Thursday, December 21, 2017

Pork Loin in Apricot Sauce

Here you have a super easy and delicious recipe for this Christmas Eve or New Years Eve. I hope you can give it a try!

  • 4.4 lbs Pork Loin 
  • 1 - 1 ½ Cups Apricot Preserves
  • 3 Tbsp Dijon Mustard
  • 3 Tbsp Balsamic Vinegar
  • 1 - 1 ½ Cups Beef Broth
  • 2 - 3 Tbsp Extra Virgin Olive Oil
  • Salt (to Taste)
  • Black Pepper (to Taste)  

Season the pork loin with salt and pepper on all sides. 

In a large bowl mix the apricot preserves with three tablespoons of dijon mustard and three tablespoons of balsamic vinegar , stir until well combined, then add in the pork loin, make sure the pork loin is well covered with this mixture on all sides, then rub this mixture on the pork loin for one minute. Then cover with  foil and refrigerate it for at least two hours.

After two hours. In a large saucepan, preheat about three tablespoon of extra virgin olive oil on medium high heat, and once the oil is hot, cook the pork loin for about 3 - 4 minutes on each side (Just the pork loin, do not add in the marinade yet)

Once the pork loin is browned on all sides, now add in the marinade (the mixture you used to marinate de pork loin) Also add in the the beef broth,  sprinkle with salt and pepper flip the pork loin, then cover with a lid and cook on medium low heat for 30 minutes.

After 30 minutes, flip the pork loin around, pour some of the cooking liquid on top, cover again with a lid and continue to cook for another 30 more minutes or until the pork loin is well cooked.

The internal temperature of the well cooked pork loin should be 150ºF. Once it reaches that temperature the pork is done,  remove it from the heat, pour some of the cooking liquid on top, cover with a lid and let it rest for 10 minutes before serving it.

After 10 minutes, slice it into thin slices, dip the slices back in the cooking sauce, then serve them.

I'm serving them with Roasted potatoes and asparagus.


Thursday, November 23, 2017

Cold Pumpkin Pie

Here you have a super easy to make Pie! It’s the perfect dessert for this Thanksgiving, or any day of this season! Enjoy

  • 1 ready to bake pie crust
  • 24 large marshmallows
  • 1 tsp Vanilla extract
  • 1 can 15oz pumpkin puree
  • 1 tin 8oz whipped cream
  • ½ tsp Cinnamon
  • ½ tsp Allspice
  • ¼ tsp Nutmeg
  • Pinch of Salt

Preheat the oven to 350ºF

Place the Ready to Bake pie crust in your  prepared pie pan, poke it with a fork a couple times, and then bake it at 350ºF for 20-25 minutes or until golden brown. Once it’s done, set it aside for a minute.

To make the filling:  In a saucepan on low heat, melt the marshmallows, once they are melted, remove them from the heat, and into the pan add in the pumpkin puree, together with the cinnamon, allspice, nutmeg, salt and vanilla extract. Stir until everything is well combined.  Then add in the whipped cream. Stir until combined. Then pour this into the pie crust and refrigerate it for at least 4 hours.

After 4 hours, then serve it.  Serve with more whipped cream and sprinkle with ground cinnamon.


Tuesday, November 21, 2017

Pasta Shells in Fontina Sauce

Here you have a great pasta to go along with your Turkey on this Thanksgiving day or Christmas! I hope you like it! Enjoy

  • 1 lbs Pasta Shells
  • 8 oz Sliced Portobello Mushrooms
  • 8 slices of Chopped Bacon
  • 3 cup Milk
  • 1 cup Bread Crumbs
  • 2 cups Cheddar Cheese (white & Yellow)
  • 2 Cups Fontina Cheese
  • 1 Chopped Onion
  • 3 Tbsp Butter
  • 2 minced Garlic Cloves
  • 1 tspn Salt
  • 1 tspn Black Pepper
  • 3 Tbsp All purpose Flour

Preheat the Oven to 350ºF

Cook the pasta according to the instructions on the package. Once the pasta is Al Dente, drain it and set it aside.

In a large skillet, cook the bacon on medium heat until golden brown and crisp. Then drain it on paper towels and set it aside.  Discard all the fat in the skillet, in the same skillet melt the butter, and cook the mushrooms for 3 minutes. Then add in the onion and the minced garlic, season with salt and pepper to taste, cook for two more minutes. Then Add in 3 tablespoons of flour, cook the flour for one minute, then add in three cups of milk, stir until the flour is dissolved, reduce the heat, and bring to a boil. Once it’s boiling add in the cheddar cheese and the fontina cheese.  Cook on lo heat until the cheese has melted.

In another skillet add in the breadcrumbs together with the bacon, cook on low heat until the bread is toasted a bit. Then set aside for a minute.

Once the cheese is melted, taste the flavor add salt and pepper if needed, and once you are happy with the flavor, pour the cheese mixture over the pasta shells, toss together until well combined. Transfer the pasta shells into a baking dish, top the pasta with the toasted breadcrumbs, and bake at 350ºF for about 20-30 minutes or until the cheese is bubbly and the breadcrumbs are golden brown.

Once it’s done, now you can serve it.


Thursday, November 16, 2017

Beer and Butter Injected Turkey

This Turkey is the best you will ever have! So Flavorful and juicy and simply delicious! I hope you like it!

Ingredients for the Turkey:
  • 1 Turkey 16-18 lbs
  • 2 Cups Beer
  • ½ Cup Butter (1 stick = 113g)
  • 1 Sage Sprig 
  • 2 Rosemary Sprigs
  • Thyme Sprigs (2 Tbsp)
  • 2 Tbsp Dijon Mustard
  • 1 Tbsp Salt
  • ½ Tbsp Black Pepper

Sauce (1)  to Inject the Turkey:
  • 1 Cup Butter ( 2 Sticks 113 g each)
  • 1 - 1 ½ Cup Beer
  • 2 Tbsp Salt
  • 3 Tbsp Maggi Sauce (or worcestershire sauce)
  • 1 Rosemary Sprig (1 tbsp)
  • Thyme Sprigs (1 ½   -2  tbsp)
  • 2 Garlic Cloves 

I recommend that you prepared this turkey a day in advance, so it will be be really flavorful.

To make the Sauce (1) to inject the turkey:  Place all the ingredients in a saucepan and bring them to a boil. Then remove from the stove and let them cool down. Once they are cool, remove all the sprigs and garlic cloves from it. (you only need the sauce).

To make the Sauce (2) to marinate the turkey. Place all the ingredients in a bowl or saucepan and cook until the butter is melted, mix well and set aside.

Pat dry the turkey with paper towels. Then inject the turkey with the Sauce (1)..  We will start with the Turkey breast. They recommend that you inject the turkey breast with about 2 - 3 ounces of the sauce on each side. I will inject the upper side with one ounce and then i will inject another ounce at the end of the breast. Remember you have to inject both sides of the breast, right and left.  After that you will also inject one ounce of the sauce on each turkey leg.  Also inject one ounce of the sauce on each turkey thigh and  I will inject about ¾  of an ounce on the wing drumette. If you have any leftover sauce, inject it on the back of the turkey or rub it inside the cavity of the turkey and inside the neck área of the turkey.

Now rub sauce (2) all over the turkey. You want to rub the turkey with this sauce on all sides, back and front and all sides, also rub some inside the cavity and inside the neck área. The pour all the leftover sauce over the turkey.  Cover the turkey with foil and marinate it in the refrigerator overnight.

Next day. Remove the turkey out of the refrigerator one hour before cooking it.

Preheat the oven to 350ºF.  

Place the turkey in a large baking dish, on a rack so it will get golden brown on all sides. Then cover it with foil, poke the foil a couple times, now place the turkey in the oven for one hour.

After an hour, remove it from the oven, remove the foil, and brush the turkey with its own cooking liquid.  Place it back in the oven, uncovered,  for another hour.

After another hour. Remove it from the oven, brush it again with its own cooking liquid and cook for another hour.

After another hour (it's been cooking for 3 hours now), it should have a nice color by now, check the temperature. Remember the internal temperature of a well cooked turkey should be 165ºF, and depending on the size of the turkey, it should cook in about  3 ½ - 4 ½  hours. Mine is not ready yet, so I placed it back in the oven for another 40 minutes.

After 40 minutes, the turkey is done. Golden brown on all sides, Brush it again with its own cooking liquid, cover it with foil and let it rest for 5 - 10 minutes before serving it.

After that you can serve it.


Monday, November 13, 2017

Green Pozole

Here you have a super easy and Delicious Mexican Dish! I hope you can give it a try! Enjoy!

  • 1 whole Chicken (skinless and cut in pieces)
  • 2 - 3 Cans (15 oz each) Hominy 
  • 1 lbs Green Tomatillos (husk removed)
  • Salt (to taste)
  • ½ tspn Dry Orégano (to taste)
  • ½  -1 Bunch of Cilantro
  • 1 small Garlic head + 2 garlic cloves
  • 3 Serrano Peppers 
  • 1 Large Onion (cut in thirds)
  • 3 Lettuce Leaves (washed)

To serve:
  • Shredded Lettuce
  • Sliced Radish
  • Limes
  • Finely Chopped Onion

In a large pot we are going to bring plenty of water to a boil,  10 cups of water, season the water with a third of a large onion, one small garlic head and salt to taste. Add in the Chicken (cut in pieces and skin removed) cook the chicken on medium high heat for about 30-40 minutes or until well cooked.

Remove the husk from the tomatillos and rinse them with warm water. Place the tomatillos in a sauce pan. Remove the stems from the peppers, and place the peppers with the tomatillos, add plenty of water and cook them on high heat for about 10-15 minutes or until they are tender.  

Once the tomatillos and the peppers are tender, place them in a blender, together with two thirds of a large onion, a bunch of cilantro, two garlic cloves and three lettuce leaves, season this with dry orégano and salt to taste. Blend on high speed until you get a soft sauce. Set it aside for a minute.

Once the chicken is cooked, removed it from the pot, and let it cool to shred it.

Into the same pot where you cooked the chicken, add in the green sauce, and bring it to a boil on low heat. Once it's boiling add in the shredded chicken and the hominy.  Bring to a boil, then taste the flavor add more salt, or orégano if necessary. Reduce the heat and continue to boil for 5 more minutes.

After 5 minutes now you can serve it.

Serve your pozole in a bowl and top it with shredded lettuce, sliced radishes and a squish of lime, if you like it spicy, add some chili de árbol. And that's it!


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