From Gate to Plate

where agriculture meets culinary

Country Fried Steak

Country Fried Steak

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A hearty, Iowa favorite using a pork tenderloin makes Country Fried Steak the ultimate comfort food!

Country Fried Steak

Iowa is known for the tenderloins. Like seriously… anywhere you go you are sure to find a jumbo loin somewhere on the menu! You can have the grilled or fried, with a bun or without. It doesn’t really matter of your preference. But if you’re a visitor to our state… be sure to snag one before you leave!

Another way we utilize tenderloins around here is frying them and smothering them with mashed potatoes and gravy. Now that’s the ultimate comfort food. Don’t try having it for lunch because it might put you to sleep… okay seriously… it will put you to sleep! 

So while this Country Fried Steak might put you to sleep… Elizabeth, blogger at The Rural Sisterhood will not! I “met” her through a Facebook group, Women in Ag. Remember I talked about that group when I posted my Cinnamon Bundt Coffee Cake last month for #BundtBakers?! Well, she has started a new blogging serious for her blog and she’s interviewing women in agriculture. Her series is called, The Heart of a Rural Sister. For this weeks edition I am in the spotlight. I was honored when she asked! There’s a quite a few questions, including how the farm life has played a role in my life, the most challenging part of agriculture and even a little bit on my blogging and photography. Read all about it right here!

Country Fried Steak

Country Fried Steak
Serves 2
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Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Prep Time
30 min
Cook Time
15 min
Total Time
45 min
Ingredients
  1. Country Gravy Ingredients
  2. 3 tablespoons butter
  3. 3 tablespoons flour
  4. 2 1/2 cups milk, cold
  5. Salt
  6. Pepper
  7. Steak Ingredients
  8. 2 thick cut boneless pork chops, tenderized
  9. 2 eggs
  10. 3/4-1 cup milk
  11. 3 cups bread crumbs
  12. Salt
  13. Pepper
  14. Mashed potatoes for serving
Instructions
  1. Country Gravy Directions
  2. In a medium stock pot, melt the butter and add flour cooking about 2 minutes or until turning "blonde".
  3. Add enough milk to dissolve the flour mixture, stirring continuously until boiling.
  4. Add remaining milk and stir occasionally until desired thickness.
  5. Season with salt and pepper.
  6. Steak Directions
  7. In one bowl combine the eggs and milk and season with salt and pepper.
  8. In another bowl combine the breadcrumbs and season with salt and pepper.
  9. Dip each tenderloin into the egg mixture, draining the excess liquid and then placing the bread crumbs.
  10. Repeat.
  11. Now you may either pan fry or deep fry at 350*F until golden brown.
  12. Serve mashed potatoes and gravy over the steak!
From Gate to Plate http://fromgatetoplate.com/
Thanks for stopping by and I hope you jump over to The Rural Sisterhood to check her out!! 

Logo Lauren You can stalk From Gate to Plate by following at these watering holes…

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Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage #SundaySupper

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An easy, budget friendly, crowd pleasure! Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage!

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

We’re back for another #SundaySupper!! This week’s theme is Budget-Friendly… because who doesn’t love a great meal that doesn’t cost a lot to make?!

Okay, don’t hate on the horrid pictures because seriously…. I have a very hard time photographing things in a casserole dish… ugh! It may not look good, but it sure tastes good!

On the farm, eggs and sausage are two very easy ingredients to get ahold of. We raise our own chickens, too many chickens ha, and whenever we need sausage we can get a whole hog from a neighbor or go pick one up at the sale barn right up the road. Which literally, C’s family owns and operates it so obviously it wouldn’t be too hard to get a hog. 

If you don’t have those kind of luxuries, eggs and sausage are pretty cheap in the store… as well as potatoes. That leaves this dish at less than $1.00 per serving! Not only is this dish cheap to make, but it’s also very easy to make as well. Best of both worlds in my opinion, especially with the busy lifestyle most of us live!

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage -- From Gate to Plate #SundaySupper

Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage
Serves 8
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Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Prep Time
10 min
Cook Time
35 min
Total Time
45 min
Ingredients
  1. 1 pound sausage
  2. 1 onion, diced
  3. 1 tablespoon minced garlic
  4. 1 green pepper, diced
  5. 8 eggs
  6. 1/3 cup milk
  7. 2 teaspoons salt
  8. 1/2 teaspoon black pepper
  9. 6 cups shredded hash browns
  10. 2 cups shredded cheddar cheese, divided
  11. Sliced green onions, garnish
Instructions
  1. In a saucepan, brown sausage. Drain. Reserving 2 tablespoons grease.
  2. Saute onion, garlic, and pepper in reserved grease until onions are transparent and peppers tender, about 3-4 minutes. Remove from heat.
  3. Add sausage.
  4. In a separate bowl, combine eggs, milk, salt and pepper. Whisking until thoroughly combined.
  5. Add hash browns and 1 1/2 cups cheese.
  6. Add the sausage mixture to the eggs.
  7. Pour into a 9x13 baking dish and top with remaining cheese.
  8. Bake at 375* covered for 20 minutes.
  9. Remove cover and bake for an additional 10-15 minutes or until cheese has melted and potatoes start browning.
  10. Serve with sliced green onions!
Notes
  1. **Budget-Friendly: Less than $1.00 per serving!**
From Gate to Plate http://fromgatetoplate.com/

Hop on over to the rest of the #SundaySupper gang to see their Budget-Friendly meals!

Save-Your-Pennies Soups:
Bean and Bacon Soup by Hezzi-D’s Books and Cooks
Mexican Turkey Bean Soup by What Smells So Good?
Pasta e Fagioli by The Food Hunter’s Guide to Cuisine
Turkey and Dumpling Soup by Palatable Pastime
Vegan Broccoli Cheese Soup by Pancake Warriors

Budget-Savvy Bread and Salads:
Mom’s Buttermilk Biscuits by Grumpy’s Honeybunch
Turkey Salad by Food Done Light

Money-Saving Mains:
Black Bean and Bell Pepper Quesadillas by My San Francisco Kitchen
Cajun Blackened Chicken Thighs by Feeding Big
Chicken Enchilada Casserole by Cosmopolitan Cornbread
Chicken Enchiladas by The Freshman Cook
Chicken Piccata by Monica’s Table
Chicken Tetrazzini by Renee’s Kitchen Adventures
Chimichurri Chicken Thighs by Life Tastes Good
Dutch Baby Pancakes by Brunch with Joy
Easy Cheesy Egg Breakfast Bake with Potatoes and Sausage by From Gate to Plate [or breakfast]
Easy Crockpot Spaghetti Sauce by Fantastical Sharing of Recipes
Egyptian Rice and Lentils by Wholistic Woman
French Onion Soup Twice Baked Potato by Sew You Think You Can Cook
Gnocchi with Fennel and Pork by Caroline’s Cooking
Italian Baked Chicken by A Day in the Life on the Farm
Lasagna Stuffed Acorn Squash by Cupcakes & Kale Chips
One-Pot Creamy Chicken and Noodles by A Kitchen Hoor’s Adventures
Orzo with Leftover Turkey and Sweet Potatoes by Cooking Chat
Sauteed Vegetables by Party Food and Entertaining
Turkey Sausage and Pasta by Cindy’s Recipes and Writings
Twice Baked Sweet Potato Bar by Momma’s Meals
Yakisoba (Japanese Stir Fried Noodles) by Curious Cuisinere

Don’t-break-the-bank Desserts:
Apple Pecan Bread Pudding by That Skinny Chick Can Bake
Marshmallow Popcorn Balls by Pies and Plots
Slow Cooker Apple Gingerbread Crumble by The Crumby Cupcake

And more saving suggestions from the Sunday Supper Movement:
Budget-Friendly Meal Ideas for #SundaySupper

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 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.

Enjoy!!

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Cheesy BBQ Pulled Pork Egg Rolls -- From Gate to Plate #10DaysofTailgate

Cheesy BBQ Pulled Pork Egg Rolls #10DaysofTailgate

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The convenience of a pulled pork sandwich wrapped up and ready to go. These Cheesy BBQ Pulled Pork Egg Rolls allow you to grab-and-go so you can mingle during your tailgate festivities! 

Cheesy BBQ Pulled Pork Egg Rolls -- From Gate to Plate #10DaysofTailgate

Welcome to Day #6 of #10DaysofTailgate! If you’re just joining us let me tell you few things. We have nearly two dozen bloggers with over one hundred recipes scheduled to inspire you through an entire tailgating season. Think chicken wings, skewers, sweet nibbles, and cocktails. The event runs September 20th through September 30th. Just remember: your fork does not go into your monitor…no matter how much you might want to taste some of these dishes. Okay? Get ready…get set… BREAK!

I’m a big fan of pulled pork.

I’m a fan of anything cheesy.

And things wrapped in egg rolls.

Then fried.

So why not combine them all and have the best of all the worlds?! 

That’s exactly what I did.

We’re talking Cheesy BBQ Pulled Pork Egg Rolls.

They’re really quite simple… It took me a few times to get the correct meat to cheese ratio and then I was making the egg rolls from scratch and let me tell you… that’s a long process haha, but totally worth it! 

Is all you need for these babies are some pulled pork, your favorite BBQ sauce, cheese and egg rolls. It’s like one of the simplest tailgating dishes I’ve made! 

Pretty sure I will be making these for the next Chiefs game we go to! And you can just take some oil and a pan to heat it on the grill or… if you have electricity, just take a deep fryer 🙂

You can make your own pulled pork out of a pork shoulder/loin/butt… whatever you wish. Season it with some salt and pepper, toss in the crock pot and let’er cook! Once done, just shred. Otherwise, you can buy some at the store to save some time. Oh, and by all means go and buy pre-made egg roll wrappers LOL. 

When you’re filling the wrappers make sure you don’t get too close to the edges because you want the edges to seal.

Cheesy BBQ Pulled Pork Egg Rolls Procedure -- From Gate to Plate

Alright… enough talk. I’m starving just thinking about these things!

Cheesy BBQ Pulled Pork Egg Rolls -- From Gate to Plate #10DaysofTailgate

But aren’t these things so pretty?! Nice and golden brown…

Cheesy BBQ Pulled Pork Egg Rolls
Yields 12
The convenience of a pulled pork sandwich wrapped up and ready to go. These Cheesy BBQ Pulled Pork Egg Rolls allow you to grab-and-go so you can mingle during your tailgate festivities!
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Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Prep Time
10 min
Cook Time
5 min
Total Time
15 min
Ingredients
  1. 4 cups pulled pork
  2. 2 cups BBQ sauce (your favorite)
  3. 2-3 cups shredded cheddar cheese
  4. 1 package Egg Roll Wrappers
  5. 1 egg, beaten
  6. 1/4 cup water
  7. Oil
Instructions
  1. In a small bowl combine the egg and water to create an egg wash.
  2. In another bowl, combine the pulled pork with your favorite BBQ sauce.
  3. On a clean surface, place an egg roll wrapper with one corner facing you.
  4. With a brush, dip in the egg wash and brush just the outer edges of the wrapper.
  5. Place roughly 1/8-1/4 cup cheese at the bottom of the wrapper followed by 1/4 cup pulled pork.
  6. Take the corner facing you and place over the pulled pork.
  7. Roll once and fold the sides in and continue to roll.
  8. Repeat with remaining egg roll wrappers.
  9. Brush the egg rolls with egg wash.
  10. Heat oil in a deep skillet or deep fat fryer to 400*F
  11. Drop the egg rolls in the hot oil and fry until golden brown.
  12. Serve with additional BBQ Sauce.
Notes
  1. **You may use sliced cheese (use 2 per egg roll) OR one slice of Velveeta**
From Gate to Plate http://fromgatetoplate.com/

Cheesy BBQ Pulled Pork Egg Rolls -- From Gate to Plate #10DaysofTailgate

Here’s what everyone brought to the table today…

Starters

Cheesy Maple Leaf Farm Duck Bacon Oven Chips by Making Miracles
Mango-Mustard Crock Pot Wings by Curious Cuisiniere
Cheesy BBQ Pulled Pork Egg Rolls by From Gate to Plate
Herbed Deviled Eggs by Culinary Adventures with Camilla

Sips

Amaretto Spiced Apple Cider by The Spiffy Cookie

Dips

Roasted Red Pepper Hummus by Debbi Does Dinner HealthyMains
Green and Gold Grilled Chicken (Green Curry and Pineapple) by Cheese Curd In Paradise
Turducken Meatballs by Miss Laura’s Kitchen
Meaty “Beast Mode” Baked Beans by OnTheMove-In the Galley
Chicken Apple Bratwurst Burgers by A Kitchen Hoor’s Adventures

 

Sides

Grilled Green Beans, Mushrooms, and Duck Bacon by The Pajama Chef

Check out what dishes I’ve made this week by going HERE for a complete list!

 

**GIVEAWAY MENTIONED ABOVE HAS ENDED**

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Baked Bacon Stuffed Jalapeno Poppers -- From Gate to Plate #BaconMonth #putsomepiginit

Baked Bacon Stuffed Jalapeno Poppers #BaconMonth

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Baked Bacon Stuffed Jalapeno Poppers instead of wrapped! Tossing in crispy bacon crumbles gives you a play on the taste buds… which is amazing!

Baked Bacon Stuffed Jalapeno Poppers -- From Gate to Plate #BaconMonth #putsomepiginit

Remember when I told you that I only had two things on my mind this month? You didn’t miss that post did you? Well go here to find it if you did! But… these Baked Bacon Stuffed Jalapeno Poppers are sure to be a hit at your next tailgating party!! Promise!

I love jalapeno poppers. Preferably the ones that you fry and the cream cheese comes out super soft and cheesy! Don’t you? Ohh and the cheddar flavored.. yummy!! When it comes to baking the poppers… also very delightful, but you get a totally different texture; still good though!

Wrapping poppers in bacon; I’m not a fan! Can you believe that? As much as I loveeee bacon, I do not like them wrapped in it! What can I say, I love bacon to be crispy.. sometimes extra crispy and when you wrap things in bacon you don’t get that same crispy effect. So what did I do to fix that problem? Fry up some bacon, crumble it up (technically I cut it while it’s still frozen into tiny strips so it’s already crumbled when it cooks) and then add the cooked bacon to my filling!

Oh-my-goodness… let me tell you. The crispness of the bacon is absolutely amazing put into the jalapenos! Seriously. It turned out way better than I had even anticipated. 

Baked Bacon Stuffed Jalapeno Poppers -- From Gate to Plate #BaconMonth #putsomepiginit

Adding the bacon to the filling might take a little more time because you have to fry the bacon first, but it’s less labor intense. You don’t have to wrap each individual popper and then stick a toothpick in them to hold the bacon in place while you bake them… ugh. I just don’t like wrapping things in bacon! LOL. 

So you thought that adding the bacon to the filling was a little weird right? Well… I also added fresh chives. Delicious. I’m telling you… they’re the best homemade poppers I’ve ever had, hands down. My new favorite! 

In fact… all of the ones I made tonight for supper. Gone. Yup. Gone. In like 10 minutes. How is that possible?! I wanted some tomorrow for lunch! Oh well… I’ll just make more 🙂 

And not share this time!

Baked Bacon Stuffed Jalapeno Poppers
Serves 6
A twist on the traditional poppers! Toss crispy bacon and fresh chives into the filling and let your taste buds go to heaven.
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Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Ingredients
  1. 15 jalapenos, halved and seeded
  2. 8 ounces cream cheese, softened
  3. 1 tablespoon grated Parmesan cheese
  4. 3 tablespoons chives, chopped
  5. 3/4 cup bacon crumbles, cooked
  6. To Taste salt
  7. To Taste pepper
Instructions
  1. Preheat oven to 350*F
  2. Cook bacon accordingly by either frying or baking. Crumble bacon into pieces.
  3. In a small bowl, cream the cream cheese until smooth.
  4. Add all remaining ingredients.
  5. With a spoon fill each jalapeno half with the mixture.
  6. Place on a cookie sheet and bake at 350*F for 20-30 minutes or until tender.
  7. Enjoy!!
From Gate to Plate http://fromgatetoplate.com/

Now on to Week #2 of #BaconMonth. Let’s see what the rest of the bloggers have been up to. I’m just as excited as you are let me tell ya! Also, don’t forget there’s another giveaway going on this week! It runs August 11th through 17th!

If you missed Week #1 be sure to check those out here!! 

First, let met help you get entered into this giveaway!

a Rafflecopter giveaway
Giveaway: Giveaways are open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”) This info is listed in the terms, but I wanted you all to know too.  Alright… onto Week #2 of the mouthwatering, bacon loving recipes! 

Thanks for stopping by and I hope you come back to see more of our bacon loving recipes!! If you don’t want to miss out then be sure to follow #baconmonth and #putsomepiginit on social media! Find even more bacon recipes on our pinterest board!

Follow Julie Espy’s board I Heart | Bacon! on Pinterest.

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Warm Bacon Jalapeno Corn Dip -- From Gate to Plate #BaconMonth #putsomepiginit

Warm Bacon Jalapeno Corn Dip #BaconMonth

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A Warm Bacon Jalapeno Corn Dip that’s packed with flavor that will make you forget about the chips and grab a spoon!

Warm Bacon Jalapeno Corn Dip -- From Gate to Plate #BaconMonth #putsomepiginit

I am so thrilled to bring you my first bacon recipe in this months #putsomepiginit party for #baconmonth! That hashtag though, gets me laughing every time! As I’m going into this month, I have two things on my mind… bacon and football. I am so ready for football season to get here that I just couldn’t wait any longer to start creating new tailgating dishes… this party gave me the perfect opportunity! 

Everything about this dip to me screams fresh. I used fresh sweet corn (that I went and stole from the neighbors patch because they’re awesome!), fresh bell peppers, fresh jalapenos, fresh onions, and the bacon.. not even store bought bacon! Pretty sweet right? I think so. It’s always nice when you can utilize the produce you’ve put so much time into. 

We’re talking this dish is perfect for any occasion whether it’s setting at home in front of the big screen watching football, at a summer cookout, tailgating, or just because. The cream cheese makes it oh-so creamy and honestly… forget the chips and give me a spoon and you better grab enough the first time because there won’t be any left when you go back for seconds! At least around here there wasn’t.

Warm Bacon Jalapeno Corn Dip -- From Gate to Plate #BaconMonth #putsomepiginit

So I feel I’m beginning to ramble and there’s 1,000,001 things that need done before I have to go play softball for the next three days so I’m going to cut this short, but before I do I want to tell you about the awesome giveaway that we have going on this week! Have you ever heard of the Bacon Nation cookbook? Yeah, I hadn’t either until I joined this awesome group of foodies for this party… but I’m going to have to go cop me a copy because 100+ recipes all about bacon–who wouldn’t love that? Be sure to enter at the bottom of the page! 

Warm Bacon Jalapeno Corn Dip
Serves 4
Creamy, delicious, fresh, and who needs chips when there's spoons? Yes, it's that good!
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Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Prep Time
10 min
Cook Time
15 min
Total Time
25 min
Ingredients
  1. 1/2 pound bacon, cooked and crumbled
  2. 1 tablespoon of reserved bacon grease
  3. 3 cups corn kernels (3-4 fresh ears cooked and cut off the cob using just the kernels not the milky scrappings OR frozen OR canned)
  4. 1/2 onion, diced
  5. 1/2 small bell pepper, diced (red or green)
  6. 2-4 jalapenos, seeded, diced (use according to your heat preference)
  7. 4 ounces cream cheese, softened
  8. 3 tablespoons milk
  9. To Taste salt
  10. To Taste pepper
Instructions
  1. In a large skillet, place the reserved bacon grease and add the onion, pepper, jalapenos, and corn stirring occasionally until tender (about 5 minutes)
  2. Add the cream cheese and milk, stirring constantly until melted
  3. If too thick add more milk, 1 tablespoon at a time
  4. Stir in bacon (can save some to garnish the dish with)
  5. Season with salt and pepper
  6. Serve with chips
Notes
  1. **When using fresh sweetcorn--cook as normal whether in hot water or microwave; whichever method you prefer. Then on a plate or sheet pan stand the cob up on the small end and with a sharp knife cut the kernels off (only about half way otherwise the corn will taste "cobby"). Save just the kernel portion for the dip.. utilize the scrappings (milky portion) for another dish such as corn fritters)**
From Gate to Plate http://fromgatetoplate.com/

Warm Bacon Jalapeno Corn Dip -- From Gate to Plate #BaconMonth #putsomepiginit

AND don’t forget the other amazing bacon-crazed recipes from my friends!

Now on to the awesome cookbook giveaway for week one which runs August 4-10!! 

Giveaway: Giveaways are open to US and Canadian residents. Canadian residents will receive an amazon.com egiftcard in the amount of the book’s price. Winners will be announced within 48 hours, and will have 48 hours to claim prize, must be 18+, and entries will be verifies (no “giveaway accounts”) This info is listed in the terms, but I wanted you all to know too. 

a Rafflecopter giveaway

Thanks for stopping by and I hope you come back to see more of our bacon loving recipes!! If you don’t want to miss out then be sure to follow #baconmonth and #putsomepiginit on social media! Find even more bacon recipes on our pinterest board!

Follow Julie Espy’s board I Heart | Bacon! on Pinterest.

#BaconMonthBadge

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#BaconMonthBadge

#BaconMonth is Officially Here!

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Happy August every one! I am so pleased to announce that I have joined Julie from White Lights on Wednesday (you’re host!) along with over 15 more bloggers to help you celebrate Bacon Month!

When I heard that Julie was throwing a bacon party, I couldn’t resist on joining! Bacon is the one food that if I was stranded on a deserted island for the rest of my life… is all I’d want is bacon. Seriously! Greasy, salty, fatty, deliciousness forever. 

Bacon Month 2014 Square 500

Last year I was unable to participate, but this year.. oh I’m here for the long run!

We’re taking Bacon Month to a whole new level. There are over 15 blogs participating, and we’ll be having a new giveaway each week starting August 4th!! You have a chance to win a new prize each week. Love that! 

Are you ready to get bacon happy? Well you’ll have to wait until Monday to the festivities for now, but to wet your pallet, meet the blogs participating in Bacon Month 2014!!

Bacon Month 2014 Collage

White Lights on Wednesday {host}

Love Bakes Good Cakes

Organized Island

Call Me PMc

It’s Yummi

Cravings of a Lunatic

Kiss My Smoke

Roxana’s Home Baking

Frugal Foodie Mama

girlichef

Kelli’s Kitchen

Food Lust People Love

Keep it Simple, Sweetie

Clarks Condensed

Mom’s Test Kitchen

Around My Family Table

From Gate to Plate

Thanks so much to everyone making this the best Bacon Month to date!

Be sure to follow Bacon Month with the #baconmonth and #putsomepiginit hashtags, and get even more bacon recipes on our pinterest board!

Follow Julie Espy’s board I Heart | Bacon! on Pinterest.

Stick around because you’re not going to want to miss all of our bacon love! 

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Grilled Garlic and Basil Rubbed Pork Chops -- From Gate to Plate #giveaway #KickOffToSummerWeek2014

Grilled Garlic and Basil Rubbed Pork Chops {Day 6} #KickOffToSummerWeek2014 #Giveaway

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These Grilled Garlic and Basil Rubbed Pork Chops are packed with flavor and perfect for the grilling season!

Grilled Garlic and Basil Rubbed Pork Chops -- From Gate to Plate #giveaway #KickOffToSummerWeek2014

Welcome to the final day, Day #6 of Kick Off to Summer Week, a multi-blogger event co-host by Lauren of From Gate to Plate and Summer of Summer Scraps. With summer quickly approaching and Memorial Day in a few weeks, we wanted to make sure you had plenty of ideas for your Memorial Day activities. For the past six days we have been serving up a variety of different appetizers, main dishes, desserts, decor, printables and more all centered around the up-coming Memorial Day. We hope you enjoyed all of these wonderful ideas and thank you for tuning in each day. We have great prizes up for grabs and you will not want to miss out on any of the days! Be sure to check out previous days out here. Follow #KickOffToSummerWeek2014 on Twitter to keep up to date with all of our spectacular ideas and giveaways!

Grilled Garlic and Basil Rubbed Pork Chops -- From Gate to Plate #giveaway #KickOffToSummerWeek2014

So I must tell you… Basil is a new acquired taste of mine. Seriously though. Even when I was in culinary school, I was not a fan of it. I avoided pesto like the plague… okay maybe not that serious, but you get my point. It’s not the fact that I wouldn’t eat it at all… I would.. I just really disliked when basil overpowered the entire dish… hence pesto. 

Within the last few years I have been coming around to using more and more basil in my dishes and I’m beginning to really enjoy the flavors. Last year I planted a few basil plants in a big flower pot. Didn’t use as much as I wanted to since I was away at college and the plants were back on the farm. I ended up wintering my two serving plants in the house. Over the winter I ended up losing another one, but hey come spring I still had one left! I was even using fresh leaves all throughout the winter so I was happy about that!

Well… Last week since weather started getting really nice I wanted to take the basil outside to start harding it off… yeah it didn’t like that at all! My last plant died 🙁 after I kept it alive all winter. ugh. Sad sad! Luckily, I was able to harvest enough leaves to be able to do this awesome rub. 

Garlic just so happens to be one of my favorite smells… and flavors for that matter! This garlic and basil liquid rub is amazing and leaves the chops super juicy after grilling. Both garlic and basil are distinct flavors when you take a bite. I was so happy that they worked out together 😛 My mother will be happy… she’s a basil lover! 

When I made these chops I actually used boneless chops that I cut from a whole loin. Granted no matter if you’re using boneless or bone-in chops, this rub is fantastic. I whipped up the rub in my little food chopper. Threw everything in it and mixed it up.. no chopping necessary and if you use minced garlic… the chopper does all the work for you. The reason for the chopper allows the two liquids to emulsify easier :). So once that’s all done… marinade the chops for at least 30 minutes. Grill! 

Once they’re done you get these juicy, tender, and flavorful beauties.

I hope you enjoy!

Grilled Garlic and Basil Rubbed Pork Chops -- From Gate to Plate #giveaway #KickOffToSummerWeek2014

Grilled Garlic and Basil Rubbed Pork Chops
Serves 4
If you love garlic, basil and a juicy tender chop.. this is for you!
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Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Prep Time
35 min
Cook Time
15 min
Total Time
50 min
Ingredients
  1. 4 pork chops
  2. 1 cup basil, firmly packed
  3. 2 garlic cloves, minced
  4. 2 tablespoons lemon juice
  5. 2 tablespoons oil
  6. 1 teaspoon salt
  7. 1/2 teaspoon pepper
Instructions
  1. In a small food processor, combine all ingredients and mix until liquid becomes emulsified and turns a whitish color.
  2. In a bowl or zip-lock bag, pour rub over pork chops and marinade for at least 30 minutes.
  3. On a grill heated to 350*F, grill the chops for 6-8 minutes on each side.
  4. Remove from grill and let rest for 5 minutes before cutting to allow the chops to rest.
  5. Serve!
Notes
  1. **You may also use these on a "George Foreman" grill instead of a gas or charcoal grill**
From Gate to Plate http://fromgatetoplate.com/

Grilled Garlic and Basil Rubbed Pork Chops -- From Gate to Plate #KickOffToSummerWeek2014 #Giveaway

Don’t forget to check out the rest of my blogger friends who’ve participated in this great event and show them how much you’ve enjoyed this week… drop them a line and show some love 🙂

Grilled Garlic and Basil Rubbed Pork Chops by From Gate to Plate
Mango Lassi by The Haas Machine
Shrimp and Corn Salsa Shooters by It’s Yummi
15 Barbecue Favorites by Summer Scraps
Greek Pork Kebabs with Tzatziki by Hezzi-D’s Books and Cooks
Favorite Popcorn Balls by Forty Eighteen
Making Memorial Day a Family Affair by Bits of Ivory
Sea Breeze Punch by Keep it Simple, Sweetie
Steak Sandwich Stackers by Lady Behind the Curtain
Memorial Day Whoopie Pies by The Freshman Cook
Steak Verde Tacos by Clarks Condensed
Red, White and Blue Sangria by Love in the Kitchen
Sriracha Coleslaw by It’s a Keeper
Lemon Pomegranate Punch by Food Lust People Love
Peanut Butter Cup S’mores by Little Dairy on the Praire
Teriyaki Chicken and Vegetable Kebabs by Like Mother, Like Daughter
Vintage Patriotic Book Craft by We Like to Learn as We Go

We’ve reached the end of our week long journey helping you prep for Memorial Day, but before you go we want to offer you a $160 gift card to Amazon. How awesome is that?! We’re talking a $160 smackaroo’s to buy all of  your Memorial Day necessities. Whether it’s a new grill, grilling utensils, cookbook, cookware, or decor.. we’ve got you covered! It’s really easy to enter.. just follow along in the Rafflecopter! 

$160 Amazon Gift Card #Giveaway

 

a Rafflecopter giveaway

Good Luck and thank you for partying along with us this week! 

Don’t forget that we have had a total of six awesome #KickOffToSummerWeek2014 posts. Did you miss one? I hope not! Here’s my list!

Day #1 — Margarita Grilled Shrimp Skewers & Pick Your Plum Giveaway
Day #2 — Soft Butterscotch S’more Cookies
Day #3 — Lemon Honey and Rosemary Grilled Chicken Skewers & Gourmet Garden Giveaway
Day #4 — Macaroni Egg Salad & World Market Giveaway
Day #5 — Lemon Brookies

Thanks!! Have a great Memorial Day Holiday!! Hope you come back soon to visit 🙂

Signature -- None Pinnable!

Dublin Coddle

Dublin Coddle (Sausage, Bacon & Potato Hot Pot)

by 6 Comments

Dublin Coddle. What is it you’re wondering? Dublin is obviously a town in Ireland (a place to which I want to visit) and coddle refers to something being gently cooked.

Have you ever heard of coddled eggs?

Okay, well yes. Just like those then. 

This dish is traditionally made of leftover sausage, bacon, and potatoes to which there really isn’t a “follow-step-by-step” recipe for, but hey that’s where I come into play! There’s all sorts of Irish traditions that are consistent all around the country, but for this dish it’s more town focused, per-say… Given the name “Dublin”. 

When I made this dish, I didn’t use leftovers. I also used polish sausages and browned them in a skillet first. Bacon, cut up in inch long pieces fried up crispy. Fresh large diced onions and potatoes. I mean we’re talking easy-peasy here.

Dublin Coddle -- From Gate to Plate #stpatricksday

Layer the ingredients in an oven proof pot with a lid (I used my awesome new 4 quart Rockcrok Dutch Oven that I won in a giveaway a few months ago from The Tasty Fork). Season with salt and pepper and add your broth.

Boom.

Ready for the oven to slow cook at 300*F until you’re ready to eat! {Give it a good 2 hours to slow cook}

When this was cooking in the oven… the house smelled absolutely wonderful. You know kind of like when you have an apple pie or something cinnamon in the oven you’re house smells amazing. Well, this smells just as good. By the time supper came around the smell had turned me into a starving marvin. 

Dublin Coddle -- From Gate to Plate

{{Yes, yes I know the picture doesn’t do this sausage, bacon and potato hot pot any justice, but trust me… it’s worth it to make}} Surprise your family and friends with this Dublin tradition on St. Patrick’s Day. Toss in these nontraditional Baileys Irish Peanut Butter Blossoms and everyone will love you! 

Dublin Coddle {Sausage, Bacon, Potato Hot Pot}
Serves 4
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Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Prep Time
15 min
Cook Time
2 hr 30 min
Total Time
2 hr 45 min
Ingredients
  1. 2 tablespoons olive oil
  2. 4-6 medium potatoes, peeled, diced
  3. 2 large onions, large diced
  4. 1 pound polish sausages, sliced 1/4"-1/2" thick
  5. 1 pound bacon, sliced 1/2" pieces
  6. 2 cups beef broth
  7. 4 tablespoons fresh parley, chopped
  8. To Taste salt
  9. To Taste pepper
Instructions
  1. In a saucepan, heat olive oil over medium.
  2. Add sliced sausages and brown.
  3. Remove sausages and drain.
  4. Add the bacon and cook just enough the bacon starts changing colors.
  5. In a dutch oven or a oven safe pot with lid layer the ingredients: onions, bacon, sausages, potatoes.
  6. Season each layer with salt, pepper and parsley.
  7. Repeat the 2nd layer.
  8. Pour the beef broth over the top.
  9. Cover with lid and place in the oven to cook at 300*F for at least two and a half hours. (Be sure to check if there's still liquid in the pan at about the two hour mark)
  10. Once tender, serve with warm rolls and a bottle of Guinness.
From Gate to Plate http://fromgatetoplate.com/

Signature -- From Gate to Plate

 

Looking for more St. Patrick’s Day inspiration?! Check out these recipes…

Bailey's Irish Peanut Butter Blossoms -- From Gate to Plate

Baileys Irish Peanut Butter Blossoms

 Shepherds Pie -- From Gate to Plate #stpatricksday

Shepherds Pie

Sausage Stuffed Zucchini

Sausage Stuffed Zucchini

by 5 Comments

I love zucchini. I think I’ve already told you that though! It’s so versatile and I love it!

What’s your favorite way to eat zucchini?? I honestly love my zucchini coated in flour and seasoned with salt and pepper, fried in a half stick of butter. Too much butter? Psh, no such thing!!

Fried Zucchini 2

But my mom got tired of me simply making sweets with the zucchini so I had to come up with something new.

Why not stuff it?

In my house we’re a big fan of pork. Bacon especially, but who doesn’t love bacon?! I could eat crispy, fatty, plain deliciously yummy bacon every day! Ohh, but this recipe doesn’t involve bacon. Sorry for getting your hopes up!

Sausage is the next best thing… Okay, so maybe that’s debatable, but anyways for the sake of this post, sausage is the next best thing so just go with it! Okay? Glad we’re good to go!!

This recipe is really quick easy… you can throw it together in 10 minutes and in the oven it goes! Love it and it’s so delicious!!

I hope you enjoy it as much as I have!!

Sausage Stuffed Zucchini

 

Sausage Stuffed Zucchini
Serves 4
These stuffed zucchini are great for when you're busy and want something quick and easy to throw into the oven!
Write a review
Save Recipe
Print
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 4-5 small zucchini
  2. 1 pound sausage, uncooked
  3. 1 cup dry bread crumbs
  4. 1 garlic clove, minced
  5. 1-32 ounce spaghetti sauce
  6. 1/2 cup grated Parmesan cheese
  7. 1/2 cup mozzarella cheese
Instructions
  1. Wash zucchini and cut lengthwise
  2. Remove seeds and make a cavity leaving 1/4-inch attached to the skin
  3. Combine seeds, sausage, bread crumbs, garlic and Parmesan cheese
  4. Stuff zucchini with the filling
  5. Place in a 9x13 baking dish
  6. Pour spaghetti sauce over zucchini
  7. Cover with aluminum foil
  8. Bake at 350* for 45 minutes
  9. Remove aluminum foil and sprinkle with mozzarella cheese
  10. Return to oven, uncovered, and bake until the cheese has melted
From Gate to Plate http://fromgatetoplate.com/

—Lauren—

 

**Participating in Tasteful Tuesdays && Wake Up Wednesday && Wine’d Down Wednesday && Whimsy Wednesdays && Live Laugh Linky Thursday && Tasty Thursdays && TGIF && Strut Your Stuff Saturday link parties**

 

 

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