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We like to live the motto of "healthy meets delicious". We enjoy cooking healthy, living great, and sharing the adventures we have along the way.

Monday, April 16, 2012

International Cooking: South America



1 lb shrimp
1/2 c fresh lime juice
3 Roma tomatoes
1/2 white onion
1/4 c cilantro
1/2 T Worcestershire sauce
1/2 T ketchup
1/2 T hot sauce
1 avocado
salt and pepper

 Clean the shrimp and chop up, place into medium size bowl. Pour lime juice over the bowl and allow to sit for five minutes (this will cook the shrimp). Chop the tomatoes, onions, and cilantro, add to the shrimp. Place into the fridge for 1-2 hours.

When ready, remove from fridge and stir. Add the Worcestershire sauce, ketchup, hot sauce and salt and pepper. Cut up the avocado and place on a side dish. Serve with bread, crackers, or our delicious Arepas recipe. 

Arepas (corn cakes)


1 c cornmeal
1 1/2 c water
2 T Canola Oil


Turn on oven to 400 degrees. Bring the water to boil in a medium pot. When boiling, add the cornmeal, stir well and remove from heat. Add salt to taste. Let sit for ten minutes.

In a large saucepan, add the oil and bring to medium heat. Form small balls from the cornmeal, and place in heated oil. Allow each side to brown, about four minutes on each side. When browned, place in oven and allow to cook for fifteen minutes.

Chimichurri Apple-Stuffed Pork Chops

Chimichurri Sauce:


1/2 c fresh parsley (packed)
1 T garlic
1 T oregano
1/4 c olive oil
1 T red wine vinegar
Salt, pepper, and red pepper flakes

Chop the parsley finely and place into bowl. Add the garlic, and parsley, stir well. Add in olive oil, vinegar, and to taste, salt, pepper and red pepper flakes. Refrigerate until ready to use.

Pork & Apple Stuffing:


2 thick-cut pork loins
1 medium apple
1/4 t cumin
1 t garlic
2 T bread crumbs
1/4 white onion
1/2 red bell pepper
1 T butter 
salt and pepper


Heat oven to 400 degrees. Chop up the onion and bell pepper. Heat the butter on medium heat in a medium sauce pan. When hot, add the onion, bell pepper, garlic and cumin for 2-3 minutes. Chop up the apple. leaving 1/4 of it in long strips and set aside. The remainder of the apple should be chopped finely. Add to pan, and cook for another 2-3 minutes. Place mixture in a bowl, add the bread crumbs, salt and pepper. Stir together and allow to cool.

Meanwhile, slice the pork chop down the side to the bone. Open flap, divide the apple mixture into the two and fill. Place the flap over the apple mixture, and place on baking sheet. Place the sliced apples on top, and put into oven. Allow to cook for ten minutes, then add the chimichurri sauce on top, and cook for ten more minutes. Enjoy by itself, or with a large salad and nice bread.  

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