Summer Fresh Recipe Series: Mojo Pork Fajitas

These Mojo Pork Fajitas are exploding with flavors and spices and are sure to be liven up your taste buds!

Mojo Pork Fajitas

I've got a great dinner option to present to you today.  How about some fajitas?  We all love the classic steak or chicken fajitas but I found the most fabulous recipe using pork tenderloin.  I love a good tenderloin because it's a lean, cooks easily, and feeds a lot of people.  So pork fajitas it is!  This recipe calls for the pork tenderloin to be marinated in a citrus Cuban Mojo mixture.  This is the best flavored pork I've had in a long time and I'm sure you will agree.  To make this summer friendly,  everything is made on the grill.  Perfect to beat the summer heat.

Don't forget your summer fresh produce.  Bell peppers are in season from July through September so be sure to grab some of those along with a red onion to grill as well.   Add in some flour tortillas and maybe a side dish or two and you are good to go.  Side dishes could include Spanish rice, beans, or an Avocado citrus salad.      

This whole dish is easy to pull together, is packed with flavor bombs, and is perfect for any backyard gathering.  Even the upcoming 4th of July celebrations.

Enjoy!

What Ingredients do I need?

• olive oil
• onion powder
• limes for juicing
• orange juice
• ground cumin
• dried oregano
• garlic cloves
• 1-1 1/2 lbs pork tenderloin
• red sweet peppers
• red onion
• 8 inch flour tortillas
• Fresh cilantro (optional)

Substitutions and Variations

• swap the red bell pepper for green, yellow, or orange

• use white or yellow onion instead of red

• try adding grilled scallions

Kitchen Tips and Notes

Serve with:

•    Spanish rice 
•     refried or seasoned pinto beans
•     avocado citrus salad
•     quacamole and sour cream
•     avocado crema

    

• Can be adapted for an indoor grill or baked in the oven.

• Wrap the tortillas in foil and place them on the grill (indirect heat) for 10 minutes to heat through.   

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Mojo Pork Fajitas

1/3 cup olive oil
1 1/2 teaspoons onion powder
1/3 cup lime juice
1/3 cup orange juice
1 teaspoon ground cumin
1 teaspoon dried oregano, crushed
6 cloves garlic, minced
1 1 pound pork tenderloin
2 large red sweet peppers, halved lengthwise and seeded (2 large)
2 medium onions, cut into thick slices (2 medium)
8 8 inch flour tortillas, warmed
Fresh cilantro (optional)
Lime wedges (optional)

For marinade, in a small bowl combine olive oil, onion powder, lime juice, orange juice, cumin, oregano, and garlic. Trim fat from meat and remove the silver skin by placing your knife under the edge and running it under while pulling the skin away from the meat. Place meat in a plastic bag or a large container. Remove about 1/3 cup of marinade for the vegetables and pour the rest of the marinade over the meat. Marinate in the refrigerator for 1-2 hours. Place meat on the counter the last 30 minutes to bring to room temperature. 

Preheat your grill to medium high heat.

Brush bell pepper halves and onion slices with the reserved marinade; discard the remaining marinade. Drain meat.

Place meat on the grill rack. Place pepper halves and onion slices on the grill as well. Cover and grill for 8 to 10 minutes for peppers or until you get char marks and they are crisp-tender, turning occasionally. Grill meatfor about 8-9 minutes per side or until the internal temperature reaches 155°F.

Place tortillas wrapped in foil on the grill for 10 minutes using indirect heat Remove meat from grill. Cover with foil and let stand for 10 minutes. Cut peppers into thin strips and chop onions. Slice meat. Serve meat and vegetables on warm tortillas. If desired, sprinkle with cilantro and serve with lime wedges.

source:  https://www.bhg.com/recipe/mojo-pork-fajitas-with-orange-avocado-salsa/

Summer Fresh Series: Lemon Poppyseed Double Berry Muffins

These grab and go muffins are bursting with 2 types of berries, lemon flavor and poppyseeds.  The perfect use of summer berries!

Lemon Poppyseed Double Berry Muffins

Time for another Summer Fresh recipe!  This series brings you easy recipes that highlight fresh summer produce, and are oh sooooo tasty!

Today the focus is on summer fresh berries.  I stopped by the farmer's market this weekend and picked up some pints of fresh raspberries and blueberries.  They were so plump and juicy you could just eat them like candy.  These are the perfect berries to star in my infamous muffins.  

Ripe, plump and juicy raspberries and blueberries are the star of the show in these muffins but I've also upped the flavor by adding lemon zest and juice along with some poppyseeds for added texture.  Heaven in a muffin!  These came out moist and tender and bursting with lemon and berry flavors.  Absolutely nothing better than a muffin hot from the oven!

Enjoy!

What Ingredients do I need?

• fresh raspberries
• fresh blueberries
• lemon
• poppyseeds
• eggs
• low-fat milk
• canola oil
• all purpose flour
• sugar or alternative sugar 1:1 ratio (for Keto, low carb)
• baking soda
• salt

Substitutions and Variations

• Use white whole wheat flour in place of the all purpose flour

• Make mini muffins or small loaves instead

• Doing a Keto diet or want lower carb? Use an alternative sugar of you choice as a substitute.  I like King Arthur's sugar alternative.

Kitchen Tips and Notes

• 1st rule of thumb when making muffins is not to "overmix" the batter.  You want it batter to just come together.  Little spots of flour is okay.

• To get high muffin tops turn your oven up to 400 degrees.

• Make sure you are using fresh baking powder.  To test put 1/2 teaspoon into 1/4 cup of boiling water.  If it bubbles, you are good.

• Double the recipe for 12 muffins.

• Muffins can be frozen individually and kept for 3 months.

• Fill the muffin tin almost to the top for nice big muffins.

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More Muffin Recipes

Strawberry Chocolate Chip Mini Muffins - Lower Carb Version

Pumpkin and Eggnog Swirl Muffins

Apple Cider Doughnut Muffins

Vanilla Chai Muffins

Cranberry Orange Muffins - Small Batch

Mexican Hot Chocolate Muffins

Simple Blueberry Muffins

Lemon Poppyseed Double Berry Muffins

Makes 6-8

1 egg 1/2 cup 2% milk
1/4 cup canola oil
1 1/2 cups all purpose flour
1/2 cup sugar or sugar substitute
2 teaspoon baking soda
1/2 teaspoon salt
1/2 of a pint of fresh raspberries
1/2 of a pint of fresh blueberries

1 tablespoon poppyseeds
zest of 1 medium lemon

Preheat oven to 400 degrees. Spray a 6 well muffin tin with non-stick cooking spray and set aside. (you may need another tin for 8 muffins)

In a large bowl add the egg, milk, and oil. Mix together using a whisk.

Add the flour, sugar, baking powder, and salt, lemon zest, and poppyseeds.  Stir just until combined.  Do not over mix.  Fold in raspberries and blueberries, holding a few back to add to the tops.

Using a cookie scoop, add batter to a muffin tin to make 6-8 muffins. Add a few raspberries and blueberries to the top of each muffin.  Bake 18-20 minutes until golden brown. Remove from the oven and allow to cool 5-10 minutes in the tin. Remove from the pan and serve.

 

Summer Fresh Recipe Series: Margherita Pita Pizza

Margherita Pita Pizza is a quick and easy weeknight meal that makes use of fresh summer produce!

Margherita Pita Pizza

It's June and time to kick off my Summer Fresh recipe series!  This is where I bring you recipes that include fresh summer produce, and are easy, light, and oh sooooo tasty!

Today the focus is on summer fresh tomatoes and basil.  I can't wait each year until summer so I can get my hands on the freshest tomatoes and pick the basil from my herb garden.  We're keeping it simple today and making personal pizzas using Greek style (no pocket) pitas as the base.  My Margherita Pita Pizzas are so easy to make and are a classic using slices of fresh tomatoes, mozzarella cheese, your favorite pizza sauce, and fresh basil.  

These can be baked in the oven or cooked on a grill if you prefer.  They're simple and easy, but very scrumptious.  Great for a weeknight dinner, weekend get-togethers, and easy lunches.  You can even make extra and freeze them for another time.  This is one recipe you'll make on repeat.

Enjoy!

What Ingredients do I need?

• mozzarella cheese - shredded or whole
• tomatoes - choose on the vine, roma, or beefsteak
• fresh basil leaves 
• Greek style pita bread
• Pizza sauce - your favorite brand or make homemade

Substitutions and Variations

• Veggie: Mushrooms, bell peppers, cherry tomatoes, onions

• Greek: Kalamata olives, tomatoes, feta cheese, marinated artichoke hearts

• BBQ chicken: Chicken strips or shredded, bbq sauce, cheddar cheese

• Buffalo chicken: Shredded chicken tossed with buffalo sauce, & blue cheese crumbles

• Pesto: Pesto sauce, feta cheese, roasted red peppers

• Hawaiian: Canadian ham & pineapple

• Dessert: Smore's anyone? (marshmallows creme, chocolate chips & crushed graham crackers) or Nutella & strawberries

• Try grilling them instead of baking them in the oven

Kitchen Tips and Notes

• Buy the best, freshest ingredients available since your have so few ingredients.

• Leftovers:  may be stored in the fridge for up to 3 days in sealed bags or containers.

• Freezer instructions:  Wrap cooked pizza (unsliced) in foil and freeze up to 3 months. Reheat from frozen at 375 F for 25 minutes or until heated through.

Equipment you will need:

• I use this pizza cutter and it works great!
• A good & sturdy sheet pan is a must.
• For easy clean up, use parchment paper.
• For freezing; freezer bags and aluminum foil.
• A favorite pizza sauce...so yummy!

Margherita Pita Pizza

Yield: 4 personal pizzas

4 Greek-style pitas
2 cups pizza sauce

4 cups mozzarella cheese, grated
1 tomato, sliced
1/2 cup basil leaves

Preheat oven to 440 degrees F.

Top each pita with sauce and divide cheese among pizzas. Add sliced tomatoes, then add pizzas to a parchment-lined baking sheet.

Bake 10-12 minutes until cheese is melted and edges are golden brown. Remove from oven and top with fresh basil leaves.

Cut in to slices, serve and enjoy!