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The Delicious Dishes Made From Pork

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the delicious dishes made from pork 5d157d2f03753 - The Delicious Dishes Made From Pork

Pork is a quite popular dish in daily meals. Although, most housewives have not many ideas for pork dishes yet, a lot of them only made by boiled, stir-fried and fried dishes which less preferred in the family daily menu. In this article, we are so glad to share delicious dishes made from pork, those are promise to keep you satisfied.
As you may know, pork have essential nutrients for the health such as vitamin A, protein, calcium, iron, phosphorus, sodium, cali. Not just that, due to the familiarity of regular pork at every meal, you can’t  go out to buy them each day because of it is quite inconvenient. Why do you save them on your recipe list? Let’s try them with us!

#1 Best Baked Pork Tenderloin

1 Best Baked Pork Tenderloin - The Delicious Dishes Made From Pork

#2 Honey Garlic Baked Pork Chops

2 Honey Garlic Baked Pork Chops  - The Delicious Dishes Made From Pork

#3 Honey Butter Pork Tenderloin

3 Honey Butter Pork Tenderloin - The Delicious Dishes Made From Pork

#4 Oven Baked Pork Chops

4 Oven Baked Pork Chops - The Delicious Dishes Made From Pork

#5 Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

5 Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin - The Delicious Dishes Made From Pork

#6 Parmesan Baked Pork Chops

6 Parmesan Baked Pork Chops - The Delicious Dishes Made From Pork

#7 Honey Garlic Roasted Pork Tenderloin

7 Honey Garlic Roasted Pork Tenderloin - The Delicious Dishes Made From Pork

#8 Pork Medallions With Blue Cheese Sauce

8 Pork Medallions With Blue Cheese Sauce - The Delicious Dishes Made From Pork

#9 Garlic Herb Pork Roast and Creamy White Wine Gravy

9 Garlic Herb Pork Roast and Creamy White Wine Gravy - The Delicious Dishes Made From Pork

#10 Pork Chop Marinade

10 Pork Chop Marinade - The Delicious Dishes Made From Pork

#11 The Best Pork Chops Ever

11 The Best Pork Chops Ever - The Delicious Dishes Made From Pork

#12 Smothered Pork Chops In Creamy Wine Sauce

12 Smothered Pork Chops In Creamy Wine Sauce - The Delicious Dishes Made From Pork

#13 Mustard Balsamic Pork Chops with Rosemary

13 Mustard Balsamic Pork Chops with Rosemary - The Delicious Dishes Made From Pork

#14 Pot Honey Soy Pork Tenderloin

14 Pot Honey Soy Pork Tenderloin  - The Delicious Dishes Made From Pork

#15 Garlic Butter Pork Chops

15 Garlic Butter Pork Chops - The Delicious Dishes Made From Pork

#16 Creamy Smothered Pork Chops

16 Creamy Smothered Pork Chops - The Delicious Dishes Made From Pork

#17 The Ultimate Pork Chops

17 The Ultimate Pork Chops - The Delicious Dishes Made From Pork

#18 Pot Autumn Apple Pork Chops

18 Pot Autumn Apple Pork Chops - The Delicious Dishes Made From Pork

#19 Sweet And Sour Pork

19 Sweet And Sour Pork - The Delicious Dishes Made From Pork

#20 Brown Sugar Dijon Glazed Pork Loin

20 Brown Sugar Dijon Glazed Pork Loin - The Delicious Dishes Made From Pork

#21 Oven Baked Pork Chops with Potatoes

21 Oven Baked Pork Chops with Potatoes - The Delicious Dishes Made From Pork

#22 Grill Pork Chops

22 Grill Pork Chops - The Delicious Dishes Made From Pork

#23 Roasted Pork Loin

23 Roasted Pork Loin - The Delicious Dishes Made From Pork

#24 Slow Cooker Honey and Parmesan Pork Tenderloin

24 Slow Cooker Honey and Parmesan Pork Tenderloin - The Delicious Dishes Made From Pork

#25 Pork Chops Garlic Mushroom Sauce

25 Pork Chops Garlic Mushroom Sauce - The Delicious Dishes Made From Pork

#26 Pan Maple Glazed Pork With Apples And Onions

26 Pan Maple Glazed Pork With Apples And Onions - The Delicious Dishes Made From Pork

#27 Smothered Pork Chops In Creamy Wine Sauce

27 Smothered Pork Chops In Creamy Wine Sauce - The Delicious Dishes Made From Pork

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CHICKEN RECIPES

Cook the Book: Quick Fried Chicken

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cook the book quick fried chicken 5d12e5609edd4 - Cook the Book: Quick Fried Chicken

If you still don’t know what to serve for Sunday’s big game, you might want to consider this Quick Fried Chicken from Mad Hungry by Lucinda Scala Quinn. Homemade fried chicken might seem like it falls into the realm of “Southern grandma cooking,” but it’s not too difficult to make at home and doesn’t require nearly as much work one might assume. Aside from the fact that fried chicken is pretty much universally adored, it’s an “eat with your hands” meal that can be enjoyed hot out of the fryer or at room temperature, qualifying it as a great dish to feed a big group.

Quinn’s recipe is fairly quick and uncomplicated as far as frying chicken is concerned, and the taste and crispy texture don’t suffer for it. The chicken is soaked in a mix of buttermilk and hot sauce for as little as an hour, but preferably for several more. Once the chicken comes out of the marinade, the real timesaver comes into play. Instead of setting up multiple containers for dredging and inevitably making a big mess, Quinn puts her seasoned flour coating into a bag and shakes the chicken pieces inside. This was a real revelation since I had yet to make a batch of fried chicken that didn’t leave my counter a floury sticky mess.

If you haven’t fried chicken before, an important thing to keep in mind is that it takes much longer than you would think, approximately 15 to 20 minutes per side. This is a time when it might be wise to occupy yourself with another task since the crust of the chicken will suffer if you poke and prod it during the frying.

I made this Quick Fried Chicken for last night’s dinner and it turned out beautifully. The hot sauce and buttermilk gave the chicken a moist and tangy flavor, and the crust was shatteringly crisp with a nice amount of heat from the pepper and cayenne. The two of us tore through almost an entire chicken, only saving a piece or two to be enjoyed cold as tomorrow’s lunch.

Ingredients

  • 1 quart buttermilk
  • 2 tablespoons Tabasco or other hot sauce
  • One 3- to 3 1/2-pound chicken, cut into 8 pieces and each breast cut in half again (reserve the neck, back, and wing tips for another purpose)
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons coarse salt, plus a little more for sprinkling
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 2 cups peanut oil, vegetable oil, bacon fat, or lard

Directions

  1. 1.

    In a 9 x 13-inch baking dish, stir together the buttermilk and Tabasco. Submerge the chicken parts in the mixture and leave as long as possible, at least 10 minutes (but up to overnight-in the fridge-is even better).

  2. 2.

    In a plastic or paper bag, combine the flour, salt, black pepper, and cayenne.

  3. 3.

    Shake the chicken parts, 2 to 3 pieces at a time, in the flour. Repeat with the remaining chicken. Shake off the excess flour. In a 14-inch skillet (or two smaller skillets), heat 2 inches of oil over high heat until very hot. Test with a tiny bit of chicken skin. If the oil bubbles immediately, it is hot enough.

  4. 4.

    Place the chicken into the hot oil. Evenly distribute as many pieces as will fit in one layer in the pan, leaving 1/2 inch between pieces, and leave to fry undisturbed for about 15 minutes. Lower the heat as necessary to prevent excessive browning before the meat is cooked properly; the oil should continue to bubble steadily. Turn the pieces and cook for an additional 15 to 20 minutes.

  5. 5.

    Remove to a rack to drain. Repeat the process to cook all of the chicken. To keep the first batch warm, place on a rimmed baking sheet in a 200°F oven. Sprinkle with salt and serve.

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CHICKEN RECIPES

Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

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healthy delicious couscous with chickpeas tomato and edamame recipe 5d12f97b9e12e - Healthy & Delicious: Couscous with Chickpeas, Tomato, and Edamame Recipe

I conducted an informal survey on my blog last week, asking readers what kind of inexpensive, healthy recipes they’d like to see more of in the future. Overwhelmingly, they asked for easy main dishes that make good leftovers/office lunches. Convenience and nutrition don’t usually hang out at the same parties, so keeping this up for the long-term could be a challenge.

So far, though, it’s been a hoot. Last week alone, I found a few noteworthy recipes, including a solid Bean Burrito concoction that juuuust skirts Sandra Lee territory, and a fairly simple skillet meal from Cooking Light called Couscous with Chickpeas, Tomatoes, and Edamame. My boyfriend, a burrito connoisseur par excellence, preferred the former dish, while I was nuts about the latter.

First, it’s tasty: spicy and vibrant, with a nice crunch provided by the edamame. Second, it has protein and fiber out the wazoo. Third, it’s delicious hot, cold, right after you eat it, three days later, as a main dish, and/or as a side dish. Finally, the recipe makes enough to feed me, my boyfriend, and our entire city block for a good decade. (Meaning: it’s a lot.)

Ingredients

  • 1 tablespoon olive oil
  • 1 cup fresh or frozen shelled edamame (soybeans)
  • 1/2 teaspoon crushed red pepper
  • 4 garlic cloves, minced
  • 2 1/4 cups water, divided
  • 1/4 cup chopped fresh basil
  • 1 (16-ounce) can chickpeas (garbanzo beans), drained and rinsed
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 3/4 teaspoon salt
  • 1 cup uncooked couscous
  • 1 cup coarsely chopped green onions (about a bunch)
  • 1 cup crumbled feta cheese

Directions

  1. 1.

    Heat olive oil in a large skillet over medium heat. Add edamame, red pepper, and garlic; cook 3 minutes, stirring frequently. Stir in 1/2 cup water, basil, chickpeas, and tomatoes; simmer 15 minutes. Add 1 3/4 cups water and salt; bring to a boil. Gradually stir in couscous. Remove from heat; cover and let stand 5 minutes. Stir in onions and feta; toss well.

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CHICKEN RECIPES

Mulligatawny Soup Recipe

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mulligatawny soup recipe 5d12d85a87cda - Mulligatawny Soup Recipe

Mulligatawny marries both British and Indian ingredients to form a soup that is a bit spicy, a bit sweet, and very satisfying. There are many versions of this popular soup; some contain rice, some coconut milk, others are vegetarian while some include meat. The important elements are spice, sweetness, and in my opinion lentils.

To make my version of this Anglo-Indian dish I focused on toasted spices and sweetness. Which to me represent both cultures palates. Many recipes add a dollop of mango chutney while this version uses both an apple and a sweet potato to get a more subtle sweet flavor. Toasting, then grinding whole spices gives this soup depth, while a tablespoon of curry powder rounds out the mixture to produce the marriage of sweet and savory that is popular in many Indian influenced dishes throughout the Britain.

Ingredients

  • 1/2 teaspoon whole mustard seeds
  • 1/2 teaspoon whole cumin seed
  • 1/2 teaspoon whole coriander seed
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground black pepper
  • 1 pound (about 3 large) chicken thighs
  • 1 onion, finely chopped (about 1 cup)
  • 1 medium carrot, finely chopped (about 3/4 cup)
  • 1 celery rib, finely chopped (about 1/2 cup)
  • 1 tablespoon curry powder
  • 3 medium garlic cloves, finely chopped (about 1 tablespoon)
  • 1 inch piece fresh ginger, finely grated
  • 1 sweet potato, peeled and cut into 1/4 inch pieces
  • 1 apple, peeled and cut into 1/4 inch pieces
  • 1 plum tomato, cut into 1/4 inch pieces
  • 1/2 cup dry red lentils
  • 6 cups homemade or store-bought low sodium chicken broth, or water
  • Greek yogurt, to garnish
  • Finely chopped cilantro, to garnish
  • Red chili flakes, to garnish

Directions

  1. 1.

    Place mustard seed, cumin seed, and coriander seed in a skillet and toast over high heat until spices begin to smell toasted, about 3 minutes. Transfer to a mortar and pestle or spice grinder and process until fine.

  2. 2.

    Heat vegetable oil in a large pot over medium heat until oil is shimmering. Season chicken thighs with salt and add to pot skin side down, cook until skin is golden, about 5 minutes then flip and cook until other side is also brown, about another 4 minutes. Transfer to a plate and reserve.

  3. 3.

    Add onion, carrot, and celery to the pot and cook, stirring often until onions are translucent, about 5 minutes. Add curry powder and toasted spiced and stir until the vegetables are evenly covered with the spices. Add garlic, ginger, sweet potato, apple and plum tomato and stir to coat. Add lentils then return chicken thighs to the pot. Cover with broth or water and bring to a simmer. Cook until potatoes and lentils are soft and soup has thickened, about 1 hour.

  4. 4.

    Remove thighs from the soup and shred the meat and skin then return to the pot. Season to taste with salt and pepper and serve garnished with yogurt, cilantro, and red pepper flakes.

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