Thursday, September 26, 2013

Cuban Street Tacos

Tacos. Now who doesn't love a good taco? Can I tell you that these tacos are out of this world delicious. Dare I say one of the best tacos to ever cross my lips and I might add that the leftover meat is amazing on quesadilla or a burritos. Seriously, tasty!!! I have to say also that I have made this pork numerous times over the last few years but always seem to forget to take a picture of it before we inhale them, Now this pork taco has a few steps to go through to make it but believe me it is worth the time and effort and I implore you to not skip any of the steps because they all add to the intense flavor of this meat and make it that deliciousness that you want to eat over and over again!!!
Cuban Street Tacos
4-5 lb boneless pork butt or pork loin, cut into 2 inch chunks(I use pork loin)
1 T. kosher salt
1 T. canola oil or veggie oil
1 cup water
1 cup chicken stock
1/2 tsp pepper
1 tsp cumin
1 tsp chili powder
1 tsp oregano
2 bay leaves
2 T. minced garlic
1-2 jalapenos, finely chopped
1 onion, peeled and halved
juice of 1 lime
1 medium orange, halved,juiced,rinds reservered
corn tortillas
1 small red onion, diced
cilantro, chopped
sour cream
pico de gallo
Rub the pork pieces with the salt and Refrigerate for at least one hour or you can do this the night before to speed up the process. Preheat a large skillet over medium high heat, add the oil, then add the pork pieces and sear each piece on all sides, working in batches, if needed. Once browned, remove the pork to the slow cooker. Into the same pot used to sear the pork pour in the water and chicken stock scraping the bottom of the pan with a wooden spoon to get up all the little brown bits from the bottom of the pan. I need to say that I usually use a can of chicken broth and then add a little bit of water to equal 2 cups of liquid because I never usually have a use for 1 cup of broth and I hate wasting it so I just use it all. Then add the pepper, cumin, chili powder, oregano, bay leaves, garlic, jalapenos, onion, lime juice, juice from the orange and the orange rinds and bring the mixture to a simmer. Pour over the pork in the slow cooker and cook on low for 6-8 hours, until the pork is very tender. Remove the bay leaves, orange rinds and onion chunks. Remove the pork and set aside. Pour the liquid into a saucepan and bring the mixture to a boil. Let the mixture boil until it reduces to about 1 cup and is thickened, slightly. Shred the pork and place back in the crock pot and pour the sauce from the saucepan over the meat. Serve in corn tortillas with all your favorite taco toppings!!!! and rice and beans.
Recipe Source: Mel's Kitchen Cafe

Wednesday, September 18, 2013

Cream Cheese Chocolate Chips scones

In all my years of baking I have never made and an honest to goodness scone. I always thought scones were the pieces of bread dough you flatten out and fry in oil and then slather with butter and honey or whatever else your hearts fancies. Now don't get me wrong those kind of scones taste wonderful but I wanted to branch out and try the baked scones. Let me tell you these did not disappoint. In one word they were Delicious!! I seriously could have eaten the whole batch by myself. They are good served as a dessert or for breakfast. They were super easy to make. If you want something new and tasty to add to your breakfast or dessert repertoire then go make these fast!!! Please!! You will thank me later!!!
Cream Cheese Chocolate Chip Scones
2 3/4 cup flour
2 3/4 cup whole wheat flour
1 cup butter (cold and cut into chunks)
2/3 cup brown sugar
2 T. baking powder
1 tsp salt
4 eggs
4 tsp vanilla
1(8oz) package cream cheese, very softened(I microwave mine for a min.)
1 cup cream or 1/2 cup whole milk mixed with 1/2 cup sour cream
2 cups milk or semi sweet chocolate chips
1 package cream cheese(8oz), softened
2-3 cups powdered sugar
4 T. milk
In a large bowl mix the flours, baking powder, salt, and sugar. Cut in the butter until resembles crumbs. Stir in the chocolate chips. In a separate mixing bowl, mix the eggs, vanilla, milk, cream cheese, and cream. Mix with dry ingredients. Don't over mix or they will be tough. Scrape dough onto a floured surface. Pat into a 17x3 inch rectangle about 1 inch thick. The dough will be fairly sticky so make sure you have enough flour on your work surface. cut into triangles. Place on greased cookie sheet. Bake at 350 degrees for about 18 minutes. Mix the glaze ingredients well and drizzle over the warm but not hot scones. You can let set till cool or you can devour them right away. They are good cold but I prefer them warm out of the oven!! 


Monday, September 9, 2013

Homemade Ranch Dressing

My kids and hubby love ranch dressing and there is nothing like homemade ranch. I use to just buy the Hidden Valley Ranch dressing packets and make them because they tasted way better than bottled dressing but I noticed they had MSG in them so I went on the hunt for a homemade mix I could mix myself and make excellent ranch. I was successful and found on pinterest. This ranch is so good and you control the ingredients which I love even better.
Ranch Dressing/ Mix
Black Pepper ¼ C
Parsley Flakes 1 1/2 C
Garlic Salt ½ C
Kosher Salt 2 T
Granulated Garlic ¼ C
Granulated Onion 3/4 C
Dill Weed 2 T (don't leave out adds to the flavor trust me)
1. Combine all ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix
2. To Make Dressing, whisk together 2 T of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream,. Refrigerate for 2 hours. Makes 1 ¾ Quarts
 Please when you make it do not and I mean DO NOT SUBSTITUTE Miracle whip for the mayo. I know their are those of you that like it better and like that it has less fat than Mayo but the taste will not be the same. All ranch dressings are made with mayo not miracle whip. Make sure you refrigerate it for the full 2 hours or more because it gives the flavors time to come together.

Tuesday, September 3, 2013


It has been 2 long moths since I have updated this blog and it is about time it has a few new recipes added to it. I have been MIA because we moved across the country and it has taken this long to get into our new home and settled. I have missed blogging especially food blogging and look forward to doing it again on a regular basis. Anyway, tostadas are so quick and easy and taste wonderful. What can I say anything Mexican is amazing. These are very simple you just need to remember to put beans in the crockpot in the morning or you can even use a can of refried beans and then add all the toppings your heart desires.
Refried beans(recipe found here)
pico de gallo(tomatoes. onion. jalapenos chopped and mixed together)
Fried corn tortilla(fry a tortilla in oil until crispy and golden brown)
Take a fried corn tortilla and top it with beans, cheese, salsa, pico de gallo, lettuce, lime, and sour cream. Just whatever you desire and you pick it up and eat it with your hands or you can eat it with a fork. You may also eat Spanish rice with them as shown in the picture. My recipe for the rice is found with the link I put up for the beans!! Enjoy!!