Bacon Wrapped Pesto Stuffed Pork Tenderloin

So, you've got a thing for pesto but you're not into the whole pasta thing... use pesto with meat. It's great with chicken, but tonight, we had a pork tenderloin that we decided to use instead.

Bacon Wrapped Pesto Stuffed Pork Tenderloin

1 small/medium pork tenderloin
6 slices of bacon ( nitrate free is best if you can find it )
pesto ( see the recipe here )

Set oven @ 400.
Butterfly the tenderloin. ( Basically, slice it almost in half, but leaving enough so that you can lay it open )
Pound the tenderloin until about 1/2" thin.
Lay the bacon strips out and set the butterflied tenderloin on top.
Spread a generous amount of pesto over the tenderloin and then roll everything together.
* The bacon should keep it all together, but you can also use cooking twine or skewers if you need to

Bake at 400 for 30/35 minutes.

This goes great with roast asparagus.

Deconstructed Paleo Pork Egg Rolls

This has got to be the easiest Paleo dish I've made so far and possible, one of the tastiest. :)
I found this recipe on PaleoFoodBlog. I adjusted the recipe, just slightly to make it a little more convenient. This was delicious ( and so easy to put together ). The picture does not do this meal justice.

Deconstructed Paleo Pork Egg Rolls


3/4 lb ground pork
2 Tbsp Bacon Grease ( or your choice of fat )
1 large shallot, shredded
1 bag of shredded coleslaw ( green & red cabbage, carrot ) 
2 Tbsp Coconut Aminos ( The Paleo alternative to Soy Sauce ) 
Red pepper flakes ( judge how spicy you want it )
1 egg, slightly beaten
salt & pepper


Break apart and cook ground pork until brown and crumbled. Add red pepper to pork as it cooks. 


Add bacon fat to pan. Add shredded veggies to pan and saute until cabbage is softened but still slightly crisp. 


Add coconut aminos and a pinch of salt & pepper. Stir well. 

Cook for a few more minutes to let flavors blend.

Crock Pot Pork Stuffed Peppers

Thank goodness for my Ninja. This recipe consist of an onion, a couple carrots, & 1/2 a head of cauliflower all diced into little tent tiny pieces. My Ninja gave me the consistency of little rice size pieces of all of the veggies. We had so many veggies tonight, but in a way that felt really hearty & filling. This recipe was found on Mark's Daily Apple.

Crock Pot Pork Stuffed Peppers

1 pound ground pork ( we used hot Italian sausage ) also, the original recipe calls for 2 pounds of meat, with our 1 pound of meat + all of the veggies, our peppers we overflowing

4 large green peppers

1 large onion

2 carrots

4 cloves of garlic

1/2 head of cauliflower

6 ounce can of tomato paste

1 tablespoon dry oregano

1 tablespoon dry or fresh tarragon

Salt and pepper to taste

Cut the tops of the peppers and clean the seeds out.

Arrange peppers in the Crock-Pot standing up and make sure they fit securely.

Grate onion, carrots, garlic and cauliflower in the food processor. You can also just chop them into small pieces with a knife if you don’t have a food processor.

In a big bowl, combine ground pork, shredded vegetables, seasonings and tomato paste.

Add salt and pepper to taste. Stuff the peppers with the mixture and arrange leftover meat between the peppers. Add half a cup of water, cover and cook on low for 8-10 hours.

If you don’t have a slow-cooker, the dish can be cooked in the oven, covered, for 1-2 hours.

Crockpot Carnitas ( Carnita Salad )

My very favorite fast food is the Carnitas Salad from Chipotle. Thanks to Erin @ Nourished Meadow, I have finally found a recipe for Carnitas that comes very close and makes an amazing dinner ( with tons of leftovers ). 

Crockpot Carnitas

4-5lb pork roast (I use a bone in shoulder)
8 oz diced roasted green chilies (2 small cans)
2-4 garlic cloves minced

Dry rub seasoning (measurements are approx, adjust for your own preferences)
-1 tablespoon chili powder
-1 tablespoon cumin
-1 tablespoon powdered chili (I used Chili Molido for this batch, you can just increase chili powder instead)
-1 tablespoon kosher salt, or less (check salt just before serving)
-1 teaspoon ground black pepper
-1 teaspoon Mexican oregano
-1 teaspoon cayenne pepper (optional)

(note, if you do anything less then a 4lb roast be sure to reduce salt)

Mix together seasoning, green chilies, and garlic until you have a paste. Coat roast on all sides, no need to make it pretty.

Place roast in crockpot, if you would like more liquid for serving later add about 1/2-1 cup of chicken stock when you put the roast in.

A 5lb roast will need a good 10 hrs plus on low, you can increase heat to high for the last hour or two to speed this up if necessary.

When roast is done, transfer to a large platter or 9×13 glass pan. Using two forks shred the meat and remove any large remaining pieces of fat. If you like your meat a bit crispy, using an oven safe platter place under a broiler for about 15 minutes, stirring every few minutes to prevent burning.

Using a ladle or large spoon skim some of the fat from the juices remaining in the crockpot (they should have settled on the top). This will leave you with less oily liquid to pour over your meat before serving.

* When your carnitas  are finished, for a super yummy salad, chop up some romaine, place the carnitas on top. serve with fresh guacamole, homemade pico, and sour cream ( if you are eating dairy ).

Who would have thought...

Well, this has certainly been a new style of eating for us this week. Tonight was a blueberry sauce over pork tenderloin and it was amazing. Neither of us ever thought of blueberries with something savory, but it works. It's good. :)


We found this recipe on Paleo Plan.

Pork Tenderloin with Blueberry Sauce

• 1-1/4 lb pork tenderloin
• 2 tsp Mrs. Dash Chicken Grilling Blend seasoning
• 1/2 tsp sea salt (optional)
• 1/2 tsp freshly ground black pepper
• 3/4 lb green beans, trimmed
• 1 Tbs olive oil, divided
• 1 small onion, finely diced
• 1-1/2 cups frozen blueberries, thawed
• 1/4 cup apple cider vinegar
• 1 tsp raw honey
• 1/2 tsp dried thyme
• 
  
• Heat oven to 400° F.
• Rub pork with Mrs. Dash seasoning and 1/4 tsp each sea salt (optional) and black pepper. Place in a roasting pan and roast for 25 minutes (or until internal temperature reaches 155° F).
• When about 10 minutes of cooking time remains, remove pan from oven and spread green beans around pork. Working quickly, drizzle green beans with 1/2 Tbs olive oil. Stir and return pan to oven.
• Heat remaining 1/2 Tbs olive oil in a small saucepan over medium-high heat.
• Add onion, and cook for about 5 minutes. Add blueberries, vinegar, honey, thyme, remaining sea salt (optional) and black pepper.
• Continue to cook for an additional 5 minutes, or until thickened.
• Serve pork alongside green beans with sauce drizzled on top.

Spicy Pork with Asparagus and Chile

What a yummy combination. Asparagus & Pork... This recipe was found @ Bon Appetit's web site. The recipe comes together pretty quickly so it's best to prep everything before you start so once you start, you can just work right through it.

Spicy Pork with Asparagus and Chile 

3 tablespoons soy sauce, divided

1 tablespoon Shaoxing Chinese rice wine or dry Sherry

12 ounces ground pork (preferably coarsely ground; sometimes labeled chili-grind)

3 teaspoons Asian sesame oil, divided

12 ounces thin to medium asparagus spears, trimmed, cut on extreme diagonal into 1/2- to 3/4-inch pieces

1 red jalapeño chile, minced with seeds

1 tablespoon minced peeled fresh ginger

2 tablespoons oyster sauce

1 teaspoon honey

2 green onions, thinly sliced on diagonal

Fine sea salt

Whisk 1 tablespoon soy sauce, & rice wine in medium bowl. Add pork; toss to blend. Heat 2 teaspoons oil in heavy large wok or deep skillet over high heat. Add asparagus, chile, and ginger. Toss until asparagus is crisp-tender, about 3 minutes. Using slotted spoon, transfer asparagus mixture to plate. 

Add remaining 1 teaspoon oil to wok. Add pork mixture and stir-fry until browned, using spoon to break up pork into small pieces, 2 to 3 minutes. 

Return asparagus mixture to wok. Add remaining 2 tablespoons soy sauce, oyster sauce, and honey; stir-fry until pork is cooked through, adding water by tablespoonfuls if dry, about 2 minutes. Add green onions; toss to incorporate. Season to taste with sea salt and freshly ground black pepper.

Serving Size: makes 4 servings

Spicy Thai Beef and Jasmine Rice

This is a great recipe that I found on found on Gina's site. I love her website and have gotten tons of great meal ideas from her. They always taste good enough so that Cancy doesn't ask if it's low fat, low calorie. :)

Spicy Thai Beef and Jasmine Rice

3/4 lb 95% lean ground beef

1/2 onion, chopped

6 green onions, chopped

2 cloves garlic, minced

1/2 tsp crushed red pepper

3 carrots thinly sliced

1/2 red bell pepper, chopped

1 cup Jasmine Rice

2 tbsp soy sauce (plus more to taste)

1 tsp Asian fish sauce

1/3 cup fresh chopped cilantro

Heat a heavy medium pot over high heat. Add beef and saute until browned. Add onion, scallions, garlic, crushed red pepper and 1 tbsp soy sauce. Saute another 2 minutes. Add carrots, red pepper, rice, 2 cups water, fish sauce and remaining soy sauce. Reduce to low heat, when the water is almost evaporated, cover. Simmer on low about 20 minutes. Add cilantro and mix well and keep covered for 10 more minutes.

Serving Size: Makes 4 large servings

Sausage & Roast Vegetable Gnocchi

We were fans of Melissa D’Arabian when she was on the Next Food Network Star contest. Her recipes are always easy to follow, inexpensive, and pretty tasty too. I’ve been roasting vegetables a lot lately for side dishes. This takes that idea and turns into the focus. She used Penne’ pasta in her recipe, I had some spinach gnocchi on hand so I used that instead of pasta.

Sausage & Roast Vegetable Gnocchi

1 sweet onion, cut into wedges
1 medium zucchini, sliced in 1/2 lengthwise
1 red bell pepper, cheeks removed
1/2 pound button mushrooms, stemmed
2 1/2 tablespoons olive oil, divided
Kosher Salt & freshly ground black pepper
1/2 pint grape tomatoes, washed and dried
2 sweet or hot Italian sausages, thinly sliced or casings removed
1/4 cup white wine
12 ounces shelf stable gnocchi, cooked according to package instructions
1/2 cup pasta water, reserved
Freshly grated Parmesan, for garnish

Preheat the oven to 400 degrees F.

In a bowl, toss all the vegetables, except the tomatoes, with 1 1/2 tablespoons oil. Season with salt and pepper, to taste. Arrange on a baking sheet and roast, until caramelized, about 30 minutes, turning vegetables halfway through the cooking time. In a small bowl, add the tomatoes and the remaining olive oil and toss to coat. Season with salt and pepper, to taste, and add to the baking sheet, at the halfway point of cooking, to caramelize.

Meanwhile, in a large skillet over medium heat, add the sausage and saute until cooked through. Turn up the heat and deglaze with white wine. Once the vegetables are cooked, cool slightly, then coarsely chop. Add the vegetables and any pan juices to the sausage in the skillet. Toss in the cooked gnocchi, adding reserved pasta water, if needed, to moisten. Season with salt and pepper, to taste, and serve in bowls topped with Parmesan.

Cuban Sandwich

We had a bunch of leftover Pernil (Puerto Rican Pork) so we thought we’d make some yummy Cuban Sandwiches. This was a great quick dinner before heading out to the Hockey Game the other night. You can use a sandwich press, a George Forman grill, or just a regular pan to make this. Enjoy!

Cuban Sandwich


Crispy crust bread loaf
Pernil leftovers
Swiss cheese
ham
yellow mustard
mayonnaise
sweet butter pickles

Heat sandwich press.

Slices bread to desired length, spread with mayonnaise and yellow mustard.    Stack Swiss cheese, pernil, ham and pickles, top with bread.

Brush sandwich press with melted butter, place sandwich on press and brush with butter.  Press for 1 – 2 minutes, until cheese begins to melt, then turn and press for another 1 -2 minutes. 

Enjoy hot off the press.

Slow Cooked Puerto Rican Pork (Pernil)

I’m a big fan crockpots. It’s so nice just to prep something and then forget about it. Your whole house will smell delicious. Even the neighbors might ask what you’re cooking. This recipe will take you almost no time to prepare and after an overnight marinade in the fridge, just drop it in the crockpot & forget about it. **Bonus: You can make a great sandwich with the leftovers.

Slow Cooked Puerto Rican Pork (Pernil)

4 lb Pork Shoulder or Pork Butt
6 Cloves of Garlic, pressed
1/4 tsp Ground Black Pepper
1 tsp Oregano
1 1/2 Tbs Olive Oil
1 1/2 Tbs White Vinegar
4 tsp Salt

Combine garlic, pepper, oregano, olive oil, vinegar and salt.  Rub pork with garlic mixture and refrigerate overnight.

When ready drop into the crockpot on low for 8 hrs. You'll know it's done once it's practically falling off of the bone.

Maple-Mustard Pork Loin with Roasted Potatoes

I’ve been a bad blogger lately. Not one update yet for December. Ooops... I’ll fix that starting with this recipe. I’ve been cooking/baking and taking pictures, just not getting anything loaded up on this blog. Let’s try a bit more consistency, eh?

So I found this recipe on Rachael Ray’s site. I had a pork loin to use but had no idea what to do with it. The maple/mustard combination sounded pretty interesting. We both really liked this recipe. Definitely do the overnight marinade as the flavor really gets into the meat. The best thing about this recipe is the smell once you get it in the oven. Enjoy!!



Maple-Mustard Pork Loin with Roasted Potatoes

1/4 cup extra-virgin olive oil
1/4 cup Dijon mustard
2 tablespoons pure maple syrup
2 teaspoons chopped fresh rosemary plus 6 sprigs
4 cloves garlic, smashed and peeled
One 4-pound boneless pork loin (about 12 inches long)
One 8-ounce package lean sliced bacon
6 small baking potatoes (1 1/2 pounds), quartered
Salt and pepper

In a resealable plastic bag, mix together 2 tablespoons olive oil, the mustard, maple syrup, chopped rosemary and garlic. Add the pork and turn in the mixture to coat; refrigerate for at least 1 hour or overnight.

Preheat the oven to 375°. Place the rosemary sprigs in the center of a roasting pan. Arrange six 14-inch lengths of kitchen string crosswise, about 2 inches apart, in the pan. Place the marinated pork on top of the strings and rosemary. Lay the bacon slices, on an angle, over the pork loin. Tie each string around the meat to secure the bacon, then trim the loose ends.

Scatter the potatoes around the pork and drizzle with the remaining 2 tablespoons oil; toss to mix. Season the pork and potatoes with salt and pepper. Roast until an instant-read thermometer inserted into the center of the pork registers 150°, about 1 hour. Let rest for 10 minutes before slicing. Serve with the potatoes.

Spicy Shrimp, Sausage, & Spinach Fettuccine

This recipe popped up in my Google Reader and I knew I had to make it. We already had everything on hand so it was really convenient. We didn’t really feel like the corn would be a good fit in here so we left it out. We may try it next time. All in all, this dish was easy to put together, Cancy loved it, & it made for good leftovers too. I hope you like it.

Spicy Shrimp, Sausage, & Spinach Fettuccine

1 pound fettuccine
olive oil

1 medium onion, chopped, about 1 cup

3 links of hot Italian sausage, removed from casing, about 1/4 pound

2 large garlic cloves, chopped

1 1/4 pounds of large shrimp (21 - 25/pound), peeled and deveined

4 large handfuls of baby spinach, about 4 cups loosely packed

1 cup corn ( i left this out )

1/2 cup pasta water

1/2 - 1 cup Parmesan cheese, freshly grated and not packed, plus more for serving

salt & 
pepper



Cook fettuccine in a large pot of water according to package directions. Drain pasta, reserving 1/2 cup of the pasta cooking water. Set aside.



While the pasta cooks, heat a large saute pan over medium high heat. Add 2 tablespoons of olive oil and onions and saute for about 5 minutes. Add the sausage in small pieces and the garlic and cook until until the sausage is cooked and browned.

Add shrimp to pan and cook for 2 - 3 minutes. Add spinach and cook for 3 - 4 minutes or until it is slightly wilted. Add corn and pasta water to saute pan and scrape up any bits cooked on to the bottom of the pan.

Add pasta and toss to mix. Season to taste with salt and pepper.

Place in a serving bowl and top with Parmesan cheese. Serve with extra cheese.

Biscuits & Sausage Gravy

Every Southern woman seems to have her own sausage gravy recipe. I started making this as a very occasional breakfast when Cancy & I were married. You see, it’s not very healthy for you... Shocking, right? :) But it’s very delicious and a nice lazy late morning breakfast.

Biscuits & Sausage Gravy
1 small can of buttermilk biscuits (or make your own if you are feeling like a go-getter)
1 lb spicy ground pork breakfast sausage (we use Jimmy Dean’s Hot sausage)
4 Tbps white flour
2 Cups of milk (You can use skim or whole, I can’t taste the difference in this recipe)
Pepper

Brown your sausage, breaking it down into small pieces as it cooks through. While your sausage is browning, bake your biscuits as directed on the package.

Once sausage is browned, sprinkle the flour over top. You’ll want to stir everything around for about 2 minutes to make sure the flour coats all of the sausage & any grease. This will help to “cook” the flour and get rid of a floury taste.

Once you can’t see the flour in the pan anymore, slowly stir in the milk. You’ll want high heat at first, just until it starts to boil and then drop to low. Stir this often because you don’t want any lumps. Stir in Pepper to taste.

When the biscuits are done, quarter them or just tear them up. Put them on a plate and cover in your sausage gravy.

Hoisin Pork Roast

I found this recipe on Katie’s Kitchen. We had everything on hand and a day off from anything today so I figured I would give it a shot. We served this with Jasmine Rice and an Asian Vegetable blend. We were stuffed & had a bunch leftover. This is a great way to cook pork loin and has a great flavor to it. Enjoy!!


Hoisin Pork Roast
cooking spray
1 boneless pork loin (3 lbs.), tied
1   10oz. jar of hoisin or duck sauce
3 cloves garlic, smashed and peeled
2 T. fresh grated ginger
1 T. chili paste
1 T. rice wine or rice wine vinegar
1 T. soy sauce
2 tsp. dark sesame oil
4 tsp. cornstarch
2 scallions, thinly sliced
1/3 cup chopped cilantro

Spray the slow cooker with cooking spray and add pork roast.  In a small bowl combine hoisin, garlic, ginger, chili paste, rice wine, soy sauce and sesame oil.  Whisk in corn starch.  Pour sauce over the pork.

Cover the slow cooker and the roast until fork tender or 160 degrees.  Which is about 3 1/2 hours on high heat and 8 hours on low.  Transfer the pork to a platter, cover with foil, and let stand for 10 minutes.  Pour the cooking liquid in a bowl and let stand for 10 minutes, then skim any fat from surface. ** I cooked mine for 6 hours on low and it was perfect.

Slice the pork and arrange on a platter.  Sprinkle the scallions and cilantro on top.  Serve the Asian sauce on the side.

Polynesian Style Meatballs

Since this is my off week for grocery shopping, it’s time for using up whatever is in the fridge, freezer, & pantry. This recipe from Don’t Forget Delicious popped up in my Google Reader and I just happened to have everything on hand. Enjoy!



Polynesian Style Meatballs

1 pound ground pork
1 large egg
3/4 cup Panko bread crumbs
2 tablespoons soy sauce
1/4 teaspoon crushed red pepper flakes (optional)
3/4 teaspoon grated fresh ginger
3/4 teaspoon yellow mustard seeds, ground (or mustard powder)
8 ounces pineapple chunks in juice
1 medium bell pepper, chopped
1/3 cup chopped onion (I used a whole onion)
3 tablespoons rice wine vinegar
1/2 cup water
3 tablespoons brown sugar
2 tablespoons cornstarch

Preheat oven to 350. Cover a baking sheet with foil and lightly spritz with cooking spray.

Combine pork with next 6 ingredients (egg through mustard) in a bowl and mix well. Using a disher or your hands, roll into balls, about 1 1/2 tablespoons each, or your desired size.

Brown meatballs in a large nonstick skillet over medium heat until browned on all sides. Move meatballs to baking sheet and bake for approximately 15 minutes or until they are cooked through (center should be 165 degrees - residual heat will continue to cook them to 170).

While meatballs are baking, In same pan you used for the meat, heat pineapple with juice, bell pepper and onion over medium-high heat until just boiling. Reduce heat, cover and simmer for 10 minutes. In a small bowl, combine vinegar, water, brown sugar and cornstarch and mix well. Add to pineapple mixture and stir to combine. Boil and stir for 1-2 minutes or until thickened.

Add meatballs back into pan and toss to coat. Serve over hot rice.

Smothered Pork Chops

Pork Chops always seem to get forgotten about in our freezer. I found this Tyler Florence recipe on Food Network’s site. This was a good way to put those pork chops to use. We served it with thin egg noodles and broccoli. To make cleanup a little easier, the only change I’d recommend is to just throw the flour & seasonings into a Ziploc, shake to combine, and then add your pork chops before shaking again. Enjoy!!



Smothered Pork Chops

1 cup all-purpose flour

2 tablespoons onion powder

2 tablespoons garlic powder

1 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

4 pork chops, 3/4-inch thick, bone-in

1/4 cup olive oil

1 cup chicken broth

1/2 cup buttermilk

Chopped fresh flat-leaf parsley, for garnish

Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.

Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Fancy Manchego Mac with Chorizo

I found so many great recipes in the Every Day with Rachael Ray March Issue. This is another one. If you would like an easy to print version, you can click here to go to the magazine’s site.




Fancy Manchego Mac with Chorizo

Salt & Pepper

1 pound cavatappi (hollow corkscrew) or other short-cut pasta

Extra Virgin Olive Oil (For drizzling)

1/2 pound raw chorizo sausage, casings discard, chopped

3 Tbsp Butter

2 Shallots, chopped

3-4 cloves of garlic, finely chopped

3 Tbsp flour

1/3 Cup Dry Sherry

1 Cup chicken broth

1 Cup whole milk

2 Cups shredded Manchego cheese

2 Cups frozen peas, thawed

1/4 Cup jarred pimento peppers

1/2 Cup coarsely chopped flat leaf parsley

Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain.

While the pasta is working, in a large skillet, heat a drizzle of EVOO over medium-high heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper-towel-lined plate.



In a medium saucepan, melt the butter over medium heat. Add the shallots and garlic and cook until tender, about 5 minutes. Whisk in the flour, then whisk in the sherry. Stir in the chicken broth and milk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.

Drain the pasta, toss with the sauce and top with the chorizo and parsley.

Creole Meatloaves with Trinity Gravy

Another delicious recipe from Miss Rachael Ray. I saw this recipe on her talk show last month and saved it until recently to try it out. It goes great with mashed sweet potatoes. We used a little extra hot sauce because, well we like it hot. If you are cooking for just 2 people, definitely divide this recipe in 1/2. The original makes alot. I hope you like it.

Creole Meatloaves with Trinity Gravy

 

2 pounds ground pork

2 medium onions, 1/2 of one grated, the rest finely chopped, divided

3 to 4 cloves garlic, finely chopped

1 tablespoon paprika

2 tablespoons fresh thyme, chopped

Salt and black pepper

1/4 cup grainy mustard

1 egg

1/2 cup breadcrumbs

EVOO - Extra Virgin Olive Oil, for drizzling

2 tablespoons butter

2 celery ribs, chopped

1 green bell pepper, chopped

2 tablespoons tomato paste

2 tablespoons flour

1 1/2 cups chicken stock

2 to 3 tablespoons hot sauce, depending on how much spice you like

4 to 5 scallions, sliced on bias, for garnish

Preheat oven to 350°F.

 

In a large mixing bowl, combine the ground pork, grated onion, garlic, paprika, thyme, salt, pepper, grainy mustard, egg and breadcrumbs. Divide the pork mixture into 4 equal portions and shape into 4 loaves, each about an inch thick. Drizzle them with EVOO, place them onto a baking sheet and bake 35 minutes.

 

While the meatloaves are cooking, melt the butter in a large skillet over medium-low heat. Add the remaining chopped onion, celery, bell pepper and cook until nice and soft.

 

Add the tomato paste and cook until golden brown and fragrant, about 30 seconds. Add the flour and cook for 2-3 minutes, until it starts to smell nutty. Whisk in the stock and hot sauce, and cook until thickened. Adjust seasonings to taste.

 

Serve the meatloaves topped with the Trinity Gravy and garnished with the scallions, and Mashed Sweet Potatoes alongside.

Red Beans & Rice with Chorizo

I was going through some of my Rachael Ray magazines trying to get some recipe ideas. This one was from the February ’07 issue. I left out the corn, but we had everything else on hand. This makes a lot of food, so plan for feeding a few people or having leftovers. It’s a super easy meal to throw together. The original recipe did not include beans, but I found that Red kidney beans were the perfect addition to this.

Red Beans & Rice with Chorizo

 

1 Tbps vegetable oil

8 oz chorizo, sliced 1/4 inch thick

1 1/2 Cups long-grain white rice

1 1/2 Cups red salsa

2 Cups thawed frozen corn

One 15-ounce can sliced large black olives

1/2 Cup chopped fresh Cilantro

1 15oz can of Red Kidney Beans (drained)

In a heavy medium saucepan, heat the oil over medium heat. Add the chorizo and cook, stirring occasionally, until lightly browned, about 4 minutes. Add the rice and stir for 1 minute to coat. Stir in 1 1/2 cups water and the salsa and bring to a boil, stirring once or twice. Cover the pot and simmer on low heat for 20 minutes. (I added the beans, here)

 Fluff the rice and stir in the corn. Remove from the heat, cover and let stand for 5 minutes. Stir in the olives and cilantro.

 

 

Sausage Spinach Gnocchi Alfredo

I was out of ideas for dinner last night and decided to just dig through what we had to put something together. After going through the fridge, freezer, and pantry I ended up with this. It actually turned out really well. I've made Spinach Sausage Gnocchi before with fresh spinach and it was good but all I had was frozen. So I used the frozen spinach and prepared it just a little differently. Also, I had 3/4 of a jar of Alfredo sauce inthe fridge (not sure what I used 1/4 of the jar on) but I added that too. And here is the result...



Spinach Sausage Gnocchi Alfredo

1pkg of shelf stable Gnocchi

1 lb of pork sausage

1 box of frozen spinach

1 jar of prepared Alfredo Sauce

1/4 Cup of fat free 1/2 & 1/2

1/4 lb of grated Parmesan

Brown the sausage over medium-hugh heat. While the sausage is cooking, defrost spinach and squeeze out excess moisture. Add spinach to sausage with 1/2 of the Alfredo sauce. and then set aside.

Boil gnocchi just until done. Rreserve 3/4Cup of cooking liquid and then drain.

Combine gnocchi with spinach & sausage mixture and add remaining Alfredo sauce as well as 1/2 & 1/2 into an 8"x8" baking dish. Top with grated parmesan and bake at 350 degrees for 1/2 hour.