Category Archives: Pork

Rice Noodle Saute

Rice noodle sauté fabulous. My heart and tummy were utterly satisfied after eating this dish. It was a good 65 degrees outside which honestly felt like 85 after all the cold weather we’ve been having.  I was out digging out 4 foot ditch and was longing for a good “summer” meal and came up with this. :)

eIngredients:

  • 1 package rice noodles*
  • 1 lb tofu
  • 1 lb kielbasa sausage (opt out for vegetarian)
  • 1 cup broccoli, chopped
  • ½ cup peppers (any color works)
  • 1 large carrot, chopped
  • 1 medium zucchini, chopped

Sauce:

  • 3 tbsp terryaki sauce
  • 2 tbsp worsterchire sauce
  • 2-3 tbsp. sweet chili sauce
  • Drizzle of EVOO
  • 1 tsp garlic salt
  • Salt and pepper

Chop all vegetables and add everything to a Wok including the sauce.

imageHeat on Medium-High heat for 5-8 minutes or until the vegetables are almost cooked.
imageBefore they are fully finished cooking, add the uncooked rice noodles directly to the Wok without cooking.
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Sautee for 2-3 minutes longer until they are tender. Remove from heat (they will continue to cook)

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Serve and ENJOY!!!!

*Rice noodles- on the packaging they usually suggest boiling the noodles for 2-3 minutes; don’t do this. Boiling before adding to the vegetables only over cooks them and makes them mushy; basically they fall apart and taste terrible. Due to the vegetable mix in the Wok being already hot, this cooks them just enough and allows for perfection. :)

Shiitake Mushroom Pasta

What’s for dinner tonight??? Shiitake mushroom with zucchini and asparagus. This meal is easy to make and can be healthy as well. I served it over spaghetti squash but also made noodles as my husband is not a fan of squash.

Make your own cream sauce. It’s simple and delicious! For the sauce I added cornstarch to the meat and veggies and tossed until thoroughly coated. Next, add milk and heat on low heat to help thicken. For a little extra flavor I added sriracha and chicken “better than bouillon” to help bring out the flavors. Easy, tasty and a little spicy but not too much for that sensitive tongue.

Ingredients:

  • 1 lb pork sausage (Italian sausage)
  • 1 lb mushrooms, chopped
  • 2 medium zucchini’s, chopped
  • 1 lb asparagus
  • ¼ cup Pesto*
  • 1 tsp garlic
  • 1 tsp parsley
  • 3 large fresh basil leaves, chopped
  • 1 tbsp cornstarch
  • 2 cups milk
  • 1 tsp sriracha (optional)
  • 1 tsp chicken bouillon (better than bouillon)
  • 1 cup Kale or Spinach
  • Spaghetti Squash or Pasta

Chop zucchini and mushrooms; set aside.

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In a large skillet begin cooking the meat until half done, add the mushrooms and zucchini and continue to cook.

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Add pesto and continue to cook the meat until thoroughly done.

*Pesto- I made my own pesto with my basil plant a couple days prior. To make your own add 1 cup fresh basil leaves, 1/4 cup fresh parmesan cheese, salt, pepper, small handful of raw almonds. In a food processor begin to puree while adding enough EVOO to make a paste.

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Once meat is no longer pink, add cornstarch and coat evenly.

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Add milk and simmer over low heat until it begins to thicken.

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Add Sriracha sauce (optional)

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Add Better Than Boullion.

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Turn heat off and top mixture with kale and place a lid on top of the skillet to not overcook the kale.

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Once the kale is wilted, you are now ready to serve and eat up! :)

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Meanwhile, broil asparagus with EVOO, salt, pepper, and garlic salt for 5-7 minutes.

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Serve on Spaghetti Squash (or pasta)

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Top squash with sauce and layer with asparagus!

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Enjoy!

Meatloaf Bites

Meatloaf Bites, okay don’t ride off this recipe without reading it first. This is actually by far the best “meatloaf” recipe you will encounter. Honestly, it is! It was so good, my husband had no idea it was considered to be meatloaf as he probably wouldn’t have ate it. He absolutely hates the word “meatloaf” believing that ruins the essence of what meat actually is.

So try this recipe before you use the good ol’ excuse that you don’t care for meatloaf (I’m thinking of my sister right now). If I can trick my husband, I sure can fool you by the end of the recipe that this is even called meatloaf bites. :)

So here we are and my husband had six in one sitting and I probably had the remaining six. Luckily they make 18 muffins so we had enough for Cooper as well. We all loved them. They are healthy, full of veggies and protein and even my little toddler ate them, mind you he can be very picky as most kids are. I was thrilled that he ate them and not only ate them but ate with satisfaction! :)

Ingredients:

  • 1 lb Italian Sausage
  • 1 tbsp coconut oil
  • 1 onion, chopped
  • 2 carrots, chopped
  • 1 garlic clove, minced
  • ½ cup tomatoes, chopped
  • ½ cup flaxseed flour (almond meal or regular flour works too)
  • 1 egg
  • 1 tbsp Chia seeds
  • 1 tbsp Dijon mustard
  • 1 tbsp BBQ Sauce
  • 1 tbsp relish
  • 1 tsp salt/pepper
  • 1 tsp oregano
  • 1 tsb Italian seasoning

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In a skillet add coconut oil, meat, onions, carrots and minced garlic.

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Once cooked, add beaten egg and Dijon mustard…

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Add relish, tomatoes, and BBQ sauce.

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Add Chia seeds, flaxseed flour and remaining seasonings and mix well.

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In greased muffin tins or muffin cups add 1/4 cup meat mixture to tin and bake at 400 for 18-20 or until beginning to crisp on the top.

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Serve with fresh salad and fresh blue cheese dressing. :) Our favorite dressing!

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Be prepared to be WOWWED! They are delicious!

Adapted from my friend’s original recipe! :)

Egg Casserole Comfort Food

This recipe is the ultimate comfort food recipe out there. It makes a very full 9×13 pan leaving you with plenty of leftovers and trust me, you will want the leftovers. I made this the other night for dinner although it is a breakfast treat. My husband was questioning the “casserole” look as I was plopping it into the oven. Once serving this hot dish he came back for seconds leaving him in a food coma as well as a food baby. :)

This is the best breakfast brunch casserole for guests and works fabulously for dinner as well.

Ingredients:

  • 1 lb bag of hash browns, uncooked
  • 1 lb spicy Italian sausage
  • 12 eggs, scrambled
  • 4 tbsp cream cheese
  • 1 onion, chopped
  • 1 can cream of mushroom soup
  • 1 can green chilies (optional)
  • 1 ½ cups sour cream
  • 1-2 cups cheese, shredded

In a greased 9×13 casserole pan, spread hash browns evenly throughout.

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Scramble eggs and cream cheese together to add a creamy texture to the eggs. Mmmm good! :) Layer on top of hash browns.

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Meanwhile, cook the meat and onions until done. (Season to your liking)

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Once the meat is cooked, spread on top of the hash browns.

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In a small bowl combine the cream of mushroom soup and sour cream, mix well. Spread on top of the sausage layer. (If using green chilies, add now)

Bake at 375 for 20-25 minutes or until heated through. Sprinkle cheese on top and broil for 1-2 minutes.

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May serve with fruit or eat alone! :)

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This meal is great to serve guests or take to a brunch. This dish can be made in advance or placed in the freezer for a later date. If freezing, compile all ingredients together as listed above and freeze before baking. When ready to bake, remove from the freezer and allow to thaw completely before cooking.

Sausage Bean Burritos

What’s for dinner tonight? This 30 minute meal is pretty healthy and brings Mexican food to a whole new level. Okay maybe not, but this meal is simple, easy and very tasty and satisfying.

Ingredients:

  • 1 lb spicy sausage
  • 1/3 cup onion, chopped
  • 1 can black beans, drained
  • 1 ½ cup chopped tomatoes
  • ½ cup green pepper, chopped
  • 1 can olives, chopped
  • 1 cup salsa
  • 1 ¾ cup cooked rice (I use Spanish rice)
  • 6 whole wheat tortillas

Toppings:

  • Cheese
  • Salsa
  • Sour cream

Cook sausage and onion together. Once the meat is almost cooked add green peppers. Add black beans, tomatoes, and olives. Heat through. Stir in rice and 1 cup salsa. Spread on tortillas and sprinkle with cheese and sour cream.

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Freezes well if you have too many leftovers to try and tackle.

Goes good with nachos for an alternative leftover meal.

Quick Easy Pork Roast

After our sunny afternoon adventures (click here) we came home to finish up the bathroom remodel, get dinner on, bathe Cooper and get him to bed. After being gone all day and not having anything prepared for dinner I went to an easy Pork Roast with fresh vegetables and fresh salad.

This meal takes very little prep work and bakes for 45-55 minutes while the oven does all the work. Company will believe you slaved over dinner as well. :)

Ingredients:

  • Pork Roast
  • 1 lb parsnips
  • 1 lb carrots
  • 1/2 lb mushrooms
  • 2 large potatoes
  • 2-3 celery stalks
  • 10 Garlic Cloves
  • 1 small onion
  • Fresh Rosemary
  • Garlic salt
  • Salt and pepper

Preheat oven to 350

In a greased 9×13 place the pork roast in the middle of pan; season to your liking. (I used smoke flavor) and scattered all the vegetables around and on top of the pork.

Sprinkle whole garlic cloves through the dish in casing. This will roast the garlic leaving a very tasty clove inside and allowing for easy removal of the casing. (I believe this makes the dish taste the best)

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Season with garlic salt and salt and pepper.

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Place Fresh Rosemary leaves on top and bake at 350 for 45-55 minutes, depending on the size of your roast.

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Enjoy!!!

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