Pork Carnitas

Pork Carnitas

1 bone-in pork roast, 6 to 8 pounds

1 tbsp. coarse salt

1 tbsp. ground cumin

1 tbsp. ground black pepper

1 tbsp. dried oregano

2 tsp. ground cinnamon

1 tsp. cayenne pepper

6 to 8 cloves garlic, smashed

1 can diced tomatoes

2 cups liquid, beef stock, juice, or beer

Trim excess fat from the pork.

Remember to prepare your slow cooker with a liner.

Mix the herbs and spices.

Place all ingredients in the slow-cooker. Cook on low for 8+ hours.

The meat is done when it falls off the bone.

Let the roast cool enough to handle.

Shred the meat.

For Carnitas Tacos

Tortillas

Sour Cream

Cilantro

Radishes

Pineapple

Red Onion

Lime wedges

Prepare accompaniments.

Warm tortillas.

I used a little olive oil in my skillet.

Assemble with shredded pork and toppings of your choice.

Chris's Chislic ~ Cowboy Candy

Chris's Chislic

3 pounds beef sirloin, cut into 1/2" cubes

1/4 cup brown sugar

2 tsp. garlic powder

1 tsp. onion powder

2 tbsp. chili powder

2 tsp. ground chipotle chile pepper

2 tbps. salt-free seasoning blend

1 tsp. smoked paprika

3/4 cup Worcestershire Sauce

black pepper to taste

Mix the seasonings and worchestershire sauce.

Trim away as much exterior fat as possible.

Cut beef into uniform sized cubes.  

My electric knife makes this easier.

Place beef cubes in a large mixing bowl. 

Pour seasoning mixture over and marinate in the refrigerator for several hours or overnight.

Thread onto bamboo skewers.

(be sure to soak the skewers in water)

Cook over medium heat for 3 to 5 minutes, 

or to your desired degree of doneness.

Serve with Ranch Dressing for dipping.

Chislic, or grilled cubes of seasoned beef sirloin are a midwest specialty.

I posted a variation on this Chislic recipe last summer.

Click here to revisit that recipe.

Tuesday's Tip of the Day ~ Make Your Own Croutons

Why buy croutons when you can make your own for pennies?

There are usually a few slices of bread at the end of each loaf,

or a couple of hamburger buns that just go out to the birds...Right?

Cut the bread into cubes.  I use my electric knife and it goes so fast.

Bonus: I use whole wheat bread.

Remember, make half your grains whole!

The ingredients are ones you probably have on your spice rack.

Herb Croutons

10-12 slices bread, cut into cubes

1/2 cup olive oil

2 tsp. dried basil

2 tsp. dried oregano

1 tsp. seasoned salt

1/4 tsp. pepper

Mix olive oil with seasonings in your shaker.

Pour over bread cubes and toss until all are seasoned.

Spread bread cubes in a single layer on a baking sheet.

Bake at 350 degrees for 15-20 minutes, stirring after 8 minutes.

Check frequently toward the end of baking time,

and remove from oven when they reach your desired degree of doneness.

Croutons add just the right amount of crunch to 

appetizers, salads and soups.

Click here to go back to my recipe for

Caesar Salad Dip.

Creamy Garden Pasta Salad

Creamy Garden Pasta Salad

Dressing:

2 cups Greek Yogurt

2/3 cup Light Mayonnaise

2 cloves Garlic, minced

2 tsp. Honey

2 tbsp. White Wine Vinegar

Salt and Pepper

1/3 cup Chives, chopped

Make dressing:  Whisk yogurt, mayonnaise, garlic, honey, vinegar, salt, pepper, and chives together in a bowl.  Chill.

Salad:

1 lb. Pasta

1 cup Frozen Peas

2 Tomatoes, seeded and sliced

1 Yellow Pepper, seeded and thinly sliced

1/2 Cucumber, seeded and sliced

1/4 Red Onion, thinly sliced

1 stalk Celery, chopped

Cook pasta according to package directions. Add the peas for the last minute of cooking.  Drain and rinse under cold water.

Remove seeds from tomaotes, peppers and cucumber,

and thinly slice.  Slice onion.  Toss pasta, peas, and vegetables until well combined.

Gently fold in dressing. Chill.

Season with coarse salt and freshly ground black pepper.

Caesar Salad Dip

 

Caesar Salad Dip

1 pkg. Cream Cheese, softened

1 cup Parmesan Cheese

1/2 cup Caesar Dressing

1 cup Romaine Lettuce

1/2 cup Croutons

Place cream cheese, parmesan cheese, and caesar dressing in mixing bowl.

Beat with electric mixer on medium speed, until well blended.

Spread on bottom of 9-inch pie plate.

Top with romaine lettuce and croutons.

Sprinkle with additional parmesan cheese, if desired.

Serve with crackers or vegetable spears, 

such as celery sticks, baby carrots, or strips of bell peppers.

Lemon Blueberry Sweet Tea

Lemon Blueberry Sweet Tea

12 oz. pkg. frozen blueberries

1/2 cup lemon juice

3/4 cup sugar

1 gallon Sun Tea

for garnish:

Lemon Slices

Fresh Blueberries

I like to make my iced tea using the energy of the sun.

But, you can make the tea using your favorite method.

Place frozen blueberries and lemon juice in a medium saucepan.

Bring to a boil over medium heat.

Cook, Stirring occasionally for 5 minutes.

Pour through a wire-mesh strainer into a bowl.

Use the back of a spoon to squeeze out as much juice as possible.

Discard the solids.

Pour tea, lemon blueberry juice, and sugar into a serving pitcher.

Stir until sugar is dissolved.

Serve over ice.

Garnish with fresh blueberries 

and a lemon slice.

Million Dollar Pie & Tuesday's Tip of the Day

Million Dollar Pie

1 can sweetened condensed milk

1 can crushed pineapple, well drained

1 pkg. coconut

1/4 cup lemon juice

1/4 cup chopped pecans

1 tsp. vanilla

8 oz. whipped topping

Graham Cracker Crust

Chopped pecans or Toasted Coconut for Garnish

Place crushed pineapple in strainer to drain.

Press out all juice by squeezing with the back of a spoon.

Mix with condensed milk and lemon juice.

Gently stir in chopped pecans and coconut.

Fold in whipped topping.

Pour into baked and cooled graham cracker crust.

Refrigerate for several hours.

Tuesday's Tip of the Day

A quick and easy way to create a crust for individual desserts 

is to place a cookie in the bottom of a paper lined muffin cup.

For this dessert, I used a vanilla sandwich cookie.

And the pie filling just goes on top.

Garnish with chopped pecans or toasted coconut, if you wish.