Archive of ‘Pork’ category

Bacon Butties

I have an infatuation with British food. I don’t know what it is–maybe it’s the gigantic portions, or the sheer amount of grease and salt? I mean, I love small bites with layers upon layers of complex flavors and textures as much as the next gal, but here’s a national cuisine devoted to battered, breaded, and fried comfort food and an absurd amount of beer.

Enter the Bacon Butty. Also known as a bacon roll, bacon sarnie, and piece n’ bacon, this lovely little creation is, apparently, Britain’s favorite food. How could it not be? It’s bacon, it’s portable, and it’s sooooo much fun to say.

I’ve been on a bacon butty bender. *teehee*

Bacon Butty

Ok, so I really have mixed feelings about posting this. On the one hand, it’s a bacon sandwich. A roll with bacon and mayo. A “B” without the “L” or the “T”. There’s nothing exotic, no crazy sauces or preparation methods, nothing.

On the other hand, I couldn’t NOT share this because it’s my single greatest edible discovery of the year. (Except I’ve since been told that the Brits also have a “Chip Butty”? Like…and sandwich made of nothing but roll and fries? GET OUT.)

Bacon. On a sandwich. Completely unadulterated. Apparently Wills and Kate even served them at their WEDDING. Fancy!

For the truly authentic experience, I suppose one would need to use proper English bacon, or Irish bacon, which is more a thin slice of pork loin. We Americans, unrefined and common as we are, generally only know streaky bacon–the really fatty bits that come off the pork belly. I won’t get technical, though. I know where my loyalties lie.

Beautiful in its simplicity: thick sliced bacon piled high on a brioche bun.

Yes, it’s dripping bacon grease. Yes, that is 100% necessary for full enjoyment of this sandwich. No, I am not ashamed.



Bacon Butties

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 1 sandwich

Beautiful in its simplicity: thick sliced bacon piled high on a brioche bun.


  • 3 or 4 thick slices of bacon (rashers or streaky, your choice)
  • 1 roll or bun
  • mayonnaise


  1. Fry up your bacon.
  2. Meanwhile, toast your bun.
  3. Spread a little mayonnaise on the bun and place the bacon on top.
  4. Close up the sandwich and devour.

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Brown Sugared Bourbon Bacon

*Thick slices of lightly carmelized bacon with a splash of bourbon.*

I really don’t know how we are so close to it being 2015. Like, cannot even fathom. When I was a kid I was pretty sure the world would have ended by now. We’ve long since passed the point when we were supposed to be invaded by aliens or hit by a meteor or had a volcano erupt underneath a major urban center. At least if we took all those 90’s movies seriously. Which I don’t. Because no one liked the 90’s.

Thankfully, we’ve all survived and I’m going to talk to you about bourbon and bacon. And bourbon soaked bacon. Hangover Breakfast on a whole new level.

Now, I’m a woman of simple tastes. A nice hot plate of bacon and eggs is almost always my breakfast of choice. But it’s nice to give it a little kick in the pants every now and then. Gotta spice up that relationship before it gets too comfortable.

Brown Sugared Bourbon Bacon

We’ve taken one of the homiest, all-American breakfast staples we know and thrust it out into the world. No longer wimpy and soft, it’s steely-eyed and rebellious. This is the James Bond of pork products. It simply does not care if it has to smash your face into a wall to get where it’s going.

Oh, but there’s a lighter, too. Between bites of bourbon and smokiness of bacon, there’s a hint of sweetness that shines through. Sure, it may be a little rough around the edges, but just remember that’s where the sugar has been delicately carmelized.

I do believe I’ve found my soulmate.

Adapted from this recipe.

Brown Sugar Bourbon Bacon
Prep time:
Cook time:
Total time:
  • 5 or 6 thick slices of bacon
  • 2 T bourbon
  • 1 T brown sugar
  1. In a large skillet over medium high heat, fry up your bacon on one side.
  2. Add the bourbon. Swirl the pan a bit to de-glaze.
  3. Sprinkle the brown sugar over the bacon, stirring a few times to coat.
  4. Cook for about 30 seconds more, until the bourbon is a bit reduced.
  5. Serve hot.

**Special Announcement**

Primal Kitchen is now the proud producer of pesticide and oxidized oil-free mayo! More to follow…

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Pan Seared Pork Chops w/ Spiked Apple Bacon Gravy

I’m pretty sure the only reason my husband asked me on a second date was because he realized that I was willing to feed him. I have a pretty terrible personality. But I did have a handful of recipes that I could throw together on a weeknight that, at least at the time, were sufficiently delicious and “fancy” to hold his interest.

Pan Seared Pork Chops with Spiked Apple Bacon Gravy

Admittedly, at this stage in my life, I thought that going to BJ’s was a “fancy night out” so, if we’re being honest, if we were like 3 or 4 years older he’d have probably walked out about halfway through our second date and I’d be bitter and alone.

Pan Seared Pork Chops w- Spiked Apple Bacon Gravy

Even so, I had some pretty cool tricks up my sleeve. Grilled cheeses on crusty boule with gruyere and parmesan, carbonara, scratch made lasagna, roast chicken (NOT the pre-made kind, either!), and this…

Pork Chops with Spiked Apple Bacon Gravy

Back when, you know, I actually had cable TV and could binge watch Food Network all weekend, I picked up a recipe for pork chops and a beer-bacon-gravy from Rachel Ray. So delish, amiright? I made the original several times and then made a few changes to the ingredient list after going Paleo, and then a couple more since coming out of my mid-20s angst and realizing that Paleo was awful. Because without Paleo in my life I could seriously drink this gravy and it would be OK. I’m into accepting people for who they are, aren’t you? Of course you are, so let’s eat part of a pig covered in booze, shall we?

Pan Seared Pork Chops w/ Spiked Apple Bacon Gravy
Prep time:
Cook time:
Total time:
  • 4 Thick-Cut Pork Chops
  • Salt and Pepper to taste
  • 1 T Olive Oil
  • 4 Thick Slices of Bacon, cut into lardons
  • 1 Onion, diced
  • 1 Medium Apple, cored and diced
  • 1 T Arrowroot Powder or Tapioca Starch
  • 1 1/2 c Hard Cider (apple juice is fine, too)
  • 1/2 c Chicken Stock
  1. Season your chops with salt and pepper to taste.
  2. Heat the olive oil over medium-high heat.
  3. Brown the chops on each side until just firm, about 5 mins on each side.
  4. Remove to a plate and cover with foil to let rest.
  5. Add a bit more oil to the pan and add your bacon.
  6. When the bacon is browned, add the onions and stir until translucent.
  7. Add the apples, mix well, and cook for another 2 or 3 minutes.
  8. Whisk in the arrowroot powder for about a minute, then add the cider, whisking constantly to combine well and avoid lumps.
  9. When the gravy is reduced by half, add the stock.
  10. Let simmer for 4-5 minutes, then pour over the pork chops.
  11. Serve garnished with parsley.


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Crockpot Pineapple Pulled Pork

About a year and a half ago, I posted this recipe for my 3 Ingredient Hawaiian Pulled Pork. I was ecstatic when I posted it because it was so good and so easy.

Pineapple Pulled Pork -- The Not So Desperate Housewife

Well, I have to say it’s one of my most commented upon posts to date and…there’s an awful lot of you who thought it was effing terrible. Oy.

Pineapple Pulled Pork - The Not So Desperate Housewife

So! I re-made it! Yay! I think (hope, pray) that the issue with the first one was that it just lacked seasoning. Most of the negative comments called it bland or tasteless in so many words, so I decided to amp up the flavor a bit.

Knife and Jalapeno

I know 6 ingredients (do spices really count as whole ingredients if they’re like a gram each?) are way less appealing than 3 (and I purposely don’t count “salt to taste” because of course I don’t), but geez, you guys, is the extra effort (all 10 seconds of it) totally worth it!

Pineapple Pulled Pork :: The Not So Desperate Housewife

I really don’t know how you can call this bland. It’s sweet, spicy, tangy, and oh-so-rich and buttery.

Pineapple Pulled Pork ::: The Not So Desperate Housewife

For all of those I so gravely offended with the original recipe, please accept my apology.

Crockpot Pineapple Pulled Pork : The Not So Desperate Housewife

Crock Pot Pineapple Pulled Pork
Author: The Not So Desperate Housewife
Prep time:
Cook time:
Total time:
  • 1 pork shoulder (3-4 pounds), cut into a few large chunks
  • 1 can crushed or cubed pineapple, drained
  • 1/2 c tamari or coconut aminos (soy sauce works too)
  • 2 t garlic powder
  • 1 T chili powder
  • 2 or 3 fresh jalapenos, chopped
  • salt to taste
  1. Give your crock pot a quick spritz with some oil.
  2. Place pork shoulder in the crock pot.
  3. Pour the tamari/coconut aminos over the pork.
  4. Next, season with garlic, jalapenos, and salt.
  5. Finally, dump the drained pineapple over the pork. No need to make it look nice.
  6. Cook on LOW for 6-8 hours, until fork tender.
  7. Shred with 2 forks and serve.


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Black Bean Spaghetti w/ Smoky “Cheese” Sauce

So these black bean noodles are yet another fortuitous Costco purchase. They showed up last spring and I’ve been eyeing them curiously for months. Finally, I asked my mom to pick me up a box (because I’m Just. That. Cheap).

I’m a pasta fiend and, as you can imagine, the gluten free life makes it difficult. I’m generally impressed with some of the GF pastas out there–Cappellos being my all time favorite but Wegmans brand coming in a close second–but black beans? Ingredients: black beans. That’s it. So…it passed the generally-crap-free-ingredients test, but how in the world does it taste?

Black Bean Noodles and Smoky Cheeseless Cheese Sauce - The Not So Desperate Housewife

Awesome. It’s awesome. I will say it’s not exactly your run of the mill, plain Jane, marinara sauce noodle. It’s got this…heartiness to it that begs for some pizzazz. Enter my “cheese” sauce. I originally thought of doing a regular old macaroni with this cheese, but I figured it needed a flashier partner.

I adore this sauce. It’s an adaptation of this recipe for a completely dairy-free cheese that I use all the freaking time. I generally avoid dairy as well as gluten because Ive found that anything more than a sprinkle on pizza or a special dinner out just does not agree with me at all. Some people say the whole dairy and acne thing is a myth, but something about it makes me break out like I’m 15. Although I do freaking love cheese…why oh, why does it have to mess with my FACE??

Black Bean Noodles and Smoky Cheeseless Cheese Sauce :: The Not So Desperate Housewife

Anyway…since it’s winter squash season, it’s an even better excuse to go hog wild on some butternut squash alternatives. You’re welcome. You can definitely leave out the pork, too, and sub whatever meat you want or just make it a vegan entree. Gotta love choices. I will say, however, that pork in particular goes so well with this particular flavor combination–you almost get something like barbecue-meets-carnitas? Does that even make sense? Don’t worry about it…just eat.

Black Bean Spaghetti w/ Smoky “Cheese” Sauce
Prep time:
Cook time:
Total time:
Serves: 4-6
  • 1 lb ground pork
  • 1 1/2 c or 1 can pureed butternut squash (I used canned for this…so much less work!)
  • 1 c nutritional yeast
  • 1/4 c apple cider vinegar
  • 1/2 c coconut milk (or non dairy milk of choice)
  • 1/2 t garlic powder
  • 1 t onion powder
  • 1 T Dijon mustard
  • 1 t smoked paprika
  • 1/2 t chili powder
  • dash of liquid smoke
  • black bean pasta (as much or as little as you like)
  1. Brown the pork over medium high heat, then turn down to medium low.
  2. Add the remaining ingredients, stirring well to combine.
  3. Bring to a steady simmer, then cover and turn heat to low.
  4. Allow the sauce to cook, covered, for about 30-45 minutes.
  5. Prepare the black bean pasta as directed and top with sauce!


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