MEXICAN TOMATO OATMEAL SOUP
1/2 cup oatmeal
1 medium onion, finely chopped
2 cloves garlic, minced
1 or 2 Tablespoons olive oil
2 cups tomato sauce
2 cups chicken broth
Toast the oats over moderate heat in heavy bottomed saucepan, using no fat, until they start to turn a light nut brown. Set aside. In the same pan, sauté the onions and garlic in the olive oil until translucent. Stir the oats into the onions until well mixed, then add the tomato sauce and broth. Simmer until the oats are tender, 15 minutes – half and hour. Season to taste with salt and pepper.
1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
Combine 1 cup orange juice, and 1/2 cup lime juice. Add pork and let it sit and marinate for about 1 hour in refrigerator.
In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
3 cups of rice
4.5 cups of chicken broth (1.5 cups of brother per cup of rice)
Red bell peppers cut into thin strips
1 onion chopped
4 garlic cloves chopped
2 tomatoes cut into thick wedges
chunks of chicken 2″
Sweet sausage cut
Paprika 2 tsp
Oregano 1 tsp
1 Bay leaf
Chicken breast is cut in 2 inch cubes and marinated in olive oil, soy sauce, garlic, paprika, onion, salt
Wash rice grains
Cook chicken with onion, red peppers. Remove mixture
Heat 3 tablespoons olive oil in a large skillet or paella pan over medium heat. Sautee chicken and sausage under medium heat for 5 -10 min. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in tumeric 2 tsp and paprika 2 tsp, 1 bay leaf, oregano , chicken stock (boil to warm temp). Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. add green onions for 5 min.
Peel shell and devein shrimp.
These will go in last.
Place wedged tomatoe in olive oil, and add salt. Put on cooking tray. Heat oven to 400 and place tomatoes inside for 15 min
Place lemon wedges, tomato and shrimp in the pan and serve.