Have I really been away from the blog since November? I am so sorry. I guess I got caught up in the whole going back to school to finish my teaching credential and masters thing. I have made lots of delicious recipes in the last 7 months and I hope to be uploading some of them soon! I have also tried lots of new make up and beautify products that to TDF (to die for) and I will be posting about those when I get the chance. Please bare with me though as I am beyond busy this month trying to prep my classroom for the new school year! That’s right folks, I will be teaching 8th grade science, which is scary considering I look like I am in 8th grade myself. I am sure I will have lots of funny stories to add about my first year of teaching, so you might find a new section on this page too. I look forward to getting back into the blogging game!
Every time I go out to eat at a Mexican restaurant, I make sure my order includes carnitas. I am not sure what it is about carnitas, but I cant help myself. I have made slow cooker carnitas before, and my friends absolutely love them. But I always took the shortcut way and cooked them in packaged taco sauce, so making my own sauce on this recipe was a first. The best part about this recipe is that is is extremely modifiable. You can easily exchange the ancho-pasilla chiles for green chiles if you prefer that flavor (in which case you should omit the cinnamon). Plus, the left overs are almost even better than when the pork is warm out of the slow cooker.
4 ancho-pasilla chiles
4 cloves garlic, unpeeled
3 chipotles in adobo sauce
1/2 medium white onion, chopped
3 T olive oil
2 T honey
1 T apple cider vinegar
2 t dried oregano
3.75 cups low sodium chicken broth
2 bay leaves
1 cinnamon stick
4 pounds boneless pork shoulder, cut into chunks
salt and pepper
Place the chiles in a bowl and add 3 tablespoons of water then microwave 2-3 minutes until they become pliable. Stem and seed the chiles. Place the chiles and garlic in a food processor. Add the chipotles, onion, 2 T of olive oil, honey, 1 T salt, and the oregano and blend until smooth. Place a large skillet with 1 T olive oil on the stove over high heat and add the chile sauce. Fry for about 8 minutes until it becomes really thick. Then add chicken broth and reduce.
Meanwhile, season the pork with salt and pepper, then place in slow cooker. Add the bay leaves and cinnamon stick.
Pour in the sauce. Cook on high about 5 hours. Discard the bay leaves and cinnamon stick. Shred the pork.
I made my pork tacos with avocado, fresh mango, cheese, and salsa ranch coleslaw (pack of coleslaw mix and salsa ranch dressing mixed together).
They were absolutely delicious.
This recipe does make a lot of food, so left overs were used in pork enchiladas a couple days later in the week. Also delicious.
Halloween is just around the corner, and what better way to get into the spirit than with simple ghost pizzas that are tasty fun for every age.
1 package of biscuits
mozerella or provolone cheese
Begin by flattening the biscuit dough just slightly, then add the pizza sauce on top and bake according to the package. While in the oven, using a ghost cookie cutter, cut the slices of cheese into the shape of the ghost. Cute the olive into small pieces. When the biscuits come out of the oven, place the cheese on top. The cheese will melt on top of the warm biscuit. Add the olive pieces to make a face for the ghost. Dinner is served.
Shrimp is one of my favorite meals, but I was getting bored with simply using olive oil and garlic salt as seasoning. I love things that are tangy yet spicy at the same time and thought that combination would be delicious on shrimp, so I went on a search to get ideas to get that flavoring on shrimp. By using my homemade BBQ sauce I was able to get the spice I wanted, but adding in sweet apricot jam made the sauce so tangy and delicious. I used this on shrimp and chicken and it was a hit with everyone in my family. I hope you enjoy!
2/3 cup Homemade BBQ sauce
1/3 cup apricot jam
2 t apple cider vinegar
1/4 t crushed red pepper flakes
Simply whisk together all the ingredients in a bowl. Use about half of the sauce to marinade your chicken, steak, or shrimp and save the rest to baste your meat while it is cooking on the BBQ. If you want the sauce to be a little spicier, simply add more crushed red pepper flakes.
I remember the day I left for the University of California, Davis like it was yesterday. My mom’s Tahoe was packed full of clothes, dorm decorations, and of course a pink cruiser bike to get around town on. I was able to experience life on my own and meet the closest friends a girl could ask for. Of course, there was heartbreak, hardships, and lots of tears shed, but there is no doubt in my mind I have become a better, stronger person thanks to being able to attend such a great university. Now, four years later, that journey is over and I am left to wonder what is next in my life. Obviously, I know I want to become a teacher, and am working on earning a credential, but I feel like a part of me is missing now that I am no longer in my favorite little college town of Davis, CA. It is not depression, but rather the concept of being away from a place that has become home and friends that have become my family. So, here I am now, trying to figure out what comes next, and I am so excited to share that with all of you. The time between college and starting a family is going to be very special. It will be a time for me to grow as a person even more, strengthen my relationships, try new things, create new recipes (even if some are disasters), and live life without regrets. Here’s to the next chapter in my life. I hope you all enjoy.