Creamy Green Chile Chipotle Pork Enchiladas
The really nice touch to this one is using evaporated goat milk. It gives the enchiladas a hint of goat cheese flavor. Not overpowering because it’s not goat cheese, but a nice extra flavor people might not be able to put their finger on.
1-2 lbs pork carnitas (see previous recipe)
1 large can green enchilada sauce (medium heat)
1 can cream of onion soup
1/2 can evaporated goat milk
1 can green chiles
1 can chipotle peppers in adobo sauce (we chopped up 4 peppers)
2 cups Mexican blend shredded cheese
2 Tbs butter
Cajun Kicker ground tabasco pepper
Start by chopping up the onion and sauteing it in butter. When onions are golden, add the chopped green chiles and chopped chipotle peppers. Then add the pork, enchilada sauce, soup, and goat milk. Do not boil this mixture, keep the heat to medium low and let it simmer for a bit. Dip each corn tortilla into the sauce on both sides before placing into a casserole dish. Fill it with a scoopful of meat using a slotted spoon to leave the sauce behind in the pan, then add a layer of cheese, then roll up the tortilla. Continue this process until the casserole pan is full of rolled up enchiladas stuffed with filling and cheese. Top enchiladas with remaining sauce and what cheese is left. Sprinkle with Cajun Kicker ground tabasco pepper (or cayenne).
Bake at 350 degrees for 30-35 minutes.
1/2 cup stone ground yellow grits
2 cups water
2 Tbsp butter
2 ounces jalapeno jack cheese
1/2 tsp salt
Put the grits in water and bring to boil. Lower temp to simmer. Add butter and salt and cover for 45 minutes, stirring often. After 45 minutes, add the cheese and stir and simmer for at least another 10-15 minutes.
3.5 lb center-cut bone-in pork loin (rib) roast
McCormick’s Apple & Sage Pork Chop Seasoning
1/2 cup olive oil
Preheat oven to 375°F. Whisk oil with spice mix. Place pork in large roasting pan. Sprinkle with salt and pepper. Rub herb mixture over pork. Cover pork loosely with foil and roast 1hr and 45 min. Internal temp should be 170 degrees.
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1/4 cup white wine
- 3 garlic cloves, minced
- 1/4 cup flour
- 1 tablespoon butter
- 1 tablespoon Dijon mustard
- 1/4 teaspoon Worcestershire sauce
- 1/4 cup of sherry
Melt butter in pan. Add flour and cook for one minute on medium heat whisking constantly until creamy. Add wine and garlic. Bring to a boil; cook for 2 minutes. Add broth; cover and cook for 8-10 minutes Stir in the butter, sherry, mustard and Worcestershire sauce; heat through. Serve with pork.
Inspired by: http://www.tasteofhome.com/Recipes/Pork-Chops-with-Mustard-Sauce
Guinness Braised Cabbage
- 1 tablespoon olive oil
- One head of cabbage shredded
- (8 fl oz) Guinness
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Heat the oil in a frying pan over medium-high heat.Mix in cabbageand cook about 2 minutes. Pour in the Guinness. Season with salt and pepper.
Reduce heat to medium, cover frying pan, and continue cooking 5 minutes, or until cabbage is tender.
Black Eyes Peas
6 cups water
1 cube chicken bouillon
1 pound dried black-eyed peas, sorted and rinsed
1 onion, diced
2 cloves garlic, diced
1 green pepper, stemmed, seeded, and diced
1 jalapeno chile, seeded and minced
1 pork chop with bone
1/2 teaspoon cayenne pepper
salt, to taste
1 teaspoon ground black pepper
Pour the water into a slow cooker, add the bouillon cube, and stir to dissolve. Combine the black-eyed peas, onion, garlic, green pepper, jalapeno pepper, pork chop, cayenne pepper, salt, and pepper; stir to blend. Cover the slow cooker and cook on Low for 6 to 8 hours until the beans are tender.
Inspired by: http://allrecipes.com/recipe/slow-cooker-spicy-black-eyed-peas/
Grilled Pork Pad Thai
Box of A Taste of Thai Pad Thai
2 cups grilled pork
Handful of Thai basil
2 large diced scallions
1 cup of shitake mushrooms
4 small eggplants
1 tablespoon of peanut butter
Handful of chopped cilantro
1. Pour noodles into a bowl. 2. cover with very hot tap water, Stir to separate. soak noodles for 25-30 minutes. Do not over soak. 3. Drain noodles. 4. Heat tbsp oil in a wok or large skillet over Medium-High heat. Add egg. Scramble lightly, about 20 seconds. Add remaining vegetable oil. Add drained rice noodles. Stir-fry 4-7 minutes until firm but tender. Add scallions, pork, mushrooms, eggplant, peanut butter and pad Thai sauce. Stir-fry for about 1 minute. Serve hot, garnished with lime wedges and cilantro.