East Meets West Salisbury Steak

This isn't your traditional Salisbury Steak recipe.  This recipe has an Asian-flair with the water chestnuts and hoisin sauce.  This is also great served over brown rice.  I much prefer this version over the Salisbury Steak I had in elementary school.

1 pound lean ground beef
1/2 cup chopped water chestnuts
1/2 cup chopped green onion, divided
1/4 cup finely diced red bell pepper
2 1/2 TBS hoisin sauce, divided
3 tsp minced ginger, divided (fresh or jarred, not dried)
1/8 tsp black pepper
1/2 cup reduced-sodium beef broth
1 TBS rice vinegar
1 tsp brown sugar

In a medium bowl, lightly mix the beef, water chestnuts, 1/4 cup green onions, bell pepper, 1 1/2 tablespoons hoisin sauce, 2 teaspoon ginger and pepper.  Shape into four 3 1/2 inch patties.

Spray a large non-stick skillet with cooking spray and place over medium heat.  Add the patties and cook for 4 minutes on each side until cooked through.  Remove the cooked "steaks," cover, and set aside.

With the skillet still over medium heat, add the beef broth, 1 tablespoon hoisin sauce, vinegar, 1 teaspoon ginger, brown sugar, and 1/4 cup green onions to the pan.  Cook for 1-2 minutes or until the sauce is slightly thickened.  Return the steaks to the skillet and cook for 1-2 minutes, until thoroughly heated through.  Serve topped with hoisin pan sauce.

Makes 4 servings

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Classic Creamed Spinach

When I found this recipe for a healthy version of creamed spinach, I just knew I had to make it.  It was delicious.  You could also add chopped artichoke hearts or water chestnuts and serve this as an appetizer.

2 (10 oz) pkgs frozen chopped spinach
2 tsp butter
1/2 cup finely chopped shallots or onion
2 cloves garlic, minced
2 tsp cornstarch
1 1/2 cups low-fat milk
1/2 tsp liquid smoke (optional - I didn't use this.)
3 TBS light cream cheese
3/4 tsp seasoned salt
1/4 tsp fresh ground pepper
2 TBS grated Parmesan cheese

Place the frozen spinach in a large microwave-safe bowl, add 1/2 cup of water, cover, and microwave on high for 9 minutes.  Place the spinach in a colander, using a spoon or small plate, press the water out of the spinach until the spinach is dry.

In a large non-stick skillet over medium heat, melt the butter.  Add the shallots (or onion) and cook until soft and translucent, about 3 minutes.  Add the garlic and saute for 1 minute.

Stir the cornstarch into the milk along with liquid smoke (if using).  Add the mixture to the pan, bring to a simmer, and simmer for 2 minutes or until slightly thickened.  Reduce heat to low and stir in the cream cheese, seasoned salt and pepper.  Cook until smooth.

Stir in the spinach and increase the heat to medium.  While gently stirring, cook for 2-3 minutes or until thoroughly coated (if adding spinach creates excess water, continue cooking until thick again).  Stir in Parmesan cheese and serve.

Makes 4 servings

Source:  Eat More of What You Love - Marlene Koch

Kimberly

Navy Bean and Ham Soup

This is Kimberly's favorite soup.  I think she makes extra ham so I will make this soup.

2 cups (1 pkg) dry small Navy beans
6 cups water
5 cups chicken broth
2 - 3 TBS chicken bouillon granules
3 cups water
1 large meaty ham bone (use more ham if you wish)
1 tsp dried thyme
1 tsp salt
1/2 tsp dried marjoram
1/2 tsp pepper
1 bay leaf
2 medium onions, chopped
3 medium carrots, chopped
3 celery ribs, chopped
3 garlic cloves, chopped
1 TBS olive oil
1/2 cup potato flakes (optional)
1/4 cup parsley

Place navy beans in a stock pot.  Cover with 6 cups water.  Bring to a boil and boil for 2 minutes  Remove from heat and cover.  Let sit for one hour.  Drain.  

Add chicken broth, chicken bouillon granules, water, ham bone, thyme, salt, marjoram, pepper and bay leaf.  Bring to a boil.  Cover, reduce heat and simmer for 2 hours.

Saute onions, carrots, celery and garlic in olive oil until tender.  Add to the soup.  Cover and simmer for one hour.  Stir occasionally.

Optional:  Add 1/2 cup of potato flakes if you prefer a thicker soup.             

Remove the ham bone from the soup.  De-bone the ham, cut ham into chunks and return to the soup.  Skim the fat and add 1/4 cup parsley. 

Eileen

Split Pea and Ham Soup

This is a great soup for a cold day!  This is a perfect way to use up leftover ham. 

 

2 TBS oil
2 medium onions, chopped
3 ribs celery, chopped
3 carrots, chopped
3 garlic cloves, chopped
1 bag split peas
8 cups water
1 ham bone or 1 cup ham, cubed
1/4 tsp thyme
3 medium red potatoes, peeled & diced 
1 tsp salt

additional water if necessary

Saute onions, celery, carrots and garlic in 2 TBS oil for 5 minutes.
Add bag of split peas, water, ham bone and thyme.
Bring to a boil and simmer for 1 hour.

Add potatoes.  Simmer for another 30 minutes.

Remove ham bone and pull meat off and set aside.

Using an immersion blender or potato masher, blend some of the soup.  Add ham meat and 1 tsp salt.  Add up to 2 cups water if too thick.

Eileen

Breakfast Burritos

At work we have a 'pig-out' day right before Christmas.  A co-worker makes these Breakfast Burritos every year and they are always the first to disappear.  The burritos are wrapped in foil and kept warm in a crockpot.  I seriously think people stand by the door waiting for him to walk in with his crockpot..they are that good!

1 lb. Ground Chuck
1 lb. Chorizo (a Mexican sausage)
1/2 to 1 onion (to taste)
1 - 1 1/2 peppers (red and/or green) (to taste)
1/2 package Taco Seasoning mix
1/4 cup water
12 eggs
1 pkg (4 cups) finely shredded cheese (I used cheddar, but a white cheese or Mexican blend would be good, too)
about 30 flour tortillas (I purchased the 7" Fajita size)

Saute the onion and peppers.  Remove from the pan and set aside.

Brown the ground chuck and the chorizo.  Drain the grease.  Add the taco seasoning mix and the water.  Stir to combine.

In a separate skillet, scramble the eggs.  Salt and pepper to taste.

Combine all of the above ingredients in a large bowl and gently stir.  Gently stir in the cheese.

Fill each tortilla with a heaping 1/4 cupful of the mixture.  Fold up opposite top and bottom ends and roll.  I found that the tortillas fold/roll better if they are warmed slightly in the microwave to make them more pliable.  (Tip:  when warming the shells, place a cup of hot water in the microwave next to the shells to add moisture so they do not dry out.  Warm just a few shells at a time).

Wrap each tortilla in foil.  When you are ready to eat them, you can warm them in the toaster oven (you may leave the foil on them) or in the microwave (remove the foil!).

This recipe makes a lot of burritos.  They are great to freeze so you have them handy whenever you need a quick breakfast on the go.  To freeze them, put the foil-wrapped burritos in a Ziploc bag. 

Makes 30

Janice   

Smothered Chicken

I really enjoy the flavor combination of spinach, mushrooms and cheese.  When I saw this recipe, I knew I had to make it.  It was delicious!  I found there is a little bit of multi-tasking with this recipe, however, the end results are sure worth it!

For the sauteed mushrooms: (I doubled the mushrooms...cuz I love 'em!)
8 oz package mushrooms, sliced
1/2 stick butter
2 TBS olive oil
1/2 cup white wine
2 cloves garlic, minced
Salt and pepper to taste

For the creamed spinach:
1 large bag of spinach leaves
4 ounces cream cheese
1/4 cup freshly shredded Parmesan cheese
2 cloves garlic, minced
3 TBS onion, minced
2 TBS olive oil
Salt and pepper to taste

For the chicken:
4-5 boneless chicken breasts (mine were very thick so I only used 3 breast, butterflied them and then cut in half so I ended up with 6 pieces of chicken)
8-10 slices Mozzarella cheese, cut into 1/8 inch slices
1 TBS garlic powder
1 TBS seasoned salt, like Lawry's
1 TBS pepper

Preheat the oven to 350 degrees.

For the mushrooms, melt butter and 2 TBS olive oil in a skillet.  Put the mushrooms in the pan and cook until browned all over.  Don't season with salt until they are browned or they will never brown.  Deglaze the pan with the wine.  Add the garlic and season with salt and pepper.  Cook until most of the wine is cooked out.  Set aside.

While the mushrooms are cooking, in another skillet melt 2 TBS olive oil over medium-high heat.  Add the onions and saute 2-3 minutes.  Add the spinach and garlic.  It will shrink ridiculously.  When it's cooked through, stir in the cream cheese and Parmesan cheese.  Continue cooking and stirring until the cream cheese is melted.  Remove from the heat.  Set aside.

While the spinach is cooking, sprinkle the garlic powder, seasoned salt and pepper on both sides of the chicken.  Bake for 16 minutes.

After the chicken has baked for 16 minutes, turn them over.  Divide the spinach and mushrooms over the top of each breast.  Lay two slices of cheese over each piece of chicken.  Cook another 12-14 minutes or until cheese is browned and the chicken is done.

Source:  www.cookingrecipecentral.com

Janice 

Mini Focaccia

I served these Mini Focaccia with the Smothered Chicken dish that is posted on this site.  They are also great with soup, salad or a pasta dish. You can also find my recipe in the March/April 2006 issue of Country Woman Magazine and on the Taste of Home website.

1 tube (11 oz) refrigerated breadsticks
2 tsp olive oil
1 tsp Italian seasoning
2 TBS grated Parmesan cheese

Remove dough from tube; do not unroll breadsticks.  Cut dough into eight slices; transfer to a greased baking sheet.  Press each to form a 4 1/2 inch circle.  Brush tops with olive oil; sprinkle with Italian seasoning and Parmesan cheese.

Bake at 375 degrees for 10-15 minutes or until lightly golden brown.  Makes 8 focaccia.

Janice  

Raspberry Angel Dessert

A friend of mine from work shared this recipe with me.  It is so delicious and refreshing!  This dessert is perfect for any occasion!

3 egg whites
1 cup sugar
3/4 tsp. vinegar
2 (10 oz) bags frozen raspberries - keep the juice!  (do not use raspberries in syrup)
1 small pkg. tapioca pudding (not instant)
1 (8 oz) Cool Whip  (or more if you prefer)*

Beat egg whites until stiff.  Beat in 1/2 cup sugar.  Add the remaining 1/2 cup sugar alternately with vinegar (1/4 tsp each time).  Pour into a buttered 9" x 13" baking dish.  Bake at 275 for one hour.  Let cool.

Drain the raspberry juice into a 2 cup measuring bowl; add enough water to make 2 cups of liquid.  Add liquid and tapioca pudding mix to a sauce pan and cook until thick.  Fold raspberries into pudding and cool. 

Spoon 1/2 of the Cool Whip over cooled meringue crust, then spread cooled raspberry mixture over Cool Whip; top with remaining Cool Whip.

Refrigerate at least 8 hours before serving.

* I have also made this dessert using whipped cream sweetened with a little powdered sugar.  It turned out great.

Janice

Chili

Top this chili with some chopped onions, shredded cheddar cheese and sour cream.  Serve with Frito chips or corn bread and you have a satisfying meal for a cold winter day. 

 

     

2 lbs ground chuck, lightly browned til no longer pink, drain grease

2 tsp sugar

½ tsp cumin

1 ½ TBS chili powder

1 ½ tsp black pepper

1 ½ tsp onion salt

1 – 29 oz can tomato sauce

2 - 15.5 oz cans red kidney beans, undrained

2 - 15.5 oz cans pinto beans, undrained

1 - 15.5 oz can petite diced tomatoes, undrained

1/2 cup celery, diced

 

Brown the meat, drain grease.  Combine spices and add to meat.

Combine remaining ingredients and add to meat.

 

Bring chili to a simmer. Continue to simmer on medium-low heat for 20 to 30 minutes.  Stir every 10 minutes, or so.

Adjust seasonings to taste. 

* If you chose to drain and rinse the beans, you may need to add about 1 1/2 cups of additional liquid (beef broth, tomato sauce, tomato soup or water)
 

Makes 6 servings (2 cups per serving)
This freezes well.

 

Janice

Cut-Out Sugar Cookies

I have been making this cut-out cookie recipe for many, many years.  It's my favorite! 

Sift together:

2 1/2 cups sifted flour

1 tsp soda

1 tsp cream of tartar

1/4 tsp salt

In a separate bowl, cream together:

1 cup butter

1 1/2 cups sifted powdered sugar

Blend into above creamed mixture:

1 egg, unbeaten

1 tsp vanilla

Gradually add dry ingredients to creamed mixture; mix well.  Chill dough.  Roll out on surface sprinkled with powdered sugar to 1/4" thickness.  Cut into desired shapes with floured cutters.  Bake at 375 for 8 minutes on parchment lined cookie sheets.

Frosting

2 1/2 TBS soft butter

1 1/2 cups powdered sugar

1 1/2 TBS cream or evaporated milk

1 tsp vanilla

Cream butter & powdered sugar together.  Add milk & vanilla.

Eileen

Pork Chop Casserole

This is one of my favorite comfort food casseroles that I have been making for many years.  It's a very satisfying dish served with a vegetable, salad and bread.  It's a family favorite!

6 thick-cut boneless pork chops
1 can cream of celery soup
1/2 cup milk
1/2 cup sour cream
24 oz. frozen hash browns, thawed (I used the cubed potatoes)
1 cup shredded cheddar cheese
2 cups french-fried onions  

Brown and season chops.  Place chops in 9 x 13 pan.  Combine soup, sour cream, and milk.  Add potatoes, 1/2 of cheese and 1/2 of onions.  Pour on top of chops.  Bake at 350 for 40 minutes, covered.  Top with remaining cheese and onions.  Uncover and bake 10 minutes longer.

Eileen

Raspberry Jello

So simple, yet sooo delicious.  My grandchildren especially love "Grandma's Raspberry Jello"!

1 (6 oz) pkg. Raspberry Jello

1 (3 oz) pkg. Raspberry Jello

2 (12 oz) bags frozen raspberries (not in the syrup)

3 cups boiling water

2 cups cold water

Dissolve jello in boiling water.  Add cold water.  Add berries.  Refrigerate.  After approximately 10 minutes in refrigerator, stir the jello to mix the raspberries throughout the jello.  Refrigerate until set, preferably overnight.

Eileen

Apple Dapple Cake

Tart Granny Smith apples are perfect for this cake.  However, you may also use Golden Delicious or Cortland apples.  This cake was so moist and delicious!   

Cake

3 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon baking powder

1 teaspoon baking soda

3/4 teaspoon salt

2 cups sugar

1 1/3 cups vegetable oil

3 large eggs, at room temperature

2 teaspoons vanilla extract

2 granny smith apples, peeled, cored, and cut into 1/4-inch pieces

1 cup walnuts, toasted and chopped

Brown Sugar Glaze

1/2 cup packed light brown sugar

4 tablespoons unsalted butter, cut into 4 pieces

2 tablespoons milk 

Position oven rack in middle position; preheat oven to 350 degrees; grease a 16 cup tube pan.

For The Cake:

Whisk the flour, cinnamon, baking powder, baking soda, and salt together in a bowl.

In a big bowl, beat the sugar, oil, eggs and vanilla together using an electric mixer on medium speed until thick and glossy, about 2 minutes.

Decrease mixer speed to low and slowly beat in the flour mixture, in 3 additions, until just incorporated.  Stir in apples and nuts.

Scrape batter into prepared pan; smooth the top.  Wipe any drops of batter off the sides of the pan and gently tap the pan on the counter to settle the batter.

Bake for 50-60 minutes, until a wooden pick comes out with a few moist crumbs attached, rotating the pan halfway through baking.

Let the cake cool in the pan for 10 minutes; run a small knife around the edge of the cake to loosen, then flip it out onto a wire rack.  Turn the cake right side up and let it cool completely, about 2 hours.

For The Glaze:

Boil all the glaze ingredients together in a small saucepan over medium-high heat until thick and syrupy, about 1-2 minutes.  Drizzle the thick glaze over the top and sides of the cake, let the glaze set, about 25 minutes before serving.

Source:  The America's Test Kitchen - Family Baking Book

Eileen

Spinach Quiche Bites

I made these delicious Spinach Quiche Bites for our family Christmas Eve get-together.  They disappeared!  These would also be perfect served for brunch.

1 - 15 oz box Pillsbury refrigerated pie crust, softened as directed on box
2 slices bacon
1/4 cup chopped green onions (4 medium)
2 eggs
1/2 cup half and half
1/3 cup grated Parmesan cheese
1/4 tsp salt
1 - 9 oz box frozen chopped spinach, thawed, squeezed to drain

Heat oven to 375 degrees.  Remove 1 pie crust from pouch; place flat on work surface.  Roll out slightly.  With 2 1/2 inch round cutter, cut 12 rounds.  Press each round in bottom and up sides of un-greased mini muffin cup.  Repeat with the second pie crust.

In 8 inch skillet, cook bacon until brown and crisp; drain on paper towels.  Add onions to same skillet with bacon drippings; cook 2 to 3 minutes, stirring constantly, until tender.  Drain.

In a medium bowl, place onions.  Crumble bacon; add to onion.  Add eggs; beat well with fork.  Stir in half and half, cheese and salt.  Stir in spinach.  Divide mixture evenly into crust-lined cups.

Bake 20 to 25 minutes or until puffed and golden brown.  Cool in pan on wire rack 10 minutes.  With tip of knife, loosen and remove quiches from cups.  Serve warm or cool.  Store in refrigerator.

May be reheated on a cookie sheet for 10 minutes at 375 degrees.

Makes 24

Source:  Green Giant

Eileen

Beef Chili (Pressure Cooker)

I had fun again this year trying a new chili recipe for our church's fundraiser for the teen ministry.  While this chili recipe was a winner, the real winners are our teens who are raising money to go on a mission trip.
  

1 TBS vegetable oil
2 1/2 lbs beef chuck, cut into 1" cubes
salt and pepper to taste
1 TBS vegetable oil
1 onion, diced
3 cloves garlic, chopped
2 TBS ancho chile powder
2 tsp Spanish paprika
1 tsp ground cumin
1/2 tsp black pepper
1/2 tsp chipolte chile powder
1/4 tsp cayenne pepper
1/2 tsp dried oregano
1 (10 oz) can diced tomatoes with green chile peppers (do not drain)
1 TBS tomato paste (my addition)
1 1/4 cups water
1 TBS Jiffy Corn Muffin Mix (my addition)
1 (16 oz) can dark red kidney beans, drained and rinsed (my addition)
1/8 cup chopped fresh cilantro (optional)
1/8 cup chopped green onions (optional)
sour cream (optional)

Heat 1 TBS oil in a skillet over medium-high heat.  Season beef generously with salt and black pepper; place meat in the skillet and cook until brown on all sides, 5-10 minutes.  (You may need to do this in 2 or 3 batches depending on the size of your skillet.)  Transfer meat to the pressure cooker.

Heat 1 TBS oil over medium-low heat in the same pan you browned the beef in.  Stir onion and garlic into the skillet; cook until almost translucent, 4-5 minutes (do not burn garlic).  Stir in ancho chile powder, paprika, cumin, black pepper, chipolte chile powder, cayenne pepper and oregano; cook until fragrant, 2 minutes.  Add the onion mixture to the meat in the pressure cooker.  Add diced tomatoes, tomato paste and water to the meat; stir together. 

Lock the lid of the pressure cooker.  Set the cooker to high and cook for 20 minutes. Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid. 

Stir beans and 1 TBS Jiffy Corn Muffin mix into the chili.  Cook on high for 5-8 minutes (not under pressure) or until beans are tender and heated through.

Garnish with sour cream, cilantro and green onions if desired.

Makes 6 servings

Source:  www.allrecipes.com

Kimberly

Jalapeno Popper Dip

I love jalapeno poppers so I knew I would like this dip.

2 (8 oz) pkgs. cream cheese, softened
1 cup mayonnaise
1 (4 oz) can chopped green chiles, drained
1 (4 oz) can diced jalapeno peppers, drained (I would use 2 cans next time)
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375.  In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapenos and shredded cheeses.  Mix thoroughly with a spatula until smooth and evenly combined.  Spread the mixture into a baking dish (approx. 9" x 9").

In a second bowl, combine the Panko breadcrumbs and Parmesan cheese and stir with a fork until combined.  Sprinkle over the cream cheese mixture in the baking dish.  Spray lightly with cooking spray.  Bake for 25-30 minutes or until the mixture is hot and the topping is golden.  Serve warm with baguette slices, crackers, corn chips or vegetables.

Source:  www.mybakingaddiction.com

Kimberly

Penne Pasta with Sun-Dried Tomato Cream Sauce

I like this recipe because it uses low-fat milk instead of cream.  You could add grilled chicken breast to this pasta.
 

2 cups (8 oz.) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can (12 oz.) Evaporated Low-Fat 2% Milk

2 cups (8 oz. pkg.) shredded Italian-style four-cheese blend

1 tsp dried basil

1/4 tsp garlic powder

1/4 tsp ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

While pasta is cooking, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted and slightly thickened.  Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Makes 7 (1/2 cup) servings

Source:  www.verybestbaking.com

Kimberly

Pork Loin with Apples & Pears (Pressure Cooker)

This pork was so tender and moist.  The pears and apples were delicious in the sauce.

1 (2 1/2 lb) boneless pork loin, rolled and tied
salt and black pepper
1/2 tsp dried rosemary
1 TBS olive oil
1/2 onion, chopped
3 Granny Smith apples, peeled and cut into large chunks
3 pears, peeled and cut into large chunks
1 tsp dried thyme
1 cup apple cider

1 cup chicken stock
1 to 2 TBS brown sugar
1/4 cup chopped fresh parsley (optional)

Pre-heat the pressure cooker using the brown (or high) setting.

Season the pork well with salt , pepper and rosemary.  Add the olive oil to the pressure cooker and brown the pork loin on all sides.  Remove the browned pork to a plate and set aside.

Add the onion, apples, pears and thyme to the cooker and cook for a minute or two.  Add the cider and stock and return the pork loin to the cooker.  Season with salt and pepper and lock the lid in pace.

Pressure cook on High for 30 minutes.  Let the pressure release naturally and carefully remove the lid.

Transfer the pork to a resting plate and loosely tent with foil, letting the pork rest for at least 10 minutes.  While the pork rests, add the brown sugar to the fruit in the cooker and simmer the sauce using the brown (or high) setting until it has reduced in quantity and thickened slightly.  The fruit should break down to help thicken the sauce.  Season to taste with black pepper.  Stir in parsley and spoon the sauce over the sliced pork loin with a slotted spoon.

Makes 4-6 servings

Source:  Comfortable under Pressure - Meredith Laurence

Kimberly

Carnitas (Pressure Cooker)

The peppers in this recipe add a delicious but not too spicy flavor to this dish.  The pork filling is perfect for tacos, enchiladas or burritos. 

3 TBS canola oil
3 lbs boneless pork shoulder, cut into 1 1/2-inch cubes
2 fresh poblano peppers, roughly chopped, or more to taste
3 jalapeno peppers, roughly chopped, or more to taste
1 serrano pepper, roughly chopped, or more to taste
1 large onion, roughly chopped
4 cloves garlic, roughly chopped
2 tsp ground coriander
3 tsp ground cumin
1 1/2 cups beef broth

Place the oil into a pressure cooker over medium-high heat. Brown the pork cubes on all sides in the hot oil, and stir in the poblano, jalapeno, and serrano peppers, onion, garlic, coriander, cumin, and beef broth. (I prefer to brown my meat in a large skillet on the stove rather than in the pressure cooker.)

Lock the lid onto the pressure cooker.  Set the cooker to high and cook for 60 minutes.  Let the pressure release naturally for 10 minutes before quick releasing any remaining pressure and safely removing lid.

Before serving, I put the pork meat in a shallow baking dish and browned it under the broiler for just a couple of minutes.

I served the carnitas with corn tortillas, rice and pinto beans.

Makes 12 servings

Source:  Allrecipes.com

Kimberly