Braised Pork Tacos

What You Will Need: 4 thick pieces of pork loin, onions, bell pepper, green chili's, chipotle peppers, chili powder, cumin & chicken broth.

Perheat your oven to 300.

Season both sides of the pork with salt, pepper, chili powder & cumin.

In a large oven safe skillet, sear the pork on both sides.

Add in sliced peppers & onions.

Can of green chili's goes in next.

Take out 2-3 chipotle peppers, dice & add to the mix. You can also spoon in some extra sauce from the can. Combine all the ingredients & allow to cook for 2-3 minutes.

Add in enough chicken broth to come up 3/4 of the pan. Place in the oven for a minimum of 4 hours but 6+ is preferred. 

Keep an eye while it is in the oven in case you need to add more liquid.

Don't be afraid on that color on the meat. It is going to add such a depth of flavor!

Using two forks shred the pork. The meat will seriously be fork tender. Mix it in with the juices & reduced peppers/onions.

**swoon**

Ah, the hardest part of making this dish is trying to plate without picking & eating half the pork mixture before your finished.

Serve up any way you would like. 

I went the healthier route by using lettuce as my vessel & topping with my charred corn salsa.

The hubby had his in the cutest little street taco shells, cheese, sour cream & salsa.

Enjoy & Always Cook with Love!

Creamy Spinach & Chicken Stuffed Mushrooms

What You Will Need: Mushrooms (I have baby bella's), spinach, cooked chicken, red bell pepper, onion, garlic, panko bread crumbs, half & half, parmesan cheese & flour.

Preheat the oven to 375. 

Gently wipe the mushrooms clean with a damp cloth & remove the stems. Place them onto a baking sheet. 

In a skillet with a little olive oil, sauté your diced onions & bell pepper.

After about 3 minutes, add in the diced or shredded cooked chicken.

Next goes in 2 cloves of minced garlic. Sauté for 3-5 minutes.

Pile on the spinach. If you have to do it in batches thats fine. Toss & allow the spinach to wilt.

Sprinkle in 1-2 T. of flour. Stir.

Slowly add in the half & half. 

You want enough to moisten the chicken but not have any extra liquid in the pan. Remove from the stove & allow to cool slightly.

Start filling the mushroom caps. Press & pile on as much filling as the cap can hold.

Ahhh...look at those beauties! 

Using the panko bread crumbs, sprinkle the tops of each stuffed cap.

Add some parmesan cheese.

Drizzle with a little olive oil then place in the oven for 20-25 minutes.

You want that parmesan/panko topping to get nice & golden! 

They are ready to serve! 

These are great as a main dish, a side dish or stuff little button mushrooms and make an awesome appetizer! 

I roasted some red skin potatoes to serve along side mine.

I love it when your dinner is as happy to see you as you are to see it! :)

This photo makes me want this dish all over again. Meaty, earthy mushrooms topped with creamy, delicious chicken/spinach mixture, then you get that perfect crunch from the bread crumbs! 

I seriously looove this dish!

Enjoy & Always Cook with Love!

Cheeseburger Egg Rolls

What You Will Need: Ground beef, egg roll wrappers, pickles, onion & cheese.

These can either be fried or baked. Whichever option you take, make sure it is preheated.

In a skillet, cook your ground beef with a little olive oil & the onions. A potato masher makes quick work of breaking the meat up.

At this stage feel free to add whatever you want to this meat mixture.

Mushrooms

Bacon

Olives

Extra seasonings

Peppers

Once the meat is cooked, get your station set up.

Dice up some extra onions, pickles & the cheese. Set out your egg roll wrappers & a small bowl of water.

Dip your finger into the water and wet down all the edges on the wrapper. This will seal your egg rolls. 

Now pile on your goodies!! 

Beef, onions, pickles & lots of cheese!!!!!

Bring in the sides.

Then roll up. Make sure you press firmly so there are not any loose ends.

Place into the fryer or bake till golden brown. 

Serve with your favorite burger condiments & sink your teeth into this new take on a classic!

Enjoy & Always Cook with Love!