This braised pork chop recipe is one of those dishes where the aroma compels my family to yell into the kitchen, “Whatcha making??”
My entire family LOVES this new crispy pork recipe! The first time I made it my 11-year-old was at a friend’s house so she didn’t get to try it with us….
So, I was working on a recipe for chicken wings when not long after I started, my husband basically took over. Just for the record my husband CAN cook, and I love it when he does – it just doesn’t happen all that often anymore!
I am on yet another quest to replace mayonnaise in a classic recipe. As I’ve explained before, store bought mayo isn’t exactly real food (and making mayo from scratch isn’t exactly my cup of tea). Plus not everyone is a mayonnaise lover anyway, so just in time for your 4th of July BBQ, here is my (non-mayo) Southern Potato Salad recipe that is just as good as the original!
Both my kids like hard boiled eggs, but it never fails—they just won’t eat the yolk (and it’s kind of hard to blame them). That is, unless I make egg salad or deviled eggs with them. Then magically, nothing goes to waste! Here’s a real food version of deviled eggs (i.e. sans highly processed store bought mayo) that would be perfect for school lunches or Easter brunch this weekend. And I must know, does anyone else’s kids call these “Doubled Eggs?” Enjoy!
This is some of the best pulled pork I’ve had in a long time (I’ve been working on perfecting this recipe for months!), and it also doesn’t include any highly processed ingredients like refined sugar, corn syrup, or ketchup.
My husband says it is so good that no BBQ sauce is necessary. Now, you know it’s good pulled pork when that happens. He would like me to pass on that he does like to dip it into a little hot sauce, although I for sure prefer mine with nothing added. Try it both ways and decide for yourself. Either way this is a great dish for serving (and pleasing!) a crowd.
For the first time ever I decided to experiment with 5-spice powder in this Asian short ribs recipe. And what better way to incorporate this flavor than in the crock pot! In case you haven’t heard me say it before – I LOVE making everything from soups to stocks to beans to dinners in my crock pot.
Preparing a delicious and nutritious meal in advance that is ready and waiting for you at dinner time, keeps your house smelling amazing all day long, and usually requires minimal cleanup after eating? I am sold. Especially on those nights when the kids have early evening extracurricular activities. Crock pot dinners are the way to go in my opinion!
Another great thing about this recipe, as with most Asian dishes in general, is that in case someone in your family has an allergy or sensitivity it does not contain any gluten or dairy, as long as a gluten-free soy sauce is used. You could also omit (or replace) the soy sauce topping for anyone who can’t eat soy. Oh, and while we are on the topic, there are no nuts in this recipe either. So there you go…this is officially an allergy-friendly dish that everyone can enjoy together!
Making your own homemade salad dressings can actually be fairly simple, and the taste is far superior to the store bought stuff. Plus most packaged salad dressings are full of unnecessary additives (including refined sweeteners) that you would never cook with at home…so this is a great place to start when it comes to making the switch to real food. Below is a super simple recipe for the pictured Mustard Vinaigrette along with some other tips and recipes to keep your salads fresh and fun!
I’ve tried a ridiculous amount of crock pot recipes, and this is by far the best (and easiest) way to slow cook a whole chicken until it is falling-off-the bone delicious. And if you have a well-stocked spice cabinet you’ll hardly have to buy anything to make this dish. Once the chicken is done it is flavorful enough to eat by itself, or you can incorporate it into another dish like pasta, chicken salad, or a casserole. We use a very basic crock pot that can purchased on Amazon for about $25. Another great trick (that I learned from a friend!) is that after you pick off the good chicken meat you can leave the bones in the crock pot to make some stock. I usually start the chicken stock after dinner by filling it to the top with water, and then adding whatever I have on hand…bay leaf, carrot, celery, onion, parsley and/or thyme. Even if I am missing parsley or celery I still make it anyway, and it always turns out just fine. I keep it on low all night, and then in the morning I strain it into 1 or 2 cup Tupperware containers to store in the freezer. It works great and couldn’t be easier!
Even before we started eating real food I always thought that homemade chicken nuggets tasted much better than what you can get at most restaurants and grocery stores. And the best part is…you can freeze the leftovers! So if you are in a rush simply pull a few pre-made nuggets out of the freezer and microwave them for 30 – 60 seconds for a quick and guilt-free dinner. In our house this is the kind of “kids’ meal” that is so good the whole family eats it together.
All I have to say about this sandwich is OMG! It is so incredibly good that my husband and I almost could not believe it. I was momentarily in shock that my kids didn’t like it, but then I said oh well – more for us! It certainly would be more convenient if they liked it too, but this is one of those things that we like so much that it’s worth it to make something different for them (like a plain grilled cheese). Don’t let us stop you from trying it on your kids though! You can also eat this pimento cheese cold on plain bread, which is still good too. But once we discovered the cooked version (which is like a grilled cheese sandwich with a kick) we were hooked! Just imagine the soft pimento cream cheese mixture melted between two pieces of crispy bread that are grilled to perfection. Need I say more?