Caramelized Pork Tacos w/ Pineapple Salsa

Caramelized Pork Tacos w/ Pineapple Salsa

DSC_9996Oh Tacos. So difficult for me to try to photograph yet so delicious that I can’t help but share.

Tacos are one of my favorite things to make when you’re tight on time. They’re always a crowd pleaser and as you can see with this recipe, the flavor combos are endless. This particular recipe is a new favorite of ours.DSC_9989

 Last week we shared the recipe for the Pineapple Cucumber salsa which is totally a great salsa to make not just for tacos but for chips, a topping for fish, and eating by itself.
As you learned last week, the salsa is incredibly easy to make. These tacos, even though the process involves heat, aren’t that much harder to make. Check it out:
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See?!? You can top this with spicy chili sauce or anything you want. Then serve with some tortillas chips and the remaining pineapple salsa and it’s the perfect dinner!
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So delicious.
But serious question time. Seriously bloggers, without a freaking taco stand holder thing (technical term), how do you beautifully photograph tacos?!? I commend all of you who have managed the feat.
They’re so delicious though. Ahhh my head will be filled with taco dreams until I make these again.
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BUT WAIT!!!
What about that delicious spicy mayo that you see on the tacos? Well, you gotta come back next week to see that recipe.
Trust me, it’s worth the wait and it’s possibly the easiest part of this whole meal. Don’t miss it!
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xoxo

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Roasted Brussels Sprouts & Butternut Squash (2)

Chicken Fajita Pizza

Chicken Fajita Pizza

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Helllooooooo fabulous readers!

So can you believe it’s September? I can’t. Although I’m pretty happy about it. Fall is hands down, 1000%, no doubt about it, my favorite season. Today I went for a walk and it was still a nice day (75) but the air was cooler and the breeze was awesome, and it just got me so excited for Fall to come. I’m all prepped for it. I have THESE amazing new boots in brown (thats dad!!!) and I am just pumped for the first day I can wear them! Also have some new scarves and a beautiful jacket (similar). Not to mention some pumpkin recipes 🙂

Jake and I also have our engagement pictures this fall! Sometime in October so we have that to prep and look forward to! Tonight I’m going to Jake’s football game (he’s the coach) and yesterday the regular season football season started (on a bad note for my beloved pack) but none the less all signs point to Fall!!!!!! And I’m loving every minute.

As summer comes to an end you may be drowning in some veggies (hello tomatoes and peppers!!). Here is a great way to use them up. So delicious. Jake loves anything pizza related and I enjoy that you can make so many different varieties.

I modified the recipe to this a bit- feel free to add/change/remove anything you don’t like 🙂

INGREDIENTS:

1 (11 oz) package Pillsbury pizza dough (although I made my own with this. THE BOMB!)
1/2 cup salsa
1/4 cup re-fried beans
2 cups shredded cooked chicken
1 1/2 cups red, green and yellow sliced peppers or jalapenos depending how much you like heat!
1/4 cup sliced onion
2 cups shredded cheese of your choice
2 tablespoons freshly chopped cilantro, for garnish

DIRECTIONS:

– Heat oven to 400°. Stretch dough to the size of a jelly roll pan. Or follow the directions of the Pizza crust you are using. Once it’s ready to have toppings do the following:

– Mix together the re-fried beans and the salsa in a small bowl and then spread salsa mix over crust as the base.
– Sprinkle 1 cup of the shredded cheese over salsa.
– Top with chicken, bell peppers and onion and then the rest of the cheese.

– Bake according to crust directions or until cheese has melted and pizza is starting to brown around the edges.

– Garnish the pizza with fresh cilantro and some avocado if you’d like.

Sooo good!

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There you have it! Another delicious pizza idea in the never ending world of pizza possibilities! Thank you for stopping by and don’t forget about the awesome giveaway coming up this month on the blog!!

xoxo

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Links:

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Carnitas

Easy Slow Cooker Carnitas

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Everyone always talks about how great slow cookers are. And don’t get me wrong, I 100000% see the appeal of them but I hardly ever use them. I am gone from my house wayyyy longer than these recipes say to cook them for. I usually leave the house around 6:40 everyday and get home around 5. That’s IF I go straight to and from work- no errands or anything. Then on top of that my fiance doesn’t get home for several hours after me and I’m a big believer in eating dinner as a family, even if that is just the two of us, so I always wait for him.
People have suggested outlet timers for recipes so I can set the crock pot to start cooking half way through the day- but sorry it grosses me out to have food sitting out at room temperature for hours, so no. And yeah I know there are crock pots with self  timers but I don’t have one- I’m more old school 🙂 and plus I can never shake the feeling that leaving that on all day while I’m not there, the house will burn down. Thanks a lot anxiety!
Anyway on this rare occasion I decided to whip out the ole crock pot and try this delicious recipe from Lindsay over at Pinch of Yum. I adapted a few things but but the result was still delicious!
Hope you enjoy!
INGREDIENTS
  • 4-5 lbs. pork shoulder
  • 2-3 fresh jalapenos
  • 5 cloves garlic
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon oregano
  • ¼ teaspoon cinnamon
  • ½ teaspoon cayenne pepper
  • ½ teaspoon chipotle pepper
  • juice of 2 limes
  • ½ cup orange juice
  • 12 ounces beer
  • ½ cup salsa (I used a less chunky one)
INSTRUCTIONS
  1. Place the pork shoulder in the slow cooker. Slice up the jalapenos how ever you want and throw them in. Roughly chop the garlic and place in the slow cooker (I actually made a couple of slits in the meat with my knife and shoved some down into the meat to get as much garlic flavor as possible, but you could just toss it in, too).
  2. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, cinnamon, and cayenne. Rub seasonings onto the pork.
  3. Add the liquids  and salsa. Cover and cook on low for 8 hours.
  4. Shred hunk -o- meat with two forks directly in the slow cooker (or take out & shred). It should fall apart pretty easily and be very tender.
  5. Preheat your oven broiler. Line a baking sheet with aluminum foil. Place the shredded meat on the cooking sheet and pour a few spoonfuls of sauce over the top. Broil for 8-10 minutes or until you get yummy brown edges on the pork.
  6. Eat by itself. Kidding (kind of ) Serve on tortillas with fresh cilantro, avocado, and lime juice and any other things you want!

This was a nice easy recipe. I mean when I actually can use the crock pot to make meals I love it! I could have eaten just the meat by itself. I took some of the leftovers for lunch over rice with some black beans….deeelicious!

Thanks for stopping by and checking out Eat Laugh Craft.

xoxo

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Roasted Veggie & Black Bean Burritos

Roasted Veggie & Black Bean Burritos

 

Heyyy-o! It’s fridayyyy friiiidaaay (you’re welcome that song is now stuck in your head). But seriously I pretty pumped that it’s the weekend! The weather is starting to look up around here (high of 66 today!) and I am visiting a old roomie from my college days tonight. Life is good.

I was browsing through my dashboard (basically like the settings portal of my blog) here on WordPress and saw that I didn’t ever publish this recipe! I made a quite a while ago and it was deeelcious but must have spaced on the publishing part.

This would also work great as a gluten free option to just make the “stuffing” part of the burrito and put it over rice or or quinoa or any grain you want etc…

Hope you enjoy this tasty meal and also the helpful burrito rolling tip below 🙂

INGREDIENTS:
2 whole Sweet Potatoes, peeled And cubed small
2 whole Jalapenos diced
1 whole Red Pepper, diced
1 whole Red Onion, diced
2 teaspoons Olive Oil
1 teaspoon Cumin
1 teaspoon Chili Powder
1 pinch Salt And Pepper
2 cups cooked Black Beans (or 1 15 oz can rinsed and drained)
½ cups Fresh Cilantro, chopped
2 teaspoons Fresh Lime Juice
1 cup Shredded Cheddar
1 package Burrito-Sized Wheat Tortillas Or Wraps (6-10 Count) but really any tortilla will work.

INSTRUCTIONS:
In a bowl, toss your raw veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
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Let cool. Add your roasted veggies to a cans worth of rinsed black beans. Add cilantro and squirt of fresh lime juice. Combine gently. At this point, mixture can be stored for later use if want to make this part ahead of time.

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Warm your tortillas of choice in microwave for about 30 seconds (so they are easier to handle and roll). Spray a casserole dish with nonstick spray or olive oil spray.
Add few heaping spoonfuls of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold in sides, and then roll up to complete(see pic below).Place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together.
Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make the tortilla wrap crisp. It’s up to you if you want to sprinkle with cheese or not, I just thought it would look a little ‘prettier’.

** Tip: Premake your burritos and wrap them in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!

Burrito Rolling 101:

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This is how my mom taught us to roll up our tortillas. I have been doing it this way since before I can remember. It blows my mind to see people do it any other way. I mean your “stuffing” is falling out all over the place and you, more likely than not, end up with food all over you! All I do is fold in the sides of the burrito like the the top left picture and then roll up(tucking in the ‘insides’ while you go) to complete it! Super simple and it all stays inside.

Hope you guys enjoy this one. It is a healthy, filling, tasty dinner!

xoxo

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Oven Baked Fajitas

Oven Baked Fajitas

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 This is one of my favorite fast and easy go-to recipes. You can throw it all together (even ahead of time if you want) and just let it do it’s thing! I’ve made this a few times when we had company coming to visit for Friday night as I don’t really feel like slaving away after a day of work and want to hang with the guests too! 🙂 My only adjustment to this was that the first time I made it added the whole can of Rotel without draining at all and it was reallllly juicy so now I try to drain the tomatoes/chilies as much as possible. I’ll usually accompany this with my special homemade guacamole (to.die.for) and chips and just tortillas for the fajitas. Jake likes a little cheese on his, I don’t- so just pick whatever you want! Hope you enjoy!!!
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This is a separate time making this. But just proving you can use any ingredients you have on hand!

 Ingredients:
  • 1 pound boneless, skinless chicken breasts, cut into strips
  • 2 Tbsp vegetable oil
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1 tsp garlic powder
  • ½ tsp dried oregano
  • ¼ tsp salt
  • 1 (15 oz) can diced tomatoes with green chilies (Drained as much as possible)
  • 1 medium onion, sliced
  • 2 large bell peppers, seeded and sliced (I use any color I feel like/have. Sometimes I even use those fun little colored peppers too!)
  • flour tortillas
  • Toppings such as cheese, sour cream, cilantro and guacamole – if you want
Instructions:
  1. Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
  2. In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt
  3. Drizzle the spice mixture over the chicken and stir to coat.
  4. Next add the tomatoes, peppers, and onions to the dish and stir to combine.
  5. Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender. Serve on tortillas with desired toppings.

See ?!?!? Easssssy Peassssy

xoxo

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