Tag: Pork

Cochinita Pibil

Cochinita Pibil

Cochinita Pibil Originally from the Yucatan in Mexico. Cochinita means baby pig. So if you want to make true Cochinita Pibil you should be digging a hole in the ground and wrap the pig in banana leaves. Me, I try to do it differently. I am not using a whole pig, I use a pork shoulder, injected the marinade and cooked it in a crockpot. After the meat was done, roasted in the oven on high. I was not able to find the main ingredient for the marinade in the regular store. You probably have to go a Mexican Grocery store to get the achiote seasoning

Easy Pork Carnitas

Easy Pork Carnitas

This is not the proper way to make Carnita’s. But hey it’s close enough to it. I had some left over pulled pork and decided to make Carnita’s with it.

One Pot Pasta

One Pot Pasta

One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish.  Great for a weeknight evening dinner, it’s fast and tasty.

Ingredients:

  • 2 tbsp Olive Oil
  • 1 Diced Chicken Breasts
  • 3 Chorizo sausage
  • 2 Garlic, minced
  • 1/2 Onion
  • 1/2 Red Bell Pepper
  • 1/2 Green Bell Pepper
  • 2 cups of Mushrooms
  • 1/2 box linguine
  • 1 box of Chicken broth (5 cups)
  • 1/2 cup Heavy Cream
  • 1 cup Shredded Parmesan
  • 2 tbsp Cajun Seasoning

Preparation:

  1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
  2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
  3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.
    One Pot Pasta
     
    One Pot Pasta is one of those dishes that is in “style”. This is another recipe from Tasty videos. And again really good. One pot dishes have been around for ages. Take a look at this boerenkool dish. Great for a weeknight evening dinner, it’s fast and tasty.
    Ingredients
    • 2 tbsp Olive Oil
    • 1 Diced Chicken Breasts
    • 3 Chorizo sausage
    • 2 Garlic, minced
    • ½ Onion
    • ½ Red Bell Pepper
    • ½ Green Bell Pepper
    • 2 cups of Mushrooms
    • ½ box linguine
    • 1 box of Chicken broth (5 cups)
    • ½ cup Heavy Cream
    • 1 cup Shredded Parmesan
    • 2 tbsp Cajun Seasoning
    Instructions
    1. Pour olive oil into the pot. Add diced chicken breast to the pot, cover with Cajun seasoning, and stir until the chicken is evenly seasoned. Then, add sliced Chorizo sausage and stir. Cook the meat on medium heat for 5-10 minutes or until the chicken is cooked through.
    2. Add in the garlic, onion, peppers, and mushrooms, and stir. Continue stirring for 3-5 minutes as the veggies cook down.
    3. Add the dry pasta to the pot (if using long, thin noodles, break in half), then pour in the chicken broth. Stir until everything is well-mixed. Cover the pot and bring to a boil. Once boiling, keep covered bring the heat down to a simmer for 10 minutes.I like my pasta with a lot of sauce, if you don’t like that discard the liquid. If the sauce is too thin add diluted cornstarch. Lastly, add heavy cream and Parmesan and stir until your pasta is well blended. Garnish with green onions.

 

Slavink

Slavink

Slavink is a Dutch meat dish consisting usually of ground meat called “half and half” (half beef, half pork) wrapped in bacon, and cooked in butter or margarine.
The slavink was developed in 1952 by a butcher shop called Spoelder in Laren. They won an award for this creation slavink. The term “slavink” loosely translates to Lettucefinch.The term is an abbreviation of slagersvink, that is, a “finch” prepared by the butcher (“slager”).

Loempia

Loempia

Loempia is similar like a spring roll. In The Netherlands they are called Loempia. Deep-fried or sometimes baked. Loempia’s have been introduced by immigrants from Indonesia. are filled with bean sprouts, chopped meat and vegetables Every kitchen knows different varieties of loempia’s. Most of the time they are eaten as an appetizer or a snack.