Pork Cutlets with Asian Slaw and Crispy Breadcrumbs

It was so hot this week.  So, I was looking for a quick weeknight meal that I could make on the grill.  This delicious pork cutlet recipe was perfect. This is a light meal.  So, if you have hearty eaters in your family, you may want to double the recipe.  I thought it was perfect for a light summer meal.

1/2 cup panko breadcrumbs

2 TBS canola or avocado oil, divided

Four 1/4-pound center-cut pork tenderloin steaks (about 1/2-inch thick)

2 cloves garlic

3 TBS ketchup

3 TBS unseasoned rice vinegar

2 tsp reduced-sodium soy sauce

2 tsp Worcestershire sauce

2 tsp sugar

1/4 tsp crushed red pepper flakes

Cooking spray

8-9 oz (approx. 1/2 medium head) napa cabbage

1 medium carrot

1/2 cup fresh cilantro leaves

1 tsp toasted sesame oil

Preheat oven to 350 degrees F.  (Or you can use an air fryer.)

Place the pork between 2 sheets of plastic wrap and pound out into a 1/4-inch thickness.  

Toss the panko with 1 TBS of the oil, spread on a baking sheet, and toast until crispy and golden brown, about 12 minutes.  - OR - Add to a small metal baking pan and toast in an air fryer at 325 degrees F for 6-8 minutes, stir frequently. 

Finely mince the garlic and place in a large bowl with the ketchup, vinegar, soy sauce, Worcestershire sauce, sugar, and crushed red pepper flakes.  Whisk to combine.  Transfer 2 TBS of the dressing to a small bowl and brush on the top side of the pork cutlets.  Save the remaining dressing in the small bowl to brush on the other side of the cutlet once on the grill. 

Thinly slice the cabbage and shred the carrot and place in the large bowl with the dressing.  Add the cilantro, the remaining 1 TBS of oil, and the sesame oil and toss to combine.  Set aside.

If using a grill, spray it with cooking spray and preheat it to medium-high heat. Or spray a grill pan with cooking spray and preheat on the stove top over medium-high heat.  

Grill the pork until just cooked through and grill marks are formed, about 2 minutes per side.  Serve the cutlets topped with slaw and garnished with the toasted panko crumbs.

Serves:  4

Source:  Weeknight Wonders - Ellie Krieger

Kimberly

 

Barbecued Ribs (Slow Cooker)

I have been making this recipe for many years. When I asked my kids what they would like for dinner, my daughter would request this recipe.  I was happy to make it since it was so easy.  Perfect for a weeknight dinner. This is still one of her favorite meals.

5 lbs boneless beef short ribs or pork spareribs (If using bone-in ribs, you may want to use 6-7 lbs)

1/2 cup ketchup

2 TBS brown sugar

1 TBS Worcestershire sauce

1 tsp hot sauce

2 TBS vinegar 

1/4 tsp salt

1 tsp dried minced onion

Place ribs on a rack in a baking pan.  Brown at 400 degrees F for 15 minutes; turn and brown on the other side for 10-15 minutes.  Drain fat and place ribs in a slow cooker.  Combine remaining ingredients; pour over ribs.  Cover and cook on low for 5-6 hours or until tender.

You can brown the meat and pour the sauce over the ribs and refrigerate overnight.  In the morning, add the meat and sauce to the slow cooker.

Serves 6

Eileen

Sausage and Root Vegetable Sheet Pan Supper

This is a quick and easy recipe, perfect for a weekday meal.  Use your favorite sausage and root vegetables when making this recipe. I used Polish sausage and it was delicious. 

1/2-pound Brussels sprouts, trimmed and halved

2 parsnips, peeled and cut into wedges

2 sweet potatoes, peeled and cut into wedges

2 medium red onions, quartered

3 TBS olive oil

1/2 tsp dried sage (I used 1 tsp of Italian Seasoning instead)

2 TBS kosher salt

1 tsp black pepper

8 Italian sausages

Preheat oven to 375 F.

Scatter the vegetables on to a sheet pan.  Drizzle with the olive oil and sprinkle with the sage (or Italian Seasoning), salt and pepper.  Toss everything together.

Lay the sausages on top of the vegetables.  Roast until the sausages are cooked through and the vegetables are tender, about 40-45 minutes.

Serve a couple of sausages on a plate along with the delicious vegetables.

Makes 4 generous servings

Source:  The Pioneer Woman Cooks Come and Get It!

Kimberly

Kiss the Cook Baby Back Ribs (Pork) - Pressure Cooker

These fall-off-the bone ribs are a family favorite for sure!

I paired these ribs with broccoli casserole. Potato salad, coleslaw, baked beans, or corn-on-the-cob would be delicious sides, as well.

1 TBS paprika

1 TBS light brown sugar

1/2 tsp garlic powder

1/2 tsp onion powder

1 1/2 tsp salt

3/4 tsp black pepper

1-2 racks baby back ribs, cut to fit into cooker

1 1/2 cups chicken stock or broth 

2 TBS ketchup

1 (18oz) bottle BBQ sauce (use half of the bottle for 1 rack of ribs)

In a small bowl, combine paprika, brown sugar, garlic powder, onion powder, salt and pepper.  Rub the mixture evenly over the entire surface of the ribs.

Place rubbed ribs, chicken stock and ketchup in a 6 quart or 8 quart pressure cooker.  Securely lock the cooker's lid and set for 15 minutes on HIGH.

Let the pressure cooker's pressure release naturally for 15 minutes before performing a quick release to release any remaining pressure.

Grill the cooked ribs using a preheated grill for 15 minutes, flipping over, and basting with barbecue sauce twice. 

NOTE:  After the pressure cooker step, you can also prepare these in the oven instead of finishing them on the grill.  Simply preheat oven to 375F.  Bake on an aluminum-lined sheet pan for 20-25 minutes.

Serves 4-8 (depending on if you make 1 or 2 racks of ribs)

Source:  Great Food Fast by Bob Warden

Susan

Maple Bacon Pork Chops with Dijon Mustard Cream Sauce

These pork chops are absolutely amazing!  The sweet maple syrup balances perfectly with the salty bacon. The Dijon mustard sauce makes this dish a winner. Serve this dish with a salad along with mashed potatoes, roasted vegetables or sweet potato fries. This is a recipe that is great for a quick weeknight meal or for a special meal with friends.  See my tips at the end of this recipe.

4 bone-in pork chops (about 1" thick)

4 slices bacon, cooked and crumbled

1 TBS maple syrup

1 tsp Dijon mustard

1/2 tsp garlic powder

1/4 tsp black pepper

salt to taste

1/4 cup butter

1/4 cup flour

2 cups milk

1/2 cup heavy cream

1/4 cup Dijon mustard

2 cloves garlic, minced

1/4 tsp salt

1/8 tsp black pepper

Combine maple syrup, 1 tsp Dijon mustard, garlic powder, black pepper and salt in a bowl. 

Rub marinade on both sides of the pork chops.

Grill or pan-sear pork chops until golden and cooked through (145F internal temperature). This should take about 4 to 5 minutes per side over medium heat.  For extra caramelization, brush chops again with maple syrup halfway through cooking.  If you don't have a thermometer, cut into one chop; juices should run clear and meat should be tender with a slightly pink center.  Overcooking dries them out - so keep an eye on the chops while you are cooking them.

Top with crumbled bacon and set aside. Let the pork chops rest after cooking - just 5 minutes seals in those juices.

For the cream sauce, in a saucepan, melt butter, whisk in flour and cook for one minute.

Gradually add milk and heavy cream, whisking continuously until sauce thickens (around 5-7 minutes).

Stir in 1/4 cup Dijon mustard, garlic, salt and pepper.  Simmer another minute, stirring gently. While you are stirring, taste the sauce and adjust the seasoning to your liking.

Pour sauce generously over pork chops and serve immediately.

TIPS:

*To pre-prep, you may make the sauce ahead of time and then reheat it while you are cooking the pork chops.

*Toss in red pepper flakes or hot sauce into your cream sauce for an extra kick. 

*If you don't have bacon, you may also use cooked sausage crumbles and/or caramelized onions.  

*For an extra crunch, top with crushed pecans or toasted breadcrumbs. 

*If you use boneless pork chops, they will cook faster, so you will need to keep an eye on them while they are cooking.

*If you have leftover sauce, you can serve it on top of vegetables or mashed potatoes.  

*To reheat any leftovers, gently reheat the pork chops in the oven or in a skillet to keep them from drying out. 

*To freeze leftovers, place the pork chops and the sauce in separate containers and use within two months.

Serves 4

Source:  aryarecipes.com

Susan

Fully Loaded Pork Taquitos

This recipe is from the "Hello Fresh" food delivery kit. A quick restaurant quality taste. I added black beans to the ground pork to make more filling and to add additional flavor.  You can leave out the black beans if you prefer.

1 medium onion

20 oz Ground Pork

1 or 2 cans, drained and rinsed black beans (optional)

2 Roma Tomatoes

2 tsp Hot Sauce

1 lime

8 TBS Guacamole

1 Cup Mexican Cheese Blend

12 Tortillas (if you add black beans, you will need more tortillas)

6 TBS Sour Cream

Southwest Spice Blend:

1 TBS Garlic Powder

1/2 TBS Cumin

1/2 TBS Chili Powder

Tex-Mex Paste:

1 tsp Tomato Paste

1/2 tsp salt

1/2 tsp sugar

1 tsp cocoa powder

2 TBS liquid from a can of chipotles in adobo sauce

Preheat oven to 425F.  Line a baking sheet with foil and lightly oil (or spray with cooking spray).

Halve, peel and thinly slice onion.  Mince a few slices until you have 2 TBS.

Heat a large drizzle of oil in a large pan over medium-high heat.  Add sliced onion.  Cook for 3 minutes.

Add pork, cook, breaking up meat into pieces until pork is browned and cooked through and onion is softened, 4-6 minutes. Add black beans if using.

Stir in Southwest Spice Blend ingredients and the Tex-Mex paste ingredients and 1/2 cup water. Simmer until thickened, 2-3 minutes.  Turn off heat.

Meanwhile, drizzle tortillas with 2 TBS olive oil.  Brush or rub to completely coat on both sides.

Place tortillas on a clean work surface.  Once pork filing is done, add a heaping 1/4 cup filling to one side of each tortilla, then sprinkle each with 1 TBS Mexican Cheese Blend.  Roll up tortillas starting with filled sides, to create taquitos.  Place seam sides down on prepared sheet.  Make sure the taquitos are snug on the sheet - this will prevent them from unrolling.  

Bake on middle rack until golden brown and crispy, 8-12 minutes. (If you prefer, you can also bake these in the Air Fryer at 360F for 10 minutes).

While taquitos bake, finely dice tomatoes.  Zest and quarter the lime.

To make Pico de Gallo, in a small bowl, combine tomatoes, minced onion, half the lime zest and a squeeze of lime juice. Season with salt.

In a separate small bowl, combine guacamole, sour cream, remaining lime zest and a squeeze of lime juice.  Season with salt and pepper.

Divide taquitos between 4 plates. Top with creamy guacamole, Pico de Gallo and hot sauce. 

Serve.

Option:  Add 1 or 2 cans of Black Beans (drained and rinsed) to the meat.  This will make 2-4 additional Taquitos.

Serves:  4 

Source:  Hello Fresh

Kimberly

Pork Teriyaki Stir Fry

This is a great budget-friendly meal.  If you wish, you can change this up by using chicken instead of pork. I used sliced boneless porkchops, because that is what I had on hand.  Also, use whatever vegetables you like...broccoli and snow peas are a good addition. The home-made Teriyaki sauce is sooo much better (cheaper and even better for you) than the jarred sauce. This will definitely be a recipe that will be made often!

Just a few tips: 

- Make sure your pan is hot.  If not, the meat will steam instead of brown.  You want that sizzle.

- Prep everything first and have it all ready.  This is not a "chop as you go" type of meal.  

- Don't crowd the pan by dumping everything in at once.  The ingredients need space.  Work in batches if you have to.

- If you want a little sweetness but don't have pineapple, you can add a splash of orange juice instead.  I used 1 tablespoon of frozen orange juice concentrate in place of the pineapple.

- If you want some spice, add sriracha or chili flakes to the sauce.

- For a low-carb meal, serve over cauliflower rice or wrap in lettuce leaves like little stir fry tacos.

1 lb pork loin, cut into thin strips (or you may use chicken pieces) 

2 TBS vegetable oil, divided

1 cup carrots, julienned or thinly sliced

1 small onion, thinly sliced

1 red bell pepper, thinly sliced

1 cup mushrooms, sliced

1 can sliced water chestnuts, drained

2 cloves garlic, minced (more if you like)

1 tsp fresh ginger, minced (or 1/4 tsp ground)

1 cup canned or fresh pineapple chunks (optional), drain but save juice

1/4 cup low-sodium soy sauce

1/4 cup water (or juice from the canned pineapple, if using) (I used 1 TBS frozen OJ concentrate in addition to the 1/4 cup water.)

2 TBS honey

1 TBS brown sugar

1 tsp toasted sesame oil

1 TBS cornstarch

2 TBS cold water

Cooked rice, for serving

Sesame seeds and green onion (optional garnish)

Make the Sauce:

In a small bowl, whisk together soy sauce 1/4 cup water (or juice), honey, brown sugar and sesame oil.

In a separate bowl, mix the cornstarch with 2 TBS cold water. Set both aside.

Cook the Pork:

Heat 1 TBS oil in a large skillet or wok over medium-high heat.  Add pork, season lightly with salt and pepper and stir-fry until browned and just cooked through (4-5 minutes).  Remove pork from the pan and set aside. 

Stir-Fry the Veggies:

In the same pan, add the remaining tablespoon of oil.  Add carrots and onions first and stir-fry for 2 minutes.  Then add bell peppers, mushrooms, water chestnuts and continue cooking for another 2-3 minutes, until tender-crisp.  Add garlic and ginger and stir for 30 seconds.

Combine and Simmer:

Return the pork to the pan, add pineapple chunks if using and pour in the sauce.  Bring to a simmer.  Stir in the cornstarch slurry and cook for another 1-2 minutes until the sauce thickens and everything is nicely coated.

Serve:

Serve hot over rice.  Garnish with sesame seeds and sliced green onions if you like.

Serves 4

Source:  pennywiseplates.com

Kimberly

Pork Ragu (Pressure Cooker)

Although this recipe involves numerous steps, the end result is rewarding. It pairs well with spaghetti squash, as shown, or can be served over polenta or pasta.

Soak:

1/2 oz dried porcini mushrooms

1 cup hot water

Combine:

2 TBS flour

1 TBS Italian seasoning

1 tsp Kosher salt

1/2 tsp black pepper

1 boneless pork shoulder roast (2 1/2 lbs), trimmed and cut into large chunks

Preheat:

2TBS olive oil

Add:

1 TBS olive oil

1 1/4 cups diced onion

1/2 cup shredded carrot

2 TBS tomato paste

1 TBS minced fresh sage (I did not use)

1 TBS minced fresh rosemary (I did not use)

2 dried bay leaves

1 TBS minced fresh garlic

1/2 tsp red pepper flakes

Deglaze:

1/2 cup dry red wine

2 TBS red wine vinegar

1 can (28 oz) whole tomatoes, chopped and drained

1/2 cup low-sodium chicken broth

Soak procini mushrooms in hot water for 30 minutes; strain, reserve 1/2 cup liquid, and chop.

Combine flour, Italian seasoning, salt and pepper in a bowl; add pork and toss to coat, reserve any residual flour mixture.

Preheat Instant Pot on "Saute" setting and "More" temperature; add 2 TBS oil.

Brown pork in 2 batches, on all sides, then transfer to a plate.

Add 1 TBS oil to the pot, then add porcini mushrooms, onions, carrot, tomato paste, sage, rosemary, bay leaves, garlic and pepper flakes; saute until onions soften, about 3 minutes.  Sprinkle any remaining flour mixture over the vegetables; cook 1 minute.

Deglaze the pot with wine and vinegar, scraping up any brown bits.  Stir in tomatoes, broth and porcini mushroom liquid, then return pork to the pot.  Close lid, lock pot and select "Manual" (or "Pressure Cook") setting and set for 40 minutes.

Pressure cook the ragu until time is up, then quick release and open pot.  Transfer pork to a cutting board; shred with two forks then return to the pot and stir into ragu.  Stir an additional 1 TBS of sage and 1 TBS of rosemary into the ragu; season with salt and black pepper. 

Serve ragu over spaghetti squash, pasta or polenta. (see this blog for Parmigiano-Reggiano Polenta recipe)

Serves 6

Source:  kitchenwithaloha.com

Kimberly 

Bacon Cheddar Meatballs

I was watching "Our Tribe of Many" on YouTube and saw Sarah making these delicious keto friendly meatballs.  I had all the ingredients on hand and decided to make these for dinner.  They were  absolutely delicious.  I used pork rinds, which added a delicious flavor.  These freeze well and can even be made ahead by freezing before cooking them.

I highly recommend that you follow "Our Tribe of Many" on YouTube.  They are a wonderful Christian family. 

2 lbs ground beef

1 pound uncooked bacon, cut into small pieces

3/4 cup shredded cheese 

3/4 cup crushed pork rinds or breadcrumbs

2 eggs

1 1/2 tsp garlic powder

1 tsp pepper 

Preheat oven to 400F. 

Combine all ingredients together and form into 1 1/2" - 2" meatballs.

Bake for about 20 minutes or until bacon is crispy and internal temperature is 145F.

Makes about 40 meatballs

Source: Sarah-Our Tribe of Many

Kimberly

Bacon Ranch Cheese Ball

A party is not a party in Wisconsin unless you have a cheeseball!  I knew I had to have this recipe when I tasted this cheeseball that my cousin made.  It is wonderful!  

6 slices bacon, diced

1/4 cup chopped pecans

1/4 cup fresh parsley leaves, divided

2 - 8 oz pkgs cream cheese, room temperature

1 cup shredded sharp cheddar cheese

1/4 cup crumbled goat cheese 

1 - 1 oz pkg Ranch Seasoning and Salad Dressing Mix (or use 2 TBS Homemade Ranch Seasoning recipe that is posted on this blog)

1 tsp Worcestershire Sauce

Heat a large skillet over medium-high heat.  Add bacon and cook until brown and crispy, about 6 to 8 minutes. Transfer to a paper towel-lined plate.

In a small bowl, combine half of the bacon, pecans and 2 TBS parsley.  Set aside. This will be used to put onto the outside of the cheese ball.

In a bowl of an electric mixer, beat cream cheese, cheddar cheese, goat cheese, ranch seasoning, Worcestershire and remaining bacon and parsley on medium-high speed until well combined and fluffy, about 1 to 2 minutes.

Cover and place in the refrigerator at least 2 hours or overnight. 

Shape the mixture into a ball and roll into the bacon, pecan, parsley mixture that was previously set aside.

Serve at room temperature with crackers.

Source:  Ryan L.

Kimberly

Slow Cooker Cherry Ham

Door County, Wisconsin is known for their cherries. This is a unique and delicious way to use cherry pie filling.  Make sure to use jarred pie filling, not the pie filling in a can.

Spiral Sliced Ham, Boneless (Approx 3-4 lbs)

1/2 cup brown sugar

1/4 cup red wine vinegar

1 quart jar Seaquist Cherry Pie Filling (or your favorite jarred cherry pie filling)

1/4 tsp ground cinnamon

1/4 tsp ground cloves

1/4 tsp ground nutmeg

In a medium saucepan, combine all ingredients except ham. Cook on low 5-7 minutes until warm and blended.

Place ham in slow cooker.  Slightly separate each slice and put glaze in-between each slice and over the top.  Reserve 1/4 of the glaze.

Cook on High for 2 1/2 hours or on Low for 4 1/2 hours.

Baste with remaining glaze and cook on high for 20 minutes longer.

Source:  Seaquist Orchards Cookbook - Door County, Wisconsin

Kaleb

Egg Roll In A Bowl with Wonton Chips

This is a quick and light meal that is great for lunch or dinner.

 

 

 

 

 

1 lb ground pork (chicken, turkey or beef would be good, too)

1-2 TBS sesame oil

1 TBS soy sauce

1 TBS garlic powder

1 TBS ground ginger

1/2 tsp black pepper

1/2 tsp salt

1/4 to 1/2 cup broth (you can use chicken, vegetable or bone broth)

1 bag pre-shredded coleslaw mix (I like the tri-color mix that includes carrots and red cabbage)

I also added extra shredded carrots

In a large skillet, brown the ground pork in the sesame oil. Add the soy sauce and seasonings. Taste and adjust seasonings to your liking.  When browned, drain off the excess oil if you used ground beef.  No need to drain if you used a lean meat such as pork, chicken or turkey.  

 

Stir the broth into the meat mixture. Cook for a couple minutes until heated.  On top of the meat mixture, place the coleslaw mix and additional carrots if you are using. Place a lid on top of the skillet and let the cabbage wilt a bit.  This will only take a couple minutes.   Gently stir the meat mixture and cabbage mix to combine.

Place mixture in a bowl. You may sprinkle red pepper flakes on top for an added kick.

Wonton Chips

1 pkg egg roll wrappers, cut into strips (I did not use the entire package, just cut what you need and freeze the rest)

vegetable oil or olive oil

salt

 

Preheat oven to 400F.  Cut the egg roll wrappers into strips and brush with olive or vegetable oil.  I prefer the egg roll wrappers because they are sturdier than wonton wrappers.  They are better for scooping.

Bake in a preheated oven for 4 - 5 minutes until browned.  Watch carefully because these burn very quickly. Ask me how I know! :)  Remove from the oven and sprinkle with salt.

 

 

Serves: 4

 

Janice

Creamy Spinach & Sausage Pasta

This is a quick one-pot meal that is perfect for a busy weeknight dinner.  Next time I make this, I would add more spinach and some sliced mushrooms.

 

 

 

 

 

 

 

 

6 oz smoked sausage (I used 12 oz Kielbasa sausage)

1 TBS olive oil

1 medium onion

1 - 14 oz can diced tomatoes with chilies (do not drain)

2 cups chicken broth

8 oz pasta

3 cups fresh spinach

1 cup (4 oz) shredded Monterrey Jack cheese

1 whole green onion for garnish

Thinly slice the sausage and add it to a large skillet with 1 TBS of olive oil.  Saute the sausage over medium heat until it is nicely browned (about 5-7 minutes).  Drain off the excess fat.

Dice the onion and add it to the skillet.  Continue to saute until the onion has softened (about 5 minutes).  Add the can of diced tomatoes with chilies and the chicken broth,  Stir to combine and dissolve any browned bits off of the bottom of the skillet.

Add the uncooked pasta to the skillet and make sure it is all submerged under the liquid. Place a lid on the skillet and allow the mixture to come up to a boil.  Once it reaches a boil, turn the heat down to low and let it simmer for about ten minutes, or until the pasta is tender.  Stir once or twice while the pasta cooks to keep it from sticking.

Stir in the fresh spinach, one cup at a time, until wilted.  If you add it all at once, the skillet will be too full to stir.  Keep the heat on while adding the spinach, so the liquid will continue to simmer and thicken.

Sprinkle the shredded cheese on top, replace the lid, and let it sit for a few minutes, or until the cheese is melted.  Slice the green onions and sprinkle them over the top.

Makes: 4 servings

Source:  www.kevinandamanda.com

Janice

Brown Sugar Balsamic Glazed Pork Tenderloin

Oh my, this pork tenderloin is so good.  After you put this under the broiler, the brown sugar and balsamic glaze becomes caramelized.  Delicious!

2 pounds pork tenderloin*
1/2 tsp ground sage
1/2 tsp salt
1/4 tsp ground pepper
1 clove garlic, crushed  (I used 4 cloves of garlic)
1/2 cup water
1/2 cup brown sugar
1 TBS cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 TBS soy sauce

Mix together the sage, salt, pepper and garlic.  Rub this seasoning mix over the pork tenderloin.  

Add 1/2 cup water to the slow cooker.  Place the seasoned tenderloin in the slow cooker and cook on low for 6-8 hours.

An hour before the tenderloin is finished, in a small saucepan, mix together the brown sugar, cornstarch, balsamic vinegar, water and soy sauce.  Heat over medium heat and stir until mixture thickens, about 4 minutes.

Brush tenderloin with the glaze two or three times during the last hour of cooking.  For a more caramelized crust, remove the tenderloin from the slow cooker and put it on a foil-lined sheet pan, glaze and put under the broiler for 1-2 minutes until bubbly and caramelized.  Repeat this step two or three more times until desired crust is achieved.  

Serve with remaining glaze on the side.

* I have also made this recipe using pork butt/shoulder and it was delicious.

Serves 4-6

Source:  laurassweetspot.com

Kimberly

Tortilla Roll Ups

I read through a lot of tortilla rollup recipes and came up with my own combination of ingredients to create a very tasty appetizer. This recipe makes a lot, however, you may easily cut the recipe in half. 

2 - 8 oz pkgs cream cheese, softened

3 TBS sour cream (this is optional, but I thought it was easier to spread with this addition)
1/2 - 3/4 of a 1 oz pkg Ranch Dressing Dry Mix - I used the 'Spicy' flavored mix but you may also use the regular flavor
1 - 6 oz can large black olives, sliced and diced
1 red pepper, diced (about 1 cup)
2 cups carrots, shredded
2 1/2 cups cheddar cheese, shredded
1 lb deli ham - very thinly sliced (almost see-through) Have your deli slice or shave it
8 large tortilla shells - (I used 10" Mission Brand Tortilla Shells - Sundried Tomato Basil, Garden Spinach Herb and regular white Burrito Flour tortillas)
 
Make sure the tortillas are at room temperature or they may tear when you roll them up.  You may also microwave them for a few seconds so they are pliable.
 
In a mixer, combine the softened cream cheese and sour cream.  Add 1/2 to 3/4 of a package of Ranch Dressing mix.  Start off with 1/2 of a package and taste to make sure it is not too salty or too spicy for your taste.  I did not think the spicy dressing mix was too spicy.  It added a good flavor.    
 
Lay out the tortilla shells on a flat surface and spread each with the cream cheese mixture.  Start by sprinkling each of the ingredients onto the shells.  End with the ham.  Roll up the tortillas very tightly.  If they are not rolled tight enough, they may unravel when you slice them.  However, be careful not to tear the tortilla.  I gave each roll a little squeeze to make sure they were nice and tight. 
 
When all tortillas are rolled, wrap tightly in Saran Wrap or waxed paper with the ends taped shut and place them all in a large Ziploc bag so they do not dry out. 
 
Refrigerate over night.  When ready to serve, slice off the ends of the tortillas that do not have enough filling in (keep to snack on these later!)  I was able to get 10 to 11 slices per tortilla.  If you did not roll tight enough, you may need to use a toothpick to secure each one.
 
The filling possibilities are endless....you may use:  turkey, beef, small pieces of cooked bacon, canned chilies, any type of shredded cheese, green onion, green peppers, fresh spinach, diced tomatoes and the list goes on.  
 
**Tip:  Once my peppers and olives were cut, I patted them dry with a paper towel to avoid having the tortillas get soggy.  

Makes about 80 appetizers

Janice 

Creamy Ranch Pork Chops and Potatoes (Slow Cooker)

This delicious pork chop dinner is a great meal to serve on a busy night when you just don't have time to cook. Mix together all of the ingredients and freeze.  When you are ready to make this dish, thaw the ingredients overnight in the refrigerator and place in a slow cooker in the morning.  It can't get any easier!  If you don't wish to freeze before-hand, you may mix this up and cook the same day, as well. 

1 1/2 lbs boneless pork chops (about 4-6 chops, thick sliced)

6-8 medium potatoes, chopped into large pieces
1 lb. box of sliced mushrooms (my addition)
2 (10.75 oz each) cans cream of chicken soup
2 (1 oz each) packages dry Ranch dressing mix
1 cup milk
dried parsley to sprinkle on top, optional

In a bowl, mix together the soups, ranch dressing mix and milk.  Pour into a Ziploc gallon freezer bag.  Add pork chops, potatoes and mushrooms and seal the bag.  Freeze.

When ready to eat, remove bag from the freezer and thaw in the refrigerator for 24 hours. Cook on high for 3-4 hours or low for 6-7 hours.

Use the extra sauce in the slow cooker as a gravy for the potatoes and the pork chops.  Sprinkle with dried parsley if you wish.

Source:  www.sixsistersstuff.com

Eileen

Slow Cooker Kielbasa Soup with Kale & White Beans

This is a hearty soup that warms the tummy!

1 - 14 oz pkg Kielbasa, sliced

1 large onion, diced
3 cloves garlic, minced
3 (15.5 oz) cans cannellini beans (white kidney beans), drained & rinsed
1/2 tsp red pepper flakes
1/2 tsp Italian seasoning
5 cups kale, chopped into small pieces
8 cups chicken stock
16 oz pkg sliced mushrooms
salt and pepper to taste

Place the sliced Kielbasa in a skillet and brown over medium heat.  Place in the slow cooker.  If there is a lot of grease, you may want to drain it off first.  In the same pan, add the diced onion and garlic.  Cook until tender.  Add this to the slow cooker.
Place all of the remaining ingredients into the slow cooker except for the mushrooms.  Stir to combine.  It will appear as if there is too much kale.  As it cooks the kale with wilt into the soup.

Cook on low for 7 hours.  During the last hour and a half before the soup is done, add the sliced mushrooms.  Season with salt and pepper to taste.

Source: www.themessybakerblog.com

Serves: 6

Janice

Sausage Meatballs

I have been so hungry for Spaghetti and Meatballs lately.  I wanted to make my own meatballs so I thought I would try using sausage rather than making the usual beef meatballs.  These were really delicious.  I am not fond of the taste of fennel so I left that out of my recipe. 

1 1/8 tsp Kosher Salt
1/4 tsp baking soda
4 tsp water
12 ounces ground pork
2 slices hearty white sandwich bread, crusts removed, cut into 1/2 inch pieces
1/3 cup heavy cream
1/3 cup grated Parmesan cheese
2 large egg yolks
2 garlic cloves, minced
1 tsp fennel seeds, coarsely ground (use a spice grinder or crush using the bottom of a heavy skillet)
1 tsp dried oregano
1 tsp pepper
1/4 - 1/2 tsp red pepper flakes
12 ounces sweet Italian sausage, casings removed, and broken into 1 inch pieces

Adjust the oven rack to upper middle position and heat oven to 500 degrees.  Place wire rack in a foil lined rimmed baking sheet. Spray wire rack with vegetable oil spray.

Dissolve salt, baking soda and water in a large bowl.  Add ground pork and fold gently to combine.  Let stand for 10 minutes.

Place the following ingredients in a food processor: bread, cream, Parmesan, egg yolks, garlic, ground fennel seeds, oregano, pepper and pepper flakes.  Pulse until just combined, about 10 pulses, scraping down sides of bowl as needed.  Add ground pork (do not wash out bowl) and pulse until mixture is well combined, about 5 pulses.

Transfer half of the pork mixture in the food processor to the now-empty large bowl.  Add sausage to the pork mixture in the food processor and pulse until just combined, about 4 pulses.  Transfer sausage-pork mixture to a large bowl with pork mixture.  Using hands, gently fold together until mixture is just combined.

Lightly shape mixture into 1 3/4 inch round meatballs (about 1 ounce).  Use a light touch when rolling the meatballs to prevent them from being dense.  You should have about 24 meatballs.  Arrange meatballs, evenly spaced, on prepared rack and bake until browned, about 15 minutes, turn each meatball over about halfway through baking.

If you are making spaghetti and sauce, place your prepared spaghetti sauce in a large pot and simmer until hot.  Add meatballs to sauce and gently simmer, turning them occasionally, until meatballs are cooked through, about 5 minutes.  Cover and keep warm over a low flame.

Make pasta and transfer pasta to a large serving platter. Top with meatballs and sauce. 

Serves 4 to 6

Source:  Cook's Illustrated Magazine

Janice