Cooked Apples & Pears

When I was planning the menu for our Graduation Party I was trying to think of different flavors that would play off each other. The sweetness of these apples and pears is so good for any topping but paired with the spicy, savory flavor of the Island Pork Tenderloin it is fantastic.

Cooked Apples & Pears   

2 apples (cored, pealed, and diced)

2 pears (cored, pealed, and diced)

1/4 c sugar

2 tsp cinnamon

Add all the ingredients to the pan and let cook to your liking. The apples and pears will produce their own juices but if you would like it more syrupy then add a little water.

Basic Rice Pilaf

I  have never been a big rice person but I love rice pilaf. I like to make this all kinds of different ways. sometimes I'll add diced mushrooms or peppers to the vegetables or at the end I will add in chopped cashews and Parmesan cheese. You can also use chicken broth or stock in place of water and bullion cubes. It usually just depends on what I have in my house that day.

Basic Rice Pilaf

1 small onion,diced

2 carrots, small diced

2 stalks celery, small diced

2 cups white or brown rice

4 cups water

4 chicken bullion cubes

Salt & Pepper to taste

1. Over medium - high heat, saute vegetables in butter until translucent.  
2. Add rice and saute while mixing it in with the other vegetables. 
3. Add water and bullion cubes. let it come to a boil then cover and turn temp. down to low
4. let simmer for 15-20 min or until the liquid is absorbed. Uncover and fluff with a fork. 

Serve with Island Pork Tenderloin, Parmesan crusted chicken or eat it by itself. The sky is the limit! 

Articokes

Artichokes

 I'm just going to through this on here just in case some of you don't know how to prepare an artichoke.  Once I picked some up at the store and the Lady next to me started asking what they are and how you cooked them. I told her about it and she decided she would try it. I hope she liked them!

Wash and boil for 30-45min depending on how big they are. When it is done you will be able to pull firmly and the leaf should come out easily. You want to eat the bottom of the leaf and just scrape the meat out with your teeth. Dip in melted butter or mayo. once you get to the middle the leafs start getting very small and then there is a fiber like hair that you pull or cut out to get to the Heart. The heart is the best part.

Best Guacamole

My mom has been making this for years. My brothers would always be so excited when she made it and would eat it all, in one sitting! Delicious with my Chile Verde pork burritos and Best Spanish rice.

Best Guacamole 

Source: Denise Smoot 

4 ripe avacados

1 small minced onion

dash of lime juice

salt & pepper to taste 

Mayo

Best Spanish Rice

Mexican night with the Family! After making the Chile Verde for Burritos and Rustic Refried Beans my Mom and I decided we needed a quick recipe for Spanish rice. We had just made our favorite Salsa and had plenty to spare so this was the perfect recipe.

Best Spanish Rice

Source: allrecipes.com

2 T oil

2T chopped onion

1 1/2c chicken broth

1c chunky salsa or my homemade Salsa

Heat oil in a large skillet over medium heat. Saute onion until translucent, about 5 min. 

Mix rice into skillet, stir often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 min, until liquid has been absorbed. Serves 5

Rustic Refried Beans

I love bacon! You can add bacon to pretty much anything and it will be better. In school we had a Mexican Restaurant night and the Chef told my partner and I to make some refried beans, I had never made them before and didn't have a recipe. Chef gave me a basic way of softening and cooking the beans and then said "Just throw whatever you think would be good in"....So here it is! Serve with Chile Verde pork burritos ,Best Spanish rice and Best guacamole.

Homemade Rustic Refried Beans

1lb bag Pinto Beans 

1 small onion, chopped

1/2 lb bacon, cooked and cut into pieces

2 cups chicken broth

1t  minced garlic

Instructions:

• Soak pinto beans overnight or cook in water for 1 1/2 hr. Drain and rinse. 
• Saute onions and garlic until translucent. Add bacon and saute for another minute to get the flavors mixed. 
• Add the pinto beans and chicken stock/ broth and simmer for another 1 1/2 hrs. When the beans are soft enough to mash I like to blend them with my electric  hand blender, but you can mash them with a potato masher or mixer.