SLOW COOKER PORK CARNITAS

This recipe for slow cooker pork canritas is so easy, flavorful and delicious. Instead of the traditional method of cooking the pork in lard to render little crispy bits you simply cook the pork low and slow for about 6-8 hours and as a final step you broil the shredded pork resulting in perfect little crispy carnitas. The biggest trick is to make sure you watch the oven like a hawk when you are broiling the meat, it can dry out fast if you are not watching closely.


SLOW COOKER PORK CARNITAS  
Adapted from here  
serves 6-8


1 tablespoon chili powder 
2 teaspoons ground cumin 
2 teaspoons dried oregano 
2 teaspoons salt, or more, to taste 
1 teaspoon ground black pepper
4 pound pork shoulder, excess fat trimmed
4 cloves garlic, peeled2 onions, quartered 
2 oranges, juiced 
2 limes, juiced cilantro, garnish (optional)


In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Season pork  with spice mixture, rubbing in thoroughly on all sides. Place garlic, onions, orange juice, lime juice and seasoned pork into a slow cooker. Cover and cook on low heat for 8 hours or high for 4-­5 hours.

Once the pork is cooked,

 preheat your broiler to high heat and prepare a baking sheet with aluminum foil. Use a fork to shred the meat into bite-sized pieces, 

and return the shredded meat into the slow cooker for a few minutes. Use a slotted spoon to transfer the meat to the prepared baking sheet, spreading it out evenly in a single layer. 

Reserve the remaining broth from the slow cooker.Place the sheet under the broiler for about 3-4 minutes, or until the edges of the pork begin crisping up. You don't want to broil much longer than that because the meat will dry out. Remove the sheet, and use a spatula or tongs to toss the pork. Then ladle about 1/4 cup of the remaining slow cooker broth over the pork. Garnish with cilantro. 

Serve immediately in tacos, burritos, salads, omelets, you get the idea.

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LEMON CAKE

This cake was amazing! I made it for my mother-in-law's birthday. I cut the original recipe in half because there were only 6 of us and I knew I did not want leftovers of this cake sitting around because I have absolutely NO self-control with desserts like these. 

I wanted a traditional birthday cake so instead of a loaf pan I used an 8-inch round pan and it was the perfect size for our party. If you want it for a larger group you could double this recipe for a 2-layer cake and use 2 9-inch cake pans. 

LEMON CAKE

Slightly adapted from Barefoot Contessa

Serves 8

1/4 pound unsalted butter, room temperature

1 cup + 1/4 cup granulated sugar, divided

2 large eggs, room temperature

1/4 cup grated lemon zest

1 1/2 cups flour

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

1/4 cup + 2 Tablespoons lemon juice, divided

1/4 cup + 2 Tablespoons buttermilk, room temperature (see *NOTE)

1 cup powdered sugar

1 3/4 Tablespoon lemon juice

1 cup heavy cream

lemon zest and blueberries for garnish (optional)

*NOTE: I never have buttermilk on hand I simply make it by adding 1 teaspoon of white vinegar (or 1 teaspoon lemon juice) to 1/4 cup plus 2 Tablespoons of milk and let it sit for 5 minutes. It will curdle a little bit and it is the perfect substitute for buttermilk.

* Also with regards to the frosting it is taste as you go until you get the sweetness and texture you want. Start with half the cream and whip it for a little bit with the sugar and lemon juice. If it is dry and clumpy add more cream  as needed until you have just the right consistency.

1. Preheat oven to 350°F.

1. Grease and flour (8-inch round pan) ~ OR ~ (8 1/2 x 4 1/4 x 2 1/2-inch loaf pan), lining the bottom with parchment paper, if desired.

1. MAKE THE CAKE:
2. Cream, using paddle attachment, butter and 1 cup granulated sugar in bowl of electric mixer until light and fluffy, approximately 3-5 minutes.

1. With mixer on medium speed, add eggs, one at a time, and the lemon zest.

1. Sift together flour, baking powder, baking soda and salt into a bowl.

1. In another bowl, combine 2 Tablespoons lemon juice, buttermilk and vanilla.

1. Alternately, add flour and buttermilk mixtures to batter, beginning and ending with flour mixture.

1. Add batter to pan, smoothing the top.

1. Bake 45 minutes - 1 hour, until tester comes out clean.

1. When it is done baking, cool for 10 minutes.

1. MAKE LEMON SYRUP:
2. Combine 1/4 cup granulated sugar and 1/4 cup lemon juice in small saucepan, cooking over low heat until sugar dissolves.
3. Remove cake from pan and set on cake platter.
4. Spoon lemon syrup over the cake and allow cake to cool completely.

1. MAKE FROSTING:
2. In a standing mixer with a wire whisk attachment beat the half of the heavy cream, powdered sugar and lemon juice. Slowly, add more cream until the texture is smooth and soft peaks form. 

1. Pour frosting over the top of the cake and allow to drizzle down the sides.

1. Garnish with lemon zest...

Sugared blueberries (simply wet blueberries sprinkled with sugar then dried) and a lemon curl.

 

I love candles and I love birthdays!!!

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PEACH RASPBERRY SORBET

I busted out the old ice cream maker to make some new sorbets the other day. I had fresh berries that I overloaded on at the grocery store and knew they wouldn't last so this was a perfect way to use them up. The peaches were frozen from last summer, finally found a use for them too! 

PEACH RASPBERRY SORBET

2 pounds peaches, skins and pits removed

1 cup raspberries

1 1/4 cup water 

1 1/4 cup sugar

Add the sugar and water to a sauce pan and bring to a boil, stirring continuously. Add the peaches and raspberries. 

Use a handheld immersion blender or a counter top blender and puree the ingredients together. Taste it and add more simple syrup (sugar and water) if needed.

Cool in the fridge or freezer and once the mixture is cold, not frozen add to an ice cream maker using manufacturers instructions. Mine takes 20 minutes. I like it best right when it is right out the ice cream maker and it is really smooth. Add to a freezer safe container and freeze.

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OATMEAL PANCAKES- GLUTEN FREE

I am starting to experiment more with gluten free baking, so every once and awhile you will be seeing some gluten free recipes. I still prefer baking with all-purpose flour because it is so easy and usually turns out perfect every time but I am trying to widen my recipe collection. Oatmeal pancakes are obviously going to be denser than a traditional all-purpose flour pancake but they still were delicious. 

Old fashioned oats are gluten free but most are processed in factories along with gluten flours. If you are extremely concerned about gluten I would purchase gluten free oats; however, if the possibility of a little gluten residue doesn't bother you can certainly go with regular old fashioned oats.

OATMEAL PANCAKES- GLUTEN FREE
makes about 12-16 pancakes 

1 3/4 cup freshly ground oat flour (make by pulsing old fashioned oats in a food processor; 2 1/4 cups old fashioned oats should make 1 3/4 cups of oat flour.)
2 tablespoon brown sugar (optional)
2 teaspoons cinnamon (optional)
1 tablespoon baking powder
1/2  teaspoon salt
1 cup milk
2 tablespoons coconut oil, melted
2 large eggs 
1 cup cooked oatmeal - directions on package



Make the oatmeal per package directions. For myself, I bring 1 cup water and 1/2 teaspoon salt to a boil. Add old fashioned oats and simmer on low, stirring occasionally until the oatmeal is thick, about 4-5 minutes. Set aside.


Grind the old fashioned oats in a food processor to make the oat flour. Measure and pulse 2 1/4 cups of old fashioned oats in a food processor until finely ground, it should make nearly 1 3/4 cups of oat flour.

Whisk all the dry ingredients together in a bowl: oat flour, brown sugar, cinnamon, baking powder, and salt. In another bowl mix the wet ingredients: milk, coconut oil, eggs and cooked oatmeal. Add the wet ingredients into the dry and gently combine. 

Heat a griddle or a large pan over medium heat. Spray with coconut oil cooking spray or grease with butter. Add pancake batter, about 1/4 cup, and cook for about 2 minutes on one side or until the bottom is golden-brown then flip and cook other side for an additional 2 minutes or until golden-brown.

Serve pancakes warm with warm maple syrup, honey, fresh berries or powdered sugar...or a little bit of everything! In my house I just get it all out and let everyone decide for themselves. 

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ZUCCHINI RAVIOLI

ZUCCHINI RAVIOLI
Serves 4

1 lb ground sirloin ~or~ (turkey or buffalo...whatever you like)
1/2 onion, chopped
1/2 teaspoon garlic, minced
1 tablespoon fresh parsley, chopped
1/4 cup Parmesan, plus more for finishing
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 zucchini, large
1 jar of favorite Tomato Sauce
fresh basil for garnish, optional

NOTE: I used a mandolin to slice my zucchini and I don't have a very thin slicer so I was only able to get 16 slices out of one zucchini but if you have a thin slicer you probably could get 24 slices out of one. If you don't have a mandolin use a sharp knife and a steady hand or a wide vegetable peeler. Confession of a gluten-carb lover- I also made a little side of pasta to go with this.


Make the Filling:
Sautee the ground sirloin and onions in a frying pan over medium-high heat until the meat is no longer pink. Drain sirloin and onion in a colander to remove extra fat. Put the sirloin and onion back into the pan and stir in garlic, parsley, Parmesan, salt and pepper. You can let simmer on low while you slice the zucchini.

Slice the Zucchini:
Use a mandolin, wide vegetable peeler or sharp knife to slice long thin slices of the zucchini, at least 16 slices.

Make the Ravioli:
Make an "X" with the zucchini strips: two strips on bottom and two strips on top. Add about 3 tablespoons of filling to the middle, more or less depending on size of strips.

Fold the strips over the meat filling and set into a baking dish with the zucchini seams facing down.
Continue this process for all the zucchini ravioli.

 Cover the zucchini ravioli with a little sauce and bake at 350 degrees for 30 minutes.

While the ravioli is baking you may have remaining sauce and meat, if you do add them together in a pan and keep warm until your ravioli is ready. You can serve that on the plate with the zucchini ravioli on top or with a little pasta.

Finish with Parmesan and a sprig of basil.

 Leftover for lunch...

I was so excited when I was making this recipe because I was able to walk right out my kitchen and  pick some fresh parsley and basil from my garden. I just planted it last week and it already brings me so much joy. There is something about playing in the dirt after a long winter that is medicine to my soul.

This year I did a relatively small garden; its about 3x15 feet. I managed to get 5 tomato varieties, onions, strawberries, peppers and every herb I use in that space. I also planted two raspberry bushes off to the side.

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BROILED SALMON

BROILED SALMON

Serves 4

4 (6oz) wild salmon fillets

1/4 cup butter

2 garlic cloves. minced

1 Tablespoon Worcestershire 

1/2 lemon, juice

1/4 cup white wine

1 teaspoon fresh ground black pepper

1 teaspoon salt

Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking pan with aluminum foil and spray with nonstick spray.

Melt the butter in a saucepan over low heat, add the garlic and stir for about 60 seconds. Stir in the Worcestershire sauce, lemon juice, white wine, black pepper, salt. Cook for about 3 minutes then remove from heat.

Place the salmon fillets skin-side down on the prepared pan. Spoon sauce over the fillets.
Broil in the preheated oven for about 8-10 minutes or until the fish flakes easily with a fork.

Swimming at the lake...

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BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

BANANA GRAPEFRUIT SALAD WITH HONEY-MINT DRESSING

Banana
Grapefruit
1 tablespoon of honey
3 sprigs of mint


Using a sharp knife, cut off the ends of the grapefruit, the peel and the white pith. Cut inside the skin of each segment to remove each section of grapefruit. Set the segments aside and squeeze the membranes over a bowl to extract all the juice. Whisk honey and chopped mint into the juice and set aside.

Arrange the banana slices and the grapefruit segments into a shallow bowl and drizzle the honey dressing over the fruit.

My dad bought an old farm windmill (60 plus feet) that he is planning to relocate, fix and use to pump water from his well to his garden. So my husband and I went out to help him drop it. I had no idea what to expect or how this was even possible without destroying it but I was impressed when I arrived, everything was well thought out, in place and ready to go. [In this case, the apple did fall far from the tree... I am a measure once, cut twice kinda girl.]

There was only one small area it could be dropped which was surrounded by trees. The plan was to lower it slowly into the "goal post" at the far end of the photo...with the help of a cable attached to a tractor on one side and a cable attached to a gator on the other side...
                                   
it went perfect...

It needs quite a few new blades but I hope he keeps the vane; its weathered, old and clearly was used as a BB gun target but it carries a story with it. 

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PEANUT BUTTER PILL POCKETS

These pill pockets are the best: mess-free, cheap, quick, easy and most important for me, Rufus eats his pills without any issues.


This is Rufus...
         

He has chronic yeast...all over his body: his paws, his mouth, his ears and his belly. If he is not on his meds it is horrible which means I am giving him four pills per day, spraying his infected areas with a spray and putting ointment in his ears twice a day. He has been on numerous different diets, currently is on an all-natural lamb gluten-free diet. He is a high maintenance dog...but we love him and I hate seeing him in pain.

Every morning and evening I feed the dogs and drop two pills in Rufus's food bowl. I don't even know why I bother; he can always detect them which means my next step is to grab a fork full of peanut butter and attempt to hide the pills in the peanut butter which he is still often times able to detect. It is frustrating and messy. Then after I finally get him to take his pills I have to get another sample of peanut butter because this guy is giving the the puppy eyes wanting a taste of peanut butter too...
         

PEANUT BUTTER PILL POCKETS
Adapted from muttnut
Makes 12 pill pockets

1 Tablespoon milk
1 Tablespoon natural peanut butter (chunky if your dog can detect pills easily)
2 Tablespoons flour (any kind)



Note: Measurements for 30 pill pockets
1/2 cup milk
1/2 cup peanut butter (chunky if your dog can detect pills easily)
1 cup flour (any kind)

Add the ingredients to a bowl and mix...

Form the dough into a ball...

 Divide into 12 small balls...

You can push a pencil end through the ball if you want a pill holder or just push the pill through when you are ready to give to your dog. Store in the fridge.

Mess-free and easy...

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AUNTIE COCO'S CINNAMON ROLLS

I flew to Georgia for Easter to visit my brother, his wife and kids. We went to the top of Stone Mountain...

                    

sat on the porch and watched beautiful sunsets...

relaxed and played night games outside in the dark with the kids. And listened to the lonesome whippoorwill...ALL...NIGHT...LONG!

However, staying up late with the whippoorwill was worth it when I woke up Easter morning to this... (my sister-in-law knows the way to my heart) the most intoxicating smell AND the most amazing cinnamon rolls ever!

AUNTIE COCO'S CINNAMON ROLLS

Adapted slightly from Laurens Latest

Makes 12 cinnamon rolls

Dough:
3/4 cup warm water
2 1/4 teaspoons active dry yeast {use the fast acting kind}
1/2 cup granulated sugar
1 teaspoon salt
1/4 cup milk, at room temperature
1 egg
1/3 cup vegetable oil
4 1/2-5 cups all purpose unbleached flour

Filling:
1/2 cup softened butte
1 1/4 cups packed light brown sugar
2 1/2 tablespoons ground cinnamon

Frosting:
1 teaspoon vanilla extract
1/4 - 1/2 cup heavy cream (you have to add slowly to find the right consistency you want)
1 1/4 cups powdered sugar

Make the Dough:
In the bowl of a stand mixer, pour in water, yeast and 1 tablespoon of the granulated sugar. Stir and proof 5 minutes. Once mixture looks bubbly and frothy, pour in remaining sugar and salt. Stir on low for 15-20 seconds.

In a small bowl, whisk the  milk, oil and egg. Pour into the water and yeast mixture. Stir another 20 seconds in the mixer.

Add 2 cups of flour into mixer and stir on low until incorporated. add the dough hook now and slowly add the remaining 2 1/2 - 3 cups of flour in by 1/4 cup increments until dough cleans the sides and bottom of the bowl. Dough should be sticky but not sticky enough to stick to your hands when touched.

Once it has reached this stage, knead for 5 minutes. Remove dough from bowl, grease and replace back into same mixing bowl {since it's practically clean anyways.} Cover with plastic wrap and a dish towel. Rise 1-2 hours or until dough has doubled in size.

Fill and Cut the Rolls:
In a medium size bowl, stir brown sugar and cinnamon together until combined. Set aside.

Punch down dough.

Flour a large clean table liberally with flour. Roll dough out to be a 20x30 rectangle {or as close to that as possible}.  Spread softened butter over dough, being sure to go right to the edges leaving a 1/2-inch strip untouched on one of the longer sides of dough. Add the brown sugar/cinnamon mixture over the butter. Start at a long end and roll dough into a log. Cut off the uneven ends to even out the log.  Cut the log in half and cut each half into 6 rolls, So you should have a total of 12 rolls.

Place into parchment paper lined, greased pans. 12 into a 9x13,  Cover pans with plastic wrap and dish towels. Let rolls rise another 1-2 hours or until they are touching and have risen almost double.

Bake in a preheated 350 degree for 17 minutes, or until tops start to brown. Watch them carefully!

Make the Frosting: 
While the rolls are baking, mix the frosting. Add the powdered sugar and vanilla to a medium size bowl then add 1/4 cup heavy cream and stir until combined. Slowly add more heavy cream until you have the right consistency.

 Once rolls have been removed from the oven, frost them using half the amount of frosting made. Then after they have cooled a few more minutes, frost again with remaining frosting. The first frosting will melt down into the rolls and the second layer should stay put. Serve warm.

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BACON AVOCADO CROSTINI

BACON AVOCADO CROSTINI
1/2 Baguette, sliced thin
1-2 Avocado(s), ripe
8-10 Slices of bacon
Salt and fresh ground pepper

Preheat oven to 400 degrees F.

Line a large baking sheet with tin foil and lay the bacon on the pan. (I always have to squeeze just-one-more-on-the-pan).

Bake for 15-20 minutes or until the bacon is really crispy.

Watch the bacon closely around the 15 minute mark because it can burn quickly, depending on how thick/thin the slices are. The bacon I use usually takes 20 minutes.

Remove the bacon and dry the bacon on paper towels.

Place the baguette slices on the baking sheet, drizzle with a little olive oil and bake until golden brown, about 5 minutes.  

Cut the avocado in half, remove the pit and scoop out the flesh. Mash with a fork in a bowl and add salt and pepper to taste. 

Crumble the bacon.

Remove the baguette slices from the oven and put a spoonful of mashed avocado on the baguette and sprinkle with bacon crumbles. 

I have big news! I have a black squirrel living in the tree right outside my kitchen window. It is a joke within my family because I get extremely excited whenever I see the black squirrel. I have been known to slam on my brakes and jump out of my car to take a photo of a black squirrel, causing my daughter to be late for school, but you can't blame me... they are rare...and now I have one right in my backyard! My goal is to having him eating out of my hand by the end of summer!

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