Sausage and Potato Bake

Sausage and Potato Bake

From: Real Mom Kitchen

2 pkgs. brown and serve sausage patties or links, thawed
3 1/2 cups frozen hash browns (I used the cubed kind)
1 1/2 cups cheddar cheese, shredded
1  cup of milk
6 eggs, beaten
1 tsp. dried mustard
1/4 tsp. salt

Heat oven to 350 degrees.  Grease a 9 x 13 inch baking dish.

Cut thawed sausage into slices or patties into quarters.  Stir all ingredients together in a large bowl.  Pour into prepared dish.  Bake 50-60 minutes or until knife inserted in the center comes out clean.  Let stand 10 minutes.

Carnitas

Carnitas

From: The Noshery

3 lbs. boneless pork shoulder (butt) roast, cut into cubes
3/4 cup orange juice
juice from 1/2 a lemon
7 cloves garlic
1 Tbs. kosher salt
1 Tbs. cumin
1/4 cup cilantro, chopped
1/4 cup of chicken or beef stock
1 Mexican beer -optional (I left this out)

In a crock pot combine all ingredients and stir.    Arrange the pork so it sits as a single layer on the bottom of the pot.  Turn crock pot on high for 4 hours or low for 8 hours.

Once the pork is done, it should be tender enough that you can shred it.  Heat a stainless steel or aluminum pan with 2 Tbs of olive oil.  Using a slotted spoon transfer the pork from the pot to the pan in batches.  Fry the pork until brown and crispy, breaking it up as you fry it.   Do not crowd the pan with pork for best results. 
If you like you can deglaze the pan with about 3 Tbs. of beer per batch and cook till evaporated. (I did not do this)

Serve on tortillas garnished with chopped onions, avocado, fresh cilantro and lime wedge.

Sausage Stuffed Acorn Squash

These were so yummy. I loved the sweet acorn squash mixed with everything else. This was supposed to be cooked in the microwave, but I'm really not a microwave cooking kind of gal, so I used my oven.
Sausage Stuffed Acorn Squash

From: Taste of Home Simple & Delicious Cookbook

2 medium acorn squash
1 lb. bulk spicy pork sausage (I used mild Italian sausage)
1/2 cup onion, chopped
1 egg
2 Tbs. milk
1 cup baby spinach, finely chopped
1 1/2 cups soft bread crumbs
1/2 cup dried cranberries

Cut  squash in half; remove and discard seeds.  Place squash cut side down in a microwave safe dish.  Cover and microwave on high for 10-12 minutes or until tender.  (I'm not typically a huge fan of microwaving food to cook it.  So I baked mine at 400 degrees for about an hour.)  

Meanwhile , crumble sausage into a large skillet; add onion.  Cook over medium heat until meat is no longer pink; drain.  In a large bowl, beat egg and milk; stir in the spinach, bread crumbs, cranberries and sausage.

Turn squash cut side up.  Stuff with sausage mixture.  Cover and microwave on high for 2-3 minutes or until heated through.  (I just stuck mine back in the oven until it was heated through).

Antipasto Picnic Salad

This was yummo. I will add a bit less of the reserved liquid next time.
Antipasto Picnic Salad

From: Taste of Home Simple & Delicious Cookbook

1 pkg. (16 oz.) medium pasta shells
2 jars (16 oz. each) giardiniera
1 lb. fresh broccoli florets
1/2 lb. mozzarella cheese, cubed
1/2 lb. hard salami, cubed
1/2 lb. deli ham, cubed
2 pkgs. (3 1/2 oz. each) sliced pepperoni, halved
1 lg. green pepper, cut into chunks
1 can (6 oz.) black olives, drained

Dressing:
1/2 cup olive oil
1/4 cup red wine vinegar
2 Tbs. lemon juice
1 tsp. Italian seasoning
1 tsp. coarsely ground pepper
1/2 tsp. salt

Cook the pasta according to package directions.  Meanwhile drain giardiniera, reserving 3/4 cup liquid (I thought this was too much and will be cutting it in half next time.).  In a large bowl, combine giardiniera, broccoli, mozzarella, salami, ham, pepperoni, green pepper and olives.

Drain pasta and rinse in cold water; stir into meat mixture.  For dressing, in a small bowl, whisk oil, vinegar, lemon juice, Italian seasoning, pepper and salt and reserved giardiniera liquid.  Pour over salad and toss to coat.  Chill until serving. 

Classic Cobb Salad

Oh so yummy and fresh. Gotta love it.
Classic Cobb Salad

From: Smitten Kitchen

Dressing: (This could easily be halved and still have more than enough.)
3/4 cup canola oil
1/4 cup olive oil
1/4 cup red wine vinegar
1 Tbs. lemon juice
3/4 tsp. dry mustard
1/2 tsp. Worcestershire sauce
1/4 tsp. sugar
1 clove garlic, minced
Kosher salt and freshly ground black pepper, to taste

Salad:
1/2 head iceberg lettuce, shredded
1/2 head romaine lettuce, chopped
1/2 bunch watercress, some of the stems trimmed, chopped (I left this out)
2 oz. blue cheese, crumbled
6 strips cooked bacon, chopped or crumbled
3 hard-boiled eggs, peeled and chopped
2 med. tomatoes, seeded, and chopped
1 boneless skinless chicken breast, cooked and cut into bite-sized pieces
1 avocado, chopped
Kosher salt and freshly ground black pepper, to taste
2 tablespoons chives, minced

Combine the canola oil, olive oil, vinegar, lemon juice, mustard, Worcestershire sauce, sugar, and garlic in a blender. Puree the ingredients to make a smooth dressing and season with salt and pepper. Set the dressing aside.

On a large platter, combine the iceberg, romaine lettuce and watercress. Arrange the blue cheese, bacon, eggs, tomatoes, chicken, and avocado on top of the greens. To serve, drizzle salad with dressing, season with salt and pepper, and top with chives or just throw everything together in a bowl.

Roasted Pepper Tortellini

I loved this as did the hubs and the kids. It was a definite winner for our family.
Roasted Red Pepper Tortellini

From: Taste of Home Simple and Delicious Cookbook

1 pkg. (20 oz.) refrigerated cheese tortellini
5 Italian sausage links
2 Tbs. olive oil
1 jar (15 1/2 oz.) roasted sweet red pepper, drained
1 can (15 oz.) pizza sauce
1 cup mozzarella cheese, shredded

Cook the tortellini according to package directions. Meanwhile, in a large skillet, cook sausage in oil over medium heat until no longer pink; drain. Cut it into 1/4 in" slices. (I like to peel the the casing off and break it into chunks before cooking it.)

Place the peppers in a blender or food processor; cover and process until smooth, drain tortellini. Add the tortellini, pureed peppers and pizza sauce to the skillet; stir to combine. Cook for 5 minutes or until heated through. Sprinkle with the mozzarella and parmesan cheeses; cover and heat until cheese is melted.

Grilled Prosciutto Asparagus

Oh my goodness. Heaven in my mouth!
Grilled Prosciutto Asparagus

From: Taste of Home, April/May 2011

12 slices prosciutto
4 oz. goat cheese
24 spears of asparagus, woody ends chopped off

Spread the goat cheese evenly over the 12 slices of prosciutto. Cut each slice in half long ways, so that you have two long strips. (I found it easier to cut my prosciutto into strips while it was all stacked on top of each other and then spread with the goat cheese.) Wrap each piece of prosciutto around 2-3 asparagus spears. Secure prosciutto with a toothpick. Grill over medium heat for 6-8 minutes or until prosciutto is crisp.

Sausage and Spinach Penne Skillet Supper

Sausage and Spinach Penne Skillet Supper
From: My Kitchen Cafe

1 Tbs. olive oil
1 lb. Italian-style turkey sausage, casings removed (I couldn’t find turkey sausage so I substituted mild Italian pork sausage)
3 cloves garlic, minced finely
3 1/2 cups water
2 1/2 cups chicken broth
1/2 cup oil-packed sun-dried tomatoes, rinsed and finely chopped
1/2 tsp. salt
12 oz. (about 3 1/2 cups) penne pasta
1 (6-oz.) bag baby spinach
3/4 cup grated Parmesan cheese
1/4 cup toasted pine nuts

Heat the oil in a large nonstick skillet over medium heat until hot and add the sausage. Cook until lightly browned and no longer pink about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the water, broth, sun-dried tomatoes, and 1/2 teaspoon salt. Add the pasta. Increase the heat to medium-high and cook at a strong simmer, stirring often, until the pasta is tender and the liquid has thickened, about 15-18 minutes. If you find the liquid is absorbing too quickly and the pasta is still undercooked, add a bit more water in small amounts until the pasta is cooked thoroughly.

Stir in the spinach, a handful at a time, and cook until wilted. Off the heat, stir in the cheese and pine nuts. Season with salt and pepper to taste and serve immediately.

Crustless Bacon and Cheese Quiche

This is simple and oh so very yummy.Crustless Bacon and Cheese Quiche

From: Kraft Foods

1 cup green onions, sliced
1 cup tomatoes, chopped
12 slices of bacon
1 cup sliced fresh mushrooms
12 eggs
1/3 cup sour cream
1 cup shredded cheddar
1 cup shredded mozzarella

Preheat oven to 325 degrees. Reserve 2 Tbs. of the onions and tomatoes. Cook bacon in a large skillet until crisp. Remove bacon to a paper towel covered plate, reserving 1 Tbs. of the bacon drippings in the skillet. Add the mushrooms to the skillet, cook and stir 2 minutes or until tender. Remove from heat. Chop bacon and add to the mushrooms along with the onions and tomatoes, mix well.

Beat egg and sour cream with a wire whisk until well blended. Pour into a greased 9x13 pan. Top with bacon mixture and the cheeses. Bake 30 minutes or until the center is set. Sprinkle with reserved onions and tomatoes. Let stand 5 minutes before cutting into pieces to serve.

Chicken Carbonara

Yummy, yummy, yummy!
Chicken Carbonara

From: The Domestic Goddess

2 tsp. olive oil
6-8 sliced, bacon, chopped
1 tsp. minced garlic
1 1/4 cups heavy cream
1/2 cup grated parmesan
4 large egg yolks
1/4 cup fresh basil , chopped
1/4 cup fresh Italian parsley, chopped
salt
1/2 lb. spaghetti
2 cups chicken, coarsely shredded/chopped
1/2 Tbs. finely grated lemon peel

Heat oil in a large frying pan. Add bacon and garlic and saute until brown and crispy, about 8 minutes. Cool slightly. Cook chicken in some of the leftover fat.

In a large bowl, whisk together the cream, cheese, yolks, basil and parsley. Set aside.

Meanwhile, bring a large pot of water to a boil. Cook spaghetti until just tender. Drain. Add the chicken to the bacon and stir to combine. Next, add the spaghetti and cream mixture and toss over medium-low heat until chicken is heated through and the sauce coats the spaghetti thickly, about 4 minutes. (DO NOT boil or you will end up scrambling your eggs). Season pasta to taste, with pepper and salt if needed. Transfer pasta to a large serving bowl. Sprinkle with lemon zest and serve. (I always end up using more lemon zest than this as I love the flavor that it adds.)

Chicken Bacon Stuffed Pizza Rolls

Wow, these were so yummy. I was one happy momma this night. The bacon totally made it!Chicken Bacon Stuffed Pizza Rolls

1 roll refrigerated pizza dough, or make your own (which I did)
1 packet dry ranch dressing mix
2 Tbs. grated Parmesan cheese
1 Tbs. olive oil or melted butter
sharp cheddar cheese, or whatever you prefer
8 slices bacon, cooked and crumbled
1 cup chicken, cooked and shredded
3/4 cup mayo
3/4 cup milk

First take 1 tsp. of the ranch dressing mix and combine it with 1 1/2 Tbs. parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 cup mayo (I subbed in plain yogurt for some of the mayo) and 3/4 cup milk and place in the fridge to chill.

Preheat oven to heat specified on dough package, usually between 400-425 degrees.

Unroll you pizza dough onto a lightly floured surface. Pat or roll the dough so its about 12" x 8". Cut it into 24 even squares. Place cheese and desired toppings on each square. When all of your dough squares have cheese and toppings on, carefully lift up each square and wrap the dough around the toppings. You can just grab the four corners and squeeze the seams shut and then place them seam side down on a greased baking sheet. Brush them with the olive oil or melted butter and sprinkle with the parmesan ranch mixture. (I was way too lazy to do this, so I just rolled the dough out and placed it on my greased cookie sheet. I added all of the toppings and then folded the dough over top and crimped it kind of like a calzone. I topped it as directed and just sliced it up after baking.)

Place your rolls in the oven. Bake 10-20 minutes depending on your dough. Take them out when they are lightly golden on top.

Serve them warm with a side of the freshly made ranch dressing for dipping.

Chorizo, Corn and Red pepper Quesadilla with Mexican Rice

Chorizo, Corn and Red Pepper Quesadilla

From: The Noshery

8 tortillas
1 Tbs. olive oil
1 cup corn
1 red bell pepper, diced
5 oz. ground chorizo
1/2 medium onion, diced
1 dash cumin
salt and pepper
2 Tbs. cilantro minced
2 cups monterey jack, shredded
4 Tbs. butter, melted

Prepare the chorizo in a skillet and set aside.

In a heavy skillet hat olive oil at a medium hight heat. Add corn, cook until it starts to toast about 5 minutes. Add peppers, onion, cumin, salt and pepper. Saute until the onion begins to soften, and add cilantro, toss and set aside.

In a separate skillet, brush with butter. Place a tortilla in the skillet, then layer on the ingredients: cheese, chorizo, corn mixture, and more cheese. Top with a second tortilla, brush with butter and flip when golden brown on bottom.

Remove from skillet when both sides are golden brown. Slice into wedges.

Mexican Rice

1/2 cup chopped onion
1/4 cup chopped green bell pepper
1 lg clove garlic, minced
2 tsp. canola oil
1 cup long grain rice
1/2 cup tomato sauce
1 tsp. chili powder
1/4 tsp. ground cumin
1/2 tsp. salt
1 1/2 cups beef broth

In a heavy pot, saute onion, green pepper and garlic until onion is softened. Add rice to pot and cook over medium-high heat until rice has browned. Add tomato sauce, chili powder, salt and beef broth. Bring to a boil; cover, lower heat, and simmer until liquid has been absorbed, about 20 minutes. Taste and add more salt if needed.

Applesauce BBQ Shredded Pork

Marvelous, Simply Marvelous!Applesauce BBQ Shredded Pork

From: Real Mom Kitchen

1 (3 lb.) pork loin
1 cup apple juice
1 cup applesauce
1/2 cup ketchup
2 cups brown sugar (I reduced this to 1 1/2 cups and it was still plenty sweet)
6 Tbs. lemon juice
1/2 tsp. ground black pepper
1/2 tsp. salt
1/2 tsp. paprika
1/2 tsp. garlic powder
1/2 tsp. ground cinnamon

Place pork loin in the crock pot and pour apple juice over top. Cook on low for 8 hours.

Meanwhile, prepare sauce. In a medium saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Stirring frequently, bring mixture to a boil. Remove from heat.

Remove pork from crockpot and shred. Discard any juices left in the bottom of the crock pot. Place meat back in the crockpot. Add sauce and heat until warmed through.

Penne with Bacon, Asparagus and Parmesan

This was stellar! I can't wait to make it again, but then again, I love anything with asparagus.Penne with Bacon, Asparagus and Parmesan

From: Campbell's

1 lb. asparagus, cut into 1" pieces
1 lb. penne
1 Tbs. olive oil
5 strips bacon
2 cloves garlic, sliced
1/2 cup parmesan cheese, grated
2 (15 3/4 oz.) cans cream of mushroom soup
1/2 cup milk
1/2 cup water
1/2 tsp. black pepper

Boil water in a large pot. Place the asparagus in the boiling water and cook for 2 minutes. Remove and cool asparagus by running under cold water, set aside.

Cook the penne in the pot that you cooked the asparagus in for eight minutes. Strain and toss with 1 Tbs. of the olive oil.

Cook bacon in a large skillet over medium heat until crispy. Reserve 2 tsp. of the bacon drippings in the pan. Chop the bacon into large pieces, and saute for 3 minutes with the garlic and the onions. Take off of the heat and set aside.

Combine soup, milk, water, parmesan cheese and black pepper. Mix well. Add soup mixture and cut asparagus to the bacon and onions. Bring to a boil and stir in penne, coating pasta evenly with the sauce.

Prosciutto Dijon and Gruyere Puffs

These were absolutely to die for. We ate them as a main dish and just had some hearty side dishes. I can't wait to have these again.Prosciutto Dijon and Gruyere Puffs

From: Joy the Baker

1 package puff pastry dough, thawed.
8 slices prosciutto
3 Tbs. Dijon mustard, (I used a bit more since I divided the prosciutto and cheese between to pieces of puff pastry dough instead of only using one piece of dough)
1 cup gruyere cheese, grated (I used a bit more for the reason stated above)
flour for dusting
fresh ground black pepper

Preheat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.

Once the puff pastry dough is thawed, unfold and lay on a floured work surface. If dough separates at the seam, simply use your fingers to press together. Dust flour on top of the pastry too. Using a rolling pin, roll dough to be about 11x9 inches. (Do this to both sheets of dough from the package)

Layer the prosciutto on top of the 2 sheets of puff pastry. Spread the mustard on top of the prosciutto. Top with the grated cheese and freshly ground black pepper.

Roll the right side of the dough in towards the center. Then roll the left side of the dough towards the center. Press together. The dough won't stick together, but if you brush away some of the flour it will stay together during baking.

With a sharp knife, slice the dough into 1/2" thick slices. Place on your parchment paper lined baking sheet. Bake at 400 degrees for 12-15 minutes or until it is a deep golden brown. Let cool on the pan for 5 minutes and then serve warm or room temperature. (We liked them best warm.)

Zesty Home Fries

These were yummy. It combines some of my favorite things; bacon, potatoes and cheese. It was hard to go wrong.Zesty Home Fries

From Tarah's Food Reviews

2 lbs. red new potatoes, cut into large chunks
1/2 cup zesty Italian dressing
1/2 tsp. pepper
1 large red onion, cut into chunks
1/4 cup fresh parsley, chopped
2 slices bacon, crisply cooked and crumbled
1 cup sharp cheddar cheese, shredded (I'll admit to using more than this because I can never get enough cheese)

Preheat oven to 450 degrees. Toss potatoes with dressing and pepper on a greased cookie sheet. Spread in a single layer.

Bake for 20 minutes. Stir in onions. Continue baking for 20 more minutes or until vegetables are tender.

Sprinkle with parsley and bacon; stir. Top with cheese. Bake and additional 2 minutes or until cheese is melted.

Vegetable Bacon Noodle Toss

Vegetable Bacon Noodle Toss

From: My Recipes

1/2 (16 oz.) pkg. uncooked wide egg noodles
4 slices bacon
1/2 small onion, chopped
2 yellow squash, cut in half lengthwise and sliced
1 zucchini, cut in half lengthwise and sliced
2 medium tomatoes, seeded and chopped
1/2 cup light balsamic vinaigrette
2 Tbs. flat leaf parsley, chopped
1/2 tsp. salt
1/2 tsp. pepper

Prepare egg noodles according to package directions, drain and keep warm.

Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon and drain on paper towels, reserving 2 tsp. drippings in a small bowl. Discard remaining drippings. Wipe skillet clean with a paper towel. Crumble bacon.

Saute chopped onion in hot reserved drippings over medium-high heat 5 minutes or until tender. Add squash, zucchini, and tomatoes; saute 6 minutes or until squash and zucchini are crisp-tender. Add egg noodles, bacon, vinaigrette (I ended up adding a bit more vinaigrette for coverage), and next three ingredients, stirring until well blended. Cook, stirring constantly, until thoroughly heated. Serve immediately. Garnish with a sprig of parsley.

Apple Cinnamon Pork Roast

This was good, but I was in a hurry so I didn't leave it in the crockpot as long as I should have. I think that a little bit more time would have allowed the flavors to meld a bit more. Next time I will definitely serve this over rice.Apple Cinnamon Pork Roast

From: Crockpot365

2-3 lb. pork loin roast
1 onion, sliced in wedges
1 tsp. dried thyme
1/2 tsp. kosher salt
1/4 tsp. pepper
1/2 tsp. cinnamon
1 cup apple cider or juice
1 Tbs. lemon juice
3 granny smith apples, chopped
1 (16 oz.) bag coleslaw mix
1 Tbs. apple cider vinegar
3 Tbs+ butter
1/2 cup + brown sugar

Put onion wedges intot he bottom of your crockpot, and put the meat on top. Sprinkle dry spices on all sides of the meat. Add the apple juice and lemon juice. Cover and cook on low for 6-8 hours or high for 4-6 hours. 20-30 minutes before serving, remove the meat from the crockpot and shred. Put the chopped apples and bag of coleslaw into your crockpot.(I didn't use the entire bag...it just seemed like too much. I probably left 1 1/2 cups in the bag) Add the cider vinegar. stir. Add the pork back to the crockpot. Salt and pepper to taste.

(The recipe called for something a little bit different, but it was much easier to do it the way I did and turned out a good result. I just made up the quantities to what seemed good so feel free to do more or less.) In a small saucepan, melt butter. Stir in brown sugar. Stir until well combined and bubbly. Add to the crockpot and stir to encorporate. Cook for another 20-30 minutes. Serve over rice.

Glazed Pork Chops

These were so good that we actually had them two weeks in a row and no one complained!

Glazed Pork Chops
from Everyday Food

4 bone-in pork chops (about 9 ounces each)
1/4 cup packed light-brown sugar
1 tablespoon Dijon mustard

Heat broiler to high. Line a baking sheet with aluminum foil. In a small bowl, combine sugar and Dijon. Place pork on sheet; season with salt and pepper. Broil until pork begins to brown, 6 to 8 minutes; spread sugar mixture over top. Broil until glaze is browned and pork is opaque throughout, 1 to 2 minutes.

Serving Suggestion: Serve with potatoes and green beans.

Herb Roasted Pork

Herb Roasted Pork

From: All Recipes

2 tsp. rubbed sage
1 tsp. salt
1/2 tsp. pepper
2 clove garlic, minced
2 cloves garlic, slivered
olive oil
1 (5 lb.) boneless pork loin (I used 3 lbs. as that is all we needed for our family)
1/2 cup sugar
1 tbs. cornstarch
1/4 cup vinegar
1/4 cup water
2 Tbs. soy sauce

Preheat oven to 325 degrees. In a small bowl, combine, sage, salt, pepper, and garlic. Place several small slits in the top of the roast. Insert garlic slivers into the slits. Drizzle a small amount of olive oil over the top of the roast, smoothing it over. This helps the spices to stick to it a little bit better. Thoroughly rub the spices all over the pork. Place the pork in an uncovered roasting pan on the middle oven rack. (I followed the recipe tips in the comments that said to cover the roast for the first two hours to keep it moist, and boy was it.) Bake in the preheated oven for approximately 3 hours (mine didn't take as long as it was only 3 lbs.)

Meanwhile, place sugar, cornstarch, vinegar, water and soy sauce in a small saucepan. Heat stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3-4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast and serve. (Next time I will double the glaze as we always like a lot of sauce.)