Saturday, October 5, 2019

haitian pork

From the Caribbean (which I really think is heaven on earth), comes this super delicious dish.  My family loved it.  It's worth the extra time and effort.

Note: When I taught my little cooking camp this summer I told the kids to always read through a recipe before you make it.  I should have listened to that wise advice before I thought I could make this and serve it up for dinner the same day.  It requires marinating 12-24 hours!  So keep that in mind before you decide to have this for dinner...tonight! :)

haitian pork (Cooking Light's Global Kitchen Cookbook, which is an excellent cookbook!!!)
1 habanero pepper
3/4 cup fresh orange juice (about 3 large oranges)
6 tablespoons fresh lime juice, divided
3 tablespoons minced shallots
2 tablespoons minced fresh garlic
1 tablespoon Dijon mustard
1 tablespoon honey
2 teaspoons salt
4 fresh thyme sprigs
3 pounds boneless pork shoulder, trimmed and cut into 1 1/2-inch pieces (for less fat I used pork sirloin roasts)
2 cups chicken broth
1/2 cup thinly sliced shallots (I used green onion)
1 teaspoon cider vinegar (oops I think I used a tablespoon)
1 teaspoon freshly ground black pepper
1 tablespoon canola oil

Cut habanero pepper in half.  Seed one half of pepper, and leave seeds in the other half.  Mince both pepper halves.  Combine minced habanero, orange juice, 1/4 cup lime juice, minced shallots, and next 5 ingredients (through thyme) in a large bowl; stir with a whisk.  Add pork; toss to coat.  Cover and marinate in refrigerator 12 to 24 hours.
Place pork and marinade in a Dutch oven over medium-high heat.  Add broth; bring to a boil.  Cover, reduce heat, and simmer 1 1/2 hours or until meat is tender.  Remove pork from pan with a slotted spoon, reserving cooking liquid.  Strain cooking liquid through a sieve into a saucepan.  Set 1/2 cup cooking liquid aside.
Place saucepan with cooking liquid over medium-high heat; bring to a boil.  Cook 20 minutes or until reduced to about 1 cup.  Add sliced shallots, vinegar, black pepper and 1 tablespoon lime juice.  Cover and keep warm.
Heat a large nonstick skillet over medium heat.  Add oil to pan; swirl to coat.  Add pork; cook 10 minutes, turning to brown well on all sides.  Add reserved 1/2 cup cooking liquid and remaining 1 tablespoon lime juice.  Increase heat to medium-high; cook 4 minutes or until liquid nearly evaporates, stirring occasionally.  Place pork in a bowl; pour sauce over pork.  Serves 10.

Wednesday, October 2, 2019

jamaican jerk pork tenderloin

This was sooo good and very different from what I expected.  My family visited Jamaica last spring.  Jamaica is gorgeous and the people were wonderful.  However, I have never been much of a fan of jerk chicken.  Something about the sweetness of the cinnamon with the chicken?  I'm not sure.  This sauce was different and I really, really enjoyed it.

Note:  I grilled the tenderloin as the recipe called for but the center wasn't cooking properly so I sliced the tenderloin and put it back on the grill.  Next time I'll slice the tenderloin and marinade it sliced.  I enjoyed the marinade/sauce so much that this will allow me to taste more of it.

jamaican jerk pork tenderloin (Cooking Light's Global Cookbook)
2 cups coarsely chopped green onions
1/2 cup coarsely chopped onion
2 tablespoons white vinegar
1 tablespoon soy sauce
1 tablespoon canola oil
2 teaspoons salt
2 teaspoons chopped fresh thyme
2 teaspoons brown sugar
2 teaspoons chopped peeled fresh ginger
1 teaspoon ground allspice (I didn't have any!)
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1/8 teaspoon ground cinnamon
2 cloves garlic, minced
1 to 4 Scotch bonnet or habanero peppers, seeded and chopped (I used Jalapeno)
2 pound pork tenderloin, trimmed
cooking spray

Place first 15 ingredients in a blender or food processor; process until smooth.
Combine pork and green onion mixure in a dish or large zip-top plastic bag.  Cover or seal; marinate in refrigerator 3 to 24 hours.  Remove pork from dish or bag; discard remaining marinade.
Prepare grill to medium-high heat.
Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160 degrees (slightly pink).  Serves 6

Tuesday, October 1, 2019

puruvian beef kebabs

My husband declared this dish Hall of Fame!  The rest of us agreed.  We thought the kebabs were really good but the sauce took them over the top.  Who knew we'd like Peruvian food so much?  Now I've got to look up other dishes to try.

peruvian beef kebabs (Cooking Light's Global Kitchen Cookbook)
1 1/2 pounds boneless sirloin steak, trimmed and cut into 1/2-inch pieces
3 tablespoons red wine vinegar
4 teaspoons hot paprika, divided (I used smoked paprika)
1 3/4 teaspoons black pepper, divided
1 3/4 teaspoons salt, divided
1 1/2 teaspoons ground cumin, divided
1 1/4 teaspoons ground turmeric, divided
1 large yellow bell pepper
1/4 cup finely chopped green onions
2 tablespoons white vinegar
1 tablespoon water
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 garlic clove, minced
3 tablespoons chopped fresh flat leaf parsley

Combine steak, vinegar, 2 teaspoons paprika, 1 teaspoon black pepper, 1/2 teaspoon salt, 1/2 teaspoon cumin and 1/2 teaspoon turmeric in a large bowl; toss well.  Cover and chill 3 hours.
Preheat broiler.
Cut bell pepper in half lengthwise, discarding seeds and membranes.  Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.  Broil 15 minutes or until blackened.  Place in a paper bag, and fold to close tightly.  Let stand 10 minutes.  Peel and coarsely chop.  Place bell pepper, green onions, white vinegar, 1 tablespoon water, olive oil, lemon juice, 1 teaspoon cumin, 1 teaspoon paprika, 1/2 teaspoon turmeric, 1/4 teaspoon pepper, 1/4 teaspoon salt and garlic in a blender; process until smooth.  Set aside.
Combine rub: parsley, 1 teaspoon salt, 1 teaspoon paprika, 1/2 teaspoon black pepper and 1/4 teaspoon turmeric.
Prepare grill to medium-high heat.
Remove beef from bowl; thread beef onto each of 6 skewers.  Press rub onto beef.  Place kebabs on grill rack coated with cooking spray; grill 6 minutes or until desired degree of doneness, turning once.  Serve with sauce.  Serves 6.

Monday, September 30, 2019

slow cooker adobo chicken

I just found my new favorite adobo chicken recipe.  This was sooo good.  One of my kids ate before I got home with the others and reported that dinner was awesome.  I have to agree.  So incredibly flavorful and so easy to make.

slow cooker adobo chicken (adapted from Cooking Light's Global Kitchen Cookbook)
cooking spray
6 boneless, skinless chicken thighs
2 cups chopped onion
5 garlic cloves, minced
6 tablespoons soy sauce
3 tablespoons water
3 tablespoons white vinegar
1 tablespoon honey
1/2 teaspoon black pepper
1 bay leaf
steamed jasmine rice

Spray slow cooker with cooking spray.  Place chicken thighs in the bottom of the slow cooker.  Sprinkle the chopped onion on top.  In a bowl or measuring cup, combine the soy sauce, water, vinegar, honey and black pepper.  Pour over the chicken and onions.  Place a bay leaf in the slow cooker.  Turn the slow cooker on high and cook for 6 hours.  (It probably doesn't need that long but that's how long I cooked mine for.)

Thursday, September 26, 2019

avocado salsa (guasacaca)

Hall of Fame!  This avocado salsa is sooooo delicious.  I am so happy to have this recipe.  It's fresh, zesty, salty and creamy.  Perfect.  

avocado salsa (guasacaca) (adapted slightly from Cooking Light's Global Kitchen Cookbook)
2 cups finely chopped onion
3/4 cup finely chopped red bell pepper
3 tablespoons finely chopped seeded jalapeno pepper
1 tablespoon extra-virgin olive oil (cut from 3 tablespoons)
3 tablespoons white vinegar
1 teaspoon Dijon mustard
3/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 large clove garlic, minced
1 1/2 cups chopped peeled avocado (about 2)
1 1/2 cups chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh cilantro

Combine first 9 ingredients in a large bowl; toss mixture gently.  Cover and refrigerate 3 hours.  Stir in avocado and remaining ingredients just before serving.  Serves 24 (serving size 1/4 cup)
Note:  It's so good there's no way 1/4 cup is enough for me.  A serving size for me is half this recipe! :)

Sunday, September 8, 2019

creamy lemon chicken, broccoli & rice casserole

YUM.  This is NOT that chicken and rice casserole with the cream of mushroom soup that everyone made in the 90's.  This is so lemony and garlicky and parmesan-y and creamy.  It was sooooo good.  Everyone cleaned their plates.

creamy lemon chicken, broccoli & rice casserole (eat yourself skinny)
1 tablespoon olive oil
1 tablespoon garlic, minced
1 3/4 cup chicken broth
1/2 cup heavy cream
juice of 1 lemon, or 2 tablespoons
1 teaspoon fresh thyme (I used dried)
1/2 teaspoon red pepper flakes
salt and pepper to taste
1 cup grated Parmesan cheese, divided
3/4 cup uncooked long grain white rice (I used instant brown rice)
2 cups broccoli florets 
1 pound boneless, skinless chicken breasts, cut into 1 1/2-inch pieces and seasoned with salt
1/3 cup breadcrumbs
lemon slices to garnish, if desired

Preheat oven to 375 degrees.  In a large skillet on medium heat, drizzle olive oil and saute the garlic for 1 minute until fragrant.  Add chicken broth, heavy cream, lemon juice, thyme, red pepper flakes and 1/2 teaspoon salt and 1/4 teaspoon pepper and bring to a simmer.  Mix in a 1/2 cup of Parmesan cheese and remove from heat.
In a large 9x13 casserole dish sprayed with cooking spray, combine broccoli, rice and chicken and pour sauce over the top making sure everything is coated.  Top with breadcrumbs and remaining Parmesan cheese.
Tightly cover the casserole with foil and bake for 35 minutes then remove the foil and bake an additional 10 minutes uncovered.
Let the casserole sit for 5 minutes before serving. (Garnish with lemon slices if desired.)

Friday, September 6, 2019

store bought favorite: kodiak cakes buttermilk and vanilla power waffles

I'm one of those moms who buys sugar cereal to be eaten as dessert, definitely not to be eaten for breakfast.  I was excited to see these waffles at Costco (and on sale!!) because my kids love waffles.  I'd tried the kodiak pancakes previously and my kids suspected that they were VERY healthy so I threw the waffle box away so nobody would know I planned to serve them healthy-ish frozen waffles.  And guess what?  They LOVED them.  Gobbled them right up.  Above you can see the way my healthiest eater ate hers.  Natural peanut butter, bananas and blueberries.  My other two smothered theirs in Nutella. And maybe ate a blueberry.  Maybe.  They also like them with a kiss of strawberry jam, plain yogurt and topped with sliced strawberries.

store bought favorite:  kodiak cakes buttermilk & vanilla power waffles
I'd read the ingredients but the box is in the recycle bin!  I really don't want my kids to see the box.  I plan to fool them as long as I can.