Sausage Tortilla Breakfast Bake

8 oz bulk mild breakfast sausage
½ cup canned diced tomatoes with green chillies
6 corn tortillas (6 inches)
½ cup shredded Monterey Jack cheese
¼ cup shredded pepper jack cheese
2 green onions, chopped
6 large eggs
¾ cup  2% or fat free milk
¾ teaspoon paprika
¼ teaspoon ground cumin
Salsa, optional
Sour Cream, optional
Additional chopped green onions for garnish, optional

Preheat oven to 350 degrees F.  In a large skillet, cook and crumble sausage over medium heat, 4-6 minutes.  Drain off grease.  Stir in tomatoes.
Coat a 9 inch pie plate with cooking spray; Line pie plate with tortillas.  Sprinkle with half of each of the following: sausage mixture, cheeses and green onions.  Repeat layers.
In a bowl whisk together eggs, milk, paprika and cumin; pour slowly over layers.
Bake, uncovered until set, 25-30 minutes.  Let stand 10 minutes.  Cut into wedges.
If desired, serve with remaining toppings and garnish.
Serves 6
Prep time 25 minutes
Bake time 25 minutes
Stand time 10 minutes

Wild Rice & Mushroom with Andouille Soup

½ cup uncooked wild rice
1 ½ cups water
8 oz sliced Brandon’s Smoked Traditional Andouille Sausage
1/3 cup all-purpose flour
32 oz reduced sodium chicken broth
2 tablespoons butter
1 large onion, chopped
½ pound sliced fresh mushrooms
1 cup whole milk
¼ teaspoon ground black pepper

In a small saucepan, combine wild rice and water; bring to a boil.  Reduce heat; simmer, covered, until rice is tender, 40-45 minutes.
In a large saucepan, cook and stir sausage over medium heat until lightly browned (sausage is already cooked), 3-4 minutes.  Remove from pan.
Mix flour and ½ cup broth until smooth.  In same pan, heat butter over medium heat; sauté the onion and mushrooms until tender, 4-5 minutes.  Add remaining broth; gradually stir in flour mixture.  Bring mixture to a boil; cook and stir until slightly thickened, 2-3 minutes.  Add the milk, pepper, rice and sausage; heat through, stirring occasionally.
Serves 8 (2 quarts)
Prep time 10 minutes
Cook time 1 hour

Orange Ham Steak

1 lb ham steak or slices
¼ cup orange marmalade
2 tablespoons water
1 tablespoon butter
1 tablespoon mustard
1 teaspoon corn syrup
¼ teaspoon ground ginger

Saute 1 lb ham steak or ham slices (thick cut), in a greased skillet until lightly browned on each side.
Stir together orange marmalade, water, butter, mustard, corn syrup and ground ginger.  Pour over ham and bring to a simmer
Serves 4

Grilled Pork Tacos (quick fix recipe)

1 lb boneless pork chops cut into ¾ inch cubes
2 tablespoons plus 2 teaspoons lime juice, divided
1 teaspoon smoked or regular paprika
½ teaspoon salt
¾ cup canned black beans, rinsed and drained
¼ teaspoon ground black pepper
½ cup canned unsweetened pineapple tidbits plus 1 tablespoon reserved juice
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro
4 flour tortillas (6 to 8 inches), warmed
Sour cream or plain yogurt, optional

In a large bowl, toss pork with 2 tablespoons lime juice and the seasonings; let stand 5 minutes.  Meanwhile, in a small bowl, mix beans, pineapple with reserved juice, onion, cilantro and remaining lime juice.
Thread pork onto four metal or soaked wooden skewers.  Lightly oil grill grates to avoid sticking.  Grill kabobs, covered, over medium heat 6-8 minutes or until tender, turning occasionally.
Remove pork from skewers; serve in tortillas.  Top with bean mixture and, if desired, sour cream or plain yogurt.
Serves 4
From prep to table 30 minutes

Trudy’s Sausage Quiche

1 pound sweet Italian or mild sausage
2 tablespoons flour
½ cup fresh chopped onions (optional)
8 oz shredded sharp cheddar cheese
1 deep dish unbaked pie shell
3 beaten eggs
1 small can Carnation evaporated milk

Brown sausage and onions – break up well.  Drain fat well and pat with paper towel to remove any remaining fat.
Combine sausage, onions, cheese, and flour in pie shell.
Beat together eggs and milk – pour over sausage mixture.
Place on baking sheet to bake. Bake at 375 degrees for 35-40 minutes.

Apple Cider Pork Chops

2 tablespoons olive oil
6 boneless pork loin chops (6-8 oz each)
1 garlic clove, minced
1 tablespoon Dijon mustard
1 teaspoon honey
½ teaspoon apple pie spice
½ teaspoon coarsely ground pepper
¼ teaspoon dried thyme
¼ teaspoon salt
1 cup apple cider
1 tablespoon plus 1 teaspoon cornstarch
2 tablespoons water
Minced fresh parsley (optional)
In a large skillet, heat olive oil over medium heat. Brown pork chops on both sides.
Meanwhile, in a small bowl, combine garlic clove, Dijon mustard, honey, apple pie spice, black pepper, dried thyme, and salt; stir in apple cider. Pour over pork chops. Reduce heat to medium-low; cook, covered, until a thermometer inserted into chops reads 145 degrees F, about 4-5 minutes. Remove chops from the skillet; let stand for 5 minutes.
In a small bowl, mix cornstarch and water until smooth; stir into cider mixture in skillet. Return to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Pour over chops; sprinkle with fresh parsley (optional).
Serves 4 to 6
From prep to table 25 minutes

Shirley’s Very Easy Baby Back Ribs Recipe

Pork Baby Back Ribs
Salt & Pepper
Your favorite BBQ sauce

After washing and drying the baby back ribs, salt and pepper as you prefer.
Using a racked baking pan, pour water in the bottom of the pan.  Place the baby backs on the rack – do not allow the ribs to touch the water.
Cover with aluminum foil – sealing it so that steam does not escape while baking, but ensuring to tent the foil so that it does not touch the ribs.
Bake at 325 degrees for 2 to 3 hours.  Ribs should appear loose on the bones to go to the next step.
Either finish the ribs with the BBQ sauce in the oven, or on a grill.
Oven Finish – Spread BBQ sauce on the side of ribs that is up – place back into the oven, uncovered, until the BBQ sauce is starting to carmelize.  Turn the ribs over and spread BBQ sauce on the the remaining side and put back into the oven until the BBQ sauce starts to carmelize.  Remove from the oven.
Grill Finish – Spread BBQ sauce on the side of ribs that will be face down on the BBQ grill until the BBQ sauce is starting to carmelize.  Spread BBQ sauce on the remaining side, place it on the BBQ grill rack until the sauce starts to carmelize.  Remove from the grill.
The meat should almost fall off the bones.  Have additional warmed BBQ sauce on the side for those that want to dip their ribs.  Serve immediately.
A fresh salad and freshly baked garlic bread (on the grill or in the oven) are all you need with these Baby Back Ribs.

Grilled Marinated Pork Tenderloin

2/3 cup balsamic vinegar
1/3 cup olive oil
2 tablespoons soy sauce
4 ½ teaspoons firmly packed brown sugar
¾ teaspoon ground black pepper
½ cup finely chopped fresh rosemary
5 garlic cloves, chopped
1 package (of two) boneless pork tenderloins – about 2.5 pounds
Salt to taste

Remove silver skin and excess fat from the tenderloins.
To make the balsamic-rosemary marinade, in a food processor, combine the vinegar, olive oil, soy sauce, brown sugar and pepper and pulse until blended.  With the motor running, drop the rosemary and garlic through the feed tube and continue to process until fairly smooth.
Place the tenderloins in a glass baking dish and pour the marinade over them.  Cover and let stand at room temperature, turning occasionally, for up to 2 hours.
Preheat grill for medium-high heat.  Remove the tenderloins from the marinade, reserving the marinade.
Grill the meat over direct heat.  Turn the meat every 4 to 5 minutes and baste with the marinade for up to 5 minutes before the meat is done until cooked to your liking, about 20 minutes total for medium (slightly pink at the center and juicy) (140 degrees internal temperature).
Transfer the tenderloins to a carving board, cover loosely with aluminum foil and let rest for 5 minutes.  Carve into slices across the grain and at an angle to the cutting board.  Season with salt.  Serve the tenderloins hot, warm or at room temperature.
Serves 4 to 6

Balsamic Pork with Rosemary & Thyme

2 pork tenderoins (1 package has two)
8 large sprigs fresh rosemary
8 large sprigs thyme
½ cup balsamic vinegar
¼ cup olive or vegetable oil

Cut each pork tenderlin crosswise into 6 pieces.  Press each piece, cut side down, to form a round, 1 to 1.25 inches thick.
Place rosemary, thyme, vinegar and oil in resealable plastic bag – shake to mix up. Add pork; turn to coat. Refrigerate, turning pork 2 or 3 times, at least 1 hour, but no longer than 24 hours.
Preheat grill medium high heat. Remove pork and herbs from marinade; reserve marinade.   If you are using a charcoal grill, place the herbs directly on the hot coals for added herb flavor and aroma.
Cover and grill pork 7 minutes, turning and brushing with marinade. Discard remaining marinade. Cover and grill pork 6 to 8 minutes longer, until 145 degrees internal temperature (slightly pink in center).
Serves 4
Prep time 15 minutes
Minimum marinade time 1 hour
Grill time 15 minutes

Caribbean Pork Burgers

1 pound lean ground pork
1 tablespoon grated lime peel
1 teaspoon dried thyme leaves
½ teaspoon ground allspice
½ teaspoon crushed red pepper
¼ teaspoon salt
1 medium red onion, cut into ½ inch slices
8 slices french bread ¾ inch thick
1 tablespoon olive or vegetable oil

Heat grill to medium high heat.  Mix all ingredients except onion, bread & oil.  Shape mixture into 4 ¼ lb patties, about ¾ inch thick.
Grill patties, covered, 15 to 18 minutes, turning once, until 145 degrees F internal temperature.  Add onion slices for last 8 to 10 minutes of grilling, turning once.  Brush both sides of bread slices with oil.  Add bread for last 2 to 3 minutes of grilling, turning once.
Serve burgers and onion between bread slices.
Serves 4   From prep to table 40 minutes

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