The more we try different recipes, the more I think pork chops are pretty much my favorite thing on the grill. And this was probably my favorite recipe to date. The only thing I’d change is to add more garlic and sage to the rub next time…and it is still great as is! Otherwise…awesome! We served this with some grilled squash and cucumber and black eyed pea salad.
So this was great. Probably we’re just enamored with any good pork chop recipes right now, but this is seriously worth a go. I like how adjustable it is. I actually think the “sauce/vinagrette” would be even better over fish, so I’ll use it again for that. We served this with steamed broccoli and tomato and black bean quinoa.
Our friend Jon is awesome at grilling, and he passed on this recipe to our pals Missy and John, so we recently got to enjoy it at their house…and immediately needed the recipe! You just can’t go wrong with this, and it was delicious leftover as well! Can’t wait to make it again. We had this with some simple sautéed brussels sprouts. Check out the recipe here on Missy’s site.
This wasn’t a bad crock pot recipe, and is worth trying again. It originally came from Skinnytaste, and needed some extra seasoning. But through no fault of the recipe, I managed to grab the wrong kind of roast by accident. So it was a lot saucier/more watery than originally intended. If I hadn’t been so lazy, I probably would have bothered to thicken the sauce, but it was fine as is. Definitely has potential with more seasoning – I think some veggies in with the roast would be great as well. We served this with steamed asparagus.
We were driving home from NYC on Easter Sunday, so what is usually an excuse to make a huge, elaborate meal ended up just being a nice, easy dinner. The one thing that’s easy to forget about ham is that it really is brain dead – stick it in the oven for a couple of hours and you’ve got a ton of food for 3740278907 bajillion meals. I had saved this recipe from Food and Wine, and a ‘quick’ Easter dinner was a good excuse to use it. I didn’t change much; we used Smart Balance instead of butter, and I cut the water in half for a thicker sauce. We loved this! It would probably be quite good as a side dish anytime. We had this with some mustard-roasted fingerling potatoes.
So I hesitate to call this a recipe, but really, it’s delish. And you could make your own salsa verde and then it’s a LITTLE more recipe-like. 😉 Regardless, it’s awesome, jars or homemade or whatever. I would say this just became a favorite for both of us.
This was an awesome weeknight meal! I happened to have a jar of Trader Joe’s salsa verde on hand (my favorite jarred salsa!), so this was a done deal. The pork we had in the freezer was a loin roast, so a bit of a pain to butterfly (largely because I’m not that good at it), but worth the trouble. Very simple and really, really tasty. We had this with some simple steamed green beans tossed with the Penzeys Ruth Ann’s mix – we’re addicted to this one on *everything.* The combo was great. The pork recipe came from Chow and I didn’t do anything differently. I might double the mustard next time, just because we love mustard, but really it’s not necessary.
This was another good CL recipe, though I substituted a pork loin roast rather than Boston butt because that’s what I had on hand. Probably a hair more dry than I would have liked it in part because of that (I didn’t remember to adjust the cooking time for a loin), but still quite good. I also substituted white wine for half of the chicken broth and thought that helped the flavor a little bit. The original recipe required a pressure cooker, but I did it in a dutch oven and it was fine. We had this for New Years Day dinner with black eyed peas and braised brussels sprouts.
After the better part of a month on travel, and the end of my CCIE studying (finally), it’s time to get back in the kitchen! I think *anything* cooked at home would have tasted great today, but this one was really good. I’ve had my eye on this recipe for several weeks, and just never seemed to get around to it, but I’m glad we did. This was out of Sunset, and the only changes I made were to up the garlic and sub Sriracha for chiles in the sauce. The sauce was especially good, and we were thinking it would do well with pretty much any meat out there (steak marinade or fish comes to mind in particular). Worth repeating for sure.
We don’t do pasta very often, but I really, really love spaghetti and meatballs. I made these guys with my usual Classic Tomato Sauce and it came out well. I cooked 3-5 meatballs in the sauce and baked the rest, which worked out well for us since I didn’t bust out the huge stock pot this time. I have a long-standing meatball recipe I have used (along with my Uncle’s stock pot!), but modified it a bit this time using an Ina Garten recipe and was pleased. Great, tender meatballs…makes about 12-15 of them, unless you like big ones.
Om nom nom! 