Recipe recap, part 2

New recipes posted this week (page 2 of 2), starting from the top: Slow Cooker Carnitas Tacos, Key Lime Slab Pie, Refried Beans, Tomatillo Corn and Green Poblano Rice.

Recipe Recap

New recipes posted this week (page 1 of 2), starting from the top: Summer Corn Dish, Roasted Tomatillo Salsa, Margranita, Chicken Tomatillo Tacos, Veggie Enchiladas and Shrimp Tacos with Mango Salsa.

Green Poblano Rice

Ingredients

  • 4 poblano chiles
  • 1/3 cup chopped fresh cilantro
  • 4 cups reduced-sodium chicken broth
  • ½ teaspoon chicken bouillon granules
  • 2 tablespoons olive oil (we used extra-virgin olive oil)
  • ¼ cup finely chopped onion
  • 2 cloves garlic, finely chopped
  • 2 cups uncooked converted white rice
  • 1/3 cup finely chopped parsley (we used Italian parsley)
  • ½ teaspoon salt, if desired (we used it)

Directions

  1. Take the poblanos and place them over the open flames of a gas stove, turning occasionally until the skin is blistered and looks lightly charred. If you don’t have a gas stove like us, then preheat your broiler and take a baking sheet out and line it with aluminum foil. Coat the poblanos with oil (not the 2 tablespoons mentioned in the ingredients list) and place them on the lined baking sheet. Stick the sheet under the broiler (on the first rack above the middle one) and cook until they look blistered, turning the poblanos occasionally with tongs. Take the chiles and place them in food-storage plastic bags for around 10 minutes so their skins loosen up. You can take the skin off by simply running your hands down the chile and peeling the skin off. Cut a vertical slit into one side of the chile, opening it up one side, carefully removing the seeds and stems afterwards.
  2. Take the lid off your blender and place the poblanos, cilantro, 2 cups of the chicken broth and the bouillon granules into it. Put the lid back on and blend for 45 seconds or until smooth. Strain the mixture, throwing away solids (we pureed ours so we had no solids to throw away). Leave the poblano sauce off to the side for now.
  3. Take a 12-inch skillet out and pour the olive oil in, setting the heat to medium-high. Once the oil’s hot, toss in the onion and garlic, stirring constantly for one minute. Add the rice into the skillet, stirring now and then for 5 minutes or until the rice looks lightly golden.
  4. Stir in the poblano sauce, followed by the remaining chicken broth, half of the parsley and the salt (if you’re adding salt that is). Turn the heat down to low and put the lid on the skillet, cooking for anywhere between 20 to 25 minutes or until the rice is almost tender. Mix in the remaining parsley at this point.
  5. Turn the heat up to medium, taking the lid off afterwards. Cook for an additional 3 minutes or until any liquid in the skillet’s been absorbed. Take a bite of the rice and see if you need to add any additional salt (we did). Let it stand for 5 minutes before digging in.

This recipe does take a bit of work but the flavor is so worth it !

Recipe source unknown.

Take care everybody !

Tomatillo Corn

Ingredients

  • 1 2/3 cups  frozen corn kernels (16 oz.), thawed
  • 2 Tbsp. vegetable oil
  • 1 cup diced tomatillos
  • ¼ cup minced onion
  • ¼ cup minced jalapeño
  • Salt and black pepper to taste
  • 2 Tbsp. chopped fresh cilantro
  • 1 Tbsp. chopped fresh oregano

Directions

  1. Pour the oil into a large skillet, setting the heat to high. Once the oil’s hot, add in the corn, stirring constantly until the corn has a light brown appearance.
  2. Add in the tomatillos, onion and jalapeños, stirring for 3 minutes or until the tomatillos soften. Take a bite and season the dish with salt and pepper. Mix in the cilantro and oregano and enjoy !

My father liked this so much, he couldn’t stay away from it !

We got this recipe from CuisineTonight.

We weren’t paid in any form to promote CuisineTonight.

Take care everybody !

Refried Beans

Ingredients

  • 3 tablespoons bacon grease (we cooked up some thick-cut peppered bacon to get our bacon grease)
  • ½ onion, chopped
  • 2 serrano peppers
  • 2 garlic cloves, minced
  • 2 (15-ounces each) cans pinto beans, including the liquid
  • ¼ cup crumbled cotija cheese (we didn’t measure how much we used)

Directions

  1. Pour the bacon grease into a large skillet, setting the heat to medium-high. Once the grease is hot, add in the onion, serranos and garlic, stirring constantly for 2 to 3 minutes or until the onions look slightly translucent. Take the serranos out of the skillet and either throw them away or keep them and chop them up to use as a topping (we kept ours and just sliced them). Add in the beans and their liquid, mashing the beans with a potato masher or wooden spoon (we used a potato masher). Mash until you reach your own preferred consistency, stirring afterwards until the beans are warmed through. Serve right away, topping with cheese and the chopped serrano.

These refried beans are so damn good ! If you choose not to use cotija cheese then you may need to add some salt to the beans but otherwise the cheese will bring all the saltiness you need. Just to give you a heads up, the blistered serranos pack a lot of heat so even just a few slices will probably provide enough spiciness for your individual portion.

Recipe source unknown.

Take care everybody !

Key Lime Slab Pie

Ingredients

  • 2 ¾ cups graham cracker crumbs
  • ½ cup sugar
  • ½ cup unsalted butter, melted
  • 2 (14-ounce) cans sweetened condensed milk
  • 2 large eggs
  • 2 tablespoons Key lime zest
  • 1 ½ cups fresh lime juice (we used Key lime juice)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2 (8-ounce) containers frozen whipped topping, thawed (we used Cool-Whip)
  • Garnish: lime slices

Directions

  1. Preheat your oven to 350 degrees.
  2. Take a large mixing bowl out and mix together the graham cracker crumbs, sugar and melted butter in it until thoroughly combined. Take a rimmed 15 x 10-inch baking sheet out and press the crumb mixture into the bottom and up the sides.
  3. Stick the sheet in the oven to bake for 10 minutes or until the crust is lightly browned. Let cool completely.
  4. In another large mixing bowl, whisk together the following ingredients until combined: condensed milk, eggs, lime zest, lime juice, vanilla and salt. Let the mixture sit for 10 minutes (it’ll start to thicken during this time). Pour the mixture into the crust, spreading it out evenly.
  5. Stick the pan back in the oven for 10 minutes or until the mixture sets. Let it cool completely on a wire rack.
  6. Loosely cover the dish and place it in the fridge so it’ll be cold before serving, anywhere from 4 hours to 3 days. Just before you’re ready to eat, spread the whipped topping on and garnish with a lime if you want.

A great dessert but can’t eat a lot at one time. It’s tart (pucker power !) and sweet at the same time. It’s nice to have the contrasting textures of the smooth filling and crunchy crust. We used Key lime juice to keep the pie true to its name. We never timed it, but by the time we got the juice needed from the Key limes, mommy and I had swimmers fingers, they were so wrinkled up ! We suppose you could use regular limes to speed up the process of getting the juice.

This recipe came from Cooking With Paula Deen.

We weren’t paid in any form to promote Cool-Whip or Cooking With Paula Deen.

Take care everybody !

Slow Cooker Carnitas Tacos

Ingredients

  • 1 ¾ lb. boneless pork shoulder, trimmed
  • 1 Tbsp. dark brown sugar
  • 1 tsp. kosher salt, divided
  • ¾ tsp. black pepper, divided (we used freshly ground black pepper)
  • ¼ cup fresh lime juice, divided
  • ¼ cup fresh orange juice, divided
  • 2 cups hot water
  • 1 dried ancho chile
  • 4 garlic cloves, smashed
  • 1 white onion, sliced (we sliced ours about ¼ in. thick) (about 1 ½ cups)
  • 1 bay leaf
  • 1 cinnamon stick
  • 2 oregano sprigs
  • 1 Tbsp. canola oil
  • 12 (6-inch) corn tortillas, warmed
  • 6 Tbsp. chopped white onion
  • Cilantro sprigs (optional)
  • Lime wedges (optional)

Directions

  1. Cut the pork up into 3-inch pieces, placing them in a large ziplock bag afterwards. Sprinkle the brown sugar, ½ teaspoon pepper and ½ teaspoon salt over the pork.  Add 2 tablespoons each of the lime juice and orange juice to the bag and seal, removing as much air as possible*. Refrigerate for 8 to 24 hours.
  2. Add the hot water and dried ancho chile to a large bowl, letting it sit for 10 minutes. Take ¼ cup of the ancho soaking liquid and leave it off to the side for now along with the ancho chile. Take a 5- to 6-quart slow cooker out and add the pork to it, discarding the marinade that the pork was in. Add the garlic, sliced onion, bay leaf, cinnamon stick, oregano, ancho chile, that reserved ¼ cup soaking liquid, the remaining 2 tablespoons each of orange juice and lime juice. Put a lid on the slow cooker and let it cook on LOW for 7 to 8 hours or until the meat is very tender.
  3. Take the pork out of the slow cooker and place it in a container for the time being. Take a bowl out and place a fine wire-mesh strainer over it. Pour the cooking liquid from the slow cooker through the strainer, throwing away any solids. Measure out ½ cup of the cooking liquids, throwing away any leftover liquid afterwards. Take a large cast-iron skillet out and pour the canola oil in, setting the heat to medium-high. Once the oil’s hot, add in the pork, searing it for one minute without moving it**. Take the pork out of the skillet and place it back in the container. Pour the reserved ½ cup of cooking liquid into the skillet, scraping up any bits of pork stuck to the skillet, pouring it over the pork afterwards. Add the salt and pepper to the pork, shredding the pork afterwards. Divide the pork up afterwards among the tortillas, topping each one with 1 ½ teaspoons of chopped onions (we didn’t measure how much much we used). Serve with the cilantro and lime wedges if you’d like.

*After getting as much air out as possible, we rolled the ziplock bag up as tight as possible to help the pork absorb as much flavor as possible.

**We weren’t sure if they wanted you to sear one side only or all sides but we decided to sear for one minute on the first side and 30 seconds – 1 minute on the other sides.

The pork tasted great the first day we had this but the second day, the flavors were even stronger ! The char on the outside of the pork brings a smoky flavor to the taco and is a nice contrast against the tender parts of meat. The toppings bring a freshness to the dish and the onions offer a nice crunch as well.

Recipe source unknown.

Take care everybody !