Day 13: Pork Mango Cubano

Pork Mango Cubano

Served with Macaroni and Cheese

This was a "off the top of my head" recipe. Overall, it wasn't too bad. The orange juice gave it a sweet flavor which was interesting with the salsa flavor. I served it with macaroni and cheese, but I think it would be much better with rice and maybe a "sweet" vegetable like peas or corn. Maybe a side salad as the vegetable.

Pork Mango Cubano

Ingredients:

• 1 whole pork tenderloin, butterflied (about 1 1/2 pounds)
• 1 lb chorizo sausage
• 1 Jar Chunky Salsa
• 3 tbsp chopped fresh cilantro leaves
• 1 ripe mango, seeded and chopped
• ¼ c packed brown sugar
• 2 c orange juice

Directions:
1) Place the pork in the bottom of a slow cooker.
2) Meanwhile, in a skillet brown up the chorizo. Drain the grease.
3) Put chorizo in slow cooker around pork. Pour salsa over meat. Sprinkle cilantro leaves on top. Add mango.
4) Cook on high for 4-5 hrs. Pork should be done but not easily able to be shredded.
5) After the pork is done, place on a plate for slicing.
6) In slow cooker add brown sugar and orange juice. Stir together and serve as “gravy” over pork.

Macaroni and Cheese Recipe found here.

Day 12: Steak Italiano

We ate out again tonight for some reason. So, I had to look for another trusted recipe. I used to cook this one all the time. I have even done it in a slow-cooker on occasion. But, it is best on the stove. It is based on this recipe from Campbell's Kitchen.


Steak Italiano

Ingredients:
*1 tbsp vegetable oil

*1 beef flank steak (about 1 1/2 pounds), cut into strips
*2 medium onions, sliced (about 1 cup)
*2 cloves garlic, minced
*1 tsp Italian seasoning, crushed
*2 c of your favorite spaghetti sauce


Directions:
1) Heat the oil in a 12-inch skillet over medium-high heat. Add the beef strips and cook for 10 minutes or until it's well browned on both sides. Remove the beef from the skillet. Pour off any fat.
2) Add the onions, garlic and Italian seasoning to the skillet. Cook until the onions are tender. Return the beef to the skillet. Stir in the sauce. Reduce the heat to low.

I just serve this with noodles and a veggie.

                                                                               

Day 11: Hamburger Stroganoff

We actually ate out to celebrate my daughter's 8^th birthday tonight. She had requested a buffet but it was so late when we got moving (hubby works midnights Mon - Thurs), that we opted to splurge on Wendy's instead. So, back into my archives I had to go. I actually made this about a month ago back before I got the idea for this blog.


Hamburger Stroganoff

Ingredients:
2 lbs Lean ground beef
1 med onion, chopped
1 clove Garlic, finely chopped ( I use mined garlic)
3 cans (10 3/4 oz) condensed cream of mushroom soup
1/2 tsp Salt
1/2 tsp pepper
16 oz Sour cream

Directions:
1) Cook beef, onion and garlic in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain off any fat.
2) Stir in soup. Simmer uncovered for 10 minutes stirring occasionally to keep soup from sticking to bottom of skillet. Stir in sour cream and cook until hot.


I serve this with egg noodles. I also doubled this to make enough for my family of 8 (well 9 but one doesn't eat table food yet).

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I can share a picture of our dessert. The store didn't have the Mint Chocolate Chip Cake that she really wanted, so Daddy picked this one out instead. The first thing she said was "Yay, it has ALL my favorite colors!" (pink, purple and baby blue)

Day 10: Cajun Pork Chops with Mushroom Gravy and Rice

Cajun Pork Chops with Mushroom Gravy and Rice

Also served with Green Peas

Cajun Pork Chops
Ingredients:

• 8 Pork Chops
• Cajun seasoning
• Flour
• Olive Oil

Directions:

1. In a plate mix flour and cajun seasoning together. The ratio between the 2 is to your liking.
2. In a skillet, coat the bottom  with Olive Oil.
3. Coat both sides of chops with the flour mixture. Cook on both sides until done.

Mushroom Gravy
Ingredients:

• 1 c. chicken broth
• 1 can Golden Mushroom Soup
• 1 package Mushroom gravy mix
• 1 can mushroom pieces

Directions;

1. In a skillet, sautee mushrooms for about 5 minutes.
2. Add in soup, gravy mix, and broth.
3. Cook until bubbly.

Broth Simmered Rice
Ingredients:

• Rice
• Broth (chicken broth pairs well with pork)

Directions:

1. Cook rice according to package, using broth instead of water.

Day 9: A Seafood Cajun Seasoning And A Garlic Butter

Tonight we actually had Spaghetti, Garlic Bread and a Side Salad. However, my spaghetti sauce is one of those "If I tell you the recipe, I must kill you" recipes. So, instead I'm going to post my Seafood Cajun Seasoning. I made some AWESOME Tilapia Sandwiches one time using this seasoning. I am also posting the simple and basic recipe for Garlic Butter that I use to make Garlic bread. Believe, it or not I make my garlic bread using ONLY A TOASTER and no one believes me!

Seafood Cajun Seasoning


1 teaspoon cayenne pepper
1 tablespoon kosher salt
2 teaspoons paprika
1 teaspoon freshly ground black pepper
2 teaspoons granulated garlic
1 teaspoon onion powder
1 teaspoon gumbo file
1 teaspoon crab boil seasoning, optional (recommended: Old Bay) if using cut salt to 1/2 tablespoon


Directions:
In a medium bowl, combine cayenne pepper, kosher salt, paprika, black pepper, garlic, onion powder, gumbo file and crab boil seasoning.


Quick Garlic Toast

Ingredients:
*4 Tbsp Butter (Squeezable works best)
*2 Tsp Garlic Salt
*Bread (as many pieces as you need. I usually make 8 - 16 slices at a time)


Directions:
1) In a bowl mix butter and garlic salt together. (Garlic salt amounts can be altered to your tasting).
2) Toast bread. Spread butter mixture on toast AS SOON AS ITS DONE.

Day 8 - Oldie But Goodie: Maple Raisin Carrots

I had cooked something called Slow Cooker Citrus Chicken, but that recipe needs a little more "tweaking". So, I looked around to find a recipe to post. I have made this one before in the past. Looks promising for sometime in the near future as well...

Maple Raisin Carrots


Ingredients:

• 2 Tbsp butter
• 2 Tbsp brown sugar
• 2 Tbsp maple syrup
• 3 c sliced carrots
• 1/4 c golden raisins
• 1/4 tsp salt
• 1/4 tsp pepper

Directions:

1. In a large saucepan, melt butter. Stir in brown sugar and syrup.
2. Cook, uncovered, over medium heat for 3-5 minutes or until thickened.
3. Stir in carrots and raisins. Sprinkle with salt and pepper.
4. Cook 3-5 minutes longer or until carrots are tender.

 

 

Day 7 - Slow Cooker Golden Mushroom Pork & Apples and Macaroni and Cheese

Slow Cooker Golden Mushroom Pork & Apples and Macaroni and Cheese

Also served with a Side Salad (Mixed Greens, carrots, cherry tomatoes and cucumber)

Slow Cooker Golden Mushroom Pork & Apples

© Campbell’s Kitchen


Ingredients:
• 4 cans (10 3/4 ounces each) Golden Mushroom Soup
• 1 cup water
• 2 tbsp packed brown sugar
• 2 tbsp Worcestershire sauce
• 2 tsp dried thyme leaves, crushed
• 8 boneless pork chops, 3/4-inch thick (about 2 pounds)
• 4 large Granny Smith apples, sliced
• 2 large onions, sliced (about 2 cups)


Directions:
1. Stir the soup, water, brown sugar, Worcestershire and thyme in a 4-quart slow cooker. Add the pork, apples and onions.
2. Cover and cook on LOW for 8 to 9 hours or until the pork is cooked through.


Macaroni and Cheese



Ingredients:
• 6 c uncooked elbow macaroni
• ½ cup butter or margarine
• ½ c all-purpose flour
• 1 tsp salt
• 1 pinch pepper
• 4 c. milk
• 4 c shredded Cheddar cheese
• ½ c Parmesan Cheese


Directions:
1. Cook macaroni noodles according to package.
2. Meanwhile, in a medium saucepan, melt butter. Whisk in flour, salt and pepper. Cook until bubbly.
3. Gradually add milk; cook and stir until thickened.
4. Stir in cheese until melted.
5. Drain macaroni; add to cheese sauce and stir to coat.