A couple of weeks ago, I was cleaning out my recipe box and came across a handwritten recipe for carnitas. I am not sure who gave it to me or where it came from. But, I had a frozen pork loin in the freezer and thought “what the heck!” It was a rather odd mix of ingredients, as you will see… I threw everything in the Crockpot and hoped for the best. Oh my. Best. Carnitas. Ever. So moist and delicious… we ate them as soft tacos with homemade pico and then made rice bowls with them a few days later. They are even delicious just on a bun! Enjoy!
Today’s Black and Bleu Quesadillas is one of those recipes that when you try it you think, “Why didn’t I ever think of that?” I can’t take all the credit though, I was flipping through a cookbook and came across a black and bleu salad with roast beef and bleu cheese. For some reason it stuck in my head and I decided to morph it into a quesadilla. So, here it is. And you are going to love it…
Our recipe for chicken with tomatoes and goat cheese is amazing. The creaminess of the goat cheese paired with the tomatoes and seasonings is delicious. While this recipe was baked in the oven, it would be just as (or more) delicious on the grill! Enjoy!
There is nothing I love more than zucchini, especially garden-fresh zucchini. Usually, I just saute it with some onions and garlic and chow down. This time, however, I thought I wanted to come up with something similar to the fried zucchini you get in Chinese restaurants. This is what I came up with… super delicious. Now, I just need to come up with some sort of dipping sauce and I will be set. The best part is… they aren’t fried, they are baked! You can’t beat that!