This month my FPP buddy was a lovely lady named Haley. Haley is from Arizona and sent me a very heavy box of local foods. She also included a recipe, which I made (and will share in this post!) I loved getting a recipe (hint hint hint, next FPP: send me recipes!) At this point, if you haven’t heard about Foodie Pen Pals, you’re probably wondering what on earth I’m talking about.
- On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
- By the 15th you put together a box of treats and mail them to your partner.
- On the last day of the month you post a blog post about your box of treat
Like I said, this was a heavy box of food! I was actually surprised when I picked it up to carry it in the house. This is by far the heaviest package I’ve received. I was so excited to dig in and see what was in there. And needless to say, I was not disappointed!
First things first, chili mango. This is something I never have had and I was hesitant to try it. While the idea of sweet and spicy seems so great, I took the first bite like a little bird. I’m still not really sure what I think about this. It’s probably not something I’d buy again, but at the same time it was good and a lot of fun to get to try something new.
Haley included this strawberry jelly on the request of her child. I ate it in one swift swoop. I used to get these as a kid, so it was a nice journey back.
I haven’t tried this cactus jelly yet. But the color of it is beautiful! I haven’t taken the time to look up recipes I could use this with, so I should do that.
Haley also included this Mango Jalapeno Jelly, along with a recipe for a grilled cheese using this jelly. I haven’t made the sandwich yet, but I do intend to soon!
Next were these little hot sauces. They are so cute – I love miniatures! I haven’t cracked open any of them yet though – I think the Hot Sauce from Hell will be first.
This was Matt’s choice from the box to steal from me (it seems with every FPP box, he has to grab something and claim it for his own.) This jerky is made different from the traditional beef jerky. First you cook the meat and then you dehydrate it.
Next (and the heaviest thing in the box) was the Nopalitos, or tender cactus. I haven’t tried this yet either. Ideas on how to use it?
These cans of hominy and green chile peppers provided the base for a delicious dinner, which Haley provided me the recipe. She had sent me an email and asked if I used my slow cooker; do I ever! I made the crcokpot pozole before class one day and it provided a great meal for several days. The first day I just had a bowl of it. The next two days I used it over french fries, sort of similar to chili cheese fries, but pozole cheese fries instead. I’d had hominy before, but I’ve never actually used it myself. It was a super easy recipe with a lot of flavor!
1 tbsp canola oil
2 lb boneless pork loin, cubed
2 14.5 oz cans red enchilada sauce
1 30 oz can hominy
1 onion, sliced
4 cloves garlic, minced
1/2 tsp cayenne
1 can diced green chilies, drained
2 tsp dried oregano
1/4 cup cilantro, chopped
1/2 tsp salt
1 1/2 cups water
1. Heat the oil in a skillet over high heat. Add meat and cook, browning the sides.
2. Place the meat in a crock pot. Cover with enchilada sauce. Top with hominy, onions, chilies, garlic, cayenne, and oregano. Add the water.
3. Cook on high for 6-7 hours. Add salt and cilantro and cook on low for 30 more minutes.
(serve with lime wedges, shredded cheese,s our cream, green onions, and flour tortillas)
* serves about 8
* sharing this recipe with Tempt My Tummy