This ham, leeks and cheese filling is great to put inside the hot pockets / stuffed bread / Swedish pierogies dough. This filling is very flavorful and simply delicious, and all the ingredients work very well together.

Ingredients:

• 2 tbsp olive oil
• 1.5 pound of cooked ham, diced
• 1 small onion
• 2 leeks, rinsed and diced
• 8 oz cream cheese full fat
• 2 tbsp milk
• 1 pound monterey jack cheese, shredded
• 3 tbsp of fresh herbs, minced
• 3 garlic cloves, minced
• 3 tsp salt
• 1 tsp pepper
• 1 can black olives, chopped

If you are looking for an especially large sausage for your next barbeque then this might be what you are looking for. With at least twice the thickness of the typical Polish Kielbasa we buy you can feed double the crowd.

In terms of taste it is very comparable to Polish Kielbasa, just a little larger.

We like to grill kielbasa over high heat but we have also used cast iron grill pans, which still gives those nice grill marks.

Serve with mustard or sauerkraut, or just cut up and fry with eggs.

Pork medallions in a mushroom sauce over white rice is a great way to have an inexpensive but delicious meal. The process is pretty quick and any type of vegetable would be a great addition.

Method

Start by making the white rice on the stove top. 

Prepare the pork by adding salt and pepper to each side. Then add the pork to a medium hot pan with the butter. About 5 minutes on each side will brown the pork and then set the pork aside to rest.

Then add the onion, vermouth, worcestershire sauce. Sautee for a minute and then add the mushrooms. Once the mushrooms have softened add the heavy cream and reduce slightly to form a sauce.

Then add the pork back to the sauce and bring the pork to an internal temperature of 140 degrees F.

Plate the rice, then add the pork and sauce on top. 

Pan Fried Pork Medallions In Butter Mustard Sauce:

The best way to prepare a pork roast is to place the roast in a brine for at least 2 hours. We actually had the roast in a brine for 24 hours. Once we washed the brine off the meat we sliced the roast into 4 pieces and let them come to room temperature. That is a very important, and often overlooked step to preparing great meat dishes.

Start by heating up a cast-iron pan on medium heat. Then lightly oil the pork and place in the pan for about 4 minutes on each side to get a nice browning. Once the meat is done put the medallions aside to rest.

To begin building the sauce start to sautee half a large onion and whisk in the following ingredients.

Sauce Ingredients:

• Couple Dashes Soy Sauce
• Couple Dashes Worcestershire sauce
• Fresh Ground Black Pepper
• 2 tablespoons Dijon Mustard
• 2 tablespoons butter
• ½ cup half and half

This excellent meal was also accompanied by Corn Fritters

Slow Cookers are perfect to create pulled pork. Anything put in a low heat vessel for 10 hours is going to be great.

The ingredients are quite simple.

• Pork Roast or Pork Picnic
• 4 cups water or stock
• 3 tablespoons salt
• 1 tablespoon Whole Pepper Corns

Method

Place in a slow cooker for about 8-10 hours

Once the pork is done, drain away the liquid and use two forks to pull apart the tender pork.

We used this pulled pork to make sandwiches.

This is quite a fresh interesting meal that is a bit different and really tasty. The combination creamy cabbage, sweet, peppery bacon and roasted lemon scented vegetables is quite superb, plus it's a great way of utilizing vegetables that are in season. Cabbage is perfect to use for a range of dishes: it's usually cheap, lasts in the fridge for quite a while, and it's really delicious.

To roast bacon in the oven along with sugar and pepper really gives a wonderful result, so if you haven't tried it yet, you really have to! And to serve lemony roasted vegetables along with all this works very well. Plus, it's nice to use the oven for other things if you're roasting bacon, that way you can utilize the heat and the two dishes cook simultaneously. And also, if by any chance you're looking for low carb meals, then this is a pretty good one, just omit the sugar on the bacon if you're really strict.

If you're interested in cooking more with vegetables and combining interesting flavors and textures, then you really should give this recipe a go. It's simply, elegant and very good.

Creamed Cabbage:

• 1 head of green cabbage, sliced
• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups milk
• salt and

• 1 pound good quality bacon
• ½ cup browned sugar
• lots of black pepper

• 2 tablespoons olive oil
• Mixed vegetables (here we used carrots and broccoli), washed and cut into smaller pieces
• salt pepper
• 1 lemon

A pork loin is pretty inexpensive, works great for quick meals over a grill and the thin slices lend perfectly to a summer meal.

We wanted to whole cooking process to be on the grill but were looking for a little different flavor than the usual chili powder/sauce topping. We took out a can of pineapple chucks and used that to make a simple glaze right on the pork roast.

Method

First prepare the meat with salt and pepper.  Over a hig-heat grill cook the roast for about 4-6 minutes on all sides, depending on how large the roast is. Next we used a 10 inch cast iron pan to place the roasts in and then poured in the pineapple juice and placed the pineapple pieces on the grill to get some flavor.

After 10 minutes or so most of the liquid is more like a syrup that can be used to glaze the roast. Just garnish with the pineapple pieces and slice thin.

• 3 cups cooked rice
• 2 (10 oz) pkg. frozen broccoli spears, cooked and drained
• 6 tablespoons butter, melted
• 2 cups bread crumbs
• 2 cups chopped onion
• 3 tablespoons flour
• 1/2 teasppon salt
• 1/4 teaspoon pepper
• 3 cups milk
• 4 cups cubed ham (1 1/2 lb)
• 8 oz cheese (cheddar, swiss or monterey jack)

• Leftover pulled pork (or slow cooked beef, shredded chicken or turkey, or cooked sausage)
• Onion
• Garlic
• Tortillas
• Enchilada sauce
• cheese, shredded (mozzarella, Monterrey Jack and Cheddar are good options)
• Cooked rice (optional)

This is a great way to cook a pork loin. By adding a flavorful glaze such as this one made with maple syrup and spices to the roast during the end of cooking you will get a nice flavor without having it burn. Make sure to use a thermometer since it can be tricky to determine when the pork loin actually is done, since it all depends on how thick and large it is. If you take out the pork once it reaches 145 then it will raise even further and you will end up with a dry roast. Therefore make sure to take it out when the temperature reaches 135, if you want a moist and flavor roast.

This glaze is quite sweet and features undertones of cinnamon, cloves and heat. It's quite delicious and works great with the lean, mild flavor of pork. If you're using a pork tenderloin, then you can brush the meat with the glaze right after you have browned it in the skillet before putting it in the oven.

Ingredients:

• 1 boneless pork loin (2 ½ – 3 pound)
• salt pepper
• 1 tablespoon oil

Glaze:

• 1 cup maple syrup
• ½ teaspoon cinnamon
• ¼ teaspoon cloves
• 1/8 teaspoon cayenne pepper
• ¼ teaspoon allspice

Method:

Let the meat stand at room temperature for about 30 minutes – 1 hour. Set the oven to 375 degrees.

Combine all the ingredients for the glaze in a bowl.

Pat the roast with paper towels and season on all sides with salt and pepper. In a skillet, heat up the oil over medium high and brown the roast on all sides for about 10 minutes. Transfer the roast to a baking dish.

Place the roast in the oven.

In the skillet where you browned the roast, pour off the fat left in the skillet and add the glaze to the pan. Scrape up any bits and simmer for about 1 minute, then remove from heat.

Cook the roast in the oven for 50 to 70 minutes until the internal temperature reaches 135 degrees.  During the last 15 minutes, or when the internal temperature reaches 110 degrees, brush the roast with the glaze.

Transfer the roast to a board, and cover with foil. Let it rest for another 10 minutes or so until the temperature reach es 145 to 150 degrees.

If you want more flavor, you can always brush the roast with additional glaze just before slicing it.