By D Law for divinecaroline
I’m not good at measuring ingredients. As a matter of fact I’ll peek at a recipe but most of the time measure by eye or throw in something else that’s missing if I feel the need. So here is a recipe I found in a magazine that I loved but was missing some of the ingredients and frankly was so short on time I measured nothing.
This recipe is sweet but with a kick and the cold black bean salsa can be used on top or on the side. I recommend throwing it on top because it cuts the heat.
1 can organic black beans/or Bush’s black beans are good too. Drained but not rinsed.
One medium onion (I used a Vidalia onion.)
Tomatoes (Recipe calls for one medium, but I used a small container of grape tomatoes and diced ’em into four quarters.)
Fresh cilantro (Recipe called for 1/2 cup. I just grabbed and chopped and threw it in.
chili powder. Recipe called for 1 teaspoon, I probably put in more like 3 and then dashed in some cumin just because.)
Lemon juice (Recipe called for 2 tablespoons. I used a fresh lemon and squeezed the heck out of it.
Stir it up and taadaa! It’s actually great alone too.
Boneless pork chops or pork tenderloin cut into 1″ pieces
SautÃ© in a pan with cooking spray or a small amount of olive oil if necessary.
Season with the following:
Paprika (Recipe calls for 6 tablespoons. I didn’t have any so I didn’t use any.
Brown Sugar (Recipe called for 2 tablespoons. I think I used about that but I used the Splenda Blend instead.)
Chili Powder (Recipe called for 2 tablespoons. I just dumped it in. Probably used three to four tablespoons.)
Cheyenne Powder (Recipe called for a pinch or dash. I dashed it on several occasions.
Top with salsa. Serve with any side dish. I recommend garlic mashed potatoes (in the event you are not watching your weight) or with a salad. I had fruit as a side kicker but only because it was late and I didn’t have time to make the veggies I had planned to have with it.