Sausage Egg Roll (Skillet dinner)

Skillet Sausage Egg Roll 

 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded (or use coleslaw cabbage)

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil duck sauce, for garnish, optional 

 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet; that's optional) Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.

Black Eyed Peas Supper

6-8 servings 2 cans black eyed peas, with liquid 1 lb bulk sausage 1 c chopped green pepper (or celery or green onions) ½ c chopped onion 2 cloves garlic, finely chopped 2 c canned tomatoes, with liquid 1 tsp black pepper 1 tsp oregano ½ tsp rosemary 2 c grated cheese Cook sausage in large frying pan, crumbling with a fork as it cooks. Drain fat from pan. Add green pepper, onion, and garlic. Cook 5 minutes, stirring vegetables into sausage. Add tomatoes and seasonings. Stir well. Pour in black eyed peas with the liquid in the cans. Cover and simmer slowly 15 minutes. Serve very hot with grated cheese sprinkled on top. (If this can be prepared ahead of time, the flavors have a better chance to blend. Reheat at mealtime and top with cheese when ready to serve.) This is a one-pan dinner, and is VERY good.

Penne with Spicy Vodka Tomato Cream Sauce and Italian Sausage

Penne with Spicy Vodka Tomato Cream Sauce Servings: 8 Ingredients 1 pound uncooked penne pasta ¼ cup extra virgin olive oil 2 (3.5 ounce) links sweet Italian sausage 4 cloves garlic, minced ½ teaspoon crushed red pepper flakes 1 (28 ounce) can crushed tomatoes ¾ teaspoon salt ½ cup heavy whipping cream (3/4 c) 2 tablespoons vodka (1/4 c) ¼ cup chopped fresh parsley (spinach to taste) (onion powder to taste) Directions This spicy vodka pasta is a nice change from your typical tomato sauce. If you're worried about the alcohol, don't be! It cooks off and cannot be tasted. It simply helps to enhance the flavors. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and set aside. Heat oil in a large skillet over medium heat. Remove casing from sausage and add to the skillet. Cook and stir until crumbly and brown, 5 to 7 minutes. Add garlic and red pepper flakes; cook and stir until garlic is golden brown. Add tomatoes and salt; bring to boil. Reduce heat and simmer for 15 minutes. Add cream and vodka; bring to boil. Add spinach when almost done boiling. Reduce heat to low and add pasta; toss for 1 minute. Stir in parsley (if used); serve warm. **Notes: Original recipe called for less vodka and heavy cream, but I did what is above. I also added onion powder to taste. Macey www.allrecipes.com/11815

Skillet Sausage Egg Roll

Skillet Sausage Egg Roll 

1 lb ground pork or Italian sausage (mild) 

1 head green cabbage (outer layer removed), about 6 cups shredded 

4 cloves garlic, pressed 

1 Tbsp fresh ginger, minced 

1 Tbsp soy sauce 

2 green onions, chopped 

1 Tbsp sesame oil 

duck sauce, for garnish, optional 

Preheat large skillet over medium heat. Add in pork sausage, and cook thoroughly, crumbling with a wooden spoon. (I drained the excess fat out of the skillet, that's optional). Add in shredded cabbage (or 6 cups of shredded coleslaw mix), garlic, ginger, and soy sauce. Cook for several minutes (about 5) until cabbage has softened, stirring frequently. Remove from heat and add green onions and sesame oil. Stir and serve in bowls. Drizzle with duck sauce or sesame oil, if desired! ENJOY.

Kielbasa, Kale, & Cannelini Pasta

1 package kielbasa, sliced
[Try turkey kielbasa!]
4-6 garlic cloves, minced [or use the stuff from a jar]
1 onion, chopped
1 bunch kale, cleaned and stems removed [or if using precut, as much as will fit in your pot]
1 can cannelini beans, drained
1-1.5 c. chicken broth
parmesan cheese
pasta of choice

Begin sauteeing kielbasa while starting the pasta water to boil. After a few minutes, add in the onion and garlic, cooking until translucent. Meanwhile, when the water is ready, add the kale and cook for 5 min. Remove with a slotted spoon and add to the kielbasa mixture. Add in the beans and chicken broth, scraping the bottom of the pan. Let simmer while the pasta cooks.

Reserve 1 c. of the pasta water then drain pasta. Add water to the kielbasa mix IF it needs thinning. Serve over the pasta with cheese.

[I think this could make a really good soup too if you adjusted the chicken broth and water amounts.]

The original recipe can be found HERE.

Prairie Pork Chops

8 pork chops
1/2 cup spicy mustard
1/2 cup packed brown sugar
1 box Stove Top stuffing
1 can corn, drained
1 cup water

Spray 9x13 baking dish with non stick spray. In a shallow bowl, mix brown sugar and mustard. One by one, coat each side of pork chops with mustard mixture. Top chops with any remaining mixture (you'll want every last bit of this stuff, trust me!) In a medium sized bowl, mix stuffing, corn, and water. Top pork chops with stuffing mixture. Bake at 350 for 40-45 minutes.

(Original recipe HERE; copied exactly from her site)

Red Beans & Rice

Red Beans and Rice
by Haley Dyer
(I adapted this recipe of the New Orleans classic to make it healthier. We love it on cold nights and anytime we feed a crowd. You can find Creole or Cajun seasoning in the spice section of your supermarket. I cook the rice while cooking the bean mixture. Serve with crusty French bread or garlic bread
for a hearty one-dish meal.)
2 Tbsp. olive oil
1 lb. fully cooked smoked sausage (such
as hot links or kielbasa), sliced into
½"-thick rounds)
1 onion, chopped
4 garlic cloves, chopped
3 14½- to 16-ounce cans kidney beans
1 14½-ounce can low-salt, low-fat
chicken broth
1½ to 2 tsp. Creole or Cajun seasoning
or ½ tsp. cayenne pepper
1 pkg. frozen chopped spinach, thawed
and drained
3 cups cooked rice
Heat olive oil in heavy large Dutch oven over medium heat. Add sausage, onion, and garlic and sauté until onion is brown, about 15 minutes. Mix in the kidney beans with their juices, broth, and Creole seasoning. Reduce heat to medium-low; cover and simmer. After 30 minutes, add in the thawed spinach. Cover and continue simmering, stirring occasionally, until flavors are blended and mixture is thick (approximately 15 more minutes).
Divide cooked rice among large shallow soup bowls. Spoon bean mixture over rice and serve.
Serves 6-8

BBQ Baby Back Ribs - slow cooker

BBQ Baby Back Ribs

2 racks baby back ribs - about 4 ½ lbs
1 ½ Tbsp pepper
2 ½ c BBQ sauce
3/4 c cherry preserves (editor note: maybe, maybe not)
1 Tbsp Dijon mustard
1 garlic clove, minced

Cut ribs into serving size pieces. Sprinkle with pepper. Place in slow cooker. Combine rest of ingredients; pour over ribs. Cook on low 8-10 hours.

From Lois M.

Haley's Pork Roast Marinade

(for 2-3 lbs.)
2 garlic cloves, cut into slivers
1/4 c. melted margarine or butter
½ tsp. dried orgeano
1/4 tsp. salt
1/4 tsp. pepper
½ c. red wine

Cuban Pork

Fresh ham or Boston Butt

Marinate overnight in a large plastic bag or Tupperware:
Rub the meat with olive oil, then salt and pepper; put in bag and add a slice of onion and 3-4 cloves of garlic then add one bottle of Goya Citrus Marinade.

Conventional oven: place everything from the bag into a pan and bake covered for 5-7 hours at 300 degrees (I have never baked mine).

Crock Pot: place all of the ingredients into the crock pot and cook on medium for about 7 hours. Maybe longer, if using a large butt (snicker).

The meat should fall off the bone.

Remove from pan and cool enough to remove the fat from the meat. I have used two forks to pull the pork apart, then put it back into the juices to keep the meat moist.
　
Serve with coleslaw. Bask in the rave reviews...