Slow Cooker Pork Ragu

I’ve missed blogging quite a bit over the past several months, but nothing made me miss blogging as much as making genuinely delicious meals that I wanted to share. I can’t say I miss the work behind writing for the blog or posting photos on social media, but I miss the satisfaction of putting a really great recipe out in the world for others to enjoy too. So for that, I’ll write some words and log onto instagram, so that you too can discover something as delicious as pork ragu. 

This recipe is so good it made me want to blog again. It’s simple but tastes complex, can be served over practically any pasta, and is a great way to feed a lot of mouths for little money. (And the leftovers taste even better after a night in the fridge!)

I originally made this recipe from the food blog “Dinner: A Love Story”, but I’ve found it’s just as delicious and even more practical being made in the slow-cooker. Sometimes I add sliced mushrooms in the slow cooker towards the last few hours if you’re into that. I love serving it over pappardelle noodles if I’m feeling fancy, but it’s just as good over egg noodles or risotto. In these photos it’s served over polenta which was a great combination too. Whatever you choose to serve it over, just make sure you generously add parmesan on top!

Also, don’t be confused or intimidated by the word “ragu.” Sure, it’s the name of a brand of jarred pasta sauce, but this is not it, we’re on another playing field here. Ragu is originally an Italian word for a sauce made from meat, onions, tomatoes and red wine. (Yum.) Much better than anything you can buy in a jar for $2 but essentially just as simple. 

We’re about to brown some meat and pour some ingredients into a crockpot, I promise it’s actually that simple. And when you eat it you’ll feel like you should have spent good money at a fancy Italian restaurant to deserve something so delicious. I’m excited for you :) 

1. Generously salt and pepper the pork roast. Add olive oil and butter to large pan over medium-high heat. When butter is melted, add the pork to pan and brown on all sides, about 10 minutes total.

2. Add the onion and garlic and sauté for another couple minutes to soften the onion. 

3. Add all of the ingredients into the crockpot! Cover and cook on low for 6-8 hours.

4. You’ll know it’s done when the meat is falling apart. Pull it all apart with two forks.

5. Pick out the stems from the fresh herbs before serving the ragu!

6. Cook your pasta according to the package directions. When the pasta is ready serve the ragu overtop of it and add lots of parmesan on top!

Roasted Carrots

A year ago roasting carrots was not on my radar - much less my weekly meal plan. I owe this genius little recipe to my friend, Ellie, who now has me regularly cooking several vegetables I didn’t really think much of beforehand. This is what helpful friends with degrees in Nutrition are for!

When I first tried these carrots, Ellie had brought them to a women’s gathering with our church where we were sharing a meal together. As always, I was the designated one to start the buffet line and fill my plate. After I scooped some carrots on my plate, I heard the chatter and questions begin. Someone asked what they were & Ellie explained they were rainbow carrots so that’s why they looked a little different. 

If you’ve ever been in a group of more than 20 women, then you can imagine how many conversations are going on as plates are being filled and people are starting to eat. But one conversation kept being repeated and echoed over and over. “What are these?!” “How did you make these?!” “These don’t taste like carrots! What’s in them?!” 

One by one, Ellie patiently reexplained the mystery dish and recounted the simple recipe. Once we thought everyone knew and had heard, another person would ask and it was funnier every time. We laughed a lot over these “sneaky carrots” that night as we now hilariously refer to them as. 

After the dinner, it’s safe to say I had Ellie’s recipe memorized after hearing it over and over that night. I made them myself soon after and haven’t stopped making them since. I make them just about every week with dinner, sometimes multiple times, and even make them on special occasions. They made an appearance at my family’s Thanksgiving dinner last year and were so loved they were requested at Christmas too! I don’t know anyone who has met a sneaky carrot they didn’t love.

Like most great recipes, Ellie didn’t really measure anything out or consider baking temp/time, and neither did I after making this recipe so many times. These carrots are kind of like muscle memory to us now, but I did my best to measure out suggestions for you to make them yourself for the first time. But if you’re like me & aren’t an exact recipe follower, I’ll give you the summary of how we make them and you can run with it on your own! 

Usually I’m making carrots for around 4 people so 1 bag of carrots does the trick, maybe around 8-10 carrots. I peel them if I have time or want them to look nicer, but truly this isn’t crucial. I cut them up into chunks, not too thin. I mix them up in a bowl with a generous glug of olive oil, a couple big drizzles of honey, a splash of apple cider vinegar and some salt and pepper. I usually line my baking sheets with foil or parchment because you know that honey is going to be sticky, but in the end you always have to scrub your baking sheets. Don’t get too upset - it’s worth it. I roast the carrots in the oven around 400 for 30-40 min. I move them around a couple times while they’re baking so they stay well coated and are getting equally roasted. I take them out when they look delicious and ready to eat. There’s really not a lot of rules: if you want them crunchier, take them out sooner. If you want them softer, leave them in a little longer. 

Regardless, you’re going to love them. They’re the perfect combination of sweet, salty, acidic and all around delicious. 

1. Preheat the oven to 400 degrees. Line a sheet pan or two with foil or parchment paper 

2. In a large bowl, mix together the carrots, olive oil, honey, ACV, salt and pepper.

3. Place the carrots in a single layer on the baking pan.

4. Place in the oven and bake for 35-45 min minutes or until carrots are tender and browned. Turn carrots and move them around on pans halfway through baking time to prevent sticking and encourage even roasting. (Roasting time may vary depending on the size of the carrots.)

5. Remove from the oven and serve immediately.

Summer Hot Dogs Toppers

Last summer when I went to California to visit Morgan, we thought we would make many fancy recipes for the blog while I was there. But we ended up making nothing and not wanting to cook — go figure! One night we wanted to grill out hot dogs, but we wanted to make them fancier for dinner. We settled on grilled pineapple and onions as toppings. Once we took the first bite, we knew we did something right. Who knew pineapple was a hot dog’s best friend?

So this summer, on one of the first warm nights, this recipe came to mind and I made them for my husband, Joe. We started brainstorming other toppings that would make a summer hot dog gourmet and fun. My love for grilled corn came to mind and my recent obsession for cole slaw and making pickles sounded like it could make its way into these recipes as well

Next time you feel basic for wanting a hot dog or want to shake it up, whip up one of these toppings to serve on top of your plain-jane-hotdog. Have a topping bar with these goods at your next summer cookout or Fourth of July party, and you will be the real deal.

Toss the cabbage and carrot with teh salt in a colander and set over a medium bowl. Let stand until the cabbage wilts and drains, at least 1 hour or up to 4 hours. Rinse the cabbage and carrot under cold water. Press, but do not squeeze to drain; pat dry with paper towels

Combine cabbage, carrot, onion, mayonnaise, celery seeds and vinegar in a medium bowl. Toss to coat a season with pepper to taste. Served chilled. (Can be refrigerated in an airtight container for up to 2 days)

Serve slaw and a pickle on top of grilled hotdog on a toasted bun. 

Chop pineapple and onion into large bite-sized pieces and place on skewers to grill. Preheat grill to medium high heat. Turn skewers occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool. Chop into smaller pieces and place in a small serving bowl.

Serve pineapple & onion on top of grilled hotdog on a toasted bun. 

Preheat grill to medium high heat. Brush corn and jalapeños with the oil and place vegetables over the grill. Turn occasionally until they develop grill marks and are fully cooked. Remove from grill and let cool. 

Peel away the skins from the jalapeños and finely chop the peppers and corn. Add both vegetables to a large bowl along with onion, lime zest and juice. Season to taste with salt and pepper. (Can be refrigerated in an airtight container for up to 3 days)

Serve corn salsa on top of grilled hotdog on a toasted bun. 

Watermelon Orzo Salad

I’ve shared a watermelon cucumber salad on the blog before, but I’m not done sharing more variations of how to eat watermelon this summer (I’m obsessed). Last summer, our friends Paul & Christine had friends over for lunch and served this as a side at their cookout. It was by far my favorite part of the meal, but honestly anything with basil and feta usually is. I hope this refreshing salad makes it into your summer recipe rotation. Despite the simplicity of the recipe, the richness of the ingredients make it taste more complex, it’s a real crowd pleaser! 

Bring a large saucepan of salted water to a boil. Stir in orzo and return to a boil; cook until done, about 8 to 10 minutes. Drain orzo and rinse under cold water; allow to drain completely. Once orzo is cool, toss with remaining ingredients in a serving bowl. Enjoy!