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2 lb Pork Loin
1/2 cup honey
1/2 cup brown sugar
2 tbsp teriyaki sauce
2 tbsp grated ginger
2 garlic cloves minced
1 tsp onion powder
1/4 tsp red pepper flakes
salt and pepper to taste

Preheat oven to 420º

In a bowl, combine all ingredients, minus pork loin, whisk until combined

Using a knife, poke holes in the pork loin to allow the marinade to soak through. Add the loin to the bowl and allow the marinade to coat it evenly.

Place the loin in a shallow baking dish. Bake for 20-25 minutes or until the pork is at least 145°.

You may reserve the remaining marinade and simmer it until it is safe to use as a glaze.

Slice into medallions and serve over quinoa.

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Garlic-Thyme Quinoa

 

1 cup quinoa
1 1/2 c water (or broth)
1 tsp Garlic Powder
1 tsp Thyme
Salt and pepper to taste

Rinse quinoa and place in a sauce pan with the water or stock.

Add your seasonings.

Bring to a boil and reduce to simmer. Allow to stand for 10-15 minutes. 

Using a fork, fluff the quinoa. Serve under your sliced pork loin.

Spicy Fiesta Beans

I’ve been giving myself a challenge of making really cheap meals and make our food budget stretch out. I have been busting our food budget every month and couldn’t figure out why. So, this month I actually sat down, looked at the specials and sales, clipped coupons, and meal planned down to the last dollar. I was able to spend only a $100 for two weeks of food.

Funny thing though, I didn’t plan on making this meal… it just happened. I was watching Pioneer Woman (really dangerous to do if you’re hungry) and saw her make these Fiesta Beans…. yummy. I didn’t have all the ingredients she had and I wanted to try out the 75 minute bean recipe that some friends posted. So I did my own thing.

Best. Beans. Ever!!!!!

In a dutch oven, throw in a 2 lb bag of beans you have sifted through and rinsed. Cover with water and allow to soak overnight, if you remember to do it. If not, you will probably need to add 15 more minutes to the cooking time, if using pinto beans.

If you soaked the beans overnight, then drain, rinse, and cover with water once more.

Preheat your oven to 250.

To your beans, nestle in a ham bone, ham hock, or even just a couple strips of bacon.

Add the following:
1 cup of sliced fresh hot peppers (I used jalapeno, serrano, and one yellow hot pepper)
2 Tbsp Chili powder
1 Tbsp Onion Powder
1 Tsp Garlic Powder
1 Tsp Cumin
3 Bay leaves (remove after cooking)
Salt and Pepper to taste

Stir and bring to a boil, on the stove top.

Place the dutch oven, with lid on, into the oven and allow to cook for 75 minutes or until beans are tender

Ladle into bowls and serve with fresh cilantro, cheese, and corn bread.

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Peach Habanero Ribs

Yesterday was Labor Day! I hope that you all enjoyed spending time with your families and relaxed. It’s a little difficult to do that here, with a baby, but he’s still quite enjoyable and we had a good time snuggling and playing.

We were in the mood for good ole’ BBQ. We had four slabs in the deep freezer that needed to be used. So, I took out a slab and decided to get creative.

We looooove spicy food. If you don’t, then you probably should skip ahead to another post. This recipe is all about kick!

Now, we have only attempted smoking ribs once before and it was….okay. So, we’re novices in this department. However, with a little experimentation, I think we about have it down!

Peach Habanero Ribs!

First, you need to trim, rinse, and pat your ribs dry. Take the membrane off the back and trim the fat. It helps the flavor to really get into that meat!

Dry rub:
2 tsp salt
2 tbsp black pepper
1 tbsp smoked Paprika
1 tbsp cayenne pepper
1 tsp Cumin
1 tsp onion powder
1 tsp Chile Powder

Mix and rub that goodness into your meat! Allow to sit for 10 minutes before your put it on the grill

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We found the 3-2-1 method worked best for us. At 225°, 3 hours on indirect heat, 2 hours wrapped in foil with a little liquid of choice (I was bad and used cola), and 1 hour, out of the foil, being basted with bbq sauce and cooked on indirect heat again to get a good crust.

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Peach Habanero BBQ Sauce
1 can Peach halves in heavy syrup
2 cups Ketchup
1 tbsp Dijon Mustard
2 tbsp Apple Cider Vinegar
1/4 cup brown sugar
1/4 cup Habanero hot sauce (not like salsa)
1 habanero
1 tsp chili powder
1/4 yellow onion

Place all ingredients into a blender and blend till smooth. Place in a heavy pot and simmer for about 15 minutes. Use to baste ribs and serve on the side.

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ENJOY!!!!!

Mahi Fish Tacos

I am not a fan of fish. It tastes….well…fishy. I like fried white fish. You can fry pretty much anything and it will taste delightful.

 

In comes Mahi Mahi. It’s so good. you have to say the name twice. I kid!

 

My first encounter with this delightful fish was at Dewey Destins in Destin, Florida. It was on a plank and marinated in Teryiaki goodness. I didn’t think non-fried fish could ever be so yummy. I did a little happy dance in my mind and decided that I could actually have fish that wasn’t dripping in oil, surely canceling out the health benefits.

I once visited a restaurant in the Outer Banks of North Carolina and we stopped at a family restaurant. I ordered a Mahi BLT because blackened and bacon were in the description. They saw me coming! Wowza it was delicious! It had crispy delicious bacon, the fish was flaky and clean, good flavor, and came with a spicy remoulaude (made without pickle relish). I still think about this sandwich!

There are also two places in Pensacola worth mentioning. The Fish House and Shaggy’s. The Fish House, albeit a little on the expensive side, has amazing fish tacos. Shaggy’s blackened Mahi sandwich is dripping in teryiaki and also comes with a grilled pineapple and a house sauce similar to Thousand Island.

 

Before I get carried away with this mental road trip, I should come back to the subject at hand. Homemade fish tacos!

These are nice and spicy and you must add the Corn and Black Bean Relish and Jalapeno Coleslaw to get the full effect!

 

Spicy Mahi Tacos

3 fillet of Mahi
Juice of one lime
2 tbsp oil (olive, canola, grapeseed)
2 tbsp Colombian Seasoning (You could use Adobo)
1 tsp Cayenne

Combine the oil, juice, and seasonings. Pour over fish, in a freezer bag, allow to sit for 30 mins.

Broil for 8-10 minutes, turning fish over halfway through broil.

Cut into pieces and build…your….taco!

Also called, Texas Caviar, this stuff is oh so good.

I honestly have sat down and just devoured this relish with some chips and called it a day.

However, if you have more willpower than I do, you can actually use it as a relish. But, who has willpower like that?

 

Corn and Black Bean Relish

1 can of rinsed black beans
1 can of sweet corn, drained
Juice of one lime
1 jalapeno, minced
2 tbsp minced red onion
salt to taste

Combine, let marinate for 30 minutes, and either go to town with some chips or top other delicious meals! Like fish tacos! Yum!

Jalapeno Coleslaw

I never liked coleslaw. It was made with mayo, it had cabbage, and it just looked weird.

However, one day, I realized that I actually enjoyed mayonnaise, to an extent. It was the base for delicious aioli and we could flavor it up to make some awesome spreads for sandwiches. Add some garlic, basil, or cilantro and we’re in business!

So, who knew that adding something as simple as sweet and hot jalapenos and some red onion and…. viola!… coleslaw is AMAZING!

My sweet mother came up with this recipe and I now serve it with my barbeque, fish tacos, sandwiches…. I may be a little obsessed with this stuff.

I hope that this inspires an addiction for you as well. And the best part is that it’s ridiculously simple!

Jalapeno Coleslaw

1 bag of tricolor coleslaw
1 cup of mayonnaise
1/4 cup of Sweet and Hot Jalapenos (this is important… you can’t use any other jalapenos!)
1 inch chunk of red onion
2 tbsp of jalapeno juice

In a large bowl, dump the bag of coleslaw ( not very technical…or fancy)
In a small food processor, combine the jalapenos and red onion until pulverized
Pour jalapeno mixture and mayo onto the coleslaw, add jalapeno juice, and mix.
Add salt to taste, I don’t think it needs it.

Devour!

Sometimes you get tired of canned beans.
Sometimes you look at your budget and cry.
Sometimes you need to spice up some things.
And to these reasons, I shall reply…

With a delicious recipe!

I know, really cheesy poem…. but now comes the good stuff!

These two types of beans begin the same way.

2 bags of red kidney beans (rinsed and soaked properly)
2 cups of Homemade Salsa
4 tbsp Onion Powder
1tbsp Garlic Powder
2 jalapenos sliced

Place all in a crockpot, add enough water to cover beans, and cook on low for 10 hours.

Once done, you can now either make Charro or Refried Beans

Refried

Place beans, minus liquid, into a food processor. Add a stick of butter (or two…for super creamy beans). Blend. Add salt (or Adobo seasoning, like I did) to taste.

Charro:

Add a whole bunch of cilantro, chopped
Add 5 strips of bacon, diced.
Add 1 medium white onion, diced.

Simmer until bacon is cooked through. I just set the crockpot on low for about 5 more hours.

Enjoy!!!

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