My Life in Words
I love to talk. Being vulnerable helps me heal. Documenting it is cathartic for us all.
As warmer weather nears... I'm adding our summer favorites to the dinner menu!!
This is a fav that I learned from my husbands late father. A true Mexicano and cook. His spirit lives in our home, hearts, and food. He and I didn't get much time together, but he added so much value to my life in our short physical time together on earth. Missing you always Tony. ❤️
This simple dish is a household fan favorite! I dare you to try it for yourself and NOT love it! Wink emoticon.
I encourage to purchase your veggies and corn FRESH from your local farmers market, it just makes it that much better. Trust me!
(Veggie friends, you can replace meat with brown rice, or quinoa and stock for veggie! It will be just as filling and delish)
What you'll need: Serves 4
-3 lean pork chops (cut into 1in. pieces)
-2 zucchini squash (medium)
-2 yellow summer squash
-2 large ears of corn (can sub organic frozen corn 1 cup)
-1 cup chicken stock (I use homemade but stock in a box works too)
- S&P to taste
-Drizzle of avocado oil
-Optional ingredients (small white onion & fresh cilantro for garnish. If I have, I sauté onion after browning meat, but not necessary)
-Start by heating pan on med, add oil, and season pork while pan is heating
-Add pork first and brown fully, takes about 10-12 minutes. (Cab add chopped onion now if you wish)
-While meat is browning chop squash, and shuck corn AND cut off the cob, when pork is cooked thoroughly add veggies, but hold corn for now
-Sauté all together for about 7-8 minutes, add corn and stock now and cook for a few more minutes. Purpose is to pull up all the flavorful bits from the bottom of the pan, so get in there and stir!
To serve: Grab a bowl, pile a few scoops high, garnish with cilantro and ENJOY! Simple quick meal that's delicious and healthy!!
Let me know what you think!
Cheers!! Happy Friday!!!