Asiago Cheese Ground Pork Burger w/ Baked Fries

June 21, 2021 at 7:04 PM | Posted in Aunt Millie's Live Carb Smart, Ground Pork, Ore - Ida, Pork | Leave a comment
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Today’s Menu: Asiago Cheese Ground Pork Burger w/ Baked Fries

 

To start my morning I made a Breakfast Sandwich. I used a al fresco Chicken Sausage Patty, 1/2 slice of Kraft Deli Deluxe Sliced Sharp Cheddar Cheese, and served it on a toasted Thomas Light English Muffin. I also had a cup of Bigelow Decaf Green Tea. Mostly cloudy, 87 degrees, with passing rain showers out today. I believe our Cicada problem is over, finally! I found very few out today. This seems like a long time coming. I wanted to rake the yard but it was just too windy. So I cleaned out what I could in our flower beds and the cleaned off the deck and driveway. Later I did a small load of laundry.  For Dinner tonight I prepared an Asiago Cheese Ground Pork Burger w/ Baked Fries.

 

I bought a 1 lb. package of Ground Pork at Meijer a while back.  With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. I had them all in the freezer. I took a package of 2 and sat them in the fridge overnight to thaw. To cook the Burgers I’m using a Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Cooking Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.

 

After 3 minutes flip the burgers. Continued cooking for 4 minutes more. Flipped one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing from them pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Aunt Millie’s Live Carb Smart Hamburger Buns. The Burgers were topped with the Boar’s Head Asiago Cheese, and Hellman’s Organic Mayonnaise – Spicy Chipotle. One delicious Burger! I had tried the Asiago Cheese on the Pork Burgers last time I made them and loved the taste. So I bought some sliced Boar’s Head Asiago Cheese from the Kroger Deli my last visit there. Kroger has a great variety of Boar’s Head Meat and Cheese Products.

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Diet Dr. Pepper.

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Asiago Cheese Ground Pork Burger w/ Baked Fries

March 16, 2021 at 7:13 PM | Posted in Ore - Ida, Pork | 2 Comments
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Today’s Menu: Asiago Cheese Ground Pork Burger w/ Baked Fries

 

 

To start my morning I Scrambled a couple of Eggs, toasted a Thomas Light English Muffin, and made a cup of Bigelow Decaf Green Tea. Mostly cloudy and 66 degrees out today. After my Tea I started a load of laundry and then went to McDonald’s and picked up Breakfast for Mom and stopped by Dunkin Donuts and bought her a couple of Glazed Donuts. Back home home finished up the laundry. I took the brush out of the sweeper and cleaned it and then dusted and ran the vacuum. For Dinner tonight I prepared a Asiago Cheese Ground Pork Burger w/ Baked Fries.

 

I bought a 1 lb. package of Ground Pork at Meijer the other day. With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. To cook the Burgers I’m using a Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.

 

After 3 minutes flip the burgers. Continued cooking for 6-8 minutes more. Flipped one more time and cook for another 2 minutes or until cooked through. If you’re adding on Cheese go ahead and do so with about a minute before removing from them pan. I’m using Boar’s Head Asiago Cheese. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Healthy Life Whole Grain Hamburger Buns. The Burgers were topped with the Boar’s Head Asiago Cheese, and Hellman’s Organic Mayonnaise – Spicy Chipotle. One delicious Burger!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup for dipping. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s Pretzels with a Snapple Diet Raspberry/Tea .

 

 

 

 

 

 

 

Ground Pork…….
Vitamins B6 and B12, are found abundantly in pork, are essential for blood cell formation and brain function. Pork is also an excellent source of iron — the heme-iron found in red meats is absorbed very easily by the human digestive system.

Pork. Lean pork is every bit as good for your body as lean beef and chicken. In one study, substituting lean pork for beef and chicken led to less body fat and better heart health. For a spicy take, try ancho-rubbed pork tenderloin.

 

 

 

Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries

January 26, 2021 at 12:13 AM | Posted in Ground Pork, Healthy Life Whole Grain Breads, Kraft Cheese, Ore - Ida | Leave a comment
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Today’s Menu: Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries

 

 

To start my morning I Scrambled a couple of Eggs, toasted a couple of slices of Aunt Millie’s Light Whole Grain Bread, and made a cup of Bigelow Decaf Green Tea. 36 degrees and rain, and a whole lot of it! I seen a couple of houses up the street where the ambulance stopped and to take people off to the hospital. Bad way to start the week off! Did a couple of loads of laundry after Breakfast. Then after Lunch I had to go to Kroger and Pick Up my Grocery Order. A lot safer to order on line and then they deliver to your car. Back home all caught up today. Caught up on some shows I had recorded. For Dinner tonight I prepared a Sharp Cheddar Cheese Ground Pork Burger w/ Baked Fries.

 

I first fried about 5 slices of al fresco Chicken Bacon. I love using this Bacon, fries up perfect and only 35 calories for 2 slices. I sat aside until I added to the Burger. I only needed I only needed 2 slices but using the Bacon math you should always make double the amount. You have to have some eat as your preparing everything!

 

I bought a 1 lb. package of Ground Pork at Meijer the other day. With a 1 lb. package of Ground Pork you can easily get 4-5 Burgers. To make them I got a large bowl and added the Pork. I then added all the Spices; Garlic Powder, Onion Powder, Cumin, Mustard Powder, Dried Cilantro Leaves. I mixed the Spices with the Ground Pork until well mixed. Don’t overwork the Pork, you don’t want to break the Pork down. Next just form the Pork Mixture into Burgers. To cook the Burgers I’m using a large Cast Iron Skillet. I first sprayed it with Pam Cooking Spray and added 1 tablespoon of Extra Virgin Olive Oil, heated the Skillet on medium heat. When the Skillet was heated up I added my Burgers.

 

After 3 minutes flip the burgers. Continued cooking for 6-8 minutes more. Flipped one more time, cover and cook for another 3-4 minutes or until cooked through. If you’re adding on Cheese, go ahead and do so with about a minute before removing from them pan. I’m using Kraft Deli Style Sharp Cheddar. When cooking Pork Burgers, you want to make sure that they are cooked all the way through. Which means taking them to 160 degrees internally. I served the Burgers on Healthy Life Whole Grain Hamburger Buns. The Burgers were topped with Sharp Cheddar Cheese, al fresco Chicken Bacon and Hellman’s Organic Mayonnaise – Spicy Chipotle. One delicious Burger!

 

To go with the Burger I I also baked some Ore Ida Crinkle Cut Fries, served with a side of Hunt’s Ketchup. For Dessert/Snack later a 100 Calorie Mini Bag of Snyder’s of Hanover Stick Pretzels with a Diet Trop A Rocka Diet Snapple to drink.

 

 

 

 

 

 

 


Ore Ida Golden Crinkles®

French fries with ridges.
We’re proud to say that our Golden Crinkles® are America’s favorite fries!* What’s not to love? These oh-so-tasty crinkle cut fries are just plain fun, especially when they’re paired with a juicy hamburger or hot dog and dipped in Heinz® Ketchup

SERVING SIZE 84g
CALORIES 120
FAT 4 1/2g
SODIUM 290mg
CARBS 19g
https://www.oreida.com/Products/G/Golden-Crinkles#.Vfy2YN9Viko

Easy Pork Won Tons

December 5, 2020 at 6:01 AM | Posted in Uncategorized | Leave a comment
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I have a recipe for Easy Pork Won Tons to pass along. To make the Won Tons you’ll be needing Ground Pork, Water Chestnuts, Salt, Soy Sauce, Egg, Green Onions, Won Ton Wrappers, and Sweet and Sour Sauce. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Easy Pork Won Tons
Set up an assembly line to make these fun won tons. Younger cooks can help fill and seal the won tons, but have an adult do the frying.

Recipe Ingredients:
1 pound ground pork
1/2 cup chopped water chestnuts
Pinch of salt
1 tablespoon soy sauce
1 large egg
2 green onions, chopped
1 package won ton wrappers
Sweet and Sour Sauce for accompaniment

Cooking Directions:
1 – Mix together first six ingredients.
2 – Wrap one teaspoon of meat mixture in each won ton wrap (following package directions to seal wraps securely).
3 – Fry in small amount of oil, turning until golden brown.
4 – Serve hot with Sweet and Sour Sauce.
Makes approximately 54 won tons.
https://www.cooksrecipes.com/appetizer/easy_pork_won_tons_recipe.html

Appetizer of the Week – Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese

November 28, 2020 at 6:02 AM | Posted in Appetizer of the Week, CooksRecipes | Leave a comment
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This week’s Appetizer of the Week is Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese. To make the Meatballs you’ll be needing Ground Beef, Ground Pork, Grated Parmesan Cheese, Flat Leaf Parsley, White Onion, Garlic Cloves, Ground Cumin, Salt, White Bread, and Ground Pepper. Also included is a recipe for the Sauce. The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Meatballs with Chipotle Chile Sauce with Queso Fresca Cheese
Meatballs are always a favorite at parties, but this recipe also makes a great entrée, as well.

Recipe Ingredients:
Meatballs:
1/2 pound ground beef
1/2 pound ground pork
3/4 cup Wisconsin Cotija or Parmesan Cheese, grated
1/4 cup flat leaf parsley, minced
1/2 large white onion, grated
2 cloves garlic, minced
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin, or to taste
1 teaspoon salt
2 large eggs, beaten
2 slices coarse white bread, crust removed and soaked in 2-3 tablespoons milk
Salt and ground black pepper, to taste

Sauce:
1/4 teaspoon ground cinnamon
1 (16-ounce) jar Chipotle chile salsa
1/4 cup olive or vegetable oil
1 cup chicken broth
1 sprig mint (or pinch ground dried mint)
1 cup Wisconsin Queso Fresco Cheese, crumbled
1/4 cup cilantro, chopped

Cooking Directions:
1 – For Meatballs: With your hands, combine meatball ingredients in bowl. Refrigerate one hour.
2 – Shape meatballs in desired size, depending on use–main course or appetizer.
3 – For Sauce: Add cinnamon to chile salsa.
4 – Heat oil until quite hot (not smoking) in heavy, deep skillet. Add the salsa and “fry” until thick (it will splatter). Add broth. Bring to boil. Stir in mint. Add meatballs. Simmer 30 minutes, or until meatballs are done.
5 – Garnish each serving with crumbled Queso Fresco, cilantro and additional mint, if desired.
Makes 4 servings as a main course, 10 to 12 servings as appetizers.
https://www.cooksrecipes.com/appetizer/meatballs_in_chipotle_chile_sauce_with_queso_fresca_cheese_recipe.html

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper

Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html

Soup Special of the Day – Fiesta Pork Soup

July 15, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is a Fiesta Pork Soup. Ground Pork, Spices, Fiesta Nacho Cheese Soup and Tortilla Chips are all used to help make this week’s Dish! The recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Fiesta Pork Soup
Younger cooks can help fix this with some supervision. Or have teen cooks fix this for a quick and tasty family dinner.

Recipe Ingredients:
1 pound lean ground pork
1 (14.5-ounce) can chicken broth
1 (8-ounce) jar picante sauce
1/8 teaspoon ground cumin
1/8 teaspoon ground pepper
1 (11-ounce) can condensed fiesta nacho cheese soup
1 cup small round tortilla chips
1/4 cup sour cream

Cooking Directions:
In medium saucepan, cook and stir pork until browned. Drain.
Add chicken broth, picante sauce, cumin and pepper; bring to a boil. Reduce heat; cover and simmer 15 minutes, stirring occasionally.
Stir in cheese soup; simmer until heated through. Do not boil.
Pour into serving bowls; garnish with tortillas chips and sour cream.

Makes 5 servings.
https://www.cooksrecipes.com/soup/fiesta_pork_soup_recipe.html

Diabetic Dish of the Week – APPLE-MUSTARD MEAT LOAF

November 14, 2017 at 6:21 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is an APPLE-MUSTARD MEAT LOAF. Wow, I came across this one on the Diabetic Gourmet Magazine website and it sounds and looks like one winning Meatloaf Dish! Made with Ground Pork along with Applesauce, Bread Crumbs, Envelope of Dry Onion Soup Mix, Dijon-Style Mustard, and Black Pepper. It’s only 198 calories and 10 net carbs per serving. And it again its from the Diabetic Gourmet Magazine website. The Diabetic Gourmet site has a huge selection of Diabetic Friendly recipes and Diabetic Management Tips. So check it out today! Enjoy and Eat Healthy! https://diabeticgourmet.com/

 

APPLE-MUSTARD MEAT LOAF
Recipe Yield: 8

Ingredients

2 Pounds Ground Pork
1/2 Cup Applesauce
1/2 Cup Bread Crumbs
1 1-Oz Envelope Dry Onion Soup Mix
2 Tablespoons Dijon-Style Mustard
Black Pepper, To Taste
Directions

1 – In large mixing bowl, blend together ground pork, applesauce, breadcrumbs, onion soup mix, Dijon-style mustard and black pepper to taste.
2 – Turn mixture into loaf pan and bake in 375 degrees F oven for 1 hour 15 minutes, until meat thermometer inserted reads 160F.
3 – Let loaf rest 10 minutes before slicing to serve.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 198
Fat: 6 grams
Saturated Fat: 2 grams
Fiber: 1 grams
Sodium: 509 milligrams
Cholesterol: 57 milligrams
Protein: 24 grams
Carbohydrates: 11 grams

https://diabeticgourmet.com/diabetic-recipe/apple-mustard-meat-loaf

Diabetic Dish of the Week – Tacos con Puerco

July 25, 2017 at 5:12 AM | Posted in diabetes, diabetes friendly, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is Tacos con Puerco. Made with Ground Pork along with Tomatoes, Onions, Lettuce, Spices, Salsa, Sour Cream, and more! The recipe is off the Diabetic Gourmet Magazine website which has a large selection of Diabetic Friendly Recipes. Plus don’t forget about the Diabetic Gourmet Magazine subscription. So Enjoy and Eat Healthy! http://diabeticgourmet.com/

 

Tacos con Puerco

Set up the table for everyone to be able to assemble their own tacos. Remember to have salsa, sour cream, hot sauce, guacamole and other taco favorites for condiments.
Yield: Serves 4

Ingredients

1 pound Ground Pork
1 (14-1/2 oz) can tomatoes, diced, fire-roasted
1/4 cup chopped onion
1 tablespoon chili powder
1/4 teaspoon garlic powder
salt, to taste
black pepper, to taste
8 taco shells
2 cups iceberg lettuce, shredded
2 tomatoes, cut in wedges
1 cup Cheddar cheese, shredded

Directions

1 – In heavy skillet, brown ground pork; stir in undrained canned tomatoes, onion, chili powder and garlic powder.
2 – Bring to boiling; reduce heat and simmer, uncovered, until most liquid evaporates, about 15 minutes, stirring occasionally.
3 – Season to taste with salt and pepper.
4 – Heat taco shells and portion filling into shells; top with tomatoes and lettuce.

Nutritional Information (Per Serving)
Calories: 285
Protein: 25g
Sodium: 238 mg
Cholesterol: 57 mg
Fat: 11g
Saturated Fat: 3g
Dietary Fiber: 4g
Carbohydrates: 21g
http://diabeticgourmet.com/recipes/html/1076.shtml

One of America’s Favorites – Natchitoches Meat Pie

July 24, 2017 at 5:40 AM | Posted in One of America's Favorites | Leave a comment
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The Natchitoches meat pie is a regional dish from northern Louisiana, United States. It is one of the official state foods of Louisiana.

Ingredients include ground beef, ground pork, onions, peppers, garlic, oil, and a pie shell. Natchitoches meat pies are often fried in peanut oil because of that oil’s high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana.

It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada. Varieties are found throughout the colonies of the Spanish Empire. The Natchitoches meat pie is nearly identical to the traditional ground beef empanada of Argentina, Empanada de Carne.

 

Natchitoches meat pie with New Orleans beans and rice

The meat pie is found all throughout Louisiana, including southern Louisiana which tends to have a spicier version compared to its northern counterpart, but its origins are found to be from Northern Louisiana. Although found in Greater New Orleans today, The Picayune’s Creole Cook Book published in 1901 by The Times Picayune of New Orleans does not contain a recipe for a Natchitoches style meat pie in its list of over a thousand recipes. Natchitoches meat pies are found in other parts of Southern Louisiana as well as sold at food booths at the New Orleans Jazz & Heritage Festival, and seems to have spread south from Northern Louisiana.

The use of wheat flour as an ingredient is significant. Corn is grown locally. It is a staple of both Spanish and Native American food. Wheat is difficult to grow in this wet, warm climate. Mexican wheat flour could have been imported initially by annual supply convoy over El Camino Real de los Tejas (a portion later became The Old San Antonio Road) or sourced from Europe via the French port on the Red River at Natchitoches.

In the modern recipe, ground pork or pork sausage is blended into the ground beef for additional flavor. Onions, bell pepper and when used garlic and parsley provide aromatics. Ground black pepper and cayenne pepper are added to get attention without being uncomfortable. Flour is added to the browned meat and vegetable mixture to dry, thicken and loosely bind the filling. The meat filling can be used in other foods (e.g., tacos, tamales, enchiladas, stuffed bell pepper et al) but the wheat turnover crust is a defining element. The traditional size is approximately 4 ounces (by weight) on a 5″-6″ diameter pastry dough. The filling should be made the day before to allow the flavors of the ingredients to meld. Filling, dough and tools should be chilled before assembly. Warm filling will cause the dough to disintegrate.

 

In the first part of the 20th century, meat pies were sold from home kitchens or from carts by street vendors. By 1967, Natchitoches meat pies were produced in commercial kitchens. Now, they may be ordered online.

Louisiana Public Broadcasting aired a program January 20, 2007, describing how to make Natchitoches meat pies. It is available on DVD entitled “A Taste of Louisiana with Chef John Folse & Company: Our Food Heritage – The Spanish Shows”. An annual Meat Pie Festival, held in September, celebrates the Natchitoches meat pie. It includes pie making demonstrations, a meat pie cook-off, live music and more.

 

 

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