We made some tasty pork burgers tonight. Usually we go for the simple unseasoned version but today we added some great ingredients to the pork before cooking.
1 pound ground pork
1/4 cup diced jalapeno
1/4 tsp pepper
1/2 tsp salt
1/2 tsp fresh cilantro
1 tsp chili powder
Mix together all ingredients and form into 4 patties. These would be awesome grilled but it was late and cold tonight so I opted for a simple pan cooking. It took about 10 minutes over medium heat; cook until pork is no longer pink in the center.
We served ours with guacamole, red onion, and lettuce… yummy!
I made Charles one of his favorite treats today. Chili cheese dogs; I don’t know that I’d ever really made them before and there is no place around here to buy a descent one. I made a spicy jalapeno and black bean version. I served it with some fresh tomato, cottage cheese, and root vegetable chips so it wasn’t completely terrible for us. I also tried out some uncured hot dogs; nitrate and nitrite free.
Chili Cheese Dogs ~ with black beans and jalapeno
1 pound ground beef
1/4 cup onion
1 Tbs chili powder
1/2 tsp salt
1/2 cup pickled jalapeno slices
1/2 cup ketchup
1 Tbs Worcestershire sauce
1 Tbs mustard
1 Tbs brown sugar
1 can black beans ~ drained and rinsed
In medium skillet begin cooking ground beef over medium heat. Add onion and cook until no pink remains; about 10 minutes. Drain and return to pan. Add chili powder, salt, pepper, and jalapeno slices. Stir together ketchup, Worcestershire, mustard, and brown sugar; add to beef. Stir in black beans and heat through; check thickness and add 1/4 cup water if desired. Cook hot dogs as desired and serve.
I thought I’d try a different twist on my cream cheese dip tonight. I decided to go with a southwestern flair; cilantro, lime, and jalapeno just sounded tasty. The sweetness of the red pepper and the tartness of the lime worked very well with this spicy combination. I don’t think I would change a thing. I couldn’t decide if bread or tortilla chips would be better; I tried both but enjoyed the crusty toasted baguette the best. This can be made ahead and baked just before serving. It also reheats very well should you be lucky enough to have leftovers!
Southwestern Cream Cheese Dip
1 8 o.z. package cream cheese
1/4 cup sour cream
2 Tbs mayonnaise
1/4 cup sweet red pepper ~ diced
1/4 cup jalapeno ~ diced ~ I used 1 large jalapeno
2 Tbs green onion ~ thinly sliced
1/2 tsp lime zest
juice of 1/2 lime
1 tsp chili powder
3/4 cup cheddar cheese ~ shredded
1 tsp cilantro ~ chopped
Allow cream cheese to soften at room temperature for about an hour. Mix in sour cream and mayo until fully incorporated. Add pepper, jalapeno, onion, lime zest and juice, chili powder, 1/2 cup of cheddar, and cilantro. Spread into small buttered baking dish or pie pan. Top with remaining cheddar cheese.
Bake at 350 degrees for about 30 – 40 minutes until hot and bubbly.
I decided to make Charles some ribs for dinner today but I knew I wouldn’t be able to smoke them like I wanted since I had to be at work at 1 and Charles wouldn’t be home till 6 so I went with a slow oven roasted technique. I will start by sharing the rub recipe I used; I think could have gone more intense on the rub but the sauce I made (which I will share tomorrow) finished them very nicely.
Spicy Lime Rib Rub
1 teaspoon each
crushed brown mustard seed
2 teaspoons each
Mix together all ingredients and rub generously over raw ribs.
I’d mentioned yesterday that I had made my own chili powder after unexpectedly running out one day. I really enjoy my combination ~ of course the results will only be as good as the ingredients you use so don’t expect fantastic chili powder if you use the old cumin that came in the spice rack you got when you married years ago! I used Penzeys and Marion Kay spices for the most part but what ever your favorite trusted brands are will work perfectly. Go with the flavors you enjoy!
Chipotle Pepper ~ ground
Cayenne Pepper ~ ground
Cumin Seed ~ crushed with mortar and pestle
Crushed Red Pepper ~ flakes
I used equal amounts of all 7 ingredients. I began by crushing my cumin then adding the other bulkier spices (crushed red, mexican oregano) mashing and stirring everything together with my pestle. Adjust to your tastes. If you don’t care for garlic or cumin as much adjust the amounts to suit your desire or choose a different pepper than chipotle if you prefer!
We decided on tuna today for lunch; we tend to eat quite a bit of fish. I don’t think I could ever get bored with fish, there are so many kinds and so many different ways to prepare. A few weeks ago Charles had picked up a piece of Tuna and on a whim I blackened it while we were preparing dinner. It was one of those Monday’s that we start cooking and maybe 4 or 5 hours later we finally eat so the snack was much appreciated. In any case I used my homemade chili powder for the seasoning. I’ll post the recipe for my chili powder soon; I came up with it one day while making chili only to find out I was chili powder-less and too lazy to go to the store. Ok, back to today’s lunch.
Blackened Tuna with Avocado
2 tuna steaks (5 o.z. each)
salt and pepper
Here is where I wish I had a good cast iron skillet. I used my favorite non-stick and heated over medium-high heat. Meanwhile season the tuna with your blackening seasoning of choice on both sides.
Place seasoned tuna in hot skillet and sear for 3 minutes on first side. It will smoke so have a fan on and a window open if possible. Flip and cook another 2 – 2 1/2 minutes. Remove from heat and set on plate with another plate inverted over top; allow to rest while you prepare the avocado. Cut avocado in half and remove pit. Slice into 1/4 inch slices and remove from skin. Sprinkle with salt and pepper and juice from 1/2 lime. Uncover tuna and squeeze remaining half lime over pieces. Top with avocado and serve.
Enjoy ~ Kimberly
Just wanted to follow-up with a revisit. I made this again for dinner …. backed the time down to 2 minutes each side to keep the tuna cooked to medium. Enjoyed with carrots and rice; very delicious once again.