Filed under: Mexican | Tags: chili verde, cooking, family, Food, green sauce, mexican food, pork, Recipes, soft tacos, tacos
Tender chunks of pork in an authentic Mexican style green sauce. Served with warm corn tortillas, avocado, cilantro and onions and lettuce. Along with Mexican rice and refried beans and your favorite hot sauce… oh my! A meal everyone will love.
Chili Verde with Rice and Beans
Ingredients: Pork
2 1/2 to 3lbs. pork loin ( 1/2in. cube )
1 tbsp. salt
1 1/2 teas. pepper
1 teas. garlic powder
2 teas. chili powder
1/4 teas. cumin
4 tbsp. olive oil
2 1/2 cups water
Ingredients: Chili Verde ( Green Sauce )
The tomatillos on the right have been peeled and washed.
1 1/2 lbs. fresh tomatillos
1 big onion
2 green or Anaheim chili’s or pablanos
4 cloves fresh garlic ( peeled )
1/2 teas. salt
1/4 teas. pepper
1/4 teas. dry Mexican oregano
1/4 teas. sugar
Method: Chili Verde with Pork
Start by cutting your pork into 1/2 inch cubes and add to a large ziplock bag. Add the salt, pepper, garlic powder, chili powder, cumin and olive oil to your bag. Close the bag leaving a little bit of air in it and “smoosh” it around to thoroughly mix the seasoning into the pork. Reopen the bag and remove as much air as you can and close. Set this aside to marinate for at least 30 minutes.
While your pork is marinating, Peel the outer shell of the tomatillos off and wash them to remove the sticky residue, cut then in half. Slice the onion into 8 equal size pieces. Slice your chili’s in half, remove the stems and de-seed them. Transfer your tomatillos, onion and chili’s along with the 4 cloves of garlic into a baking dish and bake in a preheated 350 degree oven for 1 hour to 1:15. Remove from the oven and let it cool slightly. Add to a blender along with the salt, pepper, oregano, garlic powder and sugar. Start your blender on pulse to get it started and then to blend making sure that everything gets blended. You might have to do this in a few batches. Set this aside until your pork is ready for it.
After your pork has marinated, add it and the marinade to a large deep skillet preheated to high. You will want a pan big enough to hold the pork and the sauce. A good way to know if your pan is hot enough is to add a few drops of olive oil to it and when it starts to smoke, it’s ready. Sear your pork on all sides, stirring often, this will take about 20 minutes or so. Once the pork has seared, stir in your sauce along with about 2 1/2 cups of water and bring to the boil. Reduce heat to the lowest possible setting and cover. Your looking for a very low simmer, it should barely even bubble. Cook for about 1 1/2 hours stirring occasionally. You could also transfer your covered pan to a 300 degree oven and bake for about an hour, provided your pan and lid are oven proof. Everybody’s stove is a little different so try a piece of the meat, it should be tender, if not cook it a little longer.
Ingredients: Cilantro and Onions/Lettuce/Avocado
1 cup fresh cilantro ( chopped )
1/2 onion ( small dice )
1 tbsp. fresh lemon juice
salt and pepper to taste
1/4 head lettuce ( shredded )
2 avocados ( 1/2 in. dice )
Method: Cilantro and Onions/Lettuce/Avocado
While your pork is cooking, add your cilantro and onions to a bowl. Drizzle with lemon and sprinkle with a pinch of salt and pepper and give it a good stir to mix. The lettuce just needs to be shredded and the avocado diced.
For the tortillas you will need about 12 to 18 corn tortillas, 6 inch. Stack them in sets of 3 and wrap them in foil and place in a 350 degree oven to warm, about 10 minutes.
To plate, spoon some of your chili verde onto a plate, add some of your shredded lettuce, avocado and cilantro and onions. Place 1 pack of tortillas on the side and your ready to eat! Add rice and beans and you have a fabulous Mexican meal that everyone will enjoy.
This is a wonderful meal that is fun to eat. Everyone gets to make their own tacos, just like in a Mexican restaurant… they’ll love it! This really isn’t that hard to make either and people will think your a pro… HAPPY COOKING!
David
Check out my online cookware store at www.onestopcook.com
Filed under: Dessert/Candy | Tags: cake, chocolate, cooking, family, Food, hot fudge, ice cream, Recipes
Calling all chocolate lovers! This is for you! Devils food cake, chocolate chips, hot fudge and butter pecan ice cream, whats not to love! Turn an ordinary cake mix into something spectacular. Only a few ingredients needed to put this scrumptious dessert together.
Hot Fudge Cake
Ingredients: Hot Fudge Cake
1 box devils food cake mix ( the kind with the pudding in the mix )
Note: my cake mix required water, oil and eggs
1 cup semi sweet chocolate chips
1 1/2qts. butter pecan ice cream
16oz. jar hot fudge
7oz. can whipped cream
2 to 4oz. jar whole maraschino cherries
Method: Hot Fudge Cake
Start by mixing your cake mix together according to the instructions but add the chocolate chips to the cake batter. Use a 9 x 13in. baking dish to bake the cake. Let it completely cool, making it a day in advance is good.
Cut pieces into about 2 to 3 inch squares and slice them in half. Spoon ice cream onto the bottom half of a piece about as thick as the slice of cake and place the top back on. Gently press it down to get rid of any air pockets so you have a nice solid piece.
Microwave your hot fudge according to instructions and drizzle it over the top. Add the whipped cream and a cherry, that’s it. It’s very rich and is not diet friendly but once in a while you deserve a treat. I recommend making your pieces to order. The pecans in the ice cream along with the chocolate chips add a nice little crunch. You can change the flavor of the ice cream to anything you like but I recommend trying if with the butter pecan.
This really is very easy to put together so give it a shot and HAPPY COOKING!
David
Check out my online cookware site at www.onestopcook.com
Filed under: italian food | Tags: cooking, family, Food, french bread pizza, pepperoni, pizza, Recipes
This french bread pizza is over the top! Almost two inches thick and loaded with cheese, meat and veggies! It’s actually easy to make and you can have fun decorating it with toppings to make a picture perfect french bread pizza. You might not want to go back to a traditional style pizza.
Incredible French Bread Pizza!
Ingredients: Meat Sauce
2 lbs. hamburger ( 15% )
1 onion ( small dice )
1/2 green pepper ( small dice )
8 cloves fresh garlic ( crushed or minced )
1 tbsp. salt
1 1/2 teas. cracked pepper
1 tbsp. dry parsley
1 tbsp. dry oregano
1/2 teas. dry marjoram
1 teas. dry basil
1 28oz. can crushed tomatoes plus 1 can water
1 6oz. can tomato paste
2 1/2 teas. sugar
Method: Meat Sauce
Add the hamburger, onion, green pepper, salt, pepper, parsley, oregano, marjoram, basil and garlic to a large deep skillet and cook on medium high heat. Stir all ingredients to combine well. Cook for about 15 to 20 minutes to brown the meat and sweat the vegetables.
After your meat has browned, stir in the tomato paste, crushed tomatoes, water and sugar and continue to cook on medium high heat, uncovered. After a few minutes you will have made a nice meat marinara sauce that would go great over pasta but we want the sauce to get thick, about as thick as a sloppy joe mix. Continue to cook your sauce on medium high heat, uncovered, until most of the liquid has reduced down. Basically when you can see most of the meat. It will take about 45 more minutes to get to the consistency you’re looking for and you might have to turn your heat down a little if the sauce starts to splatter, stir more often the closer you get to the correct thickness. Remove from heat and let it cool slightly. It’s now ready for your pizza.
Ingredients: French Bread Pizza
meat sauce
1 large loaf of french bread
1/2 small onion ( 1in. thin sliced )
1/2 green pepper ( 1in. thin sliced )
1/2 orange pepper ( 1in. thin sliced )
1/4 cup sliced black olives
20-25 slices of pepperoni ( about 2oz. cut in half )
1lb. mozzarella cheese ( shredded )
Method: French Bread Pizza
Slice your french bread in half lengthwise to give you two open face pieces and place on a foil lined baking sheet for easy clean up. Spread half of the sauce onto each slice of french bread. It will be a lot of sauce so take your time to spread it evenly. Add half of the cheese to each slice lightly pushing it down into the sauce to flatten out the top. Now for the fun part. Decorate your pizzas starting with the green and orange peppers, followed by the pepperoni, then the onions and olives. Try to arrange your toppings so that you can see everything, it really does make for a great presentation. Bake them in a preheated 375 degree oven for about 40 to 45 minutes, until the pepperoni starts to get crispy. Remove from the oven and let rest for about 5 to 8 minutes. Cut and serve. Makes about 8 to 10 pieces 3 inches long. Add a nice garden salad and you’ve got one delicious meal! The flavor of the sauce along with the consistency is what makes this french bread pizza stand out from the rest. You can also substitute some of the hamburger for Italian sausage for an interesting twist and of course you can change, add or delete any of the toppings to please your taste buds. Everyone I know loves this pizza, I’m sure your friends and family will too….. Wanna piece?
Thanks for stopping by and HAPPY COOKING!
David
Check out the online cookware store at www.onestopcook.com
Filed under: Asian | Tags: Asian, chicken, cooking, egg rolls, family, Food, Recipes
Crispy on the outside and tender, juicy and flavorful on the inside. These are absolutely delicious! Boneless, skinless chicken thighs marinated with an Asian flare with carrots, cabbage, onion, celery and garlic all wrapped up in a crispy won ton wrap. Add your favorite dipping sauce and dig in!
Ingredients: Chicken ( marinade )
1 1/2 lbs. boneless skinless chicken thighs ( about 6 thighs )
1/4 teas. salt
1 teas. pepper
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. corn starch
2 tbsp. peanut oil
Method: Chicken ( marinade )
Wash and dry your chicken thighs and slice into strips about 1 inch long and 1/2 inch wide. An easy way to do this is to semi freeze the chicken. This will keep the thighs stiff while slicing making it easier to cut. It will thaw almost immediately. Add your chicken to a ziplock bag. In a small bowl add the soy sauce, teriyaki sauce, salt and pepper and stir to combine. Add the corn starch and stir until it has dissolved then add the peanut oil and stir it in. Pour the mixture into the bag with the chicken and zip shut. Using your hands, gently “smoosh” the chicken around to thoroughly coat it with the marinade. Open the bag and squeeze out as much air as possible and close it back up and let it sit at room temperature to marinate for about 1/2 hour.
Ingredients: Chicken and Vegetable Egg Rolls
marinated chicken
1 small head green cabbage ( 1/2 in. strips )
2 stalks celery ( thin bias slice )
1 onion ( thin slice )
2 carrots ( cut in half lengthwise then thin bias slice )
5 cloves fresh garlic ( rough chopped )
1 pkg. won ton wraps ( about 20 )
2 tbsp. soy sauce
1 tbsp. teriyaki sauce
2 teas. sesame oil
1 tbsp. peanut oil
1 egg and the same amount of water ( 1/2 and 1/2 )
3 to 4 cups vegetable or peanut oil ( for frying )
Method: Chicken and Vegetable Egg Rolls
Steam your cabbage separately in a steamer or by placing a metal colander over a pot of boiling water and cover, it takes about 8 to 10 minutes. This might have to be done in a few batches. Remove to a big bowl. While your cabbage is steaming, add the peanut oil to a deep 14 inch skillet preheated to medium high heat. You will need at least a 14 inch skillet or two 10 inch skillets. Add the garlic and saute for only about 30 seconds. The oil will be hot and you don’t want to burn your garlic. Stir in the onion, carrots and celery and saute for about 5 minutes and then push the mixture to one side of the pan. Add your chicken to the open part of the pan and move your pan so that the vegetables are off of the direct heat and the chicken is over the direct heat. Basically what we’re doing is heating only one side of the pan ( the chicken ) and keeping the other side ( the vegetables ) warm. Cook the chicken for 20 to 30 minutes, stirring both the vegetables and the chicken occasionally. After the chicken has browned, stir the vegetables into it and add the steamed cabbage, soy sauce, teriyaki sauce and sesame oil and give it a good stir. Continue to cook on medium high heat for about 5 to 8 minutes. Remove from heat and let the mixture cool. If you try to roll your egg rolls with a hot mixture the wraps will start to dissolve and turn to mush. I actually put my mixture into the refrigerator to chill slightly.
For the 2 pan method, use 1 pan to cook the vegetables and 1 for the chicken. Start the chicken about 15 minutes before the vegetables so they will be done about the same time. Combine these into one pan and then take half of that mixture and add it back to the other pan and then add half of the cabbage to each pan along with half of the soy sauce, teriyaki sauce and sesame oil, basically 2 batches.
After your mixture has cooled, mix the egg and water into a small bowl to make an egg wash. Place a won ton wrap on a small plate so that when you’re looking at it it is in the shape of a diamond instead of a square. Spoon about 2 to 3 tablespoons of your mixture onto a won ton wrap just below the center and brush a very light coating of the egg wash on the top two sides. From the point at the top to the corners on the side. Go easy on the egg wash, too much will start to dissolve the wraps. Think of the glue strip on an envelope, that’s all you really need. Fold the bottom over the mixture, turn in the two sides and gently roll it up making sure to seal it. Roll about 3 to 5 at a time and place them into a preheated 350 degree pan of hot oil to fry. They take about 3 to 5 minutes. Remove them to drain on a few paper towels. Roll up a few more while your first batch is frying and continue until done. I got about 18 egg rolls out of this batch.
Add your favorite dipping sauce and dig in! The suttle flavors of the soy and teriyaki sauces along with the nuttiness of the sesame oil make for a wonderful slightly sweet yet savory egg roll that is tender and juicy on the inside and crispy on the outside, just what you would expect from a good Chinese restaurant.
Give them a try, you’ll love em! HAPPY COOKING!
David
Check out our on line cookware store at www.onestopcook.com
Filed under: Mexican, Soups | Tags: chicken, chicken tortilla soup, cooking, family, Food, Recipes, soup, tortillas
This is a wonderful Mexican style soup! All made from scratch starting with a whole chicken and fresh vegetables to make a delicious chicken broth. Add the picked chicken and more fresh vegetables and spices to make a spicy and flavorful soup topped with fresh avocado and homemade tortilla strips. You’re gonna love it!
Chicken Tortilla Soup with Roasted Pablano Chili and Vegetables
Ingredients: Chicken Tortilla Soup ( broth )
1 3 to 3 1/2lb. whole chicken
water to cover chicken by 1 in. ( about 1 to 1 1/2 gal. )
2 stalks celery
1 onion
2 carrots
1/3 green pepper
1/3 red pepper
3 cloves fresh garlic
1 tbsp. salt
1 teas. pepper
1/2 teas. chili powder
1/4 teas. cumin
4 dry bay leaves
1 tbsp. dry oregano
Method: Chicken Tortilla Soup ( broth )
Thoroughly wash your whole chicken and place in a large 10 qt. stock pot. Add water to cover the chicken by about 1 inch. Wash and roughly chop your vegetables into big chunks, about 1 to 2 inch pieces. These vegetables are just being used to flavor the water so they don’t have to be peeled or sliced in any certain way. Onion peels, garlic peels, seeds are all good to use when making a broth because it will all be strained out later. Add all of the ingredients to your pot. Bring your pot to a boil and then reduce the heat to a simmer. Cover and simmer for 1 to 1 1/2 hours, stirring occasionally.
After 1 to 1 1/2 hours remove the chicken to a plate and let it cool and then pick all of the meat off of the carcass. This will be easy because your chicken will basically fall apart. Strain your broth to remove the vegetables. Rinse your pot and return the broth to it, you can discard these vegetables as they have added all of their flavor to the broth. Let the broth cool slightly. As the chicken cooks in the broth, some of the skin will dissolve into the broth. This is fat that will make your broth cloudy so it needs to be removed. By cooling your broth slightly the fat will separate and float to the top. When it does, gently push a ladle down into the broth. You want to do this slowly, making sure your ladle is level with the broth. Let the edge of the ladle just barely pass the surface of the broth, this will allow you to remove the fat without the broth. You may want to let the broth settle after each scoop to allow the fat to return to the surface. You have just made your own homemade chicken broth.
Pablano Chili ( roasted )
Roasting the chili’s adds a wonderful flavor to your soup and is fairly easy to do, here’s how.
Turn a gas burner on low to medium low heat and place your chili directly on it. Rotate your chili to basically burn the skin. This will help separate the skin from the meat or pulp of the chili making it easy to peel. You could do this under the broiler, in a super hot oven, on a barbecue or even with a torch ( that’s a restaurant trick ). I like the gas burner. Once the chili’s are blackened, place them in a bowl and cover with plastic wrap. This will steam them further helping to separate the skin. When they are cool enough to work with peel off the skin. Insert a small knife to make an incision into the top of the chili. Put your finger into the hole with your fingernail facing towards the stem and gently cut around the top. This will make it easy to remove the seed pod. Slice the chili in half and remove any excess seeds.
Ingredients: Chicken Tortilla Soup
picked chicken ( bite size pieces )
broth
2 pablano chili’s ( roasted, 1in. triangle )
3/4 green pepper ( 1 in. triangle )
3/4 red pepper ( 1 in. triangle )
1 small onion ( 1/4 in. slice )
3 cloves fresh garlic ( minced )
1 big stalk celery ( bias slice )
2 small carrots ( bias slice )
2 tomatoes ( 1/2 in. cube )
2 1/2 teas. salt
1/2 teas. pepper
Toppings: Chicken Tortilla Soup
2 avocados ( 1/2 in. dice )
10 6 inch corn tortillas ( strips )
Method: Chicken Tortilla Soup
Bring your broth back to the boil and add the salt, pepper, green and red peppers, onion, carrots, garlic and celery and boil for about 30 minutes covered, or until the vegetables have softened, stir occasionally. Stir in the pablano chili’s, tomatoes and chicken and reduce heat to a simmer. Simmer covered for another 20 to 30 minutes, until the tomatoes start to break up. And there it is, a beautiful homemade soup from scratch. Add freshly diced avocado for a nice creamy yet firm texture to the bite that adds a great contrast to the spiciness and some crispy tortilla strips over top.
For the chips, cut about 10 6in. corn tortillas into strips that are about 2 inches long and 1/4 inches wide. Lightly fry in 350 degree oil for about 1 to 2 minutes per batch. Drain on paper towels and lightly salt. These will give you much better flavor than any store bought chip.
This is an outstanding Mexican style soup! Spicy and delicious and a real crowd pleaser. Give it a try, you won’t be disappointed and as always… HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
Filed under: italian food | Tags: cooking, family, Food, garlic bread, Italian sausage, Recipes, rigatoni
This is a mouthwatering Italian recipe! The stars of this dish are the Italian chicken sausage and the homemade tomato sauce. Add a nice garden salad, garlic bread and some vegetables and you’ve got a real winner!
Baked Rigatoni with Garlic Bread and California Mixed Vegetables
Ingredients: Fresh Tomato Sauce
5 roma tomatoes ( large dice )
5 cloves fresh garlic
1/2 onion ( large dice )
1 small green pepper ( large dice )
1 tbsp. dry oregano
1 tbsp. dry parsley
1 teas. dry marjoram
1 teas. dry basil
1 teas. salt
1/2 teas. cracked pepper
1 1/4 cup chicken broth
Method: Fresh Tomato Sauce
Add your garlic to a blender and pulse until the garlic is minced. Add the onion and pulse until blended then add the green pepper and blend. Add tomatoes and seasonings and blend until smooth. You will probably have to add the vegetables a little at a time to get it all in there and blended. It will be kind of foamy after blending but don’t worry, the air bubbles will be cooked out. Add your sauce to a 2 to 3qt. sauce pan along with the chicken broth and bring to a boil then reduce heat to simmer until your sausage and pepper mix are done, about 30 minutes.
This sauce is well worth the extra effort. It has a much better flavor than a canned tomato sauce and isn’t loaded with preservatives.
Ingredients: Sausage and Peppers
1 1/2 lbs. Italian sausage ( I used a garlic and onion style )
1 onion ( sliced )
1 green pepper ( sliced )
2 tbsp. olive oil
Method: Sausage and Peppers ( and sauce )
Remove the casings on your sausage. Preheat a large deep skillet to medium high heat. Add the olive oil. After the oil is hot ( about 10 seconds ) add the sausage and break into bite sized pieces. Cook for about 10 to 15 minutes to lightly brown on all sides. Add your peppers and onions and cook to lightly sear the outsides of the veggies. Stir in your sauce and reduce heat to medium low to low and simmer covered for about 30 minutes to infuse all of the wonderful flavors, stirring occasionally.
Rigatoni Noodles ( 12 oz. bag )
Boil and drain the noodles according to your package instructions while your sausages and peppers are simmering in the sauce.
Ingredients: Baked Rigatoni
12 oz. mozzarella cheese ( shredded )
sausage, peppers and sauce mix
cooked rigatoni noodles
Method: Baked Rigatoni
Add the cooked rigatoni noodles to your sauce and mix well. Stir in about 2/3′rds of your shredded mozzarella cheese and pour the mixture into a casserole dish. Top with the remaining shredded mozzarella cheese and bake for 45 minutes to an hour in a preheated 350 degree oven. Remove it from the oven and let rest for about 10 to 15 minutes. It’s ready to serve.. Yum!!
Ingredients: Garlic Bread
1 cube butter or margarine
5 cloves fresh garlic ( crushed )
6 french rolls ( sliced in half )
Method: Garlic Bread
Melt your butter in a small sauce pan on low heat and add your garlic. Simmer for about 15 minutes to infuse the garlic flavor into the butter. Remove from heat to cool and refrigerate until it hardens back up ( about 45 minutes ). You might want to do this first. Spread onto your french rolls and bake in a preheated 350 degree oven for about 15 minutes, until the top starts to brown. Remove from oven and serve.
For the California mixed vegetables, simply steam them by adding 8 to 10 ounces to a colander placed over a pan with boiling water and steam, covered, for about 15 minutes or until tender.
This recipe is definately worth making. The tomato sauce has a wonderfully fresh flavor and paired with the Italian chicken sausage… amazing! You’re gonna love it!
Thanks for stopping by and if you have any questions or comments feel free to leave them below, I enjoy hearing from you. HAPPY COOKING!
David
Check out our online cookware store at www.onestopcook.com
