Mexican Yellow Squash With Cubed Pork Steaks Food

MEXICAN YELLOW SQUASH WITH CUBED PORK STEAKS

Steps:

• Heat Olive Oil in skillet and brown pork cubes in oil, liberally spice with garlic powder.
• DO NOT DRAIN.
• Add all vegetables, spice with garlic, salt, pepper, chile powder and hot sauce to your preference of"hotness".
• Cover and cook about 15-20 minutes , don't over cook the vegies!
• Serve over rice or just by itself.
• Be creative, add other vegies that you like.

SQUASH AND PORK CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Heat the olive oil in a large skillet over medium-high heat. Add the pork, 1/4 teaspoon salt and a few grinds of pepper. Cook, breaking up the pork, until slightly browned, 2 minutes. Add the garlic, mushrooms, half of the scallions and 2 tablespoons panko; cook 3 minutes. Add the tomatoes, half of the parsley and 1/3 cup water. Increase the heat to high; cook until slightly thickened, 3 minutes.
• Combine the cottage cheese, 3/4 cup Mexican cheese and the remaining parsley in a bowl. Sprinkle 3 tablespoons panko in a 9-inch-square baking dish. Top with half of the squash, overlapping slightly; season with salt. Top with two-thirds of the pork sauce and the cheese mixture. Add the remaining squash; season with salt. Add the remaining 3 tablespoons panko, pork sauce and 1/2 cup Mexican cheese.
• Cover with foil and bake until the cheese melts and the squash is tender, about 20 minutes. Uncover and turn on the broiler; broil until golden, 2 minutes. Top with the remaining scallions.

SOUTHWESTERN PORK AND SQUASH SOUP

Steps:

• In a large skillet, brown pork and onion in oil; drain. Transfer to a 4- or 5-qt. slow cooker. Stir in the remaining ingredients. Cover and cook on low for 4-5 hours or until meat is tender.

CALABACITA CON PUERCO (PORK WITH SQUASH)

Steps:

• Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Cook pork chops until no longer pink in the center, about 4 minutes per side. Cool until easily handled, about 5 minutes. Cut the pork into bite-sized cubes.
• Heat remaining 1 tablespoon olive oil in the saucepan. Add cubed pork, calabaza squash, corn, onion, tomatoes, and garlic and cook until onion is transparent, about 5 minutes. Stir in tomato sauce, cumin, salt, pepper, and garlic powder. Pour in chicken stock and simmer, covered, until flavors are combined, about 2 hours. Stir occasionally and check periodically to see if more chicken stock is needed.

PORK TIPS & SQUASH

Steps:

• 1. heat oil in a large skillet with a top
• 2. add onion for about 5 mins
• 3. put all remaining spices on pork except garlic. add cubed pork & minced garlic until pork is browned
• 4. add chopped squash & zucchini, cook until veggies are tender (6-8 mins).
• 5. pour in tomato with chilis PLUS 1/3 cup water. simmer with top on about 20 minutes. serve with tortillas.

STEAK WITH SQUASH MEDLEY

Steps:

• In a skillet over medium heat, brown steaks on both sides in 2 tablespoons oil. Cook 8 minutes longer or until the meat reaches desired doneness(for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Drain skillet. Saute onion, squash, zucchini, okra if desired and garlic in remaining oil for 6 minutes or until tender. Stir in the tomato sauce, vinegar, rosemary, thyme and pepper. Cook 3-4 minutes longer or until heated through. Serve over steaks.

SALSA CUBE STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place the steaks in a 9x13 inch baking dish and season with cumin and salt and pepper to taste. Arrange the pepper and onion over the meat and pour salsa over all, adding some water as needed to the bottom of the baking dish. Cover with foil.
• Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes.

MEXICAN ZUCCHINI & YELLOW SQUASH

Steps:

• Peel and slice all squash and put in pot put just enough water to slightly cover squash add rotel (I used mild rotel and only half a can because I have small children and didn't want it too spicy).
• add enough cilantro for your own liking sprinkle in salt and pepper to taste boil lightly until squash is tender add a couple of slices of cheese or enough to your liking heat until cheese is melted.

MEXICAN ZUCCHINI OR YELLOW NECK SQUASH, CALABASITAS GUISADAS

Steps:

• 1. Wash and dice your squash in small pieces, heat the olive oil in a large deep skillet or sauté pan. Add the onion, garlic, peppers, cilantro, and sauté in the hot oil for about two minutes. Then add the squash and continue to sauté for about 10 minutes. Keep stirring so as to completely sauté all the squash, you may add a little more olive oil if your squash looks a little dry. Continue to sauté for 5 more minutes.
• 2. Next add the wine, oregano or epazote, cumin, garlic powder, salt and pepper and the diced tomatos. Stir well taste to see if it has enough salt. Cover lower the heat and cook for about 15 minutes more or until squash is cooked tender. Do not over cook. Serve as a side dish.
• 3. I have only used one serrano but you may add more if you like your calabasitas a little hotter.