pork

Reverse-Seared Pork Chops

We haven’t made pork chops in a long time. A really long time. When I think of pork chops, I think of dry, chewy white meat smothered in apple sauce or gravy. That’s how they were served (at least to me) when I was a kid. But it doesn’t have to be that way!

Our new favorite method of cooking steaks is reserve searing, and it worked beautifully for these pork chops. It does take a while, but most of that time is the baking process. I like that because it means I can spend time reading to or playing with Otto while dinner cooks—parenting win!

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Pork Belly Buffalo Keto Bites

A few weeks ago Heather and I decided to pick up a large package of pork belly at Costco (never go to Costco hungry, folks). We had no plan for what to do with it at the time, but we went ahead and picked it up. Our eyes were bigger than our stomachs that shopping trip, so we ended up with way more food at home than we needed and it came to a point where we needed to cook or freeze this pork belly. Since I’ve been mainly following a keto diet for the past 5 months, I decided to pan fry some of the pork belly for fun. As a fan of spicy foods, I quickly tossed the fried pork belly in some Frank’s Red Hot, and I was blown away with how much these taste like tiny, boneless buffalo wings. They’re addictive and super easy—my favorite combination. My only warning is to wear an apron and use a splatter guard, as they kick up a bit of hot grease (especially if you’re making multiple batches).

Enjoy these as buffalo bites, or experiment with your favorite buffalo wing flavors (barbecue, curry, asian sweet and sour). We’ll do a follow up post some time soon with some variations. Happy eating!

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Spring Pea and Prosciutto Soup

The past few weeks, the weather here in Washington, D.C., has been oscillating between wintery chills and summer-like warmth. Seriously, a 30-degree swing in temperature from one day to the next is crazy. The cold days leave me wanting stew and steamy roasts and the hot days have me wanting salads and fruit.

A couple of weekends ago, we were having a warm day but I was craving soup. After a bit of research, Brent and I came up with this recipe. Now, you could easily do it in a pot over the stove; but we actually cooked it in our Instant Pot. When finished, I was pleasantly surprised that this tasted a lot like split pea soup but was much lighter. I hope you enjoy as much as our whole family did!

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Colcannon Keto Cauliflower Hash

It’s nearly that time of year again where we don our green apparel, or get pinched as a consequence, and drink and eat our favorite Irish meals. This year I wanted to put together something that is Irish in spirit but low-carb. This cauliflower hash, inspired by the traditional potato colcannon, is delicious for breakfast, lunch, or dinner. We know you’ll like it.

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Mushroom, Asparagus and Bacon Quiche

Breakfast foods are delicious, and there’s no reason to limit them to first thing in the morning or the occasional weekend brunch. For this quiche, we used a tool essential in making a cheesecake—a springform pan. This allowed us to make a bacon crust, which was amazing. We will definitely use this trick again in the future and mix up the ingredients as we go.

One word for the wise, having made this: You might want to line the springform pan with parchment paper before layering in the bacon crust. We did not do that and it turned out OK; but we think it would have been a smoother experience. We had a little leakage onto the baking sheet that we placed underneath the pan, and the quiche did stick somewhat to the bottom of the pan. If we had thought to use the parchment paper, that may have been avoided. It’s not a deal-breaker by any means, but it would have made a positive difference for cleanup. This was so good, even our 9-month-old ate it. Yes, he even ate the mushrooms and asparagus (in fact, Heather claims they were his favorite part). I’m still not sure I believe it.

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