Tacos de Chicharron Guisado (Stewed Pork Rinds/Crackings in Tacos)

Tip: Read directions completely before preparing.

Ingredients:

1/2 pound, chicharrones, (fresh pork rinds/cracklings)

2 teaspoons, canola oil

1 small, white onion, chopped

1 large, plum tomato, chopped

1/2 large, jalapeño, chopped (more is preferred hotter)

3 cloves, garlic, minced

1 ½ cups, chicken broth

1 teaspoon, comino (cumin)

1/8 teaspoon, black pepper

Directions:

In a medium pot, add oil and heat over medium-heat, until shimmering. Add onions and cook, until onions are transluscent, about 1 – 1 1/2 minutes.

Add jalapeño and garlic cook, stirring constantly, another minute.

Add, tomatoes, comino, black pepper, chicken broth, and chicharrones. Bring to a boil, then lower heat to simmer for 35 to 40 minutes, until the chicharrones (pork rinds/crackings) are tender.  Enjoy!

Tip:  Enjoy these tender pork rinds/cracklings by serving on tacos! On corn or flour tortillas! Serve with breakfast, with a side of eggs! Serve with rice and beans!!!  And so much more!

Salsa Verde (Tomatillo Salsa)

Tip: Read directions completely before preparing.

Ingredients:

1 1/2 pounds, tomatillos

2 large, Jalapeño peppers

3 cloves, garlic, peeled

1 small sweet onion, quartered

1 cup fresh cilantro, chopped

½ cup water

2 teaspoons sea salt

½ teaspoon, toasted fresh ground comino seeds

½ teaspoon, toasted peppercorns

Directions:

Remove the husks from the tomatillos; discard husks. Rinse tomatillos well to remove all the sticky sap. Cut them in half. Peel the garlic. Cut the stemmed tops off the jalapeno peppers then split them in half and, using a spoon, scrape away the seeds and veins. If you like the heat, leave the veins and seeds. Set aside.

Toast the peppercorns and comino seeds in a skillet over medium high heat.  Being careful not to burn the comino. About 1 minute, stirring. Remove from pan and let cool. Then ground them in a mortar and pestle. Add to blender with 1/2 cup of water.

Lightly grease a griddle or cast iron skillet, rubbing excess off with a paper towel. Place on medium heat.

When it's hot, place the tomatillos, peppers, garlic and onions on the hot surface. Allow to blister, turning them over with tongs to soften and slightly blister as much surface as possible.

The peppers, onions and garlic will soften and blister the fastest. After about 5 minutes, remove the onions, garlic and peppers to the blender.

Continue roasting the tomatillos for another 5 to 8 minutes, and the tomatillos are a slightly softened. Then add to blender. Add the cilantro.

Allow to cool a few minutes then place the blender lid on loosely, holding it in place with a kitchen towel and purée until just slightly smooth depending on personal preference.

Place in salsa in an airtight glass jar and store in the refrigerator for up to a one week. Enjoy!

Servings: 4 /12 cups

Tip:  Prepare the salsa as described then add a mashed avocado to ½ cup of salsa for a creamy avocado salsa!  Or add to a pan with butter and shrimp! There are many ways to use your Salsa Verde in recipes!

Chicken Salad with Almonds and Cranberries

Tip:  Read directions completely before preparing.

Ingredients:

3 cups, cooked chicken breast, shredded (Store bought Rotisserie chicken works great)

1/3 cup, red onion, diced

½ cup, apple, diced

1/3 cup, dried cranberries

1/4 cup, almonds sliced

¾ cup, Hellman’s Real Whipped Tangy Dressing

½ teaspoon, garlic powder

1/8 teaspoon, cayenne pepper

¼ teaspoon, sweet paprika

¼ teaspoon, sea salt

¼ teaspoon, white pepper

Directions:

In a large bowl, combine all the above ingredients and mix thoroughly.

This chicken salad was served on multigrain bread, with bacon, lettuce, English cucumbers, and tomatoes!  Enjoy!!!

Tip:  Serve Multigrain bread or any bread you like.  Crackers too!  

Individual Chicken Pot Pies

Tip: Read directions completely before preparing.

Ingredients:

2 ½ tablespoons, butter

¼ cup, onion, diced

¼ cup, carrots, diced

¼ cup, celery, diced

1/4 cup all purpose flour, plus additional for rolling out pie crust

¼ teaspoon salt

pinch fresh ground pepper, to taste

2 cups, chicken broth

2 cups,  cooked chicken, diced

¼ cup, frozen peas

¼ teaspoon chopped fresh thyme

1 sheet, pie crust

1 small, egg yolk

1 teaspoon water

Directions:

In a medium saucepan or stockpot, melt butter over medium to low heat. Add the onions, celery, and carrots and cook until the onions softens, about 3 – 4 minutes.

Add flour, and pepper. Cook, constantly stirring until the mixture has a little light brown,  about 5 minutes.

Add chicken broth and continue whisking frequently. Bring to a boil and continue stirring until it thickens.

Lower heat and bring to a  simmer, simmering for about another 5 minutes, stirring every minute. Stir in the chicken, peas and thyme; season with salt and pepper to taste. Check to make sure salt is ok, and do not over salt. Refrigerate the chicken broth mixture 20 minutes.

Preheat oven to 365 degrees.

On a lightly floured work surface, roll out the pie crust.  Using the ramekins you will be using to bake your pot pies as a guide. Place them lightly on the pie crust and cut around, allowing 1-inch plus larger than dish. With the tip of a knife, cut vents into the pastry.

Divide the pot pie filling between 2 - 12-ounce baking dishes and fill.

Place the pastry cutouts  on top of each baking dish. (You can decorate your pot pies as you like. I used leaf cookie cutters) Optional Beat the egg yolk and water in a small bowl. With a pastry brush, brush a little egg wash on pastry.  Refrigerate the prepared baking dishes for 15 minutes. Line a cookie sheet with aluminum foil. Place the cooled baking dishes on the cookie sheet, evenly placed.

Bake until pastry is golden brown and juices are bubbling, about 25-35 minutes.

Carefully place the hot baking dishes on top of individual serving plates and serve. Enjoy!

Servings: 2 Pot Pies

Tip:  Be careful! The dish will be hot!