Carnitas

It's what my husband requested for Father's Day. I hadn't made them before but something like it so I looked up a few recipes and made my own. Can I just say, they rocked (which is why I'm recording it now...so I can recreate it later)!

Carnitas

• Pork roast- I'm sure it will work with any other meat as well
• 1 7oz can diced green chilies
• 1/2 -1 c. salsa- medium added just the right amount of kick
• Lots of lime juice, fresh is always best
• Salt, garlic salt, pepper, cumin, chili powder

Cooking Directions:
Brown the meat in sauce pan, season with salt, pepper, and garlic salt. Fill crock pot with enough water to almost cover the roast. Cook on low for 4-5 hrs or until meat pulls apart easily. Drain water and shred meat. Mix in salsa, chilies, cumin, chili powder and more salt and pepper. Squeeze in lime juice and mix. Cook another 2 hrs.

Serve in taco shells or on tortillas with desired toppings. May I suggest a lot of sweet onions.

Crispy Ranch Chicken

We love this chicken. It's quick and my kids always eat a ton! This is a great dish to make for company, good to impress anyone's taste buds.

• 3/4 to 1 c crushed cornflakes

• 3/4 c grated parmesan cheese, fresh

• 1/2 envelope ranch salad dressing mix (Less if you don’t want strong ranch taste)

• 4 chicken breasts (slice in half to make 8 thin chicken breasts, or use meat tenderizer)

• 1/2 c melted butter

Combine cornflakes, cheese, and ranch mix. Dip chicken in butter then coat both sides in cornflake mixture. Place on greased baking dish. Bake uncovered @ 350 for 25 min, or until done.

Sesame Pork

Every time I make this meal, we throw a few fist pumps in the air...we love it! Especially with extra ginger...yum!

Sesame Pork (serves 4)

Ingredients:

• 2 Tbsp sesame seeds, toasted or browned
• Peanut oil, can use canola oil
• 1 lb pork fillet, cut into strips, I buy pork scaloppini
• 3 Tbsp hoisin sauce
• 3 Tbsp teriyaki sauce
• 2 tsp cornstarch
• 2 tsp sesame oil
• 5-8 scallions, cut into 1 in pieces
• 2 garlic cloves, minced
• 2-3 tsp grated fresh ginger
• 2 carrots, cut into matchsticks
• 1-2 c. green beans, cut in half
• Salt and Pepper to taste

Cooking Directions:

Heat 1 Tbsp oil in a wok, add pork in batches and stir-fry until browned, about 3 min. Add more oil if needed. Remove and set meat aside. Combine hoisin and teriyaki sauces with the cornstarch and 1 Tbsp water. Mix until smooth. Add more oil to the wok as well as the sesame oil. Add carrot and beans and stir-fry about 2 min. Add scallions, garlic, and ginger. Stir-fry 3 minutes. Add pork and cornstarch mixture and stir until sauce boils and thickens. Simmer until meat is tender and vegetables are cooked, about 2 minutes. Sprinkle the sesame seeds and toss. Serve hot, over rice.

Tomato Bisque

This soup is "my recipe" or my variation based on a number of different ones I've tried so any feedback on what you think is missing, etc would be great!

Thanks!

Tomato Bisque w/ cheese Sandwiches

Ingredients:

• 2 cans diced tomatoes
• 2 cups chicken broth/bullion
• 1/4 c. tomato paste
• 1/2 onion, diced
• 2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp parsley
• 1 Tbsp Butter
• Pepper to taste
• 1/2 tsp salt
• Dash sugar
• 1/2 tsp garlic powder
• 1/2 to 1 c. heavy cream
• 2-3 Tbsp Sherry cooking wine, optional
• Garlic or cheese croutons

Cooking Directions:

Dump canned tomatoes in a blender. Turn on for a few seconds, just enough to chop the tomatoes a bit more. Do not puree. Add butter and onions in pot and sauté over medium heat until soft, not browned. Add tomatoes, chicken broth, tomato paste, basil, oregano, parsley, salt, sugar, garlic powder, and pepper. Bring to slight boil and reduce heat to low. Add cream and sherry. Stir in and remove from heat.

Sprinkle croutons right before serving.

Serve with melted cheese sandwiches to dip in.

Lemon Pepper Pasta

Lemon Pepper Pasta (serves 6)

Ingredients:

• Pasta (I like bowtie for this one)
• 1 packet Hollandaise Sauce mix
• 1/4 c. butter
• 1 c. water,
• 1 1/2 Tbsp lemon juice (or more if you like it really lemony)
• 1/4 tsp ground pepper
• 2 Chicken Breasts, cooked in olive oil, garlic and pepper, cut into strips (omit for Vegetarian Dish)
  
• Asparagus, cut into 2 inch pieces, @ 2 cups
• Parmesan cheese

Cooking Directions:

Cook pasta according to directions. In fry pan, add asparagus with 1/2 Tbsp olives oil, and sprinkle with salt and pepper. Cook, stirring occasionally, over medium heat until slightly tender. Turn off and set aside once done.

Melt butter in saucepan. Stir in water, sauce mix, lemon juice and black pepper with a whisk. Stir and cook on medium heat until sauce boils. Reduce heat to simmer. Cook until sauce thickens. Add extra water to thin to desired consistency (I add about 1/8 cup) .Add pasta, chicken, and asparagus to sauce and stir to coat. Sprinkle cheese on top. Eat immediately.

*Depending on how much sauce you like, this can go far.

Spaghetti squash does not get enough attention. It is fabulous! We use it as a pasta substitute pretty regularly. I enjoy it a little under done so it's still a bit crunchy, it adds great texture to the meal. I serve it to my kids and say it's spaghetti and they don't know any different.

It is also a great side dish, mix melted butter, brown sugar, and pepper, and you've got a deliciously healthy treat!

Spaghetti Squash

• 1 spaghetti squash
• Marinara Sauce- or desired sauce
• Parmesan Cheese

Halve squash length wise, remove seeds. Place squash halves in baking dish, cut side down. Prick skin with fork all over. Bake at 350 for 30-40 min, until tender. Let cool a little. Using a fork, scrape pulp from shell. Serve with warm sauce and sprinkle with cheese.

Mexican Bean Soup

Mexican Bean Soup (serves 4)

Ingredients:

• Canola oil
• 1 zucchini, diced
• 5 scallions, thinly sliced
• 3-4 c. chicken broth
• 1 15 1/2-ounce can pinto beans, drained & rinsed
• 1 1/2 c. frozen corn (I like white best)
• 3/4 c. salsa
• 1/2 c. chopped fresh cilantro
• juice of 1 lime
• 1/2 tsp chili powder or cumin

Cooking Directions:

Heat oil in large pan. Add zucchini and scallions, stirring cook until soft, about 3 min. Add broth, beans, corn, chili/cumin, lime, and salsa. Bring to boil. Reduce heat & simmer for about 3 min. Stir in cilantro.