Tuesday, November 16, 2010

mexican nite: yucatan pork tacos

we have been keeping up with the meal planning around here, but trying to be less creative. turns out building a pantry and spice cabinet from scratch looks bad on the account...

even if he loves the food.

since we are full into the holiday season though-

i wanted to pull out a few recipes i have wanted to try and go for it.

yucatan pork tacos
{stolen from inerikaskitchen.com}

3 lbs pork shoulder or butt

2 medium onions, diced

juice of 4 big limes

1/2 cup orange juice

1 Tbsp chili powder

1 tsp ground cumin

1 Tbsp garlic salt

1 Tbsp dried oregano

2 ripe avocados

juice of 1 lemon

1 bunch cilantro

salt to taste

warm corn tortillas, for serving (allow 2-3 per person)
In a large slow cooker, put the pork, onions, lime and orange juice, chili powder, cumin, garlic salt and oregano. Cook on low for eight hours. Shred the meat with a fork, discarding any large pieces of fat. Keep the pork warm in the slow cooker until you're ready to serve.

Put the avocado flesh, lemon juice, cilantro (the whole bunch, including most of the stems), and 1/2 tsp salt in a blender or food processor. Process until creamy and smooth, about 1 minute. Taste and add more salt if necessary.

To serve, use a slotted spoon to put about 1/4 cup of shredded pork on each tortilla. Drizzle with the avocado dressing. The pork juices will run down your arm no matter what you do, so protect your clothing.
So, these reminded me a bit of something renee used to make that we copied...
on a roll... with avocado, mayo, and pork meat...
i need you to remember what those were so i can make them.

Wednesday, November 3, 2010

impressing a visiting dignitary - homemade chicken soup

peg had to entertain a "very important guest" today
[which is some random guy in town to do a seminar]
dad requested a home-made something...

Homey Chicken Soup

4 over-sized chicken boobs go in crock pot for a few hours 
(or you can do it in the stove it you want)
with 1 quart of chicken broth (don't do bouillon- has a fake taste)

peg: it makes your house smell all naughty 
like you've been cooking all day...

meg: that's important

once the boobs are cooked through, take em out of the broth
and set em on a plate until they are all "chilled out."

peg: you do this cause they need to be chilled before you cube em...
and i like chunks better than mushed crap...

take your veggies:
1 large onion (or larger- cut in 1/2 in slices))
3 or 4 large carrots (or 3-4 cups of diced)
3-4 cups celery (diced)

peg: i would even make em cute [carrots]- score the sides 
and slice em so they look like flowers...

[optional] add-ins:
red or green bell pepper,
or really anything you like...

... put all the cut stuff in the now heating broth,
ms. dash for seasoning, salt and pepper to taste

peg: and my taste is always heavy on the pepper...

after the veggies are softened a bit, add:
1 pound frozen Ream noodles (in the freezer section)

while that is softening,
you are cubing your chicken.

add that when you are done and let it get happy for a while.

soup freezes well and can be left on low in a crock pot until needed too.

peg: and i serve it with rolls and homemade jam if i have it.

meg: you would.

Thursday, October 21, 2010

baked beans for a crowd - kicked up

my assignment:
baked beans for about 150 people....

i called the booth [my mom]
knowing she would have the recipe for a crowd.

she did.
[sorry mom, i changed it just a bit...]

baked beans for 25
[kicked in the pants]

1 #10 can of pork and beans
1 lb of bacon (yes, a pound)
1 large yellow onion
1 large green bell pepper
1/2 cup brown sugar
1 cup ketchup
enough tapatio (or hot sauce of your choice)
to make you shimmy...

[i just added the heat and lessoned the sugar and grease, for my taste]

the bacon gets cut in 1 in strips and crisped up.
i drained most of the fat, 
but kept just a little to saute both the finely chopped onion and pepper...

it goes in a slow cooker or roaster oven with all the rest o the goods 
for about 3 hours on lowish.

big hit, mom.
lucky we had a little leftover to eat again today!!

~posted by meg~

Tuesday, June 1, 2010

gettin around to it! tutorial

See this quilt in person @ Scrapbooks etc. in Mesa, Az.  Also find kits there.
Enjoy making this quilt in  other color ways. I am trying it again in  the "1933"

Line with a white background!  Kind of fun!

Southwest Sunday Dinner

K.E. From Mesa AZ asked for ideas for dinner with a southwest flavor. I just made a yummy Southwest Sunday Dinner. K, hope you like it. My family raved. I got to have the leftovers and they were way yum! Enjoy.

Tuesday, December 8, 2009

turkey taco lettuce wraps

as usual, i called peg and asked her what she was makin for dinner.

it was sort of like this, only i embellished:

turkey taco lettuce wraps

ground turkey
mrs. dash (extra spicy)
ground pepper
chopped cilantro
diced garlic
lettuce (large pieces)
tomato chunks

(serve with ranch vinaigrette spritzer)


Wednesday, November 26, 2008

• bright ideas • {a gratitude journal}

on the topic of giving thanks...

how simple and cute is this?:

made by this far-too-creative-and-cute blogger

(yes, that's her real handwriting...feeling sick inside yet?)

(images originally posted by martawrites)

i recommend purchasing one from her store...

her handwriting is the best part.

and the packaging alone will leave you giggling.

i am grateful for more cute bloggers with
• bright ideas •