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  • Grilled Pork – Lower Temperature, Juicier Chops

    Article first published as Grilled Pork Chops on Blogcritics. The USDA recently amended its safe food internal temperature for pork from 160 degrees to 145 degrees (for cuts of meat; ground pork or any other ground meat should still be cooked to 160 degrees, and poultry should be cooked to 165 degrees). This now matches guidelines previously … Continue reading

    Schnitzel au Gratin and Warm Potato Salad

    Article first published as Schnitzel au Gratin and Warm Potato Salad on Blogcritics. Of pork, chicken or beef, pork is undoubtedly my favorite meat.  Chicken is versatile, but has no flavor unless you doctor it up.  And beef is certainly flavorful, but the nuances among various cuts are too subtle for my taste. And then there’s pork. … Continue reading

    Slow and Easy BBQ Ribs

    Slow and Easy BBQ Ribs: Adapted from Taste of Home magazine (Makes 4 servings) 2 lbs. boneless country-style pork ribs 1 can (6-oz.) unsweetened pineapple juice 1 medium onion, thinly sliced 1 garlic clove, minced 2/3 cup barbecue sauce 1/3 cup plum jam (or experiment with other varieties of jam/spread) Brown ribs over medium-high heat … Continue reading

    Mouthwatering . . . Succulent . . . Cranberry Pork Roast!

    I first made Cranberry Pork Roast right after Christmas, and I’ve made it two more times since. I found the recipe in my Fix-It and Forget-It Cookbook (slow cooker recipes). I’m quite enamored of this roast, which is why I’ve made it three times in about six weeks. Great flavor doesn’t get much easier. A … Continue reading


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