Sandies

These have been a favorite in our house at Christmas for many years.

1 C butter
1/3 C sugar
2 t water
2 t vanilla
2 C flour
1 C pecans, finely chopped
1/2 C powdered sugar

Cream together butter and sugar.  Add water and vanilla.  Blend in flour and chill for several hours or overnight.   Shape into balls and bake on ungreased cookie sheet at 325 for about 20 minutes, until slightly browned.  Cool completely.  Add powdered sugar to a ziploc bag and add about a dozen cookies at a time.  Shake to coat with sugar.  Repeat for remaining cookies.

Crème de Menthe Squares

These are a Christmas favorite at our house. I stopped using raw egg in the crust years ago and no one knew the difference. 1 ¼ C butter ½ C cocoa powder 3 ¼ C powdered sugar, sifted 1/4 C Karo syrup 1 t vanilla 2 C graham cracker crumbs 1/3 C Crème de Menthe liqueur 1 ½ C semi-sweet chocolate chips In saucepan, combine ½ cup of the butter and the cocoa. Heat and stir until well-blended. Remove from heat; add ¼ cup of the powdered sugar, karo syrup and vanilla. Stir in graham cracker crumbs. Mix well. Press into ungreased 9 x 13-inch pan. Melt another ½ Cup of butter and combine with Crème de Menthe. Beat in remaining 3 cups of powdered sugar until smooth. Spread over chocolate layer. Chill 1 hour. In small saucepan, combine remaining ¼ cup butter and chocolate chips. Cook and stir over low heat until melted. Spread over mint layer. Chill 1-2 hours; cut in squares. Keep refrigerated until ready to serve.

Christmas Breakfast Burritos

I made these a couple days before Christmas and just through them in the freezer. They were nice to have on hand because people could just help themselves and pop one in the microwave without muss fuss.  I adapted this recipe from a recipe Jane gave me, Tasty Breakfast Burritos. 

1 pound pork breakfast sausage (like Jimmy Deans)

1/2 pound Chorizo sausage

1 can diced Mexican-style tomatoes

16 eggs

1/2 C milk

2-3 jalapeño peppers, diced
20 (8 inch) flour tortillas
8 ounces Cheddar cheese, shredded
1 teaspoon all-purpose flour

Brown sausages together in large skillet until fully cooked, breaking into small pieces.  Drain excess grease.  Add tomatoes with juice and mix well. Add the flour and cook until thickened.  Remove from skillet and set aside.

Beat eggs well and then mix in milk.  Add jalapeños.  Pour into skillet and cook until eggs are scrambled and set.

Stack tortillas on a damp dish towel and wrap.  Place on a plate and steam in the microwave for about 2 minutes (50% power).  This will soften them so they are less likely to crack when you roll them.

To assemble burritos, place tortilla on work surface.  Cover with portions of egg and then sausage mixture.  Top with cheese.  Roll up tortillas and wrap in foil.  Tortillas can be warmed in oven for 15-20 minutes or frozen and reheated in the microwave for a couple minutes.  

Turkey Tetrazzini

This is my favorite recipe for left over turkey.  I've reduced the butter to two tablespoons and replaced the cream with milk in an attempt to make it healthier.  I actually prefer it without the cream.

1 T butter
1 T olive oil

1 C fresh mushrooms, sliced
1 T butter
2 T olive oil
1/3 C flour
2 C broth
1 C milk
½ t salt
7 oz. cooked spaghetti, al denti
¼ t pepper
1 ½ - 2 C diced turkey
mozzarella cheese, grated

Sauté mushrooms in 1 T butter and 1 T olive oil until tender, set aside. Blend 1 T butter, 2 T olive oil with flour, salt and pepper. Cook over slow heat until lightly boiling. Slowly add broth and cream, stirring until smooth between each addition. Remove from heat and stir in turkey, spaghetti and mushrooms. Bake in an ungreased casserole dish for ½ hour at 350. Top with mozzarella cheese last 10 minutes.

Crustless Mini Quiches

2 t olive oil
1/2 C vertically sliced onion
1 garlic clove, minced
5 C asparagus, chopped
1 1/4 C low-fat milk
1 C Swiss cheese, shredded
1/8 t ground nutmeg

2 T fresh parsley, chopped
2 t Dijon mustard

1/2 t salt
1/4 t freshly ground black pepper
4 large egg whites, lightly beaten
2 large eggs, lightly beaten
1 T fresh Parmesan cheese, grated

Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté  until tender - about 1 - 2 minutes. Add asparagus; sauté 1 minute. Divide mixture into a muffin pan coated with cooking spray. Combine next 8 ingredients (milk through eggs) in a large bowl. Pour milk mixture over broccoli mixture; sprinkle with Parmesan. Bake at 350° for 40 minutes or until top is golden and a knife inserted in center comes out clean; let stand 5 minutes. Serve warm or chilled.

Cheesy Baked Potato Tots

4-5 medium potatoes, peeled and cubed
1 slice bacon, chopped
1 green onion, chopped fine
1/4 C grated cheddar cheese
1/4 C sour cream
1/2 t salt
pepper
1/2 C flour
1 egg, beaten with 2 T water
1/2 C Panko bread crumbs

Cook potatoes in water until tender.  Drain and mash potatoes.  Saute bacon until crisp and then chop fine until almost powder-like.  Add bacon, onion, cheese, sour cream, salt and pepper to potatoes and mix well.  Refrigerate until cool enough to handle and then shape into balls.  Refrigerate several hours until firm.

Roll potato balls in flour and then egg mixture.  Roll in bread crumbs to coat.  Place on baking sheet sprayed with non-stick spray.  Bake at 250 for 15-20 minutes until just starting to brown.

Oven-roasted Potatoes

1 T olive oil
6 slices thick-sliced bacon, diced
3 1/2 lb. Potatoes (Yukon Gold work well)
2 cloves garlic, minced
1/4 C fresh Parmisean cheese, grated
coarse salt
fresh ground pepper
fresh parsley, chopped

Boil peeled potatoes whole, until fork-tender, about 15 minutes.  Cool and cut in bite-size chunks.

Cook bacon until golden, but still flexible. Do not over cook as it will cook more in the oven.  Drain bacon and reserve the bacon drippings.

Next, prepare the baking sheet by brushing with the olive oil and 1 tablespoon of the bacon drippings.
Place potatoes on prepared pan and sprinkle with salt pepper. Place in 425° oven for 35-40 minutes, turning potatoes halfway through the baking time to ensure an even color.  Reduce temperature to 375°, turn potatoes over and sprinkle with the bacon, garlic, and cheese. Roast for an additional 15-20 minutes or until potatoes are evenly browned and cheese is melted.

Remove from oven and sprinkle with fresh parsley.

Grilled Chicken Jalapeño Bacon Wraps

1/2 chicken breast, cut in small slices
3-ounce softened cream cheese
1 jalapeño pepper, seeded and sliced thin
8 slices bacon, cut in half

Precook bacon until just starting to crisp. Don't over cook or it will be hard to roll around the chicken. Spread about 1/2 teaspoon cream cheese on top of each chicken slice. Top with a slice of jalapeño. Fold or roll chicken to enclose cream cheese mixture. Wrap each roll with one piece of bacon and secure with a toothpick.

Grill or broil until bacon is brown and crispy on both sides and chicken is fully cooked.

Beef Daube Provencal

2 t olive oil
12 garlic cloves, finely chopped
2-pound chuck roast, cut into 1-inch cubes
1 1/4 t salt, divided
1/2 t freshly ground black pepper, divided
1 C dry red wine
1 1/2 C chopped onion
2 C chopped carrot
5-6 large mushrooms, thinly sliced
1 tablespoon tomato paste
1 T chopped fresh rosemary
1 T chopped fresh thyme
Dash of ground cloves
1 (14.5-ounce) can diced tomatoes
1 bay leaf
3 C cooked egg noodles (about 4 C uncooked noodles)  See Granny’s Egg Noodles

In a small Dutch oven, cook garlic in oil over low heat for about 5 minutes or until garlic is fragrant, stirring occasionally. Remove garlic with a slotted spoon; set aside.

Increase heat to medium-high. Add beef to pan; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Brown 5 minutes on all sides. Remove beef from pan.

Add wine and bring to a boil, scraping pan to loosen browned bits. Return garlic, beef, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper and remaining ingredients (except egg noodles) and bring to a boil.

Cover and bake at 300° for 2 1/2 hours or until beef is tender or place mixture in a slow cooker and cook on high for 5 hours. Discard bay leaf. Serve over noodles.

Granny’s Egg Noodles

This is the basic old-fashioned recipe for egg noodles, just like granny used to make.

2 C flour plus more for rolling out
1 t fine sea salt
4 large eggs

Mix flour and salt in a large shallow bowl. Make a well in the center and crack the eggs into it. Use a fork to beat the eggs and then gradually start incorporating the flour into the eggs. Stir and pull in more flour until solid dough forms. The dough will be sticky.

Turn dough out onto a well-floured surface. With well-floured hands, knead the dough, incorporating more flour as necessary to keep it from sticking, until smooth and firm and no longer sticky, 5 to 10 minutes.

Wrap dough with plastic wrap and chill it for at least 30 minutes and up to overnight.

Divide dough into two or three pieces. On a well-floured surface, roll dough to the desired thickness (anywhere from 1/4 inch to paper thin). Keep in mind the noodles expand when cooked.

Cut the noodles with a sharp knife as evenly as possible to ensure uniform cooking time. Lay the noodles on drying rack until ready to cook. If noodles are let to dry completely, they can be stored in an airtight container at room temperature for up to a month.

Boil the noodles in well-salted water until tender.

Sue's Tailgate Sandwich

I've had this recipe for a long time.  I don't remember where I got it or who Sue was.  Sorry, Sue, I would give you credit if I remembered.  I've modified it slightly over the years.  One time I brought this to a tailgate with store-bought "spinach" focaccia bread.  It wasn't until I got to the tailgate, I realized it was jalapeno focaccia bread.  It gave it a nice, but surprising, kick.  No tailgate today, but we are gathering to watch the game on TV.  Works just as well.

1/3 cup mayonnaise
1 (12-inch round) focaccia or calabrese loaf
1 clove garlic, crushed
1/4 pound thinly sliced smoked turkey
1/4 pound thinly sliced dry salami
1/4 pound provolone, thinly sliced
2 thin slices red onion, halved and separated
1 medium tomato, thinly sliced
2 roasted red peppers, see recipe below
1 cup shredded fresh spinach
Balsamic vinaigrette

Slice the bread in half horizontally. If the loaf is thick, hollow out a bit of the center so there is not too much bread.  Mix together mayonnaise and garlic. Spread this mixture on the bread. Layer the remaining ingredients on half of the bread. Sprinkle with balsamic vinaigrette. Top with second piece of bread. Wrap in plastic wrap and then foil. Refrigerate at least 2 hours or overnight. Slice into wedges and serve.

Roasted Red Peppers
2 red bell peppers

Cut peppers in half and clean out seeds. Brush with olive oil. Grill on low-medium heat or broil for 20 minutes - skin side to the flame.  Peel off blackened skin.

Chicken Pot Pie

Crust:
1 ½ C flour
1/4 t salt
7 T unsalted butter, chilled
5 T ice water

Combine flour and salt in a large bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add ice water; stir just until moist. Press mixture gently into a 5-inch circle; cover with plastic wrap. Chill 15 minutes. Roll dough into a 12 x 8-inch rectangle on a lightly floured surface. Chill dough until ready to use.

Filling:
2 T unsalted butter
1 C chopped carrot
1/2 C chopped onion
1 t chopped fresh thyme
3 C chicken broth
2 1/3 C cubed red potato
1/3 C flour
1/3 C water
2 C diced cooked chicken
1 C frozen petite peas
1/2 t salt
1/4 t freshly ground black pepper
Cooking spray
2 t milk

Preheat oven to 400°. Melt teaspoons butter in a Dutch oven over meduim-high heat. Add carrot, onion, and thyme; cook 8 minutes or until vegetables are soft. Add broth and potato; bring to a boil. Cover and simmer 10 minutes. Combine flour and water in a small bowl; stir with a whisk until smooth. Return potato mixture to a boil. Slowly drizzle flour mixture into potato mixture, stirring constantly. Cook until mixture thickens. Stir in chicken, peas, salt, and pepper. Spoon chicken mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.

Place dough on top of chicken mixture, pressing to edge of dish. Cut 4 slits in top of crust to allow steam to escape. Gently brush crust with milk. Bake at 400° for 50 minutes or until golden and bubbly. Let stand 10 minutes.

Serves 8 (serving size: about 1 1/2 cups)

Blackberry Margarita

This was my "signature" drink up at the lake this year.  I liked it, but it might be a little sweet for some.  Go easy on the simple syrup and add more, if necessary.

Margarita 6-8 blackberries 1 oz. simple syrup 1 oz. blanco tequila ½ oz. Cointreau ½ oz. lime juice 1 lime wedge Glass Rim Mixture 1 1/2 tablespoons granulated sugar 1/2 teaspoon kosher salt Makes enough for several...

Muddle the blackberries.  Add the simple syrup and mix. Strain into shaker filled with ice. Add remaining ingredients, except lime wedge and shake. Pour over ice-filled glass rimmed with sugar-salt mixture.  Add a lime wedge to the rim.

Shell Pasta with Roasted Brussels Sprouts

1 lb. brussels sprouts

1 T olive oil
salt and pepper
4 slices bacon, diced
1/2 lb. small pasta shells
1 clove garlic, chopped
2 egg yolks
2 T heavy cream
1/4 C pecorino romano, grated
1 T flat-leaf parsley, chopped

Trim and quarter the brussels sprouts. Toss the brussels sprouts with the olive oil, salt and pepper.  Spread them on a baking sheet and roast in a 425F oven until golden brown, 15-20 minutes, stirring after 10 minutes.

Cook the pasta as directed on package, drain, reserving about 1/2 C of the water and set aside.  Saute bacon in a pan.  Remove from heat and discard all but a tablespoon of the bacon grease. Add the garlic.  Mix the egg yolk, heavy cream and cheese in a bowl.  

Mix the pasta, egg yolk mixture and brussels sprouts into the bacon in the pan, adding pasta water as needed and season with pepper to taste.  The heat from the pasta and brussels sprouts will cook the sauce.  If necessary, turn burner on very low and stir until egg is cooked.  Don't turn too high or you will end up with scrambled eggs and pasta.

Strawberry Almond Tart

Crust

2 C graham cracker crumbs
2 T sugar
2 T butter, melted
4 t water
Cooking spray
Filling
2/3 C light cream cheese
1/4 C sugar
1/2 t vanilla extract
1/4 t almond extract
Topping
5 C strawberries, divided
1/3 C sugar
1  1/2 t cornstarch
1 T fresh lemon juice
2 T sliced almonds

Preheat oven to 350°.
Mix graham cracker crumbs with sugar, butter and water. Press into a 9-inch round removable-bottom tart pan coated with cooking spray. Bake at 350° for 10 minutes or until lightly browned;  cool completely.

For filling, combine cream cheese, sugar and extracts in a medium bowl; stir until smooth. Spread mixture evenly over crust.

For topping, place 1 cup strawberries in blender and puree. Combine strawberry puree, sugar, and cornstarch in a small saucepan over medium heat, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat to low; cook 1 minute. Remove glaze from heat, and cool to room temperature, stirring occasionally.

Toast almonds in an ungreased frying pan over medium heat, stirring often, about 1 to 2 minutes.  Almonds are toasted when they just begin to smell toasted.  Watch carefully, as they can burn quickly.

Slice remaining strawberries and combine with juice; toss to coat. Arrange berries, in a circular pattern over filling. Spoon glaze evenly over berries. Sprinkle nuts around edge. Cover and chill 3 hours.

Split Pea Soup

I prefer yellow split peas, but they can be hard to find.  If you must, you can substitute green split peas.

1 pound yellow split peas
1 meaty hambone
1 1/2 C chopped onion
1 t salt
1/4 t fresh ground pepper
1/4 - 1/2 t dried marjoram - I use closer to a 1/2 t
1 C celery, sliced
1 C carrots. sliced

Rinse peas and combine with 2 quarts water, the ham bone, onion, salt, pepper and marjoram.  Bring to a boil.  Cover and reduce the heat so it justs simmers;  do not let it boil.  Simmer for 1 1/2 to 2 hours, stirring occasionally until peas are dissolved.  Remove ham bone from pot and let cool slightly.  Remove the meat from the bone and cut into bite-size pieces.  Return meat to pot with celery and carrots.  Cook slowly, uncovered until vegetables are tender and soup has thickened some, about 45 minutes.

Crustless Mini Quiches

2 t olive oil
1/2 C onion, sliced
1 garlic clove, minced
2 C asparagus, chopped

6 eggs, lightly beaten
1 1/4 C fat free milk
4 ounces Swiss cheese, shredded
2 T fresh parsley, chopped
2 t Dijon mustard
1/2 t salt
1/4 t black pepper, freshly ground

1 T Parmesan cheese, grated

Sauté onion, garlic and asparagus in olive oil until just tender ( 1-2 minutes). Mix remaining ingredients, except parmesan cheese, in a large bowl.  Add vegetables and stir.  Spoon into a cupcake pan that has been sprayed with cooking spray.  Dust with parmesan cheese.  Bake in a preheated 375 oven for 30-35 minutes, until firm.

Eggplant Parmesana

2 C fresh breadcrumbs (instructions follow)
2 T fresh flat-leaf parsley, finely chopped
1 T fresh oregano, finely chopped
2 t fresh thyme
Salt and pepper
2 large eggs
1 large eggplant, cut into 1/2-inch-thick round slices
1/4 C flour
olive oil
4 C Roasted Red Pepper  and Tomato Sauce (recipe follows)
1/4 C grated mozzarella
1/4 C grated fontina
1/4 C grated parmesan (fresh)
8 -10 large basil leaves, cut

Lightly butter a 9 x 13 baking dish and set aside

Mix the spices, 1/2 t salt and 1/4 t fresh black pepper in a shallow bowl.  In another bowl, beat the eggs with 1 T water.

Heat 1/2-inch of oil in a large saute pans over medium heat.  Season the eggplant on both sides with salt and pepper. Dredge in the flour, tapping off excess, then dip it in the egg, and then in the bread crumb mixture until egg is covered.  Repeat with the remaining eggplant.  Working in small batches, fry the eggplant slices, turning only once, until golden brown, 3 - 4 minutes per batch. Transfer to a paper towel-lined baking sheet.

Cover the bottom of the prepared baking dish with 2 C of the tomato sauce and arrange the eggplant over the sauce in one layer, if possible. Layer the eggplant with 2 C more sauce and the grated cheeses.  Top with basil. Bake in a 400 degree oven until hot and just beginning to brown, about 30 minutes. Let rest 10 minutes before serving.

Fresh Bread Crumbs

Day old french or Italian bread

To dry out the bread crumbs, place bread slices on a large baking sheet and bake for 5 minutes in a 300 degree oven.  Process in a blender until crumbs.  Turn off the oven and return the bread crumbs to the baking sheet and let sit in the oven for 30 minutes or until dry.

Roasted Red Pepper and Tomato Sauce 

3 red peppers
3 T olive oil
2 C yellow onion, chopped
4 cloves garlic, diced
1/2 t flaked red pepper
1 (28-ounce) can whole tomatoes
2 (28-ounce) cans crushed tomatoes
3 T fresh basil leaves, cut
1 T fresh oregano, chopped

3 T fresh flat-leaf parsley, chopped
1 T honey

Salt and pepper

To roast the red peppers, cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, rearranging pan in oven, until evenly charred.  Place peppers in sealed plastic container for 15-20 minutes to loosen skins. Remove and discard skins and chop peppers.

Saute the onion in the olive oil in a dutch oven until soft (do not brown), 15 - 20 minutes. Add the garlic and red pepper flakes and saute an additional minute.

Add the red peppers and tomatoes, crushing the whole tomatoes; bring to a boil and cook, stirring occasionally, until thickened, about 45 to 60 minutes. Process the mixture in a food processor until smooth. Return the mixture back to the pot, add the spices, honey and season with salt and freshly ground pepper. Simmer an additional 10 minutes. 

Makes 8-10 cups of sauce.

Cucumber, Pea Pod and Tomato Salad

This is a quick and easy salad.  I used bottled dressing to make it even faster.

1 large Cucumber, sliced
1 lb. Sugar Snap Peas
1/2 pint Cherry or Grape Tomatoes
1/4 C Red Onion, diced
2 T prepared dressing, Italian or Balsamic












Remove the bud end from the snap peas, including the hard tip.  Quarter or Sixth the tomatoes.  Toss all together in a bowl just before serving.  Serve with fresh ground pepper.

Roasted Brussels Sprouts

This recipe is so easy and can be prepared ahead of time and reheated.

1 lb Brussels sprouts
2 T olive oil
1/2 t kosher salt
1/2 t freshly ground black pepper

Ready for the oven...

Cut off the brown ends of the Brussels sprouts and pull off any discolored outer leaves.  Add all the ingredients to a ziploc bag and gently shake until all the sprouts are evenly coated with oil, salt and pepper.

Pour them into a 9 x 13-inch pan and roast for 35 to 40 minutes in a 400 oven, until crispy on the outside and tender on the inside.  Shake the pan every ten minutes to brown the sprouts evenly. Sprinkle with additional salt just before serving.

Baked Brie with Pepper Jelly

1 8-oz. wheel of baby Brie
1/2 package puff pastry
2-4 tablespoons pepper jelly
1 egg white
fresh fruit

Thaw puff pastry at room temperature for about 45 minutes. Preheat oven to 400.

Gently unfold the puff pastry sheet, mending any broken spots. Cut the brie in half lengthwise and place one half, rind down, on the pastry. Spread with jelly and then place the other half of the brie, rind up, on the cheese. If necessary, trim the excess pastry and then fold it over the cheese, sealing the edges. Mix egg white with 2 teaspoons of water.  Decorate the brie with decorative shapes cut from the excess dough and brush it with the egg white mixture.

Place the bundle, seam-down, on a lightly greased baking dish. Bake for 15-20 minutes or until the pastry is golden brown. Serve with crackers, bread, and fresh fruit (strawberries, apples, pears, and grapes) if desired. This is perfect as an easy, elegant holiday appetizer.

Crab Cakes

These crab cakes have more of the north east flavor but with a little bite. They are baked instead of fried.  I think this is my favorite crab cake recipe - and so easy.

1 large egg
1/3 C low fat mayonnaise
1 t dry mustard
1/2 t Dijon mustard
Liberal dash Crystal hot sauce
1/2 t prepared horseradish
Liberal dash Worcestershire sauce
1/2 t Old Bay Seasoning
1/2 C fine-crushed saltine crackers
1/4 C finely dice green pepper
12 ounces fresh crab meat

Beat egg in a medium bowl.  Add mayonnaise, mustards, hot pepper sauce, horseradish, egg, Worcestershire sauce and Old Bay.  Mix well. Stir in saltines and green pepper. Gently fold in crab meat, trying not to break up lumps.  Refrigerate at least 1 hour before shaping.

When ready to bake, preheat oven to 400 degrees. Divide crab mixture into 8 portions and shape into
patties. I use a 2 1/2 inch biscuit cutter to shape them.  Place on a lightly oiled pan. Bake 20 to 30 minutes,  or until lightly browned and firm to touch. Serve with a teaspoon-sized dollop of mustard sauce.

Mustard Sauce
1/4 C mayonnaise
1 t Dijon mustard
1/2 t prepared horseradish
Dash Crystal hot sauce

Whisk all ingredients together and refrigerate until ready to serve.

My unofficial calorie tally is 105 calories each (including sauce).

Pulled Pork Tacos with Jicama and Red Cabbage Slaw

1 6lb pork shoulder, bone-in
2 T olive oil
salt and pepper
2 T Dijon mustard
1 C fresh orange (4 oranges)
Zest of 1 orange
1/2 C fresh lime juice (3 limes)
2 T Honey
8 Cloves garlic, chopped
2 T Paprika
1 t Cinnamon
3 T Oregano

1/2 t Cayenne pepper
2 t Allspice
1/2 t Ancho chile powder
12 Soft corn tacos
cilantro

Rub the pork shoulder with the olive oil and season with salt and pepper and then rub with mustard.
Combine honey, orange juice, orange zest, and lime juice and pour over pork.  Sprinkle garlic over pork.  In another bowl, mix the cayenne, allspice, ancho chile powder, paprika, cinnamon and oregano.
Rub the spice mixture into the pork so that it coats all sides.  Marinate for at least 4 hours or overnight.

Cover pork (and marinade) with foil and roast for 3 1/2 hours at 300, or until the inside has reached 170F.  Remove from oven and let rest for 10 minutes.  Using a pair of forks, shred the meat into bite sized pieces. Pour the liquid from the pan onto the shredded pork.

Assemble the tacos using a tablespoon of the chipotle mayo, a handful of shredded pork, topping with the slaw and cilantro.

Chipotle Mayo Dressing (Makes 1 cup)
Whisk the 1 C of mayonnaise, 2 T pureed chipotles en adobo and juice of 1/2 lime together until smooth.


Jicama and Red Cabbage Slaw
1/2 C Fresh orange juice
1/4 C Lime juice
1 T Honey
1 T Sugar

Dash Cayenne
2 C Red cabbage, grated
1 Large carrot, grated

1/2 Medium Jicama, grated
1/2 Small red onion, grated
Fresh cilantro, chopped
Salt and pepper

Mix the grated jicama, onion, cabbage, carrot, and cilantro.  In a separate bowl mix together the orange juice, lime, honey, cayenne and sugar.  Combine the liquids with the grated vegetables and toss.  Marinate for at least 30 minutes in refrigerator.

Fried Plantains with Guava Jelly

Heather came up with this recipe.  Simple, but tasty.

3-4 plantains, on the green side
oil
chihuahua cheese
guava jelly












Slice plantains and fry in oil.  Melt cheese in a casserole.  Top with plantains and guava jelly.  Serve hot.

Chipotle and Jalapeno Salsa

1 1/2 Tablespoons Olive oil
3 garlic cloves, finely chopped
2 jalapeno peppers, finely chopped

One 28-ounce can diced tomatoes in juice 

3 chipotle peppers in adobo sauce, finely chopped

1 C chicken broth

salt

cilantro, chopped

Saute garlic and peppers in oil in medium saucepan until garlic starts to brown.  Add the tomatoes and chipotle peppers to the saucepan, and cook, stirring occasionally, until the mixture has reduced to the consistency of tomato paste, about an hour. Add the broth and simmer over medium-low until the sauce reduced, 20 to 30 minutes. Taste and season with salt, usually a generous 1/2 teaspoon.  Sprinkle with chopped cilantro just before serving.

Makes about 3 cups

Grape, Bacon, and Arugula Salad

This was the first course for our Latin Fusion themed New Years Eve.  Lots of good flavors together.

12-14 grapes, halved

4 C arugula1/2 C diced bacon

1/4 C slivered almonds
5-6 strawberries, thinly sliced
1 orange
crumbled blue cheese

Cook bacon until crisp.  Toast almonds by placing in a dry frying pan over medium heat until they begin to brown.  Watch carefully, as they can go from toasted to burnt very quickly.  Peel and slice orange into bite-size pieces.

Assemble salad by placing 1 cup of arugula on each plate.  Top with remaining ingredients.  Drizzle with Mustard Vinaigrette (recipe below).

Mustard Vinaigrette

1/4 C Dijon mustard

1/4 C white wine vinegar

1 t cracked pepper

3/4 t kosher salt

1 T honey

1/2 C Olive Oil

Juice of 1/2 lemon

Juice of 1/2 orange

Place all ingredients in a jar and shake.