Fried Pork Chunks (Masitas de Cerdo Frita)

I grew up eating pork in many different ways, grilled, roasted and fried.  These Fried Pork Chunks are crispy and seasoned to perfection.  I don't cook pork as much as I do chicken but from time to time I do enjoy some pork with a side of Arroz con Gandulez (Pigeon Peas Rice), some fried Tostones (Fried Plantains) or Mofongo.  

There are many people that prefer staying away from the pork for health reasons.  The only thing I can say is that everything is good with moderation.  A piece of pork once in a while is not going to kill you.  Roasting it or grilling it are other great options if you are trying to stay away from fried foods.

I like to cut the meat in small chunks and season it very well.  Fry the chunks until browned and crispy and enjoy with your favorite side dish. 

Ingredients

3 pound pork shoulder cut up into chunks

1/4 cup white vinegar

1/2 tbsp garlic powder

1/2 tbsp onion powder

salt to taste

1/2 tbsp black pepper

oil for frying

Season pork chunks with white vinegar, garlic powder, onion, salt, and black pepper.   Add enough oil to a frying pan and heat on medium heat.  When the oil is hot enough start frying the chunks of pork.  Do not over fill the pan.  You can do this in two batches.  Pork chunks should be fried until golden brown. 

Slow Roasted Herb Chicken

Roasting a chicken is one of the easiest things you can do. Using fresh herbs to season the chicken is the way to go.  The chicken comes out moist and tender with great flavor. The best way to eat this Slow Roasted Herb Chicken is with some homemade Mashed Potatoes or Roasted Baby Potatoes and perhaps a side of vegetables.

 

Chicken Stir-Fry

It's a very cold night outside and I was debating on what to cook.  I looked in the freezer and I saw the chicken breasts and the stir-fry bag.  So I said, Chicken Stir-Fry over White Rice it is.  This is an easy, quick and delicious dish.  I had dinner on the table in less than an hour and everyone was happy.

The stir-fry bag that I used has broccoli, sugar snap peas, green beans, yellow squash, red peppers, carrots, yellow peppers and water chestnuts. You can find other ones at the supermarket in the freezer or you can just add the kinds of vegetables that you like. 

Ingredients

2 chicken breasts cut into thin strips

2 tbsp olive oil

1 pound bag of stir fry vegetables

2 garlic cloves minced

Salt to taste

1 cup chicken broth

3 tbsp soy sauce

2 tbsp cornstarch

1 tbsp sugar

White Rice Recipe

In a skillet heat the oil on medium heat, add the chicken and cook until no longer pink and chicken starting to brown.  Add the garlic and vegetables, cook for about 5 minutes.  In a small bowl mix the chicken broth, soy sauce, cornstarch and sugar, mix well.  Add to the chicken and cook until thick.  Add salt to taste.  Serve over White Rice.  

Lasagna Roll Ups

This is a nice twist on a fabulous dish.  These Lasagna Roll Ups are not just delicious, but easy to make and serve.  I love making traditional lasagna, but I hate the mess when trying to serve it.  When you make it this way, all you have to do is pick up each individual roll up and place on a serving plate.

Chicken Piccata

This Chicken Piccata is a classic Italian dish that is very light with a lemony sauce.  You can enjoy it with a side of roasted potatoes, root vegetables or mashed potatoes and a nice glass of wine.  This is an outstanding dish for any day of the week.

This is a very easy dish and it only takes a few minutes to cook.  The chicken is tender and the sauce is really, really good.  Great choice for a Monday night dinner.

Ingredients

2 boneless, skinless chicken breasts, cut in half and pounded into cutlets

salt and black pepper

all-purpose flour

nonstick spray

2 tbsp vegetable oil

1/4 cup dry white wine

1 tsp mince garlic

1/2 cup low-sodium chicken broth

2 tbsp fresh lemon juice

1 tbsp drained capers

2 tbsp unsalted butter

fresh lemon slices

Season cutlets with salt and pepper, then dredge in flour.  Coat a saute pan with nonstick spray, add oil, and heat over medium-high.  Saute cutlets 2-3 minutes on one side.  Flip cutlets over and saute the other side, covered, 1-2 minutes.  Transfer cutlets to a warm platter; pour off fat from the pan.

Degraze pan with wine and add minced garlic.  Cook until garlic is slightly brown and liquid is nearly evaporated, about 2 minutes.  Add broth, lemon juice and capers.  Return cutlets to pan and cook on each side for 1 minute.  Transfer cutlets to warm plates. Finish sauce with butter and lemons.  Once butter melts, pour sauce over cutlets.

Garnish with chopped fresh parsley and serve immediately. 

Tip:  Turkey tenderloin makes a great substitute for chicken breast.

Source: Cuisine at Home

Thai Pork Loin

Cold weather is not going to stop me from grilling.  I decided to make a Thai Pork Loin and I did it right on a stove top grill plate.  If you don't have one of these, I suggest you get one.  You can grill all winter without having to step out on your deck to do so.

By marinating the pork loin, it gave it a nice flavor and it's super tender too. Enjoy with a side of Brown Rice or this Uncle Ben's Long Grain and Wild Rice, Original Recipe.  You can find it in the supermarket in the rice isle.  Just follow the instructions on the box.  enjoy!!

Ingredients

2-3 pounds pork loin

1/4 tsp salt

1/4 tsp black pepper

1/4 thinly chopped shallots

2 garlic cloves minced

1 1/2 tsp minced ginger

2 tbsp brown sugar

3 tbsp low sodium soy sauce

2 tbsp fresh lime juice

2 tbsp olive oil

1/2 tsp crushed red pepper

Rinse and pat dry the pork loin.  Place the pork loin in a plastic bag.  In a bowl add all of the other ingredients and mix well then pour into bag. Shake the bag to make sure the pork loin is covered with the marinade.  Marinade the pork loin over night or at least a couple of hours before grilling.  Place on a grill and cook on medium-low heat until well done.

Pan Seared Tilapia

Tilapia is a fish that I actually enjoy eating.  This Pan Seared Tilapia is nice and light and perfect for staying on a healthy path.  You can have it with brown rice, Greek or Caesar salad or you can have my favorite Black and Cannellini Bean Salad. 

I seasoned the fish with Penzeys Spices.  These spices are excellent and a little bit goes a long way.  If you don't have these spices, then use any fish spices you have in your pantry.  

The fish is flaky and moist and with a side of the beans salad, this dish is just perfect.  If you don't want to cook tilapia fillets you can substitute for flounder fillets.

Ingredients

3-4 ounce Tilapia or Flounder fillets

salt and pepper

Penzeys Spices-Northwoods Seasoning

Penzeys Spices-Bangkok Blend

2 tbsp olive oil

2 tbsp butter

Season the fillets with salt, pepper, Penzeys Spices like Northwoods Seasoning and Bangkok Blend.  These spices are great for fish, but you can use any fish spices you have available.  Heat the olive oil and butter in a large skillet on medium heat then add the fillets.  Cook the fillets until they flake easily with a fork, about 4 minutes on each side.  Serve immediately.

Steak, Onions and Peppers Wrap

I wanted to start the new year eating healthier than I have been for a little while now.  I wanted to make something quick, delicious and figure friendly.  I made this Steak, Onions and Peppers Wrap using all low fat ingredients and the wrap is low carbohydrates too.

Arroz con Pollo (Chicken and Rice)

Arroz con Pollo (Chicken and Rice) with a side of Habichuelas Guisadas (Stewed Beans), brings back so many memories of my mom.  I grew up with a mom that used to cook seven days a week.  Not only did she cook dinner, but she also made breakfast and lunch.

I remember as a kid, waking up and having these big breakfast, and lunch was always a full meal that sometimes included rice.  I have nothing but great memories of my mom's cooking.  Everything she made had this amazing taste.

Arroz con Pollo was a dish that everyone loved in the house.  She always made a big pot and leftovers were even better the next day.  I learned a lot from her, however, I know there are many dishes that I wish I had recipes for.  

Chicken Enchiladas

Make it a Mexican night.  I really enjoy eating Mexican food and I also enjoy making it.  When dining out at a  Mexican restaurant I usually order a burrito or chicken tacos.  Tonight I decided to make Chicken Enchiladas.  This dish is really easy to make and it has lots of flavor.

My husband was wondering what I was cooking and I told him, it was a surprised.  The enchiladas turned out pretty good.  We were pretty happy, even my dog Cayman had some of the boiled chicken.

Braised Chicken Thighs with Carrots and Potatoes

Chicken is a very versatile protein, that you can be very creative with.  There are so many ways you can cook chicken, that you really don't have to cook the same dish twice.  This is a Braised Chicken Thighs with Carrots and Potatoes dish.  It's been cooked in chicken broth and white wine.

Braising is a cooking technique in which the main ingredient is seared, or browned in fat, and then simmered in liquid on low heat in a covered pot.

Green Beans, Garlic and Oil Pasta with Crusted Parmesan Chicken Tenderloins

Weather is starting to change, and I'm noticing my flowers are looking a little sad. Fall season is my favorite, and living in Georgia, I get to see the leaves change colors, from green to purple, orange, red and yellow.  When I think of Fall, I think of so many comfort food dishes.  Desserts made of pumpkins and apples to pot roast and root veggies.

But today, I wanted to make pasta, simple but with great flavors..so I decided to make it with just garlic and oil and throw something green in it..like green beans.  And as a protein, Crusted Parmesan Chicken Tenderloins.

Meatloaf and Mashed Potatoes

While out and about with my hubby  I asked him if he wanted to have Meatloaf and Mashed Potatoes for dinner and he said "I'm not gonna say no to that".  Meatloaf is one of those dishes that my hubby and I enjoy very much.  This is a dish that I only make about three times a year.  We love it even more the day after.  The best part is making a sandwich out of the leftover with a little ketchup on top.  Love it!

Apple Stuffed Chicken Thighs

These tasty chicken thighs have been stuffed with an apple stuffing.  I continue to use my apples in every way possible.  I used Stayman Winesap apples, but you can use Granny Smith or McIntosh too. 


I like the combination of apples and onions.  I used bread crumbs, but you can use a couple of toasted slices of bread cut in small pieces..or if you have some stuffing, you can use that too.

Smoked Turkey and Cheese Stuffed Chicken

For a while now,  I wanted to make Chicken Cordon Bleu, but I wanted to change a couple of things in the recipe.  I wanted a healthier version without sacrificing flavor. Chicken cordon bleu  usually has a bread crumb crust and is stuffed.

 I decided to make it without the bread crumbs and use low fat cheeses.  Making small changes to food we enjoy eating will eventually pay off.

Penne Rigate Pasta with Turkey Meatballs

My husband and I went to lunch with a couple of friends and we had an awesome time. I had a very light lunch and by 6 o'clock I was already starving.  I wanted to make something quick and so I went for Penne Rigate Pasta and Turkey Meatballs.

These meatballs are made using lean ground turkey meat instead of ground beef and veal.  It's a healthier choice and I love the fact that the turkey is not really greasy.

Thai Beef Lettuce Wraps

I have been collecting cookbooks for a few years now, I have over 250, not counting magazines.  A week ago I started checking out one of my Cooking Light cookbooks.  I came across many recipes that I would love to create.

This recipe I found in the cookbook. I had been looking for a great Thai beef marinade for a little while, and this one just caught my eye.  The only change I made was I substituted the fish sauce for soy sauce. 

The top sirloin steak comes out tender and juicy and the taste is just amazing.  I decided to go a healthier route and use bibb lettuce as my wrap, but you can certainly use flour tortillas if you like.

Roasted Salmon with Black and Cannellini Beans Salad

I started this week thinking that I need to get back to eating healthier. It's always great to have a balance on what you eat. There is a perception that healthy foods are bland and just plain awful...but that is not true.  Through the years, I have been able to transform certain dishes I enjoy eating, by making them my own. Substituting certain ingredients in the recipes is key.

Watching what you eat does not have to be boring.  This Roasted Salmon dish with the Black and Cannelini Beans was just perfect.  Exactly what I needed to start my week.

This roasted salmon was full of flavors. I had just gone to the supermarket, and so it was really fresh. When cooking seafood, I personally like to go to the market that same day and see what they have.

Chicken Parmesan

Every time I visit an Italian restaurant the first thing I do is look at the menu to make sure they have Chicken Parmesan listed.  I've been to many Italian restaurants but, I always go back to my two favorite locations.

My first choice is Prime Italian on South Beach Florida.  Their Chicken Parmesan is to die for.  The chicken breast is pounded very thin with a nice crust. My second choice is La Torreta, in Weston Florida.  This is a family own restaurant, and their Chicken Parmesan is really tender, cheesy and simply delicious.

This Chicken Parmesan recipe is one that I have done many times.  This is a classic Chicken Parmesan recipe that you are going to really enjoy.  The chicken is very tender with a nice crust and the homemade sauce just makes it even better.

Sauteed Pork Chops and Brown Rice

I must admit this was the first time I had ever cooked brown rice.  I had always heard that brown rice is hard to cook, and how it never comes out fluffy.  Hearing and reading those comments made me a little intimidated about it.  Since I started back on eating healthier, I decided to cook the rice and see how it will turn out.  Well, the results are in and I must say the brown rice came out tasty and fluffy.  Even my husband loved it.

I made sauteed pork chops to go with the brown rice. These sauteed pork chops are juicy and tender.  Season them with your favorite seasoning and sauteed in olive oil and butter. Enjoy!!

Pork Chops Ingredients: 

4 pork chops

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp black pepper

salt to taste

2 tbsp of olive oil

1 tbsp of butter (optional)

Season your pork chops with garlic powder, onion powder, black pepper and salt.  Set aside for about 10 minutes.  Heat pan on medium heat add 2 tablespoons of olive oil and one tbsp of butter.  Sautee the pork chops until they are golden brown on both sides.

Brown Rice Ingredients:

2 cups of brown rice

1 1/2 cups of chicken broth

1 cup of water

1 tbsp of olive oil

salt to taste

In a saucepan on medium heat add the chicken broth, water, and olive oil.  When it starts to boil add the rice and salt.  Cover and let cook for about 5 minutes.  Set to simmer and cook for an additional 30-40 minutes. Stirring again after 15 minutes. After that, DO NOT uncover the pot until the rice has already been cooking for at least 30 minutes. Check on rice, if it's still a little hard cook a little longer.  Enjoy!!