Pork Carnitas

Original recipe from Allrecipes

Modified

Ingredients

• 1/4 cup vegetable oil
• 4 pounds pork shoulder, cut into several large pieces
• 1 onion, chopped
• 1 clove garlic, crushed

 

• 3 tablespoons lime juice
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 (14.5 ounce) cans chicken broth

Directions

1. 
   
2. Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. (Alternatively, you can use a slow cooker for this step.)
3. 
   
4. Preheat an oven to 400 degrees F.

1. Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt.
2. 
   
3. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.

Crispy Cheesy Chicken

Original Recipe Courtesy 12 Tomatoes (although significantly altered)

Photo Courtesy of 12 Tomatoes

I got the bones of this dish from a recipe but altered it quite a bit. I'm not usually into condensed creamy soups and found making my own was much yummier. And quick too!

30 MINUTES TO PREPARE, SERVES 4-6

INGREDIENTS

• Thin-sliced boneless, skinless chicken breasts
• 1 - 2 sleeves ritz crackers, crushed
• 1 cup cheddar cheese, grated
• 1/4 cup milk
• 1 large egg
• Sauce:
• 1 can chicken broth
• 1 1/2 cup milk
• 3/4 cup flour
• 1/2 tsp each of garlic powder, onion powder, and dried parsley 
• Kosher salt and freshly ground pepper, to taste
• 2 tablespoons unsalted butter 

PREPARATION

1. Preheat oven to 400º F
2. Combine egg and 1/4 milk in a small, shallow bowl and whisk together until fully incorporated.
3. Place grated cheddar cheese in a second, shallow bowl, then place crushed ritz crackers in a third. (Or combine the cheese/crackers in the same bowl for even more efficiency!)
4. Take your (seasoned) chicken breasts and dip them in egg wash, making sure to coat both sides.
5. Shake off excess egg, then coat chicken in grated cheddar cheese.
6. Transfer chicken to crush ritz crackers, make sure to coat all sides. Press firmly so cracker crumbs adhere to meat. 
7. Transfer chicken to a lightly greased baking sheet and bake for 20-25 minutes, or until chicken is cooked through.
8. While chicken is baking, combine all sauce ingredients (except butter) over medium heat and cook, stirring frequently, until smooth. You will need to whisk quickly and firmly when adding the flour to ensure there are no lumps.
9. Bring to a boil, then reduce heat to low and simmer for 5-10 minutes, or until thickened, stiring frequently. Add butter.
10. Taste and adjust seasoning, if necessary.
11. Remove chicken from oven and serve hot, with creamy sauce drizzled over the top.
12. Enjoy!