Okay, so I use this CONSTANTLY. I love tacos. My favorite is ground turkey, but I use this with just about any protein. I have done this with leftover shredded pork even. This recipe is about right for every pound of protein so double or half or whatever you need to do accordingly. It is fairly mild heat wise but you can adjust that by adding more or less cayenne. ENJOY.
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Directions
Mix all ingredients in a small bowl and toss into the pan with the meat you are cooking as it cooks. I often add a few tablespoons of good olive oil and a little water depending on how saucy I want it :-)
Thursday, October 23, 2014
Sunday, September 14, 2014
Brazilian Fish Stew/ Moqueca
This is my version of Moqueca. There are plenty of variations out there. You can choose your own fish/seafood to put in this, but I prefer either sea bass, catfish or snapper. Enjoy. This does require marinating the fish for at least a few hours.
1 chopped green onion
1 medium yellow onion, chopped
1 tsp minced fresh ginger (I use the fresh stuff in a tube that you can find in your produce area)
1 Tbsp ground cumin
4 large cloves garlic, minced
7 Tbsp extra-virgin olive oil
5 Tbsp chopped fresh cilantro
1 1/4 pounds fish cut into 2-inch chunks
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1 1/2 cups fish stock (you could also use clam juice, homemade chicken stock, low-sodium canned chicken broth)
1 cup coconut milk (if I am running low on stock I use extra coconut milk)
2 1/2 Tbsp tomato paste
1 Tbsp lemon juice (I always use fresh about 1 lemon worth, some people prefer lime juice)
Sea Salt and ground black pepper to taste
Directions
1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic and the cumin. Add 5 of the 7 Tbsp olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.
2. Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 350°F
3. Place the remaining 2 Tbsp of Olive oil in a large deep frying pan over medium heat. Add the remaining scallion and onion along with the green and yellow bell peppers, and cook until softened, about 3 minutes.
4. Add the remaining onions and spices to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and simmer the sauce, nice and gently, while you prepare the fish.
5. In the meantime, place the fish and its marinade in a casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is not quite cooked through, 10 to 12 minutes.
6. Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.
Sprinkle with the remaining fresh cilantro and serve.
1 chopped green onion
1 medium yellow onion, chopped
1 tsp minced fresh ginger (I use the fresh stuff in a tube that you can find in your produce area)
1 Tbsp ground cumin
4 large cloves garlic, minced
7 Tbsp extra-virgin olive oil
5 Tbsp chopped fresh cilantro
1 1/4 pounds fish cut into 2-inch chunks
1/2 cup chopped green bell pepper
1/3 cup chopped yellow bell pepper
1 1/2 cups fish stock (you could also use clam juice, homemade chicken stock, low-sodium canned chicken broth)
1 cup coconut milk (if I am running low on stock I use extra coconut milk)
2 1/2 Tbsp tomato paste
1 Tbsp lemon juice (I always use fresh about 1 lemon worth, some people prefer lime juice)
Sea Salt and ground black pepper to taste
Directions
1. In a bowl, mix together half of the scallion, half of the onion, half of the ginger, and half of the garlic and the cumin. Add 5 of the 7 Tbsp olive oil, and half of the cilantro. Place the chunks of fish in a resealable plastic bag and add the marinade, pressing the bag to evenly coat the fish. Remove all of the air from the plastic bag and seal it. Place the bag in a shallow bowl, making sure the chunks of fish are completely covered by the marinade, and refrigerate for at least 3 hours.
2. Take the fish out of the refrigerator 30 minutes before cooking. Preheat the oven to 350°F
3. Place the remaining 2 Tbsp of Olive oil in a large deep frying pan over medium heat. Add the remaining scallion and onion along with the green and yellow bell peppers, and cook until softened, about 3 minutes.
4. Add the remaining onions and spices to the pan and cook, stirring to combine, for another minute or until it’s hot. Add the stock and let it come to a full boil. Add the coconut milk and tomato paste and return to a boil. Immediately lower the heat to medium-low or so and simmer the sauce, nice and gently, while you prepare the fish.
5. In the meantime, place the fish and its marinade in a casserole dish. Pour the lemon juice on top and season lightly with salt and pepper. Bake until the fish is not quite cooked through, 10 to 12 minutes.
6. Carefully transfer each chunk of fish to the pan with the gently simmering sauce. Add any juices in the dish from the fish and marinade. Cover the pan, reduce the heat to low, and cook just until the fish is soft and tender, 5 to 8 minutes.
Sprinkle with the remaining fresh cilantro and serve.
Banana Bread
Here is my favorite Banana Bread recipe. I am making it this afternoon. You can add nuts or not, whatever you want. I like this because I never seem to have shortening and this does not require any. This is a moist, very banana flavored bread. YUM. Simple too.
Banana Bread
Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions:
Makes two regular size loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
Banana Bread
Ingredients:
1 cup butter, softened
2 cups sugar
7 large ripe bananas, mashed
1 1/2 teaspoons vanilla extract
4 eggs, slightly beaten
3 cups flour
1/2 teaspoon salt
2 teaspoons baking soda
Directions:
Makes two regular size loaves of banana bread.
1. Cream the butter and sugar. Blend in the bananas, vanilla and eggs.
2. Whisk together the dry ingredients.
3. Add to the bread mixture and mix until just combined. Pour into two greased 9x5 inch loaf pans.
4. Bake at 350F. Check on the bread after 35 minutes (it may take up to 60 minutes). Banana bread is done when a toothpick inserted in the middle comes out clean. Cool the banana bread in the pan for 10 minutes then cool completely on a wire rack.
Wednesday, June 18, 2014
Thai pork tenderloin
My Grandmother passed this one on to me years ago and I LOVE it. I use this one often. It is best sliced thin on French rolls, but enjoy however you like folks.
Thai Pork Tenderloin
1 12oz pork tenderloin
1/4 C water
1/4 C reduced sodium soy sauce
1/4 C packed brown sugar (I use light)
2 Tbsp red thai curry paste
1 tsp ginger
1 Tbsp toasted sesame oil
French style rolls split (Pepperidge Farm)
Place pork in a heavy plastic bad. For marinade combine sesame oil, ginger, and red curry paste then add water, soy sauce, brown sugar. Once all combined pour over pork and close the bag. Turn to coat the meat and refrigerate for 48 hours turning the bad occasionally. Drain the pork and reserve the marinade. Cover and chill the marinade. Place the pork on a rack in a shallow roasting pan cover with foil. Roast at 425 F for 15 minutes. Remove the foil and roast 15 minutes more or until the meat reaches 160 degrees F. Cool slightly and cut into thin slices. To serve, bring the marinade to a boil and add the pork slices and simmer for about 5 minutes. Remove the slices from the marinade and arrange on rolls.
Thai Pork Tenderloin
1 12oz pork tenderloin
1/4 C water
1/4 C reduced sodium soy sauce
1/4 C packed brown sugar (I use light)
2 Tbsp red thai curry paste
1 tsp ginger
1 Tbsp toasted sesame oil
French style rolls split (Pepperidge Farm)
Place pork in a heavy plastic bad. For marinade combine sesame oil, ginger, and red curry paste then add water, soy sauce, brown sugar. Once all combined pour over pork and close the bag. Turn to coat the meat and refrigerate for 48 hours turning the bad occasionally. Drain the pork and reserve the marinade. Cover and chill the marinade. Place the pork on a rack in a shallow roasting pan cover with foil. Roast at 425 F for 15 minutes. Remove the foil and roast 15 minutes more or until the meat reaches 160 degrees F. Cool slightly and cut into thin slices. To serve, bring the marinade to a boil and add the pork slices and simmer for about 5 minutes. Remove the slices from the marinade and arrange on rolls.
Updates
Hey y'all! Just wanted to clarify that more than a few things have changed in the past few months. Hence the not posting much since March. I promise I will post some recipes this weekend. I got a new job in early May and although its challenging, I am loving it so far. My son and husband are adjusting well...I'd like to think anyways. We are definitely enjoying New Mexico so far too. If anyone has anything they want me to post let me know. I have had a few requests lately so I will address those as well as adding a few recipes I have been bringing out of the closet lately. I hope all is well in your world tonight. Hug someone and smile. You may not realize how helpful that is and how meaningful it can be in someone elses day. Recipes soon :-)
Friday, March 14, 2014
Slow cooker Corned Beef
I like to do the corned beef thing in my Crock-Pot from already brined brisket from my local grocery mostly because I just can't afford the fridge space it takes to brine the thing myself and because it is often cheaper. I am sure true corned beef brined myself would be amazing, but whatever hear me out. Try this. NOTE if you want to go the really easy way then just skip all the spices down there and add the spice packet that comes with the thing, but my suggestion would be to at least add bay leaves.
4 lb ISH corned beef brisket
4 Cups water
1 sweet onion (yellow or Vidalia)
a few stalks of celery
3 or so carrots
3/4 Tbsp allspice (if you only have the powder I suggest using less)
1/2 stick cinnamon (or 3/4 Tbsp powder)
1 Tbsp yellow or brown mustard seed (I prefer yellow)
1 Tbsp coriander seeds
3/4 Tbsp whole cloves (or less if crushed cloves)
3/4 Tbsp red pepper flakes (or less if crushed red pepper)
1 Tbsp black peppercorns (or 1/2 Tbsp black pepper)
8 cardamom pods (or about 3/4 Tbsp)
4 bay leaves
2 tsp ground ginger (I prefer to use the tubed fresh stuff on this one)
1/2 C brown sugar
Chop the veggies however you like and toss those in the bottom of the pot. NOTE. If you add potatoes put those in first, then the carrots, then onion and celery. Place the meat on top of the veggies. Mix all the spices including the brown sugar in a small bowl then sprinkle on top of the whole thing. Then pour about 4 Cups of water in the pot more if needed until you get about an inch above the meat. Cook on high for 7-8 hrs. NOTE If you want to skip the cabbage recipe I have up then you can add chopped cabbage on top for the last hour.
4 lb ISH corned beef brisket
4 Cups water
1 sweet onion (yellow or Vidalia)
a few stalks of celery
3 or so carrots
3/4 Tbsp allspice (if you only have the powder I suggest using less)
1/2 stick cinnamon (or 3/4 Tbsp powder)
1 Tbsp yellow or brown mustard seed (I prefer yellow)
1 Tbsp coriander seeds
3/4 Tbsp whole cloves (or less if crushed cloves)
3/4 Tbsp red pepper flakes (or less if crushed red pepper)
1 Tbsp black peppercorns (or 1/2 Tbsp black pepper)
8 cardamom pods (or about 3/4 Tbsp)
4 bay leaves
2 tsp ground ginger (I prefer to use the tubed fresh stuff on this one)
1/2 C brown sugar
Chop the veggies however you like and toss those in the bottom of the pot. NOTE. If you add potatoes put those in first, then the carrots, then onion and celery. Place the meat on top of the veggies. Mix all the spices including the brown sugar in a small bowl then sprinkle on top of the whole thing. Then pour about 4 Cups of water in the pot more if needed until you get about an inch above the meat. Cook on high for 7-8 hrs. NOTE If you want to skip the cabbage recipe I have up then you can add chopped cabbage on top for the last hour.
Thursday, March 13, 2014
Green Cabbage and Apples
I really like cabbage and this one is right on time for St. Patrick's Day. Here goes...
1 head green cabbage
2-3 green apples
1 sweet onion (I used medium sweet yellow)
a dash of lemon juice
3 Tbsp olive oil
3 Tbsp sugar (maybe a tiny bit more)
3 Tbsp apple cider vinegar
1 Cup dry pinot grigio (or veggie broth)
salt and pepper to taste
Core and slice the cabbage coarsely. Put the chopped cabbage in a bowl or ziplock bag with the sugar, vinegar and wine. Put that in the refrigerator for at least an hour to marinate. Peel and slice the apples in slices to your desired thickness and toss the slices in a bag in the fridge with the dash of lemon juice. I like them about 1/2 inch think slices. Chop the onion however you like as well. After the hour is up turn the burner on about medium heat and put the oil in the pan. Once the pan has heated up the oil toss in the cabbage and all the juice with the onion and apples. Cook that down for about 10-15 minutes. You can cover it if you like, but not necessary. I turn the heat down once the cabbage starts to wilt down a little and that way you don't brown the onions. I usually like my cabbage and apples to have a good bite still, but if you desire softer texture then just keep it cooking longer. YUMMY.
1 head green cabbage
2-3 green apples
1 sweet onion (I used medium sweet yellow)
a dash of lemon juice
3 Tbsp olive oil
3 Tbsp sugar (maybe a tiny bit more)
3 Tbsp apple cider vinegar
1 Cup dry pinot grigio (or veggie broth)
salt and pepper to taste
Core and slice the cabbage coarsely. Put the chopped cabbage in a bowl or ziplock bag with the sugar, vinegar and wine. Put that in the refrigerator for at least an hour to marinate. Peel and slice the apples in slices to your desired thickness and toss the slices in a bag in the fridge with the dash of lemon juice. I like them about 1/2 inch think slices. Chop the onion however you like as well. After the hour is up turn the burner on about medium heat and put the oil in the pan. Once the pan has heated up the oil toss in the cabbage and all the juice with the onion and apples. Cook that down for about 10-15 minutes. You can cover it if you like, but not necessary. I turn the heat down once the cabbage starts to wilt down a little and that way you don't brown the onions. I usually like my cabbage and apples to have a good bite still, but if you desire softer texture then just keep it cooking longer. YUMMY.
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