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Archive for April, 2008

Ingredients

  • 1 teaspoon ground cumin
  • 2 teaspoon chili powder
  • 2 boneless pork loin chops (1/2 inch thick)
  • 1 tablespoon olive oil
  • 1-15oz. jar of salsa (medium or hot – you decide)
  • 1 teaspoon powdered cocoa
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons fresh Italian Flat Leaf Parsley
  • 4 green onions, chopped


Directions

  1. Combine cumin and chili powder; rub over both sides of pork. In a large skillet, brown pork chops in oil on both sides over medium heat.
  2. In a separate bowl, combine the salsa, cocoa and cinnamon; and pour it over the pork. Bring sauce to a simmer uncovered, for about 10 minutes or until meat is tender, turning chops once and stirring sauce occasionally. Sprinkle with parsley and green onion.
  3. Serve with pan-fried potatoes

Pan-fried potatoes

4 Russet potatoes (sliced thin or shredded)
1 medium onion sliced
1 clove garlic sliced
¼ cup of olive oil
Salt and pepper

1 Cup of White Cheddar Cheese – shredded
1 green onion – chopped

Heat the oil in a large frying pan – medium/high heat. Add the potatoes and fry until almost golden. Then add the onion and garlic and season with salt and pepper to your liking. Fry until potatoes are darker and onions are cooked. Divide the cheddar cheese over both servings of potatoes – garnish with the chopped green onion and serve with the Mexican Pork Chops.

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This pizza – from the bottom up was: olive oil, marinara sauce, provolone cheese, carmelized sweet onions, sauted baby portobello mushrooms, sweet Italian sausage. I

  • 1 dough (from supermarket bakery – ask them for one of their Italian or French bread dough – tell them you are going to use it for pizza. Here in FL I can get it at Albertsons or Publix.
  • Shortening
  • Extra Virgin Olive Oil for drizzling
  • Fresh ground black pepper
  • 1 cup marinara sauce
  • ½ lb sliced provolone cheese
  • 1 large sweet onion – slivered
  • 1/2 lb of sliced baby portobello mushrooms
  • 1 link of sweet Italian sausage left over from spaghetti and meatballs supper last weekend
  • Garlic powder
  • Dried oregano

Grease your pizza pan with shortening (omit if you are using a non-stick pan or a pizza stone). On a floured board or counter top spread or roll the dough (from the center outward) until it is the right size for your pizza pan. Place on the pizza pan and make your crust edges.

Drizzle the dough with olive oil and spread it out evenly with your hands – then sprinkle with fresh ground black pepper.

Spread marinara sauce over the dough almost to the edges.

Lay on the provolone cheese evenly.

Next add the carmelized onions, then the sauted mushrooms, and then the sausage (sliced into thin circles. You want the sausage to be on the top so that it cooks thoroughly.

Drizzle over the top with more olive oil, then shake on some garlic powder, and dried oregano.

Bake in a pre-heated 400 degree oven

for 20-25 minutes or until crust is desired color and the bottom is well done. Serve with your favorite beer or red wine and a nice salad.

Enjoy!

=Dad

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