Spicy Sausage Pasta

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

I am always looking for fun new dinner ideas.  We love kielbasa/smoked sausage & pasta, so I for sure wanted to try this.  I altered it to try & make it spicier because the original recipe, although named the same, sounded very mild.  This turned out quite delicious!  It's almost like a spicy mac & cheese with sausage.  Enjoy!

Spicy Sausage Pasta

Recipe altered from Kevin & Amanda by: Amber (Dessert Now, Dinner Later!)

• 1 Tbsp olive oil
• 1 lb smoked sausage (I used turkey sausage)
• 1 1/2 cups diced onion (about 1 medium onion)
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (14.5oz) can diced tomatoes
• 1 (4oz) can diced green chiles
• 1/2 cup 2% milk
• 6-8oz whole wheat penne pasta
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp Weber N'Orleans Cajun
• 1 1/2 cups pepper jack cheese, shredded
• 1/2 cup thinly sliced green onions

1. Add olive oil to an oven-safe skillet over medium high heat until just smoking.  Add sausage & onions.  Cook until lightly browned, about 5 minutes.  Add garlic & cook until fragrant, about 1 minute.
2. Add broth, tomatoes, green chiles, milk & penne to the skillet.  Bring to a boil, cover & reduce heat to medium-low.  Simmer until pasta is tender & liquid is absorbed, about 15 minutes.
3. Remove skillet from heat & stir in 1 cup of cheese & half the green onions.  (If you didn't use an oven safe skillet, place contents into a 13x9" baking dish now.)  Top with remaining 1/2 cup of cheese & other half of the green onions.  Broil until cheese is melted, & starts to brown.

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Slow Cooker Apple Pork Loin {with Honey & Cinnamon, too!}

Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

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Combine apples, cinnamon, honey, and boneless pork loin in the slow cooker and you'll have one totally delicious, easy meal. Slow Cooker Apple Pork Loin - it's just perfect for Fall.

You've heard of cinnamon and apples. And honey with cinnamon. Right? But cinnamon and pork? Not so much. No, cinnamon and pork isn't a standard flavor combination that pops in your head. But as I recently discovered, pork and cinnamon are really yummy together. Especially ...

Continue Reading >>

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Pork Tenderloin & Pimento Cheese Crostini Melts

Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

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Pork tenderloin and pimento cheese, broiled together and topped with crumbled bacon. These Pork Tenderloin and Pimento Cheese Crostini Melts are one very tasty way to enjoy pimento cheese.

Southerners loooooooove their pimento cheese! Even transplanted Southerners, like me. But I have to admit ... it is one of those things I had never even heard of until I moved South. When my brother's mother-in-law ... a true Southern lady ... asked me if I liked pimento cheese, I had no earthly idea what she was talking about. I'm super glad that I do now.

And at one of our {former} local restaurants, I discovered this incredibly delicious way to enjoy pimento cheese.

Continue Reading >>

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Crockpot Jerk Pork Tacos with Avocado & Mango Salsa

I've been wanting to try something new for dinner & it had to be something in the crock pot because I am dying in this heat.  I had bought a pork roast on sale & I found this recipe & absolutely loved it!  You can totally substitute chicken if you want, just slow-cook it less time.  The combination of the savory pork with the sweet, chunky avocado & mango salsa is right on the money!  It's a fabulous, perky summer taco.

Crockpot Jerk Pork Tacos with Avocado & Mango Salsa

Recipe altered from SkinnyTaste by: Amber (Dessert Now, Dinner Later!)

Jerk Rub:

• 1 Tbsp dried onion flakes
• 1/2 Tbsp garlic powder
• 2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1 tsp allspice
• 1/4 tsp dried nutmeg
• 1/4 tsp ground cinnamon
• 1/2 Tbsp sugar
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Pork & Marinade:

• 3 lbs pork roast
• 6 cloves garlic, minced
• Jerk Rub (from recipe above)
• 1 fresh lime, squeezed (3-4 Tbsp)
• 1/2 cup orange juice

Avocado & Mango Salsa:

• 1 large avocado
• 2 large mangoes (or about 2 cups frozen chunks, thawed)
• 3 Tbsp finely diced red onion
• 2 Tbsp fresh cilantro, chopped
• 1 fresh lime, squeezed (3-4 Tbsp)
• Salt & Pepper

1. Combine all the ingredients in a bowl for the jerk rub & stir together.  Makes approximately 4 Tablespoons.
2. Place pork roast into a crock pot.  Using a knife, score the pork roast & rub the minced garlic into the slits.  Sprinkle 3 Tablespoons of the jerk rub (saving 1 Tbsp for later) over the pork roast.  Pour the lime & orange juices over the top.  Let the pork marinate, covered in the fridge for 4 hours, spooning marinade over the top occasionally.
3. Once the pork has been marinaded, cook it in the crock pot on low for 8-9 hours, or until shreddable.  Once meat is tender, remove from crock pot & shred.  Strain the juices from the meat & SAVE.  Put shredded meat & strained juices back into the crock pot.  Add remaining 1 Tbsp jerk seasoning to the mixture, stir & let the pork heat up for another 15-30 minutes on low.  
4. Meanwhile, dice the avocado & mangoes & put them in a medium sized bowl.  Add the finely diced red onion, chopped cilantro, and fresh lime juice & season to taste with salt & pepper.
5. When ready to serve, place meat mixture onto soft flour tortillas & top with salsa.  Enjoy!

I've been wanting to try something new for dinner & it had to be something in the crock pot because I am dying in this heat.  I had bought a pork roast on sale & I found this recipe & absolutely loved it!  You can totally substitute chicken if you want, just slow-cook it less time.  The combination of the savory pork with the sweet, chunky avocado & mango salsa is right on the money!  It's a fabulous, perky summer taco.

Crockpot Jerk Pork Tacos with Avocado & Mango Salsa

Recipe altered from SkinnyTaste by: Amber (Dessert Now, Dinner Later!)

Jerk Rub:

• 1 Tbsp dried onion flakes
• 1/2 Tbsp garlic powder
• 2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1 tsp allspice
• 1/4 tsp dried nutmeg
• 1/4 tsp ground cinnamon
• 1/2 Tbsp sugar
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Pork & Marinade:

• 3 lbs pork roast
• 6 cloves garlic, minced
• Jerk Rub (from recipe above)
• 1 fresh lime, squeezed (3-4 Tbsp)
• 1/2 cup orange juice

Avocado & Mango Salsa:

• 1 large avocado
• 2 large mangoes (or about 2 cups frozen chunks, thawed)
• 3 Tbsp finely diced red onion
• 2 Tbsp fresh cilantro, chopped
• 1 fresh lime, squeezed (3-4 Tbsp)
• Salt & Pepper

1. Combine all the ingredients in a bowl for the jerk rub & stir together.  Makes approximately 4 Tablespoons.
2. Place pork roast into a crock pot.  Using a knife, score the pork roast & rub the minced garlic into the slits.  Sprinkle 3 Tablespoons of the jerk rub (saving 1 Tbsp for later) over the pork roast.  Pour the lime & orange juices over the top.  Let the pork marinate, covered in the fridge for 4 hours, spooning marinade over the top occasionally.
3. Once the pork has been marinaded, cook it in the crock pot on low for 8-9 hours, or until shreddable.  Once meat is tender, remove from crock pot & shred.  Strain the juices from the meat & SAVE.  Put shredded meat & strained juices back into the crock pot.  Add remaining 1 Tbsp jerk seasoning to the mixture, stir & let the pork heat up for another 15-30 minutes on low.  
4. Meanwhile, dice the avocado & mangoes & put them in a medium sized bowl.  Add the finely diced red onion, chopped cilantro, and fresh lime juice & season to taste with salt & pepper.
5. When ready to serve, place meat mixture onto soft flour tortillas & top with salsa.  Enjoy!

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Easy Grilled Summer Vegetables & Sausage

I have got a super delicious, easy dinner for you to make this summer!  It seriously cannot get any easier & you don't have to heat up your house either because you cook it in a foil packet on your grill!  Sounds great right?  It is!  I am totally in love with this dinner because I can find most of these ingredients in my own garden, which is fabulous.  Plus, it's incredibly light, yet filling for a healthier dinner to keep your waistline in check. Gotta look good in that swim suit you are sporting at the pool, you know what I'm sayin'?  

All you need is some fresh garden veggies, sliced.

Some lean Turkey Polska Kielbasa, sliced.

Then spray your foil with pan spray, layer the veggies & sausage, & sprinkle with your favorite seasonings.

Then fold your packet lengthwise first, & then widthwise.  Flip it over & repeat with an extra piece of foil, to keep everything intact.  Grill 4-5 minutes on each side!  Voila!

Oh & you can totally do this while camping as well.  Easy peasy!  Cut all your veggies ahead of time & store them in containers then just throw them in the foil pouch, add seasoning, fold it up, & stick it in the coals of the fire.  For real! We served our sausage & veggies with my Garlic Parmesan Orzo & it was insanely delicious!  We loved this dinner!

Easy Grilled Summer Vegetables & Sausage

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 yellow squash
• 1 zucchini
• 1 small red onion
• 1 green pepper
• 1 red pepper
• 1 (13oz) package Turkey Polska Kielbasa (or other favorite summer sausage)
• Weber N'Orleans Cajun or other favorite seasoning

1. Slice all the vegetables about the same thickness; you may use a mandoline slicer if that helps.
2. Slice sausage into rounds.
3. Lightly spray a piece of foil.  Add desired vegetables & sausage.  Season heavily with favorite grilling seasoning.
4. Fold the foil lengthwise first (hot dog style), then widthwise (hamburger style) to form a packet.  Flip it over onto another piece of foil & repeat the folds to keep everything intact.
5. Grill on medium-high heat in the foil packets for 4-5 minutes per side (2 sides.)  Open the packet, taste & adjust seasonings if desired.  I highly recommend serving this with my Garlic Parmesan Orzo.

* For a light grilled char on the vegetables: Carefully open up the foil packet, close the lid of your grill, & allow the vegetables to brown up the last few minutes of cooking.

I have got a super delicious, easy dinner for you to make this summer!  It seriously cannot get any easier & you don't have to heat up your house either because you cook it in a foil packet on your grill!  Sounds great right?  It is!  I am totally in love with this dinner because I can find most of these ingredients in my own garden, which is fabulous.  Plus, it's incredibly light, yet filling for a healthier dinner to keep your waistline in check. Gotta look good in that swim suit you are sporting at the pool, you know what I'm sayin'?  

All you need is some fresh garden veggies, sliced.

Some lean Turkey Polska Kielbasa, sliced.

Then spray your foil with pan spray, layer the veggies & sausage, & sprinkle with your favorite seasonings.

Then fold your packet lengthwise first, & then widthwise.  Flip it over & repeat with an extra piece of foil, to keep everything intact.  Grill 4-5 minutes on each side!  Voila!

Oh & you can totally do this while camping as well.  Easy peasy!  Cut all your veggies ahead of time & store them in containers then just throw them in the foil pouch, add seasoning, fold it up, & stick it in the coals of the fire.  For real! We served our sausage & veggies with my Garlic Parmesan Orzo & it was insanely delicious!  We loved this dinner!

Easy Grilled Summer Vegetables & Sausage

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 yellow squash
• 1 zucchini
• 1 small red onion
• 1 green pepper
• 1 red pepper
• 1 (13oz) package Turkey Polska Kielbasa (or other favorite summer sausage)
• Weber N'Orleans Cajun or other favorite seasoning

1. Slice all the vegetables about the same thickness; you may use a mandoline slicer if that helps.
2. Slice sausage into rounds.
3. Lightly spray a piece of foil.  Add desired vegetables & sausage.  Season heavily with favorite grilling seasoning.
4. Fold the foil lengthwise first (hot dog style), then widthwise (hamburger style) to form a packet.  Flip it over onto another piece of foil & repeat the folds to keep everything intact.
5. Grill on medium-high heat in the foil packets for 4-5 minutes per side (2 sides.)  Open the packet, taste & adjust seasonings if desired.  I highly recommend serving this with my Garlic Parmesan Orzo.

* For a light grilled char on the vegetables: Carefully open up the foil packet, close the lid of your grill, & allow the vegetables to brown up the last few minutes of cooking.

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Root Beer Pulled Pork Sandwiches

I am trying to get on board with some slow cooker recipes since it is getting ridiculously hot nowadays.  I am just not super "crock pot savvy."  I tend to overcook things in the crock pot, & not everything is good or a pleasant texture when converted to a slow cooker.  Meats are usually my safe bet, & this pulled pork was super easy & tender. The root beer & sauce helps make up for any dryness in the meat & this was enough to feed my small family for days!  We used the meat for sandwiches & quesadillas.  Yummy!

Root Beer Pulled Pork Sandwiches

Recipe lightly altered from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 3 lbs boneless pork roast
• 1 tsp salt
• 1/4 tsp pepper
• 1 (12oz) can root beer
• 1 (18oz) bottle BBQ sauce
• 8+ hamburger buns (12-16 is a good number)

1. Spray the inside of a crock pot with pan spray.  Season pork roast with salt & pepper & place inside the crock pot.
2. Pour can of root beer over the roast.  Cook on low for 6-8 hours, or until shreddable.
3. Shred meat.  Save 1 cup of the root beer liquid from the crock pot, & discard the rest.  Return the meat & 1 cup root beer liquid to the crock pot.  Add bottle of BBQ sauce.  Mix thoroughly.  Heat mixture for another 30 minutes.  Keep warm.  Serve on a hamburger bun.

I am trying to get on board with some slow cooker recipes since it is getting ridiculously hot nowadays.  I am just not super "crock pot savvy."  I tend to overcook things in the crock pot, & not everything is good or a pleasant texture when converted to a slow cooker.  Meats are usually my safe bet, & this pulled pork was super easy & tender. The root beer & sauce helps make up for any dryness in the meat & this was enough to feed my small family for days!  We used the meat for sandwiches & quesadillas.  Yummy!

Root Beer Pulled Pork Sandwiches

Recipe lightly altered from Six Sisters' Stuff by: Amber (Dessert Now, Dinner Later!)

• 3 lbs boneless pork roast
• 1 tsp salt
• 1/4 tsp pepper
• 1 (12oz) can root beer
• 1 (18oz) bottle BBQ sauce
• 8+ hamburger buns (12-16 is a good number)

1. Spray the inside of a crock pot with pan spray.  Season pork roast with salt & pepper & place inside the crock pot.
2. Pour can of root beer over the roast.  Cook on low for 6-8 hours, or until shreddable.
3. Shred meat.  Save 1 cup of the root beer liquid from the crock pot, & discard the rest.  Return the meat & 1 cup root beer liquid to the crock pot.  Add bottle of BBQ sauce.  Mix thoroughly.  Heat mixture for another 30 minutes.  Keep warm.  Serve on a hamburger bun.

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Spiraled BBQ Hot Dogs

I first saw the idea for these hot dogs from my friend Kyra at Caramel Potatoes & I was in love!  I knew as soon as the weather got hot, I was grilling these hot dogs for my kids!  Heck, who am I kidding?  I was grilling these hot dogs for me as well!  Aren't they just adorable?!  Such a fun twist on the typical kid-friendly dinner.

I love that these char up beautifully while evenly cooking the hot dogs's centers.  Plus the addition of BBQ sauce is genius!  We loved these & I am NOT usually a hot dog eater, but I will eat them this way EVERY. TIME.  The spiral cut also makes them easy to break off for the smaller kids to eat as well.  Great little trick for your next BBQ!

Spiraled BBQ Hot Dogs

Idea inspired from Caramel Potatoes & shared by: Amber (Dessert Now, Dinner Later!)

• Wooden Skewers
• Water
• Bun Length Hot Dogs
• Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ Sauce)

1. Soak wooden skewers in water for 10-30 minutes depending on how thin they are, the thinner the longer.  The ends are still going to burn, but I still think this helps some.
2. Insert wooden skewer down the center of your hot dog.
3. Using a paring knife, cut at a slight angle right up against the skewer, rotating the hot dog as you go, creating spirals about 1-inch in thickness.
4. Grill hot dogs, still on the skewer, over medium heat, rotating the hot dogs once or twice as you go until the hot dogs puff up, the edges are brown & they're hot in the centers.  Baste with BBQ sauce as desired.

*If you are good with a knife you can eliminate the need for a skewer.  The skewer just makes it easier to cut & cook without breaking apart.

I first saw the idea for these hot dogs from my friend Kyra at Caramel Potatoes & I was in love!  I knew as soon as the weather got hot, I was grilling these hot dogs for my kids!  Heck, who am I kidding?  I was grilling these hot dogs for me as well!  Aren't they just adorable?!  Such a fun twist on the typical kid-friendly dinner.

I love that these char up beautifully while evenly cooking the hot dogs's centers.  Plus the addition of BBQ sauce is genius!  We loved these & I am NOT usually a hot dog eater, but I will eat them this way EVERY. TIME.  The spiral cut also makes them easy to break off for the smaller kids to eat as well.  Great little trick for your next BBQ!

Spiraled BBQ Hot Dogs

Idea inspired from Caramel Potatoes & shared by: Amber (Dessert Now, Dinner Later!)

• Wooden Skewers
• Water
• Bun Length Hot Dogs
• Favorite BBQ Sauce (I LOVE Bullseye Kansas City BBQ Sauce)

1. Soak wooden skewers in water for 10-30 minutes depending on how thin they are, the thinner the longer.  The ends are still going to burn, but I still think this helps some.
2. Insert wooden skewer down the center of your hot dog.
3. Using a paring knife, cut at a slight angle right up against the skewer, rotating the hot dog as you go, creating spirals about 1-inch in thickness.
4. Grill hot dogs, still on the skewer, over medium heat, rotating the hot dogs once or twice as you go until the hot dogs puff up, the edges are brown & they're hot in the centers.  Baste with BBQ sauce as desired.

*If you are good with a knife you can eliminate the need for a skewer.  The skewer just makes it easier to cut & cook without breaking apart.

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Crockpot Pork Carnitas

 

Cinco De Mayo is coming up next month & I have got you covered!  Between my last post of Homemade Flour Tortillas & these Pork Carnitas, you just need to grab some Piña Coladas & you are set!  I love Mexican food!  Whenever we go visit my husband's family in California we have a plethora of Taquerias to choose from.  Of course my husband will take us to the ones that he likes the best, because let's be honest, they are not all created equal, but they are almost all authentic.  

I have to say, these pork carnitas, are absolutely wonderful!  They are dang easy to make & taste bold, yet tender.  Plus, with the weather warming up, you can always use a great crockpot recipe & this one is perfect.  You do need to do a quick broil at the end if you want a slightly crisp char that you would get with an authentic carnita, but you can skip that if it is too hot in your house already. Either way, make these soon!  You will not regret it.

Crockpot Pork Carnitas

Recipe adapted from Seasoned Cooking by: Amber (Dessert Now, Dinner Later!)

• 3.5 lbs boneless pork roast
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup orange juice
• 6 Tbsp lime juice (approximately 2 limes)
• 1 cup salsa, good quality (I used Chachies Medium Salsa-it's a brand by Sabra)
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1 Tbsp brown sugar (cuts the acidity of the juices & salsa)

1. Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot.  Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.
2. Combine orange & lime juices, salsa, minced garlic, & spices in a bowl.  Pour over the roast.
3. Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)
4. Pre-heat broiler.  Remove roast when meat is tender & shreddable.  Shred meat & place on a foil lined baking sheet.  Pour juices from the crockpot over the meat mixture.  
5. Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy.  Turn meat over & repeat until desired char/caramelization is achieved.  Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.  

Yields 12+ servings.

 

Cinco De Mayo is coming up next month & I have got you covered!  Between my last post of Homemade Flour Tortillas & these Pork Carnitas, you just need to grab some Piña Coladas & you are set!  I love Mexican food!  Whenever we go visit my husband's family in California we have a plethora of Taquerias to choose from.  Of course my husband will take us to the ones that he likes the best, because let's be honest, they are not all created equal, but they are almost all authentic.  

I have to say, these pork carnitas, are absolutely wonderful!  They are dang easy to make & taste bold, yet tender.  Plus, with the weather warming up, you can always use a great crockpot recipe & this one is perfect.  You do need to do a quick broil at the end if you want a slightly crisp char that you would get with an authentic carnita, but you can skip that if it is too hot in your house already. Either way, make these soon!  You will not regret it.

Crockpot Pork Carnitas

Recipe adapted from Seasoned Cooking by: Amber (Dessert Now, Dinner Later!)

• 3.5 lbs boneless pork roast
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 cup orange juice
• 6 Tbsp lime juice (approximately 2 limes)
• 1 cup salsa, good quality (I used Chachies Medium Salsa-it's a brand by Sabra)
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp chili powder
• 1 tsp oregano
• 1/2 tsp cinnamon
• 1 Tbsp brown sugar (cuts the acidity of the juices & salsa)

1. Trim any big pieces of fat off the roast, season with salt & pepper & place in the crockpot.  Optional: For faster cooking, cut roast across the grain into large chunks-this helps with shredding as well.
2. Combine orange & lime juices, salsa, minced garlic, & spices in a bowl.  Pour over the roast.
3. Cook on low for 4-6 hours or high for 2-4 hours (depends on size of roast & if you cut it into chunks or not.)
4. Pre-heat broiler.  Remove roast when meat is tender & shreddable.  Shred meat & place on a foil lined baking sheet.  Pour juices from the crockpot over the meat mixture.  
5. Broil (with the oven door slightly opened to prevent catching fire) for a few minutes until lightly browned & crispy.  Turn meat over & repeat until desired char/caramelization is achieved.  Serve on fresh flour tortillas with extra salsa, sour cream, avocados, freshly squeezed limes, etc.  

Yields 12+ servings.

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Ham Fried Rice

So Easter is coming up...okay in like 2 months, but I know many of you are going to have ham leftover, so this is me thinking ahead & planning some meals with your leftovers.  I was so happy with how this dish turned out!  Since I am a cheater & use Minute Rice, it's so fast.  Like 30 minutes start to finish.  We gobbled it up!  Plus, what's not to love about a one pot meal?  Enjoy!

 

Ham Fried Rice

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 Tbsp canola oil, divided
• 2 eggs, whisked
• Salt & Pepper
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 8oz diced ham (approximately 1 1/2 cups)
• 3 cups cooked rice (white or brown, I used brown minute rice)
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 Tbsp brown sugar
• 1 1/2 cups frozen peas, thawed under warm water

1. In a wok or large skillet, heat 1/2 Tbsp oil, add whisked eggs & season with salt & pepper.  Scramble eggs until cooked.  Remove eggs from pan & set aside.
2. Heat 1 Tbsp of oil in the same pan.  Add onion & garlic.  Saute for 5 minutes.  Add ham & heat until it starts to brown & crisp up.  (Keep the heat medium-high.)  Once ham is browning, add the cooked rice & fry it until it starts to brown.  
3. Add soy sauce, apple cider vinegar, & brown sugar.  Stir.  Add thawed peas & reserved scrambled eggs.  Heat thoroughly & serve immediately.  

*Serves 6.   

So Easter is coming up...okay in like 2 months, but I know many of you are going to have ham leftover, so this is me thinking ahead & planning some meals with your leftovers.  I was so happy with how this dish turned out!  Since I am a cheater & use Minute Rice, it's so fast.  Like 30 minutes start to finish.  We gobbled it up!  Plus, what's not to love about a one pot meal?  Enjoy!

 

Ham Fried Rice

Recipe by: Amber (Dessert Now, Dinner Later!)

• 1 1/2 Tbsp canola oil, divided
• 2 eggs, whisked
• Salt & Pepper
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 8oz diced ham (approximately 1 1/2 cups)
• 3 cups cooked rice (white or brown, I used brown minute rice)
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 Tbsp brown sugar
• 1 1/2 cups frozen peas, thawed under warm water

1. In a wok or large skillet, heat 1/2 Tbsp oil, add whisked eggs & season with salt & pepper.  Scramble eggs until cooked.  Remove eggs from pan & set aside.
2. Heat 1 Tbsp of oil in the same pan.  Add onion & garlic.  Saute for 5 minutes.  Add ham & heat until it starts to brown & crisp up.  (Keep the heat medium-high.)  Once ham is browning, add the cooked rice & fry it until it starts to brown.  
3. Add soy sauce, apple cider vinegar, & brown sugar.  Stir.  Add thawed peas & reserved scrambled eggs.  Heat thoroughly & serve immediately.  

*Serves 6.   

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Cheesy Bacon Lentils

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

So Hurricane Sandy has come and gone, and we were among the very fortunate ones.

We had steady rain for probably 55 hours straight and some heavy wind, especially last night, but while the news of our region was filled with videos and photos of flooded streets and buildings, nearly submerged cars, and gigantic waves, we are far enough removed from low ground and water that we weren't really affected at all.  We didn't even lose power, which was my greatest concern.

But our prayers are definitely with those who were so devastated by the storm - I can only imagine how difficult it must be.

We actually got to enjoy some extra time with Grant - since the Army post where he works was closed yesterday.I know some people go a little stir crazy when they are house-bound for a few days, but I really enjoy it.  With no option of really going out, we got stuff done around the house and I spent some time cooking and baking.

I made cheesy potato soup for our lunch yesterday, a delicious new peanut butter banana bread (that ended up getting eaten before I took photos - guess I'll have to make it again!), simmered chili in the crockpot today, and baked a couple of new desserts for a dinner with friends tomorrow.  Yep, our house has smelled pretty good the past couple of days!

Anyways.
After posting a lot of sweets lately, I figured I'd better even the tables a little and show you we don't only survive on sugar and butter.

There's bacon too!

This simple and frugal dish combines our favorite breakfast meat with lentils, onion, and cheese and a few spices...couldn't get much easier than that.  And the entire family really liked it.  For two dinners in a row.
That makes it a success, in my book.

You could make it vegetarian if you wanted - I'm sure it would still be tasty - but honestly, we enjoyed it so much with the smoky flavor of the bacon, I don't think I'll ever leave it out.

Serve with a nice green salad and some bread if you like.

Cheesy Bacon Lentils - (adapted from The Cheapskate Cook)

1 (1 lb) package lentils, soaked 24 hours*
4 cups broth (chicken, vegetable, beef) or water
1 medium onion, finely chopped
1 bay leaf
Sea salt and pepper, to taste
6 oz (about 8 or 9 pieces) turkey bacon, cooked and crumbled
2-1/2 cups cheddar cheese, shredded (I use sharp white cheddar)

In a saucepan, combine lentils, broth, onion, and bay leaf.
Bring to a boil, then reduce heat to low, cover and simmer for 10-15 minutes, stirring occasionally.
Preheat oven to 400°F.
Drain excess liquid.
Turn off heat, remove bay leaf and add salt, pepper, bacon, and 1-1/2 cups cheese into lentils, stirring until cheese melts.
Evenly spread mixture into a lightly greased casserole dish and top with remaining cheese.
Bake 20-30 minutes until golden and bubbly.

*Soaking the lentils is an optional step.  It's an easy way to help your body digest the nutrients found in the lentils.  The day before making this dish, pour the lentils into a strainer, rinse them with water, and then pour them into a large bowl.  Fill the bowl with filtered water to 1 inch above the lentils.  Allow them to soak for 24-72 hours, changing the water every 12 hours.  Drain the soaking water before using them in this recipe.  If you choose not to soak the lentils, simply rinse them in a strainer and increase the stock/water to 5 or 6 cups.

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Sweet-&-Spicy Pork Tenderloin with Mango Salsa {Eating the Alphabet Letter M}

For this month's Eating the Alphabet challenge (letters M, N, or O), I chose to share with you one of our family's go-to recipes.  This Sweet-&-Spicy Pork Tenderloin with Mango Salsa is one of our absolute, absolute, absolute favorites.  Hmmmm ... we like it so much, maybe it deserves about 50 absolutes.  But I'll stop at three.  You get the point.

I had been making the pork tenderloin part of this dish for years ... when my Mom came up with the brilliant idea of pairing it with Mango Salsa.  Brilliant, I say.  Genius!  It's such a wonderful combination.

To get the sweet-&-spicy flavor combination, the pork tenderloin is marinated in a mixture of brown sugar, tomato paste, cumin, and chili powder.  This forms a fabulously tasty crust on the pork once it baked.  Just take a look at that flavorful crust ...

When it comes out of the oven, let it rest for 10 minutes (or a few more) before slicing to allow the juices to distribute throughout the meat (THIS IS IMPORTANT!).  This ensures moist morsels of meat, rather than the tenderloin juices just leaching out all over your cutting board when you slice it.  You don't want that.  You want juicy tenderness.

Place the tenderloin slices on a platter and spoon mango salsa on top ... and serve up delicious melt-in-your mouth sweet-and-spicy goodness.  It's so good, you might want to make a double batch!  I'm just sayin'.

Thanks, Mom, for taking a family favorite and making it even better!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sweet-&-Spicy Pork Tenderloin with Mango Salsa
Source:  Adapted from Cooking Light magazine

Ingredients
Sweet-&-Spicy Pork Tenderloin:
1/4 c. packed brown sugar
2 T. apple cider vinegar
1 T. tomato paste
1 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. ground black pepper
1 (1 lb.) pork tenderloin

Mango Salsa:
3 c. cubed peeled ripe mango (about 2-3 mangoes)
1 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. finely chopped seeded jalapeno
1 tsp. sugar
1/2 tsp. salt
1/3 c. fresh lime juice

Directions
Prepare the Mango Salsa:
1.  Combine all mango salsa ingredients in a bowl and toss well.  Cover and chill for about 30 minutes before serving.

Prepare the Pork Tenderloin:
2.  Combine brown sugar, cider vinegar, tomato paste, cumin, chili powder, and black pepper in a shallow dish; mix well.  Add pork and turn to coat all sides.  Cover and marinate in the refrigerator for 1 hour.

3.  Line a broiler pan or baking sheet with aluminum foil and spray with non-stick cooking spray.  Place pork on the prepared pan and brush with some of the marinade left in the dish.  Bake at 450 degrees for 20-35 minutes until the meat registers 160 degrees on a meat thermometer.  (If you prefer your pork tenderloin slightly pink, bake until it registers 155 degrees.)

4.  Remove the pork tenderloin from the oven and let rest for 10 minutes before slicing.  Slice to the thickness of your liking, place on a platter, and spoon mango salsa on top.


Enjoy!



This post is linked with Full Plate Thursday, Pin It Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Scrumptious Sunday, Overflowing with Creativity, On the Menu Monday, Sunday Showcase Party, Mangia Mondays, Trick or Treat Tuesday, Tuesday Talent Show, Cast Party Wednesday.

Click to join the Eating the Alphabet challenge

For this month's Eating the Alphabet challenge (letters M, N, or O), I chose to share with you one of our family's go-to recipes.  This Sweet-&-Spicy Pork Tenderloin with Mango Salsa is one of our absolute, absolute, absolute favorites.  Hmmmm ... we like it so much, maybe it deserves about 50 absolutes.  But I'll stop at three.  You get the point.

I had been making the pork tenderloin part of this dish for years ... when my Mom came up with the brilliant idea of pairing it with Mango Salsa.  Brilliant, I say.  Genius!  It's such a wonderful combination.

To get the sweet-&-spicy flavor combination, the pork tenderloin is marinated in a mixture of brown sugar, tomato paste, cumin, and chili powder.  This forms a fabulously tasty crust on the pork once it baked.  Just take a look at that flavorful crust ...

When it comes out of the oven, let it rest for 10 minutes (or a few more) before slicing to allow the juices to distribute throughout the meat (THIS IS IMPORTANT!).  This ensures moist morsels of meat, rather than the tenderloin juices just leaching out all over your cutting board when you slice it.  You don't want that.  You want juicy tenderness.

Place the tenderloin slices on a platter and spoon mango salsa on top ... and serve up delicious melt-in-your mouth sweet-and-spicy goodness.  It's so good, you might want to make a double batch!  I'm just sayin'.

Thanks, Mom, for taking a family favorite and making it even better!

I invite you to follow The Kitchen is My Playground with Pinterest, Facebook, Google Friend Connect, Linky Followers, bloglovin', or Feedburner. Buttons are in the right sidebar. I'd love to have you back soon!

Sweet-&-Spicy Pork Tenderloin with Mango Salsa
Source:  Adapted from Cooking Light magazine

Ingredients
Sweet-&-Spicy Pork Tenderloin:
1/4 c. packed brown sugar
2 T. apple cider vinegar
1 T. tomato paste
1 tsp. ground cumin
1 1/2 tsp. chili powder
1/4 tsp. ground black pepper
1 (1 lb.) pork tenderloin

Mango Salsa:
3 c. cubed peeled ripe mango (about 2-3 mangoes)
1 c. chopped green onions
1/2 c. chopped fresh cilantro
3 T. finely chopped seeded jalapeno
1 tsp. sugar
1/2 tsp. salt
1/3 c. fresh lime juice

Directions
Prepare the Mango Salsa:
1.  Combine all mango salsa ingredients in a bowl and toss well.  Cover and chill for about 30 minutes before serving.

Prepare the Pork Tenderloin:
2.  Combine brown sugar, cider vinegar, tomato paste, cumin, chili powder, and black pepper in a shallow dish; mix well.  Add pork and turn to coat all sides.  Cover and marinate in the refrigerator for 1 hour.

3.  Line a broiler pan or baking sheet with aluminum foil and spray with non-stick cooking spray.  Place pork on the prepared pan and brush with some of the marinade left in the dish.  Bake at 450 degrees for 20-35 minutes until the meat registers 160 degrees on a meat thermometer.  (If you prefer your pork tenderloin slightly pink, bake until it registers 155 degrees.)

4.  Remove the pork tenderloin from the oven and let rest for 10 minutes before slicing.  Slice to the thickness of your liking, place on a platter, and spoon mango salsa on top.


Enjoy!



This post is linked with Full Plate Thursday, Pin It Thursday, Share Your Creations, Sweet Treats & Swanky Stuff, Inspiration Friday, Foodie Friday, Weekend Potluck, Foodie Friday with Diane Balch, Weekend Wrap Up Party, Strut Your Stuff Saturday, Sundae Scoop, Think Pink Sunday, Nifty Thrifty Sunday, Scrumptious Sunday, Overflowing with Creativity, On the Menu Monday, Sunday Showcase Party, Mangia Mondays, Trick or Treat Tuesday, Tuesday Talent Show, Cast Party Wednesday.

Click to join the Eating the Alphabet challenge

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