Curry Pork Loin and Rice

Before last night I had absolutely zero experience in cooking raw pork.  I had bought some for a BBQ and it didn't get used, so I spent a while thinking of what to do with the meat.  Thankfully my husband suggested a curry- using those awesome premade curry sauces you can find in the grocery store.  I am pleased to report that "project curry pork" was a success, so I'm recording my recipe to share with you fine people.

Ingredients:
1 cup white or brown rice
Water for rice
1 tablespoon olive oil
Curry powder
1 lb boneless pork loin chops
1 jar curry sauce (we used Korma Simmer Sauce from Fresh and Easy)

Directions:
1.  Cook rice in a pot according to package directions.  Once it's done, remove from heat and cover to keep it warm until the rest of the food is done.
2.  While rice is cooking, heat olive oil in a large frying pan.  Season both sides of the chops with curry powder, then place them in the frying pan.  Cook them until the surface on both sides begins to brown, about 3 minutes each side.
3.  Add curry sauce to the pan and heat to bubbling.  Continue cooking the chops in the sauce for 10-15 minutes, flipping them over every few minutes.  Remove chops and cut them down the middle to check for done-ness.  If they are still very pink in the center you can return them to the pan and cook for a few more minutes.
4.  There are two ways to serve this.  First, you can keep the chops whole (aside from being cut in half in the previous step) and serve them on a bed of rice, pouring some sauce on top of them.  A different option (the one I used) is to chop up the pork loin once it's fully cooked, return it to the curry sauce pan and add the rice, stirring until well combined.  You can then scoop the mixture into bowls.

**Note: I would recommend using tongs to flip the chops over.  This will reduce the "splatter" of sauce everywhere, which happened when I tried to use a spatula.

Enchilada/Taco Chicken

Also known as "Mexican Chicken" by some.  This is an easy baking dish that's packed full of flavor and cheesy goodness.  Serves two, but can be doubled to serve more.

2 boneless skinless chicken breasts, pounded thin
1 packet taco seasoning
1/4 onion, chopped
1/2 red pepper, chopped
1 cup green enchilada sauce
4 taco sized corn tortillas, chopped
2 oz shredded cheese (we used Mexican blend)
Salsa
Sour cream

Directions:

1.  Brush the chicken breasts with a little olive oil.  Take a few pinches of the taco seasoning and sprinkle over both sides of the chicken.  Grill chicken for about 6 minutes on each side, or until no longer pink.  Keep an eye on them because over-grilling = dry chicken.

2.  Remove chicken from grill and set aside.  Place the red pepper and onion at the bottom of an 8 by 8 inch glass pan in an even layer.  Preheat the oven to 350 degrees and place the pan in the oven while it is preheating.  This will make the veggies more tender and less crunchy.

3.  Chop the chicken into bite-sized pieces.  Add chicken, enchilada sauce and 3 tablespoons of taco seasoning in a mixing bowl and stir until well combined.  Once the oven is preheated, remove the pan and stir the veggies into the chicken mixture.  Be sure to use oven mitts with the hot pan!

4.  Line the bottom of the pan with the tortilla pieces, then pour the chicken mixture on top of it.  Spread the mixture into an even layer and top with shredded cheese.

5.  Cover the dish with aluminum foil and bake for 15 minutes, or until cheese is melted.

6.  Spoon into bowls.  Add sour cream and/or salsa, according to your preference.

Note:  I'm sure you will have leftovers of taco seasoning, enchilada sauce and tortillas that haven't been used.  Just store them for next time or use them in a different Mexican recipe.  Enjoy!

Panini Party!

Another post that's more of a great idea than a recipe, but I figured after searching the web (and other food blogs) I'd make a post about my own customized panini party!

I did a buffet-style party so my guests could build their own tasty sandwiches.  Then we set up a couple panini grills (or George Foreman-style grills) to toast them up.  Here are the ingredients I used, but you can change and add according to your personal tastes.

Ingredients:
Thick sliced bread- sourdough, rye and a few ciabatta rolls
Meat- sliced turkey and roast beef, plus some chopped chicken breast pieces and bacon
Cheese- sliced cheddar, pepper jack and provolone
Veggies- salad greens, chopped tomato, quartered artichoke hearts, roasted red peppers
Spreads- mayo, mustard, Dijon mustard, ranch dressing, BBQ sauce, Italian dressing, roasted garlic, chipotle aioli and avocado spread (recipes for the last three can be found below)

Directions:
1.  Set up a buffet table where guests can build their own sandwiches.  Plastic knives and spoons are a big help for the veggies and spreads.
2.  Brush the top and bottom of each sandwich with a little melted butter or olive oil (to make it crunchy).  Place one or two sandwiches in the grill and cook until cheese has melted.
3.  Carefully remove sandwiches, cut them in half and serve with chips, pickles, pasta salad or potato salad.  Yum!

***Roasted Garlic: Cut the tops off 4 heads of garlic so that the cloves are a little exposed.  Remove the outer layers of skin until you have only a thin skin covering the cloves.  Wrap each head in tin foil and bake at 400 degrees for 40 minutes.  Let cool until you can handle them with your hands, then squeeze the innards out of each clove.  Stir together with a little olive oil and voila- instant spread.

***Chipotle Aioli: Add 1/2 cup of mayo with one chipotle pepper (the ones that come canned with adobo sauce) in a food processor.  Pulse and blend on low until fully mixed.  Add another pepper or some adobo sauce if you want more spicy flavor.  Use a spatula to spoon mixture out into a bowl.

***Avocado Spread: Scoop out 3-4 avocados like you are going to make guacamole.  Add a dash of fresh lime juice, then mash with a fork until it's spreadable.

Loaded Stuffed Chicken

I was browsing the web looking for Paleo recipes and I ran across this recipe.  It was a good start, but I wanted to push it further with more flavors. So I finally ended up with this, my loaded stuffed chicken!  Recipe serves two but can be doubled.

Ingredients:
2 chicken breasts, pounded thin to about 1/4 inch thickness
Olive oil
Garlic Pepper
1/4 cup shredded parmesan cheese
2 shallots, diced
3 strips bacon, cooked and chopped
1 handful of fresh spinach leaves
1/2 cup shredded cheddar cheese

Directions:

1.  Preheat the oven to 350 degrees.  Cover a baking sheet with tin foil and place chicken breasts next to each other on the foil.
2.  Drizzle a bit of olive oil onto the chicken and spread it around with the back of a spoon.  Sprinkle garlic pepper over the oil, then layer half of the parmesan cheese, shallots and bacon on each of the chicken breasts.  Finish with enough spinach to cover each breast and 1/4 cup of the cheddar cheese.
3.  Take one of the shorter ends of a chicken breast and roll it up lengthwise, as tightly as possible.  Tuck in any ingredients that may have spilled out, and repeat with the other breast.  Skewer each breast with a couple of toothpicks or bamboo skewers to hold them together.
4.  Top the chicken breasts with the remaining cheddar cheese and a few spinach leaves.  Cover the baking sheet loosely with a piece of tin foil.
5.  Cook for 35-40 minutes, or until chicken is cooked through and no longer pink.  Remove the toothpicks, slice and enjoy!

Mediterranean Chicken

My husband and I are once again on the lookout for low carb recipes.  We came across one for chicken with artichokes, added a few twists, and voila: Mediterranean Chicken!  It tastes a lot like warm spinach dip, plus the great flavors of sun dried tomatoes and spices.  Recipe feeds two, but it can be doubled for a larger dish.

Ingredients:
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise
1 tablespoon garlic pepper
1 tablespoon Italian herbs
1 tablespoon onion powder
1 pinch of salt
1 (15 ounce) can artichoke hearts, drained and chopped
2 boneless, skinless chicken breast halves cut into two-inch pieces
2 ounces sun dried tomatoes in oil, drained and chopped

Directions:

1. Preheat oven to 375 degrees F.

2. In a mixing bowl, mix together the Parmesan cheese, mayonnaise, and spices.

3. Place chicken, artichokes and tomatoes in an ungreased 8 by 8 inch baking dish.  Stir in the mayonnaise mixture until well combined.

4. Bake uncovered for 30 minutes or until chicken is no longer pink in the center and juices run clear.

Note:  If you want more veggies, try adding chopped mushrooms and/or chopped olives to the mix.

Mango Margaritas

I love margaritas, but sometimes they are a bit too sour for my taste.  This is a good way to balance the sweet and sour flavors.  See the instructions below the recipe to make a large pitcher-sized batch instead of one drink.  This is an alcoholic drink, and intended for adults only!

Ingredients:
salt and lime juice (optional)
1 shot tequila
1 shot triple sec
1 shot margarita mix
1 shot mango juice (I used Kern's brand, available in cans or a large carton)
Ice cubes

Directions:
1.  If you like your margaritas with salt, wet the rim of a margarita glass with lime juice and then dip it in a plate full of salt.  Add some ice cubes to your glass and set aside. 
2.  Combine liquid ingredients and a handful of ice cubes in a shaker.  Shake until well mixed, then strain into your margarita glass.

NOTE: For large parties, try making a pitcher of margaritas.  Simply add equal parts of all liquids (I start at eight shots of each) to a pitcher, then place it in the refrigerator.  When you're ready for a drink, give the pitcher a quick stir (to evenly mix the alcohol) and then pour into glasses filled with ice.  Easy!

Shrimp Enchiladas

In celebration of Cinco de Mayo, I made a variation of my chicken enchilada recipe.  This one uses shrimp and onions instead of chicken and olives.  Most grocery stores now sell small, cooked shrimp with the tails already removed, which are perfect for this recipe.

Ingredients:
-19 oz can green enchilada sauce
-3 cups shredded cheese (Cheddar Jack or Mexican Blend)
-1 lb cooked shrimp, chopped into bite-sized chunks
-1/4 cup red onion, diced
-10 flour 8-inch tortillas
-2 tablespoons diced tomato (optional)

Directions:
1. Preheat oven to 350 degrees. Pour one third of the enchilada sauce into a 9 x 13 inch pan. Spread the sauce evenly to completely cover the bottom of the pan. Sprinkle 1 cup of the cheese onto the sauce.

2. In a large bowl mix the shrimp, onions and 1 cup of the cheese. Scoop approximately 1/3 cup of the mixture onto the edge of one tortilla. Roll up the tortilla lengthwise and place it seam side down in the pan.

3. Repeat this with the rest of the tortillas until the pan is filled- I can usually get 8 or 9 enchiladas in if rolled tightly enough.

4. Spoon the remaining sauce over the enchiladas until they are completely covered. Sprinkle with the remaining cheese. Cover the pan with foil and bake for 30 minutes. Remove from oven and top with tomato if desired.  Serve with sour cream, rice and beans.

Lemon Lime Jello Cupcakes

When I was a kid, my mom was famous for her "jello poke cake" recipe.  It was frequently requested for birthday parties.  The beauty of jello cakes and cupcakes is the variety of cake/jello flavor combinations.  Most people do white cake with strawberry jello, but you can also try this lemon cake/lime jello combo, or chocolate cake with cherry jello, etc.

WARNING:  Other recipe bloggers may not mention the fact that liquid jello is sticky and can make a mess.  Have a few napkins or wipes on hand to deal with spills or splatters, or sticky fingers, which are the worst.

Ingredients:
1 box lemon cake mix (plus required mix-ins, like eggs and oil)
1 cup water
1 box (3 oz) lime jello
1 package cake frosting (I used cream cheese flavor)

Directions:
1.  Bake cupcakes as directed on the box, then let cool completely.  Use a fork to poke holes in each cupcake.  The more holes, the more jello will seep through the cupcake.
2.  Boil the water in a pot.  Remove pot from heat and add in jello, stirring for at least 2 minutes.
3.  Carefully spoon jello over the cupcakes, letting the liquid seep into the holes.  Refrigerate for at least 30 minutes.
4.  Frost cupcakes and decorate as desired.  Since I made these for Easter, I used some jelly beans to make flower designs.

Stuffed Bell Peppers

The following recipe is a low-carb alternative to pasta dishes.  With the traditional combo of ground meat, veggies and spaghetti sauce, you probably won't even miss the pasta.

Ingredients:
1 pound ground turkey or beef
1/4 onion, chopped
3 cloves garlic, minced
2 red or green bell peppers
1 jar spaghetti sauce
Salt and pepper
1/4 cup shredded cheese

Directions:
1.  Preheat the oven to 400 degrees.  Cook the ground meat, onion and garlic in a large pan until the meat is cooked through.  Drain the mixture in a colander to remove the extra grease. 
2.  Return the meat mixture to the pan and stir in the spaghetti sauce.  You might not need the entire jar- start with half the jar and add more until all the meat has absorbed some of the sauce.  Season with salt and pepper to taste.
3.  Cut the stems off the peppers, and remove the seeds and white bits.  Place the peppers in a glass casserole pan and fill them with meat mixture.
4.  Bake at 400 degrees for about 30 minutes, or until the peppers become tender.  Remove from the oven and top with shredded cheese.  Use a spatula to remove the peppers and serve.

Tuna Dip

I've seen a dozen variations on this recipe online, but the basics are 1) canned tuna 2) dairy spread like cream cheese or sour cream and 3) spices.  So for the big game yesterday, I threw together my own version and kicked it up with some veggies too.   Enjoy!

Ingredients:
1 can tuna, drained
1/4 onion, diced
2 cloves garlic, minced
2 tablespoons peeled and diced carrot
1 package cream cheese, room temperature
1 tablespoon liquid smoke (you can also use mesquite seasoning)
1 teaspoon paprika
1/4 teaspoon salt and pepper
milk (optional)

Directions:
1.  Combine tuna, onion, garlic and carrot in a mixing bowl.  Stir in cream cheese until well combined. (Letting the cream cheese "thaw" at room temperature beforehand makes it easier to stir)
2.  Add liquid smoke, paprika, salt and pepper.  Taste the mixture and add more of any seasoning if desired.
3.  If you prefer a thick spread, the dip is finished.  However, if you would like a softer, creamier texture, you can add a few tablespoons of milk.
4.  Serve with crackers, potato chips or vegetables to dip with.
Note:  fish design made using a paper stencil and a sprinkle of paprika.

Fifty-Fifty (More or Less)

Who doesn't love the nostalgic taste of oranges and cream?  This tasty drink is for adults only!

Ingredients:
4 shots orange juice
3 shots milk*
2 shots vodka
1 shot triple sec
dash vanilla extract

Directions:
1.  Pour all ingredients in a shaker over ice.  Shake until well combined.
2.  Strain into a pint glass, garnish with orange slice if desired.

*Note: My hubby suggests using vanilla soy milk instead of milk :-)