Nutcracker Week
This week is full of “Catch as catch can,” as my Mother would say. This week is Nutcracker and Basketball week! I hope these recipes give you some ideas as we try to keep it going around here!!
Andouille Sausage Chili
We can do it folks! We are coming in fast to December! Making a pot of chili at the beginning of the week is a great way to be sure you have a tasty go to in the fridge.
Check out My Sweet Home Georgia Cookboom TaraDeLoachRocker.com, Amazon, or various local retailers for this delicious Andouille Sausage Chili! And thank you Tracy Alford Stickley for introducing me to sausage in chili! It's brings it up to a whole other level!
CHILI NACHOS
The great thing about this recipe is you make nachos like usual, but you use leftover chili from the day before as a substitute for the ground beef! Put any toppings you like and voila, dinner is served.
To see the original nacho recipe please check out my earlier blog post title “Football Food Week!.” Enjoy!
Pork Roast
This lovely dish is as easy as it is a show stopper! The key is you must soak it in a brine for 8-12 hours before cooking.
Ingredients
Brine
6-7 pound pork roast bone-in
1/2 cup salt
1/2 cup brown sugar
1 tablespoons whole peppercorns
3 bay leaves
Water to cover
Brine Directions
In a medium sauce pan over medium heat dissolve the sugar and salt in 4 cups of water. Once dissolved add peppercorns and bay leaves. Cook for another minute more. Pour brine over the pork roast in large pot. Add water to cover. Let it soak in the refrigerator for 8-12 hours. Do not soak longer.
Pork Roast
Ingredients
6-7 pound bone in pork roast removed from brine
1 tablespoon salt
1 tablespoon garlic
1 teaspoon pepper
1 teaspoon smoked paprika
Directions
Preheat oven to 350 degrees F.
Rub the pork roast liberally with the spices.
Place pork roast fat side up on a roasting pan and cook for 20-25 minutes per pound or until internal temperature reaches 145 degrees F.
Let the pork rest for 15 minutes before slicing and serving.
Serve with your favorite meat sauce or BBQ sauce.
Open Faced Pork Roast Sandwich
This sandwich is just too good to be true. The flavors are dynamite and it’s the best use of last nights leftovers that I can imagine. The pickled red onion takes it right over the edge. Delish!
I start this recipe with the pickled red onions first as it is too easy and tasty to skip. Try it for sure!
Pickled Red Onions
2 cups thinly sliced red onions
1/2 cup water
1/2 cup white vinegar
2 tablespoons sugar
1 teaspoon salt
Mix all of the ingredients in a medium bowl. Stir to coat and help the sugar and salt dissolve. Set aside for 30 minutes to let the pickling take effect. Serve immediately or store in an air tight container in the refrigerator.
Open Face Pork Roast Sandwich
Makes 4 sandwiches
4 slices pumpernickel bread toasted
16 ounces pork roast meat without the bone, sliced, divided
4 tablespoons mayo
4 tablespoons Dijon mustard
4-6 ounces muenster cheese thinly sliced
6-8 ounces fresh baby arugula, divided
4-6 ounces pickled red onions
Place the oven on broil.
Mix the mayo and mustard together in a small bowl to make a spread for the sandwich
In a cookie sheet place 4 slices of toasted pumpernickel bread.
Top each slice with the mayo and mustard mixture.
Place 4 ounces of sliced pork on top of the mayo and mustard mixture on each slice of bread. Then top each slice with the pork with 1-2 ounces of Muenster cheese.
Broil in the oven until the cheese is melted and bubbling.
Remove from oven and top each slice with arugula and pickled onions.
Serve immediately.
Patty Melt
Patty Melt’s are one of my favorite go to comfort foods. I was introduced to them at the Waffle House by my best friend, Sally, when we were in high school. She told I had to try it and boy am I glad she did! You can choose your favorite bread or cheese to make this fantastic melt!
Makes 4 sandwiches
Ingredients
1 pound ground beef, divided
1 teaspoon salt, divided
1/2 teaspoon pepper, divided
1/2 teaspoon onion powder, divided
2/3 cup onion, chopped, divided
8 slices honey wheat bread, divided
1/2 cup shredded cheddar cheese
1/4 cup mayo, divided
Directions
Season 4 1/4 pound beef patties with salt, pepper, and onion powder on each side. Grill over medium-high heat in a large non stick skillet or griddle for 4-5 minutes on each side or until cooked through. Set aside.
In the same skillet sauce the onions in the leftover drippings for 5-6 minuets until he onion is tender and translucent. Set aside.
Use the same skillet to cook the patty melts to completion.
Spread the mayo on one side of each piece of bread. Taking 4 pieces of bread, place 1 tablespoon of shredded cheese, one cooked patty, 2 tablespoons of cooked onions, and another tablespoon of shredded cheese on top of bread. Then top with the remaining 4 pieces of bread. You now have an assembled sandwich to cook.
In the skillet over medium-high heat add 2 tablespoons of ghee to melt. Place the assembled sandwiches in the skillet with one side down for 3-4 minutes or until the bread is golden brown and the cheese begins to melt. Flip over and cook the other side for 3-4 minutes more or until that side is golden brown.
Garnish with dill pickle chips.
Serve immediately.
