coconut crusted chicken with grilled pineapple salsa

May 1, 2015 8 Comments

whelp, the school year is winding down..  My younger two kiddos are finishing up their classes at college and will be home next week! 

I was talking to my daughter yesterday and she asked what I was making for dinner.  And I told her. Poor thing…  Usually I don’t talk about what I’m cooking, because I know how tired they are with college food.  It just slipped out.. 

I swear. 

Coconut crusted chicken with grilled pineapple salsa 

For the salsa: 

Pineapple slices ( I used fresh, because the hubs had a pouty face at the store last week when he saw it.. And I told him we didn’t need a whole pineapple for the two of us . I got cheese, he got the pineapple. That’s how you stay married for 25 years 😉 

But you can use canned, just dry with a paper towel ) 

1 jalapeño

Handful of cilantro. ( if you don’t like cilantro,sub parsley.  It’s not your fault, the cilantro taste is a gene thing ) 

A few green onions

Juice and zest of one lime ( I used lemon because I had it.  Just pretend it’s a lime ) 

Sea salt and pepper 

*** Coconut oil 

Start by heating your grill or grill pan .

Coconut oil is solid if it’s under 60 degrees.  So heat it up either in a pan, in the microwave, or in a heat safe dish right on your grill! 

  

Brush veggies with coconut oil and grill until you get nice grill marks 

Remove from heat and immediately sprinkle with sea salt. 

When cool enough to handle, rough chop veggies ( except lemon) and toss together in a bowl 

  Squeeze lemon juice atop and set aside. 

For the chicken : 

2 chicken breasts

About 1/3 cup coconut flour

1 egg, lightly scrambled 

About 1/2 cup coconut flakes

Coconut oil for Cast iron skillet

Preheat oven to 350 

Start by seasoning your chicken with salt and pepper 

Dredge chicken in coconut flour, then egg, then coconut flakes 

  

Heat oil in oven safe dish (like cast iron 😉 ) and cook chicken on each side until  golden brown . Be careful not to let the coconut burn.  Chicken will not be fully cooked yet..

From here, transfer to oven and let finish cooking until internal temp is 165. Pull out, let rest for 5 minutes, then slice. 

I served ours on a bed of baby spinach with the salsa on top and a sprinkle of toasted slivered almonds 

  

I’m so excited to have my kiddos come home so that I can cook for them again! 

Enjoy! 

more meals featuring grilled fruit 

Pork chops with mango jalapeño sauce

Grilled watermelon salad

Filed Under: Main dish Tagged With: , , , ,

creamy roasted onion & red pepper sauce.

August 12, 2013 Leave a Comment

well, there you have it, friends.. Ryan picked the winner 🙂

I should have added that we both thought that the other 2 finalists deserved to be there as well, We were just happy with the winner & very excited to see her new show!

Before I share my recipe I just had something else to ramble about.  Since we have known about the move there have been signs and connections everywhere.. things that we would not have noticed before. I now call it the Boston- Denver connection. It’s crazy how this has affected us.

everything from Our tour guide at PC last summer being from Fort Collins , Co, to another school where we sat next to a family form Denver and another family from Portland ,Oregon ( where Ry goes to school) To a man on cape cod from CO being bit by a shark last summer

I know far fetched, but everywhere we turned, there were connections.

I know… ramble, ramble, ramble…

Ryan and I have been watching Food Truck wars on food network.  ( season from 2011.. found it on demand)

Well about the 3rd or 4th city, they came to Denver.

needless to say, I was stoked to see this episode.

And it did not disappoint.

One of the food trucks was from Boston ( a grilled cheese truck.. YUM!)

I was very excited to hear name drops of local places throughout this episode.

At one point the Boston truck went to a park to set up at a park. THE  park that I live right around the corner from!!!!  I was sooo excited to see this ( and REALLY wished that I had been here for that )

I swear I was like a little kid watching this 😉

So until you can come to visit me ( and you should ~ I have room and would spoil you 😉 ) If you have access to on demand food network, and you can find the episode, about halfway through, you can see footage of Washington park.

Ok.. ramble over

now.. for a tasty sauceImage

1 pepper, roasted ( you can used a jarred one, but roasting is FUN! )

1 TBSP roasted garlic *

1/2 onion, thick sliced

1/4 bunch cilantro

leaves from 1 sprig of thyme

1/4 cup olive oil

1 TSBP balsamic vinegar

1/4 cup low fat cream cheese

 

( did not use the hatch pepper in the picture in this recipe)

Image

 

To roast your pepper, just place over a fire source.  I used my burner, but a grill outside would be fine, as would and open campfire.

Allow to get black, rotating with tongs.

When sufficient blackage has occurred, remove and place in a paper bag and seal tightly. ( this allows it to steam and the skin to become loose. ) If using jarred  peppers, eliminate these steps.

 

IMG_5965

 

Brush the onion slices with olive oil & season with salt and pepper. Grill over medium heat until onions are soft.  Set aside.

To roast garlic, , take a whole bulb and cut the top off. Place on aluminum foil and drizzle with olive oil . Place on grill for 20-25 minutes or until garlic gets soft  ( alternatively, you could cook onions and garlic in the oven like I did HERE )

 

IMG_0520

 

when garlic is cool enough to handle, squeeze the bulbs onto a cutting board and using the side of a chef’s knife, press into a paste

 

IMG_0521

 

 

for this recipe we only needed about a tablespoon, but this yummy goodness will keep for a few days, and I have another recipe this week that you will want roasted garlic for, so get down with your bad self and roast the whole darn thing !

 

IMG_5966

 

next, add all ingredients except for the cream cheese to a blender and blend.

IMG_5967

 

pour into a saucepan and bring to a boil, then reduce heat and let simmer for 10 minutes. Add cream cheese and stir to melt

IMG_5969

 

 

I used this sauce as a topper for a fajita- kinda taco using THIS recipe.

 

IMG_5970

 

IMG_5971

 

just look at this sauce…

 

IMG_5973

 

 

so much flavor in a tiny bowl….  And FYI, I did have a little bit left over and it made an excellent dip with veggies the next day 🙂

 

IMG_5975

 

IMG_5976

 

thanks for reading.. and let me know if you make this.. I’d love to hear your feedback 🙂

Filed Under: Main dish Tagged With: , , , , , , ,

Cilantro-coconut rice

May 29, 2013 1 Comment

Yeah……… so I wrote this 2. weeks ago but never published….again! Le sigh … here goes

This time from high above you with broken headphones 😦

boo.

Note to self… Next time make sure you grab the right ones…

Oh well!

My horoscope for today said that I have a hidden talent and that I should share it with the world.

All that I can come up with to share is this yummy recipe that I inhaled

Um came up with a few weeks ago .

I decided that I wanted mole tacos…but here’s the thing…. I’ve never actually made mole before .. And while I could have gone and researched a recipe.. I chose my way to do it… Just make it up as I go along ( just call me capt’ Ron of the kitchen)

While I really liked it, the girls did not, so until I can play with the recipe a bit more, I won’t be sharing ( although I will show you a pic of the finished produc

What I will share ( like the horoscope Gods told me) is the delicious rice dish … Which is so simple and soooo flavorful

You will need

1 cup White rice ( I used jasmine)

1 cup of light coconut milk *** ( I like trader joes… It’s the cheapest and I like the nutrition )

1 tsp ground cumin

Juice of 1 lime ( I had lemon so that’s what I used )

1/2 bunch cilantro chopped *

4 scallions chopped

Pinch of sea salt

* note. If you don’t like cilantro… It’s ok. It’s not your fault. It’s actually hereditary. Just sub out Parsley and you’ll be good to go!

Start by adding rice, coconut milk, cumin, salt and 1 cup water to a saucepan. Bring to a boil, stir, then cover and reduce heat.

I cooked mine for about 20-30 minutes but my stovetop cooks faster than most ( I think ). Follow the cook time on your package of rice that you are using

Turn heat off and let sit 5 minutes

And cilantro, lime juice and scallions .

Fluff with fork and season with salt and pepper.

Note… I usually store remainder of coconut milk in freezer zip lock bags.. That way none goes to waste and I always have some on hand 🙂

I have been completely infatuated with corn tortillas lately. Whole foods 365 brand is inexpensive , fresh, and delicious!

I simply heated up a corn tortilla.. Topped with cheddar cheese… Some secret I-cant-share-the-recipe-with-you-until- I play- with-it-again mole sauce.. A slice of avocado and fold.

I served it along side the coconut cilantro rice and some peach chipotle salsa ( I’m loving all of the fun salsas that you can get in the stores these days :).

As we start our final decent I’ll share some random tips…. ( feel free to skip if you don’t want to hear my babble)

Last time I flew to Co. I stopped at one of those kiosk-y things at the terminal… Grabbed a salad and a water and it came to $15.95! ( this was your basic run of the mill garden salad… Iceberg lettuce, tomato, cucumber..)

Of course I had a 4 hour flight in front of me and I was starved, so I still bought it but vowed to never put myself in that situation again.

A friend of mine starting selling 31 bags recently and when she sent me the link to the catalog and I saw this thermal bag… I knew I had to get it.

Heck…2 salads and it pays for itself!

20130529-221006.jpg

20130529-221417.jpg

20130603-194145.jpg

20130603-195404.jpg

20130605-223023.jpg

Filed Under: side dishes Tagged With: , , , ,

veggie chili

November 6, 2012 5 Comments

Friends.

I’ve hesitated.

I have a veggie chili recipe that I have pretty much been making for years. And I love it. but  I have a really good friend who is sort of a chili making champion.  She lives in Texas and they take their chili VERY seriously.  IN fact.. I have had the pleasure of tasting her chili… it truly is out of this world… You should  can visit her at River Cat Chili.

She is just back form a very big chili challenge that I’m sure she will be telling us all about soon.. and I have seen some of the pics.. and trust me… you wont want to miss this.

Sharing my measly chili recipe has had me intimidated.  But today… I feel strong.  I am going for it!

So the other day I defrosted chicken and had to decide what to make for dinner. Given the fact that I had more then just 2 to cook for, I needed to get creative.

This is my favorite way to cook. I have always said that if I were ever lucky enough to have a cooking show.. that this would be my ‘spin’

Open the fridge… take inventory… combine with pantry items and come up with 3 possible ideas.. and make one.

Which is exact-a-lacktaly what I did.

so what did I come up with? my veggie chili .. cooking the chicken on the side for those who wanted it. It was perfect.

I started by chopping the veggies and adding all but he garlic to a pan heated with oil

season with salt and pepper ( avoid salting the mushrooms)  and let everyone get a nice little crust.

after about 5 minutes, add the garlic, stir together, turn heat off, add wine to deglaze.

Turn the heat back on… once the wine has evaporated add some veggie stock and jarred tomatoes ( these were second to the last batch from last summer.. *snif*)

Let the chili come to a boil, then reduce and let simmer until sweet potatoes are tender. Stir in beans. ( I used beans that I had made in the crock pot and froze.. just because I go throught them so fast, but feel free to use canned)

For the chicken, I cubed it.. tossed it in spices and sauted in oil over med high heat.  Then added chicken broth to deglaze , covered and let simmer until  chicken had reached 165.

At the last minute, stir in some chopped cilantro or Parsley…  I served it with the chipotle cream sauce and it was perfect. ( I added the cooked chicken on top of those who wanted the chicken.

This is easy, healthy and yummy 😉  I finished the rest of it for lunch today with 1/4 of a chopped avocado and some fresh lime juice. It is a perfect meal for a fall day 🙂

* a note on the ghost pepper salt*

I have recently REALLY gotten into finishing salts. I can thank Ryan for this. I make a few of them myself (Lavender salt, Rosemary salt) but I’m a sucker when come across different flavors.  I am lucky That Ryan goes to school near a fabulous little tea and spice chop.. and every opportunity that I have I visit and he and I try out the different salts.

and sugars

and spices

and teas

We came across this one last weekend.. and although the ghost pepper is UBER hot.. ( bought some powdered ghost pepper this summer…  you only need a spec.. this stuff is strong.) I knew I had to buy it.

I have used this every day. yumm..

it’s awesome. like you!

what am I thankful for today? for you .. my readers…  you make my day.. seriously.. it’s nice having y’all as my bffs 🙂

oxoox[amd-zlrecipe-recipe:4]

Filed Under: Dinner Tagged With: , , , , , , , , , , , , , , , , ,

Ethiopian spiced coconut-tofu

October 15, 2012 9 Comments

When I was a young girl, I used to pray nightly for the children in Ethiopia

Truth is…. I had no idea where Ethiopia was, nor why I prayed for them.. But somewhere along the line I heard that they needed help and so each and every night right before I’d fall asleep, I’d ask God to do so. ( I also prayed for the children in Cambodia and the hostages in Iran — I remember Easter morning watching the tv waiting for my grandparents to arrive ,watching some of the hostages being released… And crying thinking that prayers are sometimes answered)

Ok… I’ve never told anyone that story. And yet I just shared it with the world 🙂

I haven’t thought of Ethiopia in a very long time.. Then last week , I bought an ‘Ethiopian ‘ blend coffee..

And I’ve seen Ethiopian restaurants ( not that I’ve tried any..) must-change-this

And when I was in Denverat a yummy sandwich shop (ironically where I bumped into Scott with his co-workers) I saw an Ethiopian spice blend .. And despite the 10 dollar price tag.. I bought it.

I’m-so-glad-that-I-did

Everyone say hi to my blankie… I’m writing this 38,000 ft in the air 🙂

It is a mixture of
Fenugreek
Cardamom
Cloves
Paprika
Cinnamon
Cayenne pepper
Chili powder

Near as I can tell it was equal parts of everything except for them paprika and chili powder. Those packets had a little more than twice as much. (Maybe 2 teaspoons of everything and a tablespoon of the paprika and chili powder

I simply mixed it all together then stored it in a jar .

So while I was putting my laundry away yesterday ( for the first time in 2 months— like tell me you’ve never done that)

I got hungry . And I remembered that I wanted to try this. And I remembered that I had half a block of pressed tofu to use . And I walked away from the laundry. And into the kitchen

Which by the way is why my laundry never gets put away… I can’t stay out of the kitchen.. *le sigh*

And in less than 10 minutes I had the MOST delicious little lunch.

20121012-072540.jpg

Ethiopian spiced coconut tofu

1 tablespoon spice mix

1/2 block pressed tofu ( I use a tofu press. If you eat tofu ..it’s the best investment you can make.. You’ll pay for it in saved paper towel money in under a month;)

1 tablespoon coconut oil ( this stuff rocks! It should be on your shopping list)

1/4 red onion, chopped

About 1/3-1/2 cup light coconut milk ( I like trader joes the best)

1/4 bunch cilantro , rinsed and chopped ** optional — see note below

Heat a cast iron skillet over medium high heat. Meanwhile cut tofu into cubes and toss it with spice mixture . Add to heated oil and let tofu crisp and get a light crust .. Turning occasionally . Add chopped onion and stir . Add 1/3 cup of coconut milk, and scrape up the bits from the pan

Once coconut milk is heated , stir in cilantro, transfer to serving dish and squeeze a wedge of lime on top.

You can thank me later …

20121012-072610.jpg

If you don’t eat tofu.. I’m sure this would be good with boneless chicken breast.. Just make sure your internal temp of the chicken ta-tas is 165 degrees before eating 🙂

** cilantro note… I’ve mentioned this before but I’m throwing it out there again.. Some folks don’t like cilantro .. They think it tastes like soap. And guess what? To them it DOES! It’s a chemical In Their bodies ( that is hereditary ) that makes cilantro taste like soap. ( or cat pee as a friend once told me, but I’m pretty sure she never tasted cat pee so I’m going with the soap 🙂

If you are one of these people.. Then I am sorry. Because cilantro is truly a wonderful herb.. But I ‘get’ it… Just sub out fresh parsley instead ( if you don’t like parsley, then I can’t help you today .. Check back tomorrow 🙂

And I just read the spice package and it was 7.99 not 9.99 ..

Don’t have those spices on hand? No worries.. I’ve got your back .. Did you know that in most health food stores you there is a section that you can buy herbs in bulk ??? It’s true! You can buy just a teaspoon of something by putting it in a Baggie with the code on the box:). It’s soo much cheaper than buying a whole bottle And you won’t end up with jars of unused spices..(which go bad fairly quickly. If you’ve had it for over a year.. There is dust mixed in.. Yuck. Unless of course you like dusty- soup )

Maybe I’ll try that some time..

Eh… Maybe not.

Honestly… as I end this post it has me thinking about how long it has been since I recited those particular prayers nightly.. life kind of happened and my prayers started to become more personal.. still are in fact .. when i think back to my innocence and how big my heart was despite how little I was.. it kind of makes me smile :).

and makes me want to shout out a silent prayer to the whole wide world 🙂

Gotta run… Snack time :).

(What us it about getting so excited for snack time on an airplane????)

Filed Under: Main dish, quick and easy Tagged With: , , , , , , ,

watermelon times three

September 11, 2012 8 Comments

Ya’ll may have given up on me posting tonight.. I mean it’s almost 9 pm .. where the heck has she been?

Training for a race, that’s where 🙂 🙂 🙂

So let’s talk watermelon. It’s a melon. It’s made of water. Lots and lots of water.

It’s fun to eat in the summer. It’s fun to have it drip all over you bbq shirt. it’s a BLAST to spit the seeds. It is summer in a food

It’s PINK!

I have always loved watermelon. As an adult I started to appreciate it back in the early 90s when I read the book Fit for Life .

(anyone else read it? show of hands? oh.. only me.. that’s cool  :))

Anyhoooo… The preface is that your body is made of mostly water so you should eat mostly food made of water. Also, you should never eat a protein and a carb together, never eat fruit with anything other than fruit..  that you get out int the sun and soak up the free vitamin D.. and most importantly, only eat fruit until noon.

And the fruit should have high water content. Like watermelon. Because it’s made of water.

Are you gettin’ where I’m going here?

Are you smelling what I’m cooking?

watermelon is chock full of water.

*ducks* ok. ok. I get it…  you know what I am trying to say..

soooooo our first recipe will blow you away. Or at least it did me. I saw this earlier this summer on the Rachael Ray show and I was like, ” GENUIS!”

*side note.. I was on the Rachael Ray Show last year.. yeah.. I’m famous ~~  :inspects manicure like I’m important)*

So Rach (I can call her, that, we’re buds)was talking about how watermelon was made of….ok.. you get it, I know, I know!!!

do you know where I’m going with this?

Let’s play a game. Let’s look at some pictures.

look liked plain old cubed watermelon, right?

look again

getting cooler warmer?

ok.. I’ll give it to you… I’m nice like that 🙂

SHUT THE FRONT DOOR!  you have figured it out, haven’t you… you are a genius.. you are… YOU ARE!!   She made watermelon ice cubes!!!!  because #$%^&  melon is made of #%$%^ which freezes! GENUIS! 

so to make these watermelon cubes even better.. I added them to this…
tea that Amanda and I found while she was here..( on clearance!).. although I think that you could use any fruit tea.. truth be told, it was her idea to use this tea with the cubes… she also comes from great jeans genes.

brace yourself..

I’ll give you a minute… I understand…

So the next recipe…. Years ago I came up with a brilliant idea to make a watermelon salsa. I was SOO proud of myself and promptly made some for my mom proclaiming my obvious talent.

And while we were eating it, a chain restaurant advertised on tv their ‘new watermelon salsa’

Really? REALLY?  yeah, really.

But in my heart of hearts,. even if the rest of the world was already doing it, I came up with my own in my kitchen, so I’m ok with that 🙂

Watermelon Salsa

2 Cups cubed seedless watermelon

1 bunch cilantro, rinsed, chopped and soaked like we did for the leeks

1/2 red onion, chopped

1 jalapeno, chopped

Zest and juice of 1 lime

Sea salt & pepper

~ everyone in the pot~

and mix :).. seriously…  you CAN do this!

volia!  done 🙂 I like it if it sits overnight but it is reallllllly hard to do… cause it’s

so

darn

good

You can top grilled chicken with this, tofu. Top a salad… or eat it alone. 

Maybe if you live on the wild side like me, you could put it on vanilla ice cream

*note to self.. buy ice cream tomorrow*

here’s a napkin for you 🙂

Okkkeeddookee…. last recipe…

we are going to get smoky.. and sultry.. and tangy

with watermelon?

um. yes.

Grilled Watermelon Salad

1 thick piece of watermelon, about 2×4.. sprinkle with salt & drain on a paper towel ( I tried to use my tofu press, but it didn’t do much) then rinsed after 10  min

1 tomato, sliced, sprinkled with salt, drained on paper towels ~ I did not rinse the salt of these babies ( I chopped the end up for topping)

1 thick slice of red onion

A few chunks of feta cheese

2 wedges of lime

Olive oil & a pastry brush

Grill pan

Sea salt and pepper

start by making sure that everything is as dry as it can be. Then using pastry brush, brush all veggies with olive oil. Preheat he grill pan until it is super hot then place watermelon, tomato and onion in the pan. then let the pan do it’s work.. don’t play with it!  After about 5 minutes, using tongs, carefully flip them. ( my tomatoes didn’t look so purty.. but they did taste good 🙂

Place the watermelon on a plate, pretty side up, then arrange remaining ingredients ( except lime) on the plate..  Squeeze on wedge of lime over the salad and garnish with another.

this recipe is sensory overload. The smokiness from the watermelon with the sweetness of the onions, the depth from the tomatoes and the zing from the lime juice & saltiness of the feta….. I loved this!

Ic ame up with the idea after seing one of the contestants on Hell’s Kitchen the other night ( don’t tell me the winner, I had to DVR it until Scott comes home this weekend )

I saw a similar combo on the show and have obsessed over it since then.

’cause sometimes I do that..

like with watermelon 🙂

night friends…..

I have a kitchen to clean!

oxox

Filed Under: beverages, make-ahead, salad Tagged With: , , , , , , , ,

this one’s a keeper

September 12, 2011 4 Comments

friends, I have a recipe to share with you. I cannot take credit for this recipe ( I rarely do.. with the exception of my roasted vegetable lasagne , which I am convinced will someday make me famous)  I mostly share recipes and tips that I have found along the way.

Tonight’s is no exception.

EXCEPT… I’m being a bit selfish here. Ok I know.. you are shocked. Let me explain.

For Christmas this last year one of my gifts from my mom & step dad was a subscription to Clean Eating magazine. I had heard about it & really wanted to learn more.  I bullied one of my friends into getting it as well, so that we could compare recipes & the front cover & stuff.

whaaat.. I was a nice bully 😉

One of the first recipes that I made was a pork stew/chilish kinda dish. I loved it! Really loved it. When I went to make it the next time , I couldn’t find it anywhere. I searched the magazines( by then I had a few issues) I searched the website. and continued to come up blank. I finally did find it, and made a mental note to bookmark it.

Epic.

Fail.

So The other night when I wanted to make it again.. same process, expect now I had 9 months or CE magazines to go through.

*on a side note… this made me look at my entire stash of cooking mags that I had saved. The one on the TOP of the pile read ’20 best things to try in 2007’*

yes. 2007. I am behind the times.

I recycled all 7 shopping bags of magazines and was rewarded with.. the recipe that I had been looking for. Picadillo Chowder.

Now I am quite naive… I never looked up picadillo and I never looked up chowder. I searched pork in every fashion.

I searched chili.

I searched stew.

It doesn’t matter, because the magazine Gods shined upon and rewarded me for being such a good recycler and then and there I promised to write it on my forehead

share this with you….

I give you Picadillo Chowder .

( picture is missing the black beans. I forgot them)

*1 lb lean ground pork

*1 medium yellow onion

*4 gloves garlic, chopped

*32 ounce low sodium chicken broth

*1 cup Organic black beans , rinsed ( I used the whole can, rinsed)

* 1/4 cup brown rice

* 1 tsp ground cumin ( I like it spicy, so I used a bit more)

* 1 tsp chile powder ( I used chipolte chili powder and more because I like it spicy 😉

* juice of 1 lime

* chopped parsley or cilantro for garnish

Place a large stockpot on medium heat. Add pork & onion and cook for about 3 minutes or until pork is opaque and onion is translucent. Stir in garlic, cook for 2 more minutes.

Remove pot from heat; pour mixture into heat proof container and drain fat from meat. Return mixture to pan and add broth. Stir in beans, rice, cumin & chili powder.

Bring to a boil, then reduce to a simmer for about 20 minutes. Stir in lime juice then continue to simmer for another 15 minutes.

I always put a hot pepper in the middle, then when it’s done, I mash it up for extra heat. What can I say? I like it hot.

The original recipe called for rice browns, which are like little rice pancakes, but the first time I made them I was not impressed, so I haven’t included the recipe. If you are interested, give me a shout out & I will post it for you.

I like to serve it with an extra squeeze of lime juice , fresh cilantro ( parsley for you cilantro haters.. it’s not your fault..it’s hereditary) I forgive you and will always have parsley for you 🙂   I serve it with cornbread & a dollop of greek Yogurt.

and I’m such a poor blogger,that I missed taking a photo of the final dish. I know. my bad.

HOWEVER, I did manage to take a picture the next day when I morphed the leftovers into a wonderful organic corn tortilla soft taco for lunch

is your mouth watering? mine is…..

this recipe has it all in my opinion.

it’s quick

it’s inexpensive

it’s easy

it’s delicious

it’s versitile

it’s what you should make 🙂

and for my vegetarian friends ( you know who you are) you could probably make it vegetarian by using veggie stock & grated Tempeh in place of the pork. I haven’t tried it but may be inclined to do so. Soon.

a special shout out to those of you who ‘like’ me on facebook. Let’s face, it, everyone who like to be ‘liked’ and I am no exception 🙂 If you see a recipe that you like, feel free to share it with friends 🙂

ciao bellas!

Filed Under: Dinner, Main dish, make-ahead, Soup Tagged With: , , , , , , , , , ,
http://wp.me/a13aSr-116