SMOKED SAUSAGE AND BACON MARINARA

My friend Iliana was telling me about this really good marinara sauce with bacon that she made a few weeks ago, and it got me thinking...or remembering... Several years ago, too many to count, when I was on my LDS mission in South Carolina I got a recipe for a sauce that also had bacon in it. I knew I had kept the recipe and made it a couple times after I returned home, but I had totally forgotten about it. I was determined to find the recipe. So after much searching through stacks and binders of old recipes, I finally found it. I made a few little adjustments to suit my current cooking style, but the main ingredients are still the same. I also had to give it a name, on the top of the recipe all it says is "Sister Bates yummy sauce". Anyway, It was as delicious as I remembered.

So, Sister Bates, if you're still out there somewhere...thanks again for the recipe!

*When Sister Bates first made this for us, she served it over rice. Southerners really love their rice. I think I prefer the pasta, but if you love rice I would give it a try.

SMOKED SAUSAGE AND BACON MARINARA
(Recipe by Sister Bates in SC, minor changes by Me)

½ lb. bacon; diced
1 pkg. smoked sausage; sliced
½ large white onion; minced
3 cloves garlic; minced
1 15 oz. can tomato sauce
1 15 oz. can Italian diced tomatoes
1 T. dried basil (or ½ C. fresh basil; chopped)
1 t. oregano
1 T. balsamic vinegar
salt & pepper to taste

1. In a large skillet or Dutch oven, cook the bacon. When the bacon is about half way cooked, add the smoked sausage, onion and garlic. Cook until the bacon is cooked fully and the smoked sausage is browned.
2. Add the tomato sauce, diced tomatoes, basil, oregano, vinegar and salt & pepper. Stir to combine.
3. Bring to a boil, and then reduce heat to simmer, cover and allow to cook for about 15-30 minutes so all the flavors come together.
4. Serve over pasta or rice.
5. Serves 4 to 6.

BALSAMIC HONEY LIME MARINATE

I have a love hate relationship with summer. I really do love summer and we are having the best summer. Long hours playing in the sun, long days at the pool, vacations planned, a few camping trips coming up, and many many barbeque's.

But at the same time I'm feeling so overwhelmed. I have so much on my plate, so many obligations. After all, I am the mom. Who do you think plans, organizes, and executes all the summer fun? Mom does, of course! And that's the part I really hate some times.

I know it's worth it! Summer is worth it! I mean this is what I've been waiting for all winter. I just need to commit to the love, despite all the hard work. Because there really are sooo many things to love!

Like this recipe for one! I like to grill all year round, but it so much more fun in the summer. The last couple weeks I've been experimenting with all kinds of marinates, and this is one we have deemed a new favorite! It is absolutely amazing!! You really really need to try it.

I cubed my steak, marinated it, and made shish kabobs with fresh veggies. I can't wait until the veggies can be fresh from my garden.

BALSAMIC HONEY LIME MARINATE
(Mindi Original)

½ C. honey
½ C. lime
½ C. Balsamic Vinegar
½ C. canola oil
2 t. garlic powder
1 t. salt
1 t. pepper

1. Combine all the ingredients in a mixing bowl. Wisk to combine.
2. Poor over steak, chicken or pork.
3. Allow the meat to marinate for at least 2 hours or over night.
4. Grill meat accordingly.

JAMBALAYA

I love to read. It's been much harder to find the time since becoming a mom, and that's why I belong to a book club. It forces me to read, or make time to read. The greatest thing about our book club, is that it's not "just" a book club. It's "dinner and a book club". Really...what goes better with a good book than a good meal.

A couple months ago, my good friend Estella made us the most yummy Jambalaya. It was so delicious that we made her share the recipe. Her recipe is kind of a secret recipe that she got from a local restaurant, so unfortunately I won't be able to share that one...but this is my version of the recipe and it's just as delicious!

As a side note, Andouille Sausage is a spicy Cajun style sausage. It can be found in most grocery stores. If you can't seem to find it, just ask the butcher. If for some reason you still can't find it, you can just use all smoked sausage. You can also add chicken and shrimp if you so desire.


JAMBALAYA
(Adapted from Estella Bellows recipe)

2 T. olive oil
14 oz. Andouille Sausage; sliced
14 oz. Smoked Sausage; sliced
½ onion; diced
2 stocks celery; diced
1 red bell pepper; diced
1 green bell pepper; diced
1 or 2 jalapenos; diced
3/4 t. Chili Powder
1/4 t. Thyme
1/4 t. Cayenne Pepper
1 t. Tony Cachere’s Creole seasoning
1 T. dried parsley flakes
1/4 t. Black Pepper
1/4 t. Salt
2 1/4 c. Uncooked white rice (regular rice, not instant)
2 C. Beef stock
1 (10-14 oz.) can Spicy or Zesty Jalapeño diced tomatoes

1. In a large Dutch oven or frying pan, sauté sausages in the olive oil on Medium High heat, until brown.
2. Add the onion, celery, jalapeño(s), and bell peppers. Sauté for 2-3 minutes.
3. Add Chili powder, thyme, cayenne, creole seasoning, parsley, salt and black pepper. Mix well.
4. If you are cooking in a Dutch oven, do nothing. But if you were cooking a large frying pan, transfer everything to a large stove top/oven safe pot, including as much of the juices as possible.
5. Add uncooked rice, and stir well to cover rice with seasonings.
6. Add the beef stock and tomatoes. Stir well.
7. Cook covered on the stove top for one hour on Low heat. DO NOT REMOVE LID! About ten minutes before the hour is up, preheat your oven to 300 degrees.
8. Place the pot in the oven at 300* for one additional hour. DO NOT REMOVE LID until the cooking time is up.
9. Serves 6-8 people.

SWEET AND SOUR SAUCE

Sometimes simple really is the best. Most of my favorite recipes are the most simple ones. Like this yummy recipe for sweet & sour sauce. I've had this recipe for over 15 years, when I found it in a magazine. I love how easy and quick it comes together. I also love that it has no additive, preservatives or food coloring. I can whip this up with some fresh stir fried veggies, what ever meat I have on hand, and some sticky rice...dinner is ready in no time.

This sauce can also be made ahead of time and kept in the refrigerator for up to two weeks.

SWEET AND SOUR SAUCE

1/3 C. rice vinegar
4 T. brown sugar
1 T. ketchup
1 t. soy sauce
2 t. cornstarch mixed
4 teaspoons water

1. Combine the vinegar, brown sugar, ketchup and soy sauce in a small sauce pan. Bring to a boil over medium high heat.
2. Mix together the cornstarch and water, add to the other ingredients and stir until it thickens.

3. Remove from heat and serve with stir fried veggies, meat, egg rolls, wontons...just about anything.

Over 19 years of grilling goodness...

This is pretty much my all time favorite marinade recipe. I love it because it works with just about ever kind of meat, with the exception of fish. And it is like meat candy...ok, maybe that sound gross, but I promise it isn't. It is sooooo good.

I'll never forget the first time I had this marinade. My sister made it for me when I was staying with her the summer after she got married, almost 19 years ago. Oh my gosh!! I just realized...if I'm doing the math right...my sister will have been married 20 years this October. Are we really that old?! Or I should say...is she really that old? Either way...I'm only 2 years behind her...in age that is. I will have been married only 3 years this June. I guess you could say our lives have been on very different tracks.

But my sister is an amazing cook. Cooking has always been something we've shared and both loved. Maybe one of these days I'll convince her to join me in blogging and share all her talents, tricks, tips and recipes with the world. One day...maybe...


CHICKEN, TURKEY, BEEF OR PORK MARINADE
(Recipe from Jen Uibel)

½ cup oil
½ cup Teriyaki
½ cup honey
2 tablespoons minced onions
2 clove garlic
½ teaspoon ground ginger or 2 tsp. fresh minced ginger root

1. Mix together all the marinade ingredients in a large zip lock bag.
2. Add meat of choice (about 4-6 chicken breasts, turkey fillets, steaks or pork chops).
3. Allow meat to marinate in the refrigerator at least four hours or overnight, turning and squishing bag as many times as possible.
4. Remove meat from the refrigerator at least 30 minutes before you plan to grill. (Meat always grills or cooks better when starting at room temperature.)
5. Grill away!

*Because of the honey in this marinate, you will get pretty good char marks. Don't worry if it looks a little burnt on the outside. If grilled properly it will be nice and juice on the inside and taste like candy goodness on the outside.

Potsticker Experiment...

I must have been on a international kick last week. From Jagerschnitzel to Potstickers, my family took a trip across the globe.

When I saw Rachael Ray make these on her show a few weeks ago, I really wanted to try them. I'd never made potstickers before, and they did take a little work...especially because I burned them on my first try. Ooops! When I attempted them for the second time, my husband asked..."What's the back-up plan?" Does he really have such little faith in me?? :)

Anyway, they turned out great the second time around. I'm actually excited to experiment and come up with my own recipe and flavor for Potstickers. I'll keep you posted...pun intended!



POTSTICKERS
(Recipe by Rachael Ray)

1/2 pound ground pork
1 1/2-inch knob ginger, peeled and finely grated
1 clove garlic, finely chopped or grated
2 to 3 scallions, thinly sliced, green tips reserved for garnish
1 t. Chinese 5-spice powder
A few dashes Sriracha or hot sauce
2 T. sesame oil, divided
4 T. soy sauce, divided
16 round wonton wrappers
1 T. vegetable or peanut oil
1/4 C. chicken stock or water, plus more as needed

1. In a mixing bowl, combine the pork, ginger, garlic, whites of the scallions, 5-spice powder, hot sauce, 1 tablespoon sesame oil and 1 tablespoon soy sauce. Mix well with your hands.
2. Cover the stack of wonton wrappers with a damp towel and fill a small bowl with water.
3. Working with a couple of wrappers at a time, place about a tablespoon of the meat mixture in the center of the wrapper and wet the edges by dabbing your finger in the water and running it around the edges. Fold the wrapper over to wrap the meat up so it looks like a half moon. Press the edges lightly to seal them and, if you like, crimp the edges for decoration. Continue filling and shaping the dumplings until all of the meat mixture and wrappers are used up.
4. Place a large skillet with a lid over medium-high heat with 1 turn of the pan of oil, about 1 tablespoon.
5. Add the dumplings, flat side down, into the pan and sear until deep golden brown, about 1 minute on each side.
6. Add the stock or water to the pan and quickly place the lid on. Steam the dumplings until the meat is cooked through and most all of the liquid has been absorbed, 3-4 minutes (if all of the liquid absorbs but the potstickers aren’t done yet, add a few splashes more liquid and continue cooking).
7. While the potstickers are steaming, in a small bowl, stir together the remaining soy sauce, sesame oil, reserved scallion greens and 2 tablespoons warm water. Serve the potstickers immediately with the dipping sauce alongside.

Jagerschnizel...in memory of Pop's

It was the summer of 1986 and my family was on our way to Germany for another life changing move with the Air Force. After a rather unpleasantly long plane ride (Especially for my mother, with 4 children. I have so much more appreciation for my mom now that I'm a mother.), followed by a long drive, we finally arrived at our new home...Hahn Air Force Base. We would be staying at the on-base temporary housing unit until we found a place to live off base. We were tired, jet-lagged, and incredibly hungry. One of my dad's new employee's, endearingly known as "Pop's", offered to take us out for a traditional German dinner. He took us to a little restaurant right off the base in the little town of Sohren. That's where I was introduced to Jagerschnizel! An amazing dish of pork with mushroom sauce. That night I would have told you Jagerschnizel was the best thing I had ever eaten. And maybe it was, or maybe I was just that hungry. But I have been in love ever since!

Some time ago I decided I needed to learn how to make Jagerschnizel. After searching the Internet for a recipe, I came up with the following. It is a combination of several different recipes I found, and a result of some trial and error. What I discovered is, that much like America Apple Pie, every family in Germany has their own variation or secret recipe for Jagerschnizel. And while I'll probably never be able to exactly replicate the first taste I had that summer night in 1986...my version comes pretty darn close.

It was sooo good that my mushroom hating husband gobbled up 2 helpings, with much praise and permission to repeat any time I like...trust me...that's saying a lot!!

JAGERSCHNITZEL
(Mindi's Version)

1 C. Panko bread crumbs
salt and pepper to taste
2 T. vegetable oil
4 pork steaks or cutlets, cut or pounded very thin
2 T. butter
1 small onion, minced
1 pkg. fresh button mushrooms
1 C. chicken stock
1 T. cornstarch
1/2 cup sour cream

1. Pour the bread crumbs into a shallow dish. Season the pork cutlets with salt & pepper, then dredge in the bread crumbs.
2. Heat oil in a large skillet over medium-high heat. Saute the pork in the oil for about 5 minutes per side or until the pork is cooked through.
3. Remove the pork form the pan, transfer to a platter and keep warm.
4. Remove any burnt bits from the skillet. Over medium-high heat, melt the butter in the skillet.
5. Add the onion and mushrooms, season with salt and pepper. Saute for 3-4 minutes until the onions are translucent and the mushrooms have released their juices.
6. Add the chicken stock and continue cooking for several minutes until the mushrooms are soft and the stock has reduced a little.
7. Mix the sour cream and corn starch in a small bowl. Add the mixture to the pan and stir to incorporate.
8. Cook for 1-2 minutes until the sauce has thickened slightly.
9. Serve the sauce over the pork cutlets.

Friday Favorites - The Dish on Delish

This is the second time I've featured this blog...what can I say, Elizabeth at The Dish on Delish has great recipes. We tried this one last night and it's definitely going on my "favorites" list!

Pork Chops with Golden Applesauce

click here for the recipe!

The other white meat...

I'm always looking for great recipe applications for pork. I love pork and since I don't get much fish around here, it's a nice break from the all too often chicken and beef. This is a new favorite pork recipe. It's juicy and full of flavor. It's also great on the waist line with only 230 calories per serving. Pair it with some yummy veggies and it's a healthy dinner to counter all those holiday goodies that just keep rolling in.


PORK DIANE
(Recipe adapted from Cuisine at Home)

¾ C. chicken stock
¼ C. onion, chopped
2 cloves garlic
1 T. Dijon mustard
1 T. Worcestershire sauce
2 T. tomato paste
4 boneless pork chops, loin chops or cut of choice (I pound mine to make them a little thinner)
2 T. veg. oil

1. Blend the broth, onion, garlic, mustard, Worcestershire, and tomato paste in a food processor or blender until onion is minced.
2. Season pork with salt and pepper. Heat oil in a large sauté pan over high heat. Add the pork and sear 2-3 minutes per side, or until browned.
3. Remove pork from the pan and keep warm.
4. Add the broth mixture to the pan, scraping up any brown bits. Bring to a boil and simmer 3 minutes, or until slightly thickened.
5. Return pork to the pan along with any dripping; simmer to warm through.
6. Season to taste, spooning sauce over cutlets.
7. Serves 4.

I just may be converted...

from traditional Southern BBQ to this extraordinary Eastern version. Eastern, as in Eastern Asia. Although I never tasted anything even close to this good in China! Of course what I ate in China is a whole other conversation. Anyway, that's why I love food fusion. East meets West in the best way possible with this recipe.

I have to warn you, this recipe makes a lot of food. I cut the recipe in half for my family and we still had left over.


ASIAN BBQ PORK
(Recipe adapted from Cuisine at Home)

1 jar hoisin sauce (8 oz.)
½ C. honey
½ C. chicken broth
¼ C. chili garlic sauce
¼ C. rice vinegar
2 T. soy sauce
2 T. toasted sesame oil
2 T. garlic, minced
2 T. fresh ginger, minced

2 T. veg. oil
8 Country style spare ribs or pork chops

1. Combine first 9 ingredients for the BBQ sauce; mix well.
2. Heat the veg. oil in a large skillet over medium-high heat.
3. Season ribs or chops with salt and pepper.
4. Sauté the meat until browned on all sides, about 5 minutes.
5. Add half the BBQ sauce and bring to a boil.
6. Reduce heat to medium-low, cover and allow to cook for 15 minutes.
7. Flip ribs, cover and continue to cook for an additional 15 minutes.
8. Add the rest of the BBQ sauce and continue to cook uncovered for another 15 minutes.
9. Serve over rice.
10. Serves 8 people.

*This recipe could easily be adapted to a crock pot. Follow steps 1 – 4. At this point remove pork from the skillet and put it into a crock pot. Pour the sauce over the top and cook on low for 4-6 hours. The meat will be fall-apart tender. Serve over rice.

If you haven't heard...

of Pat's BBQ in Salt Lake, you really need to try it. My husband and I heard about it while watching the Food Network's "Diners, Drive-in's & Dives". Hubby loves good barbecue, so we of course had to try it out. It did not disappoint. I've lived in Texas and in South Carolina and I've had some of the best BBQ known to man. That being said, Pat's ranks right up at the top...and it's in Utah of all places. Really if you haven't been...make a point to try it out. And be sure and try the meat loaf...yes I said meat loaf! Who knew...but it's heaven on a plate!

In the mean time, if you want some good pulled pork from home. This recipe is also a favorite. It's a bit on the spicy side, but the cool, creamy slaw on top really tones down the heat. It makes for a scrumptious combo!


PULLED PORK SANDWICHES WITH SLAW
(Recipe by Tyler Florence)

1 boneless pork shoulder (about 4 to 41/2 pounds)
4 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 1/2 cups light brown sugar
1/4 cup paprika
2 to 3 sprigs thyme, leaves only
4 cloves garlic
1/4 cup red wine vinegar
Scant 1 tablespoon cayenne
3 tablespoons extra-virgin olive oil

Coleslaw:
1 tablespoon whole-grain mustard
1 cup mayonnaise
1/4 cup sour cream
1/2 lemon, juiced
2 tablespoons red wine vinegar
2 teaspoons sugar
1/2 head savoy cabbage finely sliced
1/2 head purple cabbage, finely sliced
2 green onions, chopped
2 carrots, sliced on mandolin
Kosher salt and freshly ground black pepper
6 brioche hamburger buns
1/4 bunch flat-leaf parsley, for garnish

1. Place the pork, fat side up, in a roasting pan fitted with a rack insert.
2. Place the salt, pepper, brown sugar, paprika, thyme leaves, garlic, vinegar, and cayenne in a food processor and pulse until well combined. Add extra-virgin olive oil until you have a nice paste.
3. Rub all over the pork, being sure to get into the nooks so the salt can penetrate the meat and pull out the moisture - this will help form a crust on the outside when cooked. (Use gloves when applying the past to the pork.)
4. Cover the pork with plastic wrap and marinate in the refrigerator for at least 3 hours or up to overnight.
5. Allow the meat to sit at room temperature for 30 minutes before cooking. Preheat the oven to 325 degrees F.
6. Roast the pork for 3 1/2 hours, uncovered, until the outside is crispy-brown (it should look like mahogany).
7. Let the meat rest on a cutting board for 10 minutes before slicing.
8. While the pork is cooking, prepare the slaw. Combine the mustard, mayonnaise, sour cream, lemon juice, vinegar and sugar.
9. Mix well and add finely sliced Savoy cabbage, purple cabbage, green onions and carrots. Season with salt and pepper, to taste, cover with plastic wrap and set aside in the refrigerator until you are ready to serve.
10. To serve, cut the brioche buns in half and pile up some sliced pork. Top with a large spoonful of coleslaw and place the top half of the bun on top. Garnish with parsley.

Crock Pot Sundays

My Sunday's are anything but restful! My almost 10 month old and my new calling as nursery leader keep me running and leave me completely exhausted by the time I get home at 4:30 p.m. Dinner is the last thing I have time to worry about anymore. But I still want a good Sunday meal. So from now on Sunday's have become "Crock Pot Sundays"!

I don't have a lot of crock pot recipes, but I'm on a mission to research and/or create a collection of crock pot recipes that will satisfy my Sunday dinner appetite.

Today was my first...Teriyaki Pork Roast. Pretty simple, nothing to inventive or exciting, but it worked for this week. Be prepared for more Sunday crock pot recipes to come.


TERIYAKI PORK ROAST

2 C. apple juice
1/3 C. sugar
1/3 C. soy sauce
2 T. vinegar
2 t. ground ginger
½ t. garlic powder
¼ t. pepper
1 lean boneless pork rolled loin roast (about 4-5 lbs)
½ C. water
3 T. cornstarch

1. In a slow cooker, mix apple juice, sugar, soy sauce, vinegar, ginger, garlic powder and pepper. Add roast, turning to coat. Turn fat-side up.
2. Cover and cook on high for 3-4 hours or on low for 7-8 hours or until meat is very tender.
3. Transfer meat to a warm platter. Cover and keep warm.
4. Strain cooking liquid and place in a saucepan. Skim off the fat if desired. Over medium heat, bring to a boil.
5. Meanwhile, in a small bowl, make slurry by mixing the water and cornstarch until smooth. Stir into boiling liquid. Continue stirring until liquid thickens.
6. Serve roast with rice and sauce.

BONELESS COUNTRY STYLE SPARE RIBS

My poor husband, there was only one thing he wanted to do while we were in Texas; eat really good Texas Barbeque. Unfortunately that didn't happen. We should have done some research before we left. But we didn't and on the advice of locals we tried Bill Millers BBQ. Not a good idea. I've had better barbeque in China, and that's really not saying much. I've decided that the general masses have a fairly low standard for what classifies at "Good food".

So in honor of my husband, I will be making my grandma's famous Country Style Spare Ribs this Sunday. They are so easy and so delicious!!

(This photo is stock photography. I will post an actual picture of my ribs after I make them on Sunday. But this will give you a pretty good idea of what they look like when they're done. The meat just falls apart in the sauce.)

BONELESS COUNTRY STYLE SPARE RIBS
(Courtesy my Grandma Ellen Nordfelt)

4-6 Country Style spare ribs (about 3 lbs.)
salt & pepper
1 T. vegetable oil
1 cup ketchup
4 tablespoons brown sugar
4 tablespoons mustard
3 tablespoons Worcestershire sauce
1 teaspoon salt
1 ½ teaspoons vinegar
Rice

1. Heat 1 T. oil in a large skillet. Salt and pepper the ribs on all sides. Sear the ribs for about 2-3 minutes on all sides then place them in the crock pot.
2. Mix all remaining ingredients (except rice) together, pour on top of ribs. Be sure to coat all the ribs well.
3. Cook on high for one hour; turn down to low for three more hours.
4. The best way to cook is all day on low. Your meat will fall apart and be really tender.
5. Serve over cooked rice.