I have experimented with several different pork burgers over the years, and have never found one that I really really loved ..... until this week!  I found this recipe for pork burgers on Food Network and decided to give it a go.  And WOW, we were surprised how amazing they are!  We made them again for a large family function and got two thumbs' up!

Confession: I am maybe not the biggest bacon fan on the planet (even though our bacon is second to none!)  I enjoy one piece every now and then, but more than that can be a little rich for me.  Because the bacon is ground up and then mixed into the ground pork, it leaves you with just the right amount of bacony-goodness.  Add a little earthy sage, and these burgers have the perfect burger flavor.  But because of the added fat from the bacon, take care grilling them as we did have a few flames shooting up.  

Coleslaw is the perfect condiment for these burgers, adding creaminess - and just a little sweet to compliment the salt.  You won't even need ketchup or mustard!

Burgers:
5 slices bacon
1 fresh clove garlic, minced
1 pound ground pork
1/2 t. kosher salt
1/4 t. freshly ground black pepper
1/4 t. dried rubbed sage
4 buns

Coleslaw:
1 package coleslaw
1/2 c. plain Greek yogurt
1 t. apple cider vinegar
1 t. Dijon mustard
1 t. honey
1/2 T. olive oil
1/2 t. celery seed

Coleslaw Prep:

1. Mix Greek yogurt, vinegar, mustard, honey, olive oil, and celery seed in medium-sized bowl.  Add coleslaw; mix to cover.  Refrigerate until burgers are ready.

Burger Prep:

1. Pulse the bacon and garlic in a food processor until coarsely ground (and resembles ground pork.)
2. Combine the ground pork, 1 teaspoon salt, 1/4 teaspoon pepper and the sage in a large bowl. Add the bacon mixture and gently mix with your hands. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
3. Preheat a grill to medium high. Grill, undisturbed, until marked on the bottom, 5 to 6 minutes. Turn and grill until the other side is marked and the patties feel firm, 4 to 6 more minutes. 
4. Serve the patties on the buns; top with coleslaw.

I could eat this dish every day.  It balances sweet, savory, and smokey flavors beautifully.  The avocado on top is like dessert!  Makes for a hearty breakfast, or a satisfying dinner.  

4 strips bacon, cut into 1 inch pieces
1 medium onion, diced
2 cloves garlic, chopped
1 teaspoon ground cumin
1 tablespoon chipotle chili powder
2 pounds sweet potato, peeled and diced small
1 (15 ounce) can black beans, drained and rinsed 
salt and pepper to taste
1/4 cup green onions or cilantro, chopped
4 eggs
1 large avocado, sliced

1. Cook the bacon in a heavy bottomed pan over medium heat and set the bacon aside on paper towels to drain, reserving the grease.
2. In the bacon grease, add the onions and cook until tender, about 3-5 minutes.
3. Mix in the garlic, cumin and chipotle chili powder and cook until fragrant, about a minute.
4. Add the sweet potato, toss to coat, press them down into the pan, let them cook until the start to brown, about 7-10 minutes, flip them and let them cook until they start to brown again, about 7-10 minutes.
5. Mix in beans, season with salt and pepper to taste and cook until heated through.
6. Make 4 small wells in the sweet potato/bean mixture.  Crack 1 egg into each well.  Cover the pan for 3-5 minutes, or until eggs set on top.  Cook to desired doneness. 
7. Remove from heat, sprinkle on the green onions or cilantro, serve topped with sliced avocado.

Like you need a reason to improve upon just plain bacon!  These bacon wrapped dates helps you to savor that bacon-deliciousness just a little longer.

1/2 lb. bacon
about 20 dates, pitted
toothpicks

Preheat oven to 425 F.  Prepare baking sheet with parchment paper, set aside.

Cut bacon into thirds.  Wrap each date with a 1/3 slice bacon, overlapping and securing with a toothpick.  Place bacon wrapped dates on baking sheet.  Bake for 10-15 minutes, until bacon is done.  Cool for 10 minutes before serving.

My extended family has eaten a lot of pulled pork at our house for birthday parties, but I don't think they are complaining!  I use my dry rub for ribs, plus a little Worcestershire sauce, yielding the best foolproof pulled pork sandwiches.  

1 pork shoulder roast (3-4 lb.)
8-10 dashes of Worcestershire sauce
1/2 c. dry rub from dry-rub-pork-ribs.html

Place shoulder roast in crock pot.  Sprinkle evenly with Worcestershire sauce.  Rub evenly with dry rub spice mix.  Cook on low for 10-12 hours, shredding when meat easily falls off bone.  Serve on the best sandwich buns you can find.  

'What do I do with these ham hocks?' is probably one of the most common questions I get from people who have bought a half hog.  Ham hocks are smoked and flavored just like ham.  There is not a lot of meat on each hock, and to be able to remove the meat from the bone, you need to cook it low and slow.  Using your crock pot to make this soup is an easy and flavorful way to use your hocks.

Who doesn't love a good ol' Taco John's Taco Grande or Taco Bell Double Decker?  Probably because of my love of refried beans, all other tacos are well....just a taco.  I try not to buy any pre-made spice mixes including taco seasoning, so I have always made my own.  I believe this is a Taco Bell knock off recipe that I printed off almost 20 years ago.  I like to triple or quadruple this recipe so that I have it on hand for next time that taco hankering sets in.

1 T. flour
1 T. cornstarch
1 T. dried minced onion
1 t. garlic salt
1 t. ground cumin
1 t. paprika
1 t. chili powder
1/2 t. onion salt
1/4 t. cayenne pepper
1/4 t. white sugar
1 lb. ground pork
hard taco shells
small soft taco shells (fajita sized)
refried beans, warmed
cheddar cheese, shredded
lettuce, shredded
tomatoes, chopped
black olives
sour cream
salsa

Mix all spice ingredients together in a small bowl, set aside.  Brown ground pork in saute pan until no longer pink.  Drain off fat.  Add seasoning mix and 3/4 c. water.  Bring to a boil; reduce heat to medium low.  Simmer, uncovered, for 10 minutes, stirring occasionally.  

Spread refried beans on soft taco, place hard shell inside and fill with remaining ingredients.  Fold soft taco around hard shell.  

I've never been a huge meatloaf fan.  The idea of just putting meat and breadcrumbs in a pan doesn't get me too excited!  BUT I have come to love THIS meatloaf.  There are veggies, feta cheese, and even pinenuts to boost the flavor, color, and nutrition of your standard meatloaf.  I usually use ground pork, but have also used ground lamb.  

1 teaspoon olive oil
2 cloves minced garlic
4 cups baby spinach, kale, or Swiss chard
1 pound ground pork (or lamb)
½ cup crumbled feta cheese
⅓ cup diced roasted red peppers (from a jar, or make your own)
¼ cup chopped yellow onion
⅓ cup seasoned bread crumbs
1 egg
½ teaspoon dried oregano
½ teaspoon dried parsley
½ teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon Worcestershire sauce
¼ cup ketchup plus 2 tablespoons for brushing on top
¼ cup pine nuts

Preheat the oven to 400 degrees F. Grease a bread pan, set aside. Heat a frying pan over medium - low heat with the oil, add the garlic and the baby spinach. Cook, stirring until the spinach wilts. Remove from heat and cool. Add all the ingredients including the spinach to a large mixing bowl and combine with a fork or your hands. Dump it into the pan and pat it into a loaf. Cover the sides and top with the remaining 2 tablespoons ketchup. Bake 40 - 50 minutes until cooked through in the center. Let it rest 5 - 10 minutes before slicing.

Adapted from https://www.cinnamonspiceandeverythingnice.com/

Serves 8.
​Fix it and forget it.....this stew is super easy to put together.  The barley is a nice change of pace from traditional potatoes, so you get the hearty AND the healthy in this stew.  

1 lamb shoulder roast, 2-3 lb.
1 qt. chicken broth
6 carrots, peeled and cut into  2-inch pieces
1 onion, diced
1 14-oz. can diced tomatoes
3 bay leaves
2 t. dried thyme
1 c. barley
1/2 t. kosher salt, or to taste

Place roast in crockpot.  Pour chicken broth over the roast.  Add carrots, onion, tomatoes, bay leaves, and thyme.  Set crockpot to low for 6 hours.  After 6 hours, add barley and cook until it is softened, 60-90 minutes.  Continue to cook the stew until the meat is tender and falling off the bone.  When meat is tender, remove bones and shred the meat with two forks.   Add salt to taste.  

This is comfort food at its finest.  Straight out of the Joy of Cooking, page 719 in my copy, I have this one memorized.  I use ground pork or lamb, but have also used leftover leg of lamb or shoulder roast as well.  Rosemary, thyme, and a pinch of nutmeg give the meat the perfect complimentary flavors.  

1 1/2 lb. potatoes, peeled, quartered, and well rinsed
1 T. butter
kosher salt and white pepper, to taste
3 T. olive oil
2 carrots, peeled and chopped
1 medium onion, chopped
1 celery stalk, chopped (my family likes peas in place of celery)
1 lb. ground lamb or pork, or leftover roast lamb or pork
1 T. flour
3/4 c. beef or vegetable stock
1 T. fresh thyme, chopped or 1 t. dried thyme
1 T. fresh rosemary, chopped or 1 t. dried rosemary
Pinch ground nutmeg
Kosher salt and ground black pepper to taste
2 T. cold butter, cut into small pieces

Place potatoes in a large pot of cold water over medium heat.  Bring to a boil and cook until tender, about 15 minutes.  Drain, reserving 1/2 c. of the cooking water.  Mash the potatoes with a fork or potato masher, adding the cooking water and the butter, salt and pepper.  Beat with a wooden spoon until fluffy.

Preheat oven to 400 F.  White potatoes are cooking, heat oil in a skillet over med-low heat.  Add onion, carrot, and celery.  Cook, stirring occasionally, until softened, about 15 minutes.  Increase the heat to medium and add lamb / pork.  Cook for 5 minutes if using leftover meat.  Cook for 15 minutes if using raw meat.  Add flour and cook for 2-3 minutes.  Add beef stock, thyme, rosemary, nutmeg, salt, and pepper.   Reduce heat to low and simmer, stirring occasionally until thickened, about 5 minutes.  Let cool slightly, then transfer to a 9-inch pie plate or baking dish.  Spread the mashed potatoes over the top.  Scatter butter over the top.  Bake until potatoes are browned and the dish is heated all the way through, 30-35 minutes.