Barbecue Pork Quesadillas with Spanish Rice

Featured Ingredients: Fire Roasted Tomatoes and Black Beans

Here is a delicious double duty meal.  One night make this simple pork roast.  You can even make the marinade in the morning.  Marinate your pork all day then throw it in the oven for about an hour after you come home. The barbecue pork roast recipe is primarily inspired by Paula Deen. The flavor and smell that this marinates imparts is a literal translation of an old fashioned package barbecue sauce in a container, without the artificial flavor you would get from, well, a pre-packaged sauce. 

Barbecue Pork Roast
1/4 cup worcestershire sauce
1/4 cup tamari
2 tablespoons honey
2 tablespoons cider vinegar
3 teaspoons freshly squeezed lemon juice
1 teaspoon dijon mustard
1 teaspoon salt
1/2 teaspoon celery seed
1/2 teaspoon black pepper
2 large cloves garlic minced
One 2 1/2 lb pork loin roast

In a bowl combine all ingredients.  Whisk together.  Pour into a resealable plastic bag and add pork roast.  Seal and marinate in the refrigerator for at least 1 hour or more.  No more than overnight.

Remove roast from bag.  Place on a rack in a roasting pan and discard marinade. Pour about 1 cup water into the roasting pan (only if pork is on a rack).  This helps form a dark rich barbecue au jus or gravy whatever you want to call it. It will be thin.  Save this for the next recipe.  Roast pork at 340 degrees for about 1 hour or until pork reaches 160. (Or at 325F if you have more time). Let rest 10 minutes.  Serve.  Strain out the leftover sauce, au jus or whatever you want to call it for the next day.


Barbecue Pork Roast

 NEXT DAY:

Barbecue Pork Quesadillas - Makes 10 or more 6 inch quesadillas

2 cups remaining pork roast sliced and diced
1 cup black beans rinsed
3.5 oz. salsa (my husband gets these single serve packages which are great for recipes like this when you don't think you will use a whole jar).
1 tablespoon leftover au jus.
2 big blocks of monterey jack and cheddar cheese grated.
20 (2 packs) 6 inch soft flour tortillas

Slice and dice remaining pork roast. 

Mix with beans, salsa and au jus.  Grate cheese.
Heat a griddle to medium heat.  Spray with cooking spray.

Heat oven to 275 degrees.

Place cheese and pork mixture in the middle, leaving about a 1/2 inch border by first layering a large pinch of cheese on the bottom of the tortilla.  Add a couple of tablespoons of pork mixture and then another pinch of cheese on top.  You can alternate with monterey jack and cheddar or use one kind.

Place gently on a griddle and press down. Cook uncovered for a few minutes until bottom tortilla starts to crisp up.  Flip carefully with a spatula and repeat on other side. 

Not Pancakes

Place on a broiler pan or rack in the oven (with preferably something under it to keep warm and finish heating through and catch any oozing cheese).  I find if you put it on a pan with tin foil, the bottom gets a little soft and soggy.

Before you start cooking the quesadillas and are about finished with your prep is a good time to put on your rice.

Spanish Rice

1 tbsp extra virgin olive oil
1/2 cup onion finely chopped
1 large clove garlic minced
1 1/2 cups Carolina Long Grain Rice
1 can Fire Roasted Tomatoes
3 cups chicken broth
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp salt

Heat olive oil in a 10 inch skillet.  Add onion and a little salt to release moisture and saute for a couple of minutes. Add rice and toast until some kernels are translucent.  Add garlic and saute 1 more minute. 
Add tomatoes, broth and spices.  Bring to a boil and reduce to a low/simmer.  Simmer covered for about 10 minutes.  Stir rice and continuing simmering about another 10 minutes until rice is cooked through.

Serve your quesadillas and rice with a simple guacamole.  Mix one soft avocado with juice from half a lime.

Barbecue Pork Quesadillas with Spanish Rice and Simple Guacamole

 



Memorial Day Picnic - Grilled Caribbean Chicken with Mango Avocado Spinach Salad

Featured Ingredient: Crushed Pineapple

Since the weather seemed to change literally overnight from damp, dreary and chilly to something more summer like, my family and I figured we would break in the picnic table last night and resurrect the grill.  This got me thinking about what I was going to make for Monday's celebration.

As you are perusing recipes for your Memorial Day festivities or even another summer party, I would like to offer this for your consideration. While I only cooked for a small intimate crowd. The below serves at least 8.

This is by far my favorite chicken recipe... ever. It was my favorite recipe long before Uncanny Goodness. Now that a warm spring is upon us, I wanted to share it with you.  It's from the June 2000 issue of Working Mother, when I was 8 months pregnant with a 3 year old in tow.  Searching for an easy to prepare recipe yet flavored for an adult palate, I came across this article. Something about the sweet, citrus and spicy notes infused by the marinade married with the char of an open flame is nothing short of magical. It pairs well with Mango Avocado Spinach salad (recipe follows) and fragrant white basmati rice.

You can use any part of the chicken for this.  Last night we used breasts.  I think the best choice is boneless thighs.  They cook quicker than bone-in chicken parts and are meatier and juicier than breasts, that dry out more easily.  I used to have a grill that used to char everything way before it was cooked.  So I would sear the outside of the chicken and infuse the outdoor grill flavor and finish them in the oven at 375F.  This is another strategy that works. The grill is key however for that smoky punch.

If the flavor profile of the chicken is far too sophistacated for your child's or chldren's taste, create these for them with some hamburger and save more chicken for you!

Hamburger Faces

Grilled Caribbean Chicken - Serves 8

8 pieces bone-in or boneless chicken pieces (drums, thighs, or whole breast halves)

Marinade:
1 can 8oz crushed pineapple (2 are pictured but you only need 1)
4 tbsp lime juice
4 tbsp dijon mustard
4 tbsp vegetable oil
3 large cloves garlic
1 tbsp plus 1 tsp light brown sugar
1/2 tsp dried thyme
2 tsp ground allspice
2 tsp ground cloves
1 tsp salt
1/2 tsp black pepper.

Rinse chicken and pat dry. 

Squeeze juice from pineapple can into a liquid measure and add enough pineapple to equal a 1/2 cup.
In a large resealable bag add the rest of the marinade ingredients.  Add chicken and squeeze out as much air as possible out of the bag.  Marinate for at least 1 hour or up to 1 day.

Remove chicken from marinade and shake off excess.  Throw marinade away!

Preheat grill. Oil rack and place over medium heat. Grill chicken skin side down first to sear.  When grill marks are achieved turn chicken.  Cook depending on size of meat until a meat thermometer registers at 175 for thighs and 165 for boneless breasts.  Remove from heat to a plate and let rest a few minutes under tin foil. Again, if you are working with large pieces of  bone-in chicken like whole chicken legs, you can sear them and finish them in the oven.

Grilled Caribbean Chicken

An even more simply accompaniment is the Mango Avocado Spinach Salad.  Basically that is all the ingredients except for a few splashes of balsamic vinegar dressing.  The bright note of the mango and creaminess of the avocado is a perfect match with the seasoned chicken.

Mango Avocado Spinach Salad - Serves 8

2 large mangos
2 avocados
A few handfuls of baby spinach.
A couple of dashes of balsamic vinaigrette dressing.

Peel mangos and slice the cheeks around the pit.  Slice thinly.
Peel avocado.  Remove pit and slice about the same width as mango.
Wash spinach and add as much as you like.
Drizzle and toss salad with prepared balsamic vinaigrette dressing right before serving.

Happy Memorial Day!

Caribbean Chicken, Basmati Rice and Mango Avocado Spinach Salad

Refreshing Thai Cucumber Salad



Tamarind Juice

Featured Ingredient: Tamarind Juice

Last weekend the cuisine of choice was Thai.  Grilled Lemongrass Pork Tenderloin, Bok Choy, Basmati Rice and a Refreshing Cucumber Salad.  Of all these, I thought the Cucumber Salad had the best blend of flavors.  After it was portioned out, my husband asks me "Did you take a picture?"  In the rush of putting all the elements of dinner together, it completely didn't occur to me that I used a canned ingredient. I even served it in one of the dishes I use for my photos.

In my defense, I normally don't put recipes on my site if the item hasn't been tested or came out well. Sometimes it's frustrating when I take pictures throughout the prep and find the final product is average at best. I hadn't tried this salad before, so I didn't know this Thai-inspired vinaigrette would be a perfect blend of sweet, sour, salty, spicy with a bright crunch. Next time I make it I will add the finished photo. 

OK, while this recipe fits well with Time Saving... Tamarind Juice is not the most run of the mill ingredient.  However, if you live in or near a metropolitan area, this can be found rather easily in International Markets, or even in a large chain like a Stop & Shop in more ethnically diverse communities.

Tamarind has sweet and sour taste and there is no clear cut substitute.  I found some sites on the web that recommend how you can reach a similar taste profile.  But I haven't tried them, so I don't feel comfortable endorsing them.

This recipe is borrowed from All Recipes.  I thought it was so perfect in flavor, it didn't need any modifications. I ended up using Honey Roasted Peanuts, because as I was making dinner I realized we didn't have any peanuts.  So I sent my son out to get some.  Even though he called me on his phone to confirm what I asked for he still brought home the wrong thing.  Maybe he has a secret culinary talent, because they actually worked really well with the other ingredients. 

Never trust a 14 year old boy with his head in the clouds to do your grocery shopping.  But as he loves food like I do, he is one of my best critics.

Refreshing Thai Cucumber Salad
Serves 4

1/2 cup tamarind juice
2 tablespoons chopped fresh cilantro
2 tablespoons chopped peanuts
2 tablespoons rice vinegar
1 tablespoon brown sugar
2 teaspoons fish sauce
1-1/2 teaspoons red pepper flakes
2 teaspoons toasted Asian sesame oil
1-1/2 teaspoons minced fresh ginger root
2 cucumber, thinly sliced

Mix all ingredients in a large bowl.  Slice 2 English cucumbers in half lengthwise then cut the slices cross-wise. Add cucumber and coat with vinaigrette.  Cover and let sit in the fridge for 10 minutes before serving.

This is perfect summer side for grilled meats.

Twice Tested Time-Crunch Turkey Meatballs

Can Do Cooking:  Turkey Meatballs - Made with Ground Turkey Breast.  Yes you can make this taste good!

Will it stop raining already?  I thought it was supposed to be April Showers = May Flowers.  Anyway, I have a love hate relationship with this time of year.  While hooray the weather is warmer, and everything is blooming, this means a fresh new crop of chores (pun intended).  

The part of spring I love




Beautiful Lilac has such a short window for beauty

Winter means only inside responsibilities, except for snow removal.  The warmer months mean planting, weeding, feeding,  mowing lawns, fending off insects and a bevy of other things besides indoor maintenance.  It's when construction starts, perhaps painting and spring cleaning.

With twice the work, you need to be as efficient as possible with your time. Quick prep meals are key.

One Sunday my husband brought home ground turkey breast. I've cooked in the past with Ground Turkey with some success.  But  ground turkey breast?  Low fat, and similar looking to ground chicken, it didn't really hold high hopes for something YUMMY.  My husband is not even a fan of ground turkey. He actually bought it on my behalf as he thought I would enjoy something bland and chewy. 

It had been a busy day, and I wasn't in the mood for "catering service."   In my house that means multiple meals to make everyone happy. Maybe I could turn it into make-shift spaghetti and meatballs and sell it my husband as well as my kids.  My youngest is very aware when I substitute a different type of meat, so it wouldn't be easy.

The Plan:

My inspiration was a recipe I had seen once for Seitan. If you have ever made or had Seitan, you know it's created by mixing water and vital gluten flour and is a vegetarian's meat.  As you can imagine the end result tastes like nothing. That said, it will take on any flavor you put into it.  Since beef is traditional in spaghetti and meatballs, my goal was to assimilate beef like characteristics into the turkey, which also has little flavor.  I had seen a recipe for "beef flavored" seitan.  The key ingredients were tamari and worcestershire sauce.... I thought, if I add this to turkey mixture maybe I can boost the flavor and make it less turkey-like. Indeed it was recipe for success.

Turkey Meatballs

Extra Virgin Olive Oil as needed
3 cloves garlic mashed into a paste or minced
1 lb. ground turkey breast

3 slices soft italian loaf bread
1/4 cup milk to moisten
1 egg beaten
1/4 small onion chopped
1/4 cup parmesan cheese (the finely grated kind)
black pepper to taste
1/2 tsp salt
5 to 7 dashes tamari
6 to 8 dashes worcestershire sauce
1/8 tsp allspice
Handful of italian parsley chopped
24 oz.  prepared jarred sauce.  Plus part of another jar for saucing your pasta.  I had best results with Prego Tomato Basil Garlic.

Chop garlic. Add a little salt and a little olive oil to your board and continue mincing. The oil and salt helps the garlic stay in one place. Scrape garlic with the back of a chef's knife to make something close to a paste.  (If you have a garlic mincer save yourself the trouble and run the garlic through there).

Combine the garlic and the rest of the ingredients in a large bowl. 

Run your hands under a slow stream of water to moisten them.  Shape meatballs into about 1  to 1 1/2 inch balls.   You may need to wet your hands from time to time.

Heat 1 tbsp oil in a heavy skillet over medium low heat.  Carefully drop meatballs into skillet in a clockwise direction.  (They are too fragile to drop in all at once, and this way you can keep track of which one has been in the longest and so on).  Cook meatballs on one side until a light crust forms and the meatballs don't stick as easily to the bottom of the skillet.  Turn them over with a fish spatula or delicate tool.

Pour a 24 oz. jar of desired jarred pasta sauce. NOTE: that is enough sauce to cook the meatballs but not enough for your pasta.  Heat up some more sauce for your pasta.

Turn up heat to a boil and watch just until pasta sauce starts to just bubble then turn down to simmer.  Make sure to cover quickly or you will have a big mess.

Simmer until meatballs are cooked through to 170F.  Cooking times will vary depending on how long you cooked them prior to adding sauce and what size they are.  Check after 10 minutes. Remove from heat and let sit for 5 minutes.    
These are also great in a meatball sub with melted mozzarella cheese.

Twice Tested Turkey Meatballs

Chocolate Lace Sandwich Cookies

Quaker Oats

Featured Ingredient:  Old Fashioned Rolled Oats

Last night I had the rare pleasure of going out to dinner with my husband.  My oldest son is now 14 years old and I figured he would be willing and able watch his 10 year old brother for a couple of hours (at least for money).   After dinner my husband and I went to Home Goods to look for some bargains. For those of you who don't have Home Goods it is a discount store that's part of the TJ Maxx family which sells, as you might expect, all sorts of housewares.

While perusing the cooking and appliance section (big surprise) I came across a giant cookbook by bon appetit dedicated specifically to desserts.  Nearly 700 pages of anything and everything decadent from cakes to cookies, custards to candy.  200 recipes alone of something with chocolate in it. At $22 that was a no-brainer. You can also get a full year subscription to the magazine by buying the book (offer expires 5/31/11) so I got it just in time.

One of my goals for Sunday, besides adding a blog post, was to break in the cookbook.  I came upon a recipe for Lace Cookies with Chocolate filling.  When I was a little girl, my parents used to go Jutland Bakery in Darien, CT on Sunday mornings after church.   I would always ask for chocolate lace cookies.  That bakery is no longer there but my fondness for lace cookies with chocolate lives on.  Since it was Sunday, the recipe seemed appropriate. This is a cookie, I never made before.  It was actually quite easy.  The key is to have at least two racks and a decent size work area where to cool your cookies and then place them on paper towels to absorb any excess butter.

The recipe calls for 2 teaspoons orange zest.  I thought these were yummy but ended up with a little too much of an orange note for me.  I might cut back to 1 teaspoon and replace the other teaspoon with vanilla extract next time.

Chocolate Lace Sandwich Cookies - Makes 20 cookies

1 cup (packed) light brown sugar
2/3 cup old-fashioned oats (not quick cooking)
1/2 cup unbleached all purpose flour
1/2 cup sliced almonds
2 teaspoons finely grated orange zest (from 1 large orange)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup (1 stick) unsalted, butter melted
1/4 cup whole milk
4 oz Ghiradelli bittersweet or seminsweet chocolate, chopped

Position rack in top third of oven and preheat oven to 350F.

Line a heavy rimless cookie sheet with a silpat or foil.  (I used foil).  Stir together brown sugar, oats, flour, orange zest, baking powder and salt.

Add melted butter and milk and stir well.  Let batter stand for 15 minutes.

The recipe book said 10 but I found with each batch, as the batter sat longer the baked cookies were less spread out and more uniform.

Drop batter by rounded teaspoonfuls onto cookie sheets, space at least two inches apart.  (You will be surprised that 1 teaspoon makes such a large cookie.  They are twice the size you would see in a bakery.)

Bake for 9 to 10 minutes until cookies are bubbly and golden brown.  Remove from oven. NOTE: the cookies will be very soft and will fall apart if you try to move them individually at this time - they will harden and stick together as they cool).  Carefully slide baking mat or foil with from cookie sheet with cookies on it onto a rack to cool.  Once cooled remove cookies with a small offset spatula by sliding it under them and then transfer to paper towels to absorb any excess butter.   Use clean foil or mat for each batch.



Lace cookies out of the oven



Marry up matching size cookies and line a baking sheet with foil.  Melt chocolate in double boiler.  Spread a little bit of chocolate on the bottom side of one cookie.  Press a similar size cookie on top and place on cookie sheet.

Repeat with other cookies.  Once completed place cookie sheets in refrigerator to cool and solidify chocolate.  

Enjoy your piece of crispy chocolate heaven.

Chocolate Lace Sandwich Cookies

This post is linked to: Make Ahead Meals for Busy Moms