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!
Puerto Rican Roasted Pork:
4 lb Pork shoulder
Adobo (recipe follows)
Salt
Pepper
Granulated Garlic
Oregano
Red wine vinegar
2 Bay leaves
Adobo:
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
Use it to marinade veggies, chicken or both.
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.
Mix:
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.
