Arghh, I’m feeling a bit of pirate in me this morning as I write this post. It could be that this is a Caribbean inspired dish or it could be as simple as the fact that limey rhymes with the word blimey. OR, most likely, it’s because I have three small boys who all love playing good guy bad guy in any form from Star Wars, to cops and robbers, to pirates.
This dish was delicious and I would definitely make it again. My only disappointment was that I added in the half and half to my lime sauce when the temperature of the pan was still too hot, so the whole thing curdled kind of like the turkey on National Lampoons Christmas Vacation. The taste was still delicious though, so I know it will work beautifully for you if you’re just a bit more conscious of your cooking temperature (or lack there of) when you go to add in your half and half. Ok, so here’s what you’ll need:
Ingredients Needed:
1 Pound of Pork Cutlets
1 Lime, Juiced
1 Tbsp of butter
1/2 Cup of chicken Broth
1 Green Onion, Chopped
2 Cloves of Garlic
1 tsp of Ginger (fresh or dried)
1/2 Cup of Half and Half
2 Tbsp of White Wine
1/4 tsp of Cayenne
Salt and Pepper to taste
Yep. You guessed it, I forgot to add the white wine to the picture. I’m not sure why I have such issues getting everything in the ingredient picture, but I’m thinking it’s because I get inspired part way through cooking and decide to add an extra ingredient I hadn’t originally thought of. In any case, here’s a picture of the wine to make you all feel the complete ingredient list. Feel it with me. Now pour yourself a glass to help you get in the mood while you cook this masterpiece.
Now that we have everything we need, the first thing you’ll want to do it pound out your cutlets. You already know how much I love pounding meat. It’s a great aggression release AND it tenderizes your meat all in one. Gotta love it. You’ll want to pound them nice and skinny. Place a piece of waxed paper on the top and bottom when you pound to eliminate splattering.
Once your meat is sufficiently pounded, go ahead and heat up your skillet on medium high heat. Add in your butter and then cook your pork cutlets in the heated pan. As you throw them in, sprinkle some salt and pepper on each side. It should be about 2-3 minutes per side depending on how thin you pounded them.
Continue cooking your pork until all the cutlets are done. Set them aside and keep them warm. Now we’re going to move on to the sauce. I’m sorry to say, I didn’t take any pictures of the sauce preparation. I can’t say for sure why I did this, but I’m guessing it’s because I’m still a traumatized from my curdling incident. Anyway, you’ll just have to trust what I tell ya here and go with me. I promise it will taste delicious.
For the sauce, add your wine and lime juice to the pan and deglaze it on medium high heat. Add your chicken broth, cayenne, green onions, and ginger and heat through. Now, and this is important, turn your heat down to simmer and let your sauce temperature come down a bit. While it’s settling down, stir it, to help it reduce and thicken. Remove your sauce from the heat and add a small bit (1 to 2 tsps worth) to the half and half to help raise the temperature of the milk a bit. Next, pour in your half and half and whisk it vigorously for 1 to 2 minutes. Hopefully it’s a beautifully creamy sauce at this point. Add salt and pepper to taste. I haven’t tried again since my first biff, so if you try it, let me know if it worked better for you.
To plate the meal, I made some jasmine rice and laid a couple cutlets on top. If my sauce would have been the way I hoped, I would have poured it over the top of the meat, but because it was less than pretty, I poured it over the rice so I had the flavor without you having to see my curdled mess. We can’t get every meal perfect right? Live and learn I always say. I promise you though, despite it’s less than perfect appearance, it was still more than just a little delicious and definitely worth a “do-over” in the near future.
Limey Pork and Rice
Yield: Serves 4
Total Time: 30 min
Ingredients:
1 Pound Pork Cutlets
1 Lime, Juiced
1 Tbsp Butter
1/2 Cup Chicken Broth
1 Green Onion, Chopped
2 Cloves Garlic, Minced
1 tsp Ginger (Fresh or Dried)
1/2 Cup Half & Half
2 Tbsp White Wine
1/4 tsp Cayenne
Salt and Pepper to Taste
Directions:
pound out the pork cutlets.
Add in the butter and cook the pork cutlets in a sauce pan on medium high heat. As you toss them in, sprinkle some salt and pepper on each side. It should be about 2-3 minutes per side depending on how thin you pounded them.
Add the wine and lime juice to the pan and deglaze it on medium high heat.
Add the chicken broth, cayenne, green onions, ginger and heat through.
Turn your heat down to simmer and let your sauce temperature come down a bit.
Remove sauce from the heat and add a small bit (1 to 2 tsps worth) to the half & half to help raise the temperature of the milk a bit.
Pour in the half and half and whisk it vigorously for 1 to 2 minutes.
Add salt and pepper to taste.
Fish gone Thai
So I got a bit creative the other night and decided to try and concoct a Thai inspired fish dish. I’m not sure what did it, but I’m thinking it must have been the coconut milk that I bought at Trader Joe’s earlier in the day. If you haven’t already guessed, I’m a Trader Joe’s ADDICT. We don’t have a lot of fancy schmancy (and affordable!) food stores here in Charlotte. It’s something that I really, really, REALLY miss about living in Dallas. The food stores there were amazing. Central Market, Sprouts, Market Street, Whole Foods *Sigh*. But I digress. We’re here to make some dinner so let’s break out the fish! Here’s what you’ll need to bring my inspiration to your dinner table:
Ingredients Needed:
1 Pound of White Fish (I used dover sole)
3/4 Cup of Flour
1 Cup of Panko Bread Crumbs
2 Eggs
1 tsp Lemon Grass
1 tsp Turmeric
1 tsp Salt
1/2 tsp Pepper
2 Cloves of Garlic
2 tsp of Cilantro (1/8 cup Chopped Fresh)
Olive Oil for cooking the fish in
The first thing you need to do in order to create these little beauties, is to get out three separate dishes. In the first dish mix together the flour, salt, pepper, lemon grass, and turmeric. In the second dish, beat the two eggs and then stir in the garlic and cilantro. In the third dish add your panko bread crumbs. Here’s what you’ll have:
Now, grab a large skillet, turn your heat on medium high and add in a few swirls of olive oil to cover the bottom. Dredge your fish; first in flour, then in the egg, and finally in the breadcrumbs. Add the covered fish to the skillet and cook for 3-4 minutes per side or until cooked through and golden brown depending on the thickness of the fish you use. Here’s what it should look like. Are you getting hungry yet? 🙂
If you use a thin fish like I did, you will need to do multiple batches. If that’s the case, you should change out your oil at least once or it will get burned after a couple batches from the random breadcrumbs and fish pieces that stay behind.
And here’s the finished product. I served it up with coconut curry rice, fresh broccoli and a lemon wedge. And yes, the lemon, broccoli and rice (with the above mentioned coconut milk) were all from my good friend Trader Joe as well.
Fish Gone Thai
Total Time: 30 min
Ingredients:
1 Pound White Fish (I used Dover Sole)
3/4 Cup Flour
1 Cup Panko Bread Crumbs
2 Eggs
1 tsp Lemon Grass
1 tsp Turmeric
1 tsp Salt
1/2 tsp Pepper
2 Cloves Garlic
2 tsp Cilantro (1/8 Cup Chopped Fresh)
Olive Oil for Cooking
Directions:
Grab three dishes. In the first dish mix together the flour, salt, pepper, lemon grass, and turmeric. In the second dish, beat the two eggs and then stir in the garlic and cilantro. In the third dish add your panko bread crumbs.
Grab a large skillet, turn your heat on medium high and add in a few swirls of olive oil to cover the bottom. Dredge your fish; first in flour, then in the egg, and finally in the breadcrumbs.
Add the covered fish to the skillet and cook for 3-4 minutes per side or until cooked through and golden brown depending on the thickness of the fish you use.
Loaded Baked Potato Soup
I just spent the past minute staring at the title of this meal thinking about the double meaning of what I just wrote and wondering if the fact that I saw something other than just the name of a delicious soup, means I should have spent more time getting into trouble in college when I had the chance. I mean really, baked and loaded? That should be solely reserved for a Potato Soup right?
Ok, I know, I’m really grasping at straws here, but bear with me. It’s Monday and my mind is still a bit crusty from the weekend. I think I’ll just move on and present this fine creation to you all so you can be the judge for yourself. Needless to say there is nothing illegal or mind altering in the recipe for this delicious soup. Here’s what you’ll need to whip yourself up a bowl:
Ingredients Needed:
8 Potatoes, Chopped (you can peel too, but I like to keep the peels on for extra nutrients)
1/2 Pound of Bacon, Chopped
3 Cloves of Garlic
2 Green Onions, Chopped
4 cups of water + 4 tsp of chicken base OR 4 cups of chicken broth
1 Cup of half and half
Salt and Pepper to taste
3/4 Shredded Cheddar Cheese
In a large soup pot bring your 4 cups of broth and your chopped potatoes to a boil. Turn heat down to medium, cover and let simmer until potatoes are soft; about 10 minutes. While your potatoes are cooking, grab a medium skillet and cook up your bacon. When your bacon is cooked, add in the chopped green onions and garlic and let them cook for 1-2 minutes. Here is what you’ll have so far:
Add the bacon mixture to the soup. Then add your half and half. Stir it to combine. Finally add in the cheese.
Stir it in until it is completely melted. Test your soup and add salt and pepper to taste. And that’s all there is to it.
This meal was super yummy. I’m glad I snuck it into my cooking repertoire before it got too warm for a hearty soup. Enjoy, and if you’re having memories of college while you’re eating it, at least I know I’m not alone. Have a great Monday!
Loaded Baked Potato Soup
Yield: Approx. 5 1 Cup Servings
Ingredients:
4 Cups Chicken Broth
8 Potatoes, Chopped (and peeled if desired)
1/2 Pound Bacon, Chopped
3 Cloves Garlic, Minced
2 Green Onions, Chopped
1 Cup Half & Half (you can use milk for a lower fat version)
3/4 Cup Cheddar Cheese
Salt and Pepper to Taste
Directions:
In a large soup pot bring the broth and chopped potatoes to a boil.
Turn heat down to medium, cover and let simmer until potatoes are soft; about 10 minutes.
While the potatoes are cooking, grab a medium skillet and cook up the bacon.
To the bacon, add in the chopped green onions and garlic and let them cook for 1-2 minutes.
Drop the bacon mixture into to the potatoes and broth.
Pour in the half and half. Stir to combine.
Stir in the cheese until melted.
Add salt and pepper to taste.
Quickie Guacamole
Well, the weekend’s over and it’s back to the bump and grind of every day life. I’m feeling pretty fortunate that we were blessed with beautiful weather here in North Carolina for the first weekend of spring considering my friends back in Texas were given yet another snowstorm with multiple inches of snow. It inspired me to cook up all kinds of goodies to share this week including a pizza using the guacamole recipe below that was amazing (who would have thought you could use guacamole on a pizza?) and a pound cake that was worth every tablespoon of butter I put into it.
Ok, so let’s get to the guacamole. This is my quickie version of guacamole. It’s the recipe you go to when you want yummy guacamole without all the dicing and chopping. Don’t get me wrong, I do love a batch of high effort guaco as much as the next girl, but most nights during the witching hour (and if you have kids you know what I mean), I feel lucky just to get food on the table, let alone gourmet guacamole. This guaco serves up a mean batch of delicious and takes about half the time to make. So here’s what you’ll need:
Ingredients Needed:
2 Large Avocados
The Juice from 1 Lime
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Cumin
1 Clove of Garlic
2 tsp of Cilantro
Sea Salt to taste
Now I know I mentioned this in an earlier recipe, but I just want to throw out again what a wonderful thing Dorot herbs are. No garlic mincing, no cilantro chopping, and best of all, because it’s a freezer item, it stays good for so much longer than fresh herbs. Don’t get me wrong, I love fresh herbs as well as the next gal and use them often, but for a quick backup, that really does the job, these are awesome.
Ok, the recipe. Mash up your two avocados in a bowl with a fork. Add in the juice, onion powder, chili powder, cumin, garlic, and cilantro. Mix well and then add your sea salt to taste. And let me tell ya, don’t be afraid with the salt. I find it takes a bit to really get the flavor where I want it. And that’s it! I told you it was a quickie.
I want to add one more note about the salt. For this recipe if you have access to it, try to use sea salt vs. regular salt. I don’t know why it is, but for some reason, sea salt makes guacamole that is really good! A friend once told me that sea salt was the secret to great restaurant guaco and after trying it, I’m a believer.
So here it is; the finished product. Try not to drool too much on your computer screen.
Quickie Guacamole
Total Time: 15 min
Ingredients:
2 Large Avocados
1 Lime, Juiced
1 tsp Onion Powder
1 tsp Chili Powder
1 tsp Cumin
1 Clove Garlic, Minced
2 Tbsp Fresh Cilantro, Chopped
Sea Salt to Taste
Directions:
Mash up your two avocados in a bowl with a fork.
Add in the juice, onion powder, chili powder, cumin, garlic, and cilantro.
Mix well and then add your sea salt to taste.
French Quarter Nachos
In the spirit of March madness, I felt the impending need to concoct a big, fattening, ooey gooey, forget the diet, mound of nachos. Because, as we all know, despite our year in and year out efforts to get the perfect college tourney bracket, we will once again forgo the $10 ante in favor of a losing team that shouldn’t have lost in the first place (dang you Georgetown!) and be left with nothing to show for it but a lighter wallet and a bracket lined with crossed out loser teams. But I digress.
In thinking about what type of nachos I wanted to make, I dug deep into the depths of my freezer and discovered a pack of Trader Joe’s chicken andouille sausage. And from there the idea for French Quarter Nachos was born. These nachos were delightfully delicious and did a great job of dulling the pain of yet another inevitable losing year. Here’s what you’ll need for your nachos:
Ingredients Needed:
1 Pound Andouille Sausage, Chopped
1 Tbsp of Olive Oil
1/3 Cup of Salsa
1/2 of a Medium Onion, Chopped
1 Clove of Garlic
2 tsp of Cilantro
1 tsp of Cumin
1 tsp of Chili Powder
1 tsp of Corriander
1 Bag of Tortilla Chips
1 Can of Black Beans
1 Chopped Tomato
1 Chopped Green Onion
2 Cups of Chopped Green Spinach
2 Cups of Cheddar Cheese
A few notes before we begin. First off, I put lettuce in the shot above, but I’ll be honest, I didn’t end up using it for these nachos. I’m always trying to sneak a little bit of healthy in, so if I have the choice to use spinach over lettuce, I’ll do it. That being said, I know lots of people who prefer lettuce to spinach, so feel free to make your own choice on this one! Second, another mommie brain moment, but I put salt in the picture instead of olive oil. I know, I know, not at ALL the same thing. Finally, see if you can find Waldo in the picture above. He insisted on hiding in the background.
Alright, let’s get started. Heat up the oil in a large skillet on medium high heat. Throw your chopped sausage in and let it cook for about 3-4 minutes. Add in the onion and continue to cook about 4 minutes more. Finally, add in the cumin, coriander, chili powder, garlic, cilantro, and salsa. Stir to combine and let cook for one minute more. While your mixture is cooking, preheat your oven to 375 degrees and throw your bag of chips in a large oven safe dish. Once your meat mixture is finished, dump it on top of the chips making sure it is evenly distributed. Next add your black beans, spinach (or lettuce if you prefer), and finally the cheese. Place your dish into the oven and cook it until it is heated through and the cheese is bubbling; about 8-10 minutes. Pull it out, sprinkle your chopped tomatoes and green onions on top and serve it up. You’re done! Here’s the finished product:
I like to serve mine with guacamole and sour cream and I’ll put my quickie guacamole recipe up tomorrow for those that are interested. Happy Eating and may your bracket bring you good fortune!
French Quarter Nachos
Total Time: 30 min
Ingredients:
1 Pound Andouille Sausage, Chopped
1 Tbsp Olive Oil
1/3 Cup Salsa
1/2 Medium Onion, Chopped
1 Clove Garlic, Minced
2 Tbsp Fresh Cilantro, Chopped
1 tsp Cumin
1 tsp Chili Powder
1 tsp Coriander
1 Bag Tortilla Chips
1 Can Black Beans
1 Tomato/span>, Chopped
1 Green Onion, Chopped
2 Cups Green Spinach, Chopped
2 Cups Cheddar Cheese, Cheese
Directions:
Heat up the oil in a large skillet on medium high heat. Throw your chopped sausage in and let it cook for about 3-4 minutes.
Add in the onion and continue to cook about 4 minutes more.
Finally, add in the cumin, coriander, chili powder, garlic, cilantro, and salsa. Stir to combine and let cook for one minute more.
While your mixture is cooking, preheat your oven to 375 degrees and throw your bag of chips in a large oven safe dish.
Once your meat mixture is finished, dump it on top of the chips making sure it is evenly distributed.
Next add your black beans, spinach (or lettuce if you prefer), and finally the cheese.
Place your dish into the oven and cook it until it is heated through and the cheese is bubbling; about 8-10 minutes.
Pull it out, sprinkle your chopped tomatoes and green onions on top and serve it up.
Teriyaki Mahi Mahi with Mang-O-So Delicious Salsa
This was delicious and easy to make. And best of all, the kids loved it. Even Andrew (my one year old) downed a kid sized portion like it was candy. So let’s get on with it. Here’s what you’ll need to make this dish:
First off, the marinade for the fish (yes I forgot to add the sugar to this picture. It’s a fault of having two small children running around my feet and one wheeling around in his walker while I attempt to make dinner and subsequently take pictures of it):
Ingredients Needed:
3 mahi mahi filets
2/3 cup soy sauce
1/4 cup cooking sherry
2 Tbsp white sugar
1 tsp ginger
1 clove of garlic, minced
Combine the soy sauce, sherry, sugar, ginger, and garlic. Pour the mixture over the fish and let it marinate in the fridge for 2 hours or more.
Now for the mango salsa. I need to add, that the hot pepper and the hot sauce is an optional addition. I didn’t use them this time around mainly because of my three kids who aren’t big fans of spicy foods. If you do decide to use them, they can be added to the top of the fish before cooking; as much or as little as you’d like in spiciness. Ok, here we go with the salsa.
Ingredients Needed:
2 Mangos, diced
1/2 red bell pepper, diced (I used Trader Joes Melange a Trois 3 pepper mix)<
4 Green Onions, chopped
1 Tbsp Cilantro
1/2 tsp garlic powder
1 fresh lime’s worth of juice squeezed
salt and pepper to taste
Again, if you want spice, feel free to add a chopped jalapeno. I held off on spice because of the kids.
1/2 fresh lemon for squeezing on fish
Combine the Mango, bell pepper, onions, cilantro and jalapeno. Stir in the garlic powder, lime juice, salt, and pepper. Place salsa in fridge for 1 hour to give flavors a chance to meld. Heat a large skillet with 2 Tbsp of butter on medium high heat. Add Mahi Mahi to the skillet and squirt with lemon over the top of the fillets. Cook through, flipping once; about 7-9 minutes. Serve hot with Mango salsa on top. Yummy!
So here’s the final meal. I served it up with blue cheesy rice and buttered broccoli as side. Happy Eating!
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