Tonight, I used all the leftover pork to make these yummy enchiladas. Super easy! I took the leftover pork and some Mexican cheese blend and rolled them up in tortillas. Then I added a large can of enchilada sauce and more cheese on top. I cooked them at 350 for about 30 minutes. Clean plates all around!
Today was so long, right? Silver lining… came home to dinner that had been cooking all day!
1 pork butt
1 onion, chopped
2 cloves of garlic, crushed
One large can of crushed tomatoes.
4 small cans of diced green chilies
3 tablespoons of tomato paste
3 tablespoons of Worcestershire Sauce
1 container of low sodium stock
a teaspoonish of paprika, cumin, chili powder, red pepper flakes, oregano, and marjoram
salt and pepper liberally
Sear all the sides of the pork butt with a bit of vegetable oil (heavily salt and pepper on each side) in a large cast iron or dutch oven. I did that last night.
In the crockpot, add the pork and all the other ingredients. Cook on high 4-6 hours or on low for 7-9 hours. The longer the better. I added the crockpot bag to a larger container to break up the pork, which at this point is just falling apart.
Add in tortilla chips, leftover tortillas, or corn chips.
Top with cheese, sour cream, avocado and possibly a nice runny egg.
Afternoon friends! I hope you all are having a great day. Last night I made steak fajitas for the family. Fajitas are always a favorite, and I usually stick to the same combination of flavors to marinate the meat (you can find it here). But I decided to change things up when I spied this lovely bottle of Chimichurri sauce in the fridge.
Chimichurri is a green sauce used for grilled meat, originally from Argentina. It is made of finely-chopped parsley, minced garlic, vegetable oil, oregano, and white vinegar. You could easily make our own, but I received this bottle in my Argentina Try the Word food box. If you have never heard of Try the World and you are an adventurous eater who likes to try new flavors, I would highly recommend getting a subscription!
I added salt, pepper, a couple tablespoons of Worcestershire sauce, and about a half a cup of the Chimichurri sauce to a large zip top bag. I added the meat and let marinate for about 30 minutes.
I grilled each side, about 6-8 minutes per side for medium rare. Then I let the steak rest about 10 minutes before carving. I had my husband cut the steak across the grain into thin diagonal slices.
I also cooked up some veggies (peppers, onions, and mushrooms) to add to the fajitas. I added a bit of salt, pepper, and 1 tablespoon of Worcestershire sauce to the veggies as they sauteed, about 15 minutes.
While the meat rested, I warmed up some small tortillas. With the steak and veggies, I added some tomatoes, cheese, lettuce, sour cream, and a bit of hot sauce. Delicious!
I am starting a new category tonight. Dinner with friends is becoming the new normal with my new kitchen. I love it! Tonight, 2 college friends came to dinner. One was the fabulous Miss Mandy, who my girls pretty much adore as an auntie. The other was my dear friend Lita, who also brought her lovely hubby and 2 adorable boys. It was loads of fun. For some reason it didn’t even occur to my to take a picture of us, but that is ok. Their pretty faces still look 22 to me, so there is that =)
Here are some shots that I took that mattered…
The start… 2 avocados, salt, pepper, juice of 1 lime, and a tablespoon of queso fresco diced and stirred in.
Can’t wait to see these lovely ladies again!
Happy Columbus Day!
Yesterday I went to the store and spied a pretty flank steak and immediately had a hankering for fajitas! I had the butcher cut it in to strips. I added about a tablespoon of cumin, salt, pepper, and a couple of teaspoons of chili powder. I rubbed it all over the meat with a little olive oil, then cooked them up in a skillet. Everyone added their meat to a hot tortilla and added their favorite fixings!
Hello again! Almost time for bed, but I thought I would go ahead and post one more time tonight. I made these for lunch tomorrow, and I cannot wait!
Oven Roasted Cheese Poblanos
So easy! I sliced 4 poblanos in half and took out the seeds and ribs. Then I filled them with cheese and roasted them for about 30 minutes. I am going to put them over refried beans and add some sour cream and avocado to the mix.
This weekend my dishwasher broke. I had mixed feelings. It was an old piece of junk. I wanted a new one, so I got one. Until it can be delivered, I have to do dishes by hand. Sunday and Monday I made dinner and cleaned way too many dishes. https://funfoodiefamily.com/2015/08/24/chicken-tetrazzini-2/
Last night we ended up going out. I went to Zumba and then the girls didn’t get out of practice until 7:30. I was planning on making tacos, but my husband convinced me we should go out. I was ok with that. Tonight I went to a kickboxing class, then made those tacos, but we used paper plates. Fast and easy dinner with less dishes!
Tomorrow is another crazy day! Friday is date night! See you on the flip side of getting a new dishwasher!
Just another summer day livin’ the dream! The girls and I had a great day. First, we all slept until 9 am. HEAVEN! Then we lounged around in our jammies; I drank 3 cups of coffee, and they ate an obscene amount of frozen waffles and french toast sticks.
Then we pried ourselves off the couch and got dressed. I put on my best yoga pants and we headed off to the gym. I took a lovely Bodyflow class (Thai chi, yoga, and Pilates). Then we hit Walmart for a few essentials. I am not even kidding when I say I actually enjoyed my time at Walmart! Usually I hate going; the line is long, someone has trouble with their payment, there is a price check gone awry, etc. Not this time. Smooth sailing.
Then we hit the pool. I love going to the pool and relaxing. Today there was no one there for about an hour and a half. We swam, jumped in, played, and floated around without a care in the world. Then only one family joined us, so it still was pretty awesome.
Tonight, we had something that I know we can all get behind; TACOS! I have made tons of tacos in the past. Tonight was strait up beef and beans with all the fixings. I love a good taco bar. Everyone can add what they want and no one feels left out. Here are some things that I always have on hand to make the perfect taco night; protein (beans, beef, chicken, pork, shrimp, steak, tofu), veggies, cheese, lettuce, tomato, avocado or guacamole, sour cream, hot sauce, salsa, and hard and/or soft tortillas.
I usually make my own chili seasoning to add to my meat or veggies. I never really measure, but I usually do a combo like this (more or less depending on your preference); 1 teaspoon of salt, 1 teaspoon pepper, 1 teaspoon chili powder, 1 1/2 teaspoon of ground cumin, 1/2 teaspoon of red pepper flakes, 1/4 teaspoon dried oregano. But if you buy one of those packets for a fast and no nonsense taco night, I won’t judge. I have bought them, too! It is your life, so do what you want!
Tonight Rucks, Becca, and I had a gordita. Hard shell with all the fixings inside a soft tortilla spread with beans. Katie opted for a soft taco/burrito. Rucks likes Taco Bell hot sauce; I like Cholula. Becca and I like avocado. Katie and I like sour cream. Becca is a refried bean fanatic, so I let her pick out the kind she wanted. She picked vegetarian refried beans, and we all decided that we can’t taste a difference and we are saving like 5 grams of fat.