Pork Lettuce Wraps

 

• 1 ½ pounds ground pork
• ▢1 small-medium zucchini - diced
• ▢1 8-ounce can water chestnuts - drained and roughly chopped
• ▢½ white or yellow onion - diced
• ▢½ cup shredded carrots
• ▢2 tablespoons sesame oil
• ▢⅓ cup soy sauce 
• ▢¼ cup hoisin sauce
• ▢1 tablespoon fish sauce 
• ▢1 tablespoon minced garlic
• ▢1 tablespoon lemongrass paste - optional 
• ½ teaspoon ground ginger
• ▢2 teaspoons sriracha sauce
• ▢¼ teaspoon crushed red pepper flakes 
• ▢
• ▢1 head iceberg lettuce - for serving 

• Whisk together soy sauce, hoisin sauce, fish sauce, garlic, lemongrass, ginger, sriracha, and red pepper flakes. Set aside.
• Drizzle oil into a large skillet over medium-high heat.
• Add pork and brown, breaking apart with a spoon or spatula as it cooks, for about 5 minutes.
• Add zucchini, water chestnuts, onions, and carrots. Sauté about 5-7 minutes until veggies are tender.
• Stir in sauce. Reduce heat to medium-low. Simmer for 5-10 minutes.
• Serve in lettuce cups.

(Source: https://www.lecremedelacrumb.com/pork-lettuce-wraps/#wprm-recipe-container-33103)

Juicy Pork Meatballs

 

• ▢2 lb. ground pork 
• ▢2 teaspoons salt
• ▢½ teaspoon black pepper
• ▢2 teaspoons onion powder
• ▢2 teaspoons garlic powder
• ▢2 teaspoons sweet paprika
• ▢1 teaspoon dried thyme
• ▢1 teaspoon coriander
• ▢1 teaspoon ground cumin

• Preheat your oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper.
• In a large bowl, use your clean hands to mix together all the ingredients.
• Shape the mixture into 32 meatballs, each weighing about 1 oz (30 grams). It's easier to shape the meatballs if your hands are wet.
• Arrange the meatballs in a single layer on the prepared baking sheet.
• Bake them until browned and cooked through, for about 15 minutes.

(Source: https://healthyrecipesblogs.com/pork-meatballs/#recipe)

Sheet Pan Sausage & Veggies

 

• 12-16 ounces Smoked Turkey or Chicken Sausage 
• 2 cups sweet potato, diced into 1/2" cubes 
• 2 cups broccoli florets
• 1 cup bell pepper, chopped 
• 2 cloves garlic minced
• 2 tablespoons olive oil
• 1 tablespoon Cajun seasoning 
• ½ teaspoon salt
• ½ teaspoon black pepper

• Pre-heat oven to 400F.
• Slice the sausage into 1'' rounds. Dice the sweet potatoes into small 1/2'' cubes.
• Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian spices or your favorite spice blend. Seasoning with salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices.
• Bake for 20 minutes, flipping halfway. 

(Source: https://gimmedelicious.com/20-minute-sheet-pan-healthy-sausage-and-veggies/#recipe)

Swedish Meatballs

 

• 1 lb​ground beef
• 1 lbGround pork
• ¼ cupFlat leaf parsley, minced
• ½ tspGround allspice
• ½ tspGround nutmeg
• ¾ cupYellow onion, grated (about 1 medium onion)
• 2 tspSalt
• ½ tspPepper, freshly ground
• 4Cloves garlic, minced
• ¾ cupPanko*
• 2Eggs
• 2 tbspOlive oil

Cream Gravy

• ½ cupButter
• ½ cupFlour*
• 4 cupsBeef broth
• 1 tspSalt
• ¼ tspPepper
• 1 tbspLemon juice
• ¼ tspGround allspice
• ¼ tspGround nutmeg
• 1 cupHeavy cream

1. In a large bowl, mix the beef, pork, parsley, allspice, nutmeg, grated onion, salt, pepper, garlic, panko and eggs until combined.
2. Using a tablespoon or cookie scoop, measure out the meat mixture into roughly 35 (1.5 inch) balls.
3. In a large pan, heat 2 tablespoon of olive oil over medium-high heat. Add ½ of the meatballs and cook until browned on all sides. This takes about 5 minutes. Set aside.
4. When all of the meatballs are browned, pour off any excess grease in the pan, into a heatproof vessel. Lower the heat to medium and add the butter to the pan. When the butter begins to bubble, sprinkle in the flour and cook for 1 minute. Add the beef broth to the pan a little at a time.
5. Whisk the gravy until the broth is all incorporated. Add salt, pepper, lemon juice, allspice and nutmeg. Whisk a few more times. Slowly add the cream.
6. Once the gravy begins to simmer, add the meatballs back into the pan.
7. Simmer until the gravy has thicken up a bit and the meatballs are cooked all the way through, about 8-10 minutes.
8. Serve warm over mashed potatoes or egg noodles.

(Source: https://themodernproper.com/swedish-meatballs)

Fall Off the Bone Ribs

 RIBS

2 to 2 1/2 pounds baby back pork ribs

Salt and black pepper

SWEET AND SPICY BBQ SAUCE

1 tablespoon olive oil

1/4 cup finely diced onion

1/2 teaspoon ground cumin

1/2 cup ketchup

1 tablespoon hot chili sauce

2 tablespoons light brown sugar

1 tablespoon apple cider vinegar

Salt and ground pepper, to taste

• PREPARE RIBS

Heat oven to 275 degrees Fahrenheit.

If the ribs still have the thin membrane covering the back of the rack, remove it. 

Season both sides of the ribs with a generous amount of salt and pepper then place, meat-side up, into a large roasting pan or rimmed baking sheet. 

Cover the pan or baking sheet tightly with aluminum foil; bake until the meat falls easily from the bones, 3 to 4 hours.

• MAKE BBQ SAUCE

While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.

Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.

Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.

• TO FINISH

Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.

Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. 

(Source: https://www.inspiredtaste.net/7179/sweet-and-spicy-oven-baked-ribs/)

One Pan Roasted Kielbasa & Cabbage

 

INGREDIENTS

MUSTARD VINAIGRETTE

• 1/4 cup olive oil 
• 2 Tbsp red wine vinegar 
• 1 Tbsp stone ground or whole grain mustard
• 1 small clove garlic, crushed or minced 
• 1/4 tsp salt 
• Freshly cracked pepper 

ROASTED KIELBASA AND VEGETABLES

• 1/2 lb kielbasa 
• 1 lb baby red potatoes
• 1/2 head cabbage
• 2 Tbsp olive oil, divided 
• Pinch of salt and pepper 
• Handful chopped fresh parsley 

INSTRUCTIONS

• Preheat the oven to 400ºF. In a small bowl whisk together the olive oil, red wine vinegar, mustard, crushed garlic, salt, and freshly cracked pepper for the vinaigrette. Set the vinaigrette aside.
• Slice the kielbasa into 1/4-inch thick rounds. Wash the potatoes well and slice them into 1/4-inch rounds as well. Place the kielbasa and potatoes on a large baking sheet and drizzle with 1 Tbsp olive oil. Toss the kielbasa and potatoes in the oil until they are well coated and the surface of the baking sheet is also covered in oil. Sprinkle a pinch of salt and pepper over top.
• Remove any dirty or damaged leaves from the cabbage. Cut the stem off the cabbage, then cut it in half. Reserve one half for a different recipe. Slice the remaining half into 1-inch wide slices. Cut each slice into two pieces. Place the cabbage pieces on the baking sheet with the kielbasa and potatoes, nestling them down so that they are laying flat on the baking sheet.
• Brush the remaining 1 Tbsp olive oil over the surface of the cabbage pieces and add a final pinch of salt and pepper to each.
• Roast the kielbasa, potatoes, and cabbage in the preheated oven for 20 minutes. Remove the baking sheet from the oven and carefully flip the kielbasa, potatoes, and cabbage pieces. The cabbage may fall apart a bit as it's flipped, which is okay. Return the baking sheet to the oven and roast for an additional 10-15 minutes, or until the cabbage is tender and the edges are slightly brown and crispy. The kielbasa and potato slices should be well browned.
• Remove the baking sheet from the oven and top with fresh chopped parsley and a drizzle of the mustard vinaigrette. Serve warm.

(Source: https://www.budgetbytes.com/one-pan-roasted-kielbasa-cabbage-dinner/)