BLT Penne Pasta (Bacon, Leek, Tomato)

I have a real treat for you today.  Not a sugary treat, but a super yummy dinner kind of treat.  That's ready in less than 30 minutes.  I like that kind of treat!

This BLT Penne Pasta was loved by the entire family (even if some of the littles picked out the leeks).  I'm still convinced you just can't go wrong with bacon.

I have a friend who claims cream cheese frosting can make anything taste good, even dirt!  I like cream cheese frosting well enough, but bacon is that magical thing for me.  Well, and chocolate.  Pretty sure bacon could make dirt taste good.  As long as you could get past the gritty texture.

2 tablespoons extra virgin olive oil (EVOO)
1/2 pound lean smoky bacon, diced
3-4 medium leeks, halved lengthwise, sliced 1-inch thick, then washed and dried
4 cloves garlic, minced
2 tablespoons fresh thyme, chopped
1/2 teaspoon pepper
1/2 cup chicken broth
2 pints cherry tomatoes
1 pound penne rigate

Salt
2 cups Pecorino Romano cheese, grated

Bring a large pot of water to a boil for the penne. Heat the EVOO in a large skillet over medium-high heat. Add the bacon and crisp; about 5 minutes.  Drain off all but about 1/4 cup of the oil/bacon drippings. Add the leeks, garlic, thyme and pepper. Sauté for 5-6 minutes, then add the chicken broth and scrape the bottom of the pan to get anything that may be stuck off. Add the tomatoes and cover the pan. Cook the tomatoes until they burst, 10-12 minutes, shaking the pan occasionally. Salt the boiling water and cook the penne to al dente. Add a little of the starchy cooking water to the sauce just before draining the pasta. Toss the pasta with the sauce and 1 1/2 cups cheese. Serve garnished with remaining cheese.

Recipe adapted from Rachel Ray.

Easy Crock Pot BBQ Pork Sandwiches

I know I've said it before, but I LOVE my crock pot!!  These Easy Crock Pot BBQ Pork Sandwiches are just one more reason I love my crock pot as much as I do.  The pork comes out tender and delicious and the family all loves it.  Even if the kids think it's gross to put Coke in with the meat.  :)

1 (2-3 pound) boneless pork roast
1 (12 ounce) can Coca Cola
1 (18 ounce) bottle BBQ sauce

Place roast in the crock pot and pour Coca Cola over the roast.  Cook on low for 6 to 8 hours.  Remove roast from crock pot and shred.  Discard the liquid and return shredded pork to the crock pot.  Stir in BBQ sauce (I use about half of the bottle and let those like more sauce add it to their sandwiches) and cook for an additional 30 to 60 minutes.

Linked on Sweet and Savory Saturdays, Finding the Pretty & Delicious, Manic Monday, Party in Polka Dots, Strut Your Stuff and Pinworthy Projects.

Fall Off the Bone BBQ Pork Ribs

I think the picture explains all you need to know about these ribs.  Oh, I need to explain the unlovely picture?  Well, I made 2 large racks of ribs.  The hubs dished one up for the family and I went to find the camera.  By the time I got back to the ribs, I already had 2 kids ready for seconds.  I knew there was no way I was going to get away with some lovely cut up ribs for a picture, so I took what I could get.  It's not lovely, but I'm pretty lucky I was able to get a picture of anything but the empty bones.  Seriously, they're that good!  They're fall off the bone, melt in your mouth, amazing!

So I was fishing around in the fridge looking for leftovers and the hubs somehow hid some away for lunch the next day.  How the vultures didn't find him out, I'll never know, but I was able to get a little better picture. 

1 rack pork ribs
1 (18 ounce) bottle BBQ sauce

Tear a piece of heavy duty aluminum foil large enough to enclose the ribs.  Generously coat the ribs with BBQ sauce, then tightly wrap the ribs in the foil.  Place in the refrigerator for at least 6 hours.  Bake at 300 for 2 1/2 hours.  Serve with extra BBQ sauce if desired.

Recipe from All Recipes.

Linked on Fancy This Friday, Manic Monday and Tatertots and Jello.

Hawaiian Kabobs

I have a new favorite kind of kabob.  Hawaiian Kabobs.  I just can't seem to get enough of the grilled pineapple.  And the ham is pretty tasty, too.  Growing up I never liked Hawaiian pizza.  I thought the combination of ham and pineapple was disgusting.  Even as a grown up I'm not a fan of the stuff, so I think it's kinda strange that I like these Hawaiian Kabobs so much.  If you are a ham and pineapple fan, you'll love these, if you aren't you still might love these.  Oh, and they are super easy!

2 pounds ham, cut into about 1 inch pieces 

1 pineapple, cut into 1 inch chunks (or use 2 cans of pineapple chunks)*

Skewers

Soak skewers in water for 1 hour (helps prevent them burning up on the barbecue).  Thread pineapple and ham pieces onto a skewer, alternating between pineapple and ham.  Leave about 2 inches of empty space on both ends.  Cook over medium heat on the barbecue, turning every 2 to 3 minutes, until heated through.

* Fresh pineapple has something in it that is a natural meat tenderizer.  If you are using fresh pineapple, cook immediately.

Asian-Style Carnitas

Pork roast is my all-time favorite roast.  It always comes out tender, moist and flavorful.  I usually don't add anything to it - it's perfect just the way it is, if you ask me - but it's always fun to mix things up a bit. 

1 pork shoulder roast (about 3 pounds), cut into large cubes
1/4 cup sesame oil
6 cloves garlic, minced
1/4 cup rice vinegar
2 tablespoons fresh ginger, grated
1/4 cup green onions, sliced
1/4 cup coconut aminos or soy sauce
Salt and Pepper to taste

Place pork in a crock pot.  Mix remaining ingredients and pour over roast.  Cook on low for at least 6 hours.

Recipe from tgipaleo.

Brazilian Feijoada - Slow Cooked Pork and Black Bean Stew

I love beans. I love pork. I love my slow cooker. Throw them all together and you have got Brazilian Feijoda. Not only was it super yummy, it made my house smell so good! About the only bad thing I can think of about my slow cooker is that I have to (or get to) smell the yummy food all day, but I can't eat it. I guess that could be a good thing too.

2 cups dried black beans
4 slices thick-cut bacon
2 pounds boneless pork shoulder, trimmed of fat and cut into 1/2-inch cubes
1/2 teaspoon salt, more for sprinkling the meat before browning
1/2 teaspoon freshly ground black pepper, divided
3 boneless beef short ribs, trimmed (about 1-2 pounds)
3 cups finely chopped yellow or white onion (about 2 medium)
1 (14 oz) can chicken broth
4 garlic cloves, minced
1 (9-ounce) smoked ham hock
1 tablespoon white vinegar
8 orange wedges
Hot, cooked rice, for serving

Place beans in a large saucepan and cover with water. Bring to a boil and cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain.

Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Let the bacon cool and then place in a covered container or bag in the refrigerator to use before serving. Sprinkle pork evenly with salt and pepper. Increase heat to medium-high. Add pork to bacon drippings in skillet; cook the pork 1-2 minutes per side until golden brown all over. Transfer the pork to a 6-quart slow cooker. Sprinkle ribs evenly with salt and pepper. Add ribs to skillet; cook 2-3 minutes on each side or until browned. Place ribs in slow cooker. Add drained beans, 1/2 teaspoon salt, onion, chicken broth, garlic and ham hock to slow cooker, stirring to combine. Cover and cook on low 8 hours or until beans and meat are tender.

Remove and shred ribs. Remove and discard ham hock. Add the meat back into the slow cooker and stir in vinegar and crumbled bacon. Serve with hot, cooked rice and orange wedges.

Recipe from Mels Kitchen Cafe.

Pork Egg Rolls

I made these egg rolls for my little (big) guys birthday to go along with Noodle Stir Fry and dipped them in The BEST Teriyaki Sauce Ever. They were a hit! My little (big) guy said they were Awesome! His buddy that was over said they were 10 times better than the ones they serve at the school. My little (big) guy said they were a million times better than the ones they serve at their school. His buddy agreed. I wouldn't know about the ones at their school, but these egg rolls are pretty darn good, if you ask me.

1 pound ground pork
1 1/2 teaspoon freshly grated ginger(ground ginger would work as well)
1 teaspoon garlic powder
1 quart peanut oil for frying
2 tablespoons all-purpose flour
2 tablespoons water
2 cups shredded cabbage
1/4 cup shredded carrots
2 tablespoons soy sauce
1 package egg roll wrappers
2 tablespoons sesame seeds (optional)

Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside. In another large skillet heat oil to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, combine flour and water in a bowl until they form a paste. In a separate bowl combine the cabbage, carrots, soy sauce and reserved pork mixture. Mix all together. Lay out one egg roll skin with a corner pointed toward you. Place about a 1/4 to 1/3 cup of the cabbage, carrot and pork mixture on egg roll paper and fold corner up over the mixture. Fold left and right corners toward the center and continue to roll. Brush a bit of the flour paste on the final corner to help seal the egg roll (I brushed it along the entire edge except the bottom corner that folded up over the filling first. It sealed it a little better). Place egg rolls into heated oil and fry, turning occasionally, until golden brown. Remove from oil and drain on paper towels or rack. Put on serving plate and top with sesame seeds if desired.

Recipe from Allrecipes.

Noodle Stir Fry

This noodle stir fry is one of the things I made for my little (big) guys 12th birthday. It was pretty easy and tasted fantastic. According to him, it was the "Best. Stir fry. Ever!" Yep, it really is that good. I guess it doesn't hurt that it was made with The BEST Teriyaki Sauce Ever.

I used ground pork in the stir fry this time, but I think it would be amazing with chicken or beef as well (not ground, cut into thin strips). YUM!!

1 (6 oz) package chow mein stir fry noodles (I used Wel Pac brand - found in the oriental section)
1 pound lean ground pork
3 green onions and tops, cut into 1 inch lengths
1 onion, cut into thin wedges
2 cups packed shredded green cabbage (I used a cole slaw mix)
1 carrot, coarsely shredded
1/2 cup teriyaki sauce (or to taste)
1/4 teaspoon black pepper

Cook noodles according to package directions, drain and set aside. Heat wok or large frying pan over medium high heat. Add pork and stir fry 3 to 4 minutes, or until browned. Add onions and cook 1 minute. Mix in cabbage, carrot, noodles, teriyaki sauce and pepper. Cook 1 to 2 minutes or until all is combined and heated through.

Recipe slightly adapted from Wel Pac

Tangy Pork Sandwiches with Spicy Slaw

I came across this recipe on Food Network and decided to try it out. I love pork roast, so figured it had to be good. Everyone really liked them, even my daughters friend who was over for dinner.

My husband and I ate ours like this.

The kids at them like this.

1 large sweet onion, sliced
1 (3 pound) pork roast
Salt and pepper
1 cup barbecue sauce
1/2 cup yellow mustard
3 tablespoons ketchup
1 cup chicken broth
1 lime, juiced
Hamburger buns, for serving (I like to butter my buns and cook them in a frying pan until toasty. Mmmmm)

Slice onions and place in the bottom of a crock pot. Salt and pepper roast and place roast on top of the onions. Mix barbecue sauce, mustard, ketchup, broth and lime juice and pour over roast. Cook on low for 6 to 8 hours. Remove roast from crock pot and shred. Discard onions and return roast back to crock pot.

Spicy Slaw

1/2 cup mayonnaise
1/2 cup sour cream
1 lime, juice
1 tablespoon hot sauce
1 (16 oz) package coleslaw mix

In a large bowl whisk together sour cream, mayonnaise, lime juice, and hot sauce. Add coleslaw blend and toss to coat. Season with salt and pepper. Place in refrigerator for 1 hour before serving. Serve on top of pork sandwich.

Kalua Pork

I love this stuff!! It is so easy and delicious. The kids all love it and also like to help shred the meat. Have you ever tried to shred pork with the help of a 2 year old and 4 year old? Well, let me tell you, it is an experience everyone should have the privilege of experiencing. I am so blessed to have so many big helpers!



1 (3 to 5 lb) pork roast (I use a shoulder picnic roast)
1 tablespoon liquid smoke
1 teaspoon Hawaiian sea salt

Place pork roast in a crock pot and sprinkle with liquid smoke and sea salt. Cook on low for 6 to 8 hours (can also cook on high for 4 to 5 hours, but I prefer low). Shred pork and return to crock pot with juices for an additional hour.

Sweet Pork

I was trying to think what to write about this stuff, but nothing even semi clever came to mind. I asked my cute little 9 year old what I should write about it and she said "It's easy, it's delicious and my best friend even likes it. Everyone should try it." So there you have it. My pickiest eater says try it. It is delicious. My entire family loves it and requests it often.



1 (3 to 5 lb) pork roast (I used a shoulder picnic roast)
1 can Coca Cola
2/3 cup brown sugar
1 (4 oz) can diced green chilies
2 cups red enchilada sauce (I used sauce from a packet)

Cook roast with 2/3 of the Coca Cola in a crock pot on high for 4 to 6 hours. Drain liquid and shred pork. Add remaining Coca Cola, brown sugar, green chilies and enchilada sauce to the shredded pork. Cook on low for an additional 1 to 2 hours. Serve in tacos, burritos, salad or quesadillas.