Easy Peasy Carnitas

 

Ingredients:

2.5-3.5 pounds pork shoulder or butt roast (I usually get closer to 3.5 pounds because I trim a bit of the large chunks of fat before cooking and that reduces size.)

1/2 a yellow onion, thinly sliced

one packet Siete carnitas seasoning

1/2 cup Herdez salsa verde

favorite toppings 

Directions:

In a slow cooker, add the pork and top with sliced onion. Add 1/2 cup of water + 1/2 cup of salsa verde.  Cover and cook on low setting for 6-7 hours (or until tender).  

Carefully remove meat from crock pot and place in a 9x13 dish.  While separating/shredding meat, remove unwanted fat and discard.  DO NOT DISCARD cooking liquid.

To a small bowl, add 1/2 cup of cooking liquid from crock pot, and add carnitas seasoning packet.  Whisk until combined and pour on top of meat in 9x13 dish.  Stir to coat pork and mix well.  Add additional cooking liquid as needed.  Do not oversaturate. 

For crispy carnitas, broil pork the oven for 2-3 minutes or until crispy!

Serve as desired (tacos, nachos, burrito bowls)!

Crock Pot Buffalo Chicken Dip

Ingredients:

• 4, 10 oz. cans chunk chicken breast, drained
• 2, 8 oz. blocks cream cheese, softened to room temperature
• 8 oz. finely shredded Colby Jack cheese
• 1 cup Frank's Wing Sauce
• 1 cup ranch dressing
• For dipping: tortilla chips (I use Fritos Scoops), carrots, celery

Directions:

Add chicken, cream cheese, shredded cheese, wing sauce, and ranch dressing to a 6 quart crock pot. Stir to combine then heat on LOW until hot, 1.5 to 2 hours, stirring a couple of times. Serve with dippers.

*Make ahead: Add all the ingredients into the crock of your slow cooker then refrigerate up to 2 days ahead of time. Place on the crock pot base then cook on low for an additional 30 minutes, or until heated through.

*www.iowagirleats.com

Chocolate Peanut Butter Bundt Cake

Pair this with a good vanilla ice cream and...*chef's kiss!*

Ingredients:

Cake:

1 standard size chocolate cake mix

1 package dry, chocolate pudding mix (3.9 oz.)

1 cup sour cream

1 cup vegetable oil

4 eggs

1/2 cup warm water

PB Filling:

1 cup creamy peanut butter

1/3 cup powdered sugar

4 tablespoons melted butter

1 teaspoon vanilla extract

1/8 teaspoon salt

Chocolate Glaze:

2/3 cup semi-sweet chocolate chips

1/3 cup whipping cream

Topping:

Mini peanut butter cups (Reese's or Trader Joe's)!

Directions:

1. Preheat oven to 350 degrees.  Prep bundt pan by coating with non-stick cooking spray.

2. Combine all of the cake ingredients with a hand mixer until combined. Do not over mix, but make sure all dry ingredients and wet ingredients are well combined. Set aside.

3. In a separate bowl, combine peanut butter, melted butter, powdered sugar, vanilla, and salt.  Hand mixing is fine, but mix well.

4. Spoon half the chocolate cake batter into cake pan, then spoon all of the peanut butter filling on top of the cake batter. Top with remaining chocolate cake batter.

5. Bake for 50-55 minutes  (check at 50) or until toothpick inserted into cake comes out clean. Remove from oven and allow to cool on a wire rack for about 10 minutes, then transfer from pan to serving dish.  Allow to cool COMPLETELY.  (I like to make cake the day before, seal and store, and then glaze next day.) 

6. To glaze, pour heavy cream in a microwave safe bowl (glass works best) and heat for a minute on half power (or until boiling). Add chocolate chips to hot whipping cream and step away from it for 3-5 minutes.  Stir until combined until it becomes a smooth, glossy glaze.  Spoon or pour over cake.  Allow it to cool for a few minutes, then top cake with mini peanut butter cups.

*Adapted from www.lovefromtheoven.com

Avgolemono (Greek Lemon Chicken) Soup

Avgolemono is a traditional Greek lemon chicken soup that's made with egg yolks and loads of lemon juice for a warming and satisfying meal.  Super yummy, especially during the chilly months or when family has the sniffles.

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 medium carrot, diced
• 2-3 celery stalks, diced
• 2-3 garlic cloves, finely chopped
• 2 bay leaves 
• 2 chicken breasts (about 12 oz / 350 g total)
• 6 cups (1.5 liter) chicken stock or broth (I used 6 at first then added another cup later!)
• 3/4 cup (175 g) orzo
• Juice of 1 lemon
• 2 egg yolks
• A handful fresh dill
• Salt and freshly ground black pepper to taste

Directions:

1. Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot, and celery for 8-10 minutes over medium heat until softened. (I food processed the onion, carrot, and celery together!) Season with salt and pepper.
2. Add the garlic and cook for another minute, then add the bay leaves, raw chicken (I seasoned with salt and pepper first), and chicken stock (I used broth).
3. Bring to a boil, then lower the heat to medium-low, cover with a lid and simmer for 15 minutes.
4. Take out the chicken breasts and bay leaves. Add the orzo to the pot and continue to cook for 10 minutes.
5. Shred the chicken with two forks and add it back to the pot.
6. Pay attention to this step!!  While the orzo is cooking, whisk the egg yolks and lemon juice in a bowl. Take out 1-2 ladles of soup and pour it over the egg-lemon mixture to temper it. Whisk, whisk, whisk!  Add this mix to the pot and continue to stir + cook for 5 minutes.
7. Stir in the fresh dill, adjust the seasoning, and serve immediately with some extra fresh dill on top if you like.  Grilled cheese paired with this soup is a winner!

For step by step directions, *https://skinnyspatula.com/avgolemono-greek-lemon-chicken-soup/

Yummiest Tuna Pasta Salad (*but see notes to swap out tuna if you're not a fan)

 

Ingredients:

For the salad:

• 1 ½ cups cooked pasta (250 grams COOKED)
• 4 (5 oz. each) cans of albacore tuna (I like Wild Planet.)
• ⅔ cup cucumbers, finely diced
• ½ cup jarred roasted red peppers, chopped
• ½ cup jarred pepperoncinis, chopped (I used banana peppers.)
• ½ cup red bell peppers, diced
• ¼ cup red onion, finely diced
• ½ cup basil (I didn't bother using.)
• 2 Tbsp. fresh dill or parsley, chopped (I used parsley.)
• 3 cups arugula, roughly chopped
• 2 oz. crumbled feta
• I added 1 seeded jalapeño too!

For the dressing:

• 3 Tbsp. light balsamic vinegar (I used a lemon infused white balsamic.  My fave is the Baker and Olive brand.)
• 3 Tbsp. lite mayo (I used Chosen Foods brand.)
• 1 lemon, squeezed
• ½ Tbsp. olive oil
• 1 frozen garlic cube (or minced clove)
• 2 tsp. honey mustard
• ½ tsp. kosher salt
• ¼ tsp. pepper

Directions:

• Cook 125 grams of pasta if you want just enough for this recipe. It will grow into 250 grams of cooked pasta.
• To a large bowl, add cooked pasta along with the rest of the salad ingredients. Break up the tuna so you don’t have any huge chunks.
• Whisk together the dressing ingredients. Pour over the salad and toss well. Add additional salt and pepper to taste. Tip: If it’s drier than you prefer, add a little juice from the pepperoncini (banana pepper) jar or additional vinegar.
• Enjoy immediately or store in the fridge for your meal prep!

Notes:

GF/DF: Make sure to use gluten-free pasta and dairy-free cheese. 

Pasta: Cook a whole box and save the leftovers.  The cooked and dry weight pasta measurements are included in recipe.

Vinegar: Feel free to use any light balsamic or champagne vinegar.  My favorite is a fruit-infused white balsamic by Baker and Olive for that sweet kick! You can also do half of a normal vinegar and half of the fruit infused for balance.

Tuna: If you're not a fan of tuna, feel free to swap in chicken of course! Use the same 420 grams of chicken for the following macros: 

• Grilled chicken:  402 calories, 11 fat, 33 carbs, 36 protein, 2.2 fiber
• Rotisserie chicken breast: 388 calories, 12 fat, 32 carbs, 34 protein, 2.2 fiber

*www.lillieeatsandtells.com

One Dish Roasted Lemon Chicken + Potatoes

 

Ingredients:

4 chicken thighs, bone-in + skin on (I used more chicken, around 2-2.25 pounds.  This was 5 thighs instead of 4.)

2 pounds baby potatoes, halved (I used 1-1.5 pounds.)

4-5 lemons (1-2 necessary and the other 2-3 optional.  I'll explain below.)

1/4 cup olive oil

2 tablespoons fresh rosemary, chopped (I used 1 tablespoon dried.)

3 cloves of garlic, minced (or frozen Dorot cubes)

1 teaspoon paprika

1/2 teaspoon oregano

2 teaspoons salt

1 teaspoon pepper

arugula, for serving

Directions:

*If you'd like to make this ahead of time, I prepped the entire recipe (up to step 5), and refrigerated until close to bake time.  Remove from fridge about 30 minutes before baking to allow to get to room temp.

• Preheat oven to 400.

• In a small bowl/jar, whisk together olive oil, zest of one lemon, 1/4 cup of lemon juice (1-2 lemons), rosemary, garlic, paprika, salt, and pepper.

• Add your chicken (skin side up) to a 9 x 13 baking dish and scatter your halved potatoes around.

• Pour the olive oil/lemon mixture over the top and rub into the chicken and potatoes, ensuring that it is evenly incorporated.

• IF DESIRED (for an even more lemony flavor), wedge up to two lemons, AKA four lemon halves into the dish. (The chicken and potatoes will already have a lemon-flavor from the lemon-oil mixture, but to elevate, add the additional lemons (anywhere from 2-4 halves) as suggested.  It is also fine to completely leave them out!)

• (Before baking, I added a few pinches of additional salt to the potatoes.)  Bake for one hour, then broil for 3-5 minutes until the chicken skin is a deep, golden brown.

• (Check potato salt levels, and if needed, add another pinch or two of salt.)  Serve the chicken, potatoes, a wedge of lemon, and plenty of juices from the pan over a bed of arugula.

*www.oliviaadriance.com

(Make Ahead!) Taco Lasagna

 

I made this ahead of time and refrigerated until thirty minutes before baking.

Ingredients:

• 12 lasagna noodles (I just bought a 1 lb. box and cooked entire thing in case some noodles were torn or unusable.)
• 1 tablespoon olive oil
• 1 large red pepper, finely chopped (I food processed mine with the onion.)
• 1 yellow onion, finely chopped (See above notes re: red pepper.)
• 2 teaspoons minced garlic (I used 2 frozen Dorot cubes.)
• 2 tablespoons tomato paste
• 1 packet (1 ounce) taco seasoning mix (I used an entire Siete 1.3 oz. packet.)
• 1 large beef bouillon cube (or two small)
• 1 pound lean (93/7) ground beef
• Salt and pepper
• 1 can (15 ounces) fire-roasted crushed tomatoes (not drained!) (I food processed mine to make it less chunky; the tomatoes are big!)
• 1 can (11 ounces) mild enchilada sauce (I used 9ish ounces of Siete's 15 oz. jarred enchilada mix.)
• 2 cups extra-sharp Cheddar cheese, freshly grated
• 2 cups Monterrey Jack cheese, freshly grated (I used 4 cups of Colby Jack instead of the two cheeses.)
• For serving (optional): cilantro, lime, sour cream, avocado, tomatoes/salsa, lettuce, etc, for serving as desired

Directions:

• LASAGNA NOODLES: Cook lasagna noodles according to the package directions in salted, boiling water. I always cook a few more in case some break. Drain, rinse in cold water, and set out on parchment paper until ready to use.
  

  

  
  
• VEGGIES: Add the olive oil to a large skillet over medium-high heat. Once oil is hot, add in the finely chopped red pepper and finely chopped 1 cup onion. Cook and stir for 3-5 minutes or until the onion is translucent. Add in 2 teaspoons minced (or frozen) garlic and stir until fragrant, about 30 seconds. Add in the packet of taco seasoning, beef bouillon cube(s) (crumbled), and tomato paste. Cook and stir for 30 seconds to 1 minute.
• BEEF: Push veggies to the side and increase the heat to high. Add beef to the middle of the pan and let stand without touching for 30 seconds. Using a wooden spoon, cook the beef, crumbling as you go, incorporating the veggies into the beef.  Season the beef to taste with salt and pepper. (I did not add any more salt because I used more taco seasoning than original recipe.)
• TOMATOES: Add in the fire-roasted tomatoes and enchilada sauce. Cook for 3-4 minutes, scraping any browned bits off the bottom of the pan. Remove from heat and set aside. 
  

  

  
  
• ASSEMBLY: Grease a 9x13-inch pan. Spread a thin layer of sauce on the bottom of the pan (about 1/2 cup), and top with 3 cooked lasagna noodles. Top with 1/4 of the remaining meat sauce (about 3/4 cup), 1/2 cup sharp Cheddar cheese, and 1/2 cup Monterrey Jack cheese (or one cup of Colby). Repeat the layers 3 more times (for 4 layers total).  End with remaining sauce and cheese on top.
• BAKE: Preheat oven to 375 degrees.  Spray a piece of foil with non-stick spray and place (sprayed side down) on the lasagna. Bake for 40 minutes. Uncover the lasagna and bake 8-10 more minutes, or until cheese is fully melted on top. Let stand for 5-10 minutes before cutting.
• SERVE: Serve lasagna with favorite toppings like fresh cilantro, fresh lime, ripe sliced avocado or guacamole, cherry tomatoes or salsa, sour cream, etc.
  *www.chelseasmessyapron.com

Salsa Verde Shredded Beef (Fastest Meal Prep Ever!)

Ingredients:

• 3 lb. chuck roast (My roast was a little under 4 pounds.  This extra poundage gave me wiggle room to discard any fatty pieces prior to searing, and also allowed room for loss of meat (fatty pieces) after cooking.)  When preparing wet ingredients (below), I did heaping measurements of all, including 1.5 limes (not required).
• salt and pepper
• garlic powder

Wet Ingredients:

• 3/4 cup beef broth
• 3/4 cup salsa verde (The jarred Herdez brand)
• 3 cloves minced garlic (I used frozen Dorot cubes.)
• 1/2 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon red pepper flakes
• 2 teaspoons dried oregano
• 2 teaspoons dried parsley
• 1 juice of a whole lime
• 1 tablespoon apple cider vinegar

Directions:

• Season both sides of the chuck roast liberally with salt, pepper, and garlic powder.  Don't be shy.
• In a bowl, combine the wet ingredients and set aside.
  

Slow Cooker Directions:

• In an oiled (I liberally sprayed pan with avocado oil), hot (high heat), cast iron skillet, sear the roast (about 2 minutes per side) until browned.
• Transfer to the slow cooker.  Pour the wet ingredients on top of the meat.
• Cook on low (lid on) for about 6 hours.
• Remove the meat from the slow cooker, discard fatty pieces, and shred (continuing to remove inedible, fatty pieces). Place in a serving dish or other container, and pour about 1/4 of the liquid from the slow cooker over the beef.  (I used about 3/4 cup of liquid.)
• Serve the beef with tortillas, cilantro, and your favorite salsa and make tacos, or use it in a burrito bowl with rice, black beans, and your favorite toppings.
  *www.amberskitchencooks.com

Cheeseburger Sliders

Ingredients:

• 1 Tbsp. softened butter
• 1 Tbsp. olive oil
• 1/2 white onion, finely diced (or frozen, diced onions)
• 2 cloves garlic, minced (or frozen Dorot cubes)
• 1 lb. ground beef (I used 90/10.)
• 1 Tbsp. yellow mustard
• 1 tsp. Worcestershire sauce
• 1/2 tsp. kosher salt
• pepper, to taste

Burger assembly:

• 1 pack dinner rolls, 12 count (King's Hawaiian Savory Butter Rolls)
• 12-16 slices American cheese (I used 12.)
• 3 Tbsp. butter, melted
• pinch of salt and garlic powder
• 2 tsp. white sesame seeds

Burger sauce (optional):

• 1/2 cup mayonnaise 
• 1/4 cup ketchup
• 2 Tbsp. sweet pickle relish
• 2 tsp. sugar
• 1 tsp. distilled white vinegar
• salt and pepper, to taste

Directions:

• Preheat the oven to 350°F.
• Butter the bottom of a baking sheet with softened butter. Set aside. 
• Heat the olive oil in a medium sized saute pan over medium high heat. Add the onions. Sauté for ~3 minutes, then add in the ground beef. Cook, breaking up the meat, for another 6-7 minutes or until the meat is no longer pink. Drain any excess fat. 
• Add the garlic, Worcestershire, mustard, salt, and pepper and stir for another minute.
• Slice the rolls in half. Place the bottom rolls down on the prepared baking sheet. 
• Whisk together the melted butter with the salt and garlic powder.
• Place 8 (I used 6) slices of cheese down, followed by the meat on top, and then the remaining cheese (6 pieces) on top of beef. Try to pack the ground beef together by just patting it down gently with a wooden spoon. It will feel a little messy, but the cheese will keep everything locked in!
• Cover with top layer of buns. Brush the buns with the melted butter mixture. Add the sesame seeds all over the tops.
• Bake for 12-15 minutes or until warmed through and the cheese is melted.
• Meanwhile, whisk together the ingredients for the sauce in a bowl until combined. 
• You can brush the rolls with a little more butter once they come out of the oven, if desired. Cut and serve the sliders with the burger sauce and enjoy!

Notes:

• Double the ingredients to make 24 sliders!

*www.krollskorner.com