• summery bolognese
    Dinner

    Summery Bolognese 3.0

    As this is now my third version (Versions 1 and 2 are available HERE and HERE) of what might as well be a series on Bolognese, it should be clear that I love a good pasta sauce. I mean really whats not to love about a flavorful bolognese and pasta when you want an easy, low fuss dinner. As a result, I have made many varieties over the years to suite almost any situations. This particular version was born out of a desire to use ingredients we had on hand from a variety of store runs before they went bad. So we had a bunch of ground meats, some stuffed…

  • peach bourbon pork chop
    Dinner,  Uncategorized

    Rob’s Date Night: Peach-Bourbon Pork Chops

    This is Rob for this post, with my first official Date Night recipe: Peach-Bourbon Pork Chops!! Pork chops are probably not the first thing people would go with on a date night. But if you really want to impress, make a really well cooked pork chop. Plus pork pairs perfectly with the classic Southern flavors I used for this recipe. I view the combination of Peach and Bourbon to be classic. Plus with spring and summer right around the corner now, perfect as the weather warms up. To me peaches have a refreshing sweetness that makes me think of a backyard cookout. And, well, bourbon is pretty much perfect all…

  • orange sriracha pork
    Dinner

    Orange-Sriracha Pork

    This Orange Sriracha Pork recipe is inspired by an old favorite that seemed perfect to bring back. Given what’s going on right now, I also think this is a great recipe for using pantry ingredients. This recipe actually started as a braised chicken thigh dish. I love this recipe since its super flavorful, but braising chicken thighs can be pretty slow and requires a lot of back and forth. So I took the basic formula and decided to morph it into a pan sauce. This makes it faster and in my opinion a little more approachable. Sriracha gives a really great spicy kick to anything while having a nice balance…

  • Pork Chop
    Dinner,  Side Dish

    Pork Chop with Shallot-Mustard Sauce

    Pork chops are definitely one of those ingredients that can be hit or miss. A well cooked pork chop in a nice sauce can be delicious, while a poorly cooked one pretty much always sucks. The key is to keep the pork chop moist. How you do that can take several forms, but this one is pretty easy and I highly recommend it. The concept for this recipe was inspired by a segment I saw on “The Kitchen” on the Food Network. The recipe basically called for searing the pork, making a sauce, and then finishing with a braise. It looked like a decent technique, if not a little bland.…

  • Schnitzel
    Dinner

    Pork Schnitzel

    With Social Distancing now seemingly in full swing, I want to give everyone a few recipes you can likely do with the ingredients you stocked up on or already have in your pantry anyways. First up is one of Rob’s favorites: Schnitzel. He orders it almost any time he sees it on a menu. This one is a good use for pork chops or chicken breasts and eggs (based on what I’ve seen chicken and eggs are likely in you fridge/freezer). It’s a pretty basic recipe when you think about it, but it can be a little tricky to get just right. We originally tried making it with panko and…

  • summer bolognese
    Dinner

    Summer Bolognese 2.0

    One of the few downsides to summer is that cooking hearty meals isn’t usually something you want. When its hot and gross out, do you really want a heavy meat dish? So, I have been continuing to experiment with making bolognese a good summer meal. I really wanted to make something like the Rabbit Bolognese (yes, Rob made a pasta sauce with a rabbit sausage) we made back in April; however, just a little lighter. To really get that lighter flavor, I started with the veggies base. This time around I went with leek. If you aren’t familiar with leek, think really big green onion. It’s got a great light…

  • fried pork chop
    Dinner

    Napa Fried Pork Chop

    I wanted to try something a little but new with pork chops. Normally, we would just do a skillet searing technique, but that idea can get a little stale pretty quickly. The answer came somewhat indirectly from some both me and Rob ate as kids: Shake’n’Bake. Instead of baking though we did a double battered deep fry! The batter is based loosely on Thomas Keller’s fried chicken recipe from Ad Hoc-Addendum. Its still probably the best flavor ever and I would fry just about anything in it! Happy to say it works pretty much just the same. We didn’t brine the pork or anything, this was just a quick and…

  • Dinner,  Instant Pot

    Instant Pot Pork Carnitas Tacos

    Memorial Day is this weekend and that often means big get togethers. A popular get together option for my family is always the taco spread. You get bowls of all the toppings and let people do what they want with it. My slow cooker Pork Carnitas are on of my favorite taco meat options. They taste awesome and in reality are pretty simple. That said, trying to get the slow cooker ready in the morning on top of my workout and getting ready for work is a struggle. Enter the Instant Pot!!!! The Instant Pot take what would otherwise be a 8+ hour cook time and all the headache in…

  • pork tenderloin
    Dinner

    Peach-Jalapeno Pork Tenderloin

    Pork Tenderloin can be a little intimidating. This recipe was actually one of the first original recipe experiments I made when trying to restart my blog almost a year ago. It is a very spring/summer recipe so I haven’t posted it to the blog yet. This is a great prep ahead dinner, you can let it marinade for a while and the flavor only gets better. You could make the marinade the night before and then just pull it out to cook or do it in the morning. Either way it accomplishes the goal and all you have to do is stick it on a baking sheet. Pork tenderloin is…

  • Pork Chop
    Dinner

    Lemon-Mustard Pork Chops

    For whatever reason, I don’t cook pork chops very often. Maybe it’s that growing up, they tended to either be super bland and dry or they were breaded and baked (Shake-n-Bake being the classic). Honestly, that doesn’t necessarily make you want to eat it. I will say that there are good ways to prepare things reminiscent of those childhood versions. Take schnitzel, its awesome! Roasting though has its challenges, I have really had to look at the technique and flavors for cooking pork. For this recipe, I wanted to go with a pretty classic French flavor. Dijon (my favorite ingredient) served as the base. To that I added shallot, tarragon,…