Carnitas de las Collinas

 

Carnitas de las Collinas

     So who doesn't love tacos!? Well I was watching this special on one of those streaming services about the history of tacos and the amount of traditional styles you will find in Mexico. I was amazed at the different styles, flavors, and mostly pork type tacos. Also the addition of unusual fruits, etc. to the ingredient lists. So I decided to combine some typical flavors and create my own taco of the hills since I live in WV and up on a hill. Carnitas del las Collinas.

Ingredients:

• 1 lb thinly sliced pork tenderloin
• 2 tsp paprika
• 1 tsp oregano
• 1 tsp cumin
• 1/2 tbs white vinegar
• 1/4 cup lime juice
• 1/4 cup orange juice
• 2 cloves garlic minced
• 1/2 sliced white onion
• Flour tortilla
• Tomatillo salsa/ Salsa Verde
• Shredded cabbage
• Diced/cubed cantaloupe

1. In a large sealed bag combine sliced pork tenderloin with the paprika, oregano, cumin, vinegar, lime and orange juice, garlic and white onion. Seal and marinate for no more than an hour. 

2. Take flour tortillas and lightly brown in a skillet over medium high heat.

3. Now in a large skillet toss in the bagged marinated pork and onion and sauté until starting to brown and the liquid thickens up.

4. Now layer your tacos. Pork, sliced cabbage, tomatillo salsa, and top with the diced cubed cantaloupe.

Prep time: 15 minute

Cook Time: 10 minutes

Serves: 2+

     These were the best tacos I have had in a long time. Delicious citrus and spicy flavored pork with the combination of tartness from the salsa and sweetness from the cantaloupe. I easily ate 8 of these in one sitting. These have now become my go to tacos for taco Tuesday. Give them a try! 

PB&J Trout

 

     Please don't let the name freak you out. This is just an idea I came up with and trust me when I say it is a great combination of flavors for this trout. A spicy yet sweet sauce to accompany a nutty grilled trout is the perfect combination of tastes when you eat this dish. PB&J Trout

 

Ingredients:

• 2 trout filets
• 1/2 cup crushed roasted peanuts
• 1/4 cup cornmeal
• 1/2 cup strawberry preserves
• 2 tbs sriracha
• 1 tsp ground ginger
• 1 tsp balsamic

1. Combine the crushed peanuts and cornmeal onto a plate. Take the trout filets and press firmly into the combination meat side down.
2. In a large skillet melt some butter and brown the trout filets meat side down for roughly 1 minute and remove and place on a baking sheet.
3. Cook covered in a 350 degree oven for roughly 8 minutes.
4. Meanwhile take the strawberry preserves, sriracha, ginger, and balsamic and bring to a simmer over medium high heat in a sauce pan.
5. Serve the trout with a little of the sauce drizzled over.






   This trout was a great combination of flavors. I highly recommend if wanting to try something different than your usual trout dish. Enjoy!






Prep Time: 5 minutes
Cook Time: 10 minutes
Serves: 2

Lemon Blueberry Biscotti

 

 

     Here is just another one of my creations to the already perfect Italian cookie. That perfect combination of crunchy but also chewy. These have the great flavor combo of lemon and blueberry. Perfect, refreshing, tart flavor filled cookie to perfectly dunk into your coffee or just eat alone. Hell, if you ask me, I prefer just eating one by itself. Well maybe two or three that is. Lemon Blueberry Biscotti.

 

 

Ingredients:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 3/4 cup sugar
• 1 stick softened butter
• 2 eggs
• 1 cup dried blueberries
• Zest from 1 large lemon
• Juice from half of lemon

Icing (optional)

• Powdered sugar
• Milk
• Zest from 1 lemon
• Yellow food coloring

1. Preheat oven to 350 degrees.

2. In a large bowl combine flour, baking powder, and salt.

3. In another bowl blend the butter and sugar until creamy.

4. Slowly mix in the eggs one at a time in the sugar butter mixture.

5. Mix in the zest and juice from the lemon.

6. Slowly mix in the flour in batches. Then stir in the blueberries.

7. On a tin foil lined baking sheet spread out the cookie mixture and form into a flatten rectangular log shape.

8. Bake for 30 minutes until edges are golden browned. Let cool for 30 minutes.

9. Slice at an angle into 1/2 inch slices then lay back down on the baking sheet and bake for another 5 minutes.

10. To make icing combine the milk and powdered sugar until a thick icing has formed. Mix in some lemon zest and drizzle over or dip the cookies in once cooled.

 

     These might have to be one of my favorite flavor combinations for a wonderful biscotti recipe. Enjoy!

 

Prep Time: 10 minutes

Cook Time: 35 minutes

Inactive Time: 30 minutes

Serves: As many as you want. Makes roughly 15 separate cookies.

 

 



 

 

Strawberry Puffed Pastry Brie

 

 

     Who doesn't like a good spread of brie? What could be more perfect than a creamy cheese with crackers and a splash of fruit prior to a big dinner. This dish makes for the perfect appetizer for any dinner party. Enough for everyone to snack on prior to sitting down for the main course. With just four simple ingredients this brie will surely become your next table topper for any gathering. Strawberry Puffed Pastry Brie.

 

Ingredients:

• Brie
• 1 sheet puff pastry
• 2 tbs strawberry jam
• 3 strawberries
• Crackers

1. Roll out one sheet of puff pastry.

2. Take the brie and lay it out.  Spread the jam over the top.

3. Slice the strawberries up and arrange around the top over the jam.

4. Take the pastry and lay on top and fold underneath.

5. Bake in 400 degree oven for 20-25 minutes.

6. Serve with crackers.

Such a simple and yet elegant appetizer dish that will surely be the hit of everyone who enjoys a good piece of cheese.

Prep Time: 5 minutes

Cook Time: 20-25 minutes

Serves: 4+



 

Balsamic Strawberry Dessert

 

 

 

     Looking for a quick and easy snack or dessert idea? Well here is one that is sure to please everyone. Who would have thought that Balsamic Vinegar could be used in a dessert recipe? The tartness of it, the strong aroma, the almost burning sensation of it going down, well it really does work. In some countries it is used quite a bit in dessert recipes. It is surprisingly very good combined with all the flavors. In my opinion it has an almost caramel flavor to it in this delicious fresh combination. Balsamic Strawberry Dessert.

 



Ingredients:

• 1 cup halved strawberries
• 1 tbs Balsamic Vinegar
• 1 tbs Sugar
• 2 scoops Vanilla Ice cream

 

1. Cut the strawberries into halves or quarters depending on the size.




2. In a bowl combine them with the balsamic vinegar and sugar and mix. Let sit for roughly 30-45 minutes.




3. Spoon over the ice cream and enjoy!

 

     This truly is a great combination of flavors. Trust me, it is amazing. The perfect combination of sweetness, a bit of saltiness, and fresh with flavors.

 

Prep Time: 45 minutes
Cook Time: 0
Serves: 2

Plum Crostata




 

    There is something about fresh fruit that just makes you want to bake something sweet. I found these delicious black plums at my local grocery store. I thought; why not make a great pie sort of dessert. This crostata was full of flavor and just had just the right amount of sweetness. I did find, however, that I needed to add just a bit more sugar. Once the plums were cooked, they became a bit bitter. So I would recommend adding just a little over a cup of brown sugar to cut the bitterness. Plum Crostata.

 

 

 

Ingredients:

• 4 black plums
• Zest from 1/2 orange
• 1 cup brown sugar
• 1 tbs lemon juice
• 1 pie crust
• Pinch salt
• 1 egg
• Sugar

 

1. Slice the plums into equal slivers. Place into a bowl.

 

2. Zest half a large orange into the bowl.

 

3. Toss with the brown sugar, lemon juice, and pinch of salt. Let sit about 10 minutes.

 

4. Meanwhile roll out the pie crust. (I just bought a frozen store one).

 

5. Fan out the slices of plums as picture below.  Fold up the edges of the pie crust as picture.

 

6. Whip the egg with some water and brush over the outer edge of the pie crust and sprinkle with some sugar.

 

7. Bake in oven on a tinfoil covered sheet at 350 degrees for roughly 20-25 minutes or until pie crust has browned.

 

Prep Time: 15 minutes

Cook Time: 20-25

Serves: 4

 

 

 

 

 

Chicken and Waffles with a Basil Infused Cantaloupe Syrup



Chicken and Waffles with Basil Infused Cantaloupe Syrup

 

 

 

 

     I have made a chicken and waffle recipe before, However this time I wanted something a bit different; something that could be refreshing and more summertime worthy utilizing some fresh produce. I decided to come up with this delicious crisp syrup that would be cooling and add that little something to the fried chicken and hearty waffles. So here goes; Chicken and Waffles with a Basil Infused Cantaloupe Syrup.

 

 

Ingredients:

 

• 6 chicken breast strips
• Waffle mix
• 5 slices of bacon
• 1 cup chopped cantaloupe
• 5 basil leaves
• 1 shot of limoncello
• 1/2 cup maple syrup
• Cornflake crumbs
• 1 egg
• Flour
• Vegetable oil
• Salt/Pepper

 

1. I set up a 3 plate station for the chicken breading. One for egg, one for flour, and another for cornflake crumbs.




2. Dredge chicken in flour, followed by dipping in egg, then dredging in cornflake crumbs.




3. Fry chicken in a large skillet with enough vegetable oil till golden brown on both sides.




4. Remove chicken and place on baking sheet and bake in 350 degree oven for 15 minutes or until
done.




5. Meanwhile fry the bacon in a skillet until crisp. Chop up and combine in with waffle mix. (I just used store bought just add water mixture).




6. Make waffles using a simple waffle iron.





7. Now in a saute pot, pour in the limoncello. Over medium high heat bring limoncello to a boil. Toss in chopped basil and let the leaves infuse into the liquid.




8. Pour in the syrup and whisk to combine.




9. Take cantaloupe and puree in a food processor. Pour into pot and combine.




10. Now for the fun part. Place waffle on plate. Top with fried chicken, and then drizzle some of the cantaloupe syrup over the chicken. Add some fresh cantaloupe pieces and viola!

 

 

Prep Time: 20 minutes
Cook Time: 30 minutes
Serves: 4

 

 

Goat Cheese and Grape Pork Loin



Goat Cheese and Grape Pork

 

 

      I found a great deal on a small pork tender loin at my local store and wanted to try something special. I had already utilized grapes in a crostini recipe but thought it would be great stuffed into a pork loin. Pork always goes great with fruits. There is just something about that combination. This was so easy and quick to make. Just mix up the ingredients, filet the pork, roll it up, tie it up, pan sear, and then bake. It is that simple. I then took the extra grapes, sautéed them with some liquor and created a fantastic sauce that could be drizzled over the pork for serving.

     The flavors in this dish actually complimented each other. The tartness from the goat cheese and the sweetness from the grapes went great with the pork. Serve with a little rice or potatoes and viola, a great weekend or weeknight meal for you and your family.  Goat Cheese and Grape Pork Loin.

 

Ingredients:

• 1 lb pork tender loin
• Goat cheese
• Red grapes
• Spinach
• Raspberry liquor
• Salt/pepper
• Kitchen twine

1.       Take your goat cheese and sit in a bowl. Dice up a handful of grapes and baby spinach and mix into the cheese.

2.       Filet the pork tender loin and salt and pepper. Take the cheese mixture and spread on top.

3.       Take kitchen twine and roll up the pork loin and tie off.

 

4.       In a large skillet in a bit of olive oil brown the pork loin on all sides.

 

5.       Place pork loin in a Dutch oven with a little bit of water drizzled in and place in a 350 degree oven covered and cook for 40 minutes.

6.       Now I took about a ¼ cup of raspberry liquor I had in my cabinet and took extra chopped up grapes and sautéed until the grapes became tender.

7.       Serve the sauce over the pork loin with your favorite side dish.

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4 people

Apricot Spicy And Sweet Pork Chops

Apricot Pork Chops

     Had got a great deal on some perfect bone in pork chops at my local store. Wanted a new marinade to cover these pork chops and have a great meal. Came up with this idea from my previous shrimp recipe. Went through my spice cabinet and my fridge and came up with this quick and easy marinade. Hope you enjoy my Apricot Spicy and Sweet Pork Chops.

Ingredients:

• Bone in Pork chops
• ½ tbs Red pepper flakes
• ½ tbs ground ginger
• ½ tbs cinnamon
• ½ tbs onion powder
• ½ tbs orange peel grated
• ½ tbs Brandy
• 1 tbs apricot marmalade
• 2 tbs water
• 2 tbs white vinegar
• Salt/pepper

1.       Combine all ingredients above in a dish deep enough to marinate your pork chops.

2.       Place chops into dish and cover and toss with marinade.

3.       Set in fridge for at least ½ an hour

4.       Place on grill or broiler for 20 minutes. Flip half way through. Reserve some of the marinade for basting.

     These were fantastic and delicious. The spiciness from the red pepper and garlic and the sweetness from the Apricot and orange peel. I will definitely be making these again.

Prep Time: 10 minutes plus 30 marinating

Cook Time: 20 minutes

Serves 3-5 people

Roasted Grape and Ricotta Crostini

Roasted Grape and Ricotta Crostini

 

 

 

     I cannot take credit for this recipe. I was hosting a dinner party for some coworkers and was making a bunch of different homemade Italian dishes. I needed an easy and delicious appetizer recipe and didn’t feel like making one I was used to. I searched to web and discovered a great way to take grapes and turn them into something even more delicious; roasted grapes. This was quick and easy and the flavor of the grapes completely changed with this recipe. They were more like figs or some other kind of fruit once they had been roasted. That with the combination of a ricotta mixture and drizzled balsamic vinegar created a burst of flavor in your mouth. Hope you enjoy my Roasted Grape and Ricotta Crostini.

Ingredients:

• Baguette of French bread
• Bundle of grapes
• Thyme
• Honey
• Olive oil
• Ricotta
• Pepper
• Balsamic vinegar
• Sea salt

 

 

1.       Preheat oven to 450. Take your bundle of grapes and toss them in a bit of olive oil, drizzled honey, and sprinkled thyme.

2.       Place the grape mixture on a baking sheet and roast in the oven for 20-25 minutes.

3.       Meanwhile take some ricotta and drizzle some more honey into it. Sprinkle with black pepper and whip together until you have a sweetened but spicy mixture. Add in a bit of sea salt to give it that salty contrast.

4.        Slice the baguette into ½ inch crostini slices and brown in the same oven.

5.       Take the ricotta mixture and spread a bit on each slice of bread.

6.       Once the grapes have come to room temperature top each ricotta sliced bread with a couple grapes.

7.       Serve with a bit of balsamic vinegar to be drizzled over each crostini.

 

     These were fantastic. The jaminess from the grapes, the peppered but salty creaminess from the ricotta and the contrast with the addition of the balsamic vinegar made for a perfect blast of flavor and excitement in your mouth. They were a big hit at the dinner party.

Prep Time: 10 minutes

Cook Time: 25 minutes

Serves: 10 plus



 

The "Estate" of Things: Diggy's Fruit Salad

 

      This post is not only about a simple fruit salad but more importantly where the recipe for this salad came from.  My amazing, loving, quirky, eccentric, imaginative, talented, overall artistic aunt created this for many family reunions.  She recently passed away this year and it has been very hard and confusing at the same time.  I had been appointed as executor of her estate.  To make a long story short, she had been sick for quite some time and finally decided to go to the hospital after many days of convincing.  She had not been seen by a doctor in over 40 years.  She was a dreamer, a loner, an island in and of herself. As in typical Aunt Candy style we spoke at least once a week over the phone or she would stop by my apartment for a chat.  A chat about the state of the world, religion, life, travel, food, sex, relationships, you name it we discussed it. Prior to her going into the hospital it had been a while that we had spoken.  The last time we did we discussed me becoming her MPOA, POA, and Executor of her estate if and when something would happen to her.  I was glad and proud to take on such responsibility for her.  See, I am the youngest of her nieces and nephews.  The youngest of 22 and she did not have any children of her own.  I had always been special to her.  She helped raise me while my parents were at work while I was young. 

      Her life was a story all in its own. From growing up in a small town in WV to traveling the world and working in the theater scene in NYC. She taught me to play, to act, to have fun. This woman was amazing. She continued to write, direct plays, act in, and perform even in her local town.  She did things right.  Her mind was full of ideas. In fact she came up with this simple but amazingly delicious fruit salad.  I share below not only the recipe but some photos of my wonderful and beloved Aunt Candy, or as I like to call her, Diggy.  (I was unable to say Aunt Candy when wee little).  I have been spending most of my weekends cleaning out her place and getting the "Estate" settled.  Lots of work and learning new things that goes into finalizing one’s life.  It's a lot harder than just passing into the afterlife.  I still have my days where I feel lost without her.  Confused to what happened and trying to determine what to do next. 

     So on to the recipe.  This fruit salad is not like any other fruit salad you have had before.  Most people just cut up their fruit, add a little yogurt or sugar water and that is it.  Not Diggy, she made hers much different.  It is amazing.  The burst of crispness from the wine, the odd combination of fruits with floral accents from the herbs is very surprising. Actually having this salad was my first experience in tasting lavender with any type of food.  Quite interesting flavor additives that you find in the American version of Herb de Provence. So here goes: Diggy's Fruit Salad

Ingredients:

• 2 bananas sliced
• A small bunch of grapes sliced
• 1 packet blueberries
• 4 kiwis sliced
• 2 pears sliced
• 2 peaches sliced
• 6-8 Clementines peeled
• 1 1/2 cup white wine
• 1/2 cup sugar
• 1 1/2 tsp Herb de Provence
• Lemon juice

     Cut up your fruit as desired into equal sized bites and place in a large serving bowl.  In a small sauce pan add your wine and sugar and bring to a slow boil until the sugar has dissolved and your alcohol has burned off.  Stir in your Herb de Provence and continue to simmer for about a couple minutes.  Pour over the fruit and add in some lemon juice.  Toss to incorporate, cover, and refrigerate to chill.  Viola! That is it.  As I said this salad is unlike any other you have tried before.  It's crisp and fresh just like spring.  Enjoy.

 

Aunt Candy and I (she's actually eating this salad in this picture)

Aunt Candy in one of her plays

Diggy

Chicken and Waffles

Chicken and Waffles with a peach brandy syrup

        Chicken and Waffles.  A dish I had never had before attempting this recipe. I have always wanted to try them, but have never had the chance.  A southern dish categorized as a soul food favorite beloved by many.  I racked my brain trying to find an interesting way to create this dish and make it my own.  I did not want to do just a plan fried chicken with waffles and plan syrup.  When thinking of a "southern" style dish I came up with the idea of making the chicken more spicy with some heat and adding a fruity twist to the syrup and what better southern fruit to use than a peach.  So here it is, my version of Chicken and Waffles with peach brandy syrup compote.

Chicken and Waffles with a Peach Brandy Syrup Compote

Ingredients:

• Buttermilk waffles
• 3 boneless skinless chicken breasts
• Cornflake crumbs
• Cayenne pepper
• 2 eggs
• flour
• Vegetable oil for frying
• 1 15oz can peaches
• 3 tbs of maple syrup
• 2 tbs of apple brandy
• salt/pepper

          Now I made the waffles ahead of time and kept in the oven warming so that they crisped up a bit but you can make them at the same time if you are able to multitask enough.  Preheat oven to 350F.  Take the 3 chicken breasts and cut them into halves so that you have 6 separate pieces.  Take to 2 eggs and mix them in a bowl.  Lay a plate of flour and a plate of the cornflake crumbs and cayenne pepper next to the bowl of eggs so that you have an assembly line of 3 different platforms for dredging the chicken in.

          First dredge the chicken in the flour lightly.  Then dredge it in the egg mixture followed by the cornflake and pepper mixture.  Fry the chicken in a skillet with vegetable oil till brown on both sides. 

        Remove and place in a baking dish.  Once all pieces have been browned.  Bake in the oven for 25 minutes.  Meanwhile dice up the can of peaches.  In a small sauce pan cook on low heat the peaches and add in the 4 tbs of maple syrup and the 2 tbs of apple brandy.  Add a pinch of salt and simmer on low for about 10-15 minutes.  Once the chicken is done.  Place 2 halves of the waffle on a plate.  Top with a piece of chicken and pour over a bit of the peach compote.  Serve immediately.  Serves 2-3 people.  This dish is so delicious.  The combination of both spicy from the chicken and sweet from the peach compote are perfect.  The soft and crispiness of the waffle add texture and fullness to the dish.  Enjoy!