Feijoada (Black Bean Stew)

Trying to expand on my knowledge of Latin style cooking (since we all know how much I LOVE Mexican food) so I've been doing some searching. I keep looking for easy dishes to make and I also do my best to keep things as authentic as I can, however in this dish, ease won out and it's not totally authentic. Traditionally, this is made with several different parts of a pig, ears, tails etc, however as most Americans tend not to eat animal "parts" Feijoada has become a dish made with pieces of salt pork, different sausages, carne seca, etc. My version still uses pork, but I opted for kielbasa and pork chops as that is what was available to me at the time. I also chose to cook it in a crock pot, again opting for convince. Even with the few changes that I have made, this dish is still hearty and very tasty.

One Year Ago: Ina's Coconut Cake

Two Years Ago: Lemon Cake with Lavender Cream

What You Need:

1 c beef broth

2 bay leaves
3 (15oz) can black beans, drained and rinsed*

1lb boneless pork chop, cut into 1 inch chunks

1lb smoked kielbasa (about 1 ring)
1 large onion, chopped
3 cloves garlic, minced
salt and pepper

1 orange, segmented

What To Do:

Combine all the ingredients in a crock pot/slow cooker and cook on low for about 6-8 hours or on high for about 4 hours. Smash some of the black beans with the back of a spoon to thicken the stew. Serve over rice with a nice pile of greens. Top the stew with a few orange segments.

*NOTE: You can use dried beans instead. Pick over and sort beans. Cover with cold water and let sit over night. In the morning drain the beans and add into the crock pot with the rest of the ingredients. Increase beef broth to 2 cups and cook on low for 8ish hours. 

Green Lentil, Sausage and Kale Stew

This is a warm, hearty and good for you dish.  It has nice smokey kielbasa combined with healthy green lentils, sweet potato and kale. This recipe is packed with tons of vitamins and minerals, but you would never know how good it is for you, from the way it taste. It is perfect for winter time, especially this year as the weather is so abnormal, warm one minute, freezing the next. You need a nice hearty meal on those cold days and this fits the bill perfectly.

One Year Ago: Pork Chop
Two Years Ago: Bowtie Pasta Salad

What You Need:

1 link kielbasa (about 14-16oz)
1 lb (about 2 cups) french green lentils
1 large onion, chopped
1 large sweet potato, peeled and chopped
4 cloves garlic, minced
2 stalks of celery, chopped
1 (28oz) can crushed tomatoes
1 bunch of kale, stems removed and chopped or torn
2 c chicken stock
1 c red wine
1 tsp thyme
2 bay leaves
salt and pepper

What To Do:

Rinse and sort the green lentils. Cover them with 4 quarts of water in a pot and bring to a boil. Cook for about 15 to 20 or until softened. Drain.
While the lentils are cooking, slice the kielbasa into 1/4 inch rounds and cook in a large soup pot until browned. Add in the onions, sweet potato, celery and garlic. Cook for about 5 minutes. Add in the can of tomatoes, red wine and chicken stock. Season with salt and pepper and add in the thyme and bay leaves. Bring to a boil and stir in the lentils and kale. Once heated through it's ready to serve! Tops with some Parmesan cheese if you'd like.

Mexican Breakfast

Nope, I’m not making huevos rancheros but I bet that’s what you thought you’d be getting right? Sorry to disappoint but this is so much better! Lots of leftovers often come with new ways to use them up. This way just happened to be a breakfast and I can not tell you how incredibly yummy it was! I ate it every morning for a week straight. I loved it so much that I want to make carnitas again, just so I can make this breakfast.

What You Need:


1 tsp butter or veg oil
1/2 c left over carnitas
1 large egg
1 corn tortilla, heated
1 tbs salsa verde
1/2 medium tomato, diced
shredded cheese (optional)
sour cream (optional)

What To Do:


In a small sauté pan or your favorite egg pan, heat the oil over medium heat. Add in the carnitas and heat briefly before creating a “hole” where the egg with sit. Crack your egg into the hole and cover with a lid. Let cook for a few minutes or until your desired doneness. You can also flip the whole thing over if you don’t like sunny side up eggs. Place your egg and carnitas on top of the warmed tortilla and drizzle with the salsa verde. Top with the tomato and devour.
It can be a bit spicy so I sometimes will add a bit of sour cream to the top as well. If you like cheese with your eggs, add a bit before removing your egg from the pan.

Carnitas

Carnitas or “little bites” is a Mexican dish that is a pork shoulder that has been braised in lard.  Now when your watching your waist line or trying to get it to shrink like I am, slow roasting something in a big old tub of fat doesn’t sound very appealing. The alternative? Searing the pork until it’s dark brown and very crispy, then slowly braising in a crockpot filled with yummy goodness. The result? Moist, flavorful pork that can be served up on some corn tortillas with chipotle mayo and some tomatoes. This recipes make a TON of meat. I’m always thinking ahead though and I love recipes that freeze well. We ate carnitas one night, then I used it to make Posole another night and still had plenty that went in the freezer for another time.

What You Need:

6-8 lb pork shoulder
2 tbs veg oil
2-4 cups chicken or veggie stock (homemade or low sodium)
4 large cloves garlic, minced
1 tbs ancho chile powder
1/2 tbs chili powder
1/2 tbs oregano
1 tsp cinnamon
1 tsp cumin
2 chipotles in adobo and a spoonful of the sauce
salt

What To Do:

Remove the pork from the bone and cut into large 2-3 inch chunks and salt well. I probably used a good 2 tbs of salt to season my pork. I know it sounds like a lot but it helps to pull the moisture from the pork and it adds tons of flavor. It does not making the dish salty at all, I promise!


Place a large cast iron or heavy bottomed bottom pot over high heat. Once screaming hot, add in the veg oil and start to cook the pork. Place the pieces in the pan in a single layer. Be sure not to over crowed the pan as you’ll end up steaming the meat and it won’t brown. Cook the pork over high heat until deep brown and caramelized and each side. Remove to paper towel to drain. Continue cooking the pork in batches until it’s all done. When all the pork is cooked and removed from the pan, turn the heat off and pour in 2 cups of the stock. Use a whisk or spoon to scrape up all the bits from the bottom of the pan.
Place the pork into the bottom of a crockpot. Pack it in as tightly as possible. Sprinkle the pork with the spices and the chipotles, then use the stock that you deglazed your pan with to just barely cover the pork. Use more stock or water only if needed. You don’t want to cover the pork completely, just barely bring the liquid to the top. Place the lid on and cook on low for about 5 or 6 hours or on high for about 3 or 4 hours. The meat will be soft and almost start to fall apart. Remove the meat from the liquid and either cut it into pieces or what I did is take my tongs to almost “shred” the pork. Strain the liquid and set aside. Return the meat to the crockpot and add about a cup of the liquid back into the meat. Give it a stir and put the lid back on. Let sit on low for 1 more hour. Checking it frequently and adding in more liquid only if necessary. You want to keep the meat moist, but not swimming in the liquid. When read to serve, warm/char some corn tortillas over a flame or in a dry pan and place a bit of the meat on it. You can top with just about anything you’d like but I used some chipotle mayo and diced tomatoes. Salsa verde would be an excellent choice too.

Mojo Pork Loin

This is a really yummy supper and perfect for the summer months as it require little effort on your part and is pretty light for a dish that contains meat. Pork loin is marinated in citrus juices and spicy chipotles and adobo sauce, grilled, then sliced thin. I chose to put mine in warm corn tortillas but eating this by itself would be just as good. I topped mine with chipotle mayo and a few pieces of tomato. Shredded lettuce would be really yummy on here as well. I used just two chipotles in the marinade, but I think it really needs one or two more as it wasn’t as spicy as I’d like it to be.

What You Need


Pork Loin (2ish lbs)
Juice and zest of 2 each: lemons and limes
3-4 chipotles in adobo, minced
2 tbs adobo sauce from the chipotles
3 cloves garlic minced
1 tbs agave, honey or sugar
salt
3tbs olive oil


What To Do:

In a bowl whisk all the ingredients together except for the pork. Place the pork and the mariated in a shallow dish or in a zip top bag and put in the fridge. Let sit for at least 4 hours but I wouldn’t let it sit much more then 8 or so. The acid in the citrus juice could start to “cook” the pork. 30 minutes before cooking, remove the pork loin from the fridge and allow it start coming up to room temp. Preheat your grill. Once hot, sear the pork loin over high or direct heat for a few minutes on each side, before moving to low or indirect heat to finish cooking which could take another 10 minutes or so depending on how thick your loin is. I had a pretty thin one so it didn’t quite take 10 minutes to finish cooking. To test for doneness use a instant read meat thermometer in the thickest part. It should read between 140 and 145 or you can use the finger test which is what I do. When it starts to feel firm when I press it, I know it’s pretty much done. I don’t recommend doing this unless you know what it feels like. You can always test it with a meat thermometer and then press it so you get used to the feeling. Remove from the grill, cover loosely with foil and let rest for at least 5 minutes. While it’s resting I usually heat my tortilla by holding them over the flame on my stove top. You can also do this in a dry pan, flipping them when they start to brown on the bottom. Once the meat is rest, slice very thinly and serve.

Warm Potato Salad

When you need a quick and very easy meal, turn to this. By the time the potatoes are cooked, you’re read to eat dinner. Kielbasa is sliced thin and sautéed in a pan until slightly crispy and cooked through. It then gets mixed with creamy baby red new potatoes and this delicious Dijon dressing.  There are some nice flavors in this dish and they all compliment each other very well. The kielbasa is smoky, the potatoes are creamy and the dressing is tangy.

What You Need

1 1/2 lbs red new potatoes
1 lb kielbasa (1 ring)
2 tbs Dijon mustard
1 bunch scallion, chopped
1 handful parsley, finely chopped
1 tbs veg or olive oil
1 tbs red wine or apple cider vinegar
salt and pepper

What To Do:

In a large pot, cover the potatoes (keep them whole unless you get a big one or two) with water and bring to a boil. These potatoes should be the small red ones, small enough that when you cut them in half or in quarters they become bite size. Once the water boil, add some salt and cook until fork tender, 20-30 minutes. Meanwhile, make the dressing by whisking together the Dijon, vinegar and oil. Stir in the scallions and some salt and pepper. Heat a sauté pan over medium heat. Slice your kielbasa into rounds, about 1/4 inch thick. Place in your heated sauté pan and cook until heated through and browned on both sides. Once the potatoes are cooked through, drain and let cool slightly. Slice the potatoes in half or into quarters depending on their size and toss with the dressing. Add in the kielbasa and the parsley and stir again. Serve.

Sausage and Peppers

And onions, and beer! Sounds like a good thing to me! Sausage and peppers are a favorite where I grew up. Not many get together went by without my mom making a big batch and throwing them into the crock pot to stay hot. There are a few ways to make them though. With tomato sauce, without. With beer, without. With onions, without. Cooked on the grill or in a cast iron pan? Like I said, tons of ways to make them.  I choose beer. Of course I choose beer! Who wouldn’t use beer! The sausages are cooked in beer first to not only impart flavor but to keep them juicy too. Then, depending on the time of year, I’ll either crisp them up on the grill or a cast iron pan. Both ways are particullary good, but it’s up to use to decide which you like best.

What You Need:

4 sausage links
4 good quality rolls
2 large onions, sliced
2 large bell pepper, sliced
2 clove garlic, minced
1 (12oz) bottle of your favorite beer
salt and pepper
veg oil


What To Do:

Prick your sausages two or three times with a sharp knife. This creates a couple holes in the casings which lets the fat out and beer in while cooking. Place the sausage in a large pot and cover them with the beer. Bring it to a boil, then reduce to a simmer and let cook for 30 minutes. Don’t worry about your sausages being cooked all the way through. Chances are, after 3o minutes they will be anyway but even if they’re not, you’re going to continue cooking them later.
While the sausage cooking, heat a large cast iron pan over medium heat and give it a drizzle of oil. Once it’s hot add in the your onions, peppers and garlic. Cook them, stirring occasionally until slightly browned and soft. Season with salt and pepper and then push them off to the side if finishing the sausage in the pan. Remove the sausages from the beer and place in the hot cast iron pan (or on a preheated grill) and cooked just a minute or two per side or until the casings are browned. Served in the rolls with a good quality mustard.

Au Gratin Potatoes and Ham

Who has leftover ham from Easter? I do! Well not from Easter exactly. I made a ham the week before, but we still had leftover ham. It's one of those things where there is always leftovers and it's some times hard to find out what to do with them. My dad's favorite, besides ham salad, is Au gratin potatoes and ham casserole. Casserole? Yeah I guess it could be called that. Basically it's a nice thick cheese sauce that covers and intermingles with sliced potatoes and some chopped up ham. I was actually surprised when my picky 2 year old decided to try it. Really though, is there anything that doesn't taste good covered in cheese? This version is lightened up as it uses 2% milk, instead of cream and only a few ounces of cheese. I also use thyme when I make this dish. I love the way it pairs with potatoes. So yummy!


What You Need:

1 1/2 lbs russet potatoes (about 3)
1lb left over ham, cut into bite size pieces
1/4 c flour
2 cup milk (I used 2%)
1/2 tsp garlic powder
1 tsp dried thyme
3 ounces cheddar cheese
3 ounces Gruyère cheese
salt and pepper

What To Do:

Wash and slice the potatoes into 1/8 inch slices. Place in a bowl of cold water to help remove some of the starch while you make the sauce.
In a medium sauce pan, whisk together the milk, flour, garlic powder, thyme, and some salt and pepper. Place over medium high heat and stir or whisk often until it thickens. Usually once it starts to boil it's super thick and thats what you want. Turn off the heat and stir in only 2 ounces of cheddar and 2 ounces of Gruyère until melted.
Spray a 13x9 baking dish with cooking spray. Drain all the water from the potatoes and place half of them in the bottom of the dish. They don't need to be in any fancy design or anything, just make sure they are all separated from one another. Then add in the ham, and cover with about 1/2 the cheese sauce. Layer on the rest of the potatoes, again any way you want is fine.

Top with the remaining cheese sauce, cover with foil and bake in a preheated 350 oven for 30 minutes. After those 30 minutes, remove the foil, sprinkle the remaining cheese on top and continue baking for another 30 minutes. The cheese on top will be browned and everything will be nice and bubbly.

Maple Glazed Pork Chops

Yes, yet another pork chop recipe. There will be a lot of them this year so I hope you like pork, I have a freezer full! This one is a little different. Maple syrup, garlic and ginger make a thick, delicious glaze that coats the chops.  It's a quick and easy recipe and the glaze tastes really good over sweet potatoes too. You can do this with any kind of pork chop, I have bone in chops that are about 1/2 thick. They cook up pretty quickly, but you can use the thicker cut chops, or even the boneless loin chops, just make sure to adjust your cooking times accordingly.

What You Need:

4 pork chops
1/2 cup maple syrup, the real kind, not pancake syrup
1 tsp minced ginger
2 cloves garlic, minced
salt and pepper


What To Do:

Season the chops with salt and pepper and sear the first side in a non stick skillet over medium-high heat. If you are using the super thin chops, cook both sides first and remove to a plate while making the glaze. Otherwise, when you go to flip your chops over, add in the garlic and ginger and pour the maple syrup over the top. Let reduce for about five minutes or until the maple syrup is really thick and bubbly. You'll end up with about half of the syrup left. Remove the chops to a plate, and pour the glaze over the top.

Sausage and White Bean Ragu

Super quick, easy and filling, this recipe can be adaptive to feed a large crowd, or just you and a friend. Creamy white kidney beans (cannellini) pair well with diced tomatoes and fennel sausage. It makes an easy dinner to have before rushing out the door, or getting home later then expected. I always have these ingredients on hand and if you have a stocked pantry, you probably do too. The only you might have to buy is sausage, unless you make your own like me. I probably have at least 10 lbs of sausage in my freezer! I love to serve this over creamy polenta because it sucks in all the juicy sauce from the ragu.

What You Need:

1 lb fennel sausage links (about 4 links), casings removed
1 (14oz) can diced tomatoes
2 cloves garlic
1 small onion, diced
1lb can of white kidney beans
polenta

What To Do:

In a sautee pan, over high heat, cook the sausage, breaking it up as you go. Cooking over the high heat will let the sausage caramelize and turn brown. Once the sausage is cooked most of the way, add in the onion and garlic and cook for a couple minutes before adding in the tomatoes and kidney beans. Cook another two minutes or so, or until everything is hot. Sever over polenta with a sprinkle of parmesan cheese on top if you desire.
Tip: Need a meatless version? Just leave out the sausage! Sautee the onion and garlic in a bit of olive oil, add in the beans and tomatoes and serve the same way!

Tex-Mex Pork Wraps

I took an old recipe from here, one of my favorite, revamped it and create an entirely new dish. Marinated and grilled pork loin, is sliced thin and piled in some lettuce cups with a little pico de gallo, some shredded cheese and even a touch of sour cream. It is a flavor packed and doesn't lack in any department, it is sure to become a new favorite of yours too.

What You Need:

2-3lb pork loin, butterflied
salt and pepper
1/4 c olive oil
3 cloves garlic, minced
1 jalapeño, sliced
zest and juice of 2 limes
1 tsp cumin
handful of cilantro, chopped
1/4 c tequila
head of Boston or bib lettuce
shredded cheese, pico de gallo and
sour cream for topping

What To Do:

After butterflying the pork loin, season with salt and pepper. In a small bowl, combine the oil, garlic, jalapeño, zest and lime juice, cumin, cilantro and tequila. Pour it into a zip top and add in the pork loin. Seal, pressing out as much air as possible and massaging the marinade into the pork loin. Place in a bowl or on a plate and into the fridge for 8 hours or overnight.
Heat your grill on high, once is nice and hot, remove the pork from the marinade and grill 7ish minutes on the first side, flip and finishing cooking on the other side 5-10 depending on how thick your pork loin is. Use a meat thermometer to check if your not sure. Let rest for at least 5 minutes before slicing it thin. Place a couple slices in to a lettuce leaf, top with pico de gallo, shredded cheese and sour cream.You can sevre it with those tasty refried beans from the other week too. Enjoy!

Pork and Cabbage Stir Fry

Keep with my new healthy eating habit, I decided to make yet another stir fry. Stir fry is usually a pretty healthy supper as long as it isn't covered in high sugar, high fat sauces. This one uses some ground pork and has a ton of warming spices. Cinnamon, ginger, cloves, and some heat from a bit of cayenne, combine with the pork and veggies to make a wonderful stir fry. You can serve this over rice if you want, but keep in mind that the rice adds more carbs and calories to the tally. I left the "sauce" this creates very liquidy, but if you like it thick to coat the veggies then whisk a tablespoon or cornstarch in with the soy or sherry.


What You Need:

1lb ground pork
1 tbs fresh ginger, minced
1 tbs fresh garlic, minced
1 tsp almond oil
1 tsp cinnamon
1 tsp cumin
1/2 tsp cayenne
1/2 tsp allspice
1/4 tsp cloves
1 small head of cabbage
1 large carrot, julienned
1 bell pepper, julienned
1/2 lb sugar snap peas
1/4 c soy sauce
1/4 c sherry

What To Do:

Heat a wok over high heat. Crumble the ground pork into the wok and let brown before starting to stir it. Add in the garlic, ginger and all the spices, stirring well to combine. Once the pork is mostly cooked, remove it to a bowl or plate, leaving any fat behind. Pour off most of the fat, leaving about a tsp behind. Add in the cabbage, carrots and bell pepper, cook stirring often for a good 5 minutes so that the cabbage starts to wilt and all the veggies become soft. Stir in the soy and sherry and cook for another minute or two, then add in the snap peas and add back in the pork. Stir and cook for another minute or until everything is heated through.

Pulled Pork Sammies

Pulled pork is one of my favorite things to eat. I could eat it every for weeks and not be tired of it. I've even put it into a quesadilla with cheddar cheese. I've made a few different version of it but none quite as good as a recipe my favorite aunt gave me just recently. Her secret? Beer, of course. Beer makes it better right? So with just this short introduction here is my Aunt Pammi's recipe for pulled pork.

What You Need:

5-6lb pork roast/shoulder
1/2 c ketchup
1/3 c apple cider vinegar
1/2 c brown sugar
1 slow cooker seasoning mix for bbq pulled pork
2 cans/bottles of your favorite beer

What To Do:

In the bottom of a slow cooker, combine everything but the pork shoulder, with a whisk until mixed well. If you can, cut the pork into a few pieces. This will help it cook a bit quicker and make it easier to shred. Cook on high for 6 hours. Remove the pork, and shred with two forks. Place back into the slow cooker and let cook on low for one or two more hours. Serve on hard rolls with cole slaw.

Pot Stickers

About two weeks ago I was trying out some new Asian inspired recipes. I love the combination of flavors within this type of cuisine. Garlic, ginger, soy and some heat from chili's pair together so nicely in my mouth! When we order out from a local Chinese place, my husband gets these steamed dumplings. I'm not sure what's in them to be honest, but I wanted to try and recreate them. According to hubby, I did a darn fine job of doing so. I mixed together some ground pork with garlic, ginger along with some shredded carrots and peas to get some veggies in the mix. The dumplings that my hubby gets are just steamed, which you can do, but I turned them into pot stickers because I love a little bit of crunch!

What You Need:

1 lb ground pork
1 tsp sugar
2 tbs cornstarch
1 tbs soy
1 tbs sesame oil
1 tbs sherry wine or vinegar
1 tbs minced ginger
2 cloves garlic minced
1 carrot, finely shredded
1/2 c frozen peas
2 scallions, minced using both the white part and most of the green parts
1 pkg of wonton wrappers (square) or pot sticker wrappers (round)
Salt and Pepper

What To Do:

In a bowl, combine all the ingredients together, minus the wrappers. Use your hands to throughly mix everything together. Place about 1 tsp or so into the middle of the wrapper. Moisten the edges of the wrapper with a bit of water and fold to close up. If using pot sticker wrappers, just fold one side over the filling, making a half moon shape. You can then pinch the edges together to form a ribbon looking design which is was traditional pot stickers look like. If you can't find the round ones, and are using the square wonton wrappers, moisten the sides and bring the opposite corners together to make an almost pyramid looking shape. Continue until all the filling is gone.

Bring a steamer up to a full boil. Line the steamer with a piece or parchment with holes, or lightly grease the steamer so that the stickers don't stick. Steam the pot stickers in a single layer for 10 minutes. Once steamed sautee them in a skillet with just the tiniest amount of oil until they are golden just on one side. Serve with your favorite dipping sauce or make your own by combining some soy sauce, along with ginger, rice wine vinegar and a bit of sugar.

Pork Chops

My husband friend raises pigs, among other things, and for the past couple of years when it comes time for slaughter, we've been buying half a pig from them. We get all sorts of cuts, hams, pork roasts, bacon and of course these huge beautiful pork chops. When I get meat like this, I normally don't want to do much to them. A little salt, some pepper and a good seasoned cast iron skillet is all you need to make some incredible pork chops.

What You Need:

1 pork chop per person

salt

pepper

veg or canola oil

What To Do:

If you have a gas oven with different BTU burners, put a large cast iron skillet over the highest one and turn on to high. Meanwhile, take the pork chops out to take the chill off of them. Season both sides of the chops well with salt and pepper and a light drizzle of oil. Once the skillet is screaming hot, place the pork chops in the pan very carefully. Only do 1 or 2 chops at a time, you don't want to over crowed the pan because then the chops won't sear, they'll steam. Depending on the thickness of the chop, they'll need to cook for anywhere between 1 minute to 5 minutes per side. If you have very thick cut chops, sear them in the pan until golden on each side and finish in a 350 degree oven until their cooked through. If you're making more pork chops then can fit in your pan, keep the ones that you've cooked already warm in the oven until ready to serve them. I love these pork chops with my Maple Roasted Veggies.

Mustard Roast Pork

What You Need:

Pork Loin (3-4lbs boneless)or Pork Roast 

¼ c Dijon mustard

¼ c stone ground mustard

4 tbs room temp butter

Juice and zest from one lemon

2 cloves garlic, pressed

Salt and pepper

3 tbs veg oil

What To Do:

Preheat over to 400. In a small bowl combine the mustards, butter, lemon zest and juice and the pressed garlic until well mixed. Set aside Season the pork with lots of salt and pepper. Set a large skillet over high heat. Once it’s screaming hot add in the veg oil and sear all sides of the pork loin until nicely browned. Remove the pork to a roasting pan and cover with the mustard paste. Bake in the oven 15 per pound. Cook to an internal temp of 125 degrees. This leaves the pork just slightly pink and very juicy. Make sure to let the pork rest, tented with foil, for 10 minutes before serving. This allows the juices to stay in the pork and lets it finish cooking.

Jessica (College Student on a Budget):

What I Liked:I love, love, love, love, love, LOVE me some pork loin!  I'm a picky girl when it comes to the type of meat I will eat.  Don't get me wrong, I love meat, but you'll usually find me picking around the "fatty parts".  With pork loin, you don't have to do this at all.  It's such a lean cut of meat and that makes me a happy girl!  On the down side, it often turns out very dry.  With this recipe, however, I wrapped the strips of loin in foil and then in a deep pan to make sure those juices didn't go running off anywhere.  When we served it, we all ladled a spoon into the drippings and covered up the meat.  It made it PERFECT!  Plus, I'm totally a mustard girl and I loved the tangy-ness!  Side note: Dearest does NOT favor mustard and he went back for THIRDS! 
What I Didn't Like:I really didn't have too many complaints about this dish at all...not that I like to complain.  IF I had to pick something, I would ask for just a little bit more of a punch of flavor.  Maybe stuffing the pork loin with something or injecting it could help spread out the flavor and make it a bit stronger.  Then again, I'm no chef!  Great, great dish, Erica!


Loni (working mom and wife):


Erica sent me a recipe for a mustard pork.  Let me tell you right now.  I am not a mustard girl.  I used pork tenderloin and this was so good.  Even my picky husband who does not also love mustard thought it was good!  We both ate it more than once.  That says something because my husband, Aaron, is not a leftover guy. (I swear we are not that picky of a family!)  The flavors were rich and they went so well with the pork, I was pleasantly surprised.

Greek Style Marinated Pork

Pork in general has been something I've struggled with. I'm always looking for ways to keep it juicy and to pack it full of flavor. This recipe does both of those things. The lemon gives it a fresh taste and breaks down the meat a bit so that it's tender. The you have the flavors from garlic and herbs that really give this dish a wonderful flavor. Served with yogurt cucumber sauce top gives a great combination of hot and cold all in one bite.

What You Need:

salt and pepper
zest and juice of 2 lemons
1/3 c olive oil
3 cloves garlic, minced
1 tbs minced fresh parsley
1 tbs minced fresh oregano
2 tsp minced fresh thyme
4 thin, center cut pork chops
1 c panko break crumbs
veg oil
For the sauce:
1 large cucumber, peeled, seeded and cut into a small dice
2 tsp coarse salt
2 c plain or greek yogurt
6 cloves garlic, minced

What To Do:


Combine the lemon zest and juice, olive oil, 3 cloves of minced garlic and the herbs together in a bowl along with a pinch of salt and pepper. Pour it into a zip top bag with the pork and let marinate for 2-3 hours. Meanwhile, place the diced cucumber in a colander and sprinkle with the coarse salt. Let sit for 20 minutes before pressing out as much water as possible. Combine the cucumber with the yogurt and 6 minced cloves of garlic.


Remove the pork 30 minutes before cooking to allow it to come to room temp. Heat a large sauté pan over medium high heat with 3-4 tbs of oil, or enough to just coat the bottom of the pan. Place the panko bread crumbs on a plate. Remove each piece of pork from the marinade and press into the panko crumbs to coat each side before pan frying for a couple minutes per side. Serve with the cucumber yogurt sauce on top.

Eggplant and Sausage Pasta Bake

I love eggplant but I was getting a little tired of eggplant parmesan and I needed something easy to feed a crowd one night. That is how this dish was born. Sautéed eggplant combined with sweet Italian sausage, pasta and fresh mozzarella cheese are combined with tomato sauce and baked together for a delectable dish. It's simple to throw together even though it has a few steps to get it going. It's a great comfort food and perfect for when company is coming over because one pan will fill the bellies of many. Serve it with some garlic bread and a garden salad to complete the meal.

What You Need:

6 links of Italian sausage (about 1lb)

1 large eggplant, (about 1 1/2lbs) cut into 1 inch cubes

1lb of tube shaped pasta such as penne or rigatoni

1 (28oz) can of crushed tomatoes

1 medium onion, chopped

2 cloves garlic minced

1 tsp dried oregano

1lb of fresh mozzarella cheese

Veg oil

salt and pepper

What To Do:

Bring a large pot of salted water to a boil and cook the pasta according to package directions and your liking.

Meanwhile, in a large sauté pan, brown the eggplant in veg oil, working in batches if needed so that the pan isn't over crowded. Remove to paper toweling to drain an excess oil and season with a sprinkle of salt.

In the same pan, brown the sausage, making sure to cook it almost all the way through. When done, set aside to cool for a bit. 

Again, the in the same pan, sauté the onion and garlic, adding in more oil if needed. Once the onion is soft add in the crushed tomatoes and oregano. Season with salt and pepper and let simmer for about 15 minutes to make a sauce.

While the sauce is simmering, slice the sausage into bite sized pieces. Cut 2/3 of the mozzarella into cubes, and thinly slice the rest, setting it all aside for later.

In a large bowl, combine the pasta, sauce, eggplant, sausage and cubed mozzarella, mixing it well so that everything is even distributed. 

Place into a 13x9 pan and top with the slices of mozzarella. Bake in a preheated 350 degree oven for about 20 minutes or until hot and bubbly and the cheese has melted.

Slow Cooker Spare Ribs

My husband and I love the spicy sweetness that is ribs. I make baby back rib often in the summer months out on our bbq grill but it's just to darn cold to do much grilling in the winter. This recipe uses country style ribs which are are very thick but also really cheap. You can also use spare ribs if you can't find the country style. I don't recommend using baby backs as they tend to be expensive and deserved to be done outside on a grill. This dish takes just a few minutes to put together before work in the morning and when you get home your house will be filled with the delicious smells of some great bbq ribs!!



What You Need:

1 rack of spare ribs or a couple pounds of country style ribs
Your favorite steak or bbq seasoning
1 bottle of your favorite bbq sauce (I love cattlemens)
2 tbs cider vinegar
2 tbs honey
1/4 brown sugar







What To Do:

If using spare ribs, cut them into 2 rib sections. Season the meat generously with steak or bbq seasoning. I use one that has brown sugar, garlic, salt, pepper, cayenne and a few other spices. I do not recommend using season salt because it is mostly salt and will yield a salty product. Once they are seasoned place them in the bottom of your crock-pot/slow cooker. In a bowl combine the bottle of the bbq sauce, use the cider vinegar to rinse the bottle out and get all of the sauce, the honey and the brown sugar. Pour over the ribs. Turn the slow cooker onto low and let cook for about 8 hours for some delicious saucy ribs, any time of the year.


H A P P Y  C O O K I N G !!

Polenta and Sausage Casserole

I found this casserole on one of the many food sites that I visit constantly for fresh ideas. The ingredients were simple, it took minutes to make, and the flavor was incredible. Creamy polenta is so cheap and actually really easy to make. I don't know the exact dollar amount I bet this meal cost less then $15 total and it will easily feed a family of 4 with some left overs.

Polenta and Sausage Casserole

4 cups of chicken stock or water
1 cup yellow cornmeal (polenta)
1/4 c granted Parmesan cheese
1 (28oz) can crushed tomatoes
1/2 tbs dried oregano
2 med onions, chopped
3 cloves garlic, minced
2 tbs olive oil
salt and pepper to taste
1 lb Italian sausage, removed from casings
8 oz bag of shredded mozzarella

How To:

Make the polenta by bringing the chicken stock or water to a boil. Once boil, reduce heat to medium and quickly whisk in the cornmeal. It should start to thicken immediately. Continue to cook the polenta for about 5 to 10 min or until it's thic and creamy. Make sure to whisk it often so it doesn't burn on the bottom. Whisk in the Parmesan cheese and season with salt and pepper. Poor into a greased 13x9 pan and set aside to cool until firm.

Preheat oven broiler on high. Meanwhile in a sauce pan combine the crushed tomatoes and oregano over medium heat. Let simmer uncovered for 15 minutes. While the sauce is cooking, in a large fry pan, heat 1 tbs of olive oil over medium high heat. Add the onions and garlic, cover the pan and let cook for about 5 minutes or until the onions have softened. Season with salt and pepper. Add in the sausage, breaking it into small pieces as it cooks. Cover again until the sausage is cooked through about 5-10 minutes. Add in the tomato sauce and simmer for 10 more minutes.

While the sauce is simmering, coat the top of the polenta with the remaining tbs of olive oil and place about 4-5 inches under broiler element. Let cook for about 10 mins or until it's golden brown and crispy.

Cover the polenta with the tomato sauce and sausage. Sprinkle the top with mozzarella cheese and place back under the broiler until the cheese is melted, bubbly and browned.


H A P P Y  C O O K I N G !!