Slow Cooker Carnitas

Just messing around the other day and found I had bought a pork shoulder/butt that I needed to use quickly.  My Instant Pot isn't working right now and I found this recipe that cooks for 8 hours, it's Saturday night so I figured I'd just cook it overnight and have it for Sunday dinner.  Dan was eating it and said "This is really good".  That's all it takes to get put on the blog. Found this on Pinterest but it was called Crispy Slow Cooker Carnitas...I just didn't make it crispy, just because I'm lazy. I put mine on a base of rice and/or lettuce with avocado and cheese.

3 lbs. Pork Shoulder/Butt

1 bay leaf

4 cloves garlic

1 jalapeno

1 onion

1 tsp. Oregano

1 c. Chicken broth

1/4 c. Lime Juice

1 Tblsp. Chili powder

1 salt and pepper

2 Tblsp. Olive oil

1 tsp. Cumin

1/2 c. Orange juice

1 can green chilies

 Base:

rice

black beans

corn

cilantro

salt

 

 

Take meat off the bone in chunks and heat the olive oil in a large frying pan.  Sear each salted piece of pork on each side and set aside (I also did the bone).

Add the garlic, chopped onion, and jalapeno (if using) to the slow cooker, surrounding the pork.

Pour the chicken broth, oj, and lime juice over the pork.  Add the chili powder, cumin, oregano, and bay leaf.  Stir to combine.

Cover and cook on low for 8 hours or on high for 4-5 hours until the pork is tender and easily shreds with a fork.

Remove meat from the slow cooker and shred it using two forks. Spread the shredded pork on a baking sheet and drizzle with some of the cooking juices.  Broil in the oven for 5-10 minutes until the edges are crispy.

Serve with a drizzle of cooking juices and tortillas with your favorite toppings. 

 

Copycat Cracker Barrel Meatloaf

Mom was craving meatloaf one day but wanted to try a different recipe.  I found this one on Pinterest, of course, and it turned out great so here it is.

2 lb. 80 percent lean ground beef

1/2 c. diced onion

1/2 c. diced bell pepper

1 c. crushed Ritz crackers

2 beaten eggs

1 c. sharp cheddar cheese, shredded

1/2 c. whole milk

1/2 Tblsp. olive oil

1 tsp. salt

1/4 tsp. pepper

 

For the glaze:

1/2 to 3/4 c. ketchup

2 Tblsp. brown sugar

1 tsp. yellow mustard

 

Preheat oven to 350.

Saute the vegetables in olive oil over medium heat for 5 minutes or until they are softened.  This step is crucial because it helps to bring out the natural sweetness of the vegetables and ensures they blend seamlessly into the meatloaf.

In a large mixing bowl, combine the sauteed vegetables, whisked eggs, crushed Ritz crackers, shredded cheese, milk, salt, and pepper.  Mix these ingredients until they are well combined.  Then add the ground beef and gently fold it into the mixture.  Be careful not to overmix, as this can make the meatloaf dense and tough. 

Once the mixture is well combined, form it into a loaf shape and place it in a greased loaf pan.  This helps the meatloaf hold its shape and ensures it cooks evenly.  You also can shape the mixture into a free-form loaf on a baking sheet.

Bake the meatloaf in the preheated oven for 30 minutes.  While it's baking prepare the glaze by mixing the ketchup, brown sugar, and mustard in a small bowl.  After the initial 30 minutes of baking, remove the meatloaf from the oven and spread the glaze evenly over the top.  Return the meatloaf to the oven and bake for an additional 30-40 minutes, or until the internal temperature reaches 155 degrees.

Once the meatloaf is done baking, remove it from the oven and let it rest for about 15 minutes before slicing.  This allows the juices to redistribute throughout the meatloaf, ensuring it stays moist and flavorful.

Best Ever Oatmeal Raisin Cookies

 This was a Pinterest find.  Normally I would never put "Best" with any oatmeal raisin cookie period, but I've started making the kids/grandkids their favorite cookie for their birthdays and I give them a big bag of them.  Aubrey wanted oatmeal raisin for her birthday cookies so I had to oblige.  Anyway, I found this recipe and even I actually really liked it.  Don't let the butter be too soft when making these or they will flatten too much...just barely soft is all you need.

1 1/2 c. butter 

1 c. white sugar

1 1/2 c. light brown sugar

4 large eggs

2 tsp. vanilla

6 c. old fashioned oats (not quick)

2 1/2 c. flour

2 tsp  baking soda

2 tsp. salt

2 tsp. cinnamon

2 c. fresh raisins

 

Preheat oven to 350 and line baking sheets with parchment.

Cream together the butter, sugars, eggs, and vanilla.  Scrape down the sides of the bowl.

Add in the oats flour baking soda, salt cinnamon and raisins and stir until jusst combined and raisins are evenly distributed.

Use a medium cookie scoop to place 8 dough balls onto the cookie sheets

Bake for 8 minutes.  I then turn the sheets around and do 3 more, but that will just depend on how your oven bakes.

Remove from oven and let cool on baking sheet for 5 minutes before transferring to a rack to cool completely.

Instant Pot Mashed Potatoes

Who doesn't love mashed potatoes.  I cook for Beth's family and they are bonkers over mashed potatoes.  I only use Idaho potatoes when making mashed potatoes.  This is so much faster and cleaner than boiling on top of the stove. If I'm in a hurry, I have the pot heating up on saute and put the water in first and then the potatoes.

5-8 lb. peeled and cut up potatoes (I cut a medium potato into quarters)

1 c. water

 2 cubes butter

milk 

salt and pepper

 

Pour the water into the Instapot.

Pour the water in.

Cook for 8 min. with a fast release.

Mash the potatoes a little at a time in a separate bowl.

 

Chicken Fried Rice

 I love this recipe only I usually use Spam...really, I do.  I don't eat Spam any other way, but in this, it's yummy.  This also makes up really fast.

2 Tblsp. toasted sesame oil (or veg. oil, even though it's bad for you unless it's olive or avocado)

1/2 c. diced onion (I really like sliced green onion instead)

1  frozen bag carrots and peas

4 eggs, scrambled

3 c. cooked rice

2 c. cooked chicken shredded or 1 can Spam

2 Tblsp. butter

salt and pepper

 

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; saute until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

Scramble eggs 

Add the soy sauce to the onion, carrots, peas, chicken (Spam), rice, butter, salt and pepper.

Serve with Yum Yum sauce if desired

Instant Pot Refried Beans

I LOVE homemade refried beans.  This is a recipe I've tweeked a few times, but I think I've got a version I'm happy with.  It's super easy and super good. I use anywhere from 2-4 c. pinto beans (usually 4c. cause I love them so much)

2-4 lbs. picked over and washed pintos

chopped onion

1 32 oz. box chicken broth

1 1/2 tsp. cumin

1 tsp. oregano

1 tsp. garlic power

6-8 Tblsp. bacon fat or butter (bacon fat is yum)

 3 c. water

Salt to taste after cooking

 

Place pintos, water, broth, onions, in the instant pot.

Move the vent to "seal". Press MANUAL and cook on HIGH for 45 minutes

Once the 45 minutes are up, let the pressure release naturally for 25 minutes.  Then, move the vent to "venting" and let the remaining steam release.

Open the lid. Ladle 2-3 c. of the cooking liquid into a bowl or measuring cup. Drain the beans into a large colander.

Return the beans to the pot and use an immersion blender (or potato masher) to puree the beans.  Add in some of the cooking liquid until your desired consistency is reached.  Add the bacon grease or butter and stir until melted and add cumin, oregano, garlic, salt.  

You can also spice it up with jalapeno and fresh cilantro

 

 

 

Chocolate Cookies with Raspberry Frosting

Nathan needed some valentine cookies so I found this on Pinterest from Two Sisters.  I like to use one of the smaller scoopers because this is a cookie that's a bit thinner if it's bigger but great if it's smaller. I didn't make this frosting but just made a buttercream with raspberry flavoring instead of vanilla.

1 c. softened butter

3/4 c. sugar

2/3 c. packed brown sugar

2 large eggs

1 tsp. vanilla

2 1/4 c. flour

2/3 c. unsweetened cocoa powder (I used Dutch Processed)

1 tsp. baking soda

1/4 tsp. salt

1 batch  The Best Raspberry Frosting

10-12 Ghirardelli Chocolate Melting Wafers

 

1. Add the sugars and softened butter to a mixing bowl

2. Cream together until light and fluffy

3. Add the eggs and vanilla extract.

4 Mix until thoroughly combined.

5. Add all the dry ingredients (flour, cocoa powder, salt, and baking soda) to a separate bowl.

6. Whisk the dry ingredients together until combined.

7. Add the dry ingredients to the wet.

8. Mix until just combined. (Do not overmix after you add the flour mixture).

9.Bake the cookies in an oven preheated to 350 degrees for 9-11 minutes.  Allow the cookies to cool.

10. While the cookies cool, make up a batch of our delicious homemade frosting.

11.Using a knife, frost the cookies

12.Place 10-12 Ghirardelli Chocolate Melting Wafers in a freezer bag.  Make a very small hole in the corner after microwaving the chocolate for 1 minute.

13.Drizzle over each cookie 

This raspberry frosting gets a stronger taste after several hours.  Consider making it the day before.

 

Frosting:

1/3 c. Raspberry Puree

1 c. butter softened

5 c. powdered sugar

 

1. 1 6 oz. clamshell of fresh raspberries (1 c.)

2. place in a food processor and puree them

3. place in a sieve to remove seeds

4. Add the butter and 1/3 c. raspberry puree to a mixing bowl. Add more puree if it's too thick.

5. Mix the butter and puree until they are completely combined (about 3 minutes). Stop halfway through and scrape the butter/raspberry mixture off the mixing paddle and the side3s of athe bowl.

6. Add the powdered sugar

7. Start the mixer on your lowest speed working up to high speed and mix till light and fluffy, scraping down once in a while.

8. Add more puree if too thick or 1/2 c. powdered sugar if too thin.

 

Easy Asian Cucumber Salad

I went looking for a recipe for Asian cucumbers when Genevieve told me that a mother of a friend of her's made the most amazing Asian cucumbers.  Challenge taken...I've found the most amazing Asian cucumbers....I'm not to be outdone ;) Vieves will sit and eat an entire container of these.

For 1 English cucumber:

1/2 tsp. salt

1/2 Tblsp. sesame oil

3/4 Tblsp. soy sauce

1 Tblsp. sugar

3/4 Tblsp. rice vinegar

1 Tblsp. chili oil (I don't use that much)

1/2 Tblsp. sesame seeds (just use however much you like)

 

I make this in a mason jar...it's like 10 recipes all put together.  If you're going to the effort to make the small batch, you might as well just make the big batch and keep it in the fridge. I keep adding more cucumbers to the liquid in the container...I don't pour all of this big batch all at once onto a batch of cucumbers.  I just like having more in the fridge when I need more.

 

1 tsp. salt

1/4 c. sesame oil

1/3 c. light soy sauce

6 Tblsp. sugar

1/3 c. rice vinegar

2 Tblsp. chili oil

2 Tblsp. sesame seeds

 

1.  Rinse and slice one end of the cucumber at an angle.

2. Continue slicing at an angle. Slices should look more oval than round.  Thickness should be up to preference.

3. Put cucumbers into a container with a lid and pour some dressing over the top and shake with the lid on.  

Best Homemade Mac and Cheese

 This was a Pinterest find...and probably around the 5th or 6th mac n cheese recipe I've tried. I also like the other recipes I've posted on my blog, but this one stays true to what I think mac n cheese really is and is also very close to Mom's recipe.  I haven't made this one with the cheddar cheese soup like the recipe suggests is good...I find it really good without but maybe I'll try it one day. As always, I get into some things where I have to find the absolute premium recipe, so who knows, I may find a better one after this.

12 oz. dry elbow macaroni (I sometimes use cavatapi)

1/4 c. butter

1/4 c. flour

1 1/2 c. milk

1 c. half n half or light cream

1/2 tsp. dry mustard powder

1 tsp. onion powder

salt and pepper to taste

1 can condensed cheddar cheese soup (optional)

 4 c. sharp cheddar (I like provolone and mozzerella with it)

1/2 c. fresh parmesan cheese

 

Preheat oven to 425 degrees.

Cook macaroni al dente (firm) acccording to package directions.  Drain and run under cold water to stop it from cooking further.  It will cook more in the oven, you just don't want to have mushy pasta.

Melt butter over medium heat in a large saucepan.  Whisk in flour and let cook 2 minutes while stirring.  Slowly whisk in milk, cream, mustard powder, onion powder, salt and pepper to taste. Cook over medium heat while stirring until thickened. 

Remove from heat and stir in parmesan cheeese and 3 c. cheese until melted.  Add soup if using.

Toss cheese sauce & macaroni noodles together.  Pour into a greased 9x13 pan.  Top with remaining cheese.

Bake 18 to 24 minutes or until bubbly. Do not over cook. Cool 10-15 minutes before serving.

Super Soft Sourdough Sandwich Bread

 I've been on the search for the best, soft, easy, sourdough sandwich bread and I think this is it.  I've tried probably 10 different recipes...some with olive oil, or butter, or sugar, or honey, and I've found they are all about the same.  This recipe, though, is super simple and very soft.  Not as soft as the recipe I found that also has yeast, but very close and it has no yeast just 100 per cent sourdough starter, which is exactly what I've been looking for. I found this on Pinterest courtesy of "Beauty that Moves".

1/2 to 3/4 c. sourdough starter (if the starter is runny, add less, thick, add more)

2 Tblsp. maple syrup (This contributes to the softness of finished loaf) I might try honey sometime

1 1/2 tsp. salt

2 Tblsp. olive oil or melted butter

1 c. water

3 - 3 1/2 c. All Purpose flour (I use bread flour)

 

1. Mix starter, maple syrup, salt, olive oil and water together in a stand mixer with dough hook or by hand. Add flour until dough does not stick to side of mixing bowl (or hands if kneading with hands). Remove from mixer. After the first rise, it's time to shape your loaf.  Dump dough onto floured counter and knead for about 30 seconds on a lightly floured surface, place in a large oiled bowl, cover with towel for 30 minutes.

2. After 30 minutes, knead for a few minutes till soft and form into a ball.  Put into a greased bowl and cover with plastic wrap and a towel overnight.  In the winter I put it into the oven to stay warmer.

3.Allow to rise overnight or until at least doubled in size.

    -Winter - first rise 12-18 hours/second rise 2-3 hours

    -Summer - first rise 6-8 hours/second rise 1-2 hours

4. After the first rise, it's time to shape your loaf.  Dump dough onto floured surfaced.  Gently press into a 6x8" rectangle, fold into thirds (like a letter) with long sides in, turn so it is seam side down on the floured board and let it 'bench rest'  10 minutes - this makes the loaf taller.

5. Prep loaf pan.  Do this by lightly oiling the pan.  After the bench rest, turn dough seam side up, press into a rectangle again, but this time roll it up, and tuck sides under to make a tidy loaf, and place dough into the loaf pan.

6. Set aside for a second rise (see seasonal times above).  Preheat oven to 350 degrees.  

7. Bake for 30-35 minutes.  I turn the pans halfway so they brown evenly.  The bread should be 180 degrees to 200 degrees if you insert a thermometer into the side.

4.