Guess it's been awhile

Wow it has been quite some time since I have been on for an update. Quite a lot has happened in the last year. I got married to my beautiful wife Ashley and we are expecting our first child any day now; Madalyn Ella. I am so excited. With everything going on around here I haven’t had much time to blog but I sure have been cooking a lot! I have all sorts of great new recipes that I would like to share with you, in due time, be patient.

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Carnitas

3 Lbs. Pork shoulder 1 onion quartered 3 garlic gloves 1 bay leaf 2 Tsp Cumin Salt and pepper. Put everything in the crock pot on low for 8 hours or high for 5 hours. Once the meat is done cooking shred it and then put on a cookie sheet. Broil for 5-7 min to get crispy. Serve with your favorite toppings. Mine are onions and cilantro and Salsa Verde.

Sweet Potato and Carnitas Hash with Salsa Verde

Ingredients 1 Cup of Leftover Carnitas 1 Large Sweet Potato Diced 1/4 of White Onion 1/2 Roma Tomato 4 Large Eggs 1/2 Cup of salsa verde Salt and Pepper Cilantro for garnish Instructions Preheat oven to 400 degrees. Heat up a cast iron skillet on medium heat. Add the leftover carnitas to the preheated skillet. After crisping the pork, remove from the pan. Add diced sweet potato. Cook for approximately 10 min. While that is cooking, in another pan crack 4 eggs. Add salt and pepper. Leave the eggs sunny side up, they will finish cooking in the oven. After the sweet potatoes have cooked for 10 min, add the carnitas meat back to the skillet. Add onions, tomatoes, salsa verde and eggs on top. Bake for 10 min. Remove from oven and garnish with cilantro.

Guacamole

Ingredients 1-2 Avocados 1 Teaspoon Granulated Garlic 1 Teaspoon Onion Powder Salt and Pepper Tortilla chips Instructions Cut avocado in half lengthwise. Remove pit. Mash avocado in a bowl and add the garlic, onion, and salt and pepper. Serve with tortilla chips. Sure you could get all fancy and add onions, tomatoes, cilantro, and lime but this version my family begs me to make at every family function and I've never had leftovers.

Cass' Kitchen

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