Crock Pot Spare Ribs

I was a little skeptical about cooking ribs in the crock pot. I had tried them once before and the results were not so great. But these ribs were excellent! Both Nate and I really enjoyed them and we'll definitely be making them again and again. I saw the idea over at Funny Is Family and like I said, they were a hit. I served these ribs with some rolls and a green salad. Enjoy!

Ingredients:
3-4 lbs. pork spare ribs
1 Tbsp. brown sugar
1 Tbsp. paprika
1 Tbsp. garlic powder
1 1/2 tsp. ground cumin
1 1/2 tsp. ground black pepper (we love Lawry's seasoned pepper)
1 tsp. kosher salt
1 tsp. chili powder

Preparation:
Combine all the dry rub ingredients. Pat ribs dry and trim any silver skin. Cut ribs into sections that will fit into your crock pot. Rub the spice mixture over all the ribs. Put the ribs in your crock pot, meat side down. Cook on low for 8-10 hours. I rotated my ribs halfway through the cooking time. That's it, super simple and super delicious! Serve with barbecue sauce for dipping if desired.


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Baked Pork Chops

Yum! We really enjoy pork chops in our house. Our all time favorite pork chop recipe is this steak house pork chop recipe on the grill. This recipe is right up there though. It's seasoned just right and has a nice crispy coating. The best part is that they're done in 30 minutes start to finish, can't beat that! I saw this recipe over at Skinny Taste. We ate them with a simple green salad and it was a great dinner. I hope you enjoy!

Ingredients:
6 center cut boneless pork chops, trimmed (about 1/2" - 3/4" thick)
1/2 cup panko bread crumbs
1/3 cup Cornflake crumbs
2 Tbsp. grated parmesan cheese
1 egg
kosher salt
1 1/4 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/4 tsp. chili powder
1/8 tsp. black pepper (we love Lawry's seasoned pepper)

Preparation:
Preheat oven to 425 degrees F. Get a baking sheet and line it with tin foil then lay a cookie rack over the top of it and spray it with non-stick spray. Mix together panko, cornflake crumbs, parmesan cheese, 3/4 tsp. kosher salt, paprika, garlic powder, onion powder, chili powder, and black pepper in a shallow dish. Beat the egg and pour it into a second shallow dish. Season pork chops lightly on both sides with a bit of kosher salt. One by one, dip the pork chops into the beaten egg and then into the crumb mixture, making sure to coat both sides. Place dipped pork chops onto cookie sheet. Bake for 20 minutes. Serve hot!


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3 Packet Crock Pot Country Style Pork Ribs

Such a simple recipe, yet full of flavor. This really couldn't be easier. I used my tried and true 3 packet mixture and the crock pot did the rest. Our ribs were fall apart tender and oh so good! Enjoy!

Ingredients:
3 lbs. country style pork ribs
1 packet pork gravy mix
1 packet Italian dressing mix (I always use Good Seasons brand zesty Italian mix)
1 packet ranch dressing mix (I always use Hidden Valley Ranch brand)
1 cup water

Preparation:
Mix together the water and all three packets. Add ribs to crock pot and then pour seasoning mixture over the top, stir to make sure all the ribs get evenly coated. Cover and cook on low for 8 hours, stirring at the half way point. Serve hot with your favorite sides, you can also use the liquid in the crock pot like gravy.

All Purpose Marinade

You know how we love our marinades. This is another great one from Plain Chicken. We grilled chicken kabobs that had been marinated, but I think that pork chops would also be great in the marinade.

Ingredients:
2-4 boneless, skinless chicken breasts (or you could use pork chops)
1/3 cup low-sodium soy sauce
1/3 cup Worcestershire sauce
1/3 cup olive oil
1 tsp. sugar
1 tsp. garlic powder
1 tsp. onion powder
2 Tbsp. lemon juice

Preparation:
Whisk together all the ingredients minus the meat. Combine well. Place meat in gallon size ziploc bag and pour marinade over it. Place in a dish in case of leaks, and marinate in the refrigerator 4-6 hours. Cook meat as desired, I recommend grilling.

Taco Salad Pizza

This was so yummy! I made it yesterday for my mom's Mother's Day lunch. We all really enjoyed it. It's this great Mexican style pizza that's baked then topped with lettuce and your favorite taco salad toppings. We made the taco salad pizza with chicken but it would be great with seasoned ground beef or shredded pork too. Nate and I decided it's a great light Mexican meal that we will be making again and again! I hope you enjoy it too. I saw the idea over at Lauren's Latest.

Ingredients:
1 tube Pillsbury pizza crust*
2 chicken breasts cooked and shredded**
1 cup black beans, drained and rinsed
1 cup salsa
1 cup shredded cheddar cheese
shredded lettuce
pico de gallo
sliced olives
crunched up tortilla chips
any other of your favorite taco salad toppings

Preparation:
Line a baking sheet with tin foil and then spray with non-stick spray. Spread out the pizza dough to fit the pan. Par-bake the crust at 400 degrees for 8 minutes. Then top with salsa, black beans, chicken, and cheese. Return to oven and bake another 8-10 minutes or until crust is golden brown on bottom. Remove from oven. Slice into 8 pieces. Top your slice with shredded lettuce and your favorite toppings and enjoy!

Here's what the pizza looks like before topping.



*We used a store bought dough for convenience. You could absolutely use homemade dough. The instructions I included are for the Pillsbury dough. I do recommend par-baking the crust though.

**This is our all time favorite rub to use on chicken for a great Mexican flavor. I just put a little olive oil on the chicken then season with the rub. I bake my chicken breasts, let them cool for 15 minutes then shred them.

Rub Recipe:
2 tsp. chile powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Summertime Pork Chop Marinade

You know how we love marinades around here. This is another good one. We will definitely be making this again and again. I found the recipe over at food.com and we really enjoyed it.

Ingredients:
2 thick cut pork chops
1/3 cup olive oil
1/4 cup soy sauce
1/4 cup lemon juice
1 tsp. onion powder
1/2 tsp. oregano
1/2 Tbsp. brown sugar
pepper to taste

Preparation:
Whisk together all ingredients except pork chops. Combine well. Pour marinade into a gallon size ziploc bag and add pork chops. Remove air from bag and seal up. Place in a tupperware dish in case of leaks. Marinate in the refrigerator for 2-4 hours. Then cook as desired. I recommend grilling.

Hashbrown Breakfast Pizza

We hardly ever make breakfast at our house. It's usually a cup of yogurt or a protein shake for Nate. We do however like breakfast for dinner. I stumbled across this recipe a few days ago and I thought it would be something we'd enjoy. I saw this idea over at Three Kids and a Fish. We made this for dinner last night and had a great time cooking together. Hope you enjoy!

Ingredients:
1 package (about 20 oz.)shredded hashbrowns (if using frozen, thaw first)
8 eggs
1 cup chopped ham
1 cup bacon, cooked and crumbled
2 green onions, sliced
1 green pepper, diced
2 tsp. dried chives
shredded cheese
salt and pepper

Preparation:
Spray pizza stone with non-stick spray. For crust combine shredded hashbrowns, one egg, salt, and pepper, mix well. Spread hashbrown mixture into a circle on the pizza stone, use your hands and pat down to help it stick together. Bake at 400 degrees F for 20 minutes. While crust is baking, scramble and cook eggs with chives and salt and pepper. Chop veggies and meats. Once crust has baked 20 minutes remove from oven. Top with scrambled eggs, ham, bacon, green onion, and green pepper. Add cheese on top if desired. Return pizza to oven and bake for 12 more minutes. Slice and serve!

Savory Marinated Pork Tenderloin

Yep, another marinade recipe. What can I say, we love 'em, and we love using our grill. I really like pork tenderloin, it's so lean and tender. Definitely a favorite in our house. I saw this basic idea over at Pillsbury. I do think this marinade would also be great on some thick cut pork chops.

Ingredient:
2 1/2 lbs. pork tenderloin (mine was in two pieces)
1/3 cup soy sauce
4 cloves garlic, minced
3 Tbsp. olive oil
2 tsp. dried oregano
2 tsp. brown sugar
2 tsp. sriracha hot sauce (found in the Asian aisle)

Preparation:
Whisk together soy, garlic, olive oil, oregano, sugar, and sriracha. Pour marinade into a large ziploc bag. Add pork tenderloin. Squish out all the air and seal bag. Place bag in a dish and marinate in the refrigerator for 8 hours, turning occasionally. After marinating, heat grill to medium-high heat. Once hot add pork to the grill and cook for 18-20 minutes turning a few times until internal temp reaches a minimum of 145 degrees F. Our tenderloin was in two pieces so if yours is one large piece it will take longer to cook. We like ours a little more done so we cooked it to just over 150 degrees F. Let the pork tenderloin rest for 5-10 minutes before slicing and then serve with your favorite side dishes. Enjoy!

Ham and Cheese Calzoncini

Of course when I saw these mini calzones I knew I'd be making them for the husband. He's such a fan of my ham and cheese roll ups that I knew these would be an instant hit. You could fill the calzoncini with virtually anything, pizza ingredients, sloppy joe meat, leftover roast or chicken with onions and green peppers, lots of possibilities. I saw the idea over at Pretty Elements, enjoy! This recipe made 10 calzoncini.

Ingredients:
1 ball pizza dough (I cheated and used Pillsbury instead of homemade)
ham
shredded cheddar jack cheese
pepper (we love Lawry's seasoned pepper)
1 egg

Preparation:
On a prepared surface, roll out the dough to an even 1/4" thickness. Use a glass or circle cookie cutter to cut out circles. I got 20 circles out of my dough which makes 10 calzoncini. Sprinkle some pepper over all the circles. Place some ham and cheese in the center of half the circles. Take a plain dough circle and top a filled circle. Carefully pinch the edges together so none of the filling bubbles out during baking. Repeat with remaining calzoncini. Place the prepared calzoncini on a prepared baking sheet. Whisk egg in a small bowl. Brush a small amount of the egg wash over the top of the calzoncini. Bake at 350 degrees F for 16-18 minutes or until golden brown. Serve hot and enjoy.

Grilled Asian Pork Kabobs

You know by now that we love Asian food around here, so it's no surprise that I'm posting another Asian inspired recipe. The weather here has been so nice the last two weeks, we have busted out our beloved grill. Nate had been wanting to grill some kabobs with his new skewers and so this is what we had for dinner last night. We both loved it and will definitely be making this again. I saw this idea over at Allrecipes and just tweaked a few things (like usual). The pork has a great Asian/teriyaki flavor without being too salty or too sweet, you could also add some red pepper flakes to add heat. This was so good, make it soon!

Ingredients:
1 1/2 pounds pork, cut into 1" cubes (I just used some really thick pork loin chops and cut them up)
5 Tbsp. low-sodium soy sauce
3 1/2 Tbsp. olive oil
1 clove garlic, minced
1/2 tsp. chili powder
1/2 tsp. paprika
1/4 tsp. pepper

Basting Liquid-
2 cups beef broth
2 Tbsp. cornstarch
2 Tbsp. low-sodium soy sauce
1/2 Tbsp. brown sugar
2 cloves garlic, minced
1/4 tsp. ground ginger


Preparation:
Prepare marinade by combining 5 Tbsp. low-sodium soy sauce, 3 1/2 Tbsp. olive oil, 1 clove minced garlic, chili powder, paprika, and pepper. Pour marinade into a gallon sized ziploc bag and add the cubed pork. Seal up the bag and place it in a mixing bowl or large tupperware container in case of leaks. Marinate in the refrigerator for 3 hours. Prepare the basting liquid. Dissolve cornstarch in beef broth and add that and 2 Tbsp. low-sodium soy sauce, brown sugar, 2 cloves minced garlic, and ground ginger to a small pot. Heat over high heat and bring to boil, stirring constantly. Once boiling reduce heat and simmer for 5 minutes stirring frequently. Set aside. Get your marinated pork onto skewers. Remember if you use bamboo skewers you'll need to soak them in water for 30 minutes first. We used metal. Once your grill is hot cook your pork kabobs, basting every couple minutes. Cook until pork is at your desired doneness. Enjoy hot with your favorite Asian sides.

Mashed Potato Topped Pork Chops

It's another installment of Comfort Food Wednesdays at our house. I had some red potatoes that needed to be used and some pork chops in the freezer and so this was an easy choice for dinner. It definitely fits the comfort food bill too. I adapted the idea from The Sisters Cafe and it's something we will make again. Very good!

Ingredients:
4 boneless pork chops (ours were not too big, and were about 1/2 inch thick)
8 red potatoes, diced into cubes
6 Tbsp. butter
3-4 Tbsp. milk
seasoning salt
1 Tbsp. Worcestershire sauce
1/2 onion, chopped
1 clove garlic, minced
2 Tbsp. olive oil
steak seasoning

Preparation:
Boil red potatoes until soft. Drain water and mash with 4 Tbsp. butter, milk, and salt to taste. While the potatoes are boiling, sauté the onions, and Worcestershire sauce, in 1-2 Tbsp. butter over medium heat until onions are transparent, 5-8 minutes, add minced garlic during the last minute or two of cooking. Fold sautéed mixture into mashed potatoes and set aside. Preheat oven to 350 F. Season both sides of the pork chops with steak seasoning. Heat olive oil in skillet over medium-high heat. Once hot, sear pork chops on both sides. Place pork chops into a glass baking dish lightly sprayed with non-stick spray. Spoon mashed potatoes over each pork chop (I had leftover potatoes). Cover with foil and bake for 30 minutes or until pork chops are cooked through. Time will depend on thickness of the chops. Once cooked through, uncover and broil for just a minute or two to get a nice golden brown crust on the potatoes. Serve hot. I also made some gravy to serve with this dish. Makes 4 servings.

Cajun Pork Chops

This was such a nice change up for a weeknight pork chop dinner. It doesn't take long to prepare and tastes great. Nate was a huge fan, he even ate the vegetables, which is always a sign of a winner recipe. I saw the idea over at Betty Crocker and just made it my own. Nate is really excited to have leftovers for his lunch tomorrow.

Preparation:
4 boneless pork chops, about 1/2 inch thick
1 small onion, julienned
1 green bell pepper, julienned
1 red bell pepper, julienned
1 (14 oz.) can diced tomatoes, undrained (if you really like spicy things you could use a can of Rotel)
2 Tbsp. butter
Cajun seasoning
salt

Preparation:
Season both sides of pork chops with a bit of salt and some Cajun seasoning. My Cajun seasoning was salt-free, hence I added salt, if your seasoning has salt in it, you shouldn't need extra salt. In a large skillet, melt butter over medium heat. Once hot add the onion and bell peppers to the pan. Sprinkle a little bit of salt and Cajun seasoning over the veggies. Let saute for about 2 minutes. Push veggies to side of pan an then turn up heat to medium-high and add the pork chops. Brown the pork chops for 2-3 minutes, flipping half way through. Pour in diced tomatoes, stir to mix all the ingredients and bring to boil. Once boiling, reduce heat, cover and simmer for 5-8 minutes or until pork is cooked through. Serve warm over some rice (I'd recommend Zatarain's yellow rice). Enjoy!

Pizza Fondue

Happy New Year! I hope everyone had a fun and safe holiday season and that you all rang in the new year in style! Nate and I had a great time last night with lots of fun, friends, and laughs. We are so blessed to have such amazing people in our lives. This pizza fondue is one of the things I made to eat last night. I also made Nate's favorite holiday treat, dipped cinnamon sugar pretzels. Everyone seemed to really enjoy both. I got this fondue recipe from the Crock Pot Recipe Collection Cookbook. As usual, I tweaked just a couple things to suit our tastes. Nate gave it to me for Christmas and it is chock full of recipes I can't wait to try. This is a fun alternative to pizza night.

Ingredients:
2 jars (about 25 oz. each) of marinara or meatless pasta sauce
1 green bell pepper, finely diced
1 small yellow onion, finely diced
1/2 lb. Italian sausage (mild or hot, your preference)
3 oz. sliced pepperoni, finely chopped (we love Hormel's turkey pepperoni)
3 oz. Canadian bacon, finely chopped
1 1/2 Tbsp. garlic bread seasoning
pinch of red pepper flakes, optional
dipping items, I made some cheesy breadsticks to dip but the recipe book mentioned using some French bread cubes or mozzarella cheese cubes

Preparation:
Cook and crumble the Italian sausage and add 1/2 Tbsp. garlic bread seasoning. Halfway through cooking add the diced green pepper and onion. Once cooked, drain the excess fat. Add the sauce to the crock pot and then stir in the sausage and veggies, pepperoni, Canadian bacon, 1 Tbsp. garlic bread seasoning, and red pepper flakes. They recommend using a 4 1/2 qt. crock pot. Cover and cook on low for 3-4 hours stirring occasionally. Serve hot with warm breadsticks or your choice of dipping item. Enjoy!

Slow Cooker Asian Pulled Pork

Okay, this is pork is so good! Nate rated it an 11 on a scale of 1-10. This is definitely a new crock pot favorite at our house. We love Asian food and I can think of lots of dishes to use this pork in. We ate ours over basmati rice. I am going to use some of our leftovers to make some pot stickers this week. It would also be great over some Asian noodles or even as a sandwich on a sesame seed hamburger bun with some Asian slaw. You will love this! I saw this recipe over at The Recipe Critic. I had never used oyster sauce before and was nervous it would taste fishy. There was no fishy taste, it seemed to really enhance the rest of the flavors and give the pork this great umami flavor. Really, make this soon!

Ingredients:
2-3 pound pork roast (my roast was nearly 4 lbs. so I upped the water by a 1/3 cup and doubled the sauce portion)
1 cup water
1 tsp. Better Than Buillion chicken base
1 yellow onion, cut into large chunks
1/4 cup low-sodium soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. minced garlic
1 Tbsp. brown sugar
2 Tbsp. oyster sauce

Preparation:
Get crock pot heating on low. Boil the water. Add the chicken base and whisk well to incorporate. Boil for a couple minutes and then remove from heat. You could also substitute 1 cup chicken broth instead of making your own. I would use a low sodium kind though. I let my chicken base mixture cool while I chopped up the onion. Once the crock pot is warm add the chicken base mixture. Put in the pork roast. I rolled it around to coat in the chicken broth. Have the roast fat side up. Add the onions around the roast. Cover and cook on low for 7-10 hours. Remove and let sit for 10-15 minutes. Shred pork and return to crock pot. I left a bit of the chicken broth and some of the onions in the bottom. Combine soy sauce, Worcestershire sauce, garlic, brown sugar, and oyster sauce. Pour over the meat and stir. I doubled the sauce since I had a larger roast. Cook on low for another 30-60 minutes. Serve warm over some hot cooked rice. Enjoy!

Enchilada Cups

This is such a fun variation on enchiladas. Nate loved it and was really excited to have leftovers for lunch today. We've been so unbelievably busy the last few weeks, last night we didn't even eat dinner until 10 pm (as you can probably tell by the horrible picture). These enchilada cups really hit the spot. You can fill these with any enchilada filling you like. You could use beef, chicken, or pork, or even go vegetarian. Nate really wants to try them filled with chile colorado. Use whatever you like! Enjoy.

Ingredients:
2 boneless, skinless chicken breasts that have been cooked and shredded (I use this rub on my chicken and it is so so good!)
1/2 small yellow onion, diced
1 green pepper, diced
1 Tbsp. butter
1/2 - 1 cup green enchilada sauce
9 small flour tortillas
hot, cooked refried beans
shredded cheese
broken tortilla chips, optional (you want them crumbled but not powder fine)

Preparation:
Spray a muffin tin with some non-stick cooking spray. This recipe makes 9 enchilada cups. Now cut some circles out of your tortillas. I used the top of one of those hospital mugs and just cut around it with a knife. You want your tortilla circles to line the muffin tin like a baking cup, so it lines the bottom and the sides, but if they are really over sized you might get some burnt tortillas. I left just a little bit of overhang so it would hold all the filling. I hope that makes sense. In a skillet, melt butter over medium heat. Once hot add the diced onion and green pepper. Season with a bit of salt and pepper and saute until veggies are tender, 4-5 minutes. Once veggies are cooked, add in shredded chicken and enchilada sauce. I don't like my filling super saucy, you feel free to add as much or as little as you like. Cook until chicken and sauce are hot, taste and adjust seasoning as you need. If you like, you can even add some shredded cheese to the filling mixture. Spoon a small amount of refried beans into the bottom of each tortilla cup. Then spoon in some of the chicken mixture on top of that. Next, sprinkle some of the broken tortilla chips on top of each enchilada cup. Bake in a 350 degree F oven for 20 minutes. Remove enchilada cups and top each one with some shredded cheese. Return to oven and bake for another 10 minutes or until cheese is nice and melted. My enchilada cups popped right out of the muffin tins no problem. Serve hot and enjoy!

I shared this over at High Heels and Grills.

Italian Breaded Pork Chops

I was spoiled tonight. I've been a bit stressed lately and Nate told me that he'd like to help me out and cook dinner tonight. He said pork chops sounded good and I told him some ideas for pork chops that I had saved. This idea is from Allrecipes and we just adapted it for the ingredients we had on hand. Nate did a great job and dinner was really good. Thanks Nate!

Ingredients:
2 boneless pork chops, thick cut (ours were nearly an inch thick)
1 egg
2 Tbsp. milk
3/4 cup bread crumbs
2 Tbsp. grated Parmesan cheese
2 Tbsp. garlic bread seasoning
2 Tbsp. olive oil

Preparation:
Preheat oven to 325 degrees F. In a shallow dish, whisk together the eggs and milk. In another dish combine the breadcrumbs, Parmesan cheese, and garlic bread seasoning. Dip each pork chop in the egg mixture, coating both sides and then dip in the breadcrumb mixture. In a skillet heat the olive oil over medium heat. Once hot add the pork chops to the skillet and brown on each side for about 4 minutes per side, you want them to be a nice golden brown. Transfer the pork chops to a baking sheet and finish them in the oven for 25 minutes or until cooked through. Let rest for 5 minutes before serving. Enjoy!

2 Ingredient Chicken Marinade

We are always on the lookout for easy weeknight dishes. Especially ones with chicken. We really enjoy these savory chicken wings and I figured I could use the same ingredients for an easy marinade. Seriously, it's so easy and tasted awesome. I also think this would be a great marinade for pork chops. Enjoy!

Ingredients:
1 cup Italian dressing (I used Kraft's fat free zesty Italian)
1/2 cup low-sodium soy sauce

Preparation:
Whisk together dressing and soy sauce and pour over chicken. I made a pound and a half of chicken and it was the perfect amount of marinade. Let marinate for 4-6 hours in the fridge and then cook! It's that easy!

I always marinate in a gallon sized ziploc bag. I put the bag in a large dish in case there are any leaks. Tons easier!





I shared this over at Work It Wednesday.

Asian Marinated Steak

I love Asian food and my husband Nate loves steak and so this was a hit with both of us! It is definitely still warm enough to grill and we're taking full advantage! Everything tastes better on the grill. This marinade recipe is a combination of a lot of our favorite Asian flavors. We marinated the steaks for an hour and the flavor was just right. I also think this would taste great on some nice thick cut pork chops.

Ingredients:
1 1/2 lbs. steak
1/2 cup low-sodium soy
1/2 cup pear juice (I just simply buy one little 4 oz. bottle from the baby section of the store)
1 heaping tsp. sriracha hot sauce (more if you like lots of heat, you can find this in the Asian section of most any grocery store)
1/2 tsp. worcestershire sauce
1-2 Tbsp. brown sugar
1/4 tsp. granulated ginger
1/4 tsp. chili powder
1/4 tsp. pepper (we love Lawry's seasoned pepper)
1/2 tsp. dried onion
2 cloves minced garlic

Preparation:
Whisk together all the marinade ingredients, making sure they are well combined. Pour over steaks. I like to use a gallon sized ziploc bag for my marinades. Fill 'em up and then set them in a dish or bowl in case of leaks, and you're set! Let marinate in the fridge for 1 hour and then grill to your desired doneness. Let steaks rest for 5 minutes then serve and enjoy! These would be great served with some fried rice and spicy broccoli, or sliced and serve over a salad. Enjoy!




This was recipe was part of a guest post I did over at Lovely Little Snippets.

Hot Ham Dips

Nate says this is one of his new favorite sandwiches. I'd say it's a keeper recipe then! They were warm and comforting, and enjoyed while he watched the Green Bay vs. Bears game. I do think these make good football food. I saw this idea over at Plain Chicken, and I served them on homemade pretzel buns. You could easily serve these on some nice rolls or slider buns. Try these for your next football party. Enjoy!

Ingredients:
melted butter
pretzel buns, split (or you could use rolls)
shredded cheddar cheese
sliced ham
1 can (14.5 oz.) beef broth
1/2 tsp. garlic powder

Preparation:
Place rolls on a baking sheet and brush cut sides with butter. Sprinkle with cheese. Broil 3-4 in. from the heat for 2-3 minutes or until cheese is thoroughly melted.
In a large saucepan, combine beef broth and 1/2 tsp garlic powder. Bring to a boil and then reduce heat to low. Place ham into broth. Heat ham for 30-60 seconds, until warm. Using tongs, place ham on rolls. Serve immediately with remaining broth for dipping.

Smoky Grilled Pork Chops

We planned dinner at the last minute, but I still wanted to try something new. Nate and I jumped online to find a quick rub. I found this idea over Allrecipes. This is easy pork chop recipe and you should have everything on hand already. Now get grilling!

Ingredients:
4 pork chops, 1/2" - 3/4" thick
1 Tbsp. Lawry's seasoned salt
1 tsp. ground black pepper (I used Lawry's seasoned pepper)
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. paprika (I used smoked paprika)
2 tsp. Worcestershire sauce
1/2 - 1 tsp. liquid smoke flavoring, depending on how much smoke flavor you like
1/4 cup vegetable oil

Preparation:
In a bowl, mix together the seasoned salt, black pepper, garlic powder, onion powder, paprika, Worcestershire sauce, smoke flavoring, and oil until thoroughly combined. With your hands, massage the spice rub into the meat; allow to sit for 30 minutes.
Grill the chops over indirect heat until no longer pink inside, about 12 minutes per side. An instant-read thermometer should read at least 160 degrees F (70 degrees C). Allow chops to stand for 10 more minutes before serving.