Stuffed pork loin roast is a delicious, showstopper of a dinner. Filled with a chestnut stuffing, this flavorful pork loin recipe is great for Sunday dinner with the family. It is also elegant enough for your holiday table or special occasions.
Menu planning made easier, courtesy of the Dinner Divas! Welcome back, friends! We have some really tasty stuff this week. In case you’re new here, let me tell you how it works. Every Friday morning, a new meal plan will show up in your email. It will consist of 5 dinner options, plus 2 extras. Those two extras could be side dishes, dessert, drinks, etc. The menus will feature (mostly) healthy, seasonal foods that don’t take all day to prepare. Getting the meal plan delivered to your inbox on Friday morning gives you the chance to make your shopping list and get organized for the week ahead. With all the springtime activities and summer break right around the corner, I hope this weekly meal plan provides inspiration and makes life a little easier… one meal at a time.
Starting us off this week is a Rustic Ham, Asparagus and Goat Cheese Tart from The Chef Next Door. This recipe was featured on The Chew earlier this week! Congratulations!
Next up is my Pork Burger with Hatch Chiles and Pickled Red Onions. This burger was packed with flavor and just a little heat, perfect for grilling up all summer!
The Wimpy Vegetarian brings us Baked Falafel with Spicy Moroccan Sauce! Don’t these sound fantastic?
These Vegetarian Tex-Mex Stuffed Peppers from Comfortably Domestic are colorful and full of flavor! A perfect meatless meal!
Friday night is pizza night!!! This week, Pastry Chef Online brings us Bacon and Pickled Pepper Pizza. I’m drooling over this, it is exactly what I want to eat!
Girl in the Little Red Kitchen has the most delicious Prosciutto and Melon Zucchini Noodle Salad. This is absolutely perfect for summer! I think it’ll be my go-to summer salad!
Comfortably Domestic wraps it up this week with a totally dreamy Orange Creamsicle Pound Cake. This is going on my “must make” list.
Thank you so much for being here, I hope these recipes inspire you this week! Weekly Menu Plan brought to you by:
It’s grilling season again and I want to share this pork burger recipe with you! If you’ve been around here awhile, you know my deep-seated love for all things pork and that love extends to pork burgers. I wanted to create something that reminded me of pork tacos. It had to have some heat, a vinegary bite from pickles, and the creaminess of avocado that you find it good tacos. It has all that and mixed with the juicy pork burger, it is absolutely delicious. I think I nailed it.
To quench your desire for all things burger, my newest creation is a Middle Eastern Lamb Burger with Tahini Yogurt sauce. It is simple, but so full of flavor!
Greetings, All! I am away in Idaho this week with my friends from Idaho Potato! In lieu of posting a new recipe, I wanted to share some awesome recipes from my super talented friends.
I do hope you will check out their recipes, as I happen to think they are pretty great! Besides being amazing in the kitchen, they are good humans and I am lucky to know them. I can’t wait to tell you all about Idaho and the fun things happening there right now! I’m updating and sharing pics on social media every day, so if you want to see what we’re up to, check out my Facebook page, Instagram account or Twitter feed for the latest shenanigans.
It’s a rather unassuming-looking place, isn’t it? Don’t let that fool you. The incredible things that happen on this little corner down a nondescript side street will blow your mind.
We all have those places on our “food bucket list” that we hope we will be able to get to someday. One of mine was Franklin Barbecue in Austin, Texas. It is the epitome of what barbecue should be. Smoky, full of flavor and soft as butter. The brisket was so tender I nearly wept, the ribs literally fell off the bone when picked up… This was it, this was what I had been waiting for.
It was our first stop on the “Tour de Tex”. We had checked the website and unfortunately found that due to the holiday schedule, there was only day they would be open while we were in Texas. So, here is how it went: We woke up at 3:45 in the morning, got on a plane to San Antonio (our original destination), went straight to the rental car place from baggage claim, made an hour long drive on a wing (or a rib) and a prayer to arrive at Franklin Barbecue by 11:45 am. If this seems like a reasonable time to arrive, you’d be mistaken. The line started at 8:00am, which means we were pretty far back and it wasn’t looking good for us.
This BBQ pulled pork recipe is a game day favorite. Pork shoulder slow roasted in garlic and orange juice until it is fall-apart tender is mixed with your favorite barbeque sauce and piled high on toasted buns.
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This is the kind of food I want to have bubbling away in the oven making my kitchen smell of divine porkiness while I am preparing to entertain a group of friends waiting for my beloved Buckeyes to take the field.
(whew… how’s THAT for a run-on sentence?!)
For most people, this is summer food… For me however, I equate having my oven going for over 4 hours with cooler temperatures and for me, cooler temps automatically mean football.
I’m sure this seems absurd to most of you. Everyone else in the blogosphere is making pumpkin this and cinnamon that and here I am making pulled pork. Well, I’m sure someone somewhere understands my particular brand of crazy… it’s called football people and it’s not just football, it’s my Ohio State Buckeyes.
If you are from the Midwest or the South where meetings are rescheduled and Saturday afternoons are off limits “on account of there’s football”, then I needn’t explain any further.
To the rest of you who can’t quite conceive of this, it’s irrational. Those of us that love football with the fervor of a sale-seeking Jersey Housewife with a platinum card understand what it’s all about.
This garlic and orange pulled pork is great on its own or in a sandwich. It is one of those great “make ahead” meals that you can cook the night before and then put in a crock pot to stay warm for game day.
Here a few options for side dishes to go with your BBQ pulled pork recipe:
5 lbs boneless pork shoulder, cleaned
4 cloves garlic, smashed
1 large onion, quartered
2 bay leaves
1/4 tsp black peppercorns
2 cups orange juice
4 cups water
1/4 cup canola oil
2 + cups of your favorite BBQ sauce – try my blueberry bourbon BBQ sauce or pineapple mango BBQ sauce
Preheat oven to 300 degrees.
In a heavy-bottomed Dutch oven, heat oil over medium high heat. Season pork with salt & pepper.
Sear pork on all sides.
Add onion, garlic, peppercorns, bay leaves, orange juice and water. Cover and place in oven for 4 hours. Check liquid level after 2 hours and add an extra cup of water if needed.
After 4 hours, remove pork from oven and let it sit for 10 – 15 minutes, then place in a large bowl or on a platter. With two forks, pull the meat apart until all of it is shredded. While warm, add BBQ sauce and mix well to completely coat pork with sauce.
Pile onto your favorite roll or hamburger bun, sit back and watch some football…
It may not be 100% authentic Alsatian, but how can you go wrong with three kinds of pork, sauerkraut, apples and a bottle of beer poured over the whole mess?!
Traditionally, Choucroute Garni is made with white wine. However, being the good Midwestern girl that I am, beer seemed the natural way to go. These flavors are more familiar to me… cooking with beer is not exactly a foreign concept. The smell of bratwurst & onions simmering in beer is something that greeted me as I came in the kitchen door of my parents house after school on many afternoons.
This is the kind of meal that you gear up for, like Thanksgiving dinner. I’m in no way suggesting that you make this every week. Like Thanksgiving, this is reserved for once in a while when you need a good stick-to-your-ribs kind of meal.