Sunday, May 24, 2015

Sweet and Spicy Pork and Pineapple Tacos

Another super easy recipe.  These weren't Jeff's favorite, but I really loved them.  First for the flavor, but second for how easy they are to prepare.

I made them on an afternoon we had soccer and swim and would be out of the house almost the entire afternoon.  I prepped the meat and spices and pineapple, so when we got home I just had to cook them.  It was really quick and easy.  The pork is really killer in this recipe, it's so tender.   I didn't add any toppings to them and I think they were perfect.  I considered pico, but I think the tomato would be weird with the pineapple.

  • Ingredients:
  • 2 pounds pork tenderloin, trimmed and cut into 1-inch cubes
  • Salt and pepper
  • 1 tablespoon oil
  • 4 garlic cloves, finely minced or pressed
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • Pinch of cayenne pepper (more to taste, if wanted)
  • 1/4 cup pineapple juice
  • 2-3 cups diced pineapple (see note above)
  • 2-3 tablespoons chopped fresh cilantro
  • Corn or flour tortillas for serving

  1. Heat the oil in a large, nonstick skillet over medium heat. Sprinkle salt and pepper over the pork pieces and add them to the hot skillet, browning on each side until golden (the pork doesn't need to cook all the way through in this step, just get a nice color on all the pieces). 
  2. Stir in the garlic, cumin, chili powder and cayenne and cook for 1-2 minutes, stirring constantly. Add the juice and pineapple and simmer the mixture until the pork is cooked through, 7-9 minutes. 
  3. Stir in the cilantro. Serve with corn or flour tortillas.

Grilled HOney Mustard Rosemary Chicken

This was delicious.  Perfect for grilling and memorial day and summer.

Perfect for sunday.  I marinade it while we are at church, serve with a green salad and roasted veggies.  Makes for an easy after Sunday dinner, especially if you are on top of things and prepare veggies and set the timer on your oven to start before you get home.

  • 1 tablespoon olive oil
  • 3 tablespoons Dijon mustard
  • 3 tablespoons honey
  • 3 cloves garlic, finely minced 
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh rosemary, coarsely chopped (my neighbor has a rosemary plant, so I just sneak over and snip some sprigs, but it would probably be good with dried.)
  • 2 pounds boneless, skinless chicken breasts or thighs
  • Lemon wedges for serving

  1. Whisk together the olive oil, mustard, honey, garlic, salt, pepper, and rosemary. Place the chicken in a gallon-size ziploc bag and pour in the marinade. The mixture will be pretty thick; that's ok. Press out excess air, seal the bag and then gently mash the bag with your hands until the marinade mixture evenly coats the chicken. 
  2. Refrigerate for at least one hour or up to 24 hours. 
  3. Preheat an outdoor grill to about 350 degrees and cook the chicken for 6-7 minutes per side or until the internal temperature registers 165 degrees F on an instant-read thermometer. Tent with foil and let rest for 5 minutes. 
  4. Drizzle fresh lemon juice over the chicken and serve (or serve the lemon wedges alongside).  (I forgot to do this and we still liked it.)