Slow Cooker Pepper Jack Pull Apart Pizza

This challenge with Hamilton Beach had me thinking that a good pizza made in the slow cooker would be awesome! We recently started making a new sausage, Smoked Pepper Jack and Onion Sausage and it is awesome. I was thinking, this sausage would be the perfect topping for this pizza. The Hamilton Beach Programmable Slow Cooker cooked this pizza to perfection! This is also a very easy recipe that anyone can enjoy!

Slow Cooker Pepper Jack Pull Apart Pizza

by Luke

Adapted from "Rosemary's Original Crock Pot Pizza"

1/2 pound Smoked Pepper Jack and Onion Sausage

1/3 pound Smoked Tasso, diced
2 Tablespoons olive oil 
14 ounces pizza sauce

10 canned biscuits, quartered (I used Grands!)

1/2 white onion, diced

1/2 bell pepper, diced

1/2 red bell pepper, diced

1 cups mushrooms, sliced
1/2 cup sliced jalapenos

2 cups shredded mozzarella cheese

Brown sausage link and diced tasso. Once browned, slice the sausage into coin-sized pieces. Spread olive oil on the bottom of the slow cooker and 1/4 of the pizza sauce. Place quartered biscuits on the bottom of the pot, but do not let them touch the side of the pot. Spread the remaining pizza sauce on top of the biscuits. Add sliced sausage, diced tasso, onions, peppers, mushrooms, and jalapenos. Then top all of your ingredients with cheese. Cover, lock the lid, and set it to cook on high for 2 hours.

After the timer goes off and it begins warm mode, let it sit for about 20 minutes, uncovered, then pull it apart and enjoy!

Past Sponsorship Leads to Friendship...

Hi Readers! Here's a guest post from one of our awesome past sponsors (who has since become one of our very own 37 Cooks)!  Read all about how Luke Deville, the owner of Teet's Food Store, and 37 Cooks came together for a fun challenge, which led to friendship! ~ Susan

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Grandpa "Teet"

Hey guys, this is Luke Deville. I am the 3rd generation of my family-owned store here in Ville Platte, Louisiana. My Grandpa "Teet" (short for petite) and my Grandma Ruby opened up Teet's Food Store on August 11, 1955. Together they worked night and day to provide the best smoked meats in Louisiana.

In the 1980's my father, Chris, came back to Ville Platte to help Teet run the store and in 2011, I moved back to help my Dad. Today, we have a website and social media accounts. When I launched the website, I was looking for more ways to spread the word besides using Facebook and flyers posted on the doors at the store. So, I went to visit Joe and Jack at Slap Ya Mama to see if they had any ideas on how to spread the word about our online store. They told me about this cooking group, 37 Cooks, and I was like "this is perfect!!"

When I left Joe and Jack, I went online to check out the 37 Cooks website and decided to email them to see if they would like to try out our meats and help Teet's get more exposure. Sure enough, they responded and they were thrilled, probably as much as I was! 

Grandpa Teet, my dad Chris, and me 

After all the ducks were in a row, I sent out meat packages to the cooks who took up the challenge, and within two months there were recipes being posted on their blog and social media accounts. I was so excited!!! I was very impressed with their recipes, because most of them were things that I had never heard of or thought of doing with our smoked meats. My family was also very impressed!

With the help of 37 Cooks, our online store's traffic has increased dramatically. I believe that asking 37 Cooks to help me spread the word about our website has helped with the success of our online store. These guys rock! They are so awesome that they even asked me to become a cook when all was said and done! I am learning so much about cooking and have made great friends! I was able to meet a few of them this past year and in June we had a "37 Cooks 2nd Year Birthday Celebration" in Houston that I was able to attend! This has been a great experience and I'm just beginning!

Marinated Pork Tacos

Like I said before, I love pork. I decided to use a boneless pork shoulder in this recipe with Dorot's finest spices. I was thinking that there really isn't anything better than marinated pork, so I decided to use Dorot's spices to marinate this meat. It was very good, these spices are amazing with this recipe. You have to try it!

Potate au Roux - Cajun Poutine

I did not even know what poutine was until about one year ago. I went to visit one of my best friends in Canada and she shared with me their culinary delight, poutine! It was a treat for sure. When Kary’s Roux shared their product with us, I decided to jazz up poutine with some Cajun flair.

Traditional poutine is fries with cheese curds and smothered in gravy. Here is a version I hope you enjoy. 

Recipe Round Up! Chiffonade’s Sweet Potato Pizza with Teet’s Smoked Sausage

Chiffonade’s Sweet Potato Pizza with Teet’s Smoked Sausage
by Chiffonade

When using a gas grill, resist the temptation to crank the heat under these pizzas as the bottoms will scorch while waiting for toppings to heat through and melt.  The smokiness of the sausage complemented nicely the smoky flavor imparted to

Charlie Don't Surf Because He Got Rolled

I have been trying new specialty meats in the meat market lately, and when we started the Lock-n-Load Java challenge, I thought this would be a great dish to try. This is a meat lovers dream with an extra spice called Charlie Don't Surf made by Lock-n-Load Java. It is great! I was a little skeptical about using coffee grinds in a rub, but it came out great! Enjoy.

Lock-n-Load Southern Pecan-Toasted Pecan Rice

My friend, Allison, who is also one of the 37 Cooks, made a beautiful coffee rice pudding. I drew my inspiration from her sweet dish, figuring the Lock-n-Load coffee would be just as good in a savory dish. The Lock-n-Load Armory Select Southern Pecan coffee has smoky flavor. Toasted pecans, smoky Cajun tasso and spicy Cajun seasoning were great additions. This was my husband's favorite Lock-n-Load coffee dish. It went really well with my spicy apricot chicken thighs!

Tasso & Dill Pollen Baked Potato Skins

Tasso & Dill Pollen Baked Potato Skins

by Amy Klein

adapted from idahopotato.com

For the potatoes:
6 small baking potatoes (I used Idaho golden potatoes, but you can use any kind you like)

1 Tablespoon olive oil

salt & pepper to taste

enough vegetable oil to fill a heavy large pot 2/3 the way to the top

potato skins

For the sour cream topping:

1/4 cup sour cream

1 Tablespoon Marx Foods Dill Pollen, or more to taste

extra dill pollen to garnish

Tasso:

12 very thinly sliced Teet's Smoked Pure Pork Tasso, almost the length of the potatoes and about half the width

Toss the potatoes in 1 tablespoon of olive oil and salt and pepper. Bake the potatoes at 350 degrees for 60 minutes. Cool for 30 minutes. Slice the potatoes in half lengthwise. Using a small spoon, carefully scoop out the insides of the potatoes, leaving about 1/8  inch of the potato on the skin. Set aside as you heat up the vegetable oil in your pot to 350 degrees. Fry the potato skins, in batches if needed,  until golden brown; about 8-10 minutes. Drain on paper towels and season with salt and pepper to taste. 

Mix together the sour cream and dill pollen, set aside. Place the fried potatoes on a shallow baking dish, cut side up. Top each with a slice of tasso and heat up in a 350 degree oven until the potatoes and tasso are heated through, about 15 minutes. Transfer the heated potatoes onto a serving plate and top each with a dollop of the sour cream mixture, then sprinkle with some extra dill pollen. Serve hot. 

The Teet's Smoked Meat Challenge

Please join your fellow 37 Cooks to participate in the following challenge:

Challenge: The Teet's Challenge

Shipping Date: October 15, 2012

Cooking and Recipe Writing Dates: From the date you receive product (this is likely to be October 16 or 17, 2012) through November 3. Keep in mind this is fresh product so you will need to be prepared to cook right away and then write recipes later in this time period.

Last Date to Submit Recipe: November 3.

Description of Challenge: Teet and Ruby Deville opened Teet's Food Store in Ville Platte, Louisiana in 1955. Over the years, they perfected their recipes for smoked tasso, sausage and ponce. These recipes have remained unchanged over the years, and now grandson Luke is offering us the opportunity to cook with not one, not two, but THREE of their award-winning smoked meats!

This is a sponsored challenge. The sponsor is Teet's Food Store and their website is http://www.teetsfoodstore.com/. As a courtesy, please mention the sponsor when you write your recipe and provide links to their site and to the specific product.

IMPORTANT: Gary must have all commitments for this challenge by Friday, September 28, 2012 by 3 p.m. in order to compile the data and get it to Teet's in time for them to take care of the shipping to all of us. PLEASE CHECK YOUR EMAIL AND RESPOND TO GARY RIGHT AWAY!!! It's so important, this can not be stressed enough! There will be no late requests to Teet's.

Teet's Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle

Teet’s Smoked Chicken Sausage Phyllo Cups with Green Onion and Apricot Drizzle 

by Tracy Hersh

Makes 24 mini bites.

2 bunches green onions, finely chopped
1 stick of unsalted butter
20 sheets of phyllo dough

½  pound Teets Smoked Chicken Sausage, sliced in to 24 rounds 

¼ cup apricot preserves
2 teaspoons soy sauce
1 Tablespoon lime juice

Lime zest for garnishing

Preheat the oven to 375F.

Saute the green onions in 2 tablespoons of butter until softened. Set aside. Melt the remaining butter. Brush 1 sheet of phyllo with the melted butter, place another sheet on top and brush with the butter, repeat with 3 more sheets (5 sheets in total). Cut the layered phyllo into 3 inch squares and push down each square into a mini muffin tin. Continue with the rest of the phyllo working with 5 sheets at a time.  Place one piece of Teet’s Smoked Chicken Sausage in each cup. Top each one with a generous amount of the green onion mixture. Bake for 8-10 minutes.  

While the cups are baking, mix apricot preserves, soy sauce and lime juice in a small bowl. Once the cups are baked, drizzle them with the apricot mixture and sprinkle with lime zest.  Enjoy. 

Note:  While working with phyllo dough, keep the sheets you are not working with covered with plastic and a damp kitchen towel.  You can usually find this information on the phyllo package.

Smoked Sausage & Clam Lettuce Wraps

This recipe comes together so quickly and easily! It makes a great appetizer for a holiday party, or just a stay at home date night with the one you like to cuddle. It is a stir fry, so have everything prepped and ready to go before starting; total cook time is about 6-7 minutes. That leaves more time for cuddling!

Smoked Sausage & Clam Lettuce Wraps

by Carrie Mason
1 Tablespoon olive oil
1 1/2 links Teet's Smoked Garlic Pork Sausage, diced (small dice)
2 cloves garlic, minced
2 cans chopped baby clams, drained and broth reserved
2 teaspoons ginger
1 teaspoon red pepper flakes
1 1/2 Tablespoons brown sugar
2 teaspoons toasted sesame seeds
1 1/2 tablespoons soy sauce
1 teaspoon hot sauce (I used Sriracha)
3 scallions, diced (white and green parts used)
1 teaspoon sesame oil

Boston or iceberg lettuce leaves for serving

Add the oil to a hot skillet or wok. Saute the sausage and garlic for about 3-5 minutes, add the clams. Continue cooking over high heat, stirring constantly, for 2 minutes. Add the ginger, pepper flakes, brown sugar, and sesame seeds. Stir until the sugar is dissolved, about 1 minute. Add the soy sauce and hot sauce, scraping up the bottom of the pan and stirring constantly until all the browned bits from the bottom of the pan are incorporated. If more liquid is needed, stir in a bit of the reserved clam broth. Remove from the heat, add the scallions and drizzle with the sesame oil.

Serve in Boston lettuce or iceberg lettuce leaves.

Mac and Cheese Teet's Style

In our house, "Mac and Cheese" is a snow day comfort food treat. But when I decided to participate in the Teet's Challenge, I knew immediately that I would have to make Mac and Cheese with one of their delightful smoked pork products. I opened the package of Garlic Pure Pork Smoked Sausage and inhaled deeply. I immediately started thinking about what cheeses would pair nicely with this amazing and tasty sausage. Something extra sharp and something extra creamy was my first thought. I headed out to the cheese shop to begin my cheesy journey. This trip resulted in a grass-fed sharp cheddar and a fontal. While there are varying opinions about which macaroni product is best suited for Mac and Cheese, my personal preference is cavatappi. It is curly with ridges and really holds onto the sauce. The finished product was just as delightful as I had imagined! 

Mac and Cheese Teet's Style

by Susan Ritchie

16 ounces De Cecco cavatappi pasta
2 teaspoons extra virgin olive oil
12 ounces Teet's Smoked Garlic Pork Sausage, casing removed, sliced 1/2 inch thick, then quartered.
6 Tablespoons butter, plus more for greasing the casserole dish
1/3 cup diced shallot (small dice)
1/4 cup, plus 2 tablespoons all purpose flour (I prefer whole wheat)
1 1/2 teaspoons dry mustard
4 cups whole milk, close to room temperature
10 ounces shredded fontal cheese
6 ounces shredded sharp cheddar
(1/2 cup of combined shredded cheeses reserved for breadcrumb topping)
Salt and freshly cracked pepper to taste

Prepare the pasta according to package directions for al dente. Drain and rinse with cool water to stop the cooking process. Shred the cheeses together, reserving 1/2 cup for the topping. Grease a 9 x13 casserole with butter. In a large heavy bottomed pot, heat the olive oil over medium-low heat, add the Teet's Garlic Pure Pork Sausage and sauté to release some of the smokey fat goodness. Remove the sausage with a slotted spoon and reserve. Increase the heat to medium and add the butter. Once melted, add the shallots and cook, stirring often, until softened and fragrant, about 3-5 minutes. Add the flour and stir for 2-3 minutes to remove the raw flour taste. Add the dry mustard and freshly cracked pepper. Slowly add the milk, whisking constantly and bring the mixture to a boil. Immediately turn off the heat and add the cheeses, whisking until completely melted and the sauce is smooth. Add salt to taste. (Since I was using a smoked pork product, I opted to pass on adding additional salt.) Add the sausage back to the pot along with the prepared pasta. Pour the mixture into the prepared casserole.

For the Topping:
6 slices of day old bread (I used Martin's whole wheat potato bread)
2 Tablespoons butter, melted
1/2 cup reserved shredded cheese
1/4-1/2 teaspoon cayenne pepper
Pinch of salt

Preheat the oven to 400° with the rack in the middle slot. In a food processor, pulse the bread slices until they are very coarse crumbs. Add the butter, reserved cheese, cayenne, and salt. Pulse until combined. Pour the bread crumb topping over the macand cheese, spreading it evenly. Bake until the mac and cheese is bubbly and the topping is a nice golden-brown color, about 20-25 minutes. Allow the mac and cheese to rest for 5-10 minutes before serving.

Braised Cabbage and Tasso

Braised Cabbage and Tasso
by Christine Adams

1 large head cabbage, cored and cut into wedges

3 garlic cloves, minced
1 cup thinly sliced Teet's Smoked Pure Pork Tasso
chicken broth or water (enough to cover the cabbage)
a drizzle of apple cider vinegar

Place the cabbage, garlic and tasso in a large stock pot. Cover with the broth or water and bring to a boil. Reduce the heat and simmer for 40 minutes to 1 hour. Drain and drizzle with apple cider vinegar.

Quiche Lorraine with Tasso

Quiche Lorraine with Tasso

bt Rachael Tanis

adapted from The All New Ultimate Southern Living Cookbook

1/2 15-ounce package package refrigerated pie crusts (1 crust)

8 slices Teet's Smoked Pure Pork Tasso, cut into 1/2 inch pieces

4 green onions, chopped

2 cups shredded Swiss cheese, divided

6 large eggs

1 cup whipping cream

1/2 teaspoon salt

1/8 teaspoon ground red pepper

1/8 teaspoon ground white pepper

1/8 teaspoon ground nutmeg

Fit the pie crust into a 9-inch pie plate according to package directions; fold the edges under, and crimp. 

Bake at 400 degrees for 7 minutes; remove from the oven. Cool on a wire rack.

Meanwhile, cook the tasso in a large skillet until slightly crisp. Sprinkle the tasso, green onions, and 1 cup of  cheese into the prepared crust.

Whisk together the eggs and the next 4 ingredients; pour into the pie crust, and sprinkle with the remaining cheese and nutmeg.

Bake at 350 degrees for 35 to 40 minutes or until set. Let stand for 10 minutes before cutting. 

Black Bean Soup (with a Cajun twist)

I adore black bean soup with plenty of white rice, plus a garnish of some diced onion for a bit of crunch.

I've been known to add so much rice that I end up with something more like a stew, and other times, I leave it a little more soupy. Sometimes I'll add a little cilantro or sour cream or crumbled cheese as well. Like any soup, there are plenty of opportunities for customization and embellishments.

This recipe is so simple to make, it's almost cheating. Sure, you have to do a little slicing and dicing, but then it all goes into a slow cooker and there's nothing else to do until you're ready to serve.

The sausage I used here was from Teet's who partnered with 37 Cooks. It was a smoked garlic pork sausage - a spicier Cajun version of a typical smoked sausage. It added a nice amount of spice to the soup, but it wasn't at all what I'd consider spicy hot - just what I'm looking for in a black bean soup.

Black Bean Soup (with a Cajun twist)
by Donna Currie

2 cups dried black beans, rinsed and drained
1 cup diced onion
2 cups diced Teet's Smoked Garlic Pork Sausage
1 teaspoon cumin
2 teaspoons salt
1 tomato, diced
1 fire roasted red pepper, diced
2 quarts water
2 cups rice, cooked
Diced onion, for garnish

Place the beans, 1 cup of onion, sausage, cumin, salt, tomato, pepper, and water in a slow cooker.

Set the cooker on low and cook until the beans are fully cooked. It took about 14 hours in my cooker, but the time will depend on your slow cooker. And I live at high altitude, and dried beans always take longer to cook.

If you prefer the soup with a little more body, you can use a fork or potato masher to smash some of the beans. If you prefer something even thicker, you can use a stick blender briefly to puree some of the beans.

Serve hot. Pass the rice and onions separately.

Hot Sausage on a Bun

Hot Sausage on a Bun

by Mark Makowski

What better way to enjoy Teet's Smoked Jalapeno Pork Sausage than stacked high on a bun? At the end of a long day, with no energy left to cook, this sandwich made my day. It is warm, crispy, peppery and deeply flavored, a satisfying supper to look forward to all day.

Slice Teet's Jalapeno Sausage diagonally into 1/4 inch slices. Saute in a pan until the edges are crispy, flipping occasionally. Stack on a bun with your favorite barbecue sauce and fixings.

Smoked Chicken Sausage and Vegetable Pasta Toss

Smoked Chicken Sausage and Vegetable Pasta Toss

by Sarah Gillespy

 

½ pound pasta (I used whole wheat rotini, use your favorite)

¼ onion, sliced

1 heaping Tablespoon garlic, chopped

1 teaspoon of Slap Ya Mama Cajun Seasoning

¼ pound of Teet's Smoked Chicken Sausage, sliced

1 small head of broccoli, chopped

3 fresh on-the-vine tomatoes, diced

a very large handful of arugula

Olive oil

Cook the pasta al dente  in accordance with the directions on the package. 

Heat a bit of olive oil in a large skillet over medium heat. Add the onion and garlic. Saute them for a few minutes, until lightly browned. Add the smoked chicken sausage and the Slap Ya Mama seasoning. Cook until the sausage is browned. 

Once the pasta is almost ready (a minute or so until al dente), add the broccoli to the same pot. Drain the pasta and the broccoli and transfer them into a large bowl. Add the sausage mixture, fresh tomatoes and arugula. Toss to combine.

Smoked Jalapeno Sausage and Shrimp Gravy

Smoked Jalapeno Sausage and Shrimp Gravy

by Dawn Harmon

adapted from My New Orleans by John Besh

Let me begin by saying I LOVE New Orleans.  The culture, the vibe, the resiliency of the city.  And John Besh is one of my absolute favorite chefs. In his book, "My New Orleans", he returns to his roots and cooks REAL Cajun food, not the deep-fried hot sauce-slathered fare you often find near Bourbon Street.  My husband got me this book when he worked at Sur la Table, and I have cooked several great recipes out of it.  The photography is beautiful, and the book could be displayed as a foodie coffee table book.

This recipe originally called for green onion sausage, but I swapped it out for Teet’s Smoked Jalapeno sausage to give it some heat.  The gravy is best served over homemade biscuits and topped with an oeuf au plat aka a fried egg.

1 1/2-2 Tablespoons cubed bacon, fatty part only (I cut the ends off some bacon I used in the past, chopped it up, and put it in a Ziploc in the freezer!)

1 pound Teet’s Smoked Jalapeno Pork Sausage, casings removed and chopped

1 small onion, diced

1 Tablespoon flour

1 pound jumbo shrimp, peeled and deveined

salt

freshly ground black pepper

1/2 green bell pepper, seeded and diced

1 clove garlic, minced

1 teaspoon crushed red pepper flakes

1 pinch allspice

2 dashes Worcestershire sauce

1/2 14-ounce can diced canned tomatoes

1 cup chicken stock

leaves from 1 sprig fresh thyme

1 green onion, chopped

1.  Cook the bacon in a heavy-bottomed pan over medium-high heat (I used a Le Creuset cast iron pan) until you have approximately 1 tablespoon of rendered bacon fat.  Remove the bacon from the pan. 

2.  Add the sausage to the fat and cook, breaking up the meat as you go, until it is browned, 12-15 minutes.  Add the onions and cook until they are soft and browned, another 15 minutes.

3.  Reduce the heat to medium. Add the flour into the pan, stirring to mix it into the sausage and onions.  Cook for about 2 minutes to blend the flour into the meat.  This will help thicken the sauce – you want a good chunky sauce, not a runny one!

4.  Season the shrimp with the salt and pepper, then add them to the pan. Saute until they turn pink, about 3 minutes.  Remove the shrimp from the pan and set aside.
5.  Add the bell pepper, garlic, pepper flakes, allspice, Worcestershire sauce, tomatoes, and stock to the pan, stirring well.  Increase the heat and bring the sauce to a boil.  Reduce the heat to low and cook for 15 minutes.  Add the thyme, green onions, and shrimp and cook for another 5 minutes.

Side note:  My favorite biscuit recipe is from Alton Brown.

Tasso Stuffed Peppers

I knew as soon as I tasted the Teet's tasso that it would be great in a stuffed pepper. The smokiness & robust flavor holds up well in the peppers and pairs nicely with the Colby-Jack cheese I used.

Stuffed banana peppers are a summertime staple in our house once the garden starts producing. I love to make stuffed peppers all year round, actually. These are the ones I grew up on, stuffed with Italian sausage, cheeses, garlic and onions, and served with crusty bread or rolls. They were often a starter but work equally as well as an entrée. My husband and I put the peppers on rolls & eat them as sandwiches. I use dehydrated onions in the recipe because fresh onions often give out more liquid than I’d like, the dehydrated ones absorb some of the moisture and flavor of the other ingredients. I have used fresh that I've sauteed, those work equally well adding flavor without extra moisture.

Tasso Stuffed Peppers
by Mary Polovinuk

8 medium or 16 small peppers, sweet or hot
1/2 pound Teet's Smoked Pure Pork Tasso, diced
8 ounces shredded Colby/Jack cheese or any of your favorite shredded cheese
1/4 cup grated Romano cheese
1 egg, beaten
1/4 cup bread crumbs
1 teaspoon garlic powder
1 teaspoon onion powder or 1 teaspoon dehydrated onion
pinch of salt & pinch of pepper

Preheat the oven to 375 degrees.

Mix the diced ham, cheeses, egg, bread crumbs & spices in medium size bowl. Set aside.

Cut the tops of the peppers and slit each pepper down the side. Clean out the seeds and remove the vein. If using hot peppers and wishing to retain some heat, leave a few of the seeds and some of the vein intact.

Open the peppers slightly and stuff loosely with the stuffing mixture. Press the peppers closed and place in a 11”x 9” pan or any roasting pan. Once all the peppers are stuffed, drizzle with olive oil.

I like to grind some fresh black pepper over the peppers at this point. You could also sprinkle with more grated cheese.
Bake for 30 minutes. Serve with rolls or fresh bread. Add a salad and you have dinner!

Spaghetti Frittata

Spaghetti Frittata
by Sandra Simmons
adapted from Everyday Food

For several years, I compiled my favorite recipes and sent them to our friends and family at Christmas. I called it My Christmas Cookbook (2003-2007). I first learned about the spaghetti frittata from Everyday Food magazine. I cooked the heck out of those magazines every month! And this was one of our kids' favorite dishes when I had leftover pasta. I often made these for lunch with a never ending line-up of ingredients, often other leftovers. I think this is the dish that started my leftover love affair!

1-2 Tablespoons olive oil
2 large eggs, lightly beaten
2 Tablespoons milk
1/2 teaspoon coarse salt
1/8 teaspoon ground pepper
1 1/2 cups cooked spaghetti or any other variety of pasta
1/2 cup Jarlsberg cheese, shredded 

1/4 cup thawed frozen peas 

1/2 cup Teet's Smoked Pure Pork Tasso
optional garnishes: chives, green onions, parmesan cheese

Preheat your broiler.

Add all the ingredients to a medium bowl and stir.

Heat a nonstick ovenproof skillet over low to medium-low heat and add a little olive oil or use a non stick spray. Add the spaghetti mixture. Cook without stirring for about 5 minutes. Place your skillet in the oven and heat until the top of the frittata is set, no more than a minute. Slide the frittata onto a plate and cut in 4 pieces with a knife or a pizza wheel. 

Serve with some vegetables or a salad. Quick and easy!