Potsticker Sliders

If you are looking for a flavor packed burger variation, this is a great one to try. It has all the flavor of potstickers without the labor. They are a bit delicate, so I would suggest cooking them in a skillet or grill pan instead of the actual grill.

The sauce is a nice glaze and a little goes a long way. It also goes great on veggies, rice, or stir fry.

Potsticker Sliders 

Patties:
1.5-2 pounds ground pork and/or turkey
1.5 cups thinly sliced cabbage (the bagged "angel hair" cabbage slaw in the salad section works well)
1/2 cup canned water chestnuts, diced small
3-4 green onions, sliced
2 cloves garlic, minced/grated (or 2 tsp granulated dried garlic)
2 tbsp grated fresh ginger (or 1 tsp dried)
1 egg
4 tbsp soy sauce (or tamari or aminos)

Sauce
1/2 cup low sodium soy sauce or tamari
3 tbsp brown sugar
2 tsp-1 tbsp sriracha sauce (depending on how spicy you want it)
2 tsp rice wine vinegar (I've used red wine vinegar or balsamic in a pinch)
1 clove grated/minced garlic (or 1 tsp dried)
1 tbsp fresh grated ginger (or 1 tsp dried)
1 tbsp tomato paste (or ketchup)
1 tbsp corn starch
1 tbsp water

1 (12 count) package hawaiian king rolls

Directions

Combine all the patty ingredients well, but don't over mix. Divide and form 12 patties. Heat up a skillet or grill pan. Spray/coat with oil of choice and cook patties 3-5 minutes on each side, or until done. Probably will be in batches.

Meanwhile, combine soy sauce, sugar, sriracha, vinegar, garlic, ginger, and tomato paste in a small sauce pan. Heat over medium until boiling. Combine water and corn starch and add to sauce. Lower to medium low and simmer 3-5 minutes

To serve, place a patty on a bun and drizzle some glaze on top.

Knock-Off Shake and Bake Mix

I set out to whip up my own version of this flavor bomb and it definitely paid off. These awesomely flavored breadcrumbs can make a very fast meal out of chicken or pork chops, or makes for a great breading for nuggets, risotto cakes, or even a topping for casseroles or baked mac and cheese.

This makes a lot. I keep it in my freezer in a couple zip locks.

Knock off Shake and Bake

Ingredients:

4 cups panko bread crumbs
1/3rd cup oil (I use olive or avocado)
1 tbsp seasoning salt
1 tbsp paprika
1 tbsp celery salt
1 tbsp garlic powder
1 tbsp onion powder
1 tsp pepper
2 tsp dried parsley
1 pinch dried oregano

Whisk together all ingredients and keep in freezer in an airtight container. 1/2-3/4 cups is enough to cover 4 pork chops or 4 chicken breasts.

I like to coat and heat up a cast iron pan. Put some oil in it. Cook the chops on one side, flip them, and put the whole thing in a 400 degree oven until the internal temp shows its done. It all depends on the thickness of the meat.

Zuppa Toscana Soup

There are several variations of this recipe around. I looked at many of them and took what I felt sounded good and went with it. I've made it twice this month and its been a hit

I use my mandolin to cut the potatoes. I peel 2, cut in half the long way, and slice them on the "very thin" setting so they cook and break down to thicken the soup slightly. Then the other 4, I cut in half the long way and slice them on the "thin" setting with the peel still on.

If you want, you can just dice or cube up the potatoes.

You can also use mild/sweet italian sausage and add some red pepper flakes

Zuppa Toscana Soup

Ingredients:

1 lb hot italian sausage
4 slices bacon
1 large onion, diced
6 cloves garlic, minced or pressed
8 cups chicken broth
6 russet potatoes. Sliced, cubed, or diced.
1 large bunch kale, tough stem removed and sliced into ribbons
1 cup whole milk, half and half, or cream
salt and pepper, to taste
parmesan cheese for serving, optional

Crumble and brown the sausage in you stock pot or dutch oven. Dump into a strainer and rinse well under hot water for 15 seconds. This sausage has a orange grease, and if you don't rinse, the top of your soup will be orange.

Wipe out your pot and heat to medium. Cut up the bacon into chunks and cook until crisp. Remove with a slotted spoon and add onions. Cook until transparent, 3-4 minutes. Add garlic and cook 1 minute

Add chicken broth and bring to a boil. Add potatoes. Simmer until fork tender. 15-20 minutes.

Add sausage and bacon. Check seasoning and adjust as needed. Add kale. Let simmer 5 minutes and serve with parmesan cheese on top.

Pasta with Broccolini and Sausage

I came across a similar recipe on Pinterest, but it was very poorly written and the instructions were awful. So since I had to wing it so much and I tweaked to my own tastes, I didn't feel bad reblogging it as my own.

Broccolini is a wonderful thing. My dear husband hates broccoli. Despises it. So I have avoided broccolini as well, assuming it would be the same deal. Well, one day I decided to give it a try, and alas, he liked it! The broccoli flavor is there, but subdued. It almost has an asparagus taste. A great green and now a favorite.

This pasta dish is delicious. I really recommend using the orecchiette pasta if possible, but any short pasta will work. I finally found a package of orecchiette at Trader Joes, so that is what I used. I love it because the sausage and cheese really gets inside the divots and makes for a delicious bite.

If you use the orecchiette, a couple tips. Its a starchier pasta, which is great for using the pasta water to help create a creamy sauce. But along with that perk, comes an annoyance of REALLY wanting to stick together. So, make sure you use a LARGE pot with a LOT of salty water. Make sure its at a RAPID boil, and make sure to stir VIGOROUSLY for 1 minute after you add the pasta. I don't mean to yell at you, but pasta that gets stuck inside itself and doesn't fully cook as a result makes me gag.

Pasta with Broccolini and Sausage 

Ingredients:

3 tbsp olive oil
2 bunches broccolini, 1 inch trimmed off the ends and larger pieces sliced in half the long way.
1 lb sweet italian sausage (casings removed if applicable)
1 package short pasta, preferably orecchiette
6 cloves garlic, peeled and thinly sliced.
6 sun dried tomatoes, patted dry (if in oil) and sliced thin
salt and pepper
1 tbsp fresh basil (optional)
juice of 1/2 lemon
1/2 cup shredded parmesan

Bring one large pot full of water to a boil. Add a good amount of salt (like salty ocean water, is how it should be)

Add the broccolini and boil for 2-3 minutes, Use tongs to remove them and plunge in ice water for 2-3 minutes.

Return water to a rapid boil and cook pasta as directed on package. RESERVE 3/4 cup pasta water (put the measuring cup in the strainer to remind yourself)

Meanwhile, add 3 tbsp olive oil to a large skillet on medium heat. Add and crumble the sausage. Cook until browned, stirring often. Use a slotted spoon to remove sausage. Turn to low

Add sliced garlic to pan with juices. (can add another tbsp olive oil if needed). Cook until golden brown. Take care not to burn. Add broccolini, sausage, sun dried tomatoes, basil, salt, pepper, and lemon juice. Once heated through, add pasta and pasta water. Toss well and check seasonings.

 Serve with shredded parm

Bacon, Kale, and Pepperjack Stuffed Pork Tenderloin

Tenderloin was on sale this week here at our store. Normally those packages come with 2 tenderloins and 1 is usually plenty to feed my family of 4, with a bit of leftovers even. So I froze one and decided to butterfly and stuff one. I had some kale and pepperjack in my fridge I needed to use up and I decided that bacon would compliment those flavors nicely.

Stuffing the pork loin sounds more complicated than it is. Don't be discouraged. Just set aside 30 minutes to prep earlier in the day (or the night before) and you can throw this into the oven later that night.

If you don't have food twine, you can use toothpicks. Just soak in hot water for 20 minutes (while you prep)

Bacon, Kale, and Pepperjack Stuffed Pork Tenderloin

Ingredients:

1 pork tenderloin (I bought a 2.5 pound package and there were 2. You can freeze one or double the other ingredients)
4-5 slices bacon
2ish cups kale, curly or straight, stems removed and chopped. (I had the bagged, chopped, washed kale from the store by the lettuces)
1 tbsp balsamic or red wine vinegar (or even lemon juice)
3-4 oz pepperjack cheese, cubed, sliced, or shredded (I got cubes from Target.)
1 tsp garlic powder
1 tsp onion powder
1 tsp parsley
3/4 tsp salt
black pepper

Butterfly the pork tenderloin. Here are some visuals.

Preheat the oven to 350

Cut the bacon into 1/2 inch strips and cook in a medium pan on medium heat. Cook until crisp, 5-8 minutes, stirring often. Use a slotted spoon and remove bacon.

Add kale to the pan with bacon juice. Stir 2-3 minutes, until wilted. Lightly salt and pepper and splash with vinegar or lemon juice. Let cool a bit.

Put a line of cheese down the middle of the pork. Distribute the bacon evenly, and top with the kale.

Slide pieces of twine under the pork loin at 2-3 nice intervals. Fold the pork over so it overlaps slightly and tie tight with the twine. Repeat for all. Roll pork over so seam is on the bottom.

Mix garlic, onion, parsley, salt, and pepper together and sprinkle over the pork.


Cook for 40-50 minutes, until 145 internal temperature. Let rest 5 minutes before removing twine at cutting.

Restaurant Style Sweet and Sour Chicken

So sweet and sour chicken is my husbands absolute favorite chinese food meal He loves it and its the dish that he orders to judge the quality of any chinese food joint. There is this place back home in Lincoln Nebraska that is the best chinese food we both have ever had. And every new place we try is measured against them. Well, my husband said this meal brought him back to Fortune Palace and he wants me to make it once a month.

I found the premise for this recipe on AllRecipes. But I made so many changes that I felt I had to blog it .
This recipe isn't difficult, but it does take a little bit of time. I would recommend setting aside about a hour to really complete it.

You could easily substitute the veggies for a bag of stir fry mix to cut down on some prep time. Just steam or cook as directed on the bag

You could easily do this with chunks of pork as well.

I suggest having a cooking rack over a baking sheet and keeping it in a 200 degree oven to place the chicken that has been fried so it stays warm and crisp. You can also put the veggies on a tray on the bottom to keep it warm as well.

Alternatively, you could fry this up earlier in the day (nap time, anyone?) and reheat on a rack over a cookie sheet at 350 for 15 minutes. They reheat very well. You can freeze any extras and do the same. The leftover chicken also makes EXCELLENT chicken nuggets for kids. Delish.

I suggest serving this with rice cooked in chicken broth. You could do some fried rice if you are feeling extra ambitious! 

I preferred to not use food coloring to give the sauce its signature orange pink look. It does result in a odd opaque white look, which may not be for everyone. Feel free to add a couple drops of orange food coloring if you desire. I might invest in some natural dyes or even try a slight pinch of turmeric. I actually think that would work very well. Not too much though.

I would add the sauce to each serving as its dished up so the chicken stays crisp. Also, you don't want to have the "eye is bigger than the stomach" syndrome and have a bunch of soggy leftovers.

With all that being said, lets begin. I really suggest reading the recipe in full before hand to get the steps in mind. Its a lot of steps, but its simple. And the results are worth it.

Restaurant Style Sweet and Sour Chicken

Ingredients:

For the veggies:
2 green bell peppers, diced into 1 inch squares
1 large onion, diced into 1 inch squares
2 carrots, peeled and cut into very thin rings
1 head broccoli, cut into small florets (optional. We had it to use up)

For the sauce:
1 20 oz can pineapple chunks and juice (remove chunks and set aside)
1/2 cup white vinegar
2/3 cup white sugar
1 3/4 cup water, divided
1/4 cup cornstarch
food coloring (if desired)

For the chicken:
4 chicken breasts
salt and pepper
garlic powder
onion powder

Batter:
2 1/4 cups self rising flour (or add 1 tbsp baking powder and 1/2 tsp salt to 2 1/4 cups all purpose flour)
2 tbsp corn starch
1/2 tsp salt
2 tbsp oil (of choice. coconut, olive, canola/veg)
1 egg, lightly beaten
1 1/2 cups chicken broth (You can use water if you want. I think the broth added something)

Oil:
Enough to put 1 inch of oil in your pan. Use a smaller pan if needed, and do in batches. I used a jar of coconut oil. Maybe 14 oz or so? You can use peanut if you want, or even vegetable oil if you must (I'm not a fan, personally.) You can use coconut oil several times over if you strain it.

Instructions:
Cut the chicken breasts into bite-sized pieces. Pat dry and lay on  a platter. Salt and pepper liberally and then sprinkle with garlic and onion powder. Rub it around and make sure its well coated. Let sit on the counter for 20-30 minutes to take the chill off and let the flavor meld.

Meanwhile,
For the veggies, steam in a pot for maybe 5 minutes, until softened. If you don't have a steamer insert, you can lightly boil, or even sauté for a few minutes. Keep warm in 200 degree oven while frying.

I would start the rice at this point if you are boiling up some rice.

In a saucepan over medium, stir together the pineapple juice, vinegar, sugar, and 1 1/2 cup water. Heat until boiling. While heating, whisk together the 1/4 cup water and 1/4 cup cornstarch (and food coloring, if desired). Once boiling, turn off heat and add in the cornstarch mixture. Stir well until it thickens (it was very quick for me). Keep warm.

Start the oil in a frying pan on one notch above medium heat until it reaches 350-360 degrees or so. No thermometer? Use a wooden spoon.

While the oil is heating, whisk together the dry ingredients for the batter. Add the oil, egg, and water/broth. Mix, but don't over mix, until combined and like a thick pancake batter.

Add the chicken to that bowl and coat stir until well coated.

Carefully add bits of chicken to the pan. Don't over crowd the pan or do too many at once. This will be several batches. Cook a few minutes and flip with tongs. They cook fast, but it doesn't hurt to sacrifice one nugget to make sure the chicken is getting done in the middle, just to be safe. Put the cooked chicken on a rack in the oven to keep warm while you finish the rest.

To serve, dish up the rice, veggies, some of the reserved pineapple and chicken. Drizzle the sauce generously over it all and enjoy the amazing meal you pulled off.

Sausage, Peppers, and Onions Over Rice

Pretty much anything with bell peppers and onions makes me happy. Such a delicious combo and I just think about it for days before and after I make it. Yes, I am a foodie freak. I can't help it.

This is a pretty simple recipe, and can be tweaked a few different ways depending on your tastes or what you have on hand. I have made this with kielbasa, Target chicken sausage with garlic and spinach (a fav around here) and with Aidells sweet italian chicken sausage. Really, any precooked sausage would work here. Go with what speaks to you. Or is on sale.

You could make this over quinoa instead of rice if you prefer.

I strongly recommend making the rice/quinoa with broth. It really adds flavor and nutrients for minimal effort. If you aren't making it yourself yet, you should try. Pretty easy and incredibly frugal.

I can make this meal with 1 package of sausage and 2 bell peppers and a onion. And it makes JUST enough for 1 meal for my family of 4. So I double it, so we can have seconds and some leftovers. This recipe is for my doubled version. It reheats well.

Feel free to morph this to your own tastes. Add basil if you want, or italian seasoning. Mince some garlic, or add some tomato paste. Whatever flies up your skirt, or compliments the sausage you have.

Sausage, Peppers, and Onions Over Rice

2 packages cooked sausage of choice, sliced into 1-1.5 inch rounds
4-5 bell peppers (whatever colors you want) sliced thinly
2 onions, sliced thinly
2 tbsp butter
1 tbsp worchestershire
1 tbsp balsamic vinegar
a few shakes hot sauce
salt and pepper
1.5 cups chicken stock
parmesan for topping, if desired

Rice:
2.5 cups rice
3.75 cups broth (I prefer a ratio of 1:1.5 rice:liquid, but if you prefer 1:2, by all means, add more broth)
2 tsp salt (less if you use salted bought broth)

Cook in rice cooker or per bag instructions (I never make on the stove, so your guess is as good as mine, honestly)

Get your rice started.

While its cooking, heat a large skillet over medium. Add the butter and sausage. Cook until sausage is warmed up and butter is flavored. Remove with a slotted spoon to a plate.

Add the peppers and onions to the butter and cook until softened. About 10 minutes. Add the sausage, worchestershire, balsamic, hot sauce, and stock. Season with salt and pepper to taste. Add more sauces if you desire. Simmer on med low until rice is done.

Dish up a bowl of rice and top with peppers and veggies and spoon sauce over rice.

One Pot Lasagna

This is a great weeknight dish with a lot of flavor and comfort. Enjoy!

One Pot Lasagna

Ingredients:

1 lb sweet italian sausage, crumbled (taken out of casings, if applicable)
1 small onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 tbsp italian seasonings (or a bit of onion and garlic powder, dried basil, parsley, oregano)
1 28oz can crushed tomatoes
1.5-2 cups broth (beef or chicken)
1 8oz package no boil lasagna noodles, broken up.
1.5 cup ricotta cheese

In a large skillet over medium, brown the sausage until cooked through. Remove with a slotted spoon, leaving the liquid.

Add onion and cook a couple minutes. Add bell peppers and seasonings. Cook 5 minutes or so.

Add the sausage back along with the crushed tomatoes. Add the noodles and stir around. Add enough broth to just cover the noodles. Simmer 10 minutes or so, until noodles are done. Add more broth if needed.

Check seasonings (salt) and serve with a few dollops of ricotta

Breakfast Casserole

This is a great meal for a breakfast for dinner night, or for a special weekend breakfast. We had this Christmas morning along with cinnamon rolls.

If you have baked potatoes for one meal, make a couple extra to use later in this. Makes this meal a snap. Even if you have to start the potatoes, its still a breeze. Just wash, dry, poke, rub with oil, sprinkle with salt, and bake directly on the rack at 375 for around 45 minutes.

Any potato will work, but golds are especially good due to the thin skin and firm texture.

Breakfast Casserole

Ingredients:

3 cooked potatoes, cubed
1-2 bell peppers, diced
1 can diced green chilis
2 green onions, sliced
1/2 lb breakfast sausage (cooked, drained) or cubed ham
1.5 cups shredded cheese (whatever you want. Cheddar, colby, pepperjack)
8 eggs, beaten
1 cup milk
few shakes hot sauce
salt and pepper

Preheat the oven to 350

Layer the ingredients in a 9x13 pan. Potatoes, bell peppers, chilis, green onions, crumbled sausage, cheese.

Beat the milk, eggs, hot sauce, and S&P in a bowl and pour on top

Cook for 45-50 minutes, or until set.

White Bean, Kielbasa, and Kale Soup

Ok, so I am a fan of big pot of soup. Its cheap and nice to have around for leftovers for a few days. I haven't tried freezing this one yet but its probably fine.

I think that any greens would work in this, especially spinach. I am sure collards or chard would work too, but I don't have as much experience with them. At the first serving, the kale still had a nice texture that spinach would lose pretty quick.


You could use canned beans in a pinch, but why not make your own? Its much cheaper anyhow, and its pretty easy. I use this method. The white navy beans I used needed more like 90-95 minutes, so don't be afraid to add a little more time once you check them and account for a bit extra time so you aren't eating late. The soup can always simmer longer if its done too early.


Home made chicken stock is so great in soups like this. Its really not that much more work! Plan a whole chicken for one meal (or put in the crock pot and shred for another meal) and then put the bones and some veggies or veggie scraps in a crock pot or stock pot and simmer over night. Strain in the AM and presto, stock for your soup. No more salty and pricey store bought broth. Here is more info on this. 

I came across this version of the soup and it had the addition of a parmesan rind. Its optional, but highly recommended. Totally worth buying the block of parmesan at the store. You know you can use the rest somewhere. Or better yet, just make a mental note to keep leftover rind in the freezer for times like this. 


Ok, on to the soup

White Bean, Kielbasa, and Kale Soup

Ingredients:

1 package white beans (cannelloni, great northern, navy) cooked or 4 cans drained
1 tbsp oil
1 onion, diced
4 stalks celery, sliced
4 carrots, peeled and sliced
1 package kielbasa, sliced 1/2" thick
2 cloves garlic, minced
10 cups chicken stock
1 bay leaf
1/2 tsp thyme
Parmesan rind (optional)
salt and pepper to taste
1 bunch kale, stem removed and cut into 1ish inch pieces

In a large dutch oven or stock pot, heat the oil on medium.

Brown the kielbasa on each side. Remove. Add the veggies and cook 10 minutes, stirring often.

Add the beans, broth, kielbasa, garlic, bay leaf, thyme, and rind to the pot. Bring to a simmer. Season with salt and pepper (i used home made stock and beans, so I needed a good amount of salt)

Let simmer for 15-30 minutes (at least long enough for veggies to be soft)

Remove bay leaf and rind. Add kale and let simmer 5 minutes and serve.

Savory Twice Baked Sweet Potatoes

I had the desire to use more sweet potatoes in our meals and thought it would be fun to do a spin on twice baked potatoes. The saltiness of the feta and bacon and the slight heat of the poblano counteract the sweet potatoes well.

You could substitute a can of diced green chilis for the poblano if you wish.

Yes, I said "meanwhile" about 10 times in this recipe, but its nicely spaced so you can do everything as everything else is cooking. The timing of the recipe is very smooth.

Savory Twice Baked Sweet Potatoes

Ingredients:

1 poblano pepper
4 medium sweet potatoes (comparably sized)
2 tbsp oil, divided
salt
1 small yellow onion, diced
6 cloves of garlic, skins on
1/2 cup plain greek yogurt
8 slices of bacon, divided
4 oz crumbled feta, divided
1 tsp oregano
salt and pepper to taste

Drizzle a little oil on the poblano pepper. Toss on the oven rack and turn on the broiler. Check often and rotate. All surfaces should be charred. Remove from oven and place in a bowl and cover with plastic wrap or tin foil.

Preheat oven to 375.

Scrub the sweet potatoes, pat dry, and poke with fork.

Lightly coat in oil, sprinkle generously with salt, and place directly on the rack of a preheated oven. Bake 45-60 minutes, until fork tender.

Meanwhile, place diced onion with a drizzle of oil on a smaller sheet of tin foil and wrap up into a packet. Do the same with the garlic cloves. Place in the oven until potatoes are done.

Meanwhile, use a baking sheet (with a metal rack if you have it) and place bacon on it. Also place in the oven. Check often, should take around 20 minutes depending on how thick. When done, remove from oven and let cool and let the rest continue to cook

Meanwhile, take roasted pepper out of the bowl, remove skin, seeds, and stem. Dice. Place in a bowl with 2/3rds the feta, the oregano, greek yogurt, and 6 of the pieces of bacon, crumbled.

When potatoes are done, take everything out and let cool enough to handle. Add the onions to the bowl and squeeze the creamy roasted garlic into the bowl. Discard the skins.

Slice the top off of the sweet potatoes. Scoop out the insides. Mash in the bowl with everything else. Spoon back into the skins, top with remaining bacon.

Place in the oven, bake 20-30 minutes, until heated through. Top with feta and bake 5 minutes more (if desired).

Stuffed Bell Pepper Soup

Oh my goodness this was so yummy. I actually doubled it and froze half. With fall and winter coming (for all you people lucky enough to not habitat the surface of the sun), this is a GREAT recipe to keep on hand. This bell pepper loving family will be making this often.

I made it with ground turkey, but italian sausage, ground beef, or ground chicken would be equally good. Or any combination there of.

You can make this more or less bell pepper-y too

Stuffed Bell Pepper Soup

Ingredients:

1 lb ground meat
1 onion, diced
2 cloves garlic, minced
1 jalepeno, deseeded and deribbed, diced (optional)
5 bell peppers, cut into 1 inch squares
8 cups low sodium chicken broth
1 14 oz can petite cut diced tomatoes, not drained
1 small can tomato sauce
2 bay leaves
1 tsp basil
1 tsp oregano
couple shakes hot sauce
salt and pepper to taste

2 cups cooked rice
1 cup shredded cheddar cheese


Brown meat, onion, garlic, and jalapeño in a large skillet on medium until meat is done.

Add meat mix, bell peppers, broth, tomatoes, tomato sauce, bay leaves, basil, oregano, and hot sauce.

Bring to a boil, reduce to a simmer, and cook until peppers are desired doneness. 15-30 minutes


Serve over a scoop of rice and top with cheese.

Garlic and Dijon Pork Chops

Pork chops are always on sale in one form or another, and its a lean cut of meat, so its something I try to keep around for a fast meal.

This sauce is zippy and light, but still comforting.

(lighting made it a interesting orange in the picture, haha)


Garlic and Dijon Pork Chops

Ingredients

4 pork chops
salt and pepper
1 tbsp butter
1 tbsp oil
8 big cloves of garlic, sliced
3/4 cup dry white (one of the mini sized bottles)
1 cup broth
1/2 cup plain greek yogurt
2 tbsp mustard
1 tbsp worcestershire sauce
2 shakes hot sauce
1 tbsp fresh chopped basil, parsley, chives, or green onions

Preheat large skillet on medium high heat

Add butter and oil.

Salt and pepper chops generously.

Place in hot pan and sear on both sides until browned. Remove from pan.

Add garlic and cook 2 minutes, stirring continuously

Add wine and scrap all the brown bits off. Add broth

Bring to boil. Lower heat to medium low and add pork chops. Cook until cooked through, 145 degrees internal. Thin pork chops would be about 5-7. Thick ones 7-10.

Remove chops and cover with tin foil.

Whisk together yogurt, mustard, worcestershire, hot sauce, and basil. Whisk into pan sauces.

Heat until bubbling. Simmer on a low temp for a few minutes until thickened. If not thick enough for your taste, scoop out some liquid, whisk with a tbsp corn starch, and whisk back into the sauce.

Spoon sauce over chops and serve.

Baked Ziti

Ooey gooey cheesy pasta. Nothing to not like about this recipe. Roasted red bell peppers and fresh mozzarella set this dish apart. Buff it up (or make vegetarian by replacing the sausage) even more by adding mushrooms and spinach. Add the mushrooms in with the onion while cooking and add thawed and drained frozen spinach with the cheeses.

Baked Ziti

Ingredients:
1 onion, diced
3 cloves garlic, minced
2 tbsp butter
1 lb sweet italian sausage
28oz can crushed tomatoes
2 14oz can petite diced tomatoes with juice
1 tsp dried basil
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp red pepper flakes
salt and pepper to taste
1 pound ziti pasta, cooked to box instructions minus 1 minute cook time
1 cup shredded parmesan cheese
1 16oz container whole ricotta
1 8oz package fresh mozzarella pearls (pictured below)
1 egg
1 jar roasted red bell peppers, drained and chopped
1 cup shredded mozzarella
1 tbsp fresh basil, chopped (optional)
1 tbsp fresh parsley, chopped (optional)

Heat the butter in a deep skillet on medium. Add onion and garlic and cook until transparent.

Add the sausage and cook until well browned. Drain a little, but not all, of the fat off.

Add the tomatoes, herbs, and salt and pepper. Bring to a simmer and simmer while the pasta is cooking. Preheat oven to 350

Combine the parmesan, ricotta, fresh mozzarella, bell pepper, and egg in a large bowl.

Rinse off pasta in cool water to slow cooking.

Toss pasta and cheeses.

Add 4 cups approximately of the tomato sauce to the pasta and combine.

In a deep lasagna or 9x13 pan, ladle a little of the sauce onto the bottom. Just enough to lightly coat.

Spoon half the pasta into the pan. Spoon half the remaining sauce on top. Repeat. Sprinkle mozzarella on top.

Cook 30 minutes until bubbling. Top with herbs and let sit 5-10 minutes before serving.


Example of the mozzarella I used. Its in the special cheese section

Apple Brined Porkchops

If you have never brined anything, you are missing out! It brings flavor and moisture like you would never believe. Many people brine a Thanksgiving turkey. Amazing! I haven't done a full on Thanksgiving yet, but that is what I would do.


Personally, I always hated porkchops. Boring, bland, tough. Then I came across a apple brine in a George Foreman cookbook of all places. It was FANTASTIC. Moist, tender, and FULL of flavor.

Brining takes 5 minutes of prep work, and a few hours of soaking, but it makes making a flavorful piece of meat easy.

Apple Brined Pork Chops

4 pork chops (bone in or boneless, doesn't matter)

Brine ingredients:

2 cups apple juice or apple cider (I get the can of concentrate  because I don't keep apple juice in the house. Ick)
1/4 cup salt
1/4 cup sugar
1 onion, quartered and peeled
1 apple, quartered
a pinch of ground thyme (or a sprig or two if you have fresh on hand)
2 smashed garlic cloves
ice

In a small sauce pan, heat all the brine ingredients, minus ice of course. Once salt and sugar dissolve, remove from heat. As long as its not insanely hot, we are good to move on.

Yummy, no?

In a large ziplock, place all the meat. Pour the brine in. Fill with ice. Slosh around to make sure its all in between the meat.

Place in bowl in fridge (still in bag) for at least 1 hour, better if its 4 or 5. Try no more than 6 though.

Once ready to cook, rinse pork and discard brine.

Cook however you would like. Its great grilled (be careful of burning because of the sugars). Or you can sear in a pan and then cover and cook on the stove top or oven until cooked through.

Pork Chalupa

So I don't know where the term chalupa comes from. To me, it was a taco from Taco Bell. But to my husband, its this shredded pork and pinto bean concoction that you add taco fixins to. And the latter is what we are talking about today. Its a pretty frugal meal if you shop the sales on the meat. You could adapt this to the crock pot as well. I just always make it on the stove for some reason

Pork Chalupa

Ingredients:
1 3-4 pound pork roast (butt, shoulder, boneless, bone-in, whatever)
1 lb dried pinto beans
1 tbsp cumin
1 tbsp chili powder
1 tbsp garlic powder
3 tbsp dried minced onion
1 tsp red chili flakes
2 cans diced green chilis
salt and pepper to taste

Toppings:
fritos (kind of strongly recommended)
shredded lettuce
sour cream
tomatoes
salsa
avocado
cheese


Directions:

Look through the beans to make sure there is no stones.

Put the beans, green chilis, and all the spices (no S&P) in the bottom of a large stock pot or dutch oven.

Place the pork on top. Place enough water to almost cover the pork. Leave a inch or two exposed.

Heat until simmering. Don't boil.

Cook for 4-6 hours until meat falls apart and beans are tender

Remove meat and shred. Add back to pot and season with S&P. You will need a LOT as the beans and pork really need some salt.

Serve with all the toppings.

This makes a LOT but it freezes well.

Crockpot Pulled Pork with Home Made BBQ Sauce

I am no BBQ expert. I can't tell you the difference between all the different regional BBQ sauces. I just know what I like. And this is it.

I am sorry there is no photo at this time. It looks pretty much like you would expect it would. ;-)



Pulled Pork

Ingredients:
1 4-5lb pork roast (Boston, butt, shoulder, whatever you like)

Rub:
2tbsp paprika
1tbsp chili powder
1tbsp onion powder
1tbsp garlic powder
2tsp cayenne
1/2 tsp cinnamon

Sauce:
2c ketchup
1/2 cup molasses
1/4 cup honey
1/4 cup brown sugar
3tbsp worcestershire sauce
3 tbsp cider vinegar
1 tsp red chili flakes
2 tsp liquid smoke

Mix up the rub and coat the pork in it. Discard the excess. Its best if you let it sit overnight in the rub, but its ok if you forget.

In the AM, place the pork in the crock pot on low for 8 hours.

Shred the meat and drain the liquid.

Add the sauce and cook on high 30-60 minutes.

Serve on some nice kaiser rolls or better yet, some home made challah rolls

Pork Chops with a Bourbon Mushroom Sauce

This sauce is divine. Its creamy and mushroomy and amazing. The crispy pork chops go really well with it.

Pork Chops with a Bourbon Mushroom Sauce
Adapted from Simply Recipes

Ingredients

1 tbsp oil
1 tbsp butter
1 lb sliced mushrooms
1/2 cup chopped onion
3 garlic cloves, chopped
1/2 cup dry white wine
1 cup chicken stock
1/2 cup cream
1/4 cup bourbon whiskey
salt and pepper

4 center cut pork chops
1 egg
2 tbsp water
flour
2 cups panko bread crumbs
1 1/2 tsp garlic powder
1 1/2 tsp onion powder
salt and pepper
2 tbsp oil
1 tbsp butter
2 tbsp chopped fresh basil

In a large skillet, heat the butter and oil over med heat.

Add the mushrooms and onion. Cook 10-15 minutes until well browned

Add the garlic and wine. Scrape all the brown bits off the bottom. Let simmer 5 minutes.

Add chicken stock and whiskey. Let boil until reduced 2/3rds

Add cream and let simmer until sauce is thickened, a few minutes

Meanwhile, heat another skillet on medium with butter and oil.

Whisk the egg and water.

Mix the bread crumbs, garlic, onion, and salt and pepper.

Dip pork chops in flour, then egg, then bread crumbs. 

Cook pork chops on each side for 4 minutes. Flip again, reduce heat to med low, cover, and cook 5 more minutes.

Right before serving, mix basil into the sauce and serve with chops.

Biscuits and Sausage Gravy

Such a nice hearty weekend breakfast.

The biscuits are very fast. Can be whipped up in minutes and make the gravy while the biscuits bake.

May not be the most pretty picture, but it sure is yummy

Drop Biscuits

Ingredients

• 3 cups flour
• 1 1/2 tbsp baking powder
• 1 tbsp sugar
• 1/2 tsp salt
• 3/4 cup melted butter
• 1 1/2 cup milk

Preheat oven to 450 degrees 

In a large bowl, combine flour, baking powder, sugar, and salt. 

Stir in butter and milk just until moistened.

Drop batter on a lightly greased cookie sheet by the tablespoon.

Bake in preheated oven until golden on the edges, about 8 to 12 minutes.

Sausage Gravy

Ingredients

1 tbsp oil

1 lb of breakfast sausage

1/3 cup flour

1 tsp black pepper

3 cups milk

Salt to taste
a few shakes hot sauce
a few shakes worchestershire sauce

In a large skillet, heat oil on medium

Add sausage and brown

Once cooked through, add flour and pepper.

Stir well and cook 2 minutes

Add milk slowly, while stirring 

Let bubble and thicken. Salt to taste

Serve over biscuits