Munch This
Chipotle Carnitas

Ingredients

  1. 1 pork butt (7 lb size)
  2. 1 1/2 quart chicken broth
  3. 1 large onion, quartered
  4. 1 tablespoon powdered cumin
  5. 1 tablespoon chopped cilantro
  6. 2 teaspoons oregano
  7. 4 canned chipotle chilies in sauce
  8. 2 tablespoons sauce from canned chilies
  9. 2 bay leaves
  10. Water
  11. Salt

Directions

  1. Cut pork butt in large chunks. Add remainder of ingredients and enough to cover the pork. Cover the pan and bring to boil on high heat. Reduce heat and simmer until meat pulls apart easily with fork (2-3 hours).
  2. Remove pork from broth with slotted spoon and place in a baking pan. Let stand until cool.
  3. Bake pork, uncovered in a 450 F oven until lightly browned and sizzling (about 20 minutes).

Posted 2 years ago
1 note
Post Title

 
Mexican White Sauce

 

Ingredients

  1. 2 cups Miracle Whip
  2. 1/2 cup Milk
  3. 1/2 to 1 teaspoon crushed red pepper flakes
  4. 3/4 teaspoon cumin
  5. 1-1/2 teaspoons garlic powder
  6. 1-1/2 dried oregano

Directions

  1. Mix all ingredients at least 2 days in advance, refigerate and allow flavors to meld. Serve cold with chips, or as a salad dressing.
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Posted 2 years ago
Marijean’s Butterscotch Pecan Pie

Ingredients

  1. 1 cup light corn syrup
  2. 1/2 cup firmly packed dark brown sugar (none of the light stuff, now)
  3. 1/2 stick unsalted butter, cut into pieces
  4. 1 cup butterscotch chips
  5. Pinch of salt
  6. 3 large eggs
  7. 1 egg yolk
  8. 1 1/2 tsps. vanilla extract
  9. 2 cups chopped pecans

Directions

  1. I’m going to assume that your crust has been prebaked, cooled and is sitting waiting for your filling. Set your oven to 350. Warm the corn syrup, the brown sugar and the butter over low heat in a saucepan on the stovetop. Stir until the butter has melted. Remove the mixture from the heat. Add the butterscotch chips and set aside for five minutes, shaking occasionally to distribute the chips and coat them with the liquid. Add salt and whisk to smooth.
  2. In a large bowl, whisk the eggs and the yolk until frothy. Add the vanilla and continue to whisk. Add the hot liquid and whisk until smooth. Add the pecans and stir gently to distribute. Pour filling into the cooled pie crust. Bake for 40 to 45 minutes at 350, turning the pie 180 degrees halfway through baking.
  3. Cool finished pie on a wire rack. Serve warm or at room termperature.

Posted 2 years ago
4 notes