June 24, 2014
Spiced Pork Baked In Corn Husk Blankets
Spiced Pork Baked In Corn Husk Blankets
Ingredients
- 1 Tbsp chile powder
- 1 tsp cumin
- 1 tsp ground coriander
- 1 tsp brown sugar
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 1.5 to 2 lbs pork tenderloin cut into 6 pieces
- 6 clean dried corn husks soaked for 1 hour in warm water, then patted to remove excess water, but not dry
- butchers twine
Instructions
- Preheat oven to 375° F. Lightly oil a baking sheet. Lay the prepared corn husks out onto a work surface.
- In pie pan, mix together the chile powder, cumin, coriander, sugar, salt, and cayenne pepper.
- Press each piece of pork tenderloin into the spice mixture and gently set in a corn husk.
- Wrap the corn husk around the pork and tie securely with a couple pieces of butchers twine. Place each bundle onto a baking sheet.
- Bake for 25 to 30 minutes or until meat thermometer reads 145°F.
- Remove from oven and let rest for 5 minutes.
- Remove from husks and twine and serve.
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June 23, 2014
Tangy Dressed Tuna Rice Salad
Tangy Dressed Tuna Rice Salad
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 2 teaspoon fresh squeezed lemon juice
- 1 teaspoon Dijon mustard
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 2 cups cooked brown rice cooled
- 2 celery stalks chopped fine
- 2 green onions chopped
- 2 fresh Roma tomatoes diced
- 2 cans 5 oz ea white tuna packed in water, drained well
Instructions
- Put the first 5 ingredients in a salad bowl and whisk until frothy.
- Add the remaining ingredients to the salad bowl and gently toss until ingredients are coated well with salad dressing in bowl.
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Brown Rice Spanish Skillet
Brown Rice Spanish Skillet
Ingredients
- 1 Tbsp cooking oil
- 2 cups uncooked brown rice
- 1 large sweet onion diced fine
- 1 medium green bell pepper diced fine
- 4 cups vegetable broth or chicken broth
- 1 - 15 oz can diced tomatoes-green chili blend
- 1/2 tsp kosher salt
- 3 Tbsp chipotle pepper
Instructions
- Add oil in large skillet over medium heat; add the brown rice, onion, and bell pepper and saute, stirring, until the vegetables soften.
- Add the remaining ingredients, stir, reduce heat to low, cover the skillet loosely, and simmer for 25 to 30 minutes or until the rice is tender.
- Serve hot or room temperature as a side dish with grilled meat of your choice.
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June 22, 2014
Lasagna
Lasagna
Ingredients
- 1 lb. sweet Italian sausage
- 1 lb. lean ground beef
- 1/2 cup minced onion
- 2 cloves garlic crushed
- 1 - 28 oz can crushed tomatoes
- 2 - 6 oz cans tomato paste
- 2 - 6.5 oz. cans canned tomato sauce
- 1/2 cup water
- 2 tablespoons white sugar
- 1 1/2 teaspoons dried basil leaves
- 1 teaspoon Italian seasoning
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 lasagna noodles
- 16 ounces ricotta cheese
- 1 egg
- 1/2 teaspoon salt
- 3/4 pound mozzarella cheese shredded
- 3/4 cup grated Parmesan cheese
Instructions
- In large stock pot, cook sausage, beef, onion, and garlic over medium heat.
- Stir in crushed tomatoes, tomato paste, tomato sauce, and water.
- Season with sugar, basil, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley.
- Simmer, covered, for about 1 1/2 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. (If you prefer you can use the no cook noodles).
- In a bowl combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
- Preheat oven to 375° F
- Spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish.
- Arrange 6 noodles lengthwise over meat sauce.
- Spread with one half of the ricotta cheese mixture.
- Top with a third of mozzarella cheese.
- Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
- Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes.
- Cool for 15 minutes before serving.
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Classic Shrimp Ceviche
Classic Shrimp Ceviche
Ingredients
- 1/2 lb tiny cooked shrimp coarse chopped if you wish
- 1 cup finely diced cucumber
- 1/2 cup finely diced ripe avocado
- 1/2 cup finely diced Roma tomatoes
- 1/4 cup finely diced red onion
- 1/4 cup fresh squeezed lime juice
- 2 Tbsp Franks Red Hot sweet chili sauce or similar
- 1 jalapeno chili seeded and minced
Instructions
- Stir together all the ingredients in glass bowl, making sure the shrimp is well coated. Cover with plastic wrap and let sit for 20 minutes for flavors to blend.
- Serve room temperature or chilled.
- Serve over greens.
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June 21, 2014
Mixed Up Mango Bean Wraps
Mixed Up Mango Bean Wraps
Ingredients
- 2 sweet bell peppers diced
- 1 small sweet onion diced
- 1 15 oz cans black beans rinsed and drained well
- 2 mangos diced
- 1 lime juiced
- 1/2 cup chopped fresh cilantro leaves
- 1 ripe avocado pitted, peeled, diced
- 4 medium size healthy tortillas (corn, sun-dried tomato, spinach, low carb, whatever you like); you may warm these if you wish before filling
Instructions
- In a skillet over medium heat, add a small amount of oil, bell peppers and onion, stir and cook until softened
- Add the beans, reduce heat to low and cook gently for 5 minutes.
- In bowl combine mangos, lime juice, cilantro, and avocado, stir and keep cold.
- Evenly divide the warm bean mixture in the middle of each tortilla, then evenly divide the cold mango mixture on top of each.
- Roll the tortillas up and serve.
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June 20, 2014
Fajita Seasoning
Fajita Seasoning
Ingredients
- 1 tablespoon cornstarch
- 2 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon paprika
- 1 teaspoon white sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon ground cumin
Instructions
- Mix all ingredients together in a small bowl.
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Tomato Avocado Guacamole
Tomato Avocado Guacamole
Ingredients
- 4 ripe avocados seed and skin removed
- 2 Tbsp fresh lemon juice
- 1 garlic clove grated
- 1 Roma tomato finely diced
- 1/4 cup finely chopped onion
- dash ground cumin
- dash hot pepper sauce
- salt and pepper to taste
Instructions
- Mash avocado in a bowl with a fork.
- Add remaining ingredients and stir well.
- Serve immediately.
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June 19, 2014
Mexican Jicama Sticks
Mexican Jicama Sticks
Ingredients
- 1 medium size jicama
- 3 Tbsp fresh lime juice
- 1/4 tsp chili powder
- 1/4 tsp sea salt
Instructions
- Peel the jicama then cut into french fry size strips.
- Place jicama in bowl and sprinkle with lime juice and chili powder and toss lightly.
- Add salt, toss again.
- Chill or serve immediately.
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Bacon Bean and Rice Pot
Bacon Bean And Rice Pot
Ingredients
- 6 slices bacon diced
- 1 large onion diced
- 1 garlic clove minced
- 1 cup beef broth
- 1 1/2 cups water
- 1 cup uncooked rice
- 1 tsp dried thyme
- 2 cups cooked or canned pinto or kidney beans
Instructions
- In skillet over medium heat, add bacon pieces and cook until browned and crispy.
- Drain excess fat off on paper towels and set aside
- Add in bacon grease the onion, stir and cook until softened slightly, then add garlic and cook 30 seconds longer, stirring constantly.
- Add beef broth and water to skillet, stir, then add the rice and thyme.
- Cover skillet, turn heat to low, and simmer until rice is tender, about 20 to 25 minutes depending on rice.
- Add the beans, stirring to combine, and heat until mixture is hot; remove from heat, cover skillet again and let stand for 5 more minutes.
- Remove from heat and add bacon pieces.
- Server and Enjoy !
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