Jessica

Crockpot Beer Carnitas Tacos.

Crockpot Beer Carnitas serves at least 6 generously with leftovers 5-6 pounds pork shoulder roast (or butt) 1 tablespoons canola oil 8 ounces of your favorite beer 1 1/2 teaspoons salt 1/2 teaspoon pepper 1/2 tablespoons smoked paprika 1/2 tablespoon cumin 1 1/2 teaspoons onion powder 1 1/2 teaspoons chili powder 1/2 teaspoon garlic powder for serving: corn tortillas, guacamole, fresh cilantro, freshly chopped mango. Combine seasonings together in a bowl and mix until combined. Heat a large skillet over medium-high heat and add oil. Once hot, add pork and sear on all sides until golden brown (about 2 minutes per side). Add pork to the crockpot and sprinkle seasonings all over. Pour in beer, then cook on low for 10-12 hours. Check once or twice if possible and if needed, add more beer (I did not add any). Before serving, use forks or kitchen tongs to shred pork. Let sit on low or warm for another 20-30 minutes before serving.   Jalapeno Lime Sour Cream 1 cup sour cream 1 jalapeno, seeded and diced juice of 2 limes 2 tablespoons chopped cilantro a pinch of salt and pepper Whisk all ingredients together then serve. Refrigerate for up to 3 [...]

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Cherry Mint Julep Slushies.

Cherry Mint Julep Slushies serves 2 generously 1/2 cup sugar 1 cup water 15 fresh mint leaves + more for garnish 3/4 cup bourbon 3 tablespoons maraschino cherry juice To make the mint simple syrup: Add sugar and 3/4 cup water to a small saucepan and heat over medium heat just until it bubbles. Turn down to low for 2 minutes, then remove from heat and let sit for 15-20 minutes until cooled. Remove mint. Finely chop remaining five mint leaves. In a large measuring cup/bowl, combine bourbon, simple syrup, remaining water (1/4 cup) and cherry juice. Pour in a baking dish, then stir in chopped mint leaves. Freeze either overnight or for 6-8 hours, then scrape with a fork or spoon and place in a glass. Garnish with additional mint. For granitas, add 1/2 cup more water, reduce the bourbon by 1/4 of a cup, and freeze overnight then scrape with a fork. Note: if you are disgusted by my use of cherry juice in a mint julep, feel free to leave it out! Additionally, if the chopped fresh mint freaks you out, you can add whole leaves to the mixture and remove them before serving. Pin It

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Roasted Strawberry, Brie + Chocolate Grilled Cheeeeeeeese.

Roasted Strawberry, Brie + Chocolate Grilled Cheese makes 2 sandwiches 6 strawberries, quartered 1/2 teaspoon canola oil pinch of salt 2 tablespoons butter 4 thick-cut slices of multigrain bread 2-3 ounces of brie cheese, sliced 1-2 ounces high-quality chocolate Preheat oven to 375 degrees. Toss strawberries with oil and salt, then spread on a baking sheet and roast for 20 minutes. Heat a large skillet or grilled over medium-low heat. Butter the sides of two slices of bread, place them on the skillet buttered-side down, then layer on a few slices of cheese, chocolate and strawberries. Top with a few more slices of cheese, then butter one side of the other bread slices, and place on top of the cheese. Cook for 2-3 minutes or until the cheese has started to melt, then gently flip the sandwich and cook until golden. Serve immediately! Pin It

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Breakfast Quinoa.

Coconut Milk Breakfast Quinoa serves 2 1/2 cup dry quinoa, rinsed 3/4 cup canned lite coconut milk + more for drizzling 2 teaspoons vanilla extract 1/2 teaspoon cinnamon + more for sprinkling pinch of salt 1 banana, chopped 1/3 cup toasted pecans, chopped Combine quinoa, coconut milk, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork. Divide quinoa into two bowls then cover with bananas, pecans, and a few extra drizzles of coconut milk. Note: you can definitely use full-fat coconut milk… I use Trader Joe’s lite coconut milk which is insanely creamy and resembles full-fat coconut milk. If I used another brand, I’d probably use full-fat. Additionally, feel free to add sugar or sweetener if needed. I (shockingly) find it sweet enough with the coconut milk and fruit. Pin It

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Portobello Fajitas with Fontina Queso.

Portobello Fajitas serves 4 2 tablespoons unsalted butter 4 large portobello caps, stems removed and thinly sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 sweet onion, sliced 1/2 teaspoon salt 1/2 teaspoon pepper 12 small corn tortillas fresh cilantro for serving Heat a large skillet or griddle over medium-high heat. Once hot, add 1 tablespoon butter (or if your griddle is large enough, you can add both on either side) and add peppers and onions with a sprinkle of salt, cooking until somewhat soft and sizzling. Repeat with mushrooms, but wait until mushrooms have softened to add a sprinkle of salt and pepper. Remove immediately and fill tortillas with peppers, onions and mushrooms, then top with fontina queso and cilantro. Feel free to add other toppings, but I find it pretty complete with the fontina.   Fontina Queso [adapted from two peas and their pod] 1 teaspoon olive oil 1/2 jalapeno, seeds removed and diced 1 tablespoons chopped sweet onion 1 small garlic clove, minced or pressed 1 teaspoon flour 1/3 cup milk 8 ounces fontina cheese, freshly grated Heat a small saucepan over medium heat and add oil. Add onions, jalapeno and garlic, cooking for [...]

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Tuesday Things.

1. As much as I hate green things, I made this for dinner last night and ACTUALLY ATE IT. I might have quadrupled the cheese, but whatever. Green is as green does. 2. You know how I am CONSTANTLY complaining about what a mess I make in the kitchen and how it takes me like, five hours to clean up every night? Here are some tips on staying organized. It seems I am incapable of following them but I’m sure they work if you are a normal person. I am not. 3. There would be a baking dish full of cheese sitting on my oven right now. Not really, because there are enchiladas under there. I think? #nosuchthingastoomuchcheese 4. My husband and I are both in a weirdo kind of funk today, most likely brought on by this gorgeous SNOWFALL weather in almost-May, so we are going to the movies tonight. This is HUGE. When I was little I couldn’t wait to be a grown up so I could do fun things on school nights. But then I became a grown up and still.. get in bed at 9:30 and never do fun things on school nights. I’m also not [...]

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Peanut Butter Banana Chocolate Chip Cookies.

Peanut Butter Banana Chocolate Chip Cookies [adapted from giant rainbow cookies] makes about 18-20 cookies 2 cups + 2 tablespoons all-purpose flour 1/2 teaspoon baking soda 1/4 teaspoon salt 8 tablespoons of unsalted butter, melted and cooled 6 tablespoons of creamy peanut butter, melted and cooled 1 cup loosely packed brown sugar 1/2 cup granulated sugar 1 egg yolk, at room temperature 2 teaspoons vanilla extract 1 1/2 ripe medium bananas, mashed 1 1/4 cups milk chocolate chips Preheat oven to 325 degrees F. Mix the flour, salt and baking soda in a bowl and set aside. In another large bowl, whisk together cooled peanut butter and butter with both sugars until combined. Whisk in egg yolk and vanilla extract until smooth. Add in the mashed banana and mix until combined – mixture will not be smooth. Gradually add in the dry ingredients, mixing with a large spoon until a dough forms – I even use my hands to bring it together sometimes. Fold in chocolate chips. Shape the dough into the size of a golfball (or size of your choice) and place on a nonstick baking sheet about 2 inches apart from each other. Bake for 10-12 minutes, until [...]

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Mini Whole Wheat BBQ Chicken Calzones.

Mini Whole Wheat BBQ Chicken Calzones makes 6-8 calzones pizza dough [slightly adapted from my garlic bread pizza crust] 1 1/8 cups warm water (100-105 degrees) 3 teaspoons active dry yeast 1 1/2 tablespoons honey 1 1/2 tablespoon olive oil 2 cups 100% whole wheat flour 1 cup all-purpose flour 1 teaspoon salt In a large bowl, combine water, yeast, honey and olive oil. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in the whole wheat flour and salt, mixing until the dough begins to come together. Since it will probably still be sticky, add in another 1/2 cup of all purpose flour, kneading the dough with your hands and then turning it onto a work surface to knead for a few minutes. If dough is still sticky, add the remaining flour until it is soft, smooth and stretchy. Rub the same bowl with olive oil then place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours. Once risen, punch down the dough and knead a few times, adding a few spoonfuls of flour if sticky. Separate the dough into 6 or [...]

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Weekend By Numbers.

1. breakfast quinoa… I just can’t quit you. 2. summer hair! 3. summer hair in action! 4. husband’s “snack.” save me. 5. fun. 6. necessary. 7. #issues. 8. doughy. 9. sundays.

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Coconut Mango Mojitos.

Coconut Mango Mojitos [slightly adapted from my triple berry mojitos] makes 1 mojito, but is easily quadrupled 6-8 fresh mint leaves 2 1/2 ounces of mint simple syrup 1 ounce of coconut rum 1 1/2 ounces of club soda 1-2 ounces of mango puree the juice of one lime To make the mango puree, combine 1 peeled + chopped, ripe mango in a food processor (or high speed blender) with the juice of 1 lime, and process until smooth (or at least almost smooth). In the bottom of a glass, add 1 ounce of simple syrup and the mint leaves. Muddle with a muddler or use the clean bottom of something blunt, like a screwdriver! Add ice to the glass, and pour rum, syrup, mango puree, lime juice and club soda over top. Mix with a long spoon or knife and serve with an additional sprig of mint. Note: depending on the sweetness of your fruit, you may want to add more/less simply syrup, so I suggest tasting as you go. Same with the rum – add more if you like your drinks strong. Malibu also makes a mango rum that you could combine with traditional coconut rum. Pin It

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