Two for One

I've been lax with my posting. I therefore have to recipes for you tonight. Dinner and breakfast.

Pulled-pork Tacos (from EveryDay Food magazine)

2 TBSP olive oil
2 garlic cloves, minced
1 medium onion, chopped
2 TBSP chopped chipotle chilies in adobo (seedless for less heat if desired)
coarse salt and ground pepper
2 C shredded pork

In a large skillet, heat oil over medium. Add garlic, onion, and chilies; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 18 to 20 minutes. Add pork and cook until warmed through, about 5 minutes. Serve in warmed tortillas with desired toppings.

This was quick and easy. With the precooked, shredded pork, you can have dinner ready in half an hour. You can make quick and easy toppings out of prepared salsa and guacamole from the grocery store.


Chocolate Chip Pancakes (From Gourmet via epicurious.com)

1/2 stick (1/4 C) unsalted butter
3/4 C plus 3 TBSP milk
1 large egg
1 C all-purpose flour
2 tsp baking powder
1/4 tsp salt
1/2 C semi-sweet chocolate chips

1. In a small saucepan melt 2 TBSP butter over moderately low heat, stirring. Stir in milk and meat until just warm. Remove pan from heat. In a bowl whisk together milk mixture and egg. Into another bowl, sift together flour, baking powder and salt and stir in egg mixture until just combined. Gently stir in chocolate chips.

2. Preheat oven to 200.

3. Heat griddle over moderate heat until hot enough to make a drop of water scatter over surface. Add 1 tsp butter and spread over griddle. Working in batches, drop 1/4 C measures onto griddle to for pancakes. Cook until bubbles appear on surface and undersides are golden. Flip pancakes and cook until undersides are golden brown and pancakes are cooked through.

When I make these, as I did for Easter morning, I melt the butter in the microwave in a glass measuring cup. I add the milk then the egg. Then I put the dry ingredients in a bowl and whisk them together. I add the wet ingredients and then the chips. Fewer dishes and just as effective. These are delicious with maple syrup or just plain. They are also great with cinnamon chips.

Kiss my Grits

Tonight I went with a new side dish. It contains two of the hubster's favorites: cheese and bacon. Bacon makes everything better.

Bacon-Cheddar Grits (from EveryDay Food magazine)

4 slices of bacon, finely chopped
1 jalapeno, finely chopped (optional)
4 1/2 C water
1 C quick cooking grits
1 1/2 C cheddar, grated and split (1 C and 1/2 C)
coarse salt and ground pepper

1. In a medium saucepan, cook bacon and jalapeno over medium heat, stirring occasionally, until bacon is browned; about 8 minutes. With a slotted spoon, transfer bacon and jalapeno to a small bowl. Remove pan from heat and carefully add water (fat may sputter).

2. Bring liquid to a boil over high heat and whisk in grits. Whisk until mixture begins to thicken, then reduce heat to low and gently simmer, stirring occasionally to prevent sticking, 25 minutes or until creamy.

3. Season with salt and pepper. Whisk in 1 C grated cheddar (2.5 oz) and three-fourths of the bacon mixture. Pour into a 2-quart serving dish and top with 1/2 C cheddar and remaining bacon mixture.

I served this with grilled chicken that I marinated with the leftover chimichurri sauce from yesterday. And a mixed green salad. It was delicious. This would be good as a breakfast side or with any kind of grilled meat. Or fried chicken. We'll be eating this one again.