Ceviche

I like to serve this dish in martini glasses for small get-togethers!

Ingredients

  • 2/3 cup lime juice
  • Juice of half an orange
  • 1 tbs orange zest
  • 2 tbs grated ginger
  • 1 tbs white sugar
  • 2 tbs diced green onion
  • 1/2 cup diced yellow onion
  • 12-16 oz white fish, diced into kernel sized small cubes (I use sea bass or corvina)
  • 1/2 cup diced tomatoes
  • 1/2 cup diced mangoes
  • 1 avocado, diced
  • 1/2 cup chopped cilantro
  • salt to taste
  1. Combine lime juice, orange juice, orange zest, ginger, sugar, green onion, yellow onion, and white fish in a bowl.  Make sure juices just cover all the ingredients.  If more is needed, add additional lime or orange juice.
  2. Cover and chill for 4 hours.  Stir twice during that period.
  3. Remove from refrigerator and stir in tomatoes, mangoes, avocado, and cilantro.
  4. Drain most of the juice.
  5. Divide into small dishes and serve.

Yield: 7 servings in small dishes, 3-4 servings for a light dinner

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Sliced Pork Sandwiches

I included every single step in this recipe, so it may look daunting, but if you like to cook, and you like to eat, and you like my recipes, make this.

For the pork:

  • 1 pork tenderloin (1 lb or so)
  • 1/2 tsp cinnamon/sugar mix
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp pepper
  • 3 tbs extra virgin olive oil

For the glaze:

  • 1/3 cup brown sugar
  • 2 tbs honey mustard
  • 4 green onions, diced
  • 2-3 tbs ginger, grated
  • 3 cloves garlic, diced or grated

For the onions:

  • 1 vidalia onion, sliced into thin and thick strips
  • 2 tbs extra virgin olive oil
  • salt/pepper

For the sandwiches:

  • 8 slices good bread
  • 1 tbs or so extra virgin olive oil
  • provolone cheese

Preheat oven to 350 degrees F.

In a small bowl, combine all spice ingredients for the pork.  Pat dry the pork tenderloin with paper towels, and then roll the pork in the spices, covering all surfaces.  In a medium sized frying pan, heat olive oil until very hot, then pan fry the pork on each side until all sides are crispy-ish.

While pork is browning in the pan, combine all the ingredients for the glaze in a small bowl, stirring with a fork until glaze-like consistency is formed.  You can add more mustard to make the glaze thinner.

After the pork is done pan frying, place pork in the center of a baking sheet (that has been lined with aluminum foil and sprayed lightly with cooking spray).  Top pork with glaze.  Bake in 350 degree oven for 15-20 minutes.

While pork is baking, sauté the onions on medium high heat in the same pan that you cooked the pork in.  Drizzle the olive oil over the onions, and cook until they begin to caramelize.  Sprinkle with salt/pepper half way through.  Set aside.

Remove pork from oven and wrap the aluminum foil up around the pork, and let it sit for 5 minutes.  When ready, slice the pork into thin strips (reserving the glaze mixture in the foil).

Drizzle each slice of bread with olive oil and broil in oven until just brown.  Remove bread from oven, and reserve four slices.  Place the other four slices brown side down on a baking sheet, top each slice with sliced pork, then some reserved glaze, then the onions, and finally one slice provolone cheese.  Broil in oven until cheese is bubbly, then top eat sandwich with the other slices of bread.

Makes 4 Sandwiches.  Or you can make 2 sandwiches and reserve the rest of the pork/onions for another meal (which is what I did).  I also used the same baking sheet for all 3 instances.

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Pineapple Pan-Seared Pork

Pineapple Salsa (reserving 2 cups to use as marinade for pork…don’t eat it all!)

Ingredients:

  • 1 pineapple, diced into corn kernel sizes (tedious, but worth it)
  • 1/2 large red onion, diced fine
  • 1 red pepper, diced fine
  • 1/2 bunch cilantro, chopped fine
  • 1 jalepeno pepper, minced very fine
  • juice of 2 limes
  • salt/pepper
  1. Toss together all ingredients, salt to taste.
  2. Best if stored in refrigerator over night before serving.

Yield: 4-5 cups

Pineapple Pan-Seared Pork

Ingredients:

  • 2 cups pineapple salsa (above), preferably 2 day old
  • 1 lb pork loin
  • 2-3 tbs olive oil (for frying)
  • salt/pepper
  1. Marinade pork in pineapple salsa for about 1 hour (not overnight!).
  2. In a medium sized frying pan, heat olive oil on medium-high until almost smoking.
  3. Remove pork loin from salsa marinade, place in oil.
  4. Reserve salsa marinade.
  5. Sprinkle salt/pepper on pork as you see fit.
  6. Sear pork on medium-high, about 5 minutes per side or until crispy.
  7. Place pork loin on an aluminum foil lined baking sheet.
  8. Add salsa marinade to the used frying pan and sauté until liquid is reduced, about 3 minutes.
  9. Top pork with cooked salsa marinade, and bake in a 400 degree oven for 20 minutes or until pork is cooked to your liking.
  10. Remove from oven, wrap foil up around the pork, and let rest 10 minutes.
  11. Slice and serve with white rice!  I zest up the rice with lime juice, salt, and butter.

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Oven-Baked Pasta Sauce

Ingredients

  • Olive Oil, Salt, Pepper
  • 2 carrots, grated
  • 6 large Roma tomatoes, roughly diced into large chunks
  • 1 yellow onion, diced
  • 8 cloves garlic, minced
  • 1/2 bunch parsley, chopped
  • 1 16 oz jar favorite pasta sauce (I use Newman’s Own Marinara and Basil)
  1. In a 13×9 Pyrex glass dish, grate 2 carrots.  Spread evenly.
  2. Add Roma tomatoes, spread evenly.
  3. Sprinkle diced onions evenly over tomatoes.
  4. Sprinkle garlic, then parsley.
  5. Drizzle entire layered mixture with olive oil, salt, and pepper.
  6. Bake in a hot oven (450 degrees F), stirring every 10 minutes (about).
  7. When you think it’s finished, remove from oven and stir in jar of sauce.

This recipe is perfect to make as the sauce for chicken parmesan.  As you are baking the sauce, pan fry your chicken parmesan and set aside, then when the sauce is finished, add the chicken to the Pyrex dish, cover with mozzarella cheese and bake until cheese is bubbly.

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Kitchen Chicken

After realizing that I spend too much money on food, I decided to make a dish using only ingredients that I already had in my cabinet and freezer.  This is what I came up with.  It’s stupid simple.

Ingredients

  • 2 tbs olive oil
  • 2 tbs butter
  • 4 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 1 15 oz can diced tomatoes
  • 2 tbs tomato paste
  • 1/3 cup balsamic vinaigrette (or italian salad dressing)
  • 2 chicken breasts or 5-6 chicken tenders (whatever you feel like eating)
  • Salt/Pepper
  1. In a large-ish skillet, heat oil and butter on medium-high heat.
  2. Sautee garlic and onions, about 5 minutes.
  3. Add diced tomatoes, tomato paste, and salad dressing.
  4. Sautee for 5 more minutes, stirring continuously.
  5. Add chicken, reduce heat to medium-low and cover, cooking until chicken is done, about 10-12 minutes.
  6. Add salt/pepper.

I made this dish with a side of rice.  I think it’d be good if you put cheese on top, but it was delicious regardless.  I also froze the remaining tomato paste in a plastic bag for later use.

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Chili Recipe

The following recipe is a world-class-top-secreat recipe that I have provided just for you!  Any additions/suggestions/changes to my recipe?  Leave me a comment!

My Chili Recipe

Ingredients:

  • 1 lb steak strips (the kind they sell for fajitas), diced into 1/2 inch lengths/cubes
  • 1 tbs. olive oil
  • 1 yellow onion, diced
  • 1 green pepper, diced
  • 1 small can diced green chilis
  • 1 can beef broth
  • 2 tbs cumin, 1 tsp chili powder
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 15 oz. can black beans, rinsed and drained
  • 2 15 oz. cans diced tomatoes (chili flavored)
  • 1 15 oz. can crushed tomatoes (get another can in case you end up needing a thinner chili)
  • Salt/Pepper/Hot Sauce, as desired
  1. Brown the steak bits in olive oil until medium.
  2. Add the diced yellow onion and green pepper, and cook on medium-high heat for 2 minutes, stirring regularly.
  3. Add the diced green chilis, and cook a few more minutes.
  4. When everything starts to semi-stick to the pan, or when you think it’s time, add about one fourth of the can of beef broth.
  5. Add cumin and chili powder, and cook for about another 30 seconds to 1 minute.
  6. Add the kidney beans and black beans and stir.
  7. Add the diced tomatoes, stir, then cook for about 2 minutes.
  8. Add the remaining beef broth and crushed tomatoes, stir, and cover, reduce heat, simmering until you feel like it’s done.
  9. Season with salt/pepper as needed, as well as hot sauce.

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Chicken Marsala and Chef “Kitty Kitchen” at your service

Kitty Kitchen

Chicken Marsala

Ingredients:

  • 3 chicken breasts, diced into one or two inch cubes
  • flour, salt/pepper, 2 tbs. butter, and 2 tbs. olive oil (for frying)
  • 1 pack sliced mushrooms
  • 1 shallot and 3 cloves garlic, finely chopped
  • 1/2 to 3/4 cups marsala cooking wine
  • 4 tablespoons butter (don’t use margarine and then tell me this recipe didn’t work)
  1. Season flour with salt/pepper and then dredge the chicken cubes in it.
  2. Heat oil and butter in a frying pan, and add the chicken to it when the pan is hot.  Turn once, and set aside in a glass dish when it’s done.
  3. Add one tbs. butter to the same pan (do not wipe down the pan when the chicken is done).  Sauté mushrooms on medium heat for a few minutes until they start to sweat.
  4. Add diced shallots/garlic, a bit more butter, and turn up the heat.
  5. After a few more minutes when it starts to smell good, add some more butter, continue to cook for one more minute, then add the marsala wine.
  6. Cook until the wine is reduced by maybe half, then pour the mushroom mixture over the chicken in the glass dish and pop into the oven for about 10 minutes at 350 degrees F.
  7. I usually make asparagus to go with this dish, so when the chicken is ready to go in the oven, I put the asparagus in at the same time on a rack above.  It usually takes about 8-10 minutes to bake or broil asparagus (after you drizzle olive oil, lemon juice, and salt/pepper on it!)
  8. Eat!  But only if you used real butter.

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