There’s many different uses for Pork Carnitas. Mmmmm. It’s good too!
2 pork roasts
1 quart beef broth
2 cups onion, quartered
1 cup cilantro
2 Tablespoons Oregano
1 Tablespoon Cumin
1 teaspoon kosher salt
2 bay leaves
Combine ingredients in a slow cooker and cook for 4 hours. Remove pork from broth and let stand until cool. You may keep the broth aside for use in other recopies, like tamales. For a spicier meat also add Chili Powder and/or chilis to taste before cooking.
Break pork into small pieces removing any pieces of fat in the process. Use meat for any of many types of Mexican dishes. Combining the carnitas with salsa makes a great and quick taco meat.
This is our quick, first place chili. It’s quick because you can make it in an hour rather than spending all day preparing it. It’s first place because when we first created it, we entered it in the annual Chili Cook-Off and won first prize! Hope you like it. 🙂
1 pound ground beef
1 large yellow onion, chopped
2 green onions, chopped
5 cloves garlic, minced
4 cups beef broth (from bouillon)
1/2 cup chili powder (more if desired)
2 heaping teaspoons ground cumin
2 (14 oz) cans diced tomatoes
1 (14 oz)can Kidney beans
1 (14 oz)can of Black beans
1 (14 oz)can of Pinto beans
1 (14 oz) can of Corn
1 Generous Tablespoon of Apple Cider Vinegar
1 ½ teaspoon Salt
Brown beef in large saucepan. Add onions, stir well, cook until translucent, add garlic, cook another minute
Gradually add broth scraping up any browned bits from the bottom of the pan. Stir in chili powder, cumin and tomatoes and simmer for 10 minutes
Add beans, corn, salt & vinegar. Stir well. Simmer at least 10 more minutes but more is recommended (30-45 minutes) for best consistency.
Mmmm. Lasagna. This recipe serves up to 12 people or in our case 5 people 2 times with some left over for lunch.
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds
1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Clam Chowder is a favorite in our house. Make sure to have some Tabasco Sauce available for people like my Dad who likes things HOT!
3 slices bacon, cut up
2 (6.5 oz.) cans minced clams
3 medium potatoes, peeled and diced
1 cup onion, chopped
1 carrot, shredded
1 (10.75) can cream of mushroom soup
1/4 tsp. pepper
2 (12 oz.) can evaporated milk
In a skillet, cook the bacon and drain. Drain the clams, reserving the liquid and add water to the liquid equal to 1 1/2 cups. Cover the clams and chill. In a crock-pot, combine reserved clam liquid, potatoes, onion and carrot. Stir in the cream of mushroom soup and the pepper. Cover, cook on Low for 9-11 hours or on High for 4-5 hours. When the cook time is finished, add the evaporated milk and cook on High for 1 hour.
My Dad went to New Orleans a few years back and tried Jambalaya for the first time. He loved it. Here’s a great recipe for Shrimp Jambalaya:
12 oz. boneless, skinless chicken breast
8 oz. smoked sausage of your choice
8 oz. smoked ham, diced
1 green pepper, chopped
1 onion, chopped
2 stalks celery, chopped
4 cloves garlic minced
1 14oz can whole tomatoes
1/3 cup tomato paste
1 cup chicken broth
1 Tbs dried parsley
1 1/2 tsp. dried basil leaves
1/2 tsp. dried oregano leaves
1 1/2 tsp. prepared hot sauce
1 1/2 tsp. cayenne pepper
1 tsp. black pepper
salt to taste
1 lb. fresh shrimp, shelled & cleaned
4 cups cooked rice
Cut the chicken into bite-sized pieces. Add all the remaining ingredients, except the shrimp and rice to Crock Pot. Cover; cook on Low for 8-10 hours or on High for 3-4 hours Add the shrimp during the last 30 minutes of cooking. Pour the Shrimp Jambalaya over the rice when ready to serve.