Pork Tacos

– johanna | April 12th, 2013

Filed under: RECIPES - Main Dish

Pork Tacos

I made pork loin one Sunday for dinner with the intentions of utilizing the leftovers through out the week in various dishes. In our home leftover meat is reincarnated in three ways: tacos or enchiladas, salad, soup, stir fry, and occasionally on pizza. These taste just like the tacos served at our favorite Mexican cantina. You can use the same recipe with beans for a vegetarian version.

1-2 teaspoons olive oil
1 medium red onion, diced
About 4 cups leftover diced pork (or use fresh if you have no leftovers, just increase the cooking time)
1 tsp cumin
1 tsp garlic powder
1 tsp paprika
1 tsp chili powder
salt & pepper to taste
corn tortillas
vegetable oil for frying
cilantro, lime, & shredded cheese to garnish (optional)
Instructions

Heat the olive oil in a skillet, and saute the onions until translucent. Add the diced pork and sprinkle with the seasonings; stir well to coat. Cook for 6-8 minutes on medium heat until thoroughly warmed.

In a separate pan, heat enough vegetable oil to cover the bottom of the pan on medium-high heat. Fry the corn tortillas 1 minute on each side. Drain on paper towels.

Serve with pico de gallo.

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Hot Fudge Chocolate Sauce

– johanna | April 5th, 2013

Filed under: RECIPES - Treats, RECIPES- Condiments

Hot Fudge Sauce

We hosted an ice cream sundae party not too long ago at the behest of my daughter. We made salted caramel sauce, hot fudge sauce, whipped cream. chopped almonds and peanuts, When I want to make chocolate sauce I turn to non other than David Lebovitz. His chocolate sauce recipe is amazing drizzled over crepes. This time I wanted something like fudge sauce. This recipe fit the bill perfectly. Spread it on cupcakes or use it to make s’mores.

Source: Maya Made
1/2 cup butter
4 ounces semi-sweet chocolate
1/2 cup cocoa
1/2 cup sugar
1 cup light cream
1 teaspoon vanilla

1. In a heavy sauce pan melt the butter and chocolate together.
2. Mix the cocoa with the 1/4 cup sugar and stir in. Add the cream, the the remaining 1/4 cup sugar. Bring mixture to a boil, stirring constantly to prevent scorching.
3. Remove from heat immediately and add vanilla. Cool, then Refrigerate.

* Heat before serving by placing container in pan of hot water until sauce reaches pouring consistency. Should keep for 1-2 weeks.

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