Pork Carnitas

I always try to cook something unique on special occasions. When I asked Jon what he wanted for his birthday dinner I was a little intimidated when he said "carnitas!" First, I've never made carnitas or anything remotely as involved. Second, my husband has high standards when it comes to Mexican food.

I scoured the Internet for recipes and finally landed on this one, which actually has more of a European background. The flavor was a little dull, but after adding a little bit more spice it got raving reviews and tasted even better the following day when we had it for leftovers.

Recipe with adaptation from David Lebovitz

Pork Carnitas

serving: 8

 

ingredients:

4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
1 tablespoon coarse sea salt
2 tablespoons olive oil or vegetable oil
water
1 cinnamon stick or 1/4 teaspoon of cinnamon (Canela Molida)
2 teaspoon chile powder mix
2 teaspoon ground regular chili

1 tablespoon Mexican oregano
 2 bay leaves

2 teaspoon ground cumin
3 cloves of garlic, peeled and thinly-sliced

 

directions

Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. Due to time restraints I only allowed 1/2 a day for them to sit. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

 

Heat the oil in a roasting pan (I used a dutch oven) set on the stove top. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

Once all the pork is browned, remove them from the pot and put into roasting pan. Blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

 

Heat the oven to 350F (180C) degrees.

 

Add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, oregano, cumin and garlic.

Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking (I did every 45 minutes), until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

 

Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

 

Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

 

I got so involved in the consuming process I completely forgot to take pictures of the finished product, but trust me it's good :)

Honey-Lime Grilled Chicken

Mom's coming over for dinner. I have chicken defrosting, but what to make. A quick 30 seconds on the web brings me to this goody. Honey? Yes! Lime? Great! Barbecue? Amen!

 

Honey-Lime Grilled Chicken

Serves: 4

 

4 chicken breasts
1/3 cup lime juice

(original recipe says 1/2 cup of lime but it made the chicken too tangy)
1/3 cup oil
3 Tbsp honey
1 tsp dried thyme
1 tsp dried rosemary
3 cloves garlic, minced
1/2 tsp black pepper

 

Combine lime juice, oil, honey, thyme, rosemary, garlic and pepper. Pour it over chickens in a Ziploc bag. Refrigerate for at least 3 hours. Grill until done and juices run clear.

 

 

 

Recipe adapted from Steph at Plain Chicken

Blue Heaven Chili

I stumbled across this recipe in "The Knot" magazine a few years back. This is before they went digital :(  Blue Heaven Chili is still one of our favorites and a perfect go to recipe during the colder months. It's ridiculously easy and only takes a few ingredients!

You need to try it...

BLUE HEAVEN CHILI

Serves: 4 people

 

2 tablespoons of bacon drippings or butter (I've tried both and like them equally)

2 cloves of garlic

1 boneless breast, 1 inch cubes

1 cup chopped white onion

3 cups of rich chicken broth

1/2 teaspoon of salt

1 medium russet potato (sometime I'll throw in another)

4-6 fresh green chilies chopped or a small can of diced green chilies

1/2 cup of blue cheese (the secret most awesome ingredient!)

 

 

 

Melt butter or dripping in a pot over medium heat. Add onions and cook until clear, takes about 5 minutes. Add garlic and chicken, stir until brown, takes about 4 minutes. Add broth, chilies and potatoes. Simmer until chicken and potatoes are cooked, about 30-40 minutes. Add salt to tastes.

 

 

 

Dish into bowls and top with blue cheese. Serve with butter and fresh sourdough bread.

Yummy Honey Chicken Kabobs

My man loves meat! He also loves anything cooked on the barbecue and since I just learned how to use the fiery beast this week, I've been trying to perfect my abilities. So, kabobs it is. These were the best chicken kabobs I've ever had. So juicy!

 

YUMMY HONEY CHICKEN KABOBS:

Serves: 4 people

 

1/4 cup vegetable oil

1/3 cup of honey

1/3 cup of soy sauce

1/4 teaspoon of pepper (I usually add more)

4 chicken breast, cut into 1 inch cubed

2 cloves of garlic

1 large sweet white onion, cut into 2 inch pieces

1 red bell pepper, cut into 2 inch pieces

1/2 cup of assorted cherry tomatoes (I used red, golden and black from the garden)

In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kabobs while cooking (I forgot to do this and they were still awesome, flavorful and juicy). Place the chicken, garlic, onions and peppers in the bowl or plastic bag if you don't enjoy dishes, and marinate in the refrigerator at least 2 hours (the longer the better).

 

Preheat the grill for high heat.

 

Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers. If you are using wood skewers soak them in water first so that they won't burn on the barbecue.

 

Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.

 

Check out the original recipe HERE, without alterations.

BLUE CHEESE STEAK SANDWICHES

BLUE CHEESE (LEFTOVER) STEAK SANDWICHES:

Servings: 2 People

ciabatta bread

1-2 leftover steaks (sliced)

spinach (can also use arugula)

olive oil

1 red bell pepper

1/4 sweet white onion

blue cheese

mayonnaise

pepper & salt

Heat up the BBQ. Make sure it's not searing hot because you don't want charcoal sandwiches.

Cut onion 1/4 inch thick slices. Cut bell pepper into 1/4 inch strips. Put onion and bell pepper in a bowl. Drizzle about 2 tablespoons of olive oil. Sprinkle with pepper and salt. Then, toss.

 

 

Grill onions and bell peppers, with lid on. Grill for approximately 5 minutes on each side, or until LIGHTLY charred and tender.

 

 

Cut Ciabatta bread ( I used one from Target and it was fabulous). Brush each surface with olive oil. Grill with cut side down for 1-2 minutes or until crispy (keep and eye on these suckers, they can blacken fast)

 

 

 

Spread Blue Cheese on the bottom of the cut sides. Then top with baby spinach, bell peppers, steak and onion. Spread mayo on the top half and press lightly press to the bottom half on op of onion. Then, ENJOY!!

 

 

These were fabulous! My husband LOVED them! If you got a hungry meat eating man at home. Cook a nice steak dinner one night and follow up the next with this recipe. It's sure not to disappoint. To see the original recipe, go HERE!

ASIAN ORANGE CHICKEN

My husband and I love orange chicken, but hadn't found a recipe that really struck our fancy until we found this one. I made a few alterations because the original version is a little too sweet and needed more kick! It's simple enough and makes for one great delish dish!

ASIAN ORANGE CHICKEN

Serving Size: 4

1 1/2 cup water

2 tablespoons orange juice

1/4 cup lemon juice

1/3 cup rice vinegar

2 1/2 tablespoons soy sauce

1 tablespoon grated orange zest
3/4 cup packed brown sugar (can be less)
1/2 teaspoon minced fresh ginger root
1/2 teaspoon minced garlic

1/2 teaspoon red pepper flakes

3 tablespoons cornstarch

2 tablespoons water

 

2 boneless, skinless chicken breasts, cut into 1/2 inch pieces

1 cupall-purpose flour

1/4 teaspoon of salt & pepper

3 tablespoonsolive oil

 

Pour 1 1/2 cups water, orange juice, lemon juice, rice vinegar, and soy sauce into a saucepan and set over medium-high heat. Stir in the orange zest, brown sugar, ginger, garlic, chopped onion, and red pepper flakes. Bring to a boil. Remove from heat, and cool 10 to 15 minutes.

 

 

Place the chicken pieces into a resealable plastic bag. When contents of saucepan have cooled, pour 1 cup of sauce into bag. Reserve the remaining sauce. Seal the bag, and refrigerate at least 2 hours.

 

 

In another resealable plastic bag, mix the flour, salt, and pepper. Add the marinated chicken pieces, seal the bag, and shake to coat.

 

 

Heat the olive oil in a large skillet over medium heat. Place chicken into the skillet, and brown on both sides. Drain on a plate lined with paper towels, and cover with aluminum foil.

 

 

Wipe out the skillet, and add the sauce. Bring to a boil over medium-high heat. Mix together the cornstarch and 2 tablespoons water (can combine the two in a small jar and shake); stir into the sauce. Reduce heat to medium low, add the chicken pieces, and simmer, about 5 minutes, stirring occasionally.

 

 

 

I served this dish with some sliced oranges, broccoli and white rice. It was a hit and we even had leftovers. For the original recipe (without my alterations) go to allrecipes.

 

LOVE THAT SHIRTLESS MAN!

BEEF & BISCUITS

I have nothing in the fridge or in the cupboards. When I say nothing I mean the Americanized sense of the word. I have a can of something here, half an onion there, crackers...stuff when blended together doesn't usually make a meal. But, Eureka!

I found a recipe on Southern Food and had to alter it due to the lack of resources.

BEEF & BISCUITS

 

1 pound lean ground beef

1/2 medium onion, chopped

1 small can mild green chilies (4 ounces)

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/2 teaspoon garlic powder

1 cup of assorted tomatoes chopped

1 can of 10 refrigerated biscuits

1 1/2 cup shredded sharp cheddar cheese

1/2 cup sour cream

1 egg, lightly beaten

 

In a large skillet, brown ground beef with onion; drain. Add chilies, chili powder, cumin, garlic powder, salt, and tomato sauce. Simmer while preparing biscuit crust.

 

Separate biscuits, then separate each biscuit into 2 layers. Press 10 biscuit layers over the bottom of an ungreased 9-inch square baking dish. Combine 1/2 cup cheese, sour cream and egg. Remove meat mixture from heat then stir in sour ream mixture. Spoon mixture over biscuit dough. Arrange remaining 10 biscuit layers over the top of the meat mixture then sprinkle with 1 cup of shredded cheese.

 

Bake at 375° for 25 to 30 minutes, or until biscuits are nicely browned.
Serves 4.

 

Overall, the meal was pretty good. It was a little greasier than the usual meals I make, but, for a mom who is on the go this would be a good, filling, fast meal that can be pre-made and then popped in the oven when you get home. You could even make meatloaf or hamburger patties while you're at it for another night.

PESTO STUFFED PORK CHOPS

PESTO STUFFED PORK CHOPS

4 pork chops
5 tablespoons of Extra Virgin Olive Oil
2 tsp Basil (I use the kind in the can because it last longer)
1 clove Garlic (chopped)
2 Tablespoon Pecorno Romano cheese (heaping)
3 Tablespoons of Feta cheese
Kosher salt and pepper to taste

1 Teaspoon of pepper
1/2 Pepper flakes
2 Tablespoon of Balsamic Vinegar
1 Teaspoon dried Oregano

1/4 Teaspoon ground Thyme
1 Clove Garlic (chopped)

Preheat oven to 375F

Mix together oil, basil, garlic, cheese, pepper and salt until smooth (Some may want to use a food processor or blender) The first time I tried this recipe I added two slices of herb bread to the mixture, which caused them to be too dry. Leave the bread on the side.

 

 

Cut pork while half frozen (So much easier this way). Split mixture into 4 even portion and stuff into pork chops. The place in a shallow baking pan.

 

Mix remaining ingredients in a small bowl and use as a rub on both sides of the pork chops.

 

 

Bake chops until the centers are hot. This took about 40 minutes. Remove from over and brush with 2 tablespoons of balsamic vinegar and then return to oven for an additional 5 minutes. Serve and enjoy.

 

 

 

*I served mine with broccoli which was a nice complimenting flavor.

 

Fab reviews at allrecipes !

WHITE CHICKEN ENCHILADAS

My husband's grandma is a phenomenal cook. Nothing is fat free! So if you're on a diet, run fast, and don't look back. Her late husband Nolan was always so appreciative of her labor's in the kitchen. After the first bite of each meal he would comment "barley edible". Note my sarcasm. He was a grouchy son-of-a-gun.

This is a close second to one of my favorite dishes she makes...

WHITE CHICKEN ENCHILADAS

 

12 flour tortillas (or 8 if you want large ones)

8 ounces cream cheese

1 teaspoon ground cumin

4  chicken breast

2 cloves of garlic

drizzle of olive oil

 1 can cream of chicken and mushroom soup

1 can of green chilies

1 cup (8 ounces) sour cream

1/2 cup milk

2 jalapeno peppers, seeded and chopped 

1 cup pepper jack cheese

 1/2 cup shredded mozzarella cheese

Few tablespoons of chopped almonds (toast in the oven)

Chipotle Tabasco Sauce (or another fav)

 

Put 1 tbsp of olive oil in pan. Saute 2 gloves of garlic for 30 seconds, add onion and cook until soft. Add cubed chicken. Next, add a generous amount of chipotle Tabasco sauce. Cook until chicken is cooked through.

 

 

Wrap tortillas in platic bag or frezzer bag (leave open). Microwave for 1 minute or until softened. They will be hot!! Meanwhile, in a large bowl, combine the cream cheese and cumin until smooth. Stir in chicken and add green chilies.

 

 

In another bowl, combine the soup, sour cream, jalapenos and milk. Stir 2 tablespoons soup mixture into chicken mixture. Place 1/3 cup of chicken mixture down the center of each tortilla; roll up. Place seam side down in a 13-in. x 9-in. baking dish coated with cooking spray. Top with remaining soup mixture. Cover and bake at 350° for 30 minutes or until heated through. Uncover; sprinkle with cheeses and then with roasted almonds. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

 

 

In the case you are on a diet. Feel free to substitute cream cheese, soup, sour cream and cheese for low-fat. Try it and love it! I'd love to hear your feedback!