Entree | An Inspired Cook

Category: Entree
- Chile Crusted Scallops with Roasted Jalapeno and Corn Aioli
  
  Posted at 8:39 am by NativeNM, on July 30, 2013
  I’ve been wanting to try out this recipe ever since I flipped through the pages of a cookbook called “Roux To Do”. It’s a Junior League cookbook from Southeast Louisiana and I’ve found so many recipes that sound downright delicious. I’m a huge fan of Louisiana cuisine with it’s Cajun and Creole influences and this recipe struck me as something different . . . something that I’ve never tried before but I definitely wanted to taste. The scallops were fantastic with the perfect spice blend. I was surprised at the taste of the aioli, it was much milder in flavor than I had expected but it really did compliment the scallops. A fresh citrusy pineapple salsa on the side was just the thing to pull it all together.
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  Posted in Condiments and Sauces, Entree, Recipes | 8 Comments | Tagged Chile Crusted Sea Scallops, Pineapple Salsa, Roasted Jalapeno and Corn Aioli
- Sesame Pork Kabobs (and 2 years of AnInspiredCook)
  
  Posted at 8:57 am by NativeNM, on July 1, 2013
  Wow, I can’t believe where the time has gone. It’s been 2 years since I posted my first recipe and it’s been quite a journey. You learn things about yourself as well as others when you put yourself out there on a blog for anyone to see. This blog was supposed to be about leaving something for my boys, a remembrance of times shared around a plate of good food. But what I didn’t expect was the kindness I receive from so many friends, family and bloggers that enjoy the same love of food and family that I do. So to start off another year of recipe sharing, I have a great pork kabob that is both easy to prepare and tastes terrific. The soy and honey marinade go perfectly with this tender pork and just about melts in your mouth.. The kabobs grill in minutes and will go with just about anything . . . maybe fried rice or vegetables added to the skewer. We ate our kabobs with a garden salad and sweet potato fries out on the patio. It was the perfect outdoor meal!
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  Posted in Entree, Recipes | 2 Comments | Tagged Pork Loin, Sesame Pork Kabobs, Sesame Seeds, Soy Honey Marinade
- Grilled Chicken with Pineapple Salsa
  
  Posted at 8:03 am by NativeNM, on May 28, 2013
  I love this time of year when I can grill outdoors. So many things to grill and everything always tastes so good. One of my easy go to meals is grilled chicken. This time I’m trying out a soy sauce and ginger marinade for the chicken that will pair with a fresh pineapple salsa. Pineapple salsa brightens up grilled chicken with it’s citrusy fresh taste and looks beautiful on a plate. This recipe will make up to six pieces of chicken. Since it’s just Joe and I most days, I grilled what we wanted for one meal and saved the rest to grill the next.
  
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  Posted in Entree, Recipes, Salsa, Guacamole and Dips | 2 Comments | Tagged Grilled Chicken, Pineapple Salsa, Soy Sauce and Ginger Chicken
- Chipotle Pulled Pork
  
  Posted at 8:42 am by NativeNM, on May 17, 2013
  As it nears the end of May my mind wanders to the beginning of summer barbecue. Pulled pork is one of our favorites, it’s fall apart tender and makes the best sandwiches. Plus you can spice it up so many ways. This time I went with a chipotle rub and sauce to flavor the pork and it was fantastic. If you love that smoky spicy flavor of chipotles, you’ll love this barbecue. We had our fill of sandwiches and then tried a new pulled pork pizza that I’ll be sharing soon.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 2 Comments | Tagged Chipotle Barbecue Pulled Pork, Chipotle Barbecue Sauce, Chipotle Pulled Pork, Chipotle Rub
- Steak Potato and Poblano Quesadillas
  
  Posted at 8:26 am by NativeNM, on May 3, 2013
  My favorite food holiday by far is Cinco de Mayo! This holiday celebrates the Mexican culture and heritage with festivals and parades but mostly with great Mexican food. While I don’t need an excuse to eat Mexican, I always look forward to making something special to celebrate the day. I’m making quesadillas filled with marinated steak, thin sliced potatoes and poblano chiles. It’s Muy Bueno! Paired with guacamole and salsa makes this quesadilla a party for your taste buds! Happy Cinco de Mayo all!
  
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  Posted in Entree, Recipes, Red or Green | 2 Comments | Tagged Chile de Arbol Salsa with Roasted Corn, Cinco de Mayo, Guacamole, Potato and Poblano Quesadilla, Steak
- Braised Beef Stew with Root Vegetables
  
  Posted at 8:37 am by NativeNM, on April 23, 2013
  Just when I think old man Winter is gone for good, he laughs at me with a cold blast of wind and rain that chills me to the bone. So I decided to make up a hearty bowl of braised beef stew with root vegetables to warm up. I spent an afternoon prepping the meat and veggies and as they simmered on the stove, the aroma and warmth it brought was a welcome feeling. And with such a large pot of stew I would have leftovers for a couple days. A little break from the kitchen would give me some extra time to pick up a book and enjoy some “me” time!
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Soups, Stews and Chili | 2 Comments | Tagged Braised Beef Stew with Root Vegetables, Chuck Roast
- Beef and Snow Peas Stir Fry
  
  Posted at 8:53 am by NativeNM, on April 16, 2013
  I love a good stir fry. It’s one of those meals that takes little preparation and cooks up in minutes. Plus I can get a few vegetables into my husband who is pretty much a meat and potatoes kind of guy. He did however enjoy this stir fry with snow peas and shitake mushrooms. Along with some grated ginger and garlic, I made a spicy and slightly sweet sauce which was oh so fragrant throughout the kitchen.
  
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  Posted in Entree, Recipes | 2 Comments | Tagged Beef and Snow Peas Stir Fry, Shitake Mushrooms
- Smoked Sausage Jambalaya
  
  Posted at 8:47 am by NativeNM, on April 12, 2013
  One of my favorite meals to make is Jambalaya. This one pot meal is easy to put together but doesn’t lack for flavor. Andouille may be the traditional sausage in Jambalaya but I find that the smoked sausage holds it own surrounded by spices, onions, garlic and wild rice. We usually break off a piece of crusty baguette to go alongside and call it a meal.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 2 Comments | Tagged Smoked Sausage Jambalaya
- Cuban Pork Roast
  
  Posted at 8:48 am by NativeNM, on March 15, 2013
  While watching one of the cooking channels the other day I saw a prepared Cuban Pork Roast. Every slice looked as if they were cutting through butter, so tender and juicy. I just caught the tail end of the program so I didn’t see how it was seasoned but I was intrigued to learn more. What I found is that most Cuban roasts are cooked with a Mojo citrus blend made from fresh orange and lime juice that is spooned over the roast while it is roasting. A pork shoulder roast with the skin attached is traditionally used but sometimes hard to find. However, I did find a roast with the skin still attached on one side and roasted it skin side up. Leaving it uncovered in the oven proved to char the outer skin but left the most tender and flavorful pork underneath. This is definitely a new favorite that I’ll be making again soon!
  
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  Posted in Entree, Recipes | 2 Comments | Tagged Cuban Pork Roast, Mojo Sauce
- Atchafalaya Chicken
  
  Posted at 8:25 am by NativeNM, on March 1, 2013
  Winter has arrived in all it’s beauty dumping buckets of snow over our area and keeping us huddled inside. Work and school has come to a halt and everyone is hunkered down for the duration. These are the times I feel most at home in my kitchen. A warm oven and the aroma of good food brings comfort and tranquility. I knew everyone would be housebound for a couple days so I made a roasted chicken that we could stretch into several meals. Paul Prudhomme’s Atchafalaya Chicken is the most flavorful and all around delicious chicken I’ve ever made. The spices alone make this bird tasty but add some butter and onions to make a paste that lines the inside cavity and underneath the skin to make the most juicy and tender chicken. And if that’s not enough, reserve some of the pan drippings along with a little of the stuffing to make the most delicious pan gravy.
  
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  Posted in Entree, Recipes | 4 Comments | Tagged Atchafalaya Chicken, Paul Prudhomme
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