Grilled Chipotle Pork Loin with Chipotle Black Beans

I don't know about you, but I like to eat a nice piece of pork loin, pork chops, pork ribs, pork roast, and of course...pork bacon every now-and-then! I'm not going to 'beat around the bush' about this...guilty; if that's the case. Most of the time, I just don't mention, or post about 'pork'...but this is the kind of pork that they call 'the other white meat:)

This one happens to be 100% natural...no hormones...organic?...that I assume it would be! I purchased a package of this 'beauty' at Walmart Super Store...3 double thick pieces...one, which I grilled for myself, and the 2 other pieces, I  tenderized, and pounded it 'paper thin'...breaded it, to make Wiener Schnitzel' (no photo) out of it to make it for my son, and my two granddaughters. One thought it was chicken...my son thought it was veal...and for me...'mums the word'....guilty? ...nahhh!...don't think so!...Cost was a mere $6.17 and I had a fabulous dinner one night for myself, and another dinner the next day for the 4 of us! Bought 4 beautiful plantains, for 25 cents each, to fry along with the chops, as well!...and the black beans were amazing! Had 2 meals out of 2 cans...with rice!

Very simple to make...just marinade your pork loin, or chop by using a dry rub of your choice...in my case, I used chipotle powder, chili powder, Hungarian hot paprika, cumin powder, garlic powder, salt, and pepper, rub it in real well, pierce fork and let it marinade at room temperature for about 30 minutes. 

Being that your pork loin is so lean, just before grilling it on your electric grill...in my case; a small George Foreman that you pre-heat, drizzle a little extra virgin olive oil on it, and grill for about 5 min. on each side..criss-crossing it to make a pretty pattern. With the George Foreman, you cut your grilling time in half, because it grills you meat on both sides with the top and bottom at the same time...that's the beauty of a George Foreman, which I love so much...you can buy a 'dime a dozen' at any of the Goodwill Thrift stores for $5.99...practically NEW!

As for the Chipotle Black Beans, I used 2-oz. can of Walmart brand black beans (excellent quality)...1-15oz. can of Red Gold diced tomatoes. I sauteed some onion, garlic, and added my tomatoes, cooked it for about 20 minutes...adding the same spices as in the rub for the pork chops...added 1 bay leaf, and a few dashes of hot sauce. At the very end, as you can see, I drizzled some more olive oil, to give it a pretty shine, and added 1 teaspoon white vinegar to 'kick it up' a little. Served it over white rice, and the pork loin chops...So amazingly delicious meal for 1 person, with plenty leftover for the next meal!

I have something else to share with you...linking this super yummy chicken wings...I did not cut between the joints, because this way you get more meat out of it!  Check this out....and no slow cooker either...could not wait for it to get done, so I made it in my electric skillet!

Last but not 'least' is my delicious 'Honey-Garlic Wings'...slightly adapted from my dear Floridian friend Claudia, who has the wonderful What's Cookin' Italian Style Cuisine. She called it Sweet Wings, and she cooked it in the Crock Pot/Slow Cooker...but I could not wait that long, and made it in my electric skillet. Also did not split the wings in two, to get more meat out of them this way. For more tips on sauces for wings...do check out Claudia's amazing blog, and I promise that you will love each and every recipe and tips from Claudia, who is a Store Manager by day, and food blogger by night...with 2 successful blogs, and a third which she is also the administration of! Her handsome son Curt @ Curt's Delectable Vlog, after his beautiful mom in his talented cooking skills!

Instead of the 1 cup honey, I used 1/2 cup, increased the garlic cloves to 3, and added 2 more Tbsp. of the ketchup instead of (2)...added 1 Tbsp. Worcestershire sauce, and juice of 1/2 lemon. I fried the wings first, in a heavy duty ...cast iron skillet, and then I made the sauce separately, cooking all the sauce ingredients together...poured it over the wings set up in my electric skillet, and just let them simmer...and kept them warm...I made this for 'Sophia's birthday'...and let me tell you, it was gone within a few minutes...that good!...so thank you Claudia for your inspiration, and countless more of your easy, and delicious recipes that brings back so many wonderful memories from our Italian kitchen, as well!

Spaghetti with Calamari Sauce

Being in a mostly Italian family, we seem to eat a lot of pastas and never get tired of it. In Italy, a meal without pasta every day, is unheard of...just as in Hungary, a meal without soup every day is 'not a meal' ...as my father used to say...so, I'm 'famous' for both! I make a lot of different pastas with different sauces, and I also make a lot of soups, as well. The most popular sauce in my family is the simple 'red sauce' that you cook up in 30 minutes. It doesn't have to be with fresh tomatoes...if you have a favorite good canned tomato puree, which is the easiest way, add some seafood...as in this case calamari/squid... then you have dinner PRONTO~

I'm not going to make a big deal about this; it's one of those pastas that I rarely take photos of...cooking this at the last minute...lighting in the evening not the best, not so great photos...been cloudy and rainy just about every day, but here in S. Florida, we can have a rainstorm and half an hour later the sun will come out, and sometimes it even rains when the sun shines...just from one single cloud...strange, but true! Family away to NYC for the weekend, and I'm staying here withe the cute little Chihuahua pups...Stella and Luigi. They are such a joy, so happy, and a delightful pair. On to the recipe...actually no recipe; mad from 'scratch' but will be jotting down the easy method!

Spaghetti with Calamari Sauce
recipe by; Elisabeth

1- 28 oz. can Tomato Puree (I used Hunt's this time)
1 onion chopped
3 cloves garlic mince
3 Tbsp extra virgin olive oil
fresh basil snipped
fresh oregano snipped (you can use dried)
1 cup white wine (you can use veg. broth, or fish stock in place of wine)
1/2 cup water
salt and pepper to taste
red pepper flakes (use the amount you like)
1 lb. calamari-squid cleaned and sliced (not too thin, 1 inch)

In a medium saucepan, heat olive oil on med. high heat. Saute chopped onions and garlic until soft, and wilted. Add the wine and let it cook down to half the amount. Add the tomato puree, and add 1/2 cup of water right into the can...swish around to clean out the leftover sauce in the can. Add that to the saucepan. Switch to high heat, let it come to a boil, and turn down the heat to med./low to simmer for at least 20 to 25 minutes longer. Add the fresh snipped herbs, and the cleaned and rinsed calamari; also the little tentacles. Cook for no longer than 5 minutes. Caution not to cook any longer, or it will turn to a 'rubbery' texture.
Serve over spaghetti, or linguine...Enjoy!

Canning Tomatoes...and missing Gina!

My friend Gina, from SPCookieQueen had just announced that she will have to take a break from blogging for a while, and may not be coming back! In the meantime, she had just posted her 7 Links that I tagged her with, and it is so beautiful with all her heartfelt posts, and favorite things that she posted, that I was so pleased to see, but not so pleased to hear the news that she may not be returning to her blog...sigh!

You see, Gina was one of the first blogger that befriended me on my blog, when I first started, and I will be forever grateful for that. She is so talented, and has come such a long way with her photo props, as she has explained in the past how she is doing it with the proper lighting...etc. All her recipes are so amazing, from soups...to desserts, and the photos are superb! I will personally miss her blog, and her, mostly. I have mentioned to blog at least once a month, because of her busy work schedule, so hopefully she will do at least that. As for the recipe for the actual Marinara Sauce...canning tomatoes. just link to her site! I only made a few jars of these, and I must say, it was truly a success...so thank you Gina for all your wonderful contributions...you are truly a beautiful friend, and a fantastic blogger...please do not leave permanently, not just yet!

Here's the recipe for How to can Marinara Sauce  from fresh tomatoes!

All I did was to saute some chopped onions, and chopped garlic in olive oil, and added the jar of canned Marinara sauce...heat it up, and I arrived at having the most wonderful Marinara Sauce I had ever tasted in my entire life...seriously!

...and to make it even better, I sauteed some frozen deveined, and cleaned shrimp to add to the sauce! Yumm! ...just can't have any other sauce better, than your own canned sauce!

Have a wonderful Labor Day!

enjoy this special day with your family, friends, and find beauty in nature, and in everything that you feel that is close to your heart!

HAPPY LABOR DAY TO ALL MY FRIENDS IN  THE UNITED STATES OF AMERICA!...you earned it, so CELEBRATE!

Red Gold Spicy Tomato Sauce...and a Winner!

Today is the first official day of spring! Although, here in South Florida, we've been experiencing our spring since about January, and we'll be going into full blown summer, by May...go figure! This it the tropical climate that we are accustomed to. Such a wonderful weekend we had, how about that bright and beautiful full moon that only comes around every 18 to 20 years? (witnessed it and took photos)...Sunday was such a relaxing day, did not have barely anything in my fridge to cook for lunch, for my family in my little beach condo, but I always have canned tomatoes on hand, and pasta...the little ones love the mezze penne, and the spaghetti. I also found some Italian sausage in the freezer which I defrosted, so lunch did not take long. A little bit too spicy, but my little grandson eats everything, and did not mind the spicy sauce. Hope you all had a wonderful weekend and got to witness the gorgeous moon that was 14% larger, and 30% brighter than your average full moon...that's what I call "romance in the air...or is it "Love is in the Air?"...remember that song from the eighties?

I still had two can of the Red Gold diced tomatoes left over from my giveaway winning, one was a regular 100% Natural diced, and the second was the Red Gold petite diced with green chilies, hot...and I do mean "hot" as in spicy hot. I also had on hand my trusty Hunt's fire roasted diced tomatoes, which I started out with.
The sauce turned out incredible, but with all these diced tomatoes in their natural juices, it called for a thickening source in which case, I used about 2 teaspoons of Hunt's tomato paste, mixed in 1/2 cup of water to add to the sauce. With, or without meat, you can make this wonderful sauce. If you can't find Red Gold tomatoes in your grocery supermarket, well, you can use your favorite brand of diced tomatoes, but you will need at least 3 cans of about 14.5, or 15 ounces.

You can start with cutting about 1 lb. of Italian, or any
other sausage of your choice into about 3 inch pieces, and saute the sausage first, in 1 Tbsp. of vegetable oil.
When it's about halfway browned, add 1 sliced onion, and 3 cloves of garlic sliced. (If you are making it vegetarian)...just saute the onion and garlic by themselves, until slightly browned, and wilted. Add 3 cans of 15 ounce diced tomatoes of your choice, and 2 teaspoons of tomato paste, mixed in 1/2 cup of water. Add salt and pepper, which is optional, since the tomato with the chili pepper is quite hot. Also, you can add fresh, or dried basil, and at this point, add 1 tablespoon of extra virgin olive oil, right into the sauce. The reason for this method, is, so it can bring out the glossy texture, and the true delicate flavor of the oil.

I cooked this magnificent sauce in my large cast iron skillet...this is the true vivid color, and texture after about 35 minutes. You can cook it with, or without the sausage...also, you can substitute the sausage with chicken pieces, and follow the same method of cooking. If you are making this sauce vegetarian style, just omit the sausage or any other meats, and just cook the sauce...either way, this to me, is the best sauce...ever, that you can make with the beautiful diced tomatoes! Yumm...enjoy!


...and the Winner is!

Well, looks like the comments got stuck at #30...so it wasn't difficult for me to generate the random.org number. and the winner came to #28, which is Mateja @Indulging Life.
Congratulations Mateja, you won the fabulous giveaway book, I hope you will enjoy it! I will contact you about the shipping address.

 Saturday night was such a fabulous event, watching the basketball awards given out, at the UPWARD event, from the open stadium right by the Intracoastal Waterway. This was my sweet granddaughter's 4th year of playing in the team, and she absolutely loves it. She is such a great team player, loves to get those shots in the basket. (she is also very tall for her age, 9...nearly 5') I took this photo at 7:00PM...still light out.

The famous pink building, which is the Phipps building in West Palm Beach...a sight to "behold" when the sun is setting, with the true pink color, glistening, as the sun is going down.

Proud granddaughter, admiring her basketball trophy award!

A beautiful and pleasant weather for an outdoor award event!

Buffalo Chicken Wings with Blue Cheese Dressing

Ever wonder why they call these hot wings Buffalo wings?...well, it sure doesn't have anything to do with buffalo meat!...oh, yuck...even the thought of it! I'm going to enlighten you with a little history of these wonderful messy, but so tasty, juicy, and tender wings oozing in a special hot sauce that you make your very own, and have it medium, or extra hot.

It has been repeated so often that these wings were invented at the Anchor Bar on Main Street in Buffalo, that pretty much everyone accepted it as the truth. There has been less consensus, however, about whether the wings were created when a mistaken delivery of wings arrived at the bar and Frank Bellisimo asked his wife, Teressa, to do something with them...or, when Dom, their son, asked his mother to concoct a late-night snack for regulars at the bar. Either way, it was Teressa, who in 1964 came up with the idea of combining spicy wings with crisp celery, and blue cheese dressing.

Buffalo wings did not become famous until 1980, and the city declared July 29..."Chicken Wings Day"...and simply left it at that!
Buffalo Chicken Wings
adapted from, The Essential New York Times Cook Book


12, or 24 chicken wings (about 2 to 4 lbs)
Salt, and freshly ground pepper, and a dash of garlic powder
2 to 4 Tbsp. vegetable, or canola oil

For the Hot Sauce
4 Tbsp. unsalted butter
2 - 5 Tbsp. Louisiana Red Hot Sauce
1 Tbsp. white vinegar

Set the chicken wings out on the counter, 30 minutes before cooking. Cut off and discard small tip of each wing. Cut the wing bone apart, at the joint. Sprinkle the wings with salt, pepper, and garlic powder.
Heat a large cast iron, or heavy duty skillet with the oil, until it gets quite hot. Add the wings, and cover with a lid, until it stop splattering, and starts to get golden. Do not turn too many times. Turn over and cook until it gets nice and golden. It takes about 15-20 minutes to cook through. Remove from skillet, and lay them on double paper towels.
Now, in a medium saucepan, melt the butter and hot sauce and add the vinegar. Set aside a small portion of the sauce in a small serving dish, for dipping. Add the chicken wings into the sauce pan, to coat nice and evenly. Serve it on a platter with celery sticks, home made blue cheese, (or store bought) dressing, and extra hot sauce, on the side. 12 wings serves 2, and 24 wings serves 4-6. Either way, make the same amount of sauce for the smaller, or larger portion.

Blue cheese dressing

1 cup good quality ( not low fat, or fat free) mayonnaise
1 cup sour cream
juice from half a lemon
1 Tbsp. white vinegar
1/4 crumbled blue cheese
Salt, and pepper, to taste
garlic powder, to taste
cayenne pepper, to taste
small portion of chopped fresh parsley

Combine all of the ingredients in a medium bowl. Add more blue cheese, if desired, and serve in a small bowl to accompany the chicken wings. Sprinkle with the chopped parsley, and drizzle some of the hot sauce on top (optional)

Who says: "You can't fry?"...and why not?...The original recipe for frying the wings, calls for deep frying, in 4 cups of oil, but my adaptation calls for 2-4 tablespoons of oil, and you get the same results. You can also bake the chicken wings, or broil them...I tried every method, and came to a conclusion that this is the best method. Baking, and broiling tends to shrink the chicken wings, deep frying has more fat, and cholesterol, but frying them in as little oil as possible, gives a tasty, crunchy, and tender result, which is what you are striving to do! ...so don't be afraid, just make it the way you desire, and ENJOY!