As spring draws closer, we are still experiencing cold weather with unexpected jaunts of warm weather. My case in point is that last Thursday it was over 60ºF and on Friday it snowed. With this kind of unpredictable weather, we wanted to have a hearty, filling meal for the week.
This Italian Pork Sausage Bake hits the nail on the head. We love the simplicity, and that this goes from start to plate in less than an hour. Also, Kite Hill’s plant-based ricotta cheese is a shoe-in for the real thing. That said, enjoy your high-quality dairy if you like! However you choose to have this meal, we know you will enjoy it.
A few weeks ago, we found out about a factory seconds All Clad sale, and I went a little bit overboard. One of the spoils of our bounty was a gorgeous 6-quart, sauté pan. This thing is out of control, and is now a go-to cooking utensil for our morning breakfasts as well as dinner. Our previous sauté pan of a similar size is starting to warp, and this was an awesome opportunity to upgrade.
For our christening of this new pan, we wanted to bring you an easy and delicious recipe that will feed you and your whole family. Having a one-pot recipe that will last a couple of days is great for time management, cleanup, and convenience. We know you’re going to enjoy this recipe.
Pork shoulders are a great batch cooking option for protein. We’ve long been fans of pulled pork, and we even have a couple of different sauces for you to consider (option #1 and option #2). That said, good pulled pork hasn’t always been a quick process. Quite the contrary, it has been a half-day or more of slow stewing or roasting.
Now, with the magic of the Instant Pot (which, honestly, has always been around for years by way of pressure cooker), this can be done very quickly. We think you’ll love this preparation as well as how quickly it is assembled. Plus, you get to make a homemade rib rub, great for pork shoulder as well as ribs. You’ll thank us later.
Chop Suey has been popularized in America through Americanized Chinese restaurants, although it has a history in Asia and the South Pacific as well. What I hadn’t realized is that Chop Suey roughly translates to “assorted pieces” (thanks, Wikipedia!). I’m always excited to find different cultural versions of “kitchen sink”-style meals. In the spirit of assorted pieces, I learned all of this and prepared this recipe when confronted with uncooked boneless pork ribs that had to be cooked or frozen—we didn’t even have to make a trip to the grocery store to put this together, in true Chop Suey fashion.
I enjoy the spirit of making something with what you have on hand. It’s not as intimidating as an episode of Chopped, but it’s empowering to know that even when a meal isn’t already prepared, you have the tools to make one in your refrigerator. I am sure you’re going to enjoy this recipe.
We have had some pretty cold and dreary weather lately, and this kind of weather always causes me to crave soup. This weekend, Brent was eager to experiment with something new. Brent discovered Solyanka, a spicy and sour soup that originates from Russia but is also popular in Germany and former Eastern Block countries.
Solyanka is traditionally prepared in three different varieties: meat, fish, or mushroom. When Brent shared our recipe development with our friend Russ, who you might know as The Domestic Man, his first question was “Meat, fish, or mushroom?” As someone who specializes in recreating traditional recipes, it was no surprise to us that he was already familiar.