Beef Carnitas

 Lisa Morby's taco salad with Beef Carnitas

2–3 lbs beef chuck roast
2 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp onion powder
1 onion, sliced (I like sweet onions)
1 green pepper, sliced
1 red pepper, sliced
1 (4oz) can diced green chiles (don’t drain)

FOR SERVING:
corn tortillas*
your favorite taco toppings: shredded lettuce, salsa, guacamole, cheese, sour cream, cilantro, etc.

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INSTRUCTIONS

If desired, brown your beef roast in a pan or Dutch oven. Heat a small drizzle of oil over medium heat, add the beef roast and cook 5-7 minutes per side, or until it’s very browned and crisped.
Place roast in the slow cooker. In a small bowl, whisk together chili powder, salt, pepper, cumin, smoked paprika, garlic powder, and onion powder. Sprinkle spice mixture over the roast. Add onion, bell peppers, and green chiles over the roast as well.

Cook on HIGH 3-4 hours or LOW 7-8 hours, or until beef is pull-apart tender. (You should be able to easily shred it with a fork or a pair of tongs).

Oriental & Asian Chicken Salad

2 Chicken breasts cooked and sliced
1/2 head sliced green cabbage, if you want add romaine lettuce, red cabbage really looks beautiful
1/2c toasted almonds (425 roast for 7-12 min)
4 green onions
shredded carrot and/or broccoli

1 pkg of ramen noodles (425 roast for 3-5min)
1/4c sunflower seeds (425 roast for 7-12 min)
Optional- lo mein noodles

Dressing-
3 T vinegar (a mixture of both rice vinegar and/or apple cider)
1/2c oil (olive oil and/or sesame oil)
1/4t pepper
1 ramen season packet
Optional- 1/2t fish sauce

1. Prepare the dressing: In a small bowl or large measuring cup- vinegar,oil, pepper and season packet. Taste and add more salt as desired
2. In a large mixing bowl, toss the romaine, red cabbage, and carrots. Arrange the chicken tenders on top. Drizzle with the dressing. Sprinkle with the chow mein noodles, almonds, and green onion. Enjoy immediately or prepare everything and keep separate until ready to serve. The dressing wilts the cabbage and ramen noodles and lettuce quick.
3. In a pan over medium heat or in oven warm up vegetable oil.  Crush the Top Ramen noodles  (without flavor packets) and cook until slightly brown. 
4. Sometimes I mix the cabbage, carrots, green onions with the dressing, let sit in fridge. Then leave out the chicken, ramen, lo mein noodles, nuts/seeds till right before serving.
5. DELICIOUS!!!

serve with Lisa Morby's Pad Thai

Stir fry

Hiking and Biking in Northern Utah

Paved and dirt trails for Bikes- (But you can walk/hike on them)
1. Syracuse trail 1300 N 4000 W
2. Denver Rio Grande Western Trail- by Ogden airport, begin around Hinckley Dr (Between Midland and Road 126)
3. River Pkwy Trail around West Haven & Marriot/Slatterville- 1350 S 1900 W, connects to 21st Pond, you can choose two directions. Park on 1900 w or 

A. Go East towards West Haven cemetery

B. Go West/south towards ogden

C. you can park on 2312 W 1800 S, West Haven on the side of the road and head north on the River Pkwy Trail 

D In the dirt parking lot, Park by Kenworth Sales Ogden, the trail goes east and west

4. Riverdale Parkway- goes south along 89
5. Paved path in Kaysville

6. Ogden Trackline Bike park- https://goo.gl/maps/4djqHjfTu9eSuQPJ6

Hiking Trails-
1. Pleasant view trail, can be as long or short as u want, great views- http://thebesstyet.com/hiking-pleasant-view-trailhead/
2. Barker park trail, simple easy walk (Jamie we've done B4)
3. Top of 1050 (all up hill, it'd be hard with kids) but there's a pond at the top
4. Open Canal trail, wide dirt road leads to single walking/biking trail but may be too long for kids
5. Green waste hike (could be good for meandering, better in spring when theres a small runoff)
6. Bonneville shoreline- lookout point (going into North Ogden cyn) going south and a different trail going north
7. Top of North Ogden cyn
8. 21st pond in Ogden
9. Beus Canyon- can be an intense incline if your going fast, but we take it slow with the kids. Plus theres a small creek running along the trail. I always love that
10. Burch Creek- not as well traveled, smaller single trail and runs along a small creek.
11. Jumpoff Canyon- well manicured and kept nice, not many trees but an awesome huge rocky mountain to hike up by
12. Cold Water Canyon- You can get there by starting at #5 green waste hike or starting a little more south by the open canal, theres a dirt road that goes straight up the mountain. Its faster than the green waste dump but is intense.

CAMPING

1. West Haven offers one night only camping sites right by the west haven cemetery. Monday - Thursday , 10:00am - 6:00pm, CLOSED Friday, Saturday, Sunday and Holidays, Email Contact: recreation@westhavencity.com

Phone Contact: 801-731-8882

Lisa Morby Pad Thai

Pad Thai- 

makes for 6 people, plus some leftover
1 pkg (8-oz) thin rice noodles
1 Sliced or chopped onion
3 minced garlic cloves
2 T butter
 1 lb chicken (I season my chicken with either traeger seasoning or a new seasoning I've tried called Smoked Pecan Himalayan salt- so delicious)
1/2c oil
4 eggs
1 T vinegar
2 T fish sauce or soy sauce
1/8t red pepper
2 c bean sprouts
3 green onions
2-3 shredded carrots
1 red pepper sliced
1 yellow or orange pepper sliced
optional- sliced cabbage

1 lemon cut into wedges

Soak rice noodles (read the specific package for details) for approximately 20min, then depending on the type of rice noodles you get cook for 4-7min. Drain the noodles, I do add some oil to the noodles so they dont stick. Set aside and wait to add them to the big pot to cook everything together.

Saute onion, garlic and cook chicken. Put chicken in separate bowl, then cook eggs put in same bowl as chicken. Add the rice noodles to the pan and add vinegar, fish sauce, green onions, carrots, pepper, cabbage till warm and to desired taste. Each person has a slice of lemon and have them squeese it on their dish right before they eat.

Serve with Oriental Chicken salad

Or serve with egg rolls or pot stickers.

Taco salad and chipotle ranch dressing

One Lovely Life

Dressing
1 cup mayonnaise or veganaise (homemade or store-bought)
1/4 cup full-fat coconut milk (or dairy milk or water)
1 chipotle peppers in adobo
juice of 1 lime
salt, to taste

1/2t garlic powder

In a food processor, blender, or using an immersion blender, puree all ingredients (start with 1 pepper!) until very smooth. Taste and add additional salt or chipotle pepper as desired.
Dressing will keep in the refrigerator up to 1 week.

I served with Lisa Morby's Taco salad-

Romaine lettuce

lightly smashed tortilla chips

ground beef or shredded beef, pork, or chicken (look at recipe link below)

black beans

corn

chopped tomatoes
chopped peppers

shredded cheese

avocado
optional- chopped 1/2 red, 1/2 yellow, 1/2 orange peppers

I prepared, cooked and chopped everything in the morning. Then reheated the beans and beef b4 dinner and then dinner was ready in the evening!!! Delicious

#1. I have used this Crockpot Mexican Chicken for the meat, turned out delicious

#2. Or Beef Carnitas  

https://www.onelovelylife.com/slow-cooker-beef-carnitas/#tasty-recipes-22054-jump-target