Where you are always allowed to play with your food!
Pork medallions (thinned out a bit with a meat tenderizer, a pan, or the palm of your hand) or pork chops. Breading station in this order: Flour (salt and pepper to taste), Eggs (whisked with a dollop of water), Breadcrumbs. Put in a screaming hot pan in canola oil. Cook for about 6-8 minutes or so on depending on thickness of pork. Serve with a nice side salad or veggie and/or grain of choice. Serve to a very happy family. My family LOVES them some pork!
Chilaquiles is a traditional Mexican dish that typically contains green salsa (tomatillo), red salsa (tomato) or mole sauce that is poured over crisp tortilla triangles, called totopos. The mixture is simmered until the tortilla starts softening. Because this was mainly a dish to use leftover tortillas and salsa, sometimes leftover meat is added to the mix. Most recipes garnish it with sour cream or crema, shredded queso fresco, raw onion rings and avocado slices. Since chilaquiles is mostly considered a breakfast/brunch dish, it is usually topped with eggs.
I have read lots of different recipes on this and I believe that this is one of those things that some regions and families just make and hold true for themselves. Mexican dishes, regional and family variations are quite common.
My husband grew up eating this recipe that his mom made and called Chilaquiles. They are not from Mexico… I would consider this more of a pork soup, so technically, this is not a true chilaquiles… but don’t tell them that I said that =)
“Chilaquiles”
1 pork butt (this would work well for chicken) heavily seasoned with salt, pepper, onion and garlic powder. Add a couple of cups of beef or pork stock. Cook all day in a crock pot on low for 8 hours or high for 4 hours.
Brown a diced onion and a few cloves of crushed and minced garlic in a large dutch oven.
Add your shredded pork/chicken.
Add one large can of diced tomatoes.
Add 4 small cans of diced green chilies
Add a few shakes of Worcestershire Sauce
Mix in more stock to your desired consistency.
Add in tortilla chips, leftover tortillas, or corn chips
Top with cheese, sour cream, avocado/guacamole, and possibly a nice runny egg for breakfast/brunch
Pork Tacos. 2 words that confuse me. Chicken tacos; Sounds good. Beef tacos; OK, I could eat that. Fish tacos; the spicier the better. Shrimp tacos; Always! You don’t even have to ask! But I am always wary of the pork taco. I am not sure why…until tonight. The girls and I had taco bar night. I make the meat and all the fixings go in little containers. Everyone gets to fix up their tacos.
Easy, fast dinner in less than 15 minutes.
I started with the pork. It was leftover meat from when I made this…
https://funfoodiefamily.com/2013/09/07/bbq-sandwiches/
All I had to do was defrost it. Then I cut up our fixings…lettuce, tomato, cheese, avocado, and salsa. I toasted up a few corn tortillas right on the eye of the stove. Perfection!
Cheesy Bacon Wrapped Hotdog- Oh, yeah! Another family and kid favorite!
https://funfoodiefamily.com/2013/08/06/cheesy-bacon-wrapped-hotdogs/
It is almost fall, which means it is time to think about making some stews, braised meats, and soups. I love my fresh veggies, fruits, and lighter foods in the summer, but there is something about preparing a dish all day that makes me feel all warm and fuzzy. A neighbor gave us some baby back ribs the other day, and I have been thinking about them all week. I looked through my cabinets and fridge and decided to make a pork rib Ragu.
A Ragu is a meat based sauce and something that I have made a few times before. Once it was a Ragu with short ribs, so I knew I wanted to prepare it in a similar way. I pulled out my handy Dutch Oven and browned up my ribs in a bit of oil. Make sure you add plenty of salt and pepper! 
I took out the ribs and added a pat of butter. Then I added sliced onions and peppers. Salt and pepper again.
Then I added these; 
1 can of tomato sauce, diced tomatoes, crushed tomatoes, 3 cans green chilies(whole and then rough chop or can use sliced if you have it), a few cloves of garlic, and a couple squishes of tomato paste. I buy the tube. It lasts a long time, and you don’t forget about it in the back of your freezer. Don’t forget to add 1/2 a bottle of red wine. Also, add 1 bay leaf and a heaping tablespoon of sugar.
Cook for about 10-15 minutes, then add the meat back in. Cover and cook on low until the meat is falling off the bone…3-5 hours stirring every hour or so. When it is done, take out the meat, add a pat of butter and let cook for about 10 minutes. Then add back in your meat.
You will probably end up with a lot of leftover sauce. This will come in handy. Freeze it…
I cooked some yellow rice to go with it. I ignored the directions on the back. Recently, I watched a French cooking show that gave a great tip for cooking rice. Apparently the French don’t really eat a lot of rice, because they hate measuring and don’t want the fuss. So, they cook it like pasta. So I have been doing that ever since (except Risotto). Turns out great each time! Add a pat of butter at the end. Delish!
Add a veggie and some crusty bread! Hope you make this and enjoy!
Fun Foodie Family 
