Skip to main content

Pork Jambalaya

1 pork tenderloin, cut into cubes
3 mild italian sausages, cut up
1/2 onion diced
4 cloves garlic crushed
4 tbsp olive oil
1 can Campbell's Cream of Mushroom soup
4 cans water
2 cups frozen beans (yellow and green)
1 cup carrots cut in circles
3 cups basmati rice
1/2 cup frozen kernel corn
1 can kidney beans, rinsed and drained
2 tbsp. mild curry spice
1 tbsp chili powder
salt and pepper to taste

In large frying pan, heat olive oil over medium high heat. Add onion and garlic and stir until translucent. Add pork tenderloin and stir until browned on all sides. Add italian sausage, stirring until browned. Stir in the frozen beans and the carrots. Let simmer for 10 minutes, stirring frequently.

Stir in the cream of mushroom soup and 2 cans of water. Let simmer for five minutes then add in the rice and beans. Add seasonings and frozen corn. Add two cans of water. Cover and turn heat to medium low. Let simmer for 20 minutes, stirring frequently to avoid rice burning to bottom. Add water as necessary until rice is tender.

Comments

Post a Comment

Popular posts from this blog

Joe's Jambalaya

3 hot italian sausages 1/2 onion chopped 2 carrots chopped 2 sticks celery chopped 20 green beans chopped 1 red bell pepper chopped 2 baby zucchini chopped 1/2 cup dry white wine 1 796 ml can diced tomatoes (28 oz) 1 284 ml can cream of mushroom soup (10 oz) 12 cooked prawns shelled 1 tbsp cilantro dried 1 tbsp thyme 1 tbsp oregano 1 tsp ground cloves 1 tsp coriander 1 tsp cumin salt and pepper to taste 900 grams penne pasta Fry sausages until browned on both sides.  Remove from pan and add 1/4 cup wine and scrape browned bits from bottom of pan.  Add onions, celery, carrots and green beans.  Saute for 10 minutes, then add red pepper and zucchini and prawns and cut up sausages.  Saute this together for 10 minutes.  Add canned tomatoes and herbs and mushroom soup.   Simmer for 10 minutes.  Boil pasta for 20 minutes or as per package.  Drain and add to sauce.  Add salt and pepper to taste.
Post a Comment
Read more

Eggnog Pancakes

Eggnog Pancakes 1 1/2 cups eggnog 2 eggs 2 tbsp canola oil 1 tbsp vanilla extract 2 cups flour 2 tbsp baking powder 2 tbsp granulated sugar 1 tsp salt Beat eggs with whisk until fluffy.  Add eggnog and whisk together with eggs until frothy.  Add oil and vanilla and whisk together.  Sift flour, baking powder, sugar and salt.  Add dry ingredients to wet and mix with wooden spoon just until no dry is showing.  Add to griddle on medium-low heat with spoon.  Turn after bubbles are popped in about 1/3 of the pancake.  Serve with butter and syrup. The kids absolutely loved these.  This is my adaptation of a traditional pancake recipe.  The vanilla is something I've always added.  Another option that I like to do to make it healthier for them is I substitue 1/2 cup of the flour with rolled oats
Post a Comment
Read more

Joe's Casserole

1 lb. lean ground beef 1 small onion diced 4 cloves garlic crushed and diced 2 carrots chopped 1 cup frozen green peas 1 cup frozen kernel corn 2 baby zucchini chopped 1 red bell pepper diced 2 cups basmati rice rinsed and drained 4 cups water 1 284 ml can cream of mushroom soup 1 tbsp dried basil 1/4 tsp ground cloves 1 tsp chili powder 1 tbsp dried oregano salt and pepper Brown ground beef.  Add onions, garlic and carrots and saute for 10 minutes.  Add peas, corn, rice and water.  Stir well and heat on medium heat until simmering throughout.  Lower heat to 3 and continue to simmer for 20 minutes.  Add zucchini and bell pepper, soup and spices.   If too thick at this point add one can of water as well.  Stir and continue to simmer for another 10 minutes.  Optional:  Mix Bisquick as per directions and add to top of casserole.  Heat oven to 350 degrees and place lid on fry pan and insert into oven for 20 minutes or...
Post a Comment
Read more