Carnitas

There simply aren't words for this recipe.  I have always loved the carnitas at Pancheros. There is just something about the flavor that keeps me coming back. So of course I wanted, needed to replicate it.  I'm not certain that the flavor is the same, but WOW!  This is a killer recipe.

What you will need:  2-3lb pork butt, arm or shoulder, cumin, kosher salt, 6 garlic cloves, 1 lime, 2 cans of beef broth, 1 jalapeno, chili powder, paprika

In a small bowl mix the salt and cumin together. I probably used 4 tbsp of each.  Rinse off your pork butt and pat dry with paper towels.  Rub the pork all over with the salt/cumin mix.  You gotta get your hands dirty so get in there and do it!  Place the pork in a large Crock pot.  Squeeze the juice from the lime over top.  Place 6 whole garlic cloves around the pork. and pour one can of beef broth around and over the pork.  Cook on low for 6 hours.  After the 6 hours take the pork out to shred. It should fall apart fairly easy. I used two forks and pulled it apart.

shredded pork



Add a palmful of chili powder and paprika (to taste). Continue to cook the pork on low heat for another 2-4 hours.  Use the second can of broth and add as needed.  You do not want the meat to dry out so make sure there is enough liquid.  At this time, slice the jalapeno into small pieces.  Add the jalapeno with seeds and ribs to the pork. Stir well.

Serve by itself, on tortillas with your favorite taco toppings or with guacamole.
If you don't like spice omit the jalapeno, but I really feel it's the secret ingredient!

Served on a tortilla with a side of salsa, sour cream, and cheese

Good Guacamole

What you will need: 2 Avocados, 2 small tomatoes, half a red onion, 1 lime, salt and pepper

In a bowl combine avocados (cut in chunks), tomatoes (diced), onion (chopped).  Add a teaspoon of salt and a bit of pepper.  While stirring, the avocado will break down a bit; this is okay.  Roll the lime against your palm and counter top to get the juices flowing.  Cut in half and squirt half of the lime juice in the guacamole. Add a little more salt and stir. The avocado will start breaking down a bit more.  Continue to add lime juice and salt to taste. Serve with tortilla chips.

Crockpot Potatoes and Ham

At least once a week I do a Crock pot or slow cooker meal.  I teach piano lessons after school and it's nice to have dinner ready when I'm done teaching.  I decided I should create a new 'tag' called slow cooker. I will go back and tag all the meals that were or can be done in a Crock pot.

What you will need: 4 good size potatoes (sliced), 2 cups diced ham, 1 cup shredded cheddar cheese, 1 can cream of mushroom soup, 1/2 a can milk

In a bowl mix the soup and milk. When I say 1/2 a can milk, I just fill the soup can half full of milk.
Layer in the slow cooker: ham, potatoes, cheese, ham, potatoes, soup mix, cheese.  Cook on low for 7-8 hours.  I started mine a little late so I'm starting it on high for a few hours and then turning it to low.

Cottage Pie

I'm sure most of you have heard of Shepard's Pie, which is a pie with a potato crust.  Cottage pie is essentially the same thing, but this recipe puts the potatoes on top.  It's easy to make and the kids will eat it, which is always a bonus.

What you will need: 1 pound ground beef, 1 small onion (diced), one can or mushrooms or fresh (sliced), oregano, garlic powder, 2 bay leaves, salt and pepper, one jar of Heinz savory gravy, 4 potatoes, margarine, milk, sour cream if you have it

Peel your potatoes and cut them into fourths.  Boil them until tender.  Meanwhile, brown the ground beef and onion together.  Drain off the grease and add the mushroom, bay leaves, oregano, garlic powder and salt and pepper to taste.  Cook for a few minutes longer; whatever feels right and then add the gravy.  Bring to a nice simmer and then take it down to a low simmer.  Drain your boiled potatoes in a strainer.  In the hot pan, place a couple tablespoons of margarine, milk, and a spoonful of sour cream if you got it.  Place the potatoes on top and use a masher to break them apart. Add salt and pepper to taste. Then use a hand mixer to whip them.

In a 8x8 buttered dish, place the beef mixture. Fish out the bay leaves and discard them.  Spread the mashed potatoes on top.  Dot the mashed potatoes with margarine.  Bake for 40 minutes at 350.

Dot the potatoes with butter

I served this with squash and steamed cauliflower.

Ready to serve.

Shredded Chicken with Peppers

If you like chicken tortilla soup, you'll like this dish. It's an easy one pot meal (my favorite kind).  The kids weren't too crazy about it, but they were able to pick the chicken out.  I don't know what their aversion to bell peppers is, but they don't know what they're missing.  You can use any color of bell peppers you'd like. I happened to find some really nice red and yellow at the store on sale.

What you will need: One bone-in chicken breast, 1 red bell pepper, 1 yellow bell pepper, 1 yellow onion, 2 tsp oregano, 1 tsp cumin, 2 cloves garlic (minced), 1 jalapeno (minced), 2 Roma tomatoes (diced), 1 can chicken broth, 1 can white hominy

I always like to bake my chicken breast ahead of time. I stay home so I'm very fortunate to be able to do this.  If you are a working woman or man, you can throw a chicken breast in the oven the night before or pick up one of those rotisserie chickens from the meat department.  I bake the chicken in the oven at 350 for about 45-60 minutes.  When it's done I cover with foil.  After it has 'rested' I place in the fridge until needed.

Start by heating olive oil in your pan. Use a deep saute pan.  Cut your bell peppers and onion into thin strips and saute them until tender. Add the garlic, jalapeno, oregano, and cumin.  Cook a bit longer.  Then add the chicken broth, hominy, and tomatoes.  Heat to a boil, then allow to simmer while you pull the chicken apart with your fingers.  Add the chicken and heat through.  It's ready to serve or you can let it simmer longer.

I didn't do a side dish for this meal because it has protein, veggies, and grain (hominy).  Float some tortilla chips in this for an extra crunch!

P.S. I'm sorry there is no picture;)

Sweet and Spicy Grilled Shrimp with Acorn Squash

I am going to start this next blog with an apology.  Last time I posted a recipe I promised I would try to take more pictures of my meals and I have failed miserably.  I have three new recipes to post and not a single photo.  I'm just going to be real with you...I like food and sometimes my sight is set on eating so I just forget to get the camera out.

My husband and I enjoyed this shrimp dish just the other night. We fed the boys frozen pizza, put them to bed, and had a 'date'

What you will need: 1lb shrimp (I used frozen and just defrosted it), 1tbsp minced garlic, 1/4 cup hot chili garlic sauce, 1/2 cup sweet chili garlic sauce, 1 cup honey, 1 cup lime, 1/2 tsp salt, 1/2 cup canola oil.

Mix everything except the shrimp in a medium bowl.  Set aside 1 cup of the marinade and transfer to a large Ziploc baggie and place the shrimp in the bag.  Let marinade for 2-12 hours.  Before cooking, make a very hot fire on the grill.  Line a grill wok or basket with tin foil.  Drain most of the marinade off the shrimp.  Put the shrimp in the wok.  Cook until the shrimp is heated through and the marinade starts to crystallize.

Our grill wok.  We use this for everything!

Acorn Squash
This isn't really a recipe, it's just how I cook my squash.  There is no culinary genius to this, but in case you wanted to know how to cook acorn squash, here you go!

Preheat oven to 350.  Cut the squash in half. Using a spoon, scoop out the seeds and discard.  place upside down on a baking sheet which is lined with tin foil.  Bake for 45 minutes.  Turn the squash over and place a pat of butter and a spoonful of brown sugar inside each shell.  Bake for another 10-15 minutes.  That's it; enjoy!