Crock-Pot Pork Barbacoa

Ok, so my posts have gone by the wayside, that is simply because blogging is something I like to do when all the necessities and relaxation of life has been taken. Since having a baby 2 months ago, I am sure you can understand why blogging hasn't happened. But not to worry, I hate journal and blog posts that begin in apologies, so I will let you know I feel completely entitled to the sabbatical taken! Not only that but I bet I will not post again for another month or so after this if I am lucky. But I am so blessed for the new little guy that keeps my hands so full I can barely cook a meal, let alone fold the laundry. Oh well, I have the rest of my life to do that stuff right?!?

So for the exciting news, on January 14th 2011 we welcomed little Bridger Joel Day to our family. He is undoubtedly the sweetest little man in my life (along side my husband), but of course he is much smaller and cuter. I love him more than I love food which is hard to fathom, and hence why I haven't taken as much time in these first few months to cook. I have however enjoyed eating food others have prepared. Between meals brought to us by family and friends, hospital food, and meals out to eat, I have loved the variation from my own creations and made a few discoveries along the way. #1, hospital food isn't as bad the reputation it gets, especially when you eat it after having gone 36 hours with no food. #2, lactating makes for a much more ravenous appetite than even pregnancy. #3, while I didn't necessarily crave chocolate pregnant, it has deemed an absolute necessity to produce a fatty milk for my little one. #4 While never before have I been a lasagna kind of women, I know think it would be wise to eat for breakfast (a little extra protein can't hurt)! So thank you to each of you who have helped along this adventure.

Now on to this post, yesterday was little Bridger's blessing, and with over 30 + family members and friends coming over for lunch I tried to come up with something that could be made with minimal effort, simple ingredients, and maximum flavor. So what did I come up, a whole lot of Cafe-Rio copycat recipes. While this one does err on the side of Cafe Rio it is not nearly as sweet, and bodes well on rolls as a sandwich or a tortilla. The measurements are approximate and can be altered to your liking, but this is the recipe I used yesterday, and boded in a lot of happy consumers. So here goes! Oh, and I don't have any pics, but I will surely share one of cute little Bridger!

Crock-Pot Pork Barbacoa

6 lb. shoulder pork roast
2 cups Dr. Pepper (divided)
1 cup brown sugar
half can 7 oz. can chipotle sauce (unless you like it spicy, use the whole can)
10 oz. red enchilada sauce (or one small can)
1 clove garlic, minced (or powder)
1 tsp dry mustard
1 tsp cumin
1/4 tsp cayenne pepper (if you don’t like it spicy this is optional)

This recipe is amazing simple but timing is everything, start at least 2-3 days before serving for optimal yumminess! Marinade pork roast in 1 cup Dr. Pepper (enough to cover half way) for 12-48 hours in the fridge (the longer the more tender). Place roast in crock-pot and cook on low for 10-12 hours. (I started the night before) After 12 hours, drain pork and remove any bones, large pieces of fat. Shred pork and add back to crock-pot.

Mix 1 cup Dr. Pepper, brown sugar, chipotle sauce, enchilada sauce, garlic, mustard, cumin, until sugar dissolves. If you like it hot use the whole can of chipotle sauce! Add mixture to the roast and cook on low an additional 2-3 hours. Serve on rolls or homemade tortillas and enjoy!

Spicy Enchilada Casserole

No picture, I know, I wonder if you will still read me without gratifying you visually. The truth is I have made this casserole TWICE since starting this post, and both times I was so excited to eat it, i simply didn't think about pulling out the camera prior to gobbling it down. The benefit of not including a picture is that you have no expectation to live up, your own unique casserole can live up to its own creators desires, without the concern of how mine or your neighbors turned out. Isn't it great?

Inherently I recognize that the words Enchilada and Casserole do not go together, like mixing oil and vinegar. Enchilada's, well they simply aren't American. But casseroles, a uniquely american term brings a combination of food to our terms in one convenient dish, and usually nothing more to make. If we succeed in the making of out casseroles we stand to get our protein, starch, vegetable, and dairy all in one. And isn't convenience the American way. As much as I often have disdain for a seemingly smorgasbord of food, this combo works because it is essentially the same ingredients in enchiladas. The only ingredient I snuck in was some cubed red potatoes, and with the extra heat, they did nicely. I suppose you could keep the enchiladas wrapped individually in their own tortillas if you wanted to remove the word casserole, its your choice.

These things just make me happy, and check out some unusual ingredients that work so well for enchilada sauce. Please note that because this is a casserole many of the ingredients are optional, making it suit your tastes, be creative and enjoy!

Spicy Enchilada Casserole

3-4 large flour tortilla's

I 15 oz. can red enchilada sauce (or make your own, I like to make mine from 1 12 oz can V8 juice, and 4 oz. hot wing sauce, and add a little cumin and taco seasoning, it rocks!)

3/4 lb ground beef, cooked and drained of fat

1/2 lb red potatoes, cut into 1/2 inch cubes and cooked

1 can of corn (optional, I did mine without)

1 can small sliced olives (optional)

rice and beans (optional, mine husband doesn't like these)

6-8 oz, of shredded mexican blend cheese

1. Cook and drain beef in a skillet. Add the enchilada sauce, canned or homemade to beef, add cooked potato cubes, corn and olives if using, and let heat until warm on low. Test it, if it isn't hot enough for you add some more hot sauce or wing sauce, the wing sauce adds a bit of bbq flavor which is sort of awesome.

2. Spray a 9X9 inch glass pan, layer tortilla, beef mixture, cheese, repeat another layer in same order, ending with cheese on top.

3. Bake at 350-375 covered for 20 minutes, remove the foil for an additional 5 minutes and add a bit of extra cheese if desired.

Enjoy!

Cinco de Mayo Fish Tacos with Citrus Salsa

Happy Cinco de Mayo, without a doubt, my favorite food holiday of the year! I have never cared much for American food, so I can pass by Thanksgiving and Christmas without a big hype, but Mexican has always held a special place in my heart! The love began in my early 20's while serving a mission for my church I spent time in a Long Beach, CA. There I spent much time conversing beliefs and many a meals among the Spanish speaking population. I acquired a flair for 'pica' (hot) food! And if it wasn't spicy enough there was always a bottle of 'Tapatio' to add some more flair. By the end of the 18 month mission I came home with intestine walls that no longer functioned. I had to lay off the hot sauce, and return my digestive system to a state of homeostasis, wow that was hard! I used to be known for my exceeding tolerance for the hot, now you'd be hard pressed to find me purchasing any salsa other than 'mild'. Oh how the tides have turned old lady. Fortunately, minus the heat, I still love the flair of the mexican palate, and have found new waves to add flair with FLAVOR! This has come in the form of Citrus Salsa, a sweet fruity twist to the beloved fish tacos.

So turn up your taste buds and get ready for the fiesta in your mouth! Bonus is this is a quick, easy, and tasty meal to whip up on the fly.

FISH TACOS with CITRUS SALSA

2-3 white fish filets (I like Orange Roughy or Halibut)

1 tbsp of taco seasoning

1 tbsp olive oil

fresh lime

salt and pepper to taste

In a skillet over medium heat add olive oil and fish filets. Saute in oil both sides that sprinkle taco seasoning on both sides and cook 4-6 minutes until ready. Squeeze lime over fish just before serving.

and the fixins'

Flour (we like precooked variety) or Corn Tortillas (Gluten Free option)

Citrus Salsa (** recipe follows **)

Cheese

Peppers

Lettuce or Cabbage Slaw

Citrus Salsa:

Remove skins and coarsely chop:

2 Navel oranges

1 lime

1 red or yellow pepper

Gently mix into the orange, lime, pepper mixture the following:

2 tsp fresh cilantro or 1 tsp dried

2 tsps rice vinegar

2 tsps olive oil

1/2 tsp sea salt

1 tsp minced chile or a few dashes tapatio (since I was out of chiles this worked just fine)

Enjoy!