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Posts Tagged ‘Mexican’

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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We had chili earlier in the week and the leftovers last night. Didn’t have any good crusty bread to have with it, so I worked on this cornbread recipe. I might not be the healthiest of recipes, but if you think of “moderation” then it will taste all the better.

ENJOY

THEEEE Best Cornbread Ever!

1 stick unsalted butter
1 1/2 cups buttermilk
2 eggs
1 cup flour
1 1/2 cups cornmeal
2/3 cup sugar
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 15oz can of sweet kernel corn – drained
Bacon grease

Grease a 9×13-inch baking pan or medium cast iron frying pan with bacon grease.

In a medium sized glass bowl, melt butter in microwave at high for 45 seconds and let this cool a bit – then whisk in the buttermilk and eggs.

Mix all of the dry ingredients in large bowl. Blend in wet mixture and the can of corn. Pour this into the prepared pan or frying pan.

Bake for 25 minutes at 400 degrees until lightly browned and a toothpick inserted into center comes out clean.

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Lunch Feature – Tijuana Flats

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Tijuana Flats in Longwood, FL is a great lunch spot with a new dining facility in Springs Plaza, easy access, and good food. We go here often – when we’re in the mood for some good Mexican food. Tijuana Flats is alway consistent in its food, no matter which one you go to. They are all over the Central Florida area and expanding all the time. I had the “Tijuana Chimichanga-no jalepenos with a medium softdrink – $7.75. Starbucks is in the same plaza for an after-dinner coffee.

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