Thursday, January 9

Pork Carnitas

Holy smokes! These carnitas are so good! First time cooking them.. Found two recipes & decided to combine them.

2 lb pork shoulder
1 Tbsp. salt
1/2 onion, chopped
2 garlic cloves, minced
1 lime, halved & juiced
1 half orange, juice
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
15 oz. chicken broth, low sodium

In a dutch oven or ovenproof pot, heat up a few dashes of EVOO. Season pork shoulder with salt & pepper. Sear outside of pork shoulder until it browns, about 10 minutes. Add onion, garlic, lime juice & halves, orange juice & half, spices, and chicken broth. Bring to a boil. Cover and reduce heat to medium low. Cook covered for 2 hours.

Meanwhile, preheat oven to 400 degrees. After 2 hours of cooking, transfer pork shoulder & its juices to baking sheet & cook for 15 minutes. Shred. Serve!

Broccoli Beef

Found this via Pinterest on The Rainy Day Gal's blog.  It was delicious & pretty much takes the same time as ordering takeout! Just healthier!

Marinate about 1.5lbs of sliced flank steak for one hour in the following homemade marinade.
  • 1/2 tsp baking soda
  • 1 tsp. sugar
  • 1 Tbsp. cornstarch
  • 1 Tbsp. low-sodium soy sauce
  • 1 Tbsp. water
  • 2 Tbsp. vegetable oil








In a separate bowl, mix the following together.
  • 1/2 c. low-sodium soy sauce
  • 2 Tbsp. brown sugar
  • 4 cloves garlic, minced
  • 2 Tbsp. flour
  • 1 Tbsp. sherry


In a large pan, heat EVOO over medium-high heat. Add broccoli, a few tablespoons of water and cover until broccoli is cooked to your liking. Transfer broccoli to a plate.

In hot pan, add the marinated meat and half of the sauce mixture. Saute for 6-7 minutes, stirring often, until the meat is cooked. Stir in the broccoli and remaining sauce. Saute 1 more minute until all sauce and broccoli is warm. Serve over rice.


Sunday, December 30

Paleo Chorizo Hash

If you hadn't heard the news -- WE'RE ENGAGED!!!  Haven't set a date yet, but obviously we both need to drop more than a couple pounds. It has been decided that we will be eating healthy dinners (no carbs!!) from now in order to help with our weight loss. Clearly, we have to eat healthier breakfasts and lunches too, but since we no longer work together, it's easier to plan our dinners together.

I have heard so many people talk about "going Paleo" & have heard of two great Paleo food blogs. I went through them both and found this "Kitchen Sink Hash" by PaleOMG. It turned out really well! I topped it with a fried egg

1lb chorizo
½lb leftover chicken, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 shallot, diced
1 sweet potato , diced
1 package of button mushrooms, sliced
2 eggs, fried or poached

Cook chorizo over medium heat, using a spatula to break it up. Cook completely. Remove chorizo from pan and keep stove-side while you finish.
Place onions & sweet potatoes in leftover chorizo grease. Add EVOO if the pan gets too dry.
Once sweet potatoes begin to soften, add peppers.  After about 5 minutes, add mushrooms for 5 more minutes.
Once the mushrooms are soft, add meat.
Keep stirring until sweet potatoes & mushrooms are soft.
Top with fried egg & serve.


Thursday, October 11

Creamy Baked Corn

I found two of these gems & decided to meld the two into one big happy recipe. It was delicious!


1 stick butter, melted
1 8 oz. container of sour cream
1 box Jiffy corn bread mix
1 can regular corn, drained
1 can creamed corn
1 egg
1 tsp. salt
optional: 1 c. shredded cheddar cheese to mix in or put on top
optional: crumbled bacon topping

Preheat oven to 400.

Mix ingredients thoroughly in a bowl. Pour into greased pan.

Bake for 45 minutes. Add toppings for last 10 minutes.

Tuesday, October 2

Yellow Box Cake with Fluffy Buttercream Nutella Frosting

LUDICROUS! I know... Stop shaking your head at your computer screen. You look ridiculous.

This was an experiment to celebrate Matt & Dave's 28th birthday! Matt requested Nutella frosting so I decided to try & please them both with their own special recipes. The final decision was strawberry cake with Nutella frosting for Matt & peanut butter cake with a glaze & Nutella frosting.

I prepared the box cake as directed but added an additional egg (four total) & divided the batter in half.

For the strawberry cupcakes I added approximately 1 cup of chopped strawberries to the batter. For the peanut butter cupcakes I added 2 tablespoons of creamy peanut butter. Mixed both well & divided them into football cupcake liners.

Peanut Butter Glaze
4 tsp water
2/3 c. powdered sugar
1 Tbsp creamy peanut butter

In the peanut butter cupcakes, I scooped out a teaspoon of cake & poured this glaze in the center.

Fluffy Buttercream Nutella Frosting*
1 c. butter, room temperature
2 c. powdered sugar
2/3 c. Nutella
1 tsp pure vanilla extract
Pinch of salt
2 Tbsp heavy whipping cream



Frost cupcakes once they have cooled to eliminate drips.
 *Found at Kitchen Treaty. Next time, I think I would eliminate the salt, as the Nutella makes the frosting pretty salty & gradually add the sugar, tasting as I go. I obviously have a big sweet tooth, but I found this was too sugary. Maybe next time I'll add cornstarch with the sugar... haven't decided.

Peanut Butter Cake with Peanut Butter Glaze & Nutella Frosting
Strawberry Cake with Nutella Frosting
Mini Birthday Cakes for the Twins