Pork

Asparagus and Pancetta Pasta

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Would it be weird to call a dish light and indulgent all at the same time?  This pasta is a cinch to get on the table and is full of bright, fresh flavor while still tasting a bit rich.  I’ve basically dummied this recipe down out of pure laziness and we love the results.  I keep going back to it not only because I can count on everyone enjoying it (my non-asparagus loving daughter actually devours it in here) but because it requires minimal ingredients and couldn’t be more simple to throw together.  It’s on the table in 15…total score! Continue reading →

3 Fast, Simple Ways to Glorify Pulled Pork

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Can you believe this weather, you guys?  It’s finally here.  And my guess is you want to be out enjoying it as much as possible…I know that is the case for me.  On top wanting to spend time outdoors things are a little nuts for all of us this time of year with weddings, graduation parties, end-of-school parties and BBQs.  Combine them all and it doesn’t leave much time to prepare meals, at least in my house. Continue reading →

Sweet and Smokey Pork Tenderloin Skewers

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Alright, friends.  We are going to have a little chat.  Are you comfy with your grill?  Do you use it?  I have talked to so many of you lately that are intimidated by the grill and my current mission in life is to make that go away as quickly as possible.  Please, all I ask is for you to learn how to start up your grill.  Thats it.  Thats all you need.

Grilling is a giant time saver for me during these warmer months.  You throw your food on for a super quick sear and really, thats it.  Starting your grill is the most difficult part and once you have that figured out you’re left with nothing but charred, smokey, fresh flavor for the rest of the season.  Think of it as cooking on your stove with a cast iron skillet or really hot pan. Only outside.  Can you beat that?  I think not. Continue reading →

Cauliflower, Broccoli and Ham Gratin

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If you’re down with cheesy, gooey, comforty goodness this ones for you.  Adult devoured and kid approved around here.  I like this recipe because of its simplicity…there are very few ingredients and it requires very little work.  The sauce and veggies cook together which makes clean up a breeze and the ham is precooked which saves crazy amounts of time.  And an extra thumbs up in my book because theres no cream of anything soup and no flour for thickening.  A wonderful dish to ring in the cool fall days ahead…was that the fastest summer ever, by the way?  Ill take fall any day of the week…bring. it. on.  apples…pumpkins…stews…gratins…oh my!! Continue reading →

Southwest Pulled Pork Soup

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It’s amazing.  We’ve been eating this pulled pork for days but our tastebuds would never know.  We’ve had it in these awesome sandwiches I told you about the other day.   We’ve had it hash style with sweet potatoes.  We’ve had it in risotto.  We’ve had it in quesadillas with this simple, delicious guacamole… Continue reading →

Pulled Pork Sandwiches with Cabbage Slaw

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Well, as promised, here is a follow up to last weeks simple Slow Cooker Pulled Pork recipe.  Although a Pulled Pork Sandwich is one of the more common ways to utilize the pork, this sandwich tastes nothing close to ordinary.  It’s exceptional.  Juicy, tender pulled pork, tangy, sweet bbq sauce and cool, crunchy, creamy slaw?  Theres not much else I can say here, folks..it’s out of this world.  My husband is nuts for this sandwich. Continue reading →

Slow Cooker Pulled Pork

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Dare I say it, friends?  It is nearing that time of year again.  School is about to begin which means less time for preparing meals or, for some families, even enjoying meals together.  School, activities, work and everything in between all come together to form one big blob of chaos, for most.  I’ve had quite a few requests for crock pot recipes to help ease into the chaotic evenings and this pulled pork is a total winner.   Continue reading →

Grilled Pork Chops with Garlic Citrus Vinaigrette

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So I sit here at my keyboard wondering how I can explain to you in words what the 4 o’clock hour is like in our house.  How can I put it eloquently?  What sort of words can I use to give you a visual in your head?  But I’m blank.  You want to know the only thing that comes to my mind?  That old game show, Supermarket Sweep.  No, I have not been using illegal drugs.   Seriously, do you remember that show?  The one where the people go absolutely insane running through the grocery store filling their carts with nonsense because they are running out of time.  They look ridiculous…panicked and yelling running down the aisles grabbing food off the shelves.  That’s EXACTLY how I feel inside during the 4 o’clock hour.  Minus the chance to win $5000.  Huge bummer.

The kids are awake from naps…and getting hungry.  Nick is close to heading home.  I’m getting snacks, cleaning up drool, folding laundry, changing diapers, making dinner, taking photos and writing recipes as I go all while hearing “Mommy, watch this” over.  And over.  And over.  Love it, but I gotta tell you…sometimes I need a break from our typical 4 o clock hour.  Which is when I go right to this recipe.  Easy peasy.  I make the vinaigrette while the kids are napping-which takes approximately 34 seconds-so all there is to do is grill the pork for a whopping ten minutes when Nick gets home.  It’s super fresh tasting and the vinaigrette tastes wonderful on any grilled meat, fish or veggies…or tossed with mixed greens.  But these grilled pork chops are our favorite way to enjoy it.  So give this one a shot on your next hectic afternoon…it beats playing make-believe ’90’s game shows any day.

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Grilled Pork Chops with Garlic Citrus Vinaigrette

adapted from Gourmet, July 2007

Ingredients

4 Boneless Pork Chops, about 1 inch thick

1/3 Cup + 2 Tablespoons Olive Oil

1 Tablespoon Course Black Pepper

1/2 Tablespoon Salt

1/4 Cup Fresh Lime Juice

1/4 Cup Fresh Orange Juice

3 Garlic Cloves

3 Tablespoons Cilantro Leaves

2 Teaspoons Dijon Mustard

1/4 Teaspoon Crushed Red Pepper Flakes

Directions

Place 1/3 cup olive oil, lime juice, orange juice, garlic, cilantro, dijon and crushed red pepper flakes in a small blender.  Process until combined and garlic is completely blended.  Set aside.

Preheat the grill to medium high heat.  Rub 2 tablespoons olive oil over the pork chops and sprinkle both sides with salt and pepper.  Grill the chops for ten minutes, or until cooked through, flipping once in the middle of cooking.  Serve pork chops with vinaigrette drizzled over the top.  Serves 4

 

Perfect Oven Ribs

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We love ribs around here.  I’ve been making this recipe for quite some time and it just never disappoints.  If you think ribs are only for the outdoor grill (I once did, too) this recipe will change your mind.  It’s beyond simple to prepare and the result?  Gooey, sticky, fall-off-the-bone, finger-licking heaven.  If she doesn’t convince you of it I don’t know who else can..

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Perfect Oven Ribs

Slightly adapted from this recipe

Note:  You can use your favorite prepared barbecue sauce for this but I prefer to make the one below…it is so simple, tastes amazing and contains less sugar than most prepared versions

Ingredients

2 1/4 Pounds Baby Back Ribs

1 Large Clove Garlic, peeled

1 1/4 Teaspoon Salt

1/2 Teaspoon Course Ground Black Pepper

1/8 Teaspoon Ground Cloves

1 Tablespoon Olive Oil

1 12 Ounce Bottle Of Beer (any kind works here-I typically use a Belgian Wheat)

For the sauce:

1 Cup Ketchup

1 Cup Peach or Apricot Preserves (no sugar added)

3 Tablespoons Lemon Juice

Directions

Preheat oven to 300.  Lay the rack of ribs on a baking sheet (meaty side up) and rub the garlic clove all over them on both sides; set the clove in the pan next to the ribs.  Sprinkle the top of the ribs with salt, pepper and cloves and then rub the seasonings into the meat.  Drizzle the oil over the top and then pour the beer over the top of that.  Cover tightly with heavy duty foil and bake for 2 hours or until the meat is very tender.

For the sauce:

Pour the juices from the pan into a small sauce pan and add the ketchup, preserves and lemon juice.  Boil over high heat until sauce thickens, about 25 minutes, whisking occasionally.

Preheat the broiler and flip the ribs over on the baking sheet so that the meat side is down.  Brush with the sauce and put under the broiler for five minutes.  Turn the ribs over, brush with more sauce and place under the broiler again for 7-8 minutes or until they start to char.  Remove from the oven and serve with the remaining sauce.  Serves 4-6

Slow Cooker Pork Tenderloin Carnitas

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I’m as big of a fan of the slow cooker as the next gal but I just haven’t had too many impressive experiences with it.  The dishes always come out okay..but thats just about it, just okay.  Yesterday I was crunched for time and we had pork tenderloin in the fridge with minimal other ingredients so I thought I’d try to throw something together in the morning that could slow cook all day.  Darn good thing I did because it completely wowed me and we all enjoyed it so much.  These carnitas make the perfect taco but I have plans to use the leftovers for quesadillas and grilled sandwiches as well.  The pork comes out so incredibly juicy and tender..it literally fell apart when I tried to take it out of the cooker with tongs.  And putting it under the broiler after shredding it gives random pieces that nice crust that I love so much.  Keeping this recipe in my back pocket for sure..so simple and full of flavor.

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Slow Cooker Pork Tenderloin Carnitas

Ingredients

2 Pork Tenderloins

1 Tablespoon Olive Oil

1 Teaspoon Salt

2 Tablespoons + 1 Teaspoon Taco Seasoning (here is my recipe)

2 Tablespoons Tomato Paste

1 4-Ounce Can Fire Roasted Diced Green Chillies

1/2 Cup Chicken Stock

Directions

Place pork in the slow cooker, drizzle with olive oil, sprinkle with salt and taco seasoning and rub the oil and seasonings into all sides of the pork well.  In a separate bowl whisk together tomato paste, chillies and chicken stock and pour over the pork.  Cover and cook for 8 hours on low or until pork is fall-apart tender.  Remove pork, place in an oven safe dish and shred it.  Spoon desired amount of the juices over the pork and place under the broiler until pork is just starting to crisp up.  Serve on tortillas with favorite toppings.  Serves 8-10.