Stop what you are doing and make this!! Seriously. Make this ASAP! This recipe isn’t super easy, but not too tough that you can do it. I do recommend having a Dutch oven or something else with a lid that can go from stove top to oven.
Pork butt, approx 4 lbs – fat trimmed and cut into 1-2 inch pieces
1 1/2 tsp season salt
3/4 tsp pepper
1 tsp chili powder
2 bay leaves
1 half white onion diced
1 tsp dried oregano
1/2 lime, squeezed into pot rind also placed in pot
1/2 orange, squeezed into pot rind also placed in pot
2 cups water
Combine all ingredients into Dutch oven. Place on stove top and simmer without kid. Once it simmers, place on lid and put in over at 300 degrees. Cook for approx. 2 hours or until meat is at fall apart stage.
Remove only meat from pot. Place on foil lined jelly roll pan. Remove all other solid items from pan an boil until it turns thick like syrup, approx. 20 minutes. Watch it because it turns quickly.
While liquid is reducing, use two forks to shred the pork. Once liquid is at syrup stage, place pork back into the liquid. Coat all meat completely and place back on foil lined jelly roll pan. Broil on middle rack of oven on low for about 10 minutes.
Serve immediately on a tortilla with your favorite toppings, beans and rice.
So I love hot, spicy and seasoned foods. I love pepper jelly and the versatility it has. So I managed to mesh a few recipes together to come up with a finished product I couldn’t eat until this afternoon. People were asking how it was and I couldn’t answer because it has to cool to room temperature then go into the refrigerator. Finally, after church we came home and tried it. I now need a 12 step program to get me off of this food crack, I mean pepper jelly.
1 cup fine chopped red bell pepper
1/2 cup fine chopped jalapeño peppers
5 cups white sugar
1 1/2 cups apple cider vinegar
3 oz liquid pectin
1. Remove stems, seeds and veins from all peppers……depending on how hot you want the jelly. (I used food processor grater attachment).
2. In large saucepan (high heat) combine sugar, peppers, and vinegar. Bring to rolling boil for about 3-4 minutes.
3. Remove from heat and let cool about 5 minutes.
4. Stirring constantly add liquid pectin. let stand 2 minutes.
5. Pour into clean jars, seal, let cool 24 hours.
6. Refrigerate jars or hot water bath for longer shelf storage.
Been craving Mexican food and pasta for several days and I finally had time to cook dinner tonight!! So this recipe is what came of it.
Bought a precook chicken at the grocery store the other night and new I had to use it quick!!
1 Rotisserie chicken (shredded)
2 Tbs Olive Oil
2 Garlic Cloves (minced)
1 medium onion (minced)
1 4oz green chilis (can)
1/2 tsp salt
2 tsp chili powder
2 10oz cans green chili enchilada sauce
1 10 oz can red enchilada sauce
2 cups shredded cheese (your choice)
1 cup sour cream
1 lb penne pasta (cooked and drained)
Shred chicken. Cook pasta. Meanwhile add olive oil to large deep pan. Add diced onion. Cook 3-5 minutes. Add diced garlic. Cook additional 3-5 minutes. Add cooked chicken, green chilies, salt, chili powder and enchilada sauces.
Cook 8-10 minutes them remove from heat. Add cheese then sour cream. Stir in pasta.
Serve with topping of sour cream, guac, tomatoes, green onions, etc.
It’s that easy!!
Made this while on vacation for 8 of us……..nothing remained! It was amaze-balls!
2 pounds boneless chicken breasts; cut into bite-size pieces
1 tablespoon olive oil; (1-2)
1 garlic clove; crushed
1/4 teaspoon fresh ginger
3/4 teaspoon crushed red pepper flakes
1/4 cup apple juice
1/3 cup light brown sugar
2 tablespoons ketchup
1 tablespoon cider vinegar
1/2 cup water
1/3 cup soy sauce
1 tablespoon cornstarch; (if thick sauce desired)
Heat oil in a large skillet.
Add chicken pieces and cook until lightly browned.
Add remaining ingredients, heating over medium heat until well blended and dissolved.
Add chicken and bring to a hard boil.
Reduce heat and simmer for 20 minutes uncovered.
Serve over hot brown rice. And if you are feeling REALLY healthy, add some brocoli.
I have not been posting this year, and I apologize…..it’s been busy! However, it doesn’t mean I haven’t been trying out new recipes or tweeking others.
This is a pie I made a month or so ago with some berries I froze las summer, it was amazing, and I can’t wait to make it again with fresh berries!
4 cups frozen berry mix (blackberry, blueberry, raspberry)
1/2 cup white sugar
3 tablespoons cornstarch
1/8 cup tapioca
1 recipe pastry for a 9 inch double crust pie
In a large bowl, stir together the sugar and cornstarch, add the berries….stir until coated. Line a 9 inch pie plate with pie pastry. Add tapioca to bottom shell, then add the fruit. Top the fruit with second pie shell.
Bake at 375 degrees for 35 minutes with foil aound edges or a pie shield to prevent over browning. Remove the foil or pie shield and bake for an additional 30 minutes. Cool on wire rack.
Eat warm with ice cream!! Yum!
The WordPress.com stats helper monkeys prepared a 2012 annual report for this blog.
Here’s an excerpt:
The new Boeing 787 Dreamliner can carry about 250 passengers. This blog was viewed about 1,200 times in 2012. If it were a Dreamliner, it would take about 5 trips to carry that many people.
Click here to see the complete report.
I love Starbucks, I wish I made more money so I could get a coffee there every day, maybe even three times a day!!! I digress…….I don’t want to, but I will. Their lemon and pumpkin loaves are delish!! I could eat an entire loaf, one day I should try it! I’ve always wanted to try a recipe with yogurt or applesauce instead of oil, this recipe allows me to do it, and it is amazingly delicious.
1 1/2 c. All Purpose Flour
1/2 tsp. Ground Cinnamon
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/2 tsp. Baking Powder
1/4 tsp. Ground Cloves
1/4 tsp. Ground Nutmeg
1 1/2 c. Sugar
1/2 c. Fat Free VanillaYogurt
3 Egg Whites
1 c. Canned Pumpkin
Preheat oven to 350º. Grease a loaf pan, set aside.
Sift the flour, cinnamon, salt, baking soda, baking powder, cloves, and nutmeg, into a mixing bowl. Set aside.
In a large mixing bowl, combine the sugar, yogurt, and egg whites. Whisk thoroughly until blended. Stir in the pumpkin. Add the dry ingredients to the pumpkin mixture. Stir until completely incorporated.
Pour into pan and bake for 60 minutes, or until toothpick inserted comes out clean.
Let cool on a wire rack. Makes one large loaf or four mini loaves. This is very dense and moist, delicious!!!
Add a powdered sugar glaze if you wish!