Pork Carnitas

For so long I have been looking for a Pork Carnitas recipe. I decided to check Pinterest and of course found my self a great one! It was also amazingly simple. My mom and hubby thought it was one of the best things they have EVER eaten. I think I quite agree. It came from the For the Love of Cooking blog. Just make sure you put some good mexican cheese and tasty toppings like red onion, guac, cabbage and cilantro.

Pork Carnitas:
Recipe by For the Love of Cooking
Recipe adapted from Noble Pig and Martha Stewart's Everyday Food

• 2 pounds boneless pork shoulder, cut into 1-inch pieces
• 4 garlic cloves, crushed
• Sea salt and ground pepper, to taste
• 1 tbsp olive oil
• 1/2 cup fresh orange juice
• 1/2 cup milk
• Corn tortillas, warmed
• Fresh cilantro, chopped
• Red onion, thinly slice
• Guacamole
• Sour cream
• Cotija cheese, grated
• Salsa
• Lime wedges

In a large Dutch oven over high heat, combine pork, garlic, sea salt, pepper, and 8 cups of water. Cover and bring to a boil. Reduce heat to a medium low and simmer covered for 45 minutes. Drain well. In the same Dutch oven, heat the olive oil over medium-high heat. Add pork, 1/2 cup fresh orange juice and 1/2 cup milk then cook, stirring occasionally, until liquid has evaporated and pork has browned, about 8 to 12 minutes. The pork will start browning after liquid has evaporated. Season well with sea salt and pepper, to taste. Serve carnitas in corn tortillas with cilantro, red onion, guacamole, sour cream, salsa, cotija cheese and fresh lime wedges. Enjoy.

Chicken roll-ups

I love when I am able to make a meal that cleans out my fridge. I saw a version of these on pinterest . Since I didn't have all the ingredients I just pulled out everything I had that would taste good in something like this and had at it. They actually turned out really good. The little guys would make a great little finger food at your next gathering or a simple lunch for yourself.

Don't be afraid to make this your own and experiment with your own tastes and the items you have on hand!
Chicken roll-ups

Tortillas for rolling

1 12.5 oz can of shredded white meat chicken (kirkland) / or shredded chicken

1 cup of diced tomatoes/ 1 can diced tomatoes

1 bunch of scallions chopped

1 cup shredded cheese

1 tbsp. chipotle in adobo (optional - depending on your heat level)

1/2 of a container of Santa Fe blend cream cheese

Mix all ingredients together. Spread on the tortilla, roll it up without folding in the ends and refrigerate. Then cut into sections and serve.

Texas Caviar Enchiladas

The other day I had some leftover Texas Caviar. Now by itself this is an amazing dip for chips but when added to enchiladas it gets even Better. My husband loved it and told me these are his favorite enchiladas! Guess I will be making them again.

Now you can basically make this anyway you like, add it to your old chicken enchilada recipe or create a new one. I kept it simple only 3 ingredients. Texas Caviar, Green Salsa, & shredded Chicken.

First I added a little green salsa to the bottom of the dish

Shredded some chicken and mixed it with the remaining jar of green salsa

added the caviar

piled it into a softened corn tortilla and rolled it up

put them all in a dish pour a little more salsa on top

added some cheese and then popped it in the oven for about 15 min. on 350 until the cheese melted

Delish!

Cowboy Dinner

When I saw this meal on Mel's Kitchen Cafe I knew it was right up my alley! Basically I will try cornbread with anything. It is truly in my top 5 of things to eat. Best thing about this meal is that I had Everything on hand, that doesn't happen very often but when the ingredients and versatile and easy to store in the freezer or pantry it makes for one easy dinner. So if this mixture of beans, corn, beef, cheese and cornbread sound as good to you as it did to me then you should definitely make this.

Cowboy Dinner

*Serves 6-8

Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

Green Chili Nachos

One of the great times in my life was the year I spent at EAC living in Thatcher. I met so many Amazing people and had the greatest time. One of the things I learned was how to make homemade chips. My honorary roommie Gary would always be fixing up something in the kitchen from the very little we had. So when he wanted chips he made them, they were my absolute favorite way to have chips from there on out.

While I was trying to make something from nothing from dinner I took out some leftover roast meat, added some of my homemade green salsa (recipe to come) of course any green salsa would be fine, and a can of green chilies then heated it all up in a frying pan.

After that I put the mixture on some homemade corn tortilla chips and topped with cheese. Let me tell you it was the BEST truly out of this world good, plus spanking easy.

Corn Tortilla Chips

Cut corn tortillas in 1/4ths let dry out for about 10 min.

Cook in hot oil turning when they start to brown

Dry on paper towels, salt and let sit for about 20 min.

Green Chili Meat

shredded roast meat

jar green salsa

can of green chilies

mix together in skillet - adding chilies at the last

Mile High Tortilla Pie

Back when My Sister's Kitchen was the new big thing my SIL's and I found a coupon and made a ton of freezer meals. I loved them, and at half price I loved them even more. Having pre-made meals that all you have to do it warm up is sooooo great. I love all the recipes out there that double as a freezer meal. I am trying to build up my freezer meals and this is a great one. This was actually like one of the meals I made at My Sister's Kitchen, but I found this in a Parents magazine ( it doesn't actually say it's a freezer meal but it totally works as one)

This is also one of those great meals that you can totally adapt to your liking which is what I did here. When I made this I had a couple extra boys at my house and they could not stop eating it, it is super kid friendly. Also depending on exactly what you use it isn't bad on the waist band either!




Mile High Tortilla Pie

( my adaptation from Parents magazine.)

serves 6

1 can black beans drained and rinsed

1 can white/yellow corn drained

diced red/yellow bell pepper

1 jar chunky salsa ( heat to your liking)

1 bunch chopped cilantro leaves

5 tortillas ( wheat or reduced fat)

1 pkg. (10 oz) fajita style cooked chicken or 7-8 chicken tenderloins cooked and shredded

2 cups reduced fat Monterey Jack cheese

Fat free sour cream

1. Heat oven to 425 degrees. In a medium bowl combine black beans, corn, bell pepper, salsa, chicken and cilantro.

2. Coat the bottom of a baking pan with vegetable cooking spray. Place 1 tortilla in coated pan. Top with 1 1/2 cups of the bean mixture and 1/4 cup cheese. Layer 3 more times finishing with the last tortilla.

3. Bake in oven 15 to 20 min. or until cheese melts and filling is hot. Serve with sour cream

Calories per serving about 409.

* freezer method- after make the tortilla pie wrap in tin foil and place in plastic freezer bag. when ready to eat thaw and bake as directed placing pie on a greased cookie sheet or an ungreased silicone baking mat.

Flour Tortilla Fun!

Back during my Super Cool EA days, my friend Gary would come over and make us the yummiest stuff . My favorite was when he made Homemade Tortilla chips. Since then I will occasionally make my own corn tortilla chips, but recently my SIL Suzy introduced me to El Rey's ( from Globe) Flour Tortilla chips. Well they are freaking awesome, so I found out how to make those and made me up a batch . and what better a meal to go with it than Taco Salad in a Homemade Taco bowl! This smart idea was from Mel's Kitchen Cafe. So if you want a super easy way to impress some dinner guests, your husband or kids try this meal.

Taco Salad

Ground beef

Black/Pinto Beans

Lettuce

Tomato

Salsa

Sour cream

Cilantro

Avacado

Cheese

El Pato

Throw this and anything else you can think of into a Bowl and enjoy

Flour Tortilla Chips

1 package flour tortillas cut into strips or triangles

canola/vegetable oil for frying

salt

Let the tortillas dry out for about 10-15 min. in a single layer,before frying. Fry on med-high, they fry very fast. They will need to turn almost immediately after they get dropped in. You want them to brown and bubble up but not to much. Also do not overcrowd the pan. Place them on a paper towel to drain. Sprinkle with salt.

Serve and enjoy - can store in an airtight bag. Even better the second day.

Homemade Taco Tortilla Bowls

*Serves 6

6 burrito-size flour tortillas
Olive oil or Canola oil
6 oven-safe cups or canning jars

Preheat the oven to 400 degrees. On a rimmed baking sheet, place the cups or jars upside down, evenly spacing them to make room for the tortillas that will be draped over them.

Microwave the tortillas for about 30 seconds, until they are soft and pliable. Rub a teaspoon or so of oil on the front and back of the tortilla. I used my fingers so that I could make sure to coat the entire surface of the tortilla. It doesn’t need to be a heavy coating of oil, just enough to help the tortilla crisp up and not stick to the jar or cup. Drape each tortilla over a cup or jar (I found that the tall jelly/jam jars I had sitting in my cupboard worked great, but my friend Lesli uses oven-safe tea cups and gets great results, too). I softly pressed the sides down a bit to help them form more of a bowl shape.

Bake the tortilla bowls for about 8-10 minutes, checking often so they don’t burn, until the tortillas are nicely browned and crisp. Remove the baking sheet from the oven and let the tortillas cool for a few minutes before gently removing them from the cups or jars.

Oven Baked Chimichangas

I made this and absolutely loved it. I didn't have black beans so I substituted pinto, and I also added grated zucchini. It calls for chipotle in adobo which I loved but since it is pretty spicy I didn't add it to half of them ( for the kids) Everyone that ate this was a huge fan I even got hit up for the recipe after. Best thing is that it is a freezer meal and on the healthier side.

I got the recipe from Mels Kitchen Cafe where I get so many of my meals. I am just so mad I forgot to take a picture of the finished result. Truly these puppies are good and I am just waiting to make them again!

• Oven Baked Chimichangas
  *Note: this recipe makes use of already cooked rice and chicken so plan ahead!
• *Makes 6 chimis
• 1/4 cup canola or vegetable oil
  * shredded zucchini
• 1 onion, chopped fine
• 1 (16-ounce) can black beans, drained and rinsed-* pinto beans
  1 1/2 cups cooked brown or white rice
  2-3 cups diced, cooked chicken
  1-2 teaspoons minced canned chipotle chiles in adobo sauce (use the lesser amount for less heat, greater amount for a bigger kick)
  1 cup shredded cheddar or monterey jack cheese (or a combination of both)
  1/2 cup finely chopped fresh cilantro
  Salt and Pepper
  6 large burrito-size flour tortillas
• Place a rimmed baking sheet in the oven and heat the oven to 450 degrees. While the oven is heating, in a large skillet, heat 2 tablespoons of the oil over medium heat until the oil is shimmering. Cook the onion until it is just softened, about 3 minutes. Stir in the beans, rice, chicken and chipotle and cook until the mixture is heated through, about 3 minutes. Off the heat, stir in the cheese and cilantro. Season with salt and pepper to taste (I used about 1/4 teaspoon each).
• Stack the tortillas on a plate and cover with a damp paper towel. Microwave the tortillas until they are warm and pliable, about 1 minute. Top each warm tortilla with some of the chicken mixture, leaving about a 2-inch border at the bottom of the tortilla. Fold in the sides and roll up the tortilla tightly. Brush the wrapped tortillas with the remaining oil and arrange them seam side down on the hot baking sheet that has been preheating in the oven. Bake until the chimis are golden brown and crisp, about 8 to 10 minutes. Serve.

BBQ side dishes

A little while ago my friend Ang had a little impromptu BBQ. I wanted to bring something so I ran to the store and got some stuff to make some Yummy Guacamole and a Fruit Dip Salad.

My SIL Summer taught me to make this super easy Guacamole. Everyone always loves it, it has even had the powers of Conversion. ( my other SIL did NOT like Guac till she tried this one, now she LOVES it!)

Super Easy Guac

3 or 4 ripe Avocados

2-3 oz of cream cheese softened

garlic salt ( to taste)

some type of acid - Lemon/Lime Juice or even some vinegar if you don't have any citrus

Mix with a fork on a plate and add everything to taste. Making sure to combine the cream cheese with the avocados.

I saw this recipe on this blog. I thought it looked right up my alley. I will basically try anything with coconut!

The topping is soooo good, crunchy, chewy and sweet. It is basically over fruit already mixed in the fruit dip. The recipe calls for grapes which I love, but I am sure strawberries or pineapple would also be great in it. This is a great dish to take to any type of potluck. It is for sure my new go to fruit dish.

Tasty Fruit Dip Salad

Large bag of grapes--red, green or both (enough for about a double-layer of grapes in a 9x13 pan)

Creamy mixture:
8 oz. cream cheese
1/3 c. sugar
8 oz. sour cream
1 tsp. vanilla

Topping:
1 heaping cup Grape Nuts
2/3 c. brown sugar
1/2 c. coconut flakes

Cream together cream cheese and sugar, then fold in sour cream. Stir grapes in with the creamy mixture then spread out in a 9x13 glass pan and refrigerate.
RIGHT BEFORE SERVING: Combine topping ingredients well and add over top of the grapes.

Texas Caviar

A couple of months ago my SIL Sarah introduced me to this great "dip" called Texas Caviar- it is like a Pimped out Black Bean Salsa. When I decided to make it I got her recipe and then combined it with another one from a blog I saw, and well it's the Bomb Diggity!

Every time I bring it somewhere I have at least 2 people tell me it is the best thing EVER, and that they want the recipe.

It also has Many uses.

The first one obviously being a "chip dip"

I have put it in tacos and even made some Killer Enchiladas with the leftovers.

To sum it up this dish ROCKS!!!!!!!

Sorry about the pic, I forgot to take one before it got gobbled up so this is the scrapings of the bowl!

Texas Caviar

1 can black beans ( rinsed and drained)

1 can white corn (drained)

1 can black eyed peas ( drained)

6- 8 roma tomatoes chopped small

6 avocados dices

chopped cilantro

finely chopped green onions

1 small can of green chilies

Put it all together ( add the avocados right before you are ready to take it) and pour on some Italian dressing to your liking . For me less is more. I also use Good Seasons Italian packets and make my own and then pour most of it in. Then refrigerate.

So next time you are asked to bring something to the Partay- I would bring this and you will be a Hit!

The BEST White Chili

I got this recipe about 4yrs. ago from a friend and I adapted it just a tiny bit.

It is by far the Best White Chili I have ever had. Every time I make it I have someone that tells me that same thing, and I am always getting hit up for the recipe.

Not only is it the best it is the easiest, it is all just dumping stuff into a crockpot and stirring.

So if you want to impress at your next Chili Cookoff you better bring this.

Warning: it can be a bit spicy- the amount of hotness depends on the type of pepper jack cheese you use. (the store brands seem to be less spicy while the other brands are a lot more spicy)

Here is some fantastic Honey Butter the recipe I got from here

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

For the cornbread I just added some Goods to a box of Jiffy Cornbread Mix and the results were crazy good!

Mexican Cornbread

1 box of cornbread mix

green onions chopped

shredded cheese ( monterey jack or cheddar work best)

any type of corn- creamed, canned, frozen, or fresh

Mix it all together with package directions then add extras and bake as normal.

Top with Honey butter

I always top the Chili with a little sour cream

Best White Chili

1-2 boneless skinless Chicken breasts boiled and shredded

2 can Navy Beans/White Beans

1 can chicken stock

1 jar Green Salsa

1 16oz brick pepper jack cheese- cut into small cubes

Warning: it can be a bit spicy- the amount of hotness depends on the type of pepper jack cheese you use. (the store brands seem to be less spicy while the other brands are a lot more spicy)

Dump everything but chicken into a crockpot on low for 2-2.5 hrs. stirring occasionally. Once cheese has melted add chicken. Cook another 1/2 hour.

Served with sour cream and chopped cilantro.

Fajitas

Sorry It has been awhile since I posted, I am have been pretty busy. But I did make a ton of food this last week so I do have a bunch of stuff to update. First are these Super Duper Easy Fajitas.

This is also a fairly healthy all in one meal. Complete with veggies, protein and carb. My kids loved it and so did my guests!

Thinly slice your fav. veggies. I love a lot of onions and red bell pepper, next time I don't think I will use green it was so bitter. I also occasionally use tomatoes as well.

Then I start saute'ing with a little EVOO and add some seasoning from a packet ( I usually use Fajita mix but I was out) I think this is just the easiest way to do it, so I use the cheat.

Once it has cooked down a little I add a little water to get the pan dripping on the bottom with a wisk.

Then I add some chicken tender pieces that I boiled.

Then put some in a warmed tortilla and a little sour cream and you got your self a Meal.

Easy Fajitas

1 red bell pepper

1 other color bell pepper

1 onion

3 roma tomatoes ( optional)

Thinly slice all of this and add to a saute pan (except for tomatoes) on med heat with some Olive Oil and a little butter. Then add some Fajita packet seasoning. After it has cooked down a little add about 1/4 cup water to pan and wisk up the drippings on the bottom. Then add cooked chicken in large pieces and mix together. Then add tomatoes at this time. Next cook down a little more till veggies are tender.

Put it together with a warm tortilla and a little sour cream.

Chalupa

A couple of years ago during an Enrichment night we had this dish called CHALUPA. One bite and I was hooked, I think I have made it for every big occasion since. It is a great meal to make for a large group of people and a definite crowd pleaser.

A couple of months ago I made way too much so I put the leftover in the freezer. The other day I pulled it out, thawed it and popped it in the microwave for about 10 min. and once again another scrumptious and easy meal, plus it tasted like I just made it that day. ( my husband kept asking where the crockpot was)

Chalupa

3lbs. pork roast

1 lb pinto beans

5 garlic cloves

1 can diced green chilis

1 Tbsp. ground cumin

2 tsp. salt

1 tsp. oregano

2 Tbsp. chili powder

Cover everything with water and cook in crock pot on low for 8 hours or until beans are tender! Then shred the pork and put back in . Serve with fritos, cheese, green onions, avacados, tomatoes, sour cream, salsa & anything else that sounds good with it.

Go make yourself a dang Quesa-"Dilla"

Dinner tonight was adapted from a recipe from Picky Palate found here. Now I loved this recipe but I decided to make it it a little different.

I cooked up some steak seasoned with some lawrys salt, pepper and a couple of cloves of cracked garlic, in the crock pot till it got good and tender ( about 5 hrs.)

It always amazes me when I put in some meat with no liquid and a few hours later it is swimming in broth.

When the steak was almost ready I decided to make some Homemade flour tortillas.

I got the recipe from a food storage cookbook and it is so easy.

It starts by mixing some oil, flour, and salt with your fingers till it is nice and crumbly.

then adding some warm water and work it with a fork till you get some large clumps.

Then you knead it with some flour for a couple of min. till it is smooth.

then cover it with plastic wrap for 30 min. to rest.

Next up I started on the corn salsa.

Now this is basically the same as PP, but I also added green onions and would normally add some black beans but I was out.

Next I cut up some Gorgeous avocados.

When the dough had rested I formed it into little balls a little bigger than a golf ball.

then roll it out till it is paper thin starting from the middle to make it a circle. I am not the best at a circle it takes too much patience.

It will get way smaller when you put it on the hot pan. Once it starts bubbling flip it over for another little bit and then your done.

after that I put some goat cheese and monterey jack on a tortilla loaded it up with some steak, grilled it and then put the salsa on top. It was sooooo goood! I also had some homemade tortillas and honey butter.mmmmm. which I got from one of my favorite restaurants in California called El Torito Grill they serve up fresh homemade tortillas with honey butter at your table instead of chips. I swear I fill up on those every time they are so dang good. They're other best thing is their Fire Roasted Tomato soup, which I have always wanted to try and make ( I will have to get on that).

Recipe for Tortillas

2 C. all purpose flour

1/2 tsp salt

1/4 C oil

2/3 C warm water

Rub flour, salt and oil together with your fingers until completely incorporated and fine crumbs form. Pour water into dry ingredients and immediately work it in with a fork. Dough will be in large clumps. Sprinkle with flour and knead until smooth, about 2 min. Divide dough into 12-15 portions and shape into balls about 2 inches in diameter. set dough balls on a plate, cover with plastic wrap and let dough rest for at least 30 min. before baking. You may also let dough rest in a bowl, covered with plastic wrap, before shaping it into balls. Roll out to paper thin, rolling from the center to the outside. Bake on a very hot ungreased griddle until freckled, about 20 seconds on each side. Serve warm.

*for sweet tortillas add 2 Tbsp sugar to flour.

Recipe for Steak Quesadilla

any steak or beef roast seasoned with lawrys salt, pepper and garlic , cooked in crock pot till tender (about 5-6 hrs.)

Goat cheese and Monterey Jack (or whatever cheese you like best)

Avocado (smashed and rubbed on top is best)

Tomato, Corn & Bean Salsa

sliced grape tomatoes

white corn

chopped cilantro

chopped green onions

black beans (drained and rinsed)

fry it all up with a little oil and salt and pepper in a till it gets a little tender