Pork Chop Stewed Rice

Lately I've been experimenting with stewed rice. I'm not usually a big fan of rice. I'll eat the ones cooked by me, my mother, or my grandmother. My husband on the other hand loves it and begs me to make it, so I promised I'd start making different versions of this dish. Last night I decided to begin my experiments so I took some pork chops I'd left seasoned in the fridge, remove the bones and chopped them up to incorporate them into the rice. The recipe isn't difficult, but at least for me, it's important to have everything chopped and measured ahead of time so everything goes smoothly. I must admit it was delicious and my hubby and my kiddo loved it. Hope you guys enjoy it too! Until the next one!

Ingredients:

Cooking ham (to taste)
Bacon (to taste)
2 large pork chops
1 tbsp. of salt
2 cups of white rice
3 cups of water
1 tsp. of tomato paste
1 tsp. of olives (dressed in capers)
2 tsp. of Sofrito
Sweet red peppers (to taste)
Olive oil


Procedure:

Preheat the pot to medium. Cut the ham, bacon, and pork chops.

Put the chopped ham and bacon into the pot.

When they begin to cook and change color add the pork chops.

Stir the meats with a spoon and add 1 tbsp. of olive oil.

When the pork chop looks almost cooked add the Sofrito.

Stir to combine well.

Add the sweet red peppers and the olives and stir again.

Add the tomato paste and stir again.

Add the 2 cups of white rice.

Mix it until combined.

Pour 3 cups of water and season with salt. Stir to combine.

Let it cook over medium high heat until the water begins to steam and evaporate. Once the water has evaporated stir the rice again and drop the heat to low. Allow it to cook for another 20 minutes on low heat.

After the 20 minutes take off the lid, and stir all the rice one last time.

Final product, ready to serve. Enjoy!

Stuffed Bread

I was browsing through the internet and found some recipes for stuffed bread. Let me tell you, there are a lot of versions and variations! I was interested in trying this out so I decided to make my own version. In my version I use a lot of things I just love to combine. This is not the healthiest recipe, but once in a while I love indulging. Be creative and create your own version! Hope you guys like it! Until the next one!

Ingredients:

Soft bread

Korean ground turkey

Spreadable cream cheese

Mexican style cheese

Plantain 

Salami

Bacon 

Procedure:

Put your bread on a slicing board.

Slice your bread in half.

Spread the cream cheese.

Add the salami.

Add the cooked ground meat.

Add the plantain.

Add the cheese.

Close the sandwich

Wrap it in bacon.

Set a large piece of aluminum foil over a cookie sheet or baking pan.

Put your loaf onto the aluminum foil.

Wrap up your loaf in the foil.

Bake it at 350 degrees for 30 minutes.

Unwrap the aluminum and broil for 3 to 5 minutes, or until the bacon looks cooked.

Remove the loaf from the pan and let it cool.

Set your loaf out on a cutting board.

 Cut it.

Enjoy!!

Stuffed Potatoes (Bacon and Cheddar Cheese)

Here we go again! Another stuffed potato recipe. But they are so good! You can do so many things and make so many combinations! The sky is the limit! Hope you guys enjoy my combinations so far.

Ingredients:

1 big russet potato

¼ cup of cheddar cheese

¼ cup of  bacon

1 tablespoon of unsalted butter

Salt to taste

Cheddar cheese (a little extra to put on top)

Procedure:

Put the potato in the oven at 400 degrees Fahrenheit for one hour.When you see that there are 15 minutes left for the potato to be done, start making the filling.

Cut the bacon and put it on the skillet until cooked. Put the cooked bacon in a paper towel to drain.

Once out of the oven cut the potato in half.

Use a spoon to scoop the insides out, but don’t remove all of the potato; remember to leave some in because you want it to hold up the potato while you make the filling.

Mix the insides with the bacon and the cheddar cheese. Add salt (to taste) and the butter. 

Mix it until combined.

Put the mix inside the potatoes and add a little bit of cheddar cheese on top.

Now enjoy!

Carbonara Pasta

Yesterday I gave you guys the recipe for Crème Fraiche. This crème is used in the Carbonara recipe I’m gonna post today. This recipe is delicious. Today I made this pasta for Allen’s Birthday (a family friend). I must say everyone loved it. It’s very important to serve the pasta right when you finish making it. Hope you guys enjoy it!

Ingredients:

½ cup of chopped bacon

2 cups of Crème Fraiche

2 egg yolks

1 teaspoon of freshly ground black pepper

Fine sea salt

8 ounces of pasta (I used fettuccini pasta)

1 ½ cups freshly grated parmesan cheese plus more for garnish

¼ cup thinly sliced fresh green onions

Procedure:

Bring a large pot of salted water to a boil.

Meanwhile, in a large skillet over medium–low, heat cook the bacon until crisp. It takes about 10 minutes.

Take the bacon out of the skillet and strain in a paper towel.

Put the crème fraiche into the skillet and bring to a simmer while whisking in the egg yolks and season with the pepper and salt.

When the water begins to boil put in the pasta and let it cook. 

Once it’s cooked drain the pasta and add it to the skillet with the sauce. Add the cheese and green onions and let it stand for 1 minute. 

Enjoy it!!

Mini Cordonbleu

My husband has been asking me for a long time to repeat this recipe I made some years ago.  This mini cordon blue is very delicious and will go beautifully with the scallops recipe from August. I hope you guys enjoy it. I want to take this opportunity to thank every one of you that’s reading my blog and trying my recipes. I hope to hear from you! From the bottom of my heart once again, thanks!

Ingredients:

12 chicken tenderloins

Salt

12 slices of bacon

Mozzarella cheese

6 slices of Honey ham (sliced at the middle)

6 Tablespoons of Butter

Procedure:

Preheat oven to 385 degrees F.

Use the same pounding method for the chicken tenderloins as in the parmesan chicken recipe.

Once you have pound, it add the salt or a dry rub of your preference.

Add the honey ham.

Add the mozzarella cheese.

 

Roll the tenderloin and use a toothpick to hold it all in place.

 

Wrap the bacon around the tenderloin.

Place the tenderloins in a glass oven proof pan.

 

Put the pan in the oven for 1/2 an hour, then add the butter.

After another 1/2 hour take the pan out of the oven.

Enjoy!