Archive for September, 2013

Mexican Pork

September 9, 2013

Made this for dinner tonight and served it over rice with pico and guac on top…better than Chipotle dare I say.

yield: 10 – 12 servings


1 (4- to 5-pound) pork shoulder or loin
5 cloves garlic, minced
1 Tablespoon salt
1 teaspoon cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 teaspoon oregano
1/2 teaspoon cayenne pepper
1 teaspoons cocoa powder
4 Tablespoons fresh lime juice
1/2 cup orange juice
12 ounces beer
1/2 cup store-bought or homemade salsa


Rub the pork shoulder on all sides with the minced garlic, massaging it into the meat.

Combine the salt, cumin, chili powder, black pepper, oregano, cayenne pepper and cocoa powder in a small bowl then sprinkle the spice mixture evenly over the meat. Transfer the pork shoulder to the slow cooker then add the lime juice, orange juice, salsa and beer.

Cover the slow cooker and cook on “low” for 8 hours.

Remove the pork from the slow cooker (leaving behind any liquid), shred and serve in corn tortillas with assorted toppings.

From :


Latin Pork Loin

September 9, 2013

Great for tacos or any version of a Mexican dish.

3-4 lb pork tenderloin
1 16 oz jar salsa
Dried thyme
Garlic salt
1 bunch cilantro leaves
Salt + Pepper
1 white onion, chopped
1 bell pepper , chopped
1 cup water

Rub the spices on the meat and top with the other stuff. Cook on low in the crock for 6-7 hours.

I put everything in a bag in the freezer and it was successful.

Flaxseed Muffins

September 9, 2013

From Rivertown Inn in Stillwater. These babies are great with a little pat of butter.

Yield: 3 dozen mini muffins

Dry ingredients:
1 cup ground flaxseed (brown or yellow)
1 cup whole wheat pastry flour
1 cup wheat bran/wheat germ/oat bran
1/2 cup brown sugar
1 T baking soda
1 T baking powder
1 t salt
3 T cinnamon

Wet ingredients:
2 cups shredded carrots (shred and chop so the chunks aren’t so big)
2 cups cored shredded apples
1 cup dried fruit (peaches, cranberries, cherries, raisins ,apricots, etc.)
3 egg whites, lightly beaten
3 T vanilla

in a large non-aluminum bowl combine all dry ingredients, mix together and get rid of any brown sugar clumps. Add the wet ingredients and mix with your hands. Mixture should be moist, not runny and should hold together.

Using a mini muffin pan, fill over the top of each up . These muffins do not expand too much, they are dense and hold their shape.

Bake at 350 for 20-25 minutes. They are done when there is some resistance when you touch the muffin.

Mix will stay for 4 days in the refrigerator and frozen for 30.