Back to School Snacks during a Pandemic
School is back in session! But this year school looks different... Maybe your student is back in the classroom full time, or even part time and may be doing virtual learning as well or exclusively. Either way, your student needs a healthy, nutritious lunch and snacks to help their brain grow and learn!
Our Big John’s Snack Sticks, made of premium pork, are Free of nitrites, refined sugar, gluten and even high fructose corn syrup! They make the ultimate KETO friendly snack for your student and you! With three delicious flavors to choose from Bacon, Jalapeno, or Hawaiian flavored, there is a something for everyone in your house. Add a stick of cheese, yogurt, snap peas, and pretzels or crackers for a great light lunch or snack!
If your student is learning virtually this year and you want to make a yummy lunch to share, Awesome Ricotta Cheese Meatballs pair so well with
Marina’s Tomato Sauce! See the full recipe here: https://www.circlebranchpork.c
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The Best Ways to Cook Healthy Sausages
We are going to take the mystery out of cooking sausages and we want to keep it healthy!!
Here are 5 ways to cook sausage :To make the sausage tender: To make your sausage tender, you will want to drop your sausages in a saucepan and fill with just enough (cold) water to cover the sausages. If you prefer you can use beer. Put the pot/saucepan on the stove top, turn the heat to medium-high. You will need to cook until the water reaches a gentle simmer – this will take about 6-8 minutes. Cooking the Sausage in the Oven: If you have fresh sausages, preheat your oven to about 350 F. While you wait for it to heat up, prepare a baking tray or grill pan and place the sausages on it. Make sure they are spaced apart so that they are not touching each other. Cook the sausages in the oven for about 20 minutes, turning them halfway thru so they brown evenly. This recipe for Oven Baked Sausage and Peppers is delicious!! Keeping your Sausage Healthy: The healthiest way to cook sausage is by boiling or baking (like the above two ways). Stay away from deep frying as it is the least healthy way due to the added fat and calories. Try this recipe for German Sausage with Red Cabbage and Whole Grain Mustard!! ‘Fry’ in a pan: Heat a frying pan and add a couple of tablespoons of vegetable oil. Heat for another minute then add the sausages. Brown lightly on all sides, then turn the heat down and continue to cook for about 15-20 minutes and don't forget to turning them every few minutes. Grilling: When grilling your sausage, use TONGS to turn the sausage. NOT A FORK! You do not want to poke the casing and let out all the yummy juices. Grill low and slow; fast and hot will cause the juices in the sausage to boil, this makes the casing burst open, causing a burnt outside and raw inside. To ensure your sausage is fully cooked (in any form of cooking), internal temperature should be 150-160 F. So buy yourself some Circle B Ranch sausages and experiment on the different cooking techniques!! Enjoy! [ ... ]
Smoked Pulled Porkhere are a few tips on how to make perfectly smoked pulled pork: —Start with the highest quality pork from Circle B Ranch you can find. Use the pork butt (also known as pork shoulder or Boston butt) for the best flavor and texture. —Prepare an extra batch of pork rub and use it the next time you roast a chicken. The sweet-smoky flavor is extremely versatile. —A thin layer of mustard will help the spices adhere to the meat. Inexpensive yellow mustard works fine, but feel free to substitute whatever version you have on hand. —Cook the pork at a low temperature over indirect heat. —The meat will typically reach an internal temperature of about 150 degrees fairly quickly, but after this, the cooking process may seem to grind to a halt. It can take several hours for the temperature to reach 165 degrees once it's hit this plateau. Don't be alarmed—this is known as "the stall," and it's perfectly normal. —After the stall, you can wrap the pork in a layer of aluminum foil or butcher paper for a softer exterior. However, because we prefer a good hard layer of bark on the outside, we don't include that step in this recipe. Remember that a dark exterior doesn't mean the pork is burnt—the bark imparts a stronger flavor and texture to the meat. —It's also normal to see a dark pink ring just inside the bark. Some novices will panic when they see it, thinking their pork is undercooked. In truth, it just means that the smoker has done its work properly. —The meat will need to rest for at least an hour after cooking to allow the juices to redistribute. Use this time to prepare whatever sauces and side dishes you'll be serving with the pork. Wrapping the meat in a layer of aluminum foil will help to hold in the heat and moisture during the resting period.
Smoked Pulled Pork RecipeIngredients:
- 1 Circle B Ranch Boston butt roast (about 5 pounds)
- 1 tablespoon yellow mustard
- 1 tablespoon dark brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper
- In a small bowl, mix together the ingredients for the rub. Set aside.
- Load the smoker with your choice of wood chips or pellets. Hickory is a great choice for pulled pork, but it's a good idea to combine it with a milder-flavored wood such as apple. By itself, hickory can impart an intense smoke flavor that overwhelms the natural sweetness of the pork.
- Preheat the smoker to 225 degrees Fahrenheit. This step is easily achieved if you're using a pellet smoker. Charcoal smokers will require close attention to ensure that the temperature remains steady throughout the cooking process.
- Pat the pork butt roast thoroughly dry with paper towels.
- Apply the mustard to the pork butt in a thin layer to help the spices adhere. Season the pork all over with the prepared rub, making sure to cover as much of the surface area as possible.
- Place the seasoned pork butt in the middle of the smoker with the fat side facing up.
- Close the lid. Cook the pork until it reaches an internal temperature of 195 degrees on an instant-read thermometer. This process should take at least 7 or 8 hours at this temperature.
- Remove the pork butt from the smoker and wrap it tightly in a layer of aluminum foil. Let the meat rest for at least an hour.
- Using two forks or a pair of shredding claws, pull the meat apart into rough chunks. If it's been cooked properly, the meat will shred, making it easy to discard any large pieces of fat or gristle.
- The meat should taste delicious all on its own, but you can also apply Big John's Barbecue Sauce, depending on how you intend to serve the pork.
Pork and Beer.... a match made in heaven!
Pork and Beer go so well together but first a short history lesson. Beer dates as far back as 3900 B.C.. It finally made it was to Northern Europe where the Monks developed many of the brewing techniques still used today. The early settlers from Europe brought beer making to the United States.
A beer qualifies as either a lager or an ale:Ales are created through top fermentation, where yeast ferments at warmer temperatures and settles at the top of the beer. Lagers yeast settle at the bottom of the beer and the fermenting process is longer and takes place under cooler temperatures. A beer’s specific styles and flavors continue to evolve from there. When pairing a beer with a pork dish, here are a few simple rules to remember: Pair lighter beers with lighter pork dishes and bold ales and heavier dishes. Why not pair a lighter Beer with this delicious recipe from the Kitchen Whisperer? https://www.thekitchenwhisperer.net/2014/03/02/circle-b-ranch-pork-center-cut-chops-peach-basil-bourbon-glaze/
The hoppier the beer, the better it is to match with rich foods
Look for complementary flavors: Citrus with citrus, sweet with sweet, spice with spice, and there is even raspberry or chocolate beer for dessert.
Try something new - Salty and sweet is a winning combination!
Cooking with Beer:
Using beer to cook pork adds a deep, earthy flavor to savory pork dishes.
One of my favorite ways to prepare pulled pork is one bottle of beer and one jar of Big John's Barbecue sauce and of course a Circle B Ranch 1/2 shoulder. Put all the ingredients in the crock pot and cook until the meat falls off the bone. So delish!!Big John loves to simmer Circle B Ranch Nitrite Free Hot Dogs in beer before grilling them. The beer gives a great depth of flavor to the Hot Dog. You can use beer as a marinade for your pork dishes. Beer contains enzymes that help break down tough fibers in meat, making it more tender and flavorful!
It is definitely time to crack a beer open and experiment in the kitchen!
No matter how you like you’re beer, or how you like your pork, there is a perfect pair in the making. And like I said in the beginning...Pork and Beer are a match made in heaven!!Enjoy!! [ ... ]
How to Cook Pork Chops on an Indoor GrillIn the summer or any hot day, you can use an indoor grill to grill your delicious Circle B Ranch pork chops! A simple preparation of just salt and pepper is one of my favorites and remember do not over-cook the chops, it will affect the flavor. I’m going to share a couple of techniques that can make your pork chops extra delicious and can add more flavor to it. And before we finish – you will have a great idea on how to cook pork chops on an indoor grill. Tips For Perfect Grilled Pork chops
- You can make pork chops bone-in or boneless. But bone-in chops are less likely to dry out on the grill.
- You can prepare the marinade in advance for up to 3 days. Store it in the refrigerator and use it when you need it.
- Make sure the grill is not hot too much while you are placing the chops on it. Marinades contain sugar to add more flavor but they can burn if your grill is too hot.
- Mexican: You can marinate the pork chops in a blend of garlic, onion powder, lime juice, olive oil, and chili powder. And for the maximum flavor – add a sprinkle of cilantro before you serve it.
- Asian: Try to make the marinade with a blend of lime juice, brown sugar, olive oil, ginger, toasted sesame oil, soy sauce, and garlic.
- Spicy: Add (crushed) red pepper flakes to your marinade. Generally, ¼ tsp is good but you can more if you wish.
- Move the chops in a medium bowl.
- Add garlic, pepper, salt, thyme, lemon zest parsley, thyme, soy sauce, brown sugar, Dijon mustard, and olive oil to whisk them together.
- Marinate your pork chops for a minimum of 1 and a maximum of 8 hours.
- Now, heat the indoor grill or the outdoor grill pan (whichever you feel comfortable) to medium heat.
- The marinated pork chops will take 6-8 minutes for each side to cook from the start to the end.
- Now, wait for 5 minutes and here you go.
- If you want, garnish with extra chopped parsley.
During trying times it is always good to try to eat healthy!! [ ... ]Read More
- Eating whole cranberries has shown to offer greater health and dietary benefit then consuming them in a liquid or dietary supplement; that is due to they are broken down and only the extract is used. Cranberries are most beneficial when the entire berry is consumed not just one component because when whole they offer more cardiovascular, antioxidant, anti-cancer, and anti-inflammatory benefits.
- Cranberries have Vitamin C and fiber.
- Cranberries are Gluten Free!
- They have more antioxidants than spinach, strawberries, cherries, red grapes, broccoli, apples, raspberries. One of the only berries that outranks cranberries are blueberries!
- One of my favorite ways to use the chutney is with Terrill Creek Goat cheese on a Baguette topped with the Cranberry Chutney
- One night I started to pull ingredients out of the refrigerator and came up with this recipe. https://www.circlebranchpork.com/marinas-pork-marinade-marinas-cranberry-chutney.html
- At Christmas, this came together for a delicious ham. https://www.circlebranchpork.com/cranberry-orange-baked-ham.html
- All I can say is decadent.....https://www.circlebranchpork.com/marinas-cranberry-chutney-brownies.html
Here are my 5 favorite cheese pasta dishes. Enjoy! [ ... ]Read More
14 Reasons to Buy Marina's Italian Tomato Sauce
Every family has its traditions, and ours has become so intertwined with food that we made a business out of it! The products we sell aren’t just meals – they’re family stories passed down from generation to generation!
One of the most popular products is our "Marina's Tomato Sauce" and I can give you 14 reasons why you should buy this product for your family. Once you open a jar of Marina's Tomato Sauce you will instantly smell the freshness and brightness. Simple but hearty, our sauce will satisfy the most discriminating of tastes. Even picky children will love this Tomato Sauce.
-Simmered to perfection
-Starts with Extra Virgin Olive Oil and Fresh Garlic
-Finished with Fresh Basil
-Himalayan Salt and Organic Pepper
-Low in Salt and Sugar
-Great base sauce for any recipe (add you own spices to make it your own)
-No added preservatives
-No Tomato Paste
-No High Fructose Corn Syrup
-Contains 35 calories in 1/2 cup serving
-4 grams of carbs
-Old World taste
-For people who are sensitive to Onion or Dried Oregano, this is the tomato sauce for you
Wendy from Around My Family Table loved it and said "WHEN I EMPTIED THE JAR INTO MY SAUCEPAN TO HEAT, I NOTICED SOMETHING THAT OTHER PREPACKAGED SAUCES DON’T HAVE…..WHOLE CLOVES OF GARLIC AND A WHOLE BASIL LEAF! YEP, RIGHT INSIDE MY JAR."
There are so many recipes you can prepare with Marina's Tomato Sauce from Baked Ziti, Tortellini Soup, Marina's Italian Chili, and Eggplant Parmesan to name a few. Feel free to sign up for our newsletter at www.circlebranchpork.com. Thank you and Enjoy!! Marina