These baked meatballs truly are spicy! If you’re not into super-spicy food, try using just 1/2 teaspoon red pepper flakes. I like making these meatballs because I can shape them in advance and bake just before dinner; they’re easy and delicious; and they go great with any side dish. Click for the recipe
These delicious, fragrant snickerdoodle bars are very lightly sweetened, which makes them just perfect for breakfast! Click for the recipe
Dinner doesn’t get any easier than slow cooker pulled pork. Quickly mix the barbecue sauce, pour over the pork, set and forget. Eight hours later, come home to a tender, flavorful, perfectly cooked entree! To serve, I skip the bun and serve this slow cooker pulled pork over cooked rice, cauliflower rice or mashed cauliflower. Click for the recipe
It’s the perfect low carb brunch – sausage and eggs baked inside bell peppers. Delicious and very pretty! I usually use ground pork and spices, but you can make this even easier by using store-bought, clean-ingredients sausage. Click for the recipe
In this delicious low carb nachos recipe, pork rinds replace the tortilla chips. I usually serve this as a main course for four. If you serve it as an appetizer, it will easily feed six. Click for the recipe
I’m always looking for ways to make veggies more palatable and interesting for my kids, and this carrot soufflé is my newest discovery. While carrots are generally not too objectionable, this carrot soufflé does take them to a whole new level in terms of flavor and presentation. Click for the recipe
The other day I was looking for pork belly at Costco, but alas, they were out. So I looked around the pork refrigerator, and settled on “boneless pork shoulder country-style ribs,” which looked like gorgeous slabs of meat, with beautiful fat marbling throughout.
At home, I researched how to cook them, and came up with the following method, a combination of several of the recipes I found. We really enjoyed these country style ribs. They’re meaty and tender, and the fat, oh the glorious fat, melts into them as they slowly cook, then crisps up beautifully under the broiler.
Since this is such a fatty cut of meat, a little goes a long way – 8 oz cooked ribs per person is plenty. As for sides, simply serve these ribs with a tossed salad or some plain steamed veggies. They are so rich and fatty and satisfying, there’s really no need for anything else. Click for the recipe