Pork Carnitas

This was a really delicious recipe that we ate a few months ago, but I just found the recipe again when I was cleaning out my pantry.  Yep, I'm super organized.

Slow Cooked Carnitas

Pork roast (3-4 pounds)
3-4 garlic cloves, chopped
2 tsp  vegetable oil
1 tsp salt
1 tsp pepper
5-6 green onions, chopped
1 1/2 cups minced cilantro
1 cup salsa
1 cup chicken broth
green chilies (one can, or 4-5 roasted chilies)
flour tortillas
chopped tomato, lettuce, etc...
sour cream
cheese

Cut roast in half; place in a slow cooker.  Sprinkle with garlic, oil, salt, and pepper.  Add the onions, cilantro, salsa, broth, and chilies.  Cover and cook on low 6-8 hours or until meat falls apart.  Remove meat; cool slightly.  Shred with two forks and return to slow cooker.  Heat through.  Serve with tortillas and toppings of choice.

Broccoli Cheddar Soup

This soup is so so good.  It is even better the next day.  I serve it with breadsticks to dip in the soup.

Broccoli Cheddar Soup
adapted from www.mangiodasola.com

• 1/4 cup butter
• 1/2 chopped onion
• 1 clove garlic
• 1/4 cup flour
• 2 cups milk
• 2 cups chicken stock
• 1/2 lb  broccoli, chopped
• 1 cup carrot, shredded and chopped
• 8 ounces grated sharp cheddar cheese
• Salt and pepper to taste

Melt butter.  Sautee onion for a few minutes until soft.  Add garlic and cook for one minute.  Don't burn.  Add flour and cook for a minute.  Whisk in milk and stock quickly.  Cook until it is almost at a boil.  Add the broccoli and carrots.  Simmer on low for 20 minutes or so.  Season the soup with salt and pepper, then add the cheese.  Let the soup simmer for another 10 minutes or so; then serve.

BBQ Chicken Salad

When I ask my family if they would like salad for dinner, this is the salad I am referring to.  It is the best.  Everyone loves it, even the baby.  Seriously.

BBQ Chicken Salad with Cilantro BBQ Dressing

adapted from www.melskitchencafe.com

*Serves 4-6

3 cups cooked, shredded chicken

2 cups BBQ sauce

2 romaine hearts, chopped

2-3 green onions, chopped

¼ cup chopped fresh cilantro

1 1/2 cups frozen corn, thawed

1 can (15 ounces) black beans, rinsed and drained

4 ounces sharp cheddar cheese, cubed small or shredded

Creamy BBQ Cilantro Lime Dressing:
1 cup mayonnaise, light or regular
1/3 cup milk
1/3 cup buttermilk
2 tablespoons fresh cilantro, finely chopped
1 tablespoon lime juice
1 teaspoon white vinegar
1 teaspoon granulated sugar
1 garlic clove, finely minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper
1/8 teaspoon black pepper
1/4 teaspoon ground cumin
1/4 to 1/2 cup BBQ sauce

For the Dressing:

Combine all the ingredients together in a blender.  Mix until smooth.  Refrigerate until ready to serve.

For the salad:

Combine the cooked chicken and BBQ sauce in a medium bowl. Refrigerate until ready to use.

In a large bowl, toss together the romaine lettuce, onion, cilantro, corn, black beans and cheese. Toss the mixed salad with about 1/4 to 1/2 cup of the dressing, if desired. Otherwise, you can serve the dressing on the side. Place salad on plates and top with the prepared BBQ chicken and additional dressing.