Pork Posole Rojo

Many of my recipes go through a second or third iteration of ingredient tweaks until I feel they’re website worthy. This recipe wasn’t one of them. The first taste was a food revelation making this my new favorite stew.

Envision spicy andouille sausage, tender pork shoulder, flavorful vegetables and bold spices simmering in the slow cooker all day making your home smell warm and inviting. Dinner couldn’t come fast enough the evening I made this!

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Smoked Trout Fettuccini with Gournay Cream Sauce

Culinary smoke is one of those umami flavors difficult to explain until you’ve experienced it. I have several childhood food memories having liked various smoked meats, cheeses, and fish so when I got older and began cooking for myself, I inherently started adding those ingredients to my food.

I buy my smoked trout from one of my favorite restaurants called Annie Gunn’s. They have an amazing smokehouse deli attached to the restaurant and sell many of the ingredients they serve on their menu. For this recipe, I paired their trout with a light creamy cheese sauce, so you’ll taste just a kiss of smoke followed by the delicate flavor of the fish. Then when you swirl it onto a fork blended with chewy fettuccini, briny capers, and fresh dill, it’s a food memory you’ll never forget.

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Brazilian Grilled Pork Kabobs with Vegetable Quinoa and Brown Rice

Kabobs are one of those foods that are easy to make and fun to eat.  As I was thinking about this recipe, my first thought went to chicken or beef for the protein, but then I asked myself, “Why do you always limit your choices between chicken or beef?  What about pork?”  And I realized I had never made a pork kabob before!

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Gochujang and Thai-Chili Pork Stir Fry

Last year, I was diagnosed with Hashimoto’s Thyroiditis, and was told to eliminate all carbohydrates, processed sugars, and dairy from my diet. The reality of that wasn’t very exciting as you can imagine for a foodie like me, and I found it very challenging when eating out or cooking for my family.

Fast forward to a year later having learned to experiment with my limited ingredients and you get this tasty, healthy stir-fry.

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Ridiculously Easy Home Made Ricotta Cheese

No, you didn’t misread my recipe title. I have honestly found the most ridiculously easy way to make fresh ricotta cheese. In fact, now having made this three ingredient, sweet, creamy delight, I can say without any hesitation that I will never buy pre-made ricotta cheese from the store ever again. EVER! The level of texture and flavor in this ricotta was, well….ridiculous!

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Grilled Scallops with Bacon-Shallot Vinaigrette

 

Have you ever eaten a bacon wrapped scallop?  If your experience was anything like mine, either the scallop was sweet and tender, and the bacon was raw and chewy, or the scallop was annihilated and the bacon perfectly crispy.  It’s pretty obvious the dish is virtually impossible to master.

As an alternative, this recipe still gives you the flavor pairing of the scallop and the bacon, except the bacon is crispy as it should be and the scallop is still tender and sweet.  The tangy vinaigrette also adds a nice level of acid to even out some of the fat from the bacon. I served the scallops with prepared couscous as an entrée. However, this would work well as an appetizer too.

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Citrus Marinated Chicken with Grilled Pineapple and Pickled Jalapeno Relish

While I was staring at the jar of delectably pickled jalapenos I used for my last food blog; I decided to use them again here and marry them with some grilled pineapple to make a sweet/spicy relish to accompany the citrus flavor in the grilled chicken.

The ingredients list here looks long, but the recipe is really quick and easy to put together aside from the marinating time for the jalapenos and chicken breasts. I guarantee it’s worth the wait!

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Cajun Chicken and Andouille Fettuccini Alfredo

What do you get when you give a sixteen-year-old girl who loves pasta free reign in your kitchen? You get spicy, flavorful, creamy, luxuriant pasta bliss!

I love cooking with my daughter, and this recipe is great for a young cook. The directions are simple and easy to follow, and cooking the pasta in the liquid uses the starch from the noodles to naturally thicken the sauce. It’s a one pot meal. Brilliant and delicious!

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Honey and Smoked Chipotle Butter Grilled Shrimp

This week’s tantalizing dish is using the honey and smoked chipotle butter recipe I posted last week, which has become my family’s favorite flavor. Even my daughter, who is picky about eating shrimp, absolutely loved these grilled, glazed beauties. They were tender, sweet, smoky, and had just the right level of spicy.

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