This and that: Cinco De Mayo

Showing posts with label Cinco De Mayo. Show all posts

Thursday, May 2, 2013

#FoodieFriendsFriday and a Cinco De Mayo Party

It is time for Foodie Friends Friday Linky Party and this week we are going to celebrate Cinco De Mayo. Bring your best Mexican recipes....

Welcome to Foodie Friends Friday!

Please take a moment to read through the rules before getting started, Thank You!

*By linking up you agree that you read these rules and all photos/recipes are original and belong to you. You agree to allow Foodie Friends Friday and any of it's affiliated websites or publications (Social Girls Media, LLC) to use photos, links, and recipes for reprint and/or republishing and distribution without monetary compensation to you. If photos & recipes are used, proper link backs to you will be included.

Adding Links back to Foodie Friends Friday and our Button is our only form of advertising to bring in more people to see YOUR recipes.

Please remember to do this. It benefits you! To thank you, we will continue to feature those with links throughout the year on various outlets.

<div align="center"><a href="http://www.foodiefriendsfridaydailydish.com/" title="Foodie Friends Friday" target="_blank"><img src="http://i1271.photobucket.com/albums/jj628/busyvegetarianmom/FFFDDButtonNEW150Darker_zpse238f637.jpg" alt="Foodie Friends Friday" style="border:none;" /></a></div>

Meet our Co-Hosts at Foodie Friends Friday:

Last Week's Party Winners

Each week, each host picks their favorite recipe. These recipes are then featured in the Daily Dish Magazine

RecipesThat Caught Our Attention. To be featured you must have a link back to either Foodie Friends Friday or the host blog that you link up with. Next week your recipe may be here.

Most Voted

Most Clicks

Host Favorite

This week my host favorite is bread. I am all about the bread. I love bread and when I saw this recipe for bread made in your slow cooker.... I was so excited. I have been wanting to try it and now I have a recipe. This recipe also has seeds on the top... I can't wait to make this. I was so excited about this recipe that I forgot to tell you where to find this recipe. This recipe comes from Joanne of What's on the List and the recipe is called Oatmeal Amaranth Seeded Bread. I am not sure what Amaranth Flour is but I am sure going to find out.

photo credit: What's on the List?

Wednesday, May 1, 2013

Fajitas of sorts...

I am back on nights again and today when I woke up, I had no idea what I was going to make for dinner. I did need to go and get a few groceries so I though that maybe walking down the aisle of our brand new local grocery store I would come up with something and it did...
As I walked into the store the first thing I saw was this wonderful cheese display. I love cheese and as I was perusing it my eyes fell upon one of my favorite cheeses - Tillamook Cheese . There also was a new flavour - Smoked Black Pepper White Cheddar Cheese.
My mind started to churning, cheese, I had some leftover Fiesta Porkchops and I also had some Salsa Me Krazy salsa... I could make Fajitas. And that is how my dinner was born. I also thought that this would be great to keep on the Cinco De Mayo theme.

Pork Fajitas

Makes 1 fajita

1 pork chop ~ I used this recipe (sliced thin)

Mini peppers and onions sliced - I had approx 1 cup together

1 tsp oil

1/4 tsp cumin

crush red pepper to taste

1/4 to 1/2 avocado slice thin

grated cheese ~ I used Tillamook Smoked Black Pepper White Cheddar Cheese

salsa ~ I used Salsa Me Krazy medium salsa

sour cream

Tortilla - I used Garden Spinach and vegetable Tortilla

In pan saute peppers and onions in 1 tsp oil, added cumin and crush red pepper. Add pork chop and continue to saute for a few more minutes until every thing is warm.

Warm tortilla, add mixture. Top with cheese, salsa, avocados and sour cream. Enjoy.

Enjoy!

I had received my Salsa Me Krazy from a contest that I entered. This salsa tastes so wonderful, fresh and homemade. The medium has just enough heat to give it some punch without over powering the taste. On there website, it says that this salsa was made from a family recipe and made in small batches to preserve the homemade taste and is made without preservatives. I have been hording my jar for a long time, eating only a small bite at a time. But alas the jar is now empty and I will have to get some more. The company is based out of Greenwood Indiana and this just might be the excuse I need to go and vist my brother and his family in Indianapolis to buy some more.

✻ღϠ₡ღ✻ Marlys

(¯`✻´¯)
`*.¸.*✻✿*.¸.*✻ Enjoy your day....`*.¸.*✻✿*.¸.*✻

The review on Salsa Me Krazy is done on my own as I really enjoy this product and want others to know about it. I have not been given any compensation or product to promote this.

LINKS: Foodie Friends Friday

Tuesday, April 30, 2013

Fiesta Porkchops

Cinco De Mayo is celebrated this weekend on May 5th. It is a celebration of the Mexican army over France at the battle of Puebla in 1862. Now this holiday is a celebration of both Mexican culture and heritage.

I love the Mexican food and all the wonderful flavours that it holds. I am not sure that I have ever made anything Mexican, and have only eating Mexican food in restaurants, except having taco and salsa or guacamole.

This year I thought that I would try to make my own variation of Mexican type food, seeing that we were going to have a Cinco De Mayo party on Foodie Friends Friday Linky Party this weekend.

Fiesta Porkchops

I was planning on making fajitas but decided that I would just make some porkchops and stir fried vegetables. I did have some left overs so I might just make some fajitas with that. I went to allrecipes.com and adapted my recipe from Fajita Marinade III and Fajita Marinade I and this is what I came up with....

1/4 lime juice

2 tbsp olive oil

4 cloves garlic -crushed

2 tsp maggi liquid seasoning

1 tsp salt

1/2 tsp hot peppers or cayenne pepper (or more if you like it spicy)

1/4 tsp cumin

1/4 tsp fresh rosemary

1/4 tsp fresh thyme

1.5 lbs porkchops

Grind/crush garlic, rosemary and thyme. In bowl mix, lime juice, olive oil, crushed garlic, rosemary, thyme, maggi liquid seasoning, salt, hot pepper/cayenne pepper, cumin. Place porkchops in ziplock bag and add marinate. Marinade in fridge for at least 30 minutes to a couple of hours.

Cook porkchops with a small amount of marinade on hot grill for 7 minutes, flip and cook for another 7 minutes or until internal temperature reaches between 140 degrees to 165 degrees F. I used my George Foreman Grill on 4.

Cooking on George Foreman Grill

For the vegetables I used the remain marinade and heated it on the stove, stir frying peppers, onions and mushrooms until they start to turn brown and liquid was completely gone.