BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT

Pozole or Posole can be prepared in many ways, but all variations include a base of cooked hominy in broth. Hominy is produced from dried maize (corn) kernels.

Typically pork, or sometimes chicken, is included in the base. The traditional spelling with the “z” is the Mexican spelling and the Americanized spelling is usually with the “s”.

The three main types of pozole are white, green and red. White pozole is the preparation without any additional green or red sauce. Green pozole adds a rich sauce based on green ingredients including tomatillos, cilantro, jalapeños or pipits. Red pozole is made by adding a red sauce made from a combination of chiles like ancho, piquin or guajillos.

BRAISED PORK POSOLE + WEEKNIGHT SHORT CUT
1 tablespoon ground cumin
1 tablespoon Mexican Oregano
2 teaspoons FRESH ground sea salt
1 4 pound boneless pork shoulder, cut into 7-8 pieces
2 tablespoons avocado oil
8 cups chicken broth (I like homemade bone broth)
7-8 Chiles de Arbol, stemmed (seeded if you like)
1 large white onion, chopped
5-6 cloves garlic, minced
1 14.5 ounce can fire roasted diced tomatoes
1 large can white hominy, chopped (you don’t have to chop this if you like the large pieces – we don’t though so I chop them smaller)
1-2 cans white shopeg corn

  • Preheat oven to 350°.
  • Whisk together the cumin, oregano and sea salt.
  • Rub pork with seasoning mix, pressing into the meat.
  • In a large dutch oven (cast iron if you have it), heat 1 tablespoon of the oil over medium heat.
  • Sear pork on all sides until browned.
  • Add 1 cup of the broth.
  • Cover and bake 2 hours.

 

  • Remove pork from broth and strain liquid, discarding solids and skimming fat from the top.
  • Shred pork with 2 forks.
  • Add chiles to the now empty pan and cook over medium heat until they puff up.
  • Transfer chiles to blender and add 2 cups of broth. Process until smooth.

 

  • Add remaining oil to the pan.
  • Add onion and garlic, stirring occasionally until tender.
  • Add pork, reserved cooking broth, pureed chiles, tomatoes, shoepeg corn, chopped hominy and remaining broth.
  • Simmer 45-60 minutes.
  • Garnish as desired.

GARNISHES:
chopped avocado
shredded cheese
chopped cilantro
chopped green onions
sour cream

WEEKNIGHT SHORT CUT

  • Substitute the pork for shredded rotisserie chicken. This step saves 2 1/2 hours!
  • Substitute the individual spices for a Taco Bell Pork Carnitas or Carne Asada seasoning package.

BUFFALO CHICKEN ENCHILADAS

BUFFALO CHICKEN ENCHILADAS
2 cups shredded or pulled chicken pieces
2 cups shredded cheddar cheese, divided
1 can ROTEL original tomatoes and green chiles, drained WELL
1 can green enchilada sauce, divided
1/2 cup Taco Bell MILD taco sauce
1 cup Frank’s ORIGINAL hot sauce
8 ounces cream cheese, softened
(8) 8 inch flour tortillas

  • Preheat oven to 350°.
  • Spray baking dish with non-stick cooking spray.
  • In a large bowl combine cream cheese, half of cheddar cheese, 1/2 of the green enchilada sauce and Frank’s hot sauce until creamy.
  • Fold in chicken pieces and green onions, reserving a few green onions for garnish.
  • Fill tortillas and place seam side down tightly in a prepared baking dish.
  • Combine taco sauce and remaining green enchilada sauce in a small bowl.
  • Brush sauce over top of enchiladas evenly so that all tortillas are moist.
  • Sprinkle remaining cheese over sauce.
  • Bake 25-30 minutes until cheese is melted and enchiladas are cooked through.
  • Serve immediately with green onions, fresh diced tomatoes and sour cream as garnish.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE

I found this recipe on FACEBOOK awhile back, but can’t remember who from. I’ve adapted it slightly.  This crispy chip crusted chicken is loaded with a creamy, spicy and cheesy stuffing that’s juicy AND crunchy.

ACTIVE PREP TIME: 15 minutes
COOK TIME: 30 minutes
TOTAL START TO FINISH TIME: 45 minutes
SERVES: 4
WHY I’LL MAKE IT AGAIN: I’ll make this recipe time and again because it was FULL of flavor, crunchy and juicy.  Not to mention, everybody raved about it.
NOTES: Original recipe called for using Kettle cooked salt & pepper chips with a whole chopped seeded Jalapeno in the cheese mixture.  Hubby and I tried the salt and pepper chips and HATED them so I had to rethink the recipe.

LOADED CHIP CRUSTED CHICKEN with BACON and CHEESE serves 4

4 boneless skinless chicken breasts
1 8 ounce bag Kettle Cooked Jalapeno flavored Potato Chips
3 eggs, lightly beaten

STUFFING
8 oz cream cheese, softened
2/3 cup medium Jack or cheddar cheese
1/2 cup crumbled bacon
1 tablespoon BBQ sweet rub (recipe below)

  • Preheat oven to 375°.
  • Line a baking sheet with foil and spray with non-stick spray.
  • Use a sharp knife to slice each chicken breast almost all the way in half.
  • Open the slice and press each breast flat.
  • In a small bowl, combine the cream cheese, cheddar cheese, jalapeno, bacon, and sweet rub.
  • Spread 1/4 of the mixture onto each of the butterflied chicken breasts.
  • Fold the breasts over and press to smear the cream cheese mixture so it is evenly distributed within the chicken.
  • Using food processor pulse chips until they are broken down into crumbs.
  • Pour the crumbs out onto a shallow plate.
  • Add eggs to a shallow dish.
  • Dip the stuffed chicken breasts into the eggs, then into the chip crumbs, coating each side.
  • Once all of the chicken breasts are coated with the eggs and Kettle Chips, place them on your grill or onto a baking sheet and into the oven.
  • Cook for about 25 minutes, or until the internal temperature of the chicken reads 165°.
  • Serve immediately and enjoy!

SWEET RUB
¼ cup dark brown sugar
1 teaspoon FRESH ground sea salt
2 teaspoons FRESH ground black pepper
2 teaspoons sweet smoked paprika
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon cayenne pepper

  • Combine all of the ingredients for the rub in a small bowl.
  • Stir well to combine, using a fork to break up any clumps.
  • Store BBQ sweet rub in an airtight container. It will last 3-4 weeks.

LEMON ARTICHOKE CHICKEN & RICE

LEMON ARTICHOKE CHICKEN & RICE
4 LARGE boneless, skinless chicken breasts
1 tablespoon avocado oil
1 tablespoon butter
1 LARGE lemon, sliced thin
1 Vidalia onion, chopped
3-4 cloves garlic, FINELY minced
3 cups chicken broth
Juice of 1 LARGE lemon
1 1/2 cups long grain rice
2 tablespoons FRESH chopped Oregano
FRESH ground sea salt and black pepper
14 ounces artichokes, drained and chopped

  • Preheat oven to 350°.
  • Season chicken breasts with FRESH ground salt and pepper.
  • Heat butter and oil in large cast iron skillet over medium heat.
  • Add lemon slices, cooking 2-3 minutes, turning frequently until browned.  Remove from pan.
  • Add chicken and quickly sear each side 1-2 minutes. Remove from pan.
  • Add onion to skillet and saute 2-3 minutes until soft.
  • Stir in rice, garlic and Oregano, blending well.
  • Add broth, lemon juice and generously season with FRESH ground salt and pepper, sauteing for 5 minutes over low heat.
  • Remove from heat and fold in artichokes.
  • Nestle chicken breasts in rice mixture.
  • Bake, covered, 35-40 minutes until rice is tender.
  • Remove from oven and let stand covered for 10 minutes before serving.

NOTES:  Chicken and rice can be made separately without baking time if you are in a hurry!

CHILI STUFFED BREAD

ACTIVE PREP TIME: 15 minutes
COOK TIME: 25-30 minutes
TOTAL TIME START to FINISH: 45 minutes
SERVES: 4-6 depending on appetites
WHY I’LL MAKE IT AGAIN: This is a comfort food perfect for ANY Fall evening!  It’s a quick cinch to make on a weeknight too.
NOTES: Don’t over stuff your bread (like I obviously did 😀 )

CHILI STUFFED BREAD
3/4 pound ground beef
1-2 cloves garlic, FINELY minced
2 teaspoons ancho chile pepper
FRESH ground sea salt and black pepper
1 can ROTEL tomatoes ORIGINAL, drained WELL
1 can SHOEPEG corn, drained WELL
1 tablespoon GREEN Tabasco sauce
1 tube Pillsbury PIZZA dough
1 egg, beaten
1/2 cup shredded Jack cheese
1/4 cup shredded cheddar cheese

  • Preheat oven to 400°.
  • Line 9 1/2 x 5 loaf pan with foil. Leave a couple inches hanging over on ALL sides to use as handles to remove the bread at the end.
  • Lightly spray the foil with non-stick cooking spray. Set aside.
  • Lightly spray a large skillet with non-stick cooking spray.
  • Add ground beef, onions, garlic, ancho chile powder, salt and pepper. Cook until beef is browned and everything is well incorporated.
  • Add tomatoes and corn, stirring well.
  • Stir in the Tabasco sauce and half of each cheese.
  • Cool slightly.
  • Unroll dough and form into an 8×14 rectangle.
  • Cut a 4 inch section off the short end so you have a 4×8 section and a 10×8 section.
  • Fit the large section into the loaf pan, GENTLY stretching the dough into the loaf pan so the dough goes up the sides.
  • Add cooled meat filling.
  • Top with half of the remaining cheeses.
  • Roll reserved dough into an 11 inch long piece.
  • Cut crosswise into 14 pieces.
  • Arrange cut pieces into an overlapping basket weave pattern over the top of the meat mixture, sealing the edges.
  • Brush with the egg.
  • Top with remaining cheeses.
  • Bake 25 minutes.

CHILE GLAZED FLANK STEAK

CHILE GLAZED FLANK STEAK
1 1/2 pounds flank steak
FRESH ground sea salt and black pepper
2 tablespoons avocado oil
2 teaspoons Ancho chili pepper powder
1/2 teaspoon ground red pepper
1/2 teaspoon garlic powder
4 ounces beer
1/4 cup chili sauce
1 SMALL onion, FINELY diced

  • In a ziploc bag combine everything together until well blended.
  • Add flank steak, seal and marinade 6-8 hours.
  • Heat grill to medium high and spray with non-stick cooking spray.
  • Drain off marinade into small sauce pan.
  • Heat marinade over medium heat to use as sauce later.
  • Sear steak 4-5 minutes per side based on thickness and your desired doneness.
  • Place steak on cutting board and rest under foil for 5-10 minutes.
  • Slice on the bias and serve with sauce.

CHICKEN PARMESAN STUFFED GARLIC BREAD

CHICKEN PARMESAN STUFFED GARLIC BREAD adapted from Tasty

1 pound boneless, skinless chicken tenders
1 cup flour
4 eggs, beaten
1 cup seasoned breadcrumbs
1/4 cup avocado oil, for frying
2 large baguettes**
Prepared marinara sauce**

  • Place the flour, eggs, and bread crumbs into 3 separate bowls.
  • Roll a chicken strip in the flour, dusting off excess.
  • Dip the strip into the egg, then place into the bread crumbs, coating it completely.
  • Repeat with the remaining chicken.
  • Heat the oil in a pan over medium heat to 350˚.
  • Preheat oven to 350°.
  • Fry the breaded chicken strips until both sides are golden brown.
  • Remove from heat and drain on a paper toweling.

GARLIC BUTTER
1/2 cup butter, melted
4 LARGE cloves garlic, minced
1 tablespoon FRESH parsley, chopped
2 tablespoons grated Parmesan cheese

  • Whisk everything together and set aside.

ASSEMBLY

  • Slice the baguettes into thirds or fourths, each piece should be about the same length of the chicken strips.
  • Hollow out the insides of the baguette pieces with a knife.
  • Overlap two slices of mozzarella lengthwise.
  • Place a chicken strip on the overlapping region, then fold the mozzarella tightly around the chicken.
  • Push the rolled chicken strips into a baguette piece.
  • Slice the stuffed baguette pieces into 1 inch slices, then place them tightly side-by-side on a baking sheet lined with foil.
  • Brush the garlic butter evenly over the baguette slices, making sure some drips in between the slices.
  • Wrap the foil up and over the re-assembled baguette and bake for 20–25 minutes, until cheese is melted and the top is starting to brown.
  • Remove the foil and serve with marinara!

NOTE:

  • I make a “PINK” marinara that is half traditional red marinara and half alfredo sauce with a garlic crema (recipe below) 😀  The garlic crema is also wonderful to add to any base for any pizza.
  • I also like to use a ‘par baked’ baguette from the bakery.

GARLIC CREMA
1 cup heavy cream
6 cloves to the entire bulb or garlic depending on preference, minced
Combine the heavy cream and garlic in a small saucepan.
Cook over medium low heat, stirring frequently, 10-15 minutes until thickened and fragrant.

STEAK AU POIVRE aka PEPPER STEAK

Classic steak au poivre is a simple dish of seared peppercorn-crusted steaks with a creamy pan sauce.

Steak au poivre AKA pepper steak is a classic French dish of peppered steak, traditionally a filet mignon, coated with coarsely cracked peppercorns and then cooked. The peppercorns form a crust on the steak when cooked providing a complementary counterpoint to the rich flavor of the high-quality beef.

You can use heavy cream for a sweeter more delicate sauce OR crème fraîche for tangier pan sauce, based on your personal preference. Both work well!

Pre-salting the steaks seasons them well while allowing the surface of the meat to dry out so that the peppercorns can stick better. Encrusting the steaks on only one side allows you to sear the meat better and build up better flavor for the pan sauce. (The other half of the peppercorns goes into the sauce, so you don’t lose that great spice flavor.)

STEAK AU POIVRE aka PEPPER STEAK
4 – 6 ounce boneless medallion steaks, such as filet mignon
FRESH ground sea salt and black pepper
1 ounce whole peppercorns black or tri-colored, plus more as needed, cracked and divided
3 tablespoons avocado oil
1 tablespoon unsalted butter
2 thyme sprigs
1 medium clove garlic, minced
1 SMALL shallot, minced
2 tablespoons brandy or cognac
3/4 cup chicken stock
3/4 cup heavy cream or 6 tablespoons crème fraîche

  • Season steaks all over with kosher salt. Set on a wire rack set over a rimmed baking sheet and allow to air-dry, uncovered, in the refrigerator for 30 minutes.
  • Preheat oven to 375°.
  • Spread cracked peppercorns in a shallow dish and firmly press one side of each steak into the pepper to encrust it in an even layer.
  • Set each steak aside, peppercorn side up, reserving any remaining cracked peppercorns.
  • 
In a large cast iron skillet, heat oil over medium-high heat until shimmering.
  • Add steaks, peppercorn side down, and cook until peppercorns are well toasted, about 3 minutes.
  • Carefully turn steaks, trying not to break the peppercorn crust.
  • Add butter, thyme, and garlic and cook, basting steaks with a spoon, until steaks are well seared on the second side.
  • Remove from heat.
  • Transfer steaks to a rimmed baking sheet.
  • Check internal temperature. They are medium rare at 125° and are ready to be served. If they haven’t reached temperature, transfer to oven and continue cooking until the correct internal temperature is reached.
  • Allow steaks to rest for 5 minutes.
  • Pour off all but 1 tablespoon of fat from skillet and discard garlic and thyme.
  • Add shallot and any reserved cracked peppercorns, return to medium heat, and cook, stirring, until shallot is tender, about 2 minutes.
  • Add brandy or cognac.
  • Cook until raw alcohol smell has burned off and brandy has almost completely evaporated.
  • Add chicken stock and bring to a simmer, stirring and scraping up any browned bits.
  • Whisk in cream or crème fraîche, then simmer, stirring often, until sauce has reduced enough to glaze a spoon.
  • Season to taste.
  • Arrange steaks on plates and pour sauce on top.
  • Serve IMMEDIATELY.

NOTES: To prevent unexpected flare-ups when working with a gas range, turn off the burner, add the alcohol, then reignite the burner.

APPLE GLAZED PORK ROAST & GRAVY

APPLE GLAZED PORK ROAST & GRAVY
1/2 cup SMUCKERS apple jelly
1 tablespoon white balsamic vinegar
3 pound boneless pork loin roast, tied
FRESH ground sea salt and black pepper

  • Preheat oven to 400°.
  • Whisk together the jelly and vinegar.
  • Generously season pork roast with FRESH ground sea salt and black pepper.
  • Spray roasting pan with non-stick cooking spray.
  • Roast pork roast 1 hour until temperature reaches 145°, brushing with glaze after 45 minutes.
  • Transfer pork to cutting board and cover with foil to rest 10 minutes.
  • While roast rests, pour all but 2 tablespoons of the drippings into saucepan over low heat.
  • Whisk the cornstarch into the 2 tablespoons of drippings to make a slurry.
  • Add slurry to thicken to desired consistency.
  • Slice roast and serve immediately.

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES

CAMPFIRE FOILS ~ BEEF, CHICKEN & ROOT VEGGIES
4 tablespoons butter
4 cloves garlic, minced
1 tablespoon FRESH, FINELY chopped tarragon
FRESH ground sea salt and black pepper
1 cup baby carrots, halved
1 LARGE sweet onion, cut into thin wedges
3-4 beets, peeled and chopped
3-4 red potatoes, cut into large chunks
1 lemon, THINLY sliced
1 pound boneless, skinless chicken tenders
1/2 pound grilled medium rare flank steak, rested and cut into bite sized chunks
1/4 pound salt pork, diced (or substitute 4 slices thick bacon)

  • Preheat oven to 375° or grill to medium heat.
  • In a small skillet rendered salt pork or bacon until ALMOST crisp.
  • Add butter, tarragon, garlic, salt and pepper in a small saucepan and simmer until melted and well blended.
  • Toss veggies and lemon slices with the melted butter mixture. Drain veggies, reserving butter mixture.**see note
  • Arrange 4 large (12×16 or so) pieces of foil on the counter top.
  • Spray with non-stick cooking spray.
  • Divide veggies evenly among the foil pieces.
  • Toss chicken tenders with the drained butter and arrange evenly on top of veggies.
  • Drizzle any remaining butter on top of each packet.
  • Bring the edges of the foil up, folding a couple times to seal, but leaving air space.
  • Bake or grill 50 minutes until chicken is cooked through and veggies are tender.

NOTE: If you would like to prepare this in advance as I have many times, cut the chicken tenders into thirds.  Then toss to coat well all the meats and veggies with the butter mixture in a large mixing bowl.  Cover tightly and refrigerate until ready to prepare foil packets.

CHEESE STEAK STUFFED PEPPERS

CHEESE STEAK STUFFED PEPPERS serves 4 PHILLY CHEESE STEAKS with a TWIST!
4 bell peppers, halved and seeded, your color of choice
1 tablespoon avocado oil
1 large onion, sliced thin
16 ounces sliced mushrooms
FRESH ground sea salt and black pepper
1 1/2 pound flank steak, grilled and thinly sliced
2 teaspoons Italian seasoning
8-16 slices provolone
FRESH chopped parsley, for garnish

  • Generously season flank steak with FRESH ground sea salt and black pepper.
  • Grill steak 2-3 minutes over a greased medium grill.
  • Remove from grill and rest on cutting board covered with foil.
  • Preheat oven to 325º.
  • Place peppers in a large baking dish and bake until tender, 30 minutes.
  • In a large skillet over medium-high heat, heat oil.
  • Add onions and mushrooms and season with salt and pepper, cooking until soft, 6 minutes.
  • Add steak, tossing to coat well and blend.
  • Cook, stirring occasionally, 3 minutes.
  • Stir in Italian seasoning.
  • Add provolone to bottom of baked peppers and top with steak mixture.
  • Top with another piece of provolone and broil until golden, 3 minutes.

TERIYAKI BEEF & VEGGIES

TERIYAKI BEEF & VEGGIES
1 1/2 pounds thin flank or flat iron steak
1/2 cup teriyaki sauce
1/2 cup water
2 tablespoon rice wine vinegar
2 teaspoons cornstarch
2 tablespoons avocado oil
FRESH ground sea salt and black pepper
2 bunches green onions, sliced on bias
3 carrots, peeled and sliced on bias
2 cups snow peas, trimmed of strings and ends
2-3 mini peppers, seeded and cut into rings
3-4 cloves garlic, minced
1/4-1/3 cup chopped cilantro, optional

  • Whisk together teriyaki sauce, water, vinegar and cornstarch.
  • Pat steak dry and GENEROUSLY season with FRESH ground salt and pepper.
  • Heat 1 tablespoon of the oil in skillet.
  • Add steak and cook 2-3 minutes per side until 125°.
  • Transfer to cutting board and tent with foil.

 

  • Add remaining oil to skillet.
  • Add carrots to hot oil for 2 minutes.
  • Add onions, snow peas and pepper rings, stirring to sear.
  • Add garlic, stirring until fragrant.
  • Transfer the vegetables to a platter and keep warm.
  • Add ALL the juices into the skillet along with the teriyaki mixture simmering 2-3 minutes until thickened.
  • Slice steak on bias and add steak to the sauce, turning to coat.
  • Add steak and sauce to vegetables on the platter.
  • Serve over rice.