Ah, well. Vacation is over. I’m back from the beach. This was the first time I’ve left on vacation since I started this blog and I didn’t bring my computer along with me. As any blogger knows, staying in touch is a key to successful blogging, but I needed to check out for a bit. So, I did. And now, I’m refreshed and revived, and back. Thanks for sticking around! Read more...(970 words, 9 images, estimated 3:53 mins reading time)
Sometimes, a recipe comes along and stops us all in our tracks. This is one of those recipes. I grabbed this recipe from my Skinnytaste cookbook, whipped it up for dinner, and my husband couldn’t stop talking about it. There are a lot of slow-cooker-taco-filling recipes out there, but this one holds a special place in our hearts, and now, our recipe box. It’s really, really tasty, and when you feel like you need to lighten up, and freshen up, your fall meal routine, this is a great place to start. Read more...(875 words, 10 images, estimated 3:30 mins reading time)
We often joke that Emily, my oldest, could easily be a vegetarian if it wasn’t for pork. That girl loves her bacon, her baby back ribs, her pork tenderloin and chops. Most recently, she’s discovered that her new favorite thing on the menu at a Mexican restaurant is pork carnitas. I can’t say I blame her. They are pretty good.
If you usually stick to the beef or chicken section of the Mexi menu, turn the page and try out the carnitas next time. Carnitas is slow-roasted, nicely spiced, usually shredded pork shoulder. It’s delicious and used in tacos, burritos, enchiladas, quesadillas, or even as a nacho topping. And, in many Mexican restaurants, you can order up a plate of just the carnitas on their own! Read more...(883 words, 9 images, estimated 3:32 mins reading time)