Thursday, July 30, 2015

Mediterranean Meatballs

Also Mediterranean meatballs.  I don't have a recipe, I just make it.  But i throw in whatever I have.   I've used any combo of spinach, roasted red peppers, feta, lots of garlic, pepperocini peppers, chopped up chickpeas, sun dried tomatoes, bell peppers, red onions, etc. Season with oregano, garlic, parsley, salt,  pepper and an egg.  Bake them or pan fry them until they're cooked through.  We love them with zoodles!

Tuesday, July 28, 2015

Puerto Rican Roasted Pork

Puerto Rican Roasted Pork:

4 lb Pork shoulder
Adobo (recipe follows)
Granulated Garlic
Red wine vinegar
2 Bay leaves

4 sliced garlic cloves
 1 1/2 tsp. of dried oregano
 1 tsp. of kosher salt
 1/2 tsp. of ground black pepper
 4 tbs. of olive oil
 3 tsp. of red wine vinegar
Mash together in a mortar and pestle, or a quick pulsing in a food processor will do it.

With a long sharp knife blade pierce the roast in at least 10 spots. Into each of the holes with your finger add the paste in all the holes until you’ve almost used it up.
Rub what’s left over the whole roast, then salt, pepper, granulated garlic and oregano gets sprinkled all over the roast.  (Be extremely generous!! You almost can't put too much!!)
Pour 1/8 cup of vinegar over the roast after you have placed it in a roasting pan. 

Preheat your oven to 400 degrees. When it’s at temperature add the roast, uncovered. and let it cook for at least 1 hour. 
Then add 1 cup of 1/2 water and 1/2 vinegar to the pan, 2 bay leaves, lower the temperature to 300 and roast for 3 hours. If the roast starts to blacken at all towards the end of the time, cover with foil. The key to this dish is that the meat pulls apart, you should be able to shred it. To test, take 2 forks and see if you can easily pry the meat from the bone. If you can’t, roast uncovered for additional 20 minutes. When it’s at that point, let it rest for at least 15 minutes. Then pull all the meat apart, re- moving any visible fat pieces.  Mix the shredded meat with the meat juices and cover, heat in oven for 10 minutes. Remove the bay leaves.  Serve with rice and beans

Recipe adapted from:

Balsamic vinaigrette

We use this dressing for everything! All my friends rave about the the dressing, and I'm pretty sure it's the Kirkland Signature Balsamic Vinegar.  

We usually do olive oil, but this avocado oil makes an equally delicious dressing.

Dressing on Salad

Drizzled over tomatoes, basil and provolone. 

Use it to marinade veggies, chicken or both.

I pour it over pieces of chicken and then freeze it in the marinade.  Just thaw, lay it on a pan and bake or broil until cooked through.  It's delicious with a little bit of cheese sprinkled on for the last little bit of cooking time. We've done cheddar and/or parmesan.  Or just grill it. 

I never measure, or make it the exact same twice,  but it's always yummy!  It's 2:1 oil to vinegar and whatever seasonings you like.  Put it all in a jar and shake.  

Balsamic Vinaigrette:
1 cup olive oil 
1/2 cup balsamic vinegar 
1.5 tsp real salt
1/2 tsp freshly ground black pepper
1/2 tsp garlic powder 
1/2 tsp oregano 
1/2 tsp basil

Fresh herbs and/or garlic is great too!

Roasted Tomatillo Salsa

Roasted tomatillo Salsa
Half your salsa ingredients and place them on a baking sheet.
This time we did green peppers, onions, tomatillos, garlic, and jalepenos.

Roast until they're browned.

*insert pic of vitamix full here*  (oops!)
Pulse with salt, pepper, lime juice or vinegar, cilantro, cumin and oregano.

Place in a bowl.  Enjoy still hot/warm or allow to cool.  

Eat with chips, or we love to mix it with shredded chicken, Monterey Jack cheese, and bell peppers chopped up as a burrito!

How do you eat your tomatillos?

Chicken Roll Ups

We love these, but I don't have a "recipe" i just kind of make it. 
Pound out chicken (thighs, breasts, or whatever you have).  Sprinkle each side with salt, pepper,  garlic and Italian seasoning, then layer salami, provolone, spinach and sun dried tomatoes. (Or another seasoning and filling combination of your choice.)
Roll it up, or fold in half.  Secure it with a toothpick.
Heat a cast iron pan (or other oven safe pan) with some olive oil and sear on each side.  Then bake in the oven until cooked through. 

Some other versions we've done are:
Ham thinly sliced or finely chopped with swiss cheese and spinach served with a honey mustard or dijon/mayo dipping sauce.
Bacon, pesto and mozzarella.
Salami, provolone, basil, roasted red peppers, pepperocini peppers and artichoke hearts.

I normally use whatever needs to get used up from the fridge!  What filling will you try?


Enchilada sauce:
3 jalepenos  (whole or scrape the seeds out depending on how spicy you like)
1 onion
2 garlic cloves
2 Tbsp chopped fresh cilantro
2 Tbsp lime juice
1/2 cup chicken stock
2 beefsteak tomatoes
A pinch of salt
Process in blender or food processor until smooth.  Transfer to a pan and let simmer over medium heat for 10 minutes until thickened. 

12 oz shredded chicken
2 chopped jalepenos
1/2 cup shredded cheese
2 tsp of fresh chopped oregano 1/2 the batch of sauce
salt to taste

Place in the center of a tortilla and place seam side down in a large baking dish.  Repeat.  (It usually makes about 8).  Pour the remaining sauce over the tortillas and sprinkle with additional cheese. 
Bake at 350 for 20 mins.   I usually serve it with rice and black beans, or refried beans.  Enjoy!

For gluten free enjoyment, use brown rice tortillas, or make a rice/quinoa bowl.