Spicy Pork Ragu

If you're looking for some comfort food, this Spicy Pork Ragu will hit the spot.

The meat cooks low and slow, it is filled with flavor and in the end there is a lot of food. This fed the two of us for 3 dinners and we were still able to stow some away in the freezer for a rainy day. And let me tell you, I CANNOT wait for the rainy day we pull some ragu out of the freezer.

If you have the time to be at home to cook the meat for several hours, this would be excellent for company. That is, if you like your friends, and want them to come back for dinner again, because after this meal....they will be back! Don't hesitate

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Bret's Carnitas

My family is a little competitive...and by a little, I mean extremely. In case you don't remember, I have two older brothers, Aaron & Bret, and we know how to make anything a competition. It was always tough for them growing up, having their little sister be the most athletic one in the family :). 

Needless to say, the last time my family got together, Aaron & Bret were debating who has more recipes on KMW, whose recipes are more popular, etc. I absolutely love it, it means every time I visit them I eat like a king. So what do you think? Are you on Team Aaron? Or Team Bret?

This time around, Bret and his wife made a fantastic Mexican spread. Guacamole, Carnitas, Cilantro Lime Rice and a Black Bean Salad. 

Today I'm bringing you Bret's Carnitas, but look forward to Krista's Cilantro Lime Rice later this week. 

The secret to this tender, flavorful meat, is

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Slow Cooker Garlic Pork Roast

I know I have a lot of slow cooker fans out there, this includes myself. What is there not to love? Throw some in ingredients into the slow cooker , set to low, go to work and come home to a really good smelling house and delicious dinner.

You're going to be impressed with how few ingredients this recipe has. In the end with this garlic pork roast, you end up with a versatile piece of meat. And when there's only two of us to feed, that means we got to try it a variety of ways! 

First night we went with the basic serving over rice.

Second and third nights we went with tacos.

And for the fourth dinner we went with a BBQ Chopped Salad.

So go ahead, save yourself some time, make this Garlic Pork Roast and get wild with how you use the meat!

Looking for

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Chili Club: Non Traditional Pork Butt Chili

Fall is here, and Chili Club is back!

1st RULE: You do not talk about CHILI CLUB (my imaginary internet friends don't count)

2nd RULE: You DO NOT talk about CHILI CLUB.

3rd RULE: If someone says "stop", goes limp, or taps out, the meal is over.

4th RULE: Only one cook to a night.

5th RULE: One bite at a time.

6th RULE: No soups, no sauces.

7th RULE: Meals will go on as long as they have to.

8th RULE: If this is your first night at CHILI CLUB, you HAVE to eat.

Chili Club has officially relocated to Seattle, we'll definitely miss the delicious chili from Amanda & Dennis, but I do think the new crew has a lot to offer. If anything at all, it's a club taken seriously...membership is up to ten and as you saw above, rules were created. These will come in very helpful when you're looking to create a chili club of your own. I know you want to.

Now onto the chili. I made the chili this time around and went with a non-traditional style.

My brother sent me this recipe, it's pork butt based, cooks long and slow, and I absolutely

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Sriracha Meatballs

I've told you this before, but I love Sriracha. So it shouldn't be all too surprising to you that I dreamt about Sriracha meatballs. I'm not kidding, it was the night I had this Sriracha Glazed Chicken for dinner so Sriracha was on my mind and it was totally natural. I believe those dreams that don't involve Sriracha or meatballs are called nightmares.

Next step was making my dreams come true and boy did I make that happen. I made so many meatballs we were able to eat them straight up, dipped in Sriracha of course. They were also good dipped in terriyaki sauce

and on sliders

and on pizza with spinach, mushrooms, mozarella and ricotta. 

That's right, I said ricotta, now I have the excuse to make this for breakfast. We won't get into the issues I had getting the pizza from the peel to the stone. Let's just say it wasn't pretty and I need some more practice, let's just move onto the recipe that is adapted from Life Ambrosia.

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