Wednesday, June 26, 2013

honey and spice sauteed pork hand tacos









It has been so long since I've posted a recipe I've almost forgotten the routine.  My family has been enjoying "old" favorites but it was fun to try a new one today.  These tacos are full of flavor and and super yummy.

honey and spice sauteed pork hand tacos (PorkBeInspired.com)
1 pound boneless chops, cut into strips
1 tablespoon honey (I halved the honey)
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon soy sauce
1/2 teaspoon smoked paprika (I would've used ground chipotle pepper if it weren't for the kiddos)
tortillas, warmed
1 cup shredded lettuce
1 cup pico de gallo
sour cream to taste

Marinade: Combine honey, olive oil, lemon juice, soy sauce and paprika in medium bowl and whisk.  Add sliced pork and let sit for 15 minutes.
Heat skillet over high heat.  Add pork and cook 1-2 minutes on each side.  Once cooked, remove pork to plate and set aside.
Arrange tortillas on platter.  Sprinkle with each with equal amounts of shredded lettuce and pico de gallo.  Arrange a few pieces of pork on each taco and top with sour cream if desired.

Saturday, June 1, 2013

flourless chocolate torte









My oh my is this a decadent little wedge (one little crumb was enough for me! but I don't eat dessert).  One of my kiddos is putting up with a gluten-free diet for two weeks so I thought I'd let her indulge in something far more enjoyable than anything that could contain gluten.  Gluten sensitive or not, I plan to make this recipe again...and now that I am more familiar with gluten-free dieting I know it will be nice to have some gluten-free recipes on hand so I can be a more sensitive hostess.

flourless chocolate torte (Food Network Magazine, April 2013)
1 1/2 sticks butter
12 ounces bittersweet chocolate, chopped (I used Ghiradelli)
6 large eggs
1/2 cup sugar
unsweetened cocoa powder, for dusting

Preheat oven to 350.  Lightly butter the bottom and side of a 9-inch springform pan.  Combine the chocolate and 1 1/2 sticks butter in a heatproof bowl.  Place the bowl over a saucepan of simmering water (do not let the bowl touch the water) and stir until melted and combined.  Remove the bowl from the saucepan and let cool slightly.
Combine the eggs, sugar and salt in a large bowl.  Beat with a mixer on medium-high speed until pale and thick, 5 to 8 minutes.
Gently fold half of the melted chocolate mixture into the egg mixture until just combined, then gently fold in the rest.  Pour the batter into the prepared pan and bake until the top is no longer shiny and barely jiggles and a toothpick inserted into the center comes out with only a few crumbs, 35 to 45 minutes.  Transfer to a rack and let cool completely in the pan.  Remove the springform ring and transfer to a platter; dust with cocoa powder.