Green Onion chip/veggie dip

1 1/2 Cup Mayonaisse
1 1/2 Cup Sour Cream
1 2/3 cups of chopped green onion
3/4 cups of chopped fresh parsley
1 tsp ground mustard
1 clove of garlic (or just use 1 tsp of garlic powder)

Two ways of making this:
Mix all ingredients in a bowl (this will result in large green onion chunks and is delicious)

or if you'd like a smooth dip

Blend all ingredients in food processor

Either way, put it in the fridge in a sealed container over night before eating (it's good right away, but better after an overnight stay in the fridge.)

Dip chips or veggies in the mix

Antipasti Salad

2 Cups pasta (use your favorite, I like rotini, rigatoni, rotelle, or macaroni)
1/4 Cup balsamic vinegar (or red wine vinegar)
1/4 Cup Olive Oil
1 tsp Garlic Salt
1 or 2 Bell Peppers
1 Red Onion
1 Can medium pitted olives
1 8oz. block of cheddar cheese (I like Colby or monterey jack as well)


Boil the pasta in lightly salted water until al dente, do not over cook as the pasta will be too soft and fall apart
Remove pasta from pot, place pasta in a strainer and spray with COLD water until all of the pasta has cooled down.
Dice Red Onion and Bell Pepper and cheese.
Mix pasta and all remaining ingredients in a large bowl.
Move the mix to a sealed tuperware container and place in the fridge for at least 24 hours.

Simple and delicious.  Play around with the vinegar/oil amounts to your liking... Also feel free to throw in anything that sounds good in a pasta salad (ex. celery, green olive, capers, etc...)

Carlos O Kellys - Suiza Con Pollo

12 corn tortillas 
2 cups shredded chicken 
6 oz. chopped, roasted and skinned green chiles (fresh is best, but you can use canned in a pinch) 
3 cups fresh spinach 
1/2 cup chopped onion 
1 cup crema or sour cream 
4 oz. cotija, crumbled (substitue Parmesan cheese if Cotjia is not available)
5 oz. evaporated milk 
15 oz green chile sauce 
Warm oil to dip tortillas in 

Heat oven to 350 degrees. Heat 1 tablespoon oil in a pan over medium heat and cook the onions for about 1 minute. Add the spinach and cook it for about 5 minutes until leaves are wilted. Fold in the chicken and green chiles. Set aside. In a saucepan, heat creama, evaporated milk, cotija and chile sauce over low heat until sauce is smooth. Prepare a 9x13 inch baking dish by coating the bottom with a thin layer of sauce. Dip a tortilla into the warm oil to soften it and place it into the pan. Place about 1/4 cup filling down the center of the the tortilla and sprinkle with a tablespoon of Asadero or Queso Quesadilla cheese. Roll the tortilla up and place seam side down in dish. Repeat until all tortillas are used. Pour remaining sauce over the top, and sprinkle with the crumbled cotija. Bake dish for 15 minutes to melt the cheese.

Creamy A La Mer sauce

I use this sauce to pour over grilled fish or chicken.

1 pint heavy whipping cream (if you're not willing to pack on some extra pounds for a delicious meal, then use half and half instead but increase to 1 1/4 pints)
8 oz. shredded parmesan cheese
2 green onions
1/2 tsp garlic chopped
1 tsp butter
4 oz. water (substitute chicken stock or seafood stock if you'd like)
1 tsp of seafood seasoning or chicken seasoning

Chop the green onions.
Heat saucepan on medium heat.
Add butter, garlic, green onion. Saute until lightly browned
Add water, cook for about 5 minutes
Lower heat and add heavy whipping cream, cook while stirring constantly until a gentile boil, then lower heat to LOW.
Add seafood seasoning or chicken seasoning
Add parmesan cheese to thicken the sauce. Stir in cheese good, then let sit for a minute to melt.

Pour the sauce over top of grilled fish or chicken.  I suggest serving with Rice and veggies (broccoli, cauliflower, and carrots are the best).

If you really want to go all out, we also throw in bits of crab meat and shrimp into the sauce at the same time that we add the water.  This makes it a true A La Mer sauce, but sometimes we don't have the ingredients on hand.

Easy Salsa Chops

2 to 4 pork chops
1 large onion
1 pkg frozen country style hash browns (the cubed ones)
1 large jar of salsa (pick your favorite salsa, picante works best)
1 Tbs of oil
1 8 oz. pkg of your favorite shredded cheese

optional
1/2 bunch of cilantro

Dice onion
Heat large skillet to medium/medium high heat
Add oil
Add onion and hash browns
Cook covered for 10 to 15 minutes, stirring occasionally
Once potatos are mostly cooked, move potatos to the outer sides of the skillet and place the pork chops in the middle.
Cook the pork chops for about 5 minutes then flip them over and cook for another 5 minutes or until they are no longer pink in the middle.
Once the pork chops are done, move the potatos so that they cover the pork chops and pour the entire jar of salsa over the top. Spread the salsa to cover the entire skillet.
Lower heat to Low, cover, and simmer for 10 minutes.
Add chopped cilantro if you wish.
Spread shredded cheese over the top of the salsa (use as much as you want), turn stove off, but put the cover back on the skillet and wait 5 to 10 minutes for the cheese to melt and the dish to cool down a bit.

Serve by scooping out the pork chops along with the potato salsa mix.

My whole family loves this dish.  I got the recipe from a brochure that came with the toaster oven that Adam bought me several years ago and I've been making it regularly since then.  It's easy and fairly fast.

Mexican Pork Loin Marinade

5 cloves of Garlic (or 2 Tbs garlic paste)
1 Cup Orange Juice (or half can of OJ concentrate w/ 1 Cup of water)
1/4 Cup lime juice
2 Tbs red wine vinegar (any vinegar will work, I prefer red wine)
1 small can of tomato paste
1 Tbs Adobo seasining (Goya brand is the best! Look in the mexican isle at the store)
1/2 Tbs dried oregano
1 Tsp dried parsley
1 Tsp cumin
3 to 5 lbs Pork Loin

Pepper to taste

Combine all ingredients in a bowl except for pork.
Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat.

Place loin in a large enough ziplock bag then fill the bag with the marinade and shake to mix the marinade with the pork.  Place the ziplock in the fridge for at least 24 hours (48 hours is better).

Smoke the pork until it reaches an internal temp of 150 in a smoker, or Place pork on grill for 8 to 10 minutes then flip over and cook for another 8 to 10 minutes.  

Once the pork is done, you can shred it or slice it and serve with mexican dishes

I recommend carnitas or fajitas with this pork.  

Easy Dill Dip

2 Cups Mayonaise
2 Cups Sour Cream
1/2 Tbs Garlic Salt (or to taste)
2 Tbs Fresh Dill
1 Tbs Fresh Parsley

Finely chop Dill and Parsley
Combine all ingredients in medium size bowl
Cover and place in fridge for at least 2 hours (best after 24 hours)

jamaican jerk pork loin

Ingredients

• 2 cups coarsely chopped green onions
• 1/2 cup coarsely chopped onion
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon vegetable oil
• 2 teaspoons kosher salt
• 2 teaspoons fresh thyme
• 2 teaspoons brown sugar
• 2 teaspoons chopped peeled fresh ginger
• 1 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cinnamon
• 2 garlic cloves, minced
• 1 to 4 Scotch bonnet or habanero peppers, seeded and chopped
• 1 (1 1/2-pound) pork tenderloin, trimmed
• Cooking spray

• Place first 15 ingredients in a blender or food processor, and process until smooth.
• Slice pork lengthwise, cutting to, but not through, other side. Open halves, laying each side flat. Slice each half lengthwise, cutting to, but not through, other side; open flat. Combine pork and green onion mixture in a dish or large zip-top plastic bag. Cover or seal; marinate in refrigerator 3 to 24 hours. Remove pork from dish or bag; discard remaining marinade.
• Prepare grill.
• Place pork on grill rack coated with cooking spray; grill 8 minutes on each side or until meat thermometer registers 160° (slightly pink).

Note: This fiery barbecue was invented by runaway slaves as a means of preserving meats without refrigeration. Here, we butterfly the pork tenderloin to increase the surface area for the Scotch bonnet pepper marinade to penetrate.