Zuppa Toscana

Another OG knockoff. This is tasty with Caesar Salad and breadsticks. And great for a cold snowy day! This recipe makes about 8 servings, so scale down or invite over some friends.

Zuppa Toscana
1 lb ground Italian sausage
1½ tsp crushed red peppers
1 large diced white onion
4 Tbsp bacon pieces
2 tsp garlic puree
10 cups water
5 cubes of chicken bouillon
1 cup heavy cream
1 lb sliced Russet potatoes, or about 3 large potatoes
¼ of a bunch of kale

Sauté Italian sausage and crushed red pepper in a large pot. Remove from pan and set aside. In the same pan, sauté bacon, onions and garlic for approxiamtly 15 minutes or until the onions are soft. ix together the chicken bouillon and water, then add it to the onions, bacon and garlic. Cook until boiling.

Add potatoes and cook until soft, about half an hour. Add heavy cream and cook until thoroughly heated. Stir in the sausage. Add kale just before serving.

Oven BBQ Pork Chops

Oven BBQ Pork Chops
6 pork chops
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400 degrees. Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate. Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes.

Add garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

Transfer the pan to the oven and bake until the pork chops are barely pink in the center. Serve the sauce over the pork chops.

This recipe came from ABC4. We served it with cooked carrots and Greek Orzo Salad.

Bird's Nest Pie

This is a great make ahead meal. Serve with breadsticks and Caesar Salad.

Bird's Nest Pie
8 oz. uncooked spaghetti
2 eggs beaten
1/3 cup Parmesan cheese
1/2 onion, chopped
2 T. butter
1 cup sour cream
1 lb. Italian pork sausage
4 oz. mozzarella cheese
1 1/2 cup marinara

Break spaghetti in half and cook until al dente. Drain and mix with Parmesan cheese and eggs.
Press spaghetti into bottom and up sides of a well greased 10 inch pie plate.
Saute the onion in butter. Mix with sour cream and spread over spaghetti crust.
Brown sausage and drain fat. Stir in spaghetti sauce. Spoon over sour cream and onion. Bake at 350 degrees for 25 minutes. Put mozzarella cheese on top and melt.

Barbacoa Pork Tacos

Such a yummy treat to have Cafe Rio style food at home. And for a lot less money!

Barbacoa Pork
5 lb. boneless pork roast
12 oz. Dr. Pepper
16 oz. salsa
1-2 cups brown sugar (depending on how sweet you want it)

Cook in crock pot on low for 6-8 hours. Remove pork roast and shred. Return to juices in crock pot and simmer an additional 2-3 hours.

Serve with tortillas, lettuce, tomatoes, salsa, sour cream, cheese, etc. and Tomatillo Ranch Dressing.