Dry-Rubbed Pulled Pork

Plan ahead as pork needs to be dry-rubbed and left in the refrigerator overnight. Sear in a skillet for added flavor and then add to a slow cooker Serve as shredded pork for sandwiches (try it on 40-Minute Buns), tacos, over mashed potatoes or creamy polenta, etc.

Ready to serve Pullled Pork moistened with saved pork juices and a light coating of BBQ sauce.

Above: Dry-rubbed pork, ready to refrigerate
Below: Seared pork added to slow cooker.

 

Dry-Rubbed Pulled Pork 

Dry Rub

2 tablespoon brown sugar

1 1/2 teaspoons chili powder

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon black pepper

½ teaspoon dry mustard

½ teaspoon oregano

½ teaspoon garlic powder

½ teaspoon onion powder

 

Pork

4 lbs boneless Boston butt (a cut of pork from the upper part of the pig's shoulder, just behind the neck. Despite its name, it does not come from the rear or but portion of the pig) or shoulder 

2 tablespoons olive oil

1 cup beef broth

1 onion (yellow or white), sliced

BBQ for serving (we use a homemade version of Gate's BBQ Sauce)

 

1. Dry Rub : In a small bowl mix together all the seasonings for the rub. Mix well.
2. Pat the pork roast dry using paper towels.
3. Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 - 24 hours.
4. Pork: Preheat the oven to 300° F.
5. In a large skillet heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2 to 3 minutes.
6. Carefully add pork to the skillet and sear  on all sides (3 to 5 minutes per side). 
7. Remove the roast, adding it to a slow cooker.
8. Add broth to the skillet  – allow it to heat so that it will absorb the crusty bits and flavorings in the skillet. 
9. Set slow cooker of LOW for 7 to 8 hours or HIGH for 4 to 5 hours. Note: Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.
10. Remove pork from slow cooker, allow to cool until safe to handle. Note: Transfer juices to a container and refrigerate allowing fat to rise to the top; then remove and discard fat, saving  pan juices to add to pulled pork to help keep it moist.
11. Shred the pork with two forks. 
12. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork. Or serve BBQ sauce on the side if preferred.

Mandarin Spinach & Pasta Salad with Teriyaki Dressing

Light and refreshing, this loaded pasta salad is packed with flavor. A friend shared this recipe that came from Crème de la Crumb blog. 

Mandarin Spinach & Pasta Salad with Teriyaka Dressing

Salad

8 ounces bowtie pasta

4 cups baby spinach, stemmed

1/2 cup craisins

1/3 cup pine nuts or cashews (I used pine nuts that I toasted in a counter top oven at 300° for 3 minutes)

1 (4 ounce) can mandarin oranges, drained (I used a larger can)

1/4 cup cilantro leaves

 

Dressing

1/3 cup teriyaki sauce (the thicker, the better)

1/3 cup rice wine vinegar

1/2 teaspoon garlic powder

1/2  teaspoon onion powder 

1/4 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon sugar

1/2 cup vegetable oil (canola or olive)

1.  Cook pasta as directed on package. Drain and rinse. Set aside until it has cooled.
2. As pasta cooks, add dressing ingredients to a quart jar and shake. 
3. Add cooled pasta to a mixing bowl, add about half of the dressing and mix to coat pasta.
4. Add remaining salad ingredients and the rest of the dressing and lightly toss.

 

 

Bacon-Wrapped Pork Medallions

Although bacon-wrapped pork medallions are available in the meat section of the grocery or at meat markets, we buy tenderloin on sale and make our own. Barry cuts the tenderloin into chunks, wraps them in bacon and we freeze them, two to a package. Perfect for quick meals but also for a company dinner, too. Vary seasonings if desired. Bacon could also be omitted.

We served the medallions with scalloped potatoes & roasted asparagus.

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Bacon-Wrapped Pork Medallions   Yields: 8 medallions

1 lb. pork tenderloin

8 slices bacon (not thick cut)

Seasonings:

  1 tablespoon garlic powder

  1 teaspoon seasoning salt

  1/2 teaspoon paprika 

  1/2  teaspoon ground pepper

2 tablespoons butter (or use all olive oil)

2 tablespoons olive oil 

1. Cut pork tenderloin into 2” thick  medallions (about 8 medallions – number may vary if tenderloin size varies)
2. Cook bacon in a large, oven-safe skillet over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Transfer bacon to a paper towel-lined plate. Drain any excess bacon grease from the skillet.  (Bacon could also be partially cooked in a microwave.)
3. Wrap a slice of bacon around each tenderloin, securing each strip with 1 to 2 toothpicks. (Medallions may be frozen at this point. If freezing, thaw and proceed with recipe.)
4. Preheat the oven to 400° F (200 degrees C). 
5. Combine seasonings in a  shallow bowl. 

6. Dip medallions into seasoning mix on both sides. 

7. Melt butter and oil together in the same skillet over medium-high heat. 
8. Add medallions and cook for 4 minutes on each side. Also cook on the sides to slightly crisp bacon.
9. Transfer the skillet to the preheated oven and bake until pork is no longer pink in the center, 17 to 20 minutes or until an instant-read thermometer inserted into the center reads 145° F. 


Air Fryer/Convection Oven Asparagus

Instead of an air fryer, I used my Breville counter top convection oven (it circulates air just like an air fryer) to try this recipe that Steve Henry suggested. Just like he said — it is simple and simply delicious! Tender on the inside but with a crisp snap on the outsid.and a crisp snap on the outside. 

Note: Air fryers and convection ovens both use circulating hot air to cook food, but air fryers are smaller and typically have a faster heating and cooking time, while convection ovens offer larger capacity and more versatile cooking options. However, small convection ovens, such as the countertop Breville models, offer convection air circulation features is a small space.

Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
   
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
   
   
   
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Recipe without phttos . . . Air Fryer/Convection Oven Asparagus  Yield: 2 to 4 servings

1 bunch asparagus (about 1lb)

1 tablespoon olive oil

1 tablespoon lemon juice

1 teaspoon minced garlic

1/2 teaspoon garlic powder

½ to 1 teaspoon Kosher salt

1.  Cut or break woody ends from asparagus (about 2 inches).Place asparagus in a zip-top bag or in a bowl and coat well with all ingredients.
2. Place asparagus in air fryer or on a pan lined with a cooling rack or a spiky silicon baking ma; arrange in a single layer.
3. Set  to “air fry” setting at 400° F or same temperature on cBreville onvectionoven. Cook for 5 to 6 minutes for thin asparagus; 7 to 8 minutes for thick asparagus.

Homemade Cream of Chicken Soup

Forget the canned stuff. This recipe allows you to utilize ingredients that you probably have on hand (the spices could be varied as well as the type of broth used; i.e. beef broth for cream of beef soup or vegetable base for cream of veggie). Not only is the homemade version less costly, it also does not contain preservatives.

HOW MUCH DOES IT MAKE? This recipe make 2 ½ cups — the equivalent of two 10.5 ounces of canned soup. 

HOW SHOULD IT BE STORED: Cool soup completely and  transfer it to an airtight container. It will keep in the refrigerator for up to  3 days or in the freezer (in a freezer safe container) for up to 3 months. Defrost frozen soup in the refrigerator before using..

 

Homemade Cream of Chicken Soup    Yield: 2 ½ cups of the equivalent of two 10.5 oz. sized cans of soup; use 1 ¼ cups of prepared soup when a recipe calls for a 10.5 oz. can

1/4 cup (1/2 stick) salted butter

1/3 cup all-purpose flour 

1/8 teaspoon black pepper 

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon kosher salt

 1/8  teaspoon celery seed

 1 cup chicken broth 

 1 cup whole milk 

1. In a small to a medium-sized sauce pot or pan, over medium-low heat, melt 1/4 cup salted butter.
2. Add the flour and all the seasonings. Whisk to combine until smooth.
3. Cook the flour mixture for 1 minute to develop the flavor, whisk as it cooks.
4. Slowly stream in 1 cup chicken broth while constantly whisking to avoid lumps.
5. Slowly stream in 1 cup milk, again whisking constantly.
6. Bring the mixture to a low simmer while whisking often. Allow to simmer for 2 to 3 minutes until thickened. 
7. Take off the heat until ready to use.

 

 

Crockpot Pork Chop and Potato Bake for two

Yesterday was one of those days – a couple of morning meetings and then one in late afternoon when I’d normally be preparing dinner. And, since we were going out after dinner, a crockpot meal came to the rescue. Even though I made a homemade version of condensed chicken soup, it was a quick prep (put together and dishes cleaned up in about 30 minutes). And, it’s so nice to come home to the aroma of a home cooked meal!

 

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
   
   
   
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
   
   
   
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
   
   
   
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops.
   
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

Recipe without photos . . .

Crockpot Pork Chop and Potato Bake for two

2 pork chops (I used smaller sized boneless chops, but bone-in would work, too)

½ teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon onion powder

1 tablespoon olive oil

1 small onion, thinly sliced thinly sliced and cut in half moons

2 large russet potatoes, scrubbed and cut into thin slices

Pinch of two of paprika

About half a recipe of homemade cream of chicken soup or the equivalent of a 10.5 oz. can of soup)

¼ cup chicken broth (could use vegetable or even beef)

Fresh parley for garnish and an added burst of flavor

1. Season pork chops on both sides with salt, black pepper, garlic powder and onion powder.
2. In a skillet over medium-high heat, add olive oil. Once hot, sear the pork chops on both sides until brown. 
3. Spray a 6-quart slow cooker with cooking spray. Add sliced onions and potatoes. 
4. Place the pork chops on top of the potatoes and onions. Sprinkle with paprika.
5. Add half a recipe of can cream of chicken soup and 1/4 cup broth. Pour the sauce over the pork chops. 
6. Place on low for 4 to 6 hours or high for 3 to 4 hours. It is done with the pork chops reach an internal temperature of 160°F and the potatoes are fork tender.
7. If desired, garnish with chopped parsley for serving. 

CHICKEN STUFFING BAKE as it appeared in KANSAS! Magazine

All aboard the Abilene & Smoky Valley (A&SV) dinner train for a taste of Kansas history, a sampling of adventure and nostalgia from a bygone era. Over 30 dinner trains are scheduled for 2025 and passengers can expect to feast on dishes similar to those served on dinner trains during the golden age of rail travel. Other themed dinners include menus reminiscent of Kansas’s cowtown heydays, international foods, and even a taste of high society in Abilene. 

Lda’s Katering  offers up this chicken-based menu that is a hit with railroad diners. The recipe, along with the story. "Dinner Trains Embrace Kansas History " appears in the 2025, vol. 81, issue 2 of KANSAS! Magazine. 

Photo provided by Lucinda's Katering

Easy-to-assemble, the recipe relies on convenience foods but purists could use chicken flavored cream sauce and toasted, seasoned bread cubes. 

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.    In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.    In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.    Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.    Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

RECIPE without photos . . . .

CHICKEN STUFFING BAKE    Yield: 4 serving  (9 x 13-inch casserole dish)

INGREDIENTS

4 large chicken breasts (about 2 1/2 - 3 pounds total weight)

1 tablespoons dried minced onions

1 teaspoon garlic powder

1/2 teaspoon ground black pepper

6-ounces stove top stuffing mix

1 1/2 cups low sodium chicken broth

1 (10-ounce) can condensed cream of chicken soup 

1/2 cup sour cream

4 tablespoons butter, cubed

INSTRUCTIONS

1.   Preheat over to 375 degrees F.

2.   Grease a 9 x 13-inch casserole dish with butter or non stick spray.

3.   Place chicken breasts in baking dish.

4.   Season with dried onions, garlic powder, and black pepper.

5.   In medium mixing bowl, combine dry stuffing mix with chicken broth and full with a fork. Set aside.

6.   In a small mixing bowl, mix the cream of chicken soup and sour cream until smooth and creamy. Spread mixture evenly on top of chicken.

7.   Spoon prepared stuffing on top of soup layer and around chicken. Top with cubes of butter.

8.   Bake for 35 to 45 minutes or until internal temperature reads 165 degrees F. Cover lightly with aluminum foil if stuffing starts to get too brown.

TO SERVE: Lucinda tops the chicken with brown gravy with added cream and serves the chicken with mashed potatoes and seasoned green beans.

 

Zucchini Roll Ups

Similar to a lasagna rolls but with thin strips of zucchini taking the place of pasta. 

Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below in step #6) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 

   

   Since I had smaller sized zucchini, I overlapped ends of 2 to created a longer area for rolling up the filling 

   
   
7. Roll up the zucchini and place them seam side down in the casserole dish. 
   
   
   
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Recipe without photos . . . Zucchini Roll Ups     3 to 4 servings

1 to 2 zucchini cut lengthwise into thin slices (I used a mandolin to slice and slice my zuchhini were on the small size, I overlapped two to create a longer roll up – see photo below) 

1 1/2 cups cottage cheese

3 tablespoons shredded parmesan cheese

2 tablespoons chopped flat leaf parsley

1 tablespoon chopped fresh basil

1/4 teaspoon kosher salt

1/4 teaspoon garlic powder

1/8 teaspoon red pepper flakes optional

Black pepper to taste

----

About 1 cup marinara sauce

1/3 to 1/2 cup shredded part skim mozzarella cheese

 

---

Other possible additions: cooked sausage or ground beef (about 1/3 lb.) &/ or sliced and sautéed mushrooms (about 3 to 4 ounces)

1. Place sliced zucchini on a sprayed baking pan and put it preheated 350° oven for about 10 minutes to draw out some of the excess moisture and to make them pliable. Alternate method: Heat a grill or grill pan to medium high heat. Spray zucchini slices and place on grill. Grill for about 2 minutes on each size 
2. Combine filling ingredients (cottage cheese through black pepper) in a bowl and mix. If it seems watery, drain some of the liquid. 
3. Preheat oven to 375° F.
4. Spray a baking dish with cooking spray. Spread about1/4 cup of the marinara sauce evenly over the bottom of the dish. I also added some cooked ground beef and mushrooms to the sauce. 
5. Blot any excess liquid off of the cooled planks of zucchini with paper towels. 
6. Spoon a thin layer (as evenly as possible) of cottage cheese filling onto one side of the zucchini. Sprinkle cooked meat &/or mushroom  on top of the cottage cheese if desired. 
7. Roll up the zucchini and place them seam side down in the casserole dish. 
8. Top the zucchini rolls with the remaining marinara sauce and shredded mozzarella cheese. Bake in the oven for 20 to 25 minutes or until the cheese is melted and bubbly.

Ritzy (Cracker) Meatloaf . . . including convenience assemble ahead instructions.

Ritz (butter) crackers, along with ground beef form the basis for this tasty meatloaf. While we love meatloaf as an entrée, we certainly look forward to tomorrow’s meatloaf sandwiches! 

Meatloaf Sandwich on a 40-Minute Everything Bagel Bun 

MAKE AHEAD INSTRUCTIONS — The other thing I really like about meatloaf . . . is that it can be made ahead. I assembled the sauce and meatloaf (steps 2-4) and placed them in the refrigerator. When ready to bake, I pulled them out and followed steps 5-7. 

 

Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
   
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
   
   
   

   
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
   
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes. 
   
   
   

   
   
   

Recipe without photos . . . Ritzy (Cracker) Meatloaf    6+ servings

Meatloaf Glaze

1/2 cup ketchup

1/4 to 1/3 cup brown sugar 

1 tablespoon yellow mustard

1 teaspoon Worcestershire sauce  

Meatloaf

1 lb. ground beef (lean 85%)

1/2 cup yellow onion, finely diced

1/4 cup red, yellow, orange or green peppers, finely dice

 2 eggs

 4 oz. (1 cup) sharp Cheddar cheese

1/4 cup whole milk

32 (1 sleeve) Ritz crackers (or any brand of butter cracke), finely crushed  

1 teaspoon each: salt, pepper & Italian seasoning

1/2 teaspoon garlic powder  

1. Preheat oven to 350°F. (Do this later if following the make ahead instructions explained above.)
2. In a small bowl combine the glaze ingredients, whisk untils mooth. Set aside for later.
3. In a large mixing bowl add the ground beef, onion, green pepper, eggs, cheese, milk, crushed Ritz crackers, salt, and pepper. Using clean hands, thoroughly combine all ingredients but avoid overmixing.
4. Place meatloaf mixture onto a baking pan lined with  parchment paper (that has been spritzed  with non-stick spray) and form it into a loaf shape.
5. Bake at 350°F for 30 minutes, remove from the oven and apply the glaze over the top of the meatloaf.
6. Return meatloaf to the oven and continue baking for 30 minutes or until the meatloaf is 160°F when the temperature is checked in the center of the loaf.
7. Remove from oven and allow to rest for 10 minutes.