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. ūüėČ ¬†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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Recipe!

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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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.

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Hoppin’ John

There have been very few New Years Days in my adult life that I have not eaten black-eyed peas in some form.¬† I’m not a superstitious person, but I happen to love black-eyed peas, so why tempt fate?¬† Can always use a little extra luck to start the year, right?¬† This is the rendition of Hoppin’ John I’ve been using over the years.¬† It’s been a lot of recipes mish-mashed into one.¬† This year I admit I lightened it up a little bit with less oil, turkey bacon instead of regular bacon, etc, but it was still excellent.¬† It may have to make an appearance more than just New Years Day!

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Pork and Napa Cabbage Water Dumplings

This was my first attempt at making dumplings from scratch, and they were a hit.  I did use store-bought dumpling wrappers, but after subsequent trips to H-Mart, I think I have enough ingredients to start trying to make my own.  In theory, they taste better and are more forgiving when wrapping (a good thing, I must have destroyed a lot of wrappers while learning to do this!).  This is a great starter recipe for learning dumplings!  From my Asian Dumplings cookbook, by Andrea Nguyen.

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