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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, November 11, 2013

Monday Night Meals: Week 10


Miami Dolphins VS. Tampa Bay Buccaneers
Miami Dolphins

Fruta Bomba
Ingredients:

2 Lb papaya
1 c sugar
1 cinnamon stick
½ c water
2 t baking powder
¼ c cream cheese



Directions:

                Remove the skin and seeds of the papaya, cut into small chunks. In a medium bowl, fill with water and add the baking powder. Place the papaya in the water, cover with plastic wrap and refrigerate overnight.

                Drain the water from the papaya and fill with new water, until water becomes clear, three or four times. Place a medium pot on medium-low heat. Add the papaya and sugar, allow to cook for forty minutes to an hour, cooking down, add water if needed. Add the cinnamon stick and allow to cook for an additional hour, stirring when needed and adding water to create a syrup and keep papaya from sticking to the pan.

                Meanwhile, soften the cream cheese. Smear the cheese across the serving plate, add the papaya pieces and syrup as desired. Enjoy! Go Dolphins!

Tampa Bay Buccaneers

Cuban Sandwich

Ingredients:

1 lb pork shoulder
1 T cumin
1 T oregano
½ T red pepper flakes
2 T minced garlic
1 lime
1 c orange juice
1 c chicken broth
½ t bay leaf
½ white onion
½ lb honey ham
4 slices swiss cheese
4 baby pickles (bread and butter or dill)
2-3 crusty rolls
Olive oil
Salt and pepper
Dijon mustard

Directions:

                Begin by preparing the pork the day before. Place pork on cutting board, covering both sides of the pork add the oregano, cumin, salt and pepper. Preheat oven to 300 F. Heat a medium pot with a hefty drizzle of olive oil on medium heat. Add the garlic and red pepper flakes to the heated oil, allowing the oil to infuse, about two to three minutes.  Slice the onions, add the onions and pork to the oil, allowing the meat to brown on all sides.

                When meat and onions begin to brown, add the juice of the lime, orange juice, bay leaves and chicken broth. Cover with lid and place into oven, allow to slowly cook for one hour. Remove pork from heat and allow to cool overnight.

                The next day, remove pork from juices onto a cutting board. Slice the meat into ¼ inch slices.  Meanwhile, heat a frying pan with a drizzling of olive oil. Place the pork in heated oil, allowing the bottom to brown. Flip the pork, then add a slice of cheese, pickles, ham and additional slice of cheese. Add two tablespoons of pork liquid to pan. Cover with lid, allowing the cheese to melt.


                Meanwhile, slice and toast the rolls. Spread one side of rolls with dijon mustard. Add the heated pork and cheese combination to the roll and enjoy! Go Bucaneers!

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