Puerto Rican Style

My mother's father (my grandfather) was 100% puerto rican so through him and my mother I have picked up on a few of their cooking styles. One of them is rice, beans and pork chops. This has always been one of my comfort foods and now even more since the passing of my grandfather and now mother. This is one of the fastest recipes that I can whip up when I am crunched on time, but still want a delicious well balanced meal. Enjoy!

Peurto Rican Style Rice, Beans and Pork chops

Yummy, well-balanced, and very quick

The quantities in the ingredient list is for serving approx. 2 people but this recipe can easily be doubled and tripled

1 cup white rice
water 
1 15-ounce can pinto beans
1 8-ounce can tomato sauce
canola oil
1/4-1/2 green pepper
1/4-1/2 onion
1-2 cloves fresh minced garlic
3-4 packets of Sazon Goya con Azafran (usually found in the ethnic isle of my local grocery store)
1 package thinly sliced pork chops (no bone)
salt and pepper
onion powder, garlic powder, and Goya Adobo all purpose seasoning*
Avocado if desired

1. Preheat oven to 350 degrees
2. Prepare rice according to package directions
3. Season both sides of pork chops with salt, pepper, and 1-2 packets of Sazon Goya con Azafran Also, if desired lightly season both sides with onion powder, garlic powder and Goya Adobo all purpose seasoning
4. Place pork chops on baking sheet and place in preheated oven and cook approx. 20 minutes or until center is no longer pink
5. While pork chops and rice are already cooking begin cooking beans
6. In a medium saucepan over medium-high heat sautee onions, green pepper, and minced garlic in canola oil
7. Once vegetables are lightly brown add pinto beans and tomato sauce. You may need to add a small amount of water until you reach your desired consistency (approx. 1/2 cup).
8. Add 2-3 packets of Sazon Goya con Azafran, salt and pepper to taste. Lower heat and allow beans to cook on low till rice and pork chops are fully cooked
9. Serve rice, beans, and pork chops all together immediately and if desired serve along with avocado

*You do not have to use onion powder, garlic powder and Goya Adobo seasoning for the pork chops. The salt, pepper, and 1-2 packets of Sazon Goya con Azafran would be enough seasoning, but I like to add a sprinkle of the other seasonings for extra added taste.

Recipe from my Grandfather and Mom

Quesadilla's

Growing up my dad would make what we called "garbage quesadilla's." The name might not sound appetizing but they most definitely always were! At the end of the week he would take the left over food and condiments to make delicious quesadilla's out of them. I have now adopted the same method with leftover food and have really started appreciating the art of creativity while in the kitchen. A couple weeks ago I made quesadilla's with leftover Mojo chicken, rice, and beans. This weeks blog is an example of a leftover pork roast that I had served with a yummy sweet tangy glaze. The sky is the limit with what you can do with leftover foods so be creative and enjoy!

Pork Quesadilla with a Sweet Tangy Glaze

A perfect way to finish off this week's leftover's.

Quesadilla:
Leftover pork or any desired meat
cheese of your choice
canola oil
onion
pepper
garlic
Tortilla shells, soft

Sweet tangy glaze:
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup white vinegar
1/2 cup water
2 tablespoon soy sauce

Garnish:
sour cream
onion
pepper
tomato
green onions

1. In a small saucepan over medium heat combine sugar, cornstarch, vinegar, water and soy sauce
2. Stir occasionally until mixture begins to bubble and thicken
3. Once thickened turn heat to low and occasionally stir as you prepare the quesadilla
4. In a skillet over medium heat saute onion, pepper, and garlic in oil
5. Once lightly browned add pork (or desired meat) and drizzle with tangy sauce
6. As meat is warming heat oil in an additional large skillet over medium heat
7. Once the oil in the large skillet is ready add one tortilla shell and top with warmed meat and sauteed veggies, cheese of your choice and drizzle with more tangy sauce. Top off with another tortilla shell.
8. Once tortilla shell is lightly brown flip quesadilla over and lightly brown other side
9. Serve immediately. Drizzle hot quesadilla with tangy sauce and garnish with your favorite toppings

Quesadilla recipe inspired by my Dad and created by me
Sauce recipe from Allrecipes