Carnitas, literally “little meats,” is a braised or roasted pork dish that is typically something you’d find on the menu at your local Mexican restaurant. But did you know that you can easily make Carnitas at home in the crock pot? Well, you can! [Duh. Otherwise this post would be a lie. HA! :)] They miiiight not be quite authentic, but they are tasty. Ben even prefers them to the carnitas available at our favorite Mexican restaurant in town.
I’ve been making this recipe for about three years now, and it’s pretty much your easiest crockpot recipe: add ingredients to crockpot, cook, shred, and serve. There aren’t many seasonings [just pepper, oregano, and onion], so it might not sound impressive, but the simplicity allows the natural goodness of the meat to shine through. You know that my meat loving husband adores that!
Every single time I have made this, the results have been a perfect juicy and tender pork. It makes a ton, so after eating our fill of several meals of soft Carnitas tacos, we usually freeze some, enjoy some with rice a la burrito-bowl-style, and experiment with different leftover techniques. Later in the week I’ll be sharing the stirfry of our dreams, but first you need to make this awesome pork so that leftovers are possible. 🙂
For your first go-round, I highly suggest making a good guac and investing in some fresh soft tortillas for the ultimate Carnitas experience. Then you can go hog wild with toppings if you want, but I think that sometimes simple is best so try it that way first. Enjoy!
Place pork roast in crockpot and season with pepper. Cover with onion and oregano, then pour water on top of everything. Cook on low for 8 hours, or on high for 4 [though I haven’t tried that].
Meat should be falling apart, so shred with a fork and serve with soft tortillas and guacamole.
A couple months ago, I received an email from Ginny of Cooking With Chopin to participate in a blog tour for Sarah Fioroni’s brand new cookbook, A Family Farm In Tuscany. I immediately said yes because it was a free cookbook… filled with delicious, authentic Italian recipes. Oh how amazing!
The cookbook cover is beautiful, no? Just wait til you get a copy for yourself and can flip through the pages. This cookbook is more than just recipes… it’s the true story of Sarah’s family farm in Tuscany, Fattoria Poggio Alloro, complete with pages and pages of text, images, and recipes of the farm, season by season. I want to make just about everything featured here!
The publisher describes it as: “In A Family Farm in Tuscany, Sarah Fioroni, chef, cooking instructor, sommelier, and manager of her family’s organic farm near historic San Gimignano, shares stories of family traditions and daily life at Fattoria Poggio Alloro. After moving to the farm in the 1950s to work as sharecroppers, the Fioronis later purchased the farm through their hard work and dedication to the land. They transformed the property into a model of integrated, sustainable agriculture that has been visited by government officials from all over the world and featured in numerous publications, including Organic Gardening magazine.” Is it weird to say I loved every page of this cookbook? I literally could not get enough of the Tuscan countryside.
Photo by Oriano Stefan
I loved getting to hear Sarah’s warmth, beauty, and love of her work really shined in her personal voice throughout the book, as well as in the FAQ section that came with the blogging publicity kit. I would LOVE to go visit the farm in person!!
Photo by Dario Fusar, Organic Gardening
When did the idea of doing a book on Fattoria Poggio Alloro become something you thought you could do?
The idea of a book was something that I thought about a long time. The initial idea was just to write down the story of the Fioroni family as a gift to the family, especially the three brothers, my father Amico, and my uncles, Umberto and Bernardo. But after I began having cooking classes in the States and at the farm, many people asked me about a cookbook. I always had to explain that I did not have one. One day my good friend, Johnnie Weber, told me that I really should think seriously about the idea and took me to the cookbook section of a bookstore to show me how many wonderful cookbooks there were. So when I returned to the farm, I decided to pursue the dream and began to write the first notes in a note book.
What is your favorite time of year on the farm?
May is one of my favorite months, as you see nature change so fast, and after a couple of days of rain, everything becomes so green and beautiful. Amazing colored flowers grow everywhere and it can get pretty hot, but there is still a breeze. I have to admit that snow in the winter is something that I really love too. It is so magical for me.
It was hard to choose a recipe to feature in this blog post, so I enlisted Ben’s help. Together, we decided that Sarah’s recipe for roasted chicken would be just the thing to make. In the colder months, it has become our tradition to make a roasted chicken on Sunday after we get home from church. Usually we just throw together any ‘ole ingredients like herbs, spices, citrus fruits, etc. to make our chicken flavorful. Not this time! This time, we used Sarah’s recipe which features savory sage and rosemary, salty pancetta, tangy garlic, as well as the deep richness that only a dry white wine can provide. I am never making a roasted chicken another way again!
Okay, maybe that’s an exaggeration, but this was just. So. Very. Good.
So moist [sorry], so flavorful, so tender. Don’t let the dark photos turn you away–I waited too long to put this chicken in the oven, and 7 o’clock sunsets aren’t friendly to photography. 😦
If you’ve never tried roasting your own chicken, do try it using this recipe and method. It is so worth it! I used to be scared of handling lots of raw poultry, but it gets easier each and every time [even though Ben still helps with the hard parts]. The rewards–like those first, hot, burn-your-fingers bits of crispy, salty skin–make it so incredible. This chicken was more aromatic and zesty than our ordinary way, thanks to the method of making a garlic paste using 8 cloves and putting seasoning under the skin of the chicken.
I simply cannot have enough words of praise for this recipe and this cookbook. I highly suggest you check it out today. I am so grateful for the chance to review it. Thanks again, Ginny! I will certainly blog about some of the other recipes that are now on my “to make” list–an autumn risotto, yogurt cake, mushroom penne, and more! Oh, if you wish, there’s a link-up below the recipe with links to other stops on the blogger book tour. 🙂
Pollo alla Poggia Alloro/Roasted Chicken Poggia Alloro [from A Family Farm in Tuscany: Recipes and Stories from Fattoria Poggio Alloro by Sarah Fioroni] click to print
Ingredients:
1 whole chicken, about 5 pounds
3 thin slices pancetta [I couldn’t find it so I used prosciutto]
4 sprigs fresh rosemary
3 sprigs fresh sage
8 large garlic cloves, ground to a paste using a mortar and pestle or chef’s knife
salt
freshly ground black pepper
3/4 cup dry white wine [I used a Chardonnay]
extra virgin olive oil
Directions:
Rinse the chicken inside and out with cold running water. Drain and pat dry with paper towels. [Don’t forget to sanitize your sink afterwards!] Place in a large baking pan [a 9×13 will work, I also have a ceramic roaster].
Place the pancetta, half the rosemary, 1 sprig sage, and 1 teaspoon of the garlic inside the chicken. Make six small slits in the skin of the chicken. Mince the remaining herbs and place them inside each slit, along with some salt and pepper. Gently massage herbs and seasoning into the chicken. Cover with the remaining garlic along with more salt and pepper. Let rest at room temperature for 30 minutes.
Preheat oven to 400 degrees. Pour wine in baking dish, then brush olive oil over chicken to lightly coat. Bake for 20 minutes, then flip chicken on breast and bake for another 40 minutes. Then flip chicken again to the back and bake for 30 minutes or until fully cooked. [Meat thermometer reading 170 degrees F/76 degrees C.] Remove from oven and rest for 7 minutes before carving.
Time: 3-4 hours.
Yield: 8 servings.
Check out other blogger’s takes on this cookbook here:
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I’ve definitely been slacking on the pumpkin front this fall. I’ve made several batches of my favorite pumpkin chocolate chip muffins…. a few breakfasts of pumpkin pie baked oatmeal… and a few other treats that I’ll share about soon. But all in all, I’m not sure what my deal is: I still love pumpkin and still have been using it in recipes, but I just haven’t been blogging about it. How weird!
Well, that’s going to change. This week. Right now, in fact.
A couple weeks ago, I didn’t feel like the dinner I had planned on my weekly menu plan [this happens semi-often…], so I just started pulling things out of the fridge and pantry and put together this quick Pumpkin, Kale, & Black Bean Stew. I wasn’t sure if it would be blog-worthy, but once I took a bite, I was smitten!
This thick stew’s pumpkin base is the perfect canvas for flavorful, healthy black beans, stewed tomatoes, and kale. For non-pumpkin lovers, the pumpkin flavor simply serves as a base for hearty ingredients. But for pumpkin lovers, just a pinch of pumpkin pie spice[!!!] is the secret ingredient to lasting pumpkin love! And boy, do I love pumpkin. This stew comes together in a flash, and is so flavorful that it doesn’t need any typical soup toppings [cheese, sour cream, etc.]. However, to make it a little more indulgent, I stirred in a bit of half and half at the very end. Great decision! And an even better decision on my part [and yours!] would be to make this stew again asap. It is that good. 🙂 Enjoy!!
In a stock pot, heat olive oil over medium-high heat. Add onion and garlic, and season with black pepper. Saute for about 5-6 minutes or until soft and translucent. Next, add chicken broth, pumpkin, black beans, tomatoes, and pumpkin pie spice. Stir until combined, then cover and bring to a boil. Reduce heat to low, and simmer for 15 minutes. Lastly, add kale and sage, and cook for another minute or two. Stir in half and half and serve immediately.
So, I’m super excited about this pasta recipe I have to share with you today. It is my absolute favorite of all time. I know people say [myself included] that something is their favorite, or the best, and most of the time, that’s a huge exaggeration to emphasize how good something is. But this time… I am 100% serious. My Mom’s lasagna is my absolute favorite pasta dish, or dinner for that matter. It’s my Grandma’s recipe [the same Grandma of the famed blueberry muffins] and it can’t be beat. I just call it Mom’s Lasagna cause a) the recipe is from my mom, b) the recipe originated with her mom, and c) that’s how it’s written on the recipe card. That’s a lotta mom, so it’s gotta be good.
This lasagna is the perfect mix of cheesy goodness and rich tomato meat sauce. I recently started making my own sauce, and I can’t wait to share the recipe later in the week, btw. It’s made in the crockpot and it’s super easy and flavorful. But that recipe will have a chance to shine later–right now it’s lasagna’s turn. 🙂
I know a lot of lasagnas favor special ingredients like Italian sausage, veggies, or fancy cheeses, and those are good. I’ll never turn down a hearty slice of lasagna… but those aren’t the cozy, comforting lasagna from my childhood. I can’t tell you how many birthdays or weekend visits home from college featured this lasagna, and I’ll never get sick of eating it.
The base of the cheesy layer [aside from the mozzarella and parmesan] is not ricotta cheese, as many expect, but rather cottage cheese. I know that’s a semi-common substitute that may not sound the most appealing… but I promise promise PROMISE that using cottage cheese is not only a more frugal choice, but actually a creamier choice that highlights the flavor of the smooth mozzarella, sharp parmesan, chewy noodles, and sweet, bold tomato sauce. If you want to sub ricotta I won’t be offended [and actually have tried it myself], but I prefer cottage cheese in this and use ricotta other times.
Every bite of this saucy, meaty, cheesy hearty lasagna is savored, cherished, and devoured in our house. It’s actually a little embarrassing how much of the pan we can chow down on when it’s piping hot out of the oven. Now you can enjoy it too!
For the record, I’m not entirely sure why I haven’t shared this recipe on the blog yet, but I am glad I hadn’t. See, a few weeks ago I got an email from Sarah at Yahoo!’s Shine Supper Club inviting me to join the monthly recipe challenge club. Each month has a theme, and October’s happened to be favorite pasta recipes. So this was totally perfect!! If you have a blog, definitely check it out and see how you can get involved. I’ll be back later to link up other entries for this month so be sure to come back and check those out too.
28 ounces spaghetti sauce [homemade or your favorite jarred sauce; can really use 24-36 ounces]
16 ounces cottage cheese [or ricotta]
2 eggs, beaten
1/2 teaspoon dried oregano
1/4 teaspoon garlic
1/4 teaspoon black pepper
8 ounces shredded mozzarella cheese
1/2-1 cup grated parmesan cheese [depending on preference]
Directions:
Preheat oven to 350 degrees.
Begin by heating a large pot of water to boiling to cook the lasagna noodles. Next, brown ground beef and drain, then stir in spaghetti sauce.
Meanwhile, stir together cottage cheese, eggs, oregano, garlic, and black pepper. When water is boiling, cook noodles almost to al dente [I usually cook them a minute or so under the time on the package]. Drain noodles and rinse with cold water.
Prepare lasagna by first placing a layer of sauce [about 1/5 of the sauce] in the bottom of a 9×13 pan. Top with 3 noodles, then 1/3 of the cottage cheese mixture, 1/3 of the mozzarella cheese, and a 1/3 of the parmesan cheese. Repeat twice, ending with a layer of sauce.
Bake, uncovered, for 60 minutes. Let cool for 15 minutes before serving.
So, Thursdays are always really busy evenings for us. Ben and I usually get home around 5:20, 5:30ish and then it’s rush rush rush to eat dinner, clean up, play with the cats a bit, and make it to our church small group at 7. [Well, 7ish… I’m naturally a pretty punctual person, but sometimes make it a habit to be places late when I know everyone else is going to be late and it’s awkward to be early. Know what I mean?] Basically this means we need to leave by 6:45 at the latest to be there relatively on time, thanks to the massive amounts of road construction in Bloomington right now.
Lots to do in an hour or so. That’s our Thursday. You can probably relate, yes?
Our routine used to be that Thursdays were leftover nights. I’m not sure where that got derailed, but it did, and so that left us with a gaping hole in the fridge [and our stomachs] last Thursday. Fortunately, I was able to whip up this incredible soup to fill the gap!
I know Chicken Tortilla Soup is nothing original, but I was proud of myself for a) making this recipe up as I went along [after perusing a few recipes online earlier in the week, and no, I don’t have a photographic memory], and more importantly, b) making this WHOLE SOUP in under 30 minutes!! Yes, the whole soup… chopping, cooking, and all. All I did was let the chicken and [homemade] chicken broth defrost in the refrigerator overnight. Then when it came time to make the soup, I started preheating the stockpot as I chopped the onion and minced the garlic, then cut up the chicken as the onion and garlic were cooking. As the chicken was cooking, I measured out the rest of the ingredients in assembly line fashion, added them when appropriate, and was ladling up this spicy, aromatic soup by 6 pm! I was quite pleased with myself for this timely performance.
And boy, was I even morepleased once I took the first bite of this Chicken Tortilla Soup! The broth is spicy, but not too hot–you can really taste the different flavors and the subtle heat that comes from paprika versus cumin versus chili powder. Nothing too intense, but it blends nicely with the chicken that is cooked with a dose of taco seasoning. Then, accompanying the chicken in the broth is corn and two kinds of beans; my favorite black beans and also another Mexi-food staple: pinto beans. Rounding out the soup is a bit of fresh cilantro and lime, as well as some cornstarch to thicken it up a bit. Then you can top the soup with whatever toppings you desire. I liked the combination of chopped tomatoes, avocado, and tortilla chips the best. Oh! And cheese and more cilantro. Just too many to remember, I guess. It was just so good…
There’s no doubt that this Chicken Tortilla Soup requires a speedy, dedicated-to-cooking 30 minutes, that’s for sure, but it has a tasty result at the end so I suggest you give it a try next time you need a hearty dinner in a hurry! The leftovers ain’t bad either–this is definitely a soup that improves with age. Off to my busy Thursday–wish I had everything to make this soup again for dinner tonight. 🙂
In a large stockpot set over medium heat, saute onion and garlic for 5 minutes or until soft. Add chicken and taco seasoning to the pot, then stir to coat. Cook for another 5-6 minutes until chicken is cooked through.
Pour in chicken broth, then stir in beans, corn, paprika, oregano, cumin, and chili powder. Cover and bring to a boil, then reduce heat to low and simmer for 10 minutes. Stir in cornstarch, lime juice, and cilantro, then season with black pepper to taste.
Every single time I have made this, the results have been a perfect juicy and tender pork. It makes a ton, so after eating our fill of several meals of soft Carnitas tacos, we usually freeze some, enjoy some with rice a la burrito-bowl-style, and experiment with different leftover techniques. Later in the week I’ll be sharing the stirfry of our dreams, but first you need to make this awesome pork so that leftovers are possible. 🙂
The Pajama Chef 