100th post – Mexican pork with fresh salsa

100 mexican spiced tenderloin with fresh salsa

As the year 2013 ended Cookies was looking at all the stats on Magda Cooks and figured out that this is my 100th post – I honestly didn't know I hit that much, but as it is, lets now go for 200!


As I mentioned many times before in the Burrow we eat a lot of vegetables and there is no meal without some. It may be cooked carrots or just simple salad or even just both. Though lately I have an incredible problem with eating certain veggies which makes me unhappy. And also it is hard to understand as well, cos older I’m I like more and more kinds of foods. I think the only one will be forever excluded is canned peas… Damn I hate it 0_o. I even can eat cooked spinach in little tortellini but definitely no peas. So honestly there is not too many veggies I've ate in last few weeks and it doesn’t help with the variety of new meals I can make.

But, as always I found something 😀 and it’s so simple yet so spectacular in flavour that I decided I will be experimenting with this idea a lot.

I still can’t imagine that I didn't think about it earlier, especially since Cookies is preparing a lot of meals straight from mexican cuisine. Probably because he is considered Master of Tortilla and Taco and we usually don't step into each others zones of expertise. I was looking for new way to prepare pork tenderloin and that it didn't include grilling 0_o. Soon though I wont be able to grill a thing 0_o cos Cookies will be moaning like: WHAAAT? Grilled …. AGAIN??? PHHHLEEEAAASSSSEEEE! So as I was searching I found this one promising idea for a  very easy 0_o mexican spice marinade for pork and along side I found a recipe for simple fresh salsa.

When I asked Cookies why he never made salsa before, he said… “I simply didn't think about it”, well, thats kind of hard to believe because he OVER THINKS everything. Anyway…during the last couple weeks I utilized this idea twice, each time with a different piece of pork: tenderloin and neck, both according to you know WHO, found them to be awesome. The rub is easy and requires only 10-15 minutes rest before cooking. Both meats I prepared different way. I baked the tenderloin and grilled neck chops.

New soup in the neighbourhood

97 oriental flavour soup

As I’ve mentioned probably 43,000 times before, we are trying to eat relatively healthy and different. Because of that we have couple rules about weekly meals, like at least 1x vegetarian, 1x fish, 2x meat and definitely soup for 2 days. Mostly I can rotate the 5 traditional soups in a circle but there comes time when we don’t want oldschool and need new. This time I got the idea for the soup from one of weekly newsletters, that I get from cooking sites. The recipe was interesting enough to make me want to try it.

The first time I prepared it exactly how the recipe called for and as the flavor was great, the texture wasn’t that high on my pallet. I really don’t like mushy rice, which happened when the rice was cooked in the soup and also using chix corps made it very greasy.. OK, actually it was terrible and I almost never did it again, just as I was about to chalk this one up as “a forget it” Cookies reminded me that I can change things my way… The following recipe came into being after I gave it 2+ weeks, lets call it “sleep time”.

I changed most of the base preparations, instead of using chix corps for the base bouillon Cookies cooked his masterpiece of chix wings base. Which is full of flavor and not greasy at all.


Delirium Dinner

82 delirium dinner

So, I’m on my second week of “vacation” meaning I’m not “working”, but leave it to Cookies, he will find 43 billion things to do just at this right moment. Pity, I caught a cold in the end of my first week of “vacation” and have been literally dying since 0_o And imagine that, he (Cookies) is still demanding food 0_o. Today he made sure I will commit to cooking and since noon was annoying me with one question: What are we eating today, Babes? First 30 times I just said I don’t know yet, but every next one I was trying to get the worst food that was coming to my head and definitely one he hates the most. Though still didn’t know what to make. Then while I was laying under a pretty yellow-orange-beige-brown blanket trying to enjoy my book, I just saw this dinner on the plate. It’s all in the colors. Yellow for rice, orange for carrots and a brownish tint for grilled pieces of chicken. Of course it gave me the opportunity to use my AAAAACHEEEW, excuse me 0_o my newly exploding garden on the windowsill 😉 I just freaking love to hover over it with my fuchsia scissors and thinking which one to cut this time… Then through my stuffy nose ripped the delicious smell of fresh rosemary – I prepared my own Chix marinate using the small fragrant leaves.

Magda’s Sweet & Sour Pork

Sweet&sour Chix

When Cookies told me he took pork chops of the freezer I was like… WTF loin cutlets AGAIN??? I thought I won’t manage another typical meal and I started thinking what to prepare… I looked at PINTEREST for some ideas and saw recipe for pork with pineapples which reminded me couple years ago I created my own sweet & sour pork. That thought relaxed me and made me look into cooking tonight with a grin on my face.

Of course by mistake the whole meal become pork with a bite 😉 I used spicy ketchup and I mean a really spicy one which caused the sauce to be really hot, but still very eatable.

Magdas’ Mushroom Soup

74 mushroom soup

I think I don’t have to explain the beneficial influence of various soups – though mushroom soup has additional values because of the unique values of mushrooms themselves.

Mushrooms are a very good source of B vitamins such as niacin and riboflavin and minerals like selenium, copper and potassium. It’s low calorie product and in dried form is high with fiber.  Can’t forget about the strong delicious flavor that can change your meal into a masterpiece.

In the Mullen Household we cook soups together – Cookies makes the base bouillon and I finish when I come back from work usually. With Magdas’ Mushroom Soup it is exactly the same. The recipe presents ingredients for 6 big bowls. I won’t give the recipe for bouillon cos Cookies did it already in his contribution post for Pickled Cucumbers Soup. Either prepare the base as you always make it or use Cookies advice.