Posted in Baked, Casserole, Cinco de Mayo, Comfort Food, Family Friendly, Leftovers, Make Ahead, Mexican, Pantry Staples, Party Worthy, Pork, Slow Cooker

It’s Been a While…Enchiladas Verde

Whoa y’all.  I have been a major slacker!  Well at least with the blog.  The last few months have been a whirlwind of work, family, being out of town, sheesh I don’t know where the last 3 months have gone.  And how is this week Thanksgiving already?!

Well, I’m back on the wagon!  Bring on the recipes!  I’m really excited to share a new vision I have for the blog with you over the coming months.  In the meantime, I’ve been making some delicious things but not blog worthy really (but follow me on Instagram to keep up with the day to day https://www.instagram.com/amandarichard421/).

BUT…

Echiladas verde.  Guys, I hit this one out of the park on the first try!  Usually it takes a few times to get it just right but this time, wow!  My hubby even high-fived me!  🙂

I basically took my Mojo Pork recipe, wrapped it up in a corn tortilla and smothered it in green chile sauce and cheese and voila, dinner!  And check out the bonus recipe for Mexican Rice at the bottom, yum!

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Enchilada Verde

 

Enchiladas:
12 corn tortillas
Vegetable oil
Pork
Verde sauce
Shredded cheese
To garnish: cilantro, sour cream, extra verde sauce

 

Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon chili powder
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper

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Enchilada Verde Sauce:

Olive oil
1 pound tomatillos, quartered
2 poblanos, cut in half and seeds removed
1 serrano, cut in half and seeds removed
3 garlic cloves, peeled
½ cup chicken stock
1 cup cilantro
1 Tablespoon honey
Salt & pepper

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For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for enchiladas.

 

For the verde sauce: Roast tomatillos, poblanos, serrano, and garlic cloves in a 500° oven until peppers are charred. Put the peppers in a plastic bag and seal. Let cool and then remove skin from the peppers. Blend the tomatillos, peppers, garlic, cilantro and salt & pepper until smooth. Heat olive oil in a saucepan over medium heat, add ¾ of pureed tomatillo mixture, chicken stock, and honey and cook until thickened, about 10 minutes. Season to taste with salt & pepper. Reserve remaining raw sauce for serving.

 

For enchiladas: Preheat oven to 350°. Heat vegetable oil over medium heat in a shallow skillet, fry corn tortillas for about 30 seconds or until pliable. Drain on paper towels. Cover the bottom of a 9×13 pan with a thin layer of verde sauce. Fill each tortilla with pork and roll, tucking them snuggly in the pan. Cover with sauce and bake for 20 minutes. After 20 minutes, cover with a little more sauce and shredded cheese. Bake another 5-10 minutes or until bubbly.

 

Serve with remaining raw sauce and sour cream.

 

Source: Ruth’s Table

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BONUS RECIPE!!!

Mexican Rice

 

Olive oil
1 cup basmati rice
1 can Rotel tomatoes plus enough water to make 2 cups
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
Salt & pepper

 

In a large, deep pan with a lid, heat olive oil over medium high heat. Add rice and cook until toasted (1-2 minutes). Add tomatoes, water, garlic, cumin and smoked paprika, salt & pepper and bring to a boil. Reduce heat to low, cover and simmer about 23 minutes or until rice is cooked through. Turn off heat, remove lid and fluff. You may have some crispy bits but that makes it even better!!

Posted in Comfort Food, Date Night, Dinner, Family Friendly, Lunch, Make Ahead, Pork, Sandwiches, Slow Cooker, Summer, Vacation Food

Key West State of Mind -Cuban Sandwiches

I have a confession to make.  Some days I just want to run away and be a starving artist in some place beautiful and inspiring.

This feeling usually hits me about mid-week when I’m bogged down with work and life and Friday is just out of reach.  I especially feel this way when it’s the middle of May and dreary and chilly (less than 60 degrees, in May, in the South, what?! Remind me that I was complaining about this when it’s sweltering in August).

On days like today I dream of warm places, filled with culture, interesting people, and of course great food.

Five years ago we visited Key West for the wedding of some very dear friends and absolutely fell in love with the laid back atmosphere.  I often dream of warm, lazy days sitting on the porch, drinking, rum, and reading Hemingway with my pet cat.

Speaking of Hemingway, I’ve become slightly (okay maybe not so slightly) obsessed with him and his time in Key West since we visited there.  After visiting his home and his stomping grounds I am completely fascinated with that time and way of island life.

My husband and I often talk about the day when we win the lottery and run away to Key West.  We have a dream of opening a restaurant, cocktail lounge, and cigar bar combo that has just the right amount of class but still that not a care in the world vibe that would be the place that discerning “tourists” and locals would call home (or home away from home).  This all means a lot of rum, international flavors, and all things Cuban of course.

A girl can dream, right?!

So when I’m missing Key West, I make myself a good Cuban Sandwich, shake up a classic daiquiri, and get lost in the world of The Old Man and the Sea.  Maybe one day we’ll call that world home. 🙂

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Cuban Sandwiches
(makes 4-6 sandwiches)

 

Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper

 

Cuban rolls
½ pound deli ham
Mojo Pork
Swiss cheese
Yellow mustard
Bread & butter pickles (I prefer homemade but your favorite store bought is great too!)
Butter

 

For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for sandwiches. (Any leftover pork you have is great served over rice, with black beans, and some fried plantains!)

 

To assemble sandwiches:

Butter the outside of the Cuban rolls. Spread mustard on each half. Top one half with swiss cheese, a couple slices of ham, a good amount of pork (not too much or everything will fall out when you press it), and pickles. Top with the other half of the roll.

Press sandwiches on a panini press (or in a cast iron skillet topped with another heavy skillet) for 3-4 minutes until toasty and the cheese is melty.

 

Source: Ruth’s Table

 

Posted in Asian flare, Make Ahead, Pork, Sandwiches, Slow Cooker

Slow-Cooker Sunday: Asian BBQ Pork Bahn Mi

Have you ever noticed that slow-cookers get a bad rap?  It seems that people either love them or hate them.  I happen to be on the love side of the argument.  What could be more convenient than throwing a bunch of things in the pot, turning it on, walking away, and coming home from work to the delicious smells of dinner being ready?  People often think that meals from a slow-cooker are boring and lack inspiration.  If you are someone who thinks that, my Slow-Cooker Asian BBQ Pork Bahn Mi recipe will hopefully change your mind.

Don’t be discouraged by the long list of ingredients.  If you are an Asian food lover like myself these things should already be in your pantry.  If not, they should be.  I’ll share more recipes along the way for these pantry staples!

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Slow-Cooker Bahn Mi Sandwiches

4 whole wheat hoagie rolls, toasted
½ cup mayonnaise
1 Tbl sambal olek (more or less depending on how spicy you like it)
½ cup cucumbers, sliced thin
Cilantro
Slow-Cooker Asian Pork (recipe follows)
Quick pickled vegetables (recipe follows)

Slow-Cooker Asian Pork:
2 lbs boneless pork short ribs
½ cup hoisin sauce, plus 2 tablespoons
2 Tbl soy sauce
1 tsp ginger, grated
1 tsp lemon grass paste
1 clove garlic, minced
1 lime, juiced
1 Tbl brown sugar

Picked vegetables:
2 carrots, shredded
1 diakon radish, shredded
½ small onion, sliced thin
½ cup water
½ cup white vinegar
¼ cup sugar
5 peppercorns
1 bay leaf
3 allspice berries
Pinch of salt

To make the pork, put all ingredients in the bowl of a slow cooker and cook on low 6-8 hours. Heat a skillet over medium-high heat, add pork and some of the liquid, and 2 tablespoons hoisin sauce and cook for 5 minutes or until the sauce is thick and glossy.

To make the pickled vegetables, heat the water, vinegar, and next 5 ingredients in a small saucepan until sugar dissolves. Place vegetables in a heat resistant bowl and cover with hot liquid. Let sit for 15 minutes while you are gathering your other ingredients. Once the vegetables are cooled they’re ready to eat, however, they are best made ahead of time.  I usually do this in the morning when I put the pork in the slow-cooker and let them hang out in the fridge all day.

To assemble sandwiches, mix together mayonnaise and sambal olek. Spread a thin layer on both sides of the hoagie roll. Top one half with pork, pickled vegetables, cucumber, and cilantro. Top the sandwich with the other half of the roll, cut in half, and serve.

Serves 4.

Source: Ruth’s Table

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