2 tablespoons olive oil (we used extra-virgin olive oil)
3 tablespoons paprika (we used smoked paprika)
1 tablespoon ground cayenne
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and pepper to taste (we didn’t know what amount to go with so we used 1 tablespoon each of table salt and freshly ground black pepper)
¾ cup chicken stock
¾ cup pineapple juice
Warmed corn tortilla taco shells for serving
Hot sauce for serving (we used Taco Bell’s Fire Sauce)
For the salsa:
1 ½ cups finely chopped pineapple
1 small white onion, finely chopped
2 serranos, finely chopped
2 garlic cloves, minced
1 medium tomato, finely chopped
2 tablespoons chopped cilantro
1 lime, juiced
Salt and pepper to taste (we used kosher salt)
Trim any excess fat off the pork before cutting it into big 2- to 3-inch cubes.
Place the cubed pork in a large mixing bowl. Pour the olive oil into the bowl as well as adding in the paprika, cayenne, garlic powder, onion powder, salt and pepper. Toss to ensure that the cubed pork is evenly coated in the oil and spices.
Take a stockpot out (we used a Dutch oven) and set the heat to medium on the stovetop. Once it’s hot, add the pork into the stockpot, searing on all sides until it looks nicely browned (we seared our pork in 3 separate batches so all of the pork could have a chance at getting a good sear).
Pour the chicken stock and pineapple juice in, stirring to mix afterwards. Put the lid on the stockpot and cook on low so it can simmer for 4 hours or until the pork is easily pulled apart. Drain any excess liquid and shed the pork using two forks.
Make the salsa simply by taking a large bowl and adding all the salsa ingredients into it, stirring to combine.
Place the shredded pork in the warmed tortillas and top with scoops of the salsa and some dashes of the hot sauce.
We fell in love with this dish. The pork was nice and tender and had so much flavor. The only problem we had with it really was that it was a little salty so next time we fix this (and there’s definitely going to be a next time) we’ll try adding just 2 teaspoons of salt. The pineapple salsa, that was addictive ! You definitely get the heat in this but despite the spiciness you can still get a nice sweetness from the pineapple and it just becomes this sweet and spicy combo that you want to put on as many things as possible ! The taco’s great with or without the hot sauce but if you choose to use it then you’ll get that much more flavor and a little bit more heat.
We got this recipe from Chile Pepper magazine.
We weren’t paid in any form to promote Taco Bell or Chile Pepper magazine.
½ cup gold tequila or water (we used gold tequila)
1 teaspoon grated orange peel
1 box (4-serving size) lime-flavored gelatin (we used a 3 oz. package of Great Value lime gelatin)
2 containers Betty Crocker Whipped fluffy white frosting
1 teaspoon electric green gel food color*
¼ cup coarse white sugar or white decorator sugar crystals
24 thin lime slices (about 3 limes)
24 cocktail umbrellas
Preheat your oven to 350 degrees (or 325 degrees if you’re using dark or nonstick pans). Place a paper baking cup in each of the 24 regular-size muffin cups.
Take a large mixing bowl out and beat all the cupcake ingredients together using an electric hand mixer on low speed for 30 seconds. Turn the speed up to medium and beat the ingredients together for another 2 minutes, scraping the sides of the bowl occasionally. Divide the batter evenly among the muffin cups.
Stick the trays in the oven and let it bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out looking clean. Pull the trays out of the oven and let cool for 10 minutes, taking the cupcakes out of the pans and placing them on cooling racks afterwards. Let the cupcakes cool completely before moving onto the next step.
Take a medium-sized bowl out and mix the frosting and food color together in it until completely blended. Frost all of the cupcakes. Take a small plate out and sprinkle the sugar on it, rolling** the edges of the cupcakes in it afterwards. Cut a small slit in each of the lime slices, twisting them and placing them on the cupcakes afterwards. Poke 1 umbrella into each cupcake and it’s ready to be served ! If you have any leftover cupcakes, store them (loosely covered) in the refrigerator.
*We couldn’t find any “electric green gel food color” so we just added 1 drop of green gel food color to every 5 drops of yellow into the frosting, stirring until combined and repeating until we got our desired color of frosting.
**We found that to be too messy so we just held the cupcakes at an angle and sprinkled the sugar along the edge of the frosting. That way the frosting didn’t get smeared.
These are so freaking cute and delicious ! We were hoping to taste the tequila but we never did. What we did taste though was a really good citrus-y cupcake ! We know the recipe said to roll the rim of the cupcake in sugar but we tried it with some kosher salt and thought it tasted really good. The salt was a nice contrast against the sweet frosting. In the end, it was good with sugar or kosher salt sprinkled along the edges.
We got this recipe from Betty Crocker.
We weren’t paid in any form to promote Betty Crocker, Duncan Hines or Great Value.
Take a medium-sized mixing bowl out and mix the onion, lime juice, jalapeño and salt together in it. Let it sit for 10 minutes. Now add in the avocados, mashing to your own preferred consistency. Stir in the cilantro* and serve.
*We initially forgot to add in the cilantro but even when we did remember to, we didn’t think the cilantro improved or hurt the flavor of the guacamole.
Even though we were skeptical of this recipe at first we decided to try it because I don’t care for the texture of tomato pieces and this was one of the few guacamole recipes that didn’t list tomatoes as an ingredient. All that being said, it didn’t seem like there was enough of the other ingredients besides the avocado to bring flavor to the guacamole. Boy were we wrong ! This ended up being one of the best guacamoles that we’ve ever had ! We didn’t pick up any heat from the jalapeños at all. For something so simple, it packs a lot of flavor !
2 cups cubed cooked turkey breast (we used Beyond Meat’s grilled chicken strips and needed 2 (9 oz. each) packages in order to get 2 cups worth)
2 cups coleslaw mix
½ cup golden raisins (we used regular raisins since we already had them at home)
1/3 cup chopped unsalted peanuts
1 green onion, chopped (we sliced ours)
¼ cup lime juice
¼ cup honey
3 Tbsp. soy sauce (we used reduced-sodium soy sauce)
1 Tbsp. sesame oil (we used toasted sesame oil)
2 tsp. chili sauce (we used sriracha)
½ tsp. garlic powder
8 pita pocket halves
Take a large mixing bowl out and mix the first 5 ingredients together in it. In a small mixing bowl, whisk together the lime juice, honey, soy sauce, sesame oil, chili sauce and garlic powder until combined. Pour the sauce mixture into the large mixing bowl, tossing to coat.
Fill each pita half with about ½ cup of the mixture.
This is so freaking delicious ! It is pretty saucy though, we would recommend only filling up one pita half and then waiting until you’re done eating to fill up the second half.
Recipe source unknown.
We weren’t paid in any form to promote Beyond Meat.