Category: Pork

Chicken, Instant Pot, Pork, Recipes

Sausage Jambalaya (Instant Pot)

Nicole

7

This recipe goes to the top of my list as one of the best recipes I make. I think it is fantastic. Again, I don’t remember where it came from but it is delicious. If I owe you recipe credit please let me know because you deserve it! Easy, Fast, and Delicious!

Ingredients:

  • 2 Tablespoons light butter spread (butter or oil)
  • 12 Ounces Andouille Sausage (sliced into circular pieces)
  • 1 large Chicken Breasts (cooked and diced)
  • 1 Medium, Green Bell Pepper (diced)
  • 1 Medium, White Onion (diced)
  • 1 Celery Stalk (chopped)
  • 5 Garlic Cloves (chopped)
  • 2+ tsp low sodium Cajun Seasoning
  • 1/2 tsp dried Thyme
  • 3/4 Cup Chicken Broth
  • 1 (14 Ounce) Can Diced Tomatoes (with juices)
  • 3/4 Cup Long Grain White Rice
  • Salt and Pepper (to taste)

Instructions:

  1. Set the Instant Pot to “Saute.”
  2. Add the oil to the pot then add onions, pepper, and celery stirring while scraping the bottom. Cook for about 3-5 minutes or until vegetables are soft.
  3. Add the garlic and cook for an additional 30 seconds while continuing to stir. Hit cancel on your pressure cooker
  4. Add the Creole seasoning, thyme, cooked sausage and chicken, tomatoes, and broth stir well. Add the rice to the top of the mixture and press the rice down into the liquid. Do not sure again.
  5. Close the lid, make sure the valve is set to “sealing,” and push the manual button then put the time on 10 minutes.
  6. Once it starts beeping allow the Instant Pot to natural release for 5 minutes turn the pressure valve to release completing a quick release. Remove lid and stir.
Low Calorie, Pork, Recipe, Recipes, Slow Cooker

Turkey Teriyaki Rice Bowls

Nicole

2

My coworker brought this for lunch one day and it was delicious. I am not much of a pork eater (I don’t come from pork country), but I really enjoyed it. We ended up reheating it in the slow cooker for a few hours and it was excellent.

This would make a great pot luck recipe if you need one. First on the stove top then to the slow cooker. I think if you brown the meat you could do the remaining steps in the slow cooker also.

Ingredients: 

Teriyaki Sauce

  • 1/2 cup Low Sodium Soy Sauce
  • 1/4 cup water
  • tablespoons Red Wine Vinegar
  • 2 tablespoons brown sugar or less as desired
  • 2 tablespoons granulated sugar or less as desired
  • 2 teaspoons minced garlic
  • 1 teaspoon ground ginger
  • 1 tablespoon cornstarch
  • 2 tablespoons warm water
  • Ground Turkey
  • 1 tablespoon vegetable oil
  • 1/2 cup diced onion
  • 2 tablespoons minced garlic
  • 1 pound Ground Turkey
  • 1 cup finely chopped carrots
  • 2 large carrots peeled and grated
  • 2 green onions diced, for garnish

Instructions:

  1. Mix soy sauce, 1/4 cup water, red wine vinegar, sugars, garlic and ginger in a small saucepan over medium heat. Stir with a whisk until sugar is dissolved.
  2. In a small bowl, whisk together 2 tablespoons warm water and cornstarch until cornstarch is completely dissolved.
  3. Heat sauce over medium high heat. Slowly whisk in cornstarch mixture and simmer until thickened. Remove from heat and set aside.
  4. Heat vegetable oil in a large skillet over medium-high heat. Add diced onions and cook until soft.
  5. Crumble ground turkey and garlic into the pan and cook until turkey is about half cooked. Add grated carrots and chopped carrots and continue to cook until turkey is no longer pink.
  6. Pour teriyaki sauce over cooked turkey and vegetable mixture and stir. Simmer for about five minutes to combine the flavors.

Spoon meat over rice or noodles. Garnish with green onions and serve immediately.

**I am not sure where this recipe is from. If I owe you credit please let me know.**

Appetizers, Holiday, Pork, Recipes, Slow Cooker

Buffalo Meatballs (Slow Cooker)

Nicole

buf

These buffalo meatballs are outstanding. They go to the top of my list as the perfect party food or potluck dish. This receipt is very easy to put together and delicious! I highly recommend this recipe to anyone. They are not too spicy so you can always up the spice if that is your thing.

Ingredients:

  • 32-ounce bag of meatballs (Not the Italian meatballs)

Sauce:

  • 1 cup Frank’s Red Hot Original Sauce, plus more to taste
  • 1/2 cup + 1 tablespoon honey
  • 1/2 cup apricot preserves
  • 1/2 cup brown sugar
  • 1/4 cup reduced sodium soy sauce
  • 1-1/2 tablespoons cornstarch

Directions:

  1. Mix all the sauce ingredients together in a bowl and set aside.
  2. Add meatballs to a lined slow cooker for easy clean up
  3. Add the sauce to the slow cooker and mix well.
  4. Cook on low for 4-6 hours or on high for 2-3 hours. Watch to insure they do not burn
Fall, Pork, Recipe, Side Dish

Herbed Sausage Stuffing

Nicole

This recipe is really great! I didn’t have a lot of expectations because I have never had sausage dressing. I thought it was great. I didn’t think anyone one else in my house would like it but everyone gobbled it down. The next time I make this I am going to use hot sausage instead of mild I think the hot would be amazing.

It’s a very hearty recipe. I didn’t really follow the original recipe and this is actually a half recipe. It’s really good and easy. I would make it again that’s for sure!

Ingredients:

  • 1 (16 ounce) packages Regular Flavor Jimmy Dean Pork Sausage
  • 4 ounces fresh mushrooms, sliced
  • 3/4 cup diced onions
  • 3/4 cup diced celery
  • 2 cloves garlic, minced
  • 2 teaspoons poultry seasoning
  • 1 teaspoon black pepper
  • 1 (8 ounce) package herbed dry bread cubes
  • 1 cups chicken broth
  • 1/2 egg, lightly beaten

Directions:

  1. Preheat oven to 325 F.
  2. In a large saucepan or stockpot, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.
  3. Add mushrooms, onion, celery and garlic; cook 10-12 minutes or until onion is translucent, stirring frequently.
  4. Transfer mixture to a large bowl; add remaining ingredients and stir well.
  5. Pour into a buttered 2-quart casserole.
  6. Bake covered for 60 minutes.

Adapted from Original Recipe Source