It's Never Too Late...

So I realized that I have been the "prodigal" member of the blog...I hope to make up for it with more frequent postings! :) Yes, I am alive and well, but in that season of teaching I fondly refer to as "research season" where the kids are turning in all sorts of writings and I am becoming a familiar face at the local Panera as I sit and grade! But of course, one has to eat, so here are a couple recipes I've done over the past week. The chip dip was served at the Super Bowl Party (yeah Steelers!) and the pork for the tacos can be cooked in a Crock-Pot. Enjoy!

 

Pulled-pork tacos

Prep time: 15 minutes

Serves 6

2 cups salsa, plus more for serving (I used about 3 cups total)

2 T (tablespoons) chili powder

2 T dried oregano

2 T unsweetened cocoa powder

Kosher salt

2 1/2 lb. boneless pork butt or shoulder, trimmed of excess fat (you can pretty much use any selection of boneless pork; I told the guy at the meat counter that I was making pulled pork and he helped me find a cut in the refrigerator section)

18 flour tortillas (the original recipe calls for corn tortillas, but I think they taste different :)

1/2 cup fresh cilantro (Jamie, your dad would probably not like this dish :P)

3/4 cup sour cream

1 lime, cut into wedges

Note: you can add Mexican cheese if you like!

• 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 with sauce.
• Cook, covered, until the meat is tender and pulls apart easily, on high for 4-5 hours or on low for 7-8 hours.
• 20  minutes before serving, heat oven to 350 F. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes.
• Meanwhile, using 2 forks, shred the pork and stir it into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa. 

Velveeta Spicy Cheese Dip

1 lb. Velveeta Cheese, cut into 1/2-inch cubes

1 can (10 oz.) Ro*Tel diced tomatoes & green chiles, undrained

1 cup Kraft shredded low-moisture part-skim mozzarella cheese

1/2 lb. ground beef, cooked and drained

4 green onions, sliced

• Mix all ingredients except onions in a medium saucepan.
• Cook on medium heat 5-7 minutes or until Velveeta is melted, stirring frequently.
• Stir in onions.
• Serve with crackers, chips, or cut-up vegetables.