Chasing MY Life WHEREVER it Leads ME – Page 268 – Chasing MY Life WHEREVER it Leads ME

CHIPOTLE DR PEPPER SHREDDED PORK

CHIPOTLE DR. PEPPER SHREDDED PORK

Prep Time: 5 Minutes
Difficulty: REALLY Easy
Cook Time: 6+ Hours
Servings: 18-20 Servings

1 Large Vidalia Onion
5-7 pound Pork Shoulder or Pork Butt
Freshly ground Salt
Freshly Ground Black Pepper
11 ounce Chipotle Peppers In Adobo Sauce
2 cans Dr. Pepper
1/3 cup packed Brown Sugar
1 batch Sauce Recipe below **

Preheat oven to 300˚.
Peel the onion and cut it into wedges. Lay onion wedges in the bottom of a large dutch oven.
Generously salt and pepper the pork roast, then set it on top of the onions in the pan fat side up.
Puree the peppers and the juice.
Strain the peppers to remove the seeds and skins.
Mix together the pureed peppers and brown sugar.
Pour over top of the roast then pour the Dr. Pepper over it all.
Cover and place in oven.
Cook for at least six hours, undistrubed.
Check meat; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour or until it is.
Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat.
Drain the meat in a colander and discard all but 1 cup of the liquid.
Add warm sauce (recipe below) to meat and coat well. If necessary use the 1 cup of liquid to keep the meat moist and juicy.
Keep warm until ready to serve.
Serve on warm flour tortillas topped with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like.NOTE: You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stove top and return the meat to the liquid to warm up.

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**BBQ SAUCE
1/3 cup apple cider vinegar
3/4 cup packed brown sugar
3/4 cup Smucker’s apricot pineapple jam
1 tablespoon Bragg’s Aminos
3/4 cup Tabasco Jalapeno ketchup
Fresh ground salt and black pepper

In a large sauce pan whisk together all the ingredients and bring to a SLOW boil, stirring frequently.
Reduce heat to as low as possible and simmer while the ribs bake.
Sauce will thicken during this simmering so stir frequently.

**NOTE: If you prefer, a bottle of your favorite BBQ sauce will work just as well.

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BROWN SUGAR PORK CHOPS

BROWN SUGAR PORK CHOPS

2 teaspoons vegetable oil
4 boneless pork rib or loin chops, 1/2 to 3/4 inch thick
1/4 teaspoon ground black pepper
1 medium onion, halved lengthwise and thinly sliced
1/4 cup orange juice
2 tablespoons packed brown sugar
1/4 teaspoon crushed red pepper

In a large skillet heat oil over medium heat.
Sprinkle chops with black pepper.
Cook pork chops in hot oil for 6 to 8 minutes, until brown on outside and slightly pink in center, turning once halfway through cooking.
Remove chops from skillet; cover and keep warm.
In the same skillet cook and stir onion over medium heat for 3 minutes or until tender.
Push onions around the edges.
Lower heat to low and add orange juice, red pepper and brown sugar, stirring for 1 minute or until sugar is completely dissolved and heated through.
Stir onions into sauce.
Spoon sauce over chops.

CANCERVERSARY Year 6 and Counting

Six years ago today my life was forever changed when I woke up after my “Cancer” surgery. I will NEVER forget that day or all the support and love that my family and friends provided during my journey. The doctors, nurses and fellow cancer patients I met and have bonded with has been an amazing gift. I will always worry about my cancer coming back but right now I am so thankful and blessed to be here today. Thank you everyone for your love and support!!!
2192 days ago they told me they got it all. Well to be honest I was out of it for the first 3 days after a being cut open from stem to stern and a lengthy surgery so I didn’t hear them until 2189 days ago. But, my family knew and was relieved. I am always waiting for the other shoe to fall and the elephant is ALWAYS in the room. They learn new nuances about cancer every day, but no one knows for sure why one person gets cancer and another doesn’t when there is no direct link nor when or if it will come back.

Every bite of food I take, every prescription, every breath of air, every time I’m around fertilizer, clean the bathroom or use kitchen spray cleaner remind me that I don’t know how I got this horrible cancer and that there is is still the risk of it repeating itself. My oncologist tells me that having Systemic Lupus may have saved my life because it changed my lifestyle all those years ago forcing me to eat “cleaner” with no boxed or canned products for the most part, give up “regular” junk food and just be more aware and vigilant in day to day life.

After surgery I was poked, prodded and put through every possible test to double check their findings because they couldn’t believe they got it all. The tumor was large (volleyball size) but contained – unheard of for this type of cancer so I got a new label – rare and uncommon gynecological tumor which sparked a new round of tests. Even with complete vigilance I ended up with a secondary condition, Lymphedema, that requires daily maintenance.

I dread the waiting between check-ups, but the dread is lessening with every passing check up, but NOT the vigilance! I’m always afraid that I might not get a clean bill of health with every blood test or check up. While I can now claim complete remission and have been moved to the “survivor’s clinic”, but even then there are no guarantees. While I know I am one really lucky girl, I am always vigilant.

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KENTUCKY HOT BROWN

Previously I had made the HOT BROWN from THE BROWN HOTEL from OFF THE EATEN PATH by Morgan Murphy from Southern Living. I had made a couple of small substitutions but we loved it and cannot even think about changing the substitution back.

THE HOT BROWN serves 4
1/4 cup butter
1/3 cup flour
4 cups heavy cream
10 tablespoons Pecorino Romano cheese, divided**
salt and pepper, to taste
1 pound thinly sliced turkey (I used Costco sliced and it was perfect)
4 Texas toast slices (I used thick Sourdough)
4 plum tomatoes, sliced lengthwise (I used grape tomatoes halved and scattered)
1/4 teaspoon paprika
8 cooked bacon slices
2 tablespoons chopped fresh parsley

*Preheat broiler with rack 4 inches from heat.
*Melt butter in a heavy 2 quart saucepan over medium low heat.
*Whisk in the flour until smooth and golden.
*Gradually whisk in cream over medium heat, whisking constantly until thick and bubbly.
*Stir in 1/2 cup cheese, salt and pepper, stirring to blend.
*Place toast slice in the bottom of a lightly greased casserole dish or make them all at once in a foil lined cookie sheet.
*Top with turkey slices.
*Top with tomatoes.
*Spoon cheese sauce over tomatoes.
*Sprinkle with the remaining cheese.
*Broil 5 minutes or until cheese begins to brown.
*Sprinkle with paprika.
*Top with bacon pieces (Next time I will crumble the bacon over top to make them easier to eat.
*Sprinkle with parsley.
*Enjoy.

**I didn’t realize I was out, but I was, so I substituted extra sharp cheddar and it was lick the plate clean good.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 5 of 2017

I hope everyone had a wonderful week. I’m still a bit under the weather, but trying my best to get life back on track! Making a plan for the week seems to help.
OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

The weather has been beautiful and crisp the past week. We really needed that so the roof had time to dry out from that horrible leak we had the day we received 5 inches in 3 hours. The roofer was here last Saturday and believes he fixed the problem, but only the next rain storm will tell. The weather this week is supposed to be about 5 degrees warmer, but just as beautiful. I hope it lasts as we are still waiting on the masonry guy to come fix the bricks on the back of the house.

ON THE BREAKFAST PLATE

Coffee and toast is all that seems appealing this morning.

AS I LOOK AROUND THE HOUSE

The house doesn’t actually look bad, but does look like I’ve been under the weather. It has that lived in look that needs sprucing up which is exactly where I will start the week before I run out of energy.

WEEKLY TO DO LIST & HOUSE PROJECTS

1/30 MONDAY

Phone Calls
Paperwork
Errands
Laundry
Cleaning
Vacuuming

1/31 TUESDAY

Start prep on Master Shower for contractor to refinish – we’re saving a ton of money ($350) by doing the prep work ourselves.
Caulk Atrium windows

2/1 WEDNESDAY

Pest Control to get started on the Spring regime
Order sand for delivery
Central Market for hubby’s favorite pepperoncinis and a few favorite cooking oils and spices.

2/2 THURSDAY

6 year cancerversary celebratory lunch trying a new restaurant
IKEA for a small spice cabinet to match the one I already have as I have finished combining, sorting and purging the spices.

2/3 FRIDAY

Contractor here to refinish shower so I have to be somewhere, anywhere else as I can’t be around the toxic fumes due to my compromised respiratory system.

2/4 SATURDAY

Studio!!!!!!!!!!

2/5 SUNDAY

SUPERBOWL LI – FALCONS vs. PATRIOTS

CURRENTLY READING & TELEVISION / DVR

BIG BANG THEORY
WHEN CALLS THE HEART
PURE GENIUS
NCIS
BLUE BLOODS
THIS IS US
GRIMM
THE MAN IN THE HIGH CASTLE
GOLIATH
BULL
SCORPION
SUPERGIRL
CHICAGO MED, PD, FIRE
HEARTLAND
HEART OF DIXIE
STRANGER THINGS
Z-NATION
DESIGNATED SURVIVOR
MADAM SECRETARY
ONCE UPON A TIME
CHESAPEAKE SHORES
ICE PILOTS
ETC……. I’m sure I forgot a few…

READING
Secrets and Lies ~ THE OKLAHOMA BRANDS #3 by Maggie Shayne

CRAFTS & PROJECTS

I’m working my way towards the corner of the studio so I can finish a small sampler quilt (all it needs is binding) that matches the large quilt in the living room and will hang on the new quilt bar my mom got me for Christmas.

MENU PLANS FOR THE WEEK

	MONDAY	TUESDAY	WEDNESDAY	THURSDAY	FRIDAY	SATURDAY	SUNDAY
BREAKFAST	YOGURT & FRUIT	SCRAMBLED EGGS & CHEESE	FRUIT SMOOTHIE	YOGURT & FRUIT	MAPLE OATMEAL & RAISINS	PANCAKE LASAGNA	BACON & EGGS
LUNCH	FRUIT & CHEESE	SOUP & CRACKERS	SANDWICH	OUT	MEAT & CHEESE	LEFTOVERS	SANDWICHES
DINNER	GRILLED CHEESE & TOMATO SOUP CASSEROLE	CHICKEN CHILI	C.O.R.N.	CADILLACS PARMESAN ROAST BEEFS	BAKED WHITE FISH & SALAD	KENTUCKY HOT BROWNS	BEEF STROGANOFF
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND

I am so tired of all the political “screaming” and protesting. I have been trying to find positive things to latch onto instead. I ran across a historical woman the other day that really spoke to me about courage. Nancy Wake, ever heard of her? Me either and I have a Women’s Studies minor. She was a woman of conviction who made a major effort to WWII. Here is the link to Nancy Wake and well worth the read. Another woman worth your time was Septima Clark. Septima Clark made a major difference in the South by teaching blacks to read so they could gain their voting rights.

On another note, so many iconic actors and actresses have passed away recently. Mary Tyler Moore is affecting me the most for so many reasons and so many shows from my early years, Mary Tyler Moore Show, Rhoda and the old black & white Dick Van Dyke Shows, but one movie which wasn’t her best, but resonates with me right now because of the content is Finnegan Begin Again which starred her, Robert Preston and Sam Waterston. It was about a man (Robert Preston) who is retired and taking care of his senile wife. He can’t get her to allow him to throw anything out and their house has become unmanageable. He meets a woman, Mary Tyler Moore who is dating a man, Sam Waterston with whom she is hopelessly mismatched. They become confidants and each allows the other to share their life and experiences with them. The movie was cute, but the scenes where Mary and Robert rig up a trash chute from the second story to get rid of his wife’s pack rat items is what really resonates with me. And because she was senile they had to go through EVERYTHING before tossing it because she hid things inside of things which is what really reminds me of this place!

THINGS THAT ARE MAKING ME HAPPY

Organization!
ELIMINATING things from my life!

FAVORITE PHOTO FROM THE CAMERA

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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CHICKEN CHILI ala SLOW COOKER

QUICK & EASY CHICKEN CHILI

3 skinless, boneless chicken breasts, frozen

2 cups homemade chicken broth, frozen

1 can cream of potato soup

1 jar dried beef, chopped

1 Williams chili mix package

1 can chopped green chilies

Place frozen chicken breasts on the bottom.
Pour green chilies over chicken pieces.
Top with cream of potato soup.
Top with frozen broth.
Sprinkle chili seasoning mix on top of chicken broth.
Top with beef pieces.
Slow cook on high for 2 hours. Reduce to low for 6 hours. Or cook on low 10 hours.

As the slow cooker heats up, the broth will melt absorbing the chili seasoning mix which will then be absorbed by the potato soup and by the end of the day you have a huge bowl of wonderful yummy goodness perfect for a crisp fall evening. Serve with cheddar cheese biscuits.

HOUSE FROM HELL day 458 update

I’m still under the weather, but trying to get some things done none the less so I try to pick an inside project each day that I can come close to accomplishing. Unfortunately I’ve entered the “Full Flare” phase of Systemic Lupus and Fibromyalgia. These are two really horrible diseases to have to begin with, but together they equal complete misery – every joint and nerve ending are on fire between shooting pains. The SLE makes you beg for death some days with aching joints and the shooting pain and at the very least think about staying in or going back to bed. Then the Fibro has you crawling the walls with pain, but ironically that pain feels better if you get up and move. My motto since I was diagnosed all those years ago has been “GET UP & GET GOING” no matter what! Eventually I feel better as the day goes on even I do crash by 8PM. I’m doing pretty well for someone who is supposed to be living a stress free life and still dealing with this house the past 14 months.

Last year I did the “turn your hangers around and anything not worn during the year you donate” challenge. Well, I used to have an office job – the kind that actually required nice dresses and heels. I’ve moved those clothes around with us the last several years thinking they’d be good for church and nice nights out, BUT I don’t need so many of them. So, I went through them all today (my project for the day) as well as my skirts, blouses and slacks and was able to seriously clean out my closet by 52 gallons, four 13 gallon bags full to be exact. Since I’m continuing the minimizing challenge this year, logging everything has helped A LOT!

Tomorrow I’m thinking about doing the spice cabinet or the desk.

Hubby on the other hand worked outside and has taken over my digging on the stump trying to get all the small roots out of the way. It took him several hours, but he made good headway today.

We’re still looking for someone to at least chainsaw off as much as possible though we’d prefer to find someone to grind it out!

COFFEE BREAK MUFFINS

COFFEE BREAK MUFFINS from Dorie Greenspan
2 cups all-purpose flour
1/3 cup sugar
1 tablespoon instant espresso powder
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1/3 cup (packed) light brown sugar
1 cup strong coffee, cooled
1 stick (8 tablespoons) unsalted butter, melted and cooled
1 large egg
1/2 teaspoon pure vanilla extract

Center a rack in the oven and preheat the oven to 400.
Butter or spray the 12 molds in a regular-sized muffin tin or fit the molds with paper muffin cups.
Place the muffin pan on a baking sheet.
In a large bowl, whisk together the flour sugar espresso powder, baking powder, cinnamon and salt.
Stir in the brown sugar, making sure there are no lumps.
In a large glass measuring cup or another bowl, whisk the coffee, melted butter, egg and vanilla extract together until well combined.
Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend. Don’t worry about being thorough – a few lumps are better than over mixing the batter.
Divide the batter evenly among the muffin cups.
Bake for about 20 minutes, or until a think knife inserted into the center of the muffins comes out clean.
Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.

SHEPHERD’S PIE ~ ITALIAN STYLE

Recipe adapted from “One Dish at a Time: Delicious Recipes and Stories from My Italian-American Childhood and Beyond” by Valerie Bertinelli

SHEPHERDS PIE
3 cloves garlic, minced
2 small sweet mini red peppers
1 carrot, finely chopped
1 rib celery, finely chopped
1 yellow onion, finely chopped (I have also used a shallot or a shallot and part of a red onion)
1 tablespoon avocado oil
1/2 pound ground lamb
1/2 pound ground pork
2 teaspoons dry mustard
Kosher salt
freshly ground black pepper
3 tablespoons tomato paste
2 teaspoons ground fennel seeds
1/2 cup tomato puree
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh sage
2 pounds russet potatoes, peeled and cut into equal size pieces
1/2 cup whole milk
4 tablespoons unsalted butter

Preheat the oven to 375˚.
Chop the carrot, celery and onion into like size pieces.
Heat oil in large skillet over medium-high heat.
Combine the garlic, bay leaf, carrot, celery, onion in the oil and cook, covered, over low heat, stirring occasionally, until the vegetables are softened, about 10 minutes.
Push the vegetables to the perimeter of the pan and add the lamb.
Increase the heat to high and cook, breaking the meat up with a wooden spoon, until browned all over.
Sprinkle with the mustard, 1 teaspoon of the salt and some pepper, stirring until fragrant, about 1 minute, then add the tomato paste, fennel seeds and tomato puree and stirring again to blend.
Cook for 1 minute more. Turn off the heat and stir in the mint and sage.
Remove the bay leaf.

Add the potatoes to a saucepan and cover by 2 inches of salted water.
Cover and bring to a boil. Cook until a knife releases easily from the potatoes when pierced in the center, 12 to 15 minutes.
Reserve 1/2 cup of the cooking water and drain the potatoes.
In the same pot, combine the milk, butter, and 1/3 cup of the cooking water and stir together over high heat. Bring to a boil.
Work the potatoes through a ricer, then slowly drizzle the hot liquid over the potatoes and stir until light and fluffy.
Taste and season with salt and pepper to taste.
Spoon the lamb mixture into the bottom of an 8-inch deep-dish pie plate, spreading it evenly over the bottom.
Spoon the mashed potatoes over the top, covering completely. Use the back of a spoon or an offset spatula to create a swirled pattern in the potatoes.
Bake until the topping turns golden, about 30 minutes.

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CARAMEL APPLE CHEESECAKE

This is one of the most decadent desserts and yet so simple too.

APPLE CARAMEL CHEESECAKE

CRUST
2 cups crushed gingersnap and vanilla wafer crumbs*
1/2 cup butter, melted
1/2 cup Fisher’s Cinnamon Pecans
11 ounce bag Kraft caramels
1/2 cup milk

Preheat oven to 375 degrees.
Combine cookie crumbs, melted butter and the pecans.
Press firmly into the bottom and up the sides of a 9 inch springform pan.
Using a double boiler whisk together the milk and caramels until smooth.
Pour half of the caramel mixture over the crust, refrigerating the rest for later.
Refrigerate crust while making the filling.

FILLING
(2) 8 ounce packages cream cheese, softened at room temperature
2/3 cup extra fine sugar
4 large eggs
1 teaspoon PURE vanilla
2 large Honey Crisp apples, peeled, cored and sliced thin

In a large mixing bowl cream the cream cheese until smooth.
Gradually add sugar until well incorporated.
Add eggs, one at a time, blending until VERY smooth.
Blend in vanilla.
Spread mixture evenly over prepared crust.
Arrange apple slices evenly over cream cheese mixture.
Bake on enter rack for 50-60 minutes until set (center should be only be SLIGHTLY jiggly.
Remove from oven and cool 20 minutes.

TOPPING
1 cup sour cream
2 tablespoons extra fine sugar
1 teaspoon PURE vanilla

Increase oven temperature to 475 degrees.
Whisk together sour cream, sugar and vanilla until smooth.
Spread evenly over cheesecake.
Bake 5 minutes.
Remove from oven and cool 30 minutes.
Chill at least 3 hours (I do 8-10 hours).

GARNISH
1 Hershey’s milk chocolate ball
1 square unsweetened baking chocolate
1/2 cup Fisher’s Cinnamon Pecans

Grate chocolates together.

TO SERVE

Microwave reserve caramel sauce 15 seconds.
Pour a small amount over each slice and then sprinkle with chocolate gratings and reserved pecans.

*If you prefer the original recipe called for graham cracker crumbs

HOUSE FROM HELL update ~ day 457 ~ going to take a MULLIGAN

Just a quick update on the House from Hell. Hubby has been working diligently to get the backyard and garage under control.

We still haven’t found anyone that can grind the stump of the old Magnolia tree out because of its proximity to the fence, garage and gate so hubby has been going at it with an axe trying to at least break away the roots from the stump. The entire thing sticks up horribly into the pathway. We have a few ideas for building a planter around it, but the roots have to go first to be able to do it efficiently. I do worry that he will get as sick as I’ve become from messing around in that dirt, but he’s taking precaution and doesn’t ave the same compromised immunity that I have and has promised that he’ll wait a day or two before really getting in there. Now that he’s “released” the area.

Many people don’t realize that many times there are viruses harbored in the soil. This area in particular was a “cat box” for lack of a better description and though we have been working hard for over a year to treat the area, down deep may still be questionable. I remember after the 1994 Northridge earthquake when people were getting mysteriously ill and it was later named “Valley Fever” from the dust cloud caused by the force of the earthqauke. As I remember at least one person died from it. It was a “THRUST” quake that came from down deep bringing with it everything that had been buried deep for years! Under my house that was termites and ants from the old orange orchard stumps that had been turned under to build the new tract of houses 40 years before.

On another note, I did find some beautiful artichokes, but didn’t have a steamer big enough to cook them the “normal” way so tried using a new method and it worked really well. I sliced them in half and laid them in my flat steamer. I then sprinkled salt, pepper, garlic powder and powdered Parmesan cheese on them and started steaming. Not only were they delicious, but they were also easier to serve individually and took half as long to cook!

I have a new pet peeve. UPS and FEDEX in our area just throw the boxes on the porch and DO NOT ring the doorbell anymore to let you know they have been there. I was waiting on a box from AMAZON yesterday and kept checking the front door as it was getting late and had yet to be delivered. Amazon is good about packing and sealing, but when this box arrived after 7 pm last night, it was all beat up, had been opened and VERY poorly re-taped!

Since I’m still under the weather and having trouble getting my energy back I have been taking on only small projects, but have been making headway. I have the car full again of donations. We’ve decided that since the past 14 months have been so trying and have averaged out to us BOTH working over 50 hours a week for 63 straight weeks in addition to normal life that we are going to take a “MULLIGAN” on many things. One of which is the totes of items sitting around waiting to be ebayed. It is just not worth the time and effort to take good pictures, list, sell, pack and wait to get rid of many things. So, we have set a price minimum. If an item won’t bring that minimum price then it is being donated immediately and eliminated from our sight. I have also given much thought to my “hobbies” (never met a craft I wouldn’t try at least once!) and am paring down my art supplies tremendously. Some lucky person is going to be VERY happy when they are able to find my tools and supplies at the local women’s shelter re-sale store.

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MEAT LOVER’S PIZZA MAC & CHEESE

I found A recipe for Pepperoni Pizza Mac & Cheese in the recent issue of Cuisine at Home. It was NOT what we had hoped it would be (though it was good) so we made a few changes to help it be the GREAT recipe we thought it was going to be originally.

MEAT LOVER’S PIZZA MAC & CHEESE
2 cups dry penne pasta
3 oz. package pepperoni
2 mild Italian Sausages, skins removed
1 cup rotisserie chicken pieces
2 tablespoons olive oil
1 small red pepper, diced
1/2 cup diced onion
3 cloves garlic, minced
1 tablespoon oregano
1/2 teaspoon red pepper flakes
1/3 cup Wondra flour
3 1/2 cups whole milk
3 cups grated Provolone cheese
2 cups grated EXTRA sharp white cheddar cheese
1/2 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese
1 cup of your favorite Marinara sauce

Preheat oven to 400˚.
Prepare pasta per package directions. Drain.
Set aside several pieces of pepperoni for the top. Mince the remaining pieces of pepperoni.
In a large deep oven proof skillet heat the oil over a medium high heat.
Brown the sausage and minced pepperoni. Remove meats to a paper towel lined plate to absorb the grease.
Reserve 1/4 cup of the drippings.
Sweat the bell pepper, garlic, onion, oregano and red pepper flakes in the drippings until softened.
Increase the heat and whisk in the flour until vegetables are well coated.
Whisk in milk, stirring until smooth. Bring to a boil, stirring constantly. Reduce heat to low and gradually add Provolone, Cheddar and Parmesan cheeses whisking until smooth.
Fold in Pepperoni, Sausage and Chicken pieces until well coated.
Fold in Pasta.
Top with reserved Pepperoni pieces and Mozzarella cheese.
Bake 20 minutes until bubbly.
Let rest 10 minutes before serving.