Tropical Pork Steaks Recipe

Hola Amigos! When the weather turns cold I can't but to mentally transport myself to warmer places and one of the best way to do it is through food.

I got a couple of beautiful Pork Steaks at the butcher the other day and in my opinion nothing goes better with pork than the taste of the tropics and it's fruits. Passion fruit, pineapple and oranges are some of the tropical fruits used one way or another to prepare this steaks.

And if you are thinking it's too cold to light the grill. not to worry, these are baked!

They are extremely moist and tender the way they are, but you know me, I need to have some gravy with my meats! My gravy has all the flavors of the steaks and the sweetness of the fruit.

The kids love the sweet taste of the steaks and just to make it even more kid friendly, this time we just had them with some Mac n Cheese! It was a hit alright!

Thank You for visiting today, this recipe shows us that when we don't have the money to buy a plane ticket, we can still travel everywhere we want with food! Remember my friends, everything tastes better with a Pinch of Love!

Besitos,

Lizy

Tropical Pork Steaks

Ingredients:

2.5-3 Lbs Pork Steaks

1 Cup Orange Juice

2 Envelopes Sazon  with Coriander and Tomato

2 Chipotle Bullions

Salt, Pepper, Garlic Powder to taste
2 TBSP oil for frying

1 (8 oz) can Crushed Pineapples drained (save juice)

1 Cup Passion Fruit Juice ( I used Welch) 
1 TBSP cornstarch

Directions:

Prepare the pork steaks to be marinated either in a zip lock bag or a baking dish. Pour the cup of orange juice and sprinkle the Sazon and crushed chipotle bullions, salt, pepper and garlic powder and rub them with these seasonings until they are all covered, there is plenty for both sides. Put in the refrigerator and let them marinate for a couple of hours. 

When ready to cook, Pre-heat the oven at 365 degrees. 

In a large skillet, 2 tbsp oil, heat up. Place pork steaks, one at a time if they are too big, and seared and brown on both sides. Like 3-5 minutes on each side (again it will depend on the size of the steaks). Once browned place on a baking dish.

Pour the cup of passion fruit juice and the saved pineapple juice. Bake covered for 20 minutes. Remove from oven, uncovered and spread the crushed pineapple over the steaks bake for an additional 5 minutes or until pork is completely cooked, (internal temperature of 145 degrees according to the new USDA guidelines). Once time has elapsed, remove from oven and let the steaks rest.

For the gravy, mix drippings with 1 tbsp cornstarch dissolved in a little bit of orange juice and cook until thickened . Serve on top of pork steaks and enjoy.

Prep and Marinating Time 4 hours                   Cook Time 25 minutes                 Serves 4

Sharing a taste of the tropics at these Fabulous Parties:

Craft Dictator, Tatertos aand Jello, Skip to my Lou, The Chicken Chick, Say Not Sweet Anne, Alderberry Hill, Boogieboard Cottage, Mad in Crafts, Frugality Gal, Carrie This Home, Create with Joy, Feeding Big, Smart School House, Hun...what's for dinner?, Our Table for Seven, Kleinworth & Co, Homemade Ginger, The View from 510, Lady Behind the Curtain, All She Cooks, Ducks'n a Row, Kitchen Meets Girl, My Girlish Whims, Pink Box Recipe, The Best Blog Recipes, Artsy Fartsy Mama, Craft Dictator, Sweet Haute

Combination Stir Fry with BBQ Peanut Sauce Recipe

Hola Amigos! I guess at this moment we are clearing the fridge to make room for our 18 pounder bird and pies and everything we can possible prepare ahead of time. But what to eat before Turkey Day  arrives? well, just check among the "forgotten" items while making that needed space, put them all together and make a delicious stir fry.

This dish came about  because in one of my shopping trips I noticed this perfectly delicious 16 oz of stir fry mix for only $1.69!!! that is a bargain! Most of the time I stick to my rule of buying each veggie by itself because it's usually cheaper, but this one was a no-brainer, just the broccoli alone was $1.99 per head and I just needed a few tops and stems. Same with everything else.

In my fridge I found 1 lonely chicken breast, left from a package of 5, a handful of shrimp and 2 thin cut boneless pork chops, I already had a supply of sauces and condiments from previous visits to take outs ( I know laugh, but they come in handy sometimes) and who doesn't have peanut butter in the pantry?

After a 30 minutes you end up with a flavorful stir fry for almost nothing! You have used some of your leftovers without repeating a meal and creating something worth of the best take out place in town!
The peanuts were an impulse buy at the dollar store, saw a bag of BBQ peanuts and bought 2 for $1 never knowing what I was going to use them for...perfect crunchy element for my stir fry!

Do you check the "manager's special" at your local grocery store? How often do you buy or do you just pass them? I'm  thinking of doing this more often if the value and quality are there and try to create something good for almost nothing.

For this dish the only thing I bought was  the stir fry mix for $1.69!!! Score!

Thank  You for visiting the blog today! Hope you all have a wonderful weekend in anticipation to the big day to come. Remember friends, everything tastes better with a Pinch of Love!

Besitos,

Lizy

Combination Stir Fry with BBQ Peanut Sauce

Ingredients
1 1/2 tsp Sesame Oil

1 Chicken Breast, strips
2 Boneless thin cut pork chops, strips

1/2 lb Cooked Shrimp or use any meat you have handy

1 (16 oz) package Stir Fry Mix

1/2 Cup Onion, chopped

2 Cloves Garlic, minced
1 inch piece Ginger, ground

3 TBSP Peanut Butter

1 TBSP Soy Sauce
1 TBSP Hoisin Sauce
Thai Spice or Pepper Flakes to taste
1/4 Cup BBQ peanuts, chopped
Noodles or Rice to serve with your Stir Fry
Directions:
In a skillet heat up the  1 TBSP sesame oil and fry your chicken strips and pork chop strips until cooked. Set aside. Coat the skillet with the remaining 1/2 tsp of sesame oil add onions, garlic and saute until for 3 minutes. Keep moving constantly not to burn the garlic. Add the Stir fry mix, chicken and pork chop strips. Mix until everything is well combined about 2 minutes, finally add the shrimp. Remove from heat. 
In a separate small sauce pan, on low heat,  mix peanut butter, soy and hoisin sauce until everything is smooth, add Thai Spice Mix or pepper flakes to taste. 
Pour this sauce over stir fry mix coating everything and serve your creation on top of rice noodles or white rice. Enjoy!

Prep Time 10 minutes                            Cook Time 20 minutes                       Serves 4-6 

Sharing my Quick and Delicious Stir Fry at these Fabulous Parties:

Today's Creative Blog, Cheerios and Lattes, Made from Pinterest, Twigg Studios, Nifty Thrifty Things, Flamingo Toes, Life on Lakeshore Drive, I Should be Mopping the Floors, Will Cook For Smile, Titi Crafty, 2 Crochet Hooks, My Mixing Spoon, Under the Table and Dreaming, The Chicken Chick, Coastal Charm, Between Naps on the Porch, The Plaid and Paisley Kitchen, Cooking for the Seven Dwarfs, A Pinch of Joy, Create with Joy, The Tumbleweed Contessa, Kathe with an E, Feeding Big, Home Stories A to Z, Hun...What's for dinner, Out Table for Seven, The View from 510, Mandy's Recipe Box, Chef in Training, Nap-Time Creations, Pint Sized Baker, Lady Behind the Curtain, Ducks' n a Row, Fluster Buster, The Taylor House, Ginger Snap Crafts, Diana Rambles, Sweet Haute, Juggling Real Food and Real Life, My Turn (for Us), Craft Dictator, Tatertots and Jello, Rain on a Tin Roof, Huckleberry Love, Craft-O-Maniac, Skip to my Lou, Say Not Sweet Anne, Alderberry Hill, Boogieboard Cottage, Mad in Crafts, Frugality Gal, Carrie This Home, Smart School House, Kleinworth & Co, Homemade Ginger, Memories by the Mile, All She Cooks, Kitchen Meets Girl, My Girlish Whims, Pink Recipe Box, Artsy Fartsy Mama, The Best Blog Recipes, Craft Dictator

Baked Pork Loin with Dried Plums Sauce Fall Recipe

Hola Amigos! Sharing with you today a recipe full of Fall flavors! Have you cooked with prunes before, how about prune juice! I happen to be one of those weird people who would sit in front of the tv with a can of juice prunes and eat them like crazy just to get a whole bunch of seeds at the end , crack them and eat the inside!!!! I know...I said it was weird, lol
Prunes are just Dried Plums! They are high in antioxidants, fiber and a mild natural "extra thing" to keep you regular.

Can you believe that people are so sensitive in a negative way to the word "prune" only associating it with old people and digestive problems? to the point producers changed their name to "Dried Plums" in order to commercialized them and  sell them.. Personally I don't care...let's call things for what they are..but since I want people to read this post I going to follow the masses this one time.

As with any recipe I started with a well seasoned piece of pork and let it marinate for a few hours. That I think is the secret of a tasty meal. I also bake it with a bit  the delicious marinade, to keep it moist while it's in the oven.

I'm aware that the perfect piece of pork should have a little pink in the middle...but..and this is a big But, no one in my family will eat any pork product if it's not cooked all the way through (read overcooked) , therefore this particular pork is on the well done side. I will suggest you cook it according to your family's taste as long as it's between the safe temperature of 140-150 degrees and everybody will be happy and healthy.

This is a savory sauce and it get even better with the addition of the sweet golden raisins! I believe I made a healthy recipe without even planning on doing so, ha! Love that!

Thank You friends for coming to the blog today...give good ol' prunes<----sorry, Dried Plums a try! They are good for you and they taste wonderful. All plates were licked clean after dinner and no one knew what was on the sauce! and remember, everything tastes better with a Pinch of Love!

Besitos,

Lizy

Baked Pork Loin with Dried Plums Sauce
Ingredients:
1 (2 1/2-3 lb) Pork Loin 
For the rub:
1 TBSP Curry Powder
1 TBSP Garlic Powder
1 TBSP Onion Powder
1 TBSP Celery Salt
1/2 tsps Tumeric
1/2  tsps Nutmeg
Salt & Pepper to taste
1 1/2 Cup Dried Plum  Juice
2-3 TBSP Brown Sugar
1/2 Cup Golden Raisins
Directions:
In a bowl mix all the ingredients for your rub. Remove pork loin from refrigerator and rub it with your mix all over. Place it in a zip lock bag and add 1 cup of your Dried Plum Juice, refrigerate for a couple of hour or even over night. Once in a while during the marinating time, move it around in the bag to make sure every side gets permeated with the juice and spices.
Pre heat your oven at 450 degrees. Remove loin from the bag and place it in your baking dish, Cover with aluminum foil and bake for 30 minutes. After 30 minutes, remove aluminum foil and baste with some of the liquids coming from the pork and marinade. Cook uncover for another 15 minutes for a total of 45 minutes, 
With a thermometer take pork internal temperature and make sure it has reached 140-150 degrees. Remove from heat and let it rest for 10 minutes before cutting it.
Save some of the drippings on the pan for the sauce. Place them in a small saucepan and add the remaining 1/2 cup of dried plum juice. brown sugar and golden raisins. Cook on medium heat for 5-8 minutes until raisins are fat and plump. Serve the sauce over you sliced pork loin and enjoy.

Important note about cooking pork : I want to emphasis the I've done a lot of research about for how long you should safely cook it regardless of what "chefs" say, I cook things the way I like it and the way I think is safe for my family and still comes out tasting good. The guideline I use is 20 minutes per pound if the pork loin is about 2 lb and a 15 minutes per pound if the pork loin is between 3 1/2-5 lb and always when the internal temperature reaches 145 and remains that way after 3 minutes. 

Prep Time: 4 hours (includes marinating time)   Bake Time 45 minutes    Serves 4-5

Sharing a slice of this loin at this Fabulous Parties:

The Mandatory Mooch, Sweet Haute,White Lights on Wednesday, Polkadots on Parade, Pink Recipe Box, House Wives of Riverton, Made in a Day, Creative Geekery, The Girl Creative, Love and Laundry, A Simple Five, Living Better Together, Kitchen Fun with my 3 Sons, 504 Main, My Romantic Home, Tidy Mom, Home Maid Simple, The Best Blog Recipe, Craftionary, The Brambleberry Cottage, Practically Functional, Townsend House, Craft Dictator, Juggling Real Food and Real Life, Today's Creative Blog, Sara Howe, Six Sister's Stuff, The Answer is Chocolate, Cheerios and Lattes, Cassidy's Cooking Collection, Sewlicious Home Decor, Classy Clutter, Suburbs Mama, Twigg Studios, Life on Lakeshore Drive, The Tablescaper, Navy Wifey Peters, Titi Crafty, The Velvet Moon Baker, Your Home Based Mom, Flamingo Toes, Nifty Thrifty Things, My Mixing Spoon, VMG206, Huckleberry Love, Sumo;s Sweet Stuff, Under The Table and Dreaming, The Chicken Chick, I Should be Mopping the Floors, This Gal Cooks, Carrie This Home, Ms enPlace, A Southern Fairytale, Jam Hands, The Plaid and Paisley Kitchen, Feeding Big, The Gunny Sack, Our Table for Seven, Chef in Training, Memories by the Mile, Love Bakes Good Cakes, Between Naps on the Porch, A Peek into my Paradise, Lady Behind the Curtain, My Turn (for Us), Pint Sized Baker

Apple and Sage Pork Burgers with Green Apple Slaw Recipe

Hola Amigos! The weekend is almost here,  I can't believe how fast this week has gone by! and why it always feel like that when it comes to summer, while winter days seem to last forever...oh well, let's enjoy the sun while it lasts.
Tonight's dinner was prepared while we were busy mowing the lawn, weeding and all the stuff that you do to keep your yard in shape. So far only tiny strawberries and 0 blackberries...hmmm wonder what's going on with this year's crop...but back to the recipe.
 Something quick and easy needed to be done, so my hubs got his grill out and cooked some hot dogs for kiddo, some sausages for him and some pork burgers for me!
This burgers I made the same way you would made a pork  loin or chops. All the herbs but just a tiny touch of them because they can be strong and take over the flavors and apples! On top of the burger and on the side, Green Apple Slaw everything on a Hawaiian bun. Sounds tempting? Here is the recipe!

Apple and Sage Pork Burgers with Green Apple Slaw

1 Pd. Ground Pork

2 TBSP Apple Sauce

1 tsp. Minced Garlic

1/2 tsp Sage (or to taste)

1/2 tsp Paprika

1/4 tsp Allspice

1/2 tsp Thyme Leaves (or to taste)

Salt and Pepper to taste 
Hawaiian Buns
BBQ Sauce Optional

Add all these ingredients to the ground pork and mix until everything is combined. Form your patties and refrigerate for at least 30 minutes so the herbs can infuse the pork.

When this is done, grill your burgers keeping in mind is pork and it needs to be cooked to an internal temperature of 145 (We are old school and still go to 155-160).

Green Apple Slaw

3 Cups Pre-Bagged Cole Slaw

2 Green Apples, no core, chopped in any fashion you like.

1 Small carrot shredded

1/4 of a Red Bell Pepper finely chopped

1/4 of a Orange Bell Pepper finely chopped

1/4 Red Onion Sliced

1/2 Cup Mayo

1 TBSP Dijon Mustard

1 TBSP Red Wine Vinegar

1/3 Cup Brown Sugar

The Juice of Half a Lemon

Mix all the veggies and mayo in a salad bowl. Squirt a little bit of the juice of you half lemon into the chopped apples so they remain green and add them to the veggie bowl. In a measuring cup add the rest of the juice of your half lemon, mustard and brown sugar. Mix until the sugar is dissolved, Add this to the veggie/apple mix, toss to combine and refrigerate for at least 30 minutes before serving.

I know the amounts of ingredients might look odd to you ( 1/4 of a bell pepper for instance) but I'm trying to keep it real and that is exactly what I used. 

Listo,

They were good and very satisfying. I just love the crispiness and tartness of the creamy green apple slaw combined with the sweetness of the Hawaiian bun with a bite of earthy and herb infused pork!

I'm sure you noticed that the burgers were glazed with BBQ sauce, my hubs, the grill master this time, likes everything with sauce so before I knew it it was already on the burgers, but they still were delicious!

The thing I love the most about burgers is that there is no wrong way of doing one! As long as you don't burn it of course!

And in case you were asking for cheese? Why not...Melted Swiss Cheese goes heavenly on top of this burger!

Thank you for sharing yet another burger recipe! Hope this one along with other favorites like our Hawaiian Burger with Aloha Sauce or the Black and Blue Burgers with Pimento Dressing becomes one of the burgers you'll give a try this summer!

Remember my friends, everything tastes better with a Pinch of Love,

Besitos,

Lizy

Sharing some crunchy and creamy apple slaw at these Fabulous Parties:
Feeding Big
Sara Howe
The Dedicated House
The Plaid and Paisley Kitchen
Clariejustine oxox
Ms. enPlace
WCFS
Who Needs a Cape
4 You with Love
Sew Licious Home Decor
The Tumbleweed Contessa
Serenity You
Cheerios and Lattes
Whipperberry
Diana Rambles
Dear Cratives
My Romantic Home
Chic on a Shoestring
Simply Designing
The Best Blog Recipes
The Home Girl
504 Main
Love and Laundry
One Artsy Mama
The Pin Junkie
Kitchen Fun with my 3 Sons
Walking on Sunshine
Living Better Together
My Turn (for us)
Titi Crafty
twelveOeight
Under the Table and Dreaming
Between Naps on the Porch
Food Done Light
Do Small Things with Love
This and That

Slow Cooker Chipotle Pulled Pork Recipe

Hola Amigos! Happy Weekend! Is everybody getting ready to celebrate 5 de Mayo? Whether you participate in this celebration, or you are spending your weekend plucking those pesky dandelions popping everywhere, I have an easy recipe for you. Let the slow cooker do the work for you...come back after a few hours and dinner is ready!

Slow Cooker Chipotle Pulled Pork

1 (2 pound) pork Loin

1 (24 oz) Dr. Pepper Soda 

1 (7 oz) Can Chipotle in Adobo Sauce

(you will only use half though)

1/2 cup Beef Broth

Your favorite BBQ Sauce

Add all the ingredients except the BBQ sauce to your crock pot and cook for 6 hours in low heat.

Once the pork is done, remove from the crock pot, saving the juices, and shred it.

Pour the cooking juices over the shredded pork, mix and add 1 cup of your favorite BBQ sauce, mix again and serve on a toasted onion bun!

Serves 6

Listo ,

If you like sweet, smoky and spicy this is the recipe for you!

With Chips, Coleslaw or Mac &Cheese, these are good!

Thank You for stopping by this weekend and Happy 5 de Mayo to all Mexican friends of this blog!

Remember everything tastes better with a Pinch of Love!

Besitos

Lizy

Wishing a Feliz 5 de Mayo at these Fabulous Parties:
Food Done Light
Under the Table and Dreaming
Life on Lakeshore Drive
Will Cook for Smiles
Heatherly Loves
TitiCrafty
The Frugal Foodie Mama
Spatulas on Parade
Couponing and Cooking
A Humble Creation
Judy H-J's Thoughts
The Tumbledweed Contessa
Between Naps on the Porch
Plucky's Second Thought
Pint Sized Baker
Love Grows Wild
Nap time Creations
Clippie Dips
Sugar Bee Crafts
The Style Sisters
Fluster Buster
Adorned from Above
Twin Dragonfly Design
Ginger Snap Crafts
The NY Melrose Family
The Best Blog Recipes
Love and Laundry
Handy Man, Crafty Woman
Uncommon Designs
Call Me PMc

Rapidito en Viernes=Quicky Friday

Hola Amigos! Happy Friday! Hope you had a healthy and productive work week it's now time to enjoy the weekend and relax. In my hometown Panama City Pamana, we are celebrating for the next 4 days...yes 4 days Carnavales!!! Very similar to the American Mardi Gras and even the Venetian one..but with our own spicy Latin Twist. To begin with, it's Summer down south, which means, shorts, suntan lotion, beaches, beer and water...lots of water (you will understand in  a second)....Festivities for the next 4 days will take place at all the provinces in Panama.

 Starting around 9am with Culecos...which is a parade with the Queen, Murga (the band behind the Queen's Float) and Big Tanker Trucks attached with hoses, full or water...showering people with refreshing water to cool off....oh...I know...sounds strange, but you have no idea of how good it feels to be showered with a quick splash or water when the temp is about 90 degrees, the sun is shining on your face but you are too busy dancing in the streets among other 1,000 people! There is a quick break around noon to 4 to regain strength and then again the night time parade, with bands in the street, beautiful floats and queens, fireworks until the sun comes out....and repeat for the next 4 days! As you can see in these pictures, Carnavales are the Highlight of our summer season. I will like to thank my friend Mr. Jose Daniel Andrade for the wonderful pictures he let me use for this post. Thanks Dany!

Culecos

Morning Floats

Fireworks about to start

Today I'm bringing you a dish you could find in a Fonda (street licensed restaurant) along the parade route in Carnavales...open 24 hours to tend to the hungry customers, Arroz con Chorizo y Puerco, Rice with Chorizo and Pork.

 Here are the ingredients:

Arroz con Chorizo y Puerco-Rice with Chorizo and Pork

2 Cups uncooked white rice

1 pd cubed pork loin

1/2 pd chorizo

3 Cups water

1 Cup light beer
3/4 Cup Carrot and Peas Mix

1 Cup chopped bell pepper

1Cchopped medium onion

1 Cup celery

1 Large clove of garlic chopped

3 TBSP tomato paste

3TBSP oil 

1 packet of Sofrito if available (find it at your international isle)

In the 2 TBSP oil, brown the cubed pork loin. Set aside. In a large pot and 1 TBSP oil saute the onion, bell pepper, and celery until onion is transparent. Add the chorizo and cook for about 5 minutes on medium high heat. Add the pork that was set aside, the packet of sofrito (not a must, just for extra flavor) , the chopped garlic, tomato paste and beer. Cook for about 5 -8 minutes  until the alcohol in the beer evaporates

. Add the rice and cook until the liquid evaporates. Cover and cook for 12 minutes. After the 12 minutes go by, stir and fluff the rice with a fork, top with the peas and carrots. Cover and cook for another 12 minutes. Remove from heat and let it settle for a couple of minutes before serving.






Listo,

There you go friends, this is what I call a 1 pot meal. You got your protein, carbs and veggies all in one bowl!

It's very tasty, not spicy at all just colorful and satisfying...

I promise you it taste great and brings memories of home and fun days full of sun and nights full of music and celebration.

It's very hard to take a good picture of cooked rice...well at least for me, lol..so if you are reading this and have a good trick on how to photograph rice, please let me know! Rice is a staple of my country's cuisine and I'm going to be sharing a whole lot more, so I need all the help I can get.

Thank you for visiting today my friends...and remember everything tastes better with a Pinch of Love!

Besitos,

Lizy

Celebrating at Carnavales at these Fabulous Parties:
The Chicken Chick
Rattlebridge Farm
This and That
Life on Lakeshore Drive
ClaireJustineoxox
Frugal Foodie Mama
The Plaid and Paisley Kitchen
Parola di Laura

Mom's Test Kitchen
Kathe Wtih an E