Pork... It should be what's for dinner!

Pork is a funny subject for me.  For the longest time I thought that Pork was giving me stomach woes.  I swore it was.  After we would make up a batch of Carnitas, I would be hunched over in pain for days.  Did I have a problem digesting pork?  Well, one day, looking at a gluten free recipe I found somewhere, it said to make sure the chipotle peppers were a certain brand, because some contained gluten.  My eyes almost popped out of my head.  (This was shortly after my diagnosis, so we weren't as savvy at label reading as we are now).  Here is what the label said:

Ingredients
Chipotle Peppers, Water Tomato Puree, Vegetable Oil (Corn or Safflower), Wheat Flour, Salt, Vinegar, Starch, Onion Powder, Garlic Powder, Caramel Color and Spices.


First, I was angry.  Why was the food industry trying to kill me I wondered.  After I calmed down... a light bulb went off!  

I CAN EAT PORK AFTER ALL!!!

Speaking of pork... I am so excited that yesterday my copy of Beyond Bacon arrived in the mail.   I have been patiently awaiting this book for months.  I will do a full review after I read it cover to cover!  

On that note and in honor of the almighty oinker... here is a recipe with one of my favorite pork products... Prosciutto!!!  The chicken turned out to be the side dish that night... these peaches rocked!

Prosciutto Wrapped Peaches

1 package of Prosciutto

2 Large Peaches

1Tbsp Olive Oil

Balsamic Reduction

Pit peaches and cut into spears.  I cut each piece of Prosciutto in half since they were kind of large and wrapped each half around a peach spear.  In a hot skillet add oil and cook wrapped peaches until Prosciutto is browned and peaches are soft.  I tossed some spinach in a bowl with some olive oil to give the peaches a place to rest, and add some greens to the plate.  If you didn't catch the Roman Summer Salad Recipe... the way we make a balsamic reduction is simply by cooking some balsamic vinegar down until it gets a thick consistency.  (We make this up in large batches and keep in a bottle for times when we might need it.) Drizzle your peaches and spinach with the balsamic and bam!  Instant Yummo!  The chicken was pretty easy as well, and even though it's not being featured here, I think I should tell you how to make it.  I took 2 avocados, a handful of basil, garlic, salt and chopped in the food processor.  While this is chopping slowly drizzle some olive oil in until it becomes a slightly thick liquid.  In a bowl, put some chicken thighs and this mixture in... mix well, and let sit for a few hours in the fridge.  When ready, place chicken in a Pyrex pan, and cook on 375 until browned and bubbly.