Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

I've recently started experimenting with making my own fresh sausages and I've been loving it. I really love sausages but I am always skeptical about the length of time some sausages spend in supermarket coolers. Seems like there must be a lot of preservatives in there to give them the kind of shelf life that some of them have printed on the label; plus you never know what they are using for binders and fillers. They are almost always way too salty for my taste too and I just want to feel a little better about indulging in one of my favorite things to serve for weekend brunch.

Southern style breakfast sausage is one of my favorites and I have been working on getting the seasoning just right in a good easy homemade version. I think this is it. Everyone loved this sausage, even the boy child who isn't a big fan in general. They even had them for lunch when they came home from school the next day, made into delicious breakfast sandwiches with the leftover Buttermilk Biscuits from the day before. Be sure you have plenty of those light flaky biscuits on hand to serve with this tasty sausage.

Make a larger batch to freeze for up to a couple of months and enjoy these at brunch for several weekends to come.

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

Recipe by Barry C. Parsons

Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.

Prep time: 20 minutes
Cook time: 7 to 10 minutes
Total time: 30 minutes
Yield: 1 dozen sausage patties

Ingredients

• 2 1/2 pounds ground pork shoulder or butt
• 2 tsp smoked paprika
• 2 tsp brown sugar
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp chili flakes
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp marjoram (or oregano)
• 1 tsp ground sage
• pinch cayenne pepper (or more to taste)
• 1 tsp dry thyme

Cooking Directions

1. Mix the salt and spices together until well combined.
2. Cut the pork into small cubes.
3. Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
4. Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
5. Form into 3 ounce patties and fry to lightly golden brown.
6. If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.

Easy Homemade Breakfast Sausage

I've recently started experimenting with making my own fresh sausages and I've been loving it. I really love sausages but I am always skeptical about the length of time some sausages spend in supermarket coolers. Seems like there must be a lot of preservatives in there to give them the kind of shelf life that some of them have printed on the label; plus you never know what they are using for binders and fillers. They are almost always way too salty for my taste too and I just want to feel a little better about indulging in one of my favorite things to serve for weekend brunch.

Southern style breakfast sausage is one of my favorites and I have been working on getting the seasoning just right in a good easy homemade version. I think this is it. Everyone loved this sausage, even the boy child who isn't a big fan in general. They even had them for lunch when they came home from school the next day, made into delicious breakfast sandwiches with the leftover Buttermilk Biscuits from the day before. Be sure you have plenty of those light flaky biscuits on hand to serve with this tasty sausage.

Make a larger batch to freeze for up to a couple of months and enjoy these at brunch for several weekends to come.

Easy Homemade Breakfast Sausage

Easy Homemade Breakfast Sausage

Recipe by Barry C. Parsons

Easy Homemade Breakfast Sausage - deliciously seasoned breakfast sausage with very little salt and no preservatives. Remarkably little effort is needed to make this easy, delicious sausage.

Prep time: 20 minutes
Cook time: 7 to 10 minutes
Total time: 30 minutes
Yield: 1 dozen sausage patties

Ingredients

• 2 1/2 pounds ground pork shoulder or butt
• 2 tsp smoked paprika
• 2 tsp brown sugar
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1/2 tsp chili flakes
• 1/2 tsp allspice
• 1/2 tsp nutmeg
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp marjoram (or oregano)
• 1 tsp ground sage
• pinch cayenne pepper (or more to taste)
• 1 tsp dry thyme

Cooking Directions

1. Mix the salt and spices together until well combined.
2. Cut the pork into small cubes.
3. Toss the pork cubes in the spice mixture until they are completely coated. (Note: If you are using pre-ground pork add it to a bowl a little at a time, sprinkling some of the spice mix between the layers before mixing together well. This ensures an even distribution of the spices throughout the sausage.)
4. Coarsely grind the spiced pork cubes. Cover and place in the fridge for an hour or two or preferably overnight for the flavors to blend together.
5. Form into 3 ounce patties and fry to lightly golden brown.
6. If freezing the sausage, place each patty between 2 pieces of parchment paper to more easily separate them when frozen. Stack a few at a time and wrap in plastic wrap or place in ziploc bags to freeze.

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Pork Teriyaki

     There are some Asian sauces that it's just hard to make.  One of those is General Tso's sauce.  I've made it several times but it just doesn't taste as good as the sauce I get in Chinese restaurants.  I don't know what it is about their sauce but man is it good.  One of our favorite meals to get when we're out for Chinese is General Tso's Tofu.  The crispy tofu mixed with the spicy sauce is awesome!

     On the other hand there are some Asian sauces that taste better homemade.  This Pork Teriyaki is an example of one of them.  I like it because not only is the flavor better, it's thicker then traditional teriyaki sauce.  The sauce really sticks to the pork and broccoli and gives off a salty and slightly sweet taste.  I serve it over jasmine rice because it really soaks up the flavor of the sauce.  You can add other vegetables to this as well but I love the taste of the broccoli in this sauce.

Pork Teriyaki  (adapted from Technicolor Kitchen)
2 T. mirin (sweet Japanese Rice wine)
2 T. rice vinegar
1/4 c. soy sauce
1 T. brown sugar
2 t. fresh grated ginger
2 garlic cloves, minced
4 green onions, white part only, sliced
1 T. sesame oil
4 boneless pork chops, cut into pieces
1/2 T. vegetable oil
1/2 lb. broccoli florets
Jasmine rice

1.  In a large bowl combine the pork pieces, mirin, vinegar, soy sauce, brown sugar, ginger, garlic, onions, and sesame oil.  Let sit for 15 minutes.

2.  Heat the oil in a large skillet over medium high heat.  Using a slotted spoon transfer the pork to the skillet and saute until the pork is cooked through, about 6 minutes.  

3.  Pour the remaining marinade into the pan and bring to a boil.  Add in the broccoli and continue cooking for 4-5 minutes or until sauce begins to thicken.  (At this point I added a little cornstarch to thicken up the sauce even more).

4.  Serve over top of rice.  

 

     There are some Asian sauces that it's just hard to make.  One of those is General Tso's sauce.  I've made it several times but it just doesn't taste as good as the sauce I get in Chinese restaurants.  I don't know what it is about their sauce but man is it good.  One of our favorite meals to get when we're out for Chinese is General Tso's Tofu.  The crispy tofu mixed with the spicy sauce is awesome!

     On the other hand there are some Asian sauces that taste better homemade.  This Pork Teriyaki is an example of one of them.  I like it because not only is the flavor better, it's thicker then traditional teriyaki sauce.  The sauce really sticks to the pork and broccoli and gives off a salty and slightly sweet taste.  I serve it over jasmine rice because it really soaks up the flavor of the sauce.  You can add other vegetables to this as well but I love the taste of the broccoli in this sauce.

Pork Teriyaki  (adapted from Technicolor Kitchen)
2 T. mirin (sweet Japanese Rice wine)
2 T. rice vinegar
1/4 c. soy sauce
1 T. brown sugar
2 t. fresh grated ginger
2 garlic cloves, minced
4 green onions, white part only, sliced
1 T. sesame oil
4 boneless pork chops, cut into pieces
1/2 T. vegetable oil
1/2 lb. broccoli florets
Jasmine rice

1.  In a large bowl combine the pork pieces, mirin, vinegar, soy sauce, brown sugar, ginger, garlic, onions, and sesame oil.  Let sit for 15 minutes.

2.  Heat the oil in a large skillet over medium high heat.  Using a slotted spoon transfer the pork to the skillet and saute until the pork is cooked through, about 6 minutes.  

3.  Pour the remaining marinade into the pan and bring to a boil.  Add in the broccoli and continue cooking for 4-5 minutes or until sauce begins to thicken.  (At this point I added a little cornstarch to thicken up the sauce even more).

4.  Serve over top of rice.  

 

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Sausage Gravy and Biscuit Skillet

Classic Sausage Gravy and Biscuits can be on your table in just 30 minutes. This is a one skillet recipe that is sure to make it into your permanent recipe file. Flavorful saw mill gravy made with sausage and scrumptious biscuits that goes from prep to plate in 30 minutes.
Continue Reading »

Classic Sausage Gravy and Biscuits can be on your table in just 30 minutes. This is a one skillet recipe that is sure to make it into your permanent recipe file. Flavorful saw mill gravy made with sausage and scrumptious biscuits that goes from prep to plate in 30 minutes.
Continue Reading »

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Ultimate Three-Cheese Lasagna Soup in Just 30 Minutes

I have really been rocking the one-pot meals lately. I would cook all day every day, except that means washing dishes and cleaning up all day every day too. I was just chatting with my friend about this. I prefer to cook a couple times a week and eat left overs the rest of the week. That means making food that reheats well too.

Continue Reading »

I have really been rocking the one-pot meals lately. I would cook all day every day, except that means washing dishes and cleaning up all day every day too. I was just chatting with my friend about this. I prefer to cook a couple times a week and eat left overs the rest of the week. That means making food that reheats well too.

Continue Reading »

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Brown Sugar Pecan Glazed Pork Loin

Brown Sugar Pecan Glazed Pork Loin

We purchased a beautiful pork loin roast for dinner the other night and when thinking of a new way to prepare it, Spouse suggested maybe some kind of pecan crust. My mind immediately went to the thought: Have we done that on Rock Recipes yet? Thinking no and that it would be a good idea to try as a new recipe, I couldn't get rid of another thought, that pecans would be fantastic in one of our most popular roast pork recipes, a very simple brown sugar and dijon mustard glazed roast.

Giving in to the compulsion to try it, I was not disappointed in the least! The pecans toasted up beautifully in the time that the pork took to cook to juicy perfection and were an absolutely delectable addition to the simple glaze. We served it with some cornbread stuffing and baked cauliflower for a terrific Fall meal.

Here's a link to the stuffing recipe: Apple Pecan Cornbread Stuffing

Brown Sugar Pecan Glazed Pork Loin

Recipe by Barry C. Parsons

Such an easy recipe to create a sweet, savory and crunchy glaze on a juicy pork loin roast.

Prep time: 15 minutes
Cook time: About 1 hour 30 minutes, depending on actual size of the roast
Total time: 1 hour 45 minutes, approximately.
Yield: 8 servings
Ingredients

• 3 1/2 pound pork loin roast
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup light brown sugar
• 1/4 cup dijon mustard
• 3/4 cup roughly chopped unroasted pecans

Cooking Directions

1. Preheat oven to 425 degrees F.
2. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
3. Season the pork loin with salt and pepper and open roast on a rack in a 425 degree F oven for 1/2 hour.
4. Combine the brown sugar and dijon mustard into a paste and fold the chopped pecans into it.
5. Remove the roast from the oven after 30 minutes and reduce the heat to 375 degrees F.
6. Spread the prepared paste evenly over the top of the roast and return to the oven.
7. Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
8. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
9. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
10. Let the roast rest for 10 minutes after you take it out of the oven before carving and serving.

Brown Sugar Pecan Glazed Pork Loin

We purchased a beautiful pork loin roast for dinner the other night and when thinking of a new way to prepare it, Spouse suggested maybe some kind of pecan crust. My mind immediately went to the thought: Have we done that on Rock Recipes yet? Thinking no and that it would be a good idea to try as a new recipe, I couldn't get rid of another thought, that pecans would be fantastic in one of our most popular roast pork recipes, a very simple brown sugar and dijon mustard glazed roast.

Giving in to the compulsion to try it, I was not disappointed in the least! The pecans toasted up beautifully in the time that the pork took to cook to juicy perfection and were an absolutely delectable addition to the simple glaze. We served it with some cornbread stuffing and baked cauliflower for a terrific Fall meal.

Here's a link to the stuffing recipe: Apple Pecan Cornbread Stuffing

Brown Sugar Pecan Glazed Pork Loin

Recipe by Barry C. Parsons

Such an easy recipe to create a sweet, savory and crunchy glaze on a juicy pork loin roast.

Prep time: 15 minutes
Cook time: About 1 hour 30 minutes, depending on actual size of the roast
Total time: 1 hour 45 minutes, approximately.
Yield: 8 servings
Ingredients

• 3 1/2 pound pork loin roast
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 3/4 cup light brown sugar
• 1/4 cup dijon mustard
• 3/4 cup roughly chopped unroasted pecans

Cooking Directions

1. Preheat oven to 425 degrees F.
2. Trim the fat from the roast, leaving only a quarter inch of fat on top at the most.
3. Season the pork loin with salt and pepper and open roast on a rack in a 425 degree F oven for 1/2 hour.
4. Combine the brown sugar and dijon mustard into a paste and fold the chopped pecans into it.
5. Remove the roast from the oven after 30 minutes and reduce the heat to 375 degrees F.
6. Spread the prepared paste evenly over the top of the roast and return to the oven.
7. Baste the roast about every 15 minutes, scooping up the glaze and nuts that fall off back over the top of the roast.
8. Continue to roast until the internal temperature of the roast hits between 145 to 160 degrees F on a meat thermometer.
9. NOTE: This roast was cooked to 160 degrees which is about right for well done. The US Dept of Agriculture revised the safe cooking temperature of pork loin to 145 degrees a couple of years ago but at that temperature the meat will still be a little pink which is perfectly fine but many people will not prefer it pink.
10. Let the roast rest for 10 minutes after you take it out of the oven before carving and serving.

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25 Minute Spicy Mexican Corn Skillet with Sausage

Some days by the time I am getting dinner ready I really have no energy left. All I want to do is feed my family and go relax. One skillet meals are such a life saver. Aside from the option of making a huge mess and leaving it for the morning (which I have to admit may have happened once or twice), cleaning up a skillet and a few plates is so much more appealing after dinner.

Continue Reading »

Some days by the time I am getting dinner ready I really have no energy left. All I want to do is feed my family and go relax. One skillet meals are such a life saver. Aside from the option of making a huge mess and leaving it for the morning (which I have to admit may have happened once or twice), cleaning up a skillet and a few plates is so much more appealing after dinner.

Continue Reading »

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Germany 2013: BBQs and Parties

Bringing it back to the Germany posts!

BBQ!

Mmm... meat. Today's post is going to be about the different barbecues and parties we enjoyed whilst on our trip. I thought it might be interesting for y'all to have a look at - when overseas, I personally find it can be hard to get an insight into a country's regular eating habits unless you're staying with a family for an extended period of time, like with your own friends and family, or on an exchange. Let's roll!

For Sandra's mum's birthday, we had a Fleischkäse Party. Fleischkäse (known as Leberkäse in Bavaria) is a spiced meatloaf, which you can buy in slices at the deli. You can eat it thickly sliced, wodged into a bread roll (like in my German Supermarkets post), topped with an egg and cheese in a "Strammer Max", or in thin slices as part of an Aufschnitt supper or in a sandwich. For this party (with about twenty guests, from memory), they bought three raw loaves, and baked them at home.

Raw Fleischkäse loaf

Slicing the Fleischkäse

There were three flavours: normal, onion and pizza (with cheese, capsicum and spices inside). My favourite was plain - you can't beat a classic.

Fleischkäse 

Haha, my fifteen-year old pork-avoiding self would have hated this sight. Now I'm just like: "Give Me All Of The Pork!"  (N.B. you can buy Fleischkäse here in Melbourne - I normally get it from Andrew's Choice in Yarraville or the The Wursthütte on Glenferrie Road. I can't remember if the Polish deli in Victoria Market sells it, but if they do, I assume it'd be pretty good there too. Everyone here calls it Leberkäse though, how Bavari-centric!)

Accompaniments to the pork were ciabatta bread...

Ciabatta bread

...and salads! I think the pictures are pretty self explanatory, but a few comments: these were all homemade, and not purchased; mozzarella balls are super cheap in Germany, like €1 per ball; and Sandra's mum's potato salad is my favourite German food of all time! (More on that later).

Salads

What's a German party without beer? This was a bonus keg, in addition to the actual keg in the Partyraum, and the fridge full of drinks.

Mini-Keg: "Eine Konigin unter den Bieren" - A Queen among the beers

I whipped up a few desserts for the party: a chocolate mousse, Nigella's white chocolate and passionfruit mousse, and her Bailey's tiramisu. With all that raw egg, (plus the meat, the bread, the salads and the beer), I was terrified someone might get sick, but the eggs were fresh and everyone was fine. Yay!

Ingredients for white chocolate and raspberry mousse

Desserts: white chocolate and passionfruit mousse, Bailey's tiramisu, chocolate mousse

For Sandra's birthday, she requested that her uncle make Gulaschsuppe. You can read about more detail about how to make Gulashsuppe in this post from my previous trip to Germany, but it's a fun, all-afternoon process that involves the entire family preparing the ingredients, a big cauldron in the backyard, and quite a few beers while you wait for the meat to slowly cook to tenderness.

The Gulaschsuppe pot

Bubbling away

All the flavourings and secret ingredients

Dishing up the Gulaschsuppe

Mmm... tasty

I love the rich, paprika-spiked broth (extra rich from all the marrow bones it's cooked with!), the soft potatoes and carrots, and the tender meat.

The accompaniment for this delicious stew were some fab caraway bread rolls that Sandra's sister made herself. Don't they look great? Super professional and artisan-looking!

Kummelbroetchen - Caraway bread rolls

Of course, we had a couple of barbecues. Here's one we enjoyed at a (different) uncle's house. (The same BBQ from the pic at the top of this post).

BBQ

This one was relatively small, with just two salads (pasta salad and Sandra's mum's potato salad), a bowl of tzatziki, and a loaf of türkische Brot (Turkish bread), which was also heated through on the BBQ.

Salads

I know I've gone on about Sandra's mum's potato salad a lot before, but ZOMG it is so good! I just wanted to share a picture of it being made. Look at all that bacon! Bacon, potatoes, onion - pure deliciousness.

Kartoffelsalat - Potato salad

The following pics are from a barbecue we had at home the day we left - when the sun finally decided to come out! Totally dorky, I know, but I had so much fun choosing the different meats at the supermarket the day before. So many options! Apart from the amazing variety and quality of sausages that you'd expect, there were heaps of different marinated steaks, chicken wings, chicken skewers and, thrillingly, pork belly rashers. I must, must remember to buy pork belly rashers and marinate them the next time I barbecue!

BBQ at home

This time, I had a go baking some bread and made a Fladenbrot (flat bread, or focaccia), which I kneaded by hand, thank-you very much!

Raw Fladenbrot

Baked

And... phew! It was cooked all the way through and fluffy. Super yay!

Fluffy, fluffy Fladenbrot

Now that we're back in Australia, I can't wait for the weather to warm up a bit so I can enjoy some barbecues and beers in the sun!

What are your favourite things to barbecue? Do you have standard dishes and menus that you turn to for family celebrations, or do you like to mix it up?

Bringing it back to the Germany posts!

BBQ!

Mmm... meat. Today's post is going to be about the different barbecues and parties we enjoyed whilst on our trip. I thought it might be interesting for y'all to have a look at - when overseas, I personally find it can be hard to get an insight into a country's regular eating habits unless you're staying with a family for an extended period of time, like with your own friends and family, or on an exchange. Let's roll!

For Sandra's mum's birthday, we had a Fleischkäse Party. Fleischkäse (known as Leberkäse in Bavaria) is a spiced meatloaf, which you can buy in slices at the deli. You can eat it thickly sliced, wodged into a bread roll (like in my German Supermarkets post), topped with an egg and cheese in a "Strammer Max", or in thin slices as part of an Aufschnitt supper or in a sandwich. For this party (with about twenty guests, from memory), they bought three raw loaves, and baked them at home.

Raw Fleischkäse loaf

Slicing the Fleischkäse

There were three flavours: normal, onion and pizza (with cheese, capsicum and spices inside). My favourite was plain - you can't beat a classic.

Fleischkäse 

Haha, my fifteen-year old pork-avoiding self would have hated this sight. Now I'm just like: "Give Me All Of The Pork!"  (N.B. you can buy Fleischkäse here in Melbourne - I normally get it from Andrew's Choice in Yarraville or the The Wursthütte on Glenferrie Road. I can't remember if the Polish deli in Victoria Market sells it, but if they do, I assume it'd be pretty good there too. Everyone here calls it Leberkäse though, how Bavari-centric!)

Accompaniments to the pork were ciabatta bread...

Ciabatta bread

...and salads! I think the pictures are pretty self explanatory, but a few comments: these were all homemade, and not purchased; mozzarella balls are super cheap in Germany, like €1 per ball; and Sandra's mum's potato salad is my favourite German food of all time! (More on that later).

Salads

What's a German party without beer? This was a bonus keg, in addition to the actual keg in the Partyraum, and the fridge full of drinks.

Mini-Keg: "Eine Konigin unter den Bieren" - A Queen among the beers

I whipped up a few desserts for the party: a chocolate mousse, Nigella's white chocolate and passionfruit mousse, and her Bailey's tiramisu. With all that raw egg, (plus the meat, the bread, the salads and the beer), I was terrified someone might get sick, but the eggs were fresh and everyone was fine. Yay!

Ingredients for white chocolate and raspberry mousse

Desserts: white chocolate and passionfruit mousse, Bailey's tiramisu, chocolate mousse

For Sandra's birthday, she requested that her uncle make Gulaschsuppe. You can read about more detail about how to make Gulashsuppe in this post from my previous trip to Germany, but it's a fun, all-afternoon process that involves the entire family preparing the ingredients, a big cauldron in the backyard, and quite a few beers while you wait for the meat to slowly cook to tenderness.

The Gulaschsuppe pot

Bubbling away

All the flavourings and secret ingredients

Dishing up the Gulaschsuppe

Mmm... tasty

I love the rich, paprika-spiked broth (extra rich from all the marrow bones it's cooked with!), the soft potatoes and carrots, and the tender meat.

The accompaniment for this delicious stew were some fab caraway bread rolls that Sandra's sister made herself. Don't they look great? Super professional and artisan-looking!

Kummelbroetchen - Caraway bread rolls

Of course, we had a couple of barbecues. Here's one we enjoyed at a (different) uncle's house. (The same BBQ from the pic at the top of this post).

BBQ

This one was relatively small, with just two salads (pasta salad and Sandra's mum's potato salad), a bowl of tzatziki, and a loaf of türkische Brot (Turkish bread), which was also heated through on the BBQ.

Salads

I know I've gone on about Sandra's mum's potato salad a lot before, but ZOMG it is so good! I just wanted to share a picture of it being made. Look at all that bacon! Bacon, potatoes, onion - pure deliciousness.

Kartoffelsalat - Potato salad

The following pics are from a barbecue we had at home the day we left - when the sun finally decided to come out! Totally dorky, I know, but I had so much fun choosing the different meats at the supermarket the day before. So many options! Apart from the amazing variety and quality of sausages that you'd expect, there were heaps of different marinated steaks, chicken wings, chicken skewers and, thrillingly, pork belly rashers. I must, must remember to buy pork belly rashers and marinate them the next time I barbecue!

BBQ at home

This time, I had a go baking some bread and made a Fladenbrot (flat bread, or focaccia), which I kneaded by hand, thank-you very much!

Raw Fladenbrot

Baked

And... phew! It was cooked all the way through and fluffy. Super yay!

Fluffy, fluffy Fladenbrot

Now that we're back in Australia, I can't wait for the weather to warm up a bit so I can enjoy some barbecues and beers in the sun!

What are your favourite things to barbecue? Do you have standard dishes and menus that you turn to for family celebrations, or do you like to mix it up?

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Jack Daniel's Double Kick Crock Pot Pulled Pork Sandwich

Chad has been asking for pulled pork sandwiches for months. As much as I love, love, love The Best Ever Simple Crockpot Pulled Pork Sandwich I wanted to try something new. So I decided to give Jack Daniel's a try. I mean I have yet to be disappointed in Jack when cooking.

I really dig this whole flavor profile that we've developed. Our Jack Daniel's Double Kick recipes features smoky and sweet flavors that are just a bit tangy and have little kick from chili peppers and whiskey, it truly is magical.

And let me tell you... Oh my heavens! What a great idea Jack crockpot pork was.

Continue Reading »

Chad has been asking for pulled pork sandwiches for months. As much as I love, love, love The Best Ever Simple Crockpot Pulled Pork Sandwich I wanted to try something new. So I decided to give Jack Daniel's a try. I mean I have yet to be disappointed in Jack when cooking.

I really dig this whole flavor profile that we've developed. Our Jack Daniel's Double Kick recipes features smoky and sweet flavors that are just a bit tangy and have little kick from chili peppers and whiskey, it truly is magical.

And let me tell you... Oh my heavens! What a great idea Jack crockpot pork was.

Continue Reading »

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Championship BBQ Secrets for Real Smoked Food +Memphis Style Barbecue Sauce

Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more.

Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.

Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:
Equipment needed, How and why various types of woods are used, How to build an indirect fire, How to prepare food for smoking, How to use brines, marinades, rubs, slathers, bastes, glazes and sauces, Flavor matching charts for food ingredients and specific wood smoke.

With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking  (-synopsis)

I found this cookbook to be a wealth of information and great for anyone that likes to make barbecue.  Without even getting to the actual cooking of the meat, I loved reading the recipes for brines, marinades and sauces.  There are sweet sauces and savory sauces so there is something for everyone.  I particularly liked the sound of the Blackberry Melot Sauce, Memphis-Style Barbecue Sauce, and the Flower of the Flames Rib Rub.

Memphis-Style Barbecue Sauce on Pork Chops

Then the book goes into everything you might want to serve with a barbecue such as vegetables, fruits, cheese, and nuts.  Many of the vegetable recipes are for typical side salads and side dishes.  There's a delicious Goat Cheese and Chipotle Dip, Smoked Peanuts, and Hot-Smoked Fruit.  I can't wait to try them!

Then the meat of the book, pun intended, are the sections on fish, poultry, pork, beef, and lamb.  Any recipe you could ever imagine and more are included in these sections.  I had a hard time finding recipes I didn't want to make!  I'm going to give you my one favorite from each section just to give you a taste of the awesomeness of this book.  There's Crab Stuffed Whole Trout, Santa Fe Chicken Breasts in Coffee Lime Marinade, Rum & Cola Country-Style Ribs, and Apple & Pecan Smoked Flank Steak with Garlic & Spice Rub.
I give this cookbook 4 out of 5 stars.

Onion and Garlic Dry Rub

Anyway you look at it, your next BBQ is taken care of!  I actually had to try one of the recipes right away because I couldn't stop myself.  Instead of just using one recipe, I tried a dry rub and then a barbecue sauce on some pork chops.  The Onion & Garlic Dry Rub gave the pork a ton of flavor and packed a sweet and spicy flavor.  The Memphis-Style Barbecue Sauce was sweet, tart, and a little bit spicy.  My husband usually isn't a fan of sweet sauces but he really enjoyed this one! 

Memphis-Style Barbecue Sauce (Excerpted from Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.)
3 garlic cloves, minced
2 cups ketchup
1 cup chopped onions
1 cup red wine vinegar
1/2 cup prepared yellow mustard
1/2 cup packed dark brown sugar
1/2 tsp hot pepper sauce

1.  In a medium saucepan, combine garlic, ketchup, onions, vinegar, mustard, brown sugar, and hot pepper sauce over medium-low heat.  Simmer, stirring occasionally, for 30 minutes, or until slightly thickened.

*I received a copy of Championship BBQ Secrets for Real Smoked Food for my honest review.  All opinions are my own.*

Slow-smoked foods, or real North American barbecue, are foods cooked low and slow next to a fire, and flavored with wood smoke. The results are sublime -- succulent, finger-lickin' ribs, brisket, salmon and more.

Here is the art of slow-smoking in a comprehensive cookbook that will appeal to both novice and experienced outdoor chefs. The revision now includes all new information on competitions that take place throughout North America, plus even more information on creating the perfect balance of flavor blending. The 300+ carefully selected recipes are organized by main ingredient to provide easy access and offer inspiration for the ultimate in smoked foods. The recipes reflect the rich diversity of smoked foods and explain how to smoke everything from ribs and brisket to cheeses and fruit. Some of the tantalizing smoked foods are Stuffed Smoked Tomatoes, Cold-Smoked Fruit Salsa, Apple-Smoked Salmon with Green Grape Sauce and Smoked Flank Steak with Beefy Barbecue Mop.

Easy-to-follow instructions and clever techniques for smoking methods are easy for any backyard chef to follow. All the important information is covered, such as:
Equipment needed, How and why various types of woods are used, How to build an indirect fire, How to prepare food for smoking, How to use brines, marinades, rubs, slathers, bastes, glazes and sauces, Flavor matching charts for food ingredients and specific wood smoke.

With its mouth-watering recipes, this cookbook is a superb guide to this increasingly popular method of backyard cooking  (-synopsis)

I found this cookbook to be a wealth of information and great for anyone that likes to make barbecue.  Without even getting to the actual cooking of the meat, I loved reading the recipes for brines, marinades and sauces.  There are sweet sauces and savory sauces so there is something for everyone.  I particularly liked the sound of the Blackberry Melot Sauce, Memphis-Style Barbecue Sauce, and the Flower of the Flames Rib Rub.

Memphis-Style Barbecue Sauce on Pork Chops

Then the book goes into everything you might want to serve with a barbecue such as vegetables, fruits, cheese, and nuts.  Many of the vegetable recipes are for typical side salads and side dishes.  There's a delicious Goat Cheese and Chipotle Dip, Smoked Peanuts, and Hot-Smoked Fruit.  I can't wait to try them!

Then the meat of the book, pun intended, are the sections on fish, poultry, pork, beef, and lamb.  Any recipe you could ever imagine and more are included in these sections.  I had a hard time finding recipes I didn't want to make!  I'm going to give you my one favorite from each section just to give you a taste of the awesomeness of this book.  There's Crab Stuffed Whole Trout, Santa Fe Chicken Breasts in Coffee Lime Marinade, Rum & Cola Country-Style Ribs, and Apple & Pecan Smoked Flank Steak with Garlic & Spice Rub.
I give this cookbook 4 out of 5 stars.

Onion and Garlic Dry Rub

Anyway you look at it, your next BBQ is taken care of!  I actually had to try one of the recipes right away because I couldn't stop myself.  Instead of just using one recipe, I tried a dry rub and then a barbecue sauce on some pork chops.  The Onion & Garlic Dry Rub gave the pork a ton of flavor and packed a sweet and spicy flavor.  The Memphis-Style Barbecue Sauce was sweet, tart, and a little bit spicy.  My husband usually isn't a fan of sweet sauces but he really enjoyed this one! 

Memphis-Style Barbecue Sauce (Excerpted from Championship BBQ Secrets for Real Smoked Food by Karen Putman & Judith Fertig © 2013 Robert Rose Inc. www.robertrose.ca May not be reprinted without publisher permission.)
3 garlic cloves, minced
2 cups ketchup
1 cup chopped onions
1 cup red wine vinegar
1/2 cup prepared yellow mustard
1/2 cup packed dark brown sugar
1/2 tsp hot pepper sauce

1.  In a medium saucepan, combine garlic, ketchup, onions, vinegar, mustard, brown sugar, and hot pepper sauce over medium-low heat.  Simmer, stirring occasionally, for 30 minutes, or until slightly thickened.

*I received a copy of Championship BBQ Secrets for Real Smoked Food for my honest review.  All opinions are my own.*

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Meat Lover's Cheesy Stuffed Pizza Burgers in 30 Minutes

Summer is winding to a halt as the kids head back to school and the sweltering heat finally starts to cool. Many people will start to pack up their grills. But, I caution you... Before you do, you MUST try this fabulous burger. Meat Lover's Cheesy Stuffed Pizza Burger is spectacular!

Continue Reading »

Summer is winding to a halt as the kids head back to school and the sweltering heat finally starts to cool. Many people will start to pack up their grills. But, I caution you... Before you do, you MUST try this fabulous burger. Meat Lover's Cheesy Stuffed Pizza Burger is spectacular!

Continue Reading »

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Cheesy Sausage and Sun-dried Tomato Bites #TriscuitRealFoods

I fondly remember cheese, sausage and Triscuit crackers on the appetizer table of every party my family ever hosted since I was a child. So, naturally when we were asked to partner with Triscuit we were extremely excited!

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I fondly remember cheese, sausage and Triscuit crackers on the appetizer table of every party my family ever hosted since I was a child. So, naturally when we were asked to partner with Triscuit we were extremely excited!

Continue Reading »

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Easy Homemade Chorizo Sausage

Easy Homemade Chorizo Sausage

You know St. John's, Newfoundland is not the best place in the world to find a wide variety of ingredients for my cooking experiments but still, I persevere. Don't get me wrong, things have gotten much better over the last 20 years or so with much more available than at one time. This recipe however, still does not rely on fresh or even canned or bottled chipotle or other hot peppers that you may not be able to find locally, instead it relies on the contents of your spice rack to bring great seasoning to the meat in this tasty pork sausage.

While you can get the dry chorizo form of this sausage in at least one local supermarket, I have never had the fresh version in this neck of the woods. Chorizo sausage is one of my favorites, especially as a slightly spicy little kick-start to your day at breakfast. They are great smoked or grilled and tossed with peppers and a quick tomato sauce then served on pasta. Another favorite recipe idea that we will be featuring soon, is to add some of this chorizo to burgers which we then like to top with guacamole. That's one of the tastiest things you will have off the grill this summer.

Easy Homemade Chorizo Sausage

This recipe makes about 4 pounds of sausage, part of which we will portion into freezer packages to enjoy later. I do use my sausage stuffer attachment to my Kitchen Aid Mixer to make some link sausages but I also freeze some of the loose sausage meat, formed into patties to enjoy for breakfast or to add to those burgers we mentioned earlier. Check your local butcher supply shop for sausage casings or get them online.

• 3 1/2 to 4 pounds of coarsely ground pork butt (NOT LEAN)

Mix together:

• 1 tsp ground cumin
• 3 tbsp chilli powder
• 1/2 tsp cayenne pepper (more or less to taste)
• 2 tbsp granulated onion
• 3 tbsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tbsp chipotle powder
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 4 cloves finely minced fresh garlic

Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it. Mix together:

• 1/4 cup red wine vinegar
• 1/4 cup water

Pour over the layered pork and seasoning and mix well. Stuff into prepared sausage casings or portion into one pound packages and freeze for later use.

As a totally delicious weekend brunch idea, especially if you are entertaining is to try some of our homemade chorizo sausage with an over easy egg and spicy fresh tomato compote on fried ciabatta bread. Find the recipe for our Spicy Tomato Compote by clicking here.

Easy Homemade Chorizo Sausage with egg and spicy quick tomato compote on fried ciabatta bread.

 

Easy Homemade Chorizo Sausage

You know St. John's, Newfoundland is not the best place in the world to find a wide variety of ingredients for my cooking experiments but still, I persevere. Don't get me wrong, things have gotten much better over the last 20 years or so with much more available than at one time. This recipe however, still does not rely on fresh or even canned or bottled chipotle or other hot peppers that you may not be able to find locally, instead it relies on the contents of your spice rack to bring great seasoning to the meat in this tasty pork sausage.

While you can get the dry chorizo form of this sausage in at least one local supermarket, I have never had the fresh version in this neck of the woods. Chorizo sausage is one of my favorites, especially as a slightly spicy little kick-start to your day at breakfast. They are great smoked or grilled and tossed with peppers and a quick tomato sauce then served on pasta. Another favorite recipe idea that we will be featuring soon, is to add some of this chorizo to burgers which we then like to top with guacamole. That's one of the tastiest things you will have off the grill this summer.

Easy Homemade Chorizo Sausage

This recipe makes about 4 pounds of sausage, part of which we will portion into freezer packages to enjoy later. I do use my sausage stuffer attachment to my Kitchen Aid Mixer to make some link sausages but I also freeze some of the loose sausage meat, formed into patties to enjoy for breakfast or to add to those burgers we mentioned earlier. Check your local butcher supply shop for sausage casings or get them online.

• 3 1/2 to 4 pounds of coarsely ground pork butt (NOT LEAN)

Mix together:

• 1 tsp ground cumin
• 3 tbsp chilli powder
• 1/2 tsp cayenne pepper (more or less to taste)
• 2 tbsp granulated onion
• 3 tbsp smoked paprika
• 1 tsp dried oregano
• 1 1/2 tbsp chipotle powder
• 2 tbsp brown sugar
• 1 tbsp salt
• 1 tsp black pepper
• 4 cloves finely minced fresh garlic

Divide the ground pork into roughly four portions, adding each portion to a large bowl one at a time and creating layers by sprinkling 1/4 of the spice mix over each layer of meat. This helps to evenly distribute the seasoning through the sausage without over mixing it. Mix together:

• 1/4 cup red wine vinegar
• 1/4 cup water

Pour over the layered pork and seasoning and mix well. Stuff into prepared sausage casings or portion into one pound packages and freeze for later use.

As a totally delicious weekend brunch idea, especially if you are entertaining is to try some of our homemade chorizo sausage with an over easy egg and spicy fresh tomato compote on fried ciabatta bread. Find the recipe for our Spicy Tomato Compote by clicking here.

Easy Homemade Chorizo Sausage with egg and spicy quick tomato compote on fried ciabatta bread.

 

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Best Grilled Pork Chops (with a sweet and smokey sauce) #SundaySupper

     It's hot outside.  Not that I'm complaining because I'd rather it be 90 degrees then 30 degrees.  I can't stand the cold.  I just get irritated that the summer is when I have some time off and can really get cooking and baking but I hate turning the oven on because it heats up the house.  No we do not have air conditioning.  We do have ceiling fans, and they do help, but when it's hot and humid no one wants to be in the kitchen cooking.

     So in the summer we grill a lot.  Well, let me rephrase that.  I prepare the food and my husband does the grilling.  It's not that I can't grill, because I can, but it's just that he's so much better at it and it works well having me do the prep work and him cook the actual food.  This week #SundaySupper is having a Summer BBQ Party so I thought I better bring something hot off the grill!

     While I like marinating meat before we grill it, I don't always remember to do so.  Last night was one of those nights.  I was busy all day and it just slipped my mind.  Thankfully I went onto my Cook's Illustrated account and found grilled pork chops that were basted with a sauce while they were cooking.  The sauce sounded delicious to me but I was worried it would be too sweet for Frank.  However, after I cooked it up on the stove and it thickened, it was absolutely delicious.

       The flavor was slightly sweet but had a tangy, smokey flavor to it.  I really liked it.  I divided the sauce in half, using half to baste the pork chops and the other half to serve on the side.  My husband ended up really liking the sauce.  It's similar to a homemade BBQ sauce, but even better.  I can't wait to try it on chicken next time!

Best Grilled Pork Chops (adapted from Cook's Illustrated)
4 boneless pork chops
1/2 c. ketchup
1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water

1.  Combine all the ingredients in a small saucepan over medium high heat.  Bring the sauce to a boil then reduce the heat to low.  Simmer for 5-7 minutes or until the sauce has thickened.

2.  Remove the sauce from the heat and divide into two bowls.  Place one bowl in the refrigerator until you are ready to use it.

3.  Take the other bowl outside along with a basting brush.  Grill the pork chops for 4-5 minutes on one side then flip them over.  Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes.  Continue basting with the sauce and flipping the pork chops until they are cooked through.

4.  Serve with the remaining sauce on the side.  

Check out what everyone else is sharing for our Summer BBQ Party:


Hot Off the Grill:

• Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
• Bleu Cheese Burgers by Juanita’s Cocina
• Korean Grilled Flank Steak by That Skinny Chick Can Bake
• Swedish Blonde Burgers by Eat, Move, Shine
• Hawaiian Hot Dogs by La Cocina De Leslie
• BBQing the Whole Hog, Cuban Style by Webicurean
• Meat Stuffed Jalapenos by The Urban Mrs
• St. Louis Ribs by Bobbi’s Kozy Kitchen
• Fish Kebabs with Mint Chutney by Soni’s Food
• Jalapeno Bacon Burgers by Cookin’ Mimi
• Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
• Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
• Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
• Ditch Dogs by Daily Dish Recipes
• Bison Kabobs by Noshing With The Nolands

On the Side:

• Spicy Baked Beans by The Messy Baker
• Wisconsin Roasted Corn by Curious Cuisiniere
• German Potato Salad by The Foodie Army Wife
• Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
• Sausage Potato Salad by girlichef
• Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
• Homemade Mustards by A Stack of Dishes
• Spicy Grilled Corn Salad by Magnolia Days
• Layered California Pasta Salad by The Weekend Gourmet
• Grilled Potato Salad by In Fine Balance
• Spicy Bacon and Corn Salad by Hip Foodie Mom
• Three Corns with Japanese Accents by Ninja Baking
• Cucumber Bruschetta by Healthy. Delicious.
• Grilled Zucchini by Supper for a Steal
• Chicken Spinach & Pasta Salad by Family Foodie

Sweet Tooth:

• Red, White & Blue Parfait by Country Girl in the Village
• Root Beer Float Sandwich Cookies by Chocolate Moosey
• Gluten Free Brownies by Blueberries & Blessings
• Grilled Stone Fruit Parfait by Pescetarian Journal
• Blueberry Sorbet by Shockingly Delicious
• Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
• Tres Leches Cake by Happy Baking Days
• Beach Cupcakes by The Little Ferraro Kitchen
• Grilled Banana Dessert Bar by Home Cooking Memories
• Berries & Cream Pie by Treats & Trinkets
• Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
• More S’mores by Growing Up Gabel
• Blackberry Peach Cobbler by Neighborfood
• Cornbread Cookies by Pies & Plots
• Funfetti Fluff Cheerio Treats by What Smells So Good?
• Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking

In the Cooler:

• Cherry Caipiroska by Vintage Kitchen Notes
• Mint Tea Slushes by Cindy’s Recipes and Writing
• Prickly Pear Margaritas by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

     It's hot outside.  Not that I'm complaining because I'd rather it be 90 degrees then 30 degrees.  I can't stand the cold.  I just get irritated that the summer is when I have some time off and can really get cooking and baking but I hate turning the oven on because it heats up the house.  No we do not have air conditioning.  We do have ceiling fans, and they do help, but when it's hot and humid no one wants to be in the kitchen cooking.

     So in the summer we grill a lot.  Well, let me rephrase that.  I prepare the food and my husband does the grilling.  It's not that I can't grill, because I can, but it's just that he's so much better at it and it works well having me do the prep work and him cook the actual food.  This week #SundaySupper is having a Summer BBQ Party so I thought I better bring something hot off the grill!

     While I like marinating meat before we grill it, I don't always remember to do so.  Last night was one of those nights.  I was busy all day and it just slipped my mind.  Thankfully I went onto my Cook's Illustrated account and found grilled pork chops that were basted with a sauce while they were cooking.  The sauce sounded delicious to me but I was worried it would be too sweet for Frank.  However, after I cooked it up on the stove and it thickened, it was absolutely delicious.

       The flavor was slightly sweet but had a tangy, smokey flavor to it.  I really liked it.  I divided the sauce in half, using half to baste the pork chops and the other half to serve on the side.  My husband ended up really liking the sauce.  It's similar to a homemade BBQ sauce, but even better.  I can't wait to try it on chicken next time!

Best Grilled Pork Chops (adapted from Cook's Illustrated)
4 boneless pork chops
1/2 c. ketchup
1/4 c. molasses
2 T. Worcestershire sauce
1 T. Dijon mustard
2 T. white vinegar
1 T. brown sugar
3 garlic cloves, minced
1 T. water

1.  Combine all the ingredients in a small saucepan over medium high heat.  Bring the sauce to a boil then reduce the heat to low.  Simmer for 5-7 minutes or until the sauce has thickened.

2.  Remove the sauce from the heat and divide into two bowls.  Place one bowl in the refrigerator until you are ready to use it.

3.  Take the other bowl outside along with a basting brush.  Grill the pork chops for 4-5 minutes on one side then flip them over.  Cover the tops of the pork chops with the sauce and continue cooking for 4-5 minutes.  Continue basting with the sauce and flipping the pork chops until they are cooked through.

4.  Serve with the remaining sauce on the side.  

Check out what everyone else is sharing for our Summer BBQ Party:


Hot Off the Grill:

• Best Grilled Pork Chops by Hezzi-D’s Books & Cooks
• Bleu Cheese Burgers by Juanita’s Cocina
• Korean Grilled Flank Steak by That Skinny Chick Can Bake
• Swedish Blonde Burgers by Eat, Move, Shine
• Hawaiian Hot Dogs by La Cocina De Leslie
• BBQing the Whole Hog, Cuban Style by Webicurean
• Meat Stuffed Jalapenos by The Urban Mrs
• St. Louis Ribs by Bobbi’s Kozy Kitchen
• Fish Kebabs with Mint Chutney by Soni’s Food
• Jalapeno Bacon Burgers by Cookin’ Mimi
• Cheddar Cheese Stuffed Bacon Burgers by In the Kitchen with KP
• Curried Pork Sliders with Peanut Sauce & Apple Slaw by Foxes Love Lemons
• Grilled Prosciutto Wrapped Chicken Breasts by Sustainable Dad
• Ditch Dogs by Daily Dish Recipes
• Bison Kabobs by Noshing With The Nolands

On the Side:

• Spicy Baked Beans by The Messy Baker
• Wisconsin Roasted Corn by Curious Cuisiniere
• German Potato Salad by The Foodie Army Wife
• Grilled Baby Potatoes With Peppers And Onions by Kudos Kitchen by Renee
• Sausage Potato Salad by girlichef
• Lightened Up Fully Loaded Baked Potato Salad by Peanut Butter and Peppers
• Homemade Mustards by A Stack of Dishes
• Spicy Grilled Corn Salad by Magnolia Days
• Layered California Pasta Salad by The Weekend Gourmet
• Grilled Potato Salad by In Fine Balance
• Spicy Bacon and Corn Salad by Hip Foodie Mom
• Three Corns with Japanese Accents by Ninja Baking
• Cucumber Bruschetta by Healthy. Delicious.
• Grilled Zucchini by Supper for a Steal
• Chicken Spinach & Pasta Salad by Family Foodie

Sweet Tooth:

• Red, White & Blue Parfait by Country Girl in the Village
• Root Beer Float Sandwich Cookies by Chocolate Moosey
• Gluten Free Brownies by Blueberries & Blessings
• Grilled Stone Fruit Parfait by Pescetarian Journal
• Blueberry Sorbet by Shockingly Delicious
• Strawberry Lemonade Cupcakes by The Girl in the Little Red Kitchen
• Tres Leches Cake by Happy Baking Days
• Beach Cupcakes by The Little Ferraro Kitchen
• Grilled Banana Dessert Bar by Home Cooking Memories
• Berries & Cream Pie by Treats & Trinkets
• Raspberry Lemonade Frozen Yogurt Pops by Runner’s Tales
• More S’mores by Growing Up Gabel
• Blackberry Peach Cobbler by Neighborfood
• Cornbread Cookies by Pies & Plots
• Funfetti Fluff Cheerio Treats by What Smells So Good?
• Pineapple Pudding by Granny’s Down Home Sassy Southern Cooking

In the Cooler:

• Cherry Caipiroska by Vintage Kitchen Notes
• Mint Tea Slushes by Cindy’s Recipes and Writing
• Prickly Pear Margaritas by Ruffles & Truffles

Join the #SundaySupper conversation on twitter each Sunday. We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET and you do not want to miss out on the fun. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.

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Jack Daniels Double Kick Pork Chops

Pork chops are an old family staple, but I hadn't made them on the grill because I didn't want to serve dry pork chops. Who does, right? After figuring out the perfect preparation and cooking method I am happy to tell you that these grilled pork chops are incredibly moist and Chad has declared them his favorite pork chops ever. That is quite an endorsement!

Continue Reading »

Pork chops are an old family staple, but I hadn't made them on the grill because I didn't want to serve dry pork chops. Who does, right? After figuring out the perfect preparation and cooking method I am happy to tell you that these grilled pork chops are incredibly moist and Chad has declared them his favorite pork chops ever. That is quite an endorsement!

Continue Reading »

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