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Sunday, March 25, 2012

Zesty Cuban Pork Sandwich with Coleslaw

The Pope is visiting Cuba. In his honor, why not try this easy recipe for a killer diller pork sandwich.

                          Zesty Cuban Pork Sandwich with Cole Slaw 

1 foot-long piece Cuban bread or French Bread

1 pork tenderloin, sliced into 8 pieces, pounded thin
1 lime, zested and juiced
1 garlic clove, crushed and minced
2 tablespoons olive oil
1/4 tsp. cumin
1/4 tsp. smoked paprika
salt
pepper

Dressing for Cole Slaw

1 cup mayonnaise
2 tbsp. white wine vinegar
1 tsp. lime juice
1 tbsp. sugar

Slaw

1/4 head cabbage
2 tbsp. chopped raisins
2-3 slices red onion, cut into strips

Dressing for sandwich

4 tbsp. mayo
1 tsp lime juice
1/8 tsp chili powder

First: Thin slice 1 cup cabbage. Sprinkle with salt, place in colander and set aside to drain while preparing pork. This will slightly wilt cabbage.
Second: In a bowl, mix lime zest, garlic, cumin, paprika, salt, pepper. Rub into pork slices. In a hot skillet, add olive oil and quickly cook pork - about 2 minutes per side. While pork is cooking, mix ingredients for slaw dressing and add to cabbage with raisins and onion.

Third: Slice 2, six-inch portions of bread in half along length. Spread both sides with sandwich dressing (Mayo, lime juice, chili powder). In same hot skillet used to cook pork (or on griddle top), quickly sear dressing side of bread.

Last: Add pork slices to bread (Four per sandwich), top with a liberal amount of Cole Slaw, close up sandwich and chow down.  Accompany with a good Cuban beer or a Dos Equis.  

Cole Slaw adds a bit of crunch and spicy sweetness to sandwich. As with any spicy dish, add the heat to your particular taste.

Thursday, March 15, 2012

Southwestern Salad with spicy Chicken

                               Southwestern Salad with Spicy Chicken

With today's fast paced lifestyle, meals can be a problem. This quick and easy recipe avoids the hassles of preparing and cooking a meal.

1 chicken breast
2 plum tomatoes, diced
1 cup baby spinach leaves
1 cup mixed greens
1 jalapeno, seeded and minced
½ red onion, sliced into small half rings
½ red pepper, sliced into 2” long slivers
½ yellow pepper, the same
¼ cup dried cranberries
¼ roasted sunflower seeds
1/4 cup crumbled goat cheese
1/2 cup Italian dressing
½ ancho chili with Adobo sauce, minced
Salt/pepper


Take Italian dressing and half the ancho chili and mix thoroughly. Set aside.

Take remainder of ancho chili, minced jalapeno, salt and pepper and rub onto chicken breast. Bake at 350 for 20 minutes until done. While chicken is cooking, you can prepare other ingredients for salad.

Place greens and other ingredients in a bowl and mix. Slice cooled chicken breast and place on top, cover with spicy Italian dressing.
Serves 2. Makes a simple, quick and hearty meal.

Friday, March 2, 2012

Southwestern Chicken Pot Pie

Comfort food rules! Try this slightly different take on your grandmother's classic.

                                         Southwestern Chicken Pot Pie

2 chicken breasts, diced
1 whole carrot, peeled and sliced
1/2 onion, diced
1 cup frozen peas
1/2 cup sliced celery
1 jalapeno, seeded and fine diced
4 whole potatoes, peeled and diced
1/3 cup All Purpose flour
1stick butter
salt
pepper
1/2 Ancho chili in Adobo sauce
1/2 tsp cumin powder
1 cup chicken broth
1/2 cup milk

In sauce pan over med-hi heat, boil potatoes until done. Remove, set aside half and mash the other half with ancho chilies, 1/4 stick butter, 1/2 cup milk and salt and pepper.

In same pan, add more water, chicken, carrots, celery, peas and jalapeno. Cook on med-hi 15 minutes until done, drain and set aside.

In same pan, heat remaining butter, add onions and cook until translucent. Add flour and stir. Add broth and cooked chicken and vegetables, included reserved half of cooked potatoes. Cook until sauce thickens. Season to taste with salt, pepper and cumin.

In greased casserole dish, add pot pie mixture. Spread ancho-mashed potatoes over dish. Cook in 425 oven for 30 minutes until potatoes are lightly browned.

Garnish with chopped cilantro or parsley and serve.

If this doesn't make you want to leave your snow-bound home and move to Arizona, nothing will.