Creamy Green Chile Chipotle Pork Enchiladas

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Creamy Green Chile Chipotle Pork Enchiladas

The really nice touch to this one is using evaporated goat milk. It gives the enchiladas a hint of goat cheese flavor. Not overpowering because it’s not goat cheese, but a nice extra flavor people might not be able to put their finger on.

Ingredients:

1-2 lbs pork carnitas (see previous recipe)
1 large can green enchilada sauce (medium heat)
1 can cream of onion soup
1/2 can evaporated goat milk
1 can green chiles
1 can chipotle peppers in adobo sauce (we chopped up 4 peppers)
2 cups Mexican blend shredded cheese
Corn tortillas
1 onion
2 Tbs butter
Cajun Kicker ground tabasco pepper

Directions:

Start by chopping up the onion and sauteing it in butter. When onions are golden, add the chopped green chiles and chopped chipotle peppers. Then add the pork, enchilada sauce, soup, and goat milk. Do not boil this mixture, keep the heat to medium low and let it simmer for a bit. Dip each corn tortilla into the sauce on both sides before placing into a casserole dish. Fill it with a scoopful of meat using a slotted spoon to leave the sauce behind in the pan, then add a layer of cheese, then roll up the tortilla. Continue this process until the casserole pan is full of rolled up enchiladas stuffed with filling and cheese. Top enchiladas with remaining sauce and what cheese is left. Sprinkle with Cajun Kicker ground tabasco pepper (or cayenne).

Bake at 350 degrees for 30-35 minutes.

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Pork Carnitas Tacos

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Pork Carnitas Tacos

Ingredients:

Pork carnitas (see previous recipe)
Corn tortillas
Vegetable oil
Guacamole
Sour cream
Salsa picante
Shredded cheese

Directions:

On medium setting, heat the oil in a pan. Lightly fry each corn tortilla on each side for a bit, but not for too long unless you want tostadas! Fill with remaining ingredients to your liking.

Crock Pot Pork Carnitas

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Crock Pot Pork Carnitas

This one is super easy and such a great use of your crock pot!

Ingredients:

2-4 pounds pork shoulder (bone or no bone)
1 onion
4 cloves garlic
1 Tb lime juice
1 Tb lemon juice
1 Tb olive oil
2 tsps oregano
1 tsp cumin
Salt and pepper

Directions:

Rinse and dry pork. Salt and pepper liberally. Mix olive oil with oregano and cumin and use it as a rub. Cover the pork with it and place into crock pot. Cover with chopped onion and garlic. Add lemon and lime juice. Cook on high setting for 4 hours, then reduce to low for a couple hours if in a hurry, or just leave it on low for 8-10 hours. When done it will fall apart effortlessly.

(No you don’t need to add any other liquid to this)

Inspired by: http://www.foodnetwork.com/recipes/melissa-darabian/pork-carnitas-recipe/index.html

Blackberry Raspberry Pie

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Blackberry Raspberry Pie

My favorite of all pies is boysenberry pie, but boysenberries are kind of hard to come by in Louisiana, so this is about as close as we can get, considering how boysenberries were created from crossing a blackberry, a raspberry, and a loganberry.

Ingredients:

16 ounces of blackberries
12 ounces of raspberries
1 cup of Splenda (or sugar if you insist)
3 Tbs instant tapioca pudding mix
1 Tb lime juice
1 Tb lemon juice
2 pie crusts
White of 1 egg
Cinnamon

Directions:

If using frozen berries, defrost and drain them first. Pour all the ingredients over them except for the egg. Stir gently and let them sit in the bowl to soak together for a good 15-20 minutes. When ready, pour the berry mix into your pie crust. Cover it with another pie crust. Seal the crusts together with pinching around the edges and put some holes in the top with a fork. Or if you’re feeling really fancy, cut out some shapes or even cut the dough into strips and make a lattice top with it. It’s your pie, have fun with it!

Coat the top crust with the egg white and sprinkle with cinnamon and some more Splenda or sugar. Bake at 400 degrees for 45 minutes.

Adapted from: http://www.foodnetwork.com/recipes/paula-deen/lattice-top-blackberry-pie-recipe/index.html

Chicken Divan

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Chicken Divan

This is a family recipe I was raised with and is possibly my all time favorite way of consuming broccoli. It also works fantastically as a way of using leftover chicken or turkey.

Ingredients:

2-3 bunches of broccoli
3-4 chicken breast halves
2 cans cream of chicken soup
1 cup mayo
2 Tbs lemon juice
1 Tb Worcestershire sauce
1 1/2 cups bread crumbs
1 cup grated sharp cheddar
paprika

Directions:

Prepare broccoli via whichever method you prefer. Personally I just microwave it wrapped in paper towels for around 6-8 minutes. Cut it up and make a layer of broccoli in a 9×13 inch glass dish.

Prepare your chicken via whichever method your prefer. Personally I just cook it on medium in a steel pan, covered, with some water or white wine if I have it. When it’s done, pull it apart into chunks and create a layer of chicken on top of the layer of broccoli.

Combine soup, mayo, lime juice, Worcestershire sauce, in a bowl until well mixed. Spread over the chicken and broccoli. Cover this third layer with the cheese, then bread crumbs, then paprika.

Bake at 350 degrees for 45 minutes covered. Uncover and bake for an additional 15 minutes.