Never miss out on a recipe! Subscribe and get updates sent to your inbox!

Green Chile Pork

Green Chile Pork {Dinners, Dishes, and Desserts}

Green Chile Pork - hatch chile peppers in a chile verde sauce

Our weekend started off a little wet. My son’s school had their fall festival on Friday evening.  It was chilly and rainy during most of it. The kids had a great time on the inflatables, the obstacle courses, the climbing wall, and everything else.  But, after 2 hours I decided it was enough, and it was time to head out.  We got home, and it took me a cup of tea, and a couple hours to actually warm up.  A sure sign I am not ready for winter!  Saturday night we headed to watch the girls Badger volleyball team play CSU.  It is not often that Wisconsin sports travel to Colorado, so we went to cheer them on.  It was a super close game, but the Badgers won!  A good weekend for our sports teams.

[Read more…]

Char Siu Pork Burgers

Char Siu Pork Burgers - an Asian favorite turned into a burger!

Char Siu Pork Burgers - an Asian favorite turned into a burger!

Last week I shared a Jalapeno Turkey Burger as part of burger month.  Today I am back with another burger.  I am loving playing with different flavors, and making different burgers this summer.  I also shared a Pesto Chicken Burger earlier this summer.  Hopefully you like these fun burgers, because I have another one coming next week!  Have you checked out all the other great recipes going on with Burger Month?  Kita from Pass the Sushi and Girl Carnivore did a great job gathering up some very talented bloggers to contribute all month long.

[Read more…]

Saucy Stir-Fry Pork

Saucy Pork Stir Fry square

I love stir fry.  It is one of my go-to meals, when I am not sure what else to make.  You can use whatever veggies and meat you have, and the sauce is almost always made of staples I have in the fridge. Most of the time I use pork tenderloin or chicken breasts in my stir fries, because I always have those two in my freezer. But beef and shrimp are great, too. Or you could use tofu, or just lots of veggies for a vegetarian version. Quick, easy and versatile are what I need on busy weeknights.

This particular stir fry is one we have been making for years. This time I was lucky enough to have peas growing in my garden. We moved to this house in July and the garden was empty. But as the summer went on things started to grow. Tomatoes and peas showed up, and grew like crazy! I can’t wait until next year when I can plant all sorts of veggies. I have missed not having a real garden these last two years.

The original recipe for this stir fry called for red bell peppers. I don’t like bell peppers, so I always omit them. They would add great color and flavor to this dish; so if you like them, add them in! If you want to make it even better for you, serve it with brown rice instead of white rice. I just can’t get my family on board with the brown rice. My picky 7-year-old will pick around the veggies and eat the meat out of this. Someday I will get him to just eat it all…

[Read more…]

Carnita Pizza

Carnita Pizza

Carnita Pizza

We are slowly getting out for underneath the boxes.  Half of our stuff never got unpacked in the townhouse, because we knew we were moving within 9 months.  It is nice to find some of this stuff again!  My in laws get here in a couple days, so there is still lots that needs to be done.

Carnita Pizza

I made this pizza  before we moved.  It was a clean out the freezer meal.  I froze the leftovers when I made Pork Carnitas.  I also had a couple balls of pizza dough in the freezer.  I often make a big batch of dough, then wrap up balls of it, and freeze for easy use later.  We only moved a couple blocks away, but I still felt the need to clean out the freezer.  Not sure why, but just go with me here.

Carnita Pizza

I used the salsa I had in the fridge for the sauce, and kept it pretty basic.  Meat, cheese, and sauce.  BUT, I topped with guacamole!  You really can’t have Mexican food of any kind without guacamole, in my opinion.  I could probably find a way to justify avocados with every meal though :)

[Read more…]

Pork Carnitas

Pork Carnitas

Pork Carnitas
Summer is here!  Yesterday we even went to the beach.  There is a state park about 10 minutes away from where we live that has a nice beach.  The kids played in the sand, played on the playground, and enjoyed the water.  I am looking forward to more days like this as the summer goes by.  Unfortunately, I think they will be few and far between.  I can’t believe how full our calendar is this summer.  We were supposed to move this weekend, but that has been pushed back a couple weeks.  I already had a great line-up of guest posters set up, so for the next couple weeks I will be featuring some of my favorite bloggers.

I am also in the process of setting up a bake sale auction to help raise money for the High Park Fire victims in Fort Collins.  The auction will be on July 8th.  I have 25+ amazing bloggers donating some great items for you to bid on.  I also have some great raffle prizes!  Le Creuset, Green Mountain Coffee, Kerrygold Cheese…… Mark your calendars and make sure to come back on the 8th!! If you are interested in donating, let me know, I still have a couple slots left.

I can’t leave you empty handed before I go!  I have Pork Carnitas!  These are perfect for summer.  They are made in the crock pot.  You might think that is strange for summer, but think about it.  No oven, gives off very little heat, you get to enjoy the beach while dinner cooks?  Sounds like a win to me.  So go pour yourself a drink, and have these for dinner :)

A friend sent me this recipe, that she got from a friend, so I have no idea what the source is.  You can serve these with whatever toppings you like.  I did traditional taco toppings: cheese, tomatoes, lettuce, guacamole etc.  I also have plans for the leftovers, so stay tuned.

[Read more…]

Barbeque Pulled Pork Sandwiches


Barbeque Pulled Pork Sandwiches

As much as everyone loves the appetizers on Superbowl Sunday, it is nice to have a main dish too.  These pork sandwiches are perfect.  They are made in the crock pot, so you can do everything ahead of time.  The meat just falls apart, it is so moist and juicy.  And, you don’t have to feel guilty eating it! I originally found this recipe in my Light & Tasty 2006 cookbook, and we have been making them ever since.  The sauce is tangy and full of flavor.  If you wanted to cheat, you could even use bottled sauce. But making your own sauce takes less than 5 minutes, and it tastes so much better!  This freezes really well too, if you have leftovers.

I had run out of hamburger buns, and was too lazy to go to the store, so I made my own.  These were good, but more of a roll than a hamburger bun.  I am going to keep trying with the bun recipes, because I love fresh bread!

Barbeque Pulled Pork Sandwiches

Don’t forget to enter my giveaway!  If you have recipes all over the place like I do, this program will amaze you!

[Read more…]

Five Spice Pork Lo Mein


Hope everyone had a great weekend, and a great Father’s Day!  On Saturday we went to pick strawberries.  It was a great time, and we came home with almost 13 pounds of them.  Stay tuned later in the week for lots of strawberry recipes!  I am still trying to come up with something else to make to use up the last pound.

In the mean time, I have a great quick dinner for you. We love stir-fry here.  This is a super easy, but really good one.  We found this one years ago, and it is still in our rotation! It is super flavorful, and makes great leftovers as well!

Five Spice Pork Lo Mein
Serves: 4
Prep time:
Cook time:
Total time:
Chinese 5 Spice flavored pork over lo mein noodles. Quick and easy dinner for the whole family.
  • 1 package uncooked Chinese-style noodles
  • 1 tablespoon grated peeled fresh ginger
  • 1½ Tbls five-spice powder
  • 1 (approx 1 lb)pork tenderloin, trimmed and cut into thin strips
  • ½ teaspoon salt, divided
  • 2 tablespoons canola oil
  • ½ cup water
  • ½ cup hoisin sauce
  • ½ cup chopped green onions
  1. Cook noodles according to package directions, omitting salt and fat; drain. Place in a large bowl. Snip noodles several times with kitchen scissors.
  2. Combine ginger, five-spice powder, and pork in a medium bowl; add ¼ teaspoon salt, tossing to coat. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add pork mixture; saute 2 minutes or until browned. Stir in remaining ¼ teaspoon salt, water, and hoisin sauce; cook 2 minutes or until pork is done. Add pork mixture and green onions to noodles; toss well to combine.
Adapted from Cooking Light

Linked to:  “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”


Barbeque Ribs


Memorial Day is all about grilling right?  So we spent the weekend using our grill as much as we could!  Brats, hot dogs, chicken, ribs, potatoes – pretty much every meal!  It was great to get out of the “kitchen” and be outside!

Ribs have to be one our favorites, and have been for awhile.  But they are a special treat – we probably only make them once or twice a year.  Our son used to love them.  When he was 2 and thought they were the best.  But for the last couple years he wouldn’t touch them.  With his new found love of pork chops, I figured I could get these past him.  I started by just cutting some meat off the bone and let him eat it like that – fail.  Then I turned him on to the novelty of getting dirty and being able to eat it straight from the bone – success!  Should have known, 6 year old boy = messy!  He must have eaten a whole 1/2 rack of ribs that way.  Proud moment for Daddy!

We have been making this recipe for years.  I got it off one of those imitation of a restaurant sites.  It is supposed to be how Tony Roma’s does their Blue Ridge Smokey Ribs.

This recipe is also linked on  It’s a Keeper Thursday

Barbeque Ribs
Serves: 4
Prep time:
Cook time:
Total time:
  • 2 Full racks of Baby Back Ribs
  • 1 cup Ketchup
  • 1 cup Red Wine Vinegar
  • ½ cup Brown Sugar
  • ¼ cup Molasses
  • 1½ tsp Liquid Smoke
  • ½ tsp salt
  • ¼ rounded tsp black pepper
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  1. In a saucepan over medium high heat, whisk together all of the ingredients for the sauce. Bring to a boil. Reduce heat to low, and let simmer for 30-40 minutes.
  2. Preheat oven to 250 degrees.
  3. Brush both sides of ribs with sauce. Wrap with foil. Place on a baking sheet, and bake for 2 - 2½ hours (depends on how thick your ribs are).
  4. Remove from oven, and place on a super hot grill. Baste with additional sauce. Cook for 3-4 minutes per side to caramelize the sauce. You can use your broiler if you don't have a grill.
  5. Serve with additional sauce.



This recipe is also on “Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France CheeseRösleEmile HenryRouxbe and ManPans.”

Baked Wontons and a Bonus!

I mentioned before that I got a few cookbooks for Mother’s Day.  On like page 2, I saw a recipe for crispy baked wontons.  It was a must!  They looked great, and they were healthy.   This was the first on my long list of must try’s from this Taste of Home, Healthy Cooking cookbook. 
Once I had all the ingredients, I set to work.  These are a little labor intensive.  Any time you have mini filled things, you know it is going to take awhile.  But I was prepared, after all, they were wontons!  I am pretty sure this is a very Americanized version, but we enjoyed them.  They made the coveted, Will Make Again list.  They would work well as party appetizers, but we weren’t going  to wait for a party to try them.  And they were perfect.  You could easily freeze some instead of baking them all right away.  And when you have leftover Wonton wrappers, be sure to try Dessert Wontons
Crispy Baked Wontons
½ lb ground pork
½ lb pound ground turkey
1 small onion chopped
1 can water chestnuts, drained and finely chopped
1/3 cup reduced sodium soy sauce
¼ cup egg substitute
1 ½ tsp ground ginger
1 pkg wonton wrappers
In a large skillet cook the pork, turkey, and onion until the meat is cooked through.  Drain.  In a large bowl mix together the meat, water chestnuts, soy sauce, egg substitute and ginger.  Now if you don’t have egg substitute you could just use 1 regular egg.  Or even leave it out.  I am not sure it did much.  I ended up with a soup at the bottom of my meat,.  So next time, I am going to put the soy sauce in with the meat during the last few minutes of cooking, and just leave the egg out. 
Then comes the wrapping.   It is kind of hard to explain, so check out the pictures for the examples.  Lay one wrapper down at an angle.  Put in about 2 tsp of filling.  You have to play around with the amount to make it work for you.  Too much, and they don’t fold up well.   Moisten all the edges with water.  
Fold over the 2 sides.  
Starting at the bottom roll up to seal.  This isn’t how the book described, so you can mess around and see what works for you. 
 Place all the wontons on a lined baking sheet.  Spray them with cooking spray and bake at 400 degrees for 10 – 12 minutes.  I turned on the broiler the last minute to get them more brown and crispy.  
Serve with Sweet and Sour Sauce for dipping.  My super picky 6 year old even ate a couple (he dipped his in ranch)!  Huge success!
What to do with the other ½ pound of turkey and pork – turn into a burger! 
I just mixed the pork and turkey with about 2 Tbls of Onion Soup Mix and 1 Tbls Ranch Dressing mix (great combo for beef burgers as well). 
 Form into patties.  
Grill for about 7 minutes per side, and top as you would a normal beef hamburger – they were very juicy and yummy!
Have a great week! 

Char Siu Pork Roast


 I had printed this recipe from Cooking Light a LONG time ago, and really really wanted to try it.  I finally got around to it.  I hate it when your expectations are so high, and it just doesn’t live up to it.  I love Asian flavors, and pork – so I thought this would be great.  And it kind of was.  The flavor on the pork was really good, but serving it the way they suggested just wasn’t good.  Basically you marinate pork in a sauce, then use the slow cooker to cook the meat.  Then you shred the meat and serve over rice.  Sounded good in theory.  But just shredded pork over rice?  Not so much.  I think that marinating the meat is great.  Then I think instead of using the slow cooker, you could use it in a stir fry with veggies to serve over rice.  Or if you want to shred it, maybe on a bun as a different style pork sandwich?  The pork was really good, don’t get me wrong.  But the dish needs help!  Maybe you can make this better, and share it with me :)  Sorry for the lack of pictures on this one, I was in a hurry when I was getting it ready.

Char Siu Pork Roast
From Cooking Light
Printable Recipe

1/4 cup low-sodium soy sauce 
1/4 cup hoisin sauce 
3 tablespoons ketchup 
3 tablespoons honey 
2 teaspoons bottled minced garlic 
2 teaspoons grated peeled fresh ginger 
1 teaspoon dark sesame oil 
1/2 teaspoon five-spice powder 
1 pounds Pork Tenderloin
1/2 cup fat-free, less-sodium chicken broth

Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally.

Place pork and marinade in an electric slow cooker. Cover and cook on low for 5 hours.

 Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm.  Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce.