Pork Pasole

If you've never had Pork Pasole before, or are just looking for an easy version, try this!  It's a slightly spicy soup that is really tasty. The list of ingredients is kind of lengthy, but it goes together super simply.

From Rachael Ray's Everyday with Rachael Ray

Ingredients:
2 tbsp. extra-virgin olive oil
1 and 1/2 lbs. ground pork
salt and pepper
1 tsp. ground cumin
1/2 tsp. ground allspice
1 large onion, finely chopped
3 cloves garlic, grated or finely chopped (if you're not a fan of grating your own garlic, try chopped garlic in a jar. 1 clove = 1 tsp.)
2 jalapeno chilies, seeded and finely chopped (I use a bottled salsa verde b/c I have a hard time finding the chilies, and it works great)
10 tomatillos, husked and halved
1 tbsp. honey
3 cups chicken broth
One 15.5 oz. can hominy, drained
1/3 cup chopped fresh cilantro (a generous handful)
1 lime, halved
1 avocado, cut into chunks
2 cups tortilla chips, finely crushed - we use lime tortilla chips for extra flavor

1. In a deep skillet, heat olive oil over medium-high heat.  Add the pork and season with salt and pepper; add the cumin and allspice. Cook until brown and crumbly, 3 to 4 minutes.Stir in the garlic, onion, and jalapeno.
2. Using a food processor, pulse tomatillos until chopped - a few seconds.
3. Stir the tomatillos into the pork, lower the heat to medium, and cook for 10 minutes, stirring occasionally. Stir in the honey and season with salt and pepper. Stir in the chicken broth and hominy and cook until heated through, 1 to 2 minutes.Stir in the cilantro and turn off the heat.
4. Squeeze 1/2 of the lime over the pork. Squeeze the other half over the avocado. Serve the pork in bowls with the avocado and tortilla chips on top.

Enjoy!

Homemade Basil Pesto

From Taste of Home

I've encouraged you to use homemade pesto, so I should probably tell you how to make it!

*if you're not growing basil in your summer garden (or in a planter), now would be a good time to start*

Ingredients:
1 cup tightly packed basil leaves
1 cup tightly packed parsley leaves
1 to 2 garlic cloves
1/2 cup olive oil
1/2 cup grated parmesan cheese
1/4 tsp. salt

Add all ingredients except olive oil to a food processor (if you don't have a food processor, you can use a blender).  Pulse while slowly adding olive oil through the mouth of the food processor.  Pulse until almost smooth.

Fontina Ham Stromboli

From Taste of Home Magazine

Ingredients:
1 med. sized onion, chopped
1 tbsp. olive oil
1 garlic clove, minced
1 loaf frozen bread dough, thawed (make sure you thaw the morning of - it takes a little time!)
1/2 cup pesto
2 tsp. dried basil
1/2 lb. sliced deli ham
1/4 lb. sliced prosciutto
1/2 lb. fontina cheese, sliced
1/4 cup grated parmesan cheese

1. Saute onion in olive oil until tender. Add garlic and cook 1 minute longer. Cool completely.
2. On a greased baking sheet, roll out bread dough to 10x16.  Spread with 2 tbsp. pesto and sprinkle with onion and garlic mixture. Arrange ham, prosciutto, and fontina over the dough to within 1/2 inch of the edges.
3. Roll up jelly-style, starting with the long side. Pinch seams and tuck ends under.
4. Brush with remaining pesto and sprinkle with parmesan cheese. Bake at 350 for 30-35 minutes or until golden brown. Cool for 5 minutes before slicing.

Tomato-Basil Grilled Cheeses

Created last night in our kitchen.

Ingredients:
Tomato-basil bread (I recommend Panera's!)
White cheddar cheese, sliced
Roma tomatoes, sliced
Basil
Pesto - homemade works best!
Butter

Heat skillet on medium-high heat.  Butter outsides of bread, spread pesto on the insides.  Place butter side down on skillet, layer cheese and tomato slices on top. Layer basil leaves on top of cheese and tomatoes.  Top with the other sandwich side.  Grill to yummy perfection and enjoy!

Welcome, Friends!

Join me as I try out new recipes.  Some are original, some are from other sources.  Credit will be given where credit is due.