Thursday, July 24, 2014

Cuban Street Tacos

Printable Recipe

Cuban Street Tacos
4 lb boneless pork butt or pork top loin roast, cut into 2-inch chunks
1 Tbsp salt
1 Tbsp vegetable oil
1 cup water
1 cup chicken broth
1/2 tsp pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp dried oregano
2 bay leaves
3 cloves garlic, minced
1 jalapeno, minced
1 onion, chopped
juice of 1 lime
1 medium orange, halved and juiced, rinds reserved

Garnishes:
corn or flour tortillas
chopped cilantro
chopped lettuce
chopped tomatoes
shredded cheese
sour cream
guacamole
salsa

Rub the pieces of pork with salt. Refrigerate for at least 1 hour.

In a dutch oven or heavy-bottomed pot, heat oil over medium heat until the oil is hot. Add pork and sear each piece on all sides, working in batches, if needed. Place the browned pork in a slow cooker. In the same pot used to sear the pork, pour in the water and chicken broth, scraping the bottom of the pan to the get all of the brown bits from the bottom. Add pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, orange juice, and orange rinds and bring to a simmer. Pour the mixture over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender.

Remove the bay leaves and orange rinds and discard. Remove the pork into a bowl and set aside. Pour the liquid from the slow cooker into a pot on the stove and bring to a boil over high heat. Let the mixture boil until it is reduced to about 1 cup and is slightly thickened, about 10-15 minutes.

Shred the pork and place on a large platter. Spoon the sauce over the pork. Serve in tortillas topped with desired garnishes.

Serves 8-10

Recipe adapted from Mel's Kitchen Cafe

Wednesday, July 9, 2014

Kicked Up Ramen Noodles- Kung Pao Style

Printable Recipe

Kicked Up Ramen Noodles-Kung Pao Style
3 Tbsp canola oil, divided
1 1/2 lb chicken breasts, cubed
1 bell pepper, sliced thin
1/2 cup roasted unsalted peanuts
3 cloves garlic, minced
1 Tbsp grated fresh ginger
1/2 tsp crushed red pepper
4 cups chicken broth
5 pkg ramen noodles, seasoning packets discarded
2 Tbsp hoisin sauce
1 Tbsp rice vinegar
2 tsp toasted sesame oil
4 green onions, sliced

In a large skillet, heat 2 Tbsp of the canola oil until hot and rippling. Season chicken with salt and pepper and add to the pan. Cook until chicken is cooked through. Remove from skillet. Add remaining oil to the skillet until hot. Add bell pepper and peanuts and cook until peppers are softened, about 2-3 minutes. Remove and add to the chicken, leaving the oil in the skillet. Add garlic, ginger, and crushed red pepper to the skillet. Cook and stir for 30 seconds. Stir in chicken broth. Break ramen noodles into small chunks and add to the skillet. Bring to a simmer and cook, tossing with tongs, until ramen is tender but liquid is still in the pan, about 2-4 minutes. Stir in hoisin sauce, rice vinegar, and sesame oil. Simmer until thickened, about 1 minute. Stir in chicken, peppers, and peanuts. Sprinkle with green onions.

Serves 6

Recipe adapted from Mel's Kitchen Cafe

Tuesday, June 17, 2014

Southwestern Sloppy Joes with Avocado Slices

Printable Recipe

Southwestern Sloppy Joes with Avocado Slices

1 lb ground beef
1/2 small red onion, diced
1 jalapeno, seeded and died
1 tsp chili powder
1 tsp paprika
1 tsp oregano
1 tsp cumin
1 tsp garlic powder
1 tsp coriander
salt and peppet to taste
2 cloves garlic, minced
5 small pearl tomatoes, or 3 roma tomatoes, diced
1/3 cup ketchup
1-2 tsp brown sugar
1 cup frozen sweet yellow corn, thawed
2 Tbsp cilantro, chopped
hamburger buns
avocado slices

In a large skillet over medium heat, cook ground beef with red onion until cooked through. Add spices and cook for about 5 minutes. Add garlic and tomatoes and cook, stirring constantly, for 1 minute. Add ketchup, brown sugar, corn, and cilantro. Heat through. Serve in hamburger buns and top with avocado slices.

Serves 6

Recipe adapted from For the Love of Cooking

Wednesday, June 11, 2014

Thin Mint Gooey Cake Bars

 
Printable Recipe

Thin Mint Gooey Cake Bars
1 box yellow cake mix
1 stick butter, softened
1 large egg
1 cup milk chocolate chips
1 cup Andes Mint pieces
1 can (14 oz) sweetened condensed milk
20 Thin Mint or Grasshopper cookies, broken into pieces

Preheat oven to 350. Line a 9x13 baking dish with foil and spray with cooking spray.

In a large bowl, mix together cake mix, butter, and egg until dough forms. Press dough into the bottom of the prepared baking dish. Top evenly with chocolate chips and Andes mints. Drizzle sweetened condensed milk over the top and top with broken pieces of Thin Mint cookies. Bake for 30-35 minutes, or until baked through. Immediately after removing from oven, take a plastic knife and run it along the edges to loosen. Let cool completely before cutting into squares and serving.

Makes 24 bars

Recipe adapted from Picky Palate

Monday, April 21, 2014

Stuffed Pepper Soup

Printable Recipe

Stuffed Pepper Soup
2 lbs lean ground beef
1 onion, diced
2 cloves garlic, minced
8 cups beef broth
2 (14 oz) cans diced tomatoes, undrained
2 cups cooked rice
2 green bell peppers, chopped
1/4 cup brown sugar
2 tsp salt
1 tsp pepper
1 Tbsp worcerstershire sauce

In a large skillet, brown ground beef with onion and garlic until beef is cooked through. Drain and pour into a large stockpot. Add remaining ingredients. Bring soup to a boil. Reduce heat to low and simmer, covered, for 35 minutes.

Serves 8

Recipe adapted from Six Sisters Stuff

Saturday, March 22, 2014

Slow Cooker Bolognese

Printable Recipe

Slow Cooker Bolognese
1 lb Italian sausage
1/2 cup onion, diced
4 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 cup water
2 Tbsp sugar
1 Tbsp dried oregano
1 Tbsp dried basil
1 tsp fennel seed
1 tsp salt
1/2 tsp pepper

In a large skillet, cook Italian sausage with onion and garlic until browned. Transfer to a slow cooker. Stir in all remaining ingredients. Cover and cook on low heat for 5-7 hours. Serve over spaghetti noodles.

Serves 6-8

Recipe adapted from Six Sisters Stuff

Tuesday, March 11, 2014

Slow Cooker Cheesy Chicken Quesadillas

Printable Recipe

Slow Cooker Cheesy Chicken Quesadillas
1 1/2 lb boneless skinless chicken breasts
1 (14 oz) can diced tomatoes, drained
1 (4 oz) can diced green chiles
8 oz cream cheese
flour tortillas
shredded cheese

Spray a slow cooker with cooking spray. Add chicken, tomatoes, green chiles, and cream cheese. Cover and cook on low heat for 5-7 hours. Remove chicken; shred and return to crock pot.

To make quesadillas, heat a skillet or griddle over medium heat. Place tortilla on skillet and place cheese on the top of each tortilla. Place a scoop of chicken mixture on top of the cheese, using a slotted spoon to drain any juice. Fold the tortilla over and press down. Cook on both sides until cheese is melted and tortilla is lightly browned. Cut into slices and serve with salsa and guacamole.

Serves 6-8

Recipe adapted from Six Sisters' Stuff

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