Tuesday, April 30, 2013

Caribbean Pork Roast with Mango Salsa

I am at the Las Vegas Airport on my way home to Texas! I LOVE that this airport has free internet access. It makes the layovers much more bearable. In other news. Yesterday we set up for the May menu at Dream Dinners and here is a picture of me with my winning recipe! It is featured on the Dream Dinner's menu nationwide. Yay! 

This recipe was inspired by Gina's Weight Watcher blog. I don't think you can go wrong with slow cooked pork, it somehow always turns out yummy.

Caribbean Pork Roast with Mango Salsa
1 pork roast
5 garlic cloves
1-2 Tbsp Caribean Jerk Seasoning
salt and pepper
2 limes
1/2 cup pineapple juice
1/2 cup diced mango
1 Tbsp diced red onion
1 Tbsp chopped cilantro
1/2 avocado, diced

THE NIGHT BEFORE: Crush garlic cloves. I used a glass cup.

 Make slits all over the pork and stuff with crushed garlic cloves.
 Rub Caribbean seasonings into pork on all sides.
Place pork roast in the crock pot dish.  Juice the 2 limes over the pork roast.
 Pour pineapple juice over the pork roast. Allow roast to sit in the juice overnight in the refrigerator. 
 The next morning turn on the crock pot on to low and cook for 8 hours.
 Use 2 forks to shred the meat.
 Dice mangos and avocados.
 Mix together mangos, avocado, cilantro, red onion, salt and pepper.

 I served the pork over polenta but you could also serve it over white rice. Top with salsa.

Friday, April 26, 2013

Crispy Scalloped Potatoes

I am tired of this week and ready for my vacations! I will be working each day up to leaving for Odessa on Tuesday. I will be working during my whole trip home but I am still really excited about getting to see my family. Then I come home and a few days later J and I head off to Philly to visit my SIL! I am so excited to see Katy and James. They have some fun adventures planned for us while we are there. 

These potatoes were created when I was having a dinner with the 3Bs and we realized our dinner lacked a starch. They were SO good! I have made them about 4 times the past 2 weeks. 

Crispy Scalloped Potatoes 

3 potatoes, red be yellow or red potatoes
2-3 Tbsp olive oil
salt and pepper
1/4 cup grated parmesan
1/4 cup grated gruyere cheese
1/3 cup heavy cream
Preheat oven to 400 degrees
Slice the potatoes into thin rounds about 1/8 inch thick.
Grease a baking sheet. Spread out potatoes in a thin layer. 

Season with a generous amount of salt and pepper.
Place potatoes in the oven for 20 minutes.
Grate the cheese on the thinnest holes. 
Just so you know, I grated a little more than needed...
Remove potatoes from the oven and sprinkle evenly with both cheeses.
Drizzle with 1/3 cup of heavy cream (ps I don't recommend pouring it out of the carton like this, you may over-pour).
You can tilt the pan so that the cream will travel along the pan and be evenly distributed.
Bake for another 10 minutes. Remove and serve!

Wednesday, April 24, 2013

Chicken Enchilada Pizza

Sunday was my hubby's 30th birthday! We had a great relaxing day. It started with our favorite local place, The Alcove. I had cinnamon roll french toast with bacon. While Protein Boy had egg whites, grilled chicken, black beans and broccoli...weird...
 Then we came home and he opened his presents from all the fam. He loved them all.
 This is the beautiful leather bag he got from the aunties and uncles.
 That evening we had a blast at the Golden Road Brewery in Glendale. It was great beer, food and company.
 Me and Em!
 J and his buddies John Michael and Chris
 JM's finance Sabrina with me and Em.
 We even played the games they had. Shuffle board, ping pong and bean bags. For a guy who loves games, this was the perfect place for his birthday. Happy Birthday my love!

I found this recipe from one of my fav food bloggers, How Sweet it is. As you know, I LOVE pizza. I also LOVE Mexican food. So this blends my pizza and Mexican tastes into a delightful dinner. YUM!

Chicken Enchilada Pizza
1 premade pizza dough
1/2 cup enchilada sauce
1/2 cup sharp cheddar cheese
1/2 cup Monterey Jack cheese
4 chicken tenders
1/4 cup diced red bell peppers
1/4 cup diced green bell peppers
2 Tbsp diced red onion
1 jalapeno seeded and diced
1/2 can diced green chilis
2 garlic cloves
1 Tbsp olive oil
1/2 tsp chili powder
1/4 tsp cumin
1/4 tsp smoked paprika
1/2 avocado
6 cherry tomatoes
2 Tbsp chopped cilantro
sour cream for topping

Preheat oven to 450. If you are using a pizza stone or a cast iron skillet like me, place in the oven to heat up.
Dice veggies

Grate cheeses and mix together
Cook chicken tenders. Season with salt and pepper. Remove and set aside.
Heat 1 Tbsp oil in pan and add peppers, onion and garlic. Cook until softened, about 5 minutes.
Remove pizza stone or cast iron skillet from oven. Optional: drizzle 2 tsp olive oil and sprinkle 1 tsp corn meal in the bottom then place stretched pizza dough in. Bake for 5-8 minutes.
Shred cooked chicken.
Add chicken, green chilies and spices to pan with cooked peppers.
Stir until spices are well blended.
Remove par baked pizza dough from oven. Pour about 1/2 cup of enchilada sauce onto pizza.
Sprinkle a handful of cheese over sauce.
Evenly top with chicken and pepper mixture.
Top with remaining cheese. Bake for 12 minutes.
Slice avocado and quarter cherry tomatoes.
Remove pizza from oven allow it to sit for 2 minutes.
Remove from skillet or pizza stone and place on cutting board. Top with sliced avocados, cilantro and tomatoes then cut into 8 slices.

Serve and top with a dollop of sour cream.