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Pork Loin with Pomegranate


  • 1 3-pound boneless pork loin
  • 3 garlic gloves (minced)
  • 1.5 tsp salt
  • 1 tsp black pepper
  • 3/4 cup pomegranate juice
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp light brown sugar
  • Pomegranate arils, fresh thyme sprigs for serving

Preparation

  1. Preheat oven to 350 degrees. Line a roasting pan with foil and add a wire rack to pan. Tie pork at 1-inch intervals with kitchen string. Rub pork with garlic, salt and pepper. Transfer pork to prepared pan and roast for 45 minutes.
  2. Boil pomegranate juice in a saucepan until juice is reduced to about 3 Tbsp (approx. 8 minutes). Remove from heat and stir in vinegar and brown sugar. Reserve 1 Tbsp of glaze in a small container
  3. Baste pork with remaining glaze, and continue to roast for about 40 minutes basting every 10 minutes. If pork is still not fully cooked, cover with aluminum paper and cook for a few more minutes until done. (approx. 15).
  4. Remove pork from oven and baste with the reserved glaze. Cover with foil paper for at least 20 minutes.
  5. Remove kitchen string, an serve garnished with pomegranate arils and thyme sprigs.

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Sherry Vinegar Chicken Thighs


The original recipe is Valerie Bertinelli’s Sheet Pan Chicken

INGREDIENTS

  • 1 cup cherry tomatoes
  • 3/4 cup pitted olives
  • 2 garlic cloves finely chopped
  • 1 tsp chopped fresh rosemary
  • 3 Tbsp Olive Oil, divided
  • 1 1/2 tsp salt, divided
  • 6 boneless skinless chicken thighs
  • 1 medium onion cut in thin slices
  • 3/4 tsp paprika
  • 3/4 tsp black pepper
  • 1/2 cup sherry vinegar
  • 1/4 cup chopped parsley
  • Preheat oven to 450 degrees and position the rack 5 to 6 inches from the top.
  • In a bowl, mix 2 Tbsp olive oil, onion, paprika, black pepper and 1 1/4 tsp salt
  • Place chicken on a rimmed baking sheet, and toss the seasoning mix on top of it. Drizzle vinegar on top and around the chicken. Bake in preheated oven for 15 minutes
  • In a bowl toss together cherry tomatoes, olives, garlic, rosemary, 1 tbsp olive oil and 1/4 tsp salt. Set aside.
  • Remove chicken from oven after 15 minutes, and add the tomato-olive mix on top of the chicken. Put back in the oven for 20-25 minutes.
  • Sprinkle with parsley before serving

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Vegetarian Stuffed Peppers


Vegetarian Stuffed Peppers

INGREDIENTS

  • 4 medium red bell peppers, or 3 large ones, halved from stem to base, seeds and membranes removed
  • 3 tablespoons olive oil
  •  1 ½ cups cooked rice
  • 1 large yellow onion, chopped
  • 2 cups tomatoes, chopped in small pieces
  • ½ cup chopped fresh cilantro
  • 4 cloves garlic, pressed or minced
  • 1 teaspoon ground cumin 
  • 1 can pinto beans, rinsed and drained
  • 1 tablespoon lime juice 
  • 1 cup shredded mozzarella or cheddar cheese
  • Salt and black pepper to taste

PREPARATION

Peppers:

Preheat the oven to 425 degrees Fahrenheit. Place the halved peppers in a large baking dish. Drizzle 1 tablespoon olive oil over the peppers and sprinkle them with salt and pepper. Rub the oil over both sides of the peppers, then arrange them with the cut sides facing up. Bake for 20 to 25 minutes, until the peppers are easily pierced by a fork. Set aside.

Filling:

While the peppers are roasted, prepare the filling:

In a large skillet over medium heat, warm 2 tablespoons olive oil. Add the onion and salt. Cook, stirring often, until the onion is tender, about 5 minutes. Add the tomatoes and cook until they’re soft.

Add the cilantro, garlic, and cumin. While stirring, cook until the garlic is fragrant, about 30 to 60 seconds.

Remove the pot from the heat and add the rice, beans, and lime juice. Stir to combine, then season with additional salt and pepper if needed.

To stuff the peppers, pour off any excess juice pooled within the peppers. Then stuff each pepper with the rice mixture. Top the peppers with the cheese.

Bake at 425 for 12 to 13 minutes, until the cheese is golden in spots.

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Ajiaco Colombiano


  • 1 libra de papas criollas
  • 1.5 libras de papas blancas
  • 1.5 libras de papas rojas
  • 2 cebollas largas enteras
  • 4 pechugas de pollo con hueso
  • 1 rama de cilantro fresco
  • 3 dientes de ajo triturados
  • 1 cubo de concentrado de pollo
  • 1 ramo de guascas (solo las hojas) – pueden usarse guascas secas
  • Maiz – opcional
  • Sal y pimienta al gusto
  • 1 taza de crema de leche
  • 1 taza de alcaparras
  • Aguacates
  1. Pelar las papas y cortarlas en rodajas
  2. Colocar las papas en una olla con la cebolla, el pollo, el cilantro, los ajos, el cubito de concentrado de pollo, y sal y pimienta al gusto. Cubrir con abundante agua
  3. Cocinar a fuego medio hasta que el pollo este blando y las papas esten medio desechas. El caldo puede licuarse en licuadora para que las papas terminen de deshacerse
  4. Agregar las guascas y el maíz y continuar cocinando por unos 10 minutos
  5. Retirar el pollo de la olla, deshuesarlo y deshilacharlo
  6. Servir acompanhado de aguacates, arroz blanco cocinado, crema de leche y alcaparras ( en recipientes separados)
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Lime-Honey Glazed Carrots


Lime-Honey Glazed Carrots
  • 1 pound of baby carrots
  • 1/4 cup butter
  • 2 Tbsp honey
  • 1 tablespoon fresh lime juice
  • 1/8 tsp ground ginger
  1. Bring carrots and enough water to cover them to a boil in a pot. Lower the heat and simmer stirring occasionally until tender for about 10 minutes. Drain the water. Set carrots aside
  2. Melt butter in a skillet. Stir in honey, lime juice and ginger. Mix well. Stir in carrots until well coated. Cook until thickened – about 5 minutes.
  3. Sprinkle lightly with fresh thyme leaves
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Pork with Feta Cheese


Pork with Feta Cheese
  • 4 8-ounce pork slices
  • 1 clove garlic
  • 1 tsp dried rosemary
  • 1 tsp dried basil
  • A pinch of black pepper
  • Juice of 2 limes
  • 2 Tbsp Olive Oil
  • Salt to taste
  • 3/4 cup feta cheese
  1. Mix garlic, basil, rosemary, and pepper in a small bowl. Add lime juice to a separate bowl
  2. Heat oil in a skillet over medium heat
  3. Dip both sides of pork in lime juice, then sprinkle both sides with herb mixture
  4. Add pork to skillet and cook about 6 minutes per side
  5. Reduce heat to low, sprinkle feta cheese on pork, cover and cook for a couple of minutes.
  6. Serve drizzled with drippings

Can be served with Lime-Honey Glazed Carrots

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Balsamic Chicken


  • 4 Chicken Breasts (approximately 2 pounds)
  • 1 tsp garlic salt
  • 1/2 tsp black pepper
  • 2 Tbsp Olive Oil
  • 1 onion thinly sliced (1 cup)
  • 1 (14.5 oz) can diced tomatoes with juices
  • 1/2 cup balsamic vinegar
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • Optional: Garnish with fresh thyme leaves
  1. Sprinkle both sides of the chicken with garlic salt and pepper
  2. Heat oil in a large skillet over medium heat. Add onions and cook stirring for 3-5 minutes until browned). Transfer to a bowl
  3. Add chicken to skillet and cook about 5 minutes per side
  4. Top chicken with onions, tomatoes, and balsamic vinegar. Sprinkle with basil, oregano, rosemary and thyme. Bring to a boil. Reduce heat, and simmer covered until the chicken Is done (approx. 15-20 min)
  5. Optional: Serve garnished with fresh thyme leaves
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Creamy Chicken Noodle Soup


Creamy Chicken Noodle Soup
  • 1/4 cup unsalted butter
  • 1 cup onion – finely chopped
  • 1/2 cup celery – finely chopped
  • 3/4 cup carrots – sliced into 1/2 inch rounds
  • 1.5 tsp salt
  • 1/4 cup all-purpose flour
  • 4 garlic cloves – finely chopped
  • 1/4 tsp paprika
  • 3 chicken breasts torn into small pieces
  • 8 cups chicken broth (use prepared broth, or make broth with the chicken breasts)
  • 8 oz wide egg noodles
  • 1/2 cup heavy whipping cream
  • 1 Tbsp sherry vinegar
  • 2 tsp fresh thyme leaves
  1. Melt butter in a large pot over medium high. Add onions, celery, carrots and 1/2 tsp of the salt. Cook stirring occasionally for about 5 minutes until the onions are translucent
  2. Add flour, garlic and paprika. Cook stirring constantly for about a minute until the flour is completely mixed
  3. Add 6 cups of the chicken broth to the pot (reserve the 2 extra cups). Bring to a boil stirring occasionally Add egg noodles. Cook covered for about 10 minutes until the noodles are tender
  4. Reduce heat to medium low. Add chicken. You can add some of the reserved broth until the soup reaches the consistency desired. Cook for about a minute and remove from heat once the chicken is heated through
  5. Stir in cream, sherry vinegar and remaining 1 tsp salt (add more salt to taste).
  6. Serve soup in bowls and top with thyme leaves
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One-Pan Garlic Butter Shrimp with Orzo


Orzo with Shrimp
  • 1/4 cup unsalted butter
  • 1/4 cup olive oil
  • 1/2 cup finely chopped onions
  • 1/2 cup white wine
  • 3 cups seafood or vegetable broth
  • 1.5 cups uncooked orzo
  • 1.5 tsp salt
  • 6 garlic cloves finely chopped and smashed
  • 1 Tbsp grated lime zest
  • 4 Tbsp lime juice (approx. 2 limes)
  • 1/4 cup chopped fresh parsley
  • 1 pound raw shrimp (peeled and deveined)
  • 2 Tbsp drained capers (roughly chopped if desired)
  1. Heat 2Tbsp of butter and 2 Tbsp of olive oil in a deep skillet over medium heat. Add onions. Cook stirring occasionaly until softened (about 3 min). Add wine. Cook until reduced by about half. Remove from heat.
  2. Transfer 3 Tbsp onion mixture into a bowl and reserve remaining mixture in skillet. Add remaining butter and olive oil to the bowl and whisk to combine. Set aside.
  3. Add broth to the onions in the skillet and bring to a boil. Stir in orzo and 1 tsp salt. Reduce to a simmer over medium low. Cover and cook undisturbed for 10 minutes.
  4. Separately finely chop garlic. Add 1/2 tsp salt. Use the flat side of a chef’s knife and press and rub together to form a paste. Add garlic paste, lime juice, and 2 Tbsp of parsley to onion mixture in the bowl and stir to combine. Add shrimp and toss to fully coat.
  5. Uncover cooked orzo, spoon shrimp in a single layer over orzo. Spoon remaining onion mixture in bowl over shrimp and orzo.
  6. Cover and cook over medium low until shrimp is pink and opaque. Remove from heat.
  7. Uncover, sprinkle with capers, lime zest and remaining parsley.
  8. Serve immediately.
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Cilantro Lime Chicken Breasts


Cilantro Lime Chicken Breasts
  • 4 chicken breasts
  • 1 bunch cilantro (stems included)
  • Juice of 4 limes
  • 3 garlic cloves
  • 2 tbsp Olive Oil
  • 1 tbsp cumin
  • 3/4 tsp salt
  • 1/8 tsp black pepper
  1. In a food processor or blender, add cilantro, lime juice, garlic, olive oil, cumin, salt, and black pepper. Process until completely mixed
  2. Add chicken in a medium bowl and poke with a fork. Pour marinade on top and toss to coat well. Cover and refrigerate for 30 mins – 48 hours
  3. Preheat oven to 450 degrees F. Rub bottom of large baking dish with oil and lay chicken breasts in a single layer. Bake uncovered for approx. 35 minutes