Tag: Pork

Italian Sausage Bread

Some recipes, like this one for Italian Sausage Bread, are so easy and yet are oh so satisfying. My mother-in-law seems to have an endless supply of sausage bread prepared at her house, so I never really thought to make it myself until this past year. Now that I have, I know it is the perfect make-ahead option to keep in your freezer!

This sausage bread can be made with either hot Italian sausage or sweet Italian sausage. I suggest changing the color of the pepper you use inside so that when you have it out for snacking, everyone knows what they are about to bite into. (I used red in these photos because I was making one with hot Italian sausage; I use green in my sweet Italian sausage breads.)

Ingredients:

  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 1 or 2 bell peppers, chopped
  • 1 lb hot or sweet Italian sausage
  • 1 (13.8 oz) tube of refrigerated pizza crust
  • 1 (8 oz bag) shredded mozzarella
  • 1 egg, beaten

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Wild Boar Tenderloin with Mushrooms

Note: I received free cow cash from Crowd Cow to try some of their products in order to write this post. Opinions are mine alone. This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links.

If you’ve seen my prior post on Boneless Leg of Lamb with Roasted Vegetables, you know I am working my way through a box of awesome protein from Crowd Cow. (Right now, new Members Get $100 of Free Meat + Free Shipping. Hurry up, offer ends soon!)

This recipe for Wild Boar Tenderloin with Mushrooms is my first time using wild boar! According to the Crowd Cow website, “Wild Boar meat is similar to domestic pork, but the flavor has a slightly sweet and nutty taste to it, derived from their wild foraging diet. Our Wild Boar Tenderloins are lean with low fat content. Searing, roasting and grilling work well, but be careful not to overcook and dry out these lean cuts of meat.”

To enhance the flavor of the wild boar, I sautéed mushrooms in the same pan that I cooked the meat in with some onions and garlic.

Ingredients:

  • 2 tablespoons olive oil
  • 1 (1 lb) wild boar tenderloin
  • salt and pepper, to taste
  • 2 (8 oz) packages sliced mushrooms
  • 1 teaspoon fresh thyme leaves, plus more for garnish
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1/2 cup dry red wine

Continue reading Wild Boar Tenderloin with Mushrooms

Sausage and Peppers Quinoa Skillet

One of my favorite quick dinner options is Sausage, Pepper, and Onion Sandwiches. I thought it might be nice to lighten it up a bit and make it into a one skillet (ok, one skillet plus a small pot) recipe. The result is this yummy recipe for Sausage and Peppers Quinoa Skillet.

This recipe for Sausage and Peppers Quinoa Skillet is made with sliced bratwurst, a bunch of colorful bell peppers, sautéed onions and quinoa and makes for a hearty and healthy dinner that can be made in less than 30 minutes!

Ingredients:

  • 1 cup rinsed quinoa
  • 2 cups chicken broth
  • 2 tablespoons olive oil
  • 12 oz. bratwurst, sliced into coins
  • 1 yellow bell pepper, sliced
  • 1 red bell pepper, sliced
  • 1 orange bell pepper, sliced
  • 1 large onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 tablespoon Italian seasoning
  • fresh parsley, chopped, for garnish

Kitchen items used:

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Pressure Cooker Pulled Pork

I have used Butcher Box (note: affiliate link) for a while now, and love the quality of the meat and seafood they offer. I tend to switch up what comes in my boxes so I can work with different cuts. My latest box had a boneless pork butt, so I figured it was about time I created and shared a pressure cooker pulled pork recipe.

I do have a few other pulled pork recipes on my blog, and they are all fantastic, but they are slow cooker based. So here’s a recipe that helps get that yummy pulled pork on your table a bit faster using an Instant Pot or other multi cooker without losing that cooked-all-day flavor!

Ingredients:

Spice Rub:

  • 1 tablespoon brown sugar
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon each of:
    • smoked paprika
    • hot paprika
    • ground cumin
    • salt
    • ground pepper

Barbecue Sauce:

  • 1 1/2 cups brown sugar
  • 1 1/2 cups ketchup
  • 1 cup white wine vinegar
  • 1 cup apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon dry mustard
  • 1/2 teaspoon hot sauce

Other ingredients:

  • 3 lbs boneless pork butt, cut into cubes
  • 2 tablespoons canola oil
  • 1/4 cup chicken broth

Continue reading Pressure Cooker Pulled Pork

Pressure Cooker Puttanesca Pork Ragu

I think fall cooking might be my favorite kind of cooking. I love comfort food meals that make the whole house smell good! And anything I can put over pasta is guaranteed to be a winning recipe in my house. So this Pressure Cooker Puttanesca Pork Ragu is right up my alley.

I came across a recipe for a puttanesca-style ragu and knew I had to try out my own version! Puttanesca sauces typically have a bunch of brine-y ingredients in them — capers, olives, anchovies — in a tomato sauce that may have a little heat to it as well. I honestly don’t make many puttanesca-inspired dishes because, well, I don’t love olives. But my husband does, so I figured it was worth a try!

This recipe uses a pressure cooker to get that cooking all day flavor in much less time. You’re still looking at a just under 2-hour recipe though, so plan ahead!

Ingredients:

  • 1 tablespoon olive oil
  • 10 garlic cloves, minced or pressed
  • 1 tablespoon anchovy paste
  • 3 (4.5 oz) tomato paste tubes
  • 1/2 cup pitted kalamata olives
  • 1/4 cup drained capers
  • 3 tablespoons white wine vinegar, divided
  • 1 1/2 teaspoons red pepper flakes
  • 2 teaspoons dried oregano
  • 1 cup dry wine, red or white
  • 1 (28 oz) can crushed tomatoes
  • 2 1/2 lbs boneless pork shoulder
  • salt and ground pepper
  • cooked pasta, for serving
  • grated parmesan cheese, optional
  • chopped fresh parsley, for garnish

Continue reading Pressure Cooker Puttanesca Pork Ragu

Sous Vide Herb Crusted Pork Tenderloin

I honestly don’t make pork tenderloin much. Unless I’ve slow cooked it, or wrapped it in bacon, I feel like it comes out pretty dry. Which makes it the perfect meat to make using a precision cooker! So since I’ve gotten a precision cooker, this recipe for Sous Vide Herb Crusted Pork Tenderloin has become a staple in my house.

Cooking the pork tenderloin sous vide keeps the meat juicy and tender. Plus, it infuses the meat with whatever herbs you add!

Ingredients:

  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  •  1- 1.5 lb pork tenderloin
  • optional:
    • 3 garlic cloves, smashed
    • 1 sprig fresh basil
    • 1 sprig fresh thyme
    • 1 sprig fresh rosemary
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 1 small shallot, finely chopped

Kitchen Tools Used:

Continue reading Sous Vide Herb Crusted Pork Tenderloin

Mandu (Korean Dumplings)

A few weeks ago, I became an aunt! My sister and brother-in-laws are new parents to a beautiful baby girl. My husband went up to visit them recently, so I sent him up with some frozen food options to stock their freezer, including some of these Mandu Korean Dumplings.

I thought dumplings would be a perfect freezer friendly meal that also doesn’t add much to the cook time. You can cook mandu straight from the freezer, no need to thaw!

This version has a mixture of ground beef, pork, and vegetables, but the recipe can easily be adapted to fit whatever you have on hand, or have a craving for.

Ingredients:

  • 1.5 cups finely chopped green cabbage
  • 1 medium sized zucchini, finely chopped
  • 1 (4 oz) package sliced shiitake mushrooms, finely chopped
  • 1 small onion, finely chopped
  • 2 scallions, white and light green pieces finely chopped, dark green pieces sliced
  • 3 garlic cloves, minced
  • 2 teaspoons minced ginger
  • 1/2 lb ground pork
  • 1/4 lb ground beef
  • 1 large egg
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • salt and pepper, to taste
  • 2 packages dumpling skins (I found these in my local Asian grocery store)

Continue reading Mandu (Korean Dumplings)

Pressure Cooker Carnitas

Who doesn’t love carnitas? Tender, juicy, and crispy all at the same time, they are definitely a favorite of mine!

They tend to come off as not exactly home-cook friendly though, because the meat used (typically pork shoulder) can take quite a bit of time to prepare.

This recipe for Pressure Cooker Carnitas using a multi-pot with a pressure cooker considerably cuts down the time, although I still consider this a make-ahead meal — perfect to make on a weekend and enjoy on a weeknight.

Ingredients:

  • 1 teaspoon olive oil
  • 1 medium onion, chopped
  • 4 cloves garlic, peeled and minced
  • 1 chipotle in adobo, finely chopped
  • 1 teaspoon sauce from chipotle in adobo
  • 1 (3 lb) boneless pork shoulder
  • 1 pound pork belly (you can also just buy a 4lb boneless pork shoulder and omit the pork belly)
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/2 cup chicken broth

For serving:

  • corn tortillas (my photos show blue tortillas because that’s what I had on hand. I suggest using traditional yellow corn tortillas)
  • pico de gallo
  • lime wedges
  • fresh cilantro, chopped

Continue reading Pressure Cooker Carnitas

Dublin Coddle

I thoroughly dislike rainy, cold weather. The only perk of this crummy weather is the awesome comfort food that typically emerges from it! Dublin Coddle is one of those dishes.

This slowly simmered dish uses all of the traditional Irish fixin’s — bacon, sausage, and potatoes. Dating back to the 1700’s Dublin Coddle makes use of leftover rashers (bacon), bangers (sausage) and potatoes and turns them into a wonderful winter comfort food dinner.

This dish is a great Saturday dish… it takes while to cook but is well worth the wait!

Ingredients:

  • 12 oz thick cut bacon
  • 1 lb breakfast sausage
  • 2 large onions, sliced
  • salt and pepper, to taste
  • 2 (24 oz) bags small potatoes, quartered
  • 2 teaspoon dried parsley
  • 3 cups chicken broth
  • 1 pint Guinness, if desired
  • 1 tablespoon freshly chopped parsley
  • Irish soda bread, for dipping

Continue reading Dublin Coddle

Black Eyed Peas Hash with Chorizo and Eggs

NOTE: I was sent a Deiss 5-Piece Nylon Utensil Set in order to write this post and host a giveaway. All opinions are mine alone.

Happy New Year! There are a bunch of food traditions for New Year’s Day, including eating Black Eyed Peas to bring prosperity in the new year. Last year, I made Black Eyed Peas with Collard Greens. This year, I thought I’d make a brunch recipe that’s hearty enough for New Year’s Day – Black Eyed Peas Hash with Chorizo and Eggs.

This recipe for Black Eyed Peas Hash is made with potatoes, onions, bell peppers, black eyed peas, chorizo, eggs, and tomato.

To start the New Year off right, Deiss Kitchenware was kind enough to send me a 5-Piece Nylon Utensil Set that includes a Soup Ladle, Slotted Turner, Spaghetti Server, Serving Spoon, and Slotted Serving Spoon.

Source: Deiss Kitchenware

I ended up using 3 of the 5 utensils in this recipe and found them to be really handy. Made of BPA-free nylon, the utensils are both flexible and sturdy, so they adapt nicely to different types of cooking. The utensils can withstand temperatures up to 480° F and are non-stick, so they won’t scratch your non-stick cookware. Nylon utensils are easily cleaned, and don’t stain or accumulate odors.

Source: Diess Kitchenware

Deiss is also providing a second 5-Piece Nylon utensil set for a giveaway! Details after the recipe.

Ingredients:

  • 1 tablespoon olive oil
  • 8 oz chorizo, diced
  • 4 russet potatoes, cut into bite sized pieces (about 2 cups)
  • 1 medium onion, chopped
  • 1 green bell pepper, chopped
  • salt and pepper, to taste
  • 1 15 oz can black eyed peas, rinsed and drained
  • 1 tablespoon Worcestershire sauce (check brand to ensure gluten-free)
  • 1 tablespoon Dijon mustard
  • 4 large eggs
  • 1/4 cup cherry or grape tomatoes, halved
  • 2 teaspoons fresh thyme, for garnish

Continue reading Black Eyed Peas Hash with Chorizo and Eggs

Speck and Anchovy Pasta with Garlic Breadcrumbs

Note: I was sent a sample of Speck Alto Adige PGI in order to write this post. All opinions are mine alone. #sponsored

During the winter, I cannot get enough comfort food recipes. To me, Italian food is the ultimate comfort food — usually quite simple to make, with a few high quality ingredients that make the meal good enough to share with company. 

I wanted to highlight an ingredient that you may not have heard about before: Speck Alto Adige PGI. From the Alto Adige region of Italy, Speck Alto Adige PGI is ham that has been air cured and lightly smoked. It can be used in recipes that call for bacon or prosciutto, and add a nice smoky, herby flavor to the dish. When buying, look for the PGI certification. The PGI certification of Speck Alto Adige means “protected geographical indication” and ensures that you are buying an authentic product made in its area of origin under strict guidelines. 

To highlight the uncommon but delicious flavor of Speck Alto Adige PGI, I decided to make a speck and anchovy pasta topped with garlic breadcrumbs.

This recipe for Speck and Anchovy Pasta with Garlic Breadcrumbs is based off an Epicurious recipe and delivers great flavor without a lot of effort. It just so happens to mostly use ingredients that I tend to have around my house, so that was a nice perk too!

Ingredients:

  • 8 garlic cloves, divided
  • 2 cups of day old bread, cut into 1 inch pieces
  • the zest of 1 lemon
  • salt and pepper
  • 1 half cup olive oil, divided
  • 4 oz cubed speck
  • 1 tablespoon anchovy paste
  • 1/2 teaspoon crushed red pepper flakes
  • the juice of 1 lemon
  • 1 (16 oz) box linguine
  • 2 oz freshly grated Parmigiano Reggiano
  • 1/2 cup chopped parsley
  • 2 tablespoons unsalted butter

Continue reading Speck and Anchovy Pasta with Garlic Breadcrumbs

Skillet Sausage White Bean and Kale Stew

As the weather gets a little cooler, I begin to gravitate toward more comfort food recipes. Not necessarily bad-for-you recipes, recipes that are simple but flavorful and filling.

To me, there are very few things as comforting as this stew with ground sausage, cannellini beans, and kale. (I’m referring to this as a stew, but there is very little broth. It’s meant to be that way.) Something magical when these ingredients are cooked with onions and garlic!

This recipe is adapted from Simply Recipes, where it was originally intended to be a side. My version is pretty similar, but I make enough for it to be a nice dinner on its own; just serve with a side of crusty bread to sop up that wonderful sauce!

Ingredients:

  • 2 tablespoons olive oil
  • 1 large white onion, thinly sliced
  • 4 large garlic cloves, thinly sliced
  • 1 pound hot Italian sausage, casings removed (for gluten-free, make sure to use gluten-free sausage)
  • 2 (5 oz) containers baby kale, divided
  • 1 1/4 cups beef stock, divided
  • 2 (15 oz) cans cannellini beans, rinsed and drained (or any white beans you prefer)
  • Salt and pepper, to taste
  • 1 tablespoon white wine vinegar

Continue reading Skillet Sausage White Bean and Kale Stew

Peach, Vidalia Onion, and Pancetta Flatbread

Note: I was sent a box of Vidalia onions to make this post. Opinions are mine alone.

Spring is one of my favorite times of year for cooking. As the weather warms, all sorts of fun produce hits the shelves, bringing so many more options for creative meals! One of the most versatile spring produce options are Vidalia onions.

Vidalia onions are known as America’s favorite sweet onion.

Grown in 20 counties in Southern Georgia, their distinctive taste is a result of the combination of weather, water and soil in that specific region.

Vidalia onions are in season from April to August, so this is the perfect time to show them off in some recipes! This recipe for Peach, Vidalia Onion, and Pancetta Flatbread plays off the sweetness of Vidalia onions with grilled peaches, while balancing out the flavor with some pancetta and a touch of chili powder. The rosemary and chives add some freshness to the flatbread, brightening up the other flavors.

Ingredients:

  • 4 oz Pancetta, cubed
  • 2 Vidalia onions, cut into thin slices, then halved into half moons
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • Pinch chili powder
  • Store bought pizza dough (use gluten free dough to make recipe gluten free)
  • 2 large ripe peaches, cut into wedges (or, if not in season, frozen peach slices that have been thawed work too)
  • 2 tablespoons fresh rosemary, chopped
  • 1 tablespoon fresh chives, chopped Continue reading Peach, Vidalia Onion, and Pancetta Flatbread

Sheet Pan Paella

Over the last few years, my husband and I have moved too many times. Since 2014, we have lived in five different apartments/houses. Somehow in one of those many moves, I lost (or threw out) my paella pan. Sigh.

Paella is a favorite of mine. I love the combination of crispy rice, seafood, and spice. So when I saw this Epicurious recipe for a sheet pan version, I knew I had to try it.

I didn’t exactly stick to the original recipe, given what I could find in my post-snow supermarket. But one of the best parts about paella is you can basically throw in whatever you may have on hand to make the recipe yours! So here’s my adapted version – Sheet Pan Paella!

Ingredients:

  • 1 tablespoon olive oil
  • 1 cup rice
  • 1 3/4 cups chicken broth
  • 1 bay leaf
  • 1 teaspoon ground black pepper
  • 3/4 teaspoon smoked paprika
  • 1/8 teaspoon saffron, crushed
  • 1 1/2 teaspoons  salt, divided
  • 2 links of Spanish chorizo (about 6 oz)
  • 1 shallot, thinly sliced
  • 6 ounces medium shrimp, peeled, deviened, tails left intact
  • ~2 dozen clams, scrubbed
  • 1 (14 oz can) fire roasted diced tomatoes, drained
  • 1/2 cup frozen peas
  • 1/2 cup jarred roasted red peppers, sliced
  • 1/4 cup green olives, pitted
  • 1/4 cup thinly sliced chives

Continue reading Sheet Pan Paella

Black Eyed Peas with Collard Greens

Happy New Year! I’m a bit late in posting this recipe, but honestly, this comfort food Southern staple for Black Eyed Peas with Collard Greens makes for a delicious meal on any cold winter night.

Black eyed peas are a New Years Day staple in the South, as eating them on New Years Day is thought to bring you prosperity throughout the year.

This version is a bit of a fridge and pantry cleaner. Or, at least it was for me after hosting a New Years Eve party.

I used leftover sandwich rolls to make bread crumbs, leftover bacon from New Years Day morning,  collard greens from a Blue Apron meal I forgot to make (oops), and then added in what was left of the onions, garlic, carrots and herbs I had on hand, which kind of turned this recipe into a cassoulet of sorts.

Ingredients:

  • 1 cup dried black eyed peas
  • 6 oz bacon, chopped
  • 1 yellow onion, chopped
  • 6 garlic cloves, minced, divided
  • 1 large carrot, peeled and chopped
  • salt and pepper, to taste
  • 1 (14 oz) can diced tomatoes, undrained
  • 2 sprigs of rosemary, divided
  • 4 sprigs of thyme, divided
  • 1/2 teaspoon hot sauce, or to taste
  • about 1 cup chopped day old bread (I used one sandwich roll)
  • 1 tablespoon olive oil
  • 1 bunch collard greens, ribs discarded, leaves chopped
  • 2 cups cooked rice

Continue reading Black Eyed Peas with Collard Greens

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