Just Peachy Ribs

Ingredients:

4 pounds pork ribs, cut into serving-size pieces
1 onion
1 bay leaf
2 cups chopped, peeled peaches (1 pound)
1 can condensed tomato soup (10 3/4 ounces)
1/2 cup light corn syrup
1/2 cup cider vinegar
1/2 cup packed brown sugar
1/4 cup cooking oil
1 Tablespoon dry mustard
1 Tablespoon Worcestershire sauce
1-1/2 teaspoons paprika
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper

Instructions:

Add two inches of water to 5 quart cooking pot and place ribs inside. Add the onion and bay leaf and boil. Reduce heat; cover pot and simmer about for one hour or until the ribs are tender. Drain the ribs. Preheat grill to medium high. Place ribs on the grill fat side up; cover and cook for one hour. Combine remaining ingredients in a saucepan and mix well. Stirring constantly, bring to a boil. Reduce heat and simmer for approximately 30 minutes, or until mixture has thickened. Stir mixture two to three times while simmering. Once ribs have grilled, brush with sauce and grill until well done, brushing sauce throughout grilling. Use any remaining sauce to top ribs once ready to serve.

Pork Chops with Balsamic Vinegar

Ingredients:
1 lb boneless pork chops
1 tbsp vegetable oil
1 tbsp butter
¼ cup red onion, minced
¾ cup apple juice
1 tbsp honey
1 tbsp balsamic vinegar
Salt and pepper

Instructions:
In a large skillet, melt the butter and heat the vegetable oil. Add the pork chops and season with salt and pepper. Fry the pork chops until cooked through, turning them once. Once the chops are cooked, remove from the skillet and set aside.

Add the red onion to the skillet and stir-fry for a few minutes. Then stir in the apple juice. Bring to a quick boil and boil for about 4 minutes, while stirring continuously. Pour in the honey and vinegar, turn down the heat, and allow to simmer for a few minutes. Place the pork chops into the skillet again, heat through and serve immediately.

Baked Easter Ham Recipe

Serves 8 - 10

Ingredients:
1 cooked bone-in ham (about 7-8lbs)
¼ cup dark brown sugar
¼ cup maple syrup
2 tbsp Dijon mustard
15 whole cloves

Instructions:
Preheat oven to 325° Fahrenheit.

Score the surface of the ham with shallow diamond-shaped cuts. Stud the ham with the whole cloves and place in a large roasting pan. Insert a thermometer into the thickest part of the ham and cover loosely with foil. Bake until the thermometer shows a temperature of 135°, about 20minutes per lb. Use the juices of the ham to baste occasionally.

In the meantime, combine the brown sugar, maple syrup and mustard in a small bowl. Whisk until you have a smooth paste. When the ham reaches a temperature of about 125°, take off the foil and glaze the ham all over. Continue baking until the ham reaches a temperature of 135° and is nicely browned all over.

Pork Chops In Mushroom Gravy Recipe

Do you and your family love the taste of mushrooms in your food ? Some individuals hardly consider eating much of anything unless it does include mushrooms in the recipe. Do you and your family enjoy sharing a meal that includes ham or pork? Some people enjoy pork as a favorite type of meat and they love eating all sorts of recipes that include pork as well as mushrooms. Mixing and blending these two ingredients can produce some mouthwatering dishes that even the best chef would be proud to serve.

Mushrooms are a Versatile Ingredient to include in a Gravy Recipe

You can include mushrooms in white gravy as well as brown and red gravy to enhance just about any dish by including them in the mix. Mushrooms have a wonderfully appetizing earthy, mellow flavor that can compliment many different types of meat, pasta, rice, and vegetable dishes. It is one of the most popular types of ingredients to include for enhancing the flavors and aromas.

Tips for Cooking an Easy Pulled Pork Recipe

Pulled Pork Crockpot Recipes - How to Make a True Southern Style Sandwich

Take a drive through the South and you will find any number of restaurants that will hotly debate that they, and they alone, have the original, authentic Southern-style pulled pork sandwich recipe. How can each state, region, and locality claim to have the one, true, original recipe? It's hard to argue with Southern cooking aficionados, so let's just take a look at what makes this sandwich unique, as well as debatable.

Tips for Cooking an Easy Pulled Pork Recipe

Healthy Pork Casserole

Serves 4

Ingredients:
4 x 5 oz lean pork loin cutlets
1 medium onion, finely chopped
1 cup zucchini, sliced
1 tsp dried oregano
1 tsp dried basil
1 14.5 oz diced tomatoes
2 tsp Worcestershire Sauce
2 tsp oil

Instructions:
In a large skillet, heat oil on medium heat. Add onions and sauté until soft. Add zucchini and dried herbs, mix well and sauté for about two minutes. Place pork into skillet and cook for about 2 – 3 minutes each side. Add canned tomatoes and Worcestershire Sauce, cook for 3 – 4 minutes and serve immediately with rice or couscous.

Breaded Pork Chops

6 pork chops, 1/2 inch thick
1/2 cup dry bread crumbs or cracker crumbs
1 tsp. salt
1/4 tsp. pepper
1 egg, slightly beaten
3 tbl. oil
1/3 cup water
1/2 tsp. Worcestershire sauce

In a shallow dish, combine bread crumbs, salt and pepper. Dip the pork
chops into the egg, then into the bread crumbs.
Brown the chops in hot oil on both sides in a large fry pan. Add water
and Worcestershire sauce. Cover and simmer 35-40 minutes, until
tender. Uncover and continue cooking about 10 minutes until the
coating is crisp.

Baked Pork Chops and Roasted Vegetables

(Serves 4)

Ingredients:
4 pork chops about ½” thick
2 tsp herb mixture (thyme, garlic, marjoram, pepper)
2 tsp parsley flakes
6 small potatoes, cut into wedges (about 3 cups)
1 medium red bell pepper, cut into 1” pieces
1 medium tomato, cut into 8 wedges
1 medium onion, cut into wedges
Olive oil

Instructions:
Preheat oven to 425ºF.

Brush each pork chop with a bit of olive oil and sprinkle with 1 ½ tsp of the herb mixture on both sides.

Arrange the pork chops in a large baking pan in each corner of the pan.

In a large bowl, combine all vegetables and add some olive oil. Mix until well coated. Add the rest of the herb mixture and toss. Then place the vegetables into the center of the large baking pan. Bake in the oven for about 45 minutes uncovered. After 45 minutes, turn over pork chops, stir the vegetables and place the tomato wedges on top of the vegetables. Cook for a further 10 to 15 minutes or until the pork chops are tender.

Enjoy!

Easy Southwest Pork Chop Skillet Dinner

4 large shoulder pork chops
1 tablespoon olive oil
2 tablespoons butter
2 tablespoons flour
1 teaspoon salt
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1/4 cup water
2 cans (14.5 ounces each) diced tomatoes
1 can (4 ounces) mild chopped green chile peppers
2 large onions, quartered and sliced
3 tablespoons chopped fresh parsley
2 teaspoons chili powder
1 teaspoon dried leaf oregano
2 teaspoons sugar

In a large skillet in a olive oil and butter, brown chops well on both sides. Remove chops and pour off all but 1 to 2 tablespoons of the fat. Stir in flour. Put chops back in the skillet and sprinkle with salt, garlic powder, and pepper. Add 1/4 cup water, cover, and cook on low heat for about 30 minutes. Add remaining ingredients. Cover and cook for 20 minutes longer.Serves 4.

Chef-inspired Recipes for Cooking at Home

(ARA) – The popularity of food-focused TV, devoted “foodie” bloggers and countless epicurean magazines have encouraged Americans to develop palates that desire lavish gourmet adventures. Dining out on extravagant cuisine is not always an option, but you don’t have to break the bank for a haute culinary experience -- channel your inner chef and find inspiration in your own kitchen.

From easy appetizers to elegant entrees, leading chefs around the country share their cheese-inspired creations in the Wisconsin Milk Marketing Board’s "The Perfect Recipe Cookbook." Nearly 30 recipes featuring more than 20 different types of Wisconsin Cheese are sure to please even the pickiest food critic.

Enjoy rich, robust flavors with recipes such as flatbread pizza topped with spicy romesco sauce, grilled Portobello mushrooms and shredded and Smoked Gouda cheese. Dress up a roast pork loin sandwich with Swiss cheese, onion jam and horseradish aioli. For dessert, try Granny Smith apples complemented by a sharp Aged Cheddar for an updated interpretation of bread pudding.

Visit WisDairy.com/PerfectRecipeBrochure to download a brochure or individual recipes. Here’s a sample of what you’ll find:


Flatbread Pizza with Wisconsin Mozzarella and Smoked Gouda

Number of Servings: 4 flatbreads

Chef Matthew Silverman, Vintner Grill Las Vegas

Ingredients:

Romesco Sauce:

1/3 cup canned fire-roasted tomatoes, drained

1/3 cup bottled roasted red peppers, roughly chopped

1 teaspoon roasted garlic (home roasted or purchased)

3 tablespoons slivered almonds, toasted

3 tablespoons Wisconsin Parmesan cheese, grated

1 tablespoon extra virgin olive oil

1/2 teaspoon red pepper flakes

Pizzas:

4 flatbreads, such as pocketless pita or naan

1 1/2 cups (6 ounces) Wisconsin Mozzarella cheese, shredded

1 1/2 cups (6 ounces) Wisconsin Smoked Gouda cheese, shredded

4 large Portobello mushrooms, grilled and sliced

Red pepper flakes, to taste

Fresh basil leaves, sliced, optional

Cooking Directions:

Romesco Sauce:

Place all ingredients in a blender and puree. Set aside.

Pizzas:

Preheat oven to 350 F. Place flatbreads on two large cookie sheets sprayed with nonstick cooking spray. Bake five to seven minutes. Remove from oven and top each flatbread with 1/4 of the romesco sauce.

Reset oven to 375 F. In a bowl, toss Mozzarella and Smoked Gouda cheese together. Sprinkle the cheese, divided equally, over the four flatbreads. Top each with mushroom slices and sprinkle with red pepper flakes. Bake until cheese melts and crusts crisp, about 12 minutes. Sprinkle pizzas with fresh basil, if desired.


Roast Pork Loin Sandwich with Wisconsin Smoked Swiss Cheese

Number of Servings: 6

Chef Trey Foshee, George’s California Modern La Jolla, Calif.

Ingredients:

Pork:

1 1/2 pounds boneless center cut pork tenderloin

1 teaspoon vegetable oil

1/2 teaspoon salt

1/4 teaspoon pepper

Jam:

1/2 cup sugar

1/2 cup cider vinegar

2 tablespoons honey

2 yellow onions, thinly sliced

Aioli:

1/2 cup mayonnaise

2 teaspoons fresh lemon juice

1/16 teaspoon garlic, minced

2 teaspoons prepared horseradish

1/8 teaspoon cayenne pepper

1 tablespoon extra virgin olive oil

6 hamburger buns

4 cups arugula, cleaned and dried

8 ounces Wisconsin Smoked Swiss or Smoked Gouda cheese, sliced

Cooking Directions:

Pork:

Preheat oven to 350 F. Place pork in small roasting pan. Brush with oil; sprinkle with salt and pepper. Roast 50 to 60 minutes, until slightly pink in center.

Jam:

Combine sugar, vinegar and honey in medium saucepan. Simmer until sugar is dissolved. Add onions and cook over medium heat until onions are tender and golden, and most of the liquid has been absorbed, 20 to 25 minutes. Set aside to cool.

Aioli:

Combine mayonnaise, lemon juice, garlic, horseradish, cayenne pepper and olive oil

in small bowl. Set aside.

Final Preparation:

Toast buns. Thinly slice the pork. Spread both cut sides of buns with aioli, top bottom halves of buns with arugula, several slices of pork, jam and cheese. Serve warm.


Apple and Wisconsin Aged Cheddar Bread Pudding

Number of Servings: 8 to 10


Chefs Greg and Mary Sonnier, The Uptowner Special Events and Catering New Orleans

Ingredients:

Custard:

4 whole eggs

4 egg yolks

2 tablespoons sugar

2 teaspoons pure vanilla extract

1/4 teaspoon salt

3 cups whole milk

1 cup heavy cream

7 cups day-old French bread, cut in 1 1/2-inch cubes

Apples:

4 cups Granny Smith apples, peeled and sliced

2 tablespoons lemon juice

1/2 cup (1 stick) butter

1/2 cup sugar

1/2 cup light brown sugar

1 1/2 teaspoon ground cinnamon

1/4 teaspoon ground cayenne pepper

2 cups (8 ounces) Wisconsin Aged Cheddar cheese, grated, divided
Cooking Directions:

Custard:

In large bowl, whisk together the eggs, egg yolks, sugar, vanilla and salt. Stir in milk and cream. Add bread and press down, making sure all of the bread is covered by the custard. Allow bread to soak while cooking the apples.

Apples:

Toss apples with lemon juice. In large skillet, melt butter over medium heat. Add apples, sugar, brown sugar, cinnamon and cayenne pepper. Cook until apples are slightly tender, eight to 10 minutes, stirring frequently. Cool 20 minutes.

Final Preparation:

Preheat oven to 325 F. Generously butter a 9-by-13-inch casserole dish. Pour half of the bread mixture into the dish. Top with half the cooked apple mixture, then with one cup of Cheddar cheese. Repeat layering with remaining ingredients. Cover casserole with waxed or parchment paper, then cover dish tightly with foil. Bake in water bath for 60 minutes. Remove foil and paper; return to oven. Increase oven temperature to 350 F. Continue to bake in water bath for 25 to 35 minutes more or until browned and puffed, and a butter knife inserted near center comes out clean. Remove from oven and allow to rest 20 minutes before serving. Sprinkle top with cinnamon and cayenne pepper, if desired.

Courtesy of ARAcontent

Quick to Fix Chops and Apples Recipe

Mom & Dad, You Work all Day. Shouldn't you be able to Enjoy your Evenings with your Kids? Click Here!

4 pork chops
2 tbsp butter
1 c chopped apple
1/4 c packed light brown sugar
1/4 tsp cinnamon
4 slices lemon

Cook pork chops in butter in skillet over medium heat for 2 minutes on each side. Spoon 1/4 chopped apple onto each pork chop. Cook, covered, over low heat for 20 minutes. Sprinkle with mixture of brown sugar and cinnamon; top with sliced lemon. Cook, covered, for 5 minutes longer or until sugar is melted. Serves 4.

Quick Ham Salad

8 oz medium pasta shells, cooked and drained
1 1/2 c chopped cooked ham
1/2 c sliced celery
1/2 c sliced radishes
1 c sliced cucumber
1/2 c mayo
1/2 c plain yogurt
2 tsp dijon mustard
1 tsp garlic salt
crackers

Combine pasta, ham, celery, radishes and cucumber in a salad bowl. Mix remaining ingredients in small bowl. Add to salad; toss to mix. Chill until serving. Serves 4.