CHILE SEASONED POT ROASTED PORK TAQUITOS

I'm amazed that 3 dishes were made out of my Chile Seasoned Pot Roasted Pork COCHITO CHIAPANECO . It all started w/ the pot roast seved with flour tortillas then the Cochito morphed and became the filling for my Stacked Green Chile Enchiladas and finally it's my taquito filling. All dishes i must say turned out so delicious. It goes to show how versatile the pork pot roast is.

Ingredients:
3 C pulled pork (Cochito Chiapaneco)
1 C mole sauce ( I love Dona Maria Mole brand)
2 T chopped cilantro
Water if needed
10 pcs corn tortillas
1 Cup GREEN CHILE SAUCE


Shred roast pork with fork. Add remaining ingredients (except tortillas and the chile sauce) and mix together. Dip tortillas in warmed oil to soften, then spread a large tablespoon of pork mixture in tortilla and roll up and fry in oil. Can be frozen.

Pulled/Shredded Pork Pot Roast

Green Chile Salsa

Pulled Pork Pot Roast w/ Mole sauce and Corn Tortillas

Quickly dip the corn tortilla in the hot oil, so it'll be pliable and easy to roll.

Spread a heaping tablespoon of the shredded pork, then roll tightly.

These are ready for frying.

Taquitos and the Green Chile Salsa. Yum!

CHICKEN PALLARD WITH LEMON CAPER SAUCE

I am one of those who likes "morhping" a recipe. It not only saves time but saves $ as well. This is also a good idea for leftovers. You will have to think outside the box, be creative on how to morph leftovers so that your family will not even know they had that dish twice.


This recipe is one of my Morphing recipes. They are both delicious, your family or kids will not even know they are one and the same.

CHICKEN PALLARD WITH LEMON CAPER SAUCE

Ingredients:

2 tbsp. butter
4 boneless skinless chicken breast
3 tbsp. chopped parsley, fresh or dried
2 tbsp. lemon juice
2 tbsp. water
2 tbsp. drained capers (I only use 1 tbsp.)
1/2 tsp. pepper
1/2- 1 c. sour cream

Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4 inch.

Melt butter in skillet. Add chicken, saute 6-8 minutes until done, turn once. Remove chicken and keep hot.

Stir in lemon, water, parsley, pepper and capers. Deglaze pan. Remove from heat. Add sour cream and stir. Spoon over chicken and serve.

CHICKEN PALLARD WITH ALREDO SAUCE PASTA

I had some chicken pallard leftovers for the next day. I cooked some pasta added a store bought alfredo sauce, julienne some bell peppers and topped it with the chicken pallard. You can also slice the chicken and mix it in to the pasta. It was so delicious....=:)

Chicken Stuffing Balls "Food Make Over"

I love to morph my foods... or sometimes i call it " food make over" hhmm what to do! I do this make over thing, to save the leftover, i hate to waste my food. Nope you might be thinking hhmmm probably my food isn't that good coz i have left overs. Nooo...it's my way of saving time too!!! At least through the week especially when i'm busy, it saves me time. I already have my mise en place in advance and i'm half way done with the recipe. Sometimes, i make way too much, I know it gets boring to eat the same food the following day or so. And, i love the challenge to make a new recipe out of an existing food. Well with my mave over, my family will not even realize that they are eating the same food until i tell them=:)

Now...wondering what to do with the left over side stuffings from Thanksgiving day? Well, i had left over stuffings and jellied cranberry...here's what i did. I'm sure somebody must have done this already but this is how i did mine...didn't want to waste the cranberry jelly and the chicken stuffings.

Ingredients:
Leftover chicken stuffings
Leftover cranberry jelly
Oil for deep frying
*flour
*egg beaten with milk or water
*breadcrumbs.

****I suggest that you estimate as to how much flour, eggs and breadcrumbs you will need. It'll all depends on how much balls you have made.

*Use an ice cream scooper to scoop out the stuffings and to make equal ball size. Make a deep indention to stick in a cubed jelly cranberry. Repeat the process until all the stuffing has been used. Set aside.

* Prepare the breading procedure. You know... one pan with the flour, another pan with egg wash (beat egg with little of water or milk), and lastly a pan with breadcrumbs. And pls. season them with Salt and Pepper to taste.

* Dredge the ball stuffings into the first pan with flour, then roll the floured balls into the egg wash and then dredge into the breadcrumbs pan. Repeat process untill all the balls has been dredged.
* Heat a pan with canola oil. Deep fry the balls.

* Serve hot with gravy if you have extra. This is good without gravy too!

*ENJOY!!!!