DISCLAIMER: I’m not going to guarantee that these are “no mess” pulled pork tacos. But they are quick, easy to clean up, and a crowd pleaser on a hot Tuesday (or any day of the week) when the last thing you want to do is worry about turning on the stove, let alone the oven!
Mexican food has always been one of those things that I enjoy going out for much more than I enjoy making for myself or my family. There’s something fun, and almost comforting about going to a Mexican restaurant. Perhaps it’s because when I was a kid my brothers and I would always request to go to Chevys for our birthday dinners. Each of us always got a batch of tortilla dough to play with while we waited for our food to arrive, and at the end of the meal the waiters would all stand around your table and sing you the most fun, loud, exuberant, hands-clapping Happy Birthday! And pop a big ol’ sombrero on your head at the end! Sometimes, if we went on a Friday or Saturday night there was a balloon man who would stop at each table offering to make any animal figure/sword/doll/whatever out of his balloons. Our parents always obliged – how could they have said no?! It was incredibly fun; celebratory, really. And made our birthday feel special because these strange waiters would sing happy birthday to us!
These, and many other Chevy dinners were my first experience with Mexican food. I believe that since it was such an enjoyable experience it made me fall in love with Mexican food. Fajitas, burritos, tacos, enchiladas, tortilla chips and salsa, guacamole!! You name it…
With these tacos I wanted to recreate, the simple, festive feeling of going to a restaurant right at home. We make this BBQ Pulled Pork every now and then. We should make it more often because it’s so easy! This time we turned it into tacos, and I wish we were having it for dinner again tonight.
2 lb pork shoulder
salt to season
1 can of your favorite BBQ sauce – we used Kinder’s Mild BBQ Sauce
1 medium white onion, diced
1 bunch of cilantro, chopped
Guacamole, I prefer to make my own – though store bought would work fine
favorite salsa, we used Casa Sanchez Fire Roasted Medium salsa
1 package of tortillas
I lied, you will have to turn on your stove for 2 minutes. Get out a big pan and put it on medium high, place your pork shoulder on the pan to sear the sides. Season with plenty of salt.
Immediately transfer into a crockpot. Pour a 20oz bottle of BBQ sauce into the crockpot to coat the pork shoulder. Put the lid on and set on high for 6-8 hours.
Meanwhile, chop your onion, cilantro, and salsa. Place in individual ramekins. If you are making your guacamole, prepare no more than 20-30 minutes before serving so that it stays fresh!
When your pork shoulder is done, remove and place on cutting board. Using two forks begin to tear the meat off the bone. It will literally fall off the bone into delicious pieces.
Easter is always my favorite holiday. Christmas is wonderful and special, and has so much anticipation built up to it that makes for so much fun and excitement. However, because it’s couched between Thanksgiving, New Years, and the general holiday craze, it can be a bit overwhelming with so much activity. But, not Easter! Instead, Easter has a quiet start with the beginning of Lent on Ash Wednesday and slowly builds up with the coming of Spring, before Easter Sunday.
Chris volunteered me to bring carrot cake for Easter dinner this year. I was more than happy to oblige because I love any excuse to bake 😉 In our home carrot cake season starts in February when Chris requests it as his birthday cake – it’s his favorite so I’m making it my duty to find (or create) the most perfect carrot cake recipe in the world. If you have one, feel free to send it my way. So far, this recipe is as close as we’ve gotten. I’ve made it a handful of times now and it comes out moist and delicious every time — even when I think “uh oh, this time it’s going to fail me” it doesn’t! It’s a great cake for every spring occasion: bridal showers, baby showers, engagement parties, dinner parties, baptisms etc…
I call it a “beginners” carrot cake because I have actually memorized this recipe – that’s how easy it is! It’s a one bowl recipe. Mix the oil and sugar, add the eggs, sift in the flour, baking powder, baking soda, salt, nutmeg, cinnamon, add the grated carrots, raisins, pecans – and boom you’re done! …. well, after it spends almost an hour in the oven. 🙂
INGREDIENTS: *Recipe adapted from What’s Gaby Cooking Layered Carrot Cake with Cream Cheese Frosting
2 cups sugar
1 1/2 cups vegetable oil
4 large eggs at room temperature
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 cups finely grated and peeled carrots – I peel them and then place in my mini Cuisinart food processor to grind. I use my mini food processor more than I ever would have imagined, it’s one of my favorites.
3/4 cup raisins
3/4 cup chopped pecans
4 cups powdered sugar
2 8oz packages of cream cheese at room temperature
1 stick (1/2 cup) unsalted butter at room temperature
4 teaspoons vanilla extract
Preheat oven to 325F. Grease 2 8inch round cake pans.
Using a stand mixer, or large bowl and hand mixer, beat the sugar and vegetable oil until thoroughly combined. Add the eggs 1 at a time. I make sure each egg has been entirely mixed in before adding the next. It only takes a few seconds for each egg.
Sift in the flour, baking powder, baking soda, salt, cinnamon and nutmeg into the sugar/oil/egg mixture. I place this strainer over my stand mixer and put all the dry ingredients into the strainer to “sift” through to the sugar/oil/egg mixture. Stir in the carrots, raisins, and pecans.
Pour the batter into the prepared pans. Try to divid the batter equally between both pans! Bake about 50-55 minutes until a toothpick inserted into the center of the cake comes out clean. Let cakes cool completely before frosting.
To make the frosting: use either the wire whip attachment on your stand mixer, or a handheld mixer, and whip together the powdered sugar, cream cheese, butter, and vanilla extract until it is creamy and smooth.
Put one cake layer on a cake plate and spread with frosting. Then put the other cake on top and spread with frosting. Enjoy!
Last winter around this time I was nursing an infant, and therefore, sleeping sporadically through the night. Isabelle was waking up multiple times throughout the night, Jack was up once or twice a night to use the potty… and when they had both started sleeping a little more soundly – my husband got pneumonia (and tore his Achilles), the kids were both on antibiotics for their own never-ending colds, and I was plain old exhausted. Exhausted. The sleep deprivation combined with a bit of stress made we want to snack at all hours of the day and night. Can someone say, “comfort food”?!
I reached a breaking point where I just couldn’t keep eating chocolate at all hours. Don’t get me wrong, I could eat chocolate at every meal – but it was getting too much. And while I love snacking on nuts, it just wasn’t satisfying enough during this time in my life. I needed something that was both satisfying and filling. Therefore, when I saw this recipe in Gwyneth Paltrow’s book It’s All Good, I knew I had to try them. They turned out to be amazing during those months! Even now, I’ve been making these pretty regularly. We keep them in the fridge for up to 10 days, although they typically get eaten long before 10 days have passed! They’re perfect for a mid morning snack, an on-the-go lunch, or something to nibble at until dinner is ready. Plus, my husband and kids love them too!! Okay, maybe Jack doesn’t like them that much (my sweet little picky eater) – but Isabelle rips them out of my hands!
Not going to lie, I had to go to the store and especially buy some of this stuff. But it was SO. WORTH. IT! Seriously, coconut flour?? Shredded coconuts?? Almond extract (which I now loooove)
1 1/2 cups raw cashews
1 1/2 cups dates (take out the pit and give them a rough chop)
1/2 cup creamy peanut butter (the recipe actually calls for almond butter, but I’ve never made them with almond butter. PB all the way!)
1/2 cup high quality maple syrup
1/2 cup coconut flour
1/2 cup unsweetened shredded coconut
1/2 teaspoon almond extract
1 1/2 cups dark chocolate (66%)
1 1/2 tablespoons coconut oil
In a food processor, grind the cashews until they look like sand. Add the dates, peanut butter, maple syrup, coconut flour, shredded coconut, and almond extract. Pulse it until you have a sticky ball of dough. Similar to the picture below.
Line an 8×8 inch baking dish with parchment paper. Press the “dough mixture”into the dish. Once all spread out, it should be about an inch thick. The dough mixture will be very sticky, so it often helps to put a little water on your hands to help spread it out into the pan. Refrigerate for at least 6 hours, until firm.
Once 6 hours have passed, and you’re about ready to make the chocolate mixture take out your double boiler. If you don’t have a double boiler, put a little water in a pot and place a heat proof bowl on top of it. Bring the water to a simmer, and add the chocolate and coconut oil. Stir until the chocolate has almost entirely melted and remove from heat. Take the dish out of the refrigerator and pour the melted chocolate mixture all over the cold dough. Place the dish back into the refrigerator 1-2 hours until it’s set.
Use the parchment paper to lift the entire bar out of the dish. Cut the bar into rectangles. Sometimes, if I have enough time (ahem, nap times), I tie the bars up individually in parchment paper. Lastly, put them in a ziplock or airtight container and store in the fridge.
We love pancakes over here. Sometimes for breakfast, often for dinner, and maybe lunch too. Made from scratch or out of a box or bag – they’re practically foolproof. Especially with a thick(ish) slab of butter and a drizzle of warm maple syrup, who can resist? I definitely can’t, yet I always have a tinge of regret because pancakes have SUGAR, which isn’t something I always want to have at breakfast or dinner. These pancakes are amazing because they only have 1 tablespoon of sugar and oatmeal! I don’t feel guilty eating them or serving them to my family – everybody wins! Make them this weekend, and you won’t regret it either 🙂
Recipe adapted from pancakes, crepes, waffles & french toast by Hannah Miles
1/2 cup oats + a small sprinkle of sugar if desired
1 1/2 cups milk (almond or 2% are what I’ve used and work fine)
1 1/2 cups self-rising flour
2 teaspoons baking powder
pinch of salt
1 tablespoon sugar
3 tablespoons melted butter
First, you must make the oat mixture. Put the oats (with a super light dusting of sugar – about a quarter tablespoon, if desired) on a pan over medium heat to toast the oats. About 3 minutes, and remove from heat. Allow to cool and put the oats in one cup of milk. Allow the oats to soak 20 minutes.
To make the batter, put the flour, baking powder, egg, salt, sugar, and milk-soaked oats mixture in a large mixing bowl and whisk until combined.
Add the melted butter, and whisk until fully mixed.
Slowly whisk the remaining half cup of milk, making sure the batter does not become too thin. If the batter does get too thin, simply stop adding milk.
To cook the pancakes, put a little butter on a large pan over medium heat so that it lightly coats the pan. Then pour about a quarter to a third cup of batter for each pancake. Cook until the underside of the pancake is golden brown and some bubbles start to form on the top – about 3 minutes. Flip with a spatula until the other side cooks – another 3 minutes. Keep an eye on them!
We don’t have a warmer drawer, so I put the oven at 200 degrees and stack the pancakes in there to keep warm until they’re all done and ready to serve!
These Chocolate Chip Pumpkin Spice Cookies were love at first sight! I first fell in love with them when I saw them on Displaced Housewife’s Instagram post, before I even saw the recipe or tasted them. She created these cookies, and they are incredible. They could be one of my most favorite cookie I’ve ever made to date. Yeah, they’re that good. I’ve given them to family, neighbors, friends, more family, people on the airplane. My kids have devoured them – I almost let them eat them for breakfast. ALMOST. I figured they had pumpkin in them, but then I came to my senses and peeled them a banana.
I have this thing with pumpkin. I love everything pumpkin EXCEPT Pumpkin Pie. It’s just a too much pumpkin, not enough spice, not enough dough, weird textured pie. I’ll reluctantly eat it smothered with ice cream and drenched with whipped cream, but that doesn’t count, does it? Alas, maybe next year I’ll figure out a Pumpkin Pie recipe I can eat like a normal person, with a little dollop of whipped cream and nothing else. I suppose it bothers me that I don’t like pumpkin pie because I like pumpkin everything (else) pumpkin: pumpkin bread, pumpkin gelato, pumpkin scones, pumpkin cookies… and hope you enjoy these pumpkin cookies like I have!
I’ve made these cookies using both sunflower oil, as the recipe calls for, and grape seed oil and they were equally good. I could not taste a difference.
I also made them with semi sweet chocolate chips and milk chocolate chips and I think the pumpkin tastes much better with the semi sweet chocolate chips – but you decide
Fall is here. Really, how? The Weather app tells me it’s going to be in the high 90’s this weekend. This happens every year: fall comes around and in September/October we get a week or two of killer heat, blazing sun, AC-busting weather. The only time I appreciated it was when I was living on the East Coast and it had been cold and rainy, when I came back to visit in October and laid by the pool for 5 days straight. Bottom line is I’m ready for fall ya’ll. Real true fall weather. Until then, I’ll leave you with this super easy, and delicious Peach Cobbler that is perfect for a large gathering of friends and family on a hot weekend.
Disclaimer: this isn’t the prettiest cobbler in the world. I’ve made it dozens of times, it’s never “pretty” but it tastes incredible. I guarantee it will be devoured.
Zoooooochini Bread! A little while back this recipe popped up on Smitten Kitchen’s Instagram feed, I knew I had to make it. I had a few zucchini sitting in the fridge, and I didn’t want them to go bad, bud I didn’t really feel like using them in anything. Cue: Zucchini Bread. Like Banana Bread is to bananas when they are starting to go past due, Zucchini Bread is to zucchini when it’s on its final days.
This recipe yields 2 loafs, which I love because you can keep one loaf for yourself and gift the other to friends, family, neighbors. My brother lives really close, so I called him and told him there was a loaf of zucchini bread wrapped up and ready for him to pick up when he could. A couple of hours later, he popped by and happily took his loaf home with him, to keep as a snack for his long hours studying and working. It’s a win – win because I got to see him for 10 minutes and he got a loaf of bread. Who wouldnt love that? Right? In fact, I think I’m going to get a few zucchini at the store this afternoon solely to make this bread again tomorrow…
3 large eggs
1 cup vegetable oil
1 3/4 cups sugar
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
1 tablespoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped pecans (or walnuts)
1 cup raisins or chocolate chips (I used about half a cup of chocolate chips and half a cup of raisins)
Preheat oven to 350°F.
Grease two 8×4 inch loaf pans. I always take about a tablespoon of butter and smudge it all over the pans, then I sprinkle some flour over the butter, and pat it around to make sure the pan is greased well, and that the bread will fall out when it’s done. There’s nothing worse than taking the time and energy to bake something delicious and then not be able to get it out of the pan!! Please tell me it’s happened to you too, no?
In a large bowl, beat the eggs. Mix in the oil and sugar, then the zucchini and vanilla.
Combine the flour, cinnamon, nutmeg, baking soda, baking powder and salt. Add the nuts, raisins, and/or chocolate chips. I added a combination of raisins, pecans, and chocolate chips, totaling almost 2 cups worth.
Mix these dry ingredients into the wet egg mixture. Divide the batter into the prepared pans.
Bake the loaves for about 60 minutes. I start to check it around 50 minutes, then let it bake for another 10-15 before I take it out and let it cool.