pork

Bratwurst In Beer With Onions

Simmered in beer with onions that become sweet and caramelized, this bratwurst recipe is a familiar German meal with a Wisconsin twist for the best reason to cheer at tailgates or clink cheers for Oktoberfest.

Hello, my name is Heidi. A classic German name, right? I even fit the demographic, with blue eyes and blonde hair—thanks more to my colorist than my genes as I’ve gotten older. But I can still claim it, right? Please say yes. Please.

Growing up, dishes from my youth like Weinerschnitzel and rouladen and often displaced the classic American favorites like pot roast and roast chicken or Liverwurst and pickles instead of peanut butter and jelly. German food is in my DNA.

So when fall festivities like football tailgates and Oktoberfest roll around, I’m happy to belly up to classic the cornerstone of nearly every German-American picnic or Superbowl game day: classic German bratwurst sausages with onions with a Wisconsin spin.

Our friend Tim hails from Wisconsin, a state with a bevy of German descendants. Who like beer. And football. And sausage. Years ago, Tim cooked his famous bratwurst for a Superbowl party at our house. Stewed in beer with sliced onions and then loaded onto soft rolls with my favorite grainy mustard, this style of bratwurst sandwich quickly became my favorite.

continue to the recipe… about Bratwurst In Beer With Onions

Slow Cooker Hatch Green Chile Verde

Your slow cooker does all the hard work for you in this pork green chili recipe. Hatch green chiles are the star of this soup, but jalapeños can be used if needed!

Searching for Hatch Green Chile Recipes

Here is the thing about eating seasonal: You eat it while it’s fresh and you eat it ’til it’s gone.

I’ve pretty much been living this mantra all week long thanks to a batch of Hatch chiles I was gifted that resulted in an unofficial Hatch chile week in my kitchen, on my dinner table, and here on the bloggity blog.

I was gifted these pretty little peppers by my friend Amanda, who brought them to me from New Mexico where Hatch chiles are authentically grown. Because it’s hard to get them fresh and locally here in Utah, I was thrilled! What a great hostess gift for a heat seeking foodie, don’t you think?

With so many options of how to put these chiles to work, I took to my Facebook page and asked you what recipes you wanted to see. Along with the favorites chile-topped cheeseburgers, chile rellenos, and enchiladas, here’s what you had to say:continue to the recipe… about Slow Cooker Hatch Green Chile Verde

The Secret to Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

The Best Grilled Ribs Recipe

This weekend we’re packing the coolers, loading up the truck with big boy toys and heading out of town with friends to the mountains. It’s one of our favorite weekends filled with deep breaths in the stunning outdoors, leisurely morning coffee time on the aspen tree-lined deck, and way too much laughter. More than most could possibly bear.

After all, we’re a funny and sarcastic group. Or at least we think so.

Besides hanging, hiking, and harassing, it’s the perfect occasion to get together and cook. Our grocery list takes precedence over the contents of our weekend-packed bags. Memorial day calls for chillin’ and grillin’ and nothin’ says grillin’ like RIBS!

My husband has spent many a day trying various methods to create the most succulent pork baby back ribs to suckle and savor upon. So what’s his big secret?

Take them to the oven before they ever hit the fire. Most think baby back ribs need to be cooked over an open grilled flame, but using the grill as a finishing agent instead of your main cooker is the key.

We season then refrigerate, and bake the ribs low and slow until its time for an introduction to the open flame. Sounds like most dating gigs right?

What’s in Grilled Baby Back Ribs?

This grilled ribs recipe requires a handful of ingredients, many of which are spices. The key ingredients are the pork ribs, apple cider, barbecue sauce, and the pork rib rub.

This pork rub is from my brother-in-law, a Virginian cum Texan with a penchant and passion for grilling and smoking. We first tasted this pork rib rub over Easter two years ago and it’s been a go-to for us ever since. I think my husband dreams of this rub as he covets my brother-in-law’s ultimate smoker.

How to Cook Ribs on the Grill

If you’ve never grilled ribs before, don’t be scared! It’s a straightforward process anyone can master. Simply whisk together the homemade pork rub and rub it liberally over the surface of the ribs. Refrigerate the ribs for at least 4 hours, or overnight.

Once the ribs have chilled, place them on a high edged baking sheet that’s been lined with a wire rack. Pour 1 cup of apple cider into the baking sheet and bake the ribs low and slow for 90 minutes. Add more apple cider to the ribs and bake for another 90 minutes before grilling them.

You’ll need to grill the ribs over medium-high heat for roughly 10 minutes per side. Remember: you’re just looking to get some color on them, they don’t need to cook any longer.

Can I Use Pork Spare Ribs Instead?

Most likely, yes. Pork spare ribs aren’t as thick as baby back ribs, so you may need to reduce the amount of time the ribs are in the oven. You’ll know the ribs are ready to be grilled when the meat easily pulls away from the bones.

What Barbecue Sauce Should I Use?

You can use your favorite barbecue sauce in this recipe. It doesn’t matter what style of barbecue sauce it is as long as you love the taste! If you’re itching to make your own barbecue, try making my Raspberry Chipotle BBQ Sauce.

Tips for Making Ribs on the Grill

Make sure you’re using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn’t been flavored with cinnamon or other spices.

It’s also important that you place a wire rack in the baking sheet, as you want some of the fat to drip off the ribs. Plus, you don’t want them cooking directly in the apple cider.

Finally, when grilling the ribs, heat them on the grill first, then baste with sauce. If you add the sauce too early you’ll be sure to end up with blackened crusty outtards thanks to the potential for burning the sugar in the barbecue sauce rather than the savory and delicious variety we all crave.

More Easy Grilling Recipes You’ll Love

If you make this recipe, please let me know! Leave a comment below or take a photo and tag me on Instagram or Twitter with #foodiecrusheats.

4.6 from 25 votes

Grilled Baby Back Ribs

The trick to making perfect grilled baby back ribs every time is to cook them low and slow in the oven before grilling them. Trust me, it works!

Course Main Course

Cuisine American

Keyword grilled ribs, ribs

Prep Time 5 minutes

Cook Time 3 hours 20 minutes

Chill Time 4 hours

Total Time 7 hours 25 minutes

Servings 8 servings

Calories 701 kcal

Ingredients

4 racks baby back pork ribs 9 to 12 pounds
2 cups apple cider*
¼ cup sweet paprika
3 tablespoons dark brown sugar
2 tablespoons pepper
1 tablespoon chile powder
2 teaspoons garlic powder
2 teaspoons dry mustard
2 teaspoons celery salt
1 teaspoon kosher salt
1 teaspoon cayenne pepper
Your favorite barbeque sauce

Instructions

Combine all dry ingredients and generously rub over surface of ribs. Refrigerate for 4 hours or overnight.
Preheat oven to 250 degrees F. Place room temperature ribs on high edged baking sheet lined with wire rack. Pour 1 cup apple cider in baking sheet, place ribs on rack and cook for 1 ½ hours. Add another 1 cup cider and cook for another 1 ½ hours or until meat pulls apart from bones.
Preheat grill to medium high. Grill ribs for 7-10 minutes each side, basting with barbeque sauce. Remove and serve.

Recipe Notes

*Make sure you're using apple cider and NOT apple cider vinegar for this grilled ribs recipe. You want non-alcoholic cider that hasn't been flavored with cinnamon or other spices.
Recipe from Ardie Davis and Paul Kirk

Nutrition Facts

Grilled Baby Back Ribs

Amount Per Serving

Calories 701 Calories from Fat 423

% Daily Value*

Fat 47g72%

Saturated Fat 17g106%

Cholesterol 196mg65%

Sodium 1142mg50%

Potassium 896mg26%

Carbohydrates 15g5%

Fiber 2g8%

Sugar 11g12%

Protein 55g110%

Vitamin A 2133IU43%

Vitamin C 1mg1%

Calcium 115mg12%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Summer Side Dishes to Make

Ribs, they’re the main event, right? But we all need a little somethin’ extra to complement the Q. Here’s a complete Q-fest menu, ready to be prepped, rattled and rolled into your awaiting belly.

Mediterranean Grilled Pork Chops with Tomato Salad

A fresh and flavorful Mediterranean tomato salad serves as a salsa when it tops juicy grilled pork chops for a 30-minute, quick and easy dinner or BBQ meal.

It’s finally summer, so who wants to spend all day cooking? Not it. Who’s ready for fast and easy? #raisinghand

One of my favorite secrets to easy, flavorful cooking is to take a basic cooking method and dress it up with a fresh and easy recipe topper. Have you tried my Mediterranean grilled balsamic chicken with olive tapenade? Or marinated flank steak with Asian chimichurri sauce? They’re prime examples of easy to create flavor, just like this fast pork chop recipe you’ll soon be making all summer long.

Does this recipe look somewhat familiar? I hope so! Last week I shared my husband’s mastered and always juicy grilled pork chops plus this recipe for a super simple Mediterranean tomato salad. Today I’m sharing how to make two small tweaks and marry the two.

Together they create one healthy and delicious summer dinner that can be prepped ahead or made on the fly, for a dinner that’s ready in 30 minutes.

This summer is shaping up to be the best flavored yet. Let’s go!

continue to the recipe… about Mediterranean Grilled Pork Chops with Tomato Salad

Stuffed Pork Chops Plus 10 More Ways to Use Leftover Stuffing

In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover stuffing for an easy weeknight or weekend dinner that will impress.

You know the drill.

It’s Thanksgiving. There’s a bounty of everything. And I always tend to over-provide.

Therefore, this is what I often hear from my mom this time of year. “Oh my word!!! There’s enough food here for the Spanish marines!”

After hearing this saying since the beginning of time—aka third grade when I wore blonde braids and culottes (hey! they’re back!)—I’m still not sure who the Spanish marines are, but apparently, there were a LOT of them.

My favorite turkey side dish known to me as stuffing and to some as dressing, is known for being plentiful. And then leftovers. What to do with all that stuffing besides stuffing more stuffing in your ever expanding mouth?

Save it. Freeze it. And make more out of what you have. That’s why I’m maximizing my leftovers by starting with this stuffed pork chop recipe and sharing more recipe links at the end of this post to cover your ever-loving-leftover-stuffing desires.

Hit it, marine!

I most recently shared my Farro, Butternut Squash, Sausage and Dried Cherries Stuffing with you here on le bloggity blog and true to form, our stuffing runneth over.

I’m the first one to say that I LOVE LEFTOVERS. But like everything, one must know when to say, “Enough is enough.”

Instead of distributing to neighbors or sending home with family, I popped my leftover stuffing in a freezer bag and froze it until I was ready for my stuffing cravings to resume. Stuffing will stay good in the freezer for about 3 months, so I was feeling pretty good about it.

Alas, I didn’t have to wait nearly that long.continue to the recipe… about Stuffed Pork Chops Plus 10 More Ways to Use Leftover Stuffing

Garlic and Herb Rub Pork Tenderloin

Fast dinners don’t come together much quicker than this garlic and herb rubbed pork tenderloin recipe that’s seared on the stove then finished in the oven for a lean and juicy main dish cooked in just 30 minutes.

Quick Pork Tenderloin Recipe

Low-fat and healthful meals are my jam. And when they’re simple to prep with minimal steps to follow or time to allow, it’s even easier to add them to my weeknight recipe rotation.

This pork tenderloin is the latest addition to my stash of dinners that can be ready in a flash and fits right in with my love of flavors in the Mediterranean diet where pork can become the main protein.

The other bonus of this recipe is it leads a double life of looking a whole lot fancier than it its humble roots, making it a reliable recipe to prepare for a party of two or twelve.

So who’s ready for dinner? Let’s cook.continue to the recipe… about Garlic and Herb Rub Pork Tenderloin

Pulled Pork Sandwiches with Crunchy Slaw

If you’re feeding a crowd, there’s not many recipes easier or more beloved than slow cooker pulled pork sandwiches topped with a simple, crunchy, vinegar-dressed slaw.

Slow Cooker Pulled Pork Sandwiches

Whether it’s summer get togethers or a laid back game day gathered ’round the TV, there’s no better option for easy eats like pulled pork sandwiches. They’re simple to make, easily customizable, and it’s rare I don’t hear enthusiastic, “Oh, that sounds so good” from those I’m making them for.

These sandwiches start with my slow cooker pulled pork that seriously tastes even better the longer it sits in the fridge, making it perfect for make-ahead menus and weekly meal planning.

And in the world of recipe making, how many can claim that distinction?!

continue to the recipe… about Pulled Pork Sandwiches with Crunchy Slaw

Baby Back Ribs In the Instant Pot

This week’s forecast is: BABY BACK RIBS! And while you may think that baby back ribs on the grill are best, the fact of the matter is that baby back ribs first cooked in the Instant Pot pressure cooker then finished off quick in the oven can be cooked in under 30 minutes (!!!) and still deliver that amazing fall off the bone, barbecue flavor.

This recipe is brought to you by the Kroger Mobile App

Last year my mom and dad gave away their grill. My dad had rebuilt that thing at least five times over the years, but as the grill got older as they have too, the good old Char Broil just really didn’t see much grilling action anymore. So off to the trash heap it went.

However, my dad’s love affair with BBQ ribs will always remain strong. So when I was making my weekly meal prep plan that included taking dinner up to their house one night, I was thrilled to see baby back pork ribs were on sale and half price on my Kroger app’s 2-day Digital Deal. So with the tap of my finger, the deal was added to my grocery list and off to the grocery store I went.

Because while my dad loves his ribs, he loves a deal even more. And the apple doesn’t fall far from the tree.continue to the recipe… about Baby Back Ribs In the Instant Pot

The Best Dry Rub for Ribs

The best seasoning to put on ribs to achieve flavorful, fall-off-the-bone tender bites isn’t a liquid sauce or a marinade. It’s all in the rub baby, a homemade dry rub made from spices and herbs you probably have sitting in your pantry right now.

When I was a novice rib cooker, I thought you cooked ribs just like a steak or a hamburger—you simply put the uncooked ribs in the oven or on the grill, then slathered them with bbq sauce to cook until they were just cooked through. What resulted from that bonehead technique was ribs that were flavorlesss, tough, and in the end were scorched to a burnt crisp thanks to the sugars in the barbecue sauce.

What I didn’t know is ribs need time…low and slow cooking time in the oven or in the smoker to break down those tough fibers and tenderize. I also learned (and as any award winning rib pit master knows) the key to great ribs is a generous rub of seasonings that soak into and permeate the meat, drawing out the moisture to tenderize and add flavor over several hours—or even days—of refrigerated marinating time.

Dry rub recipes created by those pit masters are more closely guarded than their social security numbers. My husband came up with this dry rub combination years ago and dubbed it his “magic dust”. While he’s no pit master, it is his secret to the best barbecue baby back ribs and seasoning chicken, pork chops, steaks or other cuts of beef.

He’s never been good at keeping secrets, so now his magic dust recipe is about to become your secret ingredient, too.

continue to the recipe… about The Best Dry Rub for Ribs

Irish Pork Stew with Stout and Caraway Seeds

The traditional Irish Stew gets an infusion of flavor with this recipe using tender pork, earthy caraway seeds, and Irish stout in a simmering broth that thickens as it cooks thanks to a surprising method: cooking with the pork bones!

this recipe is brought to you by McCormick®

When McCormick asked me to create a recipe that celebrates the luck o’ the Irish and can be served for a crowd tinged in shamrock green, I knew there were a few essential elements to be addressed.

First, the recipe should be easy and flexible enough to be doubled or even tripled for a celebratory crowd. #checkthat

Second, while some of us are thinking of bikini season and lighter fare, comfort food and stewy goodness is what holidays like this really call for. #checkthat

Because…

To really celebrate in Irish fashion the recipe should definitely include Irish stout as one of the ingredients. #checkthat

So, that’s why this year’s St. Patrick’s Day recipe is an incredibly easy-to-make pork stew loaded with veggies and tinged with the nothing-says-Irish-like-flavors of Irish Stout and earthy caraway seeds. #cheersallaroundandcheckthattoo!

continue to the recipe… about Irish Pork Stew with Stout and Caraway Seeds

20 Chili Recipes to Cozy Up to This Fall

From crockpot to stove-top, there’s no better time to hunker down and cozy up to a bowl of homemade chili than right now.

Picture this: outside the wind is blustery, trees are rustling, and the scent of burning leaves and wood hover in the air. Inside, the football game’s on and a pot of chili is simmering away in the kitchen. Nothing conjures up fall like all of these things—particularly the aroma of home-cooked chili.

Whether you make it meaty and beefy or opt for a vegetarian version, chili really is one of the most flexible dishes you can prepare no matter what your cooking skill level. Throw it together to stew all day in the crockpot or make it quickly on the fly, you can always count on chili to bring on all the comfort food feels.

We can’t think of anything cozier than curling up under a blanket on the couch with a hearty bowl of any flavor, and that’s why we’re bringing you 20 chili recipes to make while you hibernate and warm up this fall and winter.

Grab your spoon and belly up to one of these pots of stick-to-your-ribs deliciousness. And remember to never forget the fixin’s.continue to the recipe… about 20 Chili Recipes to Cozy Up to This Fall

Quick and Easy Homemade Chile Verde Burritos

Homemade chile verde is only a few steps away from your dinner or lunch time eats thanks to this supremely simple recipe that’s ready to create lean pork and Hatch chile-sauced burritos in no time flat.

My husband has a several traits that define him.

He’s a hugger. Man, woman, child or animal. Get ready, he’s coming in with a big smile and arms open wide.

He’s funny. When my mom asked what in the world ME—the sorority girl—saw in THIS GUY—the purple haired, ear-lobe-double-pierced singer in a punk band who moonlighted as a waiter—I told her, “He makes me laugh.” She thought I was crazy, and also said just a litttttttle bit more. Now, over 25 years later, she’s laughing at him even harder than I do.

He’s a foodie, and this guy knows what he likes to eat. And when Mexican food is on the menu. it’s no surprise when his number one choice is chile verde. I think he’s been on the hunt to find the best chile verde since he cut teeth. And today, he’s proud to say, he thinks this recipe is it.

Too often, home cooks are intimidated by the notion that chile verde is a complicated recipe to create, when in reality, homemade chile verde is totally quick and easy to make.

This is my man’s recipe for making homemade chile verde that can be just as much a part of your weeknight meals as those spent creating for the weekend. Here’s how…

continue to the recipe… about Quick and Easy Homemade Chile Verde Burritos

Braised Pork Roast in Almond Milk

This almond milk braised pork roast is a twist on the classic Italian slow-cooked dinner, delivering fall-off-the-bone bites of meat and a lush sauce that’s incredibly easy to make and destined to become a Sunday dinner favorite.

This post is brought to you by Almond Breeze

Do you ever really think about where your food comes from?

Sure, come summertime you may visit your local farmers market to pick up some fresh tomatoes and wander the aisles nibbling on samples of local fruit pricked with little toothpicks handed out by the local farmer’s 10 year old son, as you chastise yourself because you didn’t bring enough hard and fast cash money to buy a dozen ears of super fresh, super sweet local corn from your favorite stand.

Yup. I’ve been there. continue to the recipe… about Braised Pork Roast in Almond Milk

Soba Noodles With Sriracha Meatballs

Slow cooker Sriracha meatballs top healthy buckwheat soba noodles and fresh vegetables and herbs to make a simple Asian inspired salad that’s perfect for lunch or dinner.

Long noodle, long life. I’d say that’s a pretty great way to start the year’s resolutions off right.

I shared the recipe for these Slow Cooker Sriracha Meatballs a few weeks ago as a favorite meatball idea for sharing at the party. Which party? It doesn’t really matter WHICH party, because whenever these Asian-flavored babies show up it’s bound to be a party.

While I love these meatballs as an appetizer to share with friends, it is 100% acceptable, and in this case essential, that you be selfish and save the batch for yourself to top this fresh soba noodle salad. Or even better, make the meatballs JUST for this recipe to be sure nobody snacks up your leftovers before they make it to the main dish.

Get ready friends, it’s time to get your slurp on.continue to the recipe… about Soba Noodles With Sriracha Meatballs

Slow Cooker Sriracha Meatballs

Flavorful, tender pork meatballs are baked in the oven then cooked in an irresistible Sriracha-flavored sauce for an easy slow cooker appetizer everyone will love.

This post is in partnership with Kroger

What is it about meatballs at a party that makes everyone lose all self control?

I honestly don’t think I’ve ever been at a buffet table where I’ve never not heard exclamations of delight at the mere sighting of a crockpot loaded with the little orbs of meaty bites. “Oh, those look good. I think I’ll have just one more.”

And one more.

And another.

So when Kroger asked me to create a recipe worthy of celebrating the New Year, I envisioned myself nibbling on noshes, and then I asked myself, “What is one more splurge I’m going to enjoy before the new year resolutions kick in?”

Little flavor bombs of meatballs it is.continue to the recipe… about Slow Cooker Sriracha Meatballs

Pork Souvlaki With Lemon Rice

An easy marinade with classic Greek flavors of fruity olive oil, lemon and oregano give a tangy, fresh and distinctly Greek taste to grilled pork skewers.

Today’s post is sponsored by Universal Pictures and the release of My Big Fat Greek Wedding 2 coming to theaters on March 25, 2016.

“Let me tell you something, Toula. The man is the head, but the woman is the neck. And she can turn the head any way she wants.”

Just like every other female, that quote hooked me and still makes me laugh every time. And appreciate it’s truth. OPA!

Since it’s release 14 years ago (what? how did that happen??) quotes like that one made me love the movie My Big Fat Greek Wedding. The overbearing parents, the constantly intervening family and the shy duck who becomes the beautiful swan and gets the guy…Swoon. This is the modern day fairy tale.

And finally. Finally. FINALLY! My Big Fat Greek Wedding 2 is being released in theaters on March 25.

So when I was asked to create a Greek family recipe to celebrate the release of the sequel, FINALLY!, it was easy to say yes. I pulled out one of my favorite recipes that somehow hasn’t yet been showcased here on the bloggity blog: My marinated Pork Souvlaki with Tangy Lemon Rice. It’s totally movie star worthy.continue to the recipe… about Pork Souvlaki With Lemon Rice

Healthier Sweet and Sour Pork With The Clever Carrot

This recipe for the classic Chinese takeout dish is made healthier thanks to lean pork that’s sautéed instead of deep-fried, and a naturally sweetened honey balsamic stir fry sauce.

Emilie Raffa finds inspiration of all kinds, all around her.

In colors, textures, sounds, people, and travel.

Even in the form of a Hawaiian shirt. “The other day, I saw a complete stranger in a tropical t-shirt and suddenly, I was inspired to make a key lime pie (I ended up buying one at Trader Joe’s)!”

Like Emilie, we find inspiration everywhere we look, but we’re particularly inspired by her blog, The Clever Carrot. We’re captivated by her vivid images and charismatic charm, which pull us in with each post we read.

Her aesthetic is natural and unfussy, and her recipes (like this Healthier Sweet and Sour Pork from her new cookbook and shared at the bottom of this post) are seasonal, colorful, healthy, and creative.

But it isn’t just her great recipes and photography that lure us to her blog and her debut cookbook.

It’s her witty banter and totally engaging writing style that keep us coming back for each and every post. To discover what her young boys have gotten themselves into. Or to send her a virtual high five when her dad stops by to surprise her with the new issue of Oprah magazine where her recipes are featured (!).

In fact, it’s the combination of all of these reasons that Emilie was featured here on FoodieCrush as one of our 5 Food Blogs I’m Following Now. We may not be Oprah (cars for evvvvveryone!) but we do share her great taste!

When Emilie let us know she would be publishing a cookbook, we were elated, knowing if her book would be anything like her blog, we were in for a real treat.

And let’s make this clear. This cookbook isn’t just a listing of recipes. It’s smart. It’s a huge help in meal planning because it teaches how to use the precious time we have in the kitchen wisely. It truly delivers on strategies and tips and 100% lives up to it’s name, The Clever Cookbook: Get-Ahead Strategies and Timesaving Tips for Stress-Free Home Cooking.

If I were ever to publish a cookbook, it’s everything I would want my cookbook to be. But I don’t even need to think about that now. I have Emilie’s cookbook to save my day.continue to the recipe… about Healthier Sweet and Sour Pork With The Clever Carrot

30 Minute Pork Scallopini With Lemons and Capers

Tart lemons and briny capers give this sauce its signature taste over lightly fried, boneless pork cutlets for an easy Italian dinner that’s on the table in just 30 minutes.

Sometimes you just need to work out your aggressions instead of act on them.

We all have those days. But rather than taking it out on the poor soul who cut you off in traffic as they dove across lanes to duck into Starbucks (hey, they obviously NEEDED their coffee) let’s take it to the kitchen and do some damage that does some good.

Let’s pound some meat.continue to the recipe… about 30 Minute Pork Scallopini With Lemons and Capers

Korean Pulled Pork Sandwiches with Caramel Apple Crumble

Presented by Spike TV’s Frankenfood. Premiers Sunday, June 22 at 10/9c.

Why subsist in the normal when you can revel in the outrageous? It’s what puts the spice in life. And sometimes it makes us scratch our heads and say, “Really? Would those flavors really taste good together???”

I know you’ve noticed it, too. Culinary creations that border on the line of incredible. Sometimes even a tad bizarre. Where mash-ups of menu favorites go head-to-head, meet and then marry to become unexpected culinary masterpieces.

That’s what Frankenfood is all about.

I have a personal relationship with this culinary creature that’s been introduced to the world as Frankenfood. It all started with my husband’s, ahem, “creative ways” in the kitchen.

continue to the recipe… about Korean Pulled Pork Sandwiches with Caramel Apple Crumble

Pulled Pork Sandwiches with Pawsatch Snow Dogs

There’s no time like any time to load up a bun with vinegar sauced Pulled Pork Sandwiches with a tangy North Carolina sauce. Especially when there’s a few dogs in tow.

School’s back in session and even though most of us are wishing we didn’t have to say, “See you next year,” to the youthful delights that late night’s basking under the stars can bring, I hope you created some amazing memories to add to the bank of best moments in time.

Because we sure did.

Our forever memories bloomed this past July when we made our way to 10,000 vertical feet in Utah’s Uintah National Forest with 32 dogs who would be leading us on the adventure of a lifetime. So when Smudge is asked what her favorite part of summer was, it’s been an easy answer, “I spent the summer with my cousins and we went to Sled Dog Camp.” Because isn’t that what every kid does in the summer?

With her two cousins visiting for nearly a month, summer consisted of hardcore bonding time, and while a trip to Yellowstone, the Amusement Park and water slides galore were certainly fun, I know what’s going to rule in my girl’s world: Anything that involves a dog.

So when Mimi and Papa wrangled an overnight dog sled trip with Pawsatch Snow Dogs, the cousins were beyond excited. Almost as excited as those snow dogs being hooked to the line and ready to run.

I mean, who couldn’t love a face like this? Meet Chewbacca, 120 pounds of furry adventure.

continue to the recipe… about Pulled Pork Sandwiches with Pawsatch Snow Dogs

Sausage and Ricotta Lasagna

Lately I’ve been a whirling dervish in my choices of what I’m craving to eat. Cravings all over the place, and most of them leaning toward the ethnic side of food. Thai one night, Korean the next, Middle Eastern and as always one of my faves: rich sausag-ey Italian pasta. Lasagna, that’s what I need.

I’ll chalk it up to the fact that ever since I came home from Mexico I can’t quite get the flavors of other countries out of my system. I think its a sign that I just want to travel. It’s true! The night we got home I was on the internet stalking new travel adventures for me, my Smudge and my man, new places to create new memories.

This past week definitely resulted in a trove of memories I’ll be happy to reflect back upon. Converting online relationships to real life with talented foodie bloggers who traveled to Salt Lake City to attend Alt Summit was the highlight.continue to the recipe… about Sausage and Ricotta Lasagna

Stuffed Pork Chops with Roasted Grapes

It’s not even December yet and I feel like the holidays have already passed me by.

Working in magazine publishing means you’re always working at least 3 months ahead of each and every holiday. Plotting Halloween while others are launching firecrackers and decorating Easter eggs to the jingle of Christmas carols.

Hence why I’m always 3 months ahead yet 3 steps behind.continue to the recipe… about Stuffed Pork Chops with Roasted Grapes

White Bean and Pumpkin Pork Chili Recipe

Top buns. Ombre. Glasses that don’t really have lenses but make you look smart. It’s all about what’s hot at the moment. But don’t be fooled, fashion isn’t the only place trends make a statement. Food has its favorites too.

Take these two “it” ingredients of the moment: These days the mere mention of heart healthy pumpkin and superfood kale is nearly as buzz worthy as vampires or that funny cowboy dance to the Korean song I can’t sing along to because I don’t speak the language. But I can still move to the beat and do my best Rhinestone Cowboy impression while I do, much to the dismay and embarrassing looks from Smudge.continue to the recipe… about White Bean and Pumpkin Pork Chili Recipe

Crockpot Pork Posole Stew Recipe

This dish is kind of like Disneyland for both the OCD list makers who obsessively plan meals weeks ahead of time, and for those of us (eh-hem, I’m using the collective “us” so I don’t feel so alone) who somehow make their way to the grocery store before 1 p.m. to find a fresh, juicy Boston Butt ready to roast. By the way, who came up with the name Boston Butt? I feel a little like Beavis whenever I say, “Boston Butt, hee-hee, hee-hee.” Smudge loves saying it. That’s weird. She’s eight years old. Maybe the pork-parts-namers were marketing to adults who act like 8 year old juveniles?

But I digress. This recipe is all about the low and slow and there’s not many better ways to cook it low and slow than a slllllllow cooker. Ahh, another Beavis moment, but I’ll let that one go.continue to the recipe… about Crockpot Pork Posole Stew Recipe

Brined and Grilled Pork Loin Roast with Balsamic and Raspberry Chili Glaze

This week has definitely been one for the record books.

Thank you, thank you for all of your amazing support of—and eyeballs on—the launch of the Summer 2012 issue of FoodieCrush magazine. Your comments through the blog, on Twitter and Facebook reinforce my belief that there IS an audience that loves food bloggers, their recipes and photography and you too want to know more about these talents beyond their blogs.

Please don’t stop learning about these bloggers after you click close on the magazine. Visit their blogs and let them know you’re there with a simple comment, a wave or a shout and let them know you like them and their work.

One of the articles I was most excited to share is the Boys of Summer feature, featuring some of the best boy bloggers on the web aka Verses From My Kitchen, The Sophisticated Gourmet, SippitySup, Closet Cooking, A Thought for Food and Eat the Love, to give them some man-love-food props and strut their boy food stuff. I keep thinking they would make an amazing boy band, I’d be a groupie for sure.

There are so many amazing food bloggers on the www. I swear I have enough content to publish a new issue every week. Hey, that might be something to aspire to right?

So getting another issue of FoodieCrush out the door. Whew. That was a big deal.

And another big deal happened for me too, something some of you may have seen a mention of on Twitter or Facebook.continue to the recipe… about Brined and Grilled Pork Loin Roast with Balsamic and Raspberry Chili Glaze

pork

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