for the week.....
sunday: myo (make your own)
monday: smothered chicken, bread, baked potatoes
tuesday: pork carnitas, chips, guac
wednesday: kilebasa, wild rice, salad
thursday: myo/breakfast
Pork Carnitas:
Served on toasted soft corn tortillas with avacado, jalapenos, and red onion! :)
2 pounds pork shoulder
1/2cup freshly squeezed orange juice (about 1 large orange)
1/4cup freshly squeezed lime juice (about 1 large lime)
7cloves garlic (whole intact)
1/2tablespoon kosher salt
1tablespoon cumin
1/2cup beef broth
corn tortillas sourcream, salsa, sliced avocado (optional)
The Directions.
Usea 6 quart slow cooker. In a small bowl, combine the salt and
cumin.Rub mixture all over the pork, then plop into the slow cooker. Add
whole garlic cloves. Squeeze on the citrus, and pour the beef broth
evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a
fork. If your meat is still fully intact after 8 hours, remove and cut
into chunks, then return to the crock and flip to high for about an hour
or two.Shred meat fully and serve on warmed corn tortillas with desired
toppings.
smothered chicken
Smothered Chicken
NEED:
chicken breasts
Veggies (such as peppers/onions/mushrooms)
Cheese (pepper jack is our fave)
herbs or marinade (thinking tequila and lime juice this time)
DO:
Marinade/season
chicken breasts while that sits.... cook the veggies in a frying pan
until done to your liking (I like ours crisp)
Put veggies aside and
cook chicken in the same pan until done--try to turn only once and don't
let the chicken touch each other (chicken will brown better)
when
chicken is done, put the veggies on top of the chicken, add cheese and
let melt (can also put in a warm oven to let melt quickly)
Serve :)
Showing posts with label Pork Carnitas. Show all posts
Showing posts with label Pork Carnitas. Show all posts
Sunday, March 16, 2014
Tuesday, July 9, 2013
Wednesday, June 15, 2011
meals for the week
friday: panera bread at the mall
saturday: ordered pizza :)
sunday: chicken fajitas made by josh
monday: french dips (new recipe--see below), roasted potatoes/sweet potatoes
tuesday: pork carnitas (see below), guacamole, tomatoes, tortilla chips
wednesday: coconut shrimp with sauce (which i liked but liked the fruit salsa better), fruit salsa, and bread..... rest of the family had kielbasa, wild rice and berries
thursday: grilled chicken, tomato salad and garlic bread (baked potatoes too?)
friday: Fend for yourselves! jack appt in grandville
saturday: unsure...... sammies perhaps!
sunday: dad day :) lunch with my parents and then dinner at the farm with josh's parents--burgers and fruit salad
FRENCH DIPS--From Family Circle
2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.
3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.
4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.
5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.
YUMMY!
COCONUT SHRIMP:
1 egg
1/2 cup flour
2/3 cup coconut milk.
mix till smooth..dip shrimp in plain flour then batter..then Roll in coconut
Chill in fridge for 30 mins then drop them in oil/fryer till golden brown flip once!
Make dipping sauce from Orange marmalade, dijon mustard and Horseradish..
FRUIT SALSA:
nectarine, red onion, jalapeno--all cut into size bites you want
splash of lime juice
bit of honey
dash of salt
mix and let sit at room temperature to mingle
Pork Carnitas:
Served on toasted soft corn tortillas with avacado, jalapenos, and red onion! :)
2 pounds pork shoulder
1/2cup freshly squeezed orange juice (about 1 large orange)
1/4cup freshly squeezed lime juice (about 1 large lime)
7cloves garlic (whole intact)
1/2tablespoon kosher salt
1tablespoon cumin
1/2cup beef broth
corn tortillas sourcream, salsa, sliced avocado (optional)
The Directions.
Usea 6 quart slow cooker. In a small bowl, combine the salt and cumin.Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.Shred meat fully and serve on warmed corn tortillas with desired toppings.
saturday: ordered pizza :)
sunday: chicken fajitas made by josh
monday: french dips (new recipe--see below), roasted potatoes/sweet potatoes
tuesday: pork carnitas (see below), guacamole, tomatoes, tortilla chips
wednesday: coconut shrimp with sauce (which i liked but liked the fruit salsa better), fruit salsa, and bread..... rest of the family had kielbasa, wild rice and berries
thursday: grilled chicken, tomato salad and garlic bread (baked potatoes too?)
friday: Fend for yourselves! jack appt in grandville
saturday: unsure...... sammies perhaps!
sunday: dad day :) lunch with my parents and then dinner at the farm with josh's parents--burgers and fruit salad
FRENCH DIPS--From Family Circle
Ingredients
- 2 tablespoons unsalted butter
- 1 medium-large onion, sliced
- 1 cup lager beer
- 1 can (14.5 ounces) fat-free, lower-sodium beef broth
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 boneless lean top round steak (about 1 1/4 pounds)
- 1/2 teaspoon Montreal steak seasoning
- 6 split-top rolls (i used these Portuguese rolls from meijer bakery)
Directions
1. Heat oven to 450 degrees F. In large nonstick skillet, melt butter over medium to medium-high heat. Add onion and cook, stirring, 5 minutes.2. Pour beer and 1 cup of the beef broth into skillet. Stir in sugar, salt and pepper and bring to a simmer. Cook 3 minutes. Pour mixture into an oven-proof baking dish.
3. Return skillet to medium-high heat. Sprinkle steak with Montreal seasoning. Add to skillet and brown on both sides, 3 minutes total. Add remaining beef broth to skillet, scraping up any brown bits from pan. Transfer steak to baking dish; pour skillet contents over steak.
4. Cover dish with foil and roast at 450 degrees F for 25 minutes. Remove from oven and increase heat to broil. Open rolls slightly and toast under broiler for 1 to 2 minutes.
5. Thinly slice steak against the grain and return to baking dish. Divide meat and onions among rolls, spooning sauce over each. Serve sandwiches with additional sauce for dipping alongside.
YUMMY!
COCONUT SHRIMP:
1 egg
1/2 cup flour
2/3 cup coconut milk.
mix till smooth..dip shrimp in plain flour then batter..then Roll in coconut
Chill in fridge for 30 mins then drop them in oil/fryer till golden brown flip once!
Make dipping sauce from Orange marmalade, dijon mustard and Horseradish..
FRUIT SALSA:
nectarine, red onion, jalapeno--all cut into size bites you want
splash of lime juice
bit of honey
dash of salt
mix and let sit at room temperature to mingle
Pork Carnitas:
Served on toasted soft corn tortillas with avacado, jalapenos, and red onion! :)
2 pounds pork shoulder
1/2cup freshly squeezed orange juice (about 1 large orange)
1/4cup freshly squeezed lime juice (about 1 large lime)
7cloves garlic (whole intact)
1/2tablespoon kosher salt
1tablespoon cumin
1/2cup beef broth
corn tortillas sourcream, salsa, sliced avocado (optional)
The Directions.
Usea 6 quart slow cooker. In a small bowl, combine the salt and cumin.Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.
Cook on low for 8-10 hours, or until the pork shreds quite easily with a fork. If your meat is still fully intact after 8 hours, remove and cut into chunks, then return to the crock and flip to high for about an hour or two.Shred meat fully and serve on warmed corn tortillas with desired toppings.
Sunday, October 3, 2010
weekly menu and recipes
Saturday: date night
Sunday: Beef Roast (see below), Homemade Mashed Potatoes with Gravy, Roasted Broccoli, French Bread and Caramel Apples (thank you mom b for the yummy apples)
Monday: Spaghetti and Bread
Tuesday: eat out after appts
Wednesday: Beer Pizza Crust (penzey's), Fruit and Chips
Thursday:Tuscan Herb Marinaded Chicken Tenderloins (skwered), Roasted Sweet Potatoes/Potatoes (see another blog post for recipe), and Carrots
Friday: Grilled Steak, Baked Potatoes and Frozen Broccoli
Saturday: Pumpkin Carving Party
Sunday: Carnitas (see other post for recipe)
Monday: Warmed Sandwiches
Roast
NEED:
1 beef roast
2 cups broth (or Penzy's Beef Stock in a jar--4 tsp mixed with 2 cups water)
a bag of baby carrots
4 cloves of garlic whole
Steak Seasoning (peppercorns, salt, spices)
Dried Italian Herb Mix
DO: put garlic and carrots in the bottom of a crock pot
place roast on top
liberally put steak seasoning and herbs on top of roast
pour broth/stock around roast
add additional seasoning/herbs to broth for more flavor
cook on low ALL DAY
SERVE
take meat out, shred. place carrots next to beef. use liquid for gravy--put in a pan, bring to boil. mix 1 tbs cornstarch with 1/4 cup of cold water. stir into boiling liquid. boil until thickened and cool slightly before serving.
Mashed Potatoes
NEED
yukon gold potatoes
half and half
butter
DO:
peel and cube potatoes
boil in salted water until done (tender)
mash with hand masher--adding butter and half and half until you get the consistency you desire
add salt to taste
Roasted Broccoli
NEED
broccoli
olive oil
seasoning (i used green goddess by penzy's spices but you could use anything)
salt
DO:
cut broccoli into bite sized pieces. dry on paper towel. toss with oil and seasonings. put on a baking sheet. place in oven (450) for 15 minutes or until heated through and at the consistency you desire.
Pizza Crust
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.
Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.
Add the toppings to each pizza. Any combination of the above works, or add your own favorites.
Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.
Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza
Sunday: Beef Roast (see below), Homemade Mashed Potatoes with Gravy, Roasted Broccoli, French Bread and Caramel Apples (thank you mom b for the yummy apples)
Monday: Spaghetti and Bread
Tuesday: eat out after appts
Wednesday: Beer Pizza Crust (penzey's), Fruit and Chips
Thursday:Tuscan Herb Marinaded Chicken Tenderloins (skwered), Roasted Sweet Potatoes/Potatoes (see another blog post for recipe), and Carrots
Friday: Grilled Steak, Baked Potatoes and Frozen Broccoli
Saturday: Pumpkin Carving Party
Sunday: Carnitas (see other post for recipe)
Monday: Warmed Sandwiches
Roast
NEED:
1 beef roast
2 cups broth (or Penzy's Beef Stock in a jar--4 tsp mixed with 2 cups water)
a bag of baby carrots
4 cloves of garlic whole
Steak Seasoning (peppercorns, salt, spices)
Dried Italian Herb Mix
DO: put garlic and carrots in the bottom of a crock pot
place roast on top
liberally put steak seasoning and herbs on top of roast
pour broth/stock around roast
add additional seasoning/herbs to broth for more flavor
cook on low ALL DAY
SERVE
take meat out, shred. place carrots next to beef. use liquid for gravy--put in a pan, bring to boil. mix 1 tbs cornstarch with 1/4 cup of cold water. stir into boiling liquid. boil until thickened and cool slightly before serving.
Mashed Potatoes
NEED
yukon gold potatoes
half and half
butter
DO:
peel and cube potatoes
boil in salted water until done (tender)
mash with hand masher--adding butter and half and half until you get the consistency you desire
add salt to taste
Roasted Broccoli
NEED
broccoli
olive oil
seasoning (i used green goddess by penzy's spices but you could use anything)
salt
DO:
cut broccoli into bite sized pieces. dry on paper towel. toss with oil and seasonings. put on a baking sheet. place in oven (450) for 15 minutes or until heated through and at the consistency you desire.
Pizza Crust
2 Cups warm water
2 TB. honey
2 TB. active dry yeast
7-8 Cups all purpose flour
2 tsp. salt
4 TB. olive oil- 1 12 oz. can beer
Toppings (Large Pizza):
2-3 TB. extra virgin olive oil; a thin coating
1/2-1 Cup tomato sauce
2 tsp. PIZZA SEASONING (an absolute must)
4 oz. turkey pepperoni
4 oz. chopped up Canadian bacon
4 oz. chopped sun-dried tomatoes (drain well if packed in olive oil)
4 oz. sliced olives
4 oz. sliced mushrooms- 1/2 Cup finely shredded Pecorino Romano and/or mozzarella cheese
Mix the yeast with the water and honey in a small mixing bowl. Mix 4 cups of the flour with the salt in a large bowl. Once the yeast becomes foamy, pour it into the bowl with the flour mixture. Add the olive oil and beer. Stir to combine and then add the remaining flour 1/2 cup at a time, stirring until the dough isn’t sticky. Once you’ve reached 7 cups of flour, turn the dough out of the bowl onto the tabletop and knead for a few minutes until smooth and elastic, sprinkling with flour as needed to keep it from sticking. You may not need the full 8 cups. Once the dough is soft, smooth and elastic, place in a deep, greased bowl and let rise 45-60 minutes, or until double in size. Once risen, you're ready to make pizzas! This makes 2 large or 4 medium pizzas. Divide the dough into 2 or 4 balls. This is the point where you would freeze any crusts you’d like to save for later—just wrap them well in plastic wrap.
Preheat oven to 425°. Have all the topping ingredients assembled before rolling out the crusts. If you are using a pizza stone make sure it is also heating in the oven. Sprinkle a flat surface with flour and gently roll out the dough and place the prepared crust on a pizza paddle sprinkled with cornmeal or a perforated pizza pan.
Add the toppings to each pizza. Any combination of the above works, or add your own favorites.
Carefully transfer the pizza pan to the hot oven, or shift the pizza off the paddle onto a baking stone in the hot oven and bake for 10-15 minutes, or until the edges have browned.
Prep. time: 90 minutes
Baking time: 10-15 minutes
Serves: 4 per large pizza
Saturday, September 18, 2010
Weekly Menu
Sunday: Sloppy Joes, Chips, Fruit
Monday: Stir Fry, White Rice, Egg Rolls
Tuesday:Pork Carnitas (recipe below--new one for me), Guacomole, Corn Tortillas
Wednesday: Grilled Brats, Wild Rice, Salad
Thursday: French Toast, Bacon and Fruit
Friday: Stromboli, Chips
Saturday: Tacos
Sunday: Spicy Steak Stew, Blueberry Muffins
round steak
chopped onions
garlic--diced
beef broth
potatoes--cubed
canned tomatoes
worsteshire sauce
red pepper flakes
salt and pepper
broccoli (optional)
corn starch
DO:
brown the steak in a stock pan--season with salt and pepper
add onions and garlic--cook until transluscent (broccoli too if desired)
add broth and two cans tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
stir in Worcestershire sauce, pepper flakes
before serving, mix cornstarch with water to make a slurry and stir into stew.
i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)
Monday: Stir Fry, White Rice, Egg Rolls
Tuesday:Pork Carnitas (recipe below--new one for me), Guacomole, Corn Tortillas
Wednesday: Grilled Brats, Wild Rice, Salad
Thursday: French Toast, Bacon and Fruit
Friday: Stromboli, Chips
Saturday: Tacos
Sunday: Spicy Steak Stew, Blueberry Muffins
New Pork Carnita Recipe--THANK YOU to my friend Jamie for the recipe to try :)
One thing you need to know though, is when you are about to shred the pork, make sure you leave it in the crockpot juices or pour the crockpot juices over the shredded meat when you are done. Make sure you squirt each taco with lime before you eat! Can't wait to hear what you think! (it is a recipe from Emeril). I use flour tortillas also.
• 4 pound Pork Butt or Shoulder, 4-6 pound
• 2 Poblano Peppers, roughly chopped
• 1 large Onion, yellow, roughly chopped
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Lime Juice
• 3 cloves Garlic, smashed
• 1/4 cup Cilantro, chopped
• 4 teaspoon Salt,
• 2 teaspoon Pepper, black, divided
• 4 teaspoon Cumin, divided
• 4 teaspoon Emeril's Essence or similar spice mix, divided
• 1 package White corn tortillas
• 1 package Queso Blanco or Monteray Jack Chees shredded
• 4 whole Limes sliced in wedges, 4-6 limes
• 1 jar Salsa Verde
• 1 container Sour cream
Instructions
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating.
• 4 pound Pork Butt or Shoulder, 4-6 pound
• 2 Poblano Peppers, roughly chopped
• 1 large Onion, yellow, roughly chopped
• 2 tablespoon Worcestershire sauce
• 2 tablespoon Lime Juice
• 3 cloves Garlic, smashed
• 1/4 cup Cilantro, chopped
• 4 teaspoon Salt,
• 2 teaspoon Pepper, black, divided
• 4 teaspoon Cumin, divided
• 4 teaspoon Emeril's Essence or similar spice mix, divided
• 1 package White corn tortillas
• 1 package Queso Blanco or Monteray Jack Chees shredded
• 4 whole Limes sliced in wedges, 4-6 limes
• 1 jar Salsa Verde
• 1 container Sour cream
Instructions
To the slow cooker add onion, garlic, poblano peppers, Worcestershire sauce, lime juice, and cilantro. Season each side of the pork with half the seasonings and place in slow cooker, fat side up. Cover and slow cook on high for 4 to 6 hours until tender. Before serving, remove as much fat as possible from the pork then shred with two forks. Warm corn tortillas in the oven, then top with pork, cheese, sour cream, and salsa. Serve with lime wedge to be sqeezed over the taco just before eating.
Spicy Steak Stew
NEED:round steak
chopped onions
garlic--diced
beef broth
potatoes--cubed
canned tomatoes
worsteshire sauce
red pepper flakes
salt and pepper
broccoli (optional)
corn starch
DO:
brown the steak in a stock pan--season with salt and pepper
add onions and garlic--cook until transluscent (broccoli too if desired)
add broth and two cans tomatoes with juice
add potatoes and bring to a simmer, simmer until potatoes are tender
stir in Worcestershire sauce, pepper flakes
before serving, mix cornstarch with water to make a slurry and stir into stew.
i find it tastes best if i make it, let it sit in fridge overnight and then reheat the next day before serving :)
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