Real Simple Daily Recipe March 30, 2011

Slow-Cooker Pulled-Pork Tacos

 

Serves 6| Hands-On Time: 15m | Total Time: 8hr 30m

Ingredients

• 2 cups store-bought salsa, plus more for serving
• 2 tablespoons chili powder
• 2 tablespoons dried oregano
• 2 tablespoons unsweetened cocoa powder
• kosher salt
• 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat
• 18 corn tortillas
• 1/2 cup fresh cilantro sprigs
• 3/4 cup sour cream
• 1 lime, cut into wedges

Directions

1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat.
2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours.
3. Twenty minutes before serving, heat oven to 350° F.
4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa.

By Allison Fishman,  February 2009

See Nutritional Information for this recipe »

 I can't eat pork but this sounded fantastic. Substitute a little pulled roast chicken...Yum!!!

Store all your left overs in Tupperware! Check out our new summer line for all your bbq needs. Cute new products & new colors.

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April Fools Sushi Rice Krispies Nuggets Recipe

When my middle daughter was four years old I found this really cool recipe on making rice krispies sushi. She went nuts! Finding other foods that she could make look like sushi became one of her favorite 4-5 year old activities. So to honor her 4 year old spirit and April Fools day I give you:
April Fools Sushi Rice Krispies Nuggets Recipe

Food Network has some great April fools Day Recipes if you're into that kinda thing like I am...

April Fool's Day recipes via Food Network

My Favorite?

April Fool's Day Lasagna: Banana Pudding Cake.

I LOVE banana pudding cake and it's sooo cute!

Easy Doughnuts via Real Simple Recipes

Easy Doughnuts

 

 

Serves 8| Hands-On Time: 15m | Total Time: 15m

Ingredients

• 3/4 cup vegetable oil
• 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon

Directions

1. Heat ½ cup of the oil in a medium skillet over medium-low heat.
2. Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."
3. Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1½ minutes per side. Transfer to a wire rack or paper towel–lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.
4. In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.
    This recipe makes 8 doughnuts, plus holes.

 I have been really under the weather lately (a huge reason why I haven't been posting a lot) so these donuts would hit the spot! Off to find some one to make them for me!