One Pot Tomato Soup with Tortellini and Italian Sausage

Take your tomato soup to a whole new level by adding Italian sausage and cheesy 3 cheese tortellini! This recipe is an easy one to make and it only messes up one pot.  I love a meal that is an easy clean up.  I used a mild sausage but if you like it spicier use a spicier sausage, add red pepper flakes or some dashes of cayenne pepper.

At first I thought there weren't enough tortellini but once they puffed up after cooking the balance was better.  I would still almost use another 1/2 bag of them!   As the garden is coming into season, again, squash from the garden would be a nice addition to this soup.

One Pot Tomato Soup with Tortellini and Italian Sausage           Printable Recipe

1 pound Ground Mild Italian Sausage (If you can't get it ground, buy cased sausages and remove the casing)
1 small onion, shredded or finely diced
28 ounce can crushed tomatoes (or 2 pints home-canned diced tomatoes pureed*)
4 cups homemade chicken broth (or 2 - 14.5 oz cans)
10 basil leaves, sliced thin
1 Small Pkg (9 oz) Three Cheese Tortellini
Approx 2 cups fresh spinach
1 cup shredded Parmesan
salt and pepper to taste

Sweet Mustard Crock Pot Pulled Pork

I've been looking around for a different flavor for my pork shoulder (butt) roast.  I already have my simple but versatile Crock Pot Pulled Pork which can be flavored any way you like it or mixed with my Whiskey BBQ Sauce for awesome sandwiches or knock yer socks off nachos.  My recipe for Beef Tostadas  can be made with pork instead of a beef roast.  We needed something different, something with more pizzazz so I threw a little mustard in the mix.  Definitely a ton of flavor now!  It's quite a vinegary-mustardy smell when it's cooking but it will mellow out some as the time goes on and it's mixed with the pork.

I used a 3-4 lb roast to work out the recipe.  That way if it didn't turn out I didn't waste a 7 pounder. The meat had a lot of flavor and it reminded me of a wonton appetizer from a chain restaurant.  I knew what I had to do.  Fry up some corn tortillas into taco shells (since I didn't have any in the house) and top it with my Creamy Coleslaw.  Perfect!  The only problem I had was that the roast didn't last long with the family and our lunches!  I knew I had to make another and so I pulled out the large roast this time so we have plenty for our meal, leftovers and the freezer.

Sweet Mustard Crock Pot Pulled Pork                                                  Printable Recipe

1 cup yellow mustard
2/3 cup dark brown sugar
2/3 cup soy sauce (or Fauxy Sauce (soy free))
2 Tablespoons chili powder
1/2 teaspoon dried onion powder
1/4 cup apple cider vinegar
7 pound pork shoulder (pork butt) roast

Breaded Pork Tenderloins

 A tasty tender fried pork tenderloin sandwich is a staple here in Iowa. Almost every small town has a restaurant who will claim to have the best or the biggest tenderloin sandwich.  There is even a “Best Tenderloin in Iowa” contest every year.  My friend, Cristen, from Food and Swine has been a judge before. 

I debated sharing this recipe until I could have a proper blog worthy photo.  It's 3 beautifully fried breaded Iowa pork tenderloins laying on a plate.  Exciting, right?!  My family thought they were so they snatched them off the plate faster than I could say, "These are hot - be careful!"

It is what it is and I am going to keep it real on this post - for now anyway.  I may change it up when I get more time.  I like nicely posed photos that grab your attention but some meal times are jammed up and busy and this night it was and they were hungry.  

 I'd also like to point out that my tenderloins are not the size of the plate.  Some restaurants tout that they have the largest tenderloins.  Personally, I want to taste the pork and not just feel like I am eating sandwich made of breading. Loins are all similar size and even in a large hog the size isn't going to change all that much.  Your butcher or meat counter can run it through their tenderizer or you can beat it with a meat mallet.  I prefer it tenderized not beat up.

Shall we fry? Speaking of frying, we had our hog rendered and we used our own lard.  Yep, sure did!

Breaded Pork Tenderloins                                                                  Printable Recipe

1 cup flour (divided)

1 egg

1/2 cup milk

Approximately 1/2 sleeve saltine crackers (crushed)

3-4 boneless pork loin chops, tenderized

lard (or canola oil) - enough for about 1/2 to 3/4" in bottom of pan

Set up your breading stations.  One with 1/2 cup flour, one with the egg and milk mixed and the other with the crackers and other 1/2 cup of flour mixed. You can season your breading if you like but salt, that's good enough for us.

Dip your tenderloin in the flour (See those lines?  That is the tenderizer machine's cuts.)

Coat on both sides.

Dip in egg/milk mixture.

Coat with cracker/flour mixture, gently pressing into the tenderloin so it sticks. 

Fry in hot oil/lard approximately 3-4 minutes on each side until cooked through.  

Drain on paper towels. Serve on buns with desired condiments .  Mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce and tomato are all welcome to the party.  They can also be cut into strips and dipped in ketchup or eaten as a sandwich with Romaine lettuce strips as the "bun."

Hungry for more Pork Tenderloin Sandwich ideas?  Check out these recipes from other 

Iowa Bloggers!

Food and Swine's Pork Tenderloins and Pig Twigs

The Gingered Whisk's Breaded Pork Tenderloin Sandwich

City Girl Rockin' the Kitchen's Spicy Tenderloin Sliders

Swedish Meatballs (with Gluten Free Options)

Recently we have been butchering our own hogs and so I've had ground pork on hand.  Right now it's quite a bit cheaper than ground beef so I am looking stretch the beef a little.  Nothing beats homemade meatballs smothered in a creamy gravy sauce.  It's even better if you make your own broth!

I cook the onions to mellow out their flavor and lose the crunch.  For me, a raw onion can ruin a dish in a hurry.  While you are at it, double or trip the batch and roll up some extra meatballs.  Throw them in the freezer for another time. 

Swedish Meatballs (with Gluten Free Options)                         Printable Recipe

Makes 18 meatballs

1-1/2 Tablespoons olive oil (divided)

1/2 small onion, grated

3/4 pound ground beef

3/4 pound ground pork

1/2 cup quinoa flakes

1 egg

1/8 teaspoon ground allspice (or 5 whole allspice)

1/8 teaspoon ground nutmeg

1/4 teaspoon salt

3 Tablespoons butter

1/4 cup all purpose flour (or a gluten free flour of your choice)

3-1/2 cups beef broth (approx 2 cans or use homemade beef broth)

1/2 cup sour cream

salt and pepper to taste

Crock Pot Chipotle Beef Barbacoa

I don't use my crock pot a lot (personal preference) but for a roasting meat it's a good choice.  Even the toughest meats will be tender and juicy after the hours spent cooking.  This recipe has just a little kick that says "Hello." in a soft voice.  If you want it louder or to give a shout add more chipotles.  I like it nice and easy so I can taste all of the flavors I've stuffed into my tortilla shell.

Whether you like crispy or soft, flour or corn, any tortilla shell will work well with this meal.  I'll tell you below which toppings  I used but feel free to change the up to suit your taste!

Next time I make this beef recipe I will double or triple it and have extra for the freezer! I could also use a pork roast and it would be awesome as well.  

Crock Pot Chipotle Beef Barbacoa                                                      Printable Recipe

1 round steak (approx 2 pounds)

salt

olive oil

1 chipotle in adobo sauce

1/2 Tablespoon cumin

1 teaspoon dried oregano

1/2 cup water

1 Tablespoon apple cider vinegar

1/4 cup lime juice

salt and pepper to taste

Giveaway - An Invitation for Two to the Iowa Taste of Elegance from the Iowa Pork Producers

This year marks the 30th year of the Taste of Elegance competition.  It is hosted by the Iowa Pork Producers Association to celebrate pork and find Iowa’s Best Pork Entrée in fine dining.

What is the Taste of Elegance?  It is a fun competition between 12 chefs. They cook their best pork dishes to compete for awards starting at $1,000 and yearly bragging rights to being the best pork chef in Iowa. The top winner also wins a trip to the National Pork Summit in California.   

Sweet Swine Sloppy Joes

Sloppy Joes are one of our favorite meals to eat.  We eat it on buns, on rice or scoop the meat up with chips.  It's your call on how you eat them! I have always made sloppy Joes with beef but this week I stepped out of the box and went with some local grown ground pork.  Then I threw in some pineapple.

I had a flashback to the first time I had ham and pineapple pizza.  I was dating my then boyfriend, now husband and he wanted ham and pineapple toppings.  Frankly, I thought he was nuts to put pineapple on his pizza but, hey, when your are in love, right?  So I tried it, it was pretty good.  It became my favorite way to eat pizza. That and spicy sausage and pepperoni is not a very good combo for dating breath!

Let's get to cooking!

Sweet Swine Sloppy Joes                                                                            Printable Recipe

1-1/2 pounds ground pork

1 small onion, finely chopped

8 ounce can tomato sauce

1/4 cup water

3 Tablespoons brown sugar

2 Tablespoons apple cider vinegar

1 Tablespoon Worcestershire sauce

1/4 teaspoon dry mustard

1/2 Tablespoon A1 sauce

Couple drops liquid smoke (optional)

8 ounce can pineapple tidbit, drained

salt and pepper

buns

Bacon-Wrapped Pork Tenderloin

Pork wrapped pork...yep, had to do it!! Thanks so much for the inspiration Chef Terrie! It's super easy to put together.  It looks fancy and you'll impress your guests with a dish that looks like you slaved away. Season it with your favorite seasoning or sauce.  Bacons come in a multitude of flavors too so use your  favorite! If it still isn't enough bacon for your meal, try my Parmesan Risotto with Bacon and Tomato for a side. 

Everything's better with bacon so let's get to wrapping!

Bacon-Wrapped Pork Tenderloin                                                          Printable Recipe

2- pork tenderloins (size varies from 1 to 1-1/2 lbs)

8-10 slices bacon (depends on size of tenderloin and length of bacon)

1 Tablespoon olive oil

Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy)

This is a simple yet hearty dish we had in Amsterdam.  Hutspot means hotchpoth in Dutch.  In English it is hodgepodge, which means mixture.  The vegetables reminded me of my Crock Pot Pot Roast veggies if I mixed them together. It’s a really great way to get those picky eaters (which includes myself) to eat the cooked carrots.  Onions disappear in the mash as well. 

I realized after make a plain beef broth gravy that it needed something more so I sprinkled in onion powder.  Much better! An even better flavor would be to use real onions, of course. The gravy is a brown onion gravy much like our jäger sauce we use for schnitzel.  Their sauce didn't have any onion bits to show so you would either want to blend it or strain the onions out.  Personally, I just leave them rather than go to extra work. You could use a brown gravy mix from a packet but it's so simple you can make it fresh.

I made these pork cheddar bratwurst myself in a cooking class with Steven from The Sausage Foundry of Cedar Rapids.   If you aren't game to make your own you can find many varieties to try at his shop at NewBo Market or buy your favorite from your local store or meat locker.

 Hutspot met Wurst en Jus (Hotchpotch with Wurst and Gravy) 

 Printable Recipe

1 pound Yukon gold potatoes
1/2 pound carrots
1 small onion
2 Tablespoons of butter
Splash of milk
Salt and pepper to taste
5 bratwurst
Brown onion gravy (see Jäger sauce)

Two-Toned Scalloped Potatoes

This scalloped potatoes recipe has a delicious creamy sauce.  We eat it as a main dish with meat added but you could leave out the meat and easily serve it as a side dish.  One day I didn't have enough white potatoes so I tossed in some sweet potatoes.  It was tasty!

Two-Toned Scalloped Potatoes                                                     Printable Recipe

3 Tablespoons olive oil
2 Tablespoons flour
2-1/2 cups milk
8 ounces Velveeta (or you can use 2 cups shredded cheddar or any other cheese you like)
salt to taste

3 medium potatoes, peeled and sliced thin
2 medium sweet potatoes, peeled and sliced thin

2 tablespoons finely chopped onion
ham slices, chopped, or dried chipped beef, chopped

Loaded Baked Potato Soup

My mom lightens this up by replacing some of the milk with chicken broth. I personally like more potatoes so I add even more to mine.  Top with all the extras you want and your bowl will be perfect!

Loaded Baked Potato Soup                                                Printable Recipe

2/3 cup butter

2/3 cup flour

7 cups milk

4 large baking potatoes, cooked and cubed

1 pound bacon

8 ounces Velveeta

1 cup sour cream

salt and pepper to taste

1 cup shredded Mexi-blend cheese

1 bunch green onions, sliced

Cut up bacon and cook.  I know this picture isn't necessary but it sure looks yummy!!  Drain.

I used to bake my potatoes, then peel and chop.  Now I use 4 cups of Yukon golds, chunked and cooked by boiling. Much less messy and you keep the nutrients of the skin. 

Drain.

In a large pot melt the butter.

Stir in flour, heat and stir until smooth.  Cook for 1 minute.

Gradually add milk, stirring constantly until thickened. I find it easier to have the milk warmed to prevent burning the milk on the bottom while it tries to warm up the rest of the milk. *

This is with about half of the milk

Add potatoes and bacon.

 Add cheese and stir until melted. Stir in sour cream.

TO FREEZE.....Omit potatoes (they will become gritty when you unthaw) cool and put in bags. When ready to use reheat and add potatoes.

Edited to add that if I use YUKON GOLDS they do not turn gritty and they keep their shape even in the freezer!

*An alternative method is to add the milk to pan and warm.  Make a roux out of the butter and flour.  Add the roux to the milk and stir. It will thicken in just a few minutes.  You can see this method on my Cheeseburger Soup and Chicken, Corn and Potato Chowder.

Crock Pot Pulled Pork

This meat will almost shred itself.  When I shop I am looking pork butt, which is funny in its name since it has nothing to do with the pig's butt.  It's near the shoulder and can also be called a shoulder roast. Around my neck of the woods it generally doesn't have a bone but sometimes the butcher leaves it in. It will be marbled with fat.  A lean cut of meat won't work the same and certainly won't taste the same. 

It doesn't matter the size you get so long as it fits in the crock. Typically they are around 5 pounds but sometimes they come as 2-3 pounders.   If it is really large, sometimes I cut it in half.  Let it slow cook all day and at then end you will have juices and the meat will be so tender.

Crock Pot Pulled Pork                                                                             Printable Recipe

1 pork butt roast
1 onion
salt and pepper

Pork Meat Balls with Dijon Cream Sauce with Wini Moranville

This recipe is from a fellow Iowan Blogger Wini Moranville.  After checking out her e-cookbook,

which is full of 22 wonderful recipes, I chose this pork meat ball recipe to share with you.  The recipe is simple and the dish looks divine.   See link at end to see how you can order your own e-cookbook for only $2.99! (Price as of 10/17/2014)

A bit more about the cookbook from Wini:  It's the result of a collaboration between French-born chef David Baruthio and me. (Chef Baru owns the widely acclaimed Baru 66 restaurant in Des Moines, Iowa). I just love the way this recipe shows that the French know their way around a meatball just as much as Italian-Americans do. 

Of course, we don't think of meatballs as something you'd braise, but in fact, on two different occasions, two different renown chefs (including David) have given me their recipes for meatballs, and both times they've been cooked partially submerged in liquid (not baked dry, as so many recipes call for). This method of cooking meatballs may just change your meatball-loving life!

A word about the recipe: As you shape the meatballs, you're going to think they're super soft and too flimsy to fry. You're going to wonder where the breading is. There is no breading in this recipe; hence, what you get is pure, rich, meaty flavor, along with that fresh green spark of the parsley. The trick is to use lots of oil to keep them from sticking. Use a large tablespoon to gently turn them. And don't worry--you'll drain off most of that fat!

P.S.  A HUGE thanks to Wini for taking the step by step photos for me to share with the recipe!

Pork Meat Balls with Dijon Cream Sauce

Grilled Honey Rosemary Glazed Pork

Grilled Honey Rosemary Glazed Pork 

1/4 cup honey
1 Tablespoon olive oil
2-3 teaspoons finely chopped fresh Rosemary
1-1/2 pound pork tenderloin
olive oil
salt and pepper

Mix together honey, 1 T olive oil and Rosemary in a small sauce pan.  Use the 3 teaspoon measure if you like more Rosemary flavor.

 Bring to boil and cook for 30 seconds.  

Remove from heat and allow to cool.

Pat pork dry and brush with olive oil.  Season with salt and pepper.

Grill over medium-hot fire for about 15 minutes turning every few minutes so all sides get time on the grates.   Brush on honey Rosemary glaze, continue to turn and glaze for another 5 minutes or until meat thermometer reads at least 145 degrees.  This is pork's new safety standard.  This cut of meat can go a little higher and will still be tender. 

Rest your meat under a foil tent for 3-5 minutes. Slice.  As you can see mine was still juicy so I poured the juices back over the meat when I served it. 

Use this glaze on other cuts of pork (change the cooking times) or even chicken!

Grilled Pork Tenderloin with Balsamic Vinegar

I have partnered with the Iowa Pork Producers Association for their first ever Iowa Food Blogger Pork Partnership.  I will be sharing a tasty tenderloin recipe and share a little bit about my connection with pork.

I grew up in a rural setting but not as farmers.  We rented our house from a farmer.  So, we grew up near animals but not raising whole herds ourselves.  That farmer raised pigs and so once in a while we'd get runts.  They were ones that weren't going to make it without a little help. 

We'd bottle feed them with baby bottles and we kept them in the house, yes IN the house!  Usually in the linoleum floored laundry room but sometimes we'd take them out to play.  People always look at me like I am crazy and ask "don't pigs stink?"  No, pigs don't stink when they aren't running round in their own poo!  

This is a photo of "Josie" and my sister.  My mom tells me my sister fell asleep and Josie cuddled up for a nap with her too.  When they were past bottle fed stage Josie went outside until market weight. Mom would go out in the pen and sit down on the side cement slab and Josie would come up and put her front hooves on mom's lap wanting a scratch. She did this all the way to market weight.  That's a big pig!

To learn more about modern pork farming and the values in which Iowa Pork Producers operates, visit www.porkcares.org. 

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Now on to the recipe and this recipe couldn't get any simpler unless it cooked itself!  My family really enjoyed it!!
Below is the recipe as I had made it, you can see the original recipe HERE.  They have over 2,000 recipes so look around.

Stick around to the bottom for a fantastic grilling giveaway!!

Grilled Pork Tenderloin with Balsamic Vinegar                             Printable Recipe

2 pork tenderloins
1/4 cup olive oil
1 cup balsamic vinegar
3 tablespoons fresh sage (or 1 Tablespoon dried)
salt and pepper, to taste

Glazed Ham on the Grill

This ham starts off with a simple glaze and the cooking method is easy.  You can use an oven but you will get so much more flavor on the grill and I highly recommend charcoal over gas here. 

Glazed Ham on the Grill                                                                             Printable Recipe

1 ham, spiral cut or not (any size will do - mine was 9 lbs)
1 cup honey
1 Tablespoons A-1 sauce

Start charcoal grill and allow to pre-heat.  Each ham comes with it's own directions.  Mine was 300 degrees and 15 minutes per pound to heat.  

Mix together honey and A-1.

Chuckwagon Breakfast

We LOVE breakfast dishes and so I am always looking to change it up.  This one combines it all in one pan.  Add some cooked veggies, change you cheese, add different spices and it can be different every time!

Chuckwagon Breakfast

1 pound frozen hash browns, thawed
one recipe sausage gravy
4 eggs
olive oil
dried parsley
1-1/2 to 2 cups shredded cheese (your favorite kind that melts well)

Make one recipe sausage gravy (via the link) and cool it to at least room temperature.

Top 10 Recipes of 2013

While I have been blogging recipes for a while now I only got serious this year by adding a Facebook page and offering more recipes.  I've added about 100 recipes this year and thought maybe we could take a look back at some of the fan favorites and toss in a couple of our family favorites. I hope you enjoy the look back with me.  

#10

Pretty tasty BBQ sauce and how to cook the ribs so they are oh so tender!

Grilled Baby Back Ribs with Whiskey BBQ Sauce

Pin it:  http://www.pinterest.com/pin/273593746082432317/

#9
A twist on the usual dressing for Thanksgiving.

Cornbread Dressing
Pin it:  http://www.pinterest.com/pin/273593746085357345/

#8
My favorite holiday cookie

Thumbprint Cookies
Pin it:  http://www.pinterest.com/pin/273593746082432322/

#7
Light and fluffy

Lemon Cream Cheese Dessert
Pin it: http://www.pinterest.com/pin/273593746086323337/

#6
A twist on a peanut butter dessert.

Peanut Butter Snowballs
Pin it: http://www.pinterest.com/pin/273593746086461624/

but you loved them first as

Bloodshot Peanut Butter Eyeballs!
Pin it:  http://www.pinterest.com/pin/273593746086273945/

#5
It's called easy for a reason..

Easy Quiche
Pin it:  http://www.pinterest.com/pin/273593746085699433/

#4
A holiday favorite

Mexican Wedding Cakes
Pin it: http://www.pinterest.com/pin/273593746086499294/

#3

Easiest roast to make

CROCKPOT POT ROAST
Pin it: http://www.pinterest.com/pin/273593746082587985/

#2

My husband's favorite

CHICKEN FRIED STEAK
Pin it:  http://www.pinterest.com/pin/273593746082533329/

and #1!!

The cookies heard and made all over the world!

PECAN PIE THUMBPRINTS
Pn it:  http://www.pinterest.com/pin/273593746086323339/

Please join me in 2014!

I'm looking forward to more cooking and new recipes!