Cast Iron Boneless Fried Pork
 
Ingredients
4- Boneless pork chops
1-tsp. canola oil (to marinate the chops)
¼ cup of Angie’s Seasonings (or any other seasonings you have in your pantry that have most of the ingredients; paprika, garlic powder, etc. to obtain that golden color)
1-tsp. canola oil (for the cast iron or frying pan to fry the chops)
  
Directions

1. Clean your pork chops well with paper towel and pat them dry.
2. Add 1-tsp. canola oil and Angie’s seasonings or any other seasonings you have at home in your pantry to marinate them.
3. Let them rest for at least 30 minutes in the fridge before cooking.
4. In medium high add 1-tsp.Canola oil into your frying pan. Wait until is bubbly hot.
5. Carefully, add the pork chops to the frying pan, ensuring that they are not touching each other. If you need to cook several batches that is fine.
6. Cook for about 3-4 minutes and flip them to cook on the other side for the same time.
7. Your meat thermometer must read 160 degrees for well done. Remember, your pork must be totally cooked always.
8. Remove from the frying pan to a tray already prep with paper towel to drain any oil left on them.
9. Serve immediately with a simple Cherry tomatoes, baby cucumbers and thyme veinagtette salad.

Thyme Vinaigrette

1 cup of Olive Oil
½ cup of Red Wine Vinegar
1 tsp. of chopped fresh garlic
1 fresh spring of chopped thyme (leaves only)
1 tsp. Salt
½ tsp. black pepper
 
Mix all these ingredients in a glass bottle and shake well. You will have enough left to use during the week. Keep it in the refrigerator.

​Ingredients
1/2 pack of Frozen Yuca (Yuca is available in many grocery stores, I always use Goya)
4 cups of water
2 tbsp. salt
5 cloves of garlic (chopped)
1 small onion
1/2 tsp. salt
1 tsp. pepper
1 tbsp. sweet paprika
2 Bay leaves
2 carrots cut about 1” at an angle
1/4 cups of Olive Oil
1 # of Veal for Stew (cleaned and cut in 1 inch pieces, marinated with 2 tbsps. of olive oil and seasoned with Angie’s Dry Seasoning or any other seasoning mix you may have at home. (You can use beef stew instead if you prefer, a more affordable cut)
 
Directions
Bring the water to a boil. Add the 2 tbsp. of salt and the frozen yuca. Cook by following the package instructions.
 
When done, drain all the water AND SET ASIDE FOR LATER).
 
Allow the yuca to cool down, cut in small pieces, about a couple of inches each and set aside.
 
In a medium size saucepan in medium high, add what’s left of the oil, when is hot add carefully the marinated veal. Sauté for about 3 minutes. Carefully add the carrots and onions. When the onions look glossy and cooked, add the garlic, Bay leaves, pepper, paprika and salt as needed. Cook for 3-4 more minutes.
 
Carefully, add both, the yuca and the drained water that you set aside when you boiled the yuca. If you like your soup thick, (like me), add less water and adjust with more of the liquid as you go. Put a lid on and cook in medium low covered for about 20-30 minutes, checking every 10 minutes, since all stoves temperatures vary. Just before serving, remove the Bay leaves and if more salt is needed, this is the time to adjust it to your taste.
 
Serve with fresh avocado and a bowl of corn.

As I promised you last week, this is the recipe.

Pickled Yuca (Yuca al Mojo)

Ingredients
1 pack of Frozen Yuca (I always use Goya)
6 cups of water
2 tbsp. salt
 
5 cloves of garlic
1 large onion
1/2 tsp. salt
1 tsp. peppercorns
3 Bay leaves
3/4 cups of Olive Oil
1 cup of Red Wine Vinegar
 
Directions
Bring the water to a boil. Add the 2 tbsp. of salt and the frozen yuca. Cook by following the package instructions.
 
When done, drain the water and let the yucca cool down. When cool, cut the Yuca in pieces about a couple of inches each and place in a glass bowl.
 
In a cooking pan in medium high, add the oil and when is hot, carefully add the onions. When they look glossy and cooked, add the peppercorns, garlic, vinegar, 1/2 tsp. salt and Bay leaves and cook only until it gets hot again, to a boil point.
 
Remove from stove immediately and pour the mixture on top of the yuca.
Put a lid on and leave it covered for about 30 minutes before serving. This will allow the ingredients to soak the yuca for extra flavor. If more salt is needed, this is
the time to adjust it to your taste. 

Ingredients
 
4 chicken tenders ($3.00)
5 slices of bacon ($1.50)
2 hand-full of Baby Bela Mushrooms ($1.50)
5 cloves of garlic (.75)
12 Asparagus stalks ($2.50)
Salt
Pepper
Garlic powder
Onion powder
 
Directions
 
This recipe is very easy. Purchase your chicken tenders, Baby Bella mushrooms, asparagus and bacon, You have the other ingredients in your pantry.

For the Chicken Tenders: Fold the bacon in the tenders and place in a baking mold. Sprinkle with garlic and onion powder, pepper and pepper flakes if you like spicy foods. Bake at 375 for 30 minutes or until done and bacon is golden or stir fry them.

Baby Bela Mushrooms: Clean, cut and sauté in olive oil (and butter if you prefer) with chopped garlic until beautiful golden brown color is obtained.

Asparagus: Steam your asparagus with a little salt for about 3 minutes. Do not leave them unattended or they will turn dark green and soggy. Then, briefly sauté in olive oil in the same skillet you saute your mushrooms.
​
Pickled “Yuca”: Tastes amazing. This recipe will be posted next week, stay tuned!