EASY RECIPES AND STUFF

EASY RECIPE

This week we’re making Easy Braised Carne Asada Flap Meat two ways: knife and fork dinner, and left over burrito. Either way the recipe is easy and great!

recipe serves 4 (with leftovers).

Ingredients:

1 and 1/2 pounds boneless carne asada flap meat.

1/2 onion – chopped.

1/2 red bell pepper – chopped.

1 jalapeno – seeds removed, minced.

2 tablespoons chopped cilantro.

1 clove garlic minced.

28 ounce can crushed tomatoes.

14.5 ounce can chicken broth.

1 and 1/2 cups rice – cooked per packaging.

Enough flour to coat meat.

1 cup frozen corn.

Preparation:

In large frypan sauté onion, bell pepper, jalapeño, and garlic in butter. When softened remove to large pot. Add tomato sauce, chicken broth, and cilantro. Heat to simmer.

Cut flap meat into near equal serving sizes.

Add flour to large plate and coat meat pieces on both sides.

In same large frypan heat tablespoon of olive oil and add flour coated meat. Fry the meat about two minutes and flip to other side for about two  minutes.

Preheat oven to 350 degrees.

Pour sauce into a large oven safe pan with cover or a casserole with cover. Add meat to sauce.

Fold meat into sauce, cover the dish, and place in oven for 35 minutes.

Make rice per directions on package.

When the meat is tender to fork, remove pan from oven.

In small frypan heat frozen corn and dash of water.

Plate the meat over the rice, ladle sauce over the meat and rice, add corn and enjoy.

For left over burrito simply shred the meat, place it and rice sauce mixture on tortilla shell. Microwave for 50 seconds and enjoy your awesome left over.

Good Eating and Table Talk,

Roger

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EASY RECIPE

Sue had a chorizo hash plate at a local restaurant recently which was awesome. I took a taste of her dish and made a couple mental notes. The result is my Easy Chorizo Hash breakfast which would be perfect for Mother’s Day!

recipe serves 4

Ingredients:

8 eggs.

3 cups chopped boiling potatoes.

1 lb chorizo sausage (soft style).

1 cup diced onion.

2/3 cup chopped red bell pepper.

2 Tbsp fresh cilantro – chopped.

2 Tbsp canned diced green chili pepper.

2 Tbsp butter.

Salt and peper to taste.

Preparation:

Rinse potatoes and clean of any eyes or sprouts. The potatoes can be raw or boiled. I boiled mine for a couple minutes to start the cooking process and further clean them. I immediately rinsed the potatoes in cold water and then refrigerated for later use.

Prepare all vegetables as described in ingredients section.

In a large frypan brown the chorizo. Break the chorizo up as it browns and spoon or paper towel out grease as you cook.

When chorizo is browned remove it from frypan with slotted spoon and set to the side. Remove all but two tablespoons of grease from pan.

With skin still on potatoes chop them. Heat greased frypan to medium heat and add the potatoes. Flip the potatoes occasionally during the ten to fifteen minute cooking (you want them browned and softened).

Lower heat to medium low, add all other vegetables and stir them in to the potatoes for a minute or two.

Stir in the browned chorizo.

Reduce heat to simmer.

In a separate frypan with cover (or aluminum foil for cover) heat a tablespoon of butter at just below medium heat. Add four eggs, and then splash with a shot glass of water and cover.

Prepare four plates with chorizo hash.

Remove eggs from frypan while yoke still soft (soft boil look). Place two eggs on two chorizo hash plates.

Repeat egg step for remaining two plates.

Prepare yourself for the love you are about to receive from the mother of your child or your mother!

Good Eating and Table Talk,

Roger

EASY RECIPE

I felt like getting out the old Ninja Slow Cooker that I, and the other attendees, received at the International Food Blogger Conference a few years ago. In the past I have posted Cuban style pull pork recipes, so this time I wanted to come up with a different take. The Ninja cookbook had a good starter recipe for me, but as usual I felt compelled to embellish the recipe to make it mine.

My Pork Shoulder with Apple and Onion is easy to make and very fun to eat!

recipe serves eight.

Ingredients:

8 hamburger buns.

3 lb boneless pork shoulder.

2 granny smith apples – peeled and sliced into wedges and then sliced into squares.

1 onion – chopped.

1 cup chicken broth.

1/2 cup apple juice.

1/4 cup brown sugar.

3 cloves garlic – minced.

2 tsp paprika.

1 tsp cumin.

1 tsp cinnamon.

1/4 tsp salt.

1/4 tsp ground black pepper.

Preparation:

In small cup combine paprika, cumin, salt and pepper and mix together.

Rub the spice all over the pork shoulder.

Layer the bottom of the slow cooker with onion and apple slices. Add cinnamon, brown sugar and garlic and mix. Move mixture to clear a spot in the center for the pork shoulder and then add the pork.

Pour apple juice and chicken broth over the onion/apple mixture taking care to not hit the spice rubbed pork.

Set slow cooker to high-heat for five hours. And then find something else to do to occupy your time.

When pork is cooked, remove it to plater and use forks to shred it apart. Place a serving on the bun. Using a slotted spoon to scoop out onion/apple mixture and top off the pork sandwich. If you want to add some of the awesome juice feel free.

And that’s all there is to making a great tasting easy meal.

Good Eating and Table Talk,

Roger