Beefy Baked Beans

I should be embarrassed to admit I eat and cook this cookout favorite as a weeknight meal, but I do and I'm not. Maybe I should be embarrassed that I add ketchup, mustard and brown sugar to the mix, but I do and I'm not. Throw in some bacon and browned ground beef and this protein-packed side dish becomes the main attraction. Or is that a fatal attraction? Never you mind, it's good!

I don't ordinarily like baked beans all that much, but I first ate this concoction at a niece's 8th grade graduation party six years ago (Did you know they celebrate graduation of 8th grade these days? Apparently they do, and if they are serving Beefy Baked Beans -- I do too!) and it was true love ever after.

I'm not going to give you a full-out recipe this time. You can remember this one because there are no exact measurements.

First you need to brown some ground beef. About a pound will do, but no matter how much you use it will taste just fine. And while you are at it, throw in some bacon pieces. I only used two strips 'cause I'm dieting! More would have been much better, but two sufficed this time.

Add some chopped onion while your browning the meat (or meats, rather).

Drain well. 'Cause were dieting, remember?

Now you are going to mix in the rest of the ingredients.

And add a big ol' squirt of ketchup, too.

I let mine cook for at least thirty minutes. The gravy turns a pretty dark, rich color. I am sure the color has nothing to do with the dark brown sugar I added or the bacon or the... oh what difference does it make? You have to make something for dinner, why not make it taste good?

There is one more thing you need to round out your BB-Q inspired dinner. You must make Sara's Crunchy Cabbage Cole Slaw. I make myself a bowl of Beefy Baked Beans and slop a scoop of Sara's Crunchy Cabbage on top. Heaven. Make sure you get a little of each dish in every bite. Um-um-good! If you have the family cookbook Sara's recipe is on page 17. If you don't, I post it later.

And some people may like to add a drip or two of Bean-o on top, but I wouldn't know anything about that. Download a $1.00 off Bean-o coupon here.

Vegetable Lasagna

Ever since I went to Bunco at my friend Missy's house six years ago I have been looking for a delicious White Vegetable Lasagna recipe. Her's was yummy and she claims to not remember which vegetable lasagna recipe she cooked that fun & fantastic evening before I had three blood hungry leeches hanging from my bosom. I have since tried a few different recipes, but I am usually left underwhelmed and hungry. Tonight's Vegetable Lasagna came from a free e-mail subscription of Martha Stewart's Everyday Food and I must announce that my hunt is over. I HIGHLY recommend this Freeze-Ahead Lasagna Primavera and since I can't mess with perfection, I'll give you the recipe just as Martha did...word-for-word.

Besides being packed with veggies, loaded with cheese, and easy to prepare, this dish uses uncooked lasagna noodles. That means one less pot to clean and one less step to take. Enough said. Amen. End of story. Or as my 4-year old Sass-Pot daughter would say: E. N.

And on a sad note, I gave back my sister her awesome camera with the macro lens. That means, until my sweet and thoughtful husband buys me the camera of my dreams, I am back to another borrowed camera that, although I am grateful for, doesn't flatter a novice photographer like myself. I will think of it as a opportunity to improve my skills as a picture-taker. You will think of it as an opportunity to look at some other blogs with better pictures. My husband will think of it as no dinner on the table until the goods are delivered (preferably by the UPS man)!

Below are the ingredients. You can see I use only the finest - GV brand.

This is my first layer. There was plenty of everything, unlike some recipes where you are stretching your ingredients to make sure you have enough for a second layer.

Ladies and gentlemen, Freeze-Ahead Lasagna Primavera!

Freeze-Ahead Lasagna Primavera from Everyday Food Email Newletter

1/4 cup olive oil, plus more for foil
1/2 cup all-purpose flour
2 garlic cloves, minced
6 cups whole milk
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (10 ounces) frozen peas
1/2 pound carrots (4 to 5), halved lengthwise and thinly sliced
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta (about 2 cups)
1 large egg
1 package (9 ounces) no-boil lasagna noodles (12 to 16 noodles)
1 pound part-skim mozzarella, shredded
1 cup grated Parmesan

1. Preheat oven to 400 degrees. In a large saucepan, heat oil over medium; add flour and garlic. Cook, stirring constantly, 2 to 3 minutes (do not let flour mixture darken); whisk in milk. Bring to a boil; reduce to a simmer, and cook, whisking occasionally, until thickened, 3 to 5 minutes. Add spinach, peas, and carrots; season with salt and pepper. Set sauce aside.
2. In a medium bowl, combine ricotta, egg, 1/2 teaspoon salt, and teaspoon pepper.
3. In the bottom of a 9-by-13-inch baking dish, spread a thin layer of vegetable sauce. Layer noodles, half the remaining vegetable sauce, another noodles, half the ricotta mixture, half the mozzarella, and half the Parmesan; repeat.
4. Cover dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake 45 minutes, uncover, and bake until bubbling and browned, about 20 minutes more. Let cool 10 to 15 minutes before serving.

To freeze: Prepare through step 3. Cover lasagna tightly with plastic wrap, then aluminum foil; freeze up to 3 months.

To Bake From Frozen:Remove plastic wrap; cover baking dish with lightly oiled aluminum foil, and place on a large rimmed baking sheet. Bake at 400 degrees for 1 1/2 hours. Remove foil, and bake until bubbling and browned, about 30 minutes more. Let cool 10 to 15 minutes before serving.

Lemon Squares, Lemon Bars or Lemon Shapes

Ice Cream and pickles? None for me, thanks! I was never one with mean cravings while I was pregnant with my chil'rens. I have always heard about these crazed twinges moms-to-be get, but I never fell victim to any myself. Thank goodness. While pregnant with my third child, however, my appetite changed. I craved something, something sweet and tart and something I had only tasted maybe once before. I had a hankerin' I could not deny and it would not go away. I wanted Lemon Squares (or some may call them Lemon Bars, but at my house they are never square nor are they ever bars for that matter because I make them in an oval pan).

If you have read my blog before you know I avoid making desserts because I am prone to eating the entire pan all by myself. This must rum in my family (I mean run in my family) because I know of one sister (no names) that baked and ate an entire Eclair Cake while her husband was at work. She washed all the pots, pans and dishes so no evidence would be left behind. Smart gal because I have another sister that didn't cover her evidence as well. She ate almost all of a Grand Marnier Cake and left one tiny slither to be found by her kids. When her meek elementary-aged son came home from school and asked to have the last piece of cake she just about bit his head off for selfishly considering eating the last piece of cake. The nerve of him!

So you see, I get it honestly. I won't tell you what happened to all the Lemon Squares I made. You're smart, you figure it out.

Lemon Squares

(a.k.a. Lemon Bars or at my house "Lemon Shapes" because who really needs to be tied down to a specific shape)

When I make this recipe I half it, so in the photos of the final product you only see half of what the following recipe will produce.

Crust:

1 cup all-purpose flour

1 cup whole wheat flour

1/2 cup confectioners' sugar, plus more for dusting

1 1/2 sticks butter, at room temperature

Filling:

4 eggs

2 cups granulated sugar

6 tablespoons all purpose flour

6 tablespoons fresh lemon juice

1 to 2 tablespoons grated lemon zest (optional)

Crust:

1. Combine the flours and confectioners' sugar in a large bowl. Cut in the butter to make a crumbly mixture.

2. Press the mixture into a greased 9x13 pan. It won't be pretty; it never is! Keep in mind that this crust will be covered with the lemon mixture, so beauty is as stomach tastes. I just made that up. Dang. Dip your fingers into a little flour to keep from sticking to the dough. Bake crust at 350 degrees for about 20 minutes. Watch the edges.

Filling:

3. While crust bakes, mix the eggs, granulated sugar, flour, lemon juice and zest. Pour over baked crust and bake for about 25 minutes longer. Watch the edges.

4. Let cool and cut into any shape your heart desires. Sprinkle with confectioners' sugar.

5. Eat. Eat some more. Wash the pans and remove all evidence of a dessert being prepared. When your kids get home from school, hide the Lemon Squares and eat them in the laundry room alone while you complain about your miserable laundry-folding existence (the complaining keeps them at bay and they are less likely to catch you). Remember to wipe your mouth before exiting because kids get suspicious when they see the confectioners' sugar on your upper lip. But I would not know any of this from experience or anything.

These are the ingredients I used. You could skip the whole wheat flour and just use the all-purpose, but I am a healthy junk food-eater and I make desserts with fruit (lemon) and whole grain wheats.

The crust hardly looks crusty. It's actually a real mess so don't think you are doing it incorrectly because it won't stick together.

Just do your best. That's what my mom always told me about school when I was a kid. I am pretty sure I didn't actually do my best and I turned out o.k.. Your crust will too.

Rub your lemon to get the juices flowing before you squeeze it. My mother-in-law showed me a trick. She puts her lemons in the microwave for a few seconds to get their juices juicier. It's fruit foreplay.

Above is the filling before I poured it into the baked crust. It's runny now, but it thickens up in the oven.Tah-dah! Presenting Lemon Shapes. The unrecognizable shapes are in the rear and on the bottom; it's a photography trick. I read about it in the fancy photography guide.

The irony is that all the Lemon Shapes are now on my rear and on my bottom! I guess the tricks on me!

I love these things! They are so darn good.

I wish I could stop at three. Or five.

This Chicken Soup Can Beat Up Your Mom's Chicken Soup!

You can't tell by just looking at the photo above, but there are a few "secret" ingredients in this Chicken Soup that make it extra special and extra delicious. You'll have to check the ingredient list to find out what they are or (even better)make it to taste the difference. P.S. Don't tell your mother, but I am pretty sure this Chicken Soup is better than hers. I can see the bumper sticker now: My chicken soup can beat up your mom's chicken soup!

Our house is full of sick puppies. The husband is recovering from (what I thought would be minor) surgery. In my attempt to nurse him back to health I worked myself sick and tired, but mostly sick. The baby has a severe ear infection that antibiotics aren't treating easily and in my attempt to soothe his cries at night I have rocked myself sick and tired, but mostly tired. And the other kids? They have the usual snotty noses, germy fingers and hacking coughs. This can only mean one thing for dinner tonight: Chicken Soup.

Normally I would cool my stock in the refrigerator overnight so that it wouldn't be so fatty, but desperate times call for desperate measures. Tonight we will sacrifice our long-term health and well-being for immediate health and gratification and thus artery-clogging-soup it is!

My Chicken Soup Can Beat Up Your Mom's Chicken Soup Chicken Soup

adapted from The Lady's Chicken Noodle Soup

Stock portion:

2 1/2 to 3-pound chicken, cut up (this particular time I used 6 thighs & 2 small breasts)

3 1/2 quarts water

1 onion, sliced in half with skin and all

2 teaspoons Italian seasoning

1 teaspoon lemon-pepper seasoning

3 cloves garlic, smashed

4 bay leaves

2 chicken bouillon cubes or 2 t. of bouillon granules

Salt and pepper

~~~~~~~~~~~~~~~~~~
Soup portion:

2 cups sliced carrots

2 cups sliced celery

3 tablespoons chopped fresh parsley

1/3 cup cooking sherry

1/3 cup grated Parmesan cheese

3/4 cup heavy cream

salt & pepper

1. Add all of stock list's ingredients to a big soup pot. Bring to a boil then simmer until chicken is tender, about 35 minutes. Skim top throughout process to remove the scum that rises. Remove chicken from pot and set aside to cool. When chicken has cooled enough to touch, but is still warm, pick the bones clean. Set chicken aside.

2. Remove and discard bay leaves, onion and garlic from stock. Pour stock through a strainer (I line my strainer with a cheesecloth) to remove small yuckity-yuck and to have a beautiful, clear stock.

At this point you have stock and can use it to make a million different things. I like to put mine in the refrigerator over night so I can skim off the fat and have Low-Fat Chicken Stock for this delicious, creamy chicken soup or for future dishes like PW's Chicken Spaghetti and Ashley's Cheesy Orzo and Creamy Asparagus Soup and Balsamic Glaze for my chicken thighs. Store stock in two-cup increments inside Ziplock freezer bags. They're the perfect size for all your chicken stock needs and they thaw quickly. Now back to the soup...

3. Bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 10 to 20 minutes. Add chicken, parsley, sherry, Parmesan and cream. Cook until warmed through (about 5 minutes). Taste soup and add salt and pepper as needed (it tends to be under salted at this point). Also check doneness of celery and carrots.

Enjoy!

Stock's ingredients (below): The Maggi product (with the yellow lid) is Chicken bouillon granules. A Colombian student recommended it to me a few years ago. I used to use Knorr, which I loved, but this stuff is found in the Hispanic section of the grocery and is cheaper than Knorr. Plus, I feel cultured using a product that is labeled in Spanish. Ironically, MSG is spelled the same in Spanish. Who knew?

By the way, do you know of a chicken base that doesn't contain MSG because all of a sudden I am feeling really guilty and bloated and head achey and...whoa...is this... is this an asthma attack I feel coming on?

And below are the soup's ingredients. Can you find the "secret" ingredients? Where's Waldo? I normally like using regular sized carrots, but the Easter Bunny ate all of ours. These little ones will have to do, but don't peel them like someone I know once did (I won't mention any names, but she makes Cheesy Orzo).

Throw these in for good measure. Sister Schubert's Yeast Rolls. I love yeast. In my rolls.

Below the stock is simmering. Bubble. Bubble. Bubble. I learned something new about simmering in last month's Bon Appetit magazine. When simmering the bubbles never break at the top. They are small and rise slowly, but don't bubble and break. Read more about simmering vs. boiling here or just go about your merry way and continue simmering the same way you have always simmered.

Strain the stock to get a pretty, clear stock.

Or don't strain it and just eat this yuckity-yuck scum. I'm sure it tastes delicious.

That's all of the cooking process pictures folks. Some friends showed up to visit the patient and I thought it would look funny if they saw me paying more photographic attention to our food than to our children. But the food never sasses me and always smiles pretty when I bring the camera out. Who can blame me?

But I was able to sneak this photo in when the visitors weren't looking. I pretended like I was aiming the camera at the kids, then did the ol' switch-a-roo technique. "Oh, kids. You are so cute the way you turn your noses up at the food I serve you. Here let me get your picture while you look disgusted and are stomping your feet and demanding macaroni and cheese. I love the way you do that!"

This soup is so good and if it weren't for it, I would never make Chicken Soup at all. I tend to think the Sherry and the Parmesan cheese (and the cream) are the secret ingredients, so please, whatever you do, DO NOT leave them out!

Kid Tested, Mother Approved Chicken Nuggets

Chicken Nuggets are so unphotogenic. They could never make it on a cat walk or in Hollywood or in New York for that matter. What these nuggets lack in beauty, they make up for in taste and nutrition! Don't take my word for it, try them.

Sometimes a mother just wants to be loved. Instead of making my children my own personal taste-testing guinea pigs, tonight I made them what they want...chicken nuggets. There was no mutiny at the table. There were no tears. There was just lip smackin', finger-lickin' and wild begging for seconds. Alas, a harmonious dinner table!

Are you ready for the shocker? These chicken nuggets are good. They're so good, I think I may actually bake them for myself when my nest is empty and chil'ren are all grown (if I make it that long, God help me). Not only are they good, they are good for you. By adding some unexpected ingredients into the breading, they taste yummier than your standard chicken nugget and they have some nutritional value.

Tomorrow, I'm having leftovers for lunch Shhh! Don't tell the kids.

My recipe is a compilation of various recipes I have used in the past, but with an emphasis on Jessica Seinfeld's chicken nuggets from her book Deceptively Delicious.

Baked Chicken Nuggets with Lite Honey Mustard Dip

(or baked chicken breast for grown-ups)

1 lb. boneless, skinless chicken breast, chopped into 1" to 1 1/2" pieces

1 cup buttermilk,

1 T. hot sauce (Tabasco or the like)

1 cup bread crumbs or panko crumbs

1/2 cup flaxseed meal

1/4 cup Parmesan cheese, grated

1/2 t. paprika

1/2 t. garlic powder

1/2 t. salt

1 egg

1/2 cup broccoli puree (optional)

1/4 cup dijon mustard

2 T. lite mayo

2 T. honey

1. Mix buttermilk and hot sauce in one gallon Ziplock bag. Add chicken and marinate overnight in refrigerator or at room temperature 30 minutes to 1 hour.

2. Mix bread crumbs & next 5 ingredients (through salt). Set aside.

3. Beat egg and broccoli puree in small bowl.

4. Dip chicken nuggets into egg mixture and then into crumb mixture until completely coated.

5. Arrange chicken on large cookie sheet or two 9x13 pans being careful to not crowd chicken.

6. Bake at 400 degrees for 20 minutes.

7. While baking, mix mustard, honey and mayo for a yummy dipping sauce.

Serve on paper plates, with paper napkins and with the T.V. on. You will be nominated for mother-of-the-year! (We don't really eat dinner with the T.V. on... that would defeat the purpose of all this cooking I do to make my family sit down and talk to me.)

This is powdered buttermilk. It is good to have on hand and lasts a long time. Don't just buy it for the chicken nugget recipe, make these pancakes with it.

The kids asked that I take a picture of their plates after they ate. I guess they are proud and since an empty plate is usually praised around here, why not take a picture? They must really be confused when they see me taking pictures of their dinner before we eat.

This is the honey mustard dip. Loooove it! Sweet and tangy. It is for the adults because the kids just use ketchup. Go figure.

Shepherd’s Pie

Shepherd’s Pie
Adapted from Fanner Farmer’s Famous Dish

3+ cups (1 lb) ground beef 1 cup beef broth
1-2 lg. garlic cloves salt
1 onion, diced 4-5 medium red potatoes (w/ skin)
4 –8 T. butter (divided) 1 bag peas & carrots, frozen
4 T. flour 2+ cups cheddar cheese, shredded

1. Cut potatoes into quarters, cover w/ cold, salted water and boil gently for 15-20 minutes. Drain. Taste for salt. Add pepper & more salt if necessary and 2-4 T. butter. Mash. Set aside.

2. While potatoes are boiling preheat oven to 350 degrees.

3. Cook peas & carrots in microwave according to package directions. Drain and add salt/pepper. Set aside.

4. Brown beef with garlic and onion. Set aside.

5. In same pan you used for browning beef melt 4T. butter and stir in flour. Cook for a few minutes over medium heat until smooth and blended (must cook to gewt rid of flour taste). Slowly add beef broth. Cook at least 5 minutes, stirring constantly. Remove from heat and add beef mixture. Salt and pepper as needed.

6. Layer to edges meat mixture evenly in 1 ½ quart casserole dish. Spread peas & carrots over meat. Spread mashed potatoes on top. Add cheese. Bake for 35-45 minutes until cheese is beautifully brown.

Note: I usually divide this into two smaller casserole dishes and freeze one for later. To recook frozen Shep. Pie just thaw 24 hours in refrigerator bake 45-ish minutes at 350.

Steak & Portobellos with Sweet Soy Ginger Sauce

We had a change of menu this past week with Valentine's Day and all the hoopla around the "holiday" (if you can call it that). For my gift to my husband I made him the meal he's asked me to make for the past 7 years. It is a meal I have avoided at all costs. It is a meal I know I'm not qualified to cook, steam, roll or present. For my Valentine I attempted the meal I knew I should not -- I made sushi. I will spare you the details and spare you the recipe. In the future, God-willing and the kids-behaving, I will make sushi again and describe it for you. Until then, make Steak & Portobellos with Sweet Soy Ginger Sauce.

This is a nice switch from the regular meat and potatoes standby; however, it is not for the faint of heart...I mean faint of pallet. The sauce is very bold and will kick-up the flavor a few notches. If you like foods with an Asian flare, this is a meal for you.

Appearing for the very first time, my very own food photography. Tah-Daah! I think the photo is pretty good considering the entire family was sitting there waiting to eat while I arranged food. Except the four-year old, she wasn't waiting to eat, she was waiting to throw a dinner tantrum proclaiming her distaste for mashed potatoes and meat. Apparently she doesn't consider hot dogs to be meat. And now that I think about it, she is probably right. Are hot dogs meat?

Steak & Portobellos with Sweet Soy Ginger Sauce

Adapted from Isabel Cruz's recipe in Cooking Light Magazine

2-3 portobello mushroom caps (more would suit me fine - I could skip the steak completely)

1 lb. boneless beef shoulder steak (I often use those really thin slices of beef - I don't know the official name)

Olive oil

S&P

Sesame Seeds for garnish

~~~~~~~~~~~~~~~~~

1/4 c. chopped green onions (with green stems)

1/4 c. soy (I use low sodium)

1 t. fresh, peeled, chopped ginger (original recipe calls for more, add more if you like)

1 T. brown sugar

1 T. dark sesame oil

1 T. honey dash nutmeg

1 clove garlic, minced

1. Prepare sauce by combining all 8 ingredients in food processor until smooth. Set aside.

2. Remove gills from under portobellos (use a spoon) and slice caps.

3. Heat a nonsick pan over mediun-high heat. Coat with olive oil. Salt and pepper steak. Add steak and cook on each side until browned. Remove from pan. If using beef shoulder, slice diagonally. If using a thinner cut theres no need to slice it.

4. Toss mushrooms with a few tablespoons of soy mixture; add to pan. Cook for 1 minute. Remove from pan.

5. Return steak to pan and cook to desired doneness.

6. Plate steak and mushrooms together. Drizzle with remaining soy mixture.

Serving Note: I usually serve over jasmine rice, but tonight I will serve it with my

lower-fat version of Pioneer Woman's Roasted Garlic Mashed Potatoes. I will make extra mashed potatoes for Shepherd's Pie later this week.

Kid Friendly Adaptation: Don't drizzle their sizzle (you know...their meat...don't drizzle any sauce over it)! The sauce is waaaay too much for the kiddies. And when I made the garlic roasted mashed potatoes, I set aside a bowl full of regualr mashed tators sans roasted garlic.

The Whole Enchilada

I know this isn't really Mexican food. I am sure it isn't even close. But it makes a decent meal that my kids like and my husband loves. We aren't from Mexico so we don't really care if it is authentic. In fact, I buy my margaritas premade from a bottle too. Shameful? Maybe. Really yummy and potent? Definitely! Actually, if I were you, I'd skip the recipe below and just have the margarita for dinner.

Cream Cheese & Chicken Enchiladas

Adapted from Paula Deen Celebrates!

4 cups chicken, chopped

One 8 oz. package (1/3 less fat) cream cheese

One 10.75 oz. can cream of chicken soup

One 4 oz. can diced green chilies, with juice (use two cans if you like a mild kick)

One 15 oz. can black beans, drained and rinsed

~~~~~

10 (approximately) tortilla shells, 7-inch diameters

One 10 oz. can enchilada sauce

2-3 cups shredded cheese (I use Fiesta Blend, use what you like)

~~~~~

Garnish:

3 green onions, chopped (include the pretty green tops too)

chopped cilantro

shredded lettuce

1. Preheat oven to 300 degrees. Pour a little enchilada sauce on bottom of 13x9 pan to prevent sticking.

2. Combine first 5 ingredients and scoop 3/4 of mixture into each tortilla shell. Roll shell and place enchiladas side by side in dish.

3. Pour remaining sauce over entire dish of enchiladas and sprinkle with cheese.

4. Cover dish with aluminum foil and bake for 30 minutes. Uncover and bake for 10 more minutes.

5. Sprinke tops with lettuce, cilantro and green onions and serve.

Note some changes to the original recipe:

~ I only use one can of green chilies because of the kids, but if I was making it for myself I'd...well...I'd probably just go to a real Mexican joint and forget about this pseudo-Mexican-home-cooked-bologna. Or I'd stick to the original recipe and use 2 cans of green chilies plus add some jalapenos and habaneras for good measure.

~ The original recipe calls for 6 cups of cheese. Yes, I said SIX cups of cheese. Do you think that was that a type-o in the cookbook I used? I am sure it is delicious that way, but I like my ass to fit on this chair while I pound out this delicious blog entry. I sprinkle maybe 2 cups of shredded cheese over the top. It's enough to cover the whole enchilada (and then some).

~ And don't forget the most important ingredient to this meal. See below.

Beef Carnitas

Beef Carnitas (the Non-Latina, Busy Soccer Mom Version)

Beef Chuck Roast
Goya Adobo Seasoning (look on Latin food isle or you could probably use garlic powder, s & p)
1 medium onion, halved
3-4 cloves of garlic
1 jalapeno pepper
2 cups chicken broth
14 oz. can tomatoes
Cilantro (a hand full of fresh or maybe just a teaspoon of dried)
Shredded cheese (I used a Mexican blend and some mozzarella)
Sour Cream
Guacamole (I usually make my own, but I highly recommend the brand Wholly Guacamole. Find it in the produce section at Wal-mart. It is actually as good as my homemade version and probably cheaper)
Salsa

1. Season the roast well with Adobo powder. Top, bottom, & sides! Shake it. Shake it. Shake it, Momma.

2. Put first 8 ingredients into crock pot. Turn on low and go about your business.

3. When ready to eat use a strainer to retrieve the chuck roast and shred it into smaller pieces. Also retrieve some tomatoes (dice them up) and some onion slices. Place on a warm flour tortilla, top with cheese, guacamole, sour cream, salsa and more fresh cilantro.

4. Enjoy the easy and filling meal.

My kids loved this. When I told them we were having beef for dinner they made ugly faces, their heads began to spin and high-pitched siren sounds came out their mouths. Then I changed the name from beef to burritos. The terrible noises stopped, but by the looks on their faces they still were not convinced. Then I let them assemble their own (mainly meat and cheese) and hid the tomatoes and onions out of their peripheral vision. Suddenly it was manna from God. My daughter informed me she wanted it for breakfast tomorrow morning only tomorrow she wants it to be flat (i.e.: a quesadilla), with just cheese and pickles. I guess that means she liked the Beef Carnitas. I hope you do too.