Butternut Squash Chowder

This butternut squash chowder was SO GOOD! I loved it!! You can use butternut squash or pumpkin in this. The sweet squash flavor is delicious with the savory Italian sausage. Here, I can buy pre-cut chunks of butternut squash. They're kind of big, so I have to cut them in half or smaller. But it's SO much easier than peeling and cutting a huge butternut squash. 

Butternut Squash Chowder 

adapted from Closet Cooking

1 tablespoon olive oil
1 pound bulk italian sausage
1 tablespoon butter
1 onion, diced
4 cloves garlic, chopped (or 1 teaspoon garlic powder)
1 tablespoon fresh sage, chopped (can use 1/2 teaspoon dried)
1 teaspoon red pepper flakes (optional)
1/4 cup flour 
4 cups chicken broth
4 cups butternut squashed or pumpkin, cut into 1 inch cubes
1/2 cup heavy cream (or 1/2 cup sour cream)
1 cup cheddar cheese, shredded
2 cups corn (fresh or frozen)
salt and pepper to taste

fresh sage for garnish, optional

1. Heat the oil in a large saucepan over medium-high heat, add the sausage and cook, breaking it apart as it cooks. Push sausage to one side of the pan. Add the butter, let it melt. Add the onion to the butter and cook until tender, about 5 minutes. Add the garlic, sage, red pepper flakes, flour, mix well and cook until fragrant, about a minute. Add the broth, and butternut squash, bring to a boil, reduce the heat and simmer until the squash is tender, about 20 minutes. Keep a lid of the pot, and stir the bottom occasionally so the flour mixture doesn't stick.

2. Turn off the heat, mix in the heavy cream and cheddar cheese and let it melt into the sauce. Mix in the corn. Season with salt and pepper to taste and enjoy! If you have fresh sage, you can garnish the soup with it. 

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Creamy Sausage Pumpkin Pasta

I really loved this recipe and made it twice lately. The first time, I used radiatore pasta, shown in these pics. I just made it again tonight and used a rigatoni-like pasta. I liked both ways. The flavor of the pumpkin plus the sausage is really good in here, and cream cheese makes it creamy. I modified the recipe to use one full can of pumpkin puree so I don't have any leftover. 

We had this with roast broccoli both times. (An easy way to roast broccoli is to preheat your oven to around 400 F, and pour 1-2 tablespoons of olive oil into a baking/roasting pan. Let the pan/oil heat up in the oven. Then dump a bag of frozen broccoli florets onto the hot pan, quickly season with spices and salt, and put back in the oven. Roast until it's done to your liking.) 

Creamy Sausage Pumpkin Pasta

adapted from The Tipsy Housewife

1 pound of ziti, rigatoni, or radiatore pasta (16 ounces)

2 tablespoons olive oil

1 small sweet onion

1 lb. Italian sausage

fresh sage leaves, 6-8, chopped

1 can (15 oz) pumpkin puree

1 8-oz package of Neufchatel or cream cheese

2 1/2 cups water

1 heaping tablespoon of beef bouillon paste (ex: Better than Bouillon)

black papper, to taste 

dried parsley

1/2 cup shredded Parmesan cheese

salt, to taste

1.  Boil the pasta according to the package direction, drain, and reserve one cup of the pasta water in case it is needed.

2.  Meanwhile, heat the olive oil in a deep sided skillet. (I use a large non-stick stock pot.) Finely chop the onion. Add to the pot/pan and sauté the onion until tender. Add all of the sausage to the skillet. Cook fully, until golden brown, breaking up the meat into a fine crumble as you cook it. Season with black pepper to taste. Add the fresh sage to the skillet. If you do not have fresh sage, add about 2 teaspoons of dried. Taste and add as much as you like. Sauté the sage for a minute or two with the sausage/onion.

3.  Add the bouillon to the skillet and the 2.5 cups of water. Scrape up any browned bits from the bottom of the pan. Bring to a boil, reduce heat to simmer, cover, and simmer on very low 20 minutes. Cut up the cream cheese into small cubes and let soften for a few minutes while the skillet simmers. After the 20 minutes, add the canned pumpkin and the cream cheese to the pot/pan. Whisk until the cream cheese and the pumpkin are incorporated into the broth. Bring to a simmer again, whisk here and there, and simmer for 5-10 minutes. The sauce should reduce down a bit but will still be more liquid than thick. Add a few pinches of the dried parsley.

4.  Add the pasta to the skillet, toss the pasta to coat, and simmer about 3-5 minutes. Let the pasta absorb some of the sauce. This will thicken as it cools. Add the Parmesan cheese, and stir until the cheese is melted. Taste now, and add salt if needed. I needed about 1/2 teaspoon. Also, at this point, you can add some reserved pasta water if the sauce is not creamy enough. Top with parsley flakes, if desired, and serve. 

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Slow Cooker Cuban Pork

This pork was so good! We had it twice in two weeks. I just made the marinade the night before for an easier workday morning. To serve, we just used regular canned black beans and plain white rice (made in the rice cooker). You could totally use a seasoned black bean recipe and cilantro-lime rice, though. We spooned the flavorful sauce over the plain rice and beans and it was plenty of flavor for them. After shredding the pork, instead of broiling it, we sauteed it in a large non-stick skillet on the stove. It got some nice crispy edges that way. 

Slow Cooker Cuban Pork 

adapted from Valerie's Kitchen 

3-4 pound boneless pork shoulder (Boston butt roast)
2 tablespoons extra virgin olive oil, divide

3/4 bunch fresh cilantro (save some for garnish)

1 tablespoon minced garlic

½ or 1 whole jalapeño pepper, seeded and chopped into big pieces, optional

1 tablespoon cumin

1 tablespoon dried oregano

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

½ cup low-sodium chicken broth

⅓ cup orange juice

¼ cup lime juice

Optional, for serving

fresh cilantro

lime wedges

steamed white rice

black beans, warmed

1. Place the pork into the crockpot. Place all of the other ingredients (up to the optional ones) in a food processor or blender and process until smooth. Pour the mojo sauce over the pork in the slow cooker.

2. Cover and cook on LOW for 6 to 8 hours or on HIGH for 4 to 6 hours, until the meat is tender enough to shred with a fork. Right in the crock pot, shred the pork with 2 forks. Remove any large pieces of fat. Heat a large non-stick skillet over medium-high heat and drizzle with some olive oil. Place some pork on the skillet and sear, turning occasionally to get some crusty edges. Drizzle with the sauce from the crockpot. Remove from heat. 

3. Serve the pork with warmed black beans and and cooked white rice garnished with cilantro leaves and lime wedges, if desired. Use the remaining sauce from the crockpot to drizzle over the meat, rice and beans. Enjoy!

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Creamy Sausage and Tomato Noodle Soup

Our family loves this soup from Mel's Kitchen Cafe. I've made it twice recently. The first time, it was a bit too salty, so I made some changes, which I'll reflect below. (One reason was because I subbed in Italian sausage for the ground beef, so I compensated by adding some water in place of the broth.) I love the flavor and texture of this soup, and it's great for winter. Note: Mel mentions she runs the can of crushed tomatoes through a blender to smooth them out, and I did this too. If I had access to a larger can of just tomato sauce, I'd use that, but I can't find it here.

Creamy Sausage and Tomato Noodle Soup

adapted from Mel's Kitcen Cafe 

1 pound bulk Italian sausage
½ cup finely chopped onion
Salt and pepper (to taste...sausage makes this salty)
1 ½ teaspoons dried basil
1 teaspoon dried oregano
½ teaspoon garlic powder
Pinch of dried thyme
4 cups low-sodium chicken broth or stock 

2 cups water
1 (28-ounce) can crushed tomatoes (can blend for a smoother soup, or use tomato sauce)
1 (15-ounce) can tomato sauce
1 teaspoon brown sugar, optional 
8 ounces cream cheese, light or regular, softened to room temperature
2 cups (8 ounces, 250 grams) short tube pasta, like ditalini 
Freshly grated Parmesan, for serving

1.  Heat a large pot over medium heat and add the sausage, onion, and a pinch of pepper (add salt later, if needed). Cook, breaking the meat into small pieces, until the meat is no longer pink and the onions are translucent, 4-5 minutes. Drain excess grease, if any.

2.  Add the basil, oregano, garlic powder, thyme, broth, water, crushed tomatoes and tomato sauce. Stir well. Bring the soup to a simmer and add the pasta. Simmer until the pasta is just al dente (according to package directions). Stir occasionally to prevent sticking and lower (or increase) heat, if needed, to maintain a gentle simmer without scorching.

3.  Add the softened cream cheese to a bowl (bigger than you think you need!) and ladle in 1-2 cups of the hot soup (do the best you can to avoid scooping up the noodles and small pieces of meat – doesn't have to be perfect). Let the cream cheese and hot soup sit for a minute or two so the cream cheese can melt then whisk until creamy, smooth and well-combined. I had to really whisk here. 

4.  Add the cream cheese mixture back into the soup and stir until evenly combined. Taste here, and if you need extra salt, add some. Simmer for 1-2 more minutes, stirring often, until the soup is bubbling and slightly thickened. The soup will thicken as it cools (so if you want a thicker soup, let the soup rest, off the heat, for 5-10 minutes). Serve with freshly grated Parmesan cheese.

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Risotto with Zucchini & Smoked Pancetta

 

I've wanted to make risotto at home lately ever since I made some at a recent cooking class. I haven't made any at home for a while. I was able to use some special rice an Italian friend gifted me. I used 2 medium-small zucchini and a little container of smoked pancetta. We all had this for lunch a few days ago. It's nice to have more time over the Christmas break to actually cook. I feel like I haven't done any cooking in a really long time. 

Risotto with Zucchini & Smoked Pancetta 

adapted from here 

2 medium-small zucchini, sliced 

2 Tbs. olive oil

1/2 medium yellow onion, finely chopped

1/2 cup (more or less) cubed, smoked prosciutto (can sub chopped ham, bacon or Canadian bacon)

4-6 cups chicken broth

2 cups water 

(2 cups- about 377 grams) arborio, vialone nano, or carnaroli rice 

1 oz. (2 Tbs.) butter, cut into 4 pieces

1/2 to 1 cup finely grated Parmigiano-Reggiano or Grana 

Kosher salt and freshly ground black pepper

1. In a wide heavy-duty 5- to 6-quart pot, heat the olive oil over medium-low heat. Add the onion and chopped prosciutto and cook, stirring occasionally (a wooden spoon is best), until soft and translucent, 5 to 8 minutes. After you get this set up, in a skillet, heat some olive oil and cook the zucchini slices until crisp-tender. Stir occasionally so they don't burn. 

2. Meanwhile, in a 3-quart saucepan, bring the broth and water to a bare simmer over medium-low heat.

3. Add the rice to the onion and stir with a wooden spatula until the grains are coated with oil, slightly translucent around the edges, and opaque in the center, 2 to 3 minutes.

4. Using a large ladle, add about 3/4 cup of the broth. Stir, mixing any rice sticking to the pot’s sides back into the mixture, until most of the broth is absorbed, the rice no longer seems loose when you shake the pot, and a wide trail forms when you run the spatula across the bottom of the pot.

5. After about 10 minutes, add your cooked zucchini. Continue to add broth in 3/4-cup increments, stirring constantly and scraping around the edge of the pot, until the rice is al dente (still a bit firm to the bite but without a hard or crunchy center) and most of the broth is absorbed, 18 to 22 minutes. (You may or may not use all of the broth; if you run out, use hot water.) (If you want the risotto a little softer, go ahead and cook it longer, adding extra liquid if needed.) 

6. Immediately turn off the heat. Add another bit of broth and the butter, Parmigiano-Reggiano, and salt and pepper to taste, and stir quickly. Cover with a tight-fitting lid and let sit for 5 minutes. Stir again and serve. (I skipped the resting period and we just dug in immediately... lol). 

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Carnitas Bowls

I made this Carnitas recipe again recently, but instead of using it as a taco filling, we made Carnitas bowls with the meat, rice, sauteed veggies, pickled red onions, salsa, cilantro-lime dressing, jalapenos, and fresh cilantro. So good and flavorful! There is a lot of prep, but you can do a lot of things ahead of time. 

Carnitas Bowls 

adapted from here

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

Toppings:

Warm cooked rice

Sauteed peppers and zucchini (or fave veggies)

Fresh or jarred salsa

Cilantro-Lime Dressing (scroll down) OR sour cream

Pickled Red Onions

Pickled jalapenos

Fresh cilantro

1. Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle. (If I'm feeling super lazy I skip this searing part.... because it does get seared or broiled at the end. You can choose to do this, or just dump it all in the crockpot without searing.) 

2. Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3. Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4. After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. Another way to crisp the meat up is to sear in batches in a non-stick skillet on the stove.  (Or use a counter-top griddle.) 

5. Serve warm over rice with sauteed veggies, pickled red onions, salsas/sauces, pickled jalapenos and fresh cilantro. (Or other fave toppings!)

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Thai Pork & Peanut Red Curry

I had some sliced pork for stir-fry in the freezer that I wanted to use up, so I googled a pork Thai curry and found this recipe from BBC Food. It was good; the only change I made was to include some fish sauce to amp up the savory flavor. I also added a dried kaffir lime leaf and a lemongrass stalk, but it's not necessary. I use Thai Kitchen red curry paste currently, and I was afraid 4 Tbs would be too much, so I used 2. I couldn't taste any spice at all, so I added an additional tablespoon. I think start with 2 Tbs, and add to taste (taste after the meat is cooked all the way through, of course). The recipe called for baby corn, but I couldn't find any at the store, so I subbed baby zucchini instead.

Thai Pork & Peanut Red Curry

adapted from BBC Good Food

1 tbsp vegetable or coconut oil
bunch spring onions, sliced (I forgot these at the store, so omitted)
small bunch coriander (cilantro), stalks finely chopped, leaves saved for later
400g pork tenderloin, sliced (I used sliced stir-fry pork)
2-4 tbsp Thai red curry paste
4 tbsp peanut butter (I used smooth)
1 tbsp soft brown sugar OR coconut sugar
1 tbsp soy sauce

1 teaspoon fish sauce
400ml can coconut milk
3 baby zucchini, sliced
1 tbsp lime juice
steamed jasmine rice, to serve

1.  Heat the oil in a large saucepan or flameproof casserole. Add the spring onions and coriander (cilantro) stalks and cook for 1 min. Add the pork slices and cook for 5 mins until starting to brown. Stir in the curry paste and peanut butter. (For curry paste- start with 2 tablespoons. Can add more later, in step 2.) After 30 secs, add the sugar, soy and coconut milk, plus ½ can of water (I used less water than that, but ended up adding more later. Use it if you want to). Mix well, put a lid on and leave to simmer for 15 mins over medium-low heat, stirring occasionally.

2.  Remove the lid, add the baby zucchini and increase the heat. Simmer for 3 mins until the zucchini is cooked and the sauce has thickened a little. Stir in the lime juice and check the seasoning. At this point, add more red curry paste if you want more spice/flavor. Can also increase the sugar, fish sauce, and lime juice. Serve with chopped coriander (cilantro) leaves and rice.

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Sweet Pulled Pork

Yum. I finally tried another Sweet Pork recipe; my first one being in 2009. I used to make that one all the time, but then stopped for some reason. I spotted this one on Carlsbad Cravings and wanted to give it a try. Like all of the recipes on that site, this is super flavorful and there is a lot involved if you want to add even more flavor (making some Cilantro-Lime Ranch), BUT, you can prep a lot ahead of time. One should make the dressing ahead of time so it thickens and becomes more flavorful. I have a good recipe for Cilantro-Lime Ranch already that goes with my old Sweet Pork recipe, but I tried this one and it was also wonderful. I used green salsa in place of the tomatillos. 

The first night, we ate the pork and sauce in tacos (1st pic). The second night, we used the leftover meat with leftover Cilantro Lime Rice in the best rice bowls I have ever had in my life. (Other pics.)  (Click on this recipe and scroll all the way to the bottom for the Cilantro Lime Rice recipe- made in a rice cooker.) We topped the bowls with the leftover Cilantro Lime Ranch (recipe below) fresh cilantro, pickled jalapenos, and sliced avocados. Omgosh- I absolutely loved this meal. It was SO GOOD. I love sweet pork tacos but maybe I'll make this again just for rice bowls. 

Note: For the enchilada sauce, I used the leftovers from this recipe. But you can use a small can. 

Sweet Pulled Pork  

adapted from Carlsbad Cravings

4-5 lbs boneless pork shoulder (pork butt) trimmed of excess fat
1 1/2 Tablespoons EACH chili powder, garlic powder
1 ½ – 2 teaspoons chipotle chili powder
1 1/2 tsp EACH salt, onion powder, smoked paprika, cumin
3/4 teaspoon pepper

SLOW COOKER PHASE 1

3/4 cup Coke, NOT diet
1/2 cup mild salsa
1/3 cup packed brown sugar
1 4 oz. can mild diced green chilies

SLOW COOKER PHASE 2

3/4 cup enchilada sauce
1/4-1/2 cup packed brown sugar
1 4 oz. can mild diced green chilies
All remaining Mixed Spices
salt to taste
Hot sauce to taste

1.  Mix all of the mixed spices together in a resealable container. Set aside. Lightly grease slow cooker with nonstick cooking spray. Set aside. Transfer pork to slow cooker. Separate out 1 ½ tablespoons spices to use after the pork is cooked. Rub all remaining spices evenly over all sides of pork (it will seem like a lot but use all of it).

2.  Add all Slow Cooker Phase 1 Ingredients to the pork. Cook on LOW for 6-8 hours or until pork is tender enough to shred. Shred pork into larger sections in crock pot and continue to cook on LOW for 30 minutes.

3.  Transfer all of the slow cooker contents to a strainer to drain off excess liquid from pork. Transfer pork to cutting board and shred into smaller pieces and discard any excess fat. Add pork back to slow cooker (along with any accumulated green chiles, etc.) then stir in all of Phase 2 ingredients starting with just 1/4 cup brown sugar. Cook another 15-30 minutes on LOW or until heated through OR just keep on the warm setting if you aren’t serving immediately. Taste and add additional brown sugar for sweeter, hot sauce for spicier or more enchilada sauce for saucier.

4.  Serve in tacos, enchiladas, burrito bowls, etc. with Cilantro Lime Dressing (recipe below) along with Cilantro Lime Rice and any toppings you desire.

Cilantro Lime Dressing

adapted from Carlsbad Cravings

1/3 cup packed cilantro
1 tomatillo, husks removed and roughly chopped (or a few TBS green salsa)
1 jalapeno deveined, seeded, roughly chopped, or some pickled slices
1garlic clove, peeled
1/2 cup real mayonnaise
1/2 cup sour cream; may sub Greek yogurt
1 1/2 teaspoons lime juice 
1 tablespoon dry ranch seasoning mix (I used Penzey's buttermilk dressing mix)
1/4 teaspoon smoked paprika optional 
Milk as needed

1.  Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency. Chill before serving. Dressing will thicken in the refrigerator. Keeps well for 5-7 days in the fridge. 

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Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

This recipe was super good, and super easy. It is Chicken Cordon Bleu; by far, the easiest version I've ever made (and I've made other easy versions!) This one is just layered on a pan, no stuffing/rolling involved, and your veg bakes right along with the chicken, so it can be a one-dish meal. One can add rice or a parmesan orzo to make the meal go farther, but it's not needed.         

Super-Easy Chicken Cordon Bleu w/Roasted Broccoli

adapted from Mel's Kitchen Cafe

2 tablespoons olive oil
1 ½ pounds broccoli, cut into spears/thin wedges 
Salt and pepper
4-5 thin chicken breast cutlets (buy cutlets, or cut breasts in half and pound thin) 
2 tablespoons Dijon mustard
4 to 8 slices deli ham, exact amount depends on brand/size of slices
4 to 8 slices Gruyere or Swiss cheese
¾ cup Ritz crackers (about 15), coarsely crushed

1.  Preheat the oven to 450 degrees. Make sure an oven rack is in the lower-middle position. Brush a large, rimmed baking sheet (about 11X18-inches) with 1 tablespoon of the oil. Place the broccoli on one side of the sheet pan, and drizzle with remaining oil. Sprinkle with salt and pepper.

2. Place the chicken cutlets side-by-side on one side of the prepared baking sheet (to help them fit, you can alternate thicker end to thinner end as you lay them down). Placing them close together (without overlapping) will help the cheese stay put as they bake. Sprinkle lightly with salt and pepper. Spread the mustard lightly over the top of each chicken piece. Top with 1 to 2 slices ham to cover and then add one or two slices of the cheese evenly across the top. Sprinkle the cracker crumbs evenly over the cheese and press lightly so the crumbs aren’t loose.

3.  Bake for 20 minutes until the chicken registers 160 degrees F on an instant-read thermometer and the broccoli is roasted and tender. The exact time will depend on the thickness of the chicken. If the chicken still needs more time but the broccoli looks like it is finished, scoop the broccoli off the sheet pan onto a plate and lightly tent with foil while the chicken finishes cooking.

4. For a better presentation, remove the chicken and broccoli as soon as it comes out of the oven so it doesn't sit in the juices in the bottom of the pan. I did not do this; to keep with the ease of a one-pan meal (and laziness). It was fine to leave it in the pan for serving. 

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Sausage Ragu with Mascarpone

This is another great recipe from Cooking with Lucas, available in his cookbook.  I first made it because I had all of the ingredients on hand, but my fam liked it so much that I made it a few times after that, too.  I use 500grams (about one pound) or fusilli bucati corti, a kind of round corkscrew pasta. I really like that shape here.  I always set aside some of the starchy pasta water right before draining.  I slowly add this to the sauce + pasta to make the sauce as creamy as I want.  Every time is different- sometimes I end up adding a lot, and sometimes just a little.  

Sausage Ragu with Mascarpone
adapted from Cooking with Lucas

500grams (1 lb) fusilli bucati corti pasta or similar

3 cloves of garlic, minced
1 lb. bulk Italian sausage

1-2 tablespoons olive oil
1/2 cup of tomato paste
1/2 cup mascarpone
1 1/2 cup of red wine (or additional beef stock... use low sodium)
1 table spoon, fresh rosemary

1 cup beef stock
1 pinch of chili peppers, optional
Salt & Pepper to taste
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1. Bring a large pot of water to boil, and salt the water with kosher or sea salt.  When it boils, add the pasta and boil as long as the package suggests.  Tests for doneness.  Before draining, set aside one cup of the pasta water.  Meanwhile, in a big frying pan, brown garlic, chili peppers, rosemary and sausage with the olive oil.
​
2.  After the meat is cooked through, add the wine or stock and let reduce in half. 
​
3.  Add the tomato paste and the stock, let it cook for ten minutes in low heat.
​
4.  Turn the heat off and combine the mascarpone, then toss with the pasta. As you are tossing, you can add in some of the pasta water to loosen the sauce and make it more creamy.  Do this if the pasta seems dry at all.  

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Baked Beans

I loved these baked beans so much that I made them twice recently.  I've always hesitated making baked beans before because they all require molasses, and I don't like molasses.  I finally just decided to make them anyway and sub the molasses with honey, and it was so good.  I wish I'd tried it before.

I cut this recipe in half because I knew my boys wouldn't really like it.  I made an 8x8 dish of this.  I used one large can and one regular can of pork and beans.  I'll post my half recipe below.  It is easily doubled for a 9x13.

Baked Beans

adapted from Sweet Little Bluebird

2 cans of pork and beans (1, 15oz can; 1, 28oz can)

1 medium onion, chopped (yellow or sweet onion)

1 tablespoon butter (for sauteing onions)

scant 1/2 cup ketchup

1/4 cup honey

1 1/2 tablespoons yellow mustard

1/4 cup brown sugar 

4-6 slices uncooked bacon, each cut in half or thirds

1.  Preheat oven to 325 degrees f. Spray an 8x8 baking dish with non-stick cooking spray.

2.  Sauté onions over medium to medium-high heat in butter until onions are tender and translucent.  Mix beans, sautéed onions, ketchup, mustard, honey and brown sugar until blended well. Pour in prepared baking dish. Top with uncooked bacon in single layer. Bake on middle rack of oven, uncovered, for 1.5-2 hours.  Beans are ready when the top is dark and caramelized. Serve warm. Enjoy!

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Slow Cooker Carnitas

These were so good!  I already have two other Carnitas recipes, but I think I like this recipe the best- because it's the easiest, but still has outstanding flavor.  For my other recipes, you have to cube the raw pork butt, which is a huuuuge pain in.... the butt.  Ja ja ja!!! (Ha ha ha!!)  For this one, you cook it in the slow cooker and then shred.  I think the end results are the same- no reason to cube.  I'd use this method on my older recipes, too.  You do sear the roast first on the stove, but on one of my other recipes there was cutting + searing.  I loved the end result, but it was too hard to make regularly.  Not anymore though!

Slow Cooker Carnitas
adapted from Carlsbad Cravings

4-5 lbs pork shoulder/pork butt trimmed of excess fat (can use smaller, too)
1 tablespoon olive oil
1/4 cup orange juice
2 tablespoons lime juice
1 teaspoon liquid smoke
2 bay leaves
1 onion, chopped
1 jalapeno, deveined, deseeded, chopped, optional

Wet Spice Rub:
3 tablespoons olive oil
2 tablespoons tomato paste
1 tablespoon reduced sodium soy sauce
1/4 cup brown sugar, packed
1 tablespoon ground cumin
2 tsps EACH dried oregano, salt
1 tsp EACH chili powder, garlic powder, onion powder
1/2 tsp EACH smoked paprika, pepper
1/2-1 teaspoon ground chipotle chili pepper (optional; adds heat)

1.  Heat 1 tablespoon olive oil over high heat in a large nonstick skillet. Using tongs or 2 forks, sear pork on all sides until lightly browned. Transfer pork to a large plate or cutting board until cool enough to handle.

2.  Meanwhile, whisk together all of the Wet Spice Rub ingredients in a medium bowl. When pork is cool enough, massage Wet Spice Rub evenly all over, then transfer pork to slow cooker. Add orange juice, lime juice, liquid smoke, and 2 bay leaves to slow cooker. Top pork with onions and optional jalapeno. Cook on LOW for 8 to 10 hours or on high for 5-6 hours OR until pork is fall apart tender and easily shreds with a fork.

3.  Remove pork from slow cooker to cutting board, shred, and add back to slow cooker and toss with juices. Cook on low for 20 minutes. Meanwhile, preheat oven to 450 degrees F. Line a large baking sheet with foil.

4.  After 20 minutes, remove pork (do NOT discard juices in slow cooker) and add shredded pork to baking sheet in an even layer. Drizzle with some of the remaining juices (about 1/4 cup) and bake for 15 minutes then broil to desired crispiness, watching closely so meat doesn’t burn (about 5-10 minutes). Drizzle with additional juices and toss. (If you have leftovers---- they are SO good warmed up on the stove in a non-stick skillet.  They get all crispy in places that way. I can't figure out how to broil in my Euro oven, so i actually preferred the stovetop method.)  

5.  Serve warm in tortillas, on rice, salad, etc. with favorite toppings.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **

Spinach Salad with Warm Bacon Dressing

This is an Alton Brown recipe.  I'm getting it from Food.com, though since FN blocks me, living in Italy.  For some reason! I made this using pancetta, and it didn't make enough grease for the dressing, so I added olive oil to make up the difference.

Spinach Salad with Warm Bacon Dressing
adapted from Alton Brown, via Food


8 ounces fresh baby spinach
2-3 large eggs, hard boiled
8 pieces thick-sliced bacon (or one pack of chopped, smoked pancetta)

3 tablespoons reserved bacon/pancetta great (use olive oil to make up the difference if using pancetta)
3 tablespoons red wine vinegar
1 teaspoon sugar
1⁄2 teaspoon Dijon mustard
1 pinch kosher salt
black pepper, freshly ground
3 ounces red onion, very thinly sliced (1 small)

1.  Shell the eggs and slice each into 8 slices.  Set aside. 

2. In a skillet, cook the bacon or pancetta until crisped to your liking.  Remove to paper towels, and measure out 3 tablespoons of the rendered fat.  (If not enough, you'll use olive oil to make up the difference later.) Set aside.  Slice the bacon in 1/2" pieces and set aside.

3. You can use the same skillet to make the dressing, or a small saucepan.  If using a new saucepan, transfer the bacon fat (and olive oil, if using) to the small saucepan set over low heat and whisk in the red wine vinegar, sugar and Dijon mustard. Season with a small pinch each of kosher salt and black pepper. Do the same if using the bacon skillet. 

4.  Add the spinach and sliced onion to a salad bowl and toss.  Add the dressing and toss.  Top with sliced egg and reserved bacon/pancetta.  Serve immediately. 

**This post and photos are property of http://dishingwithdish.blogspot.com/**/

Smothered Sweet Pork Burritos

I loved these Sweet Pork Burritos.  They were so good and flavorful.  The filling made twice more than I expected; I was able to make a whole pan of burritos and then an equal amount I froze individually for lunches to take to work.  Also, I was able to make the rice in my mini rice-cooker.  I loved this recipe, but my kids were weird and weren't too excited about them.  Their loss.  I'll still make these again because my husband I loved them so much.  You can make the filling ahead and keep it for a few days in the fridge.  You can also assemble the burritos ahead of time and bake when needed.

Smothered Sweet Pork Burritos
adapted from Mel's Kitchen Cafe
This made 16 burritos for me

2 1/2 pounds pork roast like pork shoulder or butt roast
Salt and pepper
1 tablespoon oil
1-2 teaspoons liquid smoke
1/2 cup water
1/2 cup packed light or dark brown sugar
2 (15-ounce each) cans green enchilada sauce (my cans were smaller, also, can sub canned/jarred green salsa)
1/2 teaspoon chili powder
1 teaspoon salt
1/2 teaspoon pepper
Dash of hot sauce (optional)
1 (15-ounce) can black beans, rinsed and drained
1/2 cup chopped cilantro
8 ounces Monterey Jack or cheddar cheese (or a combination), grated
6-8 whole wheat or white flour tortillas, burrito-sized (I needed 16 for this amount of filling)

FOR CILANTRO LIME RICE:
1/2 tablespoon butter
1 cup long-grain white rice
2 cups low-sodium chicken broth
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
juice and zest of 1 lime
2 tablespoons chopped cilantro
1/4 teaspoon cumin

1.  Trim any excess fat pockets from the pork roast (it's ok to leave a bit here and there just trim the large pieces off). Cut the pork into 2-3 large pieces. Season each piece on all sides with salt and pepper.
In a large nonstick skillet, heat the oil until rippling and hot. Add all the pieces of pork and brown on each side, 2-3 minutes total. Transfer the pork to the insert of a 5-6 quart slow cooker. (I made these before work one morning with no extra time to sear... and they were still so good.)

2.  Add the liquid smoke and 1/2 cup water. Cook on high for 4-5 hours or on low for 8 hours.

3.  While the pork is cooking, prepare the rice. (I used my small rice cooker- worked perfectly!  Just dump in all ingredients except cilantro-stir in the cilantro after rice is done cooking if you do this.)  In a skillet or medium saucepan, melt the butter and add the rice. Stir, letting the rice and butter cook for 1-2 minutes. Add remaining ingredients (broth, salt, pepper, lime juice and zest, cilantro and cumin) and bring to a boil. Reduce heat, cover and cook for 15-16 minutes. Remove from heat and let stand, covered, for 10 minutes. This can be made ahead and refrigerated until ready to assemble the burritos.

4.  Remove the pork from the slow cooker and shred into bite-sized pieces (discarding the bone, if these is one, or any large pieces of fat). In a large bowl, toss the shredded pork with the brown sugar, 1/2 cup of the green sauce, chili powder, salt and pepper (add more salt and pepper to taste if needed). Add the hot sauce, if using.

5.  Stir in the beans, rice and cilantro to the pork mixture.

6.  Preheat oven to 350F.  Lightly grease a 9X13-inch baking dish with cooking spray and spread about 1/2 - 3/4 cup of the green sauce on the bottom.  Warm the tortillas lightly in a skillet or in the microwave. Scoop about 1/2 cup of the meat mixture into each tortilla and sprinkle with a bit of cheese (you'll want to leave some cheese for the top of all the burritos before they bake). Roll up burrito style (folding the ends in and rolling).

7.  Place the burritos seam-side down in the prepared baking dish. Pour the remaining sauce over the burritos and sprinkle with remaining cheese.

8.  Bake at 350 degrees for 15-20 minutes until heated through and the top is bubbly and slightly golden. Serve immediately.

**This post and photos are property of http://dishingwithdish.blogspot.com/ **