Cooking · Dinner · main dish · Main entree

Perfect Pork Tostadas

I love to take the leftovers from a great entree and turn them into something completely different – you know hide the fact that we’re eating leftovers!

I found a great way to use pork tenderloin this week that was so delicious and so different from the way it was originally served, that there’s almost no way someone would have know that Sunday dinner was being revisited (isn’t that better than saying, “leftovers?!”).

Enter the Pork Tostada!  I ask you – does this look like boring leftovers?

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Grilled Pork Tostadas

1/4 cup olive oil
1 tsp salt
2 tsp ground cumin
2 Cups Chopped Pork Tenderloin, cooked
1 cup peppers, multi-colored, chopped
1/2 Cup Red onion, chopped
Tortillas
1 1/2 Cup Mexican cheese
Toppings – lettuce, sour cream, tomatoes, cilantro, lime wedges, avocado

Combine oil, cumin and salt.  Pour half of mixture over vegetables to coat.  Pour  the other half over the meat, stir to coat.
Cook vegetables in small amount of oil until tender.  Add meat, cook until meat is warmed.
Brush tortillas with olive oil and place on baking sheet. Toast tortillas in 400 degree oven until crisp.  Top with vegetables, meat, cheese and return to oven and allow cheese to melt.

Serve immediately.  Serve with added toppings.

I served this with Spanish rice and fresh fruit and it was sooo good!!

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Roast a tenderloin and grab the remains so you can make these!

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Cooking · dinner in 30 minutes · Lunch · main dish

(L)Oven Monday – Fajita/Burrito Bowls

burrito bowls 2a

If you love Mexican foods the way we love Mexican foods, the title of this recipe alone will draw you in!  I mean what could be wrong with combining a fajita and a burrito?  You have the sauteed vegetables, the rice, the fresh veggies and sour cream and cheese…yeah, you know what I mean!  This past year I was introduced to the Burrito bowl.  You take all the stuffings of a burrito and eat it out of a bowl rather than a tortilla.  What a great lunch idea!  I usually always have all the ingredients for this recipe on hand, so it’s a perfect addition to my menu!

Not only is this recipe DELICIOUS, it’s also super fast and super inexpensive!  There is no meat in this fajita – instead there are black beans.  Beans are a great source of protein and much cheaper than meat, so if you’re looking to reduce your grocery bill, adding a meal or two a week like this will really help you save!  Here’s how you make it:

Fajita/Burrito Bowls
Ingredients:
1 {16 oz} can black beans rinsed and drained
1 sweet pepper sliced
1 onion, sliced
1/2 Cup Corn – Fresh or frozen
1/2 bunch cilantro, chopped
1/2 teaspoon cumin
1/2 teaspoon chili powder
1 garlic clove, minced
2 tablespoons canola oil
1/2 teaspoon Kosher salt
1/4 teaspoon pepper

Directions

Heat a medium sized skillet with vegetable oil and onion and peppers until cooked through. Add the beans, corn and all the spices and sauté for few minutes more.
burrito bowls
Remove from heat and add a little chopped cilantro (I forgot to add that!). Serve over a bed of rice.  Serve with your choice of other burrito ingredients such as:

  • Tomatoes
  • Cheese
  • Avocado
  • Sour Cream
  • Salsa

burrito bowls 2

The bowl below might look like a bowl of mush, but it’s soooo good!

Burrito bowls 3

Have you ever had a burrito bowl?  What did you think?

I hope you’ll give this meat-free recipe a try!  Enjoy!

From my country kitchen,

Denise Signature 150 px

 

baking · dessert · Dinner · entertaining · main · Side dish

Easy Entertaining Menu

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Entertaining at any season can be overwhelming, but especially so at Christmas, right?  I came up with an entertaining menu that can be made completely ahead of time and simply warmed up when ready to serve.  This is a Mexican Food feast that is delicious and stress-free!  Talk about simplifying things – this will do just that when you invite folks over!

Spiced Pork Tenderloin with Avocado Salsa

Spanish Rice

Refried Beans

Coffee Pie

spiced-pork

Spiced Pork Tenderloin Tacos

  • 1 pork tenderloin (about 4 pounds)
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 2 tablespoons extra-virgin olive

Preheat the oven to 375°. Set the tenderloin on a large rimmed baking sheet. In a small bowl, mix the smoked paprika with the cumin, garlic powder, oregano and cinnamon. Rub the pork with the olive oil and season with salt and pepper. Sprinkle the spice mixture all over the pork. Roast the tenderloin until an instant-read thermometer inserted into the centers registers 145°. Transfer the tenderloins to a cutting board and let rest for 10 minutes. Using two forks, shred the tenderloin for tacos.

Salsa Ingredients

  • 1/2 small red onion, cut into 1/4-inch dice
  • 2 tablespoons red wine vinegar
  • 1 medium tomato, cut into 1/2-inch dice
  • 1 Hass avocado, cut into 1/2-inch dice
  • 1 teaspoon minced chipotle in adobo
  • 1/2 teaspoon chopped fresh oregano
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • Warm tortillas, for serving

For Salsa:

In a medium bowl, mix the onion with the red wine vinegar and let stand for 10 minutes. Add the tomato, avocado, chipotle, oregano and olive oil, season with salt and pepper and toss gently. Fill warm tortillas with the sliced pork, top with the salsa and serve.

spanishrice

The Spanish Rice is every bit as easy as a boxed brand but even tastier!  You may already have every ingredient in your pantry for this recipe!

Spanish Rice

Directions:

  1. Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes.
  2. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.

refried-beans

Refried beans are not the most beautiful dish to photograph, but when they’re made from scratch, they are a beautiful thing! This recipe is so delicious.  Here’s how I made mine using the crock pot to simplify the recipe:

Refried Beans
(I halved the recipe and it made plenty for 6-8)

6 cups dried pinto beans
4 slices thick-cut bacon, cut into 1-inch slices (or you can use salt pork, ham hock or diced ham instead)
1 tablespoon chili powder
1 teaspoon salt, plus more if needed
2 teaspoons black pepper, plus more if needed
1/2 stick butter
1 onion, diced
2 cups grated sharp Cheddar
Sliced jarred jalapenos

Put beans in a pot of water and let sit overnight.  In the morning, cook beans at medium-high temp until boiling.  Add 2 tsp baking soda.  Cook for 2 minutes. (This releases the gases in the beans and will keep tummies from feeling like they’ve eaten beans!)  Drain off water, rinse and place beans and bacon in a crock pot with enough water to cover.  Cover and cook on high for 3 hours.  Simmer butter and cook onion until tender.  Add the beans and liquid into a cast iron skillet, along with seasonings.  Cook until the sauce thickens and beans are tender.  Mash with potato masher until some beans still remain whole.  Serve with Cheddar cheese and Jalapenos.

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Coffee Pie

1 Cup Water
1 tlb instant coffee granules
30 Large marshmallows
1/2 Cup walnuts
1 cup Whipping Cream
Cool Whip
Chopped Coffee Beans or Mini Chocolate Chips
Baked pie Shell

Bake Pie shell.  Let cool.
In a medium sauce pan, boil water.  Add coffee granules and marshmallows, stirring constantly until melted.  Let cool completely.

Whip the whipping cream.  Fold into cooled coffee mixture.  Pour into bake pie shell.  Cover and refrigerate 8 hours or overnight.

Cover with Cool Whip and Coffee beans or Chocolate chips.  Serve (with coffee!)

Take the stress out of entertaining and make a menu like this one that can all be prepared ahead of time!  My guests enjoyed it, and if you invite people that love Mexican food, they’ll be really glad you invited them over!

Happy entertaining!

Denise Signature 150 px

 

 

baking · grilling · Uncategorized

Grilled Coconut Oil Tortillas

Our favorite ethnic food is Mexican!  Lunchtime is often just a tortilla shell stuffed with tomatoes, fresh veggies and a little sour cream.  If I have roasted chicken I’ll add that, too.  It’s simple.  It’s delicious and it’s fast and we LOVE it!

I’ve posted a video here where I showed the technique for making whole wheat tortillas, and they are really good, but I recently tried a new recipe for tortillas and a new technique.  The recipe uses coconut oil.  It made them very soft and added a little sweetness.  I also grilled them on the gas grill, since I don’t have a gas stove.  I loved how the grill charred them a little and gave them that little smokey flavor!

 

 

The most time-consuming part is grilling/cooking them, but I had a helper; Alli came over and we made them together.  It made it go quicker, and we had fun working together!

tortilla-making

coconut-oil-tortilla

Soft Homemade Coconut Oil Tortillas

2 Cups Flour

1 tsp Sea salt

4 T. Coconut oil

3/4 Cup warm milk (or even water)

Instructions

  1. Mix flour and salt in a large bowl.
  2. Use fork or hands to mash coconut oil balls into the flour, keeping lumps small.
  3. Slowly add milk until mixture begins to form a ball.
  4. Knead 2 minutes
  5. Cover dough and allow to rest 20 minutes
  6. Divide into 8 balls, and press on tortilla press. Then roll each one as thin as possible in a circular shape using a rolling pin.
  7. Cook tortillas in pre-heated, medium-hot skillet ( or on a gas grill!) about 30 seconds per side-golden brown spots indicate when it’s ready to flip.
  8. Tortillas are best served immediately, but can be stored in fridge and reheated for a few seconds in skillet.

These made our Mexican lunch a fiesta!  They were so good!  I will be firing up the grill again to make another batch soon!

Whether you make these on the grill or the stove top, you need to try this recipe and have your own Mexican celebration!

With love from my country kitchen,

Denise Signature 150 px