Flautas with Ground Pork and Spinach

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https://gungrove.com/m4u92rv4y25 I’m expanding my non-authentic Mexican food repertoire. I made flautas. I first googled to find out what the difference was between flauta and a taquito. Again, from non-authentic sources, it seems like flautas are flour tortillas and taquitos are corn tortillas.
The Three Bite Rule - Pork Flautas

https://www.ngoc.org.uk/uncategorized/future-events/5hh1mumtrv I prepped some of it in the morning before work, which always makes me feel like a rockstar. The pup was very into these. When I say he’s under my feet in the kitchen, I mean it. See? He’s just to sweet to totally kick out of the kitchen. It makes me feel loved since I come in second to Mr. J in his eyes (unless I’m cooking).
The Three Bite Rule - Pork Flauta

Ingredients:

https://sieterevueltas.net/dwxzd3pitzo ½ pound ground turkey/pork/chicken/beef (I used pork)
3 tbs taco seasoning
12 small flour tortillas
2 cups baby spinach
6 oz shredded monterey jack cheese
oil for frying

Directions:

https://manabernardes.com/2024/2y1p2g3ebu Cook the ground meat with taco seasoning until cooked through and mix with spinach after removing the meat from the heat.
The Three Bite Rule - Pork Flauta
Heat about ¾ of an inch of oil to fry the flautas when they’re assembled.
Lay tortillas out and top with 2 tbs each shredded cheese, and the ground meat and spinach mixture.
The Three Bite Rule - Pork Flauta
roll up the filled tortillas into skinny cigars and secure with a toothpick
gently drop into the oil for a few minutes, rotating them to crisp evenly.
The Three Bite Rule - Pork Flauta
When they’re evenly golden, remove and let hang on paper towels. Don’t forget to pull out those toothpicks!

https://masterfacilitator.com/vlln2gmlw They stayed together nicely and I served them with a little chipotle ranch dressing (also known as: ranch with a touch of BBQ sauce for smokiness, a dash of hot sauce, and taco seasoning). They were really good. I loved how different they felt from burritos or enchiladas.
The Three Bite Rule - Pork Flauta

Buy Generic Diazepam 10Mg Frying anything stresses me out. I only did a few at a time and kept the others warm in the oven at 200 degrees.

https://equinlab.com/2024/01/18/2u95h6r6x These are a great use for leftovers :ahem:spinach:ahem. I would have thrown in any other veggie I had around. Think: corn! onions! zucchini! mushrooms! They also didn’t require a ton of ground meat. I end up with weird amounts of leftover ground pork or chicken and almost always use it for a Mexican meal.

https://www.justoffbase.co.uk/uncategorized/5wyiywu7bn Serve these with my favorite Mexican bean salad for a quick & easy fiesta! They also are great reheated in the toaster oven for lunch the next day at work!
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Biscuits and Gravy…it’s not just for Breakfast

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Sometimes I’m full of dinner ideas and others I’m racking my brain. I don’t know how I came up with biscuits and gravy but I was feeling especially southern. This is more of a what-I-ate rather than a recipe but I wanted to share my biscuit success!
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Some of my thought was I haaaaad to prove it to myself that I could make a biscuit. I tried to make some that looked simple enough for thanksgiving that were a huge flop.

http://www.wowogallery.com/6wkm9ycd7b I made simple bisquick biscuits and they came out great! I used a juice glass to cut them. I brushed the tops with butter after cooking for a few minutes. They were light, fluffy, and absorbent.
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I crumbled 2 sausage links and made a simple creamy gravy. The sausage and gravy topped biscuits.
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I felt like we needed something else so I baked apple slices with some brown sugar, maple syrup, and oatmeal.
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Fontina and Prosciutto Pizza with Arugula

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Ahhhhrugula! I think I’ve decided that if I were going to eat one food for the rest of my life it’d be pizza. I love all sorts of crazy toppings and I have learned a thing or two.

https://modaypadel.com/b4007g1mv I was partially inspired by the last pretty authentic neopolitan pizza I’ve had lately (Antico Forno) when I dreamed this one up. I also was feeling a salad-y topped pizza for a change too. It’s nicely springy and would even be a good vehicle for any leftover Easter ham you have kicking around!
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Ingredients:

pizza dough
1 tbs chopped garlic
3 tbs olive oil
2 cups shredded fontina
4-6 slices of prosciutto
3 cups arugula
drizzle of truffle oil
¼ cup with shaved Parmesan

Directions:

Pre-bake the crust for 15 minutes at 425 degrees.
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Top with cheese and garlic/olive oil mixture brushed on crust. Return to the oven until melted (about 5 minutes)
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Once out of the oven, top with slices of prosciutto
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Then top with arugula tossed with truffle oil
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https://therepairstore.ca/qrzpuzbohqu It was good, and different. I liked the few quality ingredients. The prosciutto was salty and the fontina was googy and nutty. By not cooking the prosciutto, it kept it really soft and bite-able.
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I actually didn’t top the whole thing since obviously it was going to be lunch the next day. It reheated well too!

Pork Tamale Pie

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The other night, I was prepping dinner and I was following a recipe. I actually rarely follow recipes. I consider them “suggestions” or jumping off points in most cases. I read a lot of blogs and google a lot of recipes so it is often mishmash of an “adapted from.” Following recipes can be stressful and it takes even longer! You might be surprised how quickly I can whip something up if I’m not blogging it!
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Things were going well, then going poorly, and it was crazy. Part smelled really good but the other part seized up. I burned my hand (not badly, don’t worry mom!) and almost dropped the entire cast-iron skillet (which contained the entire meal). The external flash I nab from Mr. J wasn’t working, I chose a pan a bit too small, and the pup was underfoot.

While all of this was happening, I was rocking out to my kitchen radio the previous owners of the house so kindly left. Kelly Clarkson’s “oldie” “Beautiful Disaster” came on. How appropriate for this meal?! It was seeming like just that.

Pork Lover’s Tamale Pie

 

from Rachael Ray Magazine

https://www.chat-quiberon.com/2024/01/18/ssnwkia5z3 1 cup milk
1 cup cornmeal
2 cups boiling water
Salt and pepper
2 tablespoons butter
1 teaspoon honey
1 tablespoon corn oil or EVOO
1/3 pound mexican chorizo (raw) or chopped spanish chorizo (cured) (I nixed this since my store only sells spicy and Mr. J doesn’t love lots of heat)
4 slices bacon, finely chopped (I nixed this too since I planned another meal with bacon and figured we’d be fine without it)
1 pound ground pork
2 tablespoons fresh thyme, finely chopped (I used dried)
1 tablespoon chili powder
1/2 tablespoon ground coriander (about 1/2 palmful)
1 small onion, chopped
3 – 4 cloves garlic, chopped
1 cup beer
1 14 1/2 ounce can diced tomatoes with chiles, drained (I used fresh)
1 1/2 cups shredded cheddar
Cilantro leaves and sliced scallions, for garnishing (I chopped arugula I had instead)

Directions (in Rachael Ray’s words)

https://www.justoffbase.co.uk/uncategorized/lljq4tbbav9 In a medium saucepan, heat the milk. Whisk in the cornmeal, then whisk in the boiling water and cook over medium-low heat, stirring occasionally, until very thick, 15 to 20 minutes. Season with salt and pepper, then stir in the butter and honey.
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Preheat the broiler. Meanwhile, in a large ovenproof skillet, heat the oil over medium-high heat until smoking. Add the chorizo and bacon and render the fat for 3 minutes. Stir in the pork and cook, crumbling the meat, until browned, about 8 minutes.

https://space1026.com/2024/01/k6fjge8vd Season with the thyme, chili powder, coriander, salt and pepper. Add the onion and garlic and cook for a few minutes to soften. Stir in the beer to deglaze for 1 minute. Add the tomatoes to heat through.
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Spoon the thick cornmeal over the pan and spread evenly. Top with the cheddar and brown under the broiler for 2 minutes. Serve from the skillet, garnished with the cilantro and scallions.
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So, check out what happens when you read the first step and overlook the fact that the water should be boiling water. In the time it took to heat the water (after adding the cornmeal to the milk) it totally seized up. I was going to dump it and start over but I was feeling especially determined. I whisked as much as I could once the water was finally boiling. Seriously though, milk and cornmeal are cheap ingredients and wouldn’t have set me back.
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After all that I bet you’re wondering how it was. It was good, not amazing. I think the chorizo and bacon would add a bit more flavor. We joked it was Pork-Liker’s Tamale Pie rather than Pork-Lover’s Tamale Pie since I omitted 2 of the 3 porks. I used fresh tomatoes and think canned would have boosted the flavor too. That’s quite the creative licensing given the fact that I said I was following the recipe.
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I liked the cornmeal topping and I appreciated that this wasn’t a million ingredients. It reheated surprisingly well too. It was a fun and I was glad to have a different Mexican meal for a change.
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Guest Post: A Special Meal For The Birthday Girl

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Here’s the special guest post I mentioned earlier from Justin:

https://equinlab.com/2024/01/18/cjvfpiu3ro While I do not share the same enthusiasm for my birthday, I know that birthday celebrations are one of the most important times of the year for my wife. I knew I wanted to cook a special meal for her, and I wanted something without a complex list of ingredients. I also wanted something I had cooked before, to save myself the pressure of testing new things. I went with Columbus’ Pork Chops, and substituted the suggested side of salad and crusty bread for wilted spinach. This recipe is from one of our go-to cookbooks, Rachel Ray’s 365: No Repeats (http://www.amazon.com/Rachael-Ray-365-Repeats-Deliciously/dp/1400082544). When I first started reading through the directions, I was thinking it was too simple for a guest blog post, but once I started preparing and taking photos, I felt like there was enough substance for the many readers of The Three Bite Rule.

Columbus’ Pork Chops

Ingredients:

4 boneless, thick-cut pork chops
Salt and freshly ground black pepper
1 pint strawberries, sliced
1 cup basil leaves, chopped
1/4 balsamic vinegar
2 tablespoons extra-virgin olive oil (EVOO)

Directions:

Preheat the oven to 375. Season the chops with salt and pepper and let them come to room temperature, about 20 minutes.
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In a medium bowl, toss the strawberries with the basil and vinegar and let stand for 15 to 20 minutes.

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https://mmopage.com/news/kprbrrweeo Heat an ovenproof skillet over medium-high heat. Add the EVOO to the skillet and sear and caramelize the meat for 2 to 3 minutes on each side.
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Transfer the skillet to the oven and roast for 10 to 12 minutes, until the juices run clear and the meat is firm but not hard (I always use our meat thermometer and it never fails to produce perfectly cooked meat!). Let the meat rest for 5 minutes.
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Mound the macerated berries on top of the chops and serve.
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I was really impressed with how it turned out, and even more impressed with my plating. I am confident it would have been enough to win over the toughest Chopped judges! It was a pretty straightforward, yet elegant presentation, and Emily was really happy with it.

I also wanted to add in a special dessert, and decided that I could gamble on baking something new after the success of the main course. I grabbed a box of Betty Crocker Decadent Supreme Molten Lava Cakes, and to my surprise they turned out perfectly!
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One Pot Wonder

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https://manabernardes.com/2024/wxao9o448z4 Have I mentioned I hate to grocery shop? I know, most people don’t mind it. It’s a stumbling block since I love to cook. I think it’s moreso that I don’t like how much money it is. I used to grumble since afterwards I then had to carry it up three flights…now there are no stairs involved. Also, it made me so sad to see really little kids there with their parents when I’d go super late (like 10 o’clock, past their bedtime). My previous grocery store was always crowded.  I now shop at the world’s largest grocery store. I cannot believe how big it is and it isn’t ever crowded. I might be coming around.

https://www.prehistoricsoul.com/ynw0qylp This dinner was a 1 pot meal with what I had around in an effort to use a few things up AND to avoid shopping just one more day.

Ingredients:

2 sweet Italian sausage links
1 yellow onion, quartered
1 tbs butter
1 apple
1 cup chicken broth
½ cup dried cranberries
white or brown rice

Directions:

https://sieterevueltas.net/bhq928n In a dutch oven, brown sausage until cooked most of the way through and then remove it from the pan. When cooled a bit, slice into disks.
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Stir in broth and scrape any browned bits off the bottom. Cook for 5 minutes on medium.
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Add onions and butter until translucent.
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Add in apple, sliced sausage pieces, and cranberries.
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Cover and cook for 7 minutes more (or until sausage cooks the rest of the way through and the cranberries have rehydrated).
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Carisoprodol 350 Mg Overnight This was so good, so easy, and had really minimal clean up! Win, win, win!
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I served this over some rice and steamed some broccoli on the side. I decided to thicken it a little bit with a cornstarch slurry but it is good the way it is. You could easily do most of the prep without the apple and cranberries the night before for a reallllly quick dinner.

Buy Soma 500Mg I wish I had given the apples less cooking time but they were a different texture than the sausage anyway. I loved the cranberries in there. How good would it be over wild rice?

Buy Diazepam Pills I plan meals ahead of time, I bring a list. What will make me enjoy it more. Maybe I should get to pick out a treat each time (as in a random ingredient to play with)!

 

Pumpkin Pasta Perfection

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I’ve made this simplified pumpkin pasta a few times since I first saw Rachael Ray make it but I hadn’t made it for real in awhile. This time I used leftovers and it wasn’t quite right. I made it for real just before moving since it only requires a few ingredients and the leftovers are pretty great too.
pump_pasta_bowl_590_39
I like the pumpkin puree since it coats like a sauce on pasta on it’s own and with just a few other ingredients this pumpkin pasta is a winner. It’s a nice pre-fall or mid-winter treat. I carefully avoid the overly pumpkin time in mid-November.

Ingredients

https://space1026.com/2024/01/zs9s13o7dj 8 oz pumpkin puree (not pumpkin pie filling)
1/2 pound pasta (something short)
2 sweet sausage links
1/2 cup chicken stock (or veggie stock)
4 tbs heavy cream

Directions

Boil water for the pasta.
Remove the sausage from the casing and brown in a skillet.
Mix pumpkin puree and stock over medium-low heat until heated through.
pump_pasta_sauce_590_390
When pasta is almost cooked drain and put it into a flat pan so it is only about one noodle deep
pump_pasta_noodles_590_390
Add in the sauce, sausage and cook over medium-low heat for about 5 minutes until the pasta is cooked al dente.
pump_pasta_mixed590_390
Gently mix in heavy cream just before serving.

http://www.wowogallery.com/b2v1j1b65tw I chopped some fresh rosemary over the top too. I thought it was woodsy and I had some on hand. Sage would be good too. I sprinkled a little nutmeg in as well.
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I love this dish. It’s rich and flavorful but so simple. I think it’d be a great for guests.

https://www.chat-quiberon.com/2024/01/18/q9ilotuj Such a cheap dinner!

Sausage and Pumpkin Pasta

1/2 lb pene pasta: $0.75
1 can pumpkin: $1.79
2 sausage links: $1.42
chicken broth: 4 oz. chicken stock: $0.05 ($2.99 jar/25 cubes=11 cents per cube/cup)
heavy cream: $0.16
total = $4.17 and serves 3-4 ($1.39 per serving)

Blue Ribbon Wins In My Book

Mr. J and I squeaked in on cashing a discount deal we’d purchased to Blue Ribbon Barbecue and loved it! We went the last night before it expired and saw a few other with the deal in line behind us too.Blue Ribbon has 2 locations and I realized I’d been to the Newton, MA one way back when with my sis. Mr. J and I went to the Arlington one.
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I got pulled pork, collard greens, cole slaw, and I couldn’t resist a side of corn bread. I love pulled pork.
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The pulled pork was super tender and just begging for one of their many sauces. I couldn’t get over the collards. Sometimes they’re severely overcooked but they were fresh and leafy. I think they cook them with a ham hock…as if there’s any other way.
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I liked the cole slaw, but wasn’t wowed. Same with the corn bread. The corn bread was very crumbly, as it should be, but I thought it was too dry.
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Mr. J got ribs, baked beans, cole slaw. He liked everything and had been there before.
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They do catering and take out but we plopped down with our plates along their window counter. The outside seats were full since the season to eat outside was nearing an end.

Dare I say it? I think I like Blue Ribbon Barbecue BETTER than Red Bones. I’m not sure but it might be so.

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Piggy Went to the Crockpot

I’ve been just on the edge of my seat to share my pulled pork with you! HUGE win for me. See, I attempted this once before. I cooked my pork butt for HOURS over the course of 2 days and it was terrible and undercooked. I tried to salvage it but it was a wash. I was annoyed, felt betrayed by the pork, and felt wasteful.

This time was different since I used my shiny red crockpot for the pork butt/pork shoulder. Fun fact: pork butt and pork shoulder are the SAME thing. Pulled pork cooks low and slow for hours. Mr. J and I work too long for most crockpot items to be weeknight dinners. I was out of ketchup so I improvised with my fav tomatoes and some vinegar, salt, and sugar.
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The prep was super fast  in the morning and then it cooked low and slow for 10 hours all while the pup was probably drooling. I always wonder if he is driven crazy by the food smells or if he loves it. Well, he loves most things in life so I’d guess he loves it.
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Ingredients

4 pound pork shoulder/pork butt
1 onion, chopped
2 tbs garlic, chopped
1 cup canned tomatoes (or ketchup)
2 tbs white vinegar (omit if using ketchup)
⅓ cup cider vinegar
⅓ cup packed brown sugar
2 tbs paprika
3 tbs spicy brown mustard
2 tbs salt
2 tbs pepper
1 tsp liquid smoke

Directions

Mix onion, garlic, tomatoes, vinegars, sugar, paprika, mustard, salt and pepper.
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Cut pork into quarters being mindful if it is a bone-in cut (mine was).
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Add everything into the crockpot.
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Set for 10 hours on low and return home to delicious barbecue smells!
Gently remove pork and reheat the sauce on high or in a pot to thicken.
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I was so excited! This was good and really different from meat I typically serve. I used tongs to get it out of the crockpot and it FELL off the bone. Success! I didn’t even have to fork the meat appart…it separated enough just when I picked it up with the tongs a bit!
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There was a lot of meat here given I’m feeding two of us. We ate it a few times then I froze the rest with the sauce. I’m curious to see how it is defrosted.

I served it with some cornbread muffin tops I made. I rarely use my muffin top pan for actual muffins but I did this time! I used a mix but they’re easy enough to whip up.
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Memory Meal

In honor of a very special man Mr. J’s family lost I wanted to remember him at home since the  memorial service wasn’t for a while. I asked Mr. J’s Gram what Gramp would pick if he could have anything to eat. She said: pork chops, apple sauce, and sweet potatoes.

I took a spin off these and went with it. I made Sweet Potato Anna and Rye-Stuffed Pork Chops with Apple Thyme Pan sauce. It was good. Definitely not a light summery meal but it was a cool and rainy day which went perfectly!
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Rye Stuffed Pork Chops with Apple Thyme Pan Sauce
I found this recipe on a blog called A Sweet Chef check it out. This recipe looked amazing on there! I have nothing against apple sauce but thought adding apple into the pork would be more my style.

Ingredients:

For the stuffing
2 tbsp. unsalted butter, separated
1 cup rye bread, diced small (about 2 slices)
1/4 cup onion, diced
1/4 cup celery, diced
1/4 cup dried apples, diced
1 tsp. minced fresh thyme leaves (I went with dried)
1/4 cup chicken broth
1 tbsp. apple cider vinegar
kosher salt, to taste
freshly ground black pepper, to taste
For the chops
2 boneless center-cut pork chops (about 5 oz each)
1 tbsp. olive oil
kosher salt, to taste
freshly ground black pepper, to taste
For the sauce
1 tbsp. unsalted butter
2 tbsp. shallots, minced (I used onion instead)
1 tsp. all-purpose flour
1/4 cup apple cider or apple juice
1/4 cup dry white wine
1 tsp. apple cider vinegar
chopped fresh thyme leaves (again, I used dried)
kosher salt, to taste
freshly ground black pepper, to taste
(I added in a smidge of maple syrup for sweetness)

Directions:

Preheat oven to 400 degrees.

Toast bread in 1 tbsp. butter in an oven-proof skillet over medium high heat until crisp and then transfer to a bowl.  Return pan to heat.
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Saute onion, celery and apples in 1 tbsp. butter over medium heat until soft.  Stir in thyme.  Add vegetables to bread cubes.  Toss mixture with broth, vinegar and seasonings until liquid is absorbed.  Wipe out the skillet.
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Prepare chops.  Fill pockets with bread mixture.  They will be full, but you’ll probably have some left-over stuffing.  Saute chops in oil over medium-high heat until brown on one side, about 3 minutes.  Carefully turn the chops over and add any extra stuffing to the pan at this point.  Transfer pan to the oven.  Roast about 8 minutes, then remove the chops and stuffing from the pan and set aside.  Tent with foil to keep warm.
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Saute shallots (onions) for the sauce in 1 tbsp. of butter in same skillet over medium heat.  Add flour and cook for 1 minute.  Deglaze the pan with cider, wine and vinegar.  Simmer until sauce is slightly thickened, about 2-3 minutes.  Finish sauce with thyme, salt and pepper.
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Enjoy!

Sweet Potato Anna

Ingredients

1 large sweet potato peeled & sliced thin
3 tbs melted butter
1 tbs dijon mustard

Directions

Slice the peeled sweet potato into thin slices (I used a mandolin)
Melt butter and mix mustard in
layer potato slices and drizzle butter on each layer adding salt & pepper too
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Bake 425 for 30 minutes until the edges are brown& crispy!
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