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Recipes
Pork - Chops [Gr] 'Cilantro & Lime'
![Pork - Chops [Gr] 'Cilantro & Lime'](/images/local/defaultImg_thumbSqPr.jpg)
By Kwasome
Although they are the same size as chicken cutlets, pork cutlets are not as tender
- 1/3 cup lime juice (from 3 limes)
- 1/3 cup olive oil
- 2 garlic cloves, minced
- 3 tablespoons minced fresh cilantro
- 3/4 teaspoon brown sugar
- 1/2 teaspoon ground cumin
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 12 thin-cut boneless pork chops (about 2 pounds),
Sauce 'Moroccan Harissa
By Kwasome
1. Dry roast coriander and cumin seeds until browned and fragrant and keep aside
- 1 tsp Coriander Seeds
- 1 tsp Cumin Seeds
- 2 Red Bell Peppers
- 4-5 Fresno Chillies - Any less spicy red chilli will do.
- 2-3 Bird's Eye Chillies - Any spicy chilli will do.
- 3 tbsp Extra Virgin Olive Oil
- 1 tsp Salt
- 5-6 cloves Garlic
- 2 tsp Lemon Juice
Pulled - P'Shoulder [CP] 'Hawaiian Flavors
By Kwasome
Place pork roast on a 22" x 18" piece of heavy- duty aluminum foil; sprinkle w/ Liquid Smoke & Soy Sauce
- 1 Boneless Pork Shoulder Roast (3- 4 lbs.)
- 4 tsp Liquid Smoke
- 4 tsp Soy Sauce
- 2 Unpeeled Ripe Bananas
- 1/2 cup H2O
Pasta - G'Turkey [Sk] 'Creamy Taco Mac
By Kwasome
1.) Boil the pasta according to the package directions
- 1¼ lbs. ground turkey
- 1 lb. elbow noodles
- 1/2 cup reserved pasta boiling water
- 1/2 onion, chopped
- 1 clove minced garlic
- 4 tbsp. taco seasoning (I prefer Penzey’s Spices mix)
- 1 (10 oz.) can Rotel tomatoes
- 3 oz. cream cheese
- ½ cup light sour cream
- green onions for garnish
Spinach - Skillet 'Rasins, Pine Nuts & Garlic
By Kwasome
1.) Cook raisis, pine nuts or pecans, garlic, salt, and ground red pepper in hot oil in a Dutch oven over Med
- 1/2 cup golden Raisins
- 1/4 cup Pine nuts or chopped Pecans
- 2 cloves Garlic, minced
- 1/2 tsp Salt
- 1/8 tsp ground Red Pepper
- 2 tbsp EVOO
- 2 lbs Spinach, torn
- 2 tbsp Parmesan cheese, shredded
Brisket [CP] 'Chipotle Spiked'
By Kwasome
Place brisket in the crockpot with the onions
- 3 to 5 lb beef brisket
- 1 large onion, coarsely chopped
- 1 to 2 chipotle chiles in adobo sauce, minced
- 3/4 cup dark beer
- 2 Tbs tomato paste
- 1/4 tsp cinnamon
- 1/4 tsp black pepper
- 1 tsp salt
- 1/4 cup brown sugar
- 3 cloves garlic, minced
- 6 to 8 red potatoes, quartered
- 1 1/2 cups baby carrots
Coleslaw [BCCr] 'Barefoot Contessa
By Kwasome
Cut the cabbage halves in half and cut out the cores
- 1/2 small head green cabbage
- 1/2 small head red cabbage
- 4 large carrots
- 2 cups good mayonnaise
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups crumbled Roquefort (6 ounces)
- 1 cup chopped fresh flat-leaf parsley
Eggs - Scrambled 'Asparagus, Prosciutto & Parmesan*
By Kwasome
If your asparagus spears are very fat, after halving them lengthwise, cut them on the bias into 3/8-inch lengths, s...
- 12 large eggs
- 3/4 tsp table salt
- 1/4 tsp ground black pepper
- 6 Tbs half-and-half
- 1 tsp vegetable oil
- 8 oz asparagus , bottoms trimmed, each spear halved lengthwise, then cut on bias into 1/2-inch lengths (about 1 1/2 cups)
- 1 Tbs unsalted butter
- 1/2 cup grated Parmesan cheese (1 ounce)
- 3 oz thinly sliced prosciutto , cut into 1/2 inch squares
Pulled - B'Chuck [CP] 'Bottled BBQ Sauce'
By Kwasome
1. Place roast into slow cooker
- 1 (3 pound) boneless chuck roast
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and pepper to taste
- 1 (18 ounce) bottle barbeque sauce
Orzo 'Roasted Veggies
By Kwasome
1. Preheat oven to 450 degrees F (230 degrees C)
- 1 zucchini, sliced
- 2 tablespoons olive oil
- 1 summer squash, sliced
- 1 pinch white sugar
- 1 red onion, cut into chunks
- salt and black pepper to taste
- 1 pound asparagus, cut into 1-inch pieces
- 4 cubes chicken bouillon
- 1/4 cup dry white wine
- 1 (16 ounce) package orzo pasta
- 2 tablespoons grated Parmesan cheese
- 4 cloves garlic, minced