I’m sorry to admit that I’ve had a bit of blogger’s block lately. OK, a major blogger’s block, but finally I’ve got a few new recipes I’m excited to share with you.
Michael and I both love Mexican inspired food. Somehow, pork is always in abundance in my freezer, and thus Porky Poblanos came to be. Sort of a pork filled version of a chile rellenos,these are filled with seasoned ground pork and cheeses, including queso fresco. While traditional rellenos are battered and fried, my Porky Poblanos are baked in a mild enchilada style sauce that’s made partly with V-8 vegetable juice, so they skip much of the fat and sneak in a bit of veggie nutrients. Nothing wrong with that!
My second new recipe is Cashew Chicken Sheet Pan Dinner. Now I know, sheet pan cooking is all the rage, but I haven’t really gotten into it. That is until now. This recipe lives up to all the hype. It’s fast, filling, full of fiber and, most importantly, full of flavor. I served it over hot brown rice to catch all the pan juices.
Strawberry season is almost over,but I think this new dessert recipe is a keeper. Fresh Strawberry Poke Cake with Cream Cheese Icing starts with a simple box cake mix but that’s just the beginning. The warm cake is poked all over with a fork or skewer to allow the strawberry topping to permeate the cake, thus the name “Poke Cake”. After the cake has cooled, a luscious layer of cream cheese and whipped cream is generously spread over the top. The hardest part of this recipe is waiting the minimum of an hour for the cake to set. This strawberry cake could also be made with frozen berries, but why would you while these little red jems are in season?
The last recipe I have to share with you is Broccoli Salad. This salad is a cool and crisp addition to any summer meal. Remember to shock the broccoli, then drain it well. Raw broccoli is just a bit too crunchy for most tastes, but briefly shocking it leaves just the right snap. Drain it well so you don’t dilute the sweet and sour creamy dressing. You can plan on this salad lasting a couple of days in the fridge. I enjoyed it for a light lunch the next day.
I hope you had a good Memorial Day weekend. Folks call it the beginning of summer, but before you know it we’ll be celebrating the Forth of July, and the next time you turn around summer will be over!
Be thankful for what life gives you.