Tag: Pork

Spaghetti with Sausage

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This meal is incredibly easy and tastes great. This is a quick meal I grew up with, and it’s impossible to get it wrong. If you are nervous about boiling the sausages, you can also bake them with some water at 350 F for about 25 minutes, but just boiling them on the stove has worked fine for me. I also used mild Italian sausage, just because my family isn’t that big on spicy food. This meal made 5 Adult sized portions. To store leftovers, you can store the sauce separately or with the noodles. If you store them separately, the rinse the noodles with cold water to stop pasta from sticking together when you reheat. Start your sausage first if you have a faster cooking pasta like angel hair, since the sausage can cook for a while before becoming over cooked, but pasta has a limited time.

Spaghetti with Sausage Recipe CardDownload
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What You Will Need

  • 8-12 Oz Spaghetti
  • 1 Jar Pasta Sauce
  • 5 Mild/Hot Italian Sauce
  • Large Saucepan
  • Medium Saucepan
  • Large Frying Pan
  • Colander

Directions

1. Fill the large saucepan with water for pasta. Place over medium heat until water boils. Then add Pasta and cook as directed. Place sauce into medium saucepan, place over low heat and cover.

2. Place frying pan over medium heat. Add your sausage and 3 cups of water. Cook for 6 minutes on each side. Once pasta is done, strain it. Remove your sausage and cut into bite sized pieces then add to sauce. Once everything is heated, plate pasta covered with sauce and sausage.

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Bacon Parmesan Penne Pasta

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This bacon parmesan penne pasta is full of flavor and very filling. Despite the oil, this dish is not a heavy dish, however it is also a good idea to serve with a veggie on the side. What more is there to say? Cook the pasta until al dente, make your oil sauce with onion and bacon, add your pasta then cheese, stir and serve. This dish isn’t healthy enough to eat everyday, but if you are in the mood for something a little unhealthy, this is a great meal and oh so tasty! This recipe made 5 adult sized servings.

Bacon Parmesan Penne Pasta Recipe CardDownload
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What You Will Need

  • 1/2 lb Bacon
  • 8 oz Penne Pasta, 1/2 box
  • 1/2 Onion, diced
  • 1 Tbsp Butter
  • 2 Tbsp Oil
  • 1/4 cup Parmesan
  • Baking Sheet
  • Small Frying pan
  • Large Saucepan
  • Large Mixing Bowl

Directions

1. Heat oven to 350 F. Place Bacon in a single layer on baking sheet(s), and once oven is heated, bake for 20 minutes. Heat a small frying pan over medium heat, add butter, oil, and onion, and cook until caramelized. Transfer onions to mixing bowl.

2. Fill large saucepan 3/4 with water, and place over medium heat until boiling. Add Penne and cook 11 minutes or as directed on package. Strain and transfer to mixing bowl. Dice cooked bacon and add to mixing bowl, also add 2 Tbsp bacon grease to pasta. Add Parmesan, then stir and serve.

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Teriyaki Pork Butt Steak with Asian Noodles

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This teriyaki sauce is absolutely delicious! This sauce is a great mix of sweet and savory, and would go great as a glazing for any fish, chicken, or pork. The pork is delicious and of course the main part of the dish, however, the real star of this dish is the Asian noodles. The noodles are filling, the onion adds a great subtle flavor to the dish, and the cabbage adds great texture, and while the flavor of the pepper is also subtle, the color it brings to the side is delicious! For this recipe, I used the second half of the pork steak I had from yesterday’s post, peanut pork curry. That gave us enough pork for 3 servings, however with how much pasta I made, we had 5 serving total. The pasta was also great on it’s own, and if you were to serve this for a big family, I would recommend cubing the pork, then tossing into the noodles. This recipe can easily make enough to serve 5 adults.

Teriyaki Pork Butt Steak with Asian Noodles Recipe CardDownload
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What You Will Need

  • 1 Pork Boston Butt Steak
  • 2 Tbsp oil
  • 1/4 cup soy sauce
  • 2 Tbsp Corn Starch
  • 1 cup beef broth
  • 4 Tbsp Brown Sugar
  • 1 Clove Garlic, minced
  • 1/2 tsp Ground Ginger
  • 1/2 tsp Mustard powder
  • 1 Tbsp Vinegar
  • 1/2 red bell pepper, seeded and sliced
  • 1/2 onion, sliced
  • 1 cup cabbage, sliced
  • 8 Oz spaghetti, cooked and strained
  • Side bowl
  • Wok
  • Frying Pan

Directions

1. Cook your spaghetti until very al dente, and rinse under cool water. Place wok over medium heat, place frying pan over medium high heat. In side bowl, mix together broth and corn starch. Once smooth, add soy sauce, brown sugar, garlic, ginger, mustard, and vinegar, mix until smooth.

2. Add 1 Tbsp oil to frying pan, when add Steak. Cook on each side for 5 Minutes. Add your sauce mixture and cook for 3-4 minutes until sauce is thick. Remove from heat.

3. Add cabbage, onion, and peppers. Add 1 Tbsp oil and cook until onions begin to turn translucent. Add Noodles to wok and cook until hot. Pour thickened sauce over pasta, stir, then remove from heat. Slice pork steak. Plate pasta, then top with pork.

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Peanut Pork Butt Steak Curry

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This Peanut curry is a nice twist to your classic curry. The peanuts perfectly compliment the flavors of the curry powder, and whether you like your curry spicy or mild, this curry with be a treat! When I made this recipe, I used half a bone in pork butt steak. Because of this, I had the bone and rim of fat, and so I added that with the veggies and cooked it with everything until I added the corn starch slurry, then I pulled them before the final ten minute of cooking. I also only used half my steak, because it is just my husband and I in our household, and I wanted to use the other half for the recipe I will be posting tomorrow. Finally, my curry powder is also very weak in flavor, so I tasted the curry at the end and added extra cumin, turmeric, and mustard powder at the end, to my taste. This curry recipe made 4 adult sized servings.

Peanut Pork Butt Steak Curry Recipe CardDownload
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What You Will Need

  • 2 tablespoons creamy peanut butter
  • 1/2 Cup chicken broth
  • 1 tablespoon cooking oil
  • 1 pork Boston butt steak
  • 2 Large potatoes, 1/2 in cubes
  • 1 large onion, cut into small wedges
  • 2 carrots, peeled and sliced
  • 2 cloves garlic, minced
  • 2 teaspoons curry powder (or to taste)
  • 1/3 cup water
  • 1 teaspoon cornstarch
  • 3 cups cooked rice

Directions

1. Make a peanut sauce by mixing chicken broth with peanut butter, then stirring until smooth. Add oil to a wok on medium high. Add pork and potatoes and cook until browned, then remove the pork from wok and slice. Reduce heat to medium-low. Add onions, carrots, garlic, and curry powder, then cook for 5 minutes until veggies are soft, add oil as needed.

2. Add peanut sauce to veggies and add steak. Simmer covered for 5 minutes. Meanwhile, make a slurry by mixing water with corn starch, and stir until smooth. Add your slurry to the wok, increase heat to medium, and continue cooking for 5-10 minutes while sauce thickens. Remove from heat. Serve curry over rice.

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Slow Cooker Stuffed Cabbage with Sausage and Rice

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Stuffed Cabbage, or pigs in a blanket, I’ve made before in the slow cooker. Last time, I used just beef, and that was very good. This time, to make it more traditionally, I added rice. Rice was originally added to stretch the filling to get more food cheaply. I also added some pork sausage. This added more spice to the stuffed cabbages. I also added beef broth to thin the sauce and cover the stuffed cabbages. It was another way to add more flavor than just water. I did make 10 stuffed cabbages with this recipe, but I made them very large, to the point where 1 to 1 1/2 stuffed cabbage was enough for 1 adult portion. These stuffed cabbages also freeze well. To freeze, transfer to a freezer safe container, cover with sauce, cover, label and freeze. Then they can be microwaved to reheat.

Stuffed Cabbage with Sausage and Rice Recipe CardDownload
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What You Will Need

  • 10 Large Cabbage Leaves with Middle Stem Removed
  • 1 lb of Ground Beef
  • 1/2 lb of Ground Pork Sausage
  • 1 Cup Day Old Cooked Rice, Cold
  • 1/2 Medium Diced Onion
  • 2 10.5 Oz Cans of Tomato Soup
  • 1 6 Oz can of Tomato Paste
  • 2 Cups Beef Broth
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Italian Seasoning
  • Slow-Cooker
  • Strainer
  • Mixing Bowl
  • Large Dutch Oven of Water
  • Thongs and Wooden Spoon

Directions

1. Bring dutch oven of water to a boil. Add Prepared cabbage leaves and boil for about 2 minutes until soft. Transfer to strainer and let cool. Place burger, sausage, and rice in a mixing bowl, add onion, garlic, and Italian seasoning. Mix by hand. Add 1 can of tomato soup to bottom of slow cooker and stir in 1/2 can of tomato paste. Place Slow Cooker on High.

2. Once cabbage is cooled, form about 1/3 cup of meat mixture into an elongated patty. Place patty on cabbage leaf and roll, tuck under ends, then place into slow-cooker. Repeat for remaining leaves, or until out of filling. Place down first layer of pigs, then spoon each with a layer of soup from a new can. Mix remaining tomato paste with remaining soup. Place your second layer of pigs, then top with remaining sauce. Add beef broth, and carefully stir. Cook covered for at least 2.5 hours or until internal temp of 165 F is reached, best if cooked on high for 6 hours for cabbage to become fully tender.

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