mexican bbq pork carnitas

i made lime cilantro rice and cuban black beans, topped it with plain yogurt and it was great. leftovers will make a wonderful salad. Slow Cooked Sweet Barbacoa Pork Gina's Weight Watcher Recipes Servings: about 10 • Serving Size: 3 oz • Old Points: 4.5 pts • Points+: 5 pts Calories: 202.5 • Fat: 6.3 g • Protein: 26.2 g • Carb: 11.5 g • Fiber: 0.6 g Adapted from Favorite Family Recipes Ingredients: For the Marinade: 1 1/2 lbs pork loin roast, trimmed of fat salt and pepper garlic powder 6 oz Dr Pepper 1/4 c orange juice Step 2 8 oz Dr Pepper 6 oz can sliced green chilies or 2 banana peppers 8 oz tomato sauce or enchilada sauce 1 chipotle chile in adobo sauce 1/8 tsp garlic powder 1/8 tsp cumin 1/8 tsp chipotle chili powder (to taste) salt and pepper to taste 1/3 cup orange juice Directions: Season pork with salt, pepper and garlic powder and place in the crock pot. Add 6 oz of coke and 1/4 cup of oj. Marinate refrigerated for a few hours or overnight turning meat at least once while marinating. Remove crock from refrigerator, add water, and cook on high for about 3-4 hours (or until it shreds easily). Remove pork from crock pot and discard any liquid left in the pot. Shred pork with two forks. Step two: In the crock pot, combine 8 oz coke, green chilies, tomato sauce, chipotle chile, garlic powder, cumin, chipotle chili powder and remaining brown sugar. Put shredded pork back in the crock pot and combine with sauce. Adjust salt and pepper to taste, cover and cook on high 1-1/2 hours more.

Fried chicken and onions

Nora Jones' recipe in Parade on Sunday. marinating the chicken rat now. I was thinking I'd go to the fireworks at Ft Gordon today but it's too darned hot, so i'm frying chicken in my air conditioned kitchen. wishing elizabeth, daniel, diana, jamie, ruthie and willo and teetee were here to have some. ingredients: 10 chicken legs and thighs 1 large yellow onion, sliced into rings 4 cups buttermilk Onion powder Garlic powder Cayenne pepper 4 shakes hot sauce (like Valentina) Salt 2 cups flour 1 tsp black pepper Vegetable oil 1 Tbsp chopped parsley Save & Serve Home · Value Recipes · Savings Center 33 At a glance: Servings: 10 Active Time: 20 min Total Time: 50 min Key Tags: chicken onion buttermilk onion powder garlic powder cayenne hot sauce parsley directions: 1. In a large bowl, combine chicken, onion, buttermilk, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp cayenne, hot sauce, and salt to taste. 2. Cover and set aside for at least 30 minutes. 3. In a paper grocery bag, combine flour, black pepper, and a dash each of onion powder, garlic powder, cayenne, and salt. 4. In a large, heavy skillet, heat oil over medium-high until very hot. It should be deep enough to cover chicken halfway. 5. Drain chicken and onion rings. Shake them in grocery bag until coated with flour mixture. 6. Transfer chicken and onion rings to skillet. Be careful not to overcrowd. 7. Fry, turning occasionally, for 10 to 14 minutes per side or until golden brown and fully cooked. Remove onion rings earlier to avoid overbrowning. 8. Drain chicken and onion rings on a wire rack. Sprinkle with parsley. Norah's Tips: Put music on while you cook. "I always listen to Neil Young when I’m making food." "Be sure to have a fire extinguisher nearby when frying!" "Onion rings cook faster than chicken and burn easily, so watch them carefully." "Set out honey and ranch dressing or hot sauce, and serve with corn bread." KITCHEN COUNTER: Serves: 10. Per Serving: 300 calories, 4g carbs, 30g protein, 17g fat, 100mg sodium, 105mg cholesterol, 0g fibe

Strawberry Oatmeal Muffins

Prep time: 20 minutes Cook time: 25 minutes The addition of black pepper to this recipe is important, but make sure you are using finely ground black pepper, not coarsely ground. If all you have is coarsely ground, skip it. Add to shopping list Ingredients 1 1/4 cups old fashioned oats 1 cup plain yogurt 1/2 pound strawberries 2 teaspoons granulated white sugar 1 teaspoon balsamic vinegar 2 eggs 1/2 cup (1 stick) unsalted butter, melted 1/2 cup brown sugar (packed) 1 teaspoon vanilla extract 1 cup all purpose flour 1 Tbsp baking powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1/4 teaspoon finely ground black pepper 1/2 teaspoon cinnamon Method 1 Mix the oats and plain yogurt together in a large bowl. 2 Rinse and core the strawberries. Roughly chop the strawberries (I cut them in quarters lengthwise and then make one or two crosswise cuts). You should have about 1 1/2 cups of chopped strawberries. Place in a small bowl. Sprinkle with white sugar and balsamic vinegar. Gently stir to coat the strawberries with the sugar and vinegar. 3 Position a rack in the middle of the oven and preheat oven to 400°F. Prepare a 12-well muffin tin by coating with butter or lining with paper muffin cups. 4 Whisk together in a medium bowl the flour, baking powder, baking soda, salt, finely ground black pepper, and cinnamon. 5 Add the eggs, melted butter, brown sugar, and vanilla extract to the oatmeal and yogurt mixture. Stir until just incorporated. 6 Use a wooden spoon to gently stir the flour mixture into the oatmeal. Stir until just incorporated and the flour is moistened. Do not over-mix! Or your muffins will end up rubbery. The batter should be rather lumpy, not smooth. 7 Gently fold in the strawberries, including any of the sugary vinegary liquid the strawberries have been sitting in. 8 Spoon the batter evenly into the muffin tin wells or cups. Bake until the tops are browned and the muffin bounces back when you gently press on the top with your finger tips, about 20 minutes. A bamboo or metal skewer inserted into the center should come out clean. Let cool for a couple minutes in the muffin tin before removing to serve. Yield: Makes 12 muffins.