Kale Soup

Made this soup for dinner today. It was delicious. I made a couple changes that I indicate below. 


Ingredients 
2 tablespoons olive oil
1 pound fresh chorizo (I used fresh kielbasa removed from its casing - Italian sausage would be good too)
4 Yukon Gold potatoes, cubed
1 medium onion, finely chopped
4 cloves garlic, minced
8 cups chicken broth (I also added 2 cups of water) 
1 pound kale, stems removed, leaves torn into 1-inch pieces
1/2 cup grated Parmesan
Kosher salt and black pepper


Directions
Heat the olive oil in a large stockpot over medium heat. Brown the chorizo in the oil, 5 to 7 minutes. Add the potatoes, onions, garlic and chicken broth.

Simmer until the potatoes are fork tender, 20 to 25 minutes. Reduce the heat to low, add the kale, and cover. Cook until the kale wilts, 7 to 10 minutes.

Uncover, add the Parmesan, and heat through for about 5 more minutes. Season to taste with salt and pepper.



Recipe courtesy: Trisha Yearwood 

Pasta with Grilled Sausage & Veggies

I love summer for all of the yummy garden vegetable. There are so many ways to cook them & I love discovering new ways to serve them. Grilling the vegetables & Italian sausage & adding them to pasta is an amazing way to serve them. This dish was a hit.


Ingredients
Italian Sausage (hot or mild)
1 green bell pepper, seeded & halved
1 red bell pepper, seeded & halved
1 yellow squash, halved
1 zucchini, halved
1/4 c balsamic or Italian dressing
Spaghetti
Salt & Pepper
Parmesan cheese


Directions
Light grill. Place vegetables in a large bowl & pour dressing over. Baste until all the pieces are covered. Let the vegetables sit. Cook Italian sausage on the grill for 8 minutes, turn frequently. Add the vegetables, turn frequently. Baste the vegetables with the dressing while they cook. Continue to cook sausage & vegetables until cooked through (15-20 minutes). Remove from grill. Allow to rest. In a large pot cook spaghetti until al dente. Drain, reserving about 1 cup of the pasta water. Chop sausage & vegetables. Add into the spaghetti. Toss with 1-2 tablespoons of olive oil & enough of the reserved pasta water to moisten. Sprinkle with salt, pepper & parmesan cheese.




Recipe adapted from All You

Apricot Pork Medallions

I am so sorry that I forgot to take a picture of this. I love to cook pork tenderloin. It's such a versatile, tender meat. When I saw this recipe with apricot preserves, I knew I had to make it. I served this with steamed brown rice. The sauce tastes yummy when poured over the rice.

Ingredients
1 lb pork tenderloin, cut into 8 slices
1 tbsp. plus 1 tsp butter, divided
3/4 c apricot preserves
1/8 c sliced green onions
2 tbsp. cider vinegar
1/4 tsp ground mustard

Directions
Pound pork slices to 1/2-inch thickness. In a large skillet, heat 1 tbsp. butter over medium heat. Brown pork on both sides. Remove pork from pan, reserving drippings. Add preserves, green onions, vinegar, mustard & remaining butter to drippings. Bring just to a boil, stirring to loosen browned bits from pan. Reduce heat; simmer covered, 3-4 minutes. Return pork to pan. Cook until pork is tender. Let stand 5 minutes before serving.


Recipe adapted from Simple & Delicious

Italian Sausage & Veggie Pockets

I saw something in a magazine that inspired me to create this. My husband & I love Italian sausage, but my kids don't typically eat it. Well, this dinner changed all that.  They loved this tasty version. The sausage was cooked perfectly & the veggies were full of flavor. This creation is a keeper.

Ingredients
2 sweet peppers, chopped
1 medium sweet onion, chopped
2 tbsp minced garlic
3 tbsp chopped fresh parsley
1/8 c olive oil
1/8 c apple cider vinegar
Italian seasonings
Salt
Pepper
5-6 Italian sausage links, sliced
1 bag frozen seasoned potato wedges

Directions
In a large bowl, toss the first 9 ingredients. Coat 5-6 large sheets of heavy duty foil with cooking spay. If you don't have the heavy duty foil, just make 2 layers of regular foil. Divide the sausage, potato wedges & the veggie mixture evenly on the foil sheets. Now seal the foil packs tightly.
Grill for 20-25 minutes or until sausage is done. Let rest 2-3 minutes before serving. Carefully open the packs & serve.

Savory Mustard Pork Roast

 

 

 

I wanted to try something different with a pork roast. I always buy one when they are on sale to have in my freezer. I usually make pulled pork. This month in Simple and Delicious, this pork recipe was a contest winner so I had to try it. It was delicious. A very nice change from the usual.



Ingredients

1 boneless pork shoulder butt roast (3 to 4 pounds)

3/4 tsp salt

1/4 tsp pepper

1 tbsp canola oil

1 can (14-1/2 ounces) diced tomatoes, drained

1 medium onion, chopped

1 can (14-1/2 ounces) beef broth

1/2 cup dry red wine

3/4 cup stone-ground mustard

6 garlic cloves, minced

2 tbsp honey

2 tbsp molasses

1 tsp dried thyme

2 tbsp cornstarch

2 tbsp cold water

Directions

Sprinkle roast with salt and pepper; brown in oil in a large skillet on all sides. Transfer to a 5-qt. slow cooker. Add tomatoes and onion; pour broth and wine around meat. Combine the mustard, garlic, honey, molasses and thyme; pour over pork. Cover and cook on low for 6-7 hours or until meat is tender. Remove roast; cover and let stand for 15 minutes before slicing. Meanwhile, skim fat from cooking juices; transfer juices to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Slice pork and serve with sauce.


Recipe courtesy: Simple and Delicious

Italian Sausage and Potato Soup

 

 

 

Wow! This soup was delicious. It smelled so good as it was cooking.

 

Ingredients

1 lb Italian sausage (can be sweet, mild or hot, link or ground)

1 onion, chopped

1-2 tbsp minced garlic

4 medium potatoes, cubed

2 c chicken broth

4 c water

1 bag of baby spinach

1 c heavy whipping cream

Salt and pepper

Red pepper flakes (optional)

Parmesan cheese

 

Directions

Brown sausage in pan until cooked. If using the links, cut into bite size pieces. Place sausage, onion, garlic, potatoes, chicken broth and water in crock pot. Add a little salt and pepper. Add red pepper flakes if you desire a little more heat. Cook on high for 3-4 hours. Turn the crock pot off and add the spinach. Wait 5 minutes. Add the whipping cream and stir well. Serve in bowls sprinkled with Parmesan cheese.

 

Grilled Pork Tenderloin

We love grilling!! One benefit of living in the south is we can do it 365 days a year. If you have never had a pork tenderloin here is a very simple but delicious way to try one. Pork tenderloin is by nature very tender but this marinade makes it even more tender. The entire family loved it.

Ingredients
1 lb pork tenderloin
1/2 c olive oil
1/3 c soy sauce
1/4 c red wine vinegar
2 tbsp lemon juice
2 tbsp Worcestershire sauce
2-3 tbsp fresh parsley, chopped
2 tsp dried mustard
3-4 tbsp minced garlic
Black pepper, to taste

Directions
Combine all marinade ingredients in a large Ziploc bag. Place pork tenderloin in bag and marinate in fridge for 4 hours. Place on hot grill and cook until internal temperature reaches 145 degrees. Let rest 5 minutes before slicing.

Freezer Directions
Follow all above directions above putting in a freezer bag.  Freeze flat.  Thaw and follow directions to cook.  (I have done this one in the crockpot, as well.)

Amish Breakfast Casserole

My friend, Carolyn sent this recipe to me. It looks like the perfect thing for Christmas morning! And for all my gluten free friends, this one is for you too.

Ingredients

1 pound bacon, diced

1 medium sweet onion, chopped

6 eggs lightly beaten

4 c frozen shredded hash brown potatoes, thawed - I used Ore-Ida

2 c (8 ounces) shredded cheddar cheese - I used sharp

1 1/2 c (12 ounces) 4% cottage cheese

1 1/4 c shredded Swiss cheese

Directions

In a large skillet, cook bacon and onion until bacon is crisp; drain. In a large bowl, combine the remaining ingredients; stir in bacon mixture. Transfer to a greased 13in. x 9in. baking dish. Bake uncovered, at 350 degrees for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yields 12 servings.

 

Note from Carolyn: It is gluten-free and we serve with blueberry muffins (which aren't gluten-free) and fresh fruit. Leftovers are yummy the next day.

 

 

Recipe courtesy: Carolyn B of Georgia

Breaded Ranch Pork Chops

This is a new recipe from our last freezer cooking day!  I can not wait to have these; they looked so good as I was making them.

Ingredients:
1 bottle Ranch dressing
1 cup bread crumbs
1 package Italian dressing mix
2 Tbl. canned Parmesan cheese
1 Tbl. garlic pepper
6 pork chops

Directions
Prepare baking dish with cooking spray.  (If freezing, I am a fan of disposable aluminum pans.)

Mix bread crumbs, Italian dressing mix, Parmesan cheese, and garlic pepper in a large bowl.
On a plate or shallow bowl, squeeze out a layer of Ranch dressing.

Take each pork chop and dip in the Ranch dressing, coating all over and then dip in the bread crumb mixture, making sure the coating is all over the pork chop. Place in prepared baking dish.

Cover pan and freeze.

To serve from frozen
Thaw in refrigerator.  Bake at 350 degrees for 45 minutes or until internal temperature of 165 degrees is reached.  Serve.

Update
These are a family favorite! I recommend serving them with mashed potatoes or rice and pouring the sauce over it all.

Italian Sausage, Peppers and Onions

My cousin Angie made this for our family reunion. They were probably the best sausage, peppers & onions I have ever tasted. You can eat them plain or put them on a hoagie bun for a sandwich.

Ingredients
Italian sausage, medium hot
Italian sauce
Onions, sliced
Peppers, sliced

Directions
Place all ingredients in roasting pan. Cook on 350 degrees for a couple of hours.


Courtesy: Angie P of Ohio

Root Beer BBQ

Here is a new recipe I tried for our No Football Super Bowl Party...YES! We actually did NOT watch the Super Bowl, but I did make some yummy food. Hope your family enjoys it. I made extra for my freezer and a Freezer Swap I am in. Delicious!

Ingredients
3 pound pork sirloin roast
1 cup root beer
1/2 tsp. salt
1/2 tsp. pepper
2 cups onion, wedged
2 Tbl. garlic, minced

24 ounces root beer
12 ounce bottle chili sauce

Instructions
Trim any visible fat from roast. Cut it into 4 pieces and place in slow cooker. Pour one cup root beer over the roast and sprinkle with the salt and pepper. Add garlic and onions. Cover and cook on low for 8 to 10 hours (or on high for 4-5.) I put mine on right before bed and let it cook all night. (Warning: It fills the house with AMAZING smells.)

In a medium saucepan, combine the 24 ounces of root beer with the chili sauce. Bring to a boil. Reduce heat. Boil gently; uncovered; stirring occasionally, about 30 minutes or until sauce is reduced to 2 cups. (I actually just combined these 2 ingredients and added them after I shredded the pork and then cooked for a few more hours, but I am just kinda lazy like that.)

Remove roast and onions from the slow cooker and allow to cool enough to handle. Discard broth. Shred meat. Pour root beer sauce over all. Stir to coat. Allow to cool completely and place in freezer bags or containers.

FREEZE for later. (Of course, you may want to eat some now, too and then freeze the rest.)

To serve:
Thaw and heat. You can top sandwich buns with lettuce and tomato.

Happy Cooking.

10 servings
Recipe Credit- 30 Meals in One Day Software

Chili-Spice Pork Chops

My five year old daughter saw a picture of these pork chops in a magazine. She wanted me to make them for dinner so I adapted the recipe to suit our family's taste. They turned out so delicious. They were crispy on the outside, moist on the inside and the taste was awesome.

Ingredients
3/4 c seasoned bread crumbs
1 1/2 tbsp chili powder
1/4 tsp pepper
1/4 tsp salt
1/4 tsp garlic powder
1 egg
1/4 c milk
4-6 boneless pork chops

Directions
Combine bread crumbs, chili powder, pepper, salt and garlic powder in a bowl. Combine egg and milk in another bowl. Dip chops in egg mixture, then coat with crumbs. Place chops on a baking pan coated with cooking spray. Bake at 350 degrees for 20-25 minutes - turning the chops once.

Freezer Directions
Prepare as directed, but do not bake.  Add to greased foil pans and cover. Freeze. To serve, thaw and bake as directed.  Make sure to thaw completely. Bake on baking pans as above to achieve the "crispy" coating.


Recipe adapted from Simple and Delicious

Sausage Breakfast Casserole

My sister made this for brunch one day & it was delicious. Everyone went crazy over this super tasty casserole. It would also be great for dinner.

Ingredients
2 lb regular flavor pork sausage
2 pkg crescent rolls
2 pkg cream cheese

Directions
Spray 9"x13" casserole dish with non-stick spray. Brown sausage in a skillet. Add cream cheese & mix until blended. Take one package of crescent rolls, separate & press into the bottom of casserole dish. Place meat/ cream cheese mixture on top of crescent rolls. Then take the second package of crescent rolls, separate & lay on the top of the meat/ cream cheese mixture. Bake at 375 degrees for 15 minutes or until crescents are lightly browned.

Recipe courtesy - Becky F of Kentucky

Hungarian Pork Chops

This recipe comes from my friend Leah. Her husband loves things that have a "gravy". She said he loves this dish. Looks good to me.

Ingredients
4 Pork Chops, 3/4 inch thick
1 med onion, thinly sliced
1/2 tsp salt
1/2 tsp paprika
1/4 tsp dried dill weed
Garlic powder to taste (most important)
1 c water
2/3 c sour cream

DirectionsIn a skillet, brown chops in a small amount of oil. Combine onion, salt, paprika, dill weed, garlic & water. Add to skillet. Cover & simmer for 45-60 minutes until chops are tender. Remove chops from skillet. Stir in sour cream. Heat but do not boil. If you like a thicker sauce, thicken liquid with cornstarch before you add the sour cream (like you would make a gravy). You can add additional garlic powder, pepper, salt or dill weed to taste. Serve with wide egg noodles.

Recipe courtesy: Leah L of Georgia

Pathetically Painless Pulled Pork

My cousin Pam sent this recipe to me via Facebook. It is as easy as the recipe name indicates. This was the BEST pulled pork sandwich I have ever eaten. My southern raised husband even said it was better than you can get in a restaurant (and we have A LOT of BBQ places around here).

Ingredients4 lbs Boston Butt Roast
1 c Worcestershire sauce
2 c brown sugar
1 c apple juice
Hamburger buns
1 bottle barbecue sauce (I used Sweet Baby Ray's)

Instructions
Marinate the roast over night in the Worcestershire sauce. The next day, drain the Worcestershire sauce. Pack brown sugar onto the top & sides of the roast. Place roast in slow cooker, pour the apple juice around the roast, & cook for 8 - 10 hrs on low. Take roast out when done. Remove the layer of fat from the top of the roast. Start "pulling" the roast apart.
Place in large bowl & pour BBQ sauce over it to get it coated. Place some meat on bun, add more BBQ sauce to taste.

Freezer Directions
Prepare as directed, portion into meal or individual portions, and freeze. To serve, thaw and reheat.

Recipe Courtesy: Pam B of Arizona

This is how my roast looked when I took it out of the crock pot

The bone literally fell right out

All of the "pulled pork" before adding BBQ sauce

Marinated Pork Medallions

WOW!!! This was amazing!! The entire family absolutely loved these. I served with steamed broccoli & buttered whole wheat egg noodles. These will definitely be made again.

Ingredients

1/2 c packed brown sugar

1/2 c Italian salad dressing

1/4 c pineapple juice

3 tbsp soy sauce

1-2 pork tenderloins, cut into 3/4 inch slices

Directions
In a small bowl, combine the brown sugar, salad dressing, pineapple juice & soy sauce. Pour 1/2 cup marinade into a large resealable plastic bag. Add the pork; seal bag & turn to coat. Refrigerate overnight. Cover & refrigerate remaining marinade. Drain & discard marinade. Using long-handled tongs, dip a paper towel in cooking oil and lightly coat the grill rack. Grill pork, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 160°, basting occasionally with reserved marinade.

Recipe courtesy: Simple & Delicious

Apple Pork Chops

These pork chops had an interesting, unexpected taste. They were good, but not the taste we were expecting. We thought the apples would provide a more sweet flavor, but they did not. The apples didn't even have an apple taste.

Ingredients

2 tsp cornstarch

3/4 c chicken broth

4 boneless pork loin chops

2 tsp canola oil

1 large apple, peeled & thinly sliced

1 small onion, finely chopped

1/3 c apple juice

2 tsp Dijon mustard

1/4 tsp dried thyme

Directions

In a small bowl, combine cornstarch & broth; set aside. In a large skillet, brown pork chops in oil. Remove & keep warm. In the same skillet, saute apple & onion until apple is crisp tender. Stir in the broth mixture, apple juice, mustard & thyme. Bring to a boil. Add pork chops. Reduce heat. Cover & simmer for 8-10 minutes.

Recipe courtesy: Simple & Delicious

Pork Spare Ribs

This recipe comes from my good friend, Tammy. She recently sent this to me & I can't wait to try them.

Ingredients4 lbs. pork spare ribs
4 garlic cloves
1 medium onion
2 cups of your favorite BBQ sauce (we use Sweet Baby Ray’s)
1 cup of plum or grape jelly

Directions
Place ribs, garlic and onion in a crockpot. Cook on low for 8 hrs. Drain off juices. Add BBQ sauce and jelly. Cook on high setting until warmed through, 30 minutes. Makes 4 to 6 servings.

Freezer Directions
Place spare ribs in a freezer ziploc bag, combine other ingredients and pour over the spare ribs.  Lay flat to freeze. To serve, thaw and cook in crockpot as directed.

Recipe courtesy: Tammy M of Georgia

Pork Chops with Rice

I just returned from a visit to my parents. One night my mom made this dish. It sounded kind of strange when I read the ingredients but it was delicious. Try it!

Ingredients
4-6 pork chops
2 tbsp oil
2 c canned crushed tomatoes
1 medium onion, chopped
3 tsp salt
1/4 tsp pepper
1 c uncooked rice
2 c water

Directions
Brown pork chops in oil. Remove from pan. In a 9x13 baking dish, add tomatoes, onion, salt, pepper & rice. Place pork chops on top. Pour water over all. Cover & bake at 350 degrees for 1 hour.

Wedding Soup

This will be the best wedding soup you have ever tasted. If you have never had wedding soup then I recommend you make it today. This recipe makes a very large pot but it can be cut in half for a smaller pot.

Ingredients
2 32oz chicken broth
1 32oz vegetable broth
6 c water
2 c celery
2 c onions
2 c carrot
2 bay leaves
3 fresh basil leaves
1 bag fresh spinach, chopped
2 c of orzo pasta

Meatballs
1# lean ground beef
1# ground pork
2 eggs
1/2 c Italian bread crumbs
1/8 c Parmesan
Handful fresh parsley, chopped

Directions
Bring broth & all vegetables (except spinach) to boil. Boil for 15 minutes. Mix all meatball ingredients together & form very small meatballs. Drop meatballs into boiling soup. Cook on a slow boil for 30 minutes. After 30 minutes add spinach & orzo. Cook 10 to 15 minutes or until orzo is cooked. Stir frequently. Serve with grated Parmesan cheese. Enjoy!!

All the little meatballs ready for the pot