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One Skillet Italian Sausage Pasta

  • One Skillet Italian Sausage Pasta
  • Italian Sausage Pasta Ingredients:

  • 1 pound Aradia Farm Italian pork sausage

 

1-1/4 cups water

 

1 can (14.5 oz each) Diced Tomatoes with Basil, Garlic and Oregano, undrained

 

1 cup Tomato Sauce

 

8 ounces dry penne pasta, uncooked

 

1/4 cup grated Parmesan cheese

DIRECTIONS

  • STEP ONE

    Heat large skillet over medium-high heat. Add sausage; cook 5 minutes, breaking apart with spoon to crumble. Drain; return to skillet.

  • STEP TWO

    Add water, undrained tomatoes, tomato sauce and pasta to skillet; stir to combine. Bring to a boil. Cover; reduce heat and cook 15 minutes or until pasta is tender.

  • STEP THREE

    Sprinkle with Parmesan cheese. Serve with additional Parmesan cheese, if desired.

Original Recipe from Ready, Set, Eat.

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Mushroom Pork Chops

Mushroom Pork Chops
Prep 10 m Cook 30 m Ready In 40 m

Mushroom Pork Chops Ingredients

4 pork chops
salt and pepper to taste
1 pinch garlic salt, or to taste
¼ cup white wine
2 Tbsp oil
1 onion, chopped
1/2 pound fresh mushrooms, sliced (do a pound)
1 (10.75 ounce) can condensed cream of mushroom soup

Mushroom Pork Chops Directions

1. Season pork chops with salt, pepper, and garlic salt to taste.
2. In a large skillet, brown the chops well over medium-high heat. Remove chops
and keep warm. Add the onion and saute until soft. Deglaze the pan with wine. When
wine has cooked down a bit, add soup and mix Then add mushrooms and return chops
to the pan. Cover skillet, and reduce temperature to medium-low. Simmer 20 to 30
minutes, or until chops are cooked through.
3. Serve over rice or noodles

Notes

For a one dish meal, I just put the pork chops in a 9×13 dish, pour in all
the ingredients, add potatoes and cover tightly with foil bake at 350 for
about 40-45 minutes. Big Hit at my house and really easy when you
don’t want to cook…which is pretty much every evening.
Can also make this in the crock pot. Put everything in (can add potato too) –
cook on low for 4 to 6 hours
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Easy Slow Cooker Barbecue Ribs

The easiest Slow Cooker Barbecue Ribs you’ll ever have, and they’re delicious too!

Easy Slow Cooker Barbecue Ribs Ingredients:

1 pound spare ribs, or country style ribs
4.5 oz Barbecue Sauce
1/4 onion

 

Directions:

Combine all ingredients in the crock pot. Cook on low for 6-8 hours.

 

Note: This recipe is especially good with our country style ribs due the fat content in the ribs.  Tamworth pork is known for it fat being extra flavorful.

Note: This recipe can also be used with our pork chops!  Again, the fat content on the pork chops will make an awesome barbecue pork chop.

 

 

Have you tried this recipe?  Let us know what you thought and be sure to share with your friends on social media!

 

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Grilled Country Style Ribs | Grilled and Marinated

Grilled Country Style Ribs with Marinade

Grilled Country Style Ribs Ingredients:

2 lbs Aradia Farm country style ribs

Marinade

1/4 cup brown sugar

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup water

1/3 cup Worcestershire sauce

1 1/2 ounces soy sauce

2 tablespoons ground mustard

Instructions:

Whisk together brown sugar, pepper, garlic powder, onion powder, water, worcestershire sauce and soy sauce.  The whisk in the mustard.

Trim the pork ribs and place in sealable bag in a large bowl.

Pour in the marinade, remove excess air and seal the bag.  Let the ribs marinate at room temperature for 30 mins.

Heat up the grill and clean the grates.

Remove the meat from the marinade and discard remaining marinade.

Grill on medium-high turning every 10-15 minutes.  When meat reaches 155 F remove from grill and enjoy.

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Maple Bacon Strata | Made with Real Maple Syrup

Maple Bacon Strata

Maple Bacon Strata Ingredients:

1/2 pound bacon, chopped

1 1/4 cups heavy cream

1 cup milk

1/2 cup maple syrup

5 eggs

1 teaspoon Dijon mustard

1 tsp crumbled dried sage

1 tsp salt

8 slices sweet Portuguese bread, lightly toasted

12 oz sharp cheddar cheese, grated

2/3 cups chopped pistachio nuts

Instructions:

Grease 2 – quart casserole and set aside.

Cook the bacon pieces in a medium sized skillet over medium high heat until they are crisp.  Drain on a paper towel and set aside.

Whisk together the cream, milk, maple syrup, eggs, mustard, sage and salt.

Lay half of the bread in the prepared dish.  Sprinkle it with half the bacon, half the cheese and half the nuts.  Continue layering with remaining ingredients.

Pour the egg mixture over the layers, cover and refrigerate overnight.

Remove the casserole from the refrigerator 30 minutes before baking.  Preheat over to 350 F.  Uncover the dish and bake about 40 minutes or until bubbly and golden.

Remove from the oven and let stand for 10 minutes before serving.

 

Notes:

Yields about 8 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.

 

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Hot & Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs

Hot and Spicy Shrimp and Sausage Kabobs Ingredients:

1 1/4 cups North Country Basting Sauce (find recipe here)

Juice of 1/2 a medium lemon

2 tbsp minced onion

2 tbsp minced jalapeno peppers

1 pound hot Italian sausage

1 pound fresh large shrimp in the the shell

Instructions:

Blend the basting sauce, lemon juice, onion, and jalapeno peppers in a large bowl.  Set aside.

Bring 2 quarts of water to a boil in a large pot.  Prick the sausage several times with a fork and then boil for 5 mins.  When cool enough to handle, cut into 1/2 inch slices and add to the marinade along with the shrimp.  Stir to coat well.  Cover and set aside for 1 hours; it may be refrigerated for several hours.

Preheat the grill to medium- high.  Thread four or five long skewers alternately with the shrimp and sausage.  Either grill or broil, far enough from the heat to prevent charring, for about 10 minutes total or until the shrimp are pink.  Turn occasionally during cooking and brush with more sauce.  And be sure to tell your guests that the shrimp is in the shell.

Notes:

Yields about 4 servings.

 

This recipe is from the Maple Syrup Cookbook by Ken Haedrich.

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Breakfast Casserole | Breakfast Sausage with Fresh eggs

Breakfast Casserole  ( 45 mins. cooking time, about 20 mins. prep if you shred your own cheese)   This is an easy morning crowd pleaser! I call it “Cant Go Wrong Casserole”

Breakfast Casserole Ingredients:

1lb. loose breakfast sausage, cooked and drained; 1 can evaporated milk, 2 c. shredded cheddar cheese, 2 slices of bread, cubed; and 5 fresh eggs, beaten.

Directions:

Preheat oven to 350 degrees. Grease a 9×9 square pan with vegetable oil. Mix all of the ingredients well and pour into the pan. Cook uncovered about 45 mins.
Notes: Try substituting our hot Italian sausage.  The hot sausage provides a nice contrast to the egg plus has no added sugar!
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Juiciest Fried Pork Chops | With Pasture Raised Pork Chops

Juiciest Fried Pork Chops  ( prep time about 2 hours for brining and resting, and about 10 minutes cooking time.)  Thanks to America’s Test Kitchen, always a juicy chop!

Fried Pork Chops Ingredients:

 2 pork chops, 1/4 c. sugar, 1/4 c. salt, about 6 c. water ( First cup on the warmer side) , 1-2 tbsp. vegetable oil.

Instructions:

In a large bowl, pour salt and sugar. Add the water slowly and mix with a whisk until dissolved. Put the chops into the liquid, cover, and refrigerate 1-1/2 hours.  Remove chops, pat dry with paper towels, and place on a plate. Grind fresh black pepper over them and add a little salt. Let rest room temp about 30 minutes. Heat the oil in a skillet over medium heat until hot, and fry chops about five minutes on the first side, and after reducing heat a bit, fry another 5 minutes on the second side. Chops should register 140-145 degrees  at their center.  Place on a plate to rest tented with foil  for about 10  minutes before serving.