Wednesday, July 30, 2014

Sausage and Potato Skillet




I found some Johnsonville Turkey Sausages in the Freezer and decided I wanted to do a Skillet dinner.  I used Red Potatoes, Onion and a Jalapeno.  It was quite delicious and very easy.  I served with a Tomato and Cucumber Salad for a bit of freshness.

2 Johnsonville Sausages (I used Turkey but any would do)
4 Red Potatoes (clean and microwave for 4 minutes)
1/2 Onion, diced small
1 Jalapeno seeded and diced
Salt and Pepper to taste
1/4 tsp Thyme
1/4 tsp Cayenne Pepper

I sliced my Sausages into coins, and placed them into a hot pan with some peanut oil (it is a high heat oil)

I cooked them at high heat to get some caramelization, then I transferred to a plate

Microwave your potatoes for 4 minutes and let them cool, then cut in half and make slices

Dice your onion and jalapeno finely

Once your potatoes are about 3/4 of the way done add the onion, jalapeno and spices, let cook for another 10 minutes or so

Add your sausages back in, stir until everything is hot

Top with grated cheese if desired

Wednesday, July 16, 2014

Pork Posole


My husband is a nut for Posole, he has eaten it a few times at Mexican Restaurants and always raves over it.  I finally decided to put my soup skills to the test and make it myself.  It is actually fairly easy to make, all the toppings add to the flavor profile!  Since I was unfamiliar with the process I used a recipe I found online, next time I will tweak it more for our tastes!

Ingredients:
  • 4 ancho chiles, stemmed and seeded
  • 2 cups boiling water  
  • Cojita Cheese
  • Red Cabbage
  • Avacado
  • 1 tablespoon cumin seeds
  • 1 tablespoon peanut oil
  • 1 1/2 pounds boneless pork loin, trimmed and cut into (1/2-inch) pieces
  • 1 1/2 cups chopped onion  
  • 4 garlic cloves, minced  
  • 4 cups fat-free, less-sodium chicken broth  
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 2 (15.5-ounce) cans white or yellow hominy, undrained
  • 6 tablespoons sliced radishes  
  • 6 tablespoons chopped green onions  
  • 6 tablespoons minced fresh cilantro
  • 6 lime slices  
  • Cotija Cheese
  1. Heat a cast-iron skillet over high heat. Place chiles in pan; flatten with a spatula. Cook 10 seconds on each side or until blackened. Combine toasted chiles and 2 cups boiling water in a bowl; let stand 10 minutes or until soft. Place chile mixture in a blender or food processor; process until smooth
  2. Cook cumin seeds in a large Dutch oven over medium heat for 1 minute or until toasted and fragrant. Place in a spice or coffee grinder; process until finely ground.
  3. Heat oil in Dutch oven over medium-high heat. Add pork; cook 5 minutes, browning on all sides. Remove pork from pan. Reduce heat to medium. Add onion and garlic to pan; cook 8 minutes or until onion is browned, stirring frequently. Stir in pork, pureed chiles, toasted ground cumin, broth, sugar, salt, and hominy; bring to a simmer. Cook 30 minutes or until pork is tender. Spoon 1 2/3 cups posole into each of 6 bowls; top each serving with 1 tablespoon radishes, 1 tablespoon green onions, and 1 tablespoon cilantro. Serve with lime slices.
  4. I cut up some Corn tortillas into strips and baked them for a little crunch

Wednesday, July 2, 2014

Roasted Red New Potatoes















I was planning on Steak for dinner and was looking for nice side dish to go along with my Steamed Broccoli. I searched the Inter Web and found this recipe at Allrecipes.com, it had many excellent reviews.

I used three medium Red Potatoes and cut them in thirds to make a log type shape then cut again to make cubes.  I also used my old Lodge Cast Iron Skillet.  It worked wonderfully and the dish was a hit with my husband, who is not a huge fan of carbohydrates.  I on the other hand love my carbs!  I changed the recipe slightly to my tastes.

This is enough for 2-3 servings

3 medium size Red New Potatoes, cubed
1/4 cup of oil (or a little less), I use Grape
seed Oil
Salt and Pepper to taste
Fresh Rosemary chopped well, total of about 1 tablespoon
1/2 tsp garlic powder

Toss it all into your Cast Iron Skillet or onto a baking sheet and mix well.

Place into an over preheated to 450 degrees.

Let roast for 40 minutes or so, stirring occasionally.

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