Serves 4
1 lb sausage (pierced in several places)
1/2 cup apple cider
1/4 cup apple jelly or pepper jelly
2 Tbsp Dijon mustard
1 medium onion (cut in vertical slices)
3 firm apples (core and sliced into thick wedges)
1 tsp dried basil
Pinch of pepper
In wide saucepan lightly coated with oil, brown sausages on all sides on medium-high heat, turning often, 5-7 min. Remove from pan; keep warm. Mix cider, jelly and mustard together in a small bowl. Add onion to saucepan used for sausage. Place on medium heat and stir often until starting to brown. Then add apples and stir until starting to brown. Stir in juice mixture. Sprinkle basil and pepper on top. Return sausages to pan, reduce heat to medium-low, cover, and cook until sausages are completely cooked through, about 10 minutes.
From Simply in Season
Showing posts with label Pork/Bacon. Show all posts
Showing posts with label Pork/Bacon. Show all posts
Kale, Swiss Cheese, and Bacon Casserole
Makes 4 servings
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
4 slices bacon, cut into 1/2-inch pieces
1 pound kale, stems removed, leaves washed and drained
1 cup heavy cream
2 large eggs
1 tsp kosher salt
1/4 tsp freshly ground black pepper
4 ounces Swiss cheese, cut into 4 slices
Preheat oven to 350.
In a large sauté pan, cook the bacon over medium heat until crisp, about 5 minutes. Remove from the heat and transfer the bacon to a paper-towel-lined plate.
Prepare the kale leaves by rolling them up lengthwise and slicing them crosswise into thin strips about 1/8 inch wide. Transfer the kale to an 8” square baking dish and toss in the bacon.
In a medium bowl, mix together the cream, eggs, salt and pepper. Pour the cream mixture over the kale and lay the Swiss cheese on top. Bake for 35-40 minutes until the cheese is golden and the kale mixture is set. Remove the baking dish from the oven and let rest for 10 minutes before serving.
From The Arrows Cookbook
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Napa or Chinese Cabbage with Bacon and Leeks
This recipe for Savoy cabbage braised with bacon, white beans, and sage makes a wonderful supper with crusty bread. It’s also terrific served with roast duck or lamb. High-quality smoked ham or sausage can be substituted for the bacon.
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
- 3 thick slices bacon, preferably applewood-smoked
- 2 large cloves garlic, minced
- 2 small tender leeks, split, rinsed, thinly sliced
- 1 lg. Savoy or Chinese Cabbage, thinly sliced
- 1 cup chicken stock or broth
- 1/4 cup dry white wine
- 1 1/4 cups cooked white beans
or 1 (15.8 oz.) can rinsed and drained
- 1 Tbsp. finely julienned fresh sage
- 1 Tbsp. finely julienned snipped chives
- Freshly ground pepper
Cook bacon in 12-inch skillet over medium-high heat until crisp. Use slotted spoon to set bacon aside. Drain off all but 2 tablespoons fat.
Add garlic and leeks to skillet. Cook until fragrant, about 2 minutes. Add cabbage, chicken stock, white wine and beans. Gently toss to combine. Simmer until cabbage is just beginning to wilt, about 3 minutes. Crumble bacon. Toss cooked mixture with bacon, sage, chives and pepper. Adjust seasoning. Serve immediately.
From the North Carolina Department of Agriculture
Stuffed Zucchini
(This recipe works with any type of sausage)
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Halve two large zucchinis (the long way) and scoop out the insides. Dice up the insides and set aside.
Combine one cup bread crumbs, 1/2 cup parmesan cheese, and the meat of 3-4 chicken sausages (casings removed), plus the scooped out portion of zucchini with two eggs and mix.
Restuff zucchini boats with mixture.
Place stuffed zucchinis in a greased pan and bake at 350 degrees for 25-30 minutes, or until the tops are sufficiently browned.
Can add grated mozzarella to top and return to oven until melted.
Submitted by Careyanne Davis
Sue's Portuguese Kale Soup
6 Servings
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
1 Tbsp olive oil
12 oz fully cooked smoked kielbasa sausage, sliced thin
1 onion, chopped
1 cup chopped fresh fennel bulb
4 garlic cloves, minced
1 1/2 Tbsp chopped fresh thyme
1/2 tsp crushed red pepper
10 cups canned low salt chicken broth
4 cups chopped kale
1 - 15 oz can cannellini beans, rinsed, drained
1 - 9 oz pkg dried cheese tortellini
1 cup grated Asiago or Parmesan cheese
Heat oil in heavy large pot over med-high heat. Add next 6 ingredients and sauté until vegetables are soft and kielbasa is brown, about 12 minutes. Add broth and bring to a boil. Stir in kale and beans. Reduce heat to low and simmer until kale is wilted, about 4 minutes (can be made 1 day ahead. Cool slightly; cover & refrigerate. Bring to a simmer before continuing.) Add tortellini to soup. Simmer until pasta is just tender but still firm to bite, about 5 minutes. Ladle soup into bowls, and serve with grated cheese
From Kate’s friend Susan Elliott
Turnip Greens
Serves 4
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
1/2 lb fresh turnip greens (or other braising greens)
4 cups water
2 slices bacon, chopped
1 small yellow onion, minced
Salt and pepper to taste
In a 3-quart saucepan, bring the water to a boil. Add the greens and boil for 5 minutes. Drain, squeeze out excess water, and set aside. Put the bacon and onion in a large skillet. Stirring constantly, cook over medium-low heat until the onion turns translucent and the bacon is slightly crisp, about 6 minutes. Add the greens. Still stirring, cook for about 5 minutes more or until tender and wilted. Salt and pepper to taste.
From One United Harvest
Sweet & Sour Salad Dressing
1/3 cup sugar
1/2 teaspoon Worcestershire sauce
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon curry powder
1/4 cup salad or olive oil
Few dashes Tabasco sauce
2 teaspoons chili sauce
1 clove garlic, crushed
Mix dressing ingredients together. Toss with salad ingredients. I use either of the following:
2 heads Boston lettuce Or 3 bags baby spinach
1 bunch watercress
12 oz mushrooms, sliced
2 oranges, peeled and cut into segments
(optional) Bacon, cooked and chopped
2 avocados, peeled and sliced
1/4 cup sunflower seeds
submitted by Margery Prazar; from Marlene Sorosky’s Year- Round Holiday CookbookNotes from Margery: This salad dressing is one of our favorites!
1/2 teaspoon Worcestershire sauce
1/4 cup red wine vinegar
1/4 teaspoon dry mustard
1 1/2 teaspoons lemon juice
1/4 teaspoon curry powder
1/4 cup salad or olive oil
Few dashes Tabasco sauce
2 teaspoons chili sauce
1 clove garlic, crushed
Mix dressing ingredients together. Toss with salad ingredients. I use either of the following:
2 heads Boston lettuce Or 3 bags baby spinach
1 bunch watercress
12 oz mushrooms, sliced
2 oranges, peeled and cut into segments
(optional) Bacon, cooked and chopped
2 avocados, peeled and sliced
1/4 cup sunflower seeds
submitted by Margery Prazar; from Marlene Sorosky’s Year- Round Holiday CookbookNotes from Margery: This salad dressing is one of our favorites!
Fried Rice with Scallions
4 T. canola oil
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
2 eggs, lightly beaten
2 T. finely chopped garlic
2 T. chopped fresh ginger
1 bunch scallions, white and green parts chopped & kept separately
2 T. soy sauce
½ t. white pepper
Salt, if needed to taste
4 strips cooked bacon, crumbled or use some Chinese sausage, shredded pork or chicken.
5 c. cold cooked rice, preferably a day old as if use freshly made rice; it sticks together, making lumpy fried rice
Heat wok or large nonstick skillet over high heat. Add oil and coat the pan. When oil shimmers add garlic and ginger, stir fry until soft about a minute or two. Add the chopped white scallion, bacon pieces, and rice. Toss until heated through. Add soy sauce, pepper and egg and toss. Add salt if needed. Put onto platter and top with green chopped scallions. Serve while hot. season t o taste with salt and pepper
submitted by the Cadwells
Sausage, Kale, and Tomato Soup
2 Tablespoons vegetable oil
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
¼ pound salt pork
1 pound Italian sausage links cut into ½ moons.
1 large onion, diced
2 stalks celery, diced
4 cloves chopped garlic
1 bunch kale or chard, rough chopped
¼ cup red wine vinegar
Romano Cheese
2 cups (6-8) tomatoes, peeled, seeded, and crushed
3 quarts beef stock
2 cups cooked white beans (yellow eye good)
1 tablespoon fresh oregano, chopped
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
Salt & Pepper
• Render salt pork with vegetable oil over medium heat.
• Add sausage and brown 2-3 minutes.
• Add the onions and celery to this mixture and cook 5 minutes until the onions are soft and translucent.
• Add the garlic and kale to the above mixture and cook 3-4 minutes until kale is wilted.
• Add the red wine vinegar and deglaze the pan, stirring 2 minutes.
• Add the tomatoes, beef stock, and beans. Bring the mixture to a boil. Reduce the heat.
• Add the herbs and season with salt and pepper. Simmer for 20 minutes.
Serve with grated Romano Cheese and crusty bread.
Submitted by Ted and Wendy McCormack
Zucchini Soup
Serves 4
4 slices bacon, coarsely chopped*
1 10 1/2 oz. can beef broth*
1 T. olive oil
2 1/2 cups water
1 medium onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 tsp. dried basil
6 to 8 medium zucchini, cut into 1/2 inch slices (about 2 pounds)
1/8 tsp. pepper
Grated parmesan cheese
Cook and stir bacon in large saucepan until light brown. Drain bacon pieces on paper towels; drain fat from pan. Add oil to pan and cook onion and garlic until onion is tender. Stir in remaining ingredients, except Parmesan cheese. Heat to boiling. Reduce heat and simmer uncovered until zucchini is tender about 15 minutes. Let cool slightly and puree in blender or food processor. Serve with Parmesan cheese on top.
*Can be made a vegetarian soup by omitting bacon and using vegetable broth instead of beef broth.
Submitted by Margery Prazar
4 slices bacon, coarsely chopped*
1 10 1/2 oz. can beef broth*
1 T. olive oil
2 1/2 cups water
1 medium onion, chopped
1/4 cup parsley, chopped
1 clove garlic, minced
1 tsp. dried basil
6 to 8 medium zucchini, cut into 1/2 inch slices (about 2 pounds)
1/8 tsp. pepper
Grated parmesan cheese
Cook and stir bacon in large saucepan until light brown. Drain bacon pieces on paper towels; drain fat from pan. Add oil to pan and cook onion and garlic until onion is tender. Stir in remaining ingredients, except Parmesan cheese. Heat to boiling. Reduce heat and simmer uncovered until zucchini is tender about 15 minutes. Let cool slightly and puree in blender or food processor. Serve with Parmesan cheese on top.
*Can be made a vegetarian soup by omitting bacon and using vegetable broth instead of beef broth.
Submitted by Margery Prazar
BLT Dip
½ cup Mayonnaise
1 ½ cups sour cream
½ tsp each garlic powder and onion powder
2 cups chopped arugula
18 slices bacon cooled
4 tomatoes diced fine
Combine above in medium bowl. Cover and chill at least 5 hours up to 24 hours.
Remove from fridge about 1 hour before serving. Before serving stir in 2 cups chopped arugula (stems removed); 18 slices bacon cooled and crumbled; 4 tomatoes diced fine. Serve with melba toast; bread sticks or crackers.
Submitted by Cheryl’s Mom from Family Circle magazine.
1 ½ cups sour cream
½ tsp each garlic powder and onion powder
2 cups chopped arugula
18 slices bacon cooled
4 tomatoes diced fine
Combine above in medium bowl. Cover and chill at least 5 hours up to 24 hours.
Remove from fridge about 1 hour before serving. Before serving stir in 2 cups chopped arugula (stems removed); 18 slices bacon cooled and crumbled; 4 tomatoes diced fine. Serve with melba toast; bread sticks or crackers.
Submitted by Cheryl’s Mom from Family Circle magazine.
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