Sopa de Albondigas

Sopa de Albondigas
3/4 + 1/2 t salt, separated
1 c white rice
8 oz lean ground beef
8 oz ground pork
5 T cilantro, minced, separated
1 egg
3 cloves garlic, minced, separated
1 t oregano
1 t pepper
1/4 t cumin
2 tomatoes, roughly chopped
1/2 onion, roughly chopped
1/2 jalapeno, roughly chopped
1 T vegetable oil
8 c chicken broth
2 carrots, peeled and chopped
1 zucchini, chopped

1. In a large pot, bring 4 cups water and salt to a boil; add rice, return to boil, and cook for 8 minutes, stirring occasionally. Drain rice, rinse with cold water, and drain again.
2. In a large bowl, mix half of the rice with the beef, pork, 3 T cilantro, egg, 1 clove garlic, oregano, 1 t pepper, remaining 1/2 t salt, and cumin until thoroughly combined. Roll into 1" meatballs and place on rimmed baking sheet.
3. In a food processor, process tomatoes, onion, jalapeno, and remaining 2 cloves garlic until smooth.
4. In the original pot, heat oil over medium-high heat; carefully add tomato mixture and cook, stirring frequently, until liquid has evaporated, about 10 minutes.
5. Stir in broth and carrots, bring to simmer, and cook until carrots are almost soft, about 10 minutes.
6. Stir in zucchini and remaining rice, then gently add meatballs and simmer until meatballs are cooked through, about 10-12 minutes. Stir in remaining 2 T cilantro and season with salt and pepper, to taste.

Minestrone Soup

Minestrone Soup
1/4 lb ground pork
1 lb lean ground beef
1 large garlic clove, minced
1/2 onion, chopped
salt and pepper, to taste
2 t oregano
1 c beef broth
1 c water
1 1/2 t basil
3 carrots, sliced
2 T parsley
2- 14 oz cans stewed tomatoes, chopped
1- 14.5 oz can green beans, with juice
1- 15.5 oz can garbanzo beans, with juice
1 c macaroni noodles, cooked
2 zucchini, diced and precooked until softened
Parmesan cheese

1. In a large skillet, brown pork and hamburger with garlic, onion, salt, and pepper.
2. Drain meat and place in a slow cooker with oregano, beef broth, water, basil, carrots, parsley, and one can of tomatoes.
3. Turn slow cooker on high heat for 6 hours.
4. Turn slow cooker down to low, add green beans, garbanzo beans, macaroni, zucchini, and the other can of tomatoes, and cook for another hour.
5. Season with salt and pepper; serve topped with Parmesan cheese.

Nana's Meatloaf

This is my Nana's meatloaf recipe.
Nana's Meatloaf
3 lb ground beef
1/2 lb ground pork
1/2 onion, grated
2 cloves garlic, minced
20 low-sodium saltine crackers, finely crushed
2 eggs
1/2 c milk
salt and pepper, to taste
ketchup

1. Preheat oven to 350* and grease two loaf pans.
2. Mix all ingredients in a large bowl and press in to pans; flatten and spread ketchup on top with a fork.
3. Bake for 75-90 minutes.

Cafe Rio Pork

Like any good pork dish, the name of the game is low and slow.


Cafe Rio Pork
5-6 lb pork roast
20 oz Dr Pepper or Coca-Cola (do not use diet soda)
1 c brown sugar
3/4 c sugar
1 clove garlic, minced
7 oz can chipotle peppers in adobo sauce
6-8 oz jar red taco sauce
1 t dry mustard
1 t cumin
1/4 t cayenne pepper

1. Place roast in slow cooker, cover about halfway with water, and cook on low for 12 hours, or overnight; drain pork.
2. Mix remaining ingredients until the sugar is dissolved; pour over roast and cook on low for 4 hours.
3. Shred pork, add back into sauce, and cook for another 2 hours.
*You can just use the sauce, or you can use the sauce and up to all of the chiles if you would like some more heat (I throw the whole can in).

Parmesan-Crusted Pork Chops

Parmesan-Crusted Pork Chops
2-3 eggs
1 c grated Parmesan cheese
1 c Italian-style bread crumbs
4-5 (1/2-3/4" thick) center-cut pork chops
salt and pepper, to taste
4-6 T olive oil

1. Whisk eggs in a shallow dish. Put cheese and bread crumbs each in their own shallow dish, or plate.
2. Pat pork chops dry and rub with salt and pepper. Press in to Parmesan, dredge in eggs, and then press in to bread crumbs. (Repeat for each pork chop.)
3. Pour olive oil into a large skillet and place on stove over medium heat. Once the oil has heated up, lay 1-2 pork chops in the oil.
4. Cook until golden brown, about 5-7 minutes depending on thickness, on each side. Serve warm.