Sausage Risotto with spinach and tomatoes

This was amazingly good. A little longer and involved in the preparation than I would normally like but it was definitely worth it. Porter even ate the spinach out of it.


3 1/2 c. chicken broth
1- 1lb pkg regular sausage (I use Jimmy Dean)
2 c. chopped leek (white portion only, but I only did 1 c with a little green)
1 c. chopped fennel bulb (I think that I used 2 c. to make up for the missing leek)
2 garlic cloves, minced
1 c. uncooked arborio rice
1/2 c. chicken broth
1 pkg (6oz) fresh baby spinach (I only used half)
2 c. grape tomatoes, halved
2 Tbsp. minced fresh basil or 2 tsp dried
1/2 tsp pepper
1/4 c. grated parmesan


In a small saucepan, heat broth and keep warm. In a large skillet, cook the sausage, leeks and fennel over medium heat until the meat is no longer pink; drain. Add garlic, cook 1 minute longer. Stir in rice; and cook 2-3 minutes. Reduce heat; stir in broth. Cook and stir until all the liquid is absorbed.


Add heated broth, 1/2 c. at a time, stirring constantly. Allow liquid to absorb between additions. Cook just until risotto is creamy and rice is almost tender, about 20 minutes. Add the spinach, tomatoes, and pepper. Cook and stir until heated through. Sprinkle with cheese and serve immediately.


For those of you who don't know....on the left is what a fennel bulb looks like (just cut up the actual bulb. And even though it looks like an onion, it smells like licorice but doesn't taste like either), and on the right is a leek (used in a lot of asian recipes, kind of like an asian green onion).

Ham and Cheese Braids

I really liked this recipe a lot! It's easy and something that picky eaters will eat. My picky eater ate a lot of it! I just served it with vegetables and homemade ranch. I used the Ranch recipe in Deceptively Delicious even though the one below is great too.

2 3/4 cups flour
1 T. sugar
1/2 t. salt
1 pkg yeast
3/4 cup warm water
4 T. butter, melted
1 egg
Diced ham
Shredded Cheese

You can use rapid rise or just active dry yeast. Combine water, yeast and sugar and let it stand for a few minutes. Then add the salt, butter and egg and mix. Add one cup of the flour and stir it up good. Then add the rest of the flour while you stir/knead. It will make a very workable and moderatly stiff dough (not sticky). I knead it until I like the feel of the dough (10 minutes or so?). Then roll out the dough on a floured surface into a rectangle (not too thin, not too thick), cut the rectangle into three equal strips, fill the strips with much ham and cheese clear to the ends and pinch each one shut being careful to leave no holes where all the good stuff will leak out. Then gently braid the three pieces and tuck the ends tight. Brush it with melted butter or egg white wash and sprinkle it with whatever you want. Let it raise in a warm spot until larger and fluffy looking (time varies). Bake at 375 for approx 30 minutes. You want it to be pretty brown on the outside so as to ensure the inside will not be doughy. Let it cool a bit before cutting into it. Enjoy! It is yummy dipped in ranch.

For home made ranch just mix some sour cream and mayo along with garlic salt, Mrs. Dash seasoning, dill and lemon pepper. Delish!

Japanese Gyoza

My cousin's recipe, sooo good:

1 lb ground pork
½ head cabbage-minced
2 long green onions
1 tbsp minced ginger
1 tsp minced garlic
1 tbsp sesame oil
3-4 Small Mushrooms
Minced Carrots
½ tsp salt
A pinch of pepper
Gyoza wraps- (found in refrigerated produce section)
Chicken Broth

Filling:
Wash the cabbage leaf by leaf, and cut the hard center part out of each leaf. Squeeze all liquid out.
Mince the garlic, green onions, carrots, mushrooms and cabbage.
Place the pork in a bowl. Then add the following ingredients and mix well: sesame oil, green onion, ginger, garlic, mushrooms, carrots, salt and pepper.
Finally, add the cut cabbage and mix well.

Put a spoonful of the filling into each gyoza wrap and then seal the edges with a finger dip of water or egg yolk.
Pour some oil in the bottom of a frying pan and brown both sides of each gyoza on medium or medium-high heat. After they have been browned, pour in a small measure of chicken broth into the pan, cover and simmer. (The vapor will steam the gyoza and cook the pork). Add more broth as needed to make sure the insides are cooked through.
Remove from the pan and serve.

Dipping Sauce:
Mostly Soy Sauce, cap full of rice vinegar, few droplets of chili oil (depending on how spicy you want it.)

Braided Pork Loin, Mediterranean tomato bites, and twice baked potatoes

Three recipes, one dinner. I was really quite happy with the results of this dinner.


Braided Pork Loin


1 pork loin
1/2 c. Italian dressing
3 Tbsp soy sauce
1 Tbsp Worcestershire
(these are estimates as I just dump in what looks good to me)


Cut pork loin in half length wise (hot dog style). Then take one half and leaving about 1/2" at the top cut into thirds. You need to top connected so you can braid it. Braid and hold together at the bottom with a toothpick. Repeat with other half. Place in zip top bag along with other ingredients. Marinade for about an hour. Cook on grill on medium until done (I don't have a time on this. It didn't take all that long though)




Mediterranean tomato bites


1 pkg puff pastry
1 1/2 c. gouda cheese (6 oz)
6 plum tomatoes cut into 1/4" slices
1/4 c. pitted ripe olives, coarsly chopped
1 cup crumbled feta cheese
fresh basil finely chopped


Unfold puff pastry; cut each sheet into 16 squares. Transfer squares to greased baking sheets. Sprinkle with Gouda cheese; top with tomatoes, olives and feta cheese.
Bake at 400° for 14-18 minutes or until golden brown; sprinkle with herbs. Serve warm or at room temperature. Yield: 32 appetizers.


(I totally didn't make this many. I used one sheet at a time and only cut it into 9 squares and used baby beef tomatoes. Still really good and a wonderful side dish.)




Twice baked potatoes


4 medium baking potatoes
1/4 c. butter or margarine
1 c. sour cream
1 c. shredded cheddar cheese
4 bacon strips cooked and crumbled
3-4 green onions chopped


Bake potatoes at 400° for 1 hour or until tender. Cool slightly. Reduce heat to 350°.
Cut each potato in half lengthwise. Scoop out pulp, leaving a thin shell. In a large bowl, mash the pulp with butter. Stir in the sour cream, cheese, bacon and onions. Spoon or pipe into potato shells.
Place on a baking sheet. Bake for 30-35 minutes or until heated through. Yield: 8 servings.

Sausage Gravy

My cousins Melie and Cam made this for us back in Utah, and we tried it out for ourselves here. Delicious, fast, and easy breakfast worth every calorie!

1/2 Tube of Pork Sausage
2-3 Cups of Milk
3 Tablespoons of Flour
1 Tube of Biscuits (Pillsbury usually has a coupon for them for free or $.37 at Aldi's)

Brown sausage in a large skillet. Add enough milk so that the meat is swimming. Boil. In a lidded jar, shake together the flour and 1/2 cup of cold milk. Add it to the pan and let it thicken. You can add more milk if it is too thick. Serve over biscuits.
(picture off Hyde and Seek)

Steamed Pork Buns & Asian Salad

Steamed Pork Buns
These were so good! Really fun to make! I served them with an asian salad - recipe below!
I did steam them (and they were fantastic!) but I think baked would be yummy too!


Filling:
1/2 teaspoon five-spice powder (I actually left this totally out)
1 pound pork tenderloin, trimmed ( i used only about 1/2 the meat and the first time I used just a pork chop I had in the freezer and it was super yummy)
Cooking spray
1 cup thinly sliced green onions
3 tablespoons hoisin sauce
2 tablespoons rice vinegar
1 tablespoon low-sodium soy sauce
1 1/2 teaspoons honey
1 teaspoon minced peeled fresh ginger
1 teaspoon minced garlic
1/4 teaspoon salt

Dough:
1 cup warm water (100° to 110°)
3 tablespoons sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/4 cups all-purpose flour (about 14 2/3 ounces)
3 tablespoons canola oil
1/4 teaspoon salt
1 1/2 teaspoons baking powder


1. To prepare the filling, rub five-spice powder evenly over pork. Heat a grill pan over medium-high heat. Coat the pan with cooking spray. Add pork to pan; cook 18 minutes or until a thermometer registers 155°, turning pork occasionally. Remove pork from pan, and let stand 15 minutes. (Since I haven't used the five-spiced powder I just cooked my pork with a little cooking spray and it was great - oh I thinly sliced it before I cooked it!!)
2. Cut pork crosswise into thin slices; cut slices into thin strips. Place pork in a medium bowl. Add onions and next 7 ingredients (through 1/4 teaspoon salt); stir well to combine. Cover and refrigerate.
3. To prepare dough, combine 1 cup warm water, sugar, and yeast in a large bowl; let stand 5 minutes.
4. Lightly spoon flour into dry measuring cups; level with a knife. Add flour, oil, and 1/4 teaspoon salt to yeast mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 10 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
5. Punch dough down; let rest 5 minutes. Turn dough out onto a clean surface; knead in baking powder. Let dough rest 5 minutes.
6. Divide dough into 10 equal portions, forming each into a ball. Working with one dough ball at a time (cover remaining dough balls to keep from drying), roll ball into a 5-inch circle. Place 1/4 cup filling in center of dough circle. Bring up sides to cover filling and meet on top. Pinch and seal closed with a twist. Repeat procedure with remaining dough balls and filling.
7. Arrange 5 buns seam side down, 1 inch apart, in each tier of a 2-tiered bamboo steamer. Stack tiers; cover with lid. (I don't have a bamboo steamer but I do have a veggie steamer and I just used that - I sprayed my steamer though because they stuck the first time )
8. Add water to a large skillet to a depth of 1 inch; bring to a boil over medium-high heat. Place steamer in pan; steam 15 minutes or until puffed and set. Cool 10 minutes before serving.


Asian Salad

Pork (I have used a pork tenderloin or a pork chop)
Teryaki marinade *I like Lawry's Teryaki*
Lettuce
Mandrain Oranges
Almonds
Chow Mein Noodles
Whatever fun asiany toppings you want
Asian Salad Dressing *I love Krafts Light Asian Toasted Sesame

Thinly slice your pork and marinade in Teryaki. Cook pork in the marinade (I just threw it in a frying pan with a little cooking spray). Then just serve your salad like a Taco Salad (all seperatly) and then everyone can add the toppings they want. I love this -- so tastey!!

"Secret's in the sauce" BBQ ribs

Wow, were these the best ribs we have ever had. You will have to try them for a special occasion or somthing, you won't be dissapointed.

2 racks pork baby back ribs (I only use 1)
1 1/2 tsp pepper
2 1/2 c. bbq sauce (we use Famous Daves Rich and Sassy)
3/4 c. cherry preserves
1 Tbsp. dijon mustard
1 garlic clove, minced

Cut ribs into serving size pieces (1 rib per serving is what we do) and sprinkle with pepper. Sear the meat sides of the ribs in a hot oil pan. Place in a crockpot. Combine the remaining ingredients and pour over ribs. Cover and cook on low for 6-8 hours (we do it for about 7, maybe a little less, the texture is better this way). Serve with sauce.

stuffed porkchops

4 boneless pork chops, butterflied
1 box pork stuffing
1 can cream of mushroom soup
1/3 soup can milk

Butterfly pork chops, then slice through. (when done, you should have 8 half pork chops) Place 4 on the bottom of a square pan. Lightly salt and pepper them. Pour prepared stuffing on top to cover pork chops. Place remaining 4 chops on top and lightly salt and pepper. Combine mushroom soup with milk and pour over tops.

Cover and bake at 375 for 30 min. Then uncover and bake an extra 15 min.

Southwestern Nachos

Just so you know, I halved the recipe because I definitely didn't need that much. Half of it would have lasted us a while if Eric didn't like it so much and ate it all before I even got a second helping.

2 boneless whole pork loin roasts (the recipe says 3 1/2 lbs each, but mine was just about 3 lbs and I still didn't use all of it)
1 cup unsweetened apple juice
6 cloves of garlic, minced
1 tsp salt
1 tsp liquid smoke, optional (we did use it and the meat was to die for)
2 1/2 c. bbq sauce, divided
1/3 c. brown sugar
2 Tbsp honey
1 pkg tortilla chips
1 1/2 c frozen corn
1 can black beans, rinsed and drained
1 medium tomato, seeded and chopped
1 medium onion, chopped
1/3 c. fresh cilantro
1 jalapeno pepper, seeded and chopped (we didn't use)
2 tsp lime juice
1 pkg. (16 oz) process cheese (Velveeta)
2 Tbsp milk

Cut each roast in half; place in two 5 qt. slow cookers. COmbine the apple juice, garlic, salt and liquid smoke if desired; pour over meat. Cook on low for 7-8 hours or until tender.

Shred pork with two forks, place in a very large bowl. Stir in 2 cups bbq sauce, brown sugar, and honey. Grease two 13x9 pans. Divide pork mixture between pans. Combine the corn, beans, tomato, onion, cilantro, jalapeno and lime juice; spoon over the pork mixture.

Bake uncovered at 375 for 15-20 minutes or until heated through. Meanwhile, in a small saucepan, melt cheese with milk. Drizzle cheese sauce and remaining bbq sauce over nachos. (30 servings)

Serve with tortilla chips.

Pork Tenderloin

This is such a great recipe! I just made it for the first time Sunday. It's easy and delicious. Sorry, there's no picture.

1/2 c soy sauce
2 cloves minced garlic
1 tsp ginger or 1 T fresh ginger, grated
1 T sesame oil
1-11/2 lb pork tenderloin
1/4 c honey
2 T packed brown sugar
1/4 c sesame seeds

Combine first four ingredients in bag. Add meat and marinate at least 2 hours.
Combine honey and brown sugar.
Remove pork from marinade and pat with paper towel. Roll in honey mixture and then in sesame seeds.
Roast in shallow pan for 20-30 minutes at 375 degrees.

Pork Chops and Potatoes

I made these two recipes last week for the two of us on Sunday and divided it to last for Jacob's lunch for about 3 days after.

Pork Chops:

6 boneless pork chops (I had three and cut them in 1/2)

1/2 cup brown sugar

1/2 cup soy sauce

1/2 cup ketchup

2 cloves garlic crushed

salt and pepper to taste

1 teaspoon ground ginger (optional) 

1 teaspoon of cornstarch (optional if you like it saucy)

Put pork chops in a crock pot. Stir everything else except cornstarch and pour over the meat. Heat on low 4-5 hours and add cornstarch premixed with some water if you want a thicker sauce when done.

Bay Potato Casserole 

8 medium potatoes cook until almost done with bay leaf ( which means drop potatoes and one bay leaf in enough water to cover potatoes and cook, I just have bay leaf pieces in the spice rack so I sprinkled the top of the pot with them) 

When they are cooked, peel skins and cube very small  

Combine  :  

1  can cream mushroom soup                     

1 cup onion chopped                     

3/4 cup sour cream or butter milk                     

3/4 cup mayonnaise   

Pour over potatoes and mix well. Sprinkle 1 cup grated cheddar cheese over the casserole. Bake at 350 degree for 20-30 minutes.

And we sided the meals with corn muffins and steamed broccoli with Velveeta melted on top.

Calzones

I wish I had a picture of this, but I don't. I got this recipe from my mom's cookbook and it is delicious! You can freeze any leftover calzones and then heat them up for a future meal.

CALZONES
4 oz. sweet Italian sausage, casings removed and crumbled
1/2 c. tomato sauce
1/4 c. yellow onion, chopped
2 cloves garlic, minced
1/4 tsp. dried basil
1/4 tsp. dried oregano
1 lb. frozen bread dough, thawed
1/2 c. mozzarella cheese, shredded
2 T. grated parmesan cheese
1 large egg
2 T. milk

Preheat oven to 400 degrees. Grease baking sheet. Cook sausage about 10 minutes until browned, drain well.
Combine tomato sauce, onion, garlic, basil and oregano in skillet with sausage. Cook over medium heat, stirring occasionally, for 10 minutes.
Divide dough into 8 equal pieces. On a lightly floured surface, roll each piece of dough into a 5-inch circle. Spoon the filling evenly onto half of each circle. Sprinkle evenly with mozzarella and parmesan cheese. Moisten edges of dough with water. Fold dough over filling and press edges to seal. Combine egg and milk and brush over calzones.
Bake until golden brown, about 25 minutes.
You may add any additional ingredients you like (spinach, pepperoni, olives, etc.)

Breaded Porkchops

1 c. bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. dried basil
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 cup all-purpose flour
1 tablespoon prepared mustard
2 large egg whites
4 boneless thin-cut pork loin chops, trimmed
1 1/2 tablespoons canola oil

Mix bread crumbs, parmesan, basil, salt and pepper together in a shallow bowl. In another small bowl put flour, and in yet another place the egg whites and mustard wisked together. One at a time dredge pork chops in flour, then in egg whites, then in bread crumbs. Heat oil in a pan and then place breaded pork chops in for about 3 minutes on each side, or until done.

Serve with either mashed potatoes or, if you want to get a little fancy, polenta.