Sweet chili wraps

Making:

Sweet chili pork wraps with bell pepper

1 Serving prepared

Here's what I have:

3.3 oz Bell pepper

3.6 oz Yellow onion

1 Lime

10 oz Ground pork

1 oz Sweet Thai chili sauce

0.3 oz Tamari sauce

O.2 oz Honey

6.4 oz Romaine lettuce

The protein:

The bell pepper and onion were cooked in a little bit of oil in a non-stick pan. This was allowed to cook for about 9 minutes. The vegetables were then removed from the pan and set to the side.

Next into the pan was the pork, salt and pepper the pork pieces were broken up into smaller bits end allowed to cook until thoroughly browned. The veggies, sweet soy glaze and chili sauce were then added and the meat was allowed to cook for 2 minutes more.

Once the finished the vegetables were added to the pork and mixed in. The meat mixture was added to the Romaine lettuce. The lime was cut into wedges and added to the plate.

The plate:

- Kris

Comments

Bacon butter!

Making: Today I'll be making bacon butter. Whenever I make bacon I save the grease. Now that I have enough it will be turned into batches of bacon butter. I used about 2.75 sticks of butter total. Cut into jars then I let them sit until the butter was close to room temperature. The bacon fat I have collected (Stored in the refrigerator) was heated in bits over a double boiler until liquified but not too hot. The melted bacon fat was poured over the butter. You can use a strainer to get rid of and chunky bits and then mixed until well incorporated. The smaller jars have just over 3 oz butter. The bigger jar has 4.3 oz butter. Here are the finished jars. These will be stored in the fridge and used to cook veggies and sear meats. You could also put herbs in the jar for different flavors. - Kris

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