Tangy Pork

Serves: 8
Preparation Time: 30 minutes

2 small onions, thickly sliced and separated into rings

3—4 tablespoons olive oil

2 lbs. boneless pork loin, cut in to 1-inch cubes

1 teaspoon salt

3 tablespoons vinegar

¼ cup brown sugar

Hot cooked rice

1. Sauté onions in 2 tablespoons oil in large skillet over medium heat. When tender and lightly browned, push to outside edges, stirring occasionally.
2. Into middle of skillet add 1 tablespoon of oil and pork cubes (this may need to be done in batches). Sprinkle with salt and sauté until browned on all sides and loses pink color inside (about 3-4 minutes).
3. Watch onions so that they don’t burn, but they should become quite dark. Stir in brown sugar and vinegar, heat to boiling over high heat, stirring until brown sugar dissolves and mixture thickens. Onions will look almost burnt, but will be tender, caramelized and delicious. Serve over rice.

Allison Tiek’s Party Rice

I love this. Ryan doesn't care. It is incredibly easy (maybe that's partly why I love it so much!)

Allison Tiek’s Party Rice

Serves: 4

Time: 30 minutes

1 10 ounce package of Saffron Yellow Rice

1 can black beans

8 ounces fresh salsa

2 chicken breasts

1 bag of tortilla chips

1. Cook rice according to package directions. While rice is steaming, cook chicken. Shred chicken; add black beans, salsa and chicken.
2. Eat with chips.

Sorry that all of these recipes are showing up funny. I'm currently typing up all of my recipes and organizing them in to a book of my own and when I copy and paste them they come out chaotic. I don't know how to correct it.

The Best Enchiladas Ever

These are amazing. Because they are so time consuming, this is a birthday dinner item. It is also the husband's favorite. That and fettuccine alfredo which is ultimately, the easiest dinner you can make. Also the most unhealthy (you know, more cream).

Chicken Enchiladas with Red Sauce

Serves: 4

Sauce and Filling:

1 ½ tablespoons vegetable or corn oil

1 medium onion, chopped fine (about 1 cup)

3 medium garlic cloves, minced (about 1 tablespoon)

3 tablespoons chili powder

2 teaspoons ground coriander

2 teaspoons ground cumin

½ teaspoon salt

2 teaspoons sugar

12 ounces chicken, cut into thin strips

2 cans tomato sauce (8 ounces each)

½ cup coarsely chopped fresh cilantro leaves

1 can (4 ounces) pickled jalapenos, drained and chopped

8 ounces sharp cheddar cheese, grated (about 2 cups)

Tortillas and Toppings:

10 six-inch corn tortillas

Vegetable or corn oil cooking spray

3 ounces grated sharp cheddar cheese (3/4 cup)

¾ cup sour cream

1 avocado, diced

5 romaine lettuce leaves, shredded

1. Heat oil in medium saucepan over medium-high heat until hot and simmering but not smoking, about 2 minutes. Add onion and cook, stirring occasionally, until softened and beginning to brown, about 5 minutes. Add garlic, chili powder, coriander, cumin, salt and sugar; cook, stirring constantly, until fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until coated with spices, about 30 seconds. Add tomato sauce and ¾ cup water; stir to separate chicken pieces. Bring to simmer, then reduce heat to medium-low; simmer uncovered, stirring occasionally, until chicken is cooked and flavors have melded, about 8 minutes. Pour mixture through medium-mesh strainer into medium bowl, pressing on chicken and onions to extract as much sauce as possible; set sauce aside. Transfer chicken mixture to large plate; freeze for 10 minutes to cool, then combine with cilantro, jalapenos, and cheese in medium bowl and set aside.
2. Adjust oven racks to upper- and lower-middle positions and heat oven to 300 degrees.
3. TO ASSEMBLE: Smear entire bottom of 13 by 9-inch baking dish with ¾ cup chili sauce.
4. Place tortillas on two baking sheets. Spray both sides lightly with cooking spray. Bake until tortillas are soft and pliable, about 4 minutes.
5. Place warm tortillas on countertop. Increase oven temperature to 400 degrees. Place 1/3 cup filling down center of each tortilla.
6. Roll each tortilla tightly by hand and place in baking dish, side-by-side, seam-side down.
7. Pour remaining chili sauce over top of enchiladas. Use back of spoon to spread sauce so it coats top of each tortilla.
8. Sprinkle ¾ cup of grated cheese down the center of the enchiladas.
9. Cover baking dish with foil. Bake enchiladas on lower-middle rack until heated through and cheese is melted, 20 to 25 minutes. Uncover and serve immediately, passing sour cream, avocado, lettuce and lime wedges separately.

quiche lorraine

the reason why this makes such a good dinner is because of the bacon. bacon is easy to cook, easy to thaw (easy to freeze, but really, what isn't?) and a pie crust is easy to buy or easy to make. ryan and ava love quiche!

1 partially baked pie crust
8 ounces (8 slices) bacon, cut in to 1/2 inch pieces
2 large eggs, plus 2 large egg yolks
1 cup whole milk
1 cup heavy cream
1/2 teaspoon salt
1/2 teaspoon ground white pepper
pinch nutmeg
4 ounces gruyere cheese, grated (about 1 cup)

to cook the bacon:
preheat oven to 400 degrees. line baking pan (with sides) with bacon. cook for 6 minutes. rotate pan and put back in for another 6 minutes.

whisk all ingredients save the cheese and the bacon in a bowl. spread bacon and cheese evenly over the bottom of the shell and pour quiche mix in until it reaches about 1/2 inch below crust rim. cover the edges of the crust with foil, or they'll burn. bake until lightly golden brown, a knife blade inserted about one inch comes out clean, 32 to 35 minutes. transfer quiche to rack to cool. Serve warm or at room temperature.


i'm not quite sure how this will work out with a store bought pie crust, since i've never used one of those before.
happy eating!

ravioli with sun-dried tomato cream sauce

serves 6

2 tablespoons butter
1 garlic clove, minced
1 14-ounce can chicken broth
3/4 cup sun-dried tomatoes (the dried kind)
1 pint (or more) of cream
3 or 4 fresh basil leaves, slivered
salt and freshly ground pepper to taste
25 ounces frozen ravioli (preferably Rosetto brand)

Prepare pasta. Meanwhile, blanche garlic in butter (about 1 minute). Add broth and tomatoes, bring to boil. Simmer uncovered over medium heat until tomatoes are tender (10 to 15 minutes). Remove tomatoes from pan, dice and return. Add cream and bring to boil, stirring. Simmer over medium heat until sauce is thick enough to lightly coat spoon, about 5 to 7 minutes (At this point, sauce may be covered and refrigerated for a day. Add a little cream when reheating, if necessary). Add basil, salt an pepper. Drain pasta well. To serve, spoon a little sauce on to heated plates. Top with pasta and spoon more sauce on top. Serve with remaining sauce separately.

Note: 2 teaspoons dried basil may be used in place of fresh. If using dried basil, add 2 Tablespoons fresh parsley.

Note: This may also be used as a sauce over sauteed chicken breasts.

Prep time: 30 minutes

Pumpkin Muffins

These muffins are the BEST EVER. They are moist and delicious and easy. Really.

Pumpkin Muffins
source: Barbara Brown

1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1/3 cup water
1 cup canned pumpkin
1 tsp. baking soda
1 1/2 tsp. ground nutmeg
1 1/2 tsp. ground cinnamon
1 3/4 cup flour

Preheat oven to 350 degrees. Mix ingredients in food processor or with mixer at medium speed. Pour into prepared muffin cups and bake about 25 minutes.