PORK CARNITAS

What You'll Need

• Four pound boneless pork butt, fat trimmed and cut into 2 inch cubes
• One half tsp salt
• 3/4 tsp pepper
• One tsp ground cumin
• One onion, peeled and halved
• Two bay leaves
• One tsp dried oregano
• Two Tb fresh lime juice
• Two C water
• One medium orange, juiced and keep the spent halves

How to Make It

1. Adjust oven rack to lower middle position and heat to 300 degrees.
2. Combine all the ingredients in a large Dutch oven, including the spent orange halves and juice.
3. Bring the mixture to a simmer over medium-high heat, uncovered.
4. Once it simmers, cover pot and transfer it to the oven.
5. Cook until the meat falls apart when prodded with a fork, about 2 hours.
6. Remove the pot from the oven and turn on the broiler.
7. Use a slotted spoon to remove the meat from the pan and place it on a large foil-lined jelly roll pan.
8. Remove and discard everything from the pot except for the cooking liquid.
9. Place pot over high heat on the stove and boil until thick and syrupy, about 20 minutes.
10. You should have about 1 C of liquid remaining when it is finished.
11. While the liquid is reducing, use two forks to pull each cube of pork into three equal sized pieces.
12. Once the liquid has become a syrup, gently fold in the pieces of pork into the pot.
13. Try not to break up the pork any further.
14. Taste and add additional salt and pepper.
15. Spread the pork back onto the foil lined pan and evenly spread the meat around so there is a single layer of meat.
16. Place the jelly roll pan on the lower middle rack of the oven and broil until the top of the meat is well browned and edges are slightly crisp, about 5 to 8 minutes.
17. Using a wide metal spatula, flip the pieces of meat and broil the other side until well browned and edges are slightly crisp, 5 to 8 minutes.
18. Serve immediately in a tortilla with all your favorite toppings.

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Crockpot Brown Sugar Balsamic Glazed Pork Tenderloin

What You'll Need

• Two pounds Pork tenderloin
• One teaspoon Ground sage
• One half teaspoon Salt
• One quarter teaspoon Pepper
• One clove Garlic; crushed
• One half cup Water
• One half cup Brown sugar
• 1 tablespoon Cornstarch
• One quarter cup Balsamic Vinegar
• One half cup Water
• Two tablespoons Soy sauce

How to Make It

1. Mix together the seasonings: sage, salt, pepper and garlic.
2. Rub over tenderloin. Place One half cup water in slow cooker; place tenderloin in slow cooker.
3. Cook on low for 6-8 hours.
4. hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.
5. Heat over medium and stir until mixture thickens, about 4 minutes.
6. Brush roast with glaze Two or Three times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for One-Two minutes until bubbly and caramelized. Repeat Two to Three more times until desired crust is achieved.)
7. Serve with remaining glaze on the side.

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CHILE RELLENOS CASSEROLE

What You'll Need

• One half lb. ground beef (or ground turkey or chicken)
• One quarter onion (chopped)
• 10 oz. can whole green chilies (or Two roasted fresh green chiles)
• One half cups cheddar cheese
• Two eggs
• 3/4 cups milk
• 1/8 cup flour
• One tsp cumin
• One half tsp salt
• One half tsp pepper

How to Make It

1. Preheat oven to 375F.
2. Cook hamburger meat and onion. Drain, then add cumin, salt, and pepper.
3. Spray your pan lightly with non-stick cooking spray, then line the bottom of your pan with whole green chiles (chop extra green chiles for later)
4. Layer meat over green chiles.
5. Top with cheese and chopped green chiles. Whisk together eggs and milk, then add flour and mix well.
6. Pour this mixture over dish.
7. Bake for 35 to 40 minutes.
8. Serve right away while everything is hot and cheese is melted. Yum!

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Garlic Cheese Bombs

What You'll Need

• One can of premade biscuits (10 pieces) (any type will work, I used Country Style)
• 20 cubes cheddar cheese (approx 4oz total)
• Three tablespoons butter
• One clove garlic, crushed
• 1/3 cup parmesan cheese
• Two teaspoons dried parsley

How to Make It

1. Preheat oven to 375 degrees.
2. Cut each biscuit in half and slightly roll out (don't worry about it being round). Place a cheese cube in the middle and wrap the biscuit dough around the cube ensuring the edges are sealed. Roll in your hands to make a ball shape.
3. Place butter & garlic in a small bowl and melt in the microwave about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.
4. Dip each rolled biscuit into the butter mixture and then into the cheese mixture. Place on a parchment lined pan.
5. Bake 10-12 minutes or just until browned.

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Absolutely the Best Homemade Meatballs Ev-er!

What You'll Need

• One lb Ground beef, ground sirloin or ground pork (or a combination of the 2)
• One Large Garlic Clove (crushed)
• Salt & Pepper to taste
• One Egg (room temperature)
• 3/4 cup Water (room temperature)
• 3/4 cup Fresh Reggiano or Pecorino Cheese (grated)
• 1/2 cup Seasoned Breadcrumbs

How to Make It

1. Preheat oven to 375
2. Place meat in a tall mixing bowl and press into the bowl
3. Put garlic on top of meat and lightly rub the garlic around the top of the meat
4. Sprinkle with salt & pepper
5. Crack your eggs on top of the mixture
6. Remember- You have NOT stirred or mixed anything yet, you are layering
7. Pour the water over the mixture
8. Sprinkle the cheese over the water to make a top layer like a tablecloth
9. Cover the cheese with the breadcrumbs
10. Now you are ready to mix. Mix from the outside of the bowl to the middle and fold it in.
11. After you go around the bowl twice, the mixture should be mixed. Do NOT over handle the meat.
12. Roll into your preferred size meatball and place on a greased cookie sheet
13. Bake for 20 minutes, or until the top of the meatballs begin to brown
14. When baking is complete, place meatballs in a pot full of your favorite sauce and allow to simmer for at least 30 minutes.
15. Serve over your favorite pasta (mine is papparadelle) or on hoagie rolls

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Spaghetti and Meatballs Recipe

What You'll Need

• three slices white bread, crusts removed and diced or torn to pieces
• 2/3 cup cold water
• One lb lean ground beef (7% fat)
• One lb Sweet Ground Italian sausage
• One quarter cup grated parmesan cheese, plus more to serve
• Four cloves garlic, minced or pressed with garlic press
• One tsp sea salt
• One half tsp black pepper
• One large egg
• 3/4 cup all-purpose flour to dredge meatballs
• Light olive oil to saute (or use vegetable oil)

Ingredients for Sauce:

• One cup chopped yellow onion (1 medium onion)
• Four cloves garlic, minced or pressed with garlic press
• Two - 28 ounce cans crushed tomatoes (*see notes)
• Two bay leaves
• Salt & pepper to taste
• two Tbsp basil, finely minced, optional (**see notes)

Other Ingredients:

• One lb spaghetti, cooked aldente according to package instructions

How to Make It

How to Make the Best Italian Meatballs:

1. Combine bread pieces with ⅔ cup water and set aside 5 min then mash with a fork.
2. In a large mixing bowl add: 1 lb ground beef, 1 lb sausage, ¼ cup parmesan, 4 minced garlic cloves, 1 tsp salt, ½ tsp black pepper, 1 egg and mashed bread crumbs. Mix until well combined.
3. Form into 1½" meatballs (about a flat ice cream scoop of meat). Dredge/roll meatballs in flour, dusting off excess. Heat a deep, large, heavy skillet or a Dutch oven over medium heat with about 3 Tbsp oil. Add meatballs in batches without crowding the pan and saute until browned on all sides (about 6 min total or 2 min per side). Remove meatballs and set aside (don't worry about cooking them through at this point).

How to Make Easy Marinara Sauce:

4. In the same skillet over medium heat, add more oil if needed and saute 1 cup chopped onion stirring often until soft and golden (5 min). Add 4 cloves pressed garlic and stir 1-2 min until fragrant.
5. Stir in 2 cans of crushed tomatoes and 2 bay leaves. Bring to a light boil (stir to make sure it's actually boiling and not just sending bubbles to the surface).
6. Add meatballs back into the pan with tomato sauce, partially cover with lid or cover with a splatter screen to reduce splatter and cook at a gentle simmer for 30 min, turning the meatballs occasionally. Meatballs will be tender and sauce will be thickened. Five minutes before your sauce is done, stir in chopped fresh basil and add salt and pepper to taste (I didn't feel it really needed the basil and didn't have to add any salt or pepper).

Finishing Details:

7. Cook pasta according to package instructions until aldente (or softer if your family loves it that way), drain and return to the empty pot.
8. Pour sauce and meatballs over spaghetti and toss gently to combine. To serve family-style, transfer to a large platter, garnish with more parmesan cheese and fresh basil leaves if desired and serve hot.

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TACO SOUP RECIPE

What You'll Need

• Two lbs lean ground beef
• One medium yellow onion, chopped
• Two 15 oz cans stewed tomatoes - regular
• One 10 oz can rotel tomatoes
• One 14 oz can pinto beans
• One 14 oz can ranch style beans
• One 14 oz can corn kernels
• Two cups chicken or vegetable broth
• One cup water

How to Make It

1. Brown ground beef in large soup pot with salt, pepper, chopped onion and garlic powder.
2. Drain.
3. Put all the other ingredients in the pot with cooked beef and cook for 1 hour.
4. You can top with grated cheese and crumbled tortilla chips if you like.

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