Pork Carnitas by David Lebovitz

This recipe is amazing.  I served it on cooked fresh tortillas from Costco.  I usually put homemade refried beans, cheese and green chile sauce in each and fold it like a burrito.  Avocado and sour cream make great toppings.

Carnitas

Serves Eight

Adapted from The Sweet Life in Paris by David Lebovitz

• 4-5-pounds boneless pork shoulder, cut into 5-inch chunks, trimmed of excess fat
• 1 tablespoon coarse sea salt
• 2 tablespoons canola or neutral vegetable oil
• water
• 1 cinnamon stick
• 1 teaspoon chile powder
• 1 teaspoon ancho chile powder
• 2 bay leaves
• ¼ teaspoon ground cumin
• 3 cloves of garlic, peeled and thinly-sliced

1. Rub the pieces of pork shoulder all over with salt. Refrigerate for 1- to 3-days. (You can skip this step if you want. Just be sure to salt the pork before searing the meat in the next step.)

2. Heat the oil in a roasting pan set on the stovetop. Cook the pieces of pork shoulder in a single layer until very well-browned, turning them as little as possible so they get nice and dark before flipping them around. If your cooking vessel is too small to cook them in a single-layer, cook them in two batches.

3. Once all the pork is browned, remove them from the pot and blot away any excess fat with a paper towel, then pour in about a cup of water, scraping the bottom of the pan with a flat-edged utensil to release all the tasty brown bits.

4. Heat the oven to 350F (180C) degrees.

5. Add the pork back to the pan and add enough water so the pork pieces are 2/3rd’s submerged in liquid. Add the cinnamon stick and stir in the chile powders, bay leaves, cumin and garlic.

7. Braise in the oven uncovered for 3½ hours, turning the pork a few times during cooking, until much of the liquid is evaporated and the pork is falling apart. Remove the pan from the oven and lift the pork pieces out of the liquid and set them on a platter.

8. Once the pork pieces are cool enough to handle, shred them into bite-sized pieces, about 2-inches (7 cm), discarding any obvious big chunks of fat if you wish.

9. Return the pork pieces back to the roasting pan and cook in the oven, turning occasionally, until the liquid has evaporated and the pork is crispy and caramelized. It will depend on how much liquid the pork gave off, and how crackly you want them.

Chicken Artichoke Casserole

CHICKEN & ARTICHOKE CASSEROLE
Servings: 16
Quantity	Measurement	Ingredient
16	each	Boneless, skinless, chicken breasts, cooked and cut in chunks
3	cups	Chicken broth
4	each	(14 oz.) can artichoke hearts, drained
20	tablespoons	Butter
1	cup	All-purpose flour
1	teaspoon	Salt
to taste		Pepper
3	Cups	Half & half
2	Cups	grated Parmesan cheese
2	teaspoons	Dry rosemary
2	pounds	White mushrooms (fresh), sliced
Directions:
In frying pan over medium heat, melt remaining 4 tablespoons of butter; add mushrooms and cook until golden.
In pan over medium heat, melt 16 tablespoons of butter. Blend in flour, salt, pepper and cook, stirring until bubbly. Gradually stir in reserved 3 cups chicken broth and half and half. Cook, stirring until mixture boils and thickens. Add cheese and rosemary; stir until cheese is melted and sauce is smooth.
Mix together sauce, chicken, artichoke and mushrooms. Divide among 4 deep 8x8 inch pans.
To serve: Bake, uncovered, at 325 degrees for 30 minutes or until heated through. Serve on top of rice or noodles.
Containers needed:	4 deep 8x8 pans

Pioneer Woman's Sour Cream Noodle Bake

Sour Cream Noodle Bake

Prep: 10 Minutes	Level: Easy
Cook: 20 Minutes	Serves: 8

Ingredients

• 1-1/4 pound Ground Chuck
• 1 can 15-ounces Tomato Sauce
• 1/2 teaspoon Salt
•  Freshly Ground Black Pepper
• 8 ounces, weight Egg Noodles
• 1/2 cup Sour Cream
• 1-1/4 cup Small Curd Cottage Cheese
• 1/2 cup Sliced Green Onions (less To Taste)
• 1 cup Grated Sharp Cheddar Cheese

Preparation

Preheat oven to 350 degrees.

Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients. 

Cook egg noodles until al dente. Drain and set aside. 

In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir. 

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted. 

Serve with crusty French bread.

Source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/

Bajio Style Chicken

Bajio Style Chicken
(Original recipe posted here.)


5 chicken breasts
1/2 cup salsa
1 Tbsp cumin
1/2 cup brown sugar
1 4oz can diced green chilies
6oz Sprite (1/2 can)

Combine all ingredients in a crock pot. Cook on low for 5-6 hours. Remove chicken and shred. Return to crock pot and cook 1 more hour. Serve with flour tortillas, lettuce, cheese, black beans, and whatever other taco fixin's your family likes.
Notes:
-This chicken is not real spicy, so you could add some extra green chilies if you like your food with a little more kick.
-It has a lot of juice, so serve it with a slotted spoon.

Baked Creamy Chicken Taquitos

Baked Creamy Chicken Taquitos
(Original recipe posted here.)


1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheese

small corn tortillas
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip 'em in salsa, sour cream, guacamole, or this dressing.

Porcupine Meatballs on Rice

PORCUPINE MEATBALLS

1 lb. hamburger
1/2 c. uncooked rice
1/2 c. water
1/3 c. onion, chopped
1/2 tsp. celery salt
1/8 tsp. pepper
1 tsp. salt
1/8 tsp. garlic powder
1 egg
1 (15 oz.) can tomato sauce
1-2 cans of stewed diced tomatoes (not drained)
1 c. water
2 tsp. Worcestershire sauce
Seasonings as desired (oregano, pepper, garlic salt, Tabasco sauce)

Mix hamburger, uncooked rice, water, onion, celery salt, garlic powder, salt & pepper. Add an egg to help hold it all together. Shape into (about 16) balls and cook in skillet until all sides are brown. In a separate bowl, mix tomato sauce, stewed tomatoes, 1 c. water and Worcestershire sauce and pour over meatballs. Heat to boiling. Add desired seasonings. Cover and simmer on low for 45 minutes. (Add water during cooking if necessary.) Serve over cooked rice.

Note: This takes about ½ hour to make and 45 minutes to simmer, so 1 hour and 15 minutes, from start to ready to eat.

Southern Living Shrimp Casserole

Gigi made this recipe a few months ago and it is one of my new favorite dishes. Yum.

Prep: 30 min., Cook: 17 min., Bake: 25 min.

Yield

Makes 8 servings

Ingredients

• 1 1/2 cups uncooked long-grain rice
• 1 1/2 pounds medium-size raw shrimp
• 1/2 cup butter
• 1 green bell pepper, chopped
• 1 onion, chopped
• 3 celery ribs, chopped
• 2 garlic cloves, minced
• 4 green onions, chopped
• 2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 cup (4 oz.) shredded Cheddar-colby cheese blend
• 1/4 cup fine, dry breadcrumbs

Preparation

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Carol Dodd, Arley, Alabama, Southern Living, APRIL 2007

Apricot Chicken

Apricot Chicken

Cook Time: 1 Hour Ready In: 1 Hour 30 Minutes
Apricot Chicken

Yields: 6 servings

INGREDIENTS:
6 skinless, boneless chicken breast halves
1 (1 3/8 ounce) packages dry onion soup mix
1 (8 fluid ounce) bottle Russian-style salad dressing
2 cups apricot preserves
2 teaspoons Madras or Mild Curry powder

Oven DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken pieces in a 4 quart casserole dish. Mix the soup mix, dressing, curry powder and jam together, and pour over the chicken.
3. Cover dish and bake for 1 hour in preheated oven.

This can be done on the stove. Just brown the chicken and then add the sauce mixture, cooking on a medium low heat until done.

CHICKEN AND ARTICHOKE CASSEROLE

My mom has been making this since I was a little girl. It has always been one of my favorites.

CHICKEN AND ARTICHOKE CASSEROLE

4 chicken breasts (3 lbs.)
1/2 lb. fresh mushrooms, sliced
2 tbsp. butter
1 (14 oz.) can chicken broth
1 (14 oz.) can artichoke hearts, drained
1/4 c. butter
1/4 c. flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. Half and Half
1/2 c. Parmesan cheese
1/2 tsp. dried rosemary, crushed

Saute mushrooms in 2 tablespoons butter until brown. Put chicken breasts in simmering chicken broth in a single layer; cover and cook 20 minutes. Remove from broth (save broth), cool skin, and bone. Arrange chicken in 8 x 12 inch casserole. Top with artichoke hearts. Set aside. Melt 1/4 cup butter; stir in flour, salt, and pepper. Gradually add broth and cream. Cook and stir until thickens. Blend in Parmesan cheese and rosemary. Pour over artichokes. Sprinkle with mushrooms. Bake at 325 degrees for 30 minutes.

Three-Cheese Baked Spaghetti

Three-Cheese Baked Spaghetti (from www.tammysrecipes.com)
Recipe Name: Three-Cheese Baked Spaghetti
Picture: Three-Cheese Baked Spaghetti

Description:

Spaghetti pasta tossed with three cheeses, topped with a meat sauce and baked
Yield: 6 servings
Ingredients:

Pasta Ingredients:

8 ounces spaghetti
2 tablespoons butter
1/2 teaspoon salt
1 1/2 teaspoons dried parsley
1 cup cottage cheese
1/4 cup grated Parmesan cheese
6 ounces (1 1/2 cups) shredded mozzarella cheese*
2 ounces crumbled feta cheese, optional

Sauce Ingredients:

8 ounces ground beef
1 clove garlic, minced
1/2 onion, chopped
1/4 teaspoon ground black pepper
3 cups spaghetti sauce
1/2 tablespoon sugar
1 teaspoon Italian seasoning
2 ounces (1/2 cup) shredded mozzarella cheese, optional
Instructions:

1. Cook spaghetti according to package directions (al dente). Drain and return to pan (remove from heat though!). Add butter and stir until butter is melted. Add remaining pasta ingredients, stirring to combine. Spread pasta-cheese mixture in the bottom of a greased 8-inch square baking dish.
The bottom layer of three-cheese baked spaghetti

2. Brown ground beef with the garlic and onion. Drain grease and return to pan. Add pepper, spaghetti sauce, sugar, and Italian seasoning. Stir well and then pour over the pasta, spreading evenly. Sprinkle cheese on top if desired.
Three-cheese baked spaghetti, ready to be baked

3. Bake uncovered at 350 degrees for 35 minutes or until top cheese is browned and spaghetti is bubbly.
Three-cheese baked spaghetti
Additional Notes:

*If desired, substitute part of the mozzarella cheese with shredded cheddar cheese.

This recipe is based on "Old Country Baked Spaghetti" from the Little Red Hens blog. Measurements, instructions, and photos are all mine. :)
Preparation Time: 30-40 minutes
Cooking Time: 35 minutes
Tammy's Review:

This is the BEST spaghetti recipe!! When I first made it, I was expecting a so-so easy version of one of our favorite meals. As I was mixing the pasta and cheeses, I tasted some of it, and it was SO yummy! I think I could have eaten the pasta just by itself, before baking. ;)

The original recipe didn't call for the meat and sauce to be baked too, but since my husband doesn't like dry pasta (from being baked uncovered) and I like easy, one-dish baked meals, I decided to make it into a complete "spaghetti and meatball casserole".

It turned out perfectly. At first we thought it might be a little too runny, but as soon as it cooled slightly on our plates, we saw that it was a perfect saucy spaghetti. We tasted it and decided that this is our new way of making spaghetti!

I love that it's a baked meal, since that means I can wash the dishes while the food is in the oven, or make it up ahead of time instead of last-minute, trying to keep the pasta hot and cooking the sauce and meat in another pan.

This recipe is great. Served with a green salad and/or green vegetable and some fresh bread, this meal is perfect for a busy night's dinner or for sharing with guests. My rating: 10/10