Pork Carnitas by David Lebovitz

This recipe is amazing.  I served it on cooked fresh tortillas from Costco.  I usually put homemade refried beans, cheese and green chile sauce in each and fold it like a burrito.  Avocado and sour cream make great toppings.

Carnitas

Serves Eight

Adapted from The Sweet Life in Paris by David Lebovitz

• 4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
• 1 tablespoon coarse sea salt
• 2 tablespoons canola or neutral vegetable oil
• water
• 1 cinnamon stick
• 1 teaspoon chile powder
• 1 teaspoon ancho chile powder
• 2 bay leaves
• ¼ teaspoon ground cumin
• 3 cloves of garlic, peeled and thinly-sliced

1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

4. Heat the oven to 350F (180C) degrees.

5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.

7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos

Yields 12

Ingredients

• 1/3 cup (3 oz) cream cheese (low fat is fine, avoid fat free)
• 1/4 cup green salsa
• 1 tablespoon fresh lime juice
• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon granulated garlic, or garlic powder
• 3 Tablespoon chopped cilantro
• 2 Tablespoon sliced green onions
• 2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
• 1 C grated pepperjack or plain jack cheese
• small flour or corn tortillas
• kosher salt
• cooking spray or olive oil

For The Filling

• 1
  Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir.
• 2
  Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic.
• 3
  Stir to combine and then add cilantro and green onions.
• 4
  Add chicken and cheese and combine well.
• 5
  (You can prepare up to this step ahead of time. Just keep the mixture in the fridge.)

For The Taquitos

• 1
  Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.
• 2
  If using corn tortillas, work with a few tortillas at a time and heat in the microwave, wrapped in damp paper towels until they are soft enough to roll without cracking. Usually 20-30 seconds will do it. If using flour tortillas straight from the fridge, it helps to warm them in the microwave so they're easier to roll.
• 3
  Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1 inch from the edges. Roll up tortillas and place seam down on a baking sheet, not touching one another. Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt. Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Remove from oven and let cool slightly before serving. Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

For The Freezer Instructions

• 1
  Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.

our best bites http://ourbestbites.com/

Fritz Family Molasses Cookies

These cookies have been made for generations in my family.  This can be a finicky dough but it is worth it.

Molasses Cookies

Ingredients:

1 Cup Lard

1 Cup Sugar

3 Eggs, beaten

1 Tsp ginger

1 Tsp Cloves

1 Tsp Cinnamon

4 Tsp Baking Soda, separated  into 2 tsp each

1 Cup Molasses

1 Cup Boiling Water

5 Cups Flour, exact

1 Tsp Salt

Directions:

Melt lard and add remaining wet ingredients.  Add 2 teaspoons baking soda to the cup of the hot water. Dissolve thoroughly.

Mix dry ingredients, including the remaining 2 tsp baking soda.

Aternate wet and dry ingredients until totally mixed.

Divide dough into 4 equal portions.  Lay out 4 large piece of saran wrap that has been sprayed with non-stick spray.  Place one portion of dough on each piece of plastic wrap and cover tightly.  Refrigerate the dough until cold.  Take out on dough portion at a time.  Generously flour countertop surface.  Roll the dough with a cold rolling pin that have been floured.  Dough should be just shy of 1/4" thick.  The rolling and cookie cutting process needs to happen fast, before the dough gets too sticky. If the dough gets too sticky, put in the freezer for 20 minutes and try again.

Bake at 375 degrees for 12 minutes.  Watch closely.

Chicken Artichoke Casserole

CHICKEN & ARTICHOKE CASSEROLE
Servings: 16
Quantity	Measurement	Ingredient
16	each	Boneless, skinless, chicken breasts, cooked and cut in chunks
3	cups	Chicken broth
4	each	(14 oz.) can artichoke hearts, drained
20	tablespoons	Butter
1	cup	All-purpose flour
1	teaspoon	Salt
to taste		Pepper
3	Cups	Half & half
2	Cups	grated Parmesan cheese
2	teaspoons	Dry rosemary
2	pounds	White mushrooms (fresh), sliced
Directions:
In frying pan over medium heat, melt remaining 4 tablespoons of butter; add mushrooms and cook until golden.
In pan over medium heat, melt 16 tablespoons of butter. Blend in flour, salt, pepper and cook, stirring until bubbly. Gradually stir in reserved 3 cups chicken broth and half and half. Cook, stirring until mixture boils and thickens. Add cheese and rosemary; stir until cheese is melted and sauce is smooth.
Mix together sauce, chicken, artichoke and mushrooms. Divide among 4 deep 8x8 inch pans.
To serve: Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Serve on top of rice or noodles.
Containers needed:	4 deep 8x8 pans

Pioneer Woman's Sour Cream Noodle Bake

Sour Cream Noodle Bake

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 8

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. 

Serve with crusty French bread.

Source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

Gigi's Marinated Shrimp

Carol's Marinated Shrimp

6 cups Water
1 cup White Vinegar
1.5 tbsp tbsp Salt
1 tbsp Celery Seed
1/4 cup Vegetable Oil
Juice of 2 large Lemons
2 large Red Onions sliced thinly
2 stalks of Celery sliced thinly

Mix the above together. Taste. You can increase salt another 1/2 tbsp if you like it a little saltier. 

To cook thawed shrimp.  Put in boiling water for 1 minute and remove.  Cool down quickly by running cold water on the shrimp.

Add 2 pounds of freshly cooked large shrimp (peeled, deveined and tail removed). Be careful not to over cook the shrimp. Even slightly undercook them. The acid in the marinade continues to cook the shrimp and if you overcome them, your shrimp will be tough. Don't use pre cooked shrimp for this reason. Marinate overnight. 

Sometimes my mom puts lemon slices in the marinade to make it look prettier. We also discover that these taste great served on top of ripe avocado slices.

Carrot Cake Jam

CARROT CAKE JAM

Makes about 6 (8 oz) half pints
Sweetened with crushed pineapple and spices, this sunny fall jam tastes just like carrot cake. It makes a perfect gift for any occasion.

LEVEL OF EASE: Medium
PRESERVING METHOD: Waterbath Canning

• YOU WILL NEED:

  • 1-1/2 cups finely grated peeled carrots
  • 1-1/2 cups chopped cored peeled pears
  • 1-3/4 cups chopped pineapple, including juice
  • 3 Tbsp lemon juice
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground cloves
  • 6 Tbsp Ball® RealFruit™ Classic Pectin
  • 6-1/2 cups sugar
  • 6 (8 oz) half pint glass preserving jars with lids and bands
• 
  

  DIRECTIONS:

  
  
  1. PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside. 
  2. COMBINE carrots, pears, pineapple with juice, lemon juice, cinnamon, nutmeg, and cloves in a 6- or 8-quart saucepan. Bring mixture to a boil over high heat, stirring frequently. Reduce heat, cover and boil gently for 20 minutes, stirring occasionally. Remove from heat and whisk in pectin until dissolved. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently. 
  3. ADD sugar all at once and return to a full rolling boil, stirring constantly. Boil hard for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. 
  4. LADLE hot carrot cake jam into hot jars leaving 1/4 inch headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
  5. PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.
  
  
  
  
  
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