Recipe - Adobo Pork Waffles

The expression "necessity is the mother of all invention" rings true in my kitchen all to often. Recently, dinner time was approaching and I had made no plans. So much like an episode of the television show Chopped, I cobbled together a random assortment of ingredients with the intent of creating a cohesive dinner. Frozen waffles, check, sliced Havarti cheese, check, pork sirolin, check. The resulting meal was delicious. Definitely hubby approved and even toddler approved. Check out the recipe below for Adobo Pork Waffles:

Ingredients:

6 frozen gluten free waffles (heat up as directed) or make 6 fresh GF waffles
1lb pork sirloin - cut into 1/4 inch cubes
6 thin slices of Havarti Cheese (I use Boar's Head brand) - cut in half
1 tablespoon of olive oil
3 large button mushrooms - sliced
1 mini yellow sweet pepper- diced
1 mini red sweet pepper- diced
1 mini orange sweet pepper- diced
1/2 a small yellow onion - diced
1 tablespoon of minced garlic
Adobo seasoning mix (in the Hispanic section of most grocery stores, the Badia brand say GF)
white wine
arugula
1 sliced hass avocado

Instructions:

Prepare waffles as directed. Sprinkle the raw chopped pork with Adobo seasoning. About one teaspoon.

In a skillet over medium high heat add olive oil. When oil is hot add garlic, mushroom, onion and peppers. Saute until the onions are translucent and peppers soft. Use a splash of wine to deglaze the pan. Add the seasoned pork into the pan with vegetables, Add another sprinkle of Adobo seasoning, to taste. Saute until the pork is cooked through. Deglaze the pan again with another healthy splash of wine. You want it to help create a little sauce to the mixture.

On a plate put a warm waffle, top with a half slice of Havarti cheese. Add 1/6th of the meat and vegetable mixture to the waffle and cheese. Top this with the other half of Havarti, a handful of arugula and a couple slices of avocado. ( note:For my husband I plated two waffles and just ne for my toddler)

Hope you enjoy it as much as we did.

Recipe - Summer Rolls

I live in the South.
The steamy, sultry, damp, oppressively hot South. When we are deep in the midst of one of our scorching summers, I sometimes don't feel like eating much less cooking. I have found that Summer Rolls are a great compromise. There is very little actual cooking, but a good bit of chopping and rolling.. They are very versatile, too. You can roll up any sort of ingredients you have on hand and whip up a tasty dipping sauce. Below is my go-to recipe:

*please note that I have celiac disease and all the ingredients I use are gluten free, even if not denoted in the recipe*

Summer rolls:
6-8 Gluten Free Rice paper wrappers
1 lb Diced white meat chicken (can sub mushrooms for vegetarian or just add them for additional flavor)
1 tablespoon Olive oil
1 teaspoon Sesame oil
1 can of diced water chestnuts
Peanut butter
Sriracha sauce
Rice wine vinegar
Sesame seeds
Gluten free soy sauce

The amount of fresh veggies will be at your preference:Lettuce ( I use romaine, it forms a nice little cup)Match stick carrots
Cucumber cut into thin half moons
Cilantro- chopped
Avocado cut thin length wise
Lime wedge

Dipping sauce:

Gluten free soy sauce
Fruit preserve (a fig would be good but I have also had success with strawberry)
Rice wine vinegar
Sesame seeds

Roll directions:

In skillet combine 1 tablespoon of olive oil and 1 teaspoon of sesame oil saute the chicken. Add water chestnuts. Salt and pepper to taste. When chicken is cooked add a heaping spoonful of peanut butter to skillet (bear with me here I typically just eyeball this, no real measurement). As peanut butter starts melting add in a splash of soy sauce and a dash of rice vinegar. Also add some sriracha to taste, but keep in mind this will had heat. Mix this all together (I suggest tasting it to see if you need additional of any components). Mix it in well to the chicken/
water chestnut mixture so that it is evenly coated, sprinkle with sesame seeds. you are looking for a thicker sauce/glaze.
At your work surface (I work on a plastic cutting mat because the rice paper does not stick to it as bad) get a big bowl of hot water. Dip one rice paper in the hot water so that it is fully emerged and flexible. Lay it on your surface.
On the wrap put a piece of lettuce in the middle so that it forms a cup. You will want to make sure you have at least a 1/2" of wrapper on either skinny side of the lettuce. Spoon your your chicken mixture onto lettuce. Then layer (lengthwise with lettuce) the carrots, cucumbers, cilantro and avocado. Squeeze lime over it. Then wrap like a burrito. Pull one end over the meat and veg and then pull it back some to make it compact. Flip the small ends in and continue rolling. Right before closing dip finger in water and run along the edge before sealing. Repeat for desired number of rolls.

Dipping sauce:

Combine soy sauce and preserve in even proportion. Dash in rice vinegar. Stir well and taste. Adjust ingredients to taste (more vinegar or preserves, etc.)
Finish off with a sprinkle of sesame seeds
Enjoy!