Slow Cooker Carnitas

Ingredients

for 6 servings

4 lb boneless pork butt, or shoulder, cut into six equal pieces
2 teaspoons salt
1 teaspoon pepper
1 tablespoon dried oregano
1 tablespoon cumin
8 cloves garlic, crushed
1 medium onion, quartered
3 leaves bay leaf
1 lime, juiced
1 large orange, juiced, save the spent halves


OPTIONAL TOPPINGS
tortilla, taco shell
rice
black beans
salsa
guacamole
sour cream
fresh cilantro
cheese

Preparation

Cut pork into 6 equal pieces. Add it to the slow cooker.
Add salt, pepper, oregano, cumin, garlic, onion, bay leaves, lime juice and juice the orange. Add orange to the cooker as well. Mix together until the meat is well-coated.
Cover and cook on low for 8-10 hours, or until the meat pulls apart easily.
Remove the pork and transfer to a foil-lined baking sheet. Shred the pork and spread across the baking sheet in a single layer.
Pour about 1 cup (235 ml) of the liquid remaining in the slow cooker over the shredded pork. Broil for 5-10 minutes until the meat browns and crisps along the edges.
Serve immediately. Great as a filling in tacos, burritos, salads, or nachos!
Enjoy!

Cake Batter Bars

Ingredients
5 cups Vanilla Chex
5 cups of marshmallows
4 tablespoons butter
1.5 teaspoons vanilla extract
1-2 teaspoons sprinkles

Instructions
Heat a medium size sauce pan to medium low heat, add butter and let it slowly melt. When butter is mostly melted add in the marshmallows and stir them regularly.
When the butter and marshmallows are totally melted add the vanilla extract.
Grab a 9x13 pan (for thin bars, if you want thick bars use an 8x8 pan) and line with wax paper, lightly spray with cooking oil and set aside.
Add the cereal to the marshmallow mixture, stir well, and spread into the pan then top with sprinkles.
Let cool, enjoy.

Sheet Pan Fajitas

These are both easy and tasty!!

Ingredients

1.5 – 2 pounds boneless, skinless chicken thighs, trimmed and sliced (see note)
1 large onion, sliced
2 large bell peppers (or 3 small/med ones), sliced
3-4 tablespoons olive oil
2 teaspoons kosher or sea salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 1/2 teaspoons chili powder
1 1/2 teaspoons cumin
1 teaspoon dried oregano
1 teaspoon garlic powder
2-3 teaspoons True Lime, optional
handful of cilantro
1 lime
optional for serving: sour cream, guacamole/avocado, tortillas, rice and beans, etc.

Instructions

Preheat oven to 425 degrees. Have a large sheet pan ready (cover with foil or parchment for easy clean-up).

Place sliced chicken, onions, and peppers in an extra large mixing bowl. Drizzle on oil and all seasonings. Toss to coat.

Spread chicken and pepper mixture out evenly on baking sheet and place in oven. Bake for 20-30 minutes (closer to 20 with convection) until chicken is cooked through and vegetables are tender. If desired, place under broiler for a quick minute to brown.

Remove from oven and if desired, sprinkle cilantro over everything and give it a big squeeze of fresh lime juice (you might not need fresh lime if you used True Lime, but I say never enough lime.)

Serve with tortillas and traditional fixings, or over a bed of salad or veggies or rice and beans, etc.

*Credit for recipe "Ourbestbites.com"

Hawaiian Haystacks

This recipe is one that my kids will lick their plates clean.  Defiantly a keeper!

*Makes about 4 cups chicken sauce (enough to serve 4-6 for Hawaiian Haystacks)
2 boneless, skinless chicken breasts, cut into bite-size chunks (or leftover cooked chicken, cubed)
5 to 6 tablespoons butter
½ onion (about ½ cup), finely chopped
3 cloves garlic; finely minced
1 teaspoon salt
½ teaspoon pepper
1/2 cup flour
   *(To adapt for GF I used GF flour plus 1 tablespoon corn starch)
2 cups milk
2 cup chicken broth

In a large skillet melt the butter over medium heat and add the onion and raw chicken (if using leftover cooked chicken, don’t add it to the skillet now, you’ll add it later). Saute the onion and chicken, if using, until the onions are soft and translucent and the chicken is cooked through, about 5 to 6 minutes. Add the garlic and cook for about one minute, stirring, until fragrant.

Sprinkle the flour over the onions and chicken and stir to combine. Cook over medium heat for one minute – this helps get rid of the starchy, flour taste. Slowly whisk in the milk and chicken broth. Cook, stirring constantly with a whisk, and bring the sauce to a simmer over medium to medium-high heat. Add the salt and pepper. If you are using leftover cooked chicken, add it now. Continue simmering, stirring the sauce frequently, until the sauce has thickened, about 5-8 minutes.

Serve the chicken sauce over rice with your toppings of choice, such as olives, tomatoes, shredded sharp cheddar cheese, green onions, mandarin oranges and chow mein noodles.

Creamy Ranch Chicken

6 slices of bacon
4 skinless, boneless chicken breast, cut into bite size pieces
2 Tbsp flour
2 Tbsp ranch dressing mix
1 1/4 cups whole milk
3 cups medium noodles, cooked according to package
1 Tbsp shredded Parmesan cheese

1 Cut bacon into bite size pieces and cook in large skillet over medium heat until crisp.  Drain bacon on paper towel.  discard all but 2 tbsp of drippings.
2. In same skillet cook chicken in reserved drippings.  sprinkle flour and salad dressing mix over the chicken in skillet.  mix well.  Stir in milk and cook, stirring constantly, until thick and bubbly.  Stir in bacon and cooked noodles.  Sprinkle with Parmesan

*To make Gluten Free:  Swap 1 Tbsp of GF flour and 1 Tbsp on corn starch for the flour, and GF noodles for the noodles.

White Chocolate Cranberry Fudge

Ingredience

2 cups of sugar

3/4 cup of sour cream

1/2 cup of unsalted butter

1/2 tsp salt

1 cup white chocolate chips

1 (7 oz.) jar of marshmallow cream

1 tsp vanilla extract (clear if you want your fudge white)

1 (5oz.) bag of dried cranberries

Instructions

1) Line a 9x13 baking dish with foil and lightly spay with cooking spray

2) Combine sugar, sour cream, butter and salt in a heavy 2 qt sauce pan

3) Bring mixture to a boil over medium heat stirring frequently 

4) Continue cooking till consistency of play dough (238 degrees)

5) Remove from heat and stir in white choco chips (will take a min to melt)

6) Stir in marshmallow cream and vanilla until smooth then add cranberries

7) Pour into baking dish cool yo room temp and then refrigerate before cutting into squares. Store in air tight container.  

Butternut Squash and Brussels Sprouts Autumn Side Dish

Ingredients
3 Cups Roasted Brussels Sprouts
    *trim ends and remove yellow leaves
    *3 Tbl olive oil
    *salt to taste
1.5 lbs of butternut squash (4 cups of uncooked, pealed, seeded, and cubed butternut squash)
    *2 Tbl olive oil
    *3 Tbl maple syrup (I used 100% pure maple syrup)
    *1/2 tsp cinnamon
1/2 cups of pumpkin seeds (or you favorite nuts)
1 cup dried cranberries
2-4 Tbl maple syrup (if desired)

Roast
Lay the Brussels Sprouts in a foil lined dish on 400 degrees for 15- 20 min. For the last 10-15 min uncover and turn over... they should be partially charred but not blackened. at the same time in another dish roast the Butternut Squash that has been mixed with the maple syrup and cinnamon at the 15-20 mark stir for even cooking.

Assembly
In a bowl combine Brussels Sprouts, Roasted Butternut Squash, cranberries, and pumpkin seeds (add more maple syrup or salt and pepper to taste)