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Pork Tacos

April 18, 2011 By Kate 7 Comments

In my efforts to reduce different habits and procedures in the kitchen this month, I’ve been spending the past few days not spending much time in the kitchen at all. That’s because I’m focusing on finding recipes that take 1/3 less time than usual.

This recipe definitely falls into that category! With a total prep time of about 2 minutes, I’d say this meal requires a LOT more than 1/3 less time. And I’ll admit, it really isn’t a recipe at all. I just can’t conisder anything that requires only 2 ingredients a recipe, can you?

I’ve always loved the combination of chicken cooked in salsa for Mexican meals. In fact, that recipe is one of the most popular on this site and it’s versatility continues to win hearts – mine included. I had never considered using pork in that recipe though. So instead of making that full recipe, I thought I’d just try the super easy, cheater version of that.

Basically, I just put 4 boneless pork chops in a baking dish, dumped a jar of salsa on top and then baked at 250 degrees for about 4-5 hours. Just before we sat down to eat, I shredded the pork and served it up with all the traditional taco fixings.

I know it sounds ridiculously simple (and it is), but it is so good! There’s just something I love about pork that’s been slow-cooked in the oven and shredded. Then when you add that texture and flavor to a taco shell…delicious!

I do have to share one more thing about this “recipe” though. I used a black bean & corn salsa instead of a traditional salsa. That made a huge difference in both taste and texture and I think it’s definitely part of what gave the pork such incredibly good texture. I’d definitely recommend trying it.

What’s your favorite meal to make when you’re looking to spend 1/3 less time in the kitchen?

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Bacon & Brown Sugar Stuffed French Toast

January 16, 2011 By Kate 10 Comments

Are you ready for a recipe that will change your breakfast life forever? I’m thinking this recipe might have to take top honors of being the best thing I’ve EVER made! (Well, it’s gotta be in the Top 10 at least.)

My recipe for Apple Cinnamon Stuffed French Toast continues to be one of the most viewed recipes on this site, so I know stuffed french toast is a hit with lots of people. When I was planning out our Sunday brunch for this weekend, I kept thinking of that recipe. But I wanted to switch it up a bit and do something different. I had no idea that I’d end up with something so much better than the original!

To me, the combination of bacon and French toast is a no-brainer. I also feel the same about brown sugar and bacon. That salty-sweet combination is always a winner. So Bacon & Brown Sugar Stuffed French Toast combines all those things into one awesome little sandwich. It’s creamy, sweet, crispy and just a little touch salty. Everything blends together beautifully for a mouth-tingling experience!

Bacon & Brown Sugar Stuffed French Toast

  • 1/2 – 1 lb. bacon
  • 4 oz. cream cheese, softened
  • 3/4 c. brown sugar
  • 1 T. maple syrup (or 1 t. maple extract)
  • 12 slices bread
  • 4 eggs
  • 1/3 c. milk
  • 2 T. butter

+ about 15 minutes baking time Cut bacon in half and place individual slices on a baking sheet. Bake at 400 degrees for about 10-15 minutes, until desired crispiness. Drain on paper towels. Meanwhile, combine softened cream cheese, brown sugar and maple syrup in a mixing bowl. Beat until combined and fluffy, about 3 minutes with an electric mixer or about 5 minutes by hand. Refrigerate both bacon and the cream cheese mixture until using. (NOTE – this step can be done the night before, if desired.)

Spread the cream cheese-brown sugar mixture onto one side of each slice of bread.

Add 3-5 slices of bacon on top of half the bread slices. Cover with the remaining slices to make sandwiches.

+ about 10 minutes cooking time Whisk together the eggs and milk in a shallow dish. Melt butter on a large skillet or griddle over medium-high heat. Dip both sides of each sandwich into the egg mixture. Cook about 3-5 minutes per side, until golden brown and toasty.

These stuffed French toast sandwiches are definitely sweet enough on their own. Our kids ate theirs just like sandwiches. My husband and I opted to pour a little syrup on top, which was equally delicious. But if your sweet tooth is a little sensitive, you can absolutely forego the syrup and still get an amazingly sweet and delicious breakfast treat.

I am already counting down the days until I can make this again. While I think I could happily eat it for breakfast every single day for the next oh…forever, I know that’s probably not the smartest idea. Take that as a fair warning. Proceed carefully – addiction likely!

This post is linked to Tempt My Tummy Tuesday at Blessed With Grace and Tasty Tuesday at Balancing Beauty and Bedlam.

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Pepperoni Macaroni

January 3, 2011 By Kate 3 Comments

I have a tendency to get a bit of a self-inflated ego when it comes to the way my kids eat. They are great eaters and for the most part, they will eat whatever is put in front of them. They eat their veggies. They eat all kinds of different meats. They love exotic flavors and new ingredients. I pat myself on the back when they are served a “fancy” meal and clean their plates.

But nothing brings me back to earth as quickly as a discussion about meals with them. Ask them what their favorite meals are and they’ll prove they are kids with fairly stereotypical tastes. Spaghetti, pizza, macaroni and cheese, tacos and French toast top their lists of favorites. Seriously? I was expecting to hear ragout and curry and bisque. Oh well. Leave it to the kids to keep it real for me!

So I wasn’t at all surprised when this Pepperoni Macaroni flew off their plates and into their mouths. It is classic kid-fare after all. As for my husband and myself, we realized we’re still kids at heart too. A simple meal that includes pepperoni, pizza sauce and pasta tastes just like you’d think it would whether you’re 4 or 34.

Pepperoni Macaroni

  • 1 6 oz. can tomato paste
  • 1 15 oz. can diced tomatoes
  • 1/4 c. water
  • 2 T. olive oil
  • 2 t. Italian seasoning
  • 1 t. salt
  • 1 t. sugar
  • 1 t. garlic powder
  • 1/8 t. crushed red pepper flakes
  • 1/2 lb. macaroni noodles
  • 1 3.5 oz. package pepperoni
  • Grated Parmesan cheese, optional

Combine the tomato paste, diced tomatoes, water, olive oil and seasonings in a small bowl. Stir to combine well. Cover and refrigerate until using.

+ 8-10 minutes boiling time Fill a large pot with water and bring to a boil. Stir in macaroni and cook according to package directions. While pasta cooks, cut the pepperoni into halves or quarters. Drain pasta. If not using right away, rinse with cold water before refrigerating to keep it from sticking together.

Combine pasta, pepperoni and pizza sauce in a large skillet (or use the pasta pot to cut down on dishes). Cook over medium heat just until heated through. Top with grated Parmesan cheese before serving, if desired.

Please tell me I’m not the only one whose kids would opt for pizza over puttanesca!

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