Tag: food

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!

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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!

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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.

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