It Was a Bacon Christmas!

So by the looks of some of the gifts Chris and I received for Christmas, our family members caught on the fact that we like bacon. Bravo to them and their superb observations! 

Above is a pic of all the awesome bacony stuff we unwrapped Christmas morning.  My sister got me a bacon cookbook which has over 150 bacon recipes and also talks about different kinds of bacon from all around the world. I had no idea there were so many varieties...I must start sampling!  She also whipped up some bacon truffles.  One word...yummo!  Chris got bacon flavored toothpicks from my mom and I got Chris Vosges dark chocolate bacon bars and flying chocolate pigs. That gift may have been a little self serving but sometimes that happens.

I hope everyone had a wonderful Christmas and got to spend lots of awesome time with family and hopefully ate way too much.  I know I did!

Now have a safe and Happy New Years!

Merry Christmas!

Woohoo!  It's Christmas time!!!!  I hope everyone isn't too stressed out right now!  Too often it is easy to get stressed out this time of year with so much to do and seemingly too little time to do it in.  I just wanted to take a quick moment and remind everyone to take a step back and enjoy and appreciate what they have.  Enjoy and appreciate your family that you get to spend time with even if it is crazy Cousin Eddie.  Not to be morbid and depressing but you never know if this is the last Christmas you may get to spend with someone.

If you do happen to be stressed and frazzled I heard a saying the other day that helps me out.  Not that this is the first time I had heard it but really thought about it.  Let it be.  That's it, just let it be.  Not let it be awesome or let it be something, just let it be.  Sit back, relax, and let it be.

This is also not the time of year to be worried about diet.  I am normally pretty conscientious about what I eat but it's Christmas and I indulge...a lot.  Not saying that I don't get belly aches and I don't feel as good so there are consequences but oh well.  If you're not sure how to indulge, read this link on holiday eating tips.  Lots of great advice.  Tip #5 is my favorite.

If you are looking for some recipes for the holidays, whether it is an appetizer for a party or the main dish for Christmas dinner check out these sites:

Williams-Sonoma - one of my all time places to find recipes, especially for entertaining
Serious Eats - just found this web site and is chock full of awesomeness!
Epicurious - I don't use this site as much but still has a lot of recipes to choose from

Merry Christmas everyone!

Chorizo and Sweet Potato Omelet

Chris and I love chorizo sausage with eggs and we like to pair sweet potato with it.  It adds a nice balance with the spiciness of the sausage.

For our omelet I used:
- 5 Eggs beaten w/ salt and pepper
- 6 oz Chorizo
- 1/2 med size sweet potato chopped into 1/2" cubes
- 1/4 onion chopped
- 1/4 red bell pepper chopped
- Cilantro chopped finely
- Salsa
- Guacamole or Avocado (optional)

First I cooked up the chorizo with onion and red pepper.  I microwave the sweet potato, let it cool, then chop and add to the mixture after the chorizo and veggies are done cooking.

Then get your eggs going in another pan.  Once the egg is cooked add the chorizo and sweet potato mixture down the center of the omelet.

Chris is the master omelet folder in the house so normally I have him finish off the omelet and plate it up.

 Lastly, finish off with salsa, guac or avocado and cilantro and eat up!!!

 If you don't have awesome ninja skills when it comes to omelets you can just make one big yummy scramble and eat as is or make breakfast burritos.

Hurry, put down that sammich!

Mark's Daily Apple is one of my favorite blogs that I make sure to read on a daily basis.  Friday posts are my favorite because he posts a success story of someone who has taken up the primal/paleo lifestyle and they are always so amazing and inspirational.

I wanted to share this week's with everyone.  So quickly, put down that bready sammich and pick up a drumstick!  Enjoy!!!


http://www.marksdailyapple.com/my-primal-transformation-discovering-the-art-of-fit/

The Big Three Zero Around the Corner

Last week was my birthday and I turned 29 which means next year is the big one for me.  Does the thought of turing 30 scare me...heck no!  It may be cliche but I truly do believe that age is just another and you are as young (or old) as you feel.  I have a lot of exciting things ahead of me and am ready to take life challenges on as they come at me.  Hit me with your best shot Pat Benatar!  You may be wondering where the heck are you going with this and how does it relate to your blog.  Well, in my first post I did mention that this won't always be about food.  It will, however, relate a little bit back to food.  Just stay with me. 

I might have to get a pig shaped birthday cake for next year.

If you look at a lot of successful people you might observe that they are normally pretty fit.  I'm not saying there is a 100% correlation but this has at least been my observation.  Fit and successful people are normally both pretty disciplined, persistant, make goals/plans for themselves to strive for, and are passionate about what they do, just to name a few.  To be successful being fit can be critical.  Living a healthy lifestyle helps successful people keep the long hours and demanding schedules that are normally a part of their daily lives.

Tony Horton - Bring It!

So as I continue to live and the years go by I want to make sure I keep myself fit because I want to be a successful business woman, mother (one of these days), and wife.  Will that be easy...absolutely not but if I was in poor shape and sick all the time it would probably be impossible.  Also, as people and especially women get busy with work, family, etc, it becomes even more important to take time for ourselves.  That can be a walk or bike ride outside, a relaxing yoga session, or good pump in the gym.  Not only do you get some "me" time but the exercise will help ward off the stress that everyday life can hand you.

So I'm rambling a little bit and you're still wondering where I'm going with this.  Well, I've been thinking of some fitness goals for myself next year to achieve before my 30th birthday.  Most I will share and some I will keep personal.  Luckily, I have an extremely supportive and loving husband who tells me how good I look everyday (sorry if that's TMI) but I'm always about continuous self-improvement and want to tighten some things up like my abs.  I'm not saying I want to look like one of these chicks and enter a fitness competition...yikes!  Everyone has their own ideal body and it should be one that is sustainable  without starving yourself and one that makes you happy.

Not my ideal look but maybe it's your's!



So here are a few of my goals I am going to train for the next 12 months:
1) Warrior Dash - Chris and I signed up for it last year but then my sister scheduled her wedding for the same weekend.  However, as hot as it was and considereing a couple people died last year I'm pretty glad we didn't go.  I'm not much of a runner but this looks fun.
2) Tinman Triathlon in Topeka - Always wanted to do it but never signed up so now it's out there.
3) 100 Push Up Challenge - Why not?
4) 50 Mile Bike Ride - kind of random but I really enjoy riding and it seems like it will be challenging but still doable.
5) Be an American Gladiator - Ok, probably not since they don't have that show anymore but when I was younger and the show was on I really really wanted to be one.


My sister and I with Justice from the newer American Gladiator at California Pizza Kitchen on the Plaza a couple of years ago.   I was pretty stoked!

So how does this all relate to my blog?  Well, it's my blog so I make the rules and can say anything I want.   But eating the right way will help me attain my goals.  That post will be another day though.  Definitely not in December when everyone is dominating sugar cookies and candy canes.

Sorry if this post was a bit boring and I didn't have any yummy food pics for you but I wanted to get this out there and I hope everyone can help keep my accountable in the next year.  As they are accomplished I will keep everyone updated.  Or at least for whoever is bored enough to read my blog.  =)

Catching Up On Some Cooking - Chili, Cookies with Bacon, and Pot Roast

I finally had a Sunday with nothing going on!  I decided to take advantage of it and get some cooking done.  As I've mentioned I'm helping coach high school basketball so I don't have as much time to cook in the evenings and I have a few out of town games this week so I wanted to make a couple of dishes for the next few nights.

First, I made some chili which Chris and I had a bowl for lunch and will be great to re-heat as leftovers for dinner this week.  For it, I cooked two pounds of hamburger, one onion, two green bell peppers, and a couple cloves of garlic.  I then added two cans of fire roasted diced tomatoes, 8 oz tomato sauce and the seasonings: 2 T chili powder, 1 T smoked paprika, 1 T garlic powder, 1 T cumin, 1/2 T cayenne pepper, and salt and pepper.  Let it all cook together and then add your beans.  I'm not a big fan of chili beans so I use a can of black beans and a can of some kind of white beans. I think it gives the dish more color and I think it tastes better, IMHO.

Next, I made chocolate chip cookies with candied bacon.  Are you really surprised I put bacon in cookies?  I was happy with how they turned out.  Next time though I might add a few more slices of bacon.  =)  These are made with almond flour instead of regular flour and maple syrup as the sweetener so they are gluten free.

 
Lastly, for dinner I made pot roast and mashed cauliflower.  Both recipes are from the Paleo Comfort Foods cookbook.  Here is the recipe for the pot roast.  The mashed cauliflower is super simple and a great substitute for mashed potatoes.  Take one head of cauliflower and chunk up and put in your pot, add one cup of chicken stock and one mashed garlic clove and steam.  When cauliflower is tender and mashable drain the remainder of the chicken stock (if any) and add S&P, butter, and cream/milk.  I then use an immersion blender to whip it together.  Here is the finished product of the pot roast plated up.

Here is my plate with the veggies heaped on the mashed cauliflower.

So I now have dinners and lunches taken care of for the next few days.  Go me! 

Best Ribs Ever!

So I've been slacking on my blogging the last few weeks.  I am helping coach high school basketball so my evenings are thinner and normally consist of me coming home after practice, eating, and then plopping on the couch for a bit and then to bed.  Pretty exciting stuff.

Anyways, last week was my birthday, the big 29.  Since I had basketball practice I didn't want to travel to KC or anywhere far and have a late night driving home.  Man, I'm really sounding old. =S  So my solution was to head to Guy & Mae's in Williamsburg for ribs with Chris and my family.  If you haven't been there you are truly missing out.  Best ribs ever and I'm not exaggerating one bit.  They are fall off the bone tender and just amazing.  I'm a big fan of their sauce as well.  It's tomato-ey, with a little vinegar and sweetness.  Not thick and syrupy like that KC masterpiece crap.

I love the atmosphere there.  It is a small town hole in the wall bar with friendly service and they serve beer in mason jars.  Fridays and Saturdays can get pretty packed so I like to go on a week night with friends and hang out at the pool table and play your style of tunes on the juke box.  Hello Journey!

Unfortunately, I forgot to take a pic of my slab of ribs because I was starving and dove straight into them.  My sister, however, did get a pic of me chowing down on one of them. I attempted to dominate my entire slab but fell three short.  My sister made cupcakes so I figured I had better save some room for one since her cupcakes never disappoint! The waitress there also brought me a "birthday pickle" with a candle to blow out.  It was a fun night and the food as always was YUMMO!!!!!!

Favorite Thanksgiving Recipes

Thanksgiving is two weeks away!  If you are anything like my family than you or someone in your family is organizing Thanksgiving and who will bring what. Or maybe you just have to show up and get to brave Aunt Hilda's mystery stuffing.

I've been helping my mom organize and cook for Thanksgiving the last few years or so and then Chris and I prepared the entire meal since my parents thought it would be more fun to watch KU basketball in Vegas...whatev.  So I wanted to share a few of my favorite Thanksgiving recipes and tips.  The pictures shown below are from Thanksgiving last year.

The Main Event: The Turkey
In my opinion, the key to a juicy and delicious bird is to brine it overnight.  Make sure you have a cooler big enough for your bird and I would suggest giving it a good cleaning.  Normally, this time of year it is cold enough outside to let the cooler hang out and you can put some ice in the cooler for insurance too.

The next morning take the turkey out and let it set out for about an hour to come to temp.  I'm not a fan of putting stuffing/dressing in the bird. Instead I like to stuff the bird with aromatics: quartered onions, oranges, and limes, halved heads of garlic, and the trio of poultry herbs, thyme, rosemary, and sage.  Also be sure to salt and pepper the inside really well too.

For the outside of the bird brush with melted butter and season LIBERALLY with salt and pepper and any other favorite turkey/poultry seasoning.  Then set on the roaster rack in the roaster and cook uncovered, breast side up at 350 degrees.  Cook until a thermometer reads 165 degrees F when inserted into the thigh (be sure to steer clear of the bone).  Don't use the popper thing that is already in the bird.  All that means is that your turkey is dried out.  If you don't have a digital thermometer I would highly suggest you get one.  Also keep the door shut!!!  No peeking.  If the turkey is starting to brown a little too much, just put a piece of foil right on the breasts. 

When turkey is finished cooking take out of oven and lightly cover with foil while you finish up the rest of the sides. Let rest at least 30 minutes.  We normally have quite a few sides to finish in the oven so it is probably almost an hour until we carve the bird.

Sides
Stuffing - I made this country bread dressing with bacon and leeks for the first time last year and really liked it and will probably make it again this year.  It's got bacon in it so it's gotta be good!

Stuffing & Sweet Potato Casserole

Sweet Potato Casserole - After I tried this dish at Ruth Chris Steakhouse I knew I had to try to re-create it and it has been a family favorite ever since.  Take 3-4 large sweet potatoes and bake in oven until soft and cooked through.  Let cool and then dig out the flesh and put in mixing bowl.  Add an egg or two, half-n-half or heavy cream, brown sugar, cinnamon, and salt and pepper (sorry, no measurements - I just throw the stuff in) and blend it all together.  Then take pecans and chop them up and throw them on top.  I normally do all this the night before and then the day of bake at 350 degrees F for 30-45 min.

Cranberry Sauce - Put that can of jelly nastiness away now!  Cranberry sauce is super easy to make and is actually good unlike that other stuff.  I've made a few different ones and this apple-orange cranberry sauce has been my favorite.  This is a good side to make the night before and I think the flavors meld and get better if you make a day ahead of time.

Mashed Potatoes - Boil peeled yukon potatoes, drain, mash, and add real butter, heavy cream or half-n-half, and lots o' salt and pepper.  Nothing more, nothing less.  Keep this dish simple.

Chris Making the Roux for the Gravy - He's the Gravy King

Vegetable - If you're my mom you think that putting out a bowl of corn and a bowl of peas passes as the "vegetables."  No offense mom.  I like green beans (the casserole doesn't count) or brussels sprouts and can use the same technique on both.  Par-boil your beans or sprouts and then drain and rinse with cold water to stop the cooking.  In a separate pan fry up some chopped bacon and onion.  When browned add your green beans or brussels sprouts.  If you are cooking brussels sprouts, don't stir too much so that they get a good caramalization.  Then salt and pepper and plate up.

Trimming and Halving the Brussels Sprouts

Desserts

When it comes to desserts I am a traditionalist and love me some pumkin pie.  However, that is something I normally pawn off on someone else.  If you do want to mix it up a touch here is an awesome recipe for pumpking cheesecake.  But please do me one favor and throw the cool whip out.  Homemade whipped cream is sooo much better sooo easy.  Chill your mixing bowl and beaters in the freezer, pour the heavy cream in the bowl and beat until you get stiff peaks.  Then add sugar to desired sweetness and add a touch a vanilla if you would like.  That is all!

Other Tips

1) I personally like to do the bulk of my grocery shopping Tuesday night that way the veggies and herbs are still fresh.  I normally try to take all the recipes I use and make a master list of what I need and I also take the individual recipes along just in case.  Be sure to get extra butter, turkey/chicken stock and carrots and celery because you will use more than you think.

2) Do as much stuff the night before as possible.  I like to make desserts, cranberry sauce, and sweet potato casserole the night before and get everything you need in order.

3) This may sound nerdy but have a plan.  Know your order of operations.  The last hour when you are trying to squeeze everything on top of the stove or in the oven can get hectic.  Just be sure ahead of time you don't have too many dishes that have to be finished on the stove or oven so that you have room.

4) Most importantly, ENJOY the food you've prepared and ENJOY your family and friends.  It is indeed a day to be thankful, not stressed out.

I hope everyone has a wonderful Thanksgiving this year!



Eggplant Lasagna

Since I try to cut grains and pasta out of my diet there are a few things I miss....like lasagna.  I do have to admit though that I don't really crave pasta all that much anymore.  I've had eggplant parmesan before and always thought that was pretty tasty and one day I thought I would attempt to make it but wanted a little extra meat and protein and it ended up more like lasagna. 

For a Pan of Eggplant Lasagna:
- 2 medium to large size eggplants
- 3-4 cups of marinara sauce
- 1 pound (maybe a little more) of ground hamburger, pork, turkey, Italian sausage or a combination
- 8 oz Ricotta
- 4 oz Mozzarella
- Salt and Pepper

First I take my eggplants and use my handy dandy mandoline and slice longways to approximately 1/4" thick.  If you don't have one then good luck and I hope you have a sharp knife.  Actually, you could slice into discs and that would be much easier. 

After you slice the eggplant you will want to lay it in a colander or a wire rack and salt to try to draw out some moisture and helps reduce the bitterness for 30-60 minutes.  If crunched for time you could skip this step but your lasagna might turn out a little watery.  Be sure to rinse and pat dry once finished salting.

While you are waiting on the eggplant brown your meat and then add the sauce. Be sure to reserve some sauce for the bottom of the pan and top layer.  Salt and pepper to taste.

Now, it is time to start layering away.  Add a thin layer of sauce to the bottom of your pan and then layer in the eggplant, meat sauce, and ricotta.  The again with the eggplant, meat sauce, and ricotta.  Then finish with one more layer of eggplant, sauce (or if you are like me, you forget to reserve just sauce and it's another layer of meat sauce...not that that is a bad thing) and mozzarella.

Then, cover with foil and pop into the oven that has been preheated to 350 degrees for 45 minutes.  Uncover for the last 10 minutes of cooking and wallah!  Give it a few minutes to cool and then cut and enjoy!

Friday Bacon Fact of the Day

Bacon and eggs are eaten together 71% of the time.  Ironically, bacon and eggs (hold the toast) was what I had for breakfast this morning. 

October Everything's Fabulous Dinner

So my brother, Ryan, is the real chef in the family and I can't hold a candle to what he does.  He went the Le Cordon Bleu Cullinary School in Austin, Texas, worked in Vail, Colorado as well as some high end restaurants in Kansas City.  Ryan is uber-talented and if you haven't been to one of his dinners you are missing out!

Now that he is back in Burlington he does a monthly reservation only dinner at Everything's Fabulous.  He normally has two seatings (5:30 and 7:30) with 30 spots available in each seating.  He started these back in January and I've yet to miss one.  This last month Chris and I's friends, Patrick and Kimberly joined us and they were not disappointed.

Roasted Pumpkin Soup - Caramelized Apples and Pecans, Cinnamon Creme Fraiche

Butternut Squash Salad - Spinach, Honey Pecans, Cranberries, Ricotta Solata, Pickled Onions, Warm Apple Cider Maple Vinaigrette

Pan Roasted Red Snapper - Thick Potato Chips, Agrodolce (Italian Sweet & Sour Sauce)

Chicken Coq Au Vin - Salt Pork, Oyster Mushrooms, Cippolini Onions, Parsnip Potato Puree, Red Wine Reduction

Peaches & Cream - Warm Peach Cream, Pecan Crumble

All pictures were done by my niece, Destini, which is why these pictures look way better than the ones I take and normally post.  If the pictures aren't good enough for you here are a few more reasons to check out a dinner:

1) Amazing food and big WOW factor! Just as good and probably better than what you'll find in Topeka or Kansas City.
2) It's ONLY $40 for a 5 course meal.  That is probably half of what you would pay for elsewhere.  You will be stuffed by the time you leave.
3) You don't have to drive an hour plus to get to the restaurant and then have to worry about driving back.
4) You can bring your own spirits which means you don't have to pay for overpriced wine.
5) Great relaxed atmosphere.  Get dressed up for the night if you want to but you don't have to.
6) No order anxiety.  The menu is set, hence, no "buyer remorse" afterward.

For some people the food at first might look different or too "fancy" than what they might normally eat.  Ryan rarely uses ingredients that are too far out there or exotic. He just makes food and presents it in ways that the average person wouldn't imagine.

If I haven't already convinced you to check out one of Ryan's dinners at Everything's Fabulous in Burlington then we might as well not be friends anymore. If I have convinced you, his next dinner is going to be the first Saturday in December on the third.  The menu isn't set yet but I wouldn't even worry about that as every single dinner I've been to this year has been memorable.  Check out the Everything's Fabulous Facebook page for contact info to call and make your reservation and the menu when it gets posted.

Harvest Chipotle Chili - Emphasis on Chipotle

So I decided to make some chili for dinner tonight and I remembered a recipe I had seen in Midwest Living for "Harvest Chipotle Chili" that looked really good.  So I found the recipe and made a list of all the ingredients I needed for it and ran to the store real quick.  I was pretty hungry so I got to making it pretty quickly when I got home. 

After I had it simmering for about a half hour I decided to give it a taste to see if I needed to adjust my seasonings and BAM!  It had a pretty darn good kick and the taste about choked me as it was going down.  So I decided it needed more salt and maybe a touch of honey to balance out the other flavors.  A few minutes later I had another taste and it still about knocked me on my butt.  So I took a look at the recipe and specifically the chipotle peppers that are called for in the recipe thinking that maybe I grabbed the wrong size that was called for. 

The recipe says "2 canned chipotle peppers in adobo sauce."  All of a sudden it hit me!  Not 2 cans of chipotle peppers but just two individual chipotle peppers from a can.  Whoopsies!  Well, Chris and I ended up having a bowl for dinner.  While it was still tasty I struggled to handle the heat from the chipotle peppers.  Chris is much tougher than I am when it comes to spicy food and I'm just a big 'ol wuss. 

This is a recipe I will definitely be making again but will make sure I add the appropriate amount of chipotle peppers.  One thing I added to the chili that isn't in the recipe...surprise, surprise...bacon!  The sweet potatoes and apples balance out the smokiness of the chipotle peppers.   Even though the apples may seem weird don't omit them.  Their tartness mellows with the cooking and are a great flavor contrast.

Fall Feast = Family and Lots of Food

My family loves to eat and will make up about any excuse for a get together.  My family is definitely where my love of food and cooking came from.  Not just any food though but good food that's been prepared with love.

This last weekend we had a fall feast at my parents house where we all brought seasonal fall dishes and were supposed to carve pumpkins.  Never got around to carving pumpkins though because we all jumped into the food first and kept eating.  =)

Mom made chili (my fave chili ever) and beef stew as well as apple crisp and brownies for dessert.  Deb (Jessica's MIL) brought garden fresh green beans with bacon and pearl onions.  Dad made some kind of sauerkraut dish with potatoes and sausages and not sure what else.  I didn't indulge since I'm not a fan of kraut but everyone who did like kraut and ate it seemed to enjoy it.  I contributed butternut squash soup, a fall salad, and pumpkin muffins.

 Food keeping warm on the stove: butternut squash soup, chili, which people have already been enjoying from the looks of it, and beef stew.

The butternut squash soup recipe is super simple and pretty darn tasty.  I've made it several times for different get togethers and have always had rave reviews.  You can easily halve the recipe if you aren't making it for a large crowd and I would pass on the hazelnuts.  I used them once and didn't add that much to the soup in my opinion.  I also like to add a little half-n-half or heavy cream at the end but that isn't necessary.  Make sure you thoroughly roast the squash and  use a high quality stock/broth.  I've found out they both make a difference when it comes to flavor.

 The butternut squashes after roasting

 The soup ready to dig in to

For the salad I used mixed greens, a thinly sliced apple, craisins, toasted walnuts, and feta.  You could easily substitute a pear or crumbled blue cheese or add some red onion.  It is definitely a nice change of pace when it comes to salads for this time of year.  Ryan then made me a homemade salad dressing with maple syrup and reduced apple cider.

I'm not much of a baker (but my sister is!) but during the fall and winter I do enjoy some baking and pumpkin bread/muffins are one of my fave things to make.  The pumpkin muffins I made are gluten free so you do have to have a couple of special ingredients, coconut flour and 100% maple syrup.  I also like to add golden raisins and walnuts to pumpkin bread/muffins.

Overall it was a pretty great day spent with family even if we didn't get to the pumpkins.  I was stuffed as I tried a little bit of everything (except the kraut...blech!).  The Cowboys and Chiefs also won that day so it was a happy household!  Here are a few more pics from the day.

Carnitas - Porky Yumminess

Carnitas are super yummy and super simple to make.  This dish is one of my family's favorite get together meals.  Pretty much just throw a pork shoulder in the slow cooker all day and then chop a few things and voila! 

The pork after it's been taken out of the crock pot.

First off, I lined the bottom of the crock pot with aromatics to add more flavor: a couple of quartered onions (red or white or both), a few smashed garlic cloves, a quartered orange, a couple halved limes, and a few halved jalapenos.  Then I took my pork shoulder (can be bone in or out) and seasoned the crap out of it with salt, pepper, garlic powder, chili powder, smoked paprika, and cumin and then I set the pork shoulder on top of the aromatics.  I did all of this the night before so I let it set in the fridge all night to get happy and then the next morning all I had to do was set it and forget it!  It was probably about 4 lbs so I set it on low but if it were larger I would probably set it on high.

When I got home from work I tested to see if it was done by sticking a fork in it and twisting. If the pork easily came apart then it is done.  I took the pork out and set it on a plate to rest (see above) before shredding.  After letting the pork cooled, I shredded it by using a couple of forks and discarded the fat.

  Then I cut up some cilantro, onion, and lime.

Here are the carnitas plated up on Chris' plate. That's right, no sour cream or cheese.  Neither are very traditional additions with this dish.  Though my dad refuses to eat any sort of Mexican without sour cream.  We add guac or avocado and salsa to the carnitas. You can eat the carnitas on tortillas (corn is traditionally used but I find them to be a pain in the butt), use lettuce as a wrap if you are cutting out grains, or just mound the pork and yumminess on a plate like I did for leftovers (see photo below). On a side note, I highly suggest taking two extra minutes to grill your tortillas, either on a gas stove or grill, and it will add a ton of flavor.

Chris overstuffed his tortilla like usual

 Not too shabby for leftovers at work

It probably took me 15-20 minutes the night before to prep everything and then another 15 minutes before dinner to shred the pork and chop everything.  If you know you are going to have a late night at work and won't have time to prepare a meal this is perfect and it's also great as leftovers!