PORK CARNITAS

Well, we all survived another election season. Just in time to make us extra cranky for the holidays, right?

Do your favorite food blogger a favor please? Pour all your frustrations, anger and crankiness from the election process/results into something productive. Like food

I promise you (and a real promise, not a politician-type promise) that this meat will make you happy, mellow and in the greatest mood you have been in for months. Promise!

While there are a few extra steps to this recipe, none of them are hard or time consuming. The end result however is out of this world. I have made these twice already in a very short period of time and have the fixings in the fridge for Round #3.

Pork Carnitas

(recipe adapted from Cooks Illustrated)

4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes

1 1/2 tsp salt

3/4 tsp pepper

1 tsp ground cumin

1 onion, peeled and halved

2 bay leaves

1 tsp dried oregano

2 Tb fresh lime juice

2 C water

1 medium orange, juiced and keep the spent halves

source arnita

Cooker Teriyaki Pork Tenderloin

It's been a while since I've made a recipe from AllRecipes.com. I used to go on the site all the time to find recipes, but with Pinterest I haven't had to do that much searching. This week I wanted to use a pork tenderloin that I already had purchased. I'm trying my best to plan recipes with food we have to save $.

Ingredients

2 tablespoons olive oil
2 pounds pork tenderloin
1/2 cup teriyaki sauce
1 cup chicken broth
1/4 cup brown sugar
4 cloves garlic, chopped
3 fresh red chile pepper, finely chopped
1/2 large onion, sliced
1/4 teaspoon black pepper

Directions

Heat the olive oil in a skillet over medium-high heat. Brown tenderloins on all sides, about 10 minutes. Meanwhile, mix together teriyaki sauce, chicken broth, and brown sugar in a bowl. Stir in garlic, red chile pepper, onion, and black pepper.
Put browned tenderloins into slow cooker, cover with the teriyaki sauce mixture. Cook on High for about 4 hours, turning 2 to 3 times during the cooking time to ensure even doneness.
Remove tenderloins from the slow cooker and let rest for 5 minutes before slicing. If desired, spoon liquid over slices when serving.

source

lymadewithl

Spicy Tomato Cooler Recipe

The blend of flavors in this recipe creates a very refreshing drink. I often serve it for breakfast, but in warm weather, it suits any time of day. -Susan Zambito, New Orleans, Louisiana

Ingredients

1 can (12 ounces) V8 or tomato juice, chilled
1/4 cup beef broth
1/4 teaspoon pepper
1/8 teaspoon celery salt
1/8 teaspoon Worcestershire sauce
Dash hot pepper sauce, optional

Directions

In a small pitcher, combine the first five ingredients. Add pepper sauce if desired. Serve over ice if desired. Yield: 2 servings.

source
asteofhom

Raspberry Punch Recipe

This is a delightful punch to serve guests in the summer, when mint and raspberries are fresh. But because I have lots of mint, I like to serve this year-round.

Ingredients

9 cups water, divided
1 to 1-1/2 cups coarsely chopped fresh mint
1/2 cup sugar
3 packages (10 ounces each) frozen sweetened raspberries
2-1/4 cups lemonade concentrate, undiluted (18 ounces)
Ice cubes

Directions

In a large saucepan, bring 3 cups water, mint and sugar to a boil. Reduce heat; simmer, uncovered, for 10-15 minutes. Stir in the raspberries, lemonade concentrate and remaining water. Refrigerate overnight.
Strain raspberry mixture, reserving liquid. Press berries and mint through a sieve; discard seeds and mint. Combine raspberry juice with the reserved liquid. Serve over ice. Yield: 11 servings.

source
tasteofhom

Raspberry Lemonade Concentrate Recipe

Our home economists created a concentrate so you can enjoy a refreshing summer beverage any time of year. Sweet raspberries balance the tartness from lemons.—Taste of Home Test Kitchen

Directions

Place raspberries in a food processor; cover and process until blended. Strain raspberries, reserving juice. Discard seeds. Place juice in a Dutch oven; stir in sugar and lemon juice. Heat over medium-high heat to 190°. Do not boil. Remove from the heat; skim off foam.
Carefully ladle hot mixture into hot 1-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.
To use concentrate: Mix 1 pint concentrate with 1 pint tonic water. Serve over ice. Yield: 5 pints (4 servings each).

Ingredients

4 pounds fresh raspberries (about 14 cups)
6 cups sugar
4 cups lemon juice
Chilled tonic water or ginger ale
Ice cubes

source
tasteofhome

BALSAMIC ROASTED POTATO SALAD

We hosted a BBQ on Memorial Day. It was a potluck BBQ which is the best kind of party in my mind. You don’t have to do all the work and you get to try other people’s yummy food. It’s a great way to find new recipes and I found a good one at this party.
This is the first potato salad recipe I have ever had on the blog because, basically, I don’t like potato salad. At least not the traditional, covered in mayo potato salad. Now I know there are lots of great mayo based potato salad recipes out there and my husband is a fan of them.

INGREDIENTS

1/3 C olive oil, more for drizzling
3 Tbsp balsamic Vinegar
1 Tbsp honey
1/2 Tbsp paprika
2 cloves garlic, minced
salt and pepper to taste
2 lbs. red potatoes,quartered
3 slices bacon, crumbled
3 green onions, sliced
1/3 C fresh parsley, chopped

INSTRUCTIONS

Preheat oven to 400 degrees.
Line a baking sheet with foil.
Drizzle quartered potatoes in olive oil, stir to coat.
Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through.
Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
Remove potatoes from oven and allow to cool. Doesn't need to be room temperature, can still be a little warm but not hot.
Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
Sprinkle with bacon, green onions and parsley.
Serve at room temperature

source:

ourhomebase

Hummus Roasted Red Pepper and Spinach Wrap

Now that summer is almost gone and back to school is a couple weeks away (I know many of you have already started) my mind is started to go to lunch ideas. This year my youngest enters kindergarten which means I have 4 lunches to prepare everyday. Yes I make my husbands lunch – if not I guarantee he would sneaking off to Micky D’s on regular basis. I know bad, but what can I say he is my rebel. Plus I like slipping little love notes in his bag once in a while

roasted red pepper hummus and spinach wrap

Ingredients

1 whole wheat tortilla wrap (no more than 130 calories, I used Mission brand)
2 tablespoons roasted garlic hummus
1 jarred roasted red pepper
2 tablespoons crumbled feta cheese
1 cup baby spinach

Instructions

Lay tortilla flat. Spread hummus around the center. Then add roasted red pepper, feta, and baby spinach. Roll up and serve.

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eyourselfskinn

Chicken Skewers

All you need are 5 ingredients (including salt and pepper!) to make these delicious easy balsamic chicken skewers. And be sure to check out our incredible giveaway at the bottom of the page. (This is also a sponsored post from my partnership with DeLallo.)

So today I’m stoked to be sharing a meal that I recently made for a group of friends that uses two of my go-to favorite time savers — easy skewers and SaladSavors. Oh, and an epic summer giveaway valued at $3000 that is basically anyentertainer’s dream come true. :)

Then whip up your salad to serve with the chicken. It will literally only take a minute or two. Just toss some fresh greens with the SaladSavors toppings — I went with the “fresh” variety here which includes goat cheese, dried cranberries and walnuts — and then top the salad with your desired dressing. I chose a light Italian vinaigrette for this one, but any sort of light Italian dressing or vinaigrette would work.

Then grab those beautifully glazed chicken skewers…

…and serve them along with the salad.

source

immesomeoven

Style Steak Salad

The traditional cuisine of Thailand and the paleo style of eating are a match made in heaven and this paleo Thai steak salad is an easy way to create a hearty paleo-friendly dinner entree that is packed with flavor. It is also very easy to modify to make compliant with the paleo autoimmune protocol (AIP) and is naturally relatively low FODMAP, so it is a great choice for people who are following a healing diet for digestive or other concerns yet flavorful enough that the whole family will enjoy it.
I was first introduced to Thai cuisine when I was a student at the University of Wisconsin in Madison in the late 1990s and my inexperienced palate was still stretching beyond the meat and potatoes fair of my midwestern youth. Trivia note for you… the University of Wisconsin has a highly respected Thai studies program and has one of the largest Thai student populations of any college or university in the United States. As such there is a special and long-standing relationship between the city of Madison and the government of Thailand, including the city receiving the gift of a gorgeous Thai pavilion, approved by the Thai royal family.

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bynature

Cheese Grilled Chicken

The fresh ones were better; slice thin.

cover chicken in jalapenos

then lay slice of your favorite cheese on top, I used provolone

heat until cheese melts

Jalapeno and Cheese Grilled Chicken

a unique flavor combination with salty bacon, hot jalapenos and creamy cheese.

Sometimes, I like gettin’ a little crazy…

living on the edge…

being a little dangerous…

painting the town red, so to speak

Today’s one of those times.

You may not be ready for the crazy PMc…

I’ve been grilling up crazy fun co

Ingredients

4 chicken breast, butterflied and pounded thin
1/2 c salt
1/2 c sugar
water for brining
8 slices bacon
2 T pepper
2 T garlic
2 T paprika

Instructions

fresh or pickled jalapenos? (we liked fresh, sliced thinly, best)
provolone cheese slices
Place chicken in large bowl and cover with water. Add 1/2 c salt and 1/2 c sugar to water. Brine for 4 to 12 hours in refrigerator.
Heat grill to 350 degrees. Butterfly chicken then pound thin. Wrap bacon around chicken and secure with a
toothpick. Season chicken and bacon with pepper, garlic and paprika. Grill until meat therometer inserted in thickest portion registers 150 degrees. Add jalapenos then cheese and heat until cheese melts. Enjoy!

source
grilled-chicken

Chicken

The BBQ sauce on this juicy grilled chicken is out-of-this world! We "wow" people with this recipe every summer during outdoor entertaining. I always double the sauce recipe to have extra on the side for dipping. The original recipe calls for 2 small boiler chickens quartered but we prefer using bone-in, skin on chicken breasts. Slow cooking on the grill gives it the best flavor. I hope you enjoy this as much as we do - it's a favorite at this house.

Directions:

1
In a saucepan, saute the garlic in butter until tender.
2
Add the next 8 ingredients.
3
Bring to a boil, stirring constantly.
4
Remove from the heat and set aside.
5
Grill the chicken, covered over medium heat for 30 minutes, turning occasionally.
6
Baste with sauce.

7
Grill 15 minutes longer or until juices run clear.
8
Continue basting and turning during the last 15 minutes of cooking.
9
Serve with any extra sauce you set aside for dipping.
10
(The sauce is just that delicious!).

source
.food

Monterey Chicken

It’s insane how easy this is to whip up as well! One trick I have to making a successful dinner while grilling is to take your sides, everything out to the grill with you! I was boiling away some potatoes for some garlic mash while cooking the chicken. That way you don’t have to keep running back inside to check the stove, easy!

I also always get my grill station ready before heading outside. This way I won’t forget anything and have to run back inside.

Ingredients

2 chicken breasts, boneless skinless
1/4 Cup mozzarella cheese
1/4 Cup Monterey/Cheddar blend cheese (or just cheddar is good!)
4 slices bacon
1/2 tsp garlic powder
1/2 tsp onion powder

source

chicken

Italian Meatball Subs Recipe

This is one of those recipes you always come back to," says Jean Glacken from Elkton, Maryland. A flavorful tomato sauce and mildly spiced meatballs make a hearty sandwich filling, or they can be served over pasta. "I broil the meatballs first to quickly brown them," Jean notes.

Ingredients

2 eggs, lightly beaten
1/4 cup milk
1/2 cup dry bread crumbs
2 tablespoons grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
1 pound ground beef
1/2 pound bulk Italian sausage
SAUCE:
1 can (15 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup dry red wine or beef broth
1/3 cup water
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon sugar
1/2 teaspoon pepper
6 to 7 Italian rolls, split

Directions

In a large bowl, combine eggs and milk; add the bread crumbs, cheese, salt, pepper and garlic powder. Add beef and sausage; mix well. Shape into 1-in. balls. Broil 4 in. from the heat for 4 minutes; turn and broil 3 minutes longer.
Transfer to a 5-qt. slow cooker. Combine the tomato sauce and paste, onion, green pepper, wine or broth, water and seasonings; pour over meatballs. Cover and cook on low for 4-5 hours. Serve on rolls. Sprinkle with shredded cheese if desired. Yield: 6-7 servings.

source:

.tasteofhome

Sausage Crescent Rolls

Ingredients

1 lb fresh spicy ground pork sausage

1 package (8 ounce) cream cheese

2 package (8 ounces each) refrigerated crescent rolls

1 egg white, lightly beaten

1 tbsp poppy seeds

Directions

Preheat oven to 350 degrees F (175 degrees C).
In a medium skillet, lightly brown sausage and drain. While sausage is still hot, add cream cheese and stir until cheese is melted and mixture is creamy. Cool completely.
Separate crescent rolls and arrange into two rectangles. Form log of sausage mixture lengthwise down the center of each rectangle. Fold over the long sides of dough to cover sausage log. Place on an ungreased cookie sheet, seam down. Brush with egg white and sprinkle with poppy seeds.
Bake 20 minutes until crust is golden. When completely cooled, slice into one and one-half inch slices.

source:
.kitchme

Chicken Rollatini

Baked chicken breasts rolled with spinach and ricotta topped with pomodoro sauce and melted mozzarella. A dish the whole family will love!Perfect for a large crowd, or to feed a hungry family. These are very filling, I served this with a big salad and I was very content with just one piece. These re-heated beautifully the next day and we were happy to enjoy them again for leftovers. Enjoy!!

Ingredients:

8 thin chicken cutlets, 3 oz each
1/2 cup whole wheat Italian seasoned breadcrumbs
1/4 cup grated parmesan cheese, divided
6 tablespoons egg whites or egg beaters
5 oz frozen spinach, squeezed dry of any liquid
6 tbsp part skim ricotta cheese
6 oz part skim mozzarella (I used Polly-O)
olive oil non-stick spray (I use my Misto)

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skinnytaste

Blueberry Pie

The women in my life never put much emphasis on cooking. There was always a hot meal on the table, but my mom and grandma’s energies were always directed more towards outdoor activities. It was a great way to grow up as a girl, but we’re sorely lacking in the “family recipe” area. I never thought much of this until I married The Hubs who is from the deep south and has a mother who is bursting with classic, hand me down, foolproof recipes that she can make from memory. It’s one of the most impressive and fascinating things for me to witness.

As I hope to learn all of my mother in law’s family recipes one day, I already have the one tried and true one memorized from my side of the family. Blueberry pie.

Here’s a little secret though, even the best blueberry pie can stand some adjusting occasionally. For this particular pie, I switched out the lemon juice and zest that my classic recipe calls for with grapefruit zest and juice. What?!?!? I know, I’m so crazy sometimes, but I had a grapefruit in my CSA box so I thought, “why the heck not?” It gave this pie an awesome tanginess that no one could exactly put their finger on.

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betsylife

Prosciutto, Sandwich

The addition of prosciutto in this sandwich is a perfect example of using meat as a condiment. It has so much concentrated flavor, that a little goes a long way. I load this up with arugula and balsamic (sometimes I add fresh tomatoes and shaved parmesan) and I'm one happy camper!

Prosciutto, Arugula and Balsamic Sandwich
Gina's Skinny Recipes

Servings: 1 • Serving Size: 1 sandwich • Old Points: 6 pts • Points+: 7 pts
Calories: 289.8 • Fat: 6.8 g • Carb: 40.8 g • Fiber: 1.7 g • Protein: 10.8 g

3 oz french bread or baguette
2/3 cup baby arugula
.75 oz imported prosciutto (fat trimmed)
2 tsp balsamic vinegar
1 tsp extra virgin olive oil
fresh cracked pepper

source

http://www.skinnytaste.com

PORK CARNITAS

Cooker Teriyaki Pork Tenderloin

Ingredients

Directions

Spicy Tomato Cooler Recipe

Ingredients

Directions

Raspberry Punch Recipe

Ingredients

Directions

Raspberry Lemonade Concentrate Recipe

Directions

Ingredients

BALSAMIC ROASTED POTATO SALAD

Hummus Roasted Red Pepper and Spinach Wrap

Chicken Skewers

Style Steak Salad

Cheese Grilled Chicken

Chicken

Monterey Chicken

Italian Meatball Subs Recipe

Ingredients

Directions

Sausage Crescent Rolls

Ingredients

Directions

Chicken Rollatini

Blueberry Pie

Prosciutto, Sandwich

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