Last Thanksgiving, we were brave and hosted both of our families in our little house. It was a fabulous time, albeit pretty cramped. We made everything within our food choices, and even brewed some homemade cider for the occasion. You can read a little more about it here.
One of the creations from that holiday was this stuffing. It’s made with my corn-less corn bread, and US Wellness Meats sugar free pork breakfast sausage. I’m sure you could buy some ground pork and season it and come up with a decent stuffing, but I’m fairly confident that this is the secret ingredient. I was a bit baffled by the response to this stuffing (it’s good, but I totally made it up), but after returning to the recipe a year later, it still holds up. Sometimes you just get lucky. I hope you’ll enjoy it as well.
Pulled pork sandwiches were one of my terrible downfalls growing up; not so much that they made me feel sick, or that they made me gain weight, but because I would put down several pounds of pulled pork before I knew what hit me (this may still be partially true today). There are many recipes out there for this delicious dish, but we’ve always struggled with dry pork on and off. This is probably due to our inability to read directions, but nevertheless this recipe is the result.
We dressed this pulled pork with our homemade barbecue sauce, tripling the recipe. Don’t feel confined to that, though; it was equally delicious plain, or with hot sauce. We’ve made use of this for breakfast, lunch, and dinner. This, along with chili, has become one of our staple weekend meals to take advantage of cooking in bulk.
Ribs. They’re easily one of my favorite foods. There was a time in my life where I would go out to dinner with my parents and grandmother and eat an entire rack of ribs, with french fries, and finish it off with a chocolate mousse. Totally not paleo, but cut me some slack, I was a growing boy for goodness sake.
Those days are long gone; the infamous restaurant closed due to a kitchen fire, and I can’t handle eating anything I want like I somehow survived during middle and high school. These ribs, however, are a fun project that do take the better part of a day from start to finish, but are totally worth it just to have a house that smells like ribs. We make our barbecue sauce from scratch, and I highly recommend it–but I’m sure your favorite brand will also do.
This recipe was born of St. Patty’s Day excitement. While we were trying to cook for the weekend, cabbage and pork were some popular recurring themes. In that spirit, we put together this “stew” of sorts.
This is a tasty, hearty dish that could be stepped up with your favorite tuber (potato, sweet potato), but stands well on its own. I suggest you give it a try for a change of pace with bone-in pork chops.