Whole 30 Turkey Breast stuffed with Chorizo

It's that time of year again - Whole 30 Time! This one is labor intensive but delicious.

Frozen spinach, thawed and drained of water

1 T chili powder

1 T paprika

1 t dried oregano plus 2 T for finishing

1/2 t cumin

S&P

1/8 t ground cinnamon

1/8 t ground cloves

1/4 onion chopped, plus half an onion sliced

Shredded or chopped carrots

1/2 lb ground pork

1 large garlic clove

2 T apple cider vinegar

1 boneless turkey breast half

Lemon

Olive oil

1. Preheat oven to 425. 

2. For the chorizo, in a large bowl, stir together the chili powder through cloves and mix with ground pork. Add the garlic and apple cider vinegar, mix. 

3. Cook the chopped onions, carrots, and turkey for around 10 minutes, until cooked through and onions are softened. Add chopped spinach and set aside to cool.

4. Place the breast skin side down on a cutting board. Cut slits into the thick portion of the turkey and stuff with chorizo mixture.

5. Slide pieces of string and tie tightly to secure the filling. 

6. Place sliced lemon and sliced onion in the center of a roasting pan. Please the breast on the onion and lemon, skin side up. Brush the skin with olive then sprinkle the top and sides with salt and paprika.

7. Roast for 1 hour or more, until thermometer registers 160. Tent the turkey with foil if it browns too quickly.

8. Allow the turkey to cutting board and rest for 20 minutes. Slice to serve.

Apple Cider Pork Stew

Pork Loin

2 cups apple cider

2 t ground cinnamon

1 t ground nutmeg

Salt and pepper 

Onion, sliced

Carrots

Garlic

Red potatoes

Butter

Flour

1. Season pork with salt, pepper, cinnamon and nutmeg and brown in skillet.

2. Chop vegetables and place in slow cooker.

3. Place browned pork in slow cooker.

4. Cook for 6 hours. Once complete, remove pork to let rest and then slice.

5. Make a roux from 3 T butter and flour. Add cooking liquid a half cup at a time and stir. Thicken for approx. 7-8 minutes. 

Banh Mi Rice Bowl

We are in the middle of this year's Whole 30, but due to COVID, I just can't bring myself to be as strict as I have in years past. If we can't go hang out at bars/restraunts, go to concerts, travel, I am not going to deprive myself of everything that is good. 

But this was a good compromise. I left out the sugar in the pickling juice, and it still tasted delicious. I used 1 T soy sauce and 1 T coconut aminos to add a little sweet instead of the brown sugar. I used brown rice instead of white, but if I was being strict Whole 30, I would use cauliflower rice. You could use the sauce as a marinade for a full pork tenderloin, too. Its adaptable!

For the pickled vegetables:

Shredded carrots

Red onion

Rice vinegar

Sugar

Salt

Mix together in a bowl and let sit for at least one hour.

For the rice bowl:

White, brown or cauliflower rice

Cucumber, thinly sliced or matchsticks

Green onion

Jalapeno slices

Cilantro

For the Sriracha mayo:

1/2 cup mayonnaise 

1 T sriracha

1 t soy sauce

Mix together and let sit for about an hour.

For the pork:

Sesame Oil

1 lb ground pork (or thinly sliced pork tenderloin)

1 T soy sauce (or coconut aminos for Whole 30)

2 T fish sauce

2 T brown sugar (or see above for alternative)

1 T lime juice

2 cloves garlic, minced

1 t ground ginger (or fresh)

Black pepper

2 t olive oil (leave out if not marinating)

1. If marinating, place ingredients in bag and marinate for at least 1 hour. 

2. Heat sesame oil in pan over high heat. Cook the pork (ground or slices) until brown. Pour the marinade over the pork and cook until reduced. 

Garlic Pork Chops in Creamy Mushroom Gravy

 Ray loves this one! She has asked for it on more than one occasion. I like to serve with mashed potatoes and green beans.

For the pork chops:

4 pork chops

1 t paprika

1 t garlic powder

Salt and pepper

2 T butter

2 T olive oil

For the mushroom sauce:

1 cup sliced brown mushrooms

4-5 garlic cloves, minced

1 t Italian seasoning

1 1/2 cups heavy cream

1/2 cup chicken broth

1 T fresh chopped parsley

Salt and pepper

1. Combine paprika, garlic powder, salt and pepper in a small bowl. Pat the pork chops dry and season generously with the spice mix. Heat olive oil and butter in skillet over medium high until butter is melted.

2. Sear the pork chops for 3-5 minutes per side until well browned on both sides. Transfer to plate and set aside.

3. In the same skillet, add the mushrooms and stir fry until golden brown, scraping up any bits leftover from the chops.

4. Add garlic, parsley and Italian seasoning and continue stirring for 30 seconds. Pour in the broth. Add the cream and simmer for 3-4 minutes until slightly thickened. 

5. Place pork chops and their juices back into the sauce and simmer for 2-3 more minutes until chops are cooked. 

Pork Carnitas in the Crock Pot

Great for Whole 30 or just any night. Serve with guacamole and salsa and Spanish cauliflower rice.

Pork rub
2 lb pork tenderloin
Dried oregano
Ground cumin
Salt and pepper
Olive oil (or avocado oil)

Crockpot carnitas
1/2 onion, chopped
3 cloves garlic, minced
1 jalapeño, chopped
Salt and pepper
Juice of one lime
Juice of one navel orange

1. Combine rub ingredients and rub over tenderloin. Place in crockpot.

2. Top with remaining ingredients, cover, and cook on high for 4-6 hours or low for 6-8.

3. Remove tenderloin from crockpot and shred. Reserve juices.

4. Heat drizzle of oil in medium skillet over medium heat. Add enough carnitas to cover surface and ladle a little juice over. Cook until juice is evaporated and bottom of carnitas is crispy and browned. Continue until all meat is browned.

Candied Bourbon Bacon

Delicious and easy and very messy to make. But worth it.

3/4 cup brown sugar
2/3 cup maple syrup
1/4 cup bourbon/whisky (I used Jack Daniels the first time I made it)
2 lbs. thick cut pepper bacon

1. Heat over to 375 degrees.

2. Whisk together sugar, syrup and bourbon.

3. Cut the bacon strip in half. Add the bacon to the bourbon mixture and toss until coated.

4. Place bacon on wire rack placed on top cookie sheet and cook for 18 minutes. Flip and brush with remaining maple bourbon glaze. Cook for additional 18 minutes.

Note: Bacon will harden as it comes to room temperature.

Pork Chops in Creamy Garlic, Mushroom and Onion Sauce

Another winner with the kids! I served with mashed potatoes and roasted carrots tonight. Ray finished her plate!

Pork chops:

4 bone-in pork chops
1 t paprika
Garlic powder, sprinkled
2-3 T butter
2 T olive oil
Salt and pepper

Mushroom sauce:

Sliced mushrooms
Sliced sweet onion
5 garlic cloves, minced
1 t Italian seasoning
1/2 cup beef broth
1 1/2 cups heavy cream
1 t fresh chopped parsley
Salt and pepper

1. Sprinkle Salt, pepper, paprika and garlic powder on both sides of pork chos.

2. In a big pan or pot that will fit four pork chops, melt 2 T butter and 2 T olive oil over medium high heat. Add pork chops and brown on each side for 3-5 minutes. Transfer pork chops to a plate.

3. In same skillet, add sliced onions and mushrooms. Sauté until softened, about 8 minutes, stirring frequently.

4. Add garlic, parsley, and Italian seasoning. Stir for 30 seconds then add beef broth. Add cream and simmer for a few minutes until slightly thickened.  Add salt and pepper if needed.

5. Place pork chops and their juices back to sauce and simmer for a few minutes until done.

Caramelized Onion, Apple, and Sausage Stuffed Acorn Squash

1 or 2 small/medium acorn squash cut in half lengthwise and seeds/strings scooped out
1 lb pork sausage (no sugar added for Whole 30)
1 large onion sliced thin
3 T ghee
2 cloves garlic, minced
1 Apple, cored and diced
1 T fresh rosemary, chopped
2 t fresh thyme, chopped
2 cups fresh spinach
Salt and Pepper

1. Preheat oven to 400 degrees and line baking sheet with parchment paper.

2. Brush squash cut sides with salt and olive oil. Place open side down on baking sheet and roast for 20-30 minutes or until top of squash feel tender when gently touched. Set aside after removing from oven.

3. In a medium skillet, heat the ghee over low heat and add onions, stirring to quote. Add salt and cook for 25 minutes, stirring every 5 minutes to avoid burning. Remove from heat and set aside.

4. Heat large saucepan over medium low heat and add sausage. Once fat begins to render, add garlic and increase heat to medium.

5. Cook sausage until browned.add the apples and herbs and continue to cook, stirring until apples soften, about 10 minutes. Add spinach and salt and pepper, stirring until spinach wilts.

6. Add the caramelized onions to the sausage mixture, leaving excess fat in pan. Preheat the broiler, then fill halves of squash with stuffing mixture.

7. Arrange the squash, stuffing side up, and put under broiler for 5-10 minutes until tops get toasty, checking often to prevent burning.

Swedish Meatballs

Kenny wanted Swedish meatballs, which I have never had before so wasn’t sure how they were supposed to taste.  Found this one on Pinterest and it seems like it was a hit!https://cafedelites.com/swedish-meatballs-recipe/

Meatballs:

1/3 cup panko crumbs
1/2 cup milk
2 T heavy cream
1 egg
1 garlic clove, grated
Salt and pepper
1/4 t allspice
1/2 onion, finely chopped
1 lb ground beef
1/2 lb ground pork
2 T chopped Italian parsley
1 T butter
2 t olive oil

Gravy sauce:

1/3 cup butter
1/4 cup flour
2 cups beef broth
1 cup heavy cream
2 t soy sauce
1 t Dijon mustard
Salt and pepper

1. Mix panko crumbs, milk, 2 T cream, egg, garlic, salt, pepper, and allspice. Once milk has absorbed some, add onion, meat and parsley. Mix well with hands to combine.

2. Roll meat into 20-30 balls.

3. Heat 1 T butter and 2 t oil in a large pan on medium high heat. Fry balls in batches making sure not to over crowd pan. Transfer to another dish to keep warm.

4. In same pan, add 1/3 cup butter to the juices in pan to melt. Whisk in the flour to make a medium brown roux. Pour the beef stock, cream, soy sauce and Dijon. Bring to a simmer and season with salt and pepper. Add the meatballs and simmer while stirring regularly for about 20-30 minutes or reduced and thickened.

5. Serve with egg noodles or mashed potatoes.

Grilled Pumpkin BBQ Glazed Pork Chops

Found on the The Kitchen and can be found on The Food Network site. I made a couple changes but the majority of the recipe is from Katie Lee.

Pumpkin BBQ Sauce
Olive oil
1 cup grated onion
1 1/2 - 2 cups ketchup (I only had the smaller amount and it was fine)
1 can pumpkin purée (found in the pie filling section, but don’t buy pumpkin pie filling. It will be too sweet)

3/4 cup chicken broth
1/4 cup brown sugar
1/4 cup molasses or maple syrup
1/4 cup Apple cider vinegar or red wine vinegar
1 T chili powder
1 T Worcestershire sauce
1 t garlic powder
1 t smoked paprika
1 t pumpkin pie spice
Salt and pepper

Pork Chops

Four bone-in pork chops
Salt and pepper
Vegetable oil for brushing

1. Heat olive oil in medium sauce pan over medium heat. Add onions and cook for 5 minutes. Add ketchup through salt and pepper and whisk well to combine. Bring to low simmer. Reduce heat to low and cook until thickened for 20-30 minutes.

2. Preheat grill to medium high heat. Brush chops with vegetable oil and salt and pepper. Grill four minutes per side. Baste chops on each side to allow sauce to caramelize.

Extra sauce can be kept in sealed container for up to two weeks.

Parmesan Honey Pork Roast in the Slow Cooker

1 3 lb boneless pork roast
2/3 cup grated parmesan cheese
1/2 cup honey
3 T low-sodium soy sauce
2 T dried basil
2 T minced garlic
2 T olive oil
Salt and Pepper
2 T cornstarch
1/4 cup water

1. Spray slowcooker with cooking spray. Lay pork roast in cooker.

2. Whick Parmesan cheese, honey, soy sauce, basil, garlic, oil, and salt and pepper in a small bowl. Pour over pork roast.

3. Cook until roast is cooked completely through, 6 to 7 hours. Remove roast to cutting board and let rest.

4. Skim fat from cooking juices; discard. Ladle remaining juice to a small saucepan; bring to a boil.

5. Whick cornstarch into cold water in a bowl until dissolved; pour into boiling liquid in saucepan. Cook the liquid, stirring frequently, until thickened into a gravy, about 2 minutes.

Banh Mi Pork

2.5 lbs pork tenderloin
1 jalapeño
2 T ginger, grated
8 cloves garlic, minced
1/2 cup low sodium soy sauce
1/4 cup rice vinegar
1/3 cup brown sugar

1. Add pork to slow cooker

2. In a bowl, mix together jalapeño, ginger, garlic, soy sauce, vinegar, and sugar

3. Pour over pork. Cook on low for 4 hours. Serve with cucumber salad.

Harvest Pork and Parsnip Stew

From the Biggest Book of Slow Cooker Recipes

1 lb boneless pork shoulder
2 sweet potatoes, peeled and cubed
2 medium parsnips, peeled and cut into pieces
2 small green apples, cored, peeled and cut into slices
Medium onion, chopped
3/4 t dried thyme, crushed
1/2 t dried rosemary, crushed
Salt and pepper
2 cups apple cider

1. Trim fat from meat. Cut into 1 inch cubes

2. In a large crockpot, layer potatoes, parsnips, apples, and onion. Sprinkle with seasonings. Add meat. Pour apple cider over all.

3. Cover and cook on low for 7-8 hours or high for 4 hours.

Thai Style Pork

2 lbs boneless pork loin, cut into four pieces

1 - 2 red bell peppers, julienned

1/4 cup teriyaki sauce

2 T rice vinegar or white wine vinegar

1 t crushed red pepper or one chopped jalapeño 

2 garlic cloves, minced

1/4 cup peanut butter

1/2 cup chopped green onions

Chopped roasted peanuts

Lime wedges

1. Place pork through garlic in slow cooker. Cook on high for one hour; reduce heat to low and cook for six hours. Remove pork and shred/chop. Add peanut butter and shredded pork.

2. Serve over jasmine rice with onions, peanuts and lime juice.

Smoky Slow Cooker Chili

Can't take credit, it's totally from a Cooking Light mag, but very good! It asks for only a pound of pork shoulder, so this is good to use up leftovers, or if you can find a good butcher then you're golden. We made some adjustments, so the version below is a little different from the magazine.

Smoky Slow Cooker Chili, courtesy of Cooking Light, January/February 2009, p. 208.

1 lb ground pork
1 lb boneless pork shoulder
3 cups chopped onion
1 ¾ cups chopped red bell pepper
3 garlic cloves, minced
3 tablespoons tomato paste
1 cup beer (lager, like Bud)
½ teaspoon salt, divided
3 tablespoons chili powder
1 tablespoons cumin
2 teaspoons dried oregano
Freshly ground pepper
6 tomatillos, quartered
2 bay leaves
25 oz (2 cans) plum tomatoes, undrained and chopped
1 (15 oz) can pinto beans, drained
1 (7 3/4 oz) can Mexican hot style tomato sauce
3 jalapenos, chopped (with ribs and seeds added)
1 smoked ham hock
1 tablespoon sugar
½ cup chopped cilantro
½ cup chopped green onions
½ cup crumbled queso fresco
lime wedges

1. Heat large skillet over medium heat. Add a little olive oil until heated through, add ground pork until brown. Drain well. Put in slow cooker.

2. Put a little more olive oil in the pan and add the pork shoulder. Brown on all sides and transfer pork to slow cooker.

3. Add a little more olive oil, add onion and bell pepper, sauté about 8 minutes. Add garlic, stir for a minute. Add tomato paste, stirring constantly for 1 minute then add beer, also cook for 1 minute. Put mixture in slow cooker.

4. To the slow cooker, add ¼ teaspoon salt, chili powder through ham hock.

5. Cover and cook on high 5 hours. Remove bay leaves and ham hock (do whatever you want with it afterwards). Stir in remaining salt and sugar.

6. Once in bowls, top with cilantro, green onions, and cheese.

Parmesan-Crusted Pork Chops

2 large eggs
1 cup dried Italian-style bread crumbs
3/4 cup freshly grated parmesan
4 (1/2 - 3/4 inch) thick pork chops
salt & pepper
6 tablespoons olive oil

Whisk eggs to blend. Sprinkle pork chops with salt and pepper. Coat chops completely with cheese. Dip chops into eggs, then coat completely with bread crumbs. Heat 3 tablespoons oil in large skillet over medium heat. Add chops until 150 degrees (~ 6 minutes each side).

Recipe credit: Giada De Laurentiis and can be found at the Food Network website.