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Spaghetti Carbonara

When I stayed in Italy we would cook dinner together most nights.  Usually we made some kind of pasta dish and one that I specifically asked to learn was Carbonara.  It's simple, and still sussing out the exact ingredients, but here's what I've got!

Ingredients PER PERSON:

  • 1 Fresh Egg at room temperature
  • 4-5 oz dry spaghetti
  • 3 oz guanciale cut into small cubes
  • 2-3 heaping tablespoons grated Parmagiano Regiano cheese
  • 2-3 heaping tablespoons grated Pecorino cheese
  • 1 tsp fresh ground pepper


  1. Boil a large pot of water with a LOT of salt 
  2. Add pasta to water (Look at your pasta for cooking instructions for time, but the pasta I purchased took about 14 minutes to cook)
  3. While pasta boils cook guanciale in a large pan until brown and fat has cooked. 
  4. Drain most of the fat and set the pan aside
  5. In a small bowl whisk egg and cheese together
  6. Before draining pasta, take about a tablespoon of pasta water per person and place aside
  7. Drain pasta
  8. Add pasta and water to the pan with guanciale and place over medium heat
  9. Stir for about 30 seconds 
  10. Remove from heat and quickly stir in the cheese and egg
  11. Stir in the pepper and serve!

Pork and Edamame Garlic Dumplings in a Green Curry Sauce

It's been a while since I have felt motivated or excited about cooking, but I woke up this morning with a desire to make some dumplings, and then ate some dumplings in green curry for lunch and decided I wanted to make my own version.  So I hope you enjoy this recipe!


  • 1 pound ground pork
  • 1 cup boiled edamame
  • 1 garlic bulb
  • 1/3 cup minced cilantro
  • 3 tbsps soy sauce
  • 1 tsp salt
  • 1 tsp garlic salt
  • 1 1/2 tsps sesame oil
  • 1 tsp white pepper
  • 2 tsps minced ginger
  • 70-80 wraps (I used Nasoya wraps this time, but you can also make your own)
  • 1 can light Coconut Milk
  • 3 tbsps green chili paste
  • 1 tsp sriracha sauce
  • Chicken broth
  • Oil


  1. Grab a large bowl and put the ground pork into it
  2. Coarsely chop the edamame, I prefer to keep them chunky so I barely chop them, just enough to break each one into about 3 pieces
  3. Toss those green nubs into the bowl with the pork
  4. Take the WHOLE bulb apart, you heard me right. The whole thing.  And use your garlic press to add each clove into the bowl so that you have more garlic than you think you could ever need
  5. Add about 1/4 cup of the minced cilantro, save the other bit for your curry
  6. Mix in the soy sauce, sesame oil, white pepper, ginger and both kinds of salt
  7. Fill a small glass with warm water and now it's time to fold!
  8. For this dumpling, I wanted it lying on it's side, so this time rather than doing creases along the top, I grabbed a corner, and started folding one side over and over again until one side was creased, and the other side was flat
  9. Continue in this manner until all the dumplings are folded
  10. If you are lucky, and have a second pair of hands, they can keep folding while you make the curry
  11. Bring the coconut milk to a boil and stir in the green chili paste, the rest of the cilantro, and sriracha sauce
  12. Stir lightly until it thickens a bit and lower the temperature to simmer 
  13. Heat up a frying pan with a bit of oil (I use canola oil this time)
  14. Place as many dumplings in the pan flat side down
  15. Fry until bottoms are golden brown and crispy
  16. Add about 2 tbsps of chicken broth and cover with a lid
  17. Cook for a few more minutes until the broth has cooked off
  18. Remove lid and let the dumplings get a little bit crispy on the bottom
  19. Spoon some curry into a bowl and add your dumplings, spoon some more curry on top and enjoy!

Pulled Pork with BBQ Sauce


  • 5 lb pork shoulder
  • 2 thinly sliced yellow onions
  • 6 garlic cloves sliced
  • 1 cup chicken broth
  • 3/4 cup dark brown sugar
  • 2 tbsp chili powder or cayenne pepper
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1/3 cup kosher salt
  • 2 tsp cumin
  • 1 tsp cinnamon
  • 1 cup butter
  • 1 cup vinegar


  1. Add the onions, garlic and chicken broth to the slow cooker
  2. Combine all of the spices into a small bowl
  3. Take about 1/4 cup of the rub and thoroughly coat the meat, get into every crevice!  Use more or less as needed
  4. Now, put the meat in the slow cooker and put on low for 9 hours
  5. After it has completed cooking remove the meat from the slow cooker
  6. Drain the veggies and set the liquid aside and allow to cool
  7. Using two forks, shred the pork and return to the slow cooker with the onion and garlic
  8. Cover with 1/4 cup of the remaining liquid
  9. Now, to make the BBQ sauce
  10. Melt the butter in a pan and cook until it is brown, but not burnt
  11.  Add the left over meat juice and 1/2 cup of spice and cook until it has reduced by a third (about 20 minutes)
  12. Remove from the heat, stir in the vinegar and season as needed

Leftover BBQ Pork Pizza

So check it out.  This is kind of a general direction recipe.  I LOVE repurposing leftovers.  In this case, I had made Sweet and Spicy Ribs from Bon Appetit magazine and was left with about 8 ribs.  But you could do this with any kind of leftover bbq meats!  This is not a precise recipe, so bear with me.  Just wanted to share an awesome meal!


  • 1 cup shredded rib meat (I grilled up some ribs, but you could use pulled pork, pulled chicken, brisket... whatever!)
  • 1 cup cooked veggies (again, utilized my leftovers from dinner, I grilled up some zucchini, onion, and asparagus)
  • 1/2 cup bbq sauce (if you use the bon appetit recipe, use that bbq sauce, it's amazing!)
  • 1/4 cup minced cilantro
  • 1 bag of Trader Joe's pizza dough
  • 1/2 cup Mozzarella cheese


  1. Preheat your oven to 425 degrees
  2. Follow the directions on the pizza bag to let the dough rest and then roll it out to either a large circle or a rectangle
  3. Take half of the bbq sauce and use a spoon to spread it over the crust
  4. Evenly spread out the meat and veggies on the crust
  5. Sprinkle the cheese over the toppings
  6. Cover with the rest of the bbq sauce and cilantro
  7. Bake until the crust turns golden brown(about 20 minutes)
  8. Enjoy!

Apple Stuffed Pork with Butternut Squash and Spinach


  • 3 pork loins
  • 1 apple
  • 1 tsp cinnamon
  • 1 butternut squash
  • 2 cups spinach
  • 5 tsps crushed garlic
  • garlic salt and pepper


  1. Pre-heat oven to 400 degrees
  2. Slice your squash in half and place face down in a baking dish
  3. Bake until the outside is soft to the touch and you can scoop out the insides (about 30-40 minutes)
  4. Put the pork on it's side(fatty side down) and cut a large slit into the meat
  5. Slice the apple into thin and small pieces
  6. Toss apple in cinnamon
  7. Spread 1 tsp of garlic in each piece of pork
  8. Stuff the pork with the apple slices
  9. Place into a baking pan and add to the oven with the squash
  10. Cook about 10 minutes each side
  11. Meanwhile, saute the last 2 tsps of garlic
  12. Add the spinach and stir until it has cooked down
  13. After the squash is ready, scoop it into the pan with the spinach and stir all together
  14. Remove the mixture from the pan and place onto 3 plates
  15. Once the pork is cooked remove from the oven
  16. Put the pork onto the pan fat side down and cook for 2 minutes until the fat has cooked off a bit
  17. With the heat on medium high, cook the pieces about 1-2 minutes each side so they get a nice crisp
  18. Add the meat to the plates and enjoy!

Pork and Cilantro Dumpling

Pork and Cilantro


  • 1 lb ground pork
  • 1/2 cup minced cilantro
  • 4 scallions minced
  • 4 cloves garlic minced
  • 2 tsp sesame oil
  • 1 tbsp soy sauce

Note: If you have a food processor, add your produce cut into pieces and run on high until desired consistency is reached

Other Ingredients:

  • ~50 wraps
  • Cup of warm water
  • Cooking oil (I prefer peanut oil or coconut oil)
  • Chicken broth (if unavailable, use water)
  • Frying pan with lid


  1. Combine all your ingredients in a large mixing bowl
  2. Using a fork or a spoon, scoop a small dollop into the middle of your wrapper(there should be enough dough around the meat so that you can seal the wrap without any leakage)
  3. Dip your finger in a cup of warm water and moisten half of the circumference of the wrapper
  4. Folder in half so the dry side lines up with the wet set, press and seal
  5. Using both hands, pinch the wrap with your thumb and forefinger, fold the dough in your left fingers over your right, and pinch the layers together.  
  6. Repeat three times
  7. Heat a pan with your choice of oil (I prefer peanut or coconut oil)
  8. Place dumplings in oil, creases up
  9. Cook until bottoms have browned
  10. Pour in the chicken broth to cover the bottom of the pan (about 1/3 cup)
  11. Cover with a lid and steam
  12. Once the broth has cooked off, remove the lid 
  13. Cook until the bottoms have desired crispiness
  14. Remove from the pan and enjoy!

Spaghetti Squash Bolognese


  • 1 Spaghetti Squash
  • 2 pieces of bacon
  • 1 onion sliced thinly
  • 3-4 cloves of garlic minced
  • 1 lb of ground meat (I did 1/2 beef, and 1/2 hot italian sausage)
  • 1 red bell pepper cut into small pieces
  • 1 oz of fresh basil
  • 1 tsp oregano
  • 1/2 tsp parsley
  • 1 tsp red pepper flakes(or less if you don’t like spice)
  • 1 tsp garlic salt
  • 1 can of tomato paste
  • 1 16 oz can of tomato sauce (I did fire roasted tomatoes, depends on your preferred sauce thickness)


  1. Preheat oven to 425 degrees
  2. Cut squash in half, remove seeds and place face down on a cookie sheet in the oven
  3. Cook until the outsides are soft to the touch and the squash is stringy like spaghetti
  4. While the squash is cooking… Put bacon into your large pan
  5. After bacon is cooked, remove from pan, either eat the bacon or add it to your sauce later
  6. Add onions and garlic to bacon grease
  7. Cook until onions are translucent and garlic is fragrant
  8. Remove from the pan
  9. Add meat and cook until brown
  10. Return the onions and garlic to the meat and add in the peppers
  11. Add oregano, parsley, red pepper flakes, and salt
  12. Add about 2/3-3/4 of the can of tomato paste and the whole can of tomato sauce
  13. Stir until thorough mixed
  14. Add basil leaves, either minced or in large chunks, depending on your preference
  15. Stir again, lower the heat and cover
  16. Remove your squash from the oven
  17. Scrape out the noodles with a fork, pour sauce over, and Enjoy!