Monthly Archives: October 2018

Recipe – Pork & Peppers Tacos

P1040639-2

Taco Ingredients:

  • 1 tbsp oil
  • 1 lb. ground pork
  • 6 oz. chorizo
  • 1 large onion thinly sliced
  • 2 poblano peppers thinly sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp kosher salt
  • 8 small flour tortillas

Sauce ingredients:

  • 1 cup low fat yogurt or sour cream
  • juice of 1 lime
  • 1 -2 tbsp apple cider vinegar
  • 3 tbsp chopped fresh cilantro

Optional toppings:

  • 1 ripe avocado, sliced or chopped
  • 1 cup shredded Mexican cheese
  • 1 tomato chopped
  • Fresh cilantro chopped
  • French’s fried onion rings

Directions:

  1. Heat oil in large skillet over medium high heat. Add pork and choriza. Cook 5 minutes or until browned, stirring to crumble. Remove meat mixture from pan with slotted spoon; drain fat, reserving 1-2 tbsp in pan for step 2.
  2. Add onion and peppers, cumin, chili powder and salt; cook approx. 8-10 minutes or until tender. Return meat mixture to pan and let simmer until ready to eat.
  3. Heat a griddle; spray lightly with oil; when hot, toast tortillas, approx. 1 minute on each side or until they brown and puff.
  4. Fill tortilla halfway with meat/pepper mixture, leaving room for toppings.
  5. Top with cheese first, then tomatoes, avocados, sauce and onion rings. Add chopped cilantro if desired.

 

 

©Copyright 2018, Randy Bancino

 

Categories: Poopah's Recipes | Tags: , , | Leave a comment

Recipe – Pheasant Pot Pie

P1040890-2

This recipe contains two variations on a super-simple way to make a potpie.

Ingredients:

2     Cups diced cooked pheasant (or 2 large boneless chicken breasts)

1     Can Cream of Celery Soup

1     Can Cream of Chicken Soup

1     Cup Frozen Peas

1     Large Potato

1     Large Carrot

1     Large Celery Stalk

½     Teaspoon Oregano

½     Teaspoon Thyme

¼     Teaspoon Cayenne Pepper

1     Egg, beaten

Either:

2     Pre-made Pie crusts

Or:

2     Cups of Bisquick

1     Cup of milk

2     Large eggs

Preheat oven to 400 degrees

Either:

In a microwave safe bowl, heat chopped vegetables on high for two minutes to soften. Mix the pheasant, vegetables, spices, and soup together and place in pre-made pie crust.  Use second pie crust as top for the pie by placing it over the pheasant mixture, and sealing the edges of the crust.

Or:

In a microwave safe bowl, heat chopped vegetables on high for two minutes to soften. Mix the pheasant, vegetables, and soup together in a deep dish pie pan.  In a large mixing bowl, combine the Bisquick, milk, and eggs, mixing together until blended, then pour evenly over the pheasant mixture.

Bake for 20 minutes, and then brush on egg wash.  Bake an additional 15 minutes or until golden brown.

Homemade Pie Crust

Ingredients:

1 ½   Cup Flour

8     Tablespoon Butter (Cut into cold cubes)

1     Teaspoon Salt

6     Tablespoon Water

Mix ingredients in a mixing bowl adding water until it become a dough ball. Wrap the ball in plastic wrap and flatten into a disk.  Refrigerate for 20 minutes. Remove from the wrap and separate into 2 halves.  Roll out the first ball.  Place in pie pan.  Bake at 375 degrees (filled with parchment paper and dried beans) for 15 min. Remove the beans and bake 5 more minutes.  Let cool.

 

©Copyright 2018, Randy Bancino

Categories: Poopah's Recipes | Tags: , , | Leave a comment

Caribbean Inspired Tuna Steaks

P1040683-2Ingredients:

  • 2 4oz. Tuna Steaks
  • ½ Cup Extra Virgin Olive Oil
  • 4 Tablespoons Soy Sauce
  • 2 Teaspoons Grated Ginger
  • 2 Gloves Garlic
  • 3 Limes, Juiced
  • 1 Jalapeño Pepper, Chopped and Seeded
  • 1 Cup Cilantro, Chopped
  • 1 Teaspoon Sugar
  • 1 Avocado, Sliced
  • Salt and Pepper


Directions:

In a Microwavable mixing bowl, combine the olive oil, soy sauce, ginger, garlic, lime juice, jalapeño, cilantro, and sugar. Use a whisk to completely mix the sauce. Place in bowl of sauce in the microwave and heat on high for one and a half minutes.

Halve the avocado, remove the pit, and remove the skin. Slice the avocado into thin strips, and set aside.

Pat the tuna steaks dry and liberally salt and pepper both sides. Lightly coat a skillet in olive oil and heat on maximum flame.  Sear the tuna for 90 seconds on one side and then flip to sear the other side for an additional 90 seconds.  Turn the heat off, and pour ½ of the sauce mixture over the tuna steaks.  Cover the skillet and let stand for 2 minutes while to prepare the plates.

Place tuna on a plate, arrange the avocado slices on top of the tuna and cover in the remaining sauce.

Recommended Sides:

White Rice and Black Beans

 

©Copyright 2018, Randy Bancino

Categories: Poopah's Recipes | Tags: | Leave a comment

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