Pork Tacos!

October 25, 2010 at 2:30 am (cooking) (, , , , )


(Recipes Below)

Tonight I made tacos – I’ve been craving tacos for a while, so I dragged my sister over to have tacos with Mom and I.

Yummy yummy pork tacos with onions, sour cream, refried beans, lettuce, cheese, and homemade guacamole and homemade salsa!

All of this makes about 8 or 9 tacos.

I love tacos!

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Salsa Ingredients:
a squeeze of fresh lime juice
1 tomato, diced
1/4 large sweet onion, diced
1 large clove garlic, minced
pinch of kosher salt
a sprinkling of parsley or cilantro (Mom doesn’t like cilantro.)

Directions:
Do all the dicing and mincing, then combine in a small bowl. Squeeze a little fresh lime juice, add a pinch of salt, sprinkle with parsley (or cilantro), and mix.

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Guacamole Ingredients:
1 ripe avocado
a pinch of kosher salt
a squeeze of fresh lime juice
sprinkling of minced onion (the dried kind)
sprinkling of parsley (or cilantro)

Directions:
Remove avocado insides, place in a bowl. Mash together with some minced onion, parsley (I prefer it here over cilantro, myself), the salt, and lime juice. It should be a little chunky still, I just used a fork lol.
Place in fridge with avocado pit on top until ready to use. Doesn’t keep well. Corn chips are handy.

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Pork Tacos Ingredients:
4 pork chops, cubed into bite-sized pieces
1/4 large sweet onion, sliced
juice from 1/2 lime
kosher salt
garlic powder
parsley
cumin
paprika
lemon pepper
olive oil

Directions:
Heat the skillet/pan with some oil in it, just enough to provide a little lube. Add the onions and pork to it.
Sprinkle once across the pan a pinch of kosher salt, lemon pepper, and the cumin.
Sprinkle twice across the pan paprika, parsley, and garlic powder.
Squeeze in the lime juice, and cook until done. It is utterly delicious!

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Not-Shepherd’s Pie

October 17, 2010 at 9:00 pm (cooking) (, , , , , )


Hey there! Long time no type! It’s been a while since I’ve used a new recipe, other than my normal stuff… I tend to try to keep “Katie’s Crazy Cooking” a little under control lol.

Anyway… last time that I went grocery shopping, I got a bunch of meat and froze it. Tonight was either chicken again, pork chops (not much of a pork fan), or the package of stew beef.

I voted for stew beef, and took it out to thaw while I played some WoW. (yes, I’m a nerd.)

I thought to myself “it’s fall… beefy weefy stew would sound delicious” followed by “oooh shepherd’s pie….” Well… this is what happened. ^^.;

Not-Shepherd’s Pie Ingredients:
1 package stew beef
1 package mashed roasted garlic mashed potatoes (the just add water kind lol)
Minced onion or 1/4-1/2c diced, your choice
Garlic Powder
Thyme
Sage
Parsley
Kosher salt
Fresh ground black pepper
1/2c celery (1.5 stalks), sliced thin
1/2c chopped baby carrots
1/2c green beans, frozen
1/2c corn, frozen
Olive oil
Beef stock

Side: frozen biscuits, cooked. (2 each, 1 for dipping sauce, and 1 for dessert – split in half, light butter, then drizzle with honey.)

Preheat oven to 350.

First, cut the stew meat into smaller, bite-sized pieces. Then toss the meat in flour. I just put a cup or so of flour in a plastic bag, tossed in the meat, and shook it. Turn on your pan on high heat with enough oil (I used olive oil) to just cover the bottom while you cut your veggies. When water droplets hit the pan and sizzle, put on the meat.

(I like the flavor of cooked celery, but generally I despise the texture of it, so I chose to cut the stalks into very thin slices. I liked it this way!)

When you go to turn the meat over the first time, add your celery, carrots, and either the chopped onions (I was out), or sprinkle minced onions all over the pan – just 1 light cover. Sprinkle a pinch of kosher salt over the pan, as well as a crack of pepper.

Start to add beef stock, slowly. Don’t want to drown it. 😉

When the beef is almost cooked, drop the heat to med-high, add the green beans and corn. Across the whole pan, lightly shake over the entire pan the following spices: minced onion again, unless using chopped onions, garlic powder, thyme, sage, and parsely. Add a small pinch of salt, and a grind or two of pepper.

Keep adding beef stock – you’re not making stew, but you still want enough liquid to make a thick gravy-ish sauce.

Add another round of spices – minced onion, garlic powder, sage, and parsely only.

When the meat is fully cooked, kill the heat. You should have enough to fill 3-4 ramekins up halfway with the yummy mixture. Do so.

***While my meat cooked, I turned on the teapot, and boiled some water. I used a package of Idahoan Roasted Garlic Mashed Potatoes – just pour 2c boiling water into a bowl, add the package of potatoes, moisten with fork, let it set for five minutes, then fluff, and use to cover the ramekins.***

Put these in the oven, along with your biscuits for 22 minutes.

**You can choose to pull them out sooner, to sit, by about 3 minutes.**

*After the biscuits are done, if you want a nice color on the mashed potatoes, turn on the broiler and put the ramekins under briefly ^,~. *

These were REALLY good! I was so proud of myself for making a thick sauce!!!! It didn’t turn out crappy at all!!

Definitely going to do these again ❤

Picture time!

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Chicken “Fajitas”

October 5, 2010 at 7:58 pm (cooking) (, , , , , )


So, I’ve been experimenting with new flavors.

What I wish I’d had:
~homemade salsa
~refried beans
~lettuce
~lime

What I did have:
~Chicken
~onion
~cumin
~garlic
~paprika
~lemon pepper
~parsley

I sliced two chicken breasts into strips and tossed them into a hot pan with some olive oil and onions.  I sprinkled both sides of the chicken with lemon pepper, garlic salt (a very little bit), garlic powder, cumin, paprika, and parsley.

Then I simply cooked it! I wish I’d had more onion, as well as the other goodies. 😦 But hey, this in tortillas with just a cheese or sour cream was really tasty! Would make a good taco filling, or chicken quesadillas!

Photo op!

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Spaghetti Ponderings

October 3, 2010 at 10:14 pm (cooking) (, )


So, I messed up the order in which I usually toss things into the pan the other night.

Normally, it’s veggies, meat, tomato sauce/diced tomatoes, then juice, then tomato paste at the end.

Yanno what I found out works better? Meat AND veggies, cranberry-pomegranate juice, tomato paste, THEN diced tomatoes and tomato sauce. ^__^.

Veggies I love in my sauce: carrots, onion, garlic, and mushrooms. 😀

I didn’t have mushrooms, so I had to forego them. *tragic pose* But I did have yummy carrots, garlic, and onion! So I tossed them in with the meat, a pinch of kosher salt, some cracked black pepper…

As the hamburger started to brown, I poured in some cranberry-pomegrante juice (I love it in sauce), and let it fully brown. Then I added in the tomato paste (mmm…), let it cook in a minute, then added the sauce and diced tomatoes.

Then I added spices! Garlic salt, garlic powder, Garlic & Herb Mrs. Dash, oregano, and sage. SOOOOO delicious! I let it simmer for 30 min while I boiled water/cooked pasta.

I was  very happy with it, yum! It shall make great spaghetti sauce tomorrow night ❤

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