Tag Archives: onion

Mexican Pork Carnitas

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Who is sick of WINTER? Meee! I cannot wait for it to get into the 40’s and that use to be really cold to me! I am heading to FL in a couple of weeks.  I. Cannot. Wait.  I hope it is at least in the 60’s.  I don’t think I am asking for much, am I?

I made this dish a couple of weeks ago and we all loved it. I was happy to see that pork butt was on sale at the grocery store today. It gave me a reason to make it again and I could take photos and share it with you.

This recipe is really good. It is perfect for tacos and nachos or a great filling for enchiladas, tamales and burritos. I have only used it for tacos and nachos. Oh, and I just ate it right out of the frig the next morning. I love cold meat and pizza…. for breakfast. Weird, I know!

Pork Carnitas

Adapted from Cooks Illustrated

  • 3 1/2 – 4 pound boneless pork butt, fat trimmed and cut into 2 inch cubes
  • 1 1/2 teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon ground cumin
  • 2 small onions, peeled and halved
  • 2 bay leaves
  • 4 whole garlic cloves, peeled
  • 1  Tablespoon dried oregano ( I used a tad more)
  • 2 Tablespoons fresh lime juice ( One lime)
  • 2 C water
  • 1 medium orange

1. Adjust oven rack to lower-middle position and heat oven to 300 degrees. Combine pork,  salt, pepper, cumin, onion, bay leaves, garlic, oregano, lime juice, and water in large Dutch oven (liquid should just barely cover meat). Cut orange in half; juice orange into medium bowl and remove any seeds. I would say 1/4 – 1/3 cup of juice would be a good amount (I had about 1/4 cup). Add juice and spent orange halves to pot. Bring mixture to simmer over medium-high heat, stirring occasionally. Cover pot and transfer to oven; cook until meat is soft and falls apart when poked with fork, about 2 hours.

2. Remove pot from oven and turn oven to broil. Using slotted spoon, transfer pork to bowl; remove orange halves, onion, and bay leaves from cooking liquid and discard (do not skim fat from liquid). Place pot over high heat (use caution, as handles will be very hot) and simmer liquid, stirring frequently, until thick, 8 to 12 minutes. You should have about 1 cup reduced liquid.

3. Using 2 forks, pull each piece of pork in half. Gently fold pork into reduced liquid; season with salt and pepper to taste. Spread pork in a even layer on a foiled lined jelly roll pan. Place pan on lower-middle rack and broil until top of meat is well browned (but not charred) and edges are slightly crisp, 5 to 8 minutes. Using wide metal spatula, flip pieces of meat and continue to broil until top is well browned and edges are slightly crisp, 5 to 8 minutes longer. Serve immediately with warm tortillas and your favorite toppings.

All ready to bring to a simmer on the stove top and then pop it into the oven.

All ready to bring to a simmer on the stove top and then pop it into the oven.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

The kitchen smelled wonderful as it cooked. It took 2 hours until it was done.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

After breaking the meat apart, reducing the liquid and then tossing the meat with the liquid, it is ready for the broiler.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Meanwhile, I mixed up a Pico de gallo. I really do not have a set recipe for this. Diced tomato, onion, jalapeno and cilantro, lime juice, salt. This time I added diced avocado.

Pork Carnitas

Pork Carnitas

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

Tonight I served it on a tortilla with shredded lettuce, pico de gallo, sour cream and shredded cheese. Not sure what I will do with the leftovers tomorrow, but I know it will be good!

When I first made this, I was unsure about adding the orange.  I don’t even taste the orange, but I know it adds the the flavor. Reducing the liquid and tossing it into the meat and then broiling it, is a must!

~Relish Food & Life

Upside Down Potato & Onion Tart

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Holy Cow….this potato recipe is really good. My favorite potato recipes right now are this one, Roasted Greek Potatoes  and Crash Hot Potatoes.  This is the second time I have made these. The first time Mark and I made our New Years Eve dinner together instead of going out and then last night. Grace would have eaten the whole pan if I would have let her. There was not much left and I ate the rest for lunch 🙂 Sorry Grace.

I found the recipe on Pinterest. If you have not been to the pinterest site….you need too! If you need an invite, just let me know and I will invite you. I followed the recipe from Hizzoners website. I really did not change a thing, which is rare. It looks harder than it really is. So simple. The hardest part is finding Gruyere locally 😉

  • 2 1/2 tablespoons butter
  • 12 sprigs thyme, strip the leaves from the stems
  • 1 large onion, sliced somewhat thickly ( a tad more than 1/4 inch thick)
  • 1 lb. small red potatoes, washed and very thinly sliced ( I may have used a bit more than 1 lb. What you see in the photo is what I used.)
  •  2 tablespoons olive oil
  • 1/2 cup grated Gruyere
  • 1/2 cup crumbled feta
  • 1 cup grated mozzarella
  • sea salt and cracked black pepper

Preheat oven to 400°. Melt the butter in a 9-10 inch ovenproof frying pan (cast iron is great) over medium heat. Add the thyme and onion and cook for 5 minutes. Place the potato, oil, cheeses, salt and pepper in a bowl and toss to combine.

Top the onion with the potato mixture and bake for 45 minutes or until golden brown and cooked through. Turn upside down to serve.

Ingredient Line up...for some reason I thought Fontina cheese was in it. It is not.

See my new handy dandy mandoline ♥ Slice potatoes thin. Leave skin on. I am not a potato peeler. So, I usually leave it on. I am sure all the vitamins are in the skin 😉 See the gloves? That is so I do not slice a finger off!

Melt butter in cast iron skillet. Add onions and thyme. I did not have big onions, so I used 2 medium size. Cook for 5 minutes.

Meanwhile, toss potatoes, olive oil, cheeses, salt and pepper together.

After the five minutes, add potato mixture to the skillet.

Remove from the oven and turn up side down on a plate.

Oh, how I love crunchy things. Like I said I have made this twice and LOVED it both times. Both times, it looks a little brown after turning over….but it is still sooo good. I have a hot oven. I did not try to  make it until it looks like the original recipe’s photo and  deprive you of this recipe. So with that said…here is my photo.

Upside Down Potato Onion Tart....YUMOLA!

Oh, how I LOVE crispy potatoes!

I am heading to FL on Thursday to see my daughter, Samantha. I am so excited to see her and be in the warmth and sunshine.

I hope weather.com is right 😀

~Relish Food & Life!

Creamy Tomato Tortellini Soup

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Procrastinating again…not done with cleaning out my closet. I have been wanting to make this soup, so thought I would make it before I tackle the closet again.

I made quite a few changes to the original recipe. I know there a tons of people out there who love condensed tomato soup, but I am not a big fan , so that got nixed! I used chicken broth instead of vegetable broth. I used fresh onion and garlic instead of powder. If you click on Taste of Home below…you will see the changes.

                                                               Creamy Tomato Tortellini Soup                                                                     Adapted from Taste of Home.

  • 1 package (9 oz) refrigerated cheese tortellini
  • 1/2 cup onion, diced
  • 3 cloves garlic, minced
  • olive oil
  • 1 (28 oz) can crushed tomatoes
  • 2 cups chicken broth
  • 2 cups 1 % milk**
  • 2 cups heavy cream**
  • 1/2 cup chopped sun-dried tomatoes
  • 2 tsp dried basil
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • pinch of red pepper flakes
  • 1 cup of Parmesan cheese plus extra when serving

Cook tortellini according to package directions.  Meanwhile, heat 1 T olive in a dutch oven. Add onions and saute until soft, add garlic and saute for another minute. Add crushed tomatoes, broth, milk, cream, parmesan cheese,  basil, salt and pepper. Heat through, stirring frequently. Carefully add drained tortellini. When serving add additional parmesan cheese.

** The original recipe called for 2 cups 2 % milk and 2 cups half and half. I had 1 % and heavy cream in the frig, so that is what I used. You certainly could do the 2 % and half and half and still get a yummy soup.

Ingredient Line up...minus onion.

Saute onion in olive oil.

Add garlic and saute (next time I might saute the sun-dried tomatoes with the garlic and onions)

Add tomatoes,

broth,

cream and milk,

sun-dried tomatoes,

salt, pepper, basil,

and cheese. Heat until soup is hot. Stirring frequently.

add cooked tortellini. Heat for a few more minutes.

When serving garnish with additional cheese on top.

Creamy Tomato Tortellini Soup....and yes that is what I ate for breakfast 😉

Back to the closet or until my mind wonders and think of something else I want to cook 😉

Thought for the day!

~Relish Food & Life!