Day 13, Mission: Pork Loin with Corn, Peas and Noodles, 352 recipes to go

One meat that tends to get a bad rep and is often looked at as hard to cook is Pork. One delicious way to eat pork us by buying a pork roast. You can get them at almost any grocery store and they often come in a wide variety of pre-seasoned flavors. This is a simple recipe you can use at home to get rid of some of those canned goods that have been sitting around and also create a simple, easy and delicious meal.
Yields: 6 Servings
Total Time: 45 minutes
# of Pans: 3
Ingredients:
1 large pork loin (pre-seasoned or not) (about 1.5-2lbs)
1 bag of your favorite pasta
1 can of peas
1 can of corn
1/2 Cup of your favorite seasoning (if your pork isn't already seasoned)
1 Tablespoon olive oil
Directions:
*Turn on your grill to about a medium, meduim high setting and allow to heat up
*If your pork loin is not already seasoned, gently pour your favorite seasoning on your pork loin and rub in all over until the whole thing is coated in your seasoning
*Once your grill is heated up, place your pork loin in the center and cover

*Once your water is boiling, add your noodles and stir to avoid clumping
*After about 20 minutes, turn your pork loin over to cook the other side
*Fill up a large sauce pan with water and your olive oil and bring to a boil
*Once your water is boiling, add your noodles and stir to avoid clumping

*After about 5 minutes of your noodles cooking, you can begin to cook your corn and peas.
*Dump your peas into a sauce pan and your corn into a second sauce pan and bring to a low simmer

*Allow your peas and corn to cook for about 5 minutes, and your noodles should take about 8-10 minutes.
*Once your noodles are al dente, Drain and set aside, covered to keep the warmth in
*Make a slice in your pork loin, if the center is nice and white it is good to go.Slice your entire pork loin into 1/4"- 1/2" thick slices
*Serve your pork alongside your corn, peas and noodles
*Viola! A quick, simple delicious meal everyone in your family can enjoy!

Day 12, Mission:Cranberry Orange Loaf Cake, 353 recipies to go

As I've mentioned before, I have a large sweet tooth. Luckily my Grandma asked me to make her some dessert she can serve at a party she is having this week, and how could I refuse? She wanted a Cranberry Orange loaf cake....so I accepted the assignment, and this is what I came up with:
Yields: 2 loafs
Total Time: 1 hour 15 minutes
# of Pans: 2
Ingredients:
2 Large Oranges
4 Cups flour
2 Cups Sugar
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 cups dried cranberries (fresh work too, I would add a little sugar to them so they aren't too tart)
2 eggs,  beaten
1/2 Cup melted butter
Directions:
*Preheat oven to 350'
*Grease 2 loaf pans with butter or oil
*Dice your dried cranberries until you have 2 cups
*Grate the peel from the entire orange, and keep it in a separate bowl, repeat with the second orange

*Once grated, cut the oranges in half and squeeze out all the juice into a large liquid measuring cup
*After all the juice has been squeezed out, add enough water to the measuring cup until you have 1 1/2 Cups

 

*In a large bowl, mix together the flour, sugar, salt, grated orange peel, baking powder and baking soda

*After all the dry ingredients are mixed in, add in your diced cranberries and mix well.
*In a separate bowl, combine the beaten eggs, butter and the freshly squeezed orange juice

*Slowly pour your butter/egg/juice mixture into the flour mixture and stir until all ingredients are mixed.

*Pour your batter into your loaf pans, set in the middle rack of your oven and cook for 50-60 minutes or until a toothpick comes out clean.

*Allow at least ten minutes to cool before you enjoy this wonderful loaf!

Day 11, Mission: McCormicks Fish House & Bar Chorizo & Cheese Fundido, 354 recipes to go

I spent the evening in Denver with Jason again before heading out in Denver. We wanted to eat a really good, cheap happy hour meal. Jason recommended we try out McCormicks Fish House & Bar located in the Oxford Hotel in lower downtown Denver. Their happy hour meny features Edamame, Baja Fish Tacos, Hummus, Grilled Artichokes, Flatbread Pizza, Chicken Wings and much more, along with an extensive drink happy hour (there is a $3.50 drink order minimum). But the best thing we ate was their Chorizo and Cheese Fundido. This queso type item is served warm with flour tortillas and it is delicious! So here is how you can make it at home!
Yields: 4 servings
Total Time: 25 minutes
# of Pans: 2
Ingredients:
1/2 Pound ground chorizo sausage, or sausage links with the skin removed
1/2 Small onion, chopped
1/2 Cup Monterrey Jack cheese
1/2 Cup Cheddar Cheese
1 Jalapeno seeded and diced
1 Tomato, diced
6 Small flour tortillas, or a bag of tortilla chips
Directions:
*Pre-heat oven to 400', and grease an 8" oven safe casserole pan
*Add oil and sausage to a large frying pan, bring to medium heat and cook sausage fully. Set aside

*In a medium sized bowl, mix together your cheese, tomatoes and jalapenos. Once mixed, add in the chorizo and mix again.

* Pour your mixture into your casserole dish and bake for about 15-20 minutes or until cheese is completely melted and bubbling , and the top is golden brown
*Allow to cook for 3-5 minutes, then serve with tortillas or tortilla chips and enjoy this cheesy goodness :)

And Check out McCormicks Fish House & Bar

      http://www.mccormickandschmicks.com/Locations/denver-colorado/denver-colorado/wazee.aspx

Day 10, Mission: Tahona's Fried Chicken Taco, 355 recipes to go

I decided that when I make a post for the weekends that I am going to highlight one or two restaurants in the area that I happen to be, and inform you all on how to make one of their delicious entrees. So for Saturday before a grueling round of golf, Jason and I decided to grab a quick bite to eat at Tahona Tequila Bistro on Pearl Street. They have an amazing happy hour featuring Fried Chicken Tinga Tacos, Spiced Rubbed Carne Asada Tacos, Vegetarian Calabacitas Tacos, Daily Tamales, Chips & Salsa, Chile Rellenos, Queso Fondito, Corn & Chorizo Fritters and much more! One of the different things I had here was their Fried Chicken Tinga Taco. So I decided to hunt down a recipe that would be as delicious as Tahona's Taco. Tinga is a mixture of some type of meat, sometimes potatoes, vegetables and seasoning. Basically a smorgasbord of whatever you would have left over in your fridge. This particular Tinga is fried chicken, lettuce, tomatoes and guacamole.
Yields: 4-6 (8-12 tacos)
Total Time: 45 minutes
# of Pans: 2
Ingredients:
For Chicken:
3-4 Chicken Breasts, cut into 1inch pieces
1tsp chili powder
1 Cup all purpose flour
1/2 Cup Buttermilk
1 teaspoon paprika
Salt & Pepper to taste
Oil for frying
Glaze: 
2 Cups orange juice

4 Tablespoons honey
2 teaspoon minced canned chipotles
Potatoes:
2 Potatoes (of your choice) peeled and chopped into 1" or 1/2" pieces
Taco Filling:
1 Small White onion, chopped
2 Tomatoes, diced
4 Table spoons fresh cilantro, diced
8-12 corn tortillas

1 Cup shredded lettuce or shredded cabbage
Guacamole:
2 Large avocados
1 Pinch garlic salt
1 Pinch Onion powder
1 Tablespoon salsa
1 Lime, or lime juice
1 Pinch Salt

Directions: 
*Pour oil into a large saucepan and bring to almost a boil (if you have a deep fryer, add oil and follow manufacturers guidelines)
*Place potato pieces into a pan and fill with water so water level is one inch above the potatoes

.
*Bring water to a boil and cook potatoes for 10-15 minutes or until tender
* In a large gallon zip lock bag, add the flour, paprika, chili powder and salt and pepper. Close Bag and shake to mix all the ingredients

*Pour your buttermilk into a large bowl, dip each of the pieces of chopped up chicken into the milk and let soak until completely coated.

*Once soaked, drop your chicken pieces into your bag with the flour mixture.

*After all chicken has been added to the bag, shake the bag to make sure chicken gets evenly coated
*Pick out the chicken pieces and let sit aside for about 2-3 minutes forming a solid coating
*In a medium sized bowl mix together orange juice, honey, and chipotles and set aside
*Once your oil has heated up, slowly drop 5-10 pieces of chicken into the hot oil...be careful!

*Cook for 5-10 minutes or until completely crispy and golden brown. Cut one piece of chicken in half to make sure it is fully cooked ( chicken should be totally white inside)
*Once fully fried, remove with a slotted spoon and allow to cool on a paper towel
*Repeat until all chicken is cooked,
*Once chicken is somewhat cooled, add to chipotle glaze and toss until evenly coated...set aside
*Now you can prepare your guacamole
*In a large boil, add your avocado, and mush until slightly chunky. Add in your onion salt, garlic salt and salsa, mix well. Add lime, and salt to taste until it is as delicious as you want.

Courtesy of kalynskitchen.blogspot.com

*Once all your chicken is fried, guacamole is done and potatoes are done, you can construct your taco

*Fill a tortilla with fried chicken and potatoes, top with diced onions, diced tomatoes & fresh guacamole..add a little fresh diced cilantro and enjoy!!
This recipe is very similar to Tahonas, and just as delicious, but I still recommend that if you are in Boulder to enjoy Tahonas happy hour along with one of their delicious infused tequilas!

http://www.tahonaboulder.com/

Day 9, Mission: Pineapple Upside Down Cake, 356 recipes to go

Today we are going go be cooking a Magee/Perschbacher Family Tradition: Pineapple Upside Down Cake! Sugar, pineapple, whip cream...how could i object? So in dedication to my wonderful mother and my Magee/Perschbacher heritage I bring to you Pineapple Upside Down cake with homemade whip cream.
Yields: 8-10 Servings
Total Time: 45 minutes
# of Pans:1
Ingredients: 
1 can of Sliced Pineapple
1/4 lb butter
1 Cup Brown Sugar
4 Medium Eggs ( 5 if small)
1 Cup flour
1 teaspoon baking powder
1 pinch of salt
6-8 Tablespoons of pineapple juice ( enough to make a good cake batter)
Directions:
*Pre-heat oven to 350'
*Melt the butter in a large (10") heavy iron frying pan (any pan that can then go in the oven)

*Add in the brown sugar and mix

*Add in 6-8 pineapple slices on top of the brown sugar butter mixture and lower the heat

*Meanwhile, in a large bowl beat the eggs and then add in the flour, baking powder, salt and sugar

*Pour the batter on top of your pineapple/brown sugar/butter mix in your frying pan

*Place your frying pan on the center rack of you oven and set a timer for 25 minutes
*Cook cake for 30-40 minutes

*One cake is finished baking, you can let it stand for a few minutes and place a cake pan over the frying pan
*Quickly flip the frying pan over, so now your pineapples are facing upwards
**NOTE: I skipped this step, because i personally like my pineapples on the bottom
*Top with whip cream, and in this case candles..and wish my mom a happy birthday. I love you! Oh, and enjoy this delicious Magee family tradition

 

Day 8, Mission: Date Night Alfredo Pasta with Asparagus, 357 recipes to go

This weekend my boyfriend and I were on our own for dinner. All we had was pasta, but we didn't want to use traditional canned tomato pasta sauce. He came up with the idea to make Alfredo sauce. It's way easier than you may think. So i thought I'd share it with all of you.
Yields: 2 servings
Total Time:20 minutes
# of Pans: 3
Ingredients:
1/2 of a bag of Egg Noodles ( 2 servings worth according to the bag)
2 Sausage links (any flavor will do)
4 Tablespoons butter
1 Cup whipping Cream
2 pinches Nutmeg
1 1/2 Cup Parmesan Cheese
1 Clove Garlic minced
Directions:
*Turn on your oven to "broil"
*Fill a large sauce pan 2/3 full with water, a dash of salt and 1 tablespoon of olive oil and bring to a boil

*Add in your pasta, and stir

*Meanwhile, place your sausage links in your ovens broiler

*In a separate small sauce pan, start by melting your butter

*Add in your cream and bring to a low simmer for 5 minutes

*After about 3 minutes, check on your sausages and flip them over
*After 5 minutes, add in your garlic, nutmeg and cheese to your butter/cream mixture

*Continue to cook on low until your cheese is all melted
*Once your pasta is al dente, drain and place back in a covered sauce pan
*Once your sausages are fully cooked, slice or dice them
*Place your sausages and your now done alfredo sauce over the noodles and stir

*Serve with a topping of fresh parmesean cheese and a dash of parsley

There you have it, a cheap quick and easy dinner for you and your sweetheart :)

Day 7, Mission: Chicken Enchiladas Suizas, 358 recipes to go

For some reason I've been craving Mexican food latley, and I think it's time I acted upon my craving. I found out my boyfriend loves enchiladas suizas, which I decided would be a perfect meal. Enchiladas are defined as a corn tortilla rolled around some type of stuffing and covered in some type of delicious sauce. Sounds pretty simple right? And it is. I chose to make Chicken Enchiladas because I have chicken on hand, but you could substitute the chicken in this recipe for steak, ground beef, ground turkey, pork, mushrooms and quite frankly what ever you damn well feel like :) but for Chicken the recipe is as follows:
Yields:  Servings
Total Time: 1 hour

# of Pans: 3

Ingredients:
6 large boneless, skinless chicken breasts
1 Tablespoon olive oil or butter
1 Whole yellow onion, chopped
1 Red bell pepper, chopped
1 Yellow bell pepper, chopped
2 cloves garlic, minced
3 Cups Monterrey Jack Cheese (set aside 1 1/2 for topping)
1 4oz can of diced green chilies
1 cup Sour Cream
1/2 Cup Chicken Broth
12 Flour tortillas
1 Cup fresh cilantro diced
2 Serrano Chilies (optional) diced w/o seeds
Directions:
*Fill a large saucepan with water and a dash of salt. Bring to a boil
*Add your 6 chicken breasts, cover and let cook for 15-20minutes

*Once fully cooked, drain your chicken breasts and set aside to allow to cool
*Preheat your oven to 350' and grease a 9X13" baking dish
*Once your chicken has cooled, peel it apart to create shredded chicken

*Add your oil or butter to a medium sized skillet and bring to a medium heat.
*Add in your diced green chilies, diced red pepper, diced yellow pepper, diced Serranos, diced garlic and diced onion. Cook until peppers and onions become soft.

*Add your onions, peppers and chilies to a large boil. Add in your cumin, 1 1/2 C. Monterrey jack cheese,  cilantro and chicken and mix well.

*Lay down 6 tortillas on the bottom of your baking dish
 *Top those tortillas with your chicken, onion, cheese ect. mixture

*Top your chicken mixture with your remaining 6 corn tortillas

*In a small bowl, mix your sour cream and chicken broth until smooth and well mixed.
*Pour this mixture to smother all of your corn tortillas, sprinkle with remaining cheese

*Place your baking dish on the middle rack of the oven and cook for 30 minutes or until cheese is completely melted and sauce begins to bubble.
*Once your enchiladas are finished cooking, remove from the oven and allow to cool before serving.
*Scoop out your enchiladas and serve with lettuce, salsa, tomatoes...whatever you are in the mood for.
Add 1 margarita, 1 pinata and 6 sombreros and you have yourself your own Mexican fiesta, Ole!

MMM Good till the last drop!