This is soooo bad for you but, really, quite yummy. Unfortunately, it's so good that people tend to overeat. Adapted from Southern Living 1999 Annual Recipes
Ingredients
1 lb ground hot pork sausage
1 (16 oz) jar process cheese spread
1 (16 oz) loaf of Velveeta cheese
1 (20 oz) jar of hot salsa
Directions
1. Brown sausage in a large skillet, stirring until it crumbles and no longer pink. Rinse and drain.
2. Stir together sausage and remaining ingredients in a slow cooker
3. Cover and cook at LOW 2 hours or until cheese melts. Serve with tortilla chips.
TO PREPARE ON STOVE-TOP.
1. Do everything above, cook on low heat stirring, until cheese melts.
Showing posts with label Pork. Show all posts
Showing posts with label Pork. Show all posts
Monday, February 7, 2011
Sunday, February 6, 2011
Ham & Cheese Scones
And finally I'm adding the recipe for my absolute favorite scone from Alice's that I've adapted from the Alice's Tea Cup cookbook. I've made a few changes to get the dough to a consistency that I like and to increase the amount of cheese and ham, b/c ... I like cheese and ham.
Ingredients
3 cups flour
1/4 tsp baking soda
1 1/4 tsp baking powder
Ham steak (yes, a full 12 oz ham steak, diced into cubes)
1/2 a brick of cracker barrel cheddar cheese, diced into cubes (or 5-7 oz of your favorite cheddar cheese)
1/2 cub Gruyere cheese, diced into small cubes (about 1/4 pound ... maybe a little more)
1 1/4 sticks unsalted butter (10 tbs) - melted
3/4 cup buttermilk
1/8 cup buttermilk (reserved)
4 strands of green onions
Salt & Pepper to taste
Directions
1. Preheat oven to 400 F
2. Chop ham steak and cheese into cubes, set aside.
3. Clean and slice the white portion of the green onions, set aside.
4. Combine flour, baking soda, and baking powder in a large mixing bow. Add the cheese, ham, and green onion. Stir to coat all pieces.
5. Mix in a dash of salt and pepper.
6. Melt the butter.
7. Add the butter and 3/4 cup buttermilk to the flour mixtured. Gently turn the mixture (DO NOT KNEAD!) until everything is damp, but not sticky. Add some of the reserved buttermilk to get the right consistency (depending on how moist/dry you like your scones to be).
BE VERY CAREFUL TO NOT MIX - OTHERWISE THE SCONES WILL BE TOUGH
8. Gather and place the mixture on a floured surface. Pat the dough into a disk and flatten until about 1.5 inches thick. Use a cup and cut out as many scones as you can. Place onto a cookie sheet lined with parchment paper or a silimat. It is likely to be very crumbly, just do the best you can.
9. Gather remaining dough and repeat step 8 until all dough is used. Be careful to not over work the dough or it will get tough.
10. Bake at 350 for about 15 minutes. BE CAREFUL TO NOT OVER BAKE, otherwise the scones will be dry. When in doubt, take the scones out of the oven and let cool. Test a scone to make sure it is done. If it isn't, pop it back into a pre-heated oven for another 5 minutes.
ENJOY!!!
B, B and the littlest b at Alice's Tea
The nieces enjoying the Wee Tea at Alice's Tea Cup.
Sunday, January 9, 2011
The Only Black Eyed Pea that I'll Eat Soup
My mom insisted that we eat black eyed pea soup for new years and I was skeptical. I'm glad that I trusted her and cooked this with her. So tasty! I brought the left overs for lunch two day sin a row.
Ingredients
• 1 tablespoon olive oil
• 1 large ham hock
• 1 1/2 cup cubed ham steak
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice
Directions
1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3. Add the ham, black-eyed peas, stock, bay leaves, thyme, and seasonings.
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy
and tender, stir occasionally.
5. If the liquid evaporates, add more stock.
6. Adjust seasonings, and garnish with green onions.
7. Cook rice as directed by package and serve the soup over the rice.
* Adapted from Emeril Lagasse's Hoppin John recipe
Ingredients
• 1 tablespoon olive oil
• 1 large ham hock
• 1 1/2 cup cubed ham steak
• 1 cup onion, chopped
• 1/2 cup celery, chopped
• 1/2 cup green pepper, chopped
• 1 tablespoon chopped garlic
• 1 pound black-eyed peas, soaked overnight and rinsed
• 1 quart chicken stock
• Bay leaf
• 1 teaspoon dry thyme leaves
• Salt, black pepper, and cayenne
• 3 tablespoons finely chopped green onion
• 3 cups steamed white rice
Directions
1. Heat oil in a large soup pot, add the ham hock and sear on all sides for 4 minutes.
2. Add the onion, celery, green pepper, and garlic, cook for 4 minutes.
3. Add the ham, black-eyed peas, stock, bay leaves, thyme, and seasonings.
4. Bring to a boil, reduce the heat and simmer for 40 minutes, or until the peas are creamy
and tender, stir occasionally.
5. If the liquid evaporates, add more stock.
6. Adjust seasonings, and garnish with green onions.
7. Cook rice as directed by package and serve the soup over the rice.
* Adapted from Emeril Lagasse's Hoppin John recipe
Thursday, December 2, 2010
Kielbasa and Lentil Soup
My mom was watching Paula Deen when she saw this recipe. She was inspired, and made this recipe based on the Smithfield sausage and lentil recipe.
This recipe is hearty, yet healthy. One of my co-workers even made this as part of her Thanksgiving dinner. Hmmm, I think B and I will make this for dinner tonight.
Ingredients
• 1 pound sliced Kielbasa
• 1 1/2 cups cubed Ham steak
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 2 medium carrots, cubed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced (chopped)
• 6 - 8 cups chicken stock
• One 28-oz. can crushed peeled tomatoes
• 2 cups dried lentils
• 12 large fresh spinach leaves, cut into small pieces
• Salt and pepper to taste
Directions
1. Heat olive oil in a large saucepan over medium heat. Add sliced kielbasa and cubbed ham and cook until browned and crispy. Remove sausage and ham and place on a platter.
2. Add onion, green pepper, carrot and spices to the saucepan Saute for a few minutes.
3. Add chicken stock, tomatoes, lentils and sliced sausage.
4. Bring to a boil, cover and simmer over low heat for 2 hours.
5. After 2 hours turn off heat and discard bay leaf.
6. Add salt, pepper and spinach let stand for 2 to 3 minutes before serving.
This recipe is hearty, yet healthy. One of my co-workers even made this as part of her Thanksgiving dinner. Hmmm, I think B and I will make this for dinner tonight.
Ingredients
• 1 pound sliced Kielbasa
• 1 1/2 cups cubed Ham steak
• 2 tablespoons olive oil
• 1 large onion, chopped
• 1 large green bell pepper, diced
• 2 medium carrots, cubed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 2 cloves garlic, minced (chopped)
• 6 - 8 cups chicken stock
• One 28-oz. can crushed peeled tomatoes
• 2 cups dried lentils
• 12 large fresh spinach leaves, cut into small pieces
• Salt and pepper to taste
Directions
1. Heat olive oil in a large saucepan over medium heat. Add sliced kielbasa and cubbed ham and cook until browned and crispy. Remove sausage and ham and place on a platter.
2. Add onion, green pepper, carrot and spices to the saucepan Saute for a few minutes.
3. Add chicken stock, tomatoes, lentils and sliced sausage.
4. Bring to a boil, cover and simmer over low heat for 2 hours.
5. After 2 hours turn off heat and discard bay leaf.
6. Add salt, pepper and spinach let stand for 2 to 3 minutes before serving.
Tuesday, February 9, 2010
Baby Back Ribs
I seem to be venturing away from the recipes that my family makes over and over, to some of my new favorite recipes that I want to make sure I don't lose. When I was visiting Ducky and Fed in Long Island, Duck made AMAZING ribs. She found the recipe on Epicurious.com, and it can be found here.
Ingredients
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Directions
1. Preheat oven to 400°F.
2. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs.
3. Place ribs in heavy large roasting pan.
4. Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes.
5. Pour beer around ribs.
6. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
7. Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead.
8. Cool slightly, then cover separately and refrigerate.)
9. Prepare barbecue (medium heat).
10. Brush ribs with some barbecue sauce.
11. Grill ribs just until heated through, about 3 minutes per side.
12. Transfer ribs to platter.
13. Bring remaining sauce to simmer.
14. Brush ribs with more barbecue sauce.
15. Serve ribs, passing remaining barbecue sauce separately.
Ingredients
2 tablespoons hot Mexican-style chili powder
1 tablespoon paprika
1 tablespoon ground cumin
1 1/2 teaspoons salt
3/4 teaspoon ground black pepper
4 pounds baby back pork ribs
1 12-ounce bottle dark beer
1 18-ounce bottle good-quality barbecue sauce
1/2 cup water
2 tablespoons (packed) golden brown sugar
1 tablespoon instant espresso powder
Directions
1. Preheat oven to 400°F.
2. Whisk chili powder, paprika, cumin, salt, and pepper in small bowl to blend. Rub spice mixture all over ribs.
3. Place ribs in heavy large roasting pan.
4. Boil beer in medium saucepan until reduced to 1 cup, about 5 minutes.
5. Pour beer around ribs.
6. Cover pan tightly with foil. Bake ribs until fork-tender, about 1 hour 30 minutes.
7. Combine barbecue sauce, 1/2 cup water, brown sugar, and espresso powder in heavy medium saucepan. Simmer until flavors blend and sauce thickens slightly, stirring occasionally, about 10 minutes. (Ribs and barbecue sauce can be prepared 1 day ahead.
8. Cool slightly, then cover separately and refrigerate.)
9. Prepare barbecue (medium heat).
10. Brush ribs with some barbecue sauce.
11. Grill ribs just until heated through, about 3 minutes per side.
12. Transfer ribs to platter.
13. Bring remaining sauce to simmer.
14. Brush ribs with more barbecue sauce.
15. Serve ribs, passing remaining barbecue sauce separately.
Tuesday, July 7, 2009
Garbage Bread
Ingredients
Pizza dough
Mozzarella
1% Ricotta cheese
Honey ham (approx 1/2 lb)
Hard Salami (approx 3/4 lb)
Directions
1. Let dough rise.
2. Roll out dough into rectangle
3. Add 1 layer of ricotta cheese, 1 layer of salami, 1 layer of mozzarella, 1 layer of ham, and 1 additional layer of salami.
4. Roll into pinwheel shape and pinch edges tight so ingredients do not ooze out.
5. Brush top with butter and bake at 350 degrees for 30 to 45 minutes.
Pizza dough
Mozzarella
1% Ricotta cheese
Honey ham (approx 1/2 lb)
Hard Salami (approx 3/4 lb)
Directions
1. Let dough rise.
2. Roll out dough into rectangle
3. Add 1 layer of ricotta cheese, 1 layer of salami, 1 layer of mozzarella, 1 layer of ham, and 1 additional layer of salami.
4. Roll into pinwheel shape and pinch edges tight so ingredients do not ooze out.
5. Brush top with butter and bake at 350 degrees for 30 to 45 minutes.
Saturday, June 27, 2009
Sugar and Spice and everything nice Pork Tenderloin
Another one of the recipes my mom has used. This recipe also meets my sweet and salty needs. If you are sensitive to spicy foods, be careful because this one is firey!
Recipe adapted from Epicurious's Island Pork Tenderloin Recipe
Ingrediants
2 ½ lbs Pork Tenderloin
Rub:
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ teaspoon cinnamon
Glaze
1 cup brown sugar
2 ½ tablespoons chopped garlic
1 tablespoon Tabasco
Directions
Cook at 350°F.
Rub: Combine salt, pepper, cumin, chili powder, and cinnamon.
Pork Glaze: Combine brown sugar, garlic, and Tabasco.
Both the Rub and the Glaze can be prepared in advance.
Cover the pork with the Rub. Brown pork in a skillet (approximately 5 minutes). Cover the tenderloin with the glaze. Transfer the skillet to the Oven. Cook for 25 minutes, let stand for 10 minutes.
Recipe adapted from Epicurious's Island Pork Tenderloin Recipe
Ingrediants
2 ½ lbs Pork Tenderloin
Rub:
1 ½ teaspoons salt
½ teaspoon pepper
1 teaspoon ground cumin
1 teaspoon chili powder
1 ½ teaspoon cinnamon
Glaze
1 cup brown sugar
2 ½ tablespoons chopped garlic
1 tablespoon Tabasco
Directions
Cook at 350°F.
Rub: Combine salt, pepper, cumin, chili powder, and cinnamon.
Pork Glaze: Combine brown sugar, garlic, and Tabasco.
Both the Rub and the Glaze can be prepared in advance.
Cover the pork with the Rub. Brown pork in a skillet (approximately 5 minutes). Cover the tenderloin with the glaze. Transfer the skillet to the Oven. Cook for 25 minutes, let stand for 10 minutes.
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