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+++Enter At Your Own Risk+++ At the gentle nudging (I said gentle y'all) of a few friends, I have started these blogs in order to share my culinary goings-on and daily misadventures through my own brand of humor (ok, sarcasm). I just write about stuff! At 50, I have learned that living has gotten in the way of life - and I am going to blaze my own personal trail to fun (hopefully)! If it is feminine, great. If it is not, so much the better! Hopefully fun that does not land me in jail............

Sunday, August 17, 2014

Peachy Picante Pork

So, today was busy. I woke up too early and just started cooking until a couple of us went to the flea market.  I prepped several meats to cook my little (TV dinners) for this week.  After the flea market I had to hit the store, as well, because I forgot I needed salsa for this recipe.  I haven't made this yummy dish in a few years. I don't think I've blogged about it. If I have, forgive me...

While at the store, my daughter called.  We talked about her making bread and butter pickles yesterday and peach jam today.  I told her I was making this dish and she was like "ooh, I've not had that in a long time".  I emailed her the recipe.  We originally got it from a Wake Forest newspaper article like 10 or more years ago while visiting our cousin Charline.

This is easy as pie. Ok, easier....  If you recall my first experience with peach cobblers......

Peachy Picante Pork

Ingredients:

1 pound boneless pork loin, or boneless pork chop, cut into 3/4-inch cubes (yea, I don't measure...)
1 - 2 tablespoons taco seasoning (yea, I used the whole packet)
2 teaspoons vegetable oil (yea, maybe 3)
1 8-oz jar salsa, chunky style (ok, I added 2 oz more)
1/3 cup peach (or apricot) preserves (I guessed at it)

Directions:


I rinsed the meat off and just cut it into reasonable one bite pieces.  I tried to be somewhat uniform in sizing them, but I'm not taking bets to that fact.  I layered the pieces with the taco seasoning in a ziplock bag and squish all that business around.  I sealed the bag and tossed into fridge to marinade while out for the day.

I heated a nonstick fry pan and olive oil over medium-high to sort of high heat on the stove top, added the pork and cooked, while tossing around, to brown. Well, till done anyway.  I added the salsa and leftover apricot jam to the pan, lowered the heat, and simmered for 15-20 minutes, or so.  You are supposed to cover the pan, but I didn't. 

If you like rice, prepare the rice per package directions, while the meat is cooking.

You can option for the spicier salsa and spicier taco seasoning, or spicier version of one or the other, or just go mild all the way.  I actually used "peach chipotle salsa". 

The spicy and sweet marry up purdy and look pretty nice as well.

I like it with rice.  I always use regular rice.  I don't go with the minute stuff.

I wonder if lomein noodles would also be an option...?  If anyone tries noodles, let me know!
Also, I'm thinking diced up bell pepper would also be a good addition?  Next time...


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