Football season is upon us my friends! Which means it’s perfectly acceptable to eat nachos for dinner Monday, Thursday, Saturday and Sunday, am I right?! 😉
In this delicious pulled pork recipe, a pork shoulder is slow cooked in homemade peach bbq sauce, shredded and made into sandwiches for a scrumptious lunch or dinner!
Last summer I created a Grilled Peach Balsamic BBQ Chicken Recipe, and for months after, I dreamed about that sauce, that sweet, smokey, flavorful sauce that you basically just want to eat with a spoon!
I was excited by the idea of Caribbean Jerk Chicken & Pork Meatballs, but the actual result was even better than I imagined!
If you haven’t tried Caribbean Jerk Seasoning before, it’s a Jamaican hot spice mixture, generally rubbed on pork or chicken. In this meatball recipe I combined both pork and chicken with a Jamaican Jerk Seasoning Paste that I have absolutely fallen in love with!
Is there really anything better than Fridays in the summer? How about Fridays in the summer that also include Carnitas Tostadas?! Yes, those Fridays are the best Fridays & that Friday is today!
Could I mention the word Friday anymore? Friday Friday Friday! Yes, I’m super excited that it’s Friday and I’m super excited for beach picnics this weekend and catching up with friends and enjoying the super lovely summer we’re having in San Diego, all with a side of Carnitas Tostadas!
You know the old saying “two heads are better than one”? Well, nowadays, I’d really have to agree with that!
Ever since I started dating my boyfriend Kurt, he’s given me some great recipe ideas, including this one for Meatball Wellington, which might just be his best one yet!
Juicy, flavorful Italian sausage meatballs, filled with fresh, gooey mozzarella cheese, all wrapped up in buttery, flakey puff pastry dough, it really doesn’t get much better!
A few weeks back, Mike Filbey, co-founder of ButcherBox, reached out to me about sharing a link to my Beef Ragu recipe with his e-mail subscribers.
Of course I was excited that he wanted to share the recipe, but as I looked into ButcherBox, I was equally as excited about his company!
At ButcherBox, they find the best 100% grass-fed beef, organic chicken and Heritage Breed pork in America and deliver it directly to your doorstep each month.
Growing up in Oklahoma, we had a “meat man” that would deliver beef to our house each week, so the idea of ButcherBox really rang true to my Oklahoma upbringing.
Last night at 6 PM: I decide to make a bacon wrapped meatloaf for dinner, not for the blog, just to try something new.
This morning at 8 AM: At the grocery store buying the ingredients to make another bacon wrapped meatloaf, because I had to photograph it & share it on the blog ASAP, like today ASAP!
In this easy recipe, Swedish Meatballs are slow cooked in a delicious sauce, then served as an appetizer or over pasta for dinner.
Where do my recipe ideas come from? A question I am asked quite regularly, and to be honest, I always answer the same, the ideas come from everywhere!
Sometimes it’s recipe inspiration from a restaurant, or recent trip, sometimes it’s a recipe twist on an old family favorite, and sometimes, it’s a direct request from the boyfriend, i.e. Swedish Meatballs!
After 4 ½ years of blogging and over 700 recipes, Gluten Free Orange Chicken is still my brothers favorite recipe on the blog! I can’t blame him though, that orange sauce is to die for, which is why I decided that in 2016 I need to find new recipes to incorporate the sauce into!
The first new recipe I decided to try with the sauce is, you guessed it, Orange Glazed Meatballs!
On a scale of 1-10 of how much I love tacos, I’d have to save that I’m at about a 12!
When I was 18 years old, I moved to Southern California from Oklahoma and quickly realized that Mexican food in Oklahoma was very different than Mexican food in California!
Tacos, one of my three favorite food groups, the others being cheese and pizza, of course 😉
Tacos Al Pastor, one of my brothers favorite kind of tacos, and a recipe that he’s been requesting on LLB for a while now!
Let me start this post by stating two facts:
- Tamales are really delicious.
- Tamales take a while to make.
Given these two facts, I decided to combine my love of tamales with my love of simplifying recipes, and made this totally scrumptious Pulled Pork Tamale Casserole!
All the deliciousness of a tamale without having to wrap up each individual tamale!
When it comes to meatloaf, I’m totally a convert! I was never really a fan of it growing up, but now that I’ve put my own LLB twists on the dish, I absolutely love it!
This Pork Ragu recipe is slow cooked in Italian herbs, red wine and tomato sauce for a delicious meaty dish, perfect served with pasta or polenta.
Many of you who read the blog regularly know about the crazy popularity of the Slow Cooked Beef Ragu recipe that I created last fall.
After appearing several times on The Huffington Post, this recipe has gone totally viral and I totally love that! It’s one of my favorite recipes that I’ve made several times and will continue to make over and over again.
That being said, I decided to put my own little twist on the dish wish slightly different herbs and substituting lean pork tenderloin for the beef.
A few months ago I had my first real Korean BBQ experience at an authentic Korean restaurant with a Korean family, like no one spoke English and I had no idea what I was eating half the time, lol!
My bestie PK is Korean, his family was in town visiting and they invited me to come along for the real Korean BBQ experience.
My mind… or should I say my taste buds… were blown!
The smell and taste of the flavorful meats and sauces were out of this world!
So I’ve totally been a little Crock Pot Crazy lately and I’m not upset about it at all!
Let me take a minute to break down my love of crock potting:
- Recipes are usually simple, just toss everything in the crock pot and let it do all of the work!
- Slow cooking gives food a ton of flavor!
- It makes the entire house smell amazing!
- And most importantly, dinner is ready and waiting for you!
Now I bet you’re ready to get Crock Pot Crazy with me, huh? 😉
I’m totally a sucker for delicious food that comes on a stick.. and I’m not talking deep fried fair food!
Last week I was in Oklahoma visiting my family and decided to make my Slow Cooked Chipotle Honey Pulled Pork Tenderloin Tacos. I knew this was an easy recipe that I could put in the crock pot in the morning and the family could eat for dinner that evening.
I spent last week reflecting back on 2013. Part of this reflection was upon the most popular recipes on Little Leopard Book last year. What recipes did people love, what caught the attention of websites like Buzzfeed, Yahoo and Huffington Post, and I started to think back on publishing my premiere cookbook “Buffalo Style“.
The entire concept of the book came from the popularity of my recipes on Little Leopard Book that included buffalo sauce as an ingredient, including my first ever “Buffalo Style” recipe, Buffalo Chicken Dip.
In this Rosemary Balsamic Pork Loin recipe, the pork loin is filled with garlic, then rubbed with herbs & wrapped in bacon for a delicious dinner in under an hour!
Balsamic Vinegar, garlic, bacon, pork and rosemary, oh my!
After a busy weekend there’s nothing better than a lovely Monday night family dinner, and what better than bacon wrapped pork loin for family dinner with friends and roomies!
Ingredients (serves 6-8)
- 3 lbs boneless pork loin
- 3 tbsp Balsamic Vinegar
- 2 tbsp olive oil
- 6 sprigs fresh rosemary
- 6 sprigs fresh thyme
- 2 tbsp steak seasoning
- 1 tsp freshly ground black pepper
- 6 cloves garlic (crushed)
- 6 slices bacon
Begin by pre-heating the oven to 400°F.
Brush the loin on all sides with the balsamic vinegar and olive oil.
Cut six slits in the loin to make a nice little home for the crushed garlic.
Use a garlic press to crush one clove of garlic into each slit, then push the crushed garlic well into the pork.
After the pork is all garlic-ed up, put the spices together and get ready to rub!
Place the steak seasoning, black pepper, 4 sprigs chopped rosemary and 4 sprigs chopped thyme in a small bowl together.
Rub the spice mixture on to the loin, making sure to cover both sides evenly.
While spicing up the pork place 2 sprigs of rosemary and 2 sprigs of thyme on the loin.
Now it’s time to double up the pork and wrap the loin in bacon, making sure to wrap up those sprigs of rosemary and thyme!
Now the pork is ready to roast away!
Place in the oven. After 40-45 minutes, place a meat thermometer into the center of the pork. The pork will register at 165° F when ready.
Slice the pork loin into thick cuts and serve.
The pork is juicy, bacon is crispy and check out those little pockets of garlic… Yum!
♦ Gluten Free Option: The pork loin recipe is gluten-free.
♠ Paleo Option: This pork loin recipe is paleo.
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