Sorry for the posting delay. The end of last week was a bit busy. Here’s that promised side dish I’ve been raving about for the last week or so:
As mentioned, I made this for a dinner that I hosted for a few of my high school friends. I am a big fan of kale–especially in the winter. It’s so crunchy and good for you; I can almost feel my arteries clearing up while I eat it. And then I go do things like add it to a gratin and counteract all that artery-clearing with some cheese. But it’s the thought that counts, right?
This recipe comes from The Smitten Kitchen Cookbook, which I wrote about last week. It’s a great dish for a crowd; one recipe fed eight of us with plenty of leftover for my lunches (and dinner) over the weekend. Plus the bites of kale and caramelized onion just go so well with the nutty wild rice. Plus, who can resist a dish with a cheesy-panko topping?
So visualize healthy thoughts while you eat this. I’m sure that it counteracts the cheese? Conversely, maybe all the kale intake will inspire you to go to the gym. In any case, you only live once. Might as well eat happy. Continue reading
It has been a whirlwind, but I made it. I just turned in my master’s thesis. I have a job for next year. Now, I can just enjoy the rest of this school year and relax. And cook.
A couple years ago, my husband and I took a road trip through the U.S., and some of our favorite moments were spent in the Southwest. Not only is the Southwest full of some sort of surreal beauty, it is also home to one of my favorite cuisines: Tex-Mex. Brandon was sure I would tire of it after a few meals, but after three weeks of tacos, burritos, rellanos, and enchiladas, I just wanted more.
Today’s post is for one of my all-time favorite things: carnitas a.k.a. “little meats.” Carnitas are fried pieces of pork, and they’re delicious. They’re a yummy topper for nachos. They’re terrific in a burrito. But best of all, they’re divine in a tiny taco with little else.
Brandon often makes fun of me for “tooting my own horn,” but I just can’t help it with this recipe. These carnitas are just the best I’ve ever tasted. They’re sticky, sweet, salty, and rich all at the same time. They also only require five ingredients (one being water and another being salt).
This recipe is courtesy of one of my favorite blogs, Homesick Texan. If you haven’t checked it out, don’t hesitate. If you love Tex-Mex as much as I do, you’ll just want to work your way through each and every recipe.
These carnitas are best left fairly bare. I topped mine with some pickled onions and jalapenos. Plus a dash of cilantro. I wouldn’t serve them any other way. The “little meats” are so rich, no cheese or sour cream is necessary—something I thought I’d never say. Continue reading