Carnitas Revisited

Well... last week I tried my hand at carnitas and I was pleased. But I started thinking about how easy it was and how much better I could probably get them to taste had I put a little more effort into them...

The search was on. Turns out when you type "Best carnitas recipe,"" into Google that it pulls up A LOT! But one of them caught my eye and I decided to try it.

INGREDIENTS:

4-5 lb. Pork shoulder roast
Dried Thyme, Salt, and Pepper (to taste)
six garlic cloves cut in half
1/2 cup milk

First you want to cut about a dozen small slits into the roast and push the garlic cloves into them. Then rub the roast with the thyme, salt, and pepper. Then it all comes back to the trusty crock pot--- plop that roast right in. Then you just plug in the crock pot, turn it on low, and put some water in the crock pot. How much water depends on the size of crock pot, but put enough in that the roast is at least 3/4 covered in water.

I left for work at this time, so the roast cooked for about 11 hours... but obviously it was probably done way earlier than that, so feel free to cook it for less.

Preheat the oven to 325 degrees. Remove the roast from the crock pot and discard the fat, and shred the meat- placing all the meat in a roasting pan, or you can use a metal 9 x 11 inch cake pan (that's what I used- my roasting pan is SO HUGE and I don't really care to work with it much). Drizzle the meat with the 1/2 cup milk and stir meat so that it all gets coated and place in the preheated oven.

Now, get a sauce pan and strain the remaining juices from the crockpot into the sauce pan. Bring the liquid to a boil. The recipe stated to reduce it down to about 2 cups (this will take a varied amount of time, depending on how much water you added, but probably about 45 minutes). I ended up reducing mine to probably about 1 cup, and it made it a bit thicker, which I liked. This will be poured over the meat at a later time. Feel free to skim off any extra fat that might form during the reduction process.

Every 10 minutes or so check the meat and give it a stir. You will keep cooking it until the meat is lightly browned and no milk is on the bottom of the pan. When you stir it, be sure to stir in the drippings that are sticking to the bottom of the pan- they are loaded with flavor. This process takes about 40 - 60 minutes, depending on your pan and oven. If you find that your oven tends to cook fast or hot, then adjust the temperature a little lower, you want it to brown slowly.

After the meat is browned, and your reduction is ready, drizzle about 1 cup of the reduction over the meat, stir, and place back into the oven to cook for about 15 more minutes, checking and stirring at around 10 minutes.

When it's done it should be nice and brown, with some edges being a bit crispy. Serve with your fave taco toppings (fresh chopped onion, tomato, cilantro, avocado, cheese, sour cream, etc.) on a corn tortilla and you've got yourself a DELISH dinner.

This recipe was INCREDIBLE and it is so worth the extra time to cook it. What I loved about this recipe was that as long as you had the milk then it didn't really require any extra ingredients since you just use the juice from the crockpot. The meat is still tender and juicy, but with some of the crispy edges... wow... tastebuds rejoice. Just remember not to rush it, that is the key to this one I think. With a little patience it is easily duplicatable (not sure that's a word!).

Until next time- cook on cookin' cuppies!

Pork Carnitas!

Whenever I wanted GOOOOOOD pork carnitas tacos I felt like I had to go out--- NOT ANYMORE!!! As I said in the corned beef entry, I was going to make good use of my crockpot. Weeellllllll... I went to Stater Bros. (who have the best priced meat!) and picked up a pound of pork shoulder strips (99 cents a pound baby!). So I rub them with pressed garlic and then plopped them into the crockpot with about a cup of salsa(my homemade "Holl-sa", my friend dubbed it). I turned the crockpot on high for two hours and then switched it to low for another two hours. Then I removed the pork, shredded it, and PRESTO- I had pork carnitas!

This was so incredibly easy it made me feel stupid for not making it before. The meat turned out juicy and tender and now I am so excited to experiment a bit with flavors (and different types of meat!). This recipe was made to be played with, so play with it, adding spice and flavors that suit you. Also, try different meats as well, as most would work, just remember that tough meat needs to cook long and slow to come out tender.

Even though the pork turned out great, next time I am going to cook it on low the whole time, and just let it cook longer. The key to making the meat great is allowing it to cook slowly and allow the flavors you are cooking with to slowly marinate the meat.

This recipe discovery really excites me (and the husband) because on those days where I could be working late, I know that all I need is about 5 minutes in the morning before work to get this going, and then it will be all ready by the time I get home (obviously just make sure to keep it on low when cooking for this long... it would be such a bummer to come home tired to dry, icky meat!).

Pull out your crockpot and EAT UP! Keep on cookin' cupcakes!

Speed Bump Revisited

On Tuesday we received some of the best news we could ask for- the CAT scan results of the Boo's chest and abdomen came back negative, showing no signs that the cancer had spread. We rejoiced and praised God for bringing us thru this ordeal and I couldn't help but feel like this was going to be a speed bump in the road of life that we were quickly leaving behind and, quite frankly, not a moment too soon.

Today was his follow-up appointment where we discuss what, if anything, happens next. The doctor explained that while no cancer showing in the CAT scan is promising, does not mean that the Boo is cancer free. Apparently some cancer may not show up, so there are still a certain amount of measures we now need to take. Also, the doctor discussed the pathology report which revealed(and I quote) that lymphovascular invasion was present, and that the tumor was 5% classic seminoma, and 95% embryonal carcinoma. LAYMAN'S TERMS: there is probably still cancer in his body but at this time it is inconclusive.

We are now waiting for confirmation on when the Boo will go see the oncologist and we will then decide to do chemo, surgery (to remove lymphatic tissue that the cancer could have spread to), or observation. No decisions have been made, we are waiting... praying... listening... waiting.

I feel like I am now glaring into my rear-view mirror, watching in disbelief as somehow my life pulls a 360. The speed bump is now before me, but this time seems bigger. For now we retreat, to plan and prepare, but it better know that we are fighters, and when we come back, we're coming with a bull dozer.

Thanks for your love and prayers... they are everything.

Corned Beef Brisket ma' laddies

No--- I am not Irish--- but in honor of St. Patrick's Day and seeing as I have NEVER eaten any of the "traditional" Irish dishes I have decided to make corned beef and cabbage... well and potatoes and onion and carrots... everything else that goes in the crock pot. Read on for the recipe...

INGREDIENTS:

8 lbs. flat cut Corned Beef (you could get point cut also- but I used the flat)

Five gold potatoes cut into quarters

One medium white onion cut in half

3 cloves of garlic

Two cups baby carrots

One head of cabbage cut in quarters

12 oz. Guinness beer (you could use another similar beer, and you may need more depending on how big your crockpot is-it just needs to be enough to mostly cover the meat- it is always ok to buy extra beer tho!)

The crock pot is quickly becoming my best friend in the new recipe issue, especially considering how busy life has been lately. It makes cooking so easy! This is how I made the brisket...

I put the brisket in the bottom of the crockpot, poured in the little seasoning packet that came with it, and crushed the garlic on top. Then I poured the beer over that. Then I put in the potatoes, onion, carrots, finishing with the cabbage on very top.

NOW all you have to do is plug in the crockpot, turn it on low, and LEAVE! I did this at 7 in the morning, left for work, and then came home at 6 and it was ALL ready. Ideally it wouldn't have cooked this long- it really only needs somewhere between 6 and 8 hours. The potatoes were a bit overdone but otherwise it turned out pretty good.

Seeing as I have never had corned beef before, I had no idea what to expect. It is pretty good, nothing that I would order all the time, but still good. What I REALLY loved was the carrots... but I have always really liked cooked carrots, but the broth that is created as it cooks all day long was SOOOO... good! It sorta tasted like au jus (the stuff that comes with a french dip... feel free to correct my spelling) but BETTER.

I think the best part about this recipe was the leftovers! I made Billy a sandwich with some of the leftover meat in Hawaiian wheat rolls with mozzarella cheese and it was quite scrumptious.

Whereas it wasn't quite the pot of gold at the end of the rainbow for me, maybe it will be for someone else. Keep on cookin' cuppies

Linguine Carbonara

Ingredients

• 4 ounces uncooked linguine
• 1/2 cup 1% low-fat milk
• 3 tablespoons grated fresh Parmesan cheese
• 1 tablespoon chopped fresh parsley
• 1/8 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• Cooking spray
• 1/3 cup chopped pancetta (about 1 1/2 ounces)
• 1/4 cup finely chopped onion
• 1 garlic clove, minced
• 1 large egg

Preparation

1. Cook pasta according to the package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/4 cup cooking liquid.

2. Combine milk and next 4 ingredients (through pepper) in a small bowl; set milk mixture aside.

3. Heat a medium nonstick skillet over medium-high heat. Coat pan with cooking spray. Add pancetta to pan; sauté 3 minutes or until lightly browned. Add onion and garlic to pan; sauté 3 minutes or until onion is lightly browned. Reduce heat to medium-low. Add milk mixture and pasta to pan; toss gently to coat.

4. Place egg in a small bowl; stir with a whisk. Gradually add 1/4 cup reserved hot cooking liquid, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly; cook 4 minutes or until sauce is thick and creamy.

This recipe is a MUST TRY!!! It is so tasty and fairly easy to make too. The pancetta is really good, but can be a bit spendy so regular bacon, prosciutto, or something similar can be used in its place if desired. The pancetta is really the only pricey thing about this recipe tho, so if you can spare it, I wouldn't substitute it out.

The above recipe is for two servings and is only 387 calories per serving! It is filling and with a salad it is more than enough food- even for my boo which you guys know can EAT!!!!

Love you all--- keep on cookin' cuppies!

Send it Up

On Wednesday, a mere three days ago, I told a friend what my weekend plans consisted of:

1. visiting a friend in Santa Barbara
2. leader's meeting for church
3. deep clean the garage
4. church (Meal together week- YUM!)

It is now Saturday morning and we are just awaiting a phone call. The plans that I had made are a distant thought. I sip my coffee, pray, sing with David Crowder (O How He Loves Us and Never Let Go are my faves right now-check it out-they are winners) and pet my sweet kitty, who is so sensitive to my mood and hasn't left my side today.

I don't feel scared...maybe just a little nervous. I don't feel mad or angry. I don't feel confused or frustrated. What I do feel is an enormous amount of peace and love. The outpouring of love and support from our family and friends is vastly overwhelming and a bit humbling, to think that we could be worthy of such great love.

The resounding amount of peace that I feel comes from my Lord and Savior. He is my strength, He is my hope, and He overflows my heart with love. I know that He has us in His hands, and for that reason I have no fear.

We wait for the phone call to know what time the Boo's surgery will be today. But while we wait, we don't fret, we take hold of our God and know He is with us.

Today my husband will have cancer removed from his body, but I am blessed and I know that my God is good.

Beyond the Mask

What is that saying? "When the tough gets going, the going gets tough"... or something to that nature. WTF does that even mean... and if anyone even THINKS about posting what it means in the comments below, I will seriously hunt you down and hurt you...seriously. I obviously get the jist behind it, but I think the saying is stupid. But I guess you could say that lately the tough has been getting going in my life.

When things get tough I struggle with how to handle it sometimes. The dramatic writer longs to play the tortured victim and use the angst in songs and poetry. The competitive athlete strides confidently into the octagon and beckons life to bring it on. The obedient christian kneels in prayer and cries quiet tears. The cheery server who pretends that everything is just fab when really she knows their dinner is going to be AT LEAST 30 more minutes. The truth is... that I lie somewhere in the middle of all of these.

I tend to be rough around the edges, a bit callous, and can definitely come off as insensitive during times of sadness or even grief. Some of you are probably feeling relieved. That the reason I am like that is just to protect myself. Well I am sorry to burst anyone's bubble, but sometimes I am crass, and sometimes I am just bitchy, ok? That is me. But, a mask of a tight jaw and stoic hardness seem to be my first line of defense. During tough times I tend to portray this persona because I think it is preferable to the weepy, dramatic, nay-sayer that exists somewhere deep inside me. She tends to surface during PMS week; you can't miss her.

The server tends to get involved a lot in the work place. At The Bay we called it our "server voice", which typically means that your voice goes up a few octaves higher than God ever intended, and gets so syrupy sweet that even Willy Wonka would be disgusted. But we put on the server voice whenever things were the worst, when we felt like if we even tried to be ourselves just a little in that moment, that it would all come tumbling down. But she definitely has her uses, as she can get the job done and maintain a level of professionalism.

Right now the athlete is in the ring and she is fighting for me. In my weakest moments, pessimism takes over and for a time I am convinced all is lost. The server will step in when the athlete is tired; she is good at pretending. But behind them, is the greatest warrior; the prayer she sends up is what truly keeps me going, is what truly keeps me grounded. She is my water when I'm thirsty, she is my food when I am hungry. She is my fortitude in chaos, she is my resolve under pressure.

Thank you, Lord.