Pork Chops Marinade

Please just dry the chops with a paper towel when you take them out of the paper...
Then sprinkle/dust them with black pepper and garlic powder.

Marinade #1:
2 cloves chopped garlic
1 tbl spoon soy
1 tbl spoon worcestershire
splash of liquid smoke
3 tbl spoon of bbq sauce
2 tbl spoon of EVOO
dab of sriccha

OR

Marinade #2:
3 cloves chopped garlic
1 tbl spoon soy
1 tbl spoon worcestershire
splash of liquid smoke
3 tbl spoon of maple syrup
3 tbl spoon of EVOO
dab of sriccha

 

Taste the mixture, tweak it till you like it, then pour into large ziplock with chops and refrigerate...
 

Cajun Shrimp and Rice

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoning and shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute.

Season with salt and pepper.


Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

http://www.foodnetwork.com/recipes/food-network-kitchens/cajun-shrimp-and-rice-recipe/index.html

Chicken Enchiladas

Ingredients

• 3 tablespoons vegetable oil
• 1 1/2 pounds skinless boneless chicken breast
• Salt and pepper
• 2 teaspoons cumin powder
• 2 teaspoons garlic powder
• 1 red onion, chopped
• 2 cloves garlic, minced
• 1 cup frozen corn, thawed (or half can)
• 5 canned whole green chiles, seeded and coarsely chopped (optional - used jalepenos)
• 4 canned chipotle chiles, seeded and minced (optional)
• 1 (28-ounce) can stewed tomatoes
• 1/2 teaspoon all-purpose flour
• 16 corn tortillas
• 1 1/2 cups enchilada sauce, canned (combined taco sauce with Picante salsa)
• 1 cup shredded Cheddar and Jack cheeses
• Garnish: chopped cilantro leaves, chopped scallions, sour cream, chopped tomatoes
• Add chili powder to taste
• Add tabasco to taste

Directions

Coat large saute pan with oil. Season chicken with salt and pepper. Brown chicken over medium heat, allow 7 minutes each side or until no longer pink. Sprinkle chicken with cumin, garlic powder and Mexican spices before turning (used chili powder). Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded chicken to saute pan, combine with vegetables. Add seasonings and tabasco/jalepenos to taste.  Dust the mixture with flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with a ladle of enchilada sauce. Using a large shallow bowl, dip each tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken mixture in each tortilla. Fold over filling, place 8 enchiladas in each pan with seam side down. Top with remaining enchilada sauce and cheese.

Bake for 15 minutes in a preheated 350 degree F oven until cheese melts. Garnish with cilantro, scallion, sour cream and chopped tomatoes before serving. Serve with Spanish rice and beans.

Crispy Skin Salmon

Ingredients

• 1 salmon fillet (about 2 pounds), skin on, 1 1/2 to 2 inches thick
• Kosher salt
• Extra-virgin olive oil
• Freshly ground black pepper
• 6 tablespoons unsalted butter, room temperature

Sauce:

1 1/2 tablespoons unsalted butter

1 teaspoon finely grated lemon zest

1 tablespoon lemon juice

1 teaspoon Dijon mustard

1 tablespoon whole tarragon leaves

Directions:

Run your finger up and down the center of the salmon feeling for any pin bones. Remove any that you find with a needle-nosed pliers or tweezers. With a sharp knife cutting across the width of the salmon, divide it into 4 equal portions. Lightly salt the salmon and let sit a couple minutes; this will help you get crispy skin.
Heat a 2-count, about 2 tablespoons, of olive oil in a large skillet over medium-high heat until the oil is almost smoking. Season the salmon with pepper, and rub about 1 1/2 tablespoons butter on the skin side of each fillet. Add the salmon to the pan, skin-side down. To get super crispy skin, cook the salmon almost to completion, about 6 minutes.
Flip the salmon and cook until flesh side is nicely seared, 1 to 2 minutes.
Transfer the salmon to a platter.

http://www.foodnetwork.com/recipes/tyler-florence/salt-and-pepper-salmon-recipe/index.html

Sauce:
In a small saucepan over moderate heat, whisk together the remaining 1 1/2 tablespoons butter, lemon zest, lemon juice, mustard and tarragon leaves.

Strawberry Filled Cupcakes

Pint of fresh strawberries
2 tablespoons sugar
1 tablespoon cornstarch
1/4 cup water
Boil the above

Use Trader Joes Madagascar vanilla cake mix and make cupcakes

Cut out some of center and fill with strawberry filling...put cover back on and top with whipping cream

Bruschetta (Winzers)

Kalamata olives
fresh mozzarella
tomatoes
basil
red onion
salt
balsamic
olive oil

Baked Chicken with Spinach and Mozzarella

- baby spinach – fresh

- sauté with garlic and sliced mushrooms

- keep aside

- chicken breasts – cut in half horizontally, so they are thin or pound

- beat egg

- dip chicken into egg and then bread crumbs

- then in pan with oil

- brown chicken

- baking dish

- butter or oil and then put chicken first and then spinach and mushrooms

- add pasta sauce

- slice fresh mozzarella

- add Italian seasonings on top

- put in oven until cheese melts

Serve with penne sauted with asparagus pieces, butter, olive oil and black pepper