Tuesday, April 9, 2013

Pork Chile Verde Burrito

This is just a quick run through of how to put together this fabulous Pork Chile Verde Burrito.
You can get the recipe for the Pork Chile Verde, by clicking the link.
Make a burrito, by spreading a layer of refried beans, onto a tortilla. Top with Pork Chile Verde and Monterey Jack cheese.
Roll the burrito. Top with more Pork Chile Verde and Monterey Jack cheese. I melt the cheese, using my toaster oven, on the toast setting.
Serve with sour cream and guacamole. Enjoy!
1 (10") Flour tortilla
1/3 Cup refried beans, canned or home made
1 Cup Pork Chile Verde, divided
1/2 Cup Monterey Jack cheese, divided
Place tortilla on an oven safe plate. Spread refried beans in the center of the tortilla. Top with 1 /4 cup Pork Chile Verde and 1/4 cup Monterey Jack cheese. Roll burrito. Top burrito with remaining Pork Chile Verde and Monterey Jack cheese. Bake under a low broiler, until cheese melts.
Serve with sour cream and guacamole, if desired.


Pork Chile Verde

In a previous post I detailed how to make Chile Verde Base.
When I take the time to make the base, I make several batches at once. I then freeze the base into 1 cup portions.

In this tutorial I will show you how to make Pork Chile Verde, using the prepared base.
I start with a boneless pork loin roast, or pork cushion roast. The roast is cut into 1/2" pieces.
The meat is given a quick pan fry, in olive oil, and sprinkled with salt and pepper. I divide the pork, oil and seasoning into two batches. The goal is to brown the meat, instead of steaming.
The meat is transferred to a crock pot.
The Chile Verde Base, water, chicken bouillon cubes, cumin and pepper, are added to the crock.
The Pork Chile Verde cooks, on high heat, for two hours; until the meat is fork tender.
You can serve this as chile, with warm buttered tortillas, and jalapeno sauce, on the side.
Or, my favorite way, is to make a Pork Chile Verde Burrito.
Or Chile Verde Home Fries.


2 Pounds boneless pork loin roast, cut into 1/2" cubes, divided                                                                  
3 Tablespoons olive oil, divided                                                             
1/2 Teaspoon salt, divided                                                                      
1/2 Teaspoon pepper, divided                                                                
2 Cups Chile Verde Base (see link)
2 Cups water
3 Chicken bouillon cubes
1/2 Teaspoon cumin
1/2 Teaspoon pepper
Jarred jalapeno sauce, as desired

Cook pork in two batches: Heat half of the olive oil, in a large frying pan, over medium high heat. Brown half of the pork, seasoning with half of the salt and pepper. Repeat. Transfer cooked pork to a crock pot. Add Chile Verde Base, water, bouillon cubes, cumin and pepper. Cover crock pot. Cook on high for two hours, or until meat is fork tender. Serve with jalapeno sauce, if desired. Makes 6 1/2 cups.

Pork Chile Verde, with warm buttered tortillas
Chile Verde Nachos
Chile Verde Burrito
Chile Verde and Cheese over Home Fries     



Saturday, April 6, 2013

Peanut Butter and Banana Smoothie

I love peanut butter! What else can I say? I'm obsessed with it. Generally my breakfast consists of half a whole wheat peanut butter and banana sandwich. When I tire of that I reach for a Peanut Butter and Banana Smoothie.

The base for all my smoothie recipes include non fat milk and non fat Greek yogurt. If I'm feeling the need for additional protein, I include a scoop of unflavored soy protein.

Making smoothies in the Magic Bullet couldn't be any easier. You put all the ingredients into a cup, and process until smooth.

There are a couple of advantages to using the Magic Bullet blender. One, the container is also a cup, which results in less cleanup. Secondly, you make individual servings, thus, avoiding food waste.
1/2 Cup non fat milk
1/2 Cup non fat Greek yogurt
1 1/2 Teaspoons honey
1/2 Banana
1 Tablespoon peanut butter
1 Scoop unflavored soy protein powder (optional)
8 Ice cubes
Blend all ingredients, in a blender, until smooth.
296 calories
35 grams carbs
23 grams protein