We snack a lot for dinner. With both of us working, by the time we get home, do the things that need to be done, dinner is an after thought. I know, you all think we eat food like we have on the blog all week long………not so!
We have popcorn frequently, or frozen pizza, but recently bean dip has been our go-to snack dinner. Tim LOVES beans, he would eat them every day! I like beans, but a girl can only handle so much fiber.
Tim has been experimenting with a dip and it is ready to share with you. There is a local restaurant that we have mentioned before called Kelly’s. The Irish Mexican place that is a favorite of anyone local. If you are ever in the Sterling-Rock Falls, Illinois area look it up and stop by…..you won’t be sorry.
The Kelly’s bean dip a.k.a. Uncle Lou’s Dip is hmm, hmm, hmm, with the homemade tortilla chips. This Uncle Lou’s was the inspiration for Tim’s dip.
Pinto beans are simmered with salsa, chilies, garlic salt, cumin, chipotle and Sriracha. Browned pork tenderloin is added and the simmering continues until you have a creamy, spicy, porky, dip. Perfect for tortilla chips. Add shredded cheese and cilantro……..it’s snack supper!
You can also use the dip as the filling for burritos ………its Tim’s preferred way……I on the other hand am a chips kinda girl. Either way…..it’s hmm, hmm, hmm!!!!
1 pound pork tenderloin, trimmed and cut into small cubes
non stick cooking spray
1–7.76 ounces can Homestyle Mexican Salsa
1–4ounce can diced green chilies
1/2 teaspoon garlic salt
2 teaspoons cumin
1/4 teaspoon chipotle powder
1 teaspoon Sriracha sauce
Shredded cheese and cilantro for garnish
In a large sauce pan over medium low heat, cook beans and their liquid until heated trough.
Mash beans with a fork or potato masher, leaving slightly chunky.
Add salsa, chilies, garlic salt, cumin, chipotle powder, and Sriracha. Simmer for 10 minutes. While beans are simmering, spray a large skillet with non stick spray. Heat over medium high heat until pan is hot . Add diced pork . Sauté until pork is cooked through and browned.
Add pork to the beans mixture, stir to combine.
Cover and reduce heat to low. Simmer for 45 minutes to 1 hour. Remove from heat. Place in serving bowl. Garnish with cheese and cilantro if desired. Serve with tortilla chips.
When I was a kid, I thought ordering Chinese food seemed so romantic and big city……..eating out of cartons with chop sticks while saving the world!
Glory be…………. we have a Chinese restaurant……..was the first thought that came to my mind when living in my first apartment. I could live out that fantasy of my youth. Well, the food was awesome, came in those little boxes……….and I never have mastered chop sticks! Continue reading “Moo Shu Pork Rolls”
It’s rainy day……..Thank goodness I got all my shopping done before the rain came. I love to grocery shop! I know a lot of people do not, but it is like an adventure to me. I also am frequently inspired while there. For a small town, our local grocery stores have a nice variety, and a nice supply of Organic items, that I have been inspired to buy.
Tim and I love pork tenderloin, so I was thinking about something with noodles……hearty, with a bit of a kick. So, thanks to the folks at Cooking Light I found just the right recipe. I did change it just a bit, but I’ve got to give credit, as I would never have thought to use pork tenderloin for a Hungarian Goulash.
I remember Goulash as a child was, browned hamburger, tomato sauce, and noodles. One secret ingredient that my Mom always added was brown sugar, it made it slightly sweet. My brother and I loved it like that,and to this day, if I make the hamburger kind I always add the brown sugar. I did not add it to this recipe, but………..maybe next time.
So it was a an easy dish to make, without a long simmer time, since pork tenderloin is a very tender cut of meat. The recipe has chiles that add the heat that Tim likes so well, and smoked paprika that gives it an oaky, smokey flavor…………… all in a nice tomato base.
This is one of those dishes that gets better the next day…………so I’m glad there was some left!
1 (1-pound) pork tenderloin, cut into 1-inch pieces
2 cups coarsely chopped onion
1 bacon slice, finely chopped
1 3/4 cups water, divided
1 14.5 oz. can diced tomatoes with their juice
1 tablespoon smoked paprika
3/4 cup beer
1/8 teaspoon crushed red pepper
3 Hungarian wax chiles, seeded and cut into 1-inch pieces
1 1/2 tablespoons all-purpose flour
8 ounces uncooked egg noodles
1 tablespoon butter
3 tablespoons sour cream
Chopped parsley (optional)
Place garlic in a small bowl; mash with the back of a spoon to form a paste. Add 1/4 teaspoon salt, caraway seeds, and 1/8 teaspoon black pepper.
Heat a large Dutch oven over high heat. Coat pan with cooking spray. Combine 1/4 teaspoon salt, remaining 1/8 teaspoon black pepper, and pork in a medium bowl; toss. Add pork to pan; sauté 6 minutes, browning on all sides. Remove pork from pan.
Reduce heat to medium-high; return pan to heat. Add onion and bacon; sauté 7 minutes or until bacon is done, stirring frequently. Stir in garlic mixture; cook for 1 minute, stirring constantly. Add 1 1/2 cups water, tomato, paprika, and beer; bring to a boil. Reduce heat, and simmer 30 minutes, stirring occasionally. Stir in red pepper and chiles; simmer 15 minutes. Add pork to pan; simmer 15 minutes, stirring occasionally. Combine remaining 1/4 cup water and flour in a small bowl; stir with a whisk. Stir flour mixture and remaining 1/2 teaspoon salt into pork mixture. Bring to a boil; cook 1 minute, stirring constantly.
Cook noodles according to package directions, omitting salt and fat. Combine noodles and butter in a medium bowl, stirring until butter melts. Place 1 cup noodles in each of 4 shallow bowls; top with 1 cup pork mixture. Top each serving with about 2 teaspoons sour cream. Garnish with parsley, if desired