Pulled Pork Two Ways
I use the crock pot to prepare these two recipes; the pork comes out flaky and moist, full of flavor. Place the pork loin in the crock pot and season with the All purpose spice rub and cover with the enchilada sauce, add a little water if needed. Cook for about 4-5 hours at high. Remove from the crock pot and flake using two forks. Transfer to a serving bowl and add some of enchilada sauce to the pork.
I thought about my commitment to lighten things up so the first way is served on a bed of red leaf lettuce, topped with chopped zucchini, green onion, brown mushrooms, and tomatoes.
The other way is similar to a sloppy Joe. Take a whole wheat burger bun and place each side on a broiler rack and place a slice of American cheese on top. Place in the broiler until the cheese is just melting. Remove from the oven and top with the vegetables, pulled pork and some shredded cheese. Place back in the broiler until the cheese melts.
Both ways make my mouth water.
1-2 lb. Pork Loin
2 tbsp. All-purpose rub
1 large jar of enchilada or red chili sauce
1 zucchini chopped
4 brown mushrooms chopped
1 tomato chopped
2 green onions chopped
6 whole wheat burger buns
6 slices American cheese
Shredded cheese, your choice
4 leafs of red leaf lettuce
This is one of my go to recipes I have been making for years. It is very versatile because you can add any kind of vegetable and protein you happen to have on hand. Add some pasta and sauce, top with some great cheese and you have a very delicious meal. Just saute your vegetables and protein, add them to your sauce. Combine the sauce and the pasta, top with cheese and cook at 375 until the cheese is melted just the way you want it. This is a great way to clean out the refrigerator and have a delicious dish at the same time.
When in a pinch this is an easy and very tasty dish, especially with homemade black beans.
4 flour tortilla
Mexican blend cheese, shredded
¼ cup of black bean, made from dried beans
2 green onion, chopped
2 tbsp. salsa
Rub a hot skillet, over medium heat with butter. Place one tortilla in the pan. Cover the tortillas with the cheese and top with half of the beans and green onion. Top with another tortilla and cook on one side until browned, turn over and cook until brown as well. Remove to cutting board and cut in 4 pieces. Put 1 tbsp. salsa in the middle of the plate and place the quesadilla around the salsa. Serves two.
Baked Chicken Tenders
I love chicken fingers but don’t love all the oil to fry them with. I have come up with my version but baked in the oven. Using paprika and Parmesan cheese with the bread crumbs really enhances the flavors. I use an Italian seasoned bread crumbs, if you have home made all the better.
This is a very easy dish to put together and I served them over lentils with sauteed peppers.
1 lb. chicken tenders
1 cup bread crumbs
1/8 cup Parmesan cheese, grated
1 tbsp. paprika
Salt and pepper
Season the chicken tenders with salt and pepper. Place the bread crumbs, Parmesan, pepper, and paprika on a plate and mix well.
Beat the eggs in a bowl.
Place the chicken tenders in the egg, turning to coat all sides. Remove the tenders allowing the excess egg to drip off. Place the chicken tenders in the bread crumb mix and turn to make sure all sides are coated. Place the chicken tenders on a baking sheet that has been sprayed with olive oil. Bake the chicken tenders in a 370 oven for 20 minutes, turning half way.
Bean, Cheese, and Pepper Enchiladas
Talk about making a mess in my kitchen, watch me make enchilada. This Irish boy can make pretty good Mexican food. This is not an easy meal to put together but is is certainly worth the effort. This can be made with chicken, pork, beef or, like I did, vegetarian. Serve this with a Spanish rice and enjoy.
½ Red pepper, chopped
½ Red onion, chopped
1 Jalapeno, chopped
½ Anaheim pepper, chopped
28 oz. Enchilada sauce
Jack & Cheddar cheese shredded
Mozzarella cheese shredded
Sautee the onions and peppers in olive oil until they are soft. Cover another skillet with enchilada sauce on medium/low heat. Heat the tortillas in the sauce then fill the tortillas with the cheese, beans and peppers. Roll them up and place the enchilada in a baking dish with the bottom covered with enchilada sauce. Fill the baking dish then cover with enchilada sauce and top with cheese. Place into a 375 oven until the cheese melts. Let rest before serving.
Ravioli Smoothed in Sauce and Cheese
This is a lazy man’s meal. Frozen pre-made ravioli with jar red sauce, smothered with mozzarella cheese. What could be better on a Wednesday night? It has been a long week and I am really glad I decided to take a mental health day on Friday. Even though it is going to rain all weekend, I will get three days to recover.
We don’t always have to make elaborate meals, they just have to taste good and this meal does.
1 package frozen ravioli, I used ravioli stuffed with spinach, ricotta, and asiago cheese
1 jar of your favorite red sauce
Lots of shredded mozzarella cheese
1 tsp. oregano
1 tsp. basil
Heat your oven at 350. Place a little sauce in the bottom of a baking dish. Layer the frozen ravioli in the baking dish then cover with the red sauce. Bake for 30 minutes. Remove from the oven, increase the temp to 400. Cover the ravioli with the mozzarella cheese and place back in the oven until the cheese melts. Serve alone or with a salad.
Avocado and Cheese Omelet
Avocado is fantastic plain, in guacamole and heated as part of a dish like my chicken avocado. The avocado takes on rich creamy warm flavors and is just fantastic. The only problem with the avocado is its shelf life. If you don’t use them fast they will turn on you and you end up throwing them away. I faced just this problem this week with three avocados that had been sitting on my counter patiently waiting for me to use them in a special way in a recipe. Well, I forgot they were there and when I did finally notice them, they were ripe and needed to get used now. So I tried an experiment and put the three of them in the refrigerator and to my surprise and happiness they were just perfect after spending three days chilling. So today they take front stage in this recipe.
4 Eggs, beaten
1 tsp. Olive oil
1 Avocado, sliced
¼ Red pepper, sliced
1/8 Red onion, sliced
1 oz. Shredded cheese
Ground black pepper to taste
Heat the olive oil in a medium skillet over medium heat and add the onion and red pepper, cook for about 1 minute. Add the egg mixture, season with the pepper and cook until the eggs are slightly runny. Add the avocado and cook for another minute before adding the cheese. Flip on side of the egg onto the other and cook until the cheese melts, turning once in the process.
When I first posted this recipe I did not post a photo, so now I am correcting this. Enjoy
8 Wheat or flour tortillas
8 tbsp Marinara sauce
Shredded mozzerella cheese
Any of your favorite pizza toppings
Preheat your oven to 400 degrees. Sprinkle a baking sheet with the corn meal to keep the pizzas from sticking. Place the tortillas on the baking sheet. Place 1 tablespoon of the marinara sauce on each tortilla. Spread the sauce to the edges. Put on your topping of choice. Cover the tortillas with the shredded cheese. Sprinkle cheese with the chopped oregano and basil. Cook until the cheese begins to turn brown, about 10 minutes.
This is a very simple and delicious side dish. If you are concerned about the sodium content of the canned black beans, do what I do, rinse the beans under cold water before placing them in the baking dish.
2 cans Black Beans, drained and rinsed
1 tbsp. All purpose spice rub
1 tbsp. Cumin
½ Chili, chopped (optional, if you like the heat use it)
½ Cup Shredded, Mexican blend, cheese
Preheat the oven to 370. Place the rinsed beans in an oven safe baking dish and mix in the spice rub, cumin, and chili (if using). Cover the top of the beans with the shredded cheese. Cook in the oven till the cheese melts. Do not overcook or the beans will dry out. If you like your cheese crispy add a little water to the beans before cooking. Remove from oven and let rest for about 5 minutes.
Start your day off right or have this easy dish for dinner. Once the juice is sauteed out of the tomatoes you get this marvelous flavor that goes fantastic with the eggs.
4 Eggs, beaten
1 Roma tomato, chopped
¼ Yellow onion, chopped
Salt and pepper
1 tbsp. Olive or coconut oil
1 tbsp. Herbs, dried, your favorite
2 oz. Cheese, shredded
2 tbsp. Chives, chopped
Heat oil over medium heat, add onions and tomatoes, season with salt and pepper. Stir often cooking until the liquid evaporates. Add beaten eggs, season with herbs. Stir until the eggs are still slightly runny and add cheese. Stir to combine and melt. Serve with chives on top.