Monthly Archives: April 2013

Mexican Crockpot Carnitas

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Hola!

I hope everyone enjoyed their weekend. I had a wonderful weekend!

The weekend started with a baby shower after work. I love going to baby and bridal showers. I love to celebrate the good things in life! After the shower I went to see my cousin’s son in a play. He was great! Saturday didn’t start out so well because I had to work. The good thing is that the day went by super fast. Saturday evening I went to my cousin’s house for girls movie night…Magic Mike! I must say that Magic Mike’s acting is atrocious but his moves are ferocious! Rawwwr! Sorry…I am still thinking about the dancing in the movie. I thought it was going to be a “fun” movie but it wasn’t. The plot wasn’t good at all and the only good actor in the movie was Matthew Mcconaughey! The company I was in is what made the night great! Sunday morning I went to another baby shower then off to my parents house. It was truly a wonderful weekend!

Have you ever had carnitas? That is translates to “little meats. They are pretty much roasted (or fried) delicious pork chunks! We have the best carnitas place about 10 minutes from us and I can’t get enough of them. The only down side to they typical awesome Mexican carnitas is that they are not very healthy! That doesn’t stop me from eating them but If I want to be more health conscious I make these.

While regular carnitas are pretty greasy these are nice and lean. I am not going to tell you that they taste exactly the same but for the health factor they are delicious!

Mexican Crockpot Pork Carnitas

Ingredients:

  • 2.5 lb pork shoulder blade roast, lean, all fat removed (I used Smithfield)
  • 6 cloves garlic, cut into sliver
  • cumin
  • dry adobo seasoning (I used Goya)
  • garlic powder
  • 3/4 cup 99% fat free chicken broth
  • 2-3 chipotle peppers in adobo sauce ( or to taste)
  • 2 bay leaves

Directions:

Season pork with salt and pepper. In a medium sauté pan on medium-high heat, brown pork on all sides for about 10 minutes. Remove from heat and allow to cool.

Using a sharp knife, insert blade into pork, cutting small holes and insert garlic slivers. Season pork generously with cumin, adobo and garlic powder all over.

Pour chicken broth in the crockpot, add bay leaves and chipotle peppers. Place pork in crock pot and cover. Cook on low for 8 hours. After 8 hours, shred pork using two forks and combine well with the juices that accumulated at the bottom. Remove bay leaves and adjust salt and cumin . Let it cook another 15-30 minutes.

To make tacos just heat up your tortillas, add your meat and whatever other ingredients you would like. I dress them simply with finely chopped onion, chopped cilantro and a squeeze of lime. Don’t forget your salsa!

This recipe is WW Friendly with 1/2 cup of carnitas coming in at 4 old points or 4 points plus. If you make tacos don’t forget to add points for your tortillas and any other delicious things you are adding.

My first Zumba class is tonight…wish me luck!

Besos,

Flor

Recipe source http://www.skinnytaste.com/

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Bacon Wrapped Asparagus Bundles

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Hey!

Do any of you read the headlines that appear when you open Yahoo to check your e-mail? I read some of the stories and read a story about a young man whose body was found in the waters off a park in Providence, Rhode Island just recently after he had been missing for about a month. That young man was named  Sunil Tripathi. It’s a sad story. Probably not the kind of story anyone wants to read. But I read it anyways. After the young mans body was found his family was quoted as saying

“Take care of one another. Be gentle, be compassionate. Be open to letting someone in when it is you who is faltering. Lend your hand. We need it. The world needs it.”

I felt the need to share that. That quote for some reason just touched me and I have been thinking about that quote since I saw it yesterday. If we all did what that quote says the world would be such a different place.

That wasn’t the best intro but it is followed by a delicious recipe. I have never had bacon wrapped asparagus and thought I would give it a try. My daughters LOVE bacon so I figured they would like it and they actually loved it!

This was so easy even my youngest could make it!

Bacon Wrapped Asparagus

Ingredients

  • 1 1/2 pounds asparagus spears, trimmed 4 to 5 inches long tips
  • Extra-virgin olive oil, for drizzling
  • A few grinds black pepper
  • 4 slices center cut bacon or pancetta
  • Chopped chives or scallions, optional garnish

Directions

Preheat oven, if using, to 400 degrees F.

Lightly coat asparagus spears in extra-virgin olive oil. Season the asparagus with black pepper. Take a quick count of the spear tips. Divide the total number by four. Gather that number of spears and use a slice of bacon to wrap the bundle and secure the spears together. Repeat with remaining ingredients.

To grill, place bundles on hot grill and cover. Cook 10 to 12 minutes until bacon is crisp and asparagus bundles are tender.

For oven preparation, place bundles on slotted broiler pan. Bake 12 minutes.

I made ours in the oven and I wish I had made tons more. It is easy but looks so elegant. These were so good that my husband decided to plant some asparagus in the garden. I hope they grow because I want to eat a lot of this!

Have a wonderful weekend!

Besos,

Flor

Recipe Source http://www.foodnetwork.com/

 

Upcycled Magnetic Container

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Hola!

Yesterday was Earth Day and I am just now today getting around to post about it!  I think many years ago nobody imagined the amount of waste and refuse that there would be in the future. Nor did we think back years ago about recycling. Recycling seems to be an art now. So many things can be recycled, upcyled and reused.

When it comes to crafting there are so many people who have really turned upcycling into an art…I am not one of those people, but I try my best.

I am addicted to cute office supplies. There is noting like walking into an office supply store and feeling like you have to run through the aisles to pick the cutest stuff  like paper, notepads, post-it holders, pens and so much more! Thank goodness I work in a place where I need such things! Anyways…If I find something that is on clearance (and of course that I will use!) I buy multiples. These little containers came filled with paper clips I think. I used up the clips and saved the magnetic tin.

This tin is plain and simple.

Then I upcycled it to use for gift giving.

I used some leftover felt to make the flower and added a crochet flower on top of it and hot glued it to the lid. I added a simple piece of scrapbook paper around the tin and that was it! Recycling at it’s best! Tuck some cute office supplies in here or small candies and it’s ready to gift.

Recycling is getting easier and easier to do with so many people sharing their ideas on places like Pinterest. So if you think you can re-use it save it! You might end up with a pile of stuff but if you go through that pile constantly it more than likely will go down!

Happy Wednesday!

Besos,

Flor

Supplies: misc. tin and felt, Stampin’ Up!

 

 

Migas

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Hola!

I hope everyone enjoyed their weekend as much as I did. This was the perfect weekend!

I started out the weekend Friday night going out with my best friend for some drinks…I needed to get my Bloody Mary on! When we left the place where we had drinks it was snowing, yes snowing. I couldn’t believe it. When I got up Saturday morning there was still a bit of snow on the ground. This weather has been unbelievable. Saturday was all about shopping. I hadn’t shopped for myself in so long that it was time…I needed to feel like myself again so I went shopping with my best friend, husband and Julieta and bought some adorable new clothes. I guess eating a lot of vegetables has paid off because I kind of went down a size…I am going to continue eating those delicious veggies. I had been looking forward to Sunday because I had brought an awesome deal on Groupon for the Great American Cooking Expo. It was date day with my husband. We had never been to anything like the expo. There were a lot of vendors, mostly food and liquor that could be sampled. I sampled quite a bit of liquor! I did learn that whiskey is definitely not for me!

The pretty bottle on the lower left hand side was filled with Cognac Vodka…It was to die for. That is on my grocery list for next week!

I told you there were a lot of liquor vendors and I didn’t take pictures of all of them.

The expo was smaller than I expected but it was nice to get out and try different things.

Speaking of different things…Migas.

I had never heard of these  and I saw them on this awesome blog http://thepioneerwoman.com/ This woman’s blog is amazing she is truly talented!

I think I can sum up Migas as an egg scramble with delicious vegetables and the addition of fried chopped tortillas. If you make homemade tortillas chips or tostadas and have left overs this is one of the great recipes you can make.

Migas

Ingredients

  • 4 whole Corn Tortillas
  • 1 whole Jalapeno, Seeds And Membranes Removed, Finely Diced
  • 4 whole Plum Tomatoes, Roughly Chopped
  • 1 whole Green Pepper, Roughly Chopped
  • 1 whole Red Bell Pepper, Roughly Chopped
  • 1 whole Medium Onion, Chopped
  • 12 whole Large Eggs
  • 1 cups Cotija Cheese, Grated (may Use Cheddar, Monterey Jack, Etc.)
  • 1/3 cup Cilantro, Chopped
  • 1 Tablespoon Butter
  • 1 Tablespoon Olive Oil
  • 1/4 cup Half-and-half

Directions

In a bowl, whisk together eggs and half & half. Salt and pepper eggs, then set aside.

In a small skillet over medium heat, heat oil and fry each corn tortilla just until crisp. Remove to a paper towel-lined plate to drain. Chop tortillas and set aside.

In a large skillet over medium-high heat, melt the olive oil with the butter. Add onions and bell peppers and cook until starting to turn brown/black, about 3 to 4 minutes. Add in diced jalapeños and stir to combine. Add tomatoes to the skillet and stir around, then add tortilla pieces, stirring gently to combine.

Reduce heat to low.

When the heat has decreased, pour egg mixture into skillet. Stir gently to cook with the peppers, folding mixture very gently as it cooks. Add in grated cheese and chopped cilantro, and stir to combine.

This was so good! I think this is typically meant to be for breakfast but would also work out great for lunch or dinner. I would of course add some salsa over it and have them with refried frijóles. Qúe Rico!

Needless to say I ate a lot this weekend…and it wasn’t all veggies! To see what I ate check me out on Instagram @micasayourcasa.

Quick update on my feet…the orthotics are amazing. My feet feel so much better that I am going to join Zumba…I am looking forward to it since I haven’t exercised in so long. Another good thing is that the orthotics are thin and fit in just about every pair of shoes I have. WooHoo! This makes Flor a happy girl!

Have a great Monday!

Besos,

Flor

 

 

Scrapbook Saturday-Great Day to Celebrate

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Hola!

I hope everyone has some wonderful plans for their weekends. Let me tell you about this crazy weather. Yesterday it was freezing! It felt like January. It was cold and blustery. There was rain, then a bit of snow and tiny, tiny hail. What is going on?

Since you never know what is going to happen it is wonderful to enjoy and appreciate those great days that are given to us. In this scrapbook layout I added two pictures that show great days!

The picture on the top is my husband’s profile and my daughter next to him. It was the day we went to the Bristol Renaissance Faire. We had a good day and I love the way this picture came out. The picture below it was on a girls night out around Christmas last year. My sister was in from Florida and we always get together with my best friends when she comes home. When I look at these pictures I am reminded of the great things I have in my life.

I think this is my most favorite scrapbook page ever. The textured velvet like paper is to die for!The chipboard and paper flowers along with the doilies are the perfect combination. And of course everything is better with bling!

Have a great weekend. Make some great memories!

Besos,

Flor

Supplies:  Stampin’ Up!, Jolees, Echo Park, misc. paper flowers, Wilton, misc. scrapbook paper

Lemon Chia Seed Cake

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Hola!

Happy Friday! For some it might be a happy Friday for others not so much. It’s been a long week full of not such great news. The horrible happenings in Boston on Monday, the explosion in Texas on Wednesday and in many places (including locally) the flooding.

I feel horrible for all the families who have lost a loved one. I feel bad for those who have lost so many personal belongings as well. Material things can always be replaced but I am sure it is heartbreaking to also lose items of sentimental value. My prayers go out to everyone who has had such a horrible week.

Our schools were closed yesterday due to the flooding-it has been pretty bad. The weather is supposed to be better starting today-no rain for the next couple of days but I am sure the cleanup for some people will continue.  I am grateful that my house is nice and dry. I actually cleaned my house yesterday so that I wouldn’t have to do it on the weekend. 

Let’s talk food… I love cake. Any kind of cake. This recipe I am sharing is actually a breakfast cake but I served it as a dessert.

This was a really moist cake and the lemon flavor was delicious! I guess it’s kind of healthy because of the chia seeds. At least I would like to think so.

Lemon Chia Seed Cake

  • 1 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1 cup plain, greek-style yogurt
  • 2 tbsp chia seeds

Preheat oven to 350F. Lightly grease a 9-inch round cake pan and line the base with parchment paper. 

In a medium bowl, whisk together flour, baking powder, baking soda and salt.

In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, followed by lemon zest and lemon juice.

Stir half of the flour mixture into the lemon mixture, followed by the yogurt and chia seeds. Stir in remaining flour mixture, stirring just until no streaks of dry ingredients remain and seeds are well-distributed throughout the cake.

Pour batter into prepared pan and spread into an even layer.

Bake for 40-45 minutes, until a toothpick inserted into the center of the cake comes out clean and the cake springs back when lightly pressed.

Allow cake to cool for about 15 minutes in the pan, then turn out onto a wire rack and peel off the parchment paper, then reinvert the cake on the wire rack to cool completely.

Dust with confectioners’ sugar before serving.

Super simple…but simply delicious!

Besos,

Flor

Recipe source: http://bakingbites.com/

 

 

Intentions Candle

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Hola!

Has anyone been crafting? When is your peak time for crafting? I find that crafting is best for me in the evening usually after 7 pm. In the winter I craft pretty much every day. Once it’s starts staying lighter longer it’s harder for me. I’ve been trying to get myself to do something crafty in the evenings lately but it’s been really hard once spring and summer come around.

Back around Valentine’s day we had our “Secret Cupid” swaps at work. I made an adorable candle that I fell in love with to give to my recipient.

This picture does not do it justice. I just love this for a shabby or vintage themed wedding or even baby shower.

This uses really basic craft supplies. I already had all the supplies to make this gorgeous candle so it didn’t really cost me anything.

Head on over here http://yesterdayontuesday.com/2011/12/intention-candle-1/ to find the directions to this beauty. These make awesome gifts and have a wonderful idea behind them…prayer for intentions.

Have a great day!

Besos,

Flor