I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?
This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.
- Zuchinni 2 large
- White Mushroom, 1 blue box
- Marinara sauce, about 1 cup
- Garlic, 4 cloves (go crazy here)
- Salt, 2tsp
- Olive oil, 2TBLS
- Parmesean cheese as needed
We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.
In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.
I serve this in pasta bowls, topped with cheese as pictured above.
I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.
This one was so good and easy, I had to write it up! While I was able to use Hatch chilies this time around, Pastilla or Anaheim would work just as well.
- Chilies, medium size x4
- 1/2 yellow onion
- Roma Tomatoes x2
- Garlic x4 cloves (or more, dealers choice here)
- 1 12oz can/bottle of beer, pilsner
- 1 TBSP Olive Oil
- Cilantro, salt and pepper to taste
- Center cut pork loin, 1/2″ x4
The key to this recipe is actually roasting the onions and peppers. On the grill works perfectly for this and it will make your neighbors jealous. With the peppers, after you roast them put them into a bag to steam for 5-10 minutes. Once that is done you can peel the outer skin off.
Coarse chop the onions and peeled peppers, about 1/4″ to 1/2″ dice. Do the same to the tomatoes and put a fine chop on the garlic and cilantro. Mix it all in bowl with the olive oil and taste. Add salt and pepper as needed.
Get your straight-sided saute pan hot and add the beer on medium heat. Add the chops and cook for about 2 minutes on each side. Add the pepper mixture and mix it all together as best as you can. Cook for 20-30 minutes, flipping the chops every 5-7 minutes until the pork is done. Add
Slice your pork into 1/4″ slices and top with the sauce from the pan. Garnish with any remaining cilantro or coarse ground black pepper.
Getting the chilies prepped is the most time consuming part of this dish. But it’s super simple and doesn’t really take that much time. The results are amazing! If you are against cooking with adult beverages, that’s too bad because the tomato cooks up nicely with it. You can substitute chicken stock with a good pinch of salt.
Carnitas. Pulled Pork Sandwiches. Pork for whatever you want. This is a simple, flexible and delicious recipe that you should really enjoy! The best part is this is a slow cooked recipe. You can do it in your slow cooker or Dutch oven on low heat.
- Pork tenderloin, whatever fits in your pot (about 2-3lbs)
- Beer to cover at least 1/2 way (1-2 12 oz bottles. I used Corona)
- 1 orange, cut into 1/8th, or chunks, skin on
- 1 yellow onion, cut into 1/8th
- Garlic, as much as you like, rough chopped. 6-8 cloves works well
- 1TBLS whole peppercorns
If you are doing this in the dutch oven, start with a hot pan and about 2 TBLS of olive oil. Get the pork into the oil and sear it on all sides. Figure about 3-5 minutes per side. If you are using a crock pot, I still recommend getting some color on the meat anyway you can. Besides getting color on the meat, it also adds to the flavor of the cooking liquid.
Turn off the heat and add everything to the pot. Give your orange piece a good squeeze as you add them. Be careful, when you add the beer, there will be steam and it will be very hot! Lid it up and put the whole thing into your oven pre-heated to 200 degrees (same temp on the crock pot). Let this go for at least 4 hours, 5 hours would be better.
Remove it from the pot and move it to a tray or cooling rack prior to shredding. Be sure to save some of the cooking liquid to add back once you have shredded the meat. You don’t need much, maybe a 1/4 cup. Save a little more to add to any leftover you have before stashing it into the fridge.
Great for tacos (see above). You could give this a quick fry to that carnitas flavor and consistency. Mix it with your favorite BBQ Sauce and coleslaw for epic pulled pork.
This is one of the easiest recipes I have with some of the best results! Easy, flexible and, if you can find pork tenderloin on sale, cheap! Enjoy!
I’ve never been one for kitchen gadgets that one would include in a category called “As Seen on TV”. Give me a good knife or 3, a nice set of pans and your typical set of tools and I’m a happy guy. Nice and simple, nice and easy. I prefer my time in the kitchen actually, you know, cooking, not messing around with gadgets.
Until I came across this. We had professional versions when I worked in restaurants that cost 100’s of dollars. The fancy kitchen stores sell this for $60 – $75. This image of pure white and danger has become mine for the princely sum of $15 from Amazon.com. And I like it.
I say danger because this thing is covered in sharp edges. The plastic holder is covered in rose bush like thorns. The stainless steel blades are practically begging to chew flesh. This is the most danger than you can have for such a small amount of money.
And I like it.
Did my first run today after opening it and washing it. As you can see above, it made interesting work out of an apple with the thin ribbon blade. I ate the apple, but it would have been a good cut to carmelize them in a pan to use as a topping for grilled pork.
My second run was more typical. A red potato, a yellow squash and a carrot with the larger sized ribbon cutting blade. It did what it says on the tin, making quick work of the vegetables, creating curly fry style cuts. I have to say I’m impressed so far.
Next up with be to try the slicing blade. With the ribbon blade and carrots, you need monster carrots for it to work as expected. I think with the slicing blade I will get good results with them and apples, or anything really.
So yea. I have a unitasker in my kitchen. And I’m ok with that.
Working from leftovers and the veggie drawer. This was really delicious with a good kick! I only wish I saved some to have for breakfast, or breakfast for dinner. This would be amazing with eggs.
- Yellow Onion, 1 small or half anything larger
- Garlic, 3-5 cloves
- Red bell pepper, 1
- Red potato, 1 large or 2 small
- Meat, 3-6 oz, cooked. Can be ommitted
- 2TBLS olive oi
- 2TBLS spicy salsa. I used Archer Farms Fire-roasted Pepper & Habañero salsa from Target
- Salt and pepper to taste
Prep & Cook
Start by chopping all of your veggies and meat to about a 1/4″ dice, or as close as you can get to that. Except the garlic. Chop that as fine as you like, or use your press.
Sweat the onions and garlic with a pinch of salt and pepper over medium heat with 1/2 the olive oil for about 5 minutes. The onions will be translucent and your kitchen will smell like garlic. Add the potato and cook for another 5-7 minutes until the potato is almost done. If needed, add the rest of the olive oil here. Finally, add the red pepper and let cook for 3-5 more minutes. Finish with the salsa.
If you are using meat (chicken or beef), add it at the same time as the red bell pepper.
I will make this again! The bell pepper, olive oil and salsa were a great combination. The onion and potato made the texture right and the salsa gave it the right amount of heat. This was also really simple since there aren’t that many ingredients and the small chop means a shorter cook time. With prep this took about 30 minutes.