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Pork Fajitas

WebMD Recipe from

Pork Fajitas

Like the restaurant favorite, these fajitas will satisfy your Tex-Mex craving and be on the table faster than you can get takeout.


Prep: 50 minutes | Total Time: 1 hour 50 minutes
  • 1  
    pepper, plus 1 teaspoon sauce from a can of chipotle chile in adobo (see Tips)
  • 1   clove
    garlic, minced
  • 1/2   cup
    orange juice
  • 3   tablespoons
    lime juice
  • 1   tablespoon
    red-wine vinegar
  • 1   teaspoon
    dried oregano
  • 1/2   teaspoon
    ground cumin
  • 1/4   teaspoon
  • 1/4   teaspoon
    freshly ground pepper
  • 8   ounces
    pork tenderloin, (see Tips), trimmed
  • 1  
    small green bell pepper, cut into 1-inch-wide strips
  • 1  
    small red bell pepper, cut into 1-inch-wide strips
  • 1  
    small red onion, cut into 1/2-inch-thick rounds
  • 2   teaspoons
    canola oil
  • 4  
    6-inch or two 10-inch flour tortillas, preferably whole-wheat, warmed (see Tips)
  • 1/4   cup
    nonfat sour cream
  • 1/4   cup
    prepared salsa
  1. Combine chipotle chile and sauce, garlic, orange juice, lime juice, vinegar, oregano, cumin, salt and pepper in a blender or mini food processor; blend or process until the chipotle is chopped and the mixture is relatively smooth. Pour into a sealable plastic bag, add pork and seal, squeezing out any excess air from the bag. Turn to coat with the marinade. Refrigerate at least 1 hour and up to 8 hours.
  2. Preheat grill to high or heat a large indoor grill pan over high heat. Remove the pork from the marinade (discard marinade). Grill the pork, turning occasionally, until an instant-read thermometer inserted diagonally into the center of the meat registers 145°F, 12 to 15 minutes. Transfer the pork to a cutting board and let rest for 5 minutes before slicing.
  3. Lightly brush bell peppers and onion with oil. Grill until lightly browned and soft, turning once, 3 to 7 minutes. (If using a grill pan, you may need to grill the vegetables in two batches.) Let cool on a cutting board.
  4. Thinly slice the pork and chop the onion. Toss the onion, peppers and pork together in a large bowl. Serve the fajita filling in tortillas with sour cream and salsa.


Chipotle chiles in adobo sauce are smoked jalapenos packed in a flavorful sauce. Look for the small cans with the Mexican foods in large supermarkets. Once opened, they’ll keep up to 2 weeks in the refrigerator or 6 months in the freezer. One pork tenderloin typically weighs about 1 pound, enough for 4 servings. You can marinate a whole pound in the same amount of marinade used to marinate the 8 ounces in this recipe and have enough cooked tenderloin for 2 dinners (for 2 people). Or freeze half for up to 3 months. To warm tortillas, wrap in foil and bake at 300°F until steaming, about 5 minutes. Or wrap in barely damp paper towels and microwave on High for 30 to 45 seconds.
Nutritional Information

Makes: 2 servings, about 1 1/2 cups filling each

  • Calories311
  • Fat8 g
    • Saturated fat1 g
  • Cholesterol77 mg
  • Carbohydrates36 g
    • Dietary fiber5 g
  • Protein29 g
  • Sodium592 mg

* Nutritional Guidelines based on the USDA’s MyPlate Standards.

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WOW, I usually do this..

Report: There Are Active ISIS Cells Inside Turkey


Sausage Cornbread Stuffing

Extra-virgin olive oil
1 large onion, small dice
3 ribs celery, small dice
Kosher salt
1 pound spicy sausage, casing removed, broken into bite-size chunks
3 cloves garlic, smashed and finely diced
3/4 cup coarsely chopped walnuts
10 sage leaves, finely chopped
3 sprigs rosemary, leaves finely chopped
10 cups stale cornbread, cut into 1-inch cubes
2 cups dried cranberries
3 to 4 cups chicken stock
Preheat the oven to 350 degrees F.

Coat a large saute pan with olive oil, add the onions and celery and saute over to medium heat. Season with salt and cook until the vegetables start to become soft and are very aromatic. Add the sausage and cook until the sausage begins to brown. Stir in the garlic and saute for another 1 to 2 minutes. Add the walnuts, sage and rosemary and cook for another minute, then remove from heat.

In a large bowl mix together the cornbread, cranberries, and the sausage mixture. Add chicken stock and knead with your hands until the bread is very moist, actually wet. Taste to check for seasoning and season with salt, if needed and transfer to an ovenproof dish.

Bake the stuffing until it is hot all the way through and is crusty on top, about 30 to 35 minutes. MMMMM…stuffing!

Recipe courtesy Anne Burrell 2009

Read more at:


Don’t Hate Me WebMD/ BUT..

..With MY WEIRD OFF THE WALL MIND, I find this recipe VERY DESCRIPTIVE of the present “leader” of the USA.

Popcorn Balls


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Hey! What’s Not To Like, HUH!

Here’s Another..

The Double Decker Mac & Cheese-Stuffed Bacon Weave Taco

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Umm, don’t forget this part! “Whisk in beer to create a batter.”

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

Beer-Battered Fish Tacos with Tomato & Avocado Salsa

 This Recipe Is:

WebMD Recipe

Lovers of fried fish get the taste without all the calories, and the salsa adds a fresh, clean note. To complete the Baja theme, serve with black beans, some diced mango and a bit of light sour cream.


Prep: 40 minutes | Total Time: 40 minutes
  • large tomato, diced
  • 1/4 cup
    diced red onion
  • 1/2 
    jalapeno, minced
  • 2-3 tablespoons
    lime juice
  • 1/4 teaspoon
    kosher salt
  • 1/8 teaspoon
    freshly ground pepper
  • 1/2 
    avocado, diced
  • 1/4 cup
    chopped fresh cilantro
  • Pinch of 
    cayenne, if desired
  • 3 tablespoons
    all-purpose flour
  • 1/8 teaspoon
    ground cumin
  • 1/8 teaspoon
  • 1/8 teaspoon
    cayenne pepper, or to taste
  • 1/3 cup
  • 8 ounces
    tilapia fillet, cut crosswise into 1-inch wide strips
  • 2 teaspoons
    canola oil
  • corn tortillas, warmed
  1. To prepare salsa: Combine tomato, onion, jalapeno, lime juice to taste, kosher salt and pepper in a medium bowl. Stir in avocado and cilantro. Add cayenne (if using).
  2. To prepare tacos: Combine flour, cumin, salt and cayenne in a medium bowl. Whisk in beer to create a batter.
  3. Coat tilapia pieces in the batter. Heat oil in a large nonstick skillet over medium-high heat. Letting excess batter drip back into the bowl, add the fish to the pan; cook until crispy and golden, 2 to 4 minutes per side. Serve the fish with tortillas and the salsa.

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Shut up and Eat!

17 Quick Breakfasts You'll Love

Quick Breakfasts via

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Hellz Yeah!

30 Ways To Use Ground Beef

30 Ways To Use Ground Beef

When it comes to ground beef, among the most versatile and beloved of ingredients, it’s not all about meatballs and burgers and chili. Psh, who are we kidding, yes it is! Few things excite us more…

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OK Lads, Lassies and those in between. I made these, Baked Eggs in Avocado..OH Wordy, why don’t I just call you, indicate what I’d like and YOU do whatever the hell YOU want to do with ANY post that I suggest, just as YOU did WITH THIS ONE!

..this AM, going on Noon’ish..

I stole this doober recipe from when the lad posted it..


This recipe calls for chopped chives, but feel free to serve with whatever fresh herbs or other toppings you have available. A tablespoon of salsa or a little hot sauce would offer a nice hit of spice.

Baked Eggs in Avocado Recipe


2 ripe avocados 4 fresh eggs 1/8 teaspoon pepper 1 tablespoon chopped chives


  1. Preheat the oven to 425 degrees.
  2. Slice the avocados in half, and take out the pit. Scoop out about two tablespoons of flesh from the center of the avocado, just enough so the egg will fit snugly in the center.
  3. Place the avocados in a small baking dish. Do your best to make sure they fit tightly.
  4. Crack an egg into each avocado half. Try your best to crack the yolk in first, then let the egg whites spill in to fill up the rest of the shell.
  5. Place in the oven and bake for 15 to 20 minutes. Cooking time will depend on the size of your eggs and avocados. Just make sure the egg whites have enough time to set.
  6. Remove from oven, then season with pepper, chives, and garnish of your choice. Enjoy!

Slight Alterations in recipe:
1. I Poached the eggs separately. Love eggs BUT I do want them COOKED.
2. Baked the Avocado, NOT as long and with Bacon Bits.
3. Topped them with:
Pico de Gallo
AND because it was NOON’ISH Quaffed my thirst with a coupla’:

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