Pork Belly Tacos

Ingredients:

  • 2 lb pork belly, sliced in strips (similar to bacon)
  • Flour tortillas
  • Fresh cilantro, picked from stems
  • Queso Fresco, crumbled
  • Tomatillo salsa
  • Spice rub

Tomatillo Salsa

  • 6 medium tomatillos, husk removed and rinsed
  • 1 large jalapeño
  • 2 garlic cloves, unpeeled
  • 1/2 cup chicken, beef or vegetable stock
  • 1 tsp salt
  • Large handful of cilantro
  • 1 lime, juiced

Spice Rub

  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp garlic powder

Directions:

Spice Rub

1. Mix all ingredients together and set aside.

Tomatillo Salsa

1. Preheat broiler. Place tomatillos, jalapeño and garlic in oven safe dish. Place dish under broiler until contents are charred and blistered. Flip tomatillos, jalapeño and garlic over and char the other side. (About 10 minutes per side) Remove dish from oven.

2. Remove tomatillos, jalapeño and garlic from dish and set aside. Add broth to dish and scrape the brown bits from the bottom of the dish with a wooden spoon.

3. To a food processor add lime juice, cilantro, salt, whole tomatillos, and jalapeño. If you want the salsa spicier, leave the ribs and the seeds of jalapeño in. If not, leave seeds out.

4. Pulse on high until blended. Adjust seasoning as needed.

Pork Belly

1. Preheat oven to 425 degrees. Lay pork in a single layer on a baking sheet. Sprinkle the pork with spice rub, using all the rub. Cook in oven for 20 minutes. Remove from oven and chop into 2” pieces.

2. On a tortilla, place pieces of pork, Queso Fresco, salsa, and cilantro.

Salsa Rice and Chicken Casserole

Ingredients:

  • 1 cup uncooked basmati rice, rinsed
  • 1 cup frozen corn kernels, thawed
  • 1-15-ounce can black beans, drained and rinsed
  • 1 cup salsa
  • 1 cup chicken broth
  • 1-½ teaspoons cayenne pepper (add amount according to spice preference)
  • 1 teaspoon oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 large chicken breasts, halved
  • 1 cup crumbled Queso Fresco
  • 1/2 chopped cilantro

Directions:

1. Preheat the oven to 375 degrees.

2. In an 8-inch-by-8-inch baking dish, add the rice, black beans, corn, salsa, chicken broth, chili powder and oregano. Stir to combine.

3. Submerge chicken breasts into the liquid in the baking dish as far as possible.

4. Cover the casserole dish tightly with foil and bake for 1 hour, until the rice is tender and the liquid has been absorbed and chicken is cooked through.

5. Remove from the oven and sprinkle with cheese and cilantro.

Garlic Crab Angel Hair

Ingredients:

  • 4 oz lump crab meat
  • 1/2 pound angel hair pasta
  • 3 cloves garlic, minced
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/4 cup chopped Italian parsley
  • Salt and black pepper
  • Red pepper flakes

Directions:

1. Bring a large pot of water to a boil, salt the water generously, cook pasta to al dente. Reserve 1/4 cup cooking water.

2. Meanwhile in a large skillet, melt butter over medium-high heat and add olive oil (adding the oil brings up the cooking temperature of the butter so the butter doesn’t burn). Add garlic, stir for 30 seconds. Add crab and season with salt, pepper and chili flakes. Stir to combine. Add pasta, pasta water and parsley. Mix together and serve!

Pineapple and Cucumber Salsa

It is summer and it is patio season. This is a bright, fun and different salsa for outdoor eating! Served best with tortilla chips or as a topping on fish tacos!

Ingredients:

  • 1 1/2 cups pineapple, diced
  • 1/2 cup English cucumber, diced
  • 1/2 red onion, diced
  • 1 small jalapeño, seeded and diced
  • 1/2 bunch of cilantro, chopped
  • Juice of 1/2 lime
  • Salt and pepper to taste

Directions:

Combine all ingredients in a bowl. Eat immediately or store in fridge in airtight container.

Taco Burgers

Ingredients:

  • 1 pound ground beef
  • 1 tbsp olive oil
  • 2 tbsp taco seasoning (see below)
  • Shredded iceberg lettuce
  • Shredded cheddar cheese
  • 4 hamburger buns

Pico de gallo:

  • 1 cup finely chopped white onion (about 1 small onion)
  • 1 medium jalapeño or serrano pepper, ribs and seeds removed, finely chopped
  • ¼ cup lime juice
  • ¾ teaspoon fine sea salt, more to taste
  • 1 ½ pounds ripe red tomatoes (about 8 small or 4 large), chopped
  • ½ cup finely chopped fresh cilantro (about 1 bunch)

Taco Seasoning:

  • 1 Tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1/2 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp fresh black pepper

Directions:

1. Combine taco seasoning ingredients and set aside. Extra seasoning should be stored in an airtight container.

2. Mix together Pico de Gallo ingredients and set aside, allowing ingredients to marinate together. This makes a large batch. Extra can be stored in the refrigerator or eaten with chips!

3. Mix taco seasoning with ground beef and form into 4 patties.

4. Heat a large skillet over medium-high heat. Coat skillet with olive oil. Add patties and cook until browned on side one. Flip to brown on side two. Place patties on buns. Top with shredded cheddar, lettuce, and Pico de Gallo.

Chicken and Cabbage Pasta

Ingredients:

  • 3 tablespoons olive oil, divided
  • 1 pound boneless, skinless chicken breasts-cut into small pieces
  • Salt and Pepper
  • 2 teaspoons paprika
  • 1 large yellow onion, diced
  • 5 cloves garlic, minced
  • 2 large carrots, small dice
  • 1 cup cherry tomatoes, halved
  • 1 1/2 cups chicken stock
  • 1 large cabbage, chopped
  • 1/2 pound thin spaghetti
  • Fresh chopped parsley

Directions:

• Heat a large skillet or Dutch oven over medium high heat. Add olive oil to the pan and swirl to coat. When pan is hot add the chicken pieces and season with salt and pepper. Continue to cook for 6-8 minutes, or until chicken is fully cooked and lightly browned. Carefully transfer chicken to a clean plate using a large slotted spoon.

• Using the same skillet or Dutch oven, place the pan over medium high heat. Add 1 more tablespoon of olive oil to the skillet and the large diced yellow onion. Stir to coat the onion in oil and scrape off any brown bits that may be stuck to the bottom of your skillet. Sautè the onion for 3-4 minutes, stirring frequently, or until onions just start to soften.

• Add the minced garlic and paprika to the onions and sautè for one more minute. Mix in the carrots, tomatoes, chicken stock and cabbage. Reduce heat to medium low and cover. Cook for 15 minutes, stirring occasionally.

• Meanwhile, bring a large pot of water to a boil. Salt the water and cook pasta al dente. Drain and reserve 1/2 cup pasta water.

• After 15 minutes, remove cover and return chicken to the pan and mix with the vegetables. Season with salt and pepper. Add pasta to chicken and vegetable mixture. Add pasta water. Store to combine and cook on low for another 10 minutes.

• Garnish with fresh chopped parsley.

Winner winner chicken dinner!

Roasted Tomatillo Salsa Verde

Ingredients:

  • 6 medium tomatillos, husk removed and rinsed
  • 1 large jalapeño
  • 2 garlic cloves, unpeeled
  • 1/2 cup chicken, beef or vegetable stock
  • 1 tsp salt
  • Large handful of cilantro
  • 1 lime, juiced

Directions:

1. Preheat broiler. Place tomatillos, jalapeño and garlic in oven safe dish. Place dish under broiler until contents are charred and blistered. Flip tomatillos, jalapeño and garlic over and char the other side. (About 10 minutes per side) Remove dish from oven.

2. Remove tomatillos, jalapeño and garlic from dish and set aside. Add broth to dish and scrape the brown bits from the bottom of the dish with a wooden spoon.

3. To a food processor add lime juice, cilantro, salt, whole tomatillos, and jalapeño. If you want the salsa spicier, leave the ribs and the seeds of jalapeño in. If not, leave seeds out.

4. Pulse on high until blended. Adjust seasoning as needed.

Puerto Rican Chicken Spaghetti

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 2 pounds chicken breast cutlets
  • Salt and black pepper
  • 2 red bell peppers, thinly sliced
  • 1 spanish onion, thinly sliced
  • 4 cloves garlic, thinly sliced
  • 2 tablespoons tomato paste
  • 1 28 ounce can crushed tomatoes
  • 2 bay leaves
  • 1 teaspoon crushed red pepper
  • 1/3 cup chopped cilantro
  • 1 pound spaghetti

Directions:

In a large skillet, heat the olive oil over medium heat. Season the chicken with salt and black pepper and add to the skillet. Cook until golden on both sides, about 10 minutes; transfer to a plate.

To the skillet add the bell pepper, onion and garlic; cook until softened, about 8 minutes. Stir in the tomato paste, then add the crushed tomatoes, bay leaves and crushed red pepper. Add the chicken and any juices; lower the heat, cover and simmer until the chicken is cooked through, about 25 minutes. Discard the bay leaves and stir in the cilantro; season with salt and black pepper.

Meanwhile, in a large pot of boiling, salted water, cook the spaghetti until al dente; drain. Top with the chicken and sauce.

Recipe adapted from Rachaelraymag.com

Roasted Beet and Carrot Salad with Arugula

Ingredients:

Salad

  • 3 red beets
  • 2 large carrots, peeled and julienned into 1/2” pieces
  • olive oil
  • salt and pepper to taste
  • 3 oz baby arugula

Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1 teaspoon minced rosemary
  • salt and pepper to taste

Directions:

1. Heat oven to 400 degrees.

2. Cut the tops off the beets. Scrub the beets clean, half and slice.

3. Set aside. Keep the red beets separate from the carrots if you don’t want the colors to bleed. Toss beets and carrots in olive oil with salt. Spread in one layer on sheet pan. Again keeping red beets separate from the carrots if you don’t want the colors to bleed.

4. Roast in the oven for 30 minutes or until tender and browned.

5. Combine dressing ingredients and whisk until well combined. Toss half of dressing with arugula.

6. Top with roasted vegetables, burrata and drizzle with remaining dressing.

Easy Cherry Frozen Yogurt

Ingredients:

  • 1 lb cherries, pitted and frozen
  • 2 cups peach yogurt (or plain)
  • 1 tsp almond extract (or vanilla extract)

Directions:

1. In a food processor place all three ingredients. Process on high until smooth.

2. Transfer puréed mixture into airtight container. Place in freezer for one hour or until ready to eat.