Monthly Archives: July 2012

Chunky Guacamole

Chunky Guacamole


  • 3 medium-sized avocados, peeled & diced
  • juice & zest of 1 lemon
  • 1/4 tsp cumin
  • 1/4 tsp Kosher salt
  • 1/8 tsp cayenne pepper
  • 1 small red onion, diced
  • 1 tomato, cored, seeded & diced
  • 1/2 green pepper, finely diced
  • 2 large cloves of garlic, minced
  • 2 Tb cilantro, chopped
  • 1/2 cup chopped spinach
  • 1/2 cup chopped Boston Butter Lettuce

In a large glass bowl combine the avocados with the juice and zest of 1 lemon. Using a fork smash the avocado pieces until most of it is broken down and smooth. Stir in the cumin, Kosher salt & cayenne pepper, cover with plastic wrap and refrigerate while you are preparing the other ingredients. Add the onion, tomato, green pepper, garlic, cilantro, spinach and Boston Butter lettuce and mix well. Cover again and refrigerate for at least 15 minutes to let the flavors blend.

Suggestions: Perfect served with my “Pork Chimichangas” or as a hearty dip with home fried tortilla chips. Works great as a condiment with your tacos or burritos. Ever try guacamole as a dressing on your salad, this one would be a wonderful addition to any salad but especially a chicken salad.


Posted by on July 31, 2012 in Salsa and Chutneys


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Pork Chimichangas (Leftover Delight)

Pork Chimichangas with Chunky Guacamole

I have made these chimichangas with leftover “Chipotle Rubbed Smoked Pork”, but you could use any type of meat. You just want to make sure it is seasoned well. This leftover pork worked perfectly on its own.

Ingredients:   yields 6 chimichangas

  • 2 1/2 to 3 cups diced Chipotle Rubbed Smoked Pork (leftovers)
  • 1 cup cooked yellow or Spanish style rice (leftovers)
  • 1 cup Mexican Blend Shredded Cheese
  • 6 flour tortillas, taco size
  • vegetable oil

Combine the diced pork, rice and cheese together. Heat a 10″ skillet over medium heat. Once the pan is hot, add the oil, enough to fry in, probably 1/4 inch. Heat the oil hot. Place a couple spoonfuls of the meat mixture in the middle of the tortilla. Fold opposite sides into each other, then fold from one open end to the other. Your shaping this similar to a burrito, but completely enclosed like an envelope. Place into the hot oil, seam side down and fry until golden brown, then turn over and fry the other side the same way. You can hold the cooked chimichangas on a paper towel lined plate in a 200 degree oven until ready to serve.

Suggestions: I serve my Chimichangas with my “Chunky Guacamole”. My “Sweet Corn Salsa” would also go nicely with these. Or keep it simple and just top off with some sour cream.

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Posted by on July 30, 2012 in Pork


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Let the games begin….enjoying the Olympics!

Loving that the Olympic Games have begun. Here’s wishing them all good sportsmanship, kindness and compassion while they are participating.

Hoping wherever you may be you will get a chance to watch at least one of the competitions. I’m thinking the entire world could take a lesson on how to play nice with each other from the athletics that participate in these games.

Have a great weekend and enjoy good ole home cooking with those you love. We’ll be serving recipes from my kitchen all weekend. See you all back on Monday.

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Posted by on July 28, 2012 in Uncategorized



Chipotle Rubbed Smoked Pork

Chipotle Rubbed Smoked Pork Shoulder

Ingredients:  4-5 servings

  • 3 pound boneless Pork Shoulder
  • “Chipotle Rub” (see my recipe below, use the entire amount)

Chipotle Rub Ingredients:

  • 1 @ 7oz Chipotle Peppers in Adobo sauce
  • 1 cup light brown sugar packed
  • 2 Tb Mexican Oregano, crushed
  • 3 cloves garlic, peeled and trimmed
  • 1 tsp Kosher Salt

Combine all the ingredients in a food processor and pulse until fully combined.

Rub the entire pork shoulder with the Chipotle Rub. Put into a gallon zip lock bag and refrigerate overnight. We use our Green Egg Smoker at a temperature of 220 to smoke the pork shoulder for 8 hours. Remove from smoker and let rest for 15 minutes or so before carving or pulling apart.

Suggestions: A traditional southern way of serving smoked pork would be to serve it over “Hoe Cakes” with a drizzle of BBQ Sauce.

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Posted by on July 27, 2012 in Pork


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Chipotle Rub


  • 1 @ 7oz can of Chipotle Peppers in Adobo Sauce
  • 1 cup light brown sugar, packed
  • 2 Tb Mexican oregano, crushed
  • 3 cloves garlic, peeled and trimmed
  • 1 tsp Kosher Salt

Combine all the ingredients in a food processor and pulse until fully combined. Refrigerate or freeze if not using right after making. Rub this mixture over pork, chicken or beef to season the meat.

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Posted by on July 27, 2012 in Dry Rub & Marinades


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Shrimp with Summer Squash & Garlic Sauce

Shrimp with a Summer Squash & Garlic Sauce

Until I started blogging my daily recipes I rarely measured anything. Not sure where I learned to cook this way, but I have to say I have missed the freedom of just adding ingredients without measuring and documenting. I know it’s hard to duplicate a recipe without guidelines, but hey that’s all part of the fun of cooking. Here’s a recipe thrown together after work just like I cooked before starting my blog.


  • 12 ounces jumbo shrimp, peeled, deveined, tails removed
  • 1 summer yellow squash, peeled, thinly sliced
  • 3 or 4 green onions, sliced
  • 3 to 5 cloves of garlic, minced
  • a couple of tablespoons of Olive Oil
  • probably 4 to 5 tablespoons of unsalted butter
  • cracked black pepper
  • garlic salt
  • 1 vine ripened tomato, cubed

Put your sliced summer squash in a bowl and sprinkle with some garlic salt. Toss well. Heat a large skillet over medium heat. Add the Olive oil then melt the butter into the oil. Add the squash, season with cracked black pepper and saute for about 5 minutes or more, tossing frequently. Add the green onions and garlic, saute for another minute or so then add the shrimp. Saute all together again stirring frequently. The shrimp is fully cooked when it turns bright white and pink. Throw in the tomato and serve. The squash breaks down into a wonderful sauce.

Suggestions: Try serving this shrimp over rice or egg noodles.


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Peach Pielettes with a Whole Wheat Pie Crust

Peach Pielettes

I just love peach season. I love peach pie. I love pie crust. This way of making a peach pie is perfect for the pie crust lover. You get equal part pie crust to pie filling with every bite. On top of that when your baking for only two people this is the best of both worlds. Peach pie for dessert and little individual pies leftover for breakfast the next morning. I use to bake pies in my youth, but that was years ago. So I went searching for a pie crust recipe that sounded easy yet flavorful. I found it in the Food Network Magazine and that’s the recipe I will be posting here for the pie crust. The filling, well that’s from me, easy, simple and delicious.

Pie Crust Ingredients:

  • 3/4 cup whole-wheat flour
  • 3/4 cup all-purpose flour, plus more for dusting
  • 1 Tb sugar
  • 2 tsp white vinegar
  • 1/2 tsp salt
  • 10 Tb unsalted butter, cut into small pieces and cold

Peach Pie Filling Ingredients:

  • 4 fresh tree-ripened peaches, peeled and cubed
  • 1/4 cup sugar
  • 1/4 tsp cinnamon
  • 1 Tb cornstarch
  • 1/8 tsp salt

This recipes makes 6 pielettes in a muffin tin.

To make the dough: Using a food processor pulse the whole-wheat flour, all-purpose flour, sugar, vinegar, salt and about 1/3 of the butter until the butter is incorporated. Add the remaining butter and pulse until it is in pea-size pieces. Add 2 tablespoons of ice water and pulse until the dough just comes together. Pinch a small piece of the dough: If it doesn’t hold together, add up to 2 more tablespoons of ice water, pulsing, 1 tablespoon at a time. Turn the dough out onto a large piece of plastic wrap and press into a rectangle. Pat to 1/2 inch thickness and wrap tightly. Refrigerate until firm, at least 1 hour.

Roll the dough into a rectangle to be able to cut at least 4 circles at 6 inches in diameter. Tip: I loved the Food Network’s suggested method of rolling the dough out. Place the cold dough between 2 pieces of parchment paper that have been slightly dusted with flour and roll that way. Now if you are able to roll the dough out so that you can get 6 circles cut out all at the same time good for you, I couldn’t so I cut out 4 then re-rolled the dough and cut out the remaining 2. Gently put the dough circles in the muffin tins.

Preheat your oven to 425. No greasing of the muffin tin necessary.

For the filling: Combine all ingredients and mix well. Spoon the filling into the crust in the muffin tins. Mound the filling higher than the crust edges. Bake for 10 minutes at 425 then lower the temperature to 350 and bake another 20 minutes.

Tip: I use a vegetable peeler to peel the skin off of my peaches. It works so easily in getting this job done.

Suggestions: I haven’t tried this yet, but I’m thinking it would work really well baking them in individual ramekins. I did have trouble with a couple of the pielettes releasing from the muffin tin as the peach juice sealed the crust onto the tin top. So…if any of you have suggestions on how I could avoid that problem, please let me know. These pielettes were so cute and delicious that I hate to change anything.


Posted by on July 25, 2012 in Breakfast, Desserts


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