{primal} italian sausage & mushroom bake

{Recipe updated 12.7.15}
I'm always on the lookout for a good low-carb recipe, and this one uses Italian sausage! I have a couple recipes I use this for, then I'm left with the rest of it. Now I can add this one to the rotation. Hubby REALLY liked this on!

Photo & Recipe from Fast Paleo

ITALIAN SAUSAGE & MUSHROOM BAKE

Ingredients:

• 1.5 pounds of white mushrooms, stems removed & quartered
• 1 pound ground Italian {sweet} sausage
• 14oz can organic diced tomatoes
• 1/2 white onion, diced
• 2 cloves garlic, minced
• 2 tsp dried Italian seasoning
• pinch of red chili flakes
• pinch of kosher salt
• optional items: a couple tablespoons of fresh pesto, crumbles of goat cheese

Directions:
1. Preheat the oven to 350 degrees and heat up a large skillet to medium-high.
2. Place your cleaned mushrooms in a casserole dish. Greasing is not necessary.
3. Add the sausage, onions, garlic and seasonings to the pan and brown.
4. Add the tomatoes.
5. Before placing in the preheated oven, add dollops of pesto and crumble on the goat cheese. If you are transitioning and still eating cheese, this is phenomenal with a layer of mozzarella, however, non-dairy goat cheese is equally as delicious and keeps you on the Paleo track.
6. Cover and bake for 20 minutes or until the juices are bubbling and the mushrooms have softened. Let sit for 5 minutes or so once removed from the oven.

{unbelieveable!} Cafe Rio Salad

We Cafe Rio and are so happy to have found some great copycat recipes that we can recreate here at home. (Find those recipes here, here and here.) The last time we went to Cafe Rio I had their sweet pork on a salad. It was phenomenal!! I wrote down all the ingredients so I could recreate it here at home and I did! Hooray! It's wo wonderful! I can't wait for you to try this one!

Ingredients-

1 recipe Cafe Rio Sweet Pork

1 recipe Cafe Rio Black Beans

1 recipe Cafe Rio Green Chile Rice

1 recipe Cafe Rio Cilantro Lime Ranch Dressing

Romaine lettuce, chopped

Cotija cheese (found with the specialty cheeses at the grocery store)

Lime juice 

Cilantro, chopped, for garnish

Tortilla strips or tortilla chips, lightly crushed

If you want to assemble it like they do at Cafe Rio, then follow the instructions below; otherwise, assemble however you like. 

The Cafe Rio way-

Put a burrito-sized tortilla on your plate, cover with cheese, add you rice, pork, and beans and heat in the microwave or oven to melt cheese. Then top with romaine, add cotija cheese, a drizzle of lime juice (which really makes a big difference), a few tortilla strips and a little cilantro. Get your fork and dig in! You are in heaven!

If you're wanting to make this more low- carb, then skip out on the base tortilla and tortilla strips on top. 

I made a batch of the Cafe Rio foods and my hubby and I happily (almost excitedly) ate this salad every day for lunch for at least 4 days. It was fantastic every time and it will be put on "the rotation". So delicious and fresh! I love this food!

{primal} pork & sauerkraut

In keepign with watching carbs, I found this new favorite pork & sauerkraut recipe. SO tender and great flavor! Who knew it could be this good without ALL the brown sugar we usually use with it!

Ingredients:
1-2 pork tenderloins (about 3 lbs. total)
1 15 oz. can sauerkraut
3 packets stevia
salt & pepper

Directions:

1. Spray slow cooker liner with cooking spray, or use a slow cooker plastic liner. Place tenderloin(s) in slow cooker. Pour sauerkraut (& juices) on top of pork, sprinkle sauerkraut with stevia packets, & salt and pepper.
2. Cook on LOW for 5+ hours. (Original recipe says to cook for 6-7 hours, but my meat is always done LONG before then. I use a meat thermometer on an alarm to tell me when its done.)

Slow Cooker BBQ Spareribs

Yummy! These were so easy to throw in a freezer-bag and then pull it out when I want it (the day before)!


Slow Cooker BBQ Spareribs

Ingredients:
1-2 lbs of country-style pork ribs
1 1/2 cups ketchup
1 1/2 Tablespoons seasoned salt
1/2 teaspoon liquid smoke
1/2 cup brown sugar
1/2 cup white vinegar

Directions:

1. Place pork in resealable gallon-sized freezer bag. 
2. Mix remaining ingredients together in a bowl and pour over pork. Mix together in bag and zip closed. 
3. When ready to eat, remove from freezer and thaw in fridge for 24 hours. 
4. Cook on HIGH for 3-4 hours or LOW for 6-7 hours. 
5.  Serve with Cheesy Hashbrown Casserole (which can also be made in advance and frozen) or rice, and a nice green vegetable.

san francisco pork chops

I'm not sure what I was expecting these to taste like, but it surpassed whatever my expectations were! It didn't even taste like pork chops. They were so juicy and moist! Yummy! Thanks kellybewell.com

San Francisco Pork Chops

(Mel’s Kitchen Café)

Serves 4

2 tablespoons extra-virgin olive oil
4 pork chops, about 1-inch thick
Salt and pepper for seasoning
2 cloves garlic, finely minced
1/4 cup reduced-sodium soy sauce
1/4 cup low-sodium chicken broth
2 tablespoons packed light brown sugar
1/4 teaspoon red pepper flakes
1 tablespoon cornstarch
1 tablespoon cold water

Directions
- In a large 12-inch skillet, heat the oil over medium-high heat until it is simmering and hot. Season the pork chops on both sides with salt and pepper. Brown the pork chops for 1-2 minutes on each side in the hot oil until golden.
- Transfer the chops to the slow cooker. Add the garlic to the drippings in the skillet and stir constantly over medium heat until the garlic is aromatic and golden (but not burned or it will turn bitter!). Stir in the soy sauce, broth, brown sugar and red pepper flakes; cook and stir until sugar is dissolved. Pour over chops.
- Cover the slow cooker and cook on low for 7 to 8 hours until the meat is tender. If using bone-in pork chops, fish out the bones from the slow cooker. Remove the chops from the slow cooker to a shallow pan or plate – they will most likely be falling apart in tenderness at this point.
- In a small bowl, combine the cornstarch and cold water until smooth. Whisk the cornstarch slurry into the sauce in the slow cooker. Return the chops to the slow cooker. Turn the slow cooker heat to high and cook for 30 minutes to an hour longer, until the sauce is slightly thickened. If you want a super thick sauce, once you remove the chops from the slow cooker, pour the sauce into a pan and place it over medium heat on the stove. Add the cornstarch slurry and bring the sauce to a boil. Boil for 1-2 minutes until the sauce is thick. Add the pork and heat through.

-Serve over rice.

pulled pork sandwiches

This recipe comes highly recommended from a friend. We were anxious to try it and we were NOT disappointed! Then I tried Everyday Food's Pulled Pork version here (minus the slaw) and WAS disappointed. I shouldn't have strayed. This is the recipe I'll be sticking with in the future. Sorry I doubted you Kelly!


1 pork roast (I used one that was 2-3 lbs.)
Spice Rub
1/2 tablespoon ground black pepper
1 teaspoon cayenne pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon dark brown sugar
1/2 tablespoon dried oregano
2 tablespoons paprika
1 tablespoon table salt
1/2 tablespoon granulated sugar
Favorite BBQ Sauce
Water

Directions
- Rinse and pat dry your roast
- Rub the spices all over it. Really get in there. Love the roast (seriously, it makes a difference)
- Toss the roast in your crock pot, along with about 1 cup of water.
- Cook it however you want — 4-6 hours on high, or 8-10 on low.
- When it’s done, pull the pork out onto a cutting board and let rest 10 minutes, then shred it, using 2 forks.
- Empty juices from the crock pot into a container, and return the shredded pork to the crock pot, turned on “warm” or “low”.
- Gently re-introduce a little of the juice you set aside in the container. Start with 1/4 cup, mix it in, and if it looks dry, add a wee bit more.
- Mix in about half the amount of BBQ sauce you want to use. TWTCC recommends 2 cups total, but I never measure.
- Leave the meat on warm with the juices and BBQ mixture for about an hour.
- Serve up on buns with extra BBQ sauce if so desired.

a few new recipes

Our family has been so blessed by so many who've brought us some delicious food after the birth of our new babe. Thank you SO much all of you!

My sweet friend/visiting teacher brought us the most delectable chicken pot pie I think I've ever had. I mean, its a Food Network "Barefoot Contessa" recipe, so how could it NOT be amazing?! So, here it is (The Barefoot Contessa) Ina Garten's Chicken Pot Pie.

I am lucky enough to have a fellow foodie blogger (if I can call myself that). She posts recipes every week and I have used a TON of her's.  A few weeks ago she and her hubby brought us some Crockpot French Dip Sandwiches. They were amazing!  I will be making them again! Thanks Kelly! DeLISHious!  

Check out Kelly's other yummy recipes over here. Might I recommend her:
Pulled Pork (which I've yet to try, but it's one of her favorites so I'm sure it's amazing!),
along with her recent post of Strawberry Cupcakes found here,
Homemade Chicken Noodle Soup (I made this with some leftover turkey and it was the best homemade chicken noodle soup I've ever had- SO good),
and Cookie Dough Truffles (from Paula Deen). If I can think of other recipes of her's I've used but haven't posted, I'll do so.

This past week I made Kelly's Garlic Lemon Shrimp with Orzo and Broccoli, listed below. It was SO good! It's similar to my Asparagus & Shrimp Pasta but I think her recipe held up better, meaning as leftovers mine is more dry but I still really like it. To each his own. This recipe of her's will be on our rotation, just as I know it's on her's. So tasty!

Garlic Lemon Shrimp with Orzo and Broccoli

1 cup orzo
1 broccoli crown, cut into bite-sized pieces
1 tbsp olive oil
1/2 medium onion, diced
2 garlic cloves, minced
1/2 lemon, juiced and zested
1/2 cup white wine or chicken broth
kosher salt and course ground black pepper, to taste
1 tbsp butter
1 pound large shrimp, peeled and deveined
2-3 tablespoons parsley, chopped
1/3 cup Parmesan cheese, grated
Direction
- Bring a medium saucepan of water to a boil, add the orzo and cook until al dente (about 8-9 minutes). During the last 2-3 minutes of cooking, add broccoli to the pasta water. Drain orzo and broccoli and set aside.
- In a large saute pan, heat olive oil over medium-high heat, and add onions. Cook until soft and translucent, about 4-5 minutes, then add garlic and cook for an additional minute.
- Add lemon juice, zest, and wine/broth to saute pan and bring to a boil. Reduce heat, summering for 2-3 minutes. Season with salt and pepper.
- Stir in the butter, and continue stirring until melted
- Add the shrimp to the saute pan, and cook until pink and cooked through (about 4-5 minutes). Add the orzo and broccoli, parsley, and cheese to the shrimp and toss gently to combine
- Serve immediately
- *We discovered this is even delicious and amazing COLD as well!

Some other recipes I've tried out lately include:
Baked French Toast with Raspberry Sauce
I was not as pleased with this recipe as my husband was. He really liked it. I think it just wasn't what I was expecting- it was more custard like than actual french toast-like, so I won't be making it again. Oh, and I used frozen strawberries instead of the raspberries.
Baked Ravioli
This Everyday Food recipe was AWESOME! It looks very simple and I didn't have high hopes for it, but it proved me wrong and will now be on the rotation. Even Jackson liked it! Write this one down!

Light & Fluffy Bread (aka Sara's Homemade Bread)
This was SO delicious AND I was able to use some of my whole wheat flour from my food storage!  It was a big hit and very easy to make.

This smaller batch of bread works well with or without a bread mixer.

6 c. whole wheat flour
2 T. vital wheat gluten (or 1/2 c. high gluten (80%) flour or 500 mg vitamin C)
2 T. dry yeast
2 1/4-1/2 c. warm water (120-130*)
2 T. oil
2 T. honey
2 eggs
2 t. salt

1. Mix 3 c. flour, wheat gluten, and yeast in mixer bowl equipped with kneading arm.  Add warm water and mix for 1 minute.  Turn off mixer, cover bowl, and let dough sponge for 10 minutes.  Add oil, honey, eggs, and salt.  Turn on mixer. Add remaining whole wheat flour, 1 c. at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes (in bowl).  Turn off mixer, cover bowl, and let rise 20 minutes.  Mix for 1 minute to knead dough down.  Preheat oven to 150*.
2. Lightly oil hands.  Divide dough into equal portions. Shape into loaves and place into lightly greased bread pans.  Turn off oven.  Place bread in oven, and let rise until double in bulk.  Leave bread in oven and heat oven to 350*.  (Bread may also rise on countertop until double.) Bake in preheated oven.  Remove from pans and let cool.
3. Bake at 350* for 30-35 minutes.
4. Yield: 2 regular-sized loaves

Slow-Cooker Pot Roast
Did I mention I love the Everyday Food Magazine? I've found SO many good recipes in there, including this one. I love slow cooker recipes, especially on Sundays when I can throw it all in and it cooks while we're away at church. As soon as we got out of the car in the GARAGE we could smell the heavenly aroma. Mmmm.

The link above is the original version, I modified it a bit, noted in italics below.
Serves 8

• 1 c. water
• 2-3 T. cornstarch
• 8 medium carrots, cut into thirds
• 2 medium onions, each cut into 8 wedges too much onion if you add the dry onion soup like I did
  
• 1 envelope dry onion soup mix
• Coarse salt and ground pepper
• 1 beef chuck roast (3 pounds), trimmed of excess fat
• 2 tablespoons Worcestershire sauce
Directions
1. In slow cooker, stir together cornstarch and cold water until smooth. Add carrots and 1/2 packet of onion soup mix; season with pepper, and toss.
2. Sprinkle roast with other 1/2 packet of dry onion soup mix, along with 1 teaspoon salt and 1/2 teaspoon pepper; place on top of vegetables, and drizzle with Worcestershire. Cover; cook on high, 6 hours (or on low, 8-10 hours).
3. Transfer roast to a cutting board; thinly slice against the grain. Place vegetables in a serving dish; pour pan juices through a fine-mesh sieve, if desired. (At this point we put the pan juices in a saucepan and proceeded to make a gravy to go with it. The juices were delicious so all we added was additional water and the thickening to make the gravy.) Serve roast with vegetables and pan juices (or gravy).
   
   Oven method: Preheat oven to 350 degrees. In step 1, use a 5-quart Dutch oven or ovenproof pot with a tight-fitting lid; add 2 cups water. Cover; bake until roast is tender, 3 1/2 to 4 hours. Proceed with step 3.

family recipe: sweet & sour spareribs

This recipe was acquired by my Grandma when she and her friends would have dinner parties back in "the good ole days". How fun!

I remember my sisters and I requesting THIS recipe for our special birthday dinner many times. I LOVE the sweet aroma from this dish that fills our home for 2+ hours. It's heavenly, and it takes me back.

**3 lbs. boneless country-style pork spareribs
2 c. water
2 c. brown sugar
1 c. vinegar (I used apple cider b/c that's what we always use)
1/2 T. soy sauce
1/2 T. Worcestershire sauce
1/4 t. paprika
1/4 t. garlic powder
1/4 t. ground ginger
3 T. corn starch + 3 T. water, mixed together **you can thicken the gravy AFTER cooking if you prefer. Just remove the meat, then stir it into the gravy while it simmers, then you're all set to eat.

1. Place spareribs in a large saucepan. Cover with water. Bring to a boil, then cook for 10 minutes. Pour off water and drain well. Cut off fat.

2.Mix up water, brown sugar, vinegar, soy sauce, Worcestershire sauce, paprika, garlic, ginger & corn starch/water mix. This is the gravy.

3. Place spareribs in a roaster pan. Pour gravy over meat. Bake uncovered @ 325* for 2+ hours. Serve over a bed of rice.

**The original recipe makes a HUGE batch calling for 7 lbs. spareribs, which is WAY too much for my family of 4.

ham & cheese quiche

2- 9" pastry shells (frozen)
2 c. ham, fully cooked & diced
2 c. sharp cheddar cheese, shredded
1-2 t. onion powder
4 eggs
2 c. (aka 1 pint) half & half cream **you can use the fat-free half & half- makes NO difference in the taste
1/2 t. salt
1/4 t. pepper

1. Line unpricked pastry shells with a double thickness of foil. Bake at 400* for 5 minutes. Remove foil; bake 5 minutes longer. **Read the directions of the pie shell; some you can bake straight from the freezer WITHOUT thawing first.

2. Divide ham and cheese between the shells.

3. In a bowl, whisk the eggs, onion powder, half & half, and salt & pepper. Pour and divide between the shells.

**Recipe says at this stage you can cover and freeze up to 3 months. I have NOT tried it, but am weary about it...try it at your own risk.

4. Or cover edges with foil and bake @ 400* for 35-40 minutes or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes before cutting.


We LOVE this recipe it's super easy and quick and it's SO yummy!


When I get a big ham on sale, I'll cut it into 4-6 chunks, use some and freeze the rest. Getting out 1 of these frozen portions is the perfect amount for this recipe.

CAFE RIO!!! Pork tacos

I TOO am a HUGE Cafe Rio fan, along with many other people who've ever been to or lived in Utah. I found this link on my friend's page and have NOT tried this recipe, but I will soon. I had to pass it along b/c its CAFE RIO baby! WOOWHOO! I hope its good!

Sweet Pork
1-2 lb. pork tenderloin
1 cup brown sugar (we use 3/4 c. b/c a full cup is a bit sweet)
2 cups fresh salsa

Mix sugar and salsa, pour over pork. Cook in crock pot for 8 hrs. on low. When done shred with two forks and return to juice in crock pot and allow liquid to absorb. Serve with tortillas and all the fixins!

Green Chile Rice (Serves 6)
1 cup rice
2 cups chicken broth
4 oz. green chiles
1 sm. onion, diced
1/3 cup fresh cilantro
1 tsp. oregano
1/2 tsp. salt
1-2 tsp. cumin
3 green onions.

Mix together and pour into greased 9 x 13 pan.
Bake in the oven for 1 hour or until rice is done at 350.

Cilantro Salad Dressing
1 pkg. Hidden Valley Ranch Dressing (dry mix)
1 cup buttermilk
1/2+ bunch of cilantro, chopped
1/2 small jalapeno (remove seed)
1 cup mayo
1 tsp. lime juice
2 tomatillos (remove outer papery skin)
1 garlic clove
Blend all ingredients in blender!

Doesn't it look so yummy?! I can smell it already!