Sausage with Tomato Sauce over Rice

Last week I was on vacation and thought it would be the perfect time to try something new. We had a couple sausages in the freezer and I didn't feel like regular sausage on a bun...I wanted something different. I adapted this recipe from Taste of Home. It was a hit! We all loved it :) I think I would have preferred it a little spicier, but I have been trying to cut back on spice. My poor little man gets his food ALL over the place!! Sometimes he ends up wiping his eyes, and stings himself. So I am cutting back, we can always add spiciness to ours after it is cooked!

Ingredients

• 4 Honey Garlic Sausages, sliced
• 1 onion, minced
• 1 sweet pepper, chopped
• 1 tsp minced garlic
• 1 can diced Italian Tomates, drained
• 1 can Tomato paste
• 1/2 tsp Garlic salt
• 1/2 tsp Chili Powder
• 1/2 tsp Worcestershire Sauce
• Dash of Cayenne Pepper
• 2 cups cooked rice
• Optional: Parmesan cheese

Directions:

1. In a large skillet, cook sausage, onion, sweet pepper and garlic over medium heat until the sausage is no longer pink. Drain.
2. Optional: Process diced tomatoes and tomato paste
3. Add tomato mixture, garlic salt, chili pwder, Worcestershire Sauce and Cayenne Pepper. Bring to a boil, reduce heat and simmer for 15-20 minutes.
4. Serve over rice and top with Parmesan!

Apple Stuffed Pork Tenderloin

This past Thursday (Groundhog day...spring is just around the corner) was my mother in law's birthday. My husband and I decided to have her and my brother and sister in law over for dinner. I wanted to make pork tenderloin stuffed with asparagus, but apparently my in laws do not like asparagus. So I made this:

Remember when I made these pork chops stuffed with apples, well I changed it up a bit and stuffed pork tenderloin. I used stove top dressing instead of bread. We also had roasted vegetables (cauliflower, snow peas, mushrooms, bok choy and carrots drizzled with EVOO and baked in a casserole dish for 20 minutes or so at 350*) and bruschetta. Overall I think it was an awesome meal!

Ingredients:

• 2 pork tenderloins
• 1 box chicken stove top dressing
• 1/2 red onion, chopped
• 1/4 cup butter
• 1-2 apples, peeled, cored and chopped
• Salt and Pepper
• 3 slices of bacon, cut in half

Directions:

1. Prepare dressing as directed on box.
2. Meanwhile, cut each pork tenderloin in half, but not through, and slightly pound down
3. Melt butter in a pan and saute onions until soft.
4. Mix stuffing onions and apples and spoon onto one pork tenderloin. Top with second tenderloin and season with salt and pepper. (If you can, roll tenderloin, I didn't pound mine enough so I couldn't roll it up.) Using cotton string, tie tenderloin to keep together and top with bacon.
5. Put tenderloin in roasting pan with 1/2" apple juice (or water). Bake at 350* for 45 minutes until cooked through. Remove from oven and let sit covered for 10 minutes.

Rachel Ray - Pork loin with wine sauce and pasta

I made my first dinner from the Rachel Ray's Look + Cook book. The book is awesome because not only does it give the main part of the dish, it provides you will the whole meal!! Sides and everything :)

The first dish I made was pork tenderloin medallions with marsala sauce & pasta.

It was really yummy!!! I pretty much followed the recipe exactly as written, except I used Pork loins from Costco. If you have bought them before, you know they are really thick!! I pounded them down with a potato masher between to sheets of wax paper! And it worked fine!! It took a little longer to cook, but other than that still great!

I also used a white wine I had in the fridge instead of marsala.

I recommend you give this recipe a try :)

Apple Stuffed Pork Chops

Tonight my husband suggested stuffed pork chops. I decided I would give in and use the stove…first time in awhile!! As usual, I checked online and found a few ideas from Allrecipes.com. OMG, they were amazing!!!! Delicious and moist! They were also really easy to prepare. They will be a repeat for sure J I served them with fresh corn on the cob (second helping this weekend! LOL)!

Ingredients:

-          ¼ cup red onion, chopped

-          ¼ cup butter

-          1 medium apple, cored

-          3 slices bread

-          1 tbsp parsley

-          ¼ tsp salt

-          4 boneless pork chops (1¼ inch thick)

-          Salt and pepper

-          1 tbsp oil

Directions:

1. In a large skillet sauté onions in butter until tender.
2. Meanwhile, process sliced apple in a food process. Add bread and process again.
3. Remove onions from heat; add apple mixture, parsley and salt.
4. Cut a large pocket in each pork chop, season outside with salt and pepper. Spoon apple mixture into each chop.
5. Heat oil in oven safe skillet, brown chops on both sides. Cover skillet, and bake for 30 minutes at 350^oF. Remove cover and bake for an additional 10 minutes, or until juices run clear.
6. ENJOY!

Mushroom Pork Tenderloin

I had a friend over for dinner tonight and I decided to make pork tenderloin. I have a few good recipes but as usual I wanted to try something new. I found this mushroom pork tenderloin from allrecipe.com and it looked very good, so I gave it a try! Turns out it was a hit, she loved it and asked for me to post the recipe!! I served it with mashed potatoes, but rice would be good as well.

Note: The recipe calls for lemon juice (which I used), but I think the next time I make this I may substitute it for white (or red) wine.

Ingredients:

- 1 pork tenderloin

- 1 clove garlic, peeled

- Paprika

- 2 tbsp butter

- 1 cup sliced fresh mushrooms

- 2 tsp lemon juice

- ¼ tsp dried marjoram

- Salt and pepper to taste

- 1 tbsp all-purpose flour

- ¾ cup cold water

Directions:

1. Rub pork on all sides with garlic; sprinkle with paprika.

2. In a large skillet, brown the pork in butter. Add the mushrooms, lemon juice, marjoram, salt and pepper.

3. Turn meat to coat with seasonings, cover and simmer for 25-30 minutes or until a meat is done and juices run clear. Remove meat and keep warm.

4. In a small bowl, combine the flour and cold water until smooth; stir into the pan juices.

5. Bring to a boil; cook and stir for 2 minutes or until thickened.

6. Slice the pork and serve with gravy.

BBQ Ribs

For Mother’s Day we had my mom over for dinner on Saturday night. I decided to make BBQ ribs, grilled veggies and Greek salad. For dessert we had fruit with chocolate fondue. Let me tell you, this meal was incredible!!!!

I found the recipe for the ribs on Canadian Living, the recipe says to slow cook the ribs, which would also be great, but I really wanted to BBQ.

Ingredients:

- 2 racks of ribs

- 4 tsp Cajun Seasoning

- Salt and Pepper

- 1 cup Ketchup

- ¼ cup wine vinegar

- 1 tbsp sugar

- 1 tbsp Worcestershire sauce

Directions:

1.       Cut ribs into individual servings (I usually cut each rack in half)

2.       Season ribs with Cajun seasoning, salt and pepper and allow the ribs to sit for 20 minutes

3.       Meanwhile, in a medium bowl mix ketchup, vinegar, sugar and Worcestershire sauce

4.       BBQ on medium low heat for approximately an hour, turning ever 10 minutes. After you turn the ribs the first time, brush with BBQ sauce and continue doing this until ribs are cooked.

**Note: If you prefer to slow cook the ribs, make a double batch of BBQ sauce. Broil seasoned ribs until browned (5 minutes on each side) and transfer to slow cooker. Cover and cook on low for 8 to 10 hours.

Fall off the Bone Ribs

Here is the second post to our "finger food dinner":

I use to hate eating ribs. It was so much work for a little amount of meat!! But now I love them!! They can be done any way: In the crockpot, on the BBQ, in the oven. It doesn’t matter how you cook them, they are always amazing!!

My husband LOVES them in the slowcooker! They turn out so tender that the meat just falls off the bones. They are pretty simple to make as well. You can cook them while you are at work :)

Ingredients:

-          2 – 4 racks of ribs

-          Seasoning: Montreal Steak Spice, Seasoning Salt, Fresh ground pepper, onion powder, garlic salt

-          BBQ sauce (I use our favourite PC Smokin' Stampede BBQ Sauce I eventually want to try making my own, but for now this is what I use!)

Directions:

1. Cut ribs into individually serving sizes (4 – 5 ribs per piece)
2. Boil ribs in a large pot for 15 minutes
3. Make a single layer of ribs in the crock pot
4. Sprinkle with seasoning and top with BBQ sauce
5. Continue making layers until all ribs are coated
6. Cook on low for 7 hours

Our "finger food dinner" Final product :) Turned out very good!

Pulled Pork

This week I am on late days, so it is *really* hard for me to prepare time consuming meals. Usually I stick to quick dinners, or crock pot meals. (I love my crock pot - they are perfect, you throw everything in, go to work, come home and....Dinner is ready!!) I asked my friend for some ideas, and she suggested pulled pork. Honestly I have never done pulled pork before and it was amazing!!

Ingredients:
- 6 - 10 lb pork shoulder
- 1 onion, coarsely chopped
- 3 cloves of garlic
- Freshly ground Sea Salt and Pepper
- Montreal Steak Spice and Seasoning (as you can tell I love these spices!)
- 2 bottles of beer
- 1 - 2 cups of barbeque sauce (I used PC Smokin' Stampede BBQ Sauce)

Directions:
1. Lay onions and garlic on the bottom of Crockpot
2. Set pork on top and season
3. Pour beer around pork
4. Cook on low for 8-10 hours
5. Remove pork and shred
6. Discard bones, fat and remaining liquids from Crockpot
7. Put shredded pork back in Crockpot and top with BBQ sauce
8. Cook for an additional 1/2 - 1 hour on low

This would be good served on buns, with rice, or with my previously posted Mac & Cheese :)
I also think this would be perfect for a pot luck get together!!