Friday, July 21, 2017

Broccoli Bacon Salad

This salad is incredibly un-healthy. I know, not my usual, but my fiance loves it and requests it every time he's down. I'm making it slightly healthier every time, so we'll get there but here it is so far. I highly recommend making the night ahead.

The pictured salad has a three dashes of Chinese black vinegar, no mozzarella, and honey vs granulated sugar (I find it combines easier with the dressing) but other than that it is the exact recipe below.

Broccoli Bacon Salad
adapted from

- 2.5 lbs. fresh broccoli florets, chopped small (I recommend Costco bag of florets)
- 1 cup sweet red onion, chopped small
- 1/2 lb. bacon
- 1/4 cup vinegar
- 1 cup mayonnaise
- 1/4 cup sugar
- 4 oz. mozzarella, shredded

1. Cook in microwave until slightly firm, then chop bacon into 1/2" pieces. Drain fat.
2. Mix together broccoli, onions, bacon, and mozzarella in a large bowl.
3. In a small bowl, combine vinegar, sugar, and mayo.
4. Pour mayo mixture over broccoli and stir well to coat.
5. Let marinate overnight in refrigerator before serving.

Sunday, May 28, 2017

Slow Cooker Carnitas

No-fail carnitas. Delicious and makes enough for a party. Even more delicious if you reduce the meat amount and remove the broth/beer. No need to change spice levels.

Slow Cooker Carnitas
from Buzzfeed

4 lbs. boneless pork butt/shoulder, cut into 6 equal pieces
2 tsp. salt
1 tsp. pepper
1 Tbs. oregano
1 Tbs. cumin
8 cloves garlic, crushed
3 bay leaves
1 cups broth or beer (not necessary is using smaller amount of pork)
1 lime, juiced
1 large orange, juiced (save juiced halves)

1. In slow cooker, combine all ingredients (including spent orange juice halves) and combine until meat is well coated.
2. Cover and cook low for 8-10 hours, until meat pull apart easily.
3. Remove pork, and transfer to foil-lined baking sheet. Shred pork and spread across the baking sheet in single layer.
4. Pour 1 cup remaining slow cooker liquid over shredded pork. Broil for 5-10 minutes until meat is brown with crispy edges.
5. Serve and enjoy.

Tuesday, April 11, 2017

Thai Iced Tea

The delicious Thai iced tea that seems only available at Thai/Vietnamese restaurants for $3-4 a pop is incredibly inexpensive and easy to make. If you have an Asian grocery store nearby, you will likely be able to find the exact Thai iced tea mix that 99% of places use for ~ $4/lb.

Next time you can get your Thai as take-out and make the drinks at home. My version is much less sweet than the Southern-sweet-tea level of sweet restaurants generally serve. If you want it sweeter, add more sugar to the tea when it's steeping and/or more sweetened condensed milk at serving time to taste.

Thai Ice Tea
Inspired by Cooking is Messy

5 cups water
1 cup iced tea blend
1/2 cup sugar
Sweetened condensed milk

1. Bring water to a boil in a pot. Once boiling, add tea mix and simmer for 3 minutes on medium heat. Give the tea a good stir in the pot.
2. After the 3 minutes of simmering, turn off heat and let tea steep for 30 mins.
3. Using a fine mesh, strain tea and store liquid in a pitcher or mason jar. Refrigerate.
4. To serve, put a small handful of ice in a tall glass. Fill 3/4ths with tea, 1/4th with half-n-half and stir in a tablespoon of sweetened condensed milk. Enjoy!