Did you ever make a great discovery in the kitchen, forget all about it, and then rediscover it later on? This happens to me sometimes, since I don’t repeat many recipes, but I still gravitate toward the same flavors and types of food (I’m looking at you, brunch.)

That’s totally what happened to me here. Almost 2 years ago (uh, where did the time go?), I posted up a great brunch recipe for a spinach cheddar strata with crispy ham, raved about the ham and its salty, crispy goodness, and promptly forgot all about it.

Well, welcome to the party, crispy prosciutto! You are crispy ham’s cooler, more sophisticated older brother. A delicious (paleo-friendly) snack that doesn’t take 100 years to make. (You’ve definitely got bacon beat there.) Pair it with some sliced avocado, maybe some melon when it’s in season.. heck, grab some fancy cheese and get crazy.

New favorite!

Yesterday was an exciting day in the Oven Love house!

I made RIBS. On a MONDAY. With little to no effort.

It was like the Twilight Zone.

Blogger confession: I think I’ve only eaten ribs, like, 2 times in my life before this?

They always seem like they would be tasty.. but when I see people eat ribs, it just looks like more trouble than it’s worth. And a mess. And fatty, low-quality meat. Ugh.

But THESE ribs.. they are something to write about. They came from our grass-fed half-hog, so no worries about low-quality for us. There is usually a little more time between when we eat a meal and when it gets posted, but I had to share these with you ASAP. You need them in your life!

Here’s what to expect: rub the ribs with spices, let cook all day, then reduce your sauce, baste your ribs and broil for less than 10 minutes. Minimal effort for you, big reward for your tummy.

I had to be super careful getting these out of the slow cooker because they were so tender (notice the pile of meat in the background of these pictures- that rack did not make it out without falling apart completely.. YUM). You could probably skip the broiling step if you’re pressed for time, but I wouldn’t if I were you- the natural sugars in the sauce carmelize and make the most amazing crust. You don’t want to miss it.

Needless to say, I am a big fan of this method!

Ribs will probably still be a rarity around here, but the next time I find myself with some.. you better believe they’re headed straight for the slow cooker.

I don’t know if you noticed, but I don’t make much Asian food around here (remember Project Food Blog?). That’s not because I don’t like it, I just get a little intimidated by it and don’t know where to get reliable recipes. I’ve made a few Asian items- classic Kung-Pao Chicken, Lighter Sesame Chicken, Beef & Broccoli– but that’s where it ends around here. I need a mentor or something, seriously!

Dumplings are one of my favorite Asian items. I love ordering them as a treat when we go out, but I’m also a big fan of frozen dumplings- Trader Joe’s gyoza dumplings are an old favorite. I guess what intimidated me most about making them at home was the pleating process. When I actually gave it a try, it was easy to get the hang of (after a few initial mess-ups, of course). The only other challenge was making sure they didn’t stick to the pan. I usually try to limit the amount of oil I use in a recipe, but this is one of those instances where I made sure to have a generous amount of oil in the pan.

I also love the fact that these dumplings can be frozen and cooked directly from the freezer- my favorite type of freezer recipe! You can just pull them out and prepare the same way you would if they were fresh. This recipe would be a great addition to your next freezer cooking day. I think I’ll be adding it to my list of freezer favorites.

Learn a lesson from me and don’t be intimidated! Try these out soon.

Friends, we’re all lucky today that I found my way out of bed and stumbled over to the computer to write this post.  My house got hit with the stomach bug this weekend and it has been aw–ful.  Friday, I got it.  Saturday, I attempted to recover.  Sunday, baby got it, then husband got it.  Today, we are just trying to stay alive.  I don’t know about you, but I turn into a real mess when I have tummy troubles. I won’t get into the details, because A) gross! B) seriously, gross. and C) I’m about to tell you about some yummy food, so I don’t want you thinking about anything gross.

I have been meaning to share these yummies for a long time.. they just always get eaten up before I get a chance to take a photo.  These smoky pork tacos are one of my go-to entertaining meals- everyone seems to love them, especially the guys!  They are simple to prepare, you just have to sit in agony while they smell up your house with all their deliciousness.  If you can handle that, you’re in for a treat.

I like to serve them with different toppings every time.  In the photos here, I have jicama, tomato, scallions and queso fresco.  I’ll often have switch these out with salsa, avocado or guacamole, red onion, cilantro, fresh limes for squeezing, sour cream… you name it, we’ve had it on these tacos.  Whatever we have on hand works- they are versatile and tasty every time.  You can’t mess these up!  Unless you don’t cook them long enough.. that would be your only faux pas.  Also- don’t let them get too dry.  Don’t be afraid to add some water if things are looking dry.

Oh, how I wish I could have these in my tummy today!  They will have to wait for happier tummies here, but please eat some for me, will you?  I am drooling on my keyboard.

PS- They work with beef as well, and are just as yummy.

PPS- You can do them in the oven or the slow cooker, I’ve written directions for both methods below.