Since being sick took so much out of me I haven’t really had the energy to make intricate meals. I’ve been trying to stick with easy food and these Easy Mexican Pork Chops were a life saver tonight. A few simple ingredients (whole kernel corn, tomato sauce and seasonings) mixed together with pork chops then served over steamed rice made for a complete meal.
The beauty of this meal is you can clean up or relax a little while the Mexican Pork Chops are cooking. The flavor is out of this world; my son told me “There’s a fiesta in my mouth!” and the addition of corn adds a pleasantly light sweetness to make it a full meal. I used Allen’s whole kernel corn which is amazing. There were no leftover hulls of corn like some other corn leaves behind which is a huge bonus. The corn has a great flavor – sweet but not overly and a wonderful texture.
I have other Allen’s and Trappey’s products in my pantry that I have big plans for. I’ll be using the black beans for my next Taco Casserole. These are definitely brands you want to check out and stock your pantry with. So, let’s find out how to make some easy Mexican Pork Chops, shall we?
I received products from Allen’s at no cost. All opinions are my own
Whether you’re celebrating Cinco de Mayo, a birthday or just crawling out of bed, Tres Leches Cake (3 milk cake) is the cake to do it with. If you’ve never eaten or made a Tres Leches Cake it may sound a little strange; especially if you look at the recipe and see the cake only uses 3 ingredients. I promise you this cake is amazingly delicious and probably the moistest you’ve ever tasted.
I adapted this recipe from the one found on Chow. I omitted the rum and coconut since my 10 year old detests coconut and I’m not too savvy on giving him rum that hasn’t been cooked down.
This cake is a major hit and people will be begging for more. I made a mess here just for your viewing pleasure – imagine all of this milk soaked up into the cake – de-lish-us!
I’m all about easy meals, it saves time for Facebook! Tacos are something the guy and I love but the boy doesn’t care for them because, well, he doesn’t like messy food. I know, it’s strange. This easy taco casserole makes it so easy for John and I to enjoy tacos and my son enjoys it too.
Probably the best thing about taco casserole is how you can change it to fit your taste buds We like our food spicy, but you can tone it down if needed. I mix up the homemade taco seasoning while I’m browning the meat. When that’s done I break up the taco shells and put them in a large bowl. This way once the meat is browned all I have to do is assemble the taco casserole and pop it in the oven. See – easy!
Have you ever had a truly authentic Mexican dessert? What’s you favorite? Mine is a toss up between Tres Leches Cake and Churros. If I had to choose one o have it would probably be – drumroll please…
I’m a total sucker for churros. They’re so simple yet amazing. The fact that they’re super easy to fix makes them even sweeter – and I mean that quite literally. The only problem I have with making them is using a pastry bag to form them. It may just be my recipe, but getting the dough through a tip is almost impossible. I had to make John do it since he has the muscles in the family.
I eventually had to change out the star tip for an open round tip. Even he was straining and we were a little worried the bag would bust. Eventually I just started playing with the dough, making churros balls and pulling/stretching it to make thick Churros Logs.
They may not have been the prettiest things, but my were they yummy. This recipe makes a perfectly dense churro that has just the right amount of bite without being too chewy.
I love going down the ethnic aisle in the grocery store. There’s so much inspiration there. My latest grocery store endeavor left my pantry filled with the goodies I need to practice for my Cinco de Mayo festivities. Yea, I have a month to go but I need the practice. I want to make traditional Mexican dishes so I’m reaching out to some awesome Latin friends for those recipes.
I have a Latin background, with my father being Puerto Rican, but I want to celebrate Cinco de Mayo with true Mexican foods. I asked my friend, Julia, what some of her favorite foods were and the first thing she mentioned was tamales. I have never made tamales before, so when she told me it was a lot of work I kind of brushed it off. Let me just say, making homemade tamales is a lot of work!
I found everything I needed to make homemade tamales in the ethnic aisle. I even found a tamalera, which is basically a steamer used for cooking the tamales. It’s also great for seafood and canning – a nice investment I can be proud of. I also picked up a bag of tamale flour and just followed the directions on the back for that.
While the tamales did take a while to prepare and cook, the process wasn’t complicated. I’ll definitely be adding this to our Cinco de Mayo menu and hopefully bringing others in to help make them.