Tortellini and Meatballs with Alfredo Sauce

Alfredo is a favorite sauce around here served so many delicious ways, today I am making 5 cheese filled Tortellini Pasta and Meatballs covered with Alfredo Sauce. YUM

What you need:
Meatballs:
1 dozen or so of homemade Meatballs ingredients below OR (1 Package of frozen meatballs will work in a pinch)
 1 lb ground meat
 12-16 ground ritz crackers
 1/4 minced onion
 1 tsp Italian seasoning
 1 clove garlic minced
 1 egg
 1/4 cup milk or broth
 dash of salt and pepper

How to make meatballs
Mix all ingredients together then form smallish meatballs
Heat a pan with 2 turns of oil in pan, heat till hot and place meatballs gently into pan to cook
Drain and set aside for now.

Tortellini:
1 package of Tortellini fresh, frozen or homemade your choice(I used 5 cheese today)
Start A large pot of water salted to boil on stove and follow directions to cook

Alfredo Sauce:
1 stick of butter
1 clove of minced garlic
1 pint of heavy cream
1 cup of fresh Parmesan cheese
2 tbsp cream cheese
1/4 tsp salt
1/2 tsp white pepper

How to make Alfredo Sauce:
In a saucepan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but d o not boil.
Add in Parmesan Cheese and mix until the cheese melts. I like to stir in my meatballs and then serve over the hot Tortellini, it's delicious
Sprinkle in salt and pepper to taste and serve
Enjoy

Smoked Pork Chops Ribs or Chicken Breast with Apple and Onion Compote

Smoking foods can be easy and tasty. Here is my recipe for pork chops,
ribs or chicken using Applewood,seasonings and slow cooking to perfection.
 Then top it with Apple Onion Compote and you have people wanting this often.

Preparation Time: 80 Minutes • Cooking Time: 4 hours • Servings: 4

Ingredients:
4 boneless pork chops
½ cup of BBQ Rub (recipe below)
2 tablespoons canola oil
2 tablespoons water
2 Spanish onions
2 apples, Granny Smith
2 tablespoons butter
¼ teaspoon cinnamon
½ teaspoon dry mustard
⅓ teaspoon nutmeg
Salt and pepper, to taste

Directions: Preheat the electric smoker and place apple wood chips in the smoke box. Let it heat for about 50 minutes. Meanwhile, season the pork chops, ribs or chicken with the BBQ rub. Then place the meat or chicken on a baking sheet. Then, covered it with the aluminum foil. Set the temperature of the preheated smoker to 225 degrees F. Insert the digital thermometer in the thickest part of the pork chop. Set the internal temperate to 200 degrees F. Place baking sheet with the chop into the smoker. Smoke the chops for about 4 hours.
Meanwhile, make the compote by adding oil to the skillet and heat it over the low flame. Now add onion and cook until soft. It took about 15 minutes at low heat. Take out the onion and add apples with water, and cook until turn golden. Melt the butter in the same pan and add cinnamon, dry mustard, and nutmeg. Add onions back to the pan and mix well. Season it with salt and pepper. Once chops are cooked, serve it with prepared compote
.

ready to go in the smoker

After cooking top with Apple Onion Compote and serve

BBQ Rub recipe:
This is a good All Purpose Rub I make
All-purpose Spice Rub

3/4 cup paprika
1/4 cup ground black pepper
1/4 cup salt
1/4 cup granulated sugar
2 tablespoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons cayenne

Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
Makes about 2 cups.

Smoked Corn on the Cob

How to Cook Corn on the Cob on a Smoker
Smoking corn on the cob while smoking ribs or other meats not only makes things easier, it can also add some subtle flavors to the smoked corn from the meat. Prepping the corn is the key to having your smoked corn on the cob turn out perfectly without burning it. I used Apple wood today

Step 1
Pull the corn husk back without removing it.

Step 2
Remove the silk from the corn. Silk is the string lining on the corn. Clean as much from the corn as possible, discarding it.

Step 3
Soak the corn in a bowl of cold water for a good hour

Step 4
Dry the corn with a towel so no water is dripping.

Step 5
Coat the corn with olive oil, sprinkling salt or other seasonings directly on the oiled corn.

Step 6
Pull the husk back over the corn. A few gaps or openings in the husk are perfectly fine because they allow more smokey flavor to penetrate into the corn without directly exposing the corn in the smoker.

Step 7
Place corn in a smoker heated to 225 degrees F. Line the corn up with a half an inch of space between each cob so the smoke can surround all of it.

Step 8
Smoke for 1.5 hours. You can season or butter the corn every half hour for more robust flavor.

 Things You'll Need
Deep bowl
Water
Towel
Olive oil
Salt
Other seasons (optional)
Butter (optional)

 Tip
Mesquite, hickory or apple wood chips are commonly used in smokers and add distinctly different flavors to foods. Try different ones to see what you like best.

Pork Chops with Honey Herbs in Applesauce

Pork and apple are a match and this recipe uses those ingredients just right. Use fresh herbs or 1/2 the amount of dried. This makes a great entree with a salad

Serves: 4

Ingredients
For the Chunky Apple and Herb Sauce with Balsamic Vinegar:
1 tablespoon olive oil (EVO)
2 large shallots or 1 medium red onion, finely chopped
1 large clove garlic, chopped
Salt and pepper
2 tablespoons thyme, chopped
1 tablespoon rosemary, finely chopped
3 apples, peeled and diced ½ inch, such as Honeycrisp or Gala
½ lemon, juiced
½ cup apple cider
1 tablespoon honey
2 tablespoons aged balsamic vinegar
3 tablespoon grainy Dijon mustard


For the Pork Chops:
4 large boneless pork chops, about 1 ½-inches thick
Salt and pepper
2 tablespoons olive oil
½ cup Marsala or chicken broth
½ cup apple cider
2 tablespoons butter

How to make it:
For the applesauce, heat a saucepan over medium to medium-high heat with
EVO, 1 turn of the pan, add the shallots or onion, garlic, salt,
pepper and herbs and cook 5 minutes to soften. Add apples, lemon juice, apple
cider, honey and vinegar and cook about 12 minutes for apples to soften and
chunky sauce to form, stirring occasionally. Add mustard to serve

For the pork chops, heat a cast-iron skillet over medium-high heat while you
pat chops dry and season with salt and pepper. Add olive oil, 2 turns of the
pan and cook chops about 10 minutes, turning occasionally. Brown the edges on
chops and let rest on a platter covered with foil. Add Marsala to the pan and
whisk up the fond or drippings. Add cider to the pan and reduce liquids by
half, then add butter and swirl a minute or so more. Spoon sauce over the
chops and top with the applesauce. 

Homemade Easy Pimento Cheese Spread

Making Pimento Cheese is easy and tastes good, plus there are no artificial ingredients so that is even better. You can change up the cheese types too.

What you need:
1/2 pound cheddar cheese (colby) shredded
1/2 lb pepper jack cheese shredded
1-4 oz jar diced pimentos use 2 tbs juice
1/2 red onion diced
1 c mayo
3 cloves garlic minced
1 tsp hot smoked paprika
1/2 tsp ground celery seed
salt and pepper

How to make it:
blend cheeses add ingredients to mix well

Instant Pot Pork Tamales

#tamales #instantpotporktamales #instantpottamales

#porktamales

Making classic Mexican tamales can be an all-day project. The Instant Pot

cuts the timing in half from the process of cooking the meat quickly

and in the same pot that steams the finished tamales.

*For best flavor season the meat ahead of time, up to a day ahead.

**Also Soak your husks in water up to 2 hours ahead of wrapping the tamales

for cooking.



 Servings

about 30-32 tamales

INGREDIENTS

1 1/2 pound pork shoulder boneless, cut into 4-inch cubes

sea salt

pepper freshly ground

2 tablespoons canola oil

1 yellow onion diced

2-3 tbs taco seasoning(I make mine)

garlic powder and onion powder to taste

1/2 cup chicken broth

4 ounces green chiles diced

1 poblano pepper diced

1/4 cup fresh cilantro leaves finely chopped

Olive oil

For Masa:

4 cups corn masa mix masa harina for tamales

2 teaspoons salt

1 1/2 teaspoons baking powder

4 cups Water or broth(I like to use broth)

2/3 cup solid vegetable shortening room temperature

32-36 in large corn husks soaked (put 3-4 on bottom rack of Instant Pot)

water to cover for 1 hour



INSTRUCTIONS



First a day ahead is best or at least 2 hours ahead take your meat and rub it down with Olive Oil then rub the Taco seasoning, salt and pepper over all the mat on all sides. I add a little garlic and onion powder too. Set in refrigerator covered.

When you are ready to cook your pork bring it to room temp at least 30 minutes before cooking. Select Sauté on the Instant

Pot and warm the Olive oil. In batches, sear the pork until browned on all sides,

about 8 minutes total. Using tongs or a slotted spoon, transfer the pork to a

plate.

Add the onions and poblano pepper to the pot and cook, stirring occasionally, until tender and

translucent, about 3 minutes.

Stir in a dash of salt and garlic powder, return the pork to the pot, add the

broth and chiles, and give everything a good stir.

Lock the lid in place and turn the valve to Sealing. Press the Keep

Warm/Cancel button to reset the program, then press the Manual/Pressure Cook

button and set the cook time for 1 hour at high pressure.

Let the steam release naturally for about 10 minutes, then turn the valve to

Venting to release any residual steam.

Carefully remove the lid and, using a slotted spoon, transfer the pork

mixture to a bowl. Using 2 forks, shred the pork leave the onions and peppers

in with the meat.

Add the cilantro, stir well and let cool to room

temperature. Using pot holders, lift out the inner pot, rinse well, and

return the inner pot to the Instant Pot housing.



In a large bowl, mix the corn masa mix, salt, and baking powder, then stir in

3 cups of broth or water until blended.

Stir in the vegetable shortening, then knead the masa against the side of the

bowl until incorporated.



**Remove the husks from the water and pat dry. Place the husks on a work

surface with the narrow ends facing you.

One at a time, spread about 3 tablespoons of the masa mixture onto the widest

part of a husk and top the masa with about 1 tablespoon of the pork mixture.

Fold in the sides of the husk to enclose the filling, then fold up the bottom

narrow flap of husk over the center and secure with a narrow strip of the

husk. Repeat until all the filling is used.

Depending on your instant pot, mine is a 6qt you will need to keep tamales short

to allow for room when placing lid on. I cut some of mine shorter on the open end if the

were too tall. I did get 30 tamales in the pot this time.

Pour the remaining 1 cup water or fresh broth into the Instant Pot and insert the steam

rack.

Arrange the tamales on the rack, standing them upright. I pile mine up with a string laid out

across a plate as I prepare the tamales then I tie them gently and lift all together to put in the Pot standing Up. BE SURE TO PUT WATER OR BROTH IN POT BEFORE PLACING TAMALES.

Lock the lid in place and turn the valve to Sealing.

Press the Manual/Pressure Cook button and set the cook time for 40 minutes at

high pressure.  Let the steam release naturally for about 10 minutes, then

turn the valve to Venting to release any residual steam.

Carefully remove the lid and transfer the tamales to a plate. Let stand for

15–30 minutes to set up before serving. Trust me, let them sit, as the dough needs time

to cool and firm up properly.

Primavera Stuffed Chicken

#Italianchicken #keto #Chickendinner This is keto friendly and oh so good, Italian spices, fresh basil chopped and sprinkled on top of melted cheese is so tasty. Healthy choice for lunch or dinner.

INGREDIENTS

4 boneless skinless chicken breasts
2 tbsp. extra-virgin olive oil
kosher salt
Freshly ground black pepper
1 tsp. Italian seasoning
1 zucchini, halved and thinly sliced into half moons
1 can of stewed tomatoes OR 3 medium tomatoes, halved and thinly sliced into rounds
1 Jalapeno pepper, thinly sliced
1/2 red onion, thinly sliced
1 c. shredded mozzarella

DIRECTIONS

Preheat oven to 350º. Place chicken on a cutting board and make 5 slits in each breast, being careful not to cut through completely. Drizzle oil over chicken and season with salt, pepper, and Italian seasoning.
Stuff each chicken breast with zucchini, tomato, jalapeno pepper, and red onion. After stuffing chicken layer the remaining veggies on top of chicken
Bake for 45 minutes then take out pan and
Sprinkle each chicken breast with mozzarella.
Bake until chicken is cooked through and no longer pink, 15 more minutes

Serve.