Here is a great way to use up left over rice, chicken and left over veggies in the fridge. You can use pretty much any vegetable you want as well as chicken, beef. pork or ham. You can also omit the meat and leave this vegetarian. Here is what you are going to need for this:

Serves four

2 TBS peanut, vegetable or Canola oil
2 scallions – chopped (white, light green and dark green)
2 TBS finely chopped white onion
1 TBS finely chopped ginger
4 garlic cloves – minced
2 skinless, boneless chicken thighs – cut into thin strips
12 snow peas – julienne
1 small carrot – peeled and finely diced
½ cup diced bell pepper
1 cup broccoli florets
2 cups cooked rice
2 TBS soy sauce
2 eggs

Heat a wok or deep skillet with the oil, until the oil starts to smoke. Add the scallions, onion, garlic and ginger. Cook for a few minutes until fragrant. Add the chicken and cook for 3 to 4 minutes more – until chicken starts to cook through. Add the vegetables and cook until broccoli starts turning dark green.

Add the rice and soy sauce. Mix well and heat rice through. Make a well in the middle and add the eggs. Allow them to set for a few minutes and start scrambling them. Once they are cooked but still soft, mix them into the rice. Mix well and turn off the heat. Serve and enjoy!

CALORIES 310.62.; FAT 14.81 grs (sat 2.50; mono 6.37; poly 4.14); PROTEIN 18.40 grs ; FIBER 4.14 grs; CARBS 31.50 grs; CHOLESTEROL 138.00 mg; IRON 2.16 mg; SODIUM 711.07 mg; CALCIUM 50.94 mg

Print the Chicken and Veggie Rice Bowl Recipe Here

Serves four

FOR THE CHOPS:
4 pork chops – about ½ inch thick
1 ½ tsp. curry
1 ½ tsp. ground cumin
1 ½ tsp. garlic powder
¾ tsp. thyme
1 tsp. salt
1 tsp. black pepper
1 TBS olive oil + 2 TBS for frying

Place the curry, cumin, garlic powder, thyme, salt and pepper in a bowl. Mix. Add 1 TBS olive oil and form a paste. Rub the pork chops on both sides and let them sit a room temperature for about 10 minutes.

Heat a large skillet. Add the remaining 2 TBS of oil. Place the pork chops in the skillet and cook them until the bottom has formed a brown crust – about 5 minutes. Depending on the thickness of your pan, work on medium-high to medium heat. Flip the chops. Once that side has developed a crust – about another 5 minutes – flip them again. Do this for a couple of times.

To test if your pork chops are done, insert a meat thermometer close to the bone. It should register 160 degrees. Or, cut close to the bone. You should have clear juices running. Serve with the mango salsa. Enjoy!

CALORIES 266.07.; FAT 13.7 grs (sat 3.3; mono 7.86; poly 1.55); PROTEIN 34.23 grs ; FIBER 0.88 grs; CARBS 2.01 grs; CHOLESTEROL 75.84 mg; IRON 1.5 mg; SODIUM 941.78 mg; CALCIUM 27.56 mg

FOR THE SALSA:
1 small mango – peeled and cubed
½ red onion – finely chopped
2 radishes – finely sliced
1 TBS chopped cilantro
½ lime – juiced
½ tsp. salt

Place first four ingredients in a bowl. Mix. Add lime juice and salt. Mix well and set aside.

CALORIES 48.88.; FAT 0.33 grs (sat 0.05; mono 0.07; poly 0.04); PROTEIN 1.23 grs ; FIBER 1.08 grs; CARBS 11.27 grs; CHOLESTEROL 0.00 mg; IRON 0.69 mg; SODIUM 299.58 mg; CALCIUM 37.12 mg

Print the Curry Pork Chops with Mango Salsa Recipe Here

This recipe is a perfect fusion of Latin chiles with American BBQ sauce. It delivers a variety of flavors and is absolutely a pleasure to eat! Beef ribs are a lot meatier than pork ones but can also be a lot tougher. You have to cook them very slowly and for a long time. Here is what you need for these:

2 beefy racks of ribs
2 pasilla chilies
2 California chilies
4 arbol chilies
3 TBS salt + 1 tsp. for the chilies
2 TBS cumin
1 TBS black pepper
4 garlic cloves
BBQ sauce of your choice

Place the dry chilies in a skillet and turn on the heat. Press the chilies on the hot skillet and allow them to char and blister a bit. Move them to a bowl and cover them with boiling water. Weigh them down with a small plate and allow the to re-hydrate for about 20 to 30 minutes. Once hydrated, stem and seed the chilies. Place them in a blender with 4 garlic cloves and 1 tsp. salt. Blend until you have a smooth paste, adding a little of the soaking water if necessary.

Remove the fascia from the back of your ribs by sliding a small knife under it to separate it from the bone and pulling on it to tear it away. Rinse the ribs and place them in a pan.

Mix together the remaining salt, pepper and cumin. Sprinkle the rub on both sides of the racks and rub it in with your fingers. Smear the ribs with your chili paste.

Heat your grill. If you have a gas grill, turn off half of the burners once it is hot. If you have a charcoal grill, pile the hot coals to one side – using a metal tool. Place the ribs, bone side down on the lit side and sear them. Once seared, move them to the unlit part of the grill. Cover the grill and cook the ribs in indirect heat for a good 2 hours.

Slather the ribs with BBQ sauce and allow them to cook for another 30 to 45 minutes. The longer they cook the more tender they will be. Remove the ribs from the grill and serve. Enjoy!

Print the Grill Beef Ribs Recipe Here

This Puerto Rican dish is sort of a noodle-less lasagna where the plantains are used in lieu of pasta. This takes some work but the final result is a delicious array flavors that go together perfectly. Here is what you are going to need for this:

Serves nine

2 TBS oil + ¼ cup for frying
1 pound ground beef
1 white onion – finely chopped
4 garlic cloves – minced
1 finely chopped chili pepper (seeded and membrane removed)
1 small green bell pepper – finely chopped
2 TBS chopped parsley
2 TBS chopped cilantro
3 tomatoes – peeled and finely chopped
1 envelope of Sazon Goya OR
1 TBS crushed oregano
1 tsp. onion powder
1 tsp. garlic powder
2 tsp. ground cumin
1 tsp. paprika or achiote
2 tsp. salt
2 tsp. black pepper
2 TBS tomato paste
¼ cup water
2 bay leaves
8 green, pimento stuffed olives – sliced
¼ cup raisins
6 ripe plantains – peeled and sliced lengthwise
1 cup fresh white cheese (Farmer’s, Cotija, Panela)
3 eggs
1/8 cup milk

Heat a skillet with the oil. Brown the beef with the onion and garlic. Add the chili pepper, bell pepper, parsley, cilantro and tomatoes. Mix well. Add the salt, pepper, oregano, onion powder, garlic powder, cumin and paprika (or salt, pepper and 1 envelope of Sazon Goya). Mix well. Cook for about 4 minutes until tomatoes have rendered some juice.

Make a well in the middle and add 2 TBS tomato paste. Mix to dissolve well. Add the water and bay leaves. Mix well and cook for an extra 8 to 10 minutes. Add the olives and raisins. Mix well and turn off the heat.

While the meat is cooking, heat the remaining oil in a skillet. When it is hot, add the plantains. Once they are browned, flip them and brown the other side – about 4 minutes each side. Remove the fried plantains onto a paper towel lined plate.

Butter a square oven proof dish or a 9×13. Start layering 1/3 of the cooked plantains on the bottom. Remove the bay leaves and add ½ of the meat and spread out evenly. Add ½ of the cheese and spread on the meat. Place a second layer of plantains on the cheese. Add the remainder of the meat and spread evenly. Finish with the remaining plantains. Spread the rest of the cheese on the plantains.

Whisk together the eggs and milk. Pour the eggs on the plantains and allow the casserole to set for about 10 minutes. Heat the oven to 350 degrees.

Place the pastelon in the oven and bake for 35 minutes. Remove from oven and allow setting for an extra 10 minutes. Slice and serve. Enjoy!

CALORIES 517.53.; FAT 30.15 grs (sat 10.41; mono 13.12; poly 2.85); PROTEIN 17.44 grs ; FIBER 4.58 grs; CARBS 49.02 grs; CHOLESTEROL 119.22 mg; IRON 2.69 mg; SODIUM 842.05 mg; CALCIUM 238.77 mg

Print the Pastelon Recipe Here

Fish tacos are the greatest! I made these with tilapia but you can use any mild, white fish. If you have never had a fish taco I hope you will give them a try. They are absolutely delicious! Here is what you need for these:

16 corn tortillas
8 white fish fillets – I used Basa – but you can use tilapia, cat fish or halibut
1 cup flour
1 cup Mexican beer
1 cup yogurt
1 cup mayonnaise
1 tablespoon minced shallots
2 limes
1 teaspoon garlic powder
1 teaspoon cumin
2 tablespoons chopped cilantro
Vegetable oil
2 cups shredded green or red cabbage
1 large tomato chopped
Salt

Rinse and pat dry the fish. Cut each fillet into 4 strips. Place in a bowl and squeeze 1 of the limes, covering completely with juice. Set it aside for 15 minutes.

In a bowl mix the flour and beer. Whisk well and season with salt. Set aside for 15 minutes.
In another bowl mix together the yogurt, mayonnaise, the juice of the other lime, cumin, garlic and cilantro. Whisk until blended well and season with salt to taste.

Fill a large skillet with oil and heat until the oil is very hot. Place the fish, one slice at a time, into the batter. Let the excess batter drip and place the fish in a single layer (work in batches). Fry the fish until evenly browned, turning once. Remove onto paper towels and drain off the excess oil.

Place a tortilla on top of another one. Smear with yogurt sauce. Place two pieces of fried batter in the middle. Top with cabbage and tomatoes. Serve.

Print the Tilapia Tacos Recipe Here

This dish is typically made with small elbow pasta. My kids wanted me to make it with Rigatoni so I did. Whatever pasta you decide to use you will love this. This was a very popular meal at the deli. Here is what you need for this:

Serves four

10 oz. raw pasta – cooked (elbows, shells or Rigatoni)
6 Italian sausages
2 TBS olive oil
1 white onion – finely chopped
4 garlic cloves – minced
3 tomatoes – peeled and chopped
1 TBS tomato paste
1 TBS crushed oregano
1 cup tomato sauce
3/4 cup water
2 tsp. black pepper

Cook the pasta as per instructions. Drain and shock it. Set it aside.

Remove the sausages from the casings and brown. Drain it and set aside. Wipe the pan.

Add the olive oil and heat. Add the onions and cook for 4 to 5 minutes – until softened and translucent. Add the garlic and mix well. Cook for a minute and add the tomatoes and oregano. Cook the tomatoes for another 4 to 5 minutes. Make a well in the middle and add the tomato paste. Mix well. Add the tomato sauce and the water. Season with black pepper. Return the cooked sausage to the pan. Mix well and cook for about 15 to 20 minutes.

Add the pasta to the sauce and heat it through. Serve with some Parmesan cheese and enjoy!

Pasta no cheese – CALORIES 459.87; FAT 11.76 grs (sat 3.51; mono 4.64; poly 1.90); PROTEIN 19.12 grs ; FIBER 6.12 grs; CARBS 69.43 grs; CHOLESTEROL 30.24 mg; IRON 4.89 mg; SODIUM 639.81 mg; CALCIUM 87.79 mg

Print the American Chop Suey Recipe Here

Tacos al pastor are barbecue flavored pork and pineapple tacos. You will need to marinate your meat overnight so make sure you allot the proper time. This is what you are going to need for these:

Serves four

16 small corn tortillas
4 dry chile Guajillo
6 dry chile Pasilla
4 dry chile Morita or Ancho
2 pounds pork loin – trimmed and cut into small dice
6 pineapple slices
¾ cup chile soaking water
½ cup brown sugar
4 garlic cloves – peeled
1 ½ cups freshly squeezed orange juice (about 3 small oranges)
Zest of 1 small orange – about 1 TBS
1 tsp. ground cumin
1 TBS crushed oregano
½ cup cola
2 tsp. black pepper
1 tsp. salt
½ TBS white vinegar
Zest of ½ a lime
Juice of a lime – about 2 TBS

Place the cubed pork in a zip-lock bag.

Dry roast the chiles directly on the open flame of a gas burner or in a dry skillet. Once the chiles have blistered, place them in a bowl and cover with boiling water. Weigh down the chiles with a plate. Soak them for 20 to 30 minutes. When they are hydrated – stem them and seed them. Place them in a blender. Add ¾ cup of soaking liquid, the brown sugar, garlic cloves and 2 slices of pineapple. Blend into a paste.

Mix the orange juice, orange zest, cumin, oregano, cola, black pepper, salt, vinegar, lime zest and lime juice. Add the chile paste and mix well. Pour the marinade into the bag, over the pork. Take out all the air and marinade over-night.

The next day –

Lightly brush a skillet with some oil. Place the pineapples in the skillet and cook them on low heat. Cooking them on low heat will make sure that they caramelize evenly and do not char. Be patient. Once they are browned on one side, flip them over and cook the other side. Once cooked, cut the pineapple into small chunks and set aside.

Heat another skillet and remove the pork from the marinade. Add the pork to the hot skillet and cook for about 4 to 5 minutes – or until the pork is cooked through.
Heat your tortillas in the oven, on a griddle or directly on an open flame. Place two on a plate and spoon some pork in the middle. Add some pineapple and serve. Enjoy!

Print the Tacos al Pastor Recipe Here

These chicken legs and thighs are pretty amazing. The rub will take them to the next level. Here is what you are going to need to do for these:

Serves six

6 chicken legs and 6 chicken thighs
1 TBS coarse salt
1 TBS brown sugar
1 TBS garlic powder
1 tsp. paprika
¼ tsp. celery powder
¼ tsp. dry mustard
¼ tsp. onion powder
¼ tsp. cayenne
½ tsp. instant coffee
3 TBS oil
1 cup BBQ sauce

Heat oven to 400 degrees.Place the salt, brown sugar, garlic powder, paprika, celery powder, dry mustard, onion powder, cayenne and instant coffee in a bowl. Mix it well. Add the oil and mix until you have a paste.

Rinse and pat dry the chicken – place it in a roasting pan. Rub the chicken with the paste, on all sides, and place in the pan trying to prevent the pieces from touching each other. Let the chicken sit at room temperature for 10 minutes.

Place the roasting pan in the oven and cook the chicken for 20 minutes. Reduce the heat to 375 degrees and cook for an additional 10 minutes. Remove the pan from the oven and liberally slather the chicken – on both sides – with bbq sauce of choice (I use my homemade apple juice bbq sauce). Return pan to oven and roast for another 10 minutes. Remove chicken from oven and apply another generous layer of sauce.

Roast for an extra 5 to 7 minutes – or until a meat thermometer registers 170 degrees when placed close to the bone. If you do not have a thermometer, cut the meat close to the bone. If it continues to be pink cook it for longer. Every oven is different. Serve with your favorite side and enjoy!

1 leg & 1 thigh w/ skin – CALORIES 525.39; FAT 31.77 grs (sat 8.07; mono 15.39; poly 6.29); PROTEIN 34.31 grs ; FIBER 1.52 grs; CARBS 23.05 grs; CHOLESTEROL 161 mg; IRON 1.97 mg; SODIUM 1645.34 mg; CALCIUM 3.65 mg

Print the Coffee Rubbed BBQ Oven Chicken Recipe Here

The first time I had salt & pepper pork chops was at a Chinese restaurant in Luganville, Vanuatu. I was smitten. I have never tasted something so distinctively flavored with such a light and crisp coat. It was so perfect I decided I needed to make my own version. Although these are not exactly like the one’s I am talking about, they are pretty close and absolutely worth the extra work. I serve these on top of a bed of crispy rice noodles. This is what you are going to need for these:

Serves six
FOR THE SALT & PEPPER:
2 TBS coarse salt
1 TBS Sichuan peppercorns or ½ tsp. white pepper
1/8th tsp. Chinese Five Spice Powder
Heat a small skillet. Add the salt and Sichuan peppercorns (if using). Cook at high temperature, stirring constantly, until salt turns a light gray color. Allow salt to cool.
Place the salt, peppercorns or white pepper and five spice powder in a small mortar or a coffee grinder. Crush until you have a fine powder. Set aside.
Note: Any left overs will keep for about six months in a sealed container in a cool and dry place.

FOR THE PORK:
8 small, thin pork chops
Rinse and pat fry the chops. Trim off all the excess fat. Cut the meat thinly, on the bias, against the grain. Reserve some meat around the bones. Place meat and bones into a large sealable plastic bag.

FOR THE MARINADE:
1/8th cup sherry
¼ cup soy sauce
1 tsp. brown sugar
A few drops sesame oil
4 peeled and smashed garlic cloves
½ chili pepper – seeded and membrane removed (opt)
½ TBS salt and pepper preparation
Place all ingredients in a bowl. Mix well. Pour marinade into plastic bag – over the pork. Seal the bag, making sure to remove all excess air. Roll the meat in the marinade to make sure it is all coated. Refrigerate for at least one hour and up to over night.

FOR THE COATING:
1 cup cornstarch
¼ cup flour
½ TBS salt and pepper preparation
Mix all of the ingredients in a bowl. Remove the pork strips from the marinade and coat them well – shaking off all of the excess. Place the pork on a platter.
PREPARATION:
2 cups peanut or vegetable oil
4 scallions – cut diagonally into 2 inch pieces
1 chili pepper – seeded, membrane removed and cut into strips
2 garlic cloves – finely sliced
Heat the oil in a wok or deep skillet, until it reaches 350 degrees. Add the pork – working in batches – and cook for 4 to 5 minutes. The thickness of your meat will determine the cooking time. Once the batter is nicely browned and the pork is cooked through, remove it onto a paper towel lined plate.
Cook the pork in batches – making sure the oil gets hot again before adding the next one. It is important that you use very hot oil in order to have a nice crunchy, non- greasy result. Once you are done, remove all but 3 TBS of the oil in the pan.
Add the scallions, chili pepper and garlic. Stir-fry for a couple of minutes and return the cooked pork. Stir-fry for another couple of minutes – until the meat is heated through. Serve immediately on rice or crispy rice noodles. Enjoy!

CALORIES 386.42; FAT 18.57 grs (sat 4.74; mono 8.22; poly 4.28); PROTEIN 45.91 grs ; FIBER 0.39 grs; CARBS 8.88 grs; CHOLESTEROL 101.12 mg; IRON 1.35 mg; SODIUM 1343.05 mg; CALCIUM 20.22 mg

Print the Salt & Pepper Pork chops Recipe Here

Fried fish sandwiches are absolutely delicious and very easy to make at home. We will be adding flavor to each coat so that your final result is delicious! Here is what you will need for this:

Serves eight

8 Tilapia – or any other mild white fish – fillets
1 large lemon + 2 TBS lemon juice for sauce
2 eggs
1/8th cup milk
1 tsp. prepared mustard
¾ cup flour
1 ½ tsp. white pepper
½ cup bread crumbs
½ cup cornmeal
1 tsp. garlic powder
1 tsp. paprika
1 TBS chopped parsley
1 cup mayonnaise
1 TBS finely chopped red onion
1 TBS chopped capers
1 roll
16 lettuce leaves
16 tomato slices

1. Rinse fish and place on a plate. Drizzle with lemon juice and season with a little salt. Set aside.
2. Place the eggs in a shallow dish. Beat them with the milk and the mustard. Set aside.
3. Place the flour in a shallow dish. Add ½ tsp. salt and ½ tsp. white pepper and mix. Set aside.
4. Place the bread crumbs and cornmeal in a shallow dish. Add the garlic powder, paprika, the remaining white pepper and the chopped parsley.
5. In a small bowl, mix together the mayonnaise, 2 TBS lemon juice, red onion, capers and pickles. Season with a little salt and white pepper and whisk it.
6. One by one, coat the fish fillets. First, dredge the fish in the flour, coat well and shake off the excess. Then, place it in the egg, coat well and shake off the excess. Finally, place it in the dish with the breadcrumbs, coat well on both sides and shake off the excess.
7. Heat a skillet with some olive oil. When it is hot, add the fish and allow it to brown – about 5 minutes. Flip it and finish cooking – making sure this side browns as well. Be careful not to burn the coating and make sure the fish is cooked through.
8. Cut the rolls in the middle but not all the way through. Smear spread on both pieces of bread. Place a lettuce leaf on both pieces of bread. Top the bottom leaves with the fried fish and a couple of tomato slices. Serve and enjoy!

1 sandwich – CALORIES 551.63; FAT 21.80 grs (sat 2.93; mono 7.12; poly 4.14); PROTEIN 34.38 grs ; FIBER 4.58 grs; CARBS 57.34 grs; CHOLESTEROL 135.26 mg; IRON 2.41 mg; SODIUM 1212.90 mg; CALCIUM 67.98 mg

Print the Fried Fish Sandwich Recipe Here