Hash Brown Sausage Breakfast Casserole

Growing up, I honestly don't remember ever having breakfast on Christmas morning.  We were all about the toys and playing with them ALL DAY LONG while we munched on the candy and oranges that were stuffed in our stockings.  

Nowadays, my Mom usually makes a delicious Monkey Bread for a breakfast treat.

Since a lot of you guys love to serve breakfast on Christmas morning, I wanted to share with you a delicious Casserole.  Most of it will need to be prepared in the morning, but you could cook the sausage and onion the night before and refrigerate until the morning.  

I loved this casserole way more than I thought I would.  I was worried my hash browns weren't going to get crispy, but they DID.  I think my cast-iron skillet helped with that.

The flavor was awesome and we both went back for seconds.  

Not a sausage person?  Try bacon or ham.  In fact, maybe next time I will try half sausage for "The Mr." and half ham for me?

BTW - If you are wondering why half of it is speckled and half isn't,  it is because "The Mr." topped his half with red pepper flakes and all kinds of seasonings, while I left my half plain.  

Hash Brown Sausage Breakfast Casserole

adapted from: Taste of Home
(Printable Recipe) or (Printable with Picture)

1 (20 oz.) pkg. frozen shredded hash browns, thawed
3 Tbl. melted butter
1 teaspoon chicken bouillon powder (I used Shirley J)
pepper
1/2 Lb. ground breakfast sausage
1/3 c. onion, finely chopped
1 cup cottage cheese
3 eggs
4 slices American cheese 

Preheat oven to 350 degrees.  In a large bowl, combine the hash browns, melted butter, chicken bouillon and pepper.  Toss together to combine.  Press into the bottom and up the sides of a  10-inch cast-iron skillet.  Bake for 25-30 minutes or until edges are lightly browned.

Meanwhile, in a medium skillet, cook sausage and onion over medium heat until cooked through; drain.  Remove from heat and allow to cool for a few minutes.

In a large bowl with a pour spout, whisk together cottage cheese and eggs.  Tear up the cheese into chunks and stir into egg mixture.  Stir in the slightly cooled sausage and season with pepper.  

Pour into baked crust.  Return to oven and bake for 40-45 minutes or until a toothpick inserted in the center comes out clean.  Slice and serve.  Makes 4 servings.   

Jenn's Notes:  I made this exactly as I typed it above and served with diced tomatoes, chopped cilantro, green salsa and hot sauce.  

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Restaurant-Style Shredded Pork Enchiladas

We were blown away with how GOOD these enchiladas were.  They tasted like something straight out of a Mexican restaurant.

We have been on such an enchilada kick lately and have been trying so many different versions from chicken to ground beef and now shredded pork.  All versions are amazing.

The rub for this pork is one I use often and is just about the same as the one I use for My Favorite Shredded Pork Tacos.  I have served this homemade creamy red enchilada sauce several times over beef enchiladas, but this was the first time I served it over pork enchiladas.

The two paired perfectly together.  Serve them on a big plate with a side of Mexican Rice and refried beans and it will look and taste like a restaurant meal.  

Restaurant-Style Shredded Pork Enchiladas
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

Pork
1 - 1 1/2 lbs. boneless country style pork ribs
1 1/2 tsp. chili powder
1 1/2 tsp. cumin
1/2 tsp. garlic powder
1/2 tsp. dried oregano
2 Tbl. brown sugar
1/2 tsp. salt
freshly ground black pepper
1 Tbl. finely chopped onion
1 Tbl. apple cider vinegar
1 Tbl. extra virgin olive oil

Enchilada Sauce
3 Tbl. unsalted butter
3-4 Tbl. all-purpose flour
1 (14.5 oz.) can low-sodium chicken broth
1 (10 oz.) can red enchilada sauce 
3/4 tsp. cumin
1/2 c. sour cream (I use light)

For Serving: 
6-8 corn or flour tortillas
2 c. Monterey Jack cheese, shredded
chopped cilantro

For the Pork: Trim fat from pork.  Combine remaining ingredients to form a paste and rub all over pork ribs.  Cover with plastic wrap and allow to marinate for at least an hour or up to overnight.  Place in a dutch oven and add about 1/2 cup - 3/4 cup of water or chicken broth.  Cook in a 300 degree oven for 2 1/2 - 3 hours or until meat easily shreds with a fork.  When done, remove pork to a separate bowl and shred, adding some of the juice from the dutch oven.  

For the Enchilada Sauce:  Melt butter in a large skillet over medium heat.  Whisk in the flour, one Tablespoon at a time, until a thick paste forms.  Allow to cook for several minutes to cook out the flour taste, stirring frequently.  Slowly whisk in the chicken broth.  Continue whisking until it is smooth and creamy.  Cook for a few minutes or until slightly thickened.  Add the enchilada sauce and cumin.  Cook for another 5-10 minutes or until desired thickness is reached.  Stir in sour cream.  Reduce heat to low. 

To Prepare:  Preheat oven to 350 degrees.  Add about 1/2 cup of sauce to a baking dish.  Heat tortillas in the microwave for 15-30 seconds or until pliable.  Divide shredded pork evenly between tortillas.  Top each with a little cheese and chopped cilantro.  Roll up and place seam-side down in a baking dish.  Cover with remaining sauce and remaining cheese.  Bake for 15-20 minutes or until cheese is melted and bubbly.  Then, broil for a few minutes to brown the cheese on top.  Serve.  

Jenn's Notes:  The number of enchiladas you will get will depend on the size of the tortillas you use and how full you fill them.  I can fit up to 6 enchiladas in an 8x8-inch casserole dish.  

Fresh Garden Tomato Chili

 

My mom brought me a big bag of fresh garden tomatoes the other day.  Garden tomatoes have such an amazing flavor.  A flavor unlike any store-bought tomato.

Rather than eating the usual BLT or making salsa with the tomatoes, I wanted to try something different.  I had seen a recipe for Fresh Tomato Chili awhile back and I wanted to create my own version.

I am super happy with how it turned out and the flavor is incredible.  I prefer a thick and chunky chili and so I simmered mine with the lid off and that way the liquid evaporated.  To top it all off, I added a healthy amount of shredded Cheddar, a dollop of sour cream and some green onions . . .  mmm.

I will make this recipe over and over again.  If you can't get any garden tomatoes, you can always use regular store-bought tomatoes.  The flavor will be a little different, but it will still be good.  If you like a little kick to your chili, you can add some chipotle chili powder or a diced canned chipotle chili in adobo.

Serve alongside:
French Bread Rolls
Soft and Chewy French Bread
Cornmeal Buttermilk Biscuits
Chili Cheese Bake Potatoes (use leftovers)

Fresh Garden Tomato Chili
From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 Lb. lean ground beef
1/2 Lb. ground pork or ground turkey
1 green bell pepper, finely chopped
1/3 c. finely chopped onion
1 garlic clove, minced
*10 med-large tomatoes, peeled, seeded
    and roughly chopped
1 Tbl. chili powder, or to taste
2 tsp. ground cumin, or to taste
2 tsp. garlic powder, or to taste
1 tsp. oregano, or to taste
2 bay leaves, opt.
1 Tbl. brown sugar
salt and pepper
1 can black beans, drained and rinsed
1 can chili beans, undrained

For serving:
sour cream
shredded Cheddar cheese
chopped green onions
Fritos or tortilla chips

Brown ground beef and ground pork or turkey in a large pot over medium heat.  A few minutes before it is completely cooked through, add the chopped bell pepper and onion and saute for 3-4 minutes.  Add the garlic and saute 30 more seconds.  Add remaining ingredients and stir until combined.  Bring to a boil, then reduce heat and simmer, uncovered, for at least 30 minutes.  I like to simmer mine for at least 2 hours for better flavor.  The longer it simmers the more the liquid will evaporate.  If you like more liquid, then simmer with the lid on.  Taste and adjust seasonings, if needed. 

Garnish with sour cream, grated Cheddar cheese, chopped green onions and serve with Fritos or crushed tortilla chips.  Serves: 4.    

*For the tomatoes:  Soak in hot water for 2 minutes and use a paring knife to remove the peel.  Cut in half horizontally and remove the seeds.  Remove the stem and roughly chop.  These will break down during the cooking process, so no need to be precise here.      

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Creamy Tomato Tortellini Soup

It was one of those weekends.

Ya know, the kind where . . .

1.  Your dryer breaks on Saturday when you have a full load of wet towels

2.  Your oven breaks (again) on Sunday when you are dying to bake Low-Fat Pumpkin Chocolate Chip Bread

3.  You think you have Monday off work , but you find out it really isn't for two more weeks (Columbus Day).  Bummer big-time.

4.  Breaking Bad is OVER

But hey, it could always be worse.  LUCKILY, I got both of the appliance parts I needed for $100 and they are easy enough to just install yourself. 

This soup is exactly what I needed.  It's Fast and it's Easy and not to mention, DELICIOUS.  "The Mr." and I both loved it and I WILL be making it again.     

It's thick and creamy and doesn't taste semi-homemade.

I used this cheese tortellini that I got at Costco a few months ago.  It was only $9 or so for a TON of tortellini.  I divided it up and froze it and I have been using it ever since.  Love it.   

We served our soup with some sliced french bread and are having the leftovers tonight along with my favorite Lighter and Leaner Grilled Pimento Cheese Sandwiches.

Make It. Love it.

Creamy Tomato Tortellini Soup

(Printable Recipe) or (Printable with Picture)

1/2 Lb. Italian sausage, opt.
1/4 c. chopped red bell pepper
2 garlic cloves, minced
2 (10 3/4 oz.) cans tomato soup
1 (14.5 oz.) can low-sodium chicken broth
2 1/4 c. half-and-half (I used fat-free)
1 tsp. onion powder
1 Tbl. Italian seasoning
salt and pepper, to taste
9 oz. cheese-filled tortellini
1/4 c. grated Parmesan cheese
    plus more for serving
Opt: 1 Tbl. cornstarch dissolved in 1 Tbl. cold water

Brown sausage in large pot over medium heat.  Add the chopped bell pepper and saute until tender.  Add the garlic and saute for 30 seconds.  Drain any grease.  Add the tomato soup, chicken broth, half-and-half, onion powder, Italian seasoning and salt and pepper.  Bring to a boil and add the tortellini.  If you want your soup a little thicker, stir in cornstarch mixture.  Cook until tortellini is done (check package directions).  Stir in 1/4 cup grated Parmesan cheese.  Garnish with more Parmesan, for serving.  Serves: 4-5.  

Jenn's Notes: I wanted meat in my soup and Italian sausage was perfect and tasted great, but it is completely optional.  I did add the cornstarch mixture.  This is a great recipe.  

adapted from: Key Ingredient

Potstickers

Potstickers no longer have to be intimidating.

I have made them a few times and they are actually super easy to make.  They do take a little time shaping each one, but it's a piece of cake.

The first time I bought the big square wonton wrappers and cut four rounds of out each piece.  This time I found already cut small wonton squares.  I got a little lazy and kept them as squares.  I added my filling to the middle, pinched two corners together, made my pleats and then folded over the top point.  They ended up looking pretty much the exact same as when I used circles, but it saved me a ton of time not having to cut each one.  I will do it that same way next time too.

These are seriously delicious and a must make.

Check out this awesome video tutorial to see how EASY it really is to shape your potstickers.

Serve alongside:
Easy Lo Mein
Copycat Panda Express Chow Mein

Potstickers

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1/2 lb. ground pork 
3/4 c. coleslaw mix
1 Tbl. green onions, chopped
1 pkg. wonton wrappers, cut into circles

Sauce
1/4 c. soy sauce
2 Tbl. rice wine vinegar
1/4 c. brown sugar
1 tsp. sesame oil
2 tsp. fresh ginger, grated
1 clove garlic, minced
1 1/2 tsp. Sriracha hot sauce
1 tsp. Worcestershire sauce

In a medium bowl, combine the ground pork, slaw mix and green onions; set aside.  Whisk together all sauce ingredients and add 2 Tablespoons into the meat mixture.  Stir meat mixture together to combine all the ingredients.   Reserve the remaining sauce for a dipping sauce.   Fill a small bowl with a few Tablespoons of water; set aside.     

Use a cookie cutter and cut rounds out of wonton wrappers.  Keep remaining wonton wrappers covered, so they don't dry out.  Place 1 heaping teaspoon of filling into the center of each round.  Using your finger, dab a small amount of water along the outer edge of the wrapper.  Fold in half to seal in the middle.  Then, using your thumb and finger, fold three pleats on each side.  Repeat until all the filling is gone.  

To cook:  Heat 1 teaspoon of oil in a large non-stick skillet over medium heat.  Place 8-10 potstickers in the skillet and cover with lid.  Cook 2-3 minutes or until bottom is browned.  Remove lid and add 2 Tablespoons of water and immediately recover.  Allow to steam for 3-4 minutes or until meat is cooked through.  Remove potstickers and place on a baking sheet in a warm 180 degree oven while you cook the next batch.  Serve with reserved dipping sauce.  Makes 30-35 potstickers.  

*Check out this video tutorial with help shaping potstickers.

Jenn's Notes: I have also frozen these and they taste the exact same.  Place potstickers in a zip-top bag (before you cook them) and place in the freezer.  Thaw in the fridge and then cook the same way I listed above.   

Asian Pork Chops

"The Mr." and I created this recipe when we were trying to think of a "meat" we could serve with our Easy Lo Mein.  

We mixed up a sauce and added a little of this and a little of that until it tasted good.  We poured it over our chops Saturday night and let it marinate until we were ready for dinner the next day.

They turned out so flavorful and it was an extremely fast dinner.  

We have made them a few times since and I wouldn't change a single thing.  These chops go  perfectly with our Easy Lo Mein and it tastes like a dish you would get at an Asian Restaurant.  

Be careful to not overcook the pork chops and they will be super tender and juicy.

Asian Pork Chops

From: Jenn@eatcakefordinner
(Printable Recipe) or (Printable with Picture)

1 - 1 1/2 Lbs. (1/2'' thick) boneless pork loin chops

2 Tbl. soy sauce

2 Tbl. brown sugar

1 tsp. sesame oil

2 Tbl. rice wine vinegar

1 Tbl. sriracha hot sauce

1 tsp. chili paste, opt.

1 tsp. fresh ginger, grated

2 tsp. Worcestershire sauce

2 tsp. Italian seasoning

1 tsp. garlic powder

1 Tbl. green onions, chopped

1/4 c. water

Combine all ingredients.  Place pork chops in a zip-top bag or plastic container and pour marinade over top.  Cover tightly and allow to marinate overnight.  Heat 1/2 Tablespoon canola oil in a cast-iron skillet over medium heat.  Add chops to hot pan, discarding the marinade.  Cook until browned, then flip over and cook until other side is browned.  Continue cooking until internal temperature reaches 160 degrees on an instant-read thermometer, about 4-5 minutes per side.  Do not overcook.  Remove from heat and allow to sit for 5 minutes.  Slice and serve.  

Jenn's Notes: These can also be cooked on a George Foreman grill.

EASY LO MEIN

Linked up at Inspiration Monday! and Weekend Potluck!

Linguine Carbonara Plus Mormon Mama Italian Cookbook Review and GIVEAWAY

*Giveaway has ended.  Click HERE to see the winner*

This Mormon Mama Italian Cookbook is Shannon Smurthwaite's first cookbook.   Her Mother's family came from Italy and she learned these authentic recipes from both her Grandmother and her Mother.  

This cookbook is divided up between Appetizers, Soup, Bread, Sides, Pasta, Main Dishes, Sauces and Dessert.

All of the sections have some yummy sounding food, but I am most excited about the bread section.  I want to make every single bread recipe in there, especially the Ciabatta bread that is made in a bread machine.  

I only found one "weird" ingredient in the whole book (anchovy paste).  The rest of the ingredients are all things I have eaten before and even have in my pantry and fridge at all times. 

At the bottom of each recipe she includes either a fun fact about Italians, an Italian word translation or a note about that particular recipe.  I learned a little more about the Italian culture just from reading all of those fun facts. 

I think there is something for everyone in this book and if you would like a chance to win a copy, enter down below.  

Linguine Carbonara

adapted from: Mormon Mama Italian Cookbook

(Printable Recipe) or (Printable with Picture)

8 oz. linguine pasta

3 strips bacon, cooked and crumbled

1/2 Lb. Italian sausage

1/2 red or green bell pepper, chopped

1 Tbl. all-purpose flour

1 egg

1 can evaporated milk (about 2 cups)

1/8 tsp. red pepper flakes

1/8 tsp. ground black pepper

1/2 tsp. garlic powder

1/2 tsp. Italian seasoning

1/2 c. canned artichoke hearts, chopped

1/2 c. grated Parmesan cheese

2 Tbl. cilantro, chopped

Cook pasta according to package directions.  In a large skillet over medium heat; cook the sausage.  Add the chopped bell pepper and saute until tender.  Sprinkle flour over the top and stir to combine.  In a separate dish whisk together the egg and evaporated milk; pour into hot skillet and stir to combine.  Season with red pepper flakes, pepper, garlic powder and Italian seasoning.  Stir in the chopped artichoke hearts.  Sauce will thicken very fast.  If it gets too thick, stir in some of the hot pasta water (or milk).  Stir in the grated cheese.  Serve sauce over cooked noodles and garnish with crumbled bacon and chopped cilantro.  Serves: 3-4

Jenn's Notes: I typed the recipe above with a few slight adjustments I made to the original recipe.  I know that kind of defeats the purpose of reviewing a recipe, but I rarely make a recipe exactly "as is".  

Serve alongside: 

Easy Bread Machine Breadsticks

Easy and Fabulous Focaccia Bread

Soft and Chewy French Bread

To ENTER the GIVEAWAY for one PDF copy of this cookbook:

1.  Simply leave me a comment on this blog post and tell me your favorite Italian food.

2.  For a bonus entry - Leave me a separate comment with a link to an Italian recipe you have tried and loved.  It can be from any site.   

I love this Skillet Chicken Parmesan and this Homemade Spaghetti Sauce

*If your name does not link me to a blog, be sure to leave me your email address, so I can contact you if you win.

Giveaway will end on on Tuesday, July 30th and I will announce the winner on Wednesday, July 31st.  Winner must contact me within 72 hours or a new winner will be selected.  Good luck.

The publisher provided me with a copy of this cookbook for the purpose of this review, but the opinions expressed herein are my own.

Chicken, Bacon, Ham, Asparagus and Cheddar Parmesan Pasta

Is that title a mouthful or what?  Pretty much everything but the kitchen sink is in this pasta and it is SO GOOD!  

I'm not going to lie . . . this dish was quite a bit of work.  Definitely a Sunday dish and a dish you make when you have a helper in the kitchen.  All of the steps are super simple, nothing hard about it, but there is just a lot to do.

A warm bed of pasta is topped with a rich and creamy cheesy sauce, with shredded chicken, brown sugar ham, smoked peppery bacon, roasted asparagus and diced tomatoes.  It turned out amazing and tasted like a fancy Italian meal that will impress anyone who devours it.  I served it alongside some FABULOUS FOCACCIA and I savored each and every bite.

If you have any pasta loving Dad's, this would be awesome for Father's Day!

Chicken, Bacon, Ham, Asparagus Cheddar Parmesan Pasta
adapted from: Just Get Off Your Butt and Bake
(Printable Recipe) or (Printable with Picture)

1 c. cooked chicken, shredded (rotisserie)
3/4 c. ham, diced
1 Tbl. brown sugar
1/2 Lb. bacon
3/4 bunch of asparagus
olive oil
salt and pepper
1 roma tomato, diced
spaghetti noodles

Sauce:
2 Tbl. unsalted butter
3-4 Tbl. flour
1 garlic clove, minced
1 c. milk
1 c. low-sodium chicken broth
1 c. half-and-half (I used fat-free)
1/4 tsp. onion powder, or to taste
1/4 tsp. garlic powder, or to taste
1 tsp. white sugar
black pepper
1 1/2  c. Cheddar cheese, grated
1/2 c. Parmesan cheese, grated

Trim about an inch off the bottom of each asparagus spear and discard.  Toss asparagus with a little olive oil and sprinkle with salt and pepper.  Spread out onto a baking sheet and roast in a 400 degree oven for about 10-15 minutes, flipping halfway through.  When done, allow to cool for a few minutes, then chop into 1-inch pieces; set aside.   

Heat a large skillet over medium heat.  Add the bacon and cook until crispy and remove to a paper towel lined plate; set aside.  Discard all but a teaspoon of the bacon grease.  Add the diced ham and 1 Tablespoon of brown sugar.  Stir together and cook until the ham is golden and sugar is absorbed, about 1-2 minutes.  Remove to a bowl; set aside.

Meanwhile, bring a large pot of water to a boil and cook the pasta according to package directions.

For the Sauce: To the same skillet, melt the butter.  Add the minced garlic and saute for about 30 seconds.  Whisk in the flour, one Tablespoon at a time, until a paste forms.  Allow to cook for a few minutes, stirring occasionally.  Gradually whisk in the milk, then the broth and last the half-and-half.  Whisk until smooth.  Season with onion powder, garlic powder, sugar and black pepper.  Continue cooking until thickened.  Whisk in the Cheddar cheese and Parmesan cheese and stir until smooth.  Taste and adjust seasonings, if needed.    

Add the cooked shredded chicken, the fried ham and the chopped asparagus to the sauce and heat on low until everything is heated through.  

Serve sauce over noodles and top with diced tomato and cooked and crumbled bacon.     

Jenn's Notes:  I thought this was delicious, but I felt like the chicken could be omitted.  

Serve with:

Fabulous Focaccia Bread

Parmesan and Panko Crusted Pork Chops

I wanted a breaded pork chop for dinner.  Rather than just winging it as I went, I decided to look up a recipe.  I was really just trying to see if people usually seared the chops and then finished them in the oven or if they cooked them the whole time on the stove-top, but then I found this recipe from Giada.

You coat the chops in Parmesan cheese.  Serious.  It totally works and sticks to the chops.

I was very careful to not overcook the chops and they turned out so tender and juicy.  The flavorful breading browned up perfectly and added a nice crunchy outside.  

I served them with a side of creamy pasta and sliced ciabatta bread and it was delicious.

Parmesan & Panko Crusted Pork Chops
idea from: Giada
(Printable Recipe) or (Printable with Picture)

4 (1/2-inch thick) boneless pork loin chops
salt and pepper
2 large eggs
3/4 c. freshly grated Parmesan cheese
1 c. Panko bread crumbs
1 tsp. dried parsley
1 tsp. Johnny's Garlic seasoning
1 Tbl. vegetable oil

Whisk the eggs in a shallow dish.  Place the bread crumbs, dried parsley and Johnny's Garlic seasoning in another dish and the grated cheese in a third dish.  Season the chops with a little salt and generously with pepper.  Remember the cheese is salty, so don't add too much salt.  Coat the chops completely with the cheese, patting to adhere.  Then, dip them in the beaten eggs and last in the bread crumbs, patting to adhere.

Heat oil in a large cast-iron skillet over medium heat.  Add the chops, in batches, if necessary.  Cook until golden brown and internal temperature reaches 160 degrees on an instant-read thermometer, about 5 minutes per side.  Transfer chops to a plate and serve.

Jenn's Notes: You can use Italian seasoned bread crumbs instead of the Panko, parsley and Johnny's Garlic seasoning.  I prefer the crunch the Panko gives.

Crunchy Shredded Pork Tacos

This is one of my FAVORITE crunchy taco recipes.  

There is a local Mexican Restaurant that makes the best crunchy tacos that I have been eating since I was a little girl.  This is my version of those tacos and they really do taste like they came straight from a Mexican Restaurant. 

The pork is tender and juicy and perfectly spiced.  The Italian dressing coated shredded lettuce is what makes these unique and gives them that special touch.  Don't skip that part.  

Serve with a side of one of these rice dishes and you are good to go.

 Mexican Green Rice 

South of the Border Mexican Rice

Couldn't be Easier Mexican Rice

Crunchy Shredded Pork Tacos

From: Jenn@eatcakefordinner

(Printable Recipe) or (Printable with Picture)

1 1/2 - 2 Lbs. pork loin 

   or pork shoulder, trimmed of fat

1 1/2 tsp. chili powder

1/4 c. light brown sugar

1/2 tsp. dried oregano

1 tsp. ground cumin

1 1/2 tsp. salt

1/8 tsp. black pepper

1 garlic clove, minced

1/4 onion, finely chopped

   plus a few onion chunks for cooking

1-2 Tbl. extra virgin olive oil

1 Tbl. cider vinegar

Combine the chili powder, brown sugar, oregano, cumin, salt, pepper, minced garlic and finely chopped onion.  Add 1 Tablespoon olive oil and cider vinegar and stir together to form a paste.  If it is too thick, add a little more olive oil.  Rub the paste all over the pork, covering every last bit.  Wrap tightly with plastic wrap and refrigerate overnight.  Place the pork into a medium-large, oven-safe, pot and add enough water or chicken broth to cover the pork not quite half way (about 1-2 cups).  Place some onion chunks right on top of the pork.  

Cover with lid and roast in a 300 degree oven until the pork is falling apart, about 2 1/2 - 3 hours, turning once every hour.  Remove from oven and allow to rest about 15 minutes.  Shred the pork, adding some of the juice from the pan to prevent from being dry.  You could also cook this in a slow-cooker, but it will take a lot longer.   

To serve:

crunchy taco shells

fresh pico de gallo

shredded lettuce

Italian Dressing 

Feta cheese, opt.

Toss the shredded lettuce with a little Italian Dressing.  You want just enough to coat the lettuce (you don't want it dripping in dressing).  Add some shredded pork to your taco shell, top with lettuce, fresh pico and Feta cheese, if desired.  Serves 4.

Jenn's Notes:  I buy a head of iceberg lettuce and cut it into small strips.  I don't have measurements for the pico de gallo.  I dice a few tomatoes and add some finely chopped onion, finely chopped jalapeno, chopped green onion (if I have), chopped cilantro and some fresh lime juice.

Roasted Brussels Sprout and Bacon Carbonara

Whoa Nelly!

I REALLY REALLY liked this. 

I recently discovered brussels sprouts back when I made this One Pan Roast Chicken and Vegetable in an Hour recipe and I have been eating them non-stop ever since.  They are SO GOOD and I don't know why they get such a bad wrap.  

Believe it or not, this pasta dish did not leave me feeling weighed down and I ate a big serving.  I thought it was perfect for a weeknight, yet yummy enough for a Sunday night and I think it is a great Summer dish.  Although, brussels sprouts might be a Winter vegetable?  I'm going to have to look into that - anyone know?  I guess you could always throw in another vegetable like asparagus or broccoli.  Maybe even artichokes?

Roasted Brussels Sprout & Bacon Carbonara

adapted from: Closet Cooking
(Printable Recipe) or (Printable with Picture)

1 Lb. brussels sprouts, trimmed and quartered

1 Tbl. extra virgin olive oil

salt and pepper, to taste

1/2 Lb. bacon, cut into 1-inch pieces

1/2 red bell pepper, chopped

1/4 c. finely chopped onion

1-2 garlic cloves, minced

2 Tbl. whipping cream

2 egg yolks

1/2 c. freshly grated Parmesan cheese

1/2 Lb. pasta

1-2 Tbl. fresh parsley, chopped

Toss the brussels sprouts in olive oil and season with salt and pepper.  Spread onto a baking sheet, in a single layer, and roast in a preheated 425 degree oven for about 15-20 minutes, flipping halfway through.  Meanwhile, bring a pot of water to a boil and cook the pasta.  Meanwhile, cook the bacon in a large, deep skillet over medium heat.  Remove bacon to a paper-towel lined plate; set aside.  Discard all but 1 Tablespoon of the bacon grease.  Add the chopped bell pepper and onion to the hot skillet and saute until tender, about 3-4 minutes.  Add the garlic and saute for 30 more seconds.  Mix the whipping cream, egg yolks and grated Parmesan together in a bowl.  

Drain the cooked pasta, reserving some of the hot water.  Add the pasta, whipping cream mixture and brussels sprouts to the red pepper mixture in the pan, adding reserved pasta water, as needed, to reach desired creamy consistency.  Stir in the cooked bacon and season with salt and pepper, to taste.  Garnish with chopped parsley.  Serves: 2-3   

Note: The heat from the hot pasta and water will cook the egg yolks. 

Jenn's Notes:  This pasta tasted great.  I made it exactly as I typed it above and I will be making this again! 

Hashbrown Pork Chop Casserole

We absolutely loved this pork chop casserole.

I made it, ate it and already wanted to make it again.

Using cream of celery soup and a mixture of cheeses switched things up from the usual cheesy potato recipe and it didn't call for any butter.  Usually cheesy potatoes call for butter, but I think I preferred it this way.  I say . . . If you didn't miss it, then why add all the extra fat and calories? 

I actually really like pork chops, but I only have a few recipes that call for them.  I need to expand that list. 

 I'm always up for suggestions if anyone has any.

Hashbrown Pork Chop Casserole

(Printable Recipe) and (Printable with Picture)

1 Tbl. vegetable oil

5 pork chops

salt and pepper

1 c. sour cream (I used light)

1 (10 3/4 oz.) can cream of celery soup 

1/2 c. milk

1 (32 oz.) pkg. frozen hashbrowns, thawed

1/2  c. shredded Cheddar cheese

1/2 c. shredded Monterey Jack cheese

Preheat oven to 375 degrees.  Heat oil in a large skillet over medium heat.  Season the pork chops with desired seasonings (we used seasoned salt, pepper, Italian seasoning and cajun seasoning).  Add pork chops to skillet and brown on both sides.  You just want to sear the outside, but don't want to cook them all the way through.  Meanwhile, place thawed hashbrowns in a large 9x13-inch baking dish; season with salt and pepper.  Combine sour cream, cream of celery soup, milk and shredded cheeses and pour over hashbrowns.  Stir to combine.  Top potatoes with seared pork chops.  Bake, uncovered, for 40-50 minutes or until heated through and pork chops are fully cooked.  Serves: 5.

Jenn's Notes: To thaw my hashbrowns, I microwaved them for 2-3 minutes until they were soft.  You could also add some chopped onion and/or bell pepper to the potatoes if you would like.   I used boneless pork chops.  This casserole was delicious.   

adapted from: Gooseberry Patch, Recipe submitted by: Shirley Flanagan