restrain myself from just eating what I was saving for him! But I was a good wife and didn’t. 🙂 (though, I have to confess, I did take a little!!)
Looking for something new to make for dinner? You must try these dressed-up scrambled eggs!
This was our dinner last Friday night along with yummy Blueberry Muffins. (I’ve mentioned before how much better I like breakfast for dinner rather than at breakfast!) These scrambled eggs were absolutely delicious…maybe my favorite way I’ve ever eaten scrambled eggs. Tim took a bite and said “Wow!”. I took a bite and said “Mmmm!” He took another bite and said “Wow!” again! Oh-Yes! That’s what I like to hear.
The ingredients are very basic- added to the eggs are sausage, cheddar cheese, and caramelized onion, green pepper, and garlic. But, all of these flavors compliment each other so well, they create an absolutely delicious meal. I think the sweetness from the onions, though, might be the key ingredient that just makes these eggs so good!
This was dinner last night, and it was SO good.
I’m a big potato lover.
I love a good baked potato loaded with all the good stuff, like butter, sour cream, cheese- Oh my! Butter, sour cream, cheese- Oh my! Butter, sour cream, chee…ok sorry, I’ll stop now!
Anyway, this casserole uses those same ingredients common to a loaded baked potato. Of course, many people also add bacon to their loaded spud. So, keeping with the pork, I substituted ground breakfast sausage sausage. Add some red pepper- and it was perfect. (if I had some green onions on hand, I would have chopped them up and added them, too) I ate too much. My husband was in love, as well.
Make some tonight!
I so love Biscuits and Gravy. You know, any person who fancies themselves to be a southern cook, really should know how to make this dish- and hit the ball outta the park with it!
I do think this is the PERFECT Sausage gravy. Here’s why:
I know I’ve been posting a lot of recipes lately that include pork. Recently I’ve shared Brown Sugar and Garlic Pork Chops, Easy Cheesy Baked Hash Browns and Sausage, and Sausage Rice and Bean Soup. But, as I mentioned before, we recently had a pig butchered and I am stocked up on pork now! So, there’s the reason, and please excuse the redundancy! (I hope you like pork!!)
This quiche was delicious! Yum Yum! I have found that I personally like quiche just as much, if not better, by omitting the traditional crust on the bottom. And that always makes preparation quicker and the whole dish a little healthier.
A very thick quiche that is stuffed full of sausage, zucchini, onions, garlic, mushrooms, peppers, and cheese is what this one is all about. The finished product is buttery, moist, and bursting with wonderful, savory flavors. It puffs up beautifully in the oven and boasts a great, golden brown top.
This was another of our “breakfast-for-dinner” meals. But, quiche hold heat in so well, it would also be perfect to take to a brunch or to a family as a gift.
This is my new favorite way to prepare pork chops. Slightly sweet, and plenty savory. Delicious!
- 4 pork chops (I prefer bone-in, but any kind will work)
- 1 tsp. (at least) Kosher salt
- 1/2 tsp. pepper
- Brown Sugar
- 2-4 garlic cloves
- 1/4 cup water
Rinse the pork chops and place in a baking pan.
Sprinkle with Salt and pepper. Sprinkle with a small amount of cinnamon. Mince up the garlic cloves and place on top of the chops. Next, mound approximately 2 Tbs. of brown sugar on top of each chop.
Pour in the water around the pork chops.
Bake at 400 until the chops test done. (the length of cooking time will depend on the thickness of the chop and whether they are boneless or bone-in. Mine were a thicker, bone-in chop, and I baked about 40 minutes.- Always test to be sure the juices run clear- especially near the bone.
I covered mine for the first 20 minutes- and then uncovered for the final 15-20 minutes.
We like to dip these in brown mustard.
Though I love to cook, Saturdays are hard days for me to get the motivation to stop what I am doing and prepare dinner. We are usually busy working outside or catching up on projects around the house. So, a dinner that is quick and easy is in order!
This is another “breakfast-for-dinner” meal. As mentioned in a previous post, I usually make a ‘breakfast-y” meal once a week. We really enjoyed this baked version of hash browns, peppers and onions, ground sausage, and cheese! (Sometimes it seems it’s the simplest dishes that taste the best.)
The steps to prepare and make this dish are simple and quick- the ingredients are few, and the result is yummy! What could be better, right?
It snowed here on Sunday- almost 6 inches. That’s quite a big snow for us around here…and in the middle of March! Ack!
Monday was still slushy and cold, and nothing seems to fit better on days like that, then a good soup to warm thing up! So, last night we enjoyed this soup that is hearty, healthy, and tasty!