Joe’s Salsa Cremosa Verde

INGREDIENTS

  • 135 grams neutral oil
  • 180 g onion
  • 170 g serrano chiles
  • 50 g garlic
  • 30 g cilantro (blanched)
  • 70 g ice water
  • 8 g salt
  • 1/2 tsp of chicken bouillon, if desired.

INSTRUCTIONS

  • In a saucepan, add oil, onion, serrano chiles & garlic. Cook on medium heat until golden brown.
  • Let cool.
  • Add cooled mixture to blender with blanched cilantro, cold water, and salt. Puree until creamy.
  • Adjust seasoning with salt, bouillon, or sugar … to taste!
  • Once completely cooled, put cremosa into refrigerator until needed.
  • Enjoy on your favorite tacos or Mexican dishes!

Grilled Asian-inspired Chicken Kabobs / Char Siu-esque Pork Kabobs

INGREDIENTS

Marinade:

  • 2 lbs chicken tenderloins/thighs OR boneless pork tenderloin
  • 2 tbsp chinese five-spice powder
  • 1/4 tsp pepper
  • 1 tsp salt
  • 1/4 cup light soy sauce
  • 1 tbsp hoisin sauce
  • 2 tbsp honey
  • 1 tbsp brown sugar
  • 2 heaping tbsp minced garlic
  • 1 tbsp minced/grated ginger
  • 1 tbsp red pepper flakes (or 1 tsp of ground peri-peri flakes, to taste)
  • 1 tbsp sesame oil
  • a few drops of red food coloring (IF USING PORK for char siu-esque appearance)

INSTRUCTIONS

  • Make a marinade using the ingredients listed and then pour of your protein, using the red food color primarily if using pork for that char siu-esque appearance.
  • Allow protein to marinade in the refrigerator for at least 2 hours, but 4-6 is optimal.
  • Remove from fridge about 1 hour before grilling.
  • Before grilling, assemble kabobs.
  • Grill kabobs until desired doneness. I like a few crispy edges on mine!
  • Enjoy!

Grilled Indian-inspired Pork Kabobs

INGREDIENTS

  • cubed pork tenderloin (enough to make about 5 skewers)
  • 1 tsp kosher salt, to taste
  • 4 tbsp Greek Style Yogurt
  • 4 minced garlic gloves
  • ½ tbsp minced Ginger, to taste
  • 2–4 Red Chilies, to taste – finely chopped (I used ground dried peri peri chilis instead as that is what I have on hand)
  • 1 tbsp freshly squeezed lemon juice
  • ¾ tsp freshly cracked Black Pepper
  • 2 tsp Garam Masala
  • 1 tbsp ground cumin
  • 1 tbsp coriander powder
  • 1 tbsp turmeric powder (or curry powder)
  • 1 tbsp honey or brown sugar
  • 1 tsp ground cayenne, optional
  • 1 tbsp canola oil
  • a few drops of red food color

INSTRUCTIONS

  • Cube up pork tenderloin into small pieces and place into large bowl.
  • Add remaining ingredients (with the exception of the food color) to the bowl of cubed pork and then stir with a large silicon spoon, making sure to thoroughly coat each piece and equally distribute the marinade mixture.
  • Add a few drops of red food color, if desired.
  • Allow the pork to marinade in the refrigerator for at least 2 hours (preferably 4 or more)
  • One hour before grilling, remove marinated pork from fridge and assemble kabobs.
  • Grill skewers on charcoal grill (or cook cubes in air fryer) until desired doneness.
  • Serve with paratha, chopped cilantro and lime slices, and a side of roasted curried sweet potatoes and chickpeas.
  • Enjoy!

Scrumptuous Instant Pot Crispy Pork Carnitas (Recipe)

Recipe Highlight: I recently stumbled upon this amazing instant pot recipe from Gimme Some Oven. This recipe is for pork carnitas that are cooked in the instant pot in a flavorful sauce and then finished off under a broiler so that the sauce evaporates and concentrates into each delicious bite of caramelized pork.


Link: https://www.gimmesomeoven.com/instant-pot-crispy-carnitas/


Please click on the link above for the original recipe.

The original recipe consists of detailed instructions for both the instant pot carnitas and a mojo sauce. The recipe below includes the changes I made due to personal taste or availability of ingredients based on what I had in my pantry at the time. 

If you use the recipe below, let me know how you feel about these changes!

PORK:

  • 4-5 pounds of lean, boneless pork, trimmed & cut into chunks
  • salt & pepper (to generously season pork)
  • 1 Tbsp oil of your choice
  • 1 batch of sauce (see below)

SAUCE:

  • 2 cups of water or chicken broth
  • 1 Tbsp chicken bouillon (if using water instead of broth)
  • 1/2 cup lime juice
  • 1/2 a large red bell pepper 
  • 1 whole jalapeno, top removed (can remove seeds if sensitive to heat)
  • 1/8 tsp cayenne pepper (can remove seeds if sensitive to heat)
  • A fist full of cilantro (measure by your heart)
  • 1 Tbsp ground cumin (measure by your heart)
  • 1 Tbsp dried oregano (measure by your heart)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 Tbsp brown sugar

INSTRUCTIONS:

  1. Make your sauce by tossing all the ingredients in a blender and combining. Set aside.
  2. Sear your seasoned pork in the oil of your choice by using the “sauté” feature on your Instant Pot.
  3. Once all sides of your pork is browned, add your sauce to the seared pork.
  4. Cook on high pressure for 30 minutes, followed by a natural release.
  5. Once the pork is cooked, shred the pork using two forks.
  6. Line a baking sheet with foil and turn on the oven’s broiler.
  7. Evenly spread the shredded pork with the sauce onto the lined baking sheet, broiling for about 5 minutes before removing from oven and stirring. Repeat the process until you have reached desired crispiness and most of the sauce has absorbed into the meat. I believe it took me about 3 cycles. This will ensure a deliciously concentrated flavor and caramelized, crispy edges that are simply to die for!
  8. Serve warm as tacos, burritos, quesadillas, rice bowl … etc.

NOTES:

This recipe is definitely worth the effort of lugging your instant pot out of the forgotten corner in the pantry.

I served these mouth-watering morsels of crispy pork over Mexican rice with black beans and topped with sour cream, a squeeze of lime juice, and additional cilantro. My family made quesadillas with the carnitas, and I can’t imagine how amazing they would taste served traditionally in corn tortillas.

Choose your own vehicle for these unforgettable carnitas … I won’t judge!

Stay tuned for a photo of my spin on this delicious dish! The next time I summon up this mouth-watering meal in the kitchen, it’s photo shoot time! In the meantime, head over to the link provided for the original recipe and stunning photos of this hearty meal that is sure to grace your table (or at the very least your thoughts) again and again.

Burrito? Taco? Quesadilla? Pick your pleasure!

Moroccan-Spiced Lentils: A Flavorful Plant-Based Delight (Recipe)

Recipe Highlight: I recently stumbled upon this amazing recipe from Minimalist Baker for Saucy Moroccan-Spiced Lentils that were simply to die for! The sauce is so flavorful and delicious, and I could not help but think of all the different ways I will use the delectable sauce in the future!


Link: https://minimalistbaker.com/saucy-moroccan-spiced-lentils/


Please click on the link above for the original recipe.

The recipe below includes the changes I made due to personal taste or availability of ingredients based on what I had in my pantry at the time. I doubled the ingredients in the sauce, naturally! MORE SAUCE!

If you use the recipe below, let me know how you feel about these changes!

LENTILS

  • 1 cup raw green lentils cooked per instructions on bag

SAUCE

  • 3 whole cloves of garlic (or to taste)
  • 1 medium onion 
  • 2 large red bell pepper (or use 4 small), seeds removed, roughly chopped
  • 2 Tbsp tomato paste (I use Trader Joe’s from the tube!)
  • 2 Tbsp sorghum syrup (or whatever sweetener you prefer)
  • 1 tsp sea salt (plus more to taste)
  • 2 Tbsp smoked or sweet paprika (plus more to taste)
  • 2 tsp ground cumin (plus more to taste)
  • 1 tsp ground coriander (plus more to taste)
  • 2 tsp ground ginger (plus more to taste)
  • 1 tsp ground turmeric (plus more to taste)
  • 1 tsp cayenne pepper (more or less to preferred spice level)
  • 3 Tbsp lime juice
  • A whole bunch of fresh chopped cilantro (to taste)

INSTRUCTIONS

  • Cook 1 cup of raw lentils per package instructions. I started out with 2 cups of boiling water per 1 cup of raw lentils, adding water throughout the process to keep the lentils cooking until they reached desired texture. I prefer them softer but not mushy.
  • Add sauce ingredients to a blender and combine thoroughly.
  • Taste and adjust for flavor before setting aside.
  • Add sauce to the drained mixture until warmed through and serve over rice. I top with sour cream, a squeeze of lime juice, and a garnish of cilantro.

NOTES

I love plant-based meals! But let’s talk about the sauce …

I would pay to drink the sauce straight from a tap. Inject it in my veins! I am so excited to use this sauce in every way imaginable. If you like to walk on the wild side, play around with the heat levels by adding a touch of ground cayenne or crushed piri piri pepper flakes. You won’t regret it!

Stay tuned for a photo of my spin on this delicious dish! The next time I summon up this mouth-watering meal in the kitchen, it’s photo shoot time! In the meantime, head over to the link provided for the original recipe and stunning photos of this hearty meal that is sure to grace your table (or at the very least your thoughts) again and again.

Do you have a lentil recipe that you love? Let me know in the comments below! I’d love to try it.

A trip to: Pickwick Lake & Shiloh Battlefield

Sundays are for sleeping in. PERIOD!

Yesterday we visited the Wolf River Greenway, which was all we had planned to do over the weekend. I usually proclaim Sundays as my “rest” day and organize for the week ahead. However, still riding high with enthusiasm for our endeavor to adopt an outdoors-focused active lifestyle and crush our fitness goals, all promises to do absolutely nothing with our Sunday flew out the window when my brother called and asked if the kids and I wanted to go swimming at a lake on Sunday.

Absolutely. Are you kidding me? I mean, it’s SWIMMING! And who turns down an opportunity to get in a little bit of sun worship?!

It turns out that the answer to that question is my oldest son and my daughter. My oldest son was sad to miss out, but he had to work. My daughter declined as she takes her beauty sleep seriously, and I do not hold that against her at all! That meant that, just like Saturday, it was me and my 17 year old son. Surprisingly, my mother wanted to go, too!

But where?

Our usual muddy swimming hole located is Sardis, MS. It is one of two lakes we frequented as a family when I was growing up, and I have shared the love of our favorite picnic and camping spot with my own children. It is a safe space full of shared nostalgia, even if the lake water is a muddy brown and akin to swimming in warm pee.

Ah, memories.

My brother and I were torn on whether to return our usual spot or try something new. On a whim, we decided to head to Pickwick Lake around an hour and a half away. We were promised clear water, and that is all it took.

Pickwick was not what we expected, but I feel like that was because — again, much like yesterday — we did not do our due diligence to research the best location to settle in for the day. We entered the park in Counce, TN. I think?

Due to the pandemic, we had certain standards that our site had to abide by, namely that socially distancing was possible, and some of the beach areas were entirely too crowded to meet those expectations. We did end up finding a smaller swimming hole with less people with a really great picnic spot by the water, but the beach area was almost as muddy as the lake we usually visit and just as warm. For some reason I thought Pickwick was a spring-fed lake, and I expected much a much cooler welcome than the water gave me.

Either way, we swam. And roasted hotdogs and marshmallows over a fire. And just enjoyed being outdoors, even in the 100 degree heat. No regrets.

As we ended up getting a much later start than we anticipated, we were not able locate any hiking trails, but that just means we have a reason to go back, and I do think we will. The park has cabins, pontoon boat rentals, and even an updated Inn with indoor/outdoor polls, but mostly I want to go back and find this waterfall and rope swing I keep hearing about in Yellow Creek Cove.

Nearby Pickwick Lake is the Shiloh National Military Park. The park is a 5,000 acre battlefield with various statues, landmarks denoting military conflicts, and cemeteries. The cemeteries, mass Confederate graves, and Native American burial grounds are a somber backdrop to a stunningly beautiful drive along tree-lined paths surrounded by the occasional sunny meadow full of deer and turkey.

A quick walk down to a bubbling spring and we were surrounded by Mother Nature’s whispers, both eerily quiet and a cacophony of life. The swiftly moving water, the singing insects, the rustle of leaves as animals made their way through the surrounding brush. We held our breath and listened for the ghosts of the past, imagining the darkness that would envelop these woods once the sun went down, and turned out face to the skies, yearning to see the stars that we both knew were hidden by the blue skies above.

As a pacifist, I do not like to romanticize war, and as a Mississippi progressive, I seriously doubted that a visit to a Civil War battlefield would be enjoyable for me, especially as someone who loves the South but is ashamed of its unwillingness to move beyond its Confederate past.

However, as a nature lover, it was the perfect way to end our day. It was a beautiful backdrop that provided me an opportunity to continue an ongoing conversation I have with my son regarding the South’s past and present, however similar they may seem at times, as well as the part that we could play in shaping its future.

As a family, we often grow so very weary of being what feels like a tiny Blue dot in a Red state, and oftentimes we fantasize about moving elsewhere to leave behind the weight of racism, oppression, and injustice that the powerful in this state seem so determined to continue forcing its citizens to struggle beneath. However, there is dignity in appreciating the scenic beauty and genuine charm of the South while condemning its racist history and fighting for real change.

There are injustices here worth fighting against, ideals worth fighting for, and people worth fighting alongside.

For better or for worse, this is my home.

A trip to: Wolf River Greenway

So yesterday was our first documented adventure!

The players for today’s trek? Just my 17 year old son and I! My oldest son had to work, and my daughter just couldn’t muster enthusiasm for physical activity early on a Saturday morning, which I respect!

As we are in the middle of a pandemic, the kiddo and I decided to keep it local despite always being up for a road trip. We wanted to be confident that our first exploration location — masks handy should they be required –would allow safely practice social distancing while still enjoying ourselves in mid-day Memphis weather.

Enter the Wolf River Greenway.

Per their website:

The Wolf River Greenway is a corridor of protected green space along the Wolf River that includes a paved pathway for non-motorized transportation. Built in phases, this 10-foot and 12-foot wide pathway will eventually extend a total of 36 miles to connect neighborhoods all the way from the north end of Mud Island, in downtown Memphis, through the neighborhoods of north central Memphis, connecting to Shelby Farms and then to the cities of Germantown and Collierville, Tennessee.

https://wolfriver.org/the-wolf-river-greenway

A beautiful yet sweltering day was in store for my son and I as we entered the Greenway East access point. We decided to wing it, and while we did have a wonderful time, I wish I had researched the various sections of the Greenway and made a clear plan for our walk. The trails are a mix of asphalt and dirt, both with bike traffic, and we made the mistake of choosing to stay on an asphalt path that let us straight into a sunny meadow with no means of escaping the Southern summer heat.

Also: Construction.

As you can see from this picture [ pic removed ] taken about 30 minutes AFTER we had left the trail to escape into the air conditioned sanctuary of my home-bound vehicle, the sizzling mid-day heat was unforgiving.

I think we made it just over a mile into our walk before I realized that I, greatly overestimating my fitness level, had fallen prey to hubris. I was not going to make it anywhere near the distance I had anticipated before stepping on the trail.

We eventually did find areas where the trees lined the asphalt path, shading us from the torment of the sun, and I took every available opportunity to sit beneath those trees and recover before managing the meager mile back to the park entrance.

I was red-faced with both heat exhaustion and humiliation.

I am so grateful that my son — who is in the best shape of his life and didn’t get to fully appreciate our outing because my body held us hostage — is so supportive and patient, but I know that I have a lot of work to do. Improving my fitness level needs to be priority number one!

Thankfully, the lack of mileage did not diminish the quality of the conversations that my son and I were able to make during our walk. It means so much when I am able to connect to both nature and my children in such a meaningful way. Hearing his musings about the world we live in and how we, as a family, fit into it? My heart was so full it could burst!

Overall, if this location a review, I would give Wolf River Greenway kudos for being wheelchair accessible, clean, beautiful, and perfect for those of all fitness levels who wish to be active outdoors while responsibly socially distancing. We have a lot more to explore (obviously), and I will definitely go back. However, I will definitely plan out my desired route and be better prepared for the heat. I will start seriously working on my fitness level this week by taking daily walks after work. I will also continue to make better fitness choices.

I hope to go back soon and see progress. Perhaps one day I will be in good enough shape to give this beautiful green-space the attention it deserves.

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