Saturday, August 29, 2009
Photos (Chinatown on left (beef and broccoli, hunan chicken [spicy!], chicken fried rice, egg roll and spring roll - had the spring roll with the leftovers for lunch today), Chinese pork casserole on right):
Ratings - Chinatown - 5 star; Casserole - 5* (it's an old family favorite that Mom has made for years)
Thursday, August 27, 2009
Yes, I'm trying to use up the whole can of peppers! I know they can be frozen, but hey! If I find a recipe, why not try it out! This has certainly been a hot and spicy week :-) Review and photos to follow after supper as usual!
Chipotle Pork Roast Recipe
Recipezaar recipe #23605
2 lbs boneless pork roast
1/3 cup olive oil (used some spicy oil I brought back from the US)
2 chipotle chiles
1/3 cup brown sugar substitute (I used real brown sugar)
1 tablespoon onion powder (didn’t have it, so left it out)
1 tablespoon garlic powder (used epicure minced garlic)
2 teaspoons soy sauce
1/3 cup water
- Place pork roast in baking dish.
- In a separate bowl, assemble the remaining ingredients, stir well.
- Pour marinade over roast, cover and place in the refrigerator for at least 1 hour. (I did it for 45 mins)
- In a preheated oven, cook at 500 degrees for 10 minutes, then reduce heat to 300 degrees.
- Cook until roast reaches an internal temperature of 170 degrees.
- Allow to cool five minutes before serving.
This is my new favorite way to cook pork loin roast!!!!!!! I give it a 6 out of 5 (yes, I can do fractions, but it was just that good!)
Tuesday, August 25, 2009
Forgot to mention - when you add the milk, also add a couple Tbsp of butter/margarine....I also added some fresh cilantro to give more of a Mexican feel. Overall it's great! I added the cheese, but can't really taste it, likely would leave it out next time (to save calories and $!)
Photos: (first one is before adding the milk)
Monday, August 24, 2009
- Mexican Lasagna (tonight's supper...picture to come later)
- Smoky Sweet Potato Chick Stoup (yep, a Rachael Ray recipe)
- Spaghetti Carbonara
Now I know what you're thinking...how in the world is she going to eat ALL of that in one week??! The Lasagna, if it turns out will be supper tonight, with 3 servings remaining...one for lunch tomorrow and, if it turns out I'll share my leftovers with a couple friends :-) I am a bit concerned that it is going to be trés piquante! I used hot salsa and then, when I didn't have the chopped green chiles it called for, I used...chipotle peppers in adobo sauce (just one!) I took a teensy taste of the sauce...WOOHOO!! It's hot! Taste it if you dare. I also refused to pay $5 for a small package of Monterey Jack cheese when the no name "regular" cheeses were on sale for $3.99 for the 540g package...I used sharp cheddar and marble.
As for the other two recipes (Stoup and Spaghetti), both of these will freeze quite nicely, so they will be future lunches.
Prep Time: 10 min
Cook Time: 1 hr 0 min
12 ounces cooked chicken, cut into 1-inch cubes (about 3 cups)
1 cup sour cream (regular or low-fat)
1 cup shredded Monterey Jack cheese (regular or low-fat), divided
1 cup shredded Cheddar (regular or low-fat), divided
1/2 cup mild, medium or hot salsa
1 (4-ounce) can chopped green chiles
2 tablespoons chopped fresh cilantro leaves
1 teaspoon ground chili powder
1/4 teaspoon cayenne pepper, or to taste
8 (6-inch) corn tortillas, cut into 6 wedges
Preheat oven to 350 degrees F.
Coat an 11 by 7-inch baking pan with cooking spray.
In a large bowl, combine chicken, sour cream, 3/4 cup of the Monterey Jack cheese, 3/4 cup of the Cheddar, salsa, chiles, cilantro, chili powder, and cayenne pepper. Mix well and set aside.
Arrange half of the tortilla pieces in the bottom of prepared pan, overlapping pieces slightly to cover the surface. Top with half of the chicken mixture and smooth over with the back of a spoon to even the top. Layer remaining tortillas over top, and spoon over remaining chicken mixture. Top with remaining 1/4 cup each of Monterey Jack and cheddar cheeses.
Cover with foil and bake 30 minutes. Uncover and bake 30 more minutes, until top is golden and bubbly. Let stand 5 minutes before serving.
To reheat, bake in a preheated 375 degree F oven for 15 minutes.