Tuesday, March 20, 2012

Pork Chili

I usually use ground chicken or turkey, but I had pork and figured why not give it a try. This was a welcomed change. It came out better than expected. I did not measure, so I will do my best to come close to the measurements. All of this is to your taste and what you like.

1.     1 medium white onion, diced
2.     1/2 green pepper, diced
3.     1/2 yellow pepper, diced
4.     2 dried chili peppers, minced. I took the seeds out. The red specks you see in the chili are the chili peppers.
5.     2 big cloves garlic, minced
6.     2 tablespoons chili powder
7.     2 tablespoons cumin
8.     2 pounds ground pork
9.     1 teaspoon Worcestershire
10.   1/2 teaspoon Tabasco
11.   1 beef bouillon
12.   1 can of V8 juice

-Add numbers 1 through 4 and cook in oil on medium heat until translucent.
-Add numbers 5 through 7 and cook for 25 seconds.
-Add the pork and brown.
-Add the rest of the ingredients and cook for 1 to 1/2 hours.
-Serve by itself, with rice, or with corn chips

*If you find the chili is not thick enough, add 1 to 2 tablespoons of corn starch.

Apple Dressing

In view of it being 80 degrees in March, I made this apple dressing yesterday and served it with a walnut raisin salad. I added some feta cheese at the end.
2 apples, make sure the skin is and seeds are out. Cut into bite size pieces and add to blender.
1 Meyer lemon. Squeeze juice into blender.
2 tablespoons rice vinegar
1 teaspoon to 1 tablespoon water
1/2 teaspoon Splenda. This depends on how tart or sweet you want you dressing
pinch of salt

-Blend everything until it is the consistency you like. If you want more of a creamy dressing, add 1/4 cup of olive oil. I am just trying to keep the calories down so I did not add it.

2 cups of your favorite lettuce
1/4 cut chopped walnuts
1/4 bacon bits
1 small box raisins
1 ounce feta cheese
half of the dressing

-Combine everything and top with the dressing.