New food network show..i'm in love

Those of you that know me know i love to Cook, which if you ask my mother only happened when I got engaged to Michael, hey the way i see it in my defense i didn't need to learn how to cook when i was living at home because she would always do it anyway so why to meals, besides i knew how to make scrambled eggs and french toast and pancakes, all i need to survive when 18.

Anyway i do agree with her that i took it more seriously after we got engaged because now I HAD to learn.

Well i am very proud to say i have accomplished that and actually consider my self a very good cook, yes I'm cocky about it because i make a mean beef wellington and from what i hear its not an easy feat.

Well while confined to bed rest after my surgery i came upon a new show on the food network and I'm in love and more motivated than ever to try new things. Its called simply delicioso and it lets me make more latin inspired meals than what i make now. For example this was our dinner and dessert last night:

Quick Pulled Pork Chica-dillas


(2 to 3-pound) pork tenderloin, cut in 1 1/2-inch slices, quartered ( i used almost 2pds and have some left over)
1 (12-ounce) bottle beer (i used corona of course)
2 tablespoons papaya nectar or juice ( found in the goya section of most supermarkets)
1/4 cup Worcestershire sauce
1/4 cup ketchup
1 cup regular barbecue sauce
2 chipotle peppers in adobo, seeded and chopped (left these out as i don't do heat)
2 teaspoons Delicioso Adobo, recipe follows
20 flour tortillas
2 cups grated queso fresco or farmer's cheese ( i uised a mix of white shredded cheeses, mozz, jack ect)
3 avocados, thinly sliced
Cilantro leaves

Mix all ingredients (except tortillas, cheese, avocados, and cilantro) together in a large, heavy saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low, cover and simmer for 30 to 45 minutes, stirring occasionally. Shred the pork, using 2 forks, or mashing with a potato masher. Put shredded pork back into sauce and mix ingredients. Cover up and cook on low for another 10 to 15 minutes.
In a large skillet over medium heat, cook a tortilla about 2 minutes on each side. Spoon some pork onto the tortilla and top with 4 to 5 avocado pieces and cilantro. Heat up another tortilla until toasted and add cheese. Cook until cheese is melted. Place the second tortilla cheese side down on top of the pork and avocado. Cut into 4 slices and repeat process. Garnish with cilantro and serve.

Delicioso Adobo:
1 teaspoon parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin powder
1 teaspoon achiote powder from annatto seed ( didn't have this so i skipped it)
1 teaspoon lemon pepper (didn't have this one either)
Add all ingredients and mix together.



Ranchero beans




1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves
1 teaspoon dried oregano 2 teaspoons ground cumin ( i used 1/2 this stuff has bite)
1 medium yellow onion, finely chopped
1 jalapeno chile one seeded, ribbed and chopped (i didn't use)
1 (14-ounce) can chopped tomatoes with liquid ( i used dice worked well)
1 (12-ounce) can pinto beans, washed and drained ( i used black beans goya)
1/2 teaspoon salt
1/8 teaspoon fresh ground black pepper


Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
Serve hot in bowls.


Apple Chimichangas




1/4 cup butter
1/3 cup sugar
1 teaspoon ground cinnamon
1 large apple cored, with skin and cut in thin slices
1 large pear, not very ripe, cored with skin and cut in thin slices
1/4 cup tequila
4 flour tortillas
1 cup vegetable oil Vanilla ice cream

Heat a heavy medium skillet over medium heat and melt butter. Add sugar and cinnamon and continue cooking until browned, about 4 to 5 minutes. Add apples and pears and cook until slightly softened, another 6 minutes. Add tequila and continue cooking until browned, another 5 to 7 minutes.
Place 1 tortilla on a plate, and spoon about 1/6th of the apple/pear mixture into the center. Roll them and tuck the ends, egg-roll style, and secure them with toothpicks.
In another skillet, heat vegetable oil over medium heat until a drop of water sizzles and pops in the oil, about 350 degrees F, and fry each chimichanga until browned and crispy, about 2 to 3 minutes per side. Transfer them to a plate lined with paper towels to drain. Remove the toothpicks and cut in half. Serve hot, topping with a scoop of the vanilla ice cream.


OMG this dessert was amazing and ready in like 20 minutes!


Check out the site the food is great, i now have so many new things to make and its helping me keep m,y head occupied too and off TTC since i am still waiting on AF to show.

OHHH did i mention before too that i was looking for something to do part time so i had applied at petco and i got the call yesterday to see if i wanted to become a K9 instructor. how fun would that be?! i have an interview on friday so we'll see hopefully their schedule will work with mine.

that's all folks@!