Pork and Pineapple Stir Fry

After my late night outings on the weekends, I usually stop for $1.25 tacos on my way home. It's quite a popular spot for the drunks in town, similar to a diner at 2 in the morning. The difference is that this restaurant serves all Mexican cuisine and attracts majority latinos, but there is something there for everyone, even if it's just rice and a beverage. There is something about those tacos that keeps me going back for more in the wee hours of the cold and somewhat windy Denver nights. I love it so much, so that I decided to make a stir fry using my late night snack as the inspiration. They use diced pork nicely seasoned and grilled on the outdoor hot surface with pineapple and onion. Here is my take on the $1.25 taco filling.

Ingredients

1.5lbs Diced Pork (moist and tender)

3 Strips of Bacon (fried and cut into bite sized pieces)

3 Slices of Pineapples

1/2 Bell Pepper

Two Slices of Onion

Two Cloves of Garlic

All Purpose Seasoning

Oregano

Salt and Pepper

2 Tablespoons Vegetable Oil

Method

Season pork with salt and pepper, oregano,  and all purpose seasoning and let marinate while you chop the vegetables, pineapple pieces and fry the bacon strips. Heat pan and add vegetable oil. Sautee pepper, onion, garlic stirring occasionally until they start to soften. I like to do this as it will add flavor to the oil prior to cooking the meat. Add the meat and let cook for 6 minutes turning twice. Add pineapple chunks, bacon pieces and water, cover and cook for another 5 minutes. Stir, taste, add more salt and pepper if needed and cook for 2-3 minutes. Allow the stand for a few minutes before you serve.

I served this deliciousness with country wild rice blend. Super tasty combination.

Notes

This is not a spicy dish, but if you want some heat, simply add some habanero or jalapeno with the bell pepper. Also, you can serve this in corn taco shells like they do at the Mexican restaurant where I got the inspiration for this dish. It was perfect with the rice, so the choice is yours. Enjoy whichever you choose~

BNW

Ground Chicken and Kale Soup

Deliciousness

I bought some ground chicken over the weekend..... simply because it was on sale. I love to win whenever I go to the grocery store, and this is my way of #winning where savings and freshness are concerned. But, two days had passed and I still couldn't figure out what I wanted to do with this chicken, so I ignored it for another day, which is exactly what you would have done, right? Anyways, I came home from work one evening and went to the kitchen and started to think about dinner. I opened the fridge and there it was, a pound of ground chicken staring at me, so did what a responsible foodie would do....

Ingredients

1 lb Ground Chicken

6 Kale Leaves - Remove stalks and chop leaves

3 Stalks of Celery- Chopped

1 Acorn Squash- Peel, remove seeds and dice

2 -3 Carrots- Chopped

1 Small Onion-Chopped

2 Cloves of Garlic- Minced

3 Packs of Powdered Chicken Bouillon 

1 Can of Corn

Salt and Pepper

4 Tablespoon Vegetable Oil 

Water

Method

Season chicken with salt and pepper and then sautee in 2 tablespoon of heated oil. Stir after 5 minutes to get the other sides to cook. Once cooked (about 10 minutes total), remove from heat and set aside. In a deep pot, heat the remaining 2 tbsp of oil and sautee celery, carrots and onion until onion becomes translucent. Add 4 cups of water, acorn squash and 2 packets of bouillon and cook for 15 minutes. Add corn, chicken and kale and more water if needed. Taste and then add 1/2  or the whole packet of the remaining bouillon. I used 1/2 packet first and then a little more and it was perfect.  So after you season to get to your desired taste, cook for another 15 minutes and serve hot with croissants and your favorite salad.

Notes

You can make it spicy by adding a whole jalapeno or some crushed red peppers. You can also use chicken stock instead of the bouillon to get a rich chicken flavor for your soup. Enjoy~

BNW