Pizza Bake

This was a good change of pace. It definitely tastes like pizza. The sausage and pepperoni was a little much for me, but Tom and Sydney loved it. I didn't use all the sausage or pepperoni called for in the recipe. Next time, I may even cut it back a little more. Regardless, this will be a new addition to the regular rotation.

1 (19 ounce) package Bob Evans® Italian Sausage, cut into bite-sized pieces
1/2 pound elbow macaroni
1 (16 ounce) jar pizza sauce
1 (2 ounce) package diced pepperoni
1/2 c sliced yellow bell peppers
2 c shredded four-cheese Italian blend, divided in half

Preheat oven to 400 degrees F. In nonstick skillet over medium heat, cook sausage until browned. In large saucepan, cook macaroni according to package directions, drain. In 9-inch square baking pan, combine sausage, macaroni, pizza sauce, pepperoni, yellow peppers and 1 cup cheese. Sprinkle remaining cheese over sausage mixture. Cover and bake 20 to 25 minutes or until sausage is fully cooked.

Avocado Dill Pasta

Right now, I'm not eating any dairy, and this pasta dish was awesome because it was oh so creamy!

8 ounces bow tie pasta or 8 ounces wagon wheel macaroni
2 medium avocados, halved,seeded,peeled and coarsely chopped
6 slices bacon, crisp cooked,drained and crumbled
2/3 cup chopped fresh dill
2 tablespoons lemon juice
1 tablespoon olive oil
3 cloves garlic, minced
1/4 teaspoon ground black pepper
1/8 teaspoon salt

Cook pasta according to package directions. Drain. Meanwhile, in a large bowl combine the avocados, bacon, dill, lemon juice,olive oil, garlic, pepper, and salt. Add the hot pasta and toss to combine. Transfer to a serving bowl.

Sausage Stuffed Bell Peppers

Until yesterday, I had never had stuffed peppers! These were fairly easy to make and delicious. Definitely a dish I could make for company. This recipe made more than enough filling for four peppers - probably closer to six. Also, I didn't use the cheese or butter. Instead, I used breadcrumbs and a spray of Pam for a crispy top. Finally, I cooked the peppers in a baking dish with tomato sauce in the bottom.

4 medium green bell peppers
8 ounces ground pork sausage
1 1/2 cups chopped onions
1/2 cup chopped celery
2 teaspoons minced garlic
1 1/2 cups cooked long-grain rice
1/2 teaspoon salt, plus more for seasoning
1/4 teaspoon freshly ground black pepper, plus more for seasoning
1/2 teaspoon Emeril's Bayou Blast
1/4 cup chopped green onions, green part only
1 tablespoon chopped parsley leaves
2 tablespoons fine dry bread crumbs
2 tablespoons grated Parmesan
4 teaspoons unsalted butter

Preheat the oven to 400 degrees F.Cut off the top quarter of each bell pepper and reserve. Scoop the seeds and veins out from the inside of each pepper and discard. Set bell pepper shells aside. Remove and discard the stems from each bell pepper top. Season the insides of the bell pepper shells with salt and pepper, to taste. Dice enough of the bell pepper tops to make 1/2 cup. Set aside.

In a large skillet, over medium-high heat, crumble and brown the sausage until cooked through, about 4 minutes. Add the onions, 1/2 cup diced bell pepper, and the celery. Saute for 4 minutes, or until the vegetables are soft. Add the garlic and cook, stirring, for 1 minute. Add the rice and mix well. Season with salt, pepper and Essence. Cook for about 1 minute. Remove from the heat and stir in the green onions and parsley. Spoon the rice mixture into the bell peppers.

In a small bowl, combine the bread crumbs and cheese. Season with a pinch of Essence and mix well. Sprinkle the crust over each pepper. (I used breadcrumbs and Pam). Top each crust with 1 teaspoon of butter and place the peppers into an 8-inch baking dish or pan. Add just enough water to cover the bottom, about 1/3 cup (I used tomato sauce). Bake for 25 to 30 minutes, or until the tops are crusty and brown and warmed through. Serve hot.

Original sauce: Emeril Lagasse, Food TV

Slow Cooked Green Chili Pork Tacos with Fresh Corn and Olive Salsa

There's a lot of preparation that goes into this meal - at least for the salsa - but it is totally worth it. These tacos were out of this world! Definitely a new addition to the regular rotation!

Tacos
2 pork tenderloins
2 T Worcestershire sauce
1 T salt
1 t pepper
1/2 t garlic salt with parsley
3/4 can of green salsa

Place all but the salsa in the crockpot. Cook on low for 8 hours. When the meat is cooked, remove the liquid, shred the meat, and add the salsa. Cook on warm until ready to serve.

Salsa
3 ears of corn, corn removed
1/2 c sliced black olives
1/4 c fresh cilantro, chopped
1 red pepper, chopped
2 T diced red onion
salt
pepper

Combine all ingredients and serve with tacos.

Avocado Mash
2 avocados
1 T lime juice

Combine and serve with tacos.

Original recipe source: http://www.picky-palate.com/

Crockpot Apricot Pork Tenderloin

This was incredibly easy to make and delicious!

1 package of Lipton Onion Soup mix
1 18-ounce jar of apricot preserves
2 pork tenderloins

Place the tenderloins in the crockpot. Combine the soup mix and preserves. Pour the mixture over the meat. Cook on low for 8 to 10 hours or on high for 4 to 6 hours.

Pork Chops with Raspberry Sauce

This was incredibly delicious. I think I'll try it with chicken next time around.

1/2 t dried thyme
1/2 t dried sage
1/4 t salt
1/4 t pepper
2 T butter, divided
1 T olive oil
1/4 c raspberry jelly
2 T orange juice
2 T balsamic vinegar

In a small bowl, combine spices. Rub on pork chops. In a skillet, melt 1 T butter and olive oil. Saute pork chops. When cooked, remove the chops from the skillet and keep warm.

In skillet, combine remaining ingredients - except for 1 T butter. Bring to a boil, and then simmer for another 2 to 3 minutes. Just before serving, add 1 T butter.

Serve pork chops with sauce.

Jiffy Jambalaya

Haven't eaten this since before I was pregnant (doctor said no sausage). Anyway, it's quick, easy, and yummy.

1 medium onion, chopped
1/2 cup chopped green pepper
2 tablespoons vegetable oil
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1 (28 ounce) can diced tomatoes, undrained
1/2 cup water
1 tablespoon sugar
1 teaspoon paprika
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
3 drops hot pepper sauce
1 1/2 cups uncooked instant rice

In a skillet, saute onion and green pepper in oil until tender. Stir in the sausage, tomatoes, water, sugar and seasonings. Bring to a boil; add the rice. Cover and cook for 5 minutes or until the rice is tender.

Carolina Barbecue

This is a fabulous Carolina barbecue recipe - especially if you like it spicy! Removing the fat from the meat can be tedious, but it's totally worth it. I'll post the cole slaw recipe that I serve with this momentarily. Stay tuned.

1 5-lb pork roast (butt or shoulder)
1 T salt
Ground pepper
1 1/2 c cider vinegar
2 T brown sugar
1/2 T Tabasco
2 t cayenne pepper
2 t crushed red pepper

Place pork in crock pot. Season with salt and pepper. Pour vinegar around pork. Cook on low for 8 to 10 hours.

Remove pork from crock pot. Remove bones and excess fat. Shred pork.

Strain liquid and reserve 2 cups. Toss the rest. Add sugar, Tabasco, cayenne, and red pepper to liquid. Add to meat (to your liking) and serve on sandwich rolls (I use potato rolls).