Sausage and Vegetable Soup

Lighten up a hearty sausage soup recipe with Italian sausage and add flavor with canned tomatoes, fresh basil and Parmesan cheese.

Ingredients:

1 pkg Italian Style Sausages

2 Tbsp extra virgin olive oil

1 1/2 tsp ground cumin

1/4 tsp freshly cracked pepper

1 (32-ounce) pkg vegetable broth

1 (15-ounce) can black beans, drained and rinsed

1 (15-ounce) can corn, drained

1 (14-ounce) can diced tomatoes, drained

1 1/2 c zucchini strips, cut into 1-inch pieces

2 Tbsp canned chopped chilies

cooked brown rice or pasta

freshly shredded Parmesan cheese, garnish Directions

In Dutch oven, over medium heat, place olive oil.

Add sausage pieces; cook and stir over medium heat for 5 minutes.

Remove sausage from pan.

In same pan, add cumin and pepper; cook and stir 1 minute.

Add vegetable broth, black beans, corn, diced tomatoes, and chilies.

Cover mixture; bring to a boil (5 to 6 minutes).

Add sausage and zucchini. Continue cooking, stirring occasionally, 2 to 3 minutes or until heated through.

Serve soup in bowls over rice or pasta and sprinkle with Parmesan cheese.

Easy Pork Recipes

Easy Pork Recipes

Italian Hungry Man's Quiche
Swiss Pork Chops in a Red Sauce

Sausage and Vegetable Soup

Swiss Pork Chops in a Red Sauce

Swiss Pork Chops in a Red Sauce” is nothing short of awesome! My family has enjoyed this recipe for years so I know your family will love it.

Ingredients

¾  cup vegetable oil

1½ pounds white mushrooms, trimmed and sliced thin

Salt and pepper

2 onions, halved and sliced thin

1 teaspoon dried

1½ teaspoons sweet paprika

1½ cups all-purpose flour

¾ cup low-sodium chicken broth

¼ red wine

6 (4-6 oz.) Pork Chops

1 (8 oz.) can of diced tomatos

2  (8 oz.) cans tomato sauce

1 large celery stalk diced

2 tablespoons minced fresh parsley

2 tablespoons minced fresh garlic

Directions

Coat both sides of the pork chops with mixture of flour, salt and pepper.

Heat 1/2 cup oil in 12-inch skillet over medium-high heat fry pork chops until golden brown. 

Heat remaining ¼ cup oil in skillet over medium-high heat until shimmering. 

Add onions, mushrooms, celery, garlic, thyme, and paprika and cook until onions are softened and lightly browned, 8 to 12 minutes. 

Transfer to crock pot.

Slowly whisk in broth, diced tomatoes, tomato sauce and red wine, scraping up any browned bits and smoothing out any lumps; transfer to crock pot  and stir, mixing the vegetables into the sauce. 

Add the steaks making sure each one is covered with the sauce. 

Cook on medium heat for 6 to 8 hours. 

Serve with either mashed potatoes or white rice.

Savory Asian-Style Ribs

Ribs no longer have to be one of those things you only eat in the grilling season. So pull out the slow cooker and whip up a batch of “Savory Asian-Style Ribs”.

Ingredients

2 full racks baby back pork ribs, split into 
3 sections each
¾ cup lite soy sauce
3 Tablespoons peanut butter 
3 Tablespoons honey 
2 Tablespoons white vinegar 
3 cloves of garlic; minced 
½ teaspoon onion powder 
2 Tablespoons sesame oil 
1 teaspoon Chinese hot sauce 
½ teaspoon white pepper 
2 Tablespoons minced fresh ginger
¾ cup maraschino cherries 
½ cup rice wine vinegar 
Bottled water to cover 
5 scallions or 1 Texas scallion; chopped

Directions

Place ribs in crock pot Combine soy sauce ginger, cherries, rice wine vinegar and water mix until well combined.

Pour mixture over ribs. 

Cover; cook on low for 6 to 8 hours or on high for 3 to 4 hours or until pork is done.

Sprinkle with scallions before serving.

Aussie Hot Dogs (Sausage Sizzle)

Sausage Sizzles are some of the best comfort foods you can have down under! Its so easy to make thus perfect for game day parties.

Ingredients

6 crusty white bread rolls

6 beef sausages

1 large red onion, sliced

1 tablespoon balsamic vinegar

Directions

Serve with mustard and Tomato Sauce.

BBQ and Grilling Pork

BBQ and Grilling Pork

Delicious Pork Souvlaki
BBQ Glazed Country Ribs

Delicious Pork Souvlaki

Pork Souvlaki is perfect for BBQ or grilling... and great served over a bed of rice.

Ingredients

1 lb boneless pork

4 tbsp olive oil

4 tbsp lemon juice, freshly squeezed

3 garlic cloves (or to taste), pressed

1 tsp dried oregano

Our Cucumber Tzatziki Sauce for garnish

Sea salt and pepper to taste

Directions

Cut pork into cubes about 1” square, discarding any fat.

To make marinade, in a 2-qt baking dish, mix olive oil, lemon, garlic and oregano. Add pork pieces to marinade and toss to coat. 

Cover with plastic wrap and refrigerate for at least 2 hours.

Remove pork pieces from marinade and discard marinade. 

Thread pork onto skewers. 

Either grill or broil kabobs until meat is no longer pink in the middle, roughly 4 minutes each side over medium heat.

Serve with Cucumber Tzatziki Sauce on the side

Spicy Barbeque Sauce

Spicy Barbecue Sauce recipe is easy to make and can be used with any meat; particularly with ribs.

Ingredients

1 pint vinegar

2 cups Ketchup

8 Tablespoon prepared horseradish

1 Tablespoon cayenne pepper

1 Tablespoon mustard powder

1 Tablespoon brown sugar

2 teaspoons sea salt

½ teaspoon black pepper

Directions

In a small bowl mix all the ingredients together well.

Smoky Apricot Barbecue Sauce

Smoky Apricot Barbecue Sauce recipe is easy to make. You will produce a platter of delicious, fresh-from-the-grill ribs, pork, salmon, or chicken that will make mouths start to water. 

Ingredients

3/4 cup Apricot Preserves
1/4 cup prepared hickory barbecue sauce
1 teaspoon smoked paprika

Directions

Combine ingredients in a medium bowl.

Mix well.

Good when used on pork, salmon, or chicken. 

Carolina Style Barbecue Sauce

The combination of sweet and tangy flavors brings out the absolute best in grilled or smoked pork or poultry.

Ingredients

1 cup prepared yellow mustard

1/2 cup sugar

1/4 cup light brown sugar

3/4 cup cider vinegar

1/4 cup water

2 tablespoons chili powder

1 teaspoon black pepper

1 teaspoon white pepper

1/4 teaspoon cayenne

1/2 teaspoon soy sauce

2 tablespoons butter

1 tablespoon liquid smoke (hickory flavoring)

Directions

Mix all except soy, butter and smoke. 

Simmer 30 minutes. 

Stir in remaining ingredients and simmer for 10 more minutes. 

White Cranberry-n-Pear Brine

The "Balsamic Pear Vinegar" mingles wonderfully with the white cranberry juice, herbs and honey. It’s a great refreshing change of pace for the holiday turkey. Can be used for chicken, pork, seafood and fish.

Ingredients

1/2 gallon of cold water

1 cup sea salt

4 cups Balsamic Pear Vinegar

2 (64 oz.) Ocean Spray White Cranberry Juice

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

4 cloves garlic, minced or 1 1/2 tablespoons dried

1 teaspoon black pepper

1 cup honey

Directions

In a large pot combine juices, sea salt, garlic, pepper, herbs and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Poultry Brines

Poultry brine's are used for any domestic, free range or organic fowls, such as turkeys, chickens, geese, or ducks that are raised for meat or eggs. Brine's are used to add moisture and flavor to the meat and leads to a the poultry being more flavorful and tender meal. These brine recipes great, simple, moist, and will turn any poultry into a delicious meal the whole family will love it! These brine's can also be used for pork, fish and seafood.

Roasted Turkey

White Cranberry-n-Pear Brine

White Cranberry Brine

Cranberry Balsamic Vinegar Brine

Black Velvet Brine

Hawaiian Islander's Brine

Savory Beer Brine

Apple Ale Brine

Savory Turkey Brine

Apple-n-Spice Brine

Jamaican Jerk Brine

Jamaican Jerk Brine

This "Jamaican Jerk Brine" recipe makes a wonderfully delicious flavored, moist, and spicy turkey. It doesn't get any better than serving a delicious tropical cuisine to the friendly atmosphere of a holiday dinner with family and friends. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cup sea salt

4 cloves garlic, minced or 1 1/2 tablespoons dried

2 sprigs fresh parsley, minced or 1 1/2 tablespoons dried

2 sprigs fresh thyme, minced or 1 1/2 tablespoons dried

2 (32 oz.) Pacific Organic Bone Broth Turkey

1 small red onion, minced

1 1/2 tablespoons allspice

1/2 tablespoons cinnamon

1 1/2 tablespoons black pepper

1 1/2 tablespoons paprika

1/2 tablespoons dried cumin

1/2 tablespoons ground nutmeg

1 1/2 tablespoons paprika

1 tablespoons red pepper flakes

Directions

In a large pot combine broth, sea salt, herbs and spices over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Apple-n-Spice Brine

"Apple-n-Spice Brine" gives a hint of sweetness from the apple cider and the combination of herbs and spices results in a juicy, delicious, and very flavorful poultry. Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

3 cups orange juice

1 gallon Johnny Appleseed Apple Cider

10 whole cloves

1 tablespoon ground nutmeg

1/2 cup light brown sugar

Directions

In a large pot combine apple cider, orange juice, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Savory Turkey Brine

 "Savory Turkey Brine" is a easy brine gets half its portion of its salt from Pacific Organic free range Chicken Broth, even though it is low in sodium. The combination for herbs and spices will give your turkey a rich organic flavor.
Can also be used for chicken pork, fish and seafood.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

2 (32 oz.) Pacific Organic free range Chicken Broth

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

1/4 cup white sugar

Directions

In a large pot combine chicken stock, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Apple Ale Brine

This brine is sure to enhance the flavor of your poultry if you are planning on smoking it. This is a twist of the traditional beer brine for large amounts of fish, chicken, quail, or turkey.

Ingredients

1/2 gallon of cold water

1/2 cup sea salt

6 bottles Redds Apple Ale Beer

1/2 cup light brown sugar

1/4 cup pickling spice

1.2 teaspoon red pepper flakes

Directions

In a large pot combine beer, sea salt, spices, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.

Savory Beer Brine

This easy beer brine is more traditional and will enhance your poultry’s natural flavor. Whether it is smoked or baked in the oven the combination for herbs and spices will give your poultry a rich organic flavor sure to give the illusion of a campfire cooked poultry. 

Can also be used for pork, fish and seafood.

Ingredients

1/2 gallon of cold water

2 cups sea salt

6 bottles Beer

2 sprigs fresh rosemary or 1 tablespoon dried

2 sprigs fresh sage or 1 tablespoon dried

2 sprigs fresh thyme or 1 tablespoon dried

4 coves fresh garlic, minced or 1 1/2 tablespoons dried

1/4 cup brown sugar

Directions

In a large pot combine beer, sea salt, herbs, and sugar over a medium heat.

Simmer for about 15 - 20 minutes.

Remove from heat and allow brine to cool.

Add cold water.

Pour brine over the top of the turkey, cover the pot or the seal bag, and refrigerate 6 - 24 hours.