Carnitas (Mexican Pulled Pork/Beef)

Our Best Bites

3 1/2-4 pounds pork or beef roast
3 cup water (enough to cover the pork in the pot)
1 white or yellow onion, peeled and halved
4-6 cloves garlic, smashed and peeled
2 tablespoons lemon juice (about 1 lemon or lime)
2-4 tablespoons apple cider vinegar
1 teaspoon dry oregano
1 teaspoon ground cumin
2 bay leaves salt and pepper
1 orange

(amy's notes) I used pressure cooker, add everything to the pressure cooker.  This time I had a frozen chuck of meat. Add enough water to cover the pork and then add onion, garlic, lime juice, red wine vinegar, oregano, cumin, bay leaves, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, and I zested the orange then cut it in slices and put it in.  Cook 1 hour to 1 1/2 hours 

(amy's notes) First Time- I bring the stuff in the pot to a boil b4 I put the lid on.  If I close the lid and wait for it to boil with the lid on the food burns in the pressure cooker. I cooked for 1/2 hr on full steam, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.  
Second Time- Then cooked for another 1/2 hour, then cooled the pot down in the sink under cold water, open the lid and flipped the beef on the other side.
Third Time- Last time to cook for  1/2 hour, then let it sit in the pot till your ready to eat.  It will fall apart easily.

(best bites notes and amy didn't do, b/c I was manly hungry)
Remove the orange rinds, onion, and bay leaves. Line a rimmed baking sheet with aluminum foil. Using a slotted spoon, transfer the pork from the liquid to the foil-lined baking sheet. Set aside. Return the pot to the stovetop and bring the liquid to a boil over high heat. Boil for 8-15 minutes (longer or shorter if necessary) until the liquid is thickened and glaze-y and, when stirred, the spoon leaves a trail in the liquid (you should have about 1 cup of liquid).  Use your fingers to pull apart the pieces, discarding any particularly fatty pieces (or removing the fat from them). Drizzle with the cooking liquid. Turn your oven broiler on high and place the pork in the oven for 5-8 minutes or until the pork starts to brown and the edges become crispy. Remove the baking sheet from the oven and use a spatula to flip the pork. Return to the oven for another 5-8 minutes, broiling until the pork is browned and crispy (but not charred, unless that’s your thing). Serve in warmed tortillas with desired toppings. Makes about 12 servings.

Can freeze portions of the beef for a future dinner.

(8/31/15 I made the roast but put 3 cups of water and it was all out after an hour of pressure cooking.  I wonder if the pressure cooker wasn't sealed correctly, or that is just how it cooks.  Either way it was good)
4/13/16 I made the roast this time where I take 1/2 hr increments of cooking and turning the roast and there was no burning. Started at 12pm cooking it and it was ready by 4pm

Could serve with- Roasted cauliflower or Roasted asparagus and/or Mashed potatoes and always Delicious & Fresh Salad

Coconut Shrimp

Sallys Baking

• 1/3 cup whole wheat
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 large eggs, beaten
• 3/4 cup Panko bread crumbs
• 1 cup sweetened shredded coconut
• 1 pound raw large shrimp, peeled and deveined with tails attached
• vegetable oil or coconut oil1

Directions:

1. Start with 3 medium bowls. Combine flour, salt, and pepper in one. Beat the eggs in the second bowl.  Combine Panko and coconut in the third bowl.
2. Dip the shrimp into the flour, then the eggs, and then dredge the shrimp into the coconut mixing, pressing gently to adhere. You want a lot of coconut on each shrimp. Set the coated shrimp aside on a plate as you coat the remaining shrimp.  bake these (400-500 F).   Put them on a cookie sheet and bake for 15-20 mins.  Be sure to flip them after 10 mins.  
3.  Leftover coconut shrimp keeps well in the refrigerator for up to 3 days.
4. Make ahead tip: Fried coconut shrimp freezes well, up to 2 months. Reheat for 10 minutes in a 350F oven-- or until thawed and warm.

Side dish- I served with baked sweet potato and crushed it up with butter, cinnamon, and little honey.

Dipping Sauce  Betty Crocker

1/2 cup apricot or peach preserves

1/2 teaspoon grated lime peel

1 tablespoon fresh lime juice

1/8 to 1/4 teaspoon crushed red pepper flakes

Burger

Food

1 lb lean hamburger
1 t minced garlic
1⁄4-1/2 teaspoon seasoning salt
1⁄2 teaspoon Worcestershire sauce
2 eggs, beaten
1 slice of your favorite cheese (optional)
1/4 c oats
pepper

Turn on grill to warm up. Mix everything

Grill 3 min one side then flip and cook 4min on other side, put a slice of cheese on it and then grill the buttered buns.

Top with lettuce, tomato, sauteed onions, grilled peppers, sauteed mushrooms, guacomole

8/22/15 SUper duper loved it!!! Juicy b/c I cooked it 3 min on one side and 4 on the other. My hubby would rather have the full meat with no additions but I loved it

StoveTop Enchiladas and Guacamole

Part 1
Broil veggies in oven- for 15min till lighty toasted (or can do on stove top, I just like the crispness of the veggies while they are broiled)
oil
salt and pepper
zesty seasoning mix
onions (sliced into strips)
garlic
all colors of peppers


Part 2
On stove top-
tortillas
enchilada sauce
canned chicken
black beans
optional (canned chicken or turkey)
cheese

Heat oil to lightly tan tortillas, take off from stove. Layer in tortillas onion &  pepper mixture from above, beans, canned meat, a spoonful of enchilada sauce and cheese. Roll back up and put in pan to heat up and pour more enchilada sauce on top and cheese

Part 3
Guacomole
1 avocado
dash lemon juice
salt and pepper
1/4c diced tomatoes
garlic

Could freeze the tortillas with filling inside after been cooked.

Chopped Apples for French toast/pancakes/waffles

from- A girl eats

 1 Pink Lady Apple and chopped it up into 1/2 inch cubes. I put the apples in a saucepan and added:

• 2 Tablespoons water
• 1 teaspoon butter
• 1/2 tablespoon honey
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon juice
• cinnamon
• pinch of salt

let the apples sauté on medium-low for 5-6 minutes, or until they were soft.

Goes well with Whole wheat waffles/pancakes or Multi-grain waffles or French toast or German Pancakes

Whole Wheat and Gluten Free Pancake and Waffle Mix

1. Whole Wheat Pancakes or Waffles  

Weelicious

makes 6 batches of pancakes or waffles

(dry mix recipe fits my 10 cup container)

•  9c whole wheat flour
•  3T baking powder
•  2T baking soda 
• 2 1/2 t  salt

• Preparation1. Mix all ingredients together and store in an airtight container in a cool, dry place.

• to make whole wheat pancakes or waffles:  Original batch serves 4, double serves 4 with left overs. 
• Double   Original
• 4T            2T ground flax seeds
• 2              1 large egg, whisked
• 2               1 cup buttermilk**
• 2               1 tablespoon vegetable or canola oil (can subsitute applesauce)
• 2               1 cup pancake mix

1. To Make Whole Wheat Pancakes or Waffles - Serves 4
2. 1. Add milk and vinegar to make buttermilk- let sit 5-10 min, and oil in a large bowl, Then Whisk the egg, and flax let sit for 5 min
3. 2. Whisk in the pancake mix until just combined.
4. 3. Heat a large pan or griddle over medium heat and grease with butter or oil.
5. 4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
6. 5. Flip the pancakes and cook for one minute longer and serve.
8. Note: Mixture can also be used in a waffle iron following manufacturers directions.
9. **If you do not have buttermilk you can make it by adding 1 tablespoon vinegar or lemon juice to 1 cup of milk. This mix also works beautifully with any type of milk you prefer! Let sit 5min

Can add different variations- 

*banana pancakes- add 1-2 mashed bananas to liquid ingredients then add the dry ingredients

*apple or peach or blueberry pancakes- thinly slice one apple or peach and then chop up and add to the end product of the pancake mixture

*pumpkin pancakes- 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground cloves, 3/4 cup of pumpkin, with 3/4c buttermilk mix with liquid ingredients first then add to the dry
*oatmeal raisin pancakes-  Add this to the dry ingredients- 1 c oatmeal, 1 t cinnamon. Then add 1/2 c raisins and 1/2-1c  more buttermilk to liquid mixture then stir liquid and dry together.

Can freeze the made pancakes or waffles in the freezer.

2. I made muffins from this pancake mix. Worked out so wonderful
Similar to Pumpkin Choco Chip Muffins

1 c milk plus 1 t vinegar
1 mashed banana
3 eggs
1 &1/2c pureed pumpkin
1 c sugar or honey
1/4c flax
1 c crushed bran cereal (or wheat bran or oats)
2 and 1/2-3c pancake mix
choco chips

Mix milk and vinegar first and let sit 10min. Then add and stir: banana, pumpkin, sugar, and flax. Follow up with cereal, pancake mix, and choco chips.
350 for 17 minutes

3. Gluten Free PANCAKE MIX

MinimalistBaker

Serves: 8-10

• 1 cup brown rice flour
• 3/4 cup white rice flour
• 1 cup GF oat flour
• 1 cup raw buckwheat flour (ground from raw buckwheat groats, NOT toasted buckwheat)
• 1/4 cup yellow cornmeal
• 3/4 tsp xanthan gum
• 1 tsp salt
• 1 Tbsp baking powder
• 1/2 Tbsp baking soda
• 1/4 cup granulated sugar*

FOR PANCAKES

• 1 cup Gluten Free Pancake Mix
• 1 egg
• 1 Tbsp butter, melted
• 1 - 1 1/2 cups low-fat buttermilk (or non-dairy milk)*

Instructions

1. Add all dry ingredients to a bowl and whisk until well combined. You could also sift the mixture if you have one on hand, but do so several times to ensure it's thoroughly mixed.
2. To make pancakes, whisk 1 large egg, 1 cup of buttermilk or milk, and 1 Tbsp melted butter or coconut oil. Then add in 1 cup of mix. If your batter appears too thick (it should stream out of a measuring cup, not glop), add more buttermilk.
3. Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry, checking around the 2 minute mark to ensure they aren't too brown. Adjust heat as needed.
4. Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.
5. Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.