Sunday, July 30, 2017

Carnitas

Slow cooked the pork tenderloin for 8 hours.

1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon crumbled dried oregano
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon1
1 lb. boneless pork shoulder roast
2 bay leaves
1 cups chicken broth

Mix together salt, garlic powder, cumin, oregano, coriander, and cinnamon in a bowl. Coat pork with the spice mixture. Place the bay leaves in the bottom of a slow cooker and place the pork on top. Pour the chicken broth around the sides of the pork, being careful not to rinse off the spice mixture.Cover and cook on Low until the pork shreds easily with a fork, about 10 hours. Turn the meat after it has cooked for 5 hours. When the pork is tender, remove from slow cooker, and shred with two forks. Use cooking liquid as needed to moisten the meat.

Friday, July 14, 2017

Mozzarella Stuffed Meatballs with San Marzano Tomato Sauce

Last minute recipe.  It's cool today so I cooked. 
Ingredients:
2 lbs/1kg ground (combination of pork, beef, and veal)
½ cup/170g plain panko bread crumbs
1 egg
1/4 cup/85g half and half
8 oz/225g cubed mozzarella
1 tsp/5ml kosher salt, more as needed
Black pepper
Salt
Minced garlic and onion
Chopped parsley and basil
Red pepper flakes
Toasted pine nuts
Directions:
Sauté the onions and garlic.  Set aside.
Mix all other ingredients together.  Add in the onions and garlic.
Place in the center of each meatball one cube of mozzarella. Fold over and make into a ball.
Repeat the process.
(I bake my meatballs)
Preheat oven to 350°F/175°C for 30 - 40 minutes.

Thursday, July 6, 2017

Strawberry Short Cake in a Mug

My cousin posted this recipe on Facebook. You won't believe how easy and fast this is.  And yummy too.

1/4 cup flour
2 tablespoons sugar
I large strawberry quartered
1 strawberry halfed
1/4 teaspoon baking powder
4 tablespoons milk
1 1/2 tablespoons melted butter
1/2 teaspoon vanilla extract
Pinch of salt

Mix all ingredients in a mug except for the halfed strawberry.
Microwave for 1.30 minutes.  Be sure to check it after 1 min. 
Top with whipped cream and halfed strawberries.

Soyummyblog.com

Saturday, July 1, 2017

One Pot Creamy Chicken Florentine (whole wheat penne)

I saw this recipe on Facebook.  I've tried many different one it pastas before.  This looked easy and I had the ingredients on hand.  Great way to clean out your cupboard 

Ingredients:
1 pound boneless skinless chicken breasts, cut into one inch pieces
1 tablespoon butter
1 teaspoon olive oil
2 garlic cloves, minced
¼ cup sun dried tomatoes
4 ounce small mushrooms, sliced
1 tablespoon flour​
2 cups chicken broth
1½ cup half and half
1 teaspoon salt
¼ teaspoon pepper
½ teaspoon garlic powder
8 ounces pasta
¼ cup grated parmesan cheese
2 cups fresh baby spinach

Directions:
In a large skillet over medium high heat add the butter and cook the chicken until golden brown and no longer pink. Add the olive oil and cook the garlic, sun dried tomatoes, and mushrooms until tender. Add in the flour and cook for another minute.Slowly add the chicken broth, half and half, salt, pepper, and garlic powder and whisk until incorporated. Add the linguine and bring to a simmer. Cover and cook for 10-15 minutes or until the pasta is tender.Remove from the heat and add the parmesan cheese and spinach and stir until the spinach starts to wilt. Serve immediately.

https://therecipecritic.com

Monday, June 26, 2017

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling.

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper

Red pepper flakes

Jalapeños peppers

Ketchup

Olive oil

boneless, skinless chicken breasts

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842

Wednesday, June 21, 2017

Beef and Chicken Tacos

This recipe is easy.  Last week I used queso fundido as the taco filling. 

Beef Tacos

Beef:
Olive oil
Diced onion
Ground beef
Chili powder
Cumin
Paprika
Salt
Ground black pepper
Crushed red pepper

Toppings:
Flour tortillas
Cheddar-Jack cheese, grated
Diced tomato
Leaf lettuce, shredded
Sliced jalapeños
Sour cream

Directions:
Preheat the oven to 325 degrees F.
For the beef: In a skillet over medium-high heat, add the olive oil and onions. Cook until starting to soften, then add the ground beef. Cook the meat until it's totally browned, then drain the fat. Add the chili powder, cumin, paprika, salt, black pepper and crushed red pepper and stir to combine.

Chicken Tacos

Ingredients:

chicken stock

cloves garlic, smashed

ground cumin

chili powder

paprika

salt

Pepper 

Red pepper flakes 

Jalapeños peppers

Ketchup 

Olive oil 

boneless, skinless chicken breasts 

Directions:

Place the stock, garlic, cumin, chili powder, paprika, salt, pepper,  jalapeños, ketchup, red pepper flakes, olive oilin the bowl of a 4-quart or larger slow cooker and stir to combine. Add the chicken breasts.

Cover the slow cooker with the lid. Cook until the chicken is tender and registers an internal temperature of 165°F, on low for 4 to 5 hours or on high for 2 to 3 hours.

While the chicken is still warm, transfer it to a cutting board or large plate and use 2 forks to shred the meat

For the toppings:
Serve with the grated cheese, diced tomatoes, sliced jalapeños, sour cream,  and shredded lettuce.

Fresh lime.

http://www.foodnetwork.com/recipes/ree-drummond/beef-tacos-2632842


Wednesday, June 14, 2017

Queso Fundido with Chorizo


I get this all the time in our favorite Mexican restaurant and I thought I’d make it.  Here it goes!

Ingredients

  • Vegetable oil, for oiling the baking dish
  • 6 links chorizo sausage, casings removed
  • 1 onion chopped onion
  • 1 large clove garlic, minced
  • 2 cups grated Oaxaca, mozzarella cheese, or Monterey Jack cheese
  • 2 jalapeños peppers
  • Salsa

IngreDirections

Preheat the oven to 425 degrees F.
Oil a 3 or 4 cup ovenproof baking dish. In a dry medium skillet, sauté the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the jalapeños, onions, and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine. Put half of the cheese in the baking dish and sprinkle with half of the chorizo mixture and salsa. Repeat with the remaining cheese and chorizo mixture and salsa. Bake until the cheese is bubbling, about 20 minutes.

Salsa for taste.











http://www.foodnetwork.com/recipes/marcela-valladolid/queso-fundido-with-chorizo-recipe-2120342