Ham with Pea and Leek Pan Sauce

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.

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Slow Cooker Pork Chili Verde

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.


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Pork Tenderloin with Salsa Verde

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.

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Savory Braised Pork

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.

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Pork and Charred 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.

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Traditional Meatballs

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.



Missy’s Lemon Pork Tenderloin

This comes from my friend Missy, and it looked like a must try for us.  Did not disappoint – both the pork and the sauce were excellent, and I was eating the leftovers for lunch for a couple of days…bonus!  I served it with herbed mashed peas (great but a smidge too lemony) and quinoa cakes which were okay – love quinoa but probably wouldn’t bother again.  Check out Missy’s site for her interesting mesh of two recipes she had used and enjoyed:  Lemon Pork Tenderloin with Garlic Sauce


Slow Cooker Adobo Pork

I am a big fan of Adobo, and I feel like it’s one of those “recipes” that is really just a guide.  How it’s made just depends on how someone’s grandmother made it, so it’s just which old family recipe you prefer.   I almost always do this in the slow cooker, and use chicken or pork interchangeably.  I also feel like it’s a little different every time.  For this one, I saw a recipe on Serious Eats that added ginger, and thought that sounded great…it was!  This one is a make again, and though I think I prefer it with chicken, we had pork on hand so there you have it.  I served this with roasted sugar snap peas and yellow peppers, and a brown rice mix.



Slow Cooker Asian Pork Tenderloin

This was a very easy, healthy recipe for the crock pot that I got from Cooking Light.  I halved the meat called for in the recipe because I only had one tenderloin on hand, but I didn’t halve the sauce….I thought it would be dry otherwise.  I also added some snap peas and red peppers into the final produce, and used shirataki for the noodles.  It was excellent!  Made a lot, and very tasty leftovers for lunch.



Spinach and Feta Stuffed Pork Chops

Apparently I’m on a kick of stuffing pork with spinach.  I mean, it’s delicious so it’s hard to argue.  It’s also easy to make it pretty healthy and low cal.  I got this recipe from Cooking Light, but ditched the sun dried tomatoes as I’m not a huge fan.  I intended to sub roasted red peppers but I was out of them.  Still good with just the spinach and feta as the filling.  We served this with mashed cauliflower and garlicky roasted asparagus.