Recipe: Black Olive and Artichoke Pesto

Ingredients

2 cans artichokes (in water & quartered)
1 Lemon (zested & juiced)
2 oz walnuts (toasted)
1/2 cup Parmesan Cheese
1/4 cup Flat leaf parsley
3 cloves garlic
2 cups black olives (divided)
1/3 cup Extra Virgin Olive Oil
1 pint cherry or grape tomatoes (halved)
16 oz pkg. Orzo Pasta
Salt and Pepper

Directions

1.    Cook Pasta according to directions and reserve 1 cup pasta water.

2.    In Food Processor add 1 1/2 cans artichokes, lemon zest, lemon juice, cheese, parsley, oil, garlic, 1 1/2 cups olives, salt, and pepper and pulse to sauce consistency. 

3.    Add sauce and 1/2 can artichokes to hot pasta and toss if needed spoon in some pasta water to thin out sauce.

4.    Top with tomatoes, 1/2 cup olives (halved), and some extra cheese.

Recipe: Pork Carnitas

I use the left overs to make burritos the next day or my hubby's favorite Pork Sandwiches.

Ingredients:

16 cups water
4 lbs Boneless Pork Shoulder cut into 1 inch pieces
1 large head of garlic cut into half (no need to separate or peel)
4 oranges
3 Tbsp EVOO
2 Tbsp Sriracha Sauce
1 cup milk
Corn tortillas, warmed
*Fresh Cilantro, thinly sliced onion, thinly sliced red cabbage, shredded carrot, sliced avocado, lime wedges to serve on top carnitas.

Directions:

1.  Juice oranges and set aside.

2.  In Heavy Pot combine pork, garlic, water, salt and pepper.  Cover and bring to a boil.  Reduce heat and simmer covered until tender, about 50 to 60 minutes.

3.  Drain well.

4.  Heat oil on med/high in nonstick skillet.

5.  Add pork, orange juice, milk, Sriracha Sauce and cook stirring occasionally, until liquid  has gone and pork is brown.

6.  Warm tortillas according to package directions.

7.  Top with pork and desired toppings.

Recipe: Black Bean and Corn Salad

1 – 15 oz. can Black Beans (rinsed and drained)
1 – 15.25 oz. can Sweet Corn (drained)
1 small onion chopped
1 pint of cherry or grape tomatoes (cut in half)
¼ cup chopped parsley (cilantro would be great, but I had a lot of parsley)
2 teaspoon cumin
3 Tablespoons lime juice
3 Tablespoons Extra Virgin Olive Oil
2 teaspoon Sriracha Hot Chili Sauce
1 Tablespoon minced garlic
2  teaspoon Honey
½ teaspoon salt
¼ teaspoon pepper

1.     In a large bowl, whisk cumin, lime juice, oil, Sriracha, garlic, honey, salt, and pepper until blended.  
2.    Add beans, corn, onion, tomatoes, and parlsey.
3.    Toss to coat.
4.    Cover and refrigerate for ½ hour.

Did you know... Storing Summer Squash

Store summer squash (which includes Zucchini)… Refrigerate summer squash in plastic bag for up to 4 days.  DO NOT wash until ready to use.

Recipe: Fish Tacos

Ingredients
4 pieces fresh cod (8 oz each)
2 Tbsp. Extra Virgin Olive Oil
2 tsp.Chili Powder
1 lime
Salt and Pepper to taste
3 ripe Haas avocados, pitted & scooped from skin
1 lemon, juiced
2 tsp. Asian Chili Sauce
1 1/2 cups plain Greek Yogurt
1 tsp coarse salt
4 scallions, thinly sliced on an angle
12 soft (6-inch) flour tortillas
4 plum tomatoes, chopped
2 cups Shredded Mexican Blend Cheese

Directions
1.    Preheat a nonstick skillet with Olive Oil.  
2.  Season fish with Chili Powder, Salt and Pepper.
3.    Roll lime on the counter top to get juices flowing.  Also, any under ripe citrus may be  placed in a microwave oven for 10 seconds at high setting to induce the juices to flow.
4.  Fry fish 4 to 5 minutes on each side or until opaque. Squeeze the juice of 1 lime down over the fish and remove from the grill pan or grill. Flake fish into large chunks with a fork.
5.  While fish is cooking, in a blender or food processor, combine avocado flesh, lemon juice, Asian Chili Sauce, yogurt and salt. Process guacamole sauce until smooth. Remove guacamole sauce to a bowl and stir in chopped scallions.  Chop Tomatoes and reserve.
6.  To assemble, break up fish and pile some of the meat into soft shells and slather with guacamole sauce. Top with shredded cheese and tomatoes.
7.  Fold tacos over and eat!

Did you know...Let air out of the bag

I found a way to remove most of the air from plastic bags when storing leftovers or ingredients.  Place the food in a freezer bag and seal it almost closed, leaving on corner open.  Submerge the entire bag in a bowl of water, except for the open corner.  The water pressure pushes the air in the bag out through the opening.  Quickly seal it the rest of the way.

Recipe: Mexican Cabbage Rolls

When I make my Spinach and Beef Burritos I double the meat mixture.  What I don't use in the burritos I put it in the fridge and use it for this recipe another day.  A great way to save some time.

Ingredients

1 lb Lean ground Beef
3 Tbsp Extra Virgin Olive Oil
1 – 16oz frozen Pepper Onion Mix (thawed and drained)
2 – 10oz frozen Spinach (thawed and drained)
3 cloves garlic (minced)
salt and pepper to taste
32 oz enchilada sauce (hot, med. Or mild)
1/4 cup chopped fresh cilantro
6 green onions (white and green sliced)
1 1/2 cups cooked rice
1 head cabbage
Sour Cream

Directions

1.  Gently remove leaves from head of cabbage. Cutting the base of each leaf from the core eases this.

2.  Place leaves in boiling water until flexible. Drain, set aside to cool.

3.  Pre heat oven to 350 degrees.

4.  Heat skillet with 3 Tbsp. of olive oil and add pepper onion mix (med high heat).

5.  Add ground beef and season with salt, pepper, and garlic ( break up as it cooks).

6.  When ground beef is still a little pink add spinach and finish cooking.

7.  Turn heat to low and stir in 2 cups of enchilada sauce, green onions, and cilantro and simmer for 10 min.

8.  Stir rice into mixture.

9.  Spray a small baking dish with spray oil and spread a little enchilada sauce on the bottom of the dish.

10.  Place a portion of beef mixture at the base of the cabbage leaf and roll up.  Pour rest of enchilada sauce over cabbage rolls.

11.  Cover with foil and bake for 35 minutes. Serve with a dollop of sour cream to really add some great taste!

Recipe: Choco Mayo Cupcakes / Cream Cheese & Peanut Butter Frosting

Ingredients

3 cups all Purpose Flour
1 1/2 teaspoon Baking Soda
1 1/2 cups Sugar
1 3/4 cups Mayo
1/3 cup UnSweetened Cocoa Powder
1 1/2 cups water
2 1/4 teaspoon Baking Powder
1 1/2 teaspoon Vanilla

Directions

1.    Preheat oven to 350 degrees (175 degrees C). Line muffin pan with cupcake papers.

2.    Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.

3.    Bake at 350 degrees F (175 degrees C) for 15 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.

Cream Cheese Frosting

8oz Cream Cheese (room temp.)
1 stick of unsalted Butter (room temp.)
2 cups of powdered sugar
2 teaspoons vanilla
Mix well and frost cupcakes.

Peanut Butter Cream Cheese Frosting
8oz Cream Cheese (room temp.)
1 stick of unsalted Butter (room temp.)
2 cups of powdered sugar
2 teaspoons vanilla
3 tablespoons Extra Crunchy Peanut Butter

Mix well and frost cupcakes.

Recipe: Spinach Beef Burritos

Ingredients
1 lb Lean ground Beef
3 Tbsp Extra Virgin Olive Oil
1 – 16oz frozen Pepper Onion Mix (thawed and drained)
2 – 10oz frozen Spinach (thawed and drained)
3 cloves garlic (minced)
32 oz enchilada sauce (hot, med. Or mild)
¼ cup chopped fresh cilantro
6 green onions (white and green sliced)
2 cups of Mexican Blend Cheese (thinly shredded)
6 oz Blanco Quesco Fresco
6 burrito size flour tortillas
Salt and Pepper
Top with Salsa and Sour cream (if desired)

Directions

1.      Preheat oven to 350 degrees

2.    Heat skillet with 3 Tbsp. of olive oil and add pepper onion mix (med high heat)

3.     Add ground beef and season with salt, pepper, and garlic ( break up as it cooks)

4.     When ground beef is still a little pink add spinach and finish cooking

5.        Turn heat to low and stir in 2 cups of enchilada sauce, green onions, and cilantro and simmer for 10 min.

6.     Spray a large baking dish with spray oil and spread a little enchilada  sauce on the bottom of the dish

7.     Split the meat mixture and Quesco Fresco  evenly between the 6 tortillas and roll into burritos

8.     Place in baking dish and top with rest of sauce and cheese and bake until cheese is brown and bubbly (about 20 min.)