MOJITO MARINADE

This MOJITO MARINADE is good on chicken and pork

These are two different chicken leg recipes above

check out the other recipe here:

https://cherylstastyhomecooking.blogspot.com/2024/02/chicken-and-meat-rub-recipe.html

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INGREDIENTS

2 tablespoons garlic, chopped

1⁄4 cup onion, chopped

1 cup fresh orange juice

1⁄4 cup fresh lime juice

1 small chipotle pepper, chopped (optional)

1⁄4 cup olive oil

2 teaspoons kosher salt

1 1⁄2 teaspoons black pepper

1 teaspoon ground cumin

1 teaspoon dried oregano

1 1⁄2 teaspoons fresh cilantro, chopped

DIRECTIONS

Mix together the garlic, onions, orange juice, and lime juice in a bowl.

Heat the olive oil in a large saucepan til just hot

CAUTION: slide the contents of the bowl into the hot oil — be very careful because the liquid could splatter. You might want to use oven mits.

Simmer for 5 minutes to soften the onions and garlic. Season the marinade with the rest of the ingredients.

CAUTION: Pour everything into a blender (remove lid for hot air to release) or food processor and pulse 3 times to blend (another alternative is to use an immersion blender). Whichever method you use, just use caution with the hot liquids.

Pour into a glass container and cool to room temperature; cover and refrigerate.

Mojito Marinade keeps for up to 2 weeks.

Chicken and Meat Rub recipe

 This chicken and meat rub recipe is easy and quick to mix up, I keep some on hand ready to use. It gives great flavor to chicken, port and other meats too.

These are two different kinds of chicken above, please be sure to check out my other chicken marinade recipe too here:  

https://cherylstastyhomecooking.blogspot.com/2024/02/mojito-marinade.html

* * * * * 

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

My Instagram Follow me https://www.instagram.com/craftywitchywoman13

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Ingredients for the rub

Olive oil spray and oil

½ tablespoon of any salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon paprika regular and smoked(I use both)

1 teaspoon dried sage

1 teaspoon dried thyme

1 teaspoon chili powder(for spice, you can omit)

To use:

I use chicken(any parts you want) or a nice pork loin, ribs work well and turn out so delicious

I rub everything down lightly with olive oil, then rub all over with the spice mixture and place in the refrigerator for at least 30 minutes prior to cooking or up to a day before. When ready to cook I like to take out the chicken or meats and leave it warm up a bit, 15 minutes is good before cooking.

I cooked the chicken in an air fryer(our stove has this feature, it's the best ever) Then cook chicken until it reaches 160 degrees. or until your preference for done.

A roast or ribs I cook until it reaches at least 145 degrees.

It will need to rest 10-15 minutes before cutting and serving.

One Pot Goulash

This One-Pot Goulash is an American classic that's ready in just 30 minutes! It's made up of macaroni noodles, tender ground beef, and veggies simmered in a rich and flavorful tomato-based sauce.

https://cherylstastyhomecooking.blogspot.com/

My tiktok.com/@witchymoonwoman

My Youtube Witchy Woman Cheryl

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SERVINGS 5

CALORIES 440cal

Ingredients

1 tablespoon oil

1 medium onion (finely diced)

1 green bell pepper (finely chopped)

1 pound lean ground beef

1 tablespoon tomato paste

3 cloves garlic (finely minced)

2 teaspoons Italian seasoning

¾ teaspoon salt (reduce if using salted broth)

¼ teaspoon crushed red pepper flakes

¼ teaspoon black pepper

¼ teaspoon paprika

2 cups tomato sauce (marinara)

398 ml diced tomatoes (14 oz) – no salt added

2½ cups low sodium beef, chicken or vegetable broth

1½ cups uncooked macaroni noodles*

1 cup shredded mozzarella cheese (or another kind!)

Instructions

Heat oil in a large skillet over medium-high heat. Add onion and green pepper and cook until softened, about 2-3 minutes.

Add ground beef and cook until browned, about 4-5 minutes. (If there is excess grease in the pan, you can push some paper towel around the pan to soak it up before continuing).

Add tomato paste, garlic, Italian seasoning, salt, red pepper flakes, pepper and paprika and cook 1 minute.

Add tomato sauce, tomatoes and broth and bring to a boil over medium-high heat.

Stir in dry pasta, reduce the heat to medium low, and cover. Cook for 8-10 minutes, stirring often, until pasta is al dente. Most of the liquid will be absorbed.

Stir in cheese and let melt. Serve.

SALMON PATTIES

Salmon Patties are easy to make, and good for you. They taste amazing

Ingredients

for the sauce MIX:

1/2 cup light mayonnaise 

3 tablespoons Dijon mustard

1/4 teaspoon chipotle hot pepper sauce

1 teaspoon steak sauce

pinch curry powder

For the Patties:

2 green onions

5 sprigs fresh parsley

25 round buttery type crackers

2 (6-ounce) cans boneless skinless pink salmon (drained)

3 tablespoons diced pimientos

2 eggs

butter cooking spray

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How to make them:

Combine in small mixing bowl: mayonnaise, mustard, pepper sauce, steak sauce and curry powder. Refrigerate until ready to serve.

Wash onions and parsley and pat dry. Remove large stems from parsley and place in food processor. Remove ends from green onions and cut in half. Place in food processor. Process 10 seconds, or until coarsely chopped.

Crumble crackers while adding to food processor. Add salmon, pimientos and eggs. Process 10 seconds, scrape down sides and process additional 10 seconds.

Preheat large sauté pan on medium-high for 2-3 minutes.

Remove mixture from food processor and form into four 1/2-inch thick patties.

Coat pan with cooking spray. Place patties in pan and coat top with cooking spray.

Cover and cook 8-10 minutes, or until golden brown, turning often to cook evenly. Serve with mustard sauce. 

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Oven Roasted Pork Loin Roast

This is a very flavorful, juicy well seasoned Pork Roast, so good. Leftovers make great sandwiches too

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 Ingredients

Olive oil spray and oil

½ tablespoon of any other salt

½ teaspoon black pepper

1 tablespoon garlic powder

1 tablespoon paprika regular or smoked

1 teaspoon dried sage

1 teaspoon dried thyme

3 pounds pork shoulder roast boneless

How to make it:

Line a rimmed baking sheet with foil and fit it with a wire rack. Spray the wire rack with olive oil.

In a small bowl, mix the kosher salt, black pepper, garlic powder, paprika, sage, and thyme. 

Pat the pork dry with paper towels. Place it on the wire rack. Rub the spice mixture all over the roast. Spray its top liberally with olive oil.

Heat the oven to 425°F. Let the roast sit at room temperature while the oven is warming, about 30 minutes. 

Insert a meat thermometer probe into the middle of the pork roast and place it in the hot oven. Roast it for 15 minutes, then lower the heat to 375°F and continue roasting until the meat thermometer reads 145°F. In my oven, it takes 75 minutes (about 25 minutes per pound). 

Remove the roast from the oven. Loosely tent it with foil and allow it to rest for 20 minutes. Carefully remove the butcher twine from the roast, slice, and serve.