Tag Archives: cumin

Open-face Cuban sandwiches

Lately we’ve been watching a lot of cooking shows, like 30 minute meals, Iron Chef America and Five ingredient Fix. A few days ago we were watching 30 minute meals with Rachel Ray and she made open-face Cuban sandwiches. With a few alterations, we decided to recreate these for dinner with some friends. Everyone loved them! (For reference: Rachel Ray also added yellow mustard and a pickle on top.)

Ingredients:

Equal parts ground pork and chorizo
1/3 of an onion, chopped
6 cloves of garlic
sweet rolls (cut in half)
Cumin, red pepper flakes and red cayenne pepper
1/2 cup beer (we used a blonde ale)
A little Ketchup or 1/4 cup tomato paste
Swiss cheese slices for topping 

Recipe:

1. Begin cooking your ground pork, preheat oven to 350 degrees, and cut up rolls.

2. Cut up your onion and garlic, cook in separate pot/pan.

3. Add chorizo and cook on medium heat for a few minutes.

4. Add your ketchup or tomato paste and cook for a few minutes.

5. Add your beer and cook off excess liquid.

6. Bake your rolls in the oven for 5-10 minutes (until crispy)

7. Place mixture on sandwich rolls, leave open. Add cheese to tops.

8. Heat a few minutes in oven, or until cheese melts.

9. Enjoy!

Photos by: Colin and Melissa
Post by: Melissa


Seasoned pork spare ribs

Hello all, Melissa is back home do some job training so I felt I should throw up a post that is quick and easy.

As we all know I love BBQing and my favorite food to grill is ribs.

Ingredients:

1 lb. pork spare ribs

1/4 cup marinade of choice

4 tablespoons spices (we did half pepper, half cumin)

A little olive oil

A little lemon juice

Step 1. Get yourself some delicious ribs, pork is usually cheaper.

Step 2. Assemble you seasonings. Feel free to mix and match. Marinade the ribs for at least 2 hours before putting them on the grill.

Step 3. Use a fork to put holes in the meet so your seasonings and marinade can soak in.

Step 4. After 2 hours put ribs on the grill on medium high heat. I put the meat face up first so I can add some more marinade and sauce, but a lot of people like to cook the top layer of meat first.

Step 5. After a good 5 to 8 minutes on medium high heat flip the ribs to starting cooking that delicious meat.You want to create a char on the meat to give it a nice crispy, fall off the bone taste. Be sure not to blacken the whole slab though. Keep cooking the meat for 10 minutes, checking every 4 to 5 minutes.

Step 6. Flip the ribs over after you have desired char and turn down to low heat and cook for another 5 to 10 minutes depending on your ribs. When the meat starts to slightly crack, it is nicely cooked. See the wonderful char marks? They will just add taste to the greatness that is these ribs.

Step 7. Prepare sides with the ribs. The ribs need to rest for a little bit, so this is a good time to make a salad and warm up some bread. After the sides are done cut the ribs up and serve.

Enjoy!

Post by: Colin

Photos by: Colin and Melissa


Greek yogurt chicken

This food is a grilling type of food, but for some reason it reminds me more of the fall. If the weather was nicer I’m sure we’d do more outdoor cooking, but we get by.

This chicken can be cooked on the grill or inside, in a pan. If you wanted to, I’m sure you could even bake it. Enjoy! You could even grill the whole chicken breast if that’s more your style.

We also made some side dishes to go along with our meal. We chose to go with zuchinni and cinnamon-pineapple. It was so good.

Ingredients: 

1/2 pound chicken breast (cut up)
2 Tablespoons cumin
2 containers of plain greek yogurt
3-5 cloves of garlic, minced

For the Pineapple:

Cinnamon
Pineapple chunks 

Recipe:

1. Put the yogurt in the bowl.

2. Take the chicken and either cut it up or don’t, depending on your preference, then stick it in a bowl.

3. Mince the garlic.

4. Add cumin to the bowl.

5. Add the minced garlic.

6. Coat chicken in all ingredients.

7. Cover the bowl with plastic wrap.

8. Leave in fridge for 6-12 hours.

9. Remove bowl from fridge.

10. Either skewer chunks of chicken for grilling, stick in a pan for frying, or place whole chicken breasts on grill. Scrape most of the excess yogurt off.

11. Cook thoroughly. If you want to, during this time you can also grill the zuchinni and pineapple dusted with cinammon.

12. Done! You can work through this recipe the same way with the pineapple and the zuchinni, which you cook in a pan with a little bit of oil.

Photos by: Colin Diltz and Melissa Rook
Post by: Melissa Rook


Snacking on chickpeas

I love trail mix and rice crackers, and in general all sorts of salty snack cracker/crunchy things. This, in turn, gives me the perfect opportunity to introduce chickpeas to the blog.

While watching tv on Tuesday, Colin stumbled upon a recipe for some delicious baked chickpeas on the show Five Ingredients or Less. We made these later that day and they turned out great! (But they’re also pretty spicy.) They make a great substitute for more high-calorie crunchy snacks.

Ingredients:

2 cans of chickpeas, drained and rinsed
A tablespoon each of cumin, ground red cayenne pepper, and paprika
A tablespoon of olive oil

(That’s it! Can you believe it??)

Recipe:

 

1. Open and drain both cans of chickpeas.

2. Remove any extra skins on the chickpeas and dry them with a paper towel. Preheat oven to 400 degrees Fahrenheit.

3. In a bowl, combine cumin, cayenne pepper and paprika.

4. Add the olive oil to the bowl and mix.

5. Add chickpeas to same bowl.

6. Coat chickpeas in mixture.

7. Place chickpeas on baking sheet/pizza tray/something you can stick in the oven.

8. Make sure chickpeas are spread evenly and put in oven for 10 minutes. These smell so good when they’re cooking!

9. Toss chickpeas in bowl and stick back in oven until you have achieved desired level of crispness.

10. You’re done! Enjoy this delicious snack at home, on the go, or while hiking in the outdoors.

Post by: Melissa Rook
Photos by: Colin Diltz


Pork sloppy joes

Hello everyone!

So I went home last weekend and I was talking to my parents about my food blog. They haven’t really been too into it but when I mentioned sloppy joes my dad seemed interested. I, however, didn’t know that sloppy joes are normally made with beef. Thus this recipe is a little different from the traditional recipe, but here goes! I feel like this is a very American food.

Ingredients:

1 lb. ground pork (thawed)
1/4 cup minced onions
1/4-1/3 cup grated Pepperjack cheese
1 teaspoon (or so) BBQ sauce
Sriracha (to taste, maybe 1/2 teaspoon)
Cumin (to taste, 1/2 teaspoon)
Chili powder (to taste, 1/2 teaspoon)
Lemon juice (to taste, 1/3 teaspoon)

Optional: Hamburger buns

Recipe:

1. Grate your Pepperjack cheese.

2. Mince the onion.

3. Add your pork to the pan, breaking it up into small, separate pieces and browning it on both sides.

4. Add the onion and lemon juice.

5. Add chili powder and cumin and stir.

6. Add your Sriracha and mix.

7. Add your BBQ sauce of choice and mix.

8. Plate your sloppy joe on a hamburger bun and enjoy!

Post by: Melissa Rook
Photos by: Colin Diltz


Beef + Pork Combo Meatballs

Hello everyone!

Today I’ve decided to share a recipe for beef and pork meatballs. These can be used in a variety of ways, including on top of spaghetti (all covered in cheese…), served plain, on top of rice, or with a variety of sauces. I used whole grain thin spaghetti and Classico spicy tomato and basil sauce. This is a perfect summer food for those cooler days, but it reminds me of fall. This recipe makes about 2 dozen meatballs.

Ingredients:

1 lb. ground beef
1 lb. ground pork sausage
2.5 T cumin
3-4 cloves of garlic, minced (depending on preference)
1 T black pepper
1 T red pepper flakes
1 T chili powder

Optional: Spaghetti noodles and sauce, or other additions to your meal

IMPORTANT NOTE: Make sure meat is entirely thawed ahead of time.

Recipe:

1. Preheat oven to 350 degrees.

2. Combine spices in bowl.

3. Mince garlic cloves.

4. Knead ground pork sausage and beef together in bowl.

5. Add minced garlic and spices.

6. Continue kneading until thouroughly mixed.

7. Grab a meatball-sized piece of mixture.

8. Roll the mixture between your hands into a spherical shape.

9. Place meatballs 1/2 inch apart on baking sheet or pizza tray.

10. Bake for 15 minutes at 350 degrees, then flip and continue cooking.

11. Continue cooking for 7 minutes or so, checking every so often. (When I cooked these they were done after 35 min.)

12. Remove from oven and prepare for serving.

13. Enjoy!

Have you ever made homemade meatballs? What is your favorite way to serve/eat meatballs?

Photos by: Colin Diltz
Post by: Melissa Rook