Pork Chile Verde

• The original recipe can be found here. This was originally posted as a "to-try" recipe, but I've since tried it and tweaked a few ingredients.
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• 1 1/2 cups (or more) chicken broth, divided
• 1/2 pound tomatillos, husked, rinsed, cut into 1/2-inch wedges, divided
• 1/2 bunch green onions, coarsely chopped
• 3/4 cups (packed) fresh cilantro with tender stems (I'm not a big fan of cilantro, so this was a little too much for me. However, the longer this cooked, the less I could smell the intense cilantro)
• 3 garlic cloves (I used the jarred stuff)
• Olive oil
• 2 pounds pork shoulder cut into 1 1/2-inch cubes
• 1/2 large onion, chopped
• 1/2 tablespoon cumin seeds
• 1/2 cup diced roasted peeled seeded mild green chiles (such as Hatch or Anaheim) (I didn't have this, so I used one small can of diced green chiles. It worked.)
• 1 teaspoons dried oregano (preferably Mexican)
• 1/2 pound Yukon Gold potatoes, peeled, cut into 3/4-inch cubes
• Chopped fresh cilantro
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• *Ingredient info:

  Tomatillos are green, tomato-like fruits with papery husks. I found mine at Wal-Mart.

• Puree 1 cups chicken broth, 1/4 of tomatillos, green onions, cilantro with stems, and garlic in blender. Set salsa verde aside.
  
  
• Brush heavy large pot with oil; heat over medium-high heat. Sprinkle pork with salt and pepper. Working in batches, add pork to pot; cook until browned, turning occasionally, about 4 minutes per batch. Using slotted spoon, transfer pork to bowl. Pour off all but 1 tablespoon fat from pot (add oil if needed). Add onion to pot; sauté until soft, about 5 minutes. Sprinkle cumin seeds over; cook until onion is golden and cumin is toasted, about 2 minutes. Add remaining tomatillos; cook until tender and browned in spots, stirring occasionally and reducing heat to medium if browning too quickly, about 8 minutes. Return pork and any juices to pot. Add 2 cups reserved salsa verde, 1 cup broth, chiles, and oregano. Cover; simmer over medium-low heat until pork is tender, about 2 hours. 
• Add potatoes to pork. Simmer until potatoes are tender, about 30 minutes. Stir in remaining salsa verde; bring to simmer. Thin with additional broth, if desired. Season with salt and pepper.
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  We ate this on warm flour tortillas with sour cream. It was really yummy, and the potatoes were a fun change of texture. I didn't take any pictures, but here's one from the website (mine looked pretty similar, but without the red chile salsa on top). Overall this was a good dish, but when it comes to "taco-style" night, it is not the quick, easy answer, so I'm not sure how often I will make this, but I was glad for the change.
  
  
  

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  *Recipe and photo from Bon Appetit magazine
  
  

Sweet Pork Burritos

Another Taste the Joy recipe.


In a crock pot:
Sirloin Boneless Pork Roast (about a 3 lb roast)
1 can Dr. Pepper
1/2 cup honey
1/4 brown sugar
1/2 - 1 cup Honey BBQ

Cook on low for about 5-6 hours or till tender and falling apart. Take out of juices and shred. Keep 2 -3 cups of the liquids, put your shredded pork back into the roaster/crockpot in the 2-3 cups and keep it in the crockpot until you're ready to eat.


We ate this on homemade tortilla shells with white rice and black beans. I felt like I was eating at Chipotle's!

Chicken Wraps w/ Malibu dipping sauce

This is a recipe I found here. These little chicken wraps are kind of like the "adult version of pigs in a blanket." They weren't our favorite, and I probably won't be making them very often, but they were still a fun try.


Chicken Wraps:
1 tube pre-made biscuits
8 chicken strips
8 pieces thinly sliced, cooked ham
Mozzarella or Swiss cheese - either slices or shredded (we used shredded) (we didn't have enough mozzarella for all the wraps, and used shredded Mexican blend for half of them - they were not good at all. Do not do this!)


Cook chicken strips in the oven according to the directions. While they are baking, roll biscuits out in a rectangle. Once chicken is done, place one slice ham,cheese and one chicken strip on top of each. Fold ends and edges and pinch to seal. Place on a greased baking sheet and cook at 350 for approximately 20 minutes.


Even though the outsides of the wraps were golden, the biscuit was still not cooked all the way through. We put them back in for awhile, but they still never quite seemed all the way "done." They remained a little mushy - we didn't like that about this recipe.

Serve with dipping sauce (this is really yummy!)
1/4 C mayonaisse
1 TBS honey
1/4 C Smuckers Simply Fruit Apricot Spread
1/2 - 1 TBS mustard
1 TBS sour cream
1/4 tsp poppy seeds

Buffalo chicken salad

This is a recipe I originally posted as "to-try" (this was before I joined Pinterest....so I had no where else to keep them!) Well, now I've tried it and want to share the results!


You can find the original recipe here.


Adam doesn't like spicy foods, so I halved this recipe for my chicken, and made his with orange sauce from Panda Express.


Chicken:
2 TBS unsalted butter melted
1/2 cup hot sauce (my favorite is Frank's - I'm addddddiiiccted)
2 large chicken breasts
1 TBS olive oil


To go on lettuce:
2-3 hard boiled eggs
1 stalk of celery chopped
Baby carrots chopped
Black beans
Cheese
Tomatoes
Green peppers chopped
Dressing (I used ranch)




1. Mix melted butter and hot sauce in large bowl. Transfer half the mixture to a small bowl and put near the stove top for brushing.

2. Heat olive oil in a pan. Place chicken breast in pan, brushing the top side with buffalo sauce mixture. Flip and brush evenly with hot sauce mixture. Continue cooking, turning as needed and brushing with the sauce, until cooked through, about 10 more minutes. Transfer to cutting board and let rest 5 minutes, then cut into bite-size pieces. Toss w/ the hot sauce in the bowl you haven't touched with the raw chicken
(For Adam's I used the exact same technique, just with a pre-made sauce.)

 Fun buffet-style salad night! Super easy, super delicious!

Adam's Orange chicken salad

My buffalo chicken salad

*Adam was a little....bored with the idea of having salad for dinner. But as he gobbled his down, he said, "Well this is turning out to be quite the meal!" 

Honey-Marinated Pork with Gremolata

• 2 12- to 14-ounce pork tenderloins, trimmed
• 1/3 cup honey
• 4 garlic cloves, minced
• 1 tablespoon orange juice
• 1 teaspoon (or more) fine sea salt
• 1 tablespoon olive oil
• 1/4 cup dry white wine
• 1 tablespoon finely grated orange peel
• 1 tablespoon chopped fresh thyme
• 2 teaspoons chopped fresh rosemary
• 2 teaspoons chopped fresh sage

• Place pork in 11x7x2-inch glass baking dish. Whisk honey, garlic, and orange juice in small bowl. Pour over pork; turn to coat. Sprinkle pork with 1 teaspoon sea salt and 1/2 teaspoon freshly ground black pepper. Cover and chill at least 2 hours. DO AHEAD Can be made 1 day ahead. Keep chilled.
• Preheat oven to 375°F. Transfer pork to plate; reserve marinade. Heat oil in large ovenproof skillet over medium-high heat. Add pork to skillet. Brown on all sides, turning often, about 4 minutes. Transfer to oven; cook until instant-read thermometer inserted into center of pork registers 150°F, 15 to 20 minutes. Transfer to cutting board; let rest 5 minutes. Reserve skillet.
• Pour reserved marinade into same skillet; add wine. Boil gently until reduced to 1/2 cup, 3 to 4 minutes. Season with sea salt and pepper.
  
  
• Mix orange peel, thyme, rosemary, and sage in small bowl for gremolata. Cut pork crosswise into 1/2-inch-thick slices; transfer to platter. Pour sauce over pork. Sprinkle with gremolata and serve
  
  

*Recipe and photo from Bon Appetit magazine

3 easy Meatless Monday recipes

1. Curried Quinoa Salad: Cook quinoa. Toss w/ chopped cucumbers, celery, green onions, and sugar snap peas. Blend curry powder, grate fresh ginger, olive oil, rice vinegar, cilantro, salt, and pepper to taste. Toss and serve.

2. Roasted Vegetable Pasta: Chop peeled carrots, parsnips, butternut squash, and red onions into 1-inch chunks. Toss w/ olive oil, salt, and pepper. Roast in 450 oven until deep golden brown. Mix w/ cooked pasta, grated lemon peel, and shaved parmesan.

3. Bean Burritos: Fill warm flour tortillas with drained canned black beans, grated cheese, cooked rice (use our Mexican rice recipe!), sauteed bell peppers, chopped cilantro, avocado slices, chopped red onion, and salsa. Roll up tortillas and microwave until cheese melts.

Mexican rice

• 2 tablespoons oil
• 1/4 of a medium onion*
• 1 1/2 cups rice
• 3 cloves finely chopped garlic *
• 2 1/2 cups chicken broth
• 1 cup plain tomato sauce*
• 4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add in the fresh onion. Saute for 1-2 minutes until softened. Add dry rice and cook with the onions for about 5 minutes or until rice becomes a golden brown color. Add in the garlic to the rice and saute for one more minute.

Add in broth and tomato sauce (add slowly into the rice, not directly onto hot pan!) And then add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*Recipe from here. We love this as a side dish to all our Mexican recipes!

Broccoli Soup with Leeks and Thyme

• 3 tablespoons butter
• 3 cups chopped leeks (white and pale green parts only; about 3 large)
• 6 teaspoons chopped fresh thyme, divided
• 1 1/4 pounds broccoli crowns, chopped (about 8 generous cups)
• 4 cups (or more) low-salt chicken broth

• Melt butter in large pot over medium-high heat. Add leeks and 4 teaspoons thyme; sauté until leeks are almost soft, reducing heat if needed to prevent rapid browning, 7 to 8 minutes. Transfer 1/2 cup leeks to small bowl; reserve. Add broccoli and 4 cups broth to pot; bring to boil. Cover; boil until vegetables are tender, 8 to 10 minutes.
• Puree soup in blender until smooth. Thin soup with more broth, if desired. Season with salt and pepper. Ladle into bowls; sprinkle with 2 teaspoons chopped thyme and reserved leeks.
  
  
  *Recipe from Bon Appetit magazine

Clams with Smoky Bacon and Tomatoes

• 6 slices applewood-smoked bacon, cut crosswise into 1/3-inch-wide strips
• 1 medium onion, chopped
• 3 garlic cloves, pressed
• 1 28-ounce can diced tomatoes in juice
• 1/2 cup chopped drained roasted red bell peppers from jar
• 6 pounds littleneck clams, scrubbed
• 1/4 cup plus 2 tablespoons chopped fresh Italian parsley

• Heat large pot over medium-high heat. Add bacon and onion; sauté until bacon is crisp around edges and onion starts to brown, stirring, about 8 minutes. Add garlic; stir 1 minute. Add tomatoes with juice and peppers; bring to boil, scraping up browned bits. Add clams, cover, and boil until clams open, stirring occasionally, 8 to 10 minutes (discard any clams that do not open). Stir in 1/4 cup parsley. Divide among shallow bowls. Sprinkle with 2 tablespoons parsley.
  
  
  
  

*Photo and recipe from Bon Appetit magazine

Sunny-Side-Up Eggs on Mustard-Creamed Spinach

• 1/2 cup coarse fresh breadcrumbs made from crustless country-style bread
• 5 teaspoons Dijon mustard, divided
• 2 teaspoons plus 1 tablespoon olive oil
• 1/2 teaspoon mustard seeds
• 1 9-ounce package fresh spinach leaves
• 3 tablespoons half and half
• 1 teaspoon chopped fresh thyme
• 2 large eggs
• Fresh thyme sprigs (for garnish)

 

• Preheat oven to 400°F. Toss crumbs with 2 teaspoons mustard, 2 teaspoons oil, and mustard seeds in medium bowl to coat. Scatter on rimmed baking sheet. Bake until golden and crisp, 6 to 8 minutes.
• Meanwhile, add enough water to deep large nonstick skillet to cover bottom. Add spinach; toss over high heat to wilt, about 2 minutes. Scrape into sieve set over bowl; press out liquid. Wipe out skillet; reserve.
• Transfer spinach to medium saucepan. Add 3 teaspoons mustard, half and half, and chopped thyme. Stir over medium heat until thick, about 3 minutes. Season with freshly ground black pepper. Remove from heat.
• Heat remaining 1 tablespoon oil in reserved skillet over medium-high heat. Crack eggs into skillet, spacing apart. Fry until whites are cooked through, 3 to 4 minutes. Divide spinach between 2 plates, spreading out as base for eggs. Top with eggs, crumbs, and thyme sprigs
  
  
  
  
  

*Recipe and photo from Bon Appetit magazine

Pasta w/ Sausage, Shrimp, and Peperoncini

• 1 tablespoon olive oil
• 1 pound spicy Italian sausages, casings removed
• 1/2 cup sliced peperoncini plus 1 cup liquid from jar
• 1/2 cup chopped shallots
• 2 garlic cloves, chopped
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/4 teaspoon cayenne pepper
• 1 24-ounce jar marinara sauce
• 3/4 cup heavy whipping cream
• 1 pound uncooked large shrimp, peeled, deveined
• 8 ounces penne pasta
• 3 tablespoons grated Asiago cheese
• Sliced fresh basil (for garnish)
• Additional grated Asiago cheese

• Heat oil in heavy large pot over high heat. Add sausage; cook until browned, breaking into pieces, about 4 minutes. Add peperoncini, shallots, and next 6 ingredients; cook until shallots are tender, stirring often, about 5 minutes. Add peperoncini liquid; stir until most of liquid is absorbed, about 1 minute. Add Marinara, cream, and shrimp. Cook until shrimp are cooked through, stirring often, about 5 minutes.
• Meanwhile, cook pasta in another large pot of boiling salted water until just tender but still firm to bite, stirring often. Drain, reserving 1/2 cup pasta cooking liquid.
• Transfer pasta and 3 tablespoons cheese to pot with sauce; stir to incorporate, adding reserved cooking liquid by tablespoonfuls to thin if sauce is too thick. Transfer to bowl. Sprinkle with basil and additional cheese

*Recipe from Bon Appetit magazine - which offers much more complicated recipes than Food Network, I've discovered...