Pork Carnitas


We have played around with a lot of recipes and ways to prepare pork carnitas. This is one that is both easy and very delicious. We have even been complimented by our Hispanic friends that this recipe is better than their family recipe.


  • 4-6 lb. Boneless Pork Butt
  • 1 Large Onion, white
  • 4 Garlic Cloves
  • 1 Tbsp Ground Cumin
  • 1 Tbsp Ground Coriander Seeds
  • 1 Tbsp Ground Oregano
  • 1 Can Chipolet Chilies in Adobo sauce
  • 2 Bay Leaves
  • 2 Quarts Chicken Broth (Low Sodium)

Cooking Directions

1) Cut pork butt into cubes about 1×1 – 2×2 inchs in size, set inside a large stock pot.

2) Mince Onion, Garlic, and Chipolet chilies, place inside pot as well.

3) Add remaining ingredients to pot.

4) Bring to a boil and cook on high for 2-3 hrs until the pork is fork tender. If fluid levels get to low, add more chicken broth or water 1 cup at a time as needed.

5) Once pork is fork tender, contiunue to cook on high until most of the remaining juices have boiled off.

6) Either using two forks or a potato masher, mash the contents of the pot.

7) Ready to serve at this point.


Notes: If desired, spread out carnitas on a baking tray and place under broiler for 10 min to crisp the meat.

Marty’s Mexican Rice


We love Mexican food, we can’t always find good Mexican food since we move every few years. So the compromise is we have learned to cook the dishes we love. This is one of those dishes shared with us from a close friend. Great on its own, or as a compliment to any Mexican dish. Oh, and darn near idiot proof to make.


  • 4 Cups Chicken both
  • 2 Cups White Rice
  • 1 Yellow Onion, cut into large chunks
  • 2 Cans Tomato Sauce
  • Vegetable Oil

Cooking Directions

1) Brown rice, onion, and vegetable oil

2) Once rice is browned add broth and tomato sauce, bring to a boil

3) Cover and simmer for 20 mins

Chicken and White Bean Chili


Another oldie but goodie! This recipe has been used by us since we first started dating. Tried and true a classic that we love to go back to!


  • 1 Lb Chicken (I prefer chicken thighs for flavor)
  • 2 Cans 16 oz White Beans (Drained and Washed)
  • 2 Cans 4.5 oz Green Chilies, Chopped
  • 1 Tsp Oregano
  • 1/4 Tsp Cayenne Pepper
  • 1 Tsp Cumin
  • 2 Cups (16 oz) Chicken Broth
  • 3/4 Cup Heavy Whipping Cream
  • 1 1/2 Cup Sour Cream
  • 1 Tsp Salt
  • 1 Tsp Pepper
  • 1 Medium White Onion

Cooking Directions

1) Chop Onion into 1/4 inch pieces.

2) Cook chicken and cut into 1/2 inch cubes, set aside.

3) Saute onion until slightly brown and translucent.

4) Add the remaining ingredients and heat until hot, then serve.

“Bill’s Sausage Gravy”


Never met bill, but I found his Sausage gravy recipe on Allrecipes.com and I haven’t looked back since! Hearty and filling! Serve with some fluffy buttermilk biscuits for breakfast and don’t look back!


  • 1 (12 oz) Pkg Maple Flavored Sausage
  • 3 Tbsp Butter
  • 1/4 cup All-purpose Flour
  • 3 cups Whole Milk (No cheating! This isn’t health food!)
  • Salt and Pepper to taste


Cooking Directions

1) Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. 2) Remove sausage with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted.

3) Add flour, and stir until smooth. Reduce heat to medium, and cook until light brown. 4) Gradually whisk in milk, and cook until thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15 minutes.


Notes: If gravy becomes too thick, stir in a little more milk.

Bananas Foster



  • 1/4 cup Butter
  • 2/3 cup Dark Brown Sugar
  • 3 1/2 Tbsp Rum
  • 1 1/2 Tsp Vanilla Extract
  • 1/2 Tsp Ground Cinnamon
  • 3 Bananas, Sliced into quarters
  • 1/4 cup Coarsely Chopped Walnuts (Optional to taste)

Cooking Directions

1) In a large, deep skillet over medium heat, melt butter. Stir in sugar, rum, vanilla and cinnamon.

2) When mixture begins to bubble, place bananas and walnuts (Optional) in pan. Cook until bananas are hot, 1 to 2 minutes. Serve at once over vanilla ice cream.


Serves: 2

Blue Moon Cupcakes


Saw this recipe many moons ago on Pinterest. These cupcakes aren’t super sweet (which is something I dislike in desserts) and the orange zest on top adds that extra pow of awesomeness!


  • 1/2 cup Unsalted Butter, softened
  • 1 1/4 cup Sugar
  • 1 2/3 cup All Purpose Flour
  • 1 Tsp Baking Powder
  • 1/8 Tsp Salt
  • 2 Eggs, room temperature
  • 1 Tsp Vanilla extract
  • 1 Orange, zested (plus more for garnish)
  • 2/3 cup Blue Moon Beer
  • 2 Tbsp Whole Milk

Orange Cream Cheese Frosting

  • 4 oz Cream Cheese, softened
  • 1/2 cup (1 stick) Unsalted Butter, softened
  • 2 1/2 cups Powdered Sugar, sifted
  • 2 Tbsp Orange Juice

Cooking Directions

1) Preheat oven to 375°F. Line a mini muffin tin with 24 mini cupcake liners.
2) In a mixing bowl, sift together flour, baking powder and salt.Set aside.
3) In a stand mixer fitted with a paddle attachment, or with a hand mixer, cream butter for 1 minute. Add sugar and cream together with butter for about 3 to 4 minutes.
4) Add eggs, one at a time, scraping down after each addition.
5) Add vanilla and orange zest and mix until just combined.
6) In a mixing bowl whisk together beer and milk. Alternatively add beer mixture and flour mixture to butter mixture until fully incorporated.
7) Fill cupcake liners 1/2-2/3 full.
8) Bake for 15 to 18 minutes until golden brown and a toothpick inserted in center comes out clean. Transfer cupcakes onto a cooling rack and allow to cool completely.
9) For frosting: In a stand mixer, or with a hand mixer, cream together butter and cream cheese. With motor running add sugar, 1/2 cup at a time until all sugar has been added, scraping down sides of the bowl after each cup of sugar. Stir in the orange juice until fully incorporated.
10) Pipe frosting onto cupcakes or spread with an offset spatula and top with fresh orange zest. Serve.

Vegetable Kebabs


We looked for a long time until we found this recipe. Really easy to make and super tasty! Always a great side item to our BBQ! Credit to Damn Delicious for this amazing recipe!


  • 2 cups cremini mushrooms
  • 1 cup cherry tomatoes
  • 1 red bell pepper, cut into chunks
  • 1 green bell pepper, cut into chunks
  • 1 red onion, cut into chunks
  • 1 zucchini, sliced into thick rounds
  • 1 yellow zucchini, sliced into thick rounds


  • 1/4 cup olive oil
  • 3 cloves garlic, pressed
  • Juice of 1 lemon
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • Kosher salt and freshly ground black pepper, to taste


Cooking Directions

1) Preheat oven to 400 degrees F.

2) In a small bowl, whisk together olive oil, garlic, lemon juice, oregano and basil; season with salt and pepper, to taste.

3) Thread mushrooms, tomatoes, bell peppers, onion and zucchini onto skewers. Place skewers onto a baking sheet. Brush olive oil mixture onto the skewers and let sit for 10-15 minutes.

4) Place into oven and roast until tender, about 10-12 minutes.

5) Serve immediately.

Notes:  These can be grilled over medium high heat, about 5-6 minutes per side.

Lemon Butter Cream Sauce


One of the first recipes we learned to cook together when I was stationed in Alaska. Still tried and true and never failing. Everything one would wanted for a fish sauce. We usually serve it over fettuccine noodle and the piece of fish we are eating (usually Salmon or Tilapia)


  • 4 Tbsp Butter
  • 1 Cup Heavy Cream
  • 2 Tbsp Lemon Juice
  • 1 Tsp Lemon Zest
  • Lemon-Pepper to taste (1-2 Tbsp)
  • Dried Herbs to taste (Dill, Parsley, or Tarragon)
  • 1 Cup Dry White Wine (Under Construction)
  • 2 Shallots (Under construction)


Cooking Directions

1) Combine Butter, Cream, Lemon Juice, Lemon Zest in a small sauce pan.

2) Bring to a boil for 1 minute, then simmer for 10min.

3) Serve over pasta, or fish.


Prep: 5 min

Cook: 12 min

Serves: 2



Takes a little while to prepare, but very much so worth the effort.


  • 1 lb mild spicy Italian sausage
  • 3/4 lb lean ground beef
  • 1/2 c minced onion
  • 2 cloves garlic, crushed
  • 1 (28 oz) can crushed tomatoes
  • 2 (6 oz) cans tomato paste
  • 2 (6.5 oz) cans canned tomato sauce
  • 1/2 cup water
  • 2 tbsp white sugar
  • 1 1/2 tsp dried basil leaves
  • 1/2 tsp fennel seeds
  • 1 tsp Italian seasoning
  • 1 tbsp salt
  • 1/4 tsp ground black pepper
  • 4 tbsp chopped fresh parsley
  • 12 lasagna noodles
  • 16 ounces ricotta cheese
  • 1 egg
  • 1/2 tsp salt
  • 3/4 lb mozzarella cheese, sliced
  • 3/4 c grated Parmesan cheese

Cooking Directions

1) In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.

2) Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.

3) Preheat oven to 375 degrees F (190 degrees C).

4) To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9×13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.

5) Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.

Swedish Meatballs with Pasta


A rich creamy savory flavor, and very filling to boot! All can be made in a single pot/pan! This recipe comes courtesy of Tasty, video version of the recipe can be found here.


  • 1 Lb Ground Beef
  • 1/2 cup seasoned bread crumbs
  • 1/2 finely minced onion (white)
  • 1 egg
  • 1/2 Tbsp salt (for meatballs)
  • 1/2 Tbsp pepper (for meatballs)
  • 2 Tbsp veg oil
  • 2 cups beef broth
  • 2 cups heavy cream
  • 1/2 Tbsp salt (for sauce)
  • 1/2 Tbsp pepper (for sauce)
  • 1 Tbsp Worcestershire sauce
  • 4 cups egg noodles
  • 1 cup shredded parmesan cheese
  • 1/2 cup chopped parsley


Cooking Directions

1) In a large bowl, combine the ground beef, breadcrumbs, onion, egg, salt, and pepper, mixing until evenly combined.

2) Heat the canola oil in a pot over medium-high heat. Take about a golf-ball size of the meatball mixture and roll it into balls. Place the meatballs into the pot, cooking for one minute. Flip the meatballs.
2) Add the beef broth, heavy cream,  salt, pepper, and Worcestershire sauce and give it a stir. Bring the liquid to a boil, then add the egg noodles. Stir constantly until the pasta is cooked and the liquid has reduced to a sauce that coats the noodles, about seven to eight minutes. Add the parmesan and the parsley, stirring until the cheese is melted. Serve!