Pork

All Seasons, Appetizer, Dairy, Fall, Main, Pork, Spring, Sugar Free, Summer, Winter

Bacon and Cheddar Cheese Quiche

Serve with chopped walnut, pear and arugula salad with honey white balsamic vinaigrette-

This was a surprise hit as egg pies or quiches do not necessarily elicit much excitement unless you are in your local coffee shop looking for something healthier than scones to go with your just-perked java.
My youngest loved it so much she asked if she could have it for breakfast the next day. Because this is such an easy recipe to make with most of the time invested in waiting for it to bake, we whipped up another quiche, baked it, and cooled it all before her bedtime. My oldest daughter, who typically does not care for eggs, loved it, but was especially keen on the chopped walnut, pear and arugula salad, going back for seconds. The whole meal is a keeper!

All Seasons, Asian, Dairy Free, Fall, Gluten free, Main, Paleo/Primal, Pork, Slow Cooker, Spring, Sugar Free, Summer, Winter

Slow Cooker Pork Ribs with Black Bean Sauce

I adapted this Chinese-influenced slow cooker recipe from a recipe I found while perusing a Filipino food site. It originally called for boiling the ribs in water until they were tender and then tossing them with the black bean sauce in a skillet. I wanted something a bit more hands-off as far as the time spent cooking the ribs, as well as I preferred braising the ribs in an Asian braising liquid to impart some flavor to the ribs while they cooked. The slow cooker was the perfect cooking tool to achieve this. Most of the time for this recipe is invested in the slow cooker, but you’ll need an additional 10-15 minutes in prep and preparing the black bean sauce to toss with the fall-off-the-bone ribs.
I served this at a dinner party and we could not get enough of this slightly exotic Chinese dish; most of us going back for another serving. I served it over steaming white jasmine rice along with a vinegar-based cucumber salad and one of my favorite Filipino noodle dishes, Pancit (find this recipe on The Whole Meal’s website).
If you would like to treat your family and friends with something different than typical Chinese/Asian cuisine, I highly recommend you prepare this meal with the Pancit. Finish it off with fresh lychees if you can find them at your local farmer’s or Asian markets.

All Seasons, Dairy Free, Fall, Gluten free, Main, Mexican, Paleo/Primal, Pork, Slow Cooker, Spring, Stews, Sugar Free, Summer, Winter

Slow Cooker Pork Pozole

Many Mexican dishes are perfect for the slow cooker as they require braising or roasting of meats, which adapt very well to crock pot cooking. I have yet to make this the traditional way, but if the slow cooker is any indication, this is a nice addition to your Mexican recipes. Traditionally eaten during the Christmas season, I find this soup/stew adapts easily to warm weather due to its cooling condiments. I have replaced the traditional hominy with fresh corn which makes it even more appealing in warmer weather.

All Seasons, American, Dairy Free, Fall, Gluten free, Main, Paleo/Primal, Pork, Slow Cooker, Spring, Sugar Free, Summer, Winter

Slow Cooker Pulled Pork

Quick and easy pulled pork sandwiches are the perfect come home to meal on those really busy weeknights. It’s as easy as adding a heap of store bought coleslaw (my favorite is Whole Foods) on top of this vinegar-based BBQ or put out some baby carrots and celery sticks for a fast veggie side.

All Seasons, American, Dairy Free, Fall, Gluten free, Grains, Grains, Main, Pork, Spring, Stews, Sugar Free, Summer, Winter

Barley, Ham and Collards

My CSA harvests Kohlrabi in the cool winter months here in Florida and I had no idea what to do with them. Simply Recipes (a great foodie blog) highly recommended a kohlrabi and ham bake. While I thought it sounded delicious, the weather has been cold here this January and I was more in the mood for a soup or stew. Plus I had a bunch of collards I wanted to cook. This was so tasty, as the kohlrabi sweetens slightly and balances the smoky ham. Added bonus: one pot cooking always takes top marks in my book!

All Seasons, American, Fall, Main, Pasta, Pasta, Pork, Sides, Sides, Spring, Sugar Free, Summer, Winter

Southwestern S’Mac n’ Cheese

Serve with green peas-
I have done my best to recreate one of the best mac and cheese recipes I have ever tasted from Scottsdale’s Gainey Ranch Grand Hyatt. Baked in a skillet and topped with a crispy breadcrumb and cheese mixture, this earned “1,000 stars” from my 7 year old and everyone went back for seconds. I would say I nailed it!
This is comfort food at its best so leave your diet at the door! I have, however, added in some wholesome fiber-rich changes, such as homemade whole wheat or spelt breadcrumbs and whole wheat penne pasta.

American, Beans/Legumes, Dairy Free, Fall, Gluten free, Main, Pork, Slow Cooker, Soups, Spring, Sugar Free, Winter

Slow Cooker Split Pea Soup

I really like this version of split pea soup because it’s brothy, rather than thick like a stew. Artisan rolls or slices of bread with a pat of creamy butter are a must for dipping in the filling soup. I usually serve a simple side salad of romaine mixed with escarole (or other bitter lettuce) and shredded carrots in a mustard vinaigrette.

Dairy Free, Fall, Gluten free, Main, Mexican, Paleo / Primal, Paleo/Primal, Pork, Slow Cooker, Spring, Stews, Sugar Free, Summer, Winter

Slow Cooker Pork Chalupa Bowl

This is the slow cooker meat version of the popular Vegetarian Chalupa Bowl. For the meat eaters in the family, they’ll love it just as much. I love being able to use dried beans rather than canned. It’s Mexican cooking at its best, but all in the able hands of your slow cooker. Ole!

All Seasons, American, Chicken, Dairy Free, Fall, Main, Paleo / Primal, Paleo/Primal, Pork, Spring, Stews, Sugar Free, Summer, Winter

Chicken and Sausage Gumbo

Gumbo is probably the most traditional Creole food, and once fall rolls around, heavy pots are pulled out for this cold weather favorite. Most gumbo recipes call for chicken pieces or a whole chicken, a roux that take a long time, and the gumbo takes hours to simmer. I was determined to create an equally delicious version that could be made in 60 minutes or less. Considering my family went back for second and thirds, I would say this version fits the bill!