Slow Cooker Pork Tacos

3 lbs pork shoulder (or any pork loin that is well marbled with fat)

1 large onion, chopped

1 7 oz. can chili verde

1 7 oz. can chipotle peppers in adobe sauce, chopped up

1 tsp. oregano

3 cloves garlic, minced

3 Tbs. lime juice

Salt and Pepper

Corn/flour Tortillas

Cilantro

Chopped tomatoes

Put pork in crock-pot, salt and pepper. Add chili verde, peppers, cloves, oregano, half of the onion and lime juice. Cook on high for 5 hours or low for 8-10. Meanwhile, in a bowl add rest of chopped onion and some chopped up cilantro, cover and put in fridge. Take pork out with one hour left of cooking time, shred, and add it back to the pot along with a handful of chopped cilantro.

If using corn tortillas, warm them up in a saute pan on both sides. Top tacos with onion/cilantro mix and tomatoes and enjoy.

Stuffed Shells Florentine

1 lg. jar spaghetti sauce or homemade sauce (See my lasagna)
1 pkg. jumbo stuffing pasta shells
1 1/2 lbs. cottage cheese or Ricotta (I used cottage cheese)
1 c. grated Parmesan cheese
2 eggs, slightly beaten
1 tsp. dried parsley
1/2 tsp. italian seasoning
1/2 tsp. fresh ground pepper
1/2 tsp. salt
1 pkg. frozen spinach, cooked
1 lb. shredded Mozzarella cheese

Cook shells according to package directions, but a few minutes less, so that the shells will be slightly firm. Drain. (Be sure not to overcook shells. This can be done up to two hours ahead. Just put on a cookie sheet.)

Combine cottage cheese, Parmesan and half of the Mozzarella, eggs, parsley, italian season, spinach and salt and pepper. Mix well. Pour 1/2 of sauce into bottom of 9x13 pan. Stuff one shell at a time with mixture. Arrange stuffed shells on top of sauce, seam side down. Pour remaining sauce over top. Sprinkle 1/2 Mozzarella over the top. Cover with foil.

Bake at 375°F for 30 minutes. Remove foil, turn oven to broil and broil till cheese browns.

Peanut Butter Nutella Cookies

Ingredients
1/2 cup unsalted butter, softened
3/4 cup peanut butter (I used crunchy, but you can use smooth)
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
3/4 teaspoon baking soda
1/4 teaspoon salt
1 3/4 cups all-purpose flour
Approx. 1/4 cup Nutella

Preparation
1. Combine margarine, peanut butter, sugars, egg, and vanilla. Blend together very well.

2. Add flour, baking soda and salt with mixer. If using Nutella, just drizzle it on top of the dough (use more or less to suit your taste) then swirl it through the dough with a butter knife. Chill dough 15 minutes in the refrigerator. Roll into balls by hand.

3. Place on greased cookie sheet. Using a fork, press down the balls and create a criss cross pattern. Bake in a preheated 350 degrees F (175 degrees C) oven until edges are very lightly browned (about 7 to 10 minutes). Don't overbake.

Baked Creamy Chicken Taquitos

1/3 C (3 oz) cream cheese
1/4 C green salsa (I just used some canned green chilies)
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder

1/4 t granulated garlic or garlic powder

3 Tbs. chopped cilantro
2 C shredded cooked chicken
1 C grated pepperjack cheese (or whatever cheese you like)
about 16 small corn or flour tortillas (we liked flour better)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it's soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, granulated garlic and cilantro. Stir to combine. Add chicken and cheese and combine well.

You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

The corn tortillas are harder to roll without cracking. For the corn tortillas: work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or come unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges. Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown. Makes around 16 taquitos.

Super Easy Garlic Mashed Potates

Potatoes- I prefer red on this

Garlic cloves

Milk

Butter

Salt and Pepper

Scrub potatoes and and cut up in chunks. Boil potatoes with some salt and throw in 4-5 garlic cloves . Meanwhile warm up some milk and butter on the stove. When potatoes are fork tender strain them, making sure to keep the garlic cloves and put back in pot. Pour in milk/butter mixture a little at a time and mash potatoes and garlic with potato masher or electric mixer till desired consistency. Season to taste.

Springy Shells-The Pioneer Woman

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• 1 pound Asparagus (cut Into 1 1/2 Inch Pieces) Discard Tough Pieces
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese (20 - 22 Ozs.)
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Add the asparagus to the pan and cook for five minutes. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan.

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

This was a little dry, but still super yummy!

Rigatone with Eggplant Puree

• 1 pound Rigatoni Pasta
• 1 whole Medium Eggplant
• 1 pint Cherry Tomatoes
• 2 cloves Garlic
• 3 Tablespoons Olive Oil
• 1 teaspoon Red Pepper Flakes
• ¼ cups Mint Leaves
• ¼ cups Toasted Pine Nuts
• ½ cups Parmesan Cheese

Preheat the oven to 400 degrees F. Line a baking sheet with tin foil or parchment paper. On the baking sheet, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes. Smooth the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid (optional).

Transfer the roasted vegetables to a food processor. Add the torn mint leaves and the pine nuts and puree the vegetables. Transfer the pureed vegetables to the bowl with the pasta and add the parmesan. Stir to combine, adding the pasta cooking liquid (optional) 1/2 cup at a time until the pasta is saucy.

I made this without the mint and it was still great!

Spiced Sweet Rice

• 2 cups Water
• 1 cup Rice
• 2 cups Milk
• ⅔ cups Sugar
• 2 Tablespoons Butter
• 1 teaspoon Cinnamon
• ½ teaspoons Nutmeg

Bring water to a boil, then add rice and cover the pan. Turn the heat to medium low, just enough to keep the water simmering and continue to simmer until all water has been absorbed.

Then add milk, re-cover the pan and allow to simmer until all milk has been absorbed. You should end up with the same consistency as oatmeal.

Before serving, stir in sugar, butter, cinnamon and nutmeg.

Note: do not use Minute Rice. You need to use real rice or you’ll end up with a sloppy mess!

My Favorite Salad- Salad de Maison

• 1 whole Lemon, Juiced
• 1 teaspoon Salt
• ½ teaspoons Fresh Ground Black Pepper
• 3 cloves Garlic, Minced Or Pressed
• ¾ cups Vegetable Or Canola Oil (may Require Up To 1 Cup)
• ½ pounds Bacon, cooked and crumbled
• ⅔ cups Slivered Almonds
• 2 heads Romaine Lettuce (or 4 Hearts), Torn Or Cut Into Bite-sized Strips
• ½ Tablespoons Grease From Cooking Bacon
• 2 cups Cherry, Grape, Or Pear Tomatoes, Halved
• 1 cup Grated Swiss Cheese
• ⅓ cups Grated Parmesan Cheese
• 1 bag Caesar Croutons

Dressing must be made and allowed to sit/chill 3 hours in advance.

DRESSING:

Using a either a stand or a hand blender, combine fresh lemon juice, salt, pepper, and garlic and mix well. While still blending, slowly add vegetable oil. Continue blending until emulsified and thickened. If the lemon was extra juicy, it may take additional oil to completely emulsify and thicken as it should. When finished, transfer to a glass jar or container and refrigerate for a minimum of 3 hours.

SALAD:

In a skillet, cook bacon (may be pre-cut into small strips or pieces). Drain and cool on paper towels. Return skillet to heat, leaving 1/2 Tbsp. of the bacon fat in the bottom. Toss almonds into the skillet and cook over medium heat until they reach a nice golden brown. When done, drain and cool almonds on paper towels.

While bacon and almonds are cooling, prepare the remainder of the salad. Place ingredients in a large bowl in the following order:

romaine lettuce
tomatoes
Swiss cheese
parmesan cheese

Once cooled, add bacon. Cover and refrigerate salad until ready to serve. Top with browned almonds and croutons. Toss with lemon-garlic dressing.

Akiko's Fried Rice

2 cups cooked Japanese rice (leftover rice is best)
1/3 cup chopped onion
1/3 cup diced ham or bacon
2 eggs
1 tsp chicken bouillon (I use powder type)
chopped green onion
salt & pepper
2 tsp vegetable oil

Put a pan on high heat. Add oil to the pan. Wisk the eggs in a small bowl. Put the eggs in the heated pan and make scrambled eggs. Remove the scrambled eggs from the pan, and place into a dish and set aside. Put the pan on high heat and add more oil. Saute ham/bacon and onion. Add rice and stir well. Add bouillon, salt and pepper. Add the scrambled egg to the rice mixture. Add green onion. Turn off heat and serve. Makes two servings.

I do add a splash of Soy Sauce at the end.

Mexican Coleslaw

• 6 cups very thinly sliced green cabbage, (about 1/2 head) (I just use bagged coleslaw mix with carrots)
• 1 1/2 cups peeled and grated carrots, (2-3 medium)
• 1/3 cup chopped cilantro
• 1/4 cup rice vinegar
• 2 tablespoons extra-virgin olive oil
• 1/4 teaspoon salt

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.
2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.

This is really good topped on refried beans and eaten with corn chips.

Bean and Pasta Soup

1 onion chopped

2 Tbs. Olive oil

2 garlic cloves, minced

1 Tbs. Italian Seasoning

2 cans white beans

3 cups uncooked ditalini pasta (salad macaroni)

6 cups chicken both

2-14 oz cans petite diced tomatoes

Salt and pepper

Chop onion and saute with some salt and pepper in 2 Tbs. olive oil/veg. oil till translucent. Add garlic and stir for one minute and stir in the Italian seasoning. Add chicken broth and tomatoes. Bring to a boil and simmer for 15 min. Taste and adjust seasoning (salt and pepper). Bring it back to a boil and add pasta. When pasta almost cooked add beans. When pasta cooked, simmer for a few minutes longer. This soup will absorb a lot of the broth the longer it sits. So just add some more broth to your liking.