Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

When I really want a healthy meal that feels like it’s a treat, I go for Baked Sweet Potato Wedges with Chipotle Cashew dip! Whether you eat them alone or alongside a delicious green salad or roasted chicken, you can’t go wrong.
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip: Paleo/Whole 30

The Sweet Potatoes:

The sweet potatoes are cut in half lengthwise and then carefully cut into wedges. Don’t go too thick or they will take longer to cook. Drizzle in olive oil, sprinkle liberally with sea salt and freshly ground black pepper and pop in the oven until the edges are crisp and browned. The secret to getting those browned edges is a hot oven and placing the pan close to the heating implement!

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip: Paleo/Whole 30

The Cashew Dip……and your options!

This chipotle cashew dip is really easy to make. Simply soak the nuts for a few hours (or overnight) and then place in a food processor with garlic, lemon juice, sea salt and chipotle chili powder, then process until smooth. The chipotle chili powder will lend a smoky chipotle flavor but not all that much heat. If you like a lot of heat I will recommend chipotle paste or using actual chipotle chilis in adobo sauce. The reason I am using powder is because these are ‘easy’ sweet potato wedges with chipotle cashew dip and almost everyone has chipotle powder in their pantry. No need to go out and buy a special ingredient and figure out how to use what is left. So if you like smoky and mild, use the powder, if you like to bring on the heat, use the paste or canned peppers in adobo sauce.

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip: Paleo/Whole 30

Paleo/Whole 30

These baked wedges and dip are grain free, gluten free, dairy free, vegan, Paleo and Whole 30 compliant! So enjoy with no guilt whatsoever. just pick up a wedge and dip!

Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip: Paleo/Whole 30

 The Recipe: Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip

Tips and what you will need: I use chipotle chili powder in this recipe to keep it simple but if you prefer more heat use chipotle paste or using actual chipotle chilis in adobo sauce starting with 1/2 a teaspoon and working your way up. You will need a food processor, a rimmed cookie sheet and parchment paper. 

5.0 from 3 reviews
Easy Baked Sweet Potato Wedges with Chipotle Cashew Dip
 
Prep time
Cook time
Total time
 
A delicious side dish to roasted chicken or a green salad! I use chipotle chili powder in this recipe to keep it simple but if you prefer more heat use chipotle paste or using actual chipotle chilis in adobo sauce starting with ½ a teaspoon and working your way up.
Author:
Recipe type: Side Dish
Serves: 4
Ingredients
  • Allow 3 hours time for soaking cashews
  • 2 cups simmering water
  • 1 cup raw cashews (soaked)
  • 3 medium size sweet potatoes, cut into wedges
  • Olive oil
  • sea salt
  • freshly ground pepper
  • 1 large clove garlic, peeled
  • 1 teaspoon fresh lemon juice
  • 2-3 pinches sea salt
  • 1½ - 2 teaspoons chili powder (if you want more heat, use chipotle paste or chipotle chilis in adobo sauce starting with a ½ teaspoon and adjusting to taste)
Instructions
  1. Bring water to simmer in small pan, turn off heat and add raw cashews to pot, allow to sit at least three hours
  2. Preheat oven to 425 degrees. Place rack in upper third of oven. Cover a rimmed cookie sheet with parchment
  3. Wash and dry potatoes, cut in half lengthwise and then cut each half into wedges. You should be able to get 5-six wedges per half
  4. Place wedges on parchment covered cookie sheet and drizzle with olive oil. Use enough oil that each wedge is glistening with oil, toss
  5. Sprinkle generously with freshly ground pepper and sea salt, toss
  6. Place in oven and roast for 40 minutes, turning potatoes halfway through cooking time
  7. While potatoes cook, make cashew dip:
  8. Place peeled clove of garlic in food processor and process until minced
  9. Strain cashews and discard cooking water
  10. Add soaked cashews, lemon juice, salt, and 1½-2 teaspoons chipotle chili powder (or use chipotle paste, or chipotle chilis in adobo sauce, starting with ½ teaspoon and adding more to taste)
  11. Process for one minute
  12. When dip looks like a course paste, add some water 1 tablespoon at a time, processing between additions, scraping down sides of food processor
  13. When dip is the consistency you want and nice and smooth stop processing, taste and decide if it needs more sea salt or chipotle, then make adjustments accordingly
  14. When potatoes are done, remove from oven and serve with cashew dip

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Lemon Risotto: Chicken~Shrimp~Vegetarian

Risotto. It’s a beautiful word. I dare say it even sounds romantic. And being that there is a certain romantic holiday right around the corner I thought perhaps a love inspired menu was in order. I decided on a Lemon Risotto with a Chicken, Shrimp or Vegetarian Option.
This post is Sponsored by Village Harvest!

Lemon Risotto: Chicken~Shrimp~Vegetarian

Let’s Talk About Rice Baby

Not just any rice is used to make risotto. Risotto is made using an Italian short grain rice called Arborio. When cooked the rounded grains remain firm and creamy because the starch content is a little higher than that of other rice grains. I use Arborio rice from Village Harvest, grown in the fields of Northern Italy. Click to find it near you and receive $1 off Village Harvest Arborio!

Risotto is really easy to make but it does require a little love in the form of a watchful eye and lot’s of stirring. This risotto is fresh, light and lemony with a little sweet, savory and salty mixed in.

Lemon Risotto: Chicken~Shrimp~Vegetarian

What Are You in The Mood For?

While I was creating this dish I could not decide if I wanted it to be vegetarian or include roasted chicken…

Lemon Risotto: Chicken~Shrimp~Vegetarian

…or shrimp. So I am offering all three versions in this recipe. A little something for everybody, every budget, every taste!

Lemon Risotto: Chicken~Shrimp~Vegetarian

Let’s Chat About That Topping!

If all the creamy goodness of risotto, roasted butternut squash, Parmesan and cashews weren’t enough I added a little ricotta with fresh chives, basil, lemon zest and lemon juice as a topping. Looking at this beautiful food makes me want to go back to Italy!

Lemon Risotto: Chicken~Shrimp~Vegetarian

The Recipe: Lemon Risotto: Chicken, Shrimp, Vegetarian

Tips and what you need: I use Arborio rice from Village Harvest, grown in the fields of Northern Italy. Click to find it near you! If you wish to peel and cut your own butternut squash click here for tips! You will need parchment paper and a good pot. 

5.0 from 3 reviews
Lemon Risotto with Chicken, Shrimp and Vegetarian Options
 
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 3 cups butternut squash, peeled and diced into ½ inch cubes
  • 3-4 tablespoons olive oil
  • sea salt and pepper
  • 1 cup fresh ricotta (room temp)
  • 2 tablespoons butter
  • 2 large shallots, peeled and diced
  • 2 cloves fresh garlic, peeled and minced
  • 1 cup white wine
  • 1½ cups Arborio rice (I used Village Harvest)
  • 5 cups water
  • 8 basil leaves, roughly chopped
  • ¼ cup chives, sliced
  • zest and juice of 2 lemons (when in season use Meyer!)
  • ½ cup roasted salted cashews, roughly chopped
  • 1 cup freshly shredded Parmesan
  • Optional: 20 small shrimp (I buy my shrimp deveined and tails removed), or 2 cups shredded roasted or rotisserie chicken
Instructions
  1. Preheat oven to 400 degrees and place rack in upper third of oven. Cover a cookie sheet with parchment paper and set aside
  2. Prep Ingredients:
  3. You can use prepared butternut squash from the market, or peel your own. If peeling your own see link to instructions above.
  4. Peel and dice butternut squash, place squash on parchment covered cookie sheet and toss with olive oil, sea salt and pepper. (Use just enough olive oil that all the squash is glistening)
  5. Place cookie sheet in oven and cook for 40 minutes or until squash is soft and edges are browned.
  6. Set ricotta on counter to come to room temperature.
  7. Peel and finely chop the shallot.
  8. Finely chop the garlic, roughly chop basil and thinly slice chives
  9. Zest and juice the lemons, keeping the zest and juice separate.
  10. Coarsely chop the cashews
  11. Make risotto:
  12. Add 2 tablespoons butter to a med/large pan or pot. Add shallots and saute for three minutes. Add garlic and cook another two minutes being careful not to burn garlic. Carefully pour wine into the pan, add the rice and cook until the liquid reduces (2 to 3 minutes) Pour in 5 cups of water. Bring to a boil, reduce to a simmer (no lid) and cook, stirring frequently, until most of the liquid has been absorbed and the rice is just tender, 15 to 18 minutes.
  13. While the risotto and squash cook, prepare the ricotta:
  14. In a bowl, combine the ricotta cheese, ½ the chives, ½ the basil, all of the lemon zest, and ½ the lemon juice. Mash with a fork until blended. Set aside.
  15. When rice has cooked for 18 minutes, remove from the heat and stir in the Parmesan and the other half of the lemon juice. Add the rest of the chives and basil. Stir. Season to taste with salt and pepper.
  16. Cook Shrimp or Heat Chicken (optional):
  17. If using shrimp, sprinkle shrimp lightly with sea salt and pepper. Place a pan on medium heat, add a little olive oil and then shrimp, cook for five minutes stirring occasionally. Fold into risotto.
  18. If using chicken, shred leftover rotisserie or roasted chicken and add to risotto, It will warm up in the rice.
  19. Fold butternut squash and cashews into risotto, stir. Place into four bowls. Divide ricotta on top of each bowl. Eat!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy. 

Going “Green” in 2017!

Every January I make a commitment to live a little greener. This year I am focusing on living greener under my own roof, specifically, avoiding toxic/artificial fragrances in the products I use in my home, on my body, skin, hair and even on my clothes. And I am going to share a really easy way to minimize toxic chemicals in your home and offer you a great discount on these dryer balls…as in you pay only $1.00. Yup $1.00 for three wool dryer balls for my readers! (This post sponsored by Mighty Nest) 

Going "Green" in 2017 ~ Wool dryer balls for $1.00!

It Is Easy Being Green with The Mighty Fix!

One of the reasons people avoid using eco friendly products is because it’s not always easy to know what is safe and what isn’t. Research takes time and not everyone has access to stores that carry eco friendly and chemical free body friendly products. Mighty Fix is a monthly service that makes going ‘green’ a whole lot easier because they do all the work for you! Each month their expert curators hand pick an amazing safe, eco friendly, home or wellness product to send right to your door. At only $10/mo you’ll save an average of 30% off retail, plus the shipping is FREE in the 48 contiguous states. I just got my first delivery from Mighty Fix, these wool dryer balls and I love them!  Get your own WOOL DRYER BALLS FOR $1.00 when you sign up for The Mighty Fix (the discount will show up automatically when you check out.)

Going "Green" in 2017 ~ Wool dryer balls for $1.00!

Why Use Wool Dryer Balls?

These wool dryer balls are just one example of the fantastic products The Mighty Fix will send to your door. They’re great. Here’s why:
1)  They soften clothes naturally, replacing dryer sheets so no chemicals are tossing in and around your clothes in the high heat. Great for babies and those with sensitive skin.
2) Better for the environment – no throwing away dryer sheets PLUS the dryer balls cut the drying time cycle considerably, saving energy.
3) COST. No need to buy unnecessary dryer sheets and they last for thousands of loads!
 Get your own WOOL DRYER BALLS FOR $1.00 when you sign up for Mighty Fix!
Wool dryer balls shorten drying time, soften fabric, and reduce static. They help bed sheets stay untangled and are made of 100% premium New Zealand Wool. Smart Sheep dryer balls are all-natural, with no synthetic fibers or chemicals used. They will not unravel and will last for years. Wool dryer balls are quieter and more gentle on clothing than plastic dryer balls. Using dryer balls saves your dryer from residues left from chemical fabric softeners. 
 

Add a Few Drops Of Essential Oils for Yummy Smelling Laundry!

On their own these wool dryer balls do all of the above, but add a couple drops of your favorite essential oil and your laundry comes out smelling fantastic with no artificial fragrances involved. 

Going "Green" in 2017 ~ Wool dryer balls for $1.00!

The Mighty Fix sure makes keeping my “green in 2017” New Year’s resolution a whole lot easier. I hope you will check them out and take advantage of this great deal on dryer balls while it lasts!

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Kale Avocado Toast~ My Favorite Restaurant Series: Part 7

I LOVE avocado toast. It’s a favorite for breakfast or lunch. So Imagine how happy I was when a beautiful organic cafe opened in my neck of the woods that makes a fabulous avocado toast with a unique touch all their own. And then to make my life even better The Daily Harvest agreed to share their recipe for Kale Avocado Toast with my readers. This is a good day. Photo credit lmariephoto.com
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Kale Avocado Toast

The Daily Harvest:

We don’t live in a small town, but it’s not huge. When a new restaurant does open, it’s usually a chain. When The Daily Harvest opened their doors it quickly became my favorite stop for a healthy lunch! It’s very rare we get a unique eatery here in the Santa Clarita Valley, much less an organic one that features a seasonal menu, fresh pressed juices, amazing breakfasts, soups, wraps and sandwiches, not to mention paleo, vegan and gluten free options. Just look at the color in these meals! The juices and pressed almond milk are the best I’ve tasted. You can check out The Daily Harvest menu here. 

Kale Avocado Toast

The Chef:

Chef Cynthia Lara has been in the culinary world for 11 years. A homegrown chef she graduated from the College of The Canyons Culinary Program right here in Valencia, then became the executive chef for a Beverly Hills Catering Company. After four years she transitioned to to the restaurant world becoming the executive chef at Newhall Refinery. You can now find her creating the colorful, healthy meals served at The Daily Harvest. 

dh-collage

Kale Avocado Toast

The Owner:

The owner of The Daily Harvest, Nathalie Rondou has worked hard to create a bright and beautiful ambiance that is just as pretty as the food…and as a side note, the music is always on point! 

Kale Avocado Toast

Kale Avocado Toast

The Daily Harvest Kale Avocado Toast!

This hearty artisan bread is toasted, then topped with avocado mash,  kale sautéed in garlic, and finished with bright pink pickled cabbage. Pickled cabbage is very easy to make and adds flavor and color to salads and sandwiches. Prettiest avocado toast I have ever seen!

Kale Avocado Toast

The Recipe: Kale Avocado Toast

5.0 from 2 reviews
Kale Avocado Toast~ My Favorite Restaurant Series: Part 7
 
Prep time
Cook time
Total time
 
Be sure to make pickled cabbage the day before. It keeps well in the fridge for a couple of weeks. Use it in salads, sandwiches...just about anything!
Author:
Serves: 4
Ingredients
  • Pickled Cabbage Slaw: Make ahead
  • ¼ red cabbage (super thinly sliced, I use a mandolin)
  • ¼ green cabbage, again, super thinly sliced
  • ¼ of a red onion, thinly sliced
  • ½ red winde vinegar
  • ¼ cup olive oil
  • a generous pinch sea salt
  • ½ tsp black pepper
  • The Toast:
  • 4 pieces of your favorite artisan bread
  • 2 cups kale, ribs removed and chopped
  • ½ a clove of garlic, minced finely
  • 2 large ripe avocados, peeled and mashed
  • 1-2 teaspoons fresh lemon juice
  • pinch sea salt
  • pepper
Instructions
  1. The Pickled Cabbage:
  2. Make ahead by tossing everything together and then allowing to sit in the fridge at least overnight. The longer it sits the better it tastes!
  3. Wash and dry kale. Remove center ribs from stalks. Discard ribs, chop leaves. Prep garlic.
  4. Set a pan on medium heat. Add a little butter or olive oil and saute kale and garlic for 2-3 minutes. While kale cooks, prepare avocado and pop bread in the toaster.
  5. With a fork, mash avocado, lemon juice and sea salt until smooth.
  6. Spread toast with avocado mash, top with kale and pickled cabbage! Serve.

 

I hope you enjoy this healthy recipe as much as I do! You can follow The Daily Harvest on Facebook and Instagram.  To see more of my favorite restaurant series please click:

Kale Salad with Citrus Vinaigrette from 370 Common
The Secrets to Making the Best Burger Ever from The Rustic Burger
Pasta with Pea Sauce from The Foundry Grill
Citrus Stuffed Roasted Chicken from The Communal
Chopped Chinese Chicken Salad from Katsuya by Starck
Artichoke Heart Crostini from Settobello Pizzeria Napoletana
Divers Scallops from Chef Brown at Powder, Waldorf Astoria

screen-shot-2017-01-05-at-10-34-01-pmMAY I PLEASE ASK A FAVOR?

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

My Facebook Whole 30 group is rocking this January challenge. But when you get to eat amazing food like this Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes, it hardly seems like a challenge at all! 
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

The Roasted Red Bell Pepper Salsa:

While the pork and sweet potatoes are lightly seasoned, the majority of the flavor in this meal is provided by the roasted red bell pepper salsa. This salsa is a combination of so many good things: Roasted red bell pepper, tomato, avocado, red onion, serrano chili, cilantro and lime juice!

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

So much fresh goodness in one bowl and look at that color! Place some salsa on each bite of pork for a burst of flavor.

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

How To Roast a Red Bell Pepper 

Of course, you can buy roasted red bell peppers in a jar, but unfortunately you have to use all of them within a few days or they go bad. So to avoid waste I take the extra few minutes to roast my own. Just place a red bell pepper on a burner, directly over flame. As skin becomes black and charred, slowly rotate pepper using tongs. When all sides are charred, place in a bowl and cover with a saucer. Allow pepper to steam in it’s own heat for 10 minutes. Then peel off the charred skin, under running water if necessary, then dice. To learn how to work with a serrano chili, click here!

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

The Pork:

I am going to give you two options for the pork. I had my butcher cut me two 1″ thick pork “blade” steaks. Blade steaks come from the shoulder cut (also called the pork butt).  Pork shoulder is really well marbled so it has a lot of flavor. But you can also use a pork tenderloin, the tenderloin is the leanest cut of pork but is still very tender. Both cuts work very well with this recipe.

I season the pork with sea salt, pepper, cumin and garlic, sear in a pan, then transfer to the oven to finish right alongside the potatoes. Of course I pour the drippings over the meat before serving…

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

The Sweet Potatoes:

No peeling necessary! Just cut the potatoes in half lengthwise and then slice into 1/4″ half moons, toss in olive oil, sea salt and pepper, then roast. The sweet potatoes really round out this Whole 30 meal.

Bring it All Together:

Check out the variety of color in this meal. Color denotes nutrients, so we are getting a lot of good stuff here. Protein, vitamin A, lots of antioxidants, healthy fats and the cleansing properties of cilantro and inflammation fighting properties chili peppers!

Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

The Recipe: Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes

Tips and what you will need: a good knife and a large cast iron skillet are a must. To learn how to work with a serrano chili, click here! This meal is paleo, whole 30, dairy free, gluten free, grain free.

5.0 from 3 reviews
Pork with Roasted Red Bell Pepper Salsa and Sweet Potatoes
 
Prep time
Total time
 
A complete whole 30/paleo meal. If you follow the directions below, you can make this whole meal in about 40 minutes.
Author:
Recipe type: Complete meal
Serves: 2
Ingredients
  • The Potatoes:
  • 2 small sweet potatoes
  • Sea salt
  • Pepper
  • extra virgin olive oil (for veggies and pans)
  • Red Bell Pepper Salsa:
  • 1 large roasted red pepper, diced (see instructions posted above)
  • 1 large ripe avocado, diced
  • 1 large tomato, diced
  • ¼ of a red onion, finely diced
  • Serrano chili, finely minced, use ½ teaspoon for mild, ¾ teaspoon for medium, 1 teaspoon or more for hot
  • 2 teaspoons cilantro, chopped
  • juice of half a lime
  • sea salt, to taste
  • The Pork:
  • 2- 1" thick pork blade steaks (cut from the shoulder) or ¾-1 lb pork tenderloin
  • sea salt
  • pepper
  • dried cumin
  • garlic powder
Instructions
  1. Preheat oven to 400 degrees and place one rack in the upper third of oven and a second rack in the lower third. Place parchment paper on a rimmed cookie sheet and set aside
  2. To roast red pepper: wash and dry red pepper.
  3. Turn cook top burner on med heat and place red pepper right on the burner
  4. Allow pepper to sit on burner until skin turns black, use tongs to rotate the pepper
  5. Keep cooking the pepper till all sides are blackened, turning as each side is charred
  6. Remove pepper, place in bowl and cover with lid or plastic wrap
  7. Let sit for ten minutes while you prepare your other ingredients
  8. Sweet potatoes:
  9. cut sweet potatoes in half lengthwise, then cut ¼ " half moons
  10. place potatoes on cookie sheet covered with parchment paper
  11. drizzle with olive oil and toss (use just enough oil that all the potatoes are glistening)
  12. sprinkle with sea salt and pepper, to taste
  13. spread potatoes out in a single layer
  14. place in oven for 30 minutes, turning halfway through cooking time
  15. Make The Salsa:
  16. Dice tomato, avocado and onion.
  17. Mince Serrano chili, be sure to wash your hands well after and avoid rubbing your eyes for several hours (see instructions linked above for how to handle hot chili peppers).
  18. Chop cilantro. Place all prepared ingredients except chili in a bowl, stir and set aside.
  19. Remove red pepper from bowl and peel the blackened skin off pepper. This can be a little messy. Once blackened skin is removed, dice pepper and add to bowl with other vegetables, stir. Add Serrano chili. Sprinkle with sea salt and squeeze with lime, stir.
  20. The Pork:
  21. Sprinkle pork with seasonings. Place an oven safe pan (I like cast iron for this) on med/high heat. Add enough olive oil to pan that the bottom is lightly coated
  22. When oil is hot add pork, searing until brown on all sides (usually 3-4 minutes a side) If you are using tenderloin instead of blade steaks you'll turn ¼ turns so all sides are browned.
  23. Once browned place pan on the lower rack of the oven (below potatoes).
  24. If you used 1" steaks, cook for about 12 minutes, if you used a tenderloin, cook for 15-16 more minutes or until tenderloin has a SLIGHTLY pink center. Potatoes should be done right around the time the pork is done.
  25. Remove from oven, allow pork to rest for five minutes
  26. Slice pork, drizzle with drippings from pan, serve with potatoes and salsa.

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STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.