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Category: Pork

Ham and Potato Fondue Casserole

Ham and Potato Fondue Casserole

Ham and Potato Fondue Casserole

 

6 small to medium Russet Potatoes

1 to 2 T. of Olive Oil

1/2 T. of All Purpose Seasoning

1 tsp. of Black Pepper

1 tsp. of Onion Powder

1/2 tsp. of Paprika

1/2 T. of Dried Parsley

4 T. of Butter

2 to 3 cups of Chopped Ham

3 cups of Swiss Cheese *or any cheese you prefer

2 cups of Milk

1/2 T. of Dijon Mustard

2 heaping T. of Flour

Pinch of Garlic Salt

Pinch of Paprika

Pinch of Black Pepper

 

Wash and peel the potatoes and cut them into small, bite sized pieces. Pat them dry and add them to a 9 x 12 casserole dish. Add the olive oil, all purpose seasoning, paprika, onion powder, black pepper, and half the dried parsley and toss the potatoes to coat them with the olive oil and the seasonings. Cover with a piece of foil, place the potatoes in a 375° oven, and bake for 35 minutes. Halfway through, uncover and give the potatoes a stir. While the potatoes bake, finely dice your ham and shred the cheese you are going to use. Add the butter to a deep sided skillet and add the diced ham. Sauté low and slow until the ham is warm and slightly golden brown. When the ham is warmed, sprinkle the whole pan with the heaping T. of flour and let the flour cook up a little in the ham and butter to make a roux. It will coat the ham pieces and that is fine. Do not let the flour burn. When the flour is cooked a little, slowly add the 2 cups of milk and the Dijon mustard and whisk the whole time. Have the heat on the stove on low. Continue to whisk the milk and you should see it start to thicken. You want it to thicken until it coats the back of a spoon. You should see a gravy like texture. If for some reason it gets too thick you can add a little more milk, about a T. at a time to thin it out. When the mixture is the texture you want, slowly start to add your cheese a handful at a time and stir to incorporate it into the roux mixture as it melts. When all the cheese is added, add a little pinch of garlic salt, pepper, and paprika to taste. Adjust the seasoning to your taste. Some cheeses react differently but the mixture should be thicker and have a cheese pull to it. If it is too thick you can still slowly whisk in a little milk at a time to thin it out. At the 35 minutes mark, pull the potatoes from the oven, give them all a stir ,and pour the cheese and ham mixture over the potatoes. Sprinkle a little paprika over the top and the rest of the dried parsley. Bake for another 25 to 35 minutes. Every oven is different so keep an eye on this the first time you make it. The potatoes should be fork tender when done and the top will be golden brown and bubbly. Remove from oven and serve immediately. I like to serve little baby sweet pickles with this type of dish.

 

Servings: 8
Serving Size: 1/8 of casserole (about 1 1/2 C.)

Calories: 450
Fat: 26 g
Fiber: 2 g
Protein: 24 g

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & Cabbage

Instant Pot Shredded Pork & CabbageInstant Pot Shredded Pork & Cabbage

 

2 lb. pork butt (bone removed and cut into large chunks)

1 T. smoked sea salt

1 tsp. garlic powder 1

1 C. Water

1 small cabbage sliced

 

Remove the bone from pork butt/shoulder and cut pork into large chunks. Sprinkle smoked salt and garlic powder over the pork and rub in to thoroughly coat. Place pork into the Instant Pot liner and add water. Secure the lid, select Manual and adjust time to 90 minutes. When Instant Pot beeps, push the cancel/keep warm button and allow pressure to release naturally. When the pressure is released move the pork to a bowl. Cover to keep warm. Add the sliced cabbage to the juices in the Instant Pot, stir to coat. Select Manual and adjust time to 3 minutes. When the pot beeps, release the pressure manually. Now that the pork has cooled a little, remove and pieces of fat, leaving only the meat. Shred the meat. Add the cabbage to the pork and stir to combine.

 

Servings: 6
Serving Size: 1/6 of recipe

Calories: 347
Fat: 23 g
Fiber: 3 g
Protein: 27 g

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

Sage And Apple Roasted Pork Chops

 

Two big pork chops (12 oz. raw, each, the sort only a good local butcher sells, bone-in)

4 apples

6oz. of apple cider

Generous handful of shallots (1/2 cup)

Couple sprigs of fresh thyme

Handful of sage leaves

 

Olive oil

Salt + Pepper

 

Pre-heat your oven to 180C/350F. Slice up your shallots, core and chop your apples into segments (cut into quarters, then half those quarters). Season your pork chops generously with salt and pepper. When you’re ready, pop your frying pan on a medium heat with a good drizzle of olive oil. Throw in the thyme to flavor it. When it’s nice and hot, fry your chops so that they brown on each side.  Then rest them on their crackling until it starts to crisp.  Throw in your shallots and fry until soft and just starting to brown.  Remove your chops and place on one side. Throw in your apples and toss in the herby sauce until glistening. Add a 3-4 sage leaves. Then nestle your chops back into position, surrounded by apples. Pour in about half a can of cider, enough so that the chops are swimming in it but not drowned in it.  Put the whole thing in the oven (minus the pan handle in my case!) for about 30 mins, keeping an eye on it – when the meat is golden brown and the apples soft and gooey – it’s done!  Serve in the pan.  You could add a side of mash, fresh greens, roasted veg, buttered peas, a crisp salad, or just a crunchy baguette. A simple but really quite spectacular supper

 

Servings: 2
Serving Size: 1 chop with half the apples

Calories: 827
Fat: 38 g
Fiber: 10 g
Protein: 56 g

Roasted Cranberry Brown Sugar Pork Chops

Roasted Cranberry Brown Sugar Pork Chops

Roasted Cranberry Brown Sugar Pork ChopsRoasted Cranberry Brown Sugar Pork Chops

 

4 T. brown sugar

1 tsp. cayenne pepper

1/2 tsp. cinnamon

kosher salt and pepper

4 bone-in pork chops

2 T. extra-virgin olive oil

3/4 C. red wine

1/2 C. pomegranate or cranberry juice

2 T. butter

1 C. fresh cranberries

2 sprigs fresh thyme

1 sprig fresh rosemary

 

Preheat the oven to 450 degrees. In a small bowl, stir together 3 T. brown sugar, the cayenne, cinnamon, and a large pinch of both salt and pepper. Place the pork chops on a cutting board and rub them all over with the brown sugar mixture. Heat the olive oil in a large skillet over high heat. When the oil shimmers, add the pork chops and sear for 2 to 4 minutes per side or until golden brown. Remove the pork chops from the skillet and set aside. To the skillet, slowly pour in the wine and pomegranate juice. Add the remaining 1 T. brown sugar, the butter, cranberries, thyme, and rosemary. Season with salt. Bring the sauce to a boil over high heat. Reduce the heat to medium and slide the pork chops into the sauce, cook for a minute longer and remove from heat. Transfer the skillet to the oven and roast for 10-15 minutes or until the chops are lightly charred and the sauce thickened. Serve the chops with the pan sauce spooned over top.

 

Servings: 4
Serving Size: 1 chop with sauce

Calories: 517
Fat: 29 g
Fiber: 1 g
Protein: 34 g

Perfect Pulled Pork

Perfect Pulled Pork

Perfect Pulled Pork

 

1 whole Boston Butt or pork shoulder (bone-in with a layer of fat on the bottom)

 

1 T. ground cumin

1 T. garlic powder

1 T. onion powder

1 T. chili powder

1 T. cayenne pepper

1 T. salt

1 T. ground pepper

1 T. paprika

1/2 cup brown sugar

 

1/2 cup salt

1/2 cup brown sugar

2 quarts cold water

2 bay leaves

3 T. dry rub mix

 

Mix Dry rub ingredients well and store in an air tight container.  For brine:  Add salt to cold water and stir very well until all the salt is completely dissolved. Then add the brown sugar, dry rub, and bay leaves and stir well to combine. Start the pork: Rinse the pork shoulder and place in a large container, pour in the brine solution until the shoulder is completely covered. Cover the container and place in the refrigerator for at least 12 hours. Remove pork shoulder from brine solution, pat dry with paper towels, place in baking pan that is bigger than the shoulder by at least a inch in length and width and at least 3 inches deep. Sprinkle dry rub onto the surface of the shoulder and massage in such that it adheres to the surface. Coat all sides. Make sure the fat layer on the shoulder is facing up before cooking! Place baking pan uncovered in a 225 degree F oven on the middle rack. Insert a probe thermometer into the center or thickest part of the shoulder, but not touching the bone. Monitor the temperature throughout cooking (a digital thermometer with an alarm function is the easiest way to do this). Do not remove from the oven until the center of the shoulder reaches 200 degrees. When the shoulder has reached 200 degrees, shut off the oven and let the roast cool for a couple of hours before removing from the oven. If the bottom of the pan is dry (or crusted with dried spices) then cover the pan with foil to retain internal moisture of the meat during the cooling period. When the temperature drops to 170 degrees or slightly lower, remove from oven. Place on a large, clean work surface such as a cutting board, and remove the large sheet of crusted fat on the top. Pull apart with two forks, it will pull apart very easily. Serve for friends and family!

Party Size Italian Melt

Party Size Italian Melt

Party Size Italian MeltParty Size Italian Melt

 

1/3 C. extra virgin olive oil

1/4 C. red wine vinegar

zest and juice of 1 lemon

2 cloves garlic, minced or grated

1 tsp. dried oregano

1/2 C. mixed Italian olives, pitted

2 T. chopped pickled jalapeños

1 pinch black pepper

1 loaf ciabatta bread, halved lengthwise

1/4 C. fresh basil, roughly chopped

6 thin slices spicy salami

6 thin slices prosciutto

6-12 thin slices pepperoni

6 slices provolone cheese

8 oz. fresh mozzarella cheese, torn

1 red or orange pepper, roasted and sliced

1 C. baby arugula

 

Preheat the oven to 400 degrees F. To make the vinaigrette. In a jar or small bowl, whisk together the olive oil, red wine vinegar, lemon zest, lemon juice, garlic, and oregano, until combined. Add the olives, jalapeños, and a pinch of pepper. Lay the bottom piece of ciabatta bread cut side facing up on a baking sheet. Spread the vinaigrette over the bread. Layer the basil, salami, prosciutto, and pepperoni on top. Add the provolone and mozzarella. Transfer to the oven and bake 10 minutes, until the cheese begins to melt. Remove from the oven and add the arugula, bell peppers, and top half of the ciabatta bread. Gently cover the sandwich with foil and return to the oven and bake another 10 minutes more, or until the cheese has melted. Remove the foil and cook an additional 5-10 minutes, until the bread is toasted. Remove from the oven and let sit 3-4 minutes. Slice into 4 larger or 8 smaller sandwiches. Serve and enjoy! Notes To make ahead of time, assemble the sandwich all the way through step 3. Add the arugula, peppers, and top half of the bread. Wrap in foil and keep in the fridge for up to 1 day. To make, remove from the fridge while the oven preheats. Bake, in the foil for 20 minutes, remove the foil and bake an additional 10 minutes.

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

Bacon Jam–Crusted Sticky Ribs

 

1 pound (455 g) sliced bacon, cut crosswise into ½-inch pieces

1 12-rib rack of St. Louis–style pork spare ribs (about 4 pounds/1.8 kg)

1 yellow onion, quartered

4 garlic cloves

¼ cup (55 g) packed brown sugar

¼ cup (60 ml) pure maple syrup

¼ cup (60 ml) apple cider vinegar

2 T. tomato paste or ¼ cup (60 ml) ketchup

12 ounces (360 ml) non-hoppy beer

 

Preheat the oven to 225°F (110°C). In a large cast-iron skillet, cook the bacon over medium heat until crispy and well browned. Using a slotted spoon, transfer the bacon to paper towels to drain; leave the remaining fat in the pan. Cut the rack of ribs in half and place the halves, meaty-side down, in the skillet. Cover with foil and bake in the oven for 3 hours, or until very tender and cooked through. Make the bacon jam: Place the rendered bacon pieces, onion, garlic, brown sugar, maple syrup, cider vinegar and tomato paste in a food processor. Pulse until finely chopped. Transfer to a saucepan and add the beer. Bring to a boil, then lower the heat and simmer until reduced to a jammy consistency, about 45 minutes. Let cool. When the ribs are cooked, uncover the pan and pour off any fat and juice (save this delicious cooking liquid for other uses if you like). Flip the ribs over so they’re meaty-side up. Evenly spread the bacon jam over the top of the ribs and bake, uncovered, for 1 hour. Remove from the oven and let cool for 10 minutes.  Preheat the broiler. Broil the ribs until the top is bubbling and golden brown, 1 to 2 minutes. Let the ribs rest for 5 minutes before slicing and serving.

 

Servings: 4
Serving Size: 3 ribs (1/4 of rack)

Calories: 1068
Fat: 70 g
Fiber: 1 g
Protein: 68 g

One Pot French Onion Pasta with Crispy Prosciutto

One Pot French Onion Pasta with Crispy Prosciutto

One Pot French Onion Pasta with Crispy ProsciuttoOne Pot French Onion Pasta with Crispy Prosciutto

 

6 T. salted butter

3 medium yellow onions, thinly sliced

1 1/4 C. dry white wine, such as Pinot Grigio or Sauvignon Blanc

3 cloves garlic, chopped

2 C. cremini or wild mushrooms, sliced

2 T. fresh thyme leaves

2 T. chopped fresh sage

3 C. low sodium chicken or vegetable broth

1 tsp. Worcestershire sauce

1 lb. short cut pasta

kosher salt and black pepper

3 oz. prosciutto, torn

1/2 C. heavy cream or milk

1 C. shredded gruyere cheese

4 oz. burrata cheese, at room temperature

 

Preheat the oven to 350° F. Line a baking sheet with parchment paper. Arrange the prosciutto in a single layer. Bake for 10-15 minutes or until the prosciutto is crisp. Meanwhile, melt together the butter and onions in a large Dutch oven over medium-high heat. Cook, stirring occasionally until softened, about 10 minutes. At this point, you’ll want to slowly add 3/4 C. of the wine, 1/4 C. at a time, until the wine cooks into the onions. Continue to cook another 10-15 minutes until you’ve used the 3/4 C. of wine and the onions are deeply caramelized. Add the garlic, mushrooms, thyme, and sage. Season with salt and pepper, cook another 3-4 minutes. Add the remaining 1/2 C. wine, the broth, Worcestershire sauce, and a pinch each of salt and pepper. Increase the heat to high and bring to a boil. Add the pasta and stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes. Stir in the cream and gruyere cheese. Remove from the heat. Break the burrata over the pasta and gently stir. Top with prosciutto. Eat and enjoy!

 

Servings: 6
Serving Size: about 1 1/2 C.

Calories: 672
Fat: 31 g
Fiber: 4 g
Protein: 24 g

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

Chili Glazed Grilled Pork Belly Strips

 

1 pound pork belly

2 T. soy sauce

2 T. olive oil

3 large garlic cloves minced

2 T. chili paste

3 T. light brown sugar

1 tsp. kosher salt

 

Remove the skin from the pork belly and slice the meat into 1/8″ – 1/4″ wide strips. Stir together the soy sauce, olive oil, garlic, chili paste, sugar, and salt in a mixing bowl. Place the meat in the bowl with the marinade and toss with your fingers or tongs to coat thoroughly. Marinate for 1 hour. Preheat the grill to HIGH. Grill the strips of pork belly for 2 minutes, flip and grill another 2-3 minutes. When the pork has cooked through, remove from the grill and place it on a paper towel lined tray. Enjoy! Serving suggestions:  For tacos like we enjoyed at Salty Sow, place a strip of pork belly into a small flour tortilla, add a sprinkling of cheese (Asiago, Feta, Cotija all work well), some greens (Arugula, Spinach, or Crispy Brussel Sprouts), and then top with a fried egg. Alternatively, serve the grilled pork belly strips with roasted potato wedges and a salad. The grilled pork belly strips would also be delicious alongside scrambled eggs and toast. Slice the pork belly as thin as possible, aiming for between 1/8″ and 1/4″ in thickness. The slices closer to 1/4″ will likely require an additional 1-2 minutes on the grill. The slices closer to 1/8″ will be done in the time listed below.

 

Servings: 4
Serving Size: 1/4 of pork belly strips (about 4 oz. raw)

Calories: 704
Fat: 67 g
Fiber: 0 g
Protein: 12 g

Apple Butter and Sage Pork Chops

Apple Butter and Sage Pork Chops

Apple Butter and Sage Pork ChopsApple Butter and Sage Pork Chops

 

2 bone-in pork chops, about 1 inch thick (12oz ea)

2 T. extra virgin olive oil

Kosher salt and black pepper

3 T. salted butter

12 fresh sage leaves

2 garlic cloves, smashed

2 T. apple butter

2 honey crisp apples, cut into wedges

1 T. balsamic vinegar

1 T. chopped fresh thyme

 

Preheat the broiler to high. Heat a large skillet over medium high heat. Season the pork chops all over with kosher salt and pepper. Add the olive oil to the skillet, when the oil shimmers, add the pork and sear on both sides for 2-3 minutes. Reduce the heat to medium and continue cooking for about 5 minutes, or until the pork chops are cooked through. Remove the pork from the pan to a plate. Spread each pork chop with a layer of apple butter. To the skillet, add the butter, garlic, apples, and sage. Cook 1-2 minutes then remove from the heat. Slide the pork back into the skillet. Drizzle the balsamic vinegar over the pork. Transfer the skillet to the oven and broil for 2-3 minutes or until the apples are lightly charred. Remove from the oven and top with fresh thyme. Spoon the butter over the pork chops. Serve and enjoy!

 

Servings: 2
Serving Size: 1 pork chop with apples

Calories: 851
Fat: 56 g
Fiber: 5 g
Protein: 52 g

Mini Pizzatizers

Mini Pizzatizers

Mini PizzatizersMini Pizzatizers

 

1 can Pillsbury Pizza Crust

1 package eggroll wrappers

1 lb. Italian sausage

4 oz. pepperoni, diced

1 1/2 C. shredded mozzarella

1 can (6 oz.) pizza sauce

12 oz. water (2 cans worth)

1/2 T. garlic powder

1/2 T. onion powder

1 tsp. oregano

1/4 tsp. red pepper flakes

1/2 tsp. salt

 

Preheat oven to 425F. Roll out the Pillsbury Pizza Crust on a lightly floured surface until its 1/4” thick. Cut into 2 5/8” circles and line mini muffin pan, pressing the dough into the wells, set aside. Cook the Italian sausage over medium high heat until browned, drain and set aside to cool. Mix all the ingredients for the pizza sauce, add the diced pepperoni and cooked sausage, mix well. Fill each of the dough lined muffin cups with the mixture, set remaining mixture aside. Top with 1/2 C. shredded mozzarella. Bake for 12 to 15 minutes or until the edges of the dough are brown and the cheese is hot and bubbly. Heat frying oil to 350F. To the remaining pizza filling mixture add 1 C. of shredded mozzarella and mix well. In each eggroll wrapper, add 1/4 C. filling and roll up, use a water moistened finger tip along the edge of the eggroll wrapper to seal, repeat until all the filling is used. Deep fry the stuffed egg rolls for 2 to 3 minutes or until golden brown

German Onion Pie

German Onion Pie

German Onion Pie

 

1 9-inch pie crust

1 pound onions, cut into rings (mix different varieties for color and texture)

½ pound bacon, cubed

½ C. heavy cream

⅓ C. fat-free sour cream

2 eggs

¼ tsp. nutmeg

Salt and pepper to taste

 

Preheat your oven to 395°F. Place your pie crust into a pie dish and set it aside. In a large microwave-safe bowl, place the onion rings and top them with the cubed bacon. Lightly coat the onion and bacon mixture with cooking spray, then microwave on high for 10 minutes. In a separate large mixing bowl, whisk together the heavy cream, sour cream, eggs, nutmeg, salt, and pepper until smooth. Combine the onion and bacon mixture with the cream mixture, stirring until well-blended. Pour the mixture into the prepared pie crust. Bake in the preheated oven for 40 minutes, or until the filling is set and the top is golden brown.

 

Servings: 8
Serving Size: 1 slice (1/8 of pie)

Calories: 318
Fat: 24 g
Fiber: 1 g
Protein: 8 g

Ham Hock & Beans

Ham Hock & Beans

Ham Hock & Beans

 

1 lb. dried Great Northern beans

Cold water

2 T. olive oil

1 large onion, diced

1 stalk celery, diced

4 cloves garlic, minced (about 4 tsp. total)

4 C. low-sodium chicken broth

1 smoked ham hock (about 10-12 ounces)

1 dried bay leaf

1 fresh thyme sprig (or about ½ tsp. dried thyme)

8 ounces cooked, diced ham

Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion

Optional, for serving: cornbread

 

Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans. Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly. Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give everything a good stir. Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.  Stir in about a tsp. of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender. Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary. mLadle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.

 

Slow Cooker Method: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 tsp. of salt and add the diced ham during the final 1-2 hours of cooking time.

 

Servings: 8
Serving Size: about 1 C.

Calories: 299
Fat: 8 g
Fiber: 12 g
Protein: 18 g

Hash Brown Pork Skillet

Hash Brown Pork Skillet

Hash Brown Pork Skillet

 

4 C. frozen O’Brien potatoes, thawed

1 C. chopped onion

1 C. chopped green pepper

2 T. butter

2 C. shredded cooked pork

2 tsp. chicken bouillon granules

1/4 tsp. pepper

2 tsp. all-purpose flour

1/2 C. 2% milk

3/4 C. shredded cheddar cheese

 

In a large cast-iron or other heavy skillet, cook the potatoes, onion and green pepper in butter over medium heat until almost tender. Stir in the pork, bouillon and pepper; heat through. In a small bowl, combine flour and milk until smooth; add to skillet. Cook on medium-low heat until mixture is thickened, stirring frequently, 4-5 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.

 

Servings: 4
Serving Size: about 1 1/2 C.

Calories: 444
Fat: 24 g
Fiber: 3 g
Protein: 29 g

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive ButterSheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

 

Ingredients:

2, 1 lb. pork tenderloins, trimmed

1/4 C. hoisin sauce

1 lb. green beans, stems trimmed

1 1/2 lb. small Yukon gold potatoes, cut in half lengthwise

3 T. olive oil

kosher salt and freshly ground pepper

4 T. butter, softened

2 T. fresh chives, minced

4 garlic cloves, minced

nonstick cooking spray

 

Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. In a large bowl, combine green beans with 1 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered. In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. While tenderloin is roasting, combine butter, chives, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one T. of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing. Top potatoes and green beans with the remaining two T. of garlic herb butter and serve.

 

Servings: 6
Serving Size: about 5 oz. pork with vegetables (1/6 of pan)

Calories: 430
Fat: 20 g
Fiber: 5 g
Protein: 36 g

Croque Madame Popovers

Croque Madame Popovers

Croque Madame PopoversCroque Madame Popovers

 

1 C. whole milk

2 large eggs

1 C. unbleached all-purpose flour

½ tsp. kosher salt

¼ tsp. coarse black pepper

2 T. butter, melted

1 T. minced fresh chives, optional

For the pan: 6 tsp. vegetable oil

2 ¼ tsp. unsalted butter

2 ¼ tsp. unbleached all-purpose flour

½ C. whole milk

2 oz. grated swiss cheese, about ¾ C.

Good pinch each kosher salt and ground black pepper

1/3 C. diced cooked ham, about 2 ½ oz.

1/3 C. finely grated swiss cheese, about 1 ¼ oz.

6 large eggs

chopped chives for garnish

 

For the popover batter: In a blender add the milk and eggs then the flour, salt and pepper and blend on a low speed until smooth, about 15-30 seconds. Add the melted butter and blend for an additional few seconds. Transfer to a two-cup measure or something similar with a spout, stir in the chives if using and let the batter rest for 30 minutes. For the mornay sauce: in a small saucepan over medium-high heat, melt the butter then whisk in the flour to form a paste. Continue to whisk for another 1 minute to cook out any raw flour flavor. Whisk in milk until smooth and cook, whisking frequently, until sauce comes to a simmer and begins to thicken slightly. Turn the heat off but leave the pot on the burner and slow whisk in the swiss cheese, a little at a time, until smooth. If needed, turn the burner back to low heat if needed to fully melt the cheese. Let cool a bit then transfer to a piping bag or a freezer type Ziploc bag and set aside. Can be made at least one day ahead and refrigerated. Let come to room temperature before proceeding. Crack the eggs into ramekins or small bowls to make it easy to pour them into the popovers. Set aside until needed. To cook the popovers: While the batter is resting, preheat the oven to 450°F along with the popover pan for at least 10 minutes. Just before baking, remove the pan and add 1 tsp. oil to each popover cup Return the pan to the oven for 2 minutes to heat the oil. Remove the hot pan and evenly divide the batter among the six C. Immediately return the filled pan to the oven and bake for 20 minutes at 450°F. Do not open the oven. After 20 minutes, rotate the pan and reduce the oven temperature to 350°F and bake for an additional 10 minutes or until popovers are lightly golden brown. Remove the pan from the oven and make a small opening in the top of each popover with a paring knife. Snip the tip off the piping bag and pipe 1-2 T. of the mornay sauce into each popover, then add about 1 T. each of ham and grated cheese. Pour one egg into each opening and top with a pinch of cheese. You might have to make the openings a bit larger to accommodate the egg. Return to the oven and bake for 10 minutes until hot and bubbly and the egg is just cooked but still runny. Serve hot, split open and garnished with a pinch of chives.

 

Servings: 6
Serving Size: 1 filled popover

Calories: 378
Fat: 24 g
Fiber: 1 g
Protein: 19 g

Antipasto Squares

Antipasto Squares

Antipasto SquaresAntipasto Squares

 

2 sheets puff pastry, all butter if possible (each about 12”x9” though size may vary by brand)

4 oz. thinly sliced deli ham

3 oz. thinly sliced pepperoni (big slices from the deli counter if possible)

3 oz. sliced deli provolone

3 oz. sliced deli mozzarella

¼ C. sliced pepperoncini or pickled banana peppers

¼ C. whole pitted olives (green, black or a mix)

2 T. grated parmesan

½ tsp. dried oregano

¼ tsp. coarsely ground black pepper

 

Preheat oven to 350°F and line a sheet pan with parchment. In a small bowl, combine the parmesan, oregano and pepper; set aside. Blot the pepperoncini and olives well with several paper towels to remove any excess moisture. Coarsely chop the olives and combine with the pepperoncini. Set aside. Unfold a sheet of puff pastry onto a piece of parchment paper and gently roll out all the seams. Trim if needed to square off and even the edges. Slide the pastry and parchment onto a rimmed sheet pan. Layer with a single layer each of ham, provolone, pepperoni and mozzarella. Scatter the pepperoncini/olive mixture over the top. Sprinkle with the parmesan / oregano / pepper. Unfold the second sheet of puff pastry onto another piece of parchment and gently roll out the crinkles. Trim if needed to square off and even the edges. Place the second sheet of pastry on top of the antipasto stack, top with the piece of parchment and weigh down with a second sheet pan. Bake until golden, about 25 minutes. Remove the top sheet pan and parchment and bake for an additional 5 minutes until golden brown. Remove from the oven and let cool 10 minutes. Slide the antipasto sheet onto a cutting board and slice into squares with a serrated knife. The best way to do this is to cut through the top layer of pastry with a serrated knife, then switch to a sharp chef knife to cut through the stack. Serve the squares warm or room temperature. Do ahead: it’s best to assemble the stack several hours ahead and store in the refrigerator tightly wrapped then bake closer to serving time but it can be baked several hours ahead and gently warmed in a 325°F oven. It’s also pretty good at room temperature.

 

Servings: 24
Serving Size: 1 square (about 2 inches)

Calories: 164
Fat: 12 g
Fiber: 0 g
Protein: 5 g

Pork Belly Burnt Ends

Pork Belly Burnt Ends

Pork Belly Burnt EndsPork Belly Burnt Ends

 

4 to 5 lb. pork belly skin off

1/2 C. Kent’s Rib Rub or your favorite all-purpose pork seasoning

1 T. coarse ground black pepper

⅓ C. light brown sugar plus more for sprinkling

2 sticks butter

½ C. BBQ sauce

½ C. honey

¼ C. cherry juice or 1 C. cherry preserves

3 T. hot sauce

 

Preheat the smoker to 250 to 275 degrees F. In a small bowl, combine the Rib Rub, black pepper and brown sugar. Cut the pork belly into 1½- inch cubes. Place the cubes in a large bowl and toss in the seasoning mixture, to generously coat. Place a wire rack in a large foil pan. Evenly spread the pork cubes on the wire rack. Cut 1 stick of butter into T. and place on top of the pork. Place the foil pan on the smoker and smoke for about 2 ½ to 3 hours, or until the internal temperature of the pork is 170 degrees F. I like to add a few chunks of hickory and cherry woods to the smoker for additional flavor. Remove the pan from the smoker and place the pork directly in the foil pan. Cut the remaining 1 stick of butter into T. and place on top of the pork. Sprinkle with additional brown sugar on top. Cover with tinfoil tightly and return to the smoker. Smoke for 1 hour. In a small bowl, whisk together the BBQ sauce, honey, cherry juice or preserves and hot sauce. Remove the tinfoil from the pan and pour the glaze over the pork belly cubes, and stir to coat. Smoke, uncovered, for 15 minutes. Remove from the heat and let cool slightly before serving.

Bacon-Chile Relish

Bacon-Chile Relish

Bacon-Chile RelishBacon-Chile Relish

 

5 slices bacon (not thick cut)

⅓ C. (75 g) jarred pickled red chiles in oil (we love Mama Lil’s brand or Peppadew)

2 T. chile oil from the jar

1 T. fried garlic

1 T. fried shallots

1 T. palm sugar or light brown sugar

1 T. Asian fish sauce, or more to taste

1 T. fresh lime juice, or more to taste

 

Preheat the oven to 300°F (150°C) and place a wire rack in a rimmed baking sheet. Arrange the bacon on the rack and bake, turning once or twice, until dark brown (but not burnt) and crispy, about 1 hour. Transfer the bacon to paper towels and blot away any excess fat. Let cool completely, then chop very finely; you should be left with a coarse meal. Transfer to a small bowl. Finely chop the pickled chiles, then add them to the bacon along with the chile oil, fried garlic and shallots. In a separate small bowl, whisk together the sugar, fish sauce and lime juice until the sugar has dissolved. Pour this mixture into the bacon-chile mixture and stir well with a fork to break up the garlic and shallots. Season to taste with more fish sauce and/or lime juice. Refrigerate in an airtight container or jar until ready to use, up to 1 week.

 

Servings: 12
Serving Size: 1 T.

Calories: 55
Fat: 5 g
Fiber: 0 g
Protein: 1 g

Bacon Wrapped Duck

Bacon Wrapped Duck

Bacon Wrapped DuckBacon Wrapped Duck

 

4–6 duck breasts

Wild Side Seasoning (for rubbing the duck)

Bacon (enough to wrap each breast)

3/4 C. teriyaki sauce

1/4 C. sweet soy

2 T. orange preserves

1 heaping T. wasabi (plus extra fresh wasabi for garnish)

Sesame seeds (for garnish)

Pickled ginger (for garnish)

 

Rub duck breasts with Wild Side Seasoning and wrap with bacon. Heat a cast iron skillet and add wrapped duck breasts. Put 3/4 C. of Teriyaki Sauce, 1/4 C. of sweet soy, 2T. of Orange Preserves and one heaping T. of Wasabi in a sauce pan on low heat. Let the mixture heat and blend together. Do not let it boil. Once heated, turn down to a simmer and stir occasionally. After Duck breasts have cooked approximately 5 minutes on each side, remove the bacon and continue to cook the breasts and bacon until Duck is browned and bacon is crispy. Remove the Duck Breasts and keep warm. Remove the bacon, drain and chop into pieces. Add the bacon pieces to the Sauce pan turn up the heat to medium and stir until the sauce just begins to boil, and then remove from heat. Slice the duck breasts into 1/2 inch slices and plate. Take the sauce and spoon to the sides of the breasts then lightly drizzle over the breasts. Sprinkle Sesame Seeds over the plate, garnish with Pickled Ginger and fresh Wasabi and serve

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

Mexican Charro Beans with Ham

 

4 slices uncooked bacon chopped

1 C. diced precooked ham

14 ounces prepared Pico de Gallo sauce

4 C. canned pinto beans

1 medium onion

1 pinch Salt to taste

fresh cilantro, finely chopped

sour cream, a dab on each serving for garnish

 

In large skillet, fry bacon with diced ham. When done, add Pico de Gallo and sauté (approximately one minute). Add beans and all ingredients to stock pot. Simmer 10 to 15 minutes. Add small amount of water as needed. Add salt to taste. Sprinkle with fresh chopped cilantro. Serve individual servings in a bowl with a dab (spoonful) of sour cream, and fresh cilantro sprinkled on top.

 

Servings: 7
Serving Size: about 1 C.

Calories: 241
Fat: 9 g
Fiber: 7 g
Protein: 12 g

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

Cheesy Ham Zucchini Bake

 

3 small zucchini shredded

1 small onion chopped finely

3 slices cooked bacon chopped

1 cup chopped back bacon

1 cup grated cheddar cheese

1 cup all purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/8 tsp. ground black pepper

1/2 cup vegetable oil

5 large eggs slightly beaten

 

Preheat your oven to 350 degrees F. Shred the zucchini and place it in a strainer over a bowl. Set aside to rest. Prep the ingredients: chop the onion, chop the bacon and back bacon, grate the cheese and whisk the eggs. Set everything aside. In a small bowl whisk together the flour, baking powder, salt and pepper. First, lightly squeeze out any excess moisture from the shredded zucchini. In a large bowl mix together the zucchini, onion, bacon, back bacon and shredded cheese. Stir in the flour mixture until well combined. Add the eggs and oil and mix well. Grease a baking dish with butter (8 x 8 works great). You can also use a cooking spray to grease it. Pour the mixture into the baking dish and smooth out the top. Bake for 45 minutes. The top should be golden. Serve right away (like zucchini puff)

 

Servings: 9
Serving Size: 1 square (1/9 of 8×8 pan)

Calories: 291
Fat: 21 g
Fiber: 1 g
Protein: 12 g

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

Tajin Pineapple Glazed Pork Skewers

 

½ cup of Tajín Mild Hot Sauce

¼ cup pineapple juice

1 tsp. garlic powder

1 tsp. onion powder

¾ tsp. cornstarch, dissolved in water

800 grams of pork loin, cut into large cubes

10 spring onions, stemmed, cut into halves

4 pineapple slices, cut into squares

2 T. cambray onion stems, sliced

2 T. of white sesame seeds

Wooden skewers submerged in water

 

Combine in a bowl Tajín® Mild Hot Sauce, pineapple juice, garlic, onion powder and cornstarch until integrated. Reserve ¼ cup of the sauce and combine the rest with the meat. Cover perfectly and rest for 15 minutes. To prepare the skewers, place half of the chambray onion first, a square of pineapple, two pieces of meat, pineapple, two more pieces of meat, and at the end close with another half of the chambray onion.  Preheat your oven to 180ºC. Arrange skewers on a wire rack and bake for 6 minutes or until golden brown, flip and brown for an additional 6 minutes or until internal temperature is 140°F. Varnish with the sauce that you reserved a couple of times on each side so that they are well glazed. Remove from oven and rest covered for 5 minutes. Serve decorated with chambray onion stems and sesame seeds.

 

Servings: 6
Serving Size: 1/6 of skewers (about 4 1/2 oz. raw pork)

Calories: 331
Fat: 18 g
Fiber: 2 g
Protein: 28 g

Stromboli

Stromboli

StromboliStromboli

 

1 batch pizza dough

1/4 C. grated Parmesan cheese

12 slices Black Forest or honey ham (about 100 g)

12 slices thinly sliced Provolone, Edam, Havarti or mozzarella cheese (about 150 g)

1-2 roasted red peppers, chopped or cut into strips

1 egg, lightly beaten

 

Preheat oven to 400°F. Divide the dough into 6 pieces and roll each into an 8-inch circle on a lightly floured surface. Sprinkle each piece with Parmesan cheese and layer with ham, provolone and red peppers. Roll the dough up, folding the ends over and pinching them to seal. Place the rolls on a cookie sheet and brush with the beaten egg. Cut a few small vents in each roll to let the steam out. Bake for about 30 minutes, until golden. Let cool slightly before serving. Makes 6 stromboli.

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta Manicotti

Bacon, Onion, Spinach and Ricotta ManicottiBacon, Onion, Spinach and Ricotta Manicotti

 

8-10 dry manicotti shells

8 slices bacon, chopped

1 medium onion, chopped

a handful of spinach or 1-2 large kale or chard leaves, finely chopped

1 lb. ricotta

salt and pepper

1 1/2 C. grated mozzarella cheese

1/2 C. grated Parmesan cheese

olive oil, for cooking

2 garlic cloves, crushed

1 28 oz. (796 mL) can Muir Glen fire-roasted crushed tomatoes

 

Preheat the oven to 350F. In a large pot of boiling salted water, cook the manicotti noodles according to package directions. Set aside on a baking sheet until they’re cool enough to handle. In a large skillet, cook the bacon until crisp; transfer to a medium bowl with a slotted spoon. Add the onion to the drippings in the skillet (remove some with a spoon if there’s a lot) and cook for 4-5 minutes, or until soft and turning golden. Add the spinach, chard or kale to the pan and cook for a minute or two, until it wilts. (If you’re using kale, add a splash of the pasta cooking water to help it along, and loosen any browned bits from the bottom of the pan.) Transfer to the bowl with the bacon. Once it cools down, add the ricotta, half a C. of mozzarella and half the Parmesan, and some salt and pepper, and stir to combine. Add a glug of olive oil to the skillet (don’t bother washing it out), warm it over medium-high heat and cook the garlic for a minute, just until fragrant. Add the crushed tomatoes to the pan and stir to heat through. Spread a large spoonful of the tomatoes over the bottom of a 9×13-inch (or similarly-sized) baking dish. Stuff the manicotti with the ricotta mixture using a small spoon and your fingers, laying them in the pan as you go. Spread the remaining tomatoes overtop and sprinkle with the remaining mozzarella and Parmesan. Bake for 45 minutes, or until bubbly and golden. Serves 6.

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

Stir Fried Pork with Rice Noodles

 

10 oz. rice noodles, cooked al dente

12 oz. boneless pork, cut into bite sized pieces

2 T. vegetable oil, divided

5 cups broccoli florets

8 oz. button mushrooms, sliced

1 lg. sweet pepper, sliced

1/4 cup Mae Ploy sweet chili sauce

1/4 cup Kikkoman low sodium soy sauce

1 1/2 T. Huy Fong chili garlic sauce

1/4 cup dry white wine

2 tsp. sesame oil

pinch of salt

 

Cook rice noodles in a large pan to al dente, drain and rinse with water and reserve. (mine took around 5 mins.) In a large skillet on medium high, add 1 T. vegetable oil and the pork, cook stirring until done, about 5 mins. Remove from the heat and place in a covered bowl. In the same skillet on medium heat, add 1 T. vegetable oil and the sliced mushrooms along with a pinch of salt and cook stirring for 5 mins. Next, add the broccoli, pepper, and wine and cook until softened, 5 to 7 mins. Add the cooked pork and noodles to the skillet and toss to combine. Mix the chili sauce, soy sauce and chili garlic sauce in a small bowl, then pour into the skillet. Toss and cook until the pork and noodles are heated through, 4 mins. Drizzle with sesame oil and serve hot.

 

Servings: 4
Serving Size: about 2 C.

Calories: 604
Fat: 18 g
Fiber: 6 g
Protein: 29 g

Chicken Tender Cordon Bleu

Chicken Tender Cordon Bleu

Chicken Tender Cordon BleuChicken Tender Cordon Bleu

 

1 1/2 T. butter

1 clove garlic minced or grated

1 1/2 T. all-purpose flour

1 C. milk

1/8 C. Dijon mustard

1/2 C. fresh grated Parmesan cheese

salt and pepper to taste

1 lb. boneless skinless chicken tenders

1 T. olive oil

salt and pepper

4-5 slices deli style ham

1/2 C. Swiss cheese shredded

 

For the Dijon Parmesan Sauce sauce: In a small-medium sauce pan, melt the butter and garlic over low heat. Once butter is melted whisk in the flour until combined. Whisk in the milk, making sure there are no lumps. Bring to a boil while whisking, sauce will begin to thicken. Reduce heat to low and whisk in Dijon, Parmesan, salt and pepper. Keep on extra low, or cover and remove from heat until ready to serve. Whisk every-so-often. For the chicken: Heat olive oil in a large skillet over med-high heat. Add in chicken tenders and season with salt and pepper. Reduce heat to medium. Cook for about 4-5 minutes, flip and cook on the other side for another 4-5 minutes. Remove from heat. Slice each ham slice in half (depending on how big your slices are). Lay out the ham slices on a cutting board or clean work station. (however many chicken tenders you have, that’s how many half slices of ham you need). Sprinkle about a pinch-full of shredded Swiss onto each ham slice. Place a chicken tender on top of each ham and cheese. Roll up and place back into the same skillet, ham seam side down. Cook on medium for 2-3 minutes. Turn each piece and cook another 2 minutes, or until ham is browned and cheese is melted. Place chicken onto a serving platter or divide evenly among plates. Drizzle Dijon Parmesan sauce over the top. Serve with veggies like asparagus (sauce is delicious on that too!) You could also use frozen, breaded chicken tenders in this recipe if you love the crispy breaded vibe of the traditional Chicken Cordon Bleu. Just bake them as directed before you wrap in the ham and cheese.

Gingery Glazed Pork Chops

Gingery Glazed Pork Chops

Gingery Glazed Pork ChopsGingery Glazed Pork Chops

 

1 tsp. grapeseed oil

1 T. flour

2 tsp. ground ginger

⅛ tsp. dried thyme

sea salt flakes

freshly ground black pepper

2 pork cutlets

1 small onion, finely chopped

2 T. apple cider vinegar

1 T. brown sugar

 

Over medium-high heat, warm the grapeseed oil, or other neutral oil of your choosing, in a thick-based pan which will accommodate the chops snuggly. Measure the flour, ground ginger and thyme onto a plate or into a plastic bag. Season well with salt and pepper and mix to combine. Pat the chops dry with paper towel and dredge on plate or in bag, shaking off the excess. When the oil is hot, fry the chops for 5 minutes a side, until golden and cooked through. Transfer to a loose foil tent. Add the chopped onion to the pan and cook, stirring, for a minute until it has softened and taken on some color. Add the apple cider vinegar and brown sugar. Continue to cook for a minute until syrupy. Return the chops to the pan, turning in the sauce until well coated and glazed. Serve immediately, spooning over the remaining pan juices.

 

Servings: 2
Serving Size: 1 pork cutlet with glaze

Calories: 323
Fat: 15 g
Fiber: 1 g
Protein: 31 g

Bacon Toasties

Bacon Toasties

Bacon ToastiesBacon Toasties

 

2 C. sharp cheddar cheese, grated

1/2 C. Hellman’s REAL mayonnaise

1 C. sliced almonds, toasted

1 small onion, chopped

1 T. Worcestershire sauce

8 strips of bacon, cooked, drained & crumbled

16 oz. package of cocktail rye, crusts removed (I used Pepperidge Farm white bread slices and cut them into triangles)

 

Mix all ingredients together in a bowl (except bread). Spread about a T. of the cheese mixture on each slice of bread and make sure you cover the entire slice. Lay your slices on a baking sheet and freeze for about 3 hours (or overnight). Remove from the freezer and slice the frozen bread into quarters or triangles. You are now ready to either bake them, or put them back in the freezer for another time. I freeze them in ziploc bags until ready to bake them. Place the frozen triangles on a parchment lined baking sheet and bake at 400F for 10-12 minutes until bubbling.

OAMC Pulled Pork

OAMC Pulled Pork

OAMC Pulled Pork

 

1 boneless pork shoulder, 6 to 7 pounds, cut into 2-inch pieces

1 large orange, cut into eighths

8 garlic cloves, crushed with the side of a knife

1 jalapeno chile, stemmed, halved lengthwise, and seeded

2 medium fresh bay leaves

4 small yellow onions, halved through the equator

5 quarts water

2 T. kosher salt

 

In a large stockpot or Dutch oven, combine the pork, orange, garlic, jalapeno, bay leaves, onions, and water and bring to a boil over medium-high heat. Skim off any foam from the surface and turn down the heat to a simmer. Cover and simmer for 2 hours, opening and stirring every 30 minutes. After 2 hours, pull one piece of pork out of the pot and check to see if it can be shredded by pressing it against the side of a bowl. If it’s not yet ready, re-cover the pot and continue to simmer the pork until it can be shredded, checking every 15 minutes. When the pork is ready, drain the contents of the pot through a fine-mesh strainer set over a large heatproof bowl or other vessel. Transfer the pork to a metal bowl. Discard the orange pieces, garlic, jalapeño halves, bay leaves, and onion halves. Return the liquid to the pot and place on the stove to reduce over high heat. While the liquid is reducing, use two forks to shred the pork. Once the liquid has reduced to about 4 cups (it will be thick and bubbly), remove from the heat and stir in the salt. Pour the liquid over the shredded pork and use a rubber spatula to fold the meat and liquid together until the liquid is fully incorporated. TO FREEZE: Let cool to room temperature. Divide into 1-pound portions and package in your preferred freezer-safe container (we suggest vacuum pouches or zip-top plastic bags). Label and date and freeze for up to 9 months. TO THAW: Use the pull and thaw method (see this page) or the cold water method (see this page). TO REHEAT: To use a microwave, use the defrost setting to thaw and reheat the pork slowly. If your microwave doesn’t have an auto-defrost setting, set the microwave on a medium-low setting (3 out of 10 on ours) and microwave in 4-minute increments, stirring after each increment. Make sure the container is microwave safe and vented.

 

Leftover Pulled Pork

 

Pork Carnitas

BBQ Pork Pizza

Pulled Pork Rice Bowl

Taco, Burrito, Quesadilla, Nachos

Soy-Ginger Pork with Noodles and Greens

Lemongrass Pulled Pork Banh Mi

Sticky Hoisin Pulled Pork and Slaw Burger

Hungarian Pulled Pork Soup

Pulled Pork Shepherd’s Pie

Sticky Pork Lettuce Wraps

Pulled Pork Migas

Pulled Pork Mac and Cheese

Chili

BBQ in a Blanket with Buttermilk Ranch

Pulled Pork Rigatoni

Shredded Pork Carnitas

Cuban Inspired Stewed Pork (Ropa Vieja)

Shredded Pork Sticky honey-Garlic Pork with White Rice

Pulled Pork Chili Verde

 

 

BBQ Pork Mac n Cheese Bake

 

1 cup uncooked white rice, rinsed

3 T. salted butter

4 1/2 cups shredded cooked pork

3 garlic cloves, minced

1/2 cup chicken broth

1/3 cup honey

2 T. chili garlic sauce

2 T. soy sauce

1 tsp. toasted sesame oil

1/2 tsp. red pepper flakes, for garnish

 

Cook the rice according to the package instructions. In a large skillet, melt 2 T. of the butter over medium-high heat. Add the shredded pork and press it into an even layer. Cook, undisturbed, for 4 to 5 minutes, until it starts to crisp on the bottom, then flip and cook for 4 to 5 minutes on the second side. Transfer the pork to a bowl and set aside In the same skillet, melt the remaining 1 table-spoon butter. Add the garlic and cook, stirring, for 2 to 3 minutes, until fragrant. Add the broth, honey, chili garlic sauce, soy sauce, and sesame oil and whisk to combine. Bring to a simmer, then cook for about 5 minutes, until the sauce has reduced slightly. Return the pork to the pan and toss to combine with the sauce.  Serve the pork over the rice, garnished with the red pepper flakes.

Alsatian Tarte Flambe

Alsatian Tarte Flambe

Alsatian Tarte FlambeAlsatian Tarte Flambe

 

1 sheet of frozen puff pastry, defrosted and kept chilled

1 C. of onions, sliced thin

4 oz. bacon, cubed or chopped

1/2 c. cottage cheese

1 T. flour

1/2 c. creme fraiche (you can substitute sour cream)

salt and pepper

 

Roll out your pastry dough on a floured surface and fit into a 9 x 12 baking sheet.

You can also cut the dough into rounds and make individual tarts if you like. Sauté your bacon until the fat is rendered and add the onions and cook another 3 minutes in the bacon fat. I add a bit of salt to the onions. In a food processor, combine the creme fraiche, cottage cheese and T. of flour and pulse until smooth. Add salt and pepper. With a rubber spatula, smooth the creme fraiche mixture over the puff pastry. Now add your onions and bacon. Bake for 12-15 minutes at 425F.

 

Servings: 8
Serving Size: 1 piece (1/8 of tart)

Calories: 304
Fat: 24 g
Fiber: 1 g
Protein: 6 g

Fall off the Bone Pork Ribs

Fall off the Bone Pork Ribs

Fall off the Bone Pork RibsFall off the Bone Pork Ribs

 

1 T. garlic powder

1/4 C. of brown sugar

1 T. kosher salt

1 tsp. paprika

20 turns of black pepper

1 T. cumin

1 tsp. chili powder

1 tsp. oregano

 

I used these measurements for 2 racks of pork ribs, about 5 lb. each. Cut the ribs in half if they are too big (like mine were) to fit on the pan. Line a large baking sheet with foil and place the ribs on a rack (I used a cookie drying rack) on the lined sheet pan. Preheat oven to 250F. Rub the dry spices on top of the ribs and place in the hot oven. Bake uncovered for 2 hours. The house will start smelling great after 30 minutes. After 2 hours, depending on how wet you like your ribs, brush some BBQ sauce on top of the ribs. I used commercial BBQ sauce (STUBBS brand). Cover the entire sheet pan tightly with foil and bake for another 2 hours. The ribs will be tender and falling off the bone. They will melt in your mouth.

Lidia’s Baked Fennel Gratin with Prosciutto

Lidia’s Baked Fennel Gratin with Prosciutto

Lidia's Baked Fennel Gratin with ProsciuttoLidia’s Baked Fennel Gratin with Prosciutto

 

2 1/2 lb. fennel, trimmed and cut in wedges (I used 4 small heads)

1/3 C. butter, melted

3 oz. smoked prosciutto (also known as “speck”), thinly sliced

kosher salt

freshly ground pepper

1/2 C. Parmigiano-Reggiano, freshly grated

 

Bring about 4 quarts of water to the boil in a large pot. Drop in the fennel wedges and cook them at a gentle boil for about 8 minutes, just until you can pierce them easily with a sharp knife tip. Lift out the wedges and drain well. Cut the prosciutto slices crosswise into strips, about 1/4-inch wide. Set a rack in the middle of the oven; preheat to 375F degrees. Coat the bottom of a 9 x 13 inch baking dish with a spoon or 2 of the melted butter. Lay the fennel wedges in one layer, filling the dish, and scatter the prosciutto strips over and in between the wedges. Drizzle the remaining butter all over. Sprinkle on a bit of salt & pepper. Finally, sprinkle over the grated cheese, covering the whole dish evenly. Bake the dish for 35 minutes or until the top is crusty and golden and the edges of the prosciutto and fennel are also colored and crisp.

 

Servings: 6
Serving Size: about 1 C.

Calories: 210
Fat: 14 g
Fiber: 6 g
Protein: 9 g

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites Delight

Copycat Starbucks Bacon and Gruyere Egg Bites DelightCopycat Starbucks Bacon and Gruyere Egg Bites Delight

 

8 large eggs room temperature works best

¾ C. cottage cheese full-fat gives the creamiest texture

1 C. shredded Gruyere cheese don’t skimp—this is where the magic happens!

6 strips cooked bacon chopped (about ½ C.); crispy is key

¼ tsp. salt

⅛ tsp. black pepper

pinch cayenne pepper optional, but adds a nice kick

cooking spray or butter for greasing

 

Preheat your oven to 300°F. Grease a 12-cup muffin tin with cooking spray or butter.

Cook 6 strips of bacon at 400°F for 15-18 minutes until crispy. Cool and chop into small pieces. In a blender, combine eggs, cottage cheese, Gruyere, salt, pepper, and cayenne. Blend until smooth. Divide chopped bacon among muffin cups. Pour egg mixture over bacon, filling each C. about ¾ full. Pour hot water into the roasting pan until it reaches halfway up the sides of the muffin tin. Cover with aluminum foil. Bake for 22-25 minutes until set but slightly jiggles in the center. Cool in the tin for 5 minutes. Run a knife around edges and gently pop out.

 

Servings: 6
Serving Size: 2 egg bites

Calories: 241
Fat: 17 g
Fiber: 0 g
Protein: 20 g

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

Melissa Clark's Chicken Thighs w/ Jammy Tomatoes & PancettaMelissa Clark’s Chicken Thighs w/ Jammy Tomatoes & Pancetta

 

1 ½ lb. boneless, skinless chicken thighs (I used a 10 pack)

kosher salt

9 whole unpeeled garlic cloves (save 1 for the sauce)

2 T. extra-virgin olive oil, plus more for drizzling

1 1/2 T. fresh lemon juice, plus more for serving

1 T. pimenton (smoked paprika)

1 tsp. dried oregano

1 tsp. brown sugar

3/4 tsp. ground cumin

1 pint cherry tomatoes (preferably different colors), halved

2 oz. diced pancetta or bacon

1/4 C. torn fresh dill, parsley or other herbs, for serving

freshly ground black pepper

 

Preheat oven to 425F. The recipe calls for cooking on a sheet pan, but I had just cleaned my oven, and I KNEW that this would be a disaster, so I chose a baking / roasting pan with sides instead….but feel free to use a sheet pan. Lay the thighs (remember, boneless, skinless here) on or in the pan. Sprinkle with kosher salt & pepper. Make the sauce: grate a garlic clove with a microplane (the best way to add raw garlic to dressings, trust me), add in the lemon juice, sugar and spices. Pour sauce over chicken thighs (I marinated this in the am for best results). Scatter the rest of the smashed garlic cloves and halved cherry tomatoes around the chicken. Sprinkle more kosher salt on the tomatoes. Place the chopped bacon on TOP of the dish (don’t add the sauce to the bacon or it won’t crisp up). Last step: drizzle a little more olive oil on top of the tomatoes and chicken. Roast 35 minutes, depending on the size of your thighs (don’t answer that). When you take the dish out of the oven, smash the tomatoes with the garlic to make a yummy pan sauce. Let rest 10 minutes before serving.

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & Hazelnuts

Parsnips with Prosciutto & HazelnutsParsnips with Prosciutto & Hazelnuts

 

1 lb. parsnips, peeled and sliced in half

9 oz. of good quality prosciutto or speck

1 T. red wine vinegar

1 tsp. Dijon mustard

3 T. olive oil

handful of toasted hazelnuts

2 T. currants (raisins are ok too)

chopped fresh flat leaf parsley

sea salt & pepper

 

Whisk 3 T. olive oil with the vinegar and mustard.  Season with sea salt & pepper and set aside. Roast the parsnips:   Peel and slice the parsnips in half and lay on a baking sheet (line with parchment paper for easy cleanup).   Drizzle w/ olive oil and sprinkle with kosher salt & pepper.  Roast in a 400F oven for about 20-25 minutes, turning once. Add the cooked parsnips to a large platter.   Drape the prosciutto around the parsnips and add the currants. Drizzle some dressing over the salad (you can use the leftover dressing tomorrow or the next day, keep in the fridge). Sprinkle with the toasted, chopped hazelnuts and fresh flat leaf parsley.   A sprinkle of sea salt to taste before serving.

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté Sô

Pâté Châud, or Bánh Paté SôPâté Châud, or Bánh Paté Sô

 

1/3 lb. ground pork

1/4 C. minced onion or shallot

2 cloves garlic, minced

1/2 tsp. garlic powder

1/2 T. ground white pepper

1 tsp. fish sauce

1 tsp. sugar

2 puff pastry sheets, such as Pepperidge farm

1 egg, whisked

 

Heat your oven to 400 degrees F. Line a baking sheet with parchment paper. Combine the pork, onion, minced garlic, garlic powder, pepper, and fish sauce in a medium bowl with your hands. Form the mixture into 9 1 1/2 inch balls. Thaw the puff pastry according to the package directions, making sure to keep them cold. Cut one sheet into 9 equally sized squares. Place a pork ball in the center of each square. Cut the second sheet into 9 equally sized squares and roll them out with a rolling pin to be slightly larger. Brush the edges of the first squares (the ones with the meatballs on top) with the egg wash and place the second set of squares over each meatball and match up the edges of the pastry. Be sure to keep the bottom layer flat and round the top layer over the meatball. Crimp the edges with a fork. Brush the tops with the rest of the egg wash. Bake the pastries for 20 to 25 minutes, until golden, the pastry is fully puffed, and the pork is 160 degrees F on an instant read thermometer. Serve while still warm

 

Servings: 9
Serving Size: 1 pastry

Calories: 362
Fat: 25 g
Fiber: 1 g
Protein: 8 g

Vietnamese Pork Skewers

Vietnamese Pork Skewers

Vietnamese Pork SkewersVietnamese Pork Skewers

 

2 lb. pork shoulder, or ground pork

4 cloves garlic, peeled

2 T. fish sauce

2 T. brown sugar

1 tsp. black pepper

2 tsp. baking powder

3–4 ice cubes

¼ C. honey

8 large flour tortillas

Nuac Cham Dipping Sauce

2 T. sugar

3 T. warm water

3 T. fish sauce

3 T. lime juice

1 clove garlic, minced

1 small red chili, thinly sliced

Directions

Skewers

 

Cut the pork shoulder (if using) into 2 inch chunks, you want it to be approximately 20-30% fat, then pop in the freezer 30 minutes so they’re very cold, but not rock-hard

Then add pork chunks (or ground pork) to a food processor with the garlic, fish sauce, sugar, black pepper, baking powder and ice cubes –process until it turns into a smooth, sticky paste, scrape the sides down as needed.

 

Stack the tortillas,and cut them into about a 6 inch square.

 

Wet your hands lightly,and put approximately 1/8thof the mixture on a tortilla, and press it out evenly to the edges. Tope with another tortilla and repeat until all done, ending with pork on the top tortilla

 

Cut the stack into 4 equal rectangles, then turn. them on their side, and push together

You now want to push 4 long skewers through the stacks paced out evenly then cut through the stacks to make4 long individual pork skewers*

 

Heat grill to medium, place a cooking rack on your grill, lightly coat with cooking spray and put on the skewers.

You’re looking for beautiful, nicely charred color so turn often – this will probably take 10-12 minutes.

 

Warm the honey, and baste skewers during the last 3-ish minutes of cooking

 

Remove from grill, and serve with the sauce. *Or just say fxxk it and form into sausages, patties or meatballs then cook as is and serve with the sauce – cuz they’ll still be amazing.

Nuoc Cham Dipping Sauce: Stir the sugar into the warm water until dissolved. Then add the fish sauce, lime juice, garlic and chili – mix well.

Grilled Mortadella Sandwich

Grilled Mortadella Sandwich

Grilled Mortadella SandwichGrilled Mortadella Sandwich

 

4 – 1/3 inch slices of Mortadella

2 rolls

4 slices provolone

2 T. Mayonnaise

‍Spicy Deli Pepper Spread:

1/4 C. giardiniera, drained and chopped

2 T. sliced pepperoncini, chopped

1 T. olive oil

1 tsp. red wine vinegar

1/4 tsp. dried oregano

pinch red pepper flakes

 

Heat grill to medium high. Makes small slits around the outside of the mortadella, put on the grill and cook, turning often until beautifully charred. When almost done, add cheese to each and let melt. Combine pepper spread ingredients, mix well to combine. Toast buns, add mayo, pepper spread, the slices of mortadella, and top bun.

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)Cheesy Pork, Pepper, and Onion Breakfast Biscuits (Meal Prep)

 

1 T. olive oil

1 large yellow onion, small-diced (about 1 1/2 C.)

1 red bell pepper, cored, seeded, and small-diced (about 1 C.)

1 lb. 90% lean ground pork

2 tsp. kosher salt

1 tsp. ground black pepper

1 tsp. ground sage

6 large eggs

8 oz. Cheddar, shredded (1 /22 C.)

1 1/2 C. blanched almond flour

1/3 C. coconut flour

2 tsp. baking powder

 

Preheat the oven to 400°F. Line a large sheet pan with parchment paper and set aside. In a large skillet, heat the oil over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until softened, 6 to 8 minutes. Push the onion and pepper to the sides of the skillet to create a hole in the center. Add the ground pork in the center and cook, breaking up any large chunks with a wooden spoon, until the pork is browned and the onion is translucent, about 8 minutes. Remove from the heat, season with the salt, black pepper, and sage and mix well. Carefully pour off any excess oil and set the mixture aside to cool in the pan for 10 minutes. In a large bowl, whisk the eggs until no streaks remain. Add the pork mixture and 1 C. of the Cheddar and mix well. Add the almond flour, coconut flour, and baking powder and mix until just combined. Do not overmix. Using a lightly oiled large cookie scoop, a spoon, or your clean hands, scoop about 12 balls of dough onto the sheet pan, spacing them 1 to 2 inches apart. Press down gently on the top of each ball to form a biscuit. Evenly sprinkle the top of the biscuits with the remaining 1/2 C. Cheddar. Bake for 13 to 15 minutes, until the cheese is melted and the biscuits are baked through and lightly browned all over.