Whiskey Piggy

I totally ripped off this recipe, not going to lie! Some of you might even recognize the name! We have a new not that new anymore, restaurant here in town that (in my opinion) has one of the top 3 menus in Casper. J's Pub and Grill has a menu item called The Whiskey Piggy, and I'm obsessed with it. I pretty much order that, or Shrimp Vermicelli (which I also ripped off- see this recipe), every time we go. I'm just not good with change. Every time I second guess my decision I end up wishing I would have ordered what I wanted in the first place. Next time you go to J's Pub, try The Whiskey Piggy- or come to my house and I'll cook you my version which is even better ;-) sorry chef!

I make this recipe to serve two, if you are making for a bigger crowd- adjust the recipe accordingly! Or email me and I would be happy to help you!

2 Tbsp apple cider vinegar (you can substitute apple juice)

1 cup chicken broth

1 tsp lemon juice

2 gala apples, peeled and chopped

3 Tbsp brown sugar

2 Tbsp soy sauce

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

2 center cup pork loin chops (boneless or bone-in)

salt, pepper, and rosemary for seasoning

4 cups collard greens

1/2 lb bacon, diced into 1" pieces

1. Start by cooking bacon off in a large saute pan, remove when crispy on to a paper towel and set aside. Remove all but 2 Tbsp of rendered grease from the pan and set aside but do not discard.

2. Sear seasoned pork chops in bacon grease until brown and crispy on both sides (about 3-5 minutes per side).

3. Place chops on a baking sheet and into the oven at 350 degrees until done (depending on the thickness of the chops, 10-15 more minutes)

4. De-glaze pan with apple cider vinegar and 3/4 cup of chicken broth. Add apples, lemon juice, soy sauce, brown sugar and spices. Stir on low-medium heat and let reduce to form a sauce and until apples are tender. Add 1/2 cooked bacon.

5.  Heat 1/4 cup of rendered bacon grease in another pan. Add greens and 1/ 4 cup chicken broth. Cover and wilt until greens are tender. Add the second half of the cooked bacon. 

6. Serve pork chop on a bed of greens topped with apple pan sauce.

Guys, this dish costs 16 bucks in the restaurant! Now you can make it at home- and truthfully it's just as yummy if not better! The original Whiskey Piggy is served with mashed potatoes but I served mine with roasted as I am not a fan of mashed. Try this recipe out and it's sure to impress your friends and family! Happy cooking, happy eating!

Shrimp and Tomato Pasta

I always feel so fancy when I make this for dinner! Despite it being kinda fancy-schmancy and super delicious; it's not difficult to make! This is one of my favorite dinner recipes and a go-to in our house. It's great left over and would be good for lunch too! You can make a lot of it at once if you are cooking for a crowd, or just a little if you're dining alone!
I honestly don't remember where I got this recipe...I've been making it for awhile now so I have it memorized and I'm sure it's changed a lot from the original as I've experimented with the recipe myself; I will give you my version!

2 Tablespoons butter

1 Tablespoon oil

1/2 pint of cherry tomatoes (halved)

1 Tablespoon minced garlic

1/8-1/4 teaspoon red pepper flakes (optional)

1/4 cup dry white wine

1/4 cup chicken stock

2 Tablespoons pre-made pesto sauce

1/4 cup milk

~20 raw jumbo shrimp (peeled, deveined and tails off)

~ 7 oz. pasta

1. Start by putting your pasta on to boil in a large pot of salted water. Cook your pasta until it's 

"al dente" as the pasta will finish cooking in the sauce at the end.

2. Heat butter and oil on medium-high heat in a large pan until bubbly.

3. Add minced garlic and cherry tomatoes and red pepper flake; cover and let simmer until tomatoes start to burst.

4. Smash cooked tomatoes (if you like your tomatoes more whole, skip this step)

5. Add white wine, simmer and let reduce about 5 minutes.

6. Add chicken stock, and pesto; stir.

7. Whisk in milk

8. Add shrimp and cook until shrimp are pink (do not over cook as shrimp will become rubbery)

9. Toss sauce with drained pasta over heat for 2-3 more minutes.

10. Serve with grated Parmesan cheese and garlic bread.

Enjoy!!