Foodie Friends Friday Linky Party #236

Welcome to another fun Foodie Friends Friday Linky Party!

Please share your recipes, crafts and DIY projects with our friends!

Before we get started let’s say, “Congratulations” to last week’s winners!

You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

On to the Party!

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Pork Tacos with Harvest Slaw #TheRecipeReDux

Pulled Pork Tacos & Harvest Slaw 2(550x550)

Pulled Pork Tacos with Harvest Slaw serves up juicy, flavorful pork with a slaw made from cabbage, apples and apricots.

Our February Recipe ReDux challenge:

So show us your healthy, creative take on the taco.

recipe redux

I’m not a fan of the traditional taco. So I skipped the lettuce, tomatoes and salsa. These tacos are slathered in slaw. This crunchy, sweet, fruity topping goes great with pork. Easy and fast with no need to marinate for hours. Serve any leftover slaw on the side after making your tacos.

Pork Tacos with Harvest Slaw

Yield: 4

Serving Size: 1 each


  • 4 taco shells (soft or hard)
  • 2 cups pulled pork in broth
  • 2 cups shredded cabbage
  • 1 medium apple, cored and sliced thin
  • 1 medium lemon
  • 1 cup fresh or canned apricots, sliced
  • ¼ cup celery, sliced thin
  • 2 Tablespoons mayonnaise
  • 2 Tablespoons sour cream or Greek Yogurt
  • ½ teaspoon seasoned salt
  • ground pepper and salt to taste


  • Place apple slices in a medium-sized bowl. Squeeze ½ lemon juice over apples. Mix. Add cabbage, celery and apricots.
  • In a separate bowl, mix mayo, sour cream and seasoned salt. Add to cabbage mixture and stir to coat.
  • Heat pulled pork, drain.
  • Add pork to taco shells. Top with Harvest Slaw.
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More about the Recipe ReDux.

recipe redux

As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.

Try these fresh takes on tacos from The Recipe ReDux next time the mood for tacos strikes you!


Posted in #TheRecipeReDux, pork, What's For Dinner? | Tagged , , | 8 Comments

150 Best Cooking in Foil Recipes #Giveaway #ad

ISBN 978-0-7788-0532-8.eps

Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 Robert Rose Publishing Photos and recipes reprinted with publisher permission. Available where books are sold.

I was given one copy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 to review and one copy to giveaway. I received no further compensation. Book description courtesy of Robert Rose Publishing.

Foil packet meals: cooking at its simple best. Easy prep. Easy clean up.

Tin foil is a universal, portable cooking tool. You can use it in the oven, on the BBQ or on a camping trip. It’s a bowl! It’s a pan! It’s a pot!

These recipes are easy to prepare, full of incredible flavors yet they use easy-to-find everyday ingredients.
150 recipes, including recipes for cooking in ovens, on the BBQ and on camping trips. These bundles of delicious food wrapped in tin foil are always ready to cook.

The balance of recipes will appeal to anyone who wants the convenience of cooking in tin foil.

Easy-to-follow instructions on how to cook in tin foil covering all the classics and many innovative fully tested recipes.

The camping recipes range from breakfasts to entrées to desserts, and are designed for a 4- to 7-day camping trip, with perishable food items to be used up within the first few days and subsequent meals to rely on canned or dry-packed ingredients. Many of the staple ingredients can be used in multiple recipes, for minimal packing and easy storage.

The delicious grilling and oven recipes offer incredible convenience with minimal cleanup — a winning combination for busy home chefs. Many of the dishes can be made ahead of time and refrigerated or frozen for a speedy lunch, cocktail party, tailgate party, spontaneous weekend barbecue
or no-fuss weeknight meal.
Most of the recipes are designed to serve four people, but they can easily be scaled down to serve one or two people, or scaled up to serve a crowd!

Here are two recipes for starters to show you how easy cooking in foil can be!

BeefStuffedTacosImageCookingInFoil_0 (896x1280)
Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 Reprinted with publisher permission. Available where books are sold.

Beef-Stuffed Pepper Boats
These Italian-seasoned stuffed pepper boats have a zesty, full-flavored taste that is very satisfying.
Makes 6 servings

• 6 sheets heavy-duty foil, sprayed with nonstick cooking spray
2 lbs 80/20 (lean) ground beef 1 kg
11⁄2 cups instant brown rice 375 mL
1 zucchini, chopped 1
2 tsp dried Italian seasoning 10 mL
12⁄3 cups spaghetti sauce, divided 400 mL
11⁄2 cups shredded mozzarella cheese, divided 375 mL
3 large bell peppers (1 green, 1 red, 1 yellow), halved lengthwise and cored 3
Make Ahead
1. In a large skillet, over medium-high heat, cook beef, breaking it up with a spoon, for 5 to 6 minutes or until no longer pink. Drain off fat.
2. Meanwhile, in a medium saucepan, bring 11⁄2 cups (375 mL) water to a boil over high heat. Stir in rice. Reduce heat to medium-low, cover and simmer for 5 minutes. Remove from heat and let stand for 5 minutes, then stir in beef, zucchini, Italian seasoning, 1 cup (250 mL) spaghetti sauce and 1 cup (250 mL) cheese.
3. Place a pepper half on each prepared foil sheet. Spoon beef mixture into pepper halves, dividing evenly, and top with the remaining sauce and cheese. Fold edges of foil up into a bowl shape around the pepper. Spoon 1 tbsp (15 mL) water into the bottom of each packet. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 3 days.
At the Campsite
4. Prepare campfire coals. Place packets on hot coals and cook for 20 to 25 minutes or until filling is heated through and peppers are tender and the edges are crisp.

If you have a 26-oz (740 mL) jar of spaghetti sauce, youíll need about half for this recipe. You can heat the remaining sauce to drizzle over the tops of the peppers. It also makes a great dipping sauce for the Bushwhackersí Chile Cheese Fries on page 54.
It is not necessary to use a mix of bell pepper colors, but if you are serving these on a platter, the presentation is so inviting.

ReadyToGoBreakfastTacosImageCookingInFoil_0 (896x1280)

Courtesy of 150 Best Recipes for Cooking in Foil by Marilyn Haugen © 2016 Reprinted with publisher permission. Available where books are sold.

Ready-to-Go Breakfast Tacos
These make-ahead breakfast tacos are full of flavor and provide a hearty meal to start the day. They’re so good, you’ll want to have them on hand for daily breakfasts at home, too.
Makes 6 servings

• 6 double sheets heavy-duty foil, top sheets sprayed with nonstick cooking spray
Make Ahead
6 cooked pork sausage links, cut into 1⁄2-inch (1 cm) pieces 6
2 jalapeno peppers, seeded and thinly sliced 2
2 red bell peppers, thinly sliced 2
1 small red onion, thinly sliced 1
1 can (14 oz/398 mL) black beans, drained (11⁄2 cups/375 mL) 1
1 cup frozen corn, thawed 250 mL
1⁄2 cup salsa 125 mL
2 tbsp olive oil 30 mL
1 tsp kosher salt 5 mL
1 tsp ground coriander 5 mL
1⁄2 tsp freshly ground black pepper 2 mL
At the Campsite
6 large eggs 6
Salt and ground black pepper
1⁄2 cup shredded Monterey Jack cheese 125 mL
12 taco-size (8-inch/20 cm) flour tortillas (see Tips) 12
Make Ahead
1. In a large bowl, combine sausages, jalapeños, red peppers, onion, beans, corn, salsa, oil, salt, coriander and pepper.
2. Divide sausage mixture evenly among prepared foil sheets. Fold foil into tent-style packets and seal edges tightly. Refrigerate for up to 2 days or freeze for up to 1 month.
At the Campsite
3. Prepare campfire coals. Place packets on hot coals and cook for 7 to 10 minutes, moving packets occasionally, until sausage mixture is very hot.
4. Transfer packs to a flat surface and open with caution, allowing steam to escape. Crack 1 egg into the center of each packet. Season to taste with salt and pepper. Reseal packet, return to coals and cook for 4 to 6 minutes or until eggs are done to your liking. Serve sprinkled with cheese, with 2 tortillas per packet.

Defrost your corn in the refrigerator or cooler, not at room temperature.
For warm tortillas, spray 1 large foil sheet with cooking spray. Stack tortillas 2 at a time, separating each pair with a sheet of parchment paper. Fold foil into a flat packet and seal edges tightly. Heat on coals for 5 to 7 minutes, turning packets over once, until warm.
Store the packets in a cooler at 40F (4C) until ready to cook. Thaw frozen tacos in the cooler (or refrigerator) before cooking.

Enter below for a chance to win your OWN copy of 150 Best Recipes for Cooking in Foil courtesy of Robert Rose Publishing!

For more great cooking, health & wellness and parenting books visit Robert Rose Publishing.
a Rafflecopter giveaway

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Braised Orange Tomato Pork Chops #SundaySupper

Orange Tomato Pork Chops

Braised Orange Tomato Pork Chops. Tangy, flavorful skillet cooked pork ready in under 30 minutes.

This week Sunday Supper tackles cooking a classic cut of meat; the pork chop. Sliced from the loin or rib, we’ll help to make your pork chops the star at the table!

Why all the fuss about cooking pork chops? 

That’s an easy one. For starters, pork chops tend to easily turn out dry.  Pork doesn’t have the fat marbling like beef to help keep it moist.

Brine can break down the tissue and help with tenderizing the meat.  But changing the internal temperature and cook time made a noticeable difference in cooked chops.

We were told to cook pork to 160°F for safe consumption. At that temperature most boneless pork chops were completely dry. Bone in chops fared a bit better.

Here’s the scoop.

Today’s pork is carefully monitored and inspected which greatly reduced incidents of trichinosis and other disease-causing parasites and bacteria. The USDA lowered the safe cooking temperature for pork in May of 2011 to 145°F. The result proved to be a juicier, tender pork chop.

Ground pork should still be cooked to 160°F.

I like orange and tomato together with meat. Braising chops in the this liquid sort of works like a brine. The chops are cooked with a bit of acidity which helps to tenderize the meat. The flavor permeates the pork. So juicy and delicious!

Braised Orange Tomato Pork Chops

First, dredge the chop in seasoned flour and brown over medium-high heat.

Orange Tomato Pork Chops pan

Remove meat and keep warm. Add sauce ingredients. Return chops to pan ans simmer for about 15 minutes until internal temp is 145°F.

Orange Tomato Pork Chops fry

The thickened sauce clings to the chop.

Orange Tomato Pork Chop


Braised Orange Tomato Pork Chops #SundaySupper

Yield: 1 each

Serving Size: 2


  • 1 pound boneless pork chops 1/2-inch thickness
  • 1/4 cup flour
  • salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 large clove garlic, sliced
  • 1 can (14 1/2 ounces) stewed tomatoes with juice
  • 1/2 cup fresh squeezed orange juice


  • Heat oil in pan over medium heat. Combine flour, salt and pepper. Dredge chops in flour and add to hot pan.
  • Brown chops on both sides, turning once.
  • Remove meat cover with foil to keep warm.
  • Add garlic, tomatoes, orange juice. Simmer 1 minute scraping pan to loosen cooked bits.
  • Return chops to pan. Cover and reduce heat to simmer and cook until pork reaches 145 degrees about an additional 15 minutes. Turn chops once to coat as sauce thickens.
  • Serve chops with sauce on side if desired.
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Food for Thought…Pork is part of so many cultures main dishes. Do you have a favorite cuisine that features pork dishes? I’d love to hear your thoughts in a comment below!

Thanks Shelby from Grumpy’s Honeybunch for hosting this fun event!

Enjoy these tasty recipe ideas for pork chops from the Sunday Supper Tastemakers!

Pork Chops

Pork Chops

And More Pork Chops

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.
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Posted in #SundaySupper, oranges, pork, skillet, tomatoes, What's For Dinner? | 19 Comments