Posts Tagged ‘Pork’

“Left Overs” Soup!

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

“Left Overs” Soup! Anything in your fridge and freezer! We cleaned ours out and came up with 2 slices of meatloaf, 1 chicken thigh, 1 serving of grilled pork tenderloin! Used the last batch of Kale we had, 1 can of stewed tomatoes, 1 serving of mixed mushrooms, 1 cup of chopped onions, celery, bell pepper blend and some chicken broth for an awesome “Left Overs” Soup!

Chinese Sweet and Sour Pork or Chicken

Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks


1 12 oz bottle of Sweet n Sour Sauce: most brands are pretty good!

Marinate: (optional)
1 teaspoon soy sauce
1/2 teaspoon corn flour
1/2 teaspoon rice wine

Optional Frying batter:
1/2 cup water
2 oz flour
1 oz corn starch
1/2 teaspoon baking soda
1 egg
1 teaspoon frying oil
1 pinch salt

Optional Frying dry mix: as a replacement for the web mix
1/2 cup flour
Salt and pepper to taste
Mix well and coat meat before pan frying!

Stir Fry
3 to 4 oz pineapple cubes
8 oz boneless pork shoulder or boneless, skinless chicken breast
1/2 green bell pepper seeded, de-veined, and cut into pieces
1/2 red bell pepper seeded, de-veined, and cut into pieces
2 stalks scallions (only the white part) cut into 2″ length
1 small onion cut into wedges
1 rounded teaspoon minced ginger
2 tablespoon beaten eggs
1 clove garlic minced
oil for frying

Cut the pork shoulder or chicken breast  into bite sized pieces and marinate with 1 teaspoon soy sauce, 1/2 teaspoon corn flour, and 1/2 teaspoon rice wine for 15-20 minutes.
Sift together the dry ingredients of the frying batter, then add in the egg, water, and oil to form a thick batter.
After the pork is done marinating, transfer the pork pieces into the batter and make sure they are well coated. Add enough frying oil to a skillet for deep-frying. Once the oil is hot (360F to 375F), deep fry the pork pieces until they turn lightly golden. scoop out with a slotted spoon and drain on paper towels.
Heat up a wok and add 2 teaspoons oil. Add the onion and pineapple pieces. Fry about 2 minutes, stirring and flipping until the pineapple starts to brown. Add the ginger and pepper and cook, stirring constantly until the peppers are crisp and tender.
Add to the sweet and sour sauce to the stir fry. Cook, stirring quickly. As soon as the sauce thickens, add the pork or chicken and stir to combine and coat. Transfer to a serving plate and garnish with the green onion. Serve with white rice.

Optional: We like to add toasted Sesame Seeds in the sauce or sometimes on top as a garnish! It really intensifies the flavor!


Pork Steak with Lemon & Chives Butter Sauce


Photo and Recipe by Carolyn Davidson Hicks

Photo and Recipe by Carolyn Davidson Hicks

2 large pork steaks grilled
1/4  cup of clarified butter
1 clove of garlic minced
3 teaspoons of lemon juice
1 pinch of Kosher salt
1 tablespoon of chives (save to add to remaining lemon butter sauce for garnish to drizzle over the steak)

Preheat an outdoor grill for high heat and lightly oil grate. Melt the butter in a small saucepan over medium heat. Stir in the lemon juice, chives and garlic and heat until garlic is tender. Remove from heat. Arrange the chops on a plate and coat top side of each chop with the butter mixture. Place chops on the grill butter side down. Sear over high heat for 1 minute, coating the top side of the chops with the butter mixture while the other side is grilling. Flip the chops and sear the other side for 1 minute.Turn the meat, cover the grill and cook 3 to 5 more minutes per side, brushing occasionally with the remaining butter mixture. Pork chops are done when internal temperature reaches 145 degrees F (63 degrees C).

Pair with collard greens cooked in ham hocks and served with honey butter cornbread for a real southern dinner!


Hearty Southern Style Kale

Recipe and Photo By Carolyn Davidson Hicks!

Recipe and Photo By Carolyn Davidson Hicks!

Ingredients: serves  up to 8
1 lb. of shredded Kale
2 qts chicken or vegetable broth (you may need to add a pint of water as the greens cook) if you want plenty of  “Pot Likker”!
1/2 cup chicken pulled in to pieces (from leftovers) add this in last so it does not overcook and shred
1/2  cup pork pulled in to pieces (from leftovers)
1/2 cup of diced beef (from leftovers)
1/2 stick of Butter
Dash of Balsamic Vinegar, add more to taste (optional)
2 tablespoons of bacon fat for flavor
1 tablespoon crushed garlic
1 tablespoon red pepper flakes

Pour broth or stock in large pot. Once it reaches a boil, beef and pork. Add Kale and bacon fat, cook until Kale is tender about 15 minutes. When done, add chicken pieces, and cook for about 5 minutes.

You an put a dash of Balsamic vinegar on top, and butter to tasted! Serve with Honey Butter Cornbread and chopped Scallions!

Note: The liquid in the bottom of a pot of cooked greens is called the “pot likker”—don’t let it go to waste! Soak it up with a hunk of cornbread, as it’s done in the South for true southern style greens!



Carolina Mopping Sauce

Photo by Carolyn Davidson Hicks

Photo by Carolyn Davidson Hicks

3/4 cup cider vinegar 

1/4 cup brown sugar (packed) 

1 tablespoons salt (I like the flavor in Kosher/Sea Salt and bigger granules) 

1 tablespoon red pepper (crushed) 

1/2 teaspoon cayenne (I’ve also used Hungarian Paprika)

Don’t need to cook this sauce, just combine, let sit overnight. Mop sauce on chicken or pork!

Crock-Pot Parmesan Honey Pork Roast

What a gem to find at

What a gem to find at

1 boneless whole pork loin roast (4 pounds)
2/3 cup grated Parmesan cheese
1/2 cup honey
3 tablespoons soy sauce
2 tablespoons dried basil
2 tablespoons minced garlic
2 tablespoons olive oil
1/2 teaspoon salt
2 tablespoons cornstarch
1/4 cup cold water

Cut roast in half. Transfer to a 3-qt. slow cooker. In a small bowl, combine the cheese, honey, soy sauce, basil, garlic, oil and salt; pour over pork. Cover and cook on low for 5-1/2 to 6 hours or until a meat thermometer reads 160°.

Remove meat to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice roast; serve with gravy. Yield: 10 servings.


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