This week started out as summer and took a major turn towards Fall. In celebration – I made this Red Chili. I surfaced an old favorite recipe and made it my own by blending ground pork and beef, adding spices and a little heat. It’s delicious! For 5 chili recipes, read more…
Tag Archives | pork
Dan Dan Noodles
Yield: 4 servings One thing I really love about this recipe is that it uses tahini (sesame paste) as a base for a nutty, spicy, flavorful sauce. You control the heat in this dish with the hot sauce. I use Sriracha, but any will do. And remember – you can freeze fresh ginger. Buy a stick […]
Grilled Pork Tenderloin with Boozy Cherries
Yield: 4 servings This recipe yields 4 4-ounce servings. If you have big eaters at the table, you might prefer to double it and have some leftovers. Trust me, you’ll want them. Ingredients: 1 1-pound pork tenderloin olive oil, salt and pepper 1 1/2 cups pitted, chopped fresh cherries 1/2 cup raisins 1 tablespoon honey […]
Chipotle Pork and Bean Soup
Yield: 4-6 servings I buy a small can of chipotle peppers in adobo sauce, puree the whole thing in my food processor, and transfer it to a plastic container. The puree keeps like this in the fridge for months and can be used by the teaspoon or tablespoon to add flavor to all sorts of […]
Juicy Pork Chops
Yield: 4 servings If you get chops/cutlets thinner than 1″, adjust the cooking time accordingly. For 3/4″ cutlets or chops, I suggest 3-4 minutes per side. Ingredients: 1/2 cup soy sauce 2 tablespoons minced garlic 1 teaspoon ground pepper 4 1-inch thick boneless pork chops Method: In a large resealable bag, mix together the soy […]
Pork Tenderloin Stir-Fry with Orange Chili Sauce
Yield: 4 servings Feel free to use whatever vegetables you have on hand. Snow peas, broccoli, bok choy, and green bell pepper would be good, just to name a few. I serve it over brown rice, but it’s also good on its own. Ingredients: 1 1 1/4-pound pork tenderloin, trimmed, cut crosswise into 1/2-inch-thick […]
Pork Tenderloin with Orange-Ginger Pan Sauce
Yield: 4 5-ounce servings Don’t let the pan sauce scare you. I prefer using a cast iron skillet for this recipe, however any oven-proof skillet will do. Do not use a skillet with a non-stick surface. This dish is simple, delicious, and healthy. Give it a go! Ingredients: 1 1.5-pound pork tenderloin oil, salt, pepper […]
Portobello Pizzas
Yield: 4 servings These “pizzas” use delicious, meaty portobello mushrooms for a crust. Have fun with the toppings! Replace fresh tomatoes with marinara sauce or pesto, use seasonal vegetables, try feta or goat cheese. This recipe is gluten-free. Make it vegetarian by skipping the Canadian bacon. Ingredients: 4 large portobello mushroom caps olive oil 1 […]
Warm Corn Salad
Yield: 8-10 servings This salad was inspired by a recipe I read for Warm Corn Chowder Salad with Bacon and Cider VInegar in Food and Wine magazine. A few tweaks to ingredients and process made it fit into my repertoire for yummy summer salads. I hope you enjoy it! Ingredients: 1/4 medium red onion, sliced thin […]
Carnitas
Yield: 6-8 servings Pork butt and pork shoulder are the same cut of meat. It is a fatty cut, which makes it delicious, but there are ways to mitigate the amount of fat in the final dish – see Step 3. It’s delicious as a filling for tacos, burritos, enchiladas or tamales. It’s also tasty […]