Avocado Salsa

Taco Shop Classic!

This was by far my favorite sauce for the pantry. It adds a cool, fresh element to any dish and was a breeze to make. This is reminiscent of that classic taco shop salsa 🔥🥑

 Ingredients

• 1/2 a Red Onion 
• 2 Avocadoa 
• 4-6 Tomatillos 
• 2 Jalapeños 
• 3 Limes 
• 1/2 Lemon
• 1 Bunch of Cilantro  
• 3 Garlic Cloves  
• Salt & Pepper to Taste  

To a blender I added 1/2 a red onion, 2 avocados, 4-6 tomatillos,  2 jalapeños (seeds/stems removed), juice of 3 limes & 1/2 a lemon, a bunch of cilantro, freshly ground pepper/salt, cumin, & garlic. Blend until smooth & enjoy.

Creamy Salmon & Spinach

No fancy story required, this was just delicious. 

Recipe  

• 1 lb salmon with skin on, cut into fillets
• 1/2 cup grape tomatoes 
• 3-5 garlic cloves, minced  
• 1-2 cups spinach (will wilt down)  
• 1-1.5 cups heavy cream (I used more then the original recipe called for) 
• 1/4 bunch of Parsley, chopped 
• 3 tablespoons unsalted butter 
• Olive Oil
• Salt & Pepper  
• Lemon

1. In a large skillet heat oil over medium high heat until oil starts to shimmer but not smoking. 
2.  Once skillet is hot add salmon, skin side up until Salmon has some nice color, about 6 min or so. (Pro tip - don’t touch salmon until you are ready to flip it). Then flip and sear for 2 minutes or so, then remove from skillet and set aside. 
3. Turn heat down to medium, add butter and garlic. Stir for about 1 min, then add tomatoes, season with salt and pepper, and cook for another 2 minutes or so until they just start to burst. 
4. Add spinach, season with salt and pepper, and cook until wilted down, about 2-3 minutes.  
5. Add cream, parsley, salt and pepper, and the zest from 1/2 a lemon. Bring to a quick boil, stirring occasionally - about 3 minutes until sauce has slightly started to reduce. 
6. Add salmon, skin side down, back to skillet and spoon sauce over. Cook until salmon is cooked throughout - about 2-3 minutes more.  
7. Plate and top with a sprinkle of fresh parsley, squeeze of lemon juice and enjoy!  

Pork Shoulder Stir Fry

Almost too easy.  

This meal fell together and was a perfect decompressor to make over a glass of Skinny Girl wine. From the fridge to the table in under 30 minutes or so - just in time to binge on some BravoTV with the booskie.

I had some left over Pernil (post is finally up!) from the weekend and added in some fresh veggies for a quick stir fry with cauliflower rice!

Recipe

• Pork Shoulder - shredded/cut down to desired size.

• Bok Choy - cut in half

• Green/Red Bell Peppers - thinly sliced

• Minced Garlic

• Fresh Ginger

• Sesame Oil

• Soy Sauce

• Sesame Seeds (optional)

• Green Onions

• Cauliflower Rice (I used 1/2 a bag from Trader Joes - tasty without all the fuss!)

  • Spice Mixture: Cumin, Cayenne Pepper, Onion Powder, Garlic Powder, etc. Have fun with it.

• 2 Eggs

• Olive Oil

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1. Heat a cast iron pan over medium/medium high heat. Heat olive oil and add in pork (or shredded chicken) and give a quick sear on all sides.

2. Add veggies, garlic and ginger. Drizzle with sesame oil and a couple of splashes of soy sauce - add to taste, I was conservative as I’m watching the carbs. Stir occasionally, making sure to allow Bok Choy to get some good coloring. Veggies will cook down a little, cook until you are happy with the cook on the veggies. I cooked for about 10-15 minutes or so. If you are using the sesame seeds I added them alongside the veggies.

3. While that is going on, in another sauté pan I heated over medium high heat olive oil. Once warm, I added the cauliflower rice and chosen spices. Stir frequently and add oil as needed for 10 minutes or so. After 10 minutes, whisk two eggs in a bowl and add to the cauliflower rice along with green onions - stir until egg is just cooked.

4. To serve, I put the cauliflower rice in a bowl and topped with my veggies. I love spice so I drizzled with a little chili oil or whatever sauce you have handy. ENJOY!
   
   

Lazy Saturday Pernil

 

Lately, I’ve found myself spending more and more of my weekends trying out new recipes in the kitchen - and this one was perfect for this rainy weekend. The last couple of friend’s pot-luck brunch’s at Charlie and Jose’s, Charlie has effortlessly whipped together a Pernil that has been slow roasted for 5 hours. 

Not to be outdone, I decided to tackle her recipe myself! (And by myself I mean under the watchful eye of Daniel who previously tried this out 😬). This Pernil was also an excellent dish for my #nextover plans for the week. 

 I won’t lie, my favorite part of this recipe is the crispy pork skin that is the by-product of the long slow roast. It’s a perfect snack for the table over a beer or cocktail! The other part was the excuse to go to a new carneceria - this time Northgate Market in City Heights. I also scored on some great fresh produce for my avocado & tomatillo salsa!

Recipe  

• 8-9 lb bone in, skin on pork shoulder.  
• 6-8 cloves of garlic 
• 2 packets of Sazon seasoning  
• Freshly ground salt and pepper  
• 1/2 cup chicken stock or braising liquid  
• 2 bay leaves  
• Olive Oil  
• 1 large dry chili  

1.  Place pork shoulder, skin side up on a rack in a large roasting pan. Score fat in a diagonal pattern. Dig holes throughout the top and sides of the pork shoulder just large enough to fit cloves of garlic in. Shove the garlic into the holes, making sure the garlic is not exposed so it doesn’t burn during roasting. 
2. Rub pork shoulder with olive oil then season generously with salt and pepper. Sprinkle sazon packets and rub into the pork shoulder.  
3. Into the roasting pan add the chicken stock, bay leaves, and chili. Make sure the bay leaves and chili are in contact with the braising liquid (underneath the roasting rack).  
4. Put roast into a preheated oven at 325 degrees for 4 hours. After four hours increase temperature to 375 for 40-60 minutes or until the skin is golden crispy and an instant read thermometer reads 165 degrees.  
5. Remove from oven and allow to rest, uncovered, for at least 30 minutes.  
6. After 30 minutes or so, use kitchen scissors to cut skin off in 1-2 inch pieces. Careful, it’ll be warm still! 
7. Once skin is removed, pull pork off the bone or slice into 1-2 inch thick sections.  
8. Use what you need for dinner, and reuse the rest of the meat in the next couple of meals!  

Kitchen Takeover

 #kitchenfatigue

I’ll admit, I was pretty ambitious thinking I’d keep a social life while doing this #cook90 challenge. 😭 Luckily I made a Pernil on Saturday that has thus far gotten me through the week. 

Tonight I commandeered my besties kitchen for a girls night. As an added bonus this was mostly made up of items from this weekends meals; all I had to buy was broccoli, some grape tomatoes and cilantro. 

I also love these low carb tortillas - at 5g of carbs a tortilla, I’ll count my carbs other places. 😬 They have been the perfect vessel for #nextovers and any quick meal that needs that homey feel. 

Recipe  

•  Left over protein (pork roast, shredded chicken, etc) or sausage - tonight it’s pork shoulder
• 1 Broccoli Head, divide florets into halves or quarters depending on size.  
• 1/4 container of grape/cherry tomatoes  
• 4-5 garlic cloves  
• Salt/Pepper/Red Pepper Flakes  

For Taco  

• Cotija Cheese 
• Sour Cream  
• Mission low carb tortillas  

1. On medium high, heat oil in a non-stick skillet or cast iron pan. Add prepared protein and give a quick sear. 
2. Add broccoli, tomatoes, garlic and seasonings. Give tomatoes a gentle press to encourage bursting. Stir occasionally for 4-5 min.
3. Add a 1/4 teaspoon of water (or white wine!) cover and bring temperature down to med/med low  and simmer for 8-10min.  
4. While protein is cooking, warm tortillas and prepare any garnishes/sauces. This recipe I choose to go with tortillas for time and ease, but this could easily pair well with cauliflower rice or another grain.
5. Once ready, prepare tortillas with sour cream and add pork and veggie mixture, top with crumbled cotija cheese, hot sauce and enjoy! 

Me, Myself and Food

For me, food was always a source of comfort and joy. In both good times and bad, food still brought the people I love together. 

In the past, the comfort that food provided led to over indulgence or using it as an escape from my other emotions. With some focus and determination my relationship with food has now evolved into something quiet beautiful, and I would like to share that with the world - or anyone who will read this actually. 🤷🏻‍♀️

First, some disclaimers. 

1. I am not a professional; I acquired my skill set over many years of failing and enough cooking shows and blogs to constitute a degree I’m sure. 
2. I am not a writer/blogger. This is an attempt to catalog my food adventures, and hopefully share some helpful tips and recipes with inquiring minds. I’m sure I will improve as time progresses. (I also can’t spell, so I’m sure typos will be plentiful.) 
3. I rarely follow a recipe, so mine are merely guidelines and should be interpreted as such: guidelines. When in doubt, go with your gut. I’m sure I won’t get everything right, and I’ll be sure to share my fails as much as my wins - because no one is perfect! 

Most importantly this is about fun and sharing love through food. So please enjoy! 

P.S. I encourage critiques, love and suggestions! What do you want to see? What are you tired of seeing? Let me know!