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Jambalaya Marylaya
oven baked shrimp po-boys, chips
meatball pasta bake, salad
oven baked chicken fajitas, black beans
chicken tenders with basil aioli, macaroni and cheese
steak sandwiches, tator tots
sriracha lime chicken kebabs, rcie

Thursday, March 30, 2017

Instant Pot Pulled Pork Carnitas


The Instant Pot is perfect for making carnitas and it does so about 10 times as fast as my go to crockpot recipe.   Carnitas are perfect in tacos, on a tostada or even in a bolillo for a delicious torta.  They also make great burrito and chimichanga fillings.  Since the recipe makes a ton of carnitas, I usually put a couple recipes calling for them on our weekly menu.  I also usually have enough left over to freeze for later.   I also freeze the leftover canned chipotles to use later, I really like the smoky flavor they add to this recipe.
Instant Pot Pulled Pork Carnitas

1½ teaspoons salt
1 teaspoon freshly ground pepper
½ teaspoon garlic powder
½ teaspoon cumin
½ teaspoon chili powder
1 ~4 pound pork shoulder, cut into 3” chunks
1 onion, sliced
1 cup chicken broth
1 chipotle, minced

Stir together the salt, pepper, garlic powder, cumin and chili powder. Rub the pork pieces with the spice mixture. Add the pork, broth, onions and chipotle to the Instant Pot. Close the Instant Pot and set on “Meat” for 60 minutes. Allow the pressure to release naturally for 15 minutes, then release the pressure manually. Shred the pork with two forks, discarding any large piece of fat. Serve as desired.
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Monday, March 27, 2017

Flat Iron Steak with Red Wine Sauce


I have been going through a flat iron steak obsession right now...they have so much flavor and are quite easy to cook.  I was the only one in the family who enjoyed the sauce with my steak, no one else was interested in having any.  Oh well, their loss.  We are still working with Miss F and eating asparagus.  She was happy to have her steak, she still refuses any and all potatoes, but she was content to only eat the stalks of the asparagus.  Such a strange child.  This recipe is inspired by Giada de Laurentis.
Flat Iron Steak with Red Wine Sauce

1 pound flat iron steak
1 tablespoon olive oil

3 tablespoons cold butter
½ onion, thinly sliced
¼ teaspoon salt
1 ½ teaspoons minced garlic
½ teaspoon dried oregano
2 tablespoons tomato paste
1 ¼ cups dry red wine


Pat the steak dry with a paper towel. Add the olive oil to the skillet, cook the steak 5 minutes per side for medium rare. Allow the steaks to rest 10 minutes before slicing thinly against the grain.

While the steak is resting, melt 1 tablespoon of the butter in a saucepan over medium-high heat. Add the onions and sauté until tender, about 5 minutes. Add the salt, garlic and oregano, sauté for 30 seconds more. Stir in the tomato paste and cook for 2 minutes. Whisk in the wine, simmer for 5 minutes or until reduced by half. Strain the sauce into a small bowl. Discard the solids and return the sauce to the pan. Bring to a simmer, then stir in the remaining 2 tablespoons of butter into the sauce. Salt and pepper to taste.

Serve the sliced steak topped with the red wine sauce.
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Thursday, March 23, 2017

BLT Wedge Salad

BLT Wedge Salad

6 slices of bacon, cut into ½ “ pieces
½ cup mayonnaise
½ cup sour cream
¼ cup milk
1 tablespoon apple cider vinegar
2 teaspoons pepper
2 teaspoons garlic salt
1 head of Iceberg lettuce
18 grape tomatoes, halved

In a small skillet, fry the bacon over medium heat until crisp. Drain on a paper towel and cool. In a medium bowl, whisk together the mayonnaise, sour cream, milk, vinegar, pepper and garlic salt. Cut the lettuce into 6 wedges. Place the wedges on serving plates, top each with the bacon, tomatoes and dressing, serve.

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