Category Archives: Carnivorous Recipes

Much against my will, I occasionally will cook meat dishes because all my children now eat meat.

Pork Chop with Cranberries

I honestly don’t remember how I came across this recipe? What could I possibly have been googling? Well, I had pork chops in the fridge, that I know for sure. But cranberries? It must have been a fluke that I had some tucked away in the freezer? It went over well with the meat eaters and it smelled pretty good while it was cooking. At any rate, I found this recipe for Pork Chop Saute with Cranberries over at Eating Well. Head over there for a peek at all their great recipes!
Easy enough to pull together for a meal on a busy week night.

pork chops with cranberries
Pork Chops with Cranberries

1/4 teaspoon dried Thyme Leaves
1/4 teaspoon Salt, divided
1/4 teaspoon Pepper, divided
4 boneless Pork Loin Chops (1 – 1 1/4 lb), trimmed of fat
2/3 cup Cranberry or Orange Juice
2 1/2 – 3 Tablespoons Honey
2 teaspoons Canola Oil
1 small Onion, sliced
1 cup Cranberries, fresh or frozen, thawed, coarsely chopped

Mix thyme and 1/8 teaspoon each salt and pepper in a small bowl.
Sprinkle both sides of the pork chops with thyme mixture.
Stir until well blended the cranberry juice and honey in a 1-cup Pyrex measuring cup.
Heat oil in a large nonstick skillet over medium-high heat until hot but not smoking.
Add the pork chops and cook until browned on both sides, 2 – 3 minutes on each side.
Push the chops to one side of the pan, add onion to the empty half of the pan and cook, stirring, until the onion is soft and beginning to brown, about 1 – 2 minutes.
Pour half the juice mixture into the pan.
Add cranberries.
Reduce heat to medium and cook, turning the chops occasionally, until cooked through 2 – 4 minutes.
Transfer the chops to a serving plate and tent with foil to keep warm.
Add the remaining juice mixture to the pan.
Increase heat to high and cook until the mixture reduces to form a syrupy sauce, about 2 minutes.
Season with remaining salt and pepper.
Spoon sauce over the chops.

Serve with Pan Fried Potatoes, or Steamed Rice and Steamed Broccoli

 

Serves 4

Slow Cooker Beef Stew

With cooler temperatures prevailing it’s time to haul out the slow cooker for some comforting stews; and don’t forget to make yummy bread to go with it: Dinner Rolls,Biscuits, Dumplings or pick up some Multigrain Rolls from the grocery store on the way home from work.

slow cooker beef stew
Satisfying Slow Cooker Beef Stew

2 lb Stewing Beef cubes
4 Potatoes, peeled and cut into large chunks
3 Carrots, peeled and sliced
2 ribs Celery, chopped
1 large Onion, chopped
3 cloves Garlic, minced
1 1/2 cups Beef Broth
1 (5oz can) Tomato Paste
1 Bay Leaf
1 Tablespoon Worcestershire Sauce
1 cup frozen Peas
Salt and Pepper, to taste
2 Tablespoons Corn Starch or Flour

For ease of cleaning I like to spray the inside of the crock pot with vegetable oil spray.

Cut beef into 1″-cubes.
In 4.5-6litre Slow Cooker mix together beef, potatoes, carrots, celery, onions, garlic, beef stock, tomato paste, bay leaf and Worcestershire sauce.
Cover and cook on LOW for 10 – 12 hours (or on HIGH for 5 to 6 hours) or until beef and vegetables are tender.
30 – 60 minutes before serving, add frozen peas, salt and pepper.
Increase heat to HIGH.
Whisk corn starch with a bit of water to make a paste; stir into stew.
Cover and cook for another 10 – 15 minutes.

Serves 4 – 6

Tater Tot Casserole

After a very long weekend of preparing fruit for the freezer, a toddler underfoot and 2 great big dogs demanding attention I had run out of energy but still needed to get dinner on the table to feed said Toddler. If left to my own devices?  A bowl of cereal would have been sufficient!
Alright, so Kid-Friendly food, requires no effort on my part and yet will satisfy the adults in the house? hmmm, I had seen Tater Tot Casserole on Pinterest, it came through my Facebook feed…might as well give it a go. I googled it and came up with a gazillion recipes! When inundated with responses like that I search out recipes from my Tried and True sites: Kraft (not that I use a lot of their product but I like their site’s format), Canadian Living, Taste of Home, Food Network. I went with the Kraft one as it was the top Hit; after reading some of the reviews I made a couple of little changes: added McCormicks Beef Stock cube and a layer of Fresh Spinach (to up the nutritional value!) and a handful of halved Grape Tomatoes for colour. Head on over to Kraft for the original version of Tater-Topped Casserole.
The verdict? Toddler didn’t like the taters!  Or the Spinach…to which Grandpa said that perhaps Benny needed to start watching Popeye to learn the value of Spinach! Hah! Grandpa thought it tasted like Hamburger Stroganoff and Ryan said it was a coronary waiting to happen and I wasn’t to make it again because it tasted so good he could have eaten the entire casserole on his own! It had ground beef in it so I didn’t have any…will have to give it another go using Yves Just Like Ground Round just so I personally can see what all the fuss is about.

Tater Tot Casserole
Everyone has to try Tater Tot Casserole at least once!

1 lb Ground Beef
2 Tablespoons Olive Oil
1/2 cup Onion, chopped
2 cloves Garlic, minced
6 large Mushrooms, sliced
1 McCormick’s Beef Stock cube, crumbled
1 (10 3/4 oz) can Cream of Mushroom Soup
1/2 cup Sour Cream
2 – 4 cups Fresh Spinach – 2 big handfuls of Fresh Spinach
1 cup shredded Cheddar Cheese
1/4 cup Parmesan Cheese

1 lb Frozen Tater Tots, or enough to cover casserole

Preheat oven to 375F.
Lightly spray 9″x13″ Pyrex casserole dish with vegetable oil spray.

In large skillet heat oil over medium-high heat and sautee onions for a few minutes.
Reduce heat to medium, stir in garlic and continue cooking for a few more minutes.
Add ground beef, breaking it up and browning evenly.
Add crumbled beef stock cube, mushroom soup and sour cream; stir and cook until heated through.
Pour into prepared baking dish.
Top beef mixture with a layer of fresh spinach followed by a layer of tater tots.
Bake in preheated oven for 30 minutes.
Remove from oven, top with shredded cheddar cheese and parmesan cheese; return to oven and continue baking for another 15 minutes.

Serves 6 – 8

Tater Tot Casserole with Roasted Cauliflower and Garden Salad
Tater Tot Casserole with Roasted Cauliflower and Garden Salad

Slow Cooker Pork Chops

Fall off the bone Pork Chops. ’nuff said. I found the recipe on Yummly for Slow Cooker Pork Chops but found it lacking in flavour…going on a guess here because I have not eaten meat in over thirty years but the recipe just screamed out for some sort of seasoning and herbs. This is what I did to enhance the flavours.

Slow cooker pork chops
Super tender Slow Cooker Pork Chops

6 bone in Pork Chops (about 2 lbs)
1 medium Onion, chopped
3 cloves Garlic, crushed
1 can  (300ml) can each Cream of Mushroom and Cream of Celery
2 Granny Smith Apples, peeled, cored and thinly sliced
1 teaspoon dried Sage
1 teaspoon dried Rosemary
1/2 teaspoon Celery Salt
Fresh ground Pepper

In a small bowl combine the soups, dried sage and rosemary, celery salt and freshly ground pepper; set aside.
Place a layer of pork chops in the bottom of the slow cooker.
Top with 1/2 of: sliced apple, chopped onion, crushed garlic.
Add remaining layer of pork chops.
Top with remaining apple, chopped onion and crushed garlic.
Pour soup mixture over all.
Cover and cook on LOW for 8 – 9 hours or until the pork is fork-tender.
Serve with Steamed Rice.

Serves 6

Perogies with Creamy Bacon Sauce

Perogies with Creamy Bacon Sauce
Perogies with Creamy Bacon Sauce

So funny! Just finished doing the dishes after throwing together an easy, peasy, super quick Perogy thing that we do and I no sooner sat down when I received a text from my daughter, “Remember that perogy sauce that Aunty Sabine used to make? With bacon and white sauce, I think. Do you have the recipe? Have a craving.”
Now I don’t really remember exactly how Aunty Sabine used to make it but I remember the basics; admittedly, I don’t make it all that often …probably because, well, for a few years there we lived in Australia and you can’t get perogies over there. Yes, yes, I could have made them from scratch but the one and only time I ever did that, they didn’t turn out ….at all! Floury, goopey mess, is what they were. So I leave perogy making to the experts: Potato and Cheddar or Potato and Onion for myself and I am sure my family would love the Bacon ones!
Now Aunty Sabine used back bacon, and I have a few times but more often than not I had regular bacon on hand  and that works just as well. Tonight I even subbed in sliced ham!
Alright, without further ado….

1/2 lb Bacon, chopped (or Back Bacon or Sliced Ham)
1 Onion, thinly sliced
1 – 2 cloves Garlic, minced
2 cups Whipping Cream
1 Tablespoon Sugar
1 Tablespoon Vinegar

Perogies, cooked according to package directions

In a deep skillet, fry bacon.
Once bacon is half cooked, add in onion and garlic and continue cooking until bacon is slightly crispy.
Pour in whipping cream; add vinegar and bring to a boil.
Reduce heat to medium – low until reduced and slightly thickened.
Serve over prepared Perogies.