Crockpot Pork Carnitas Tacos

From Paige

- 4 lb boneless pork shoulder
- 2 tsp salt
- 1 tsp pepper
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tsp dried oregano
- 4 cloves garlic, minced
- 2 oranges, juiced
- 1 lime, juiced

1. In a small bowl, mix together the spices. Rub the mixture all over pork.
2. Add pork shoulder, orange juice, and lime juice to the crockpot. Sprinkle minced garlic on top.
3. Cover and cook on low 8-10 hours, or high 4-5 hours.
4. Remove lid and shred pork. (I usually remove the pork, then shred on a plate, but do whatever works. It comes out of the crockpot regardless.)
5. Preheat oven to broil. Line a baking sheet with aluminum foil, and place the shredded pork in a single layer on the baking sheet. (I almost always need two baking sheets, but mine aren’t very big.) Drizzle crockpot juice over the pork.
6. Broil 5-10 minutes, until edges are browned.

Stick of Butter Onion Rice

INGREDIENTS

1 cup uncooked long grain white rice NOT instant
10 oz can of condensed French Onion Soup
10 oz can of condensed Beef Broth
1 stick butter (1/2 cup) sliced thinly

INSTRUCTIONS
Preheat oven to 425 degrees.
In an 8x8 inch baking dish combine rice, soup and broth.
Cut butter into slices and place on top of the mixture.
Cover with foil and bake for 30 minutes.
Remove foil and bake 30 minutes more.

Beef and Bean Wet Burritos

Ingredients
1 lb ground beef
1/2 cup chopped onion
1 packet taco seasoning or the below:
     1 teaspoon minced garlic
     1/2 teaspoon cumin
     1/4 teaspoon salt
     1/4 teaspoon pepper
4.5 oz can diced green chile peppers
16 oz can refried beans
2 -10 oz can enchilada sauce
15 oz can no-bean chili (Hormel)
6 flour burrito size tortillas (12 inch)
2 cups shredded Mexican blend cheese


Preheat the oven to 400 degrees F (200 C).
Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion is translucent. Click for a medium skillet.
Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.
In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.
Place a burrito sized tortilla on a plate and place about a 1/2 cup of the ground beef mixture onto the center. I divide the beef mixture into six equal portions.Top with a little cheese and lettuce. You can substitute or add other veggies as well.
Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) and place seam side down in greased 9 x 13 oven safe dish. Click for a 9 x 13 baking dish.
Pour the entire saucepan of the sauce over the top.
Cover the top with cheese.
Bake in the preheated oven for 20 minutes until burritos are heated through and cheese is melted. Top with more lettuce, tomato, sour cream and dried chives.
Notes
If your cooking for two, you can freeze the leftovers.
To reheat - allow to thaw completely first then preheat your oven to 400 degrees F (200 C) and bake for 20 - 25 minutes until heated through.

Herb Roasted Pork Tenderloin and Creamy Garlic and Herb Wine Sauce

INGREDIENTS
2 cloves garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp dried rosemary
freshly cracked black pepper
1/2 tsp salt
2 Tbsp olive oil
1.33 lbs. pork tenderloin (I use the Publix Pork tenderloins, they come two per pack; then I double the above ingredients)

INSTRUCTIONS
Preheat the oven to 400ºF. Mince the garlic. Add the dried basil, thyme, and rosemary to a small dish. Use your hands to crush the dried rosemary slightly. Add the garlic, olive oil, salt, and some freshly cracked black pepper to the bowl and stir to combine.
Place the pork tenderloin on a baking sheet or baking dish. Rub the oil and herb mix over the entire surface of the pork, including the underside.
Place the baking dish in the preheated oven and roast the pork for about 35 minutes, or until the internal temperature reads at least 145ºF. Allow the pork to rest at room temperature for 10 minutes before slicing and serving.


Creamy Herb and Wine Sauce:
2 tablespoons butter
2 cloves garlic minced
1 tbsp flour
1/2 cup dry white wine
1/2 cup chicken stock
1/2 cup heavy cream
1 teaspoon Italian seasoning


In a skillet add butter, flour and minced garlic and cook for 1-2 minutes on medium heat. Then add wine, broth and cream and italian seasoning. Cook until slightly thickened.

Crockpot Apple Butter

Ingredients:
1- 16 ounce jar unsweetened apple sauce
5 - lbs granny smith or golden delicious apples, diced
2 - cups sugar
1 - cup brown sugar
1/2 - cup apple  juice or apple cider
2 - teaspoons cinnamon
1/2  - teaspoons cloves
1/2 - teaspoon allspice
2  1/2 - teaspoons vanilla

Directions:
Peel and cut apples into small pieces. Place all ingredients except the vanilla into the crock pot and stir.

Cook covered on low heat overnight or for at least 8 - 10 hours.

In the morning remove cover, stir and taste. Add more spices or sugar if desired.

Remove the lid and use an immersion blender to puree the apple mixture until smooth.

Add the vanilla, stir  and cook uncovered an additional 2 hours or until some of the liquid is gone and the apple butter has cooked down.

Rule of thumb a wooden spoon should be able to stand upright when you place it in the apple butter.

Pour into jars and refrigerate or pour into hot sterilized jars and process in a hot water bath.

Process half pints for 5 minutes and pints for 10 minutes. The time starts once the water comes to a boil.

Serve over hot biscuits, toast, scones

Fajita Marinade

Ingredients **Like Campeche Bay**

·      1 lb skirt steak
·      1/3 cup lime juice
·      1/4 cup pineapple juice
·      ¼ to ½ cup low sodium soy sauce
·      1 clove garlic, minced
·      1 tsp ground cumin
·      1 tsp paprika
·      1/2 tsp or more crushed red pepper flakes
·      1 tsp sea salt
·      1/2 tsp ground black pepper
·      ·      2 small bottle of Merlot (out of a 4pk)

Mix all ingredients together and marinate steak for 12 to 24 hours.