I’ve been craving a hearty and flavorful veggie-loaded soup, so when I stumbled upon this tasty Coriscian bean soup with greens recipe on Food and Wine, I knew I had to make it. I halved their recipe and adapted a few ingredients to use what I had in the refrigerator. The soup smelled amazing while it simmered, and we all thought it was hearty, comforting, and delicious.

Corsican Bean Soup with Greens

Ingredients:

• 8 oz dried cannellini beans, soaked overnight
• 1 bouquet garni (1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine)
• 2 tbsp olive oil
• ½ green cabbage, cored and chopped
• 2 medium (or 4 small) russet potatoes peeled and cut into bite-sized pieces
• 2 cups green Swiss chard, stems removed & chopped
• 1 large (or 2 small leeks), white parts only, chopped
• 3 small carrots, peeled and chopped
• 1/4 yellow onion, diced
• 3 cloves of garlic, sliced thinly
• 1 tsp chicken bouillon powder
• Sea salt and freshly cracked black pepper, to taste
• 8 cups of chicken broth
• 1 (15 oz) can of whole tomatoes, drained, slightly crushed by hand
• 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    *** You can also use a small ham bone and pork shoulder, cut into chunks

How to make Corsican Bean Soup with Greens

Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let soak for 8 hours or overnight.

Drain the beans, place them in a large saucepan, and cover them with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.

Meanwhile, heat oil in a large Dutch oven over medium-high heat; add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.

Add 8 cups of chicken or vegetable broth along with the, drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.

Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 2 hours.

Remove and discard the bouquet garni. Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.

Ladle the soup into bowls and serve. Enjoy.

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Corsican Bean Soup with Greens

Course Lunch, Main

Cuisine French

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Soaking Beans: 8 hours hours

Total Time 10 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Food and Wine

Equipment

• Large saucepan
• Large Dutch oven

Ingredients

• 8 oz dried cannellini beans soaked overnight
• 1 bouquet garni 1 bay leaf, 2 thyme sprigs, and 2 parsley sprigs, tied together with kitchen twine
• 2 tbsp olive oil
• ½ green cabbage cored and chopped
• 2 medium or 4 small russet potatoes peeled and cut into bite-sized pieces
• 2 cups green Swiss chard stems removed & chopped
• 1 large or 2 small leeks, white parts only, chopped
• 3 small carrots peeled and chopped
• ¼ yellow onion diced
• 3 cloves of garlic sliced thinly
• 1 tsp chicken bouillon powder
• Sea salt and freshly cracked black pepper to taste
• 8 cups of chicken broth
• 1 15 oz can of whole tomatoes, drained, slightly crushed by hand
• 8 slices 1 small ham hock and/or 8 slices of bacon, cooked & crumbled    ***You can also use a small ham bone and pork shoulder, cut into chunks

Instructions

• Place the beans in a large bowl; add cold water to cover. Cover the bowl with a lid or plastic wrap and let soak for 8 hours or overnight.
• Drain the beans, place them in a large saucepan, and cover them with 2 inches of water. Add the bouquet garni and bring to a boil over medium-high heat. Reduce the heat and simmer for 15 minutes; drain, reserving the bouquet garni.
• Meanwhile, heat oil in a large Dutch oven over medium-high heat; add the cabbage, potatoes, chard, leeks, carrots, onion, garlic, chicken bullion, sea salt, and freshly cracked pepper, to taste. Cook, stirring often, until vegetables are wilted, about 10 minutes.
• Add 8 cups of chicken or vegetable broth along with the, drained beans, crushed whole tomatoes, cooked bacon crumbles (or ham hock or pork shoulder), and reserved bouquet garni.
• Bring to a boil over high. Reduce heat to low; simmer, stirring occasionally, until beans and vegetables are very tender, about 1½-2 hours.
• Remove and discard the bouquet garni. Remove and chop the meat from the ham hock before discarding the bone. Taste the soup and re-season if needed.
• Ladle the soup into bowls and serve. Enjoy.

I love to brine meats like chicken breasts and lean pork so that they are extra juicy, flavorful, and tender when you cook them. I was excited when I stumbled on this easy pork chop brine recipe on Immaculate Bites because it used citrus and herbs along with lots of garlic, and it sounded tasty. After brining the chops for 2 hours, I seasoned my chops lightly with some of my homemade pork chop seasoning, but you can season them with whatever you like or have on hand. I pan-seared my chops in a cast iron skillet and then finished cooking them in the oven but you can also bake or grill the chops if you’d prefer.

Easy Pork Chop Brine

Brine Ingredients:

• 2 cups of chicken broth
• 1/4 cup kosher salt
• 1/4 cup brown sugar
• 4-6 large cloves of garlic, smashed
• 2 tsp black peppercorns
• 2 bay leaves
• 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 orange, thinly sliced, seeds discarded
• 2 cups of ice water (with ice cubes)
• 3-4 bone-in pork chops

Cooking Ingredients (Optional):

• Homemade pork chop seasoning, or seasoning of choice, to taste
• 1 tbsp vegetable oil

How to Make an Easy Pork Chop Brine

Make the brine by heating the chicken broth in a medium saucepan over medium heat (or for a minute in the microwave), until slightly hot. Add the kosher salt, brown sugar, garlic cloves, and peppercorns and stir to combine; set aside until the sugar and salt dissolve and the broth has cooled.

Pour the mixture into a large 9 x 13 glass baking dish (or a large zip-lock bag). Add the bay leaves, fresh thyme, rosemary, and orange slices along with the ice water and ice cubes; stir until well combined.

Make sure the water is cold then add the pork chops. Cover with plastic wrap and refrigerate to brine for 2 hours.

Optional Cooking Method for Brined Pork Chops:

To cook the pork chops, remove them from the refrigerator, discard the brine, and lightly rinse the pork chops with water, then place on paper towels to dry them completely.

Season both sides of each chop evenly with pork dry rub or seasoning of choice; set aside until needed.

Preheat the oven to 400 degrees.

Heat the oil in a large cast iron skillet (or ovenproof skillet) over medium-high heat. Once hot, add the seasoning pork chops and cook undisturbed for 3-4 minutes. Flip the pork chops over and place the skillet into the oven to finish cooking the pork for 10-15 minutes, depending on the thickness of the pork, until a meat thermometer reads 145 degrees.

Remove the pork to a cutting board and let the meat rest for 5 minutes before slicing and serving. Enjoy.

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Easy Pork Chop Brine

Course Condiment, Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Brining Time: 2 hours hours

Total Time 2 hours hours 20 minutes minutes

Servings 4 pork chops

Author Pam - For the Love of Cooking

Equipment

• 9 x 13 Inch Glass Baking Dish
• Large cast iron skillet

Ingredients

Brine Ingredients:

• 2 cups of chicken broth
• ¼ cup kosher salt
• ¼ cup brown sugar
• 4-6 large cloves of garlic smashed
• 2 tsp black peppercorns
• 2 bay leaves
• 2 sprigs of fresh thyme
• 1 sprig of fresh rosemary
• 1 orange thinly sliced, seeds discarded
• 2 cups of ice water with ice cubes
• 3-4 bone-in pork chops

Cooking Ingredients (Optional):

• Homemade pork chop seasoning or seasoning of choice, to taste
• 1 tbsp vegetable oil

Instructions

• Make the brine by heating the chicken broth in a medium saucepan over medium heat (or for a minute in the microwave), until slightly hot. Add the kosher salt, brown sugar, garlic cloves, and peppercorns and stir to combine; set aside until the sugar and salt dissolve and the broth has cooled.
• Pour the mixture into a large 9 x 13 glass baking dish (or a large zip-lock bag). Add the bay leaves, fresh thyme, rosemary, and orange slices along with the ice water and ice cubes; stir until well combined.
• Make sure the water is cold then add the pork chops. Cover with plastic wrap and refrigerate to brine for 2 hours.
• Optional Cooking Method for Brined Pork Chops:
• To cook the pork chops, remove them from the refrigerator, discard the brine, and lightly rinse the pork chops with water, then place on paper towels to dry them completely.
• Season both sides of each chop evenly with pork dry rub or seasoning of choice; set aside until needed.
• Preheat the oven to 400 degrees.
• Heat the oil in a large cast iron skillet (or ovenproof skillet) over medium-high heat. Once hot, add the seasoning pork chops and cook undisturbed for 3-4 minutes.
• Flip the pork chops over and place the skillet into the oven to finish cooking the pork for 10-15 minutes, depending on the thickness of the pork, until a meat thermometer reads 145 degrees.
• Remove the pork to a cutting board and let the meat rest for 5 minutes before slicing and serving. Enjoy.

I may be late, but I finally tried the TikTok-inspired recipe for twisted bacon (also known as bacon twists), after enjoying it at my friend Tiffany’s house. After looking online (because I don’t have TikTok), some of the recipes said to bake it directly on the baking sheet to it’s more crispy and some said it’s healthier to cook it on a wire rack so it doesn’t bake soaking in its own grease. I chose to go the healthier route and bake it on the rack and it turned out both crispy and soft, which was perfect for us! This twisted bacon is especially delicious dipped in soft boiled eggs or baked eggs.

Twisted Bacon

Ingredients:

• 1 package of bacon

Equipment:

• Aluminum foil
• Rimmed Baking Sheet

How to Make Twisted Bacon

Preheat the oven to 375 degrees. For easier cleanup, line a rimmed baking sheet with aluminum foil. Place a wire rack in the baking sheet (optional).

Twist each slice of bacon very tightly then place on the wire rack, if using. If you aren’t using a rack, place on the foil-lined baking sheet with the pieces touching so they don’t untwist.

Place into the oven to bake for 20 minutes. Flip over and bake for another 20 minutes, or until crispy-soft and cooked through.

Remove from the oven and transfer to a paper towel to drain. Serve and enjoy.

Side Note: Store any leftover twisted bacon in an airtight container for 3 days.

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Twisted Bacon

Author Pam - For the Love of Cooking

Equipment

• Aluminum foil
• Rimmed Baking Sheet
• Wire Cooling Rack (optional)

Ingredients

• 1 package of bacon

Instructions

• Preheat the oven to 375 degrees. For easier cleanup, line a rimmed baking sheet with aluminum foil. Place a wire rack in the baking sheet (optional).
• Twist each slice of bacon very tightly then place on the wire rack, if using. If you aren't using a rack, place on the foil-lined baking sheet with the pieces touching so they don't untwist.
• Place into the oven to bake for 20 minutes. Flip over and bake for another 20 minutes, or until crispy-soft and cooked through.
• Remove from the oven and transfer to a paper towel to drain. Serve and enjoy.
• Side Note: Store any leftover twisted bacon in an airtight container for 3 days.

This easy recipe for sticky Asian ribs that I found on Savor with Jennifer, is fun to make and the baby back ribs turn out tender, sweet, spicy, and sticky! Yum! I served these delicious ribs with some stir-fried spicy asparagus and garlic rice, and we all thought it was a tasty meal that disappeared quickly. I’ll be making these ribs again and again.

Sticky Asian Ribs

Dry Rub:

• 1/2 cup brown sugar
• 1/2 tsp coarse kosher salt
• 1/2 tsp chipotle chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/4 tsp cumin
• 1 large rack of baby back ribs (about 2 pounds)

Sticky Asian Sauce:

• 1/2 cup soy sauce
• 1/3 cup brown sugar
• 1/4 cup honey
• 1 tbsp rice wine vinegar
• 1 tbsp ginger, fresh grated paste
• 2 tsp toasted sesame oil
• 2 cloves of garlic, minced
• 1/4 tsp crushed red pepper flakes, to taste

Preheat the oven to 300 degrees. Line a rimmed baking sheet very well with foil.

Make the dry rub by combining the brown sugar, salt, chipotle chili powder, smoked paprika, onion powder, garlic powder, and cumin together in a small bowl; mix until very well combined.

Prepare the ribs, by scoring the white membrane on the back of the ribs in a one inch diagonal pattern using a sharp knife.  Side Note: You can also discard it if you’d prefer.

Season the ribs by sprinkling and rubbing the dry rub evenly over the front and back of the ribs until very well seasoned.

Bake the ribs by placing the seasoned ribs on the prepared baking sheet and cover tightly with foil. Place into the oven to bake for 2 hours, until the meal easily pulls away from the bone.

Meanwhile, make the sauce by combining the soy sauce, brown sugar, honey, rice wine vinegar, ginger paste, toasted sesame oil, minced garlic, and crushed red pepper flakes in a small saucepan over medium-high heat. Bring to a low boil and simmer, stirring often, for 5 minutes. Remove from the heat and let the sauce thicken.

Finish the ribs by turning the oven to broil and remove the foil from the ribs. Brush the ribs with the sticky Asian sauce then broil for 2 minutes. Brush with more sauce and broil for another 2 minutes.

Remove from the oven and serve with toasted sesame seeds and green onions on top. Slice and serve with extra sauce on the side. Enjoy.

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Sticky Asian Ribs

Course Main

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 2 hours hours 5 minutes minutes

Total Time 2 hours hours 15 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Rimmed Baking Sheet
• Small Saucepan

Ingredients

Dry Rub:

• ½ cup brown sugar
• ½ tsp coarse kosher salt
• ½ tsp chipotle chili powder
• ½ tsp smoked paprika
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp cumin
• 1 large rack of baby back ribs about 2 pounds

Sticky Asian Sauce:

• ½ cup soy sauce
• ⅓ cup brown sugar
• ¼ cup honey
• 1 tbsp rice wine vinegar
• 1 tbsp ginger fresh grated paste
• 2 tsp toasted sesame oil
• 2 cloves of garlic minced
• ¼ tsp crushed red pepper flakes to taste

Instructions

• Preheat the oven to 300 degrees. Line a rimmed baking sheet very well with foil.
• Make the dry rub by combining the brown sugar, salt, chipotle chili powder, smoked paprika, onion powder, garlic powder, and cumin together in a small bowl; mix until very well combined.
• Prepare the ribs, by scoring the white membrane on the back of the ribs in a one inch diagonal pattern using a sharp knife.  Side Note: You can also discard it if you'd prefer.
• Season the ribs by sprinkling and rubbing the dry rub evenly over the front and back of the ribs until very well seasoned.
• Bake the ribs by placing the seasoned ribs on the prepared baking sheet and cover tightly with foil. Place into the oven to bake for 2 hours, until the meal easily pulls away from the bone.
• Meanwhile, make the sauce by combining the soy sauce, brown sugar, honey, rice wine vinegar, ginger paste, toasted sesame oil, minced garlic, and crushed red pepper flakes in a small saucepan over medium-high heat.
• Bring to a low boil and simmer, stirring often, for 5 minutes. Remove from the heat and let the sauce thicken.
• Finish the ribs by turning the oven to broil and remove the foil from the ribs. Brush the ribs with the sticky Asian sauce then broil for 2 minutes. Brush with more sauce and broil for another 2 minutes.
• Remove from the oven and serve with toasted sesame seeds and green onions on top. Slice and serve with extra sauce on the side. Enjoy.

I had some Italian sub sandwich fixings in the fridge but no hoagie rolls so I made these tasty little Italian pinwheels instead. These pinwheel sandwiches were super easy to make and a great alternative to a big sub sandwich and my whole family enjoyed them. I think these little beauties are terrific as a snack, light lunch, or gameday finger food.

Italian Pinwheels:

Italian Cream Cheese Spread:

• 2 oz cream cheese, softened to room temperature
• 2 tbsp mayonnaise
• 1½ tsp white wine vinegar
• 1½ tsp olive oil
• ½ tsp dried basil
• ¼ tsp dried oregano
• Pinch of garlic powder
• Sea salt and freshly cracked pepper, to taste

Pinwheels:

• 2 large flour tortillas or three fajita sized
• 1½ cups iceberg lettuce, finely shredded
• ¼ yellow onion, thinly sliced
• 3-5 large cherry tomatoes, sliced
• ¼ cup pepperoncini, drained
• 4 oz large pepperoni slices
• 4 oz provolone cheese slices
• 4 oz large genoa salami slices

How to Make Italian Pinwheels

Make the Italian cream cheese spread by combining the softened cream cheese, mayonnaise, white wine vinegar, olive oil, basil, oregano, garlic powder, sea salt, and freshly cracked pepper; mix until well combined. Set aside until needed.

Prepare the pinwheels by spreading the cream cheese spread evenly over the tortillas. Next, spread the shredded lettuce evenly over the each tortilla. Place the onions, tomato slices, and pepperoncini evenly over the lettuce.  Side Note: Place the tomato slices & pepperoncini on paper towels to blot off excess moisture before using. 

Next, layer the pepperoni, provolone cheese, and genoa salami slices evenly over the tortillas.

Tightly roll each tortilla into a log.

Secure the pinwheels with a toothpick and use a sharp serrated knife to cut the log into 1-inch pinwheels. Serve and enjoy.

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Italian Pinwheels

Italian pinwheels make a delicious and easy appetizer with all the flavors of a classic Italian sub sandwich. 

Course Appetizer, Lunch

Cuisine Italian

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 2 - 4

Author Pam - For the Love of Cooking

Equipment

• Toothpicks

Ingredients

Italian Cream Cheese Spread:

• 2 oz cream cheese softened to room temperature
• 2 tbsp mayonnaise
• 1½ tsp white wine vinegar
• 1½ tsp olive oil
• ½ tsp dried basil
• ¼ tsp dried oregano
• Pinch of garlic powder
• Sea salt and freshly cracked pepper to taste

Pinwheels:

• 2 large flour tortillas or three fajita sized
• 1½ cups iceberg lettuce finely shredded
• ¼ yellow onion thinly sliced
• 3-5 large cherry tomatoes sliced
• ¼ cup pepperoncini drained
• 4 oz large pepperoni slices
• 4 oz provolone cheese slices
• 4 oz large genoa salami slices

Instructions

• Make the Italian cream cheese spread by combining the softened cream cheese, mayonnaise, white wine vinegar, olive oil, basil, oregano, garlic powder, sea salt, and freshly cracked pepper; mix until well combined. Set aside until needed.
• Prepare the pinwheels by spreading the cream cheese spread evenly over the tortillas. Next, spread the shredded lettuce evenly over the each tortilla. Place the onions, tomato slices, and pepperoncini evenly over the lettuce. Side Note: Place the tomato slices & pepperoncini on paper towels to blot off excess moisture before using. 
• Next, layer the pepperoni, provolone cheese, and genoa salami slices evenly over the tortillas.
• Tightly roll each tortilla into a log. Secure the pinwheels with a toothpick and use a sharp serrated knife to cut the log into 1-inch pinwheels. Serve and enjoy.

You are looking at my husband’s new favorite sandwich that he loves even more than his beloved Italian grinder. The main difference between an Italian sub sandwich and an Italian grinder is the grinder is served with warmed toasted bread, warmed meat, and melted cheese while the sub sandwich ingredients are served cold. The combo of the crusty bread with the creamy mayonnaise & provolone, salty meats, tangy lettuce, spicy pepperoncini, thinly sliced tomatoes & onion, and Italian seasoning makes this sandwich really delicious, and my husband just loves it!

Italian Sub Sandwich

Vinaigrette:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small clove of garlic, finely minced
• Pinch of sugar, to taste
• Sea salt and freshly cracked pepper, to taste

Sub Sandwiches:

• Crusty Italian hoagie roll
• Mayonnaise, to taste
• 4 slices of genoa salami
• 4 slices of pepperoni
• 2 slices of provolone
• 1 cup iceberg lettuce, very thinly sliced (finely shredded)
• Yellow onion, very thinly sliced
• Tomato, very thinly sliced
• Pinch of dried basil, to taste
• Pinch of dried oregano, to taste
• Freshly cracked black pepper, to taste

How to Make an Italian Sub Sandwich

Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.

Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste.  Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.  

Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.

Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.

Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.

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Italian Sub Sandwich

Course Lunch, Main

Cuisine Italian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Jar

Ingredients

Vinaigrette:

• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 small clove of garlic finely minced
• Pinch of sugar to taste
• Sea salt and freshly cracked pepper to taste
• Crusty Italian hoagie roll

Sub Sandwiches:

• Mayonnaise to taste
• 4 slices of genoa salami
• 4 slices of pepperoni
• 2 slices of provolone
• 1 cup iceberg lettuce very thinly sliced (finely shredded)
• Yellow onion very thinly sliced
• Tomato very thinly sliced
• Pinch of dried basil to taste
• Pinch of dried oregano to taste
• Freshly cracked black pepper to taste

Instructions

• Make the vinaigrette by combining the oil, vinegar, garlic, sugar, sea salt, and freshly cracked pepper, to taste, together in a small jar, seal with lid and shake well.
• Prepare the sub sandwich by slicing the crusty Italian hoagie roll in half and slather both sides with mayonnaise, to taste.  Side Note: If your hoagie roll is too soft and not crusty, heat it in the oven (or toaster oven) at 350 degrees for a few minutes to crisp it up a bit. Set aside to cool completely then make your sandwich.
• Layer the bottom half of the roll evenly with genoa salami, pepperoni, and provolone slices.
• Drizzle some of the well-whisked vinaigrette on the lettuce then season with the dried basil and dried oregano, to taste; toss to coat it evenly.
• Smother the meat and cheese with the dressed shredded lettuce then top with pepperoncini, onion, and tomato. Season with freshly cracked black pepper, to taste, top with remaining half of hoagie roll. Serve immediately. Enjoy.

I normally make a simple pomodoro sauce or a butter-roasted tomato sauce when I have a craving for pasta but this time I wanted something heartier. I made this simple Italian sausage ragu recipe and let it simmer on the stove for a few hours which made the sauce extra flavorful. This delicious, thick, and hearty ragu sauce is best served with hearty pasta like rigatoni or penne but it’s also delicious with gnocchi or as a base sauce for lasagna.

How to Make Italian Sausage Ragu

Heat a Dutch oven over medium-high heat then add the ground Italian sausage and cook, breaking up the sausage as it cooks, for about 4-5 minutes, or until browned. Remove from the Dutch oven into a bowl then remove any excess grease from the Dutch oven.

Add the butter and olive oil to the same Dutch oven over medium-high heat. Add the onion, carrot, and celery then season with sea salt and freshly cracked black pepper, to taste. Cook, stirring frequently until softened, about 5 minutes.

Add the sausage meat back to the Dutch oven along with the garlic and crushed fennel seeds then cook, stirring constantly, for 1 minute. 

Add the wine and cook, stirring frequently for 1-2 minutes. Add the crushed whole tomatoes and juices to the Dutch oven along with 1/2 cup of water and a sprig of rosemary then season with sea salt and freshly cracked pepper, to taste. Simmer the ragu for 60 minutes, stirring occasionally. Cover with a lid and continue to simmer for another 60-75 minutes. Side Note: Add a bit more water if needed.

Remove the sprig of rosemary before serving. Taste & re-season, if needed. Serve with cooked pasta, gnocchi, or lasagna. Enjoy.

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Italian Sausage Ragu

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 2 hours hours 15 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• Dutch oven

Ingredients

• ¾ lb spicy pork Italian sausage
• 1 tbsp butter
• ½ tbsp olive oil
• ½ yellow onion, minced
• 2 small carrots, peeled & minced
• 1 stalk of celery, minced
• Sea salt and freshly cracked pepper, to taste
• 4-5 cloves of garlic, minced
• 1 tsp fennel seeds, crushed **A mortar & pestle works great to crush the seeds
• ½ cup dry red wine
• 1 (28 oz) can of whole tomatoes, crushed by hand **Using really good canned tomatoes makes the sauce even tastier!
• ½ cup water
• 1 sprig fresh rosemary

Instructions

• Heat a Dutch oven over medium-high heat then add the ground Italian sausage and cook, breaking up the sausage as it cooks, for about 4-5 minutes, or until browned. Remove from the Dutch oven into a bowl then remove any excess grease from the Dutch oven.
• Add the butter and olive oil to the same Dutch oven over medium-high heat. Add the onion, carrot, and celery then season with sea salt and freshly cracked black pepper, to taste. Cook, stirring frequently until softened, about 5 minutes. 
• Add the sausage meat back to the Dutch oven along with the garlic and crushed fennel seeds then cook, stirring constantly, for 1 minute. 
• Add the wine and cook, stirring frequently for 1-2 minutes.
• Add the crushed whole tomatoes and juices to the Dutch oven along with 1/2 cup of water and a sprig of rosemary then season with sea salt and freshly cracked pepper, to taste.
• Simmer the ragu for 60 minutes, stirring occasionally. Cover with a lid and continue to simmer for another 60-75 minutes. Side Note: Add a bit more water if needed.
• Remove the sprig of rosemary before serving. Taste & re-season, if needed.
• Serve with cooked pasta, gnocchi, or lasagna. Enjoy. 

I’ve made this juicy meatball recipe from Natasha’s Kitchen a few times now and they always turn out so delicious and I think it’s the best meatball recipe! Normally, I halve the recipe and also adapt it a bit by adding a little minced onion to add just a bit more flavor. This time I made a batch of tomato pomodoro sauce and simmered the meatballs in it after browning them in my cast iron skillet.  I served these delicious Italian meatballs with crusty bread and a simple salad. It was a delicious meal that we all enjoyed.

How to Make The Best Meatball Recipe

Prepare the pomodoro sauce, if using. Click here for the recipe.  Simmer on low heat in a small saucepan or Dutch oven. Side Note: You can also use a jar of your favorite marinara. 

Combine the bread and water in a large bowl; mix to combine so the bread will soak up all the water; set aside until needed. Side Note: Don’t skip this step–soaking the bread helps make these meatballs so juicy!

Add the ground beef, ground pork, parmesan, onion, egg, garlic, sea salt, and freshly cracked pepper, to taste. Use your hands to stir the mixture together just until well combined. Don’t overmix.

Portion the mixture into 12 same-size balls, about 2 tablespoons each. Side Note: Cookie scoops work well.

Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté, turning every 2 minutes (total 5-7 minutes), or until evenly browned.

Using a slotted spoon, carefully move the meatballs into the pot of simmering pomodoro sauce (or jarred marinara) and simmer them on low for 10-15 minutes, to allow the meatballs time to soak in the sauce. Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of parmesan cheese. Enjoy.

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Best Meatball Recipe

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Adapted by Pam - For the Love of Cooking

Equipment

• Saucepan or small Dutch oven (for sauce)
• Large cast iron skillet

Ingredients

• Pomodoro sauce **You can also use a jar of your favorite marinara
• 1½ slices of white bread, crusts removed, cut into small bits
• ⅓ cup water
• ½ lb ground beef, 15% fat
• ½ lb ground pork
• 2 tbsp fresh parmesan, finely grated
• 2 tbsp onion, finely minced
• 1 small egg, well beaten
• 1-2 large cloves of garlic, minced, to taste
• Sea salt and freshly cracked pepper, to taste

Instructions

• Prepare the pomodoro sauce, if using. Click here for the recipe.  Simmer on low heat in a small saucepan or Dutch oven. Side Note: You can also use a jar of your favorite marinara. 
• Combine the bread and water in a large bowl; mix to combine so the bread will soak up all the water; set aside until needed. Side Note: Don't skip this step--soaking the bread helps make these meatballs so juicy!
• Add the ground beef, ground pork, parmesan, onion, egg, garlic, sea salt, and freshly cracked pepper, to taste. Use your hands to stir the mixture together just until well combined. Don't overmix.
• Portion the mixture into 12 same-size balls, about 2 tablespoons each. Side Note: Cookie scoops work well.
• Heat the oil in a large cast iron skillet over medium-high heat. Once the oil is hot, add the meatballs to the skillet, placing them in one at a time and cook in batches to get a good sear. Sauté, turning every 2 minutes (total 5-7 minutes), or until evenly browned.
• Using a slotted spoon, carefully move the meatballs into the pot of simmering pomodoro sauce (or jarred marinara) and simmer them on low for 10-15 minutes, to allow the meatballs time to soak in the sauce.
• Serve topped with fresh parsley along with your favorite pasta or crusty bread and lots of parmesan cheese. Enjoy. 

My husband and I recently celebrated our 21st wedding anniversary and I wanted to make him something special for dinner. I stumbled upon a recipe on Isabel Eats for carne adovada that I thought my husband would really enjoy so I made it for him. The recipe was fun to make, smelled amazing while it simmered, and the tender pork swimming in the flavorful chile sauce tasted so delicious. I served this pork adovada with flour tortillas, charro beans (recipe to follow), onion & cilantro relish, guacamole, and sour cream. The entire family thought it was a tasty meal, especially my husband who raved about it.

How to Make Carne Adovada

Remove and discard the seeds and stems from the dried ancho and guajillo chiles. Tear the chiles into medium-sized pieces.

Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring often, for 1-2 minutes.  Side Note: More than 2 minutes can make the chiles bitter. 

Transfer the toasted chiles to a medium pot along with the bay leaf; fill the pot with water until the chiles are completely covered.  Bring the water to a boil over high heat, then remove from the heat, cover, and let the chiles soak for 10 minutes.

Transfer the chiles and bay leaf to a large blender with a slotted spoon. Add 3 cups of the chile-soaked water along with the vinegar, soy sauce, garlic cloves, sugar, oregano, cumin, thyme, and sea salt, to taste; blend until very smooth. 

Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add 1/2 of the pork, season with sea salt and freshly cracked pepper, to taste, and sear on all sides until browned, about 2-3 minutes. Transfer to a plate.

Add another tablespoon of oil to the Dutch oven and add the remaining pork, season with sea salt and freshly cracked pepper, to taste, and sear on all sides until browned, about 2-3 minutes. Transfer to a plate.

Add the final tablespoon of oil to the Dutch oven and add the onion and season with a bit of sea salt & freshly cracked pepper, to taste. Cook for 4-5 minutes, scraping up bits from the pan.

Return the pork to the Dutch oven and pour the chile sauce on top; stir until evenly coated. Bring the pot to a boil, reduce heat to low, and cover and cook for 2 hours. Remove from the heat and taste the sauce. Season with additional salt, if needed.

Ladle into a serving bowl and sprinkle the top with freshly chopped cilantro. Serve with flour tortillas, shredded cheese, onion & cilantro relish, guacamole, sour cream, and lots of lime wedges. Enjoy.

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Carne Adovada

Course Main

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 8

Author Pam - For the Love of Cooking / Original by Isabel Eats

Equipment

• Skillet
• Medium Pot
• Large Dutch oven

Ingredients

Carne Adovada:

• 8 (3 oz) dried ancho chiles, rinsed
• 12 (2.5 oz) dried guajillo chiles, rinsed
• 1 dried bay leaf
• Water
• ½ cup white vinegar
• ¼ cup soy sauce
• 2 tsp sugar
• 1½ tsp dried Mexican oregano
• 1½ tsp ground cumin
• ¾ tsp dried thyme
• 3 tbsp vegetable oil, divided
• 3 lbs pork shoulder, cut into bite-sized chunks
• 1 medium yellow onion, chopped
• Sea salt and freshly cracked pepper, to taste
• 1 tbsp fresh cilantro, chopped

For Serving:

• Flour tortillas
• Oaxaca cheese, shredded
• Onion & cilantro relish
• Guacamole
• Sour Cream

Instructions

• Remove and discard the seeds and stems from the dried ancho and guajillo chiles. Tear the chiles into medium-sized pieces. 
• Heat a large skillet over medium heat. Add the chiles and toast until fragrant, stirring often, for 1-2 minutes.  Side Note: More than 2 minutes can make the chiles bitter. 
• Transfer the toasted chiles to a medium pot along with the bay leaf; fill the pot with water until the chiles are completely covered.  Bring the water to a boil over high heat, then remove from the heat, cover, and let the chiles soak for 10 minutes. 
• Transfer the chiles and bay leaf to a large blender with a slotted spoon. Add 3 cups of the chile-soaked water along with the vinegar, soy sauce, garlic cloves, sugar, oregano, cumin, thyme, and sea salt, to taste; blend until very smooth. 
• Heat 1 tablespoon of oil in a large Dutch oven over medium-high heat. Add 1/2 of the pork, season with sea salt and freshly cracked pepper, to taste, and sear on all sides until browned, about 2-3 minutes. Transfer to a plate. 
• Add another tablespoon of oil to the Dutch oven and add the remaining pork, season with sea salt and freshly cracked pepper, to taste, and sear on all sides until browned, about 2-3 minutes. Transfer to a plate. 
• Add the final tablespoon of oil to the Dutch oven and add the onion and season with a bit of sea salt & freshly cracked pepper, to taste. Cook for 4-5 minutes, scraping up bits from the pan. 
• Return the pork to the Dutch oven and pour the chile sauce on top; stir until evenly coated. Bring the pot to a boil, reduce heat to low, and cover and cook for 2 hours. Remove from the heat and taste the sauce. Season with additional salt, if needed. 
• Ladle into a serving bowl and sprinkle the top with freshly chopped cilantro. Serve with flour tortillas, shredded cheese, onion & cilantro relish, guacamole, sour cream, and lots of lime wedges. Enjoy.

I was inspired by Larry at Big Dude’s Eclectic Ramblings when he recently made some chile verde empanadas that looked really tasty. I just happened to have a store-bought pie crust and some leftover shredded pork in the fridge so I immediately made these pork empanadas for lunch. I mixed in some Oaxaca cheese, cilantro, onion, and jalapeno with the shredded pork and folded them into small hand pies. These little beauties baked in less than 15 minutes and tasted fantastic with salsa, guacamole, and sour cream.

How to Make Pork Empanadas

Click here for the shredded pork recipe. 

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain out completely so you won’t have soggy hand pies.  Allow the pork to cool.

Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeno, and cilantro; mix well.

Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.

Top each round with about 1 tablespoon of the mixture. Moisten the edges of the dough lightly with egg wash; fold the dough over and press with fingers to seal.

Use a fork to press around the edges then place them on the prepared baking sheet. Brush the tops of each empanada lightly with egg wash.

Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, guacamole, and sour cream. Enjoy!

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Pork Empanadas

Course Appetizer, Main

Cuisine Mexican

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 - 10 Small Empanadas

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Biscuit Cutter or Ramekin

Ingredients

• ¾ cup shredded pork, heated & drained
• ¼ cup Oaxaca cheese, shredded
• 1 tbsp yellow onion, diced
• 1 tbsp jalapeno, diced
• 1 tbsp fresh cilantro, chopped
• 1 store-bought (or homemade) pie crust
• 1 small egg, well beaten

Instructions

• Click here for the shredded pork recipe. 
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Heat the leftover shredded pork until warmed through. Spoon the meat into a colander in the sink and let the juices drain out completely so you won't have soggy hand pies.  Allow the pork to cool. 
• Combine the cooled shredded pork with the Oaxaca cheese, onion, jalapeno, and cilantro; mix well. 
• Lay your pre-made pie crust out on the counter. With a rolling pin, roll out the pie crust until 18 inches in diameter. Cut out 8 circles with a biscuit cutter or by using a ramekin as a guide.
• Top each round with about 1 tablespoon of the mixture. Moisten the edges of the dough lightly with some egg wash; fold the dough over and press with fingers to seal.
• Use a fork to press around the edges then place them on the prepared baking sheet. Brush the tops of each empanada lightly with egg wash.
• Place into the oven and bake for 10-12 minutes, or until golden brown. Serve with salsa, guacamole, and sour cream. Enjoy!