Tag Archive: jalapenos

Mid-Week BBQ

I guess I am still hungry for Fourth of July festivals as I woke up this morning craving BBQ.  Good thing that I know just the quick fix to cook all day while I am at work.  I’ll set up my crock pot and let it cook dinner.  Throughout the day I began to elaborate on the Tuesday night party.  Maybe I want some Mexican and something fresh and fruity too.  How am I going to get this all in one dinner?  That is how my kitchen experiments start.  I began to imagine the recipe below.  It was good.  Real good.  I have leftovers in case I need some more this week.

Pulled Pork Tacos with Grilled Pineapple Salsa

For the pork:

  • 1 pork tenderloin fat trimmed
  • 1 bottle of your favorite BBQ Sauce
  • 1 16 oz bottle of Dr. Pepper
  • 1 tablespoon of chipotle chili powder
  • Salt and Pepper
  • Corn or Flour tortillas
  • Cheese and/or toppings

In the morning place all the ingredients through the salt and pepper into the crock pot and set to low.  Leave to stew for 6-8 hours.  Before removing from the pot fix the salsa (see below).

When ready to eat remove to pan and finish the shredding.  This should be very easy and almost done for you.  Serve with warmed tortillas, salsa and your favorite cheese.  I used Cotija.

 

 

For the salsa:

  • 2 pineapple rings
  • ½ of a red onion finely diced
  • 2 jalapeños finely diced
  • 1 cup of tomatoes finely diced  (I take mine as I get them from the garden, today’s crop was cherry tomatoes)
  • 2 tablespoons of cilantro finely chopped
  • Juice from ½ a lime
  • Salt

Pre-heat your grill or grill pan to medium.  Spray with cooking spray and add pineapple rings.  Spray the top side with cooking spray and let cook for three minutes or until deep grill marks appear.  Flip.  Cook 2-3 minutes more to char the other side.  Remove from pan to a plate and put in the refrigerator to chill.  When they are about room temperature, cut into small pieces.

Add all of the fruits and vegetables to a bowl and pour lime juice in and stir.  Salt to taste.  Serve over tacos.

I grilled a few extra pineapple rings for dessert!

Sharing Salsa!

Sharing this week with Slightly Indulgent Tuesdays.

I think a lot of people have wonderful family recipes that they never write down.  It takes a lot of time to explain how to make something you have made forever and make it clear and correct so someone else can make it.  This is one of those recipes.

I have a friend at work who has the most wonderful mother.  She is a dedicated mom, grandmother and great-grandmother.  She sounds like a lively lady and makes her daughter laugh a lot.  She cooks dinner for Nelda and her boys a lot of days.  I never had the pleasure to come home to a home-cooked meal, unless I got up early and got things started in the crock pot.  That is such a nice thing to do.  I always hear them talking about dinner as the day goes on, so I check out their menu selections.  Sometimes I get a good idea.

One day she shows up at the office with a jar of salsa her mom made.  I immediately had to come up with a meal to serve this with.  So I made enchiladas, rice, tostados and a salad.  I shared some of the salsa with my daughter too.  It was so good, and so much better than the bottled stuff off the shelf.  Very fresh and you know what is in it.

This would be easy and good to make for your party snacks.

Grama Jo’s Salsa 

  • 10 jalapenos
  • ½ yellow onion, chopped
  • 1 – 14 ounce can diced tomatoes
  • 1 –  8 ounce can tomato sauce
  • 3 -4 garlic cloves
  • 1 cup water (maybe a little more)
  • 2 teaspoons salt
  • 2 tablespoons garlic salt

Boil the jalapenos in a pan with a lid until they are soft.  Cut off the stems (leave the seeds in) before you put them in the blender.  Add the onion chunks, diced tomatoes, tomato sauce, garlic cloves, the water, salt and garlic salt.  If you want to cut back on the salt you can eliminate the 2 teaspoons of salt, but not the garlic salt.  Blend until chunky.  Don’t make it into a puree or you will have a salsa smoothie, Grama Jo says.

Put in clean jars with lids and store in the frig. (It won’t last very long around hungry spicy food lovers.)  It makes a lot.  Everyone is addicted to it.  Enjoy!

Thanks, Jo for sharing your secret recipe with us.

Fresh from the Garden Week-Okra Fritters

Almost too pretty to eat....ALMOST!

For This Week’s Cravings on Mom’s Crazy Cooking.

Summer is the only time to get fresh okra.  At our local farmer’s market you have to be there first to get any.  People buy it all at once!  I would share and buy just enough to cook up or maybe a little extra to freeze.  But noooo, they take it all.  This summer I am trying to grow my own.  I still won’t pass up any at the market, if I can get it.  I like it best breaded in cornmeal and pan fried.  I know that isn’t good for you, but it takes me back to my momma’s cast iron skillet fried okra and fresh Pecos cantaloupe for dinner.  Just a side for some delicious chicken fried steak and gravy.  Oh my, how good does all that sound?  I feel a cooking frenzy coming on.  I better keep writing.

These can be made with fresh or frozen sliced okra.  I have to give credit for the recipe to Paula Deen.  I have taste-tested this one with my family and it is good.  I did add the jalapenos and dipping sauce.  They just spice it up a bit, and my kids LOVE the heat.

Serve them hot with a baked brisket and a pot of beans alongside fresh sliced tomatoes and cantaloupe (icy cold).  Yummmmm!

OKRA FRITTERS WITH CHIPOTLE DIPPING SAUCE

  • 1 1/2 cups self-rising flour
  • ¼ cup cornmeal
  • 1 tablespoon The Lady’s House Seasoning (see below)
  • 1 cup buttermilk plus extra for thinning, room temperature
  • 1 egg, room temperature
  • 4 cups okra, sliced
  • 4 fresh jalapenos finely diced, seeds in for extra heat
  • Vegetable oil, for frying

Heat the oil in a cast iron Dutch oven to 350° or until a small piece of white bread toasts in the oil.

In a large bowl add flour, seasoning, buttermilk and egg. Mix well together. Add okra and jalapenos to mixture and coat.  You may need to add a bit more buttermilk to make the batter consistency easy to spoon into the oil.

Using 2 tablespoons, scoop mixture into the hot oil. Constantly flip fritters to cook and brown evenly on all sides, about 10 minutes. Remove fritters with a slotted spoon and drain on paper towels.  Salt while still hot.  (May keep warm in a 200° oven while completing the remainder of the fritters.)

Place in a serving bowl or platter and serve hot.

A tasty sauce for dipping that I created is chipotle in adobo and mayonnaise.   Finely dice 2 chipotle peppers with the sauce and mix well with the mayo.  Make this a few hours ahead of time and let sit for the flavors to marry.

The Lady’s House Seasoning

  • 1 cup salt
  • 1/4 cup black pepper
  • 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.