Thursday, July 28, 2011

Grilled Adobo Pork Skewers

I entered this recipe into a grilling contest recently. Eating the pork adobo tacos at La Carreta was my inspiration.  I marinate the pork in an adobo/pineapple juice mixture. If you can't find canned adobo sauce, then buy chipotles in adobo sauce and just use the sauce. I freeze any leftover chipotles and adobo in an ice tray (from the dollar store) for later use.

Grilled Adobo Pork Skewers

2 pounds pork loin roast, cut in 2 inch cubes
1-20 ounce can pineapple chunks in juice, reserve 1/4 cup juice
4 tablespoons adobo sauce (not the chipotles)
1 tablespoon chile powder
1 teaspoon garlic powder
fresh avocado, diced

Mix the adobo sauce, 1/4 cup pineapple juice, chile powder, and garlic powder in a large zip loc bag. Add the pork cubes to the adobo mixture. Marinate in the refrigerator for 4 hours or longer. After marinating, put the pork on skewers alternating with the pineapple chunks. Grill 13-15 minutes or until the pork is cooked through.

Monday, July 18, 2011

Make Your Own Iced Coffee

I had some friends over for dinner last week, and I served iced coffee with dessert. Everyone really enjoyed it and wanted to know how to make it at home. There is NO WAY I pay $2.50 a glass for iced coffee when I can make it so easily and cheaply at home. Check it out....

Make Your Own Iced Coffee

Your favorite ground coffee
A full coffee pot of water
2% milk
sweeteners: sugar or artificial

Make your regular pot of coffee, but DOUBLE the amount of ground coffee you use. Brew the coffee as usual. Pour the coffee into a covered pitcher. (NOTE: The hot coffee will discolor a plastic pitcher, so use an old or cheap one.)  Allow enough time for the coffee to chill in the refrigerator.
Place ice in a glass. Pour the iced coffee about 1/2 to 2/3 full in the glass. Top off with the 2% milk. Add your favorite sweetener and stir.

Monday, July 11, 2011

Spinach, Rice and Ham Casserole

My son, Glen, called me this week to request this easy recipe. It's a GREAT recipe for young children, because it doesn't look like there's "rice confetti" everywhere after they eat it. I usually buy one of those packaged ham slices at the grocery store to make this. You'll have dinner on the table in no time!

Spinach, Rice and  Ham Casserole

8 ounces processed cheese (Velveeta), cubed
1/2 cup 2% milk
3 cups cooked rice (instant or regular)
2 cups cubed fully cooked ham
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

In a microwave-safe bowl, combine the cheese and milk. Microwave, uncovered, on high for 1-1/2 minutes or until cheese is melted; stir until smooth. Stir in the rice, ham and spinach. Transfer to a greased 1-1/2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through OR Transfer to microwave-safe 1-1/2 qt. baking dish and cook at 80% power for 5-9 minutes or until heated through.

 Yield: 3-4 servings.

Tuesday, July 5, 2011

Marinated Black-Eyed Pea Salad

I got this recipe from a cookbook featuring former Presidential White House Chefs. This was from Lyndon Johnson's chef. You can serve it as a side dish with fried chicken, etc. It's a good choice for a summer picnic. My absolute FAVORITE way to serve it is as an appetizer with Tostitos Scoops. It's affordable to make, and everyone always raves about it.

Marinated Black-Eyed Pea Salad

4 cups black-eyed peas, cooked and drained (fresh, frozen, canned or dried)
1/2 cup olive oil
5 tablespoons red wine vinegar
2 jalapeno peppers, seeded and small diced
3 cloves garlic, minced
1/2 cup each red pepper, red onion and green pepper (1 1/2 cup total)
Salt and Pepper to taste

Mix black-eyed peas with all the ingredients. Cover and chill overnight. Makes 1 1/2 quarts.