Cooking

Pork Carnitas

Pork Carnitas

I have a wonderful recipe to share with you today.

I am sure you know how much we love Mexican food-

having grown up in Southern California, it seemed that there was an

authentic Mexican walk-up on almost every corner.

We grew up eating Mexican food

and loving it.

This recipe is excellent, and so delicious.

It takes just a few ingredients and is easy to make,

though it takes a while to cook.

I am sorry-I took a photo of the finished product-fried flour taco shells

filled with the carnitas-but alas!  I couldn’t find the photo to post it.

You will have to take my word for it that is a pretty picture when it is finished.

This dish won’t last long!

 

Pork Carnitas

3 lbs. boneless pork shoulder, or pork butt, cut into 2 inch pieces

1/2 cup orange juice (2-3 oranges)

1/4 cup lime juice  (2-3 limes)

4 cloves garlic, minced

1 tsp. cumin

1 tsp. salt

Place all of the above ingredients in a large stock pot.

Cover with water to just barely cover the ingredients.

Bring to a boil.

Reduce to a simmer.

Let simmer, uncovered, for 2 hours.

Do not stir.

Increase heat to medium/high,

stirring occasionally and turning the meat chunks.

Cook for 45 minutes, or until all of the liquid is evaporated.

Let the meat sizzle in its rendered fat until the edges are carmelized and browned.

Adjust the seasoning to taste.

Shred the meat, and serve on warmed tortillas.

Garnish with avocado slices and cilantro.

Enjoy!

*

Joshua 1:9

Be strong and courageous.

The LORD your God will be with you

wherever you go.

 

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A Book Give-Away-The Farmstead Egg

I have a give-away for you today…

a good book on basic chicken keeping and recipes for all those freshly gathered eggs.

I enjoy my chickens so-they are easy to take of and

fun to watch.

Though I do keep a sharp eye on ol’ Pete, the rooster.

He does not even like me taking photos of ‘his’ hens…

giving me the ‘stink-eye!’

This book is divided into 2 sections-

The first on chicken keeping, and the second of recipes.

If you are thinking of getting some chicks,

this would be a nice book to have.

The many chapters of chicken care.

The second section has are many interesting recipes.

Good ideas for all those eggs!

Recipes from the common to the gourmet.

 

Pickled eggs, anyone?

Pickled eggs are a Pennsylvania tradition.

Asparagus will soon be ready!

In the spring time there is usually an over abundance of eggs.

This recipe is of interest to me-it would satisfy my love of Mexican food.

If you would like to try for a chance to win this book,

just leave a comment on this blog post within the next 7 days.

Next Tuesday, April 11, the winner will be announced!

This book would be a nice addition to your recipe library.

Do you keep chickens?

Would you like to keep chickens?

*

Psalm 37:4

Delight yourself in the LORD

and He will give you the desires of your heart.

 

 

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Baked Chicken Spaghetti

Baked Chicken Spaghetti

A new recipe, for me that is.

Dan was out of town for a week-in Montana, for a NIBS board meeting, I was  home by myself (not complaining!) and I was tired of eating left-overs and sandwiches.

So I decided to actually cook for myself!

He doesn’t care for pasta, so here was my opportunity to try a dish I had been wanting to try-a chicken spaghetti casserole.  I knew by the ingredient list that I would like it, it sounded like a ‘comfort’ type of dish, and it sounded good for a cold winter night.

Here is the process.

Cook the chopped peppers, onions, garlic and cubed chicken in butter in a skillet.  Add in the tomatoes, soup, cheese, and salt and pepper.

Heat through till the cheese is melted.

While the skillet ingredients are cooking, cook the spaghetti in a stock pot.

When the noodles are cooked, drain and add to the skillet mix.

Place in a 9×13 baking dish.

Cover with the crushed tortilla chips.

Bake at 350 degrees for 30 minutes.

Yes, I liked this recipe just fine!  There was plenty-I sent most of it over to the new Mom’s house, (see here) and I even had left-overs now again!

Here is the official recipe-

Baked Chicken Spaghetti

2 boneless, skinless chicken breast, cut into chunks

1/2 onion, chopped

1 (or 2) Jalapeno peppers, chopped

(I used 2 peppers, and mine turned out pretty hot)

2 garlic cloves, minced

2 Tbsp. butter

1 10 oz. can diced tomatoes with green chilies

1 can cream of chicken soup

6 oz. Velveeta cheese, cubed

8 oz. spaghetti noodles, cooked and drained

3/4-1 cup tortilla chips, crushed

Salt and pepper, to taste

  1. Heat oven to 350 degrees.
  2. Grease a 9 x 13 baking dish.
  3. Heat the butter in a skillet, then
  4. Saute the chicken, onion, peppers and garlic in the butter till cooked and tender.
  5. Stir in the tomatoes, soup and Velveeta.  Stir and heat till the cheese is melted. Season with salt and pepper to your taste.
  6. While the skillet ingredients are cooking, cook the spaghetti in a large stock pot.
  7. Drain the noodles, and stir into the skillet ingredients.
  8. Turn in the greased baking dish, then
  9. Cover with the crushed tortilla chips.
  10. Bake for 30 minutes.

Enjoy!

This will serve a large family.

*

John 6:35

(Jesus said)

I am the bread of life;

he that cometh to me shall never hunger;

and he that believeth on me shall never thirst.

 

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Pecan Dump Cake

 

Pecan Dump Cake

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One of the recipes that I made for our Thanksgiving meal was a Pecan Dump Cake.  It was very good.  It reminded me very much of Paula Dean’s Ooey Gooey Butter Cake that I like so well.  Gooey in the middle and crunchy on the top.

Pecan Dump Cake

6 Tbsp. butter

1 cup pecans, chopped

1 1/2 cups self-rising flour

1 1/2 cups sugar

2/3 cup milk

1 tsp. vanilla

1 1/2 cups light brown sugar

1 1/2 cups hot water

Heat oven to 350 degrees.

Put butter, cut into chunks, into a 9×13 baking dish; put dish in hot oven to melt butter.

When butter is melted, remove from oven and sprinkle pecans over butter.

In a med size mixing bowl, stir together the flour, sugar, milk and vanilla.  Stir gently, do not over mix.

Pour the flour batter over the butter and pecans.  Do not stir.

Sprinkle the brown sugar over the batter.  Do not stir.

Carefully pour the hot water over all.  Do not stir.

Bake at 350 degree for 35 minutes, until golden brown.

Let cool, and cut into squares.

Store covered.

*

James 1:5

If any of you lack wisdom,

let him ask of God,

that giveth to all men liberally.

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Fruit Pizza

Cookie Dough Fruit Pizza

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While looking for a good dessert to take to family gatherings this summer,  I came upon this recipe.  When I tasted it for the first time, I knew it was a keeper.

My grandkids agreed with me, and I will be making it again, many times, for the family.

Of course, it fits my criteria for being quick and easy to prepare!

The bottom layer is a simple cookie dough crust.  You can make your own dough from scratch, but I used store bought cookie dough mix.

The cookie dough is simply spread over a greased cookie sheet and baked at 350 degrees for 18-20 minutes.

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The second layer is a cream cheese mixture of cream cheese, powdered sugar and whipped topping.

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The cheese layer is spread over the cooled cookie crust.

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The top layer is the fruit mixture.  This specific recipe that I found was called Red White and Blue, with the patriotic theme for the 4th of July.

The fruits that I used were the ones called for in the original recipe, with fresh strawberries and wonderful blueberries from Maria’s blueberry patch.  Any mix of soft fruits would work-peaches, bananas, kiwi fruit, raspberries, mandarin oranges.

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Chill the ‘pizza’, then cut into squares and serve.

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Here is the recipe-

Fruit Pizza

2 packets of pre-made cookie dough

8 oz. cream cheese

1/4 c. powdered sugar

2 c. whipped topping

1 lb. strawberries, de-stemmed and sliced

1 1/2 c. blueberries

2 Tbsp. strawberry jam

2 Tbsp. lemon juice

  1.  Roll out the dough, and press into a greased cookie sheet.
  2.  Bake at 350 degrees for 18-20 minutes.
  3. Cool
  4. Cream together the cream cheese and powdered sugar.
  5. Mix in the whipped topping.  Spread over the cooled cookie crust.
  6. Mix together the strawberries, blueberries, jam and lemon juice.  Spread over the cheese layer.
  7. Chill, cut into squares and serve.

*

Psalm 103: 33

I will sing unto the LORD as long as I live:

I will sing praise to my God while I have my being.

 

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Who am I ???

Child of God, pastors wife, mother of five, grandmother of ten (and counting), gardener, quilter, homemaker, reader, homebody and dreamer…

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