Recipe Variation: Pumpkin Chili

I was kind of at a loss of what to do with my roasted pumpkin left over from carving night, once Halloween rolled around. Chili was already on the menu for the night, so I thought throwing in some pumpkin might be fun.
I don’t know if it was the pumpkin, the meat used, or the [...]

Pulled Pork Sliders

These were a big hit at our most recent shindig. Shout out to my friend Lisa who sent me the recipe.

Pork and Vermicelli

I was intrigued by this Cooking Light recipe, mostly on account of its Vietnamese influence. Didn’t love the red pepper in here, and I see this as a building block for a more refined recipe, but it’s still enjoyable as-is.

Pork tenderloin over braised leeks

Was shooting for a light meal after a heavy-eating weekend, and this fit the bill (served with the wax beans recipe I’ll add tomorrow).  Thanks to Cookthink for inspiring the leeks portion of the dish.

Pork Tenderloin Salad with Blood Orange Dressing

I wanted a main course salad that was a little different. I started thinking along the lines of nicoise, but I don’t trust the tuna over at SFW. I thought pork tenderloin might make a good substitute, so I started building a salad around that.

Fajita Pork & Pasta

I stayed pretty faithful to this Weight Watchers recipe (mostly b/c I didn’t want to accidentally add points when I’ve just started). It was REALLY good. My main change was throwing in some Penzey’s fajita seasoning, which is excellent. I served this with a side of raw spinach dressed in salt and lemon juice.

Double Beer Braised Pork Nachos

So tonight, I was thinking I’d make something along the lines of the Chili-braised Pork Nachos that CookThink had posted awhile back, particularly as I’d bought these peppers at the Farmer’s Market that reminded me of what they’d pictured.
So I started grinding up peppers in the food processor. John came over skeptically, “You bought peppers [...]

I made Bittman’s pernil!

It was kind of an epic undertaking, but because my parents were in town and I wanted to cook for them last night (and I had a huge pork shoulder in the freezer), I made (with some adaptations) Bittman’s pernil, a Puerto Rican pork roast last night. It was yum. I didn’t think it had [...]

Pork tenderloin gyros

Traditional gyros use lamb, but this was a cheaper, easy weeknight substitute.

Crock pot carnitas

I’m back! I’ve spent the past two weeks on a theater journalism fellowship, so not much time for recipe posting. Here’s one Becky sent me in the meantime.
I’ve made carnitas in the crock pot twice before and Beck’s recipe looks pretty similar to what I did. I can’t vouch for the salsa, as I haven’t [...]