Spanish Style Pork Tacos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Proverbs 6:16-19

    [16] There are six things that the LORD hates,

        seven that are an abomination to him: 

    [17] haughty eyes, a lying tongue,

        and hands that shed innocent blood, 

    [18] a heart that devises wicked plans,

        feet that make haste to run to evil, 

    [19] a false witness who breathes out lies,

        and one who sows discord among brothers.

This is my take on ATK recipe!

Boy oh boy!!

Delicious

The meat was perfectly seasoned 

Made 6 tacos

Save the rest of pork for Nachos

4-6 Boneless country style pork ( I got mine at Aldi and it was a little over $5.00

Place pork in salt brine, 1 qt of water and 1/4 c kosher salt, room temp for 30 min

Remove and pat dry

Cut into 1 inch chunks

Separate dark from white meat

Toss with rub oil

Let sit 20 minutes

Place in skillet according to light and dark meat.

Fry in 1 T bacon grease.

Cook dark to 155 degrees

Cook light to 140 degrees

Tent 5 minutes 

Chop to desired size

Squeeze lime to serve

Top as you prefer

Meat rub paste

1/4 c olive Oil 

3 T roasted Garlic, mashed

2 T Lemon juice

2 t smoked paprika 

1 t coriander 

1/2 t toasted cumin

1/2 t cayenne ( I used Aleppo pepper)

1/2 t black pepper 

1 t salt

Lastly add to oil paste

1 T fresh diced Ginger ( I used pickled Ginger)

1 T Fresh oregano ( I used 1 t dried) 

Suggested Toppings

Chopped Lettuce or Cabbage

Chopped grilled onions

Sliced Jalapeño 

Sliced radishes

Avocado creama

Sour cream

Fresh Salsa 

Lime

Spanish Style Potatoes (Patatas Panaderas)

John 11:26-27

[26] and everyone who lives and believes in me shall never die. Do you believe this?” [27] She said to him, “Yes, Lord; I believe that you are the Christ, the Son of God, who is coming into the world.”

Patatas Panaderas

Spanish potatoes in olive oil and white wine

2 &1/2 lb Yukon Gold potatoes, cut 1/4 in thickness

1/3 c Olive oil

Toss potatoes in oil.

3-1/2 t kosher salt

1/4 t black pepper

White wine

Toss into oiled potatoes.

1 sweet onion, sliced thinly

2 T roasted garlic mashed

Toss into oiled salted potatoes.

Place in 13x9 pan.

Seal tightly with foil.

Preheat oven 400 degree oven, middle rack, 40 minutes.

Potatoes will be knife tender.

Remove from oven.

Remove foil.

Add 1/2 dry white wine over top.

Loosely add foil back and cook an additional 20 minutes at 350 degrees.

 

Chicken Marbella

Hebrews 6:19-20

[19] We have this as a sure and steadfast anchor of the soul, a hope that enters into the inner place behind the curtain, [20] where Jesus has gone as a forerunner on our behalf, having become a high priest forever after the order of Melchizedek.

 

 

Oh my goodness! 

Italian,Moroccan and Spanish inspired Mediterranean baked chicken, so juicy and flavorful!

8 bone in skin on chicken thighs, salt and pepper generously 

24 hr marinade

1/2 c olive oil

1/2 c Balsamic vinegar

1/2 c chopped pitted prunes

1/2 c green pimento stuffed olives, cut in half

1/4 c capers with a little brine

1/4 c chopped fresh flat leaf parsley

1 t dried oregano

4 T roasted mashed garlic

2 Bay leaves

Split between 2 gallon zip locks, add thighs being to rub brine all over thighs.

Put in fridge 24 hrs.

Bring to room temp before baking.

Add thighs along with marinade to 2 13x9 pans.

Sprinkle over thighs 

1/4 c brown sugar

Around the outside of pan, split the wine

1 c  Sauvignon Blanc

Bake preheated 375 oven for 30-40 minutes until chicken is 165 degrees.

Using pan drippings, baste every 15 minutes.

Drain juice, olives and prunes to a small skillet. 

Skim off some of the fat, reduce and serve over rice.

Place thighs under broiler to crisp skin and turn thighs to a golden brown.

Sausage and Shrimp Fideos

So now faith, hope, and love abide, these three; but the greatest of these is love. - 1 Corinthians 13:13

A one skillet dish, this was amazing!

1/2 box of angel hair broken into inch size pieces

2 T olive oil

1 Leek

2 T roasted garlic 

1 t smoked paprika

1 t toasted cumin powder

1/2 t sumac

1 t chicken base seasoning 

1/2 c Sauvignon Blanc wine

1 c water

1 can Mexican style diced tomatoes, un-drained

1/2 c frozen English peas, un-thawed 

1 mild Conecuh Sausage, cook on grill and chopped ( I cook a lot at a time and freeze)

2 c frozen medium shrimp, slightly thaw

Heat oil in skillet, sauté leeks and garlic.

Add uncooked pasta.

Stir and brown pasta.

Add all dry seasonings.

Stir to incorporate.

Add wine, reduce by half, add water, tomatoes, peas, sausage and shrimp. 

Cook only until shrimp turn slightly pink.

Do not overcook, shrimp will be tough.

Add fresh herb mix.

Serve with crusty bread.

Fresh herb mix to finish

1/2 t oregano 

1/2 t sage

1/2 t thyme

Lemon or lime wedge if desired