Tag: pork

Strawberry and Arugula Salad Pizza
April 30, 2021

Strawberry and Arugula Salad Pizza

Strawberry and Arugula Salad Pizza is a deliciously different pizza. I start this pizza by making fresh pizza dough in my bread machine. Then, I top the pizza with fig preserves and Italian fontina cheese. Next, I bake the pizza for about twenty minutes. Just …

pork
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by Sharon
Jalapeno Popper Pizza with Focaccia Crust
April 12, 2021

Jalapeno Popper Pizza with Focaccia Crust

Jalapeno Popper Pizza with Focaccia Crust is a unique and delicious pizza. Hands down, pizza is my favorite food. Usually, I don’t like pizzas without tomato sauce, but this one has a really yummy cream cheese topping that doesn’t leave me miss the tomato sauce …

pork
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by Sharon
Croque-Madame Gruyere Melts with Cheese Sauce
April 9, 2021

Croque-Madame Gruyere Melts with Cheese Sauce

Croque-Madame Gruyere Melts are one of my favorite sandwiches. I begin these sandwiches by making a luscious cheese sauce. Then, I add ham and shredded Gruyere cheese to sourdough bread and fry the sandwiches until they’re golden brown. Next, I fry eggs, and place one on each sandwich. Finally, I drizzle the rich cheese sauce all over the sandwich. Needless to say, you’ll need a fork and knife to eat these decadent sandwiches.

The Equipment I Used

  • A Two Quart Saucepan- I used this to make the cheese sauce.
  • A Griddle- To cook all four sandwiches at once, you’ll need a large griddle or frying pan.
  • A Large skillet- You’ll need this to fry all four eggs at once. I like to use a nonstick skillet.

The Ingredients Needed for Croque-Madame Gruyere Melts with Cheese Sauce

  • Butter- Be sure and use unsalted butter, or your sandwiches will be too salty.
  • Milk- Use whole milk.
  • Chicken Stock- I always make my own and keep it in the freezer. The recipe is below.
  • Nutmeg- Try and find whole nutmeg and grate it fresh.
  • Bread- Any hearty bread will do. I used sourdough bread.
  • Ham- Use good sliced ham. I used Applegate Farms cooked ham.
  • Eggs- For the brightest orange yolks, use organic eggs.

How I Made my Sandwiches

  • First, I made the cheese sauce. It’s important to keep a close eye on this sauce. You don’t want to burn the butter or any other part of this sauce.
  • Next, I cooked my sandwiches on a large griddle. Again, you want to be sure and not burn your sandwiches.
  • Then, I fried my eggs. I like to do this on low heat.
  • Finally, I topped each sandwich with an egg and some cheese sauce.

If you enjoy griddled cheese sandwiches or paninis, you absolutely must try these Croque-Madame Gruyere Melts with Cheese Sauce.

Croque Madame Gruyere Melts with Cheese Sauce
Croque-Madame Gruyere Melts with Cheese Sauce
Croque-Madame Gruyere Melt

Croque-Madame Gruyere Melts with Cheese Sauce

A grilled ham and cheese sandwich topped with a cheese sauce and a fried egg.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Lunch
Cuisine French
Servings 4

Ingredients
  

For the Cheese Sauce:

  • 1 tbsp. unsalted butter
  • 2 tbsp. minced onions
  • 1 tbsp. flour
  • ¼ cup whole milk
  • ¼ cup chicken stock
  • ½ cup heavy cream
  • ½ cup shredded Gruyere cheese
  • ¼ tsp. kosher salt
  • ⅛ tsp. each grated nutmeg and black pepper

For the Croque-Madame Gruyere Melt:

  • 4 tbsp. unsalted butter
  • 8 slices sourdough bread
  • 8 slices ham
  • 1 cup shredded Gruyere cheese
  • 4 eggs

Instructions
 

  • Begin by making the cheese sauce: In a small saucepan on medium heat, melt the butter and cook the onion for one minute. Stir in the flour and cook another minute. Add the milk, chicken stock, and cream and bring it to a simmer. Cook it for two minutes, or until it thickens up and coats the back of your spoon. Remove it from the heat and add the cheese, salt, pepper, and nutmeg. Cover and keep warm.
  • In a large frying pan, heat three tablespoons of the butter. Make sandwiches out of the ham, cheese, and bread. Cook them in the butter until the bread browns and the cheese melts.
  • At the same time, in a separate skillet, fry four eggs in the rest of the butter.
  • Top each sandwich with an egg, and pour sauce all over the egg white, letting it drip down the side of the sandwich.
Keyword pork, sandwich
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
sandwiches
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by Sharon
Pepperoni Pizza Pasta with Peppers and Mushrooms
April 5, 2021

Pepperoni Pizza Pasta with Peppers and Mushrooms

Pepperoni Pizza Pasta with Peppers and Mushrooms is a delicious and easy dinner. I begin this meal by making a fresh homemade marinara sauce. Then, I mix the sauce with farfalle pasta, pepperoni, and Parmesan cheese. Finally, I add lots of mozzarella cheese and more …

pork
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by Sharon
Creamy Gnocchi with Prosciutto and Peas
March 21, 2021

Creamy Gnocchi with Prosciutto and Peas

Creamy Gnocchi with Prosciutto and Peas features homemade gnocchi. Of course, feel free to use purchased premade gnocchi to save time. But, these gnocchi are not only delicious but foolproof. After I make the gnocchi, I make a sauce filled with wine, cream, and chicken …

pasta
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by Sharon
Bite-Size Pizzette Topped with Manchego and Chorizo
March 7, 2021

Bite-Size Pizzette Topped with Manchego and Chorizo

Bite-Size Pizzette Topped with Manchego and Chorizo are tiny appetizer pizzas. This recipe is easy, but there are several steps. First, I use my bread machine to make the pizza dough. Next, while the dough rises, I make a simple pizza sauce. Then, I form the dough into the tiny little pizzas. Finally, I bake the pizzette, add the toppings, and bake them some more. Now, you can add any toppings that you like. But, I had some Manchego cheese to use up so I decided to use Spanish toppings. So, I added some Spanish chorizo, too.

The Equipment I Used for my Mini Pizzas

  • A Bread Machine- This recipe uses a bread machine to make the dough.
  • A Pizza Stone- I bake these pizzette on a pizza stone.
  • A Pizza Peel- Use a pizza peel to easily get your pizzette into the oven.

The Ingredients I Used for Bite-Size Pizzette Topped with Manchego and Chorizo

  • Extra Virgin Olive Oil- I like the California Olive Ranch olive oil.
  • Flour- Use all purpose flour.
  • Yeast- Make sure you use active dry yeast.
  • Pomi Puree- I always use the Pomi brand of tomato puree that comes in a box. But, you can also use canned plum tomatoes.
  • Manchego Cheese- This is a Spanish hard cheese. If you can’t find it, you can use Parmesan.
  • Mozzarella Cheese- I like the Polly-o brand.
  • Cherry Tomatoes- Since these pizzas are so little, use cherry tomato slices.
  • Chorizo- Use Spanish chorizo, that’s precooked.

How I Made my Pizzas

  • First, I put my dough ingredients in the bread machine and let it do all the work.
  • Next, I made the tomato sauce.
  • Then, I formed the dough into the pizzette. Brushing them with the olive oil gives the finished project a great texture.
  • Finally, I baked the pizzette, added the toppings, and baked them some more.

These Bite-Size Pizzette Topped with Manchego and Chorizo are a great party appetizer. I hope you’ll try them soon.

Bite-Size Pizzette Topped with Manchego and Chorizo
Bite-Size Pizzette Topped with Manchego and Chorizo
Bite-Size Pizze

Bite-Size Pizzette Topped with Manchego and Chorizo

Tiny appetizer pizzas topped with homemade pizza, mozzarella and Manchego cheese, and chorizo.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 15 minutes
Rising Time 2 hours 20 minutes
Total Time 4 hours 20 minutes
Course Appetizer
Cuisine Italian
Servings 30 pizzettas

Equipment

  • Bread Machine

Ingredients
  

  • 1 cup water
  • 1 tbsp. extra virgin olive oil
  • 3 cups all purpose flour(360g)
  • 1 tsp. honey
  • 1 tsp. salt
  • 2 tsp. active dry yeast
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded Manchego cheese
  • 1 cup chopped Spanish chorizo
  • 1 cup sliced cherry tomatoes
  • 2 tbsp. fresh thyme leaves
  • ½ tsp. red pepper flakes

For the Pizza Sauce:

  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. minced garlic
  • 1 box Pomi strained tomatoes or 28 oz. canned plum tomatoes, pureed
  • ¼ tsp. each kosher salt and red pepper flakes
  • 1 tsp. sugar

Instructions
 

  • Begin by making the pizza dough: Put the water, oil, flour, honey, salt, and yeast in your bread machine, in the order suggested by the manufacturer. Select the dough cycle.
  • While the dough is in the bread machine, make the pizza sauce. Mix all the ingredients on low heat in a Dutch oven, and simmer for twenty minutes.
  • When the dough cycle ends, preheat the oven to 425 degrees. If you're using a pizza stone put that in to heat up.
  • Next, form the pizzette: pull off about two tablespoons of dough and stretch it into a four inch circle. Brush it with extra virgin olive oil. Cut the circle in half and then pull the ends together to form a circle. Brush with more olive oil. Repeat with the rest of the dough. Cover the pizzette with plastic wrap and let rise thirty minutes.
  • Arrange half of the pizzette on a parchment lined pizza peel. Slide the parchment and pizzette on to the pizza stone. Bake for 10 minutes.
  • Remove the pizzette from the oven (using the pizza peel) and top each one with a teaspoon of sauce, and some of the cheese, chorizo, and cherry tomatoes.
  • Bake for five more minutes. Sprinkle with thyme and red pepper flakes.
Keyword Pizza, pork
Tried this recipe?Let us know how it was!
Uncategorized
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by Sharon
Sausage Minestrone with Cheesy Toasts
March 6, 2021

Sausage Minestrone with Cheesy Toasts

Sausage Minestrone with Cheesy Toasts is a delicious hearty soup. I like to serve this soup with a big salad, or a simple pasta dish. I start my minestrone by cooking the sausage in my Dutch oven. Next, I add leeks, carrots, celery, garlic and …

soup
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by Sharon
Pork Chops with Roasted Tomatoes
January 26, 2021

Pork Chops with Roasted Tomatoes

Pork Chops with Roasted Tomatoes is an elegant but easy main course. I make this dinner by topping thick bone-in pork chops with with two delicious toppings. First, I slow roast fresh grape tomatoes, which add such sweet and fresh flavor. Then, I make a …

Italian food
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by Sharon
Pork Chili with Cornbread Dumplings
January 22, 2021

Pork Chili with Cornbread Dumplings

Pork Chili with Cornbread Dumplings is a hearty main dish soup. I fill this chili with pulled pork, pinto beans, chicken stock, bell peppers, and spices. Then, I simmer cornmeal dumplings right on top of the chili.

The Equipment I Used

  • Dutch Ovens- I used Dutch ovens for cooking both the pulled pork and the chili.
  • A Food Scale- For perfect dumplings, I recommend weighing your cornmeal and flour.
  • A Sifter- Be sure to sift together all the dry ingredients, so they are well mixed.
  • A Pastry Cutter- Use this to cut the butter into the dry ingredients for the dumplings.

The Ingredients Needed for Pork Chili with Cornbread Dumplings

  • Pork- I use boneless pork butt for my pulled pork. My pulled pork recipe makes a lot of pork. But, it keeps very well in the freezer and can be used in all types of dishes.
  • Chicken Stock- I always use my homemade chicken stock. The recipe is below. I always have some in my freezer, so I can use it in all kinds of recipes.
  • Pinto Beans- I always use dried beans, and cook them before I make this chili. The cooked beans also keep very well in the freezer.
  • Cornmeal- Make sure to use fine cornmeal, from the baking section of your market. I used the Indian Head brand.

How I Made my Chili

  • First, I made the pulled pork. Actually, I made this the night before for another recipe. But, it’s so easy to make. You simply rub it with spices and let it cook away in the oven.
  • Next, I cooked the vegetables and then added the pork, beans, spices, and chicken stock.
  • Then, I mixed up the dumpling dough.
  • Next, I let the dumplings simmer right on top of the soup.
  • Finally, I served the chili topped with the dumplings.

My whole family loved this Pork Chili with Cornbread Dumplings. For some reason, my family was very excited about the dumplings. My husband was a little confused when he saw the chili. I think he was expecting a Chinese dumpling stuffed with meat and vegetables. Even my picky eater requested a taste of the dumplings! So, if you, too, want to excite your family, you should make this yummy chili.

Pork Chili with Cornbread Dumplings
Pork Chili with Cornbread Dumplings
Pork Chili with Cornmeal Dumplings

Pork Chili with Cornbread Dumplings

Chili filled with pulled pork, pinto beans, corn, and bell peppers – topped with cornbread dumplings.
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Prep Time 30 minutes
Cook Time 4 hours 15 minutes
Total Time 4 hours 45 minutes
Course Soup
Cuisine American
Servings 4

Ingredients
  

For the Pork Chili:

  • 2 tbsp. olive oil
  • 1 small onion, chopped
  • 1 orange bell pepper, chopped
  • 1 minced jalapeno
  • 1 tbsp. minced garlic
  • 1 tsp. each dried oregano, cumin, chili powder
  • ½ tsp. kosher salt
  • ¼ tsp. black pepper
  • ½ cup chopped cilantro
  • 1 cup pulled pork
  • 2 cups chicken stock
  • 1 cup cooked pinto beans
  • 1 cup frozen corn

For the Pulled Pork:

  • 2 onions, cut in one inch pieces
  • 3 pounds boneless pork butt
  • ½ tsp. each black pepper and garlic powder
  • 2 tsp. each chili powder and paprika
  • 6 cloves peeled garlic
  • 1 cup chicken stock
  • ¼ cup brown sugar

For the Cornbread Dumplings:

  • ¼ cup fine cornmeal (30g)
  • ¾ cups all purpose flour
  • 2 tsp. baking powder
  • ¼ tsp. each salt and pepper
  • 2 tbsp. unsalted butter, cold and cubed
  • ½ cup whole milk

Instructions
 

  • Begin by making the pulled pork: Preheat the oven to 300 degrees. Place the sliced onions and garlic on the bottom of a Dutch oven. Add the pork with the fatty side up. Mix together all the spices ( but not the sugar) and spread them all over the pork. Pour the chicken stock into the bottom of the pot. Cover tightly and cook for four hours. Shred the pork with two forks and stir it back into the onions. Add the sugar to the pork and stir until combined. You will only need one cup of pork for this recipe, but this pork freezes great.
  • Meanwhile, begin making the chili: In a second Dutch oven, heat the olive oil on medium heat. Cook the onion, bell pepper, and jalapeno until they're softened, for about ten minutes. Add the rest of the ingredients and bring them to a simmer.
  • For the Dumplings: Sift together the cornmeal, flour, baking powder, salt, and pepper. Using a pastry cutter, cut the butter into the dry mixture, until it resembles coarse crumbs. Stir in the milk until just combined. Drop the dough by the tablespoon on to the top of the chili. Cover the pot and simmer for twenty minutes, or until the dumplings are cooked through.
Keyword chili, pork
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
pork
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by Sharon
Pulled Pork Egg Rolls with Cilantro Dipping Sauce
December 28, 2020

Pulled Pork Egg Rolls with Cilantro Dipping Sauce

Pulled Pork Egg Rolls with Cilantro Dipping Sauce are one of our new favorite appetizers. I fill my egg rolls with slow cooked pulled pork. Luckily, I had some pulled pork in my freezer. So, I was able to cook this entire dish in under …

pork
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by Sharon