Spicy Cabbage Slaw

Ingredients

  • 1 (14 oz.) package shredded cabbage with carrot (coleslaw mix)
  • 1 to 2 fresh jalapeño chile peppers, finely chopped (we used 2 jalapeños that were big enough they could’ve been used for jalapeño poppers)
  • 2 Tbsp. chopped fresh cilantro
  • 1 (6 oz.) container plain fat-free Greek yogurt
  • 1/3 cup fat-free mayonnaise (we used regular mayonnaise)
  • 1 Tbsp. lime juice
  • 1 tsp. ground cumin
  • ¼ tsp. salt (we used kosher salt)

Directions

  1. Take a large mixing bowl out and mix the cabbage, jalapeño and cilantro together. In a small bowl, make the dressing by whisking together the yogurt, mayonnaise, lime juice, cumin and salt. Pour the dressing over the cabbage mixture, tossing to make sure everything’s coated in the dressing. Cover and place in the fridge until ready to eat.
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Oh boy does this slaw live up to its name ! You can taste some tanginess in the dressing but this was so spicy we could only eat a small amount at a time so perhaps next time we make this, if the peppers are the same size, we’ll just use one jalapeño next time.

Recipe source unknown.

Take care everybody !

Salty Chihuahua

Ingredients

  • Lime wedge (optional)
  • Coarse salt (optional)
  • Ice cubes
  • 1 ounce tequila (we used silver tequila)
  • ½ ounce of orange liqueur (we used triple sec)
  • ¾ cup grapefruit juice

Directions

  1. If you’re using it, rub the lime wedge around the rim of a margarita glass to get it wet, rolling the rim in a plate of coarse salt to coat afterwards (we did).
  2. Fill up your glass with ice, pouring in the tequila, orange liqueur and grapefruit juice afterwards. Stir to combine and enjoy !

Makes 1 drink.

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If you like your drink having some pucker power to it then you’ll love this drink ! I (Lisa) couldn’t handle the tartness so mommy drank this while I drank the tequila sunrise.

We got this recipe from recipe.com.

We weren’t paid in any form to promote recipe.com.

Take care everybody !

Tequila Sunrise

Ingredients

  • 4 cups orange juice, preferably fresh (we used a carton of pulp-free orange juice to get our 4 cups)
  • 2 cups tequila (we used silver tequila)
  • 1 cup plus 2 tablespoons pomegranate juice
  • Ice

Directions

  1. Take a large pitcher out and mix the orange juice and tequila together in it. Take 6 glasses and pour 3 tablespoons of pomegranate juice into each one first, followed by some ice and finally one cup of the tequila mixture into each glass.
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You don’t taste the tequila as much as we thought you would. You taste the orange juice primarily but you’ll definitely be feeling good after one serving !

Recipe source unknown.

Take care everybody !

Spinach Mushroom Enchiladas

Ingredients

  • 1 lb. baby portobello mushrooms, chopped
  • 1 small onion, finely chopped
  • 2 Tbsp. butter (we used salted butter)
  • 3 garlic cloves, minced
  • ¼ cup white wine or chicken broth (we used chicken broth)
  • 12 oz. chopped fresh spinach, coarsely chopped (we used baby spinach)
  • ½ tsp. seasoned salt, divided
  • ¾ cup water
  • ¼ cup lime juice
  • 1 Tbsp. chicken bouillon granules
  • 1 Tbsp. garlic powder
  • 1 ½ cups (12 oz.) sour cream
  • ½ cup minced fresh cilantro
  • 12 corn tortillas (6 in.), warmed (we only ended up using 8*)
  • 1 ½ cups (6 oz.) shredded Monterey Jack cheese (we used pepper jack cheese)
  • Crushed red pepper flakes, optional

Directions

  1. Preheat your oven to 350 degrees. Take a large skillet out and add the butter to it. Once the butter’s melted, add in the mushrooms and onion, stirring them around occasionally until tender. Toss in the garlic, cooking for an additional minute. Take half of the mushroom mixture out and leave off to the side for the sauce.
  2. Pour the broth into the skillet and cook for 2 minutes, stirring constantly. Add in the spinach and ¼ tsp. seasoned salt, continuing to stir just long enough for the spinach to wilt and the liquid to evaporate (we add in some kosher salt to bring out the flavors more).
  3. Take a large saucepan out and add to it the water, lime juice, chicken bouillon, garlic powder and the remaining seasoned salt, stirring to dissolve the bouillon. Turn the heat up high enough for boiling to occur. Once boiling, stir in the sour cream, cilantro and the mushroom mixture you had put off to the side (we actually turned our heat down because we were afraid of the sour cream breaking). Stir until the sauce is heated through.
  4. Get a 13- x 9-inch baking dish out and grease the inside (we used nonstick cooking spray). Take 3 tablespoons of the spinach mixture and place it down the middle of the tortilla. Roll it up and place it seam side down in the greased baking dish. Repeat with remaining tortillas until the filling is all used up. Pour the sauce over the filled tortillas, sprinkling the cheese on afterwards. Stick it in the oven for 14-18 minutes or until it’s heated through. Add pepper flakes on if you’d like.

*We don’t know if we packed our 3 tablespoons of filling more than they did but for some reason we only had enough filling for 8 tortillas.

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As you can see from the first picture, this is a very cheesy dish. It was hard to get a good picture because this was oozing with all the cheese and the creamy sauce. While it may not be the prettiest looking, this is so delicious ! The sauce has a tanginess to it and two enchiladas were enough to have us feeling full. The enchiladas are great on their own but adding the crushed red pepper flakes brings a heat to the dish and makes it that much more scrumptious !

Recipe source unknown.

Take care everybody !

Chile & Coke Carnitas

Ingredients

  • 4 dried ancho chiles, stemmed, seeded and torn (we left the chiles whole, stem included)
  • 2  dried chipotle chiles, stemmed (we left the stems on)
  • 2 white onions, chopped
  • 1 bulb garlic, separated into cloves and peeled
  • 1 can cola (12 oz.) (we used caffeine-free coca-cola)
  • 1 Tbsp. each ground cumin, ground coriander, dried oregano, kosher salt and black pepper (we used freshly ground black pepper)
  • 1 bone-in pork shoulder roast (5-6 lb.)
  • 2 Tbsp. fresh lime juice
  • 1 Tbsp. brown sugar (we used light brown sugar)
  • Salt to taste (we used kosher salt)
  • Flour tortillas (we used taco-sized tortillas)
  • Toppings: pickled onions (we made ours using the recipe for pickled onions found in the Deviled Egg Macaroni Pasta Salad recipe), pickled radishes (we made ours based off the recipe within the Smoky Pork BBQ Sandwiches recipe), crumbled cotija cheese, cilantro sprigs and lime wedges

Directions

  1. Take a skillet out and set the heat to medium. Place the chiles in the skillet, toasting them for 5 minutes or until fragrant (we turned the chiles occasionally during that time). Take a 7-qt. slow cooker out and add to it the toasted chiles, onions, garlic and cola.
  2. Mix the tablespoon of salt, cumin, coriander, oregano, and pepper together, rubbing the mixture all over the pork, placing the pork in the slow cooker afterwards. Put the lid on the slow cooker and cook the pork on HIGH for 6 hours or until the meat is falling off the bone.
  3. Take the pork out of the slow cooker and place it on a cutting board. Once it’s cool enough for you to handle, shred the meat. Don’t put the meat in the slow cooker just yet.
  4. If you left your chiles whole like us, now would be the time to remove their stems returning them to the slow cooker afterwards. Skim what you can of the fat from the surface of the liquid in the slow cooker, throwing the fat away afterwards. Take a hand blender* and puree the liquids and solids in the slow cooker. Add the lime juice, brown sugar and shredded pork to the slow cooker, stirring to combine. Take a bite and season with salt if needed.
  5. Serve the carnitas in the tortillas, adding on the toppings afterwards.

*We didn’t have a hand blender so we just put the cooking liquid, chiles, onions and garlic into a regular blender, pureed the mixture and poured it back into the slow cooker afterwards.

When we toasted the chiles, they puffed up and just had to show you what they looked like:

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We’d suggest getting this going at the beginning of the day because we don’t know if it was something we did or the recipe got it wrong but it took more than the 6 hours listed for the meat to be tender enough that the bone slid right out ! It ended up taking so long that we didn’t get to actually try the dish until the next day. When we did try it though, oh my god it was so delicious ! You can’t pick any one specific flavor, you just know it’s delicious as fuck ! The meat can stand on its own for flavor but the toppings make it that much better.

We got this recipe from Cuisine at Home.

We weren’t paid in any form to promote Cuisine at Home or coca-cola.

Take care everybody !