Category Archives: Pork

Chorizo & Portobello Pasta

Chorrizo & Portobello Pasta

This is for all you goat cheese lovers out there….and this is for all my non goat cheese lovers. I say this because I couldn’t stand soft goat cheese. Gross. Disgusting. Barf. Eww that flavor. Yup that was me, a goat cheese hater. My husband insisted he wanted to make this meal and by all means I sent him on his jolly way to making this plateful of grotesquely smelling cheese.

This night would be a night we ate for ourselves, I would have cereal for all I cared. While he was making this dish, the aroma of goat cheese began to fill the entire house. Did it become more appealing, absolutely not. Once he finished this dish he desperately wanted me to try it, so as any good wife would do, I did so. To my surprise, I actually didn’t mind the bite I tried. As I took a couple more bites my mouth was in utter confusion. Some bites tasted beautiful while others tasted like a raw milk straight from a goat. Blah. The problem lied within the chunks of cheese that hadn’t fully been melted and squished themselves up into the crevice of many noodles. These were the bites I despised. I found myself enjoying the faint taste of the cheese if it were spread evenly amongst the meal.

Needless to say, I melted the remainder of the cheese in my small little bowl and accomplished the task in eating my very first meal containing goat cheese.

Now, with that in mind, my husband made this dish again about a week ago. I actually was looking forward to it this time around and I must say, I actually enjoyed it. I strongly believe a little goat cheese goes along way. If you want to ease yourself into it, than I suggest this recipe.


  • 2 onions, diced
  • 1/2 pound chorizo
  • 2 tbsp butter, divided
  • 4 tbsp oil, divided
  • 1 and 1/2 tsp salt, divided
  • 1/2 tsp sugar
  • 1 1/2 lb portobello mushrooms
  • 1/4 cup parsley, chopped
  • 1 cup goat cheese
  • 3 tbsp parmesan cheese
  • 1 lb Rigatoni pasta
  • 3/4 cup pasta water

In a large skillet add onions, chorizo, 1 tbsp butter and 2 tbsp oil.

Add 1 tsp salt and sugar and cook over medium heat, stirring frequently until onions are browned and caramelized. Transfer to a large bowl.

Meanwhile, slice the mushrooms to be roughly 1/4 inch thick. In the same skillet, melt 1 tbsp butter and 1 tbsp oil. Add mushrooms and 1/2 tsp salt. Cook over medium heat until tender and browned.

Stir mushrooms into large bowl of onions and chorizo. Toss with your fresh parsley and set aside.

Begin to cook the pasta according to package instructions. Reserve 3/4 cup pasta water.

In that same large bowl of all your goodies, toss the pasta and 1/2 cup pasta water, goat cheese, 3 tbsp Parmesan and 1 tbsp oil. If pasta still seems a little dry, add remaining pasta water.**

Serve immediately with sprinkled parsley on top and fresh Parmesan cheese. Delicious with garlic bread. 

**If you are not yet a goat cheese lover, please try this recipe and be sure to stir until all goat cheese is melted. If you are a goat cheese lover, you can leave chunks throughout. :)

Moutwatering Pulled Pork Sandwiches

Mouthwater Pulled Pork Sandwiches

The weekend started promptly with my sister and her beautiful family coming to visit. We had not only the best time and memories spent, but we also enjoyed wonderful food including these pulled pork sandwiches. They were mouthwatering goodness!

While they were here we enjoyed wonderful conversations and time well spent with one another. Times like these make me appreciate family and what it stands for. Family is so crucial and simple gatherings recreate those deep, lasting impressions not only on my heart, but on our children as well.


We hung out at the very back to consume as much shade as possible (or shall I say, enjoy the port-a-potties). Just kidding…kinda!

IMG_6285-400x300Trace sat up in a tree enjoying the music without any distractions ahead of him. He really enjoyed this experience and I was thankful to be able to participate in this one-hit-wonder with them! :) You know, kids and their first concert experience. What a blessing that they enjoyed the atmosphere and Christian fellowship. 

IMG_6305-e1409694552461-300x400After being there all day in the high heat, I had planned ahead to come home to pulled pork in the crock pot. I thought this would be genius as I know we all would be hungry upon our arrival home and would need something delicious and available very promptly. 

This was the perfect meal to come home to and a perfect meal to feed 8 people. :)  

So lets get into it….


  • 1- 4 lb boneless pork shoulder
  • 2 cups chicken broth
  • 28 ounce (3 1/2 cups) Barbecue sauce, separated
  • 2 medium onion, chopped
  • 1 tbsp minced garlic
  • 2 tbsp garlic salt
  • 1 tbsp paprika
  • 1 tbsp chili powder
  • 1 tbsp cumin
  • 1 tbsp white vinegar
  • Coleslaw
  • Ciabatta Rolls

Sprinkle the bottom of your crock pot with chicken broth, one onion and minced garlic.

Next, rub garlic salt, paprika, chili powder and cumin on the pork shoulder. Place in slow cooker.

Top with second onion and dump 2 1/2 cups barbecue sauce upon everything. Cover and cook on low heat for 6-8 hours (or high 4-6 hours).

When the pork is cooked remove from slow cooker reserving sauce. Add in 1/2-1 cup additional barbecue sauce and 1 tbsp white vinegar and stir well. Strain sauce to rid of any excess fat.

Meanwhile, pull pork apart with a fork and add to strained sauce. Mix together and top on a toasted Ciabatta roll with coleslaw.

pulled pork

Such a simple meal and so wonderfully delicious! Nothing beats a pulled pork sandwich.

This is for all you meat lovers out there! :)

Pineapple Bacon Sausage Sandwich

Oh how I absolutely love grill season. Especially now that I do not count on my husband anymore. “I can do it myself” I proudly think to myself. No more waiting around for him to get home from work; now I can have dinner prepared before he gets home. Yahoo!

I bought these sausages from Costco but you can purchase them pretty much anywhere. They are precooked and have sweet pineapple and juicy bacon wrapped inside them. This grilled juicy sausage leaves for a crispy outside with extreme juice flowing on the inside. Oh my goodness, is your mouth watering yet? Yummy yum yum!


Literally three ingredients is all you need. It is that easy. This meal is a 15 minute quick dinner (with the potatoes, 45 minutes).

From refrigerator to belly in a 25 minuets depending how quickly you gobble down your feast.


The simplicity of it all brings out the flavors of the sausage, leaving this goodness– plain and simple.

Serve on a ciabatta roll which makes this even more delicious.


Served this evening with pan friend potatoes…oh so delish’


Feast your eyes and feast your belly! :) Yahoo take pleasure in the food you eat. Life becomes more enjoy able when we eat and drink with those we love and eat good food!

So here’s the scoop:


  • 4 Sausages, defrost if necessary
  • 4 Ciabatta rolls
  • Smidgen of Mayo

Grill the sausage on BBQ- if weather appropriate. I wouldn’t want you all standing outside in the rain and snow to enjoy a delicious sausage sandwich. You could also broil in the oven, boil or microwave though I’m least partial to the ladder.

Lightly toast your ciabatta rolls on the grill (or oven) and spread with a little mayo.

Slice the sausage lengthwise and lay flat on your buns. :) Viola, that simple! Really it sounds very unexciting but a good sausage brings a lot of flavor to enjoy and not be disguised by multiple ingredients. It is really delectable.

Than…. sit on your back porch and enjoy a beautiful sunset. While I was up visiting family, this was a similar meal we had and this was the scenery I was able to gratefully partake in.


So beautiful! Though this scenery is entirely different than my backyard…I love enjoying the scenery from one house to another grateful that God has created a beautiful world that lies before us. IMG_5482

Bacon Wrapped Sausage

These bacon wrapped sausage dogs are making my mouth water as I simply sit to write out this recipe for all of you gracious people. This recipe even first thing in the morning will bring satisfaction to my palette. It’s a great meal for the warm summer heat surrounding your backyard and your barbecue with good family conversation while the kiddos play.


  • 4 Italian Sausages
  • 8 slices of bacon
  • 2 cups mushrooms, sliced
  • 1/2 onion, diced
  • 1 tbsp minced garlic
  • 4 hot dog buns
  • Garlic butter

Turn your barbecue on and allow the heat to begin to smell your backyard and all across town making a statement that it is barbecue season and we are making delicious grub.


Wrap each sausage with two slices of bacon. Hold together with a toothpick if needed.


Meanwhile, saute mushrooms, onions and garlic until nice and tender. Set aside.


Prepare to grill the goodness.

IMG_5271 IMG_5273

Allow the juices to run off and sizzle the grill. Ohhh the smell of barbecue, oh how I love it.


My bacon was a bit juicy as you can tell. :)


When sausage is done, butter your buns with garlic butter and lightly toast on the grill.


Top each sausage with a portion of the mushroom mixture.


Served with grilled romaine hearts.

Sausage Cabbage Wraps

As usual my brain can’t always come up with creative ideas that aren’t boring and original. I wanted something and pasta kept coming to my brain as we haven’t had pasta in awhile. I wasn’t in the mood for pasta either but couldn’t think of anything else. Than I took a version of pasta cream sauce and flipped it around to make some yummy sausage cabbage wraps.

It turned out very good and had just enough spice without being overbearing.

Try it for yourself and see… let me know your thoughts.


  • 1 lb Italian Sausage
  • 1 cup kale
  • 4 tbsp cream cheese
  • 1 cup milk
  • ¾ cup mozzarella cheese, shredded
  • 1 cup Celery, chopped
  • 1 cup red, green, yellow or orange peppers, diced


You will make 2 batches of this sauce. One for the vegetables and a second for the wraps as a dipping sauce. (See note below)

  • 2 tbsp rice vinegar
  • 1 tbsp ketchup
  • 1 tbsp Dijon mustard
  • ½ tbsp Sriracha sauce
  • 2 tbsp soy sauce
  • 1-2 tsp Brown Sugar*

In a medium sauce pan, add celery peppers and sauce excluding brown sugar. Heat over medium heat until tender. Set aside.


In a separate large skillet, add meat and cook through.


Add in cream cheese


Stir in Kale and turn off burner.


Kale should wilt slightly.


And lastly, turn heat off and stir in cheese


And milk. Let it rest on the burner to help heat through. The cream cheese and milk help offset the spice.


To serve, take a large leaf of cabbage and layer with veggies, meat and Chinese noodles. Drizzle additional sauce on top. IMG_4943

*For the sauce on top of the wrap I use the same sauce as above, doubling the recipe and add 1-2 tsp of brown sugar to make for a great dipping sauce.

Or for appetizers simply use a smaller piece of cabbage and roll up and close with toothpicks.


Sausage and Rice

This thirty minute meal contains sausage, rice and shrimp. It’s almost too simple and I believe that this is why Cooper devours this meal and eats leftovers until it’s officially gone.

It’s a rarity in our house to find meals Cooper not only loves, but will eat again the next day. Makes life less complicated in one area at least. :)


  • 1 Turkey Sausage (Johnsonville or alike)
  • 1 medium Red Pepper
  • 1 Medium Orange Pepper
  • 3 cups shrimp, tail off and devained
  • 4 cups Jasmine Rice, cooked
  • 5 TBSP butter
  • Garlic Salt

In a small skillet add sausage and 1 tbsp butter. Heat through.


In a separate skillet add shrimp and 2 Tbsp butter and garlic salt.


Cook until fully pink making sure not to over cook.




Once heated through set aside. Leave juice in skillet and saute vegetables in remaining juice.


I add rice and 2 TBSP butter to rice maker for additional flavor. I love my rice maker.


Pour sausage, vegetables and shrimp over rice. How easy is that?

Grilled Pork Chops

We decided to grill pork chops the other night as neither of us have done this before. We went for a LONG walk through the woods on a trail that followed the river. It was the best walk! It was not too hot and Cooper was so excited to keep up with the water and see waterfalls along the way. Ending at a viewpoint, we took him out on the cliff to let him watch the boats zoom by. He enjoyed watching this as he hasn’t ever seen boats in action before. It was really fun to watch him light up as he soaked in this new experience. As we walked back, it was 7 pm before we arrived home. So we decided to do a quick dinner with pork chops and grilled vegetables.

It amazes me how you can have an incredible meal in such a short period of time. The barbecue has become my best friend. :)


  • 4 Pork Chops
  • Garlic Salt
  • Salt & Pepper
  • Montreal Seasoning (optional)
  • Fresh green beans
  • Fresh Corn
  • Fresh Edamame beans
  • EVOO

Sprinkle the pork chops with salt, pepper, garlic salt and Montreal seasoning. In a vegetable basket for the grill, add in your vegetables and toss with EVOO, salt, pepper and garlic salt.

Grill both the chops and the veggies until pork is still tender, being careful not to over cook.

Simple as that! Eat, drink and be full!


Yum, Yum!

Bacon, Sausage and Beans

Deliciously seasoned bacon with Kielbasa sausage and beans. What more can you ask for? Protein, protein and more tasty protein!

I made the bacon from an incredible breakfast place my husband and I attended while on vacation. We thrive off of new breakfast places as this has been our favorite meal of the day. This place in particular had bacon called Millionaires Bacon and have been on the Food Network for this alone. It was cooked with brown sugar, paprika and chili flakes. I wanted something with those flavors and ended up with this meal. Their bacon is so thick that you only got 5 slices from 1 pound of bacon. It was also $6.50 for two slices. But let me say, it was actually the best bacon ever and definitely deserved the title of Millionaires Bacon.

So taking this idea from them, I decided to prep our bacon a somewhat similar to the millionaires bacon but not taking the full amount of time since I have had three little munchkins running around the hours since I’ve returned home…. (more on that later)


  • ½ lb bacon
  • 1 lb kielbasa sausage
  • 4 tbsp brown sugar, divided
  • ¼ tsp red pepper chili flakes
  • ½ tsp paprika, divided
  • 1 can kidney beans

On a foil lined pan, lay bacon and top with 2 tbsp. brown sugar and 1/4 tsp paprika and chili flakes. Broil bacon until desired crispness. (I did 5 minutes) Set aside.


Meanwhile, in a large skillet, cut kielbasa sausage into small chunks and sprinkle with remaining brown sugar (2 tbsp.) and paprika (1/4 tsp) and add kidney beans.


Cook on med-low heat until brown sugar is melted and sausage is heated through.

Chop bacon and add to skillet.


I served this with sautéed kale and quinoa. It was a well flavored and my son absolutely loved every bite. :)

Smokey Pork Loin

I made a delicious rub for my pork loin the other night and placed it in the crockpot!! Super easy, incredible flavors and makes for a great left over pulled pork sandwich! Can’t beat that!


  • Pork Loin Fillet
  • 6 red potatoes, cubed
  • 1 large onion, chopped
  • Smokely BBQ Rub**
  • 1 clove minced garlic
  • EVOO

**Smokey BBQ Rub click HERE for recipe!!!

I foil lined my crockpot for easy clean up.

Add the pork

Chop onions and potatoes

Mix the rub together and spread on top and add additional EVOO.

Cook on med-low heat for 6-8 hours or med-high heat for 4-6 hours.


Creamy Enchiladas

While I was baking this afternoon I decided to make ahead my enchiladas as they are a great freezer meal or make-ahead-meal. Since we will be headed out to my mother-in-laws tomorrow I wanted to get it done and ready to go.

These enchiladas are simple and very tasty! Although I prefer green sauce I wanted to switch it up as my husband prefers red sauce.


  • 1 lb ground turkey
  • 1 lb spicy sausage
  • 1 cup onion, chopped
  • 2 can olives, chopped
  • 1 large can diced chilies
  • 1 can diced tomatoes
  • 8 oz cream cheese
  • 1 tsp Garlic salt
  • 1 tbsp prasley
  • 1 large can red enchilada sauce
  • 6 cups shredded cheese
  • Tortillas

In a large saucepan cook the meat and onions until full cooked.

Add olives, tomatoes, chilies, cream cheese, garlic, and parsley. Mix well.

Add 1/2 can of enchilada sauce with 2 cups cheese.

Place mixture into tortillas.

Top with remaining sauce and remaining cheese.


Freeze, refrigerate or cook immediately.

Bake at 375 for 20 minutes or until bubbly.

Serve with homemade chips and salsa!