Pork Carnitas

My parents came for dinner last week so I decided to make one of our favorite kinds of food, Mexican. And it’s just in time to share with you all for Cinco de Mayo. I decided on these amazing pork carnitas, Mexican rice, crock pot refried beans and homemade flour tortillas (which I will be sharing with you later this week).

These carnitas may just blow your mind. For real. I’m still dreaming about that delicious taco.

Neither Joel or my brother really like pork so I was a little worried about how this would go over. The verdict…they loved it and have requested it to be made again, soon.

Although the carnitas take a little time to cook and have a few different steps, they come together very easily. And make sure not to skip anything, especially the broiling. It gives the pork a crispy, crunchy bite that is so delicious with the soft tortillas. Man, I need to stop talking about them or else I’m going to start drooling. Please run to the store for the ingredients right now and make this for your family and friends. It’s a great, easy and casual way to entertain any time of the year.

Pork Carnitas
recipe from My Kitchen Escapades

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
1 1/2 tsp. salt
3/4 tsp. pepper
1 tsp. ground cumin
1 onion, peeled and halved
2 bay leaves
1 tsp. dried oregano
2 Tbsp. fresh lime juice
2 cup water
1 medium orange, juiced and keep the spent halves

1.  Preheat oven to 300 degrees and move oven rack to the bottom of the oven. In a large dutch oven, combine all the ingredients (including the orange halves) and heat over medium high heat until it simmers. Cover the pot and transfer to the oven for about 2 hours, or until the meat falls apart when you poke it with a fork.

2.  Remove the pot from the oven and turn on the broiler.  Remove the meat from the pan and place it on a large foil-lined jelly roll pan.  Remove and throw out everything from the pot except for the cooking liquid.  Place the dutch oven over high heat on the stove and boil until thick and syrupy, about 20 minutes.  You should have about 1 cup of liquid remaining when it is finished.

3.  While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.  Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.  Try not to break up the pork any further.  Taste and if needed, add some salt and pepper.

4.  Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.  Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.  Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.  Serve immediately in a tortilla with all your favorite toppings.

Favorite 30 Minute {or Less} Meals

Wow, Vegas was a whirlwind and I have to say, I was definitely ready to come home! It was a fun trip but we tried to do way too much in not enough time. Joel and I always seem to do this when we have a little getaway without Noah. When I go somewhere for the first time (and if I’m not sure I’ll be going back again) I like to see and do everything possible…which translates into a packed vacation that lacks relaxation. After this trip, we vowed to not do that again. But I really can’t make any promises.

Plus, I had a whole airport fiasco that ended up in my being stuck in the Vegas airport for over 7 hours before I finally got to board a flight (and not my original). The flight I was supposed to be on got delayed almost 2 hours because of strong winds in Phoenix which would have meant I would miss my connection and be stuck there overnight. I kept being told that I would make the connection and they had me board then right before leaving the gate they called my name and pulled me off the flight saying that I wouldn’t make the connection…no way, the flight didn’t board until 6:40 and my connection was to take off at 7:20. Sooo, they put me on a direct flight at 8:20. I had to wait a little longer but at least I wouldn’t be stuck somewhere overnight. Once I got to my new gate, I found out it was delayed until 10:10 meaning I wouldn’t get home until 3 a.m. Luckily, my bag made it and I eventually got to my parents around 3:30. I got about 3 hours of sleep before Noah woke up and we had to drive the hour home so that Joel could get to work. It was a rough day to say the least.

I’m sure many of you out there get to the end of the day exhausted and needing to whip up a quick and easy dinner so today I’m sharing some of my favorite 30 minutes (or less) main dishes that I have featured here. Many of these are regular rotations for us during the week.

Veggie Stirfry, Skinny Bang Bang Shrimp, Ultimate Grilled Cheese, Oven Tacos

Stovetop Mac-n-Cheese, Honey Mustard Pork Burgers, Catalina Taco Salad, BBQ Chicken Quesadillas

Steak Bites, Sesame Noodles, Buffalo Sloppy Joes, Salt and Pepper Pork Chops

Hawaiian Pulled Pork

I really need to stop watching TV while attempting to write. I’ve been sitting here for about an hour and have only got a few measly sentences. Pathetic time waster I am. I need to turn it off. But I’m watching The Taste so that makes it ok right? All I have to say is darn the freakin’ Hopper that came with our satellite. It tapes all the primetime shows on all the main network channels EVERY.DAY. This translates to me watching too much TV and finding too many new shows that I will inevitably become a slave to. I have only watched the audition episodes of the show but I’m liking it so far and really like the idea of it. Well, I like everything but Anthony Bourdain. Sorry, I’m just not a fan of that guy.

Here is yet another easy, crock pot meal for those busy weeknights. This one went over 50/50 in our house (I didn’t count Noah since he doesn’t really eat meat). I loved the smokey, rich and sweet flavors of this pork but Joel wasn’t a huge fan. Good thing for both of us that he gets free lunches at work because he didn’t have to eat leftovers meaning the more for me!

This would be perfect to serve at a big barbecue as it is simple to throw together which translates to more time to party with your peeps and it feeds a crowd.

Hawaiian Pulled Pork
recipe from Flavors by Four

1 3.5 lb. pork shoulder (I used a pork loin roast)
1 large onion, chopped
1 Tbsp. paprika
1 tsp. black pepper
1 (6 oz) can tomato paste
1 cup pineapple juice
1/4 cup soy sauce
1/4 cup teriyaki sauce
1/2 cup brown sugar
1 tsp. grated ginger

1. Add all ingredients but pork to slow cooker.  Add pork.  Turn slow cooker on low and cook for 8 hours, or until pork is falling apart.

2. Break up or shred pork with two forks.  Sauce should be fairly thick.  If sauce is still too thin, turn crock pot back up to high until sauce thickens (mine was plenty thick without this step). Serve on rolls.

Salt and Pepper Pork Chops

I know I am always talking about quick and easy weeknight meals and hopefully I’m not boring you with them because I am sharing another one today. Wondering why they have become so prevalent around here? Joel’s new job is downtown. All of the garages downtown are FULL. You know what that means? Well, it means that Noah and I are driving him to work and picking him up every day. I kind of grumbled about it at first but it’s actually been kind of great so far. We are able to sit down and have breakfast together then chat even more during our drive. It gets Noah and me out of the house a bit which is always nice for a stay at home mom, even if it is only a 10 minute drive in our jammies. Let’s hope we never see anyone we know during this process….it would be uncomfortable explaining the polka dot pants.

Anyway, since we are picking him up everyday and don’t usually get home until close to 5:30 I have lost a lot of cooking time. I try my best to plan ahead and get some prep done during nap time if needed but sometimes it just doesn’t happen. And that’s where this meal comes in. I mix up the ridiculously easy marinade in the morning, throw in the chops and put it in the fridge all day. Then before I head out to pick up Joel, I throw some rice into the rice cooker. When we get home, all I have to do is cook these chops real quick (which literally takes about 5 minutes) and steam some broccoli. It’s a real life saver when you have less than 20 minutes to throw something together for a hungry toddler that’s used to eating at 5:30. And they taste amazing and aren’t dry. A miracle for me when it comes to pork chops!

Salt and Pepper Pork Chops
recipe from One Perfect Bite

3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon fresh cracked pepper
1 tablespoon granulated sugar
1/4 teaspoon salt
1-1/4 pounds boneless thin-cut pork loin chops
2 tablespoons vegetable oil

1. Combine soy sauce, cornstarch, pepper, sugar and salt in bottom of 9 x 13 x 2-inch baking pan. Stir with a fork until all ingredients are combined and marinade is smooth. Add chops, turning to coat both sides. Cover dish with plastic wrap. Refrigerate, turning occasionally, for 1 to 24 hours.
2. Heat oil in a large frying pan set over medium high heat. Add pork, working in batches if necessary. Cook 1 to 2 minutes per side, until golden brown and cooked through. Transfer to serving plate or serve from pan. Yield: 4 servings.

Crock Pot Pork Ragu

This is hands down one of my new favorite meals and I’m not usually a big red sauce fan. It had a rich, delicious flavor and it is really simple to throw together on a weeknight or even for a casual dinner party. Add a green salad with pear and blue cheese along with some crusty Ciabatta (for sopping up the sauce of course) to complete the meal. It’s a wonderfully warm and hearty dish for fall that your family and friends will really love.

Crock Pot Pork Ragu
recipe from Red Shallot Kitchen

2 1/2 pounds pork shoulder, cubed (I used a pork loin and did not cube it)
1 large onion, chopped (I grated mine so that it was very fine)
4 cloves garlic, minced
2 Tbsp. olive oil
salt and pepper
1/2 cup dry red wine
1 can (14.5 ounces) crushed tomatoes
3/4 cup chicken stock
2 bay leaves
1 package Farfalle (or Pappardelle or Rigatoni)
Grated parmesan cheese
2 Tbsp. chopped fresh Italian parsley

1. Heat the oil in a large heavy skillet over medium heat. Season the pork with salt and pepper. Brown the pork on all sides, about 3-4 minutes per side. Remove pork from skillet and transfer to slow cooker. Add onions, garlics, wine, crushed tomatoes, chicken stock and bay leaves into the slow cooker. Cook on low for 8 hours, or on high for 4-5 hours, until the pork is fork tender and the juice thickens.

2. Remove the pork from the crock pot, shred with 2 forks to make smaller pieces. Remove bay leaves and return shredded pork into the crock pot. Season with additional salt and pepper if necessary. Simmer/warm for additional 30 minutes.

3. Meanwhile, cook pasta in a boiling salt water until soft, per package directions. Drain pasta, toss with pork ragu, serve immediately with grated parmesan and chopped parley.

Naples Food Tour

I know this is a little late but life has been hectic around here and I just haven’t had time to write about all our vacation indulgences. Now that all the craziness of July is winding down I will have some time to catch up on blogging and finally edit all of the photos I have taken this month!

The first place I will share with you all is Sweet Mama’s Island Cuisine. Before leaving for vacation, I searched around the net for some ideas and suggestions on where to eat. Our goal was to not eat any chains and we only broke it once for Dunkin Donuts but that is totally understandable…we don’t have them so it doesn’t count. Anyway, I was looking around Trip Advisor and this little place was rated #1 in Naples so I knew it was a place we should try. They featured a few Caribbean dishes that were too out there for us (Goat and Oxtail) but we were still able to find something that we would enjoy. And I apologize for the not so great quality of photos, I kept forgetting my second lens at our condo so I was having some techinal difficulties.

I decided on the Jerk Chicken and it was really happy with it. I like spicy food but not crazy hot and this was bordering on a bit too hot for me. The flavor was amazing though. The food does take a bit longer than normal but it was worth the wait. {Sweet Mama’s Island Cuisine - Naples, FL)

After we enjoyed our meal, Mama herself came out to greet us and ask how we enjoyed everything. She talked to Noah for awhile and got quite a kick out of him.

Our absolute favorite meal was from Fernandez the Bull, a restaurant specializing in Cuban food. The menu was huge making it very difficult to choose a meal so we ended up passing around bites of everyone’s food so we could try lots of things. Every single thing I tried was amazing but my favorite was fortunately the meal I ordered for myself, Mastistas de Puerco. It was a marinated pork that was chunked and slow cooked then fried and covered with Mojo sauce. It just fell apart and the mojo was super citrusy and garlicy. Another favorite was the Chimichurri Chicken that my grandma ordered. The chicken was so juicy and the chimichurri sauce was the best I have ever had. Joel and my mom each had a different Cuban (a traditional one and a twist on the traditional) and both were really delicious. {Fernandez the Bull - Naples, FL}

I have never had Tres Leches cake before and saw that it was on the menu so we decided to splurge and give it a try. I don’t usually like anything that is soggy but this cake is a huge exception. It was moist, dense, creamy and rich. Definitely something you want to share with someone! {Fernandez the Bull – Naples, FL}

When I was searching online, I found another place via Trip Advisor that I knew we would have to try, The MonKey Bread Factory. They feature many different flavors and I knew it would be hard to decide. I mean, how do you choose between Pumpkin Pie, Coconut and Pina Colada? Well, when we got there we were informed that they only had cinnamon so that was pretty disappointing but we were there so might as well try it, right?

It had a crumbly, struesel-like topping that was really yummy along with a cream cheese icing dolloped on top. It was incredibly sugary and we could only eat a few bites but it was really good. {The MonKey Bread Factory – Naples, FL}

I just tried Joel’s and decided on a dark chocolate covered macaroon for myself. You can’t go wrong with coconut and chocolate in my book. {The MonKey Bread Factory - Naples, FL}

Naples on Dwellable

Pork and Ginger Potstickers with Honey Soy Dipping Sauce

I adore potstickers and have to order them whenever I see them on a menu. So when I was creating my Top 100, I knew they had to be on the list since they are one of my favorite appetizers and I had never made them before. I browsed around the internet for the perfect recipe and I’m pretty sure I found it. I was feeling a bit lazy after a crazy, busy day and decided to use wonton wrappers instead of making the homemade dough indicated in the recipe. If you are feeling ambitious, the link below provides the dough recipe.

These were deliciously crispy on one side and steamed to perfection on the other! The pork was moist and tender while the cabbage kept a bit of its crunch. Rather than dipping them in regular ‘ole soy sauce, I mixed up the Honey Soy Dipping Sauce below and am glad I did! I find soy sauce salty and just too much on its own so the honey really helped mellow it out and the red pepper flakes added a nice zing.

They were surprisingly easy to throw together and with Joel’s help only took about 5 minutes to fill and seal. I made a double batch and froze half for another time. I’m assuming (and hoping) I can cook them in the same manner from the freezer. I will update you once I find out!

Pork and Ginger Potstickers
recipe adapted from Food Network

1 cups chopped Napa cabbage
1/2 tablespoon salt
1/2 pound ground pork
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1 egg
1 to 2 cups chicken stock or water
Wonton wrappers

1. Sprinkle cabbage with the 1/2 tablespoon of salt and let stand for 30 minutes. Place the cabbage on a clean dishtowel or cheesecloth and squeeze out any water. The dryer the cabbage the better. In a large bowl thoroughly mix the cabbage with all of the other ingredients, except the chicken stock.

2. Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a triangle shape. Wet inside edges with water then press closed tightly. Rest the dumplings with the folded edges straight up.

3. In a hot saute pan coated well with oil, place pot stickers flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the potstickers. Check them in 5 minutes as more stock may be needed. The trick here is that once the dumplings are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again.

Honey Soy Dipping Sauce
recipe from Food Network

1/4 cup soy sauce
2 tablespoons orange blossom honey
2 teaspoons minced peeled fresh ginger
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes
1 teaspoon toasted sesame seeds

Whisk together soy sauce, honey, ginger, sesame oil and red pepper flakes in a small bowl. (Can be prepared 1 day ahead. Cover; chill. Just before serving stir in sesame seeds.

Brown Sugar Balsamic Pork Loin

Now that summer activities have started up, life is getting busy busy busy! On Wednesday’s Joel has softball at 6:30 but has to leave the house by 5:50 and usually doesn’t get home from work until 5:30. That leaves very little time to get dinner on the table, especially with a busy toddler that wants your constant attention.

When these days roll around, I almost always turn to the crockpot. I found this recipe via Pinterest and knew we had to give it a try. I often find that meat, especially pork or chicken, dry out really quickly and easily in the crockpot. Well, I was pleasantly surprised when I pulled this out of the crockpot and found a moist, flavorful pork loin. This definitely has a vinegary zing but the brown sugar really mellows it out for a delightful, easy meal. I served this over rice which I cooked in a rice cooker so I had a double serving of easy when it came to this meal.

Brown Sugar Balsamic Pork Loin
recipe from C + C Marriage Factory

1 (2 pound) boneless pork tenderloin (or regular pork loin)
1 teaspoon ground sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1/2 cup water

Glaze:
1/2 cup brown sugar
1 tablespoon cornstarch
1/4 cup balsamic vinegar
1/2 cup water
2 tablespoons soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

 

Grilled Pork Souvalki with Tzatziki

Joel was super excited when he saw my computer open to a site called The Meatwave. He is very much of a meat and potatoes kind of guy so this meal was right up his alley.

The oregano, lemon juice, vinegar and onion really stand up in this marinade to create a zingy, delicious pork skewer. I marinated the pork overnight which really enhanced the flavor profiles. The pork was grilled at a high temperature to sear in the juices and get a nice sear on the meat. I served this alongside delicious Lemony Greek Potatoes.

The tzatziki is a wonderful compliment to the pork. We didn’t serve ours with pitas but I love the idea of making this into a sandwich. Noah tore this meal up and absolutely loved the tzatziki.  He’s a boy after his mama’s heart.

This is a great, super easy summer meal that we will definitely be eating again and again even in the winter using my grill pan.

Grilled Pork Souvalki with Tzatziki
recipe from The Meatwave
For the Marinade:
1/2 cup olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
4 tablespoons fresh lemon juice
2 tablespoons red wine vinegar
2 teaspoons Greek oregano
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

For the Tzatziki:
2 cups of Greek yogurt
1 English cucumber, peeled and grated
4 cloves of garlic, minced
2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil

1 1/2 lbs pork loin, trimmed of silver skin and excess fat, cut into 1-inch cubes
Wooden skewers, soaked in water for 30 minutes before use
Pitas

1. Mix all of the marinade ingredients together in a small bowl. Place pork cubes in a Ziploc bag and pour in the marinade. Seal the bag and toss to coat pork evenly with the marinade, then open the bag and reseal, removing as much air as possible. Place the pork in the refrigerator for at least two hours to overnight.
2. Mix all the tzatziki ingredients together in a bowl until well combined. Cover and place in the refrigerator for at least two hours to overnight.
3. Heat your grill. Meanwhile, thread the pork cubes onto the skewers.
4.  Grill the pork skewers until they browned on all sides and cooked through, about 8 to 12 minutes, turning 4 times during cooking. Remove the skewers to a plate and allow to rest for 5 minutes. While the pork rests, grill the pita until lightly browned on both sides, about 1 minute per side. Remove the pitas from the grill and quarter. To serve, place pita slices on a plate, lay the souvlaki on top, and place a dollop of tzatziki on the side.

Recipe linked to This Chick Cooks, Jam Hands, This Week’s Cravings, Mouthwatering Monday’s and Full Plate Thursday.

Chipotle Pork Tacos

This simple marinade makes a taco that is sweet, spicy and smoky. The chipotle peppers are what give the smoke and heat so those can be adjusted according to your taste. I think it’s perfect just how it’s written. I put more peppers in them once and my husband’s eyes watered the whole time he ate (he is not a fan of spicy foods).

These are great for a busy weeknight since they basically take 3 minutes to put together and only about 8 minutes to grill. I throw all the marinade ingredients in a ziplock bag, close it and shake it up. Then I marinate the pork all day.

These delectable tacos are on our regular summer menu rotation and my husband always cheers when I tell him that we are having them for dinner. We also enjoy them a lot in the winter using my grill pan instead of the outdoor grill.

If you are looking for an easy, tasty weeknight meal give these a try!

Chipotle Pork Tacos
recipe from Better Homes and Gardens New Cook Book

4 boneless pork loin chops, cut 3/4 inch thick
1/4 cup sherry vinegar
1 Tbsp. packed brown sugar
1 tsp. dried thyme
1/2 tsp. salt
1/2 tsp. ground cumin
1/4 tsp. black pepper
Dash ground cloves
2 chipotle chile peppers in adobo sauce, finely chopped (about 2 tablespoons) – I also add about a tablespoon of the sauce from the can
4 cloves garlic, minced
Flour tortillas
Shredded lettuce
Chopped tomato
Shredded Monterey Jack cheese
Sour cream

1. Place chops in a resealable bag. For marinade, combine vinegar, brown sugar, thyme, salt, cumin, pepper, clove, chipotle peppers and garlic. Pour marinade over pork; seal bag. Marinate in refrigerator for 2-4 hours, turning bag occasionally. Drain, discarding marinade.

2. Preheat grill. Place pork on grill and cook until no longer pink (6-8 minutes). Slice pork across grain into bite-size strips.

3. Place tortillas on grill for 20-30 seconds or until warm. Serve pork on tortillas with lettuce, tomato, cheese and sour cream.