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I recently saw an episode of Diners, Drive-Ins, and Dives on the Food network that featured an Arizona Mexican restaurant called Los Taquitos Grill. They made a sauce called Bombero sauce. I had never heard of it before, but it looked soooo good! I had most of the ingredients in my house and decided to make it. Here is the recipe I followed (the ingredients I modified are in italics):
- 2 cups arbol chile (stems removed)
- 4 roma tomatoes or more, and bigger sized tomatoes, if would like
- 1/2 onion
- 4 teaspoons salt
- 1/2 teaspoon cumin
- 1/2 teaspoon black peppers
- 1 tablespoon brown sugar
- 4 cloves of dilled garlic (or fresh garlic)
- 6 cups water
Directions:
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Place all of the ingredients except for the oil in a large sauce pan. Bring to a boil and cook uncovered for 15 minutes. Turn off heat and let cool down for about an hour.
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Pour the ingredients adding the cumin, black pepper, brown sugar, and garlic in a blender and blend on high for 5 minutes or when all of the chile's and tomatoes are completely pureed.
- Put into jars and use on top of enchiladas or with other various Mexican dishes.
I am telling you, this recipe is so good! But I must warn you that it is for those who loves spicy stuff!
Here is the episode that I saw:
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Even though I have started up my vegetarian-ism once again, it is not beneath me to cook my family hormone free meat. I have not had (or made) pork chops in years! So I needed to get it just right and of course, I looked a recipe up online. During a recent trip to Mississippi, my husband and I came across a Made in America store. Everything in the store was made in America (obviously!). We purchased a cast iron skillet (which made his bag be searched while bringing it home) and I have been dying to use any and every recipe on it! Here is the recipe that I found:
photo and recipe via: what's cookin, Chicago? which in turn, they got the recipe from one of my fav show websites Americas Test Kitchen where I got the recipe for THE BEST strawberry pie.
Pork chops:1/2 cup table salt
4 bone-in pork rib chops, thick cut (about 1 inch thick)
4 teaspoons vegetable oil
Spice rub:
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
BBQ sauce:
1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon light brown sugar
1 teaspoon liquid smoke
FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.
FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.
FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.
TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.
Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.
Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.
Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table
4 bone-in pork rib chops, thick cut (about 1 inch thick)
4 teaspoons vegetable oil
Spice rub:
1 tablespoon paprika
1 tablespoon light brown sugar
2 teaspoons ground coriander
1 teaspoon ground black pepper
BBQ sauce:
1/2 cup ketchup
3 tablespoons light molasses
2 tablespoons grated onion
2 tablespoons Worcestershire sauce
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1 tablespoon light brown sugar
1 teaspoon liquid smoke
FOR THE PORK CHOPS: Dissolve salt in 2 quarts water in large bowl or container. Submerge chops in brine, cover with plastic wrap, and refrigerate for 30 minutes.
FOR THE SPICE RUB: Combine ingredients in small bowl. Measure 2 teaspoons mixture into medium bowl and set aside for sauce. Transfer remaining spice rub to pie plate or large plate.
FOR THE SAUCE: Whisk ingredients in bowl with reserved spice mixture; set aside.
TO COOK CHOPS: Remove chops from brine and pat dry with paper towels. Coat both sides of chops with spice rub, pressing gently so rub adheres. Pat chops to remove excess rub; discard excess rub.
Heat 1 tablespoon oil in 12-inch heavy-bottomed nonstick skillet over medium heat until just smoking. Following illustration below, place chops in skillet in pinwheel formation; cook until charred in spots, 5 to 8 minutes. Flip chops and continue to cook until second side is browned and charred and center of chop registers 130 degrees on instant-read thermometer, 4 to 8 minutes. Remove skillet from heat and transfer chops to clean plate or baking sheet. Lightly brush top side of each chop with 2 teaspoons sauce.
Wipe out pan with paper towels and return to medium heat. Add remaining teaspoon oil and heat until just smoking. Add chops to pan, sauce-side down, and cook without moving until sauce has caramelized and charred in spots, about 1 minute. While cooking, lightly brush top side of each chop with 2 teaspoons sauce. Turn chops and cook until second side is charred and caramelized and center of chops registers 140 degrees on instant-read thermometer, 1 to 1 1/2 minutes.
Transfer chops back to plate or baking sheet, tent with foil, and let rest 5 minutes. Internal temperature should rise to about 145 degrees. Meanwhile, add remaining sauce to pan and cook, scraping pan bottom, until thickened to ketchup-like consistency and reduced to 2/3 cup, about 3 minutes. Brush each chop with 1 tablespoon reduced sauce and serve immediately, passing remaining sauce at table
Well, they look and smell delish!! And the boys loved them! :)
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By son L loves pumpkin pie. In lu of Fall I decided to make mini pumpkin pies. I purchased an easy make pumpkin pie mix where all you need to put in is 2 eggs and evaporated milk. Well, I bought the family size mix and after putting the mix into mini pie shells I had a ton leftover! I once again browsed the Internet for recipes for what to do with the leftover pumpkin pie batter. I came across a recipe for baked pumpkin pie oatmeal from Budget Bytes (which is a really cool website with lots of ideas for great meals without spending a ton of money).
Photo and recipe via: Budget Bytes
Total Recipe cost: $2.77
Servings Per Recipe: 6-8
Cost per serving: $0.46
Prep time: 10 min. Cook time: 45 min. Total: 55 min.
Servings Per Recipe: 6-8
Cost per serving: $0.46
Prep time: 10 min. Cook time: 45 min. Total: 55 min.
| INGREDIENTS | COST | |
| 1 (15 oz.) can | pumpkin purée | $1.00 |
| 1/2 cup | brown sugar | $0.16 |
| 2 large | eggs | $0.32 |
| 1 tsp | pumpkin pie spice | $0.10 |
| 1/2 tsp | salt | $0.03 |
| 3/4 tsp | baking powder | $0.03 |
| 1/2 tsp | vanilla extract | $0.14 |
| 1.5 cups | milk | $0.56 |
| 2.5 cups | dry old-fashioned oats | $0.43 |
| TOTAL | $2.77 | |
(I omitted the milk since I already had put the evaporated milk in there. I also cut the pumpkin pie spice in half since it was already a pumpkin pie mix and has lots of that in there already.)
STEP 1: Preheat the oven to 350 degrees. In a large bowl, whisk together the pumpkin purée, brown sugar, eggs, vanilla, pumpkin pie spice, salt, and baking powder until smooth. Whisk in the milk (and yogurt if using).
STEP 2: Mix the dry oats into the pumpkin mixture. Coat an 8x8 (or similar sized) baking dish with non-stick spray. Pour in the pumpkin oat mixture. Cover with foil and bake in the preheated oven for 45 minutes, removing the foil after the first 30 minutes.
STEP 3: Serve hot right out of the oven or refrigerate until ready to serve. Can be eaten cold or reheated. Top with milk, maple syrup, whipped cream, or nuts.
My son L and I LOVED this! But B didn't like it as much. It tastes just like pumpkin pie baked in oatmeal. It was tasty with some cool whip on top for a dessert and it was really tasty heating it up the next morning with some maple syrup too.
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Got any Fall recipes that you are trying out? Send them my way. Or let me know if you try any of these recipes!! HAPPY FALL!
