I have come across some recipes lately that have been REALLY good. Tonight we had pork tacos, and the meat was waaaay yummy. Yummy enough that I could have eaten just the meat; which doesn't happen too often. So here are two of the recipes I have made in the last week that are keepers...
Pork Tacos (or burritos)
1 1/2 Tablespoons chile powder
1 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon freshly ground pepper
pinch of cinnamon
pinch of allspice
1 1/2 pounds of pork tenderloin, cut into 1/3" cubes... small bite size
1 med. onion (white) chopped.... I only used 1/2 onion - if that
2 Tablespoons cider vinegar
5 Tablespoons minced cilantro (I didn't use cilantro - I hate cilantro)
3 Tablespoons extra-virgin olive oil
1 cup shredded mozzarella cheese
Sixteen warm 6-8" flour tortillas, mashed avocado, shredded or leaf lettuce, salsa, lime wedges and sour cream
(We mainly used fried corn tortilla, which were good. We also added spanish rice to the dish, and just diced the avocado...)
1.) In a large bowl, mix the chili powder with the salt, oregano, cumin, pepper, cinnamon and allspice. Add the pork, onion, vinegar and 1/4 cup of the cilantro and mix well. (I actually marinated the meat - in the spices - for at least 12 hours before and I added about a tsp. of sugar to the marinade... )
2.) Heat the olive oil in a large skillet. Add the pork and stir-fry over med. heat until browned outside and just cooked through. Transfer the pork to a colander to drain, then sprinkle with the cheese and the remaining 1 Tablespoon of cilantro. Transfer the pork to a serving bowl and serve with the warm tortillas or frshly fried corn tortillas, mashed/diced avocado, lettuce, salsa, sour cream and lime wedges (the lime is important!).
ENJOY
Penne Pasta with Chicken, Asparagus and Lemon Alfredo Sauce:
(serves about:6)
1 pound penne pasta - cooked
1 pound thin asparagus, ends trimmed, and diced into 1/2" - 1" pieces.
Sauce:
1.)
12 ounce chicken tenders (I used a rotisserie chicken from the store - costco) - cut diagonally in 1/2" wide strips/
1/2 tsp salt
1/2 cup flour
1 1/2 Tablespoon olive oil
2.)
1 16 ounce Alfredo Sauce
1 Tablespoon grated lemon peel
3 Tablespoons fresh lemon juice
1/4 cup grated parmesan cheese
1 large tomato, halved, seeded and diced
1/4 cup. snipped fresh chives (I left these out)
Pepper to taste
**Cook Pasta - add asperagus last three min. noddles are being cooked. Lightly coast chiken with flour, heat oil add chicken just until barely cooked through. Add alfredo sauce, lemon peel, lemon juice, and cheese. Bring to a simmer. Drain pasta and asparagus, add all to skillet/pot on stove and mix.
NOTE: Because I used a rotisserie chicken, I didn't use the flour or oil, I just mixed the chicken with the alfredo sauce and ingredients, then added noddles and asparagus and heated/cooked for a few min.