Food

This is my absolute favorite thing to make! If you love mexican food with a little spice then you have to try this. This takes a little planning and not a quick meal, but so worth it. The bonus is this is even better reheated the next day. The downfall is you might not get taken out to dinner for mexican food anymore when your family finds out that you can make this and it is even better than the restaurant. I hope you enjoy it!

• 4lb pork roast boneless
• 4 guajillo chilies
• 4 ancho chilies
• 2 chipotle chilies in adobo sauce
• 2 Tbsp adobo sauce
• 2 tsp vinegar
• 6 cloves garlic minced
• 2 cups pineapple
• 4 Tbsp honey
• 2 tsp salt
• 2 tsp oregano
• 2 tsp cumin
• 2 Tbsp smoked paprika
• 1 onion sliced
• Garnish: onion, cilantro, lime

Put guajillo and ancho chilies in water and bring to a boil. Remove from heat and let steep until rehydrated, about 20 minutes. Discard stems and seeds. Put in food processor along with chipotle chilies, adobo sauce, vinegar, garlic, pineapple, honey, salt, oregano, cumin and smoked paprika. Process until smooth.

Slice roast in 3/4″ slices without cutting all the way through. You should be able to fold layers back in order to put marinade between each layer. Slather marinade between each layer and on top so that all meat is covered. There should be extra marinade left for later use. Layer onion slices between each layer and on top. Cover tightly, refrigerate and allow to marinate overnight.

Pre heat oven to 475*F

Put roast on rack in roasting pan. Add water to bottom of pan to prevent drippings from smoking. Roast, uncovered for 30 minutes at this temperature. Then turn temperature down to 300*. Roast until meat is very tender, about 3 hours.

After removing roast from oven, cover with foil and let rest for 20 minutes.

When ready to serve, slice thinly and add to heated skillet with a little olive oil and a 2-4 Tbs of remaining marinade. Sautee just enough to lightly carmalize. (Use this same process with leftover marinade for reheating leftovers)

Serve on corn tortillas. Garnish with onion, cilantro and a lime wedge on the side.

Enjoy!

These sandwiches are so good and require very little effort, just a crockpot. A few minutes prep and you’ll come home to a great meal.

• 1 1/2 lbs beef- sliced into strips (use what you want it will tenderize in crockpot all day)
• 1 onion sliced
• 1 red pepper sliced
• 1 green pepper sliced
• 2 cups beef broth (I used bouillon cubes/my daughter used a packet of aujus gravy)
• 1 tsp pepper
• 2 tsp garlic powder
• 1/2 tsp salt
• 1 tsp italian seasoning (optional)
• Sandwhich rolls
• Cheese (I use sharp cheddar) grated

Add strips of beef, onion, peppers to crockpot. Stir together beef broth and seasonings. Pour into crockpot. Cook on low for 6 to 8 hours. Serve on toasted rolls and sprinkle with cheese. Serve with cup of juices for dipping. Enjoy.

Here is a quick easy appetizer or snack that can stay simple or be added to. These go great with all kinds of meals. I serve them with everything from enchiladas to steak to chicken. Can’t go wrong with jalapenos.

• 4 jalapenos (halved and seeds scraped out)
• 4oz cream cheese
• 1/4 cup parmesan cheese (fresh grated or right out of the shaker)
• 1/4 cup cheddar cheese

Preheat oven to 375*. Use a fork to combine cream cheese, parmesan cheese and cheddar cheese. Fill your jalapeno halves with mixture. Set on baking sheet, lightly sprayed with cooking spray. ( I actually put foil on pan and spray it so cheese does not melt onto pan) Bake for 15 minutes, until jalapenos are tender and cheese starts to brown. Serve warm.

If you want to change this recipe up add cooked ground Italian sausage or bacon crumbles. You can change the cheese to any kind you would like. Sometimes I use sharp cheddar, I’ve used mozzarella, I sometimes add the bacon or sausage and you can add more cream cheese if you want them a little fuller. I honestly don’t go by a recipe normally with these. I just mix whatever cheese sounds good to the cream cheese and they never turn out bad.

I love fajitas! They are a quick easy meal to whip up at the end of a long day. Plus they’re a great way to get keep you on track with eating healthy. You change them up by using different proteins so you don’t get bored. Fajitas are so versatile, so feel free to change recipe to whatever you have on hand.

• 1 lb of chicken, beef or shrimp (cut chicken or beef into thin strips)
• 1 Red Pepper
• 1 Green Pepper
• 1 Onion
• 1 tsp Chili Powder
• 1 tsp Cumin
• 1/2 tsp Pepper
• 1/4 tsp Salt
• 1 tsp Garlic Powder
• 2 Tbs Olive Oil
• Tortillas

Chop veggies into strips. Heat oil in frying pan. Add veggies and cook on medium heat until partially tender. Add meat and spices and continue cooking until meat is cooked through and veggies are tender. Serve on heated tortillas. If your really watching your diet skip the tortillas, it’s just as delicious on its own. Feel free to add to them with salsa, sour cream or cilantro. Enjoy.