I pinned this awhile back on Pinterest and was waiting around for it to get cold because it looked like a cold-weather dish to me. I got tired of waiting and made it for dinner this week. I ended up doubling it because I had originally thought about upping the meat a bit and I wasn't sure how many cups I could get out of one bag of SIMPLY POTATOES. Turns out, I had enough of everything to make two recipes and then freeze half before baking. I liked the cubed potatoes I used, but next time I'm going to use the SHREDDED ones because I think it will be more of what I imagined. It was still good (Phoebe *loved* it) and I'm totally excited to have another pan ready to go in my freezer!
Cheesy Sausage Hash
3 cups potatoes, peeled, boiled, and cut into cubes OR 3 cups Simply Potatoes (found in the refridgerator section at your local supermarket)
4 tablespoons butter
4 tablespoons flour
2 cups milk
salt & pepper
8 oz. Velveeta cheese, diced
1/2 cup sharp cheddar cheese, shredded
1 lb. smoked sausage
a sprinkle of paprika
Cut sausage in half lengthwise and then cut into 1/2 inch half-circles. Cook in a skillet over medium heat, turning frequently, until slightly brown. Place your potatoes in a 2 quart baking dish. Sprinkle generously with kosher salt. (I was worried my potatoes would be under salted and an under salted potato is a travesty.) Add the meat and give a gentle toss. Preheat oven to 350 degrees. Mix all remaining ingredients (except sharp cheddar and paprika) in a saucepan over medium heat until warm, melted, and smooth, whisking constantly. You're basically making cheese gravy. :) Salt and pepper this, too, until you're worried it's a little too salty. (Seriously, I did this and my hash was perfect. I was worried it would be too salty, but it wasn't.) Pour cheese gravy over meat and potatoes. Sprinkle with sharp cheddar and paprika. Bake for 35-45 minutes. (Mine actually took close to an hour to absorb and thicken with all that cheesy goodness, but my oven cooks a little slow. Just keep watch and plan for extra time if you're oven is like mine.)
Adapted from FOOD.COM
Family Rating:
Brad: ****
Jordan: ****
Eli: ****
Phoebe: *****
Overall Family Rating: 17/20
Showing posts with label pork. Show all posts
Showing posts with label pork. Show all posts
Tuesday, October 16, 2012
Thursday, July 5, 2012
Roasted Vegetable and Smoked Sausage Pasta
An easy pasta recipe that used some of those early summer veggies we'd been drooling over in the store.
Roasted Vegetable and Smoked Sausage Pasta
1 lb smoked sausage, cut into 1 inch slices
1 lb penne
2 small zucchini, cut lengthwise and sliced
1 cup grape tomatoes, sliced in half
1 red bell pepper, chopped
1 orange bell pepper, chopped
6 cloves garlic, lightly crushed with the side of a knife
1/2 cup olive oil
1/3 cup dry white wine
3 tbsp butter
1 tbsp Kosher salt
2 tsp fresh ground pepper
Preheat your oven to 375ยบ. Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl. Spread the vegetable mixture evenly on a large sheet pan. Roast the vegetables on the middle oven rack for 15 minutes. Add the sausage to the top of the vegetables and roast another 20 minutes. Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid. Turn the oven to broil, crack the oven door, and continue roasting the sausage and vegetables another five minutes. Remove the vegetables and sausage and set the pan aside. Remove the roasted garlic cloves from the roasting pan, smash to a paste with the side of a knife and add to the reserved pasta cooking liquid. Return the pasta to the pot it was cooked in over medium heat. Add the butter, wine, reserved cooking water, sausage and vegetables to the pasta. Stir the pasta gently and cook until the liquid is about 3/4 absorbed. Serve immediately.
Adapted from PATIO DADDIO BBQ
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20
Roasted Vegetable and Smoked Sausage Pasta
1 lb smoked sausage, cut into 1 inch slices
1 lb penne
2 small zucchini, cut lengthwise and sliced
1 cup grape tomatoes, sliced in half
1 red bell pepper, chopped
1 orange bell pepper, chopped
6 cloves garlic, lightly crushed with the side of a knife
1/2 cup olive oil
1/3 cup dry white wine
3 tbsp butter
1 tbsp Kosher salt
2 tsp fresh ground pepper
Preheat your oven to 375ยบ. Mix all of the vegetables, garlic, olive oil, salt and pepper well in a large mixing bowl. Spread the vegetable mixture evenly on a large sheet pan. Roast the vegetables on the middle oven rack for 15 minutes. Add the sausage to the top of the vegetables and roast another 20 minutes. Cook the pasta according to the package directions, reserving 1 1/2 cup of the cooking liquid. Turn the oven to broil, crack the oven door, and continue roasting the sausage and vegetables another five minutes. Remove the vegetables and sausage and set the pan aside. Remove the roasted garlic cloves from the roasting pan, smash to a paste with the side of a knife and add to the reserved pasta cooking liquid. Return the pasta to the pot it was cooked in over medium heat. Add the butter, wine, reserved cooking water, sausage and vegetables to the pasta. Stir the pasta gently and cook until the liquid is about 3/4 absorbed. Serve immediately.
Adapted from PATIO DADDIO BBQ
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20
Pizza Quesadillas
I haven't forgotten this little blog, either. We've been eating a lot of "summer stand-by" meals (when I've actually been cooking!) and so there have only been a handful of new recipes. I'm going to try to get them posted "soonish", though, starting with this one. I actually made it for lunch because I tend to cook more lunches in the summer since we're home more then and that's why Brad didn't give it a rating. We all really loved it, and I've made it a few times this summer already.
Pizza Quesadillas
flour tortillas (two for each quesadilla you're making)
shredded mozzarella cheese
pepperoni slices (about 4 or 5 for each quesadilla)
spaghetti sauce or pizza sauce (you'll just need a little of this)
Brush each tortilla with a thin amount of the sauce (so thin that if you turned it over, none would drip). Top half the tortillas with some cheese, pepperoni, and then a little more cheese. Place the remaining tortillas on top of the cheese. Grill in a pan (with or without butter) on each side until cheese is melted and tortillas are crisp. Cut into wedges.
Adapted from SNIXY KITCHEN
Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Rating: 14/15
Pizza Quesadillas
flour tortillas (two for each quesadilla you're making)
shredded mozzarella cheese
pepperoni slices (about 4 or 5 for each quesadilla)
spaghetti sauce or pizza sauce (you'll just need a little of this)
Brush each tortilla with a thin amount of the sauce (so thin that if you turned it over, none would drip). Top half the tortillas with some cheese, pepperoni, and then a little more cheese. Place the remaining tortillas on top of the cheese. Grill in a pan (with or without butter) on each side until cheese is melted and tortillas are crisp. Cut into wedges.
Adapted from SNIXY KITCHEN
Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Rating: 14/15
Wednesday, May 2, 2012
Mini Deep Dish Pizzas
I made these on a night when Brad had a meeting with the idea of sending the leftovers in the kids' lunches. I didn't think they were "Brad Food".
Mini-Deep Dish Pizzas
1 tube refrigerated pizza dough
pizza or spaghetti sauce (I seem to always have some in the fridge that needs using up, but I probably used a tablespoon or so in each muffin cup.)
1-1/2 cups grated mozzarella cheese
24 slices of pepperoni (I used turkey pepperoni)
Preheat oven to package directions. In a greased muffin tin, press dough to the bottom and up along the sides. Try to use all the dough and make sure the muffin tins are fully covered. Bake for about 8-9 minutes or until dough is just done. Remove from oven and fill with sauce. Top with cheese and pepperoni. Bake 7-8 more minutes or until cheese is melted and dough is completely done.
Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 13/15
Mini-Deep Dish Pizzas
1 tube refrigerated pizza dough
pizza or spaghetti sauce (I seem to always have some in the fridge that needs using up, but I probably used a tablespoon or so in each muffin cup.)
1-1/2 cups grated mozzarella cheese
24 slices of pepperoni (I used turkey pepperoni)
Preheat oven to package directions. In a greased muffin tin, press dough to the bottom and up along the sides. Try to use all the dough and make sure the muffin tins are fully covered. Bake for about 8-9 minutes or until dough is just done. Remove from oven and fill with sauce. Top with cheese and pepperoni. Bake 7-8 more minutes or until cheese is melted and dough is completely done.
Family Rating:
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 13/15
Wednesday, April 18, 2012
Baked Spaghetti
This was really good. Everybody liked it and it made enough for 2 whole meals. I was worried about it not being enough due to only using 8 oz. of spaghetti noodles, but I shouldn't have.
Baked Spaghetti
1 lb. Italian sausage
1 24 oz. jar spaghetti sauce (I used CLASSICO CABERNET MARINARA WITH HERBS)
1 can tomato sauce, 15 oz
salt, pepper, sugar, Italian seasonings (or whatever seasonings you usually use in your spaghetti sauce)
8 oz. grated Mozzarella (about 2 cups)
1/2 cup grated Parmesan (I didn't measure this, but just added a good handful over the mozzarella)
8 oz spaghetti
Brown the sausage in a large skillet. Break the noodles in half and cook according to the package directions. Be sure to salt the water generously. (This is a crucial step in making any pasta that I don't ever skip! Trust me, it's worth it!) Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.
Adapted from EATING AT HOME
Overall Family Rating:
Brad: ***
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 17/20
Baked Spaghetti
1 lb. Italian sausage
1 24 oz. jar spaghetti sauce (I used CLASSICO CABERNET MARINARA WITH HERBS)
1 can tomato sauce, 15 oz
salt, pepper, sugar, Italian seasonings (or whatever seasonings you usually use in your spaghetti sauce)
8 oz. grated Mozzarella (about 2 cups)
1/2 cup grated Parmesan (I didn't measure this, but just added a good handful over the mozzarella)
8 oz spaghetti
Brown the sausage in a large skillet. Break the noodles in half and cook according to the package directions. Be sure to salt the water generously. (This is a crucial step in making any pasta that I don't ever skip! Trust me, it's worth it!) Drain and stir it together with the meat, sauces and extra spices. Put it into a casserole dish and top with cheese. Bake at 350 degrees for about 30 minutes, or till hot and bubbly.
Adapted from EATING AT HOME
Overall Family Rating:
Brad: ***
Jordan: ****
Phoebe: *****
Eli: *****
Overall Family Rating: 17/20
Ham and Cheese Muffins
When Brad has a "night meeting", I try to do something easy with the kids for dinner, but I'm not one for picking up fast food (as if we had any out our direction, anyway). I try to plan for leftovers, but Pinterest has got me pinning all kinds of "lunch" foods. You know, foods that the kids and I would love that are fast and easy, but that Brad wouldn't consider quite up to "dinner" standards. That's how I came about making these muffins. I wanted to try them for dinner and then have some left over to send in lunches. They were perfect! The kids really liked them.
Ham and Cheese Muffins
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
1 cup diced ham
1 1/2 cups Cheddar cheese, grated (I used sharp cheddar)
Heat oven to 400 degrees F. Lightly grease and flour 12 regular muffin tins. In a large bowl stir together the flour, baking powder and salt; set aside. Whisk together the egg, buttermilk and oil in a small bowl. Stir in the ham and cheese. Using a rubber spatula, stir the egg mixture into the dry ingredients just until combined. Do not overmix. Spoon into each of the prepared muffin tins approximately 3/4 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and let cool.
Adapted from PORK: BE INSPIRED
Family Rating:
Brad: N/A
Jordan: ***
Phoebe: *****
Eli: ****
Overall Family Rating: 12/15
Ham and Cheese Muffins
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup buttermilk
1/4 cup vegetable oil
1 cup diced ham
1 1/2 cups Cheddar cheese, grated (I used sharp cheddar)
Heat oven to 400 degrees F. Lightly grease and flour 12 regular muffin tins. In a large bowl stir together the flour, baking powder and salt; set aside. Whisk together the egg, buttermilk and oil in a small bowl. Stir in the ham and cheese. Using a rubber spatula, stir the egg mixture into the dry ingredients just until combined. Do not overmix. Spoon into each of the prepared muffin tins approximately 3/4 full. Bake until golden brown, about 20 minutes. Remove from muffin tin and let cool.
Adapted from PORK: BE INSPIRED
Family Rating:
Brad: N/A
Jordan: ***
Phoebe: *****
Eli: ****
Overall Family Rating: 12/15
Sunday, March 18, 2012
Crockpot Carnitas
Despite the weird ingredients, this is soooo yummy! We usually freeze half after it's cooked because it makes so much. It makes really good tacos or quesadillas.
Crockpot Carnitas
3 pounds Boneless Pork Shoulder, Cut Into Cubes
¾ cups Fresh Squeezed Orange Juice
½ whole Lime, Juiced
7 cloves Garlic
1 Tablespoon Kosher Salt
1 Tablespoon Cumin
¼ cups Cilantro, Chopped
¼ cups Chicken Or Beef Stock
In a slow cooker, combine all ingredients and stir. Cook on high for 4-5 hours or low for 8-10 hours. Shred with a fork and serve in hot tortillas with cheese, sour cream, and fresh cilantro.
Adapted from TASTY KITCHEN
Family Rating:
Brad: *****
Jordan: ****
Eli: ***
Phoebe: ***
Overall Family Rating: 15/20
Crockpot Carnitas
3 pounds Boneless Pork Shoulder, Cut Into Cubes
¾ cups Fresh Squeezed Orange Juice
½ whole Lime, Juiced
7 cloves Garlic
1 Tablespoon Kosher Salt
1 Tablespoon Cumin
¼ cups Cilantro, Chopped
¼ cups Chicken Or Beef Stock
In a slow cooker, combine all ingredients and stir. Cook on high for 4-5 hours or low for 8-10 hours. Shred with a fork and serve in hot tortillas with cheese, sour cream, and fresh cilantro.
Adapted from TASTY KITCHEN
Family Rating:
Brad: *****
Jordan: ****
Eli: ***
Phoebe: ***
Overall Family Rating: 15/20
Cheesy Polenta with Sausage Gravy
This was a recipe from my mom that looked interesting since Brad and I both really like polenta. Her original recipe called for the polenta to be cooked in a crockpot, but I forgot to put it on so I just made it the traditional way in a stockpot on the stove.
Cheesy Polenta with Sausage Gravy
1 lb. pound Italian sausages
2 tablespoons water
2 tablespoons olive oil
1 small onion, chopped
3 large garlic clove, peeled and chopped
2 1/2 cups canned peeled Italian plum tomatoes, crushed by squeezing with your hands over a bowl to catch the juice (I just used one big can)
Pinch or two of dried red-pepper flakes
A good palmful of dried Italian seasonings
Salt and pepper to taste
Cooked polenta
Cook the sausages in the simmering water in a large, heavy skillet over
medium heat until dry. Prick the sausages with a fork and let them
brown on all sides in their own juices. When browned, remove sausages,cut into slices,
and set aside. Add the olive oil. When the oil is hot,
but not smoking, add the chopped onion and cook until soft and brown. Stir in sausage and brown all the way through. Add garlic and cook for 1 minute. Raise the heat to high and add the crushed tomatoes and the reserved juice. Stir and bring to a simmer. Add all seasonings and simmer while polenta cooks. Serve the sausages in the sauce over the polenta.
Cheesy Polenta
(I used some real polenta I found at the store, but it "set up" too firmly so I would use the PIONEER WOMAN'S polenta recipe next time. That's what you'll find here.)
4 1/2 cups water
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
1 cup (or more) grated Parmesan cheese
Bring 4 1/2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed. When polenta is done, stir in butter and Parmesan cheese. Check seasonings, and add salt to taste.
Family Rating:
Brad: ****
Jordan: ****
Eli: ***
Phoebe: **
Overall Family Rating: 13/20
Cheesy Polenta with Sausage Gravy
1 lb. pound Italian sausages
2 tablespoons water
2 tablespoons olive oil
1 small onion, chopped
3 large garlic clove, peeled and chopped
2 1/2 cups canned peeled Italian plum tomatoes, crushed by squeezing with your hands over a bowl to catch the juice (I just used one big can)
Pinch or two of dried red-pepper flakes
A good palmful of dried Italian seasonings
Salt and pepper to taste
Cooked polenta
Cook the sausages in the simmering water in a large, heavy skillet over
medium heat until dry. Prick the sausages with a fork and let them
brown on all sides in their own juices. When browned, remove sausages,cut into slices,
and set aside. Add the olive oil. When the oil is hot,
but not smoking, add the chopped onion and cook until soft and brown. Stir in sausage and brown all the way through. Add garlic and cook for 1 minute. Raise the heat to high and add the crushed tomatoes and the reserved juice. Stir and bring to a simmer. Add all seasonings and simmer while polenta cooks. Serve the sausages in the sauce over the polenta.
Cheesy Polenta
(I used some real polenta I found at the store, but it "set up" too firmly so I would use the PIONEER WOMAN'S polenta recipe next time. That's what you'll find here.)
4 1/2 cups water
1 cup Yellow Cornmeal
1 teaspoon Salt
2 Tablespoons Butter
1 cup (or more) grated Parmesan cheese
Bring 4 1/2 cups water to a boil. Add cornmeal to the water in a thin stream, whisking constantly to avoid lumps. Reduce heat to a simmer, and cook for 15 minutes, adding salt and extra tablespoons of water as needed. When polenta is done, stir in butter and Parmesan cheese. Check seasonings, and add salt to taste.
Family Rating:
Brad: ****
Jordan: ****
Eli: ***
Phoebe: **
Overall Family Rating: 13/20
Skillet Lasagna
This was quick and easy. I had thought about using RADIATORI pasta, but I'm glad I didn't because I liked the flat-ness of the big lasagna noodles all broken up.
Skillet Lasagna
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 lb. ground Italian sausage
2 (14.5 oz) cans Italian diced tomatoes, drained
1 8 oz. can tomato sauce
Italian seasoning
coarse salt
sugar
fresh ground pepper
1/2-1 cup ricotta cheese
1/2-1 cup grated mozzarella cheese
1/4-1/2 half cup Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onions, and mushrooms and cook until browned/softened. Add in diced tomatoes, tomato sauce, basil, Italian seasonings, salt, sugar, and pepper. Cook mixture until it thickens up a bit, around 5 minutes. Taste to adjust seasonings. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir loosely and cover pan. Cook about 2 more minutes, or until cheese is melted.
Adapted from THE REALISTIC NUTRITIONIST
Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20
Skillet Lasagna
1 1/2 tablespoons extra virgin olive oil
1 large onion, chopped
1 cup mushrooms, chopped
2 garlic cloves, minced
1 lb. ground Italian sausage
2 (14.5 oz) cans Italian diced tomatoes, drained
1 8 oz. can tomato sauce
Italian seasoning
coarse salt
sugar
fresh ground pepper
1/2-1 cup ricotta cheese
1/2-1 cup grated mozzarella cheese
1/4-1/2 half cup Parmesan cheese
About 6 ounces lasagna noodles, broken into thirds & fully cooked
Heat oil in a large nonstick skillet over medium-high heat. Add sausage, onions, and mushrooms and cook until browned/softened. Add in diced tomatoes, tomato sauce, basil, Italian seasonings, salt, sugar, and pepper. Cook mixture until it thickens up a bit, around 5 minutes. Taste to adjust seasonings. Add noodles to skillet and stir into the mixture well. Add scoops of ricotta cheese over the noodles; add in mozzarella and Parmesan. Stir loosely and cover pan. Cook about 2 more minutes, or until cheese is melted.
Adapted from THE REALISTIC NUTRITIONIST
Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20
Wednesday, January 4, 2012
Potato and Sausage Hash
This is a simple, go-to meal with easy ingredients. After I made it, Brad told me he just loved skillet dishes like this with the potatoes and the sausage. We've been married 11 years and this is news to me!
Potato and Sausage Hash
1 package Simply Potatoes (These are packages potatoes that are diced and pre-cooked. You can find them in the dairy section near the butter or eggs.)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 lb. polish sausage link, sliced
Montreal Steak Seasonings
Melt butter with olive oil in a large skillet. Brown potatoes on all sides in the skillet. Make sure they are good and brown! Add peppers and cook until slightly tender. Season with Montreal Steak Seasoning and salt. Add sausage and brown. Serve.
Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20
Potato and Sausage Hash
1 package Simply Potatoes (These are packages potatoes that are diced and pre-cooked. You can find them in the dairy section near the butter or eggs.)
1/2 red bell pepper, diced
1/2 green bell pepper, diced
2 tablespoons extra-virgin olive oil
2 tablespoons butter
1 lb. polish sausage link, sliced
Montreal Steak Seasonings
Melt butter with olive oil in a large skillet. Brown potatoes on all sides in the skillet. Make sure they are good and brown! Add peppers and cook until slightly tender. Season with Montreal Steak Seasoning and salt. Add sausage and brown. Serve.
Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ***
Overall Family Rating: 14/20
Thursday, December 15, 2011
Baked Ziti
I found this recipe somewhere in college and I've been making it ever since. Several changes have been made to the recipe, but I think it's finally perfected. It's great to serve a big group. I usually double it and make it a few days before and store it in the fridge until I'm ready to bake it.
Baked Ziti
1 lb. Italian sausage
1 jar spaghetti sauce (Ragu Roasted Garlic)
1 (14.5 oz.) can diced tomatoes
1/2-1 cup good red wine
sugar
Italian seasonings
salt
pepper
crushed red pepper
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, sliced (or grated, I just like sliced better)
1 1/2 cup sour cream
16 oz. ziti noodles
1/2 grated Parmesan cheese
Brown sausage in a large skillet; drain. Deglaze the pan with the red wine. Pour in spaghetti sauce, diced tomatoes, and seasonings. The seasonings are to taste, but it's about a teaspoon or so of sugar, salt, and pepper, about a tablespoon of Italian seasoning, and about 1/4 teaspoon crushed red pepper. Simmer for about 10 minutes and check for seasonings. Adjust as necessary. Cook noodles according to package directions. Layer in a greased 9x13 inch pan: 1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce, remaining ziti, mozzarella cheese, remaining sauce, Parmesan cheese (I usually don't measure this, just make sure it covers the top). Bake at 350 degrees for 30 minutes or until cheese is melted.
Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 18/20
Baked Ziti
1 lb. Italian sausage
1 jar spaghetti sauce (Ragu Roasted Garlic)
1 (14.5 oz.) can diced tomatoes
1/2-1 cup good red wine
sugar
Italian seasonings
salt
pepper
crushed red pepper
6 oz. provolone cheese, sliced
6 oz. mozzarella cheese, sliced (or grated, I just like sliced better)
1 1/2 cup sour cream
16 oz. ziti noodles
1/2 grated Parmesan cheese
Brown sausage in a large skillet; drain. Deglaze the pan with the red wine. Pour in spaghetti sauce, diced tomatoes, and seasonings. The seasonings are to taste, but it's about a teaspoon or so of sugar, salt, and pepper, about a tablespoon of Italian seasoning, and about 1/4 teaspoon crushed red pepper. Simmer for about 10 minutes and check for seasonings. Adjust as necessary. Cook noodles according to package directions. Layer in a greased 9x13 inch pan: 1/2 the ziti, provolone cheese, sour cream, 1/2 the spaghetti sauce, remaining ziti, mozzarella cheese, remaining sauce, Parmesan cheese (I usually don't measure this, just make sure it covers the top). Bake at 350 degrees for 30 minutes or until cheese is melted.
Family Rating:
Brad: ****
Jordan: *****
Eli: ****
Phoebe: *****
Overall Family Rating: 18/20
Thursday, December 8, 2011
Cheesy Sausage Roll
Cheesy Sausage Roll
1 frozen loaf of bread OR 1 frozen pizza dough ball
1 lb. pork sausage
1/4 teaspoon garlic powder
pepper to taste
3/4 cup grated mozzarella
3/4 cup grated provolone (I can't ever find grated provolone so I buy sliced and just tear it into pieces)
1 egg, beaten
Thaw out dough all day on the counter. Preheat oven to 350 degrees. Roll out into a large rectangle that isn't too thin. Cook sausage in a large skillet until brown. Stir in cheeses and seasonings. Spread onto dough until one inch of edge. Roll up jelly roll style and transfer to a baking sheet. Brush with beaten egg and bake for 20-25 minutes or until golden brown (if using pizza dough, it'll need to cook a little longer so the inside won't be doughy).
Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20
1 frozen loaf of bread OR 1 frozen pizza dough ball
1 lb. pork sausage
1/4 teaspoon garlic powder
pepper to taste
3/4 cup grated mozzarella
3/4 cup grated provolone (I can't ever find grated provolone so I buy sliced and just tear it into pieces)
1 egg, beaten
Thaw out dough all day on the counter. Preheat oven to 350 degrees. Roll out into a large rectangle that isn't too thin. Cook sausage in a large skillet until brown. Stir in cheeses and seasonings. Spread onto dough until one inch of edge. Roll up jelly roll style and transfer to a baking sheet. Brush with beaten egg and bake for 20-25 minutes or until golden brown (if using pizza dough, it'll need to cook a little longer so the inside won't be doughy).
Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20
Monday, October 10, 2011
Brown Sugar Crockpot Pork Loin
Photo from C&C Marriage Factory
Brown Sugar Glazed Pork Loin
1 (2 pound) boneless pork loin
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water
Glaze
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce
Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.
Recipe from C&C MARRIAGE FACTORY
Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20
Sunday, August 28, 2011
Herbed Pork Loin
Herb Marinated Pork Loin
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
Kosher salt
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper
Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.
Or preheat the oven to 375 degrees. Place pork in a 9x13 inch baking pan and pour marinade over the top. Bake for 45-50 minutes or until meat thermometer reads 135-145 degrees.
Family Rating:
Brad: ****
Jordan: *** (I've tried several pork loin recipes and I've decided that maybe I'm just not that thrilled about pork loin.)
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20
Grated zest of 1 lemon
3/4 cup freshly squeezed lemon juice (4-6 lemons)
1/2 cup olive oil, plus extra for brushing the grill
2 tbsp. minced garlic (6 cloves)
1 1/2 tbsp. minced fresh rosemary leaves
1 tbsp. chopped fresh thyme leaves
2 tsp. Dijon mustard
Kosher salt
2 pork tenderloins, about 1 lb. each
Freshly ground black pepper
Directions:
Combine the lemon zest, lemon juice, olive oil, garlic, rosemary, thyme, mustard, and 2 teaspoons salt in a sturdy 1-gallon Ziploc bag. Add the pork tenderloins and turn to coat with the marinade. Squeeze out the air and seal the bag. Marinate the pork in the refrigerator for at least 3 hours but preferable overnight.
When you are ready to cook the pork, heat a charcoal or gas grill. Brush the grate of the grill with oil to prevent the pork from sticking. Remove the meat from the marinade and discard the marinade. Sprinkle the tenderloins generously with salt and pepper. Grill the tenderloins, turning a few times to brown on all sides, for 15-25 minutes (depending on the temperature of the grill) until the meat registers 137 degrees F at the thickest part. Transfer the tenderloins to a platter and cover tightly with aluminum foil. Allow to rest for 10 minutes. Slice and serve warm with the juices that collect on the platter.
Or preheat the oven to 375 degrees. Place pork in a 9x13 inch baking pan and pour marinade over the top. Bake for 45-50 minutes or until meat thermometer reads 135-145 degrees.
Family Rating:
Brad: ****
Jordan: *** (I've tried several pork loin recipes and I've decided that maybe I'm just not that thrilled about pork loin.)
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20
Friday, August 12, 2011
Breakfast Casserole
Breakfast Casserole:
1 tube crescent rolls
1 lb. breakfast sausage, browned
1 can diced green chilies
6-8 eggs
1 1/2-2 cups grated Cheddar or Mexican blend cheese
a good glug of half-and-half or milk
salt & pepper
In a 9x13 inch pan, spread the crescent rolls over the bottom and smoosh the seams together. Pour sausage and green chilies over the top and top with cheese. In a separate bowl, combine the eggs, milk, and salt and pepper (sometimes I put cayenne or Cajun seasonings or Julios in too) and stir together. Pour over cheese and sausage. Bake at 375 for 20-30 minutes or until eggs are set and a little brown on top.
* I usually only make a half recipe and save the extra sausage for another casserole.
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20
1 tube crescent rolls
1 lb. breakfast sausage, browned
1 can diced green chilies
6-8 eggs
1 1/2-2 cups grated Cheddar or Mexican blend cheese
a good glug of half-and-half or milk
salt & pepper
In a 9x13 inch pan, spread the crescent rolls over the bottom and smoosh the seams together. Pour sausage and green chilies over the top and top with cheese. In a separate bowl, combine the eggs, milk, and salt and pepper (sometimes I put cayenne or Cajun seasonings or Julios in too) and stir together. Pour over cheese and sausage. Bake at 375 for 20-30 minutes or until eggs are set and a little brown on top.
* I usually only make a half recipe and save the extra sausage for another casserole.
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 14/20
Saturday, August 6, 2011
Cowboy Calzones
Cowboy Calzones
1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, diced
1 can Rotel
8 oz. whole milk Ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated Monterey Jack cheese
1 egg, beaten
salt and pepper
1 pizza crust
olive oil for brushing
Preheat oven to 450 degrees. Brown sausage, ground beef, and onion in large skillet. Drain excess grease. Pour in Rotel; stir to combine. Cook for 2 minutes. Remove from heat and allow to cool for a few minutes. In a bowl, combine the ricotta, Monterey Jack, mozzarella, and egg. Add a little salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Freeze half the mixture for a future meal in a labeled ziplock bag. Divide pizza dough into 8 equal portions and roll into circles about 6 inches in diameter. Place a few tablespoons of filling into each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with remaining pizza circles. Brush with olive oil. Bake for 12 to 15 minutes, until golden brown. Serve with warmed marinara sauce.
Recipe from The Pioneer Woman Cookbook
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20
1/2 lb. hot breakfast sausage
1 lb. ground beef
1/2 onion, diced
1 can Rotel
8 oz. whole milk Ricotta cheese
1/2 cup grated mozzarella
1/2 cup grated Monterey Jack cheese
1 egg, beaten
salt and pepper
1 pizza crust
olive oil for brushing
Preheat oven to 450 degrees. Brown sausage, ground beef, and onion in large skillet. Drain excess grease. Pour in Rotel; stir to combine. Cook for 2 minutes. Remove from heat and allow to cool for a few minutes. In a bowl, combine the ricotta, Monterey Jack, mozzarella, and egg. Add a little salt and pepper. Add the cooled meat mixture to the cheese mixture and stir gently to combine. Freeze half the mixture for a future meal in a labeled ziplock bag. Divide pizza dough into 8 equal portions and roll into circles about 6 inches in diameter. Place a few tablespoons of filling into each circle. Fold half of the circle over the other half, gently pressing to slightly spread and flatten the filling inside. Press a fork along the edge to seal closed, then transfer the calzone to a greased baking sheet. Repeat with remaining pizza circles. Brush with olive oil. Bake for 12 to 15 minutes, until golden brown. Serve with warmed marinara sauce.
Recipe from The Pioneer Woman Cookbook
Family Rating:
Brad: ***
Jordan: ***
Eli: ****
Phoebe: *****
Overall Family Rating: 15/20
Monday, August 1, 2011
Oven Baked Ribs
This is the only way I make ribs. They come out perfect even if you're not a grill master.
Picture from MEL'S KITCHEN CAFE
Best Oven Baked Ribs
*Makes 2 slabs ribs
2 whole slabs pork baby back ribs, silver skin removed
Dry Rub:
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
1 tablespoon chili powder
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon smoked paprika or regular paprika
1/2 tablespoon Old Bay seasoning
1/2 tablespoon dried thyme
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1-2 cups BBQ sauce
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
When ready to bake the ribs, preheat oven to 250 degrees F.
Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.
Recipe adapted from Mel's Kitchen Cafe
Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ***** (She originally said six stars because she just loved them that much!)
Overall Family Rating: 20/20
Notes: This recipe is awesome! We've all had really good ribs before (prepared by other people) that takes hours--even days! These are just as good as the prep is so much easier. As is the clean-up. Brad said that nothing beats a Mike Robertson or Jimmy Newman rib, but this comes about as darn close as we're gonna make.
Seriously, yummy.
Picture from MEL'S KITCHEN CAFE
Best Oven Baked Ribs
*Makes 2 slabs ribs
2 whole slabs pork baby back ribs, silver skin removed
Dry Rub:
8 tablespoons light brown sugar, tightly packed
2 tablespoons kosher salt (Morton’s brand – other brands may vary in strength)
1 tablespoon chili powder
1/2 tablespoon ground black pepper
1/2 tablespoon cayenne pepper
1/2 tablespoon smoked paprika or regular paprika
1/2 tablespoon Old Bay seasoning
1/2 tablespoon dried thyme
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
1-2 cups BBQ sauce
In a bowl, combine all dry ingredients and mix well. Place each slab of baby back ribs on a piece of heavy-duty aluminum foil or a double layer of regular tin foil, shiny side down. Sprinkle each side of the ribs generously with the dry rub. Pat the dry rub into the meat. Wrap the ribs tightly in the foil and refrigerate the ribs for a minimum of 8 hours or overnight and up to 48 hours.
When ready to bake the ribs, preheat oven to 250 degrees F.
Place the ribs (still in the foil packets) on a foil lined baking sheet and bake the ribs in the oven for 2 1/2 hours-3 hours or until tender when picked up with tongs. The meat will come easily off of the bone!
Remove ribs from foil and place on another foil lined baking sheet. Brush with your favorite BBQ sauce and broil until charred and bubbly. Alternately, you can grill the ribs at this point, if you like, but sometimes they are falling off the bone and are so tender that it is a little difficult. Cut the ribs into individual portions (2-3 ribs per person). Serve with additional BBQ sauce, if desired.
Recipe adapted from Mel's Kitchen Cafe
Family Rating:
Brad: *****
Jordan: *****
Eli: *****
Phoebe: ***** (She originally said six stars because she just loved them that much!)
Overall Family Rating: 20/20
Notes: This recipe is awesome! We've all had really good ribs before (prepared by other people) that takes hours--even days! These are just as good as the prep is so much easier. As is the clean-up. Brad said that nothing beats a Mike Robertson or Jimmy Newman rib, but this comes about as darn close as we're gonna make.
Seriously, yummy.
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