Kalua Pork

4 lbs. boneless pork butt

1 Tbsp. coarse salt

1 Tbsp. liquid smoke

Place pork butt in slow cooker.  Make slits with a sharp knife or fork.  Rub salt on all sides.  Then drizzle with liquid smoke.

Cook on low for 10-12 hours or until tender.  Remove excess fat and shred.

Spoon leftover liquid over the pork before serving to keep it tender.

Zuppa Toscana Casserole

Bacon, cooked & chopped

1 lb mild Italian sausage, browned

5 medium russet potatoes, chopped

1 small onion, diced

3 cloves garlic, minced

4 cups kale, de-stemmed & chopped

½ cup flour

4 cups chicken broth

1 ½ cups heavy whipping cream

1 ½ tsp chicken bouillon powder

½ tsp black pepper

1 tsp salt

1 cup Parmesan cheese, grated

In a large pot, sauté onion until translucent. Add garlic and cook for another minute. Add kale and cook until wilted.

Sprinkle flour and stir for a couple of minutes to eliminate the raw flour taste. Gradually add chicken broth, stirring constantly. Bring to a boil and let it thicken. Add cream, seasonings, sausage, bacon & potatoes.

Transfer to a baking dish. Cover with foil and bake at 400°F for about 30 minutes. Remove the foil, sprinkle with grated Parmesan cheese, and bake uncovered for an additional 20 minutes until the top is golden and bubbly.

Pulled Pork Sandwiches

 2 lbs. pork tenderloin

4 cups barbecue sauce

8 Hoagie Buns

Place pork tenderloin in a slow cooker.  Cover with barbecue sauce.  Cook on low for 8-10 hours.  Shred and place back in slow cooker with drippings (remove any gristle).

Serve on buns and top with coleslaw (optional).

Ham and Cheese Quiche

 1 Tbsp. butter

1/2 onion, minced

2 tsp. garlic, minced

4 eggs

1 cup half and half

salt & pepper to taste

1 cup shredded Swiss cheese, divided

1 cup shredded cheddar cheese, divided

2 cups cooked ham, diced

1 9-inch deep dish frozen pie crust, thawed

Parsley for garnish

Preheat oven to 350°.

In a saucepan over medium heat, cook butter and onion until onion is clear.  Add garlic and sauté for 1 more minute and remove from heat.

In a large mixing bowl, whisk together eggs, half and half, salt and pepper.  Fold in 3/4 cup Swiss cheese and 3/4 cup cheddar cheese, ham and sautéd onion.  Pour into thawed pie crust and place on a baking sheet.

Top with remaining cheese and bake for 40-45 minutes or until set and crust is golden brown.  Garnish with fresh parsley.

Sausage Pineapple Skewers

 5 Italian sausage links sliced 1/2 inch thick

1 pineapple, peeled, cored and cut into 1 inch chunks

1 cup barbecue sauce

8 bamboo skewers, soaked in water for 1 hour

Preheat grill to medium.  Thread sausage slices and pineapple chunks on skewers, alternating meat and fruit.  Brush skewers generously with barbecue sauce.  Grill for 10 to 15 minutes, turning occasionally until sausage is cooked through.

Serve over rice.

Print recipe HERE.

Feijoada (Brazilian-Style Stew)

2 lbs. pork loin

2 cup dried black beans

1/4 cup onion, diced

2 cloves garlic, minced

6 cups water

2 Tbsp. beef bouillon 

2 bay leaves

1 tsp. cumin

½ tsp. coriander

1 ½ tsp. chili powder

1 ½ tsp. seasoned salt

1 lb. bacon cooked and crumbled

Place all ingredients in a slow cooker except bacon.  Cook on high for 5-6 hours or low for 8-10.  Stir in bacon.  Serve over rice and top with diced tomatoes.

Bean and Bacon Soup

 2 cups great northern beans

6 1/2 cups chicken broth

1/4 cup onion, diced

2 cups carrots, sliced

2 cups celery, sliced

2 cloves garlic, minced

1 can (15-oz) tomato sauce

1 cup cream

8 oz. bacon, cooked & diced

Add beans, water, onion, carrots, celery, garlic, broth and tomato sauce to crock-pot.  Cook on high for 5-6 hours or until beans are tender.  Add cream and bacon before serving.

Baked Ziti

1 pound ziti rigatoni or penne
1 lb. ground sausage
2 cups cottage cheese
2  eggs
1 cup parmesan cheese
2 Tbsp. olive oil
5 tsp. minced garlic
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 tsp. dried oregano
1 Tbsp. dried basil
1 tsp. sugar
Salt/pepper
2 tsp. cornstarch
1 cup milk
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Preheat the oven to 350°.  Grease 9x13-inch baking pan and set aside.

Cook pasta about 3 minutes short of package directions.  Brown sausage; drain, set both aside.  In a medium bowl, whisk together the cottage cheese, eggs and 3/4 cup of the Parmesan cheese.

Heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, basil and oregano; simmer until thickened, about 10 minutes. Take off the heat and season with salt and pepper to taste.

Whisk together the cornstarch and milk and pour it into pot set over medium heat. Bring milk to a simmer and cook until thickened, whisking constantly, 3 to 4 minutes. Remove the pot from the heat and add the cottage cheese mixture, 1 cup or so of the simmered tomato sauce, and half of the mozzarella cubes. Stir to combine.

Add the cooked pasta and stir to coat well with the saucy mixture.
Transfer the pasta to prepared pan and spread the remaining tomato sauce evenly over pasta. Sprinkle the remaining mozzarella cubes and remaining Parmesan cheese over the top.

Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.  Remove foil and bake until cheese is bubbling and beginning to brown, about 30 minutes longer.

Sweet Potato Sausage Bake

2 medium sweet potatoes, diced
1 lb. ground sausage
1/2 green pepper, diced
1/2 red pepper, diced
12 eggs, beaten
1/2 cup cottage cheese
1/4 tsp. salt
1/4 tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder

Preheat oven to 350° and grease a 9x13 pan.

In a skillet, brown sausage, remove and drain excess grease; Add sweet potatoes to skillet along with a little oil and cook until soft, about 15 minutes.  Combine sausage, and sweet potatoes in 9x13 pan.  Mix the remaining ingredients in a medium bowl and pour over sausage mixture.

Bake for 45 minutes or until eggs are cooked.

Vegetable Toscana Soup

1 lb. Italian Sausage
5 cans chicken broth
1 cup water
1/4 cup onion, diced
3 carrots, peeled & sliced
4 celery stalks, sliced
5 small red potatoes, cubed
1 can white beans
1 clove garlic, minced
2 cups whipping cream
Salt and pepper to taste
Bacon bits
Kale, finely chopped

Brown sausage, keeping pieces large and not finely chopped;  drain, set aside.

Place broth in large pot and bring to a boil.  Add onion, carrots and celery.  Bring to a boil and boil for 4 minutes.  Add potatoes, bring to a boil and boil for 6 more minutes.  Add sausage, beans, garlic and cream.  Bring to a boil and remove from heat.  Add salt and pepper and desired amounts of bacon bits and kale before serving.

Cafe Rio Sweet Pork

2 pounds pork roast
2 cans Coke (not diet)
½ cup brown sugar
½ tsp. garlic salt
1/4 cup water
1 4-oz can diced green chilies
1 10-oz can Old El Paso enchilada sauce
1 cup brown sugar

Put the pork in a re-closable bag to marinate, pour in one of the cans of Coke and 1/2 cup brown sugar. Marinate for a few hours or overnight.

Drain marinade and put pork, 1/2 can of Coke, water, and garlic salt in crock-pot on high for about 3-4 hours.

Remove pork from crock-pot, drain off liquid, shred pork.
Mix together (in a bowl or in the blender) other 1/2 can of Coke, can of chilies, enchilada sauce and brown sugar.

Put shredded pork back in the crock-pot, cover with sauce, heat just until warmed through.  Serve with tortillas, cheese, cilantro rice, black beans, lettuce, Pico de Gallo and tomatillo dressing.

Corn Tortilla Quiche

3/4 lb. ground sausage
5 small corn tortillas
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1/4 cup canned chopped green chiles
6 eggs, beaten
1/2 cup evaporated milk or cream
1/2 cup cottage cheese
1/2 tsp. chili powder
1/4 cup dried or fresh cilantro

Brown sausage, drain & set aside.

Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, cheeses and chilies. Combine eggs, cream, cottage cheese and chili powder; slowly pour over chilies.

Bake at 350 degrees F for 45 minutes or until the center is set and puffed. Sprinkle with cilantro.

Cut into wedges.

Schnitzel and Cream Gravy

2 boneless pork loin chops
1/3 cup bread crumbs
1 tsp. Parmesan cheese
1/2 tsp. parsley
1/8 tsp. salt
1/8 tsp. pepper
1/4 tsp. garlic powder
Olive oil
1 Tbsp. flour
2 cups cream
1/4 tsp. garlic powder
1/8 tsp. rosemary
1/2 tsp. parsley
1/4 tsp. salt
1/4 tsp. pepper

Pound pork chops with spiked meat mallet until 1/4 inch thick; set aside.

On a large plate, combine bread crumbs, cheese, parsley, salt, pepper and garlic powder. Press pork into mixture to bread thoroughly on both sides. Fry in olive oil until well browned, remove from pan onto a paper towel to absorb excess oil; set aside.

Leave drippings in pan. Add flour and mix well with a whisk. Whisk in cream and stir until thickened. Add garlic, parsley, salt and pepper.

Serve with spaetzle mashed potatoes

Hash Brown Sausage Bake

½ pkg. frozen hash browns, southern style, thawed

⅓ cup butter, melted

1 tsp. beef bouillon granules

1 lb. ground pork sausage

⅓ cup onion, diced

1 cup cottage cheese

3 eggs, lightly beaten

1 cup shredded cheddar cheese

In a deep round dish, combine hash browns, butter and granules. Cover and bake at 350° for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a large skillet, brown sausage and onion; drain.

In a large bowl combine browned sausage, cottage cheese, eggs and cheese. Pour on top of baked hash browns. Return to the oven and bake at 350° for an additional 40-45 minutes or until a knife inserted near the center comes out clean.

Spaeztle

3 eggs
1 3/4 cups flour
1/2 tsp. salt
1 Tbsp. oil
1/2 cup water

Combine eggs, flour, salt, oil and water in mixing bowl. Let rest for 10 minutes. Boil a large pot of lightly salted water. Using a course cheese grater (the flat side up), a cupful at a time, press dough through grater into boiling water. Boil until noodles float (about 3-5 minutes). Drain and set aside.

Serve with schnitzel and cream gravy.

Chili (Crock-Pot)

1 ½ cups dry small red beans
3 cups water
1 lb. ground beef, browned
3 8-oz. cans tomato sauce
½ tsp. garlic powder
½ tsp. onion powder
1/8 tsp. red pepper
¼ tsp. chili powder
½ tsp. cumin

Place beans and water in crock-pot and cook on low for 12 hours (overnight works great) until tender.

Several hours before serving, add remaining ingredients and simmer on low.

Sausage & Biscuits

1 pkg. of Pillsbury Grands biscuits (8)
1 pkg. ground sausage
4 Tbsp. butter
4 Tbsp. flour
2 cups of milk (approximately)

Bake biscuits according to package directions.

Meanwhile, brown sausage in large frying pan, drain grease, remove sausage and set aside but keep most of the drippings.

Melt butter the same pan. Whisk in flour to make a roux. Add enough milk to make a gravy to desired consistency. Cook until thickened. Add sausage back to the gravy.

Cut biscuits in half and top with sausage gravy.

Wrapped Cheese Hot Dogs

8 Hot dogs
8 Cheddar Cheese sticks
8 Rhodes Dinner rolls (thawed but still cold)

Place a slit down each hot dog. Fill each slit with cheddar cheese stick.

Wrap thawed dinner rolls around hot dog and cover completely.

Place on a sprayed baking sheet and bake at 350° for 10 – 15 minutes or until lightly browned. Remove from oven and serve warm with ketchup and mustard.

Alteration great for Halloween:
“Yummy Mummies”
For each mummy dog, cut one dinner roll in half. Roll each half into 22 to 24 inch rope. Wrap one rope around hot dog from bottom up 4 ½ inches. Cut 1 ½ inch piece off the second rope and set aside. Wrap the second rope around the hot dog from the bottom up 4 ½ inches going the opposite way. Wrap the 1 ½ inch piece around the top of the hot dog. Place mummy dogs on a sprayed baking sheet and bake at 350° for 10-15 minutes or until lightly browned. Remove from oven, cool slightly and add mustard eyes. Serve warm with ketchup and mustard.

Sausage Spinach Loaf

1 Pillsbury Pizza Crust*
1 lb. ground sausage
1 pkg. frozen chopped spinach
2 cups shredded mozzarella cheese

Cook & drain sausage, set aside. Cook & drain spinach, set aside.

Unroll pizza crust on greased cookie sheet.

Spoon cheese down the middle (lengthwise), then the spinach on top, and then the sausage on the very top. Roll together & pinch seams. Set in a crescent shape.

Bake at 350° for 15-20 minutes or until golden brown.

Serve with cottage cheese.

*You can substitute frozen Rhode’s Loaf dough or use any bread/roll recipe.

Christmas Ham

1-2 lbs. boneless, skinless ham
1 16-oz. can pineapple slices
½ cup brown sugar

Slice ham and place in a 9x13 casserole dish. Layer pineapple slices on ham and pour juice in as well. Sprinkle brown sugar on top.

Bake at 350° for 15-20 minutes or until heated through.

Serve with cheese potatoes.