Archive for the ‘Mexican’ Category



With a very big game coming up this weekend and lots of people getting together to eat tons of snacks and root on their favorite team, I thought it would be a good time to share with you one of my all time favorite snacks.

Shhhh, don’t tell…this recipe is super easy! 

This is one of the things that I get asked very often to bring to gatherings. When I was still working, my work friends would practically beg me to bring this in. I even had people bring me the avacados so I could make the dip for everyone. We make this very often to just snack on in our house and it makes an apperance at many family gatherings throughout the year.  My kids both love this so much and I fed it to them both as babies as a snack and they would eat a whole ‘little’ bowl right off the spoon!

I also saw that Whole Foods has organic avacados on sale today, for one day only! So run on out and get some and make this delicious snack for your game day gatherings, or just cause you want a yummy treat!

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2 ripe avacados
1/4 teaspoon salt or to taste
1/8 teaspoon freshly ground black pepper or to taste
1/2 teaspoon garlic powder
1 heaping tablespoon fresh salsa, home made or the kind you find in the cooler section or your grocery store (I use Rojo’s brand Fresh Cut medium salsa)

Slice avacados open and remove the pit. Scoop out the flesh of the avacado into a small mixing bowl and slightly mash with a fork. Add the salt, pepper, garlic powder and fresh salsa and stir. Add more salt, pepper and garlic powder to fit your taste. Serve with tortilla chips. Enjoy!

This recipe can easily be doubled or tripled for parties.

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I am so excited about this recipe! If there is one thing that our family loves, it is Mexican food. We eat it at least once a week and it usually consists of some sort of taco. Well, this week I decided to try to make one of my husbands favorite Mexican taco meats at home from scratch. He loves carnitas and orders it quite often if we are eating Mexican food out. I had never tried it at home and was very, very pleased with this recipe and the finished product. The pork was so flavorful and juicy and the house smelled so wonderful with it roasting in the oven all afternoon. It makes quite a bit of meat, so if you would like, you can set aside some of the meat after it comes out of the oven for left over and when you are ready to eat it you can reheat it under the broiler as mentioned in step 11 below. I also reheated it in the microwave and it was delicious. You can eat carnitas in many differet ways, but we made tacos and topped them with cheese, chopped green chili, tomatoes and guacamole. They were delicious! We will definitely be making this a regular dish in our home.

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3-4 pounds of boneless pork shoulder (or pork butt) or 4-5lbs of bone-in pork shoulder
Spice Rub:
1 tsp kosher salt
1 tsp chili powder
1 tsp cumin
1 tsp garlic powder
1 tsp dried oregano
Braising Liquid:
3/4 cup orange juice
Water to cover (about 2 cups)
1 onion, quartered
1 jalapeno, halved and seeds removed (optional)


  1. Heat a dutch oven or other heavy bottomed oven-ready lidded pan over medium high heat with just enough vegetable oil to cover the bottom .
  2. Pre-heat oven to 300ºF
  3. Cut pork into 1-2″ cubes, trimming large sections of fat off (we need fat for the flavor, so just cut off any real large pieces). Toss pork pieces with spice rub.
  4. Brown the cubed pork well in the dutch oven, going in batches so there is only one layer of meat at a time.
  5. When all the meat is browned, deglaze the pan’s bottom with the orange juice, stirring to break up the brown bits. Introduce all of the meat back to the pan and cover with water until it’s nearly submerged. Add the onion ad jalapeno into the liquid with the meat.
  6. Bring to a simmer, cover, and place in the oven. Cook for about 3 hours.
  7. Stir the pot after one and two hours, the pork should be very tender towards the third hour. When you’re confortable with the tenderness, evacuate all the pork to a platter and begin to boil the braising liquid on the stove top.
  8. After letting the pork cool for a few minutes work through with your hands to separate and discard any fat or gristle pieces that hadn’t melted in the braise. Shred the meat into smaller pieces.
  9. Turn your broiler on to high and place a rack towards the top
  10. Toss the now shredded pork with some of the reduced braising liquid (that should have boiled down significantly by now) and spread in a single layer on a sheet pan.
  11. Broil the pork for approximately five minutes per side until the outside begins to carmelize.
  12. Enjoy!

Adapted From: It’s For Dinner

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