My mango salsa expired on 11/13/2009. RIP. Oh wait, its not dead yet! The mango salsa rises from the basement like a phoenix from the ashes, reborn anew to live again. Pork Machaca
5 lb. pork tenderloin one 48 oz. bottle of "fresh" mango salsa.
Place pork in large crock-pot. If it won't fit in easily, make it fit. Do not add water. Cover. Turn crock-pot to high. After about a couple of hours and the pork will just begin to shred with a fork, add salsa and 1/4 cup flour. Continue cooking until pork shreds easily, about 6 hours. Can be cooked on low for 8-12 hours. If need be , add the salsa at the beginning and flour when ready to serve. Or shred finished pork and add salsa and flour when ready to serve. Or...you get the idea.
Serve with warm flour tortillas, cheese, tomatoes, sour cream, sliced avocado, and romaine lettuce.
The salmon in the refrigerator was more than a week old but it was not weak in smell and taste. Strong spices, you might say, help the medicine go down.
2 (8 ounce) cans diced tomatoes with green chilies, drained (like Rotel)
1/2 bunch fresh cilantro, chopped
1 bunch green onion, chopped
Directions
Toss cubed salmon in cumin and chili powder. Set aside.
Heat oil large skillet over medium heat. Cook yellow onion 2 minutes, until it begins to soften.
Turn heat up to medium high. Add salmon to skillet. Lightly sear salmon cubes for about 2-3 minutes, turning gently (don't break the salmon into pieces!).
IMPORTANT: Do not over cook the salmon. This juicy recipe will keep steaming the salmon. The salmon should still be firm in the middle of the cube when you proceed to the next step.
Return heat setting to medium. Add canned tomatoes and chilies, cilantro and green onions. Gently incorporate and heat through.
Squeeze quartered limes over the salmon mixture, give it a quick stir, and plate up the salmon (Drain a little liquid off at this point).
Serve with warm flour tortillas, quality salsa, sour cream, sliced avocado, and crisp romaine lettuce.
I used what I had in my pantry, namely plain tomatoes, dried cilantro and onion. As my salmon was already cooked, I tossed it with the spices and heated it with the tomato mixture. If tossing cooked salmon will cause it to break apart, rub the spices on it before you cut it up.
I have a great Key lime pie recipe. Sadly, my condensed milk is so old it had naturally caramelized. (Read turned brown and thick). Nobody would eat the pie. My answer to that (and to everything)--make it into a smoothie. I increased the milk to one cup and replaced the Key lime yogurt with a small slice of pie. I wonder how eatbetteramerica.com would feel about that. Key Lime Pie
This recipe is just like a pie they sell in Florida for 12 bucks a pie. Serves 8 From allrecipes.com
Ingredients
1 (9 inch) prepared graham cracker crust
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Directions
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 12 to 16 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
Nutritional Information
Amount Per Serving Calories: 554 | Total Fat: 20.5g | Cholesterol: 45mg
From Whole Foods Serves 6 to 8 The classic combo of carrots and peas gets a delicious update with the addition of pancetta, fresh herbs and red wine vinegar.
Ingredients
24 baby carrots with tops 3 ounces pancetta, diced 3/4 cup water 1 tablespoon red wine vinegar 2 tablespoons butter 2 1/2 teaspoons sugar 1/2 teaspoons salt 2 cups fresh or frozen and thawed peas Chopped chives or chervil, for garnish
Method
Cut carrot tops to 1 inch and peel or scrub carrots. Set aside.
Place pancetta in a large nonstick skillet and cook over medium heat, stirring frequently, until lightly browned, about 8 minutes. Add carrots, water, vinegar, butter, sugar and salt. Bring to a boil, cover and simmer until carrots are almost tender, about 8 minutes.
Uncover, increase heat to medium high and simmer, tossing carrots often, until sauce is thickened, 3 to 5 minutes more. Add peas, toss gently to heat through, garnish with herbs and serve.
Nutrition
Per serving (about 4oz/113g-wt.): 100 calories (45 from fat), 5g total fat, 2.5g saturated fat, 15mg cholesterol, 340mg sodium, 10g total carbohydrate (3g dietary fiber, 5g sugar), 4g protein
No crunch left. No takers. So I made carrot cake. The hard part is grating the flexible things. This carrot cake is a wholesome good for you lower fat kind of "cake." \
From Whole Foods Serves 16 Enjoy this hearty carrot cake for breakfast, a snack or dessert. Serve it warm or at room temperature.
Ingredients
Natural cooking spray 1 cup rolled or quick cooking oats 1 cup chopped walnuts 1 cup whole wheat pastry flour 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt 2 cups grated carrots 1 cup pure maple syrup 1 cup dried currants 1/2 cup unsweetened finely shredded coconut 1 1/2 teaspoons vanilla extract
Method
Preheat oven to 325°F. Lightly oil a (9-inch) square baking pan with cooking spray and set it aside.
Pulse oats and walnuts in a food processor until coarsely ground. Transfer to a large bowl. Add flour, baking powder, baking soda, cinnamon, ginger and salt and mix well. In a second large bowl, combine carrots, maple syrup, currants, coconut and vanilla. Add carrot mixture to flour mixture and stir until completely incorporated. Transfer to prepared pan and bake until cooked through and deep golden brown, about 1 hour. Set aside to let cool before cutting into squares.
Nutrition
Per serving (about 2oz/67g-wt.): 190 calories (50 from fat), 6g total fat, 1g saturated fat, 0mg cholesterol, 230mg sodium, 32g total carbohydrate (3g dietary fiber, 19g sugar), 4g protein
