recipes

TACO DAY

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Tacos to my left. Tacos to my right. CRISS CROSS. It’s taco time.

Y’all. TACO DAY is like every kids dream of a half birthday.

Here are two yummy recipes that go a little further than your classic taco kit, but involve the same, if not less, work.

Pork Carnitas

3-4 pounds of pork shoulder or pork loin roast (if you go with something more lean it will be far less tender and delicious)

one onion cut into large chunks

cumin

garlic powder

chili powder

salt

pepper

paprika

Step 1: Cut pork into 4-5 large chunks.

Step 2: lay cut up onion on bottom of crockpot and place chunks of pork on top. Poor about half a cup of water into crock pot.

Step 3: generously season the pork. I’m sorry but I do not have exact measurements - 100 Days of Real Food has a great recipe that uses exact measurements for seasoning.

Step 4: Lid on top, cook on low for 6-8 hours or on high for 4ish hours, or on high for 2 and low for 2 more if maybe you forget to thaw your meat completely.

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Favorite Homemade Queso

1 lb white american cheese (from the deli, one solid chunk or very thick slices)

½ cup milk

2 tbsp butter

1 small can of green chilis

Pinch of cumin

Pinch of garlic salt

 

Step 1: cut cheese into small cubes

Step 2: Melt cheese in a pot with milk over medium-low heat

Step 3: Stir continuously so it doesn’t burn

Step 4: Add in green chilis and pinch of cumin and garlic salt

Serve immediately

Zucchini for breakfast, lunch and dinner, hey now

Raise your hand if your largest expense (aside from rent/mortgage) is that lovely grocery budget?  **both hands raised**  One of the most effective ways we cut down on that particular expense is breakfast.  Sounds silly, right?  But when you blow through one box of cereal a morning + all the extra milk, or a pack of frozen waffles or a full sleeve of pop tarts in one day, you'd be surprised!  Since our garden is currently exploding with zucchini I try to make this recipe in a double batch which uses about 1 regular sized zucchini.  It's the perfect almost-fall breakfast, slightly warmed/toasted in the oven with a generous slab of butter melted on top.

Zucchini Bread for Breakfast:

-Make one or two batches of zucchini bread (recipe for one loaf below)

-Line baking sheet with aluminum foil or parchment paper

-Heat oven to 250 degrees

-Slice loaf into 1 inch thick pieces, and place in a single layer on baking sheet

-Place sliced butter (to preference; as Jen Hatmaker says, "more is more.") on top of sliced bread

-Place in oven for about 5 minutes until butter is melted and bread is warmed through

Enjoy!

 

Zucchini Bread:

*adapted from Better Homes and Garden Cookbook

1 1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp baking powder

1 egg

3/4 cup sugar

1 cup of finely shredded, unpeeled zucchini

1/4 cup of cooking oil or butter

1. Grease bottom and sides of loaf pan; set aside..  In a large bowl combine flour, cinnamon baking soda, salt, and baking powder.  Set aside.

2. In another bowl (medium) mix together egg, sugar, zucchini and oil.  Add this mixture to your dry ingredients and stir together until moistened.  It will be lumpy, but try to make sure you mix in clumps of flour that hide at the bottom of bowl.  

3. Bake in 350 degree oven for 55 minutes or until a wooden toothpick comes out clean.  Cool completely.  You can store bread in pans (with foil over top) or remove loaves completely and store in an airtight container.  

Raspberry Pies and Tarts

For days and days and days!

I hate blogs where you have to read a whole stinking story just to get to the recipe - so here are the recipes :)  Notes below recipes.  

RASPBERRY PIE

Ingredients:

1 pie crust -  store-bought or homemade

6ish cups of raspberries

GLAZE:  1 cup sugar, 3 tbsp corn syrup, 3 tbsp corn starch, pinch of salt, 1 cup water, 2 tablespoons raspberry jello powder

1. Cook crust according to directions 

2. While crust is cooking, prepare glaze by mixing all glaze ingredients except jello mix in a saucepan over low heat on stove; bring to a slight boil and then reduce until clear.  Mix in jello powder.  Let cool.

3. Put rinsed, air-dried raspberries in pie crust, and pour glaze over berries into pie.  

4. Chill for at least an hour.  Serve with a dollop of whipped cream on top!

 

RASPBERRY/BLUEBERRY TART

Ingredients:

-graham cracker crust, homemade or store-bought

-2 small packs or one large pack of vanilla pudding mix

-3 cups of milk

-1 cup whipped cream (either homemade OR cool whip) 

-blueberries and raspberries, rinsed and dried

GLAZE:

-1/4 cup sugar, 1/2 cup water

Directions:

1. Prepare pudding mix with 3 cups of water and child in refrigerator for 5 minutes or until set

2. Once pudding is set gently fold in one cup of whipped cream or cool whip

3. Spread pudding into pie crust (you might have a little extra leftover - enjoy!) and top gently with fresh berries

4. Prepare glaze in a saucepan over low heat until sugar is dissolved; let cool

5. Brush glaze gently over fruit on top of tart

6. Refrigerate until ready to enjoy!

 

**I would never make a raspberry pie if I had to actually buy raspberries.  But our raspberry plants are like my husband's 5th child so...we have an abundance.

**I actually made two pudding pies; one of them according to the pudding package directions and one without 2 cups of milk (because I wasn't paying attention and totally forgot the extra two cups of milk); the one with lesser milk set up much nicer and was far easier to cut.

**To wash raspberries, place gently into a colander and lower colander into a bowl or sink-full of water.  If you spray them with your faucet they will fall apart.