Sausage Tortellini Soup

You know I love soup :)

I got this recipe from Jeff's grandma.

Sorry for the gross looking picture, I forgot to take a picture until after we had served it and gotten the pan all dirty.

Ingredients:
1 lb mild Italian Sausage
1 cup chopped onion
2 cloves garlic, minced
5 cups beef broth
1 cup water
1 28 oz can diced tomatoes
1 cup sliced carrots
1/2 tsp basil
1/2 tsp oregano
3 tsp parsley
1 8oz can tomato sauce
1 1/2 cups sliced zucchini
2 cups dry or frozen tortellini

In the pot you are going to cook in, or in a frying pan, cook the sausage until brown (if you buy the links, remove the skin first).  Remove the sausage from the pan, leaving the drippings.  Saute the onion and garlic until soft.  Add all the ingredients except the zucchini and tortellini.  Simmer for 30 minutes.  Add zucchini and tortellini, simmer for 30 minutes more.

You can also do this in the crock pot, just brown the sausage first, then add all the ingredients except the zucchini and tortellini.  Cook on low for 6 hours or high for 4 hours.  Add the zucchini and tortellini and cook on high for 30 minutes.

I served this with foccacia bread .I also like to add a few drops of Tabasco sauce on top.

Lime-Cilantro Rice & Another Tomatillo Dressing

This is in no way to down-play Elise's post - but why not add to it. We made our "Cafe Rio" pork salads last night, with rice, homemade black beans and homemade tortillas. SO DELICIOUS!!

Here are a few of the recipes I use. It will be interesting to compare and see how they both taste.

"Cafe Rio" Shredded Pork
3-4 lb. pork loin roast
1 can dr. pepper or coke. Cook on low 6-8 hours, until it shreds. Remove pork to shred and add to sauce
1 c. brown sugar
1 16 oz. bottle taco sauce
1 TB. cumin
Garlic Salt
Cook on low and additional 2 hours. NOTE: I usually start my meat around 10am, cook it on high till 1pm, then turn it to low until 4pm. Add everything and return it to low and eat between 5:30 and 6:00pm.

"Cafe Rio" Rice - I have tried many versions, this is BY FAR my favorite
3 c. water
4 tsp. chicken bullion (I usually use 1 can chicken broth + 1 cup water OR 2-3 bullion cubes)
1 TB. minced garlic
1/2 bunch cilantro
1 sm. can green chilies
3 c. rice
1 tsp. salt
1 TB. Butter
1/2 onion
juice of 2-3 limes
*Blend cilantro, green chilies and onion in food processor.

I dump everything in my rice cooker and push down the button. If you don't have a rice cooker, get one. :)


Tomatillo Ranch Dressing
3/4 bottle of 16 oz. ranch
1/4 c. Mayo
1 small jalapeno (no seeds)
2 medium tomatillos (little green tomatoes)
1/2 bunch cilantro
juice of 1 lime


ENJOY!!

Pulled Pork with Tomatillo Ranch Dressing

This is my absolute favorite meal.  It takes time and preparation, but it isn't difficult at all.  I think this was inspired by a dish at Cafe Rio, but I'm not sure.  It came from Shannon (well Scott, I think!). 

Here is a link to the original recipe:
http://www.food.com/recipe/pulled-pork-salad-with-tomatillo-ranch-dressing-281512

And here is how I have modified it:

Pulled Pork:
3-4 lbs pork roast
2 tbsp brown sugar
1 1/2 tsp cayenne pepper
2 tsp cumin
1 tsp salt

Mix the brown sugar, cayenne pepper, cumin and salt together.  Rub over the pork loin.  Place it in the crock pot the night before you want to eat it and let it cook on low all night (or for 8 hours).

In the morning add:
1 can Dr Pepper
1 onion, chopped
2 cloves garlic, minced
1/2-1 cup brown sugar (I usually only add 1/2 or less)

and let it cook on low for another 8 hours.  1 hour before it's done, shred the pork and let it continue to cook on low. I usually taste it at this point to see if it needs a little more salt.

Tomatillo Ranch Dressing
8 oz Salsa Verde (tomatillo salsa)
1 pkg powdered Ranch Dressing mix
3/4 cup mayonnaise
3/4 cup sour cream
1/2 bunch cilantro
2 garlic cloves
1/2-1 tsp Tabasco Sauce
Splash of lime or lemon juice

Put all these ingredients in a blender and blend until smooth.  Make this in the morning or a few hours ahead of time so it can chill in the fridge.

Corn Salsa:
1 can black beans, drained & rinsed
1 can corn, drained
2 tomatoes, diced
1/2 bunch cilantro, chopped
Jarred jalapenos to taste
Italian Dressing mix (make according to packet directions)

Combine all the ingredients, make the Italian dressing separate, then pour it over everything.  This is also best if you let it chill for a few hours before serving.  Right before serving add some diced avocado.

Additional ingredients:
Tortilla Chips, Rice, Romaine Lettuce

You can east this a few different ways.  I like to layer it like this:
Tortilla Chips
Lettuce
Rice
Pork
Corn Salsa
Tomatillo Ranch Dressing

Jeff likes to skip the tortilla chips and put everything in a tortilla and roll it up like a burrito.  The dressing makes quite a bit, so I try to buy a larger pork loin, then after I make everything I'll freeze half the pork and half the dressing so we can have it another night.

Try the Corn Salsa plain with some tortilla chips, it's awesome!  I hope you enjoy this as much as we do!

Cola Pork Chops

Sorry, no picture for this one... but I'm sure you wouldn't want to make it if you had seen the picture.  They don't come out looking very pretty but they taste great!

4 pork chops
1 can cola drink (I used Diet Dr Pepper, and it was great!  Just use your drink of choice)
1 can cream of mushroom soup
2 - 3 tbsp soy sauce

Put the pork chops into a crock pot, then add the rest of the ingredients.  Cook on low for 3-4 hours until pork chops are done.  I wouldn't let this one cook all day, the pork chops will get too dry.  Serve with rice or pasta.

If you prefer to do this in the oven, place everything in a casserole dish, cover and cook at 350 degrees until the pork is done, 30-45 minutes (I highly recommend using a meat thermometer!)

chicken masala

Sorry.  No picture.  This is one of those dishes that if you see a picture, it won't look appetizing.  You know what i mean?  And i forgot.  But i assure you it's good.  So good, we had it 3 times last week!

2-4 chicken breast - cubed
1 can diced tomato
1 small can tomato sauce
1 cup sour cream
2 cloves garlic - minced
1/2 onion - diced
1 heaping tablespoon curry powder
salt and pepper

Now for the hard part.  Put it in a crock pot and turn it on for a few hours! 
I serve this with white rice and Naan bread that can be found at the grocery store.

French Dip Sandwiches!

I got this recipe from a mom on baby center (addyj'smomma) and LOVE it. I forgot to take pics...but will the next time I make it.

Beef roast
2 cans of beef broth
2 packages of dry onion soup mix (1 oz)
Extra water (if needed, I never put extra water in mine)
I brown the roast, add it and everything else in the crock pot. Cook on low for 7-8 hours. Shred with fork. Use extra juice in crock pot for au jus.

After about 6-7 hours I shred the meat and put it back in the crock pot until we are ready to eat.

We've eaten them on crusty rolls and onion buns....both very delish. Leftovers are great too!

Spinach & Feta Stuffed Chicken

I think the original idea for this recipe came from Mindi. It's so versatile, I love it!

1/2 cup frozen spinach, thawed
1/2 cup feta cheese
1/2 cup sun dried tomatoes
4 skinless, boneless chicken breasts
salt
pepper
can diced tomatoes
kalamata olives

Squeeze the excess water out of the spinach (good way to do this is wrap it in a dish towel). Mix the spinach, feta and sun dried tomatoes.

Butterfly the chicken breasts and place the spinach mixture inside:


Fold the chicken breast over and secure it with 2-3 toothpicks.

Place the stuffed chicken breasts in a crockpot and season liberally with salt & pepper.


Add a can of diced tomatoes, I usually add s&p again along with dried basil - to give the tomatoes some more flavor. Add the kalamata olives.

Cook on low for 4 hours.

Like I said, this dish is so versatile, I think it would also be good with capers or artichoke hearts. Add as much or as little of the spinach/cheese/sun dried tomatoes as you want. I only put measurements to give you a place to start.

Peking Pork Chops

I got the original recipe from allrecipes.com but made a few modifications... a million thanks to Molly for the suggestion to buy Hoisin sauce. I used it in this dish and LOVED it!

Peking Pork Chops

• 6 thick cut pork chops (1 inch)
• 1/8 - 1/4 cup brown sugar
• 1 teaspoon ground ginger
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 clove garlic, crushed
• 1-2 tbsp Hoisin Sauce
  
• salt and pepper to taste
  

1. Trim excess fat from pork chops and place in slow cooker. Mix brown sugar, ginger, soy sauce, ketchup, garlic, Hoisin Sauce, salt and pepper in small bowl and pour over meat. Cover, turn to low and cook 4 to 6 hours, or until tender. Season with salt and pepper, if needed.

Serve over rice.

I'd suggest putting a meat thermometer into the meat, and take it out when it reaches 155 degrees, otherwise the meat will get too dry.

Please ignore the sweet potatoes in the picture, I was trying to use them up :)

Lentil Cassoulet and Focaccia Bread

If you know me, you know that I have an ongoing love affair with my crock pot and my bread maker. Wintertime is my favorite because I love making soup. And I always eat bread with soup. Enter crock pot and bread maker!

Lentil Cassoulet (fancy name for soup, I suppose!)

1 lb ground beef
1 onion, chopped
2 cloves garlic, minced
2 1/2 cups beef broth
1 14.5 oz can diced tomatoes
4 carrots, chopped
2 stalks celery, chopped (chop the leaves and add them too, they add great flavor!)
3/4 cup dry lentils (rinse well)
1-2 tsp dried rosemary
1-2 dried bay leaves
salt & pepper to taste

Brown the meat with the onion and garlic in a pan, season with salt & pepper. Once brown, add to the crock pot with all the other ingredients. Cook on low for 8 hours, or high for 4 hours.

You can also make this with ground turkey, or pork.

Bread Machine Focaccia Bread
1 cup warm water
1/3 cup olive oil
2 tsp sugar
1 tsp salt
3 cups bread flour
1 tsp dried italian seasoning
1 1/2 tsp active dry yeast

Add the ingredients in order. Set your bread machine to the dough cycle. When it is done, grease a 9x13 inch pan, and with greased hands, remove the dough from the bread machine. Spread the dough into the bottom of the pan, until it is covered. With your finger tips, make indents in the dough. Put it somewhere warm and let it rise for 20 minutes. (Tip: If you need a warm place to let the dough rise, heat the oven to 100 degrees, then turn it off. Put the pan inside the oven. It's warm enough to let the dough rise, but not so warm that it will cook the bread).

While the dough is rising, heat 1/4 cup olive oil in a pan over low heat (I usually do a little less). Once the oil is hot, add 1 tsp oregano and 1/4 cup minced garlic (again, I usually do a little less). Remove from heat after about 30 seconds (DO NOT let the garlic burn!). Brush this mixture onto the dough with a pastry brush. Sprinkle 1/3 cup parmesan cheese on top.

Bake at 400 degrees for 15-20 minutes (my oven runs hot, so I usually check it after 13 minutes or so.)

Velveeta Mac n Cheese

True comfort food!!!



Ingredients:
2 C dry macaroni
1 16 oz box of Velveeta (the smaller box)
1/2 C milk
1/2 stick of melted buttah
1/2 roll crushed Ritz crackers

Directions:
Cook and drain macaroni. Melt cubed velveeta on stovetop on low with milk, stir frequently. Remove saucepan from heat. Combine noodles and sauce in saucepan and coat noodles well. Pour mixture into greased casserole dish. Sprinkle with cracker crumbs that have been combined with the melted buttah. Cook in a 350 degree oven for 25 min.

Tips:
The recipe can be doubled and comes out great. You can also mix and warm in crock pot on low for 3 hrs. If you do the crockpot version, make sure to add about 1/4 C more milk and a T of butter to keep the mac and cheese moist. Large groups LOVE this and it's often an unexpected and delicious addition at gatherings. Enjoy!

Super Delish Burritos

The great thing about this recipe is that the burritos can be frozen and reheated as you need them.

Ingredients:
Beef roast (any kind you like is fine, I usually use about 2-3 lbs worth)
1-2 can green chiles (depends on how spicy you like your food)
1 can of refried beans
1 package of large flour tortillas
1 block of monterey jack cheese (any cheese you prefer will do)
Assorted toppings of your choice such as lettuce, tomato, onion, avocado, salsa or taco sauce, mexican cheese, sour cream, etc...


Directions:
Place salt and peppered meat, green chiles, and about 2 C of water in the crockpot. Cook your roast--I usually cook mine on high for 6-8 hrs. When roast is done cooking, shred with a fork. Remove all but about 1 C of the liquid from the crockpot. If this seems like too much liquid while addding the refried beans, you can always take more out. Add your refried beans and stir together in the crockpot. Warm tortillas in the microwave according to directions. Spoon beef mixture onto center of tortilla. Add a generous hunk of cheese on top of the burrito mixture.

Next, roll up your burrito. If you aren't sure how, check out these directions:


http://www.wikihow.com/Roll-a-Burrito



Once burritos have been rolled, I like to freeze them in a freezer storage bag until ready to use. Once frozen, they can be reheated in about 1.5 min. in the microwave. If serving them now, microwave the assembled burrito for about 25 seconds to melt the cheese. Top the burrito with your favorite ingredients, and ENJOY!

Serve with a salad or a mexican rice.