Fun Foodie Family

Herb Roasted Pork Loin Ribs

Evening guys! I am a little behind on posting my recipes up on the blog =0 I have a few in the works this week as well. I will get caught up hopefully by the end of the week! Hope you had a great Monday!

Herb Roasted Pork Loin Ribs

Ingredients

1 pork loin rib roast, bone-in, about 4 to 5 pounds
kosher salt and freshly ground black pepper
1 to 2 tablespoons finely chopped fresh herbs, thyme, sage, and rosemary
4 cloves garlic, minced
2 tablespoons olive oil

Directions

Heat the oven to 450 F. Combine the herbs, garlic, and olive oil and mix well. Rub over the pork roast.

Brown all the sides of the roast in your cast iron pan.

Place cast iron skillet in the oven and roast at 450 F for 30 minutes. Reduce heat to 325 F and continue roasting for about 20 minutes per pound, or until the temperature reaches at least 145 F.*

Tent the roast with foil and let it rest for 10 minutes before slicing.

I served with Au Gratin Poatoates and a veggie,

Crockpot Pork Spare Ribs

Pork, Sandwiches

Afternoon ya’ll! So the other day we had these amazing BBQ pork thanks to my crockpot!

I found these beautiful pork spare ribs on sale at the store, so the night before, I doused each side in this steak spice mixture along with a generous pinch of fennel seeds, salt, pepper, and olive oil. Then I browned each side until caramelized, then let cool. I stored it in the fridge overnight still in the juices and seasoning. Then in the morning I put it in my crockpot and cooked it on low for 10 hours. We added them to Hawaiian rolls and topped with our favorite BBQ sauce (Sticky Fingers). img_9705-1 img_9720-1 img_9722-1

Chocolate Chip Banana Bread

Breads and Muffins

Last night the girls and I made this delicious bread with our over ripe bananas. It turned out quite delicious!

Ingredients

1 1/2 cup all purpose flour
2 tsp baking powder
1/4 tsp baking soda
1 tsp salt
2/3 cup sugar
3/4 cup quick-cook oats
1/4 cup canola oil
2 large eggs
1/3 cup 2 % or whole milk milk
3 very ripe bananas
1/2 bag chocolate chips

Directions

Preheat your oven to 350 degrees

Prepare a loaf pan with non-stick spray

In a medium bowl, combine your dry ingredients

In a large bowl, combine your wet ingredients

Pour the dry ingredients into the bowl with the wet ingredients and mix by hand just until combined.

Bake at 350 for 50-60 minutes or until a toothpick or cake-tester comes out clean

Banana Pancakes

Breakfast and Brunch

Happy Sunday! I hope everyone’s weekend was great! This morning was so relaxing! We all slept in, then I made brunch. I have some very ripe bananas on the counter, so I made a new pancake recipe! It turned out super yummy! Now what to do with the rest of those bananas… =)

Ingredients
2 medium sized very ripe bananas , mashed until no lumps remain
2 tablespoons melted butter, cooled
1 large egg
1 cup milk
2 teaspoons vanilla
1 cup plus 2 tablespoons all-purpose flour
1/2 – 1 teaspoon cinnamon
2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon sugar
butter or cooking spray for skillet after each batch of pancakes

Directions
In a medium-sized bowl whisk together the bananas, melted butter, egg, buttermilk & vanilla until well combined.
In a large bowl, whisk the flour, cinnamon, baking powder salt & brown sugar.
Fold the wet ingredients into the dry ingredients using spatula.
Heat your griddle, cast iron pan, etc and lightly grease with butter or non-stick cooking spray.
Pour a ladle (depending on the size of pancakes you like. My daughter likes to make different shapes and sizes) of batter onto the griddle
Cook for about 3-4 minutes until small bubbles begin to form on the uncooked side, then flip the pancakes and continue cooking for about 2-3 minutes until both sides are golden brown.

Serve immediately or keep warm in a 200 degree oven. We basically eat them over the counter and dip them in maple syrup.

Bacon Cheeseburgers and Crispy Potatoes

Beef, Burgers

Hey guys! What a week! It’s FINALLY Friday, and I couldn’t have waited another second for this weekend to get here =) Friday night we usually eat out, but we are cutting back and trying to eat mostly at home. I knew I was going to make cheeseburgers tonight, but remembered a pound of bacon and some potatoes in the fridge. SCORE!

The Burgers and Bacon

I took about a pound of meat and let it come to room temperature. To the meat I simply added salt and pepper. I portioned out 4-5 burgers. I just take the meat and cut it into equal pieces. Press your thumb in the middle of the burger. Why? Well, this creates a uniform and level burger that cooks evenly. If you don’t, your burger will be fat in the middle and flat on the outsides. Boo to a uneven burger!

Now on to the pan. Grills are fine. Cast iron grills are better. Cast iron pans are the best. I love how the burgers get that yummy crust and picks up all the flavoring of the cast iron pan, not to mention adds to the pan’s flavoring.

***Tip*** In my cast iron pan, I cooked 2 pieces of bacon. After removing the bacon, I cooked my hamburgers in the bacon fat. Adds that extra layer of bacon flavor! The rest of the bacon was cooked in the oven at 350 for about 20 minutes.

DO NOT PRESS ON THE BURGER! Resist the urge to turn them over until they are ready… I can tell they are ready when a see a tiny crust forming and about half of the burger seems to be turning from pink to brown. I say about 5-6 minutes.

Then after 3 minutes, add your cheese. The family likes American cheese; nothing wrong with that! Sometimes I will mix it up with cheddar, Swiss, Colby Jack, Munster, etc… Put a lid on it for 1 minute, take your pan off the heat.

The Potatoes- I used Simply Potatoes- Diced Potatoes. That is just honestly the best. I usually keep some in the fridge in different varieties for breakfasts and fast dinners. No need to prep potatoes! No fuss, no muss! One shortcut food I never feel guilty about! I cooked them in a cast iron skillet with a couple of turns of olive oil and salt and pepper.

Needless to say, dinner was a hit!