Crepes recipe

Ahh, crepes. So many recipes out there! You can go sweet or savory. This recipe is sweet, though. When I come up with a savory version, I'll make sure to share that with you as well!

I let the batter rest in the fridge overnight because, well, I make it at night and we eat it at brunch the next day. If you're in a hurry, let the batter rest in the fridge for at least 2 hours.

This batter makes 8 crepes. You can serve it stacked, rolled, or folded. Your choice!

Printable Recipe

Crepes

ingredients:
• 1 cup all-purpose flour
• 1 tbsp sugar
• 1/8 tsp kosher salt
• ¾ cup whole milk
• 3 tbsp unsalted butter
• 2 large eggs
• 2 tbsp Grand Marnier orange liqueur
• 1 tsp vanilla extract
• ¼ tsp grapeseed oil
• ¼ cup water
• unsalted butter for coating

instructions:
1)  Whisk together flour, sugar, and salt in a large bowl.
2)  Scald milk and butter in a small saucepan over very low heat. Swirl the pan around to help butter melt. Turn off the heat once butter is melted completely, and let cool down for a bit.
3)  Make a well in the flour mixture. Add eggs in the well, orange liqueur, vanilla extract, and grapeseed oil; whisk vigorously just until the mixture comes together.
4)  Slowly pour in the milk-butter mixture while whisking the batter (it will still be a bit lumpy). Pour in the water while whisking, and whisk just until the batter's texture becomes uniform, but do not overmix.
5)  Strain the batter through a strainer (not a fine mesh sieve) into another bowl, cover with plastic wrap and refrigerate overnight.
6)  Before cooking, give the batter a stir. Place a 10-inch skillet over medium-low heat and coat with butter. With one hand, add ¼ cup of batter to the center of the pan while the other hand swirls the pan around to get the batter to lay evenly on the pan.
◘ tip: Use a ¼ measuring cup, rather than a ladle. This batter yields 8 crepes.
7)  Cook crepe 2 minutes on one side. Just before flipping, shake the pan to loosen the crepe from the pan. Flip crepe and cook for 1 minute. Slide the cooked crepe to a plate. Repeat the process until the batter is gone, coating the pan with butter after each crepe.
◘ tip: If the crepe is browning too fast, reduce heat to low.

Topping Suggestions:
○ Nutella (Italian-made), dusted with powdered sugar
○ Nutella (Italian-made), almond butter, sun-dried goji berries, dusted with powdered sugar
○ Almond butter, fresh berries such as strawberries, drizzle of honey such as acacia, dusted with powdered sugar
○ Chocolate spread, crushed graham crackers, whipped cream, dusted with powdered sugar and/or cocoa powder
○ Mascarpone, fresh berries such as strawberries, chocolate drizzle or caramel
○ Nutella (Italian-made), nuts such as walnuts, scoop of ice cream, drizzle with hot fudge or caramel
○ Drizzle of honey such as orange blossom, chocolate chips or shavings, orange segments
○ Nutella/Chocolate spread/Almond butter, banana, dusted with powdered sugar
○ Cannoli Cream, orange zest
○ Et cetera!
      

Carnitas recipe

2 recipes in one post?! You bet! And, you're welcome ☺

You can use carnitas in burritos, tacos, tortas, tamales, and tostadas to name a few. But if you're weird like me, your favorite way to serve carnitas is in a burrito bowl with guacamole and pico de gallo, and the occasional rice, sour cream, lettuce, and cheese. Never with beans of any type!

FYI: Whenever you see the word 'onion' in my recipes, it always means that I used yellow onions. If I used any other onions, it will be specified (like red onion or Vidalia). Use red or white onions for pico de gallo and guacamole, if desired.

Printable Recipe

Carnitas

Carnitas
ingredients:
• 3 to 3.5 lbs whole pork shoulder blade roast, bone-in
• ½ lb lard (half of the box or about 1 cup)
• ¼ tsp kosher salt + more for sprinkling
• ground black pepper
• 2 tbsp grapeseed oil (or any neutral oil)
• 1 tbsp ground cumin
• 2 tsp chipotle chile pepper (McCormick)
• 1 tsp ancho chile pepper (McCormick)
• 1 tsp chili powder
• 1 tsp ground coriander seed
• 2 tsp dried oregano (Mexican, if available)
• ½ tsp dried thyme
• 1 onion, chopped
• 6 garlic cloves, minced
• 1 whole jalapeño, diced
• 3 dried bay leaves
• 1 orange
• 1 lime

instructions:
1)  Place lard in the slow cooker, put the lid on and turn the temperature to "High". Let the lard melt while you get the rest of the ingredients ready.
◘ tip: For smaller slow cookers, use ¼ lb lard to avoid spillovers later on.
2)  Wash the orange and lime because the whole thing is going in the slow cooker. Depending on the size of your cooker, you may need to halve or quarter both the orange and lime to make it fit.
3)  Mix the spice paste in a bowl: grapeseed oil, cumin, chipotle chile pepper, ancho chile pepper, chili powder, ground coriander seed, dried oregano, and dried thyme. Set aside.
4)  Depending on the size of your cooker, you may need to cut the pork shoulder in half to make it fit. Liberally season the pork with salt and pepper on all sides and every crevice. Then, rub the spice paste all over the pork.
5)  Add half of the onions in the bottom of the cooker, then the pork. Add the rest of the onions, garlic, jalapeño (seeds and all), and bay leaves. Squeeze orange and lime juice over the top and toss the rinds in the cooker. Cover and cook on "High" for 5 hours, or "High" for 4 hours plus 2 hours on "Low".
6)  Line the broiler pan with foil. Preheat broiler. Scoop the meat out of the cooker and transfer it to the broiler pan, shredding it as you lay the meat in a single layer. Remove citrus rinds, bay leaves, and bone. Pour the meat juices left in the cooker to a fat separator.
◘ tip: If you don't have a fat separator, pour the meat juices into a bowl and scoop the fat off the top.
7)  Place the broiler pan on the top rack and broil carnitas for 3 minutes.
8)  Transfer carnitas to a dish or large serving bowl. Pour in the meat juices all over the top and season with ¼ tsp salt. Mix well and serve.

Serve Carnitas with:
○ Warm tortillas, taco shells, pico de gallo, guacamole (recipe follows), sour cream, Mexican crema, cheese, cilantro leaves, beans/refried beans, corn salsa, diced onions, rice, shredded lettuce, lime wedges, etc. Or in a sandwich, quesadillas, on top of fries or nachos.

Guacamole
ingredients:
• 3 avocados, seeds removed
• quarter of an onion, finely diced
• 2 Roma tomatoes, seeds & pulp removed, diced
• 1 lime, halved
• 1 tsp kosher salt, divided use
• 2 tbsp cilantro, chopped

instructions:
1)  Using a knife, make cross-hatch cuts into the avocado flesh. Squeeze the flesh out into a bowl. Mash the avocados using a potato masher. Squeeze half of the lime juice over the avocados to prevent it from turning brown. Season with ½ tsp salt, then stir.
2)  Add onions, tomatoes, the rest of the salt, cilantro, and squeeze the rest of the lime juice over the top. Add 1/8 tsp sugar, if desired. Stir well and serve.

Serve Guacamole with:
○ Tortilla chips, burritos, tacos, tortas, tostadas, nachos, fajitas, sandwich, etc.

Carnitas
    

Guacamole
    

Pork and Rice Pot recipe

One-pot meal? Yes, please! Less dishes to wash is always a good thing.

I remember the very first time I made this dish, when I was done cooking I thought it looked like jambalaya on the plate. Hubby said, "Oooh, what's for dinner? Jambalaya?!" I guess he thought the same thing I did! It may look like jambalaya, but it is definitely not jambalaya. Still tasty though! Leave the Louisiana hot sauce out to pass around the table for those who can handle a little more heat.

Printable Recipe

Pork and Rice Pot

ingredients:
• 2 pork sirloin chops (or 1 lb New York pork chops)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 leek (or 1½ cups), chopped & rinsed (white & light green parts only)
• half of an onion, diced
• ½ cup carrots, diced
• ½ cup celery, diced
• 3 garlic cloves, minced
• 1 sprig of rosemary, minced (or ½ tsp Italian seasoning)
• ½ tsp dried oregano
• ½ tsp cayenne
• 2 bay leaves
• 1 tbsp tomato paste
• 1½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling
• ½ cup white wine (chardonnay: medium-dry to dry)
• 2 cups unsalted chicken stock (Kitchen Basics)
• 1 cup white Jasmine rice, rinsed & drained
• 1 tsp Louisiana hot sauce
• 2 tbsp lemon juice, freshly squeezed
• 3 scallions, chopped (some for garnish)

instructions:
1)  Rinse pork and pat dry with paper towels. Heat olive oil in a heavy-bottomed pot such as a Dutch oven over medium-high heat. Season one side of pork with salt and pepper. Place pork seasoned side down in the pot. Season the side facing up with salt and pepper. Brown pork for 3 minutes per side. Transfer pork to a plate.
2)  Reduce heat to medium. Add butter, leek, onion, carrots, celery, and ½ tsp salt to the pot. Cook for 3 minutes.
3)  Add garlic, rosemary, oregano, cayenne, bay leaves, and tomato paste. Stir around and cook for 1 minute.
4)  Pour in the wine and let bubble up for 1 minute. Pour in chicken stock and let come to a boil. Meanwhile, dice up the pork.
5)  Once stock is at a rolling boil, add in rice, pork along with its juices, 1 tsp salt, ½ tsp ground black pepper, and Louisiana hot sauce. Give it a stir and bring to a boil again.
6)  Once boiling, reduce heat and cover the pot. Simmer for 25 minutes.
◘ note: Do not remove the lid while simmering.
7)  After simmering, take the lid off and add lemon juice and scallions. Give it a stir, put the lid back on and turn off the heat. Let stand with the lid on for 15 minutes.
◘ note: Again, do not remove the lid during this time.
8)  Give it a stir, scraping the bottom of the pot if necessary. Remove bay leaves. Serve with a garnish of scallions.
    

Parmesan Crusted Chicken recipe

We absolutely loved this dish! I'm sure you will, too!

Make sure you get a good quality Parmigiano-Reggiano. I purchase them in blocks, but when I need them grated I chop them to smaller pieces and use a food processor to turn them to ground cheese (better for measuring). You can also buy already ground cheese at the grocery store, which is what I used in this recipe.

Printable Recipe

Parmesan Crusted Chicken

For the Chicken
ingredients:
• 2 to 3 chicken breasts, boneless & skinless
• ½ cup all-purpose flour
• 1 egg
• 2 tbsp whole milk
• ¾ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup Italian or seasoned bread crumbs
• ½ tsp kosher salt + more for sprinkling, divided use
• ½ tsp freshly ground black pepper + more for sprinkling, divided use
• ¾ tsp garlic powder, divided use

instructions:
1)  If the chicken breast fillets are too uneven (upper half is too fat), pound them a little bit. Sprinkle chicken with salt and pepper on both sides.
2)  Set up the breading station. Station #1: Mix flour, ¼ tsp salt, ¼ tsp pepper, and ½ tsp garlic powder on a plate. Station #2: Beat egg, milk, ¼ tsp salt, ¼ tsp pepper, and ¼ tsp garlic powder together in a shallow dish. Station #3: On a plate, combine Parmigiano and bread crumbs.
3)  Dredge chicken in flour and shake off the excess. Dip chicken in egg mixture, making sure it is moisten all over. Coat chicken with Parmigiano mixture, pressing down gently to make sure the coating sticks. Transfer coated chicken to a plate. Repeat breading procedure for the rest of the chicken.

To Cook the Chicken
ingredients:
• 3 tbsp olive oil
• 2 tbsp unsalted butter, melted
• ¼ cup Parmigiano-Reggiano cheese, freshly grated
• ¼ cup panko bread crumbs
• 2 tbsp Italian flat-leaf parsley, chopped
• ¼ to 1/3 cup unsalted chicken stock (Kitchen Basics)
• half of a lemon for squeezing

instructions:
1)  Preheat oven to 400° F. Combine Parmigiano, panko, and parsley in a bowl; set aside.
2)  Heat oil in a nonstick pan over medium-high heat. Brown chicken 4 minutes per side. Meanwhile, pour ¼ cup chicken stock in the bottom of a baking dish for 2 chicken, or 1/3 cup stock for 3 chicken.
3)  Transfer browned chicken to the prepared baking dish. Carefully sprinkle panko mixture over the chicken. Drizzle melted butter over the chicken.
◘ tip: Get as close to the chicken as possible when sprinkling the panko mixture so it won't go all over the place.
4)  Bake for 25 minutes.
5)  Squeeze lemon juice over the chicken as soon as it comes out of the oven.
6)  Transfer cooked chicken to a serving dish. Drizzle the drippings left in the bottom of the baking dish over the chicken. Garnish with parsley leaves, if desired.