jalapeno

Spice-Rubbed Pork Tenderloin with Roasted Baby Carrots

Posted on 02. Jan, 2012 by maureen in ancho chile powder, carrot, cumin, garlic, honey, jalapeno, oregano, pork, smoked paprika

Carrots:

  • 2 lbs baby carrots, peeled, trimmed, leaving 1/2 inch of green tops attached
  • 2 tbsp water
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp butter, diced
  • 2 garlic cloves, thinly sliced
  • 1 small jalapeño (preferably red), seeded, coarsely chopped
  • 1 tsp honey
  • 1/2 tsp ancho chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp coarse kosher salt

Pork:

  • 2 1-to-1.25lb pork tenderloins
  • 2 tsp dried oregano
  • 2 tsp ground cumin
  • 1 tsp ancho chile powder
  • 1 tsp smoked paprika
  • 1 tsp coarse kosher salt
  • 1 tbsp extra-virgin olive oil

Carrots:

  1. Arrange carrots on large rimmed baking sheet. Whisk 2 tablespoons water and all remaining ingredients in small bowl; pour over carrots and toss to coat. Cover tightly with heavy-duty foil. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
  2. Toss to coat before continuing.

Pork:

  1. Preheat oven to 400°F. Roast carrot mixture covered until just tender, about 30 minutes.
  2. Meanwhile, arrange pork tenderloins on another rimmed baking sheet. Stir oregano, cumin, chile powder, smoked paprika, and 1 teaspoon coarse salt in small bowl; rub mixture all over tenderloins. Heat oil in heavy large nonstick skillet over medium-high heat.
  3. Add pork to skillet and cook until browned on all sides, about 5 minutes. Return to rimmed baking sheet.
  4. Remove foil from carrots. Nestle pork among carrots on baking sheet, arranging carrots in single layer around pork. Roast uncovered until instant-read thermometer inserted into center of pork registers 145°F, stirring carrots occasionally if beginning to caramelize, about 18 minutes. Let rest 5 to 10 minutes.
  5. Transfer pork to work surface. Cut crosswise into 1/2-inch-thick slices. Arrange carrots on platter. Top with pork slices, drizzling any pan juices over.

Serves 6
Source: Bon Appétit

Big Sur-ish Potato Bacon Frittata

Posted on 15. Oct, 2011 by maureen in bacon, breakfast, green onion, jalapeno, onion, potato

Big Sur-ish because I heavily modified this one. So it's probably just a potato bacon frittata now. :D Instead of sweet potatoes, I used my remaining red new potatoes. To speed up the process (I was hungry), I cheated and used the microwave but I still melted the tablespoon of butter (cubed) with the potatoes in the oven for about 8 minutes while I prepped the onions, jalapenos, etc. Peppered turkey bacon for bacon. Added sautéed diced jalapeños and used only 6 of the 9 eggs. No parsley. Just green onions for the garlic scallions, etc. It could have used a little more green onion and jalapeño and I think I'll try it with cilantro next. Overall, it was delicious. Threw the mix in the skillet, baked covered/uncovered following the instructions but used the glass lid instead of foil. Probably could have taken it out earlier after reducing the number of eggs, but meh, it was delicious.

Ingredients:

  • 4 strips bacon
  • 5 tablespoons canola oil
  • 1 small yellow onion, chopped
  • 4 medium sized sweet potatoes, peeled and cut into 1/8 inch slices
  • 3 tablespoons unsalted butter
  • salt and freshly ground pepper to taste
  • 9 eggs
  • 2 tablespoons fresh parsley, minced
  • 3 garlic scallions, sliced thin
  • 2 scallions, sliced thin

Directions:

  1. First, cook the bacon. Here’s how I did it: Line a baking sheet with foil and line up four strips of bacon on the foil. Place the pan into a cold oven and turn the oven on to 400°. Bake for 15-20 minutes. Remove the pan from the oven, and place the bacon strips onto a paper towel-lined plate to cool. Leave the oven at 400°, or preheat it if you fried the bacon.
  2. Place the onion in a medium pan with 2 tablespoons of the oil. Saute over medium-high heat until the onions are caramelized, about 8-10 minutes. Add 1/4 cup of water to the pan and scrape any brown bits off the bottom with a wooden spoon. Continue to cook until the water has evaporated and the onions are brown, about 5 minutes.
  3. Place the onions into a baking dish with the potatoes. Add 1 tablespoon of the butter and the remaining 3 tablespoons of oil. Season with salt and pepper, and toss to coat. Cover with foil and bake for 25-30 minutes, or until potatoes are tender. Remove the potatoes from the oven and allow to cool for at least 15 minutes. Lower the oven temperature to 350°.
  4. Whisk together the eggs, parsley, and scallions. Add the bacon and season with salt and pepper. Add the potato and onion mixture. Heat a 10 inch cast iron skillet or dutch oven over medium high heat. Melt the remaining 2 tablespoons of butter in the skillet, then pour in the egg and potato mixture. Cover the skillet with foil and bake for 30 minutes. Remove the foil and bake for 15 more minutes.
  5. I removed it from the oven when the edges were crispy and the top had just begun to brown.

Five Green Salsa with Garlic and Lime

Posted on 14. Oct, 2011 by maureen in avocado, cilantro, garlic, jalapeno, salsa, serrano, side dish, tomatillo

Ingredients:

  • 1 lb. tomatillos (husked)
  • 1 ripe avocado
  • 4-7 jalapeno or serrano chilies
  • 1 lime
  • 1 clove garlic
  • 1/2 cup chopped cilantro

Directions:

  1. Roast chilies and tomatillos on the grill.
  2. Blend garlic first with a little water in blender, or mash using a molcajete.
  3. Combine garlic with roasted chilies and tomatillos and blend on low.
  4. Mash or cut finely the avocado. Combine avocado, cilantro, and contents of blender in a bowl.
  5. Squeeze lime into salsa and add salt to taste.

Roasted Sweet Potato Salad With Black Beans and Chili Dressing

Posted on 21. Aug, 2011 by maureen in bell pepper, black beans, cilantro, garlic, jalapeno, lime, onion, side dish, sweet potato, yellow bell pepper

Ingredients:

  • 4 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 1-inch chunks
  • 1 large onion, preferably red, chopped
  • 1/2 cup extra virgin olive oil
  • Salt and freshly ground black pepper
  • 1 to 2 tablespoons minced fresh hot chili, like jalapeño
  • 1 clove garlic, peeled
  • Juice of 2 limes
  • 2 cups cooked black beans, drained (canned are fine)
  • 1 red or yellow bell pepper, seeded and finely diced
  • 1 cup chopped fresh cilantro.

Directions:

  1. Heat oven to 400 degrees. Put sweet potatoes and onions on a large baking sheet, drizzle with 2 tablespoons oil, toss to coat and spread out in a single layer. Sprinkle with salt and pepper. Roast, turning occasionally, until potatoes begin to brown on corners and are just tender inside, 30 to 40 minutes. Remove from oven; keep on pan until ready to mix with dressing.
  2. Put chilies in a blender or mini food processor along with garlic, lime juice, remaining olive oil and a sprinkle of salt and pepper. Process until blended.
  3. Put warm vegetables in a large bowl with beans and bell pepper; toss with dressing and cilantro. Taste and adjust seasoning if necessary. Serve warm or at room temperature, or refrigerate for up to a day.

Serves 4
Source: New York Times

Baked Jalapeno Poppers

Posted on 03. Jul, 2011 by maureen in cheddar, cheese, cream cheese, jalapeno, panko, side dish

Ingredients:

  • 20 large (4″) jalapeno peppers
  • 1 package of cream cheese (8oz) at room temperature
  • 200 g of extra old cheddar cheese (about 1/2lb)
  • 3 eggs
  • 3/4 cup all purpose flour
  • 1.5 cups panko
  • salt and pepper

Directions:

  1. In a medium sized mixing bowl, beat the cream cheese with one egg until it is smooth and well combined.
  2. Shred the sharp cheddar cheese on the finer holes of a box grater so that the shreds are nice and fine. Mix this in with the cream cheese mixture, and season to taste with salt and pepper.
  3. Slice each jalapeno in half lengthwise and scoop the seeds and as much of the rib as you like out of the peppers.
  4. Stuff each jalapeno half with a heaping mound of cream cheese. The egg will bind with the cheesy interior to keep everything in it’s place.
  5. Lightly grease a shallow cooling rack which is small enough to sit on top of your baking sheet.
  6. Preheat the oven to 400F.
  7. To bread the jalapenos, flour goes in the first bowl. In the second bowl, beat the two remaining eggs and season liberally with salt and pepper. The panko goes in the third bowl.
  8. Grab a jalapeno pepper and roll it around in the flour. Dip the whole thing into the whisked eggs and turn it to make sure that the whole thing is well coated. Shake off any excess. Roll the eggy jalapeno in the panko, pressing down just gently as you turn, to coat it with crumbs.
  9. Lay the jalapenos onto the lightly oiled rack making sure that they don’t touch.
  10. Bake the poppers for 20 - 25 minutes, or until the tops are lightly browned and the crust is crusty.

Source: Choosy Beggars

Tacos de Papa (Potato Tacos)

Posted on 26. May, 2011 by maureen in cabbage, cheese, cilantro, cumin, entrée, garlic, jalapeno, potato, taco, tomato, tortilla

HHoly potato goodness!!! They were as tasty as they sounded the first time I read this recipe. Ok, maybe a little tastier. We love cumin. We love potatoes. And we love salsa. The cabbage I questioned at first but didn't hesitate to throw it in the grocery cart because, well, it's a Saveur recipe! It has to be good! Ok, maybe not, but I trusted it to be greatness.

Didn't make any substitutions but I doubled the recipe. The only thing I missed was the extra tomato on top. I bought only two romas and used them in the salsa. I was kind of shocked by the amount of salt and ended up using less than it called for. The mashed potatoes were very salty, but once they were fried in the tortillas and topped with salsa and cabbage, the tastes blended together just right.

Ingredients:

  • 1 tbsp. finely chopped cilantro
  • 1/2 tsp. dried oregano
  • 1/2 tsp. sugar
  • 2 ripe tomatoes, cored
  • 2 red jalapeños, stemmed
  • 1 clove garlic, smashed, plus 2 cloves, minced
  • 1 tbsp. unsalted butter
  • 1 lb. russet potatoes, peeled
  • 2 tsp. kosher salt
  • 1 tsp. freshly ground black pepper, plus more to taste
  • 1 tsp. ground cumin
  • 1/2 cup canola oil
  • 18 corn tortillas
  • Thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Directions:

  1. Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside. Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
  2. Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
  3. Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Source: Saveur

Chicken Fajita Tortilla Soup

Posted on 15. Aug, 2010 by maureen in avocado, cheese, chicken, cilantro, entrée, garlic, jalapeno, soup

From modifications to Rachel Ray's recipe via Sarah and Brad's family cookbook, this sounds pretty tasty. I agree with Sarah by looking at the ingredients that this needs more flavor. Garlic, chili powder, cumin, more peppers, etc sounds about right. I've never made a chicken tortilla soup before so this should be a good test.


Ingredients:

  • 2 tbsp extra-virgin olive oil
  • 2 packages chicken tenders, 1 1/2 to 2 pounds
  • 1 tbsp coriander, a palm full
  • 2 tbsp chopped fresh thyme leaves, 5 to 6 sprigs
  • Salt and freshly ground black pepper
  • 1 large onion, quartered and thinly sliced
  • 1 large bell pepper, quartered and thinly sliced
  • 1 jalapeno, seeded and thinly sliced
  • 1 (28oz) can fire roasted diced tomatoes
  • 1 quart chicken stock
  • 1 bag white corn tortilla chips
  • 1 cup shredded pepper jack or sharp white cheddar
  • 1 ripe avocado, diced
  • 1 lime, juiced
  • 4 scallions, chopped
  • handful fresh cilantro leaves or fresh flat-leaf parsley, chopped

Directions:

  1. Heat a large skillet with extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add chicken, begin to brown 4 minutes, add coriander, thyme, onions, bell pepper, and jalapeno, season with salt and pepper, to taste. Cook 8 to 10 minutes, stirring frequently. Add tomatoes and stock, heat through.
  2. While the soup is working, lightly crush some tortilla chips and divide among 4 bowls. You need a couple of handfuls per bowl. Top the chips with a little cheese. Toss the avocado with lime juice. Top the chips with ladles of soup. Garnish soup with avocado, scallions, and cilantro or parsley.

Source: 30 Minute Meals with Rachel Ray

Neo-Enchiladas Suizas

Posted on 06. Jul, 2010 by maureen in cheese, chicken, cilantro, dinner, jalapeno, salsa

Suizas, you so gooood. You so real good. Out of boredom and loneliness during one of Will's work trips, I decided to spend my nights finding bad ass food to cook. Looking back, that was pretty mean to eat delicious mo-made food while Will eats to-go from a hotel room. But, we're both glad this recipe made it to the coma. It's quick and easy and tastes fantastic!


Ingredients:

  • 2.5 cups shredded rotisserie chicken
  • Juice of 1 lime
  • 1.5 cups tomatillo salsa
  • 1 jalapeno, minced
  • 3 tbsp chopped cilantro
  • 1/2 small red onion, minced
  • 4 flour tortillas
  • 4 slices asadero or provolone cheese

Directions:

  1. Heat oven to 450°F. Put the chicken in a small bowl and toss with 2 tablespoons of the lime juice, 1/2 cup of the salsa, 1 teaspoon of the minced jalapeño, 1 tablespoon of the cilantro, the minced onion, and salt and pepper to taste.
  2. Place a quarter of the chicken mixture on the lower third of one of the tortillas and roll it into a cylinder from the bottom up, tucking in the sides as you go, so that no chicken escapes from the ends. Place the filled tortilla in a square 8-by-8-inch baking dish with the seam facing down. Repeat with the remaining chicken and tortillas.
  3. Combine the remaining 1 cup salsa with 1 tablespoon water, the remaining lime juice, the cilantro, and the jalapeño. Arrange the slices of cheese over the tortillas and pour the salsa mixture over the top. Bake until the cheese is browned and melted, 15 to 20 minutes. Sprinkle with cilantro and serve.
Serves 4

Source: chow.com
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