Pork Carnitas

Carnitas means ‘little meats’ in Spanish. These little chunks of goodness are a popular ingredient in tacos, burritos, or just served on their own.  Think of them as Mexico’s version of pulled pork. I wait until pork shoulder or butt are on sale to make them.  So, this is inexpensive.  I don’t remove the fat from the meat when I’m preparing it, since it renders off in the braising process. I also make sure the oil is very hot when I fry the meat, because I just want to brown the outside while leaving the inside moist and juicy. You can double this recipe using the same amount of liquid, but doubling the spices.  If you want you can add a chopped chili to the liquid.  I love heat, but prefer my carnitas savory instead of spicy.

I always serve carnitas in warm, soft tacos with refried beans and Spanish rice.  I offer my guests chopped tomatoes, avocado tossed in lime juice, chopped cilantro, pickled jalapeños and sour cream to dress their carnita tacos.

Servings: 4-6

Hardware:  A cutting board and knives, measuring spoons and cups, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a heavy skillet, a slotted spoon, tongs, a bowl
Time:  Prep:  10 minutes    Cooking: 3 hours   Active time: 20 minutes

Pork Carnitas Tacos

Ingredients:

• 2 pounds pork butt or shoulder
• 3 cups beef stock
• 1 medium yellow onion
• 1 large, thin-skinned orange
• ¼ cup vegetable shortening
• 4 garlic cloves
• 3 bay leaves
• 2 tablespoons brown sugar
• 1 tablespoon oregano
• 1 tablespoon kosher salt
• 2 teaspoons cumin
• 1 teaspoon thyme
• Oil for frying

1. Cut the pork into 1 ½ inch cubes.  Leave on the fat. Wash the orange carefully. Quarter the onion and the orange. Smash the garlic.  Toss the meat, orange, and onion with the seasonings in the Dutch oven.  Add the shortening and turn the heat up to medium.  Let the shortening melt. Then add everything but the frying oil. Allow the liquid to boil.
2. Lower the heat and simmer without the lid.  Stir occasionally.  Simmer until the pork is tender, 1 ½ -2 ½ hours.
3. Remove the pork with the slotted spoon.
4. Heat the oil in the heavy pan on high.  The oil should be deep enough to cover the pork pieces and you want the oil to be very hot. Fry the pork pieces until they are crispy, about 2 minutes per side.
5. You can make these on the weekend and serve them up to three days later.  Serve warm.

Fish Cakes

Fish cakes are an easy way to get non-fish fans to eat fish.  They can be made into sandwiches or eaten as is.  You can even make tiny fish cakes and serve them as snacks.

Any firm fish will make a good fish cake.  I chose tilapia because it is mild.  However, I have made these with salmon and amberjack. You can even use more than one type of fish.  Using different fish will give your fish cake a different flavor, so feel free to experiment. You can also use 1 cup homemade mashed potatoes rather than the dry instant potatoes. Really, anything goes.

Servings: 4-6

Time:  Prep: 20 minutes    Cooking:  20-25 minutes
Hardware:  Measuring cups and spoons, a knife and cutting board, a zester, foil, a baking sheet, a metal spatula, a mixing bowl, a heavy skillet, a paper towel covered plate, a shallow bowl, and tongs.

Ingredients:

• 1 pound tilapia
• 4 large lemons
• 9 sprigs of fresh dill
• ½ stick very cold butter
• 2 slices of bacon
• 1 green onion
• 1 tablespoon Old Bay seasoning
• ¼ teaspoon salt
• 1¼ cups instant mashed potato flakes
• ¼ cup mayo
•  Oil for frying
• Salt & Pepper

1. Preheat the oven to 450°.  Line the baking sheet with foil.
2. Zest and juice one of the lemons. Set the zest aside.  Slice the butter into thin pats. Wash the dill and remove it from the stems. Mince the dill and set aside 1 tablespoon of it. Slice the lemons and the green onion.  Set the onion aside.
3. Rinse the fish in clean water and pat dry.  Place the fish onto the prepared baking sheet. 
4. Sprinkle with salt & pepper. Lay half the lemons and sprinkle half the remaining dill on the fish. Bake the fish for 7 minutes and then turn with the spatula. Season the other side of the fish with salt & pepper and all but 1 tablespoon of the dill.  Cover with the remaining lemons and juice. Bake for 5-7 minutes on the second side depending on the thickness of the fillets.  Be careful to not overcook the fish.  It is done when it is opaque and flakes easily.
5. Allow the fish to cool.  Reserve the liquid that cooked off the fish. While the tilapia is cooling cook the bacon until it is crispy.
6. Crumble the bacon into the mixing bowl.  Make sure the bacon pieces are small. Mix in the ¼ teaspoon salt, dill, lemon zest, green onion, Old Bay seasoning, mashed potatoes, mayo, and liquid from the fish.
7. Gently flake the fish and fold it into the potato mixture.
8. Place an inch of oil into the skillet with the bacon fat.  Heat it on medium high.
9. Put the bread crumbs into the shallow bowl. Gently form ¼ cup of the fish mixtures into 1 inch patties. Make sure you apply enough pressure so they won’t fall apart, but don’t over handle them. Place the fish cake into the crumbs, flipping them so they are covered in crumbs. Salt and pepper the cakes.
10. Fry the cakes until they are golden brown. Flip the cakes and fry until the other side is golden.  Remove to the paper towel covered plate.
11. Serve warm.

Ranch Chicken Sandwiches

Sandwiches are often an afterthought for me. I realize that I haven't planned dinner and so we have sandwiches.  Chicken Ranch Sandwiches take some planning, but are still easy to make.  They are hearty enough for even the biggest appetite and impressive enough to serve to guests.  They are also delectable. 

The avocado and the Ranch Dressing are bright tasting over the fried chicken and the crunchy onions.  I like to make my own dressing.  I also use more than this recipe calls for. You can do both. If you don’t like onions then you should add sliced cucumbers.  The sandwich needs the texture.

Servings: 4-6

Time:  Prep: 10-15 minutes   Cooking:  10-15 minutes
Hardware:  A cutting board and knife, measuring spoons and cups, 3 shallow bowls, a fork, a whisk, a paper towel covered plate, a deep skillet, tongs, and a butter knife

Ingredients:

• 6 pieces of bacon
• 1 ½ lb. boneless skinless chicken breast-sliced very thin
• 1 teaspoons + 1 teaspoon garlic salt
• 1 teaspoons + 1 teaspoon onion powder
• ½ teaspoon + ½ teaspoon black pepper
• 1 ½ cups flour
• 2 eggs
• ½ cup milk
• 2 cups bread crumbs
• Oil for frying
• 2 Haas avocadoes
• ¾ cup Ranch Dressing (make your own)
• 6 slices of sweet onion
• 6 sesame seed Kaiser rolls

Ranch Chicken Sandwich

1. Cook the bacon on medium in the skillet until it is crisp. Cut each slice in half and place all of them on the paper towel covered plate.
2. Cut the chicken in half horizontally so that it is thin. Season the chicken on both sides with ½ the garlic salt, onion powder, and black pepper.
3. Put the flour in the first bowl.
4. In the second bowl whisk the eggs and milk together until completely blended.
5. In the last bowl, toss together the crumbs and remaining seasonings.
6. Heat the oil on medium high.
7. Dip the chicken into the flour and shake to remove the excess.  Dip the floured chicken into the egg and then dredge it with the crumbs, making sure it is covered.
8. Fry the chicken for 4-5 minutes per side, or until golden brown.  Don’t crowd the chicken.  You may need to cook it in batches.
9. Remove the chicken to the paper towel covered plate.
10. Slice the avocado.
11. To assemble the sandwiches spread one tablespoon Ranch Dressing on the bottom of each bun. Place a piece of chicken on the bun and top the chicken with another tablespoon of Ranch Dressing.  Then lie a slice of onion, two slices of avocado, and 2 bacon halves on each sandwich. Top the sandwiches with the top of the bun.
12. Serve with a side salad or Sweet Potato Fries.

Ranch Dressing

I like to make my own salad dressing.  Bottled dressing always has a strange aftertaste. Maybe it is the xanthum gum or disodium phosphate…Who knows?  This will not taste like the stuff you make with the dry package of strange chemicals.  I think it tastes better.  I know that it is better for you.  I made this jar for my Ranch  Chicken Sandwiches.

Servings: 1¾ cups   Time: 10 minutes

Hardware:  Measuring cups and spoons, a knife and cutting board, a whisk, a plastic spatula, a mixing bowl, and an airtight container.

Ingredients:

• ¾ cup mayonnaise
• ¾ cup buttermilk
• ¼ cup sour cream
• 1 ½ tablespoon minced chives
• 1 tablespoon minced parsley
• 1 tablespoon lemon juice
• ½ teaspoon FRESH ground black pepper
• 2 cloves garlic

Better when homemade

Mince the chives and parsley.  Mash the garlic. Shake the buttermilk vigorously. Whisk everything together.  Store the Ranch Dressing in the fridge until you are ready to use it.  Allow the dressing to rest for at least 2 hours, but preferably overnight to allow the flavors to meld.  This will keep for a week if you keep it refrigerated.

Warm, Curry, Goat Cheese Spread

Jeff and I like to eat out.  We try to visit local restaurants whenever we can.  We used to go to this little restaurant here in town that had a fantastic wrap around porch.  It was behind a local plant nursery so it was surrounded by fruit trees.  We liked to go there when the weather was cool, sit on the porch, have a few drinks, and talk.  We always ordered Warm, Curry, Goat Cheese Spread.  I’m not sure that this is the exact recipe, but it is delicious none the less.  That little restaurant closed, but we remember it whenever I make this.

We also like to invite friends over and relax at home.  We have served Warm, Curry, Goat Cheese Spread at an end of the week happy hour.  We found that curry and goat cheese go best with a nice cold beer. I am not much of a beer drinker, so I opened a bottle Zinfandel (red not pink) which paired nicely with the dish.  We set out slices of cucumbers, carrots, and an olive try, too.  This took little effort as I had sliced the veggies and stirred the cheeses together the night before.  Instant party.

Servings:  Makes 2 cups

Time:  prep: 5 minutes; Bake: 12-15 minutes
Hardware:  Measuring cups and spoons, a 14 ounce baking dish, a spoon

Ingredients:

• 10 ounces chèvre (soft goat cheese)
• 6 ounces cream cheese
• 1 tablespoon curry paste
• Crackers or toasted pita bread

1. Preheat the oven to 375˚.
2. Mix the cheeses and curry paste together.  Bake for about 5 minutes.
3. Remove from the oven and stir. Return to the oven and bake for 8 to 10 minutes more or until the top is set and begins to crack a little.
4. Serve warm with crackers or toasted slices of pita bread.

Cheesy Broccoli Rice

I make Cheesy Broccoli Rice every time we have pork chops.  Jeff loves it because it is full of cheese and I like it because it is so easy to make.  And while it isn’t health food it is healthier than most cheese and broccoli dishes because it isn’t made from cream of anything soup.  I use frozen broccoli because most of the time frozen vegetables are more nutritious and once again-easier.

This tastes great as a leftover, just add a little water or milk and microwave.  Cheesy Broccoli Rice is also hearty enough to make a great vegetarian meal.  I always prepare extra to take to work the next day as lunch.

Servings: 4-6

Hardware:  A measuring spoons and cups, a pot with a lid, a wooden spoon, and a mixing bowl
Time:  prep:  5 minutes, cook: 30 minutes

Ingredients:

• 2 cups water
• ½ teaspoon salt
• 1 cup of rice
• 1-13 ounce package steam in bag frozen broccoli
• 1 ½ cups shredded cheddar cheese
• ¼ cup sour cream
• S&P

Cheesy Broccoli Rice

1. Heat the water and salt until boiling.  Add the rice, cover with the lid and turn it down to low.  Simmer, without opening the lid, for 20 minutes or until most of the liquid has been absorbed.
2. While the rice is cooking prepare the broccoli according to package directions.
3. When the rice is ready stir the rice and the remaining ingredients together in the mixing bowl.  Adjust the S&P.
4. Serve warm.

Shrimp Stuffed Shells in a Creamy Alfredo Sauce

Stuffed shells are not low fat.  They are not health food.  Stuffed shells are classic comfort food.  Gooey and warm and delicious. I make the recipe even better by adding shrimp and making the Alfredo sauce myself.

If the recipe makes too much filling you can freeze it.  If any shells are left over they, too, can be frozen.  The best way to do that is to freeze the shells flat on a plate or cookie sheet.  When they are frozen you can place the shells and the sauce in a food saver system.  If you don’t freeze them flat first, the food saver system will squash them.  If you don’t place them in a food saver system, they will quickly freezer burn.



Shrimp Stuffed Shells in an Creamy Alfredo Sauce

Servings: 6-8

Time:  Prep: 40 minutes; Cooking:  60 minutes
Hardware:  A cutting board and knives, measuring cups & spoons, a whisk, a wooden spoon, a colander, a mixing bowl, a skillet, large pot, sauce pot, parchment paper, a gallon Ziploc bag, 9 x 13 glass baking dish

Ingredients

• 1-12 ounce package jumbo pasta shells
• 1 pound large shrimp (31-35 count) cleaned
• 2 ½ cups ricotta cheese
• 2 eggs
• 2 tablespoons fresh basil
• ½ teaspoon black pepper
• Pinch of salt
• 1 tablespoon + 4 tablespoons butter
• 3 cloves + 3 cloves garlic
• 2 tablespoons flour
• 2 cups cream
• ½ cup milk
• 1 cup + ¼ cup grated Parmesan cheese
• Cooking spray
• Salt & pepper

 Yummy Cheesy Comfort

1. Preheat oven to 350˚.
2. Spray the baking dish with cooking spray.  Roll out about a foot of parchment paper.
3. Crush the garlic and mince the basil.  Clean the shrimp and sprinkle them with salt.  Set aside.
4. Over medium heat melt 1 tablespoon of butter. Add 3 cloves of garlic and the shrimp.  Cook until just pink, 2-3 minutes.  Remove them from the heat and roughly chop them up.
5. Beat the eggs in the mixing bowl.  Add the ricotta cheese, basil, pepper, salt, shrimp, and the butter the shrimp was cooked in.  Mix everything together. Place everything into the Ziploc bag and place it in the fridge until needed.
6. Cook the pasta according to package directions until al dente (firm).  Drain and place open side down on the parchment paper.
7. Heat the remaining butter in the saucepan over medium heat. Add the rest of the garlic and cook for about 1 minute (don’t brown.) Whisk in the flour and stir until the mixture is smooth. Gradually add the cream and milk, whisking continuously.  Cook until the cream mixture begins to bubble. Remove from the heat and stir in 1 cup of the Parmesan cheese. Adjust the salt and pepper.
8. Snip off the edge of the Ziploc bag, making sure the hole is large enough to allow the shrimp to pass through.  Gently squeeze the cheese mixture into each shell and place the shells into the prepared dish. Pour the sauce over the shells and sprinkle the remaining Parmesan over the top. Bake for 30-40 minutes or until the sauce is bubbling and the cheese is golden brown.

Serve warm with a side salad.