I had several recipes for carnitas sitting in my “pork recipes to make” folder, and instead of tackling the difficult task of choosing between them, I decided to come up with my own.

Name:	Carnitas (Pulled Pork Tacos)
Cuisine:	Mexican
Prep Time:	20 minutes
Cooking Time:	8 hours
Total Time:	Approximately 8 hours 20 minutes
Servings:	8
Yield:	8-10 tacos

I opted to use a pork loin roast rather that the traditional (re: fattier) pork shoulder cut for a leaner carnita. I further personalized this recipe by including my favorite Mexican spices for the dry rub, and adding some freshly squeezed orange juice to the meat for a bright kick of flavor.

This is the perfect post to feature process photos, but you certainly may scroll down for the full ingredient list and directions, as well as an in-detail description of these tasty tacos.

Process:

Start with an approximately three pound pork loin roast. Don’t trim the fat off – the loin is a fairly lean cut of meat, and you want to keep the small amount of fat on the meat for this application; it will melt into the meat and keep it moist and tender.

Cut the pork into large chunks.

Season with dry spice rub – ensuring that every side is fully coated.

Place the seasoned pork into a hot dutch oven or heavy-bottomed pot with a bit of oil.

Sear on all sides; be sure not the move the pork around too much or else proper browning and crisping won’t occur.

Take the browned pork out of the pot and pour in the beer.

I don’t know a whole lot about beer varieties, but this was one we had on hand that sounded good.

The mention of citrus in the description caught my attention, as it sounded like a great pairing with the freshly squeezed orange juice that is added to the pork.

The beer does a great job of lifting up all of the browned bits of seared pork from the bottom of the pot – there’s SO much flavor in those little nuggets!

Ah, there’s the orange juice I just mentioned.

Nestle the seared pork into the liquid mixture…

cover the pot, and place in the oven for 1/2 hour to seal in the flavor of the beer and orange juice.

Remove lid, turn pork pieces over, and return pot to oven–without lid–for about 1 1/2 hours, or until the pork is fork tender, turning pork pieces 1 or 2 times during the cooking process.

When the pork is ready, it will have a dark and crispy outer layer…

… but a tender and moist interior.

At this point, you simply shred–or “pull”–the pork with two forks right into the sauce.

Give the pulled pork a toss to evenly coat it with the reduced sauce.

And serve!

I served the pulled pork on corn tortillas, accompanied by Greek yogurt, fresh cilantro, lime wedges, and a bit of chipotle hot sauce.

Oh, these were gooood! Some of the pork pieces were nice and crisp, whereas others were tender… but all of it was well-seasoned and flavorful.

The creamy Greek yogurt added tang and extra moisture; the cilantro and lime juice lent a freshness that balanced out the spices of the dry rub; the avocado gave a delicious richness; and the chipotle hot sauce was the perfect smoky finishing touch.

John gave his seal of approval, and I loved the carnitas as well… so I’m pretty sure these pork tacos will be gracing our table many times in the future. We didn’t even come close to polishing off the whole potful of pulled pork, so I used the leftovers in quesadillas later on in the week.

Carnitas (Pulled Pork Tacos)

Ingredients for the pork

• 3 lb boneless pork loin roast, cut into large (3-4 inch) pieces (do NOT trim away the small amount of fat)
• 2 tsp Kosher salt
• 4 tsp ancho chile powder
• 2 tsp ground cumin
• 1 tsp garlic powder
• 1 tsp freshly cracked black pepper
• 1/2 tsp ground cayenne pepper
• 1-2 Tbsp extra virgin olive oil, or enough to cover the bottom of the pot
• 12 fluid oz beer, (or chicken stock), preferably with citrus notes
• 1/2 cup freshly squeezed orange juice

• warmed corn tortillas
• avocado slices
• 2% plain Greek yogurt (or sour cream)
• fresh cilantro
• hot sauce (such as Tobasco Chipotle Pepper Sauce)
• lime wedges
• salsa (John tried salsa verde and said it was a great accompaniment)

Directions

1. Preheat oven to 350°F.
2. Combine salt and rest of spices in a small bowl. Spread spice mixture onto a plate. Evenly coat the pork pieces on all sides with the dry rub.
3. Heat oil in a dutch oven or heavy-bottomed pot over medium-high heat. Add in the seasoned pork pieces, and sear all sides until browned (about 1 minute per side). Remove pork from the dutch oven.
4. Pour in the beer (or chicken stock) and scrape the bottom of the dutch oven to deglaze and release the browned bits of pork. Add in the orange juice, and bring mixture to a boil.
5. Add in the seared pork. Cover dutch oven and place in oven for 1/2 hour.
6. Remove lid, turn pork pieces over, and return to oven–uncovered–for about 1 1/2 hours, or until the pork is fork-tender, turning the pork pieces 1-2 times during the cooking process.
7. Shred pork right into the sauce using two forks. Toss the pulled pork with the reduced sauce. There will be less sauce than there is for BBQ pulled pork (or my Spicy Pulled Chicken), so don’t expect a super saucy end result.
8. Serve with accoutrements.

Estimated Nutrition per Serving

• Calories: 400 calories
• Protein: 35 grams
• Carbohydrates: 20 grams
• Fat: 22 grams
• Fiber: 3 grams
• Sodium: 700 milligrams

Yep. That’s right.

Toasted marshmallow. Ice Cream.

I couldn’t let National Ice Cream Month pass by without an indulgent summer treat. No, this recipe isn’t healthy – but we all deserve a splurge every now and then, right?!

I’m pretty sure the idea of combining toasted marshmallows with ice cream originated with Spike Mendelsohn (of Top Chef fame). I was first introduced to Spike’s milkshake when Joy posted the recipe on her blog, and not long after I stumbled upon a creative take on the idea… to actually make toasted marshmallow ice cream!

I finally got around to making a slightly adapted version of the original recipe, and was blown away by how delicious it was.

Start with decent marshmallows. “Healthy marshmallows” is certainly an oxymoron, considering most kinds are predominantly sugar with some corn syrup tossed in, but you can find varieties that don’t have artificial ingredients. Heck, you can even make your own – I think I’ll do that next time!

In order to achieve that irresistible char on the marshmallows, you have a few options: toasting them with a kitchen torch (pictured above; the method I used), broiling them, or (if you’re using large marshmallows) roasting them over a gas stove burner.

I never use the broiler in our oven, so I can’t vouch for that technique, but the torch worked perfectly! Just be sure to lay down a silicon baking mat (or parchment paper) first, because toasted marshmallows can be a hot mess.

Get ‘em nice and browned on all sides for the optimal roasted-over-a-campfire flavor.

Toss the toasted marshmallows into a blender and try to forget about them while you make the custard base.

Yes, this ice cream recipe calls for a custard base – which involves tempering egg yolks. Don’t be scared! It’s pretty straightforward, and results in a lusciously rich & creamy final product.

The cooked custard base gets blended up with the marshmallows until frothy and thick, and then takes a trip into the fridge until well-chilled. I’ve learned the hard way that your ice cream base must be very cold in order to churn properly! Don’t be tempted to churn it before it’s had a chance to fully chill. To be on the safe side, give it about 6 hours.

When the base is cold, just pour it straight from the blender into your ice cream maker, and churn away.

The egg yolks and heavy cream keep the final product rather soft even when fully frozen, so you won’t have any difficulty scooping it straight from the freezer.

Friends, this ice cream is just fantastic.

Think rich french vanilla ice cream meets marshmallow fluff meets pudding.

I brought the ice cream to a BBQ, and everyone seemed to enjoy it! It would be dangerous to have this sitting in the freezer at home, so I’m glad I made it to share with friends. Ice cream isn’t a typical dessert to bring to a party or get-together, but the unexpectedness makes it unique and fun.

To up the funness (what, you don’t say “funness”?) factor, you could even sandwich a scoop of this marshmallow ice cream between sheets of graham crackers, and roll the edges in mini chocolate chips for a s’mores ice cream sandwich.

Yes. Do it.

Toasted Marshmallow Ice Cream

Name:	Toasted Marshmallow Ice Cream
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	5 minutes (to toast marshmallows)
Total Time:	6 hours (including freezing time)
Servings:	6 servings
Yield:	1.5 quarts (approx. 6 cups)

Ingredients

• 7 oz all-natural marshmallows (I used Elyon mini natural vanilla marshmallows – available at Whole Foods)
• 2 cups 1% lowfat milk, preferably organic
• 1 tsp vanilla bean paste
• 5 egg yolks
• 1/3 cup evaporated cane juice OR other unrefined granulated sugar
• pinch of salt
• 1 cup heavy cream, preferably organic
• 1 tsp pure vanilla extract

Instructions

1. Toast the Marshmallows

Preheat your oven’s broiler.

Spread the mini marshmallows on a baking sheet and place them under the broiler until they’re golden brown and toasted. Keep a close eye on them; it should take about 1-2 minutes.

2. Prepare the Base

In a saucepan over medium heat, combine the heavy cream, whole milk, and granulated sugar. Stir until the sugar is dissolved and the mixture is heated but not boiling.

Remove the mixture from the heat and add the toasted marshmallows, stirring until they melt into the mixture.

Let the mixture cool to room temperature, then stir in the vanilla extract.

3. Make the Marshmallow Swirl

In a separate saucepan, melt the butter and add the remaining mini marshmallows. Stir until they’re melted and smooth.

4. Combine and Freeze

Pour half of the toasted marshmallow ice cream base into a freezer-safe container.

Drizzle half of the marshmallow swirl over the base.

Repeat the layers with the remaining ice cream base and marshmallow swirl.

Use a knife or skewer to swirl the marshmallow into the ice cream.

Cover the container and freeze for at least 4 hours, or until the ice cream is firm.

5. Serve and Enjoy

Scoop the creamy, toasted marshmallow ice cream into bowls or cones.

Garnish with extra toasted marshmallows if desired.

Directions

I used a brûlée torch to toast the marshmallows. If you don’t have a kitchen torch, please see the linked original recipe above for the broiler method.

1. Line a baking sheet with a silicon baking mat or parchment paper. Spread the marshmallows out in an even layer on the prepared sheet.
2. Light the torch, hold it a few inches above the marshmallows, and wave it quickly over the top of the marshmallows, toasting them evenly. If any of the marshmallows catch fire, just blow out the flames. Once the tops of the marshmallows are toasted (you’re looking for dark brown coloration), carefully turn them over using a thin metal spatula.
3. Repeat step 2 until all sides of the marshmallows are toasted.
4. Using the spatula, transfer the marshmallows into a blender. Set aside.
5. Place the egg yolks, evaporated cane juice, and salt in a large mixing bowl. Whisk vigorously until the mixture turns a pale yellow color. Set aside.
6. Place the milk and vanilla bean paste in a medium-sized heavy-bottomed saucepan. Set the burner on your stove to medium heat. Heat the mixture, stirring often, until it is steaming but not quite simmering.
7. Spoon out about 1/4 cup of the hot milk and slowly stream it into the egg yolk mixture, whisking constantly to temper the eggs.
8. When the mixture is well-combined, repeat step 7 with an additional 1/4 cup of the hot milk.
9. Pour the tempered egg mixture into the saucepan with the hot milk and heat, stirring slowly but constantly, until the mixture coats the back of a wooden spoon and has thickened to the consistency of heavy cream.
10. Remove mixture from the heat and whisk for a few minutes to cool it down slightly. Pour mixture over the marshmallows in the blender. Blend for a minute or so, then let the mixture sit with the lid off for a couple of minutes. Replace the lid and run the blender for an additional minute.
11. Add the cold heavy cream and vanilla extract to the blender and blend for 30 seconds.
12. Remove lid of blender and let sit on the counter until the mixture cools to room temperature. Replace the lid and let mixture chill in the fridge until very cold, at least 6 hours.
13. When ready to churn the ice cream, give the mixture a quick blend (it will be very thick after chilling, and some of the marshmallow might have begun to separate from the liquid), pour into your ice cream maker, and follow manufacturer’s instructions.
14. Transfer ice cream to a sealable container, cover, and place in freezer until firm, at least 2 hours.

Nutritional Information Per Serving (about 1/2 cup)

• Calories: 400 calories per serving
• Fat: 30 grams per serving
• Saturated Fat: 18 grams per serving
• Cholesterol: 100 mg per serving
• Sodium: 40 mg per serving
• Total Carbohydrates: 35 grams per serving
• Dietary Fiber: 0 grams per serving
• Sugars: 32 grams per serving
• Protein: 4 grams per serving

Please note that the nutrition values can vary depending on the specific brands and quantities of ingredients used, so it’s always a good idea to check the labels and adjust the values accordingly based on your exact preparation. Enjoy your Toasted Marshmallow Ice Cream responsibly!

This is the lighter, airier, less decadent version of my Chocolate Ganache Pudding.

Still chocolaty, still vegan, still delicious… but made with sweet potato puree instead of avocado and coconut butter.

I took advantage of the inherent sweetness of the potatoes, adding in just a bit of maple syrup. Vanilla extract and espresso powder enhance the chocolate flavor of the cocoa, and vanilla almond milk brings it all together.

The consistency is quite different from the ganache pudding; whereas the latter is dense, this pudding is light and silky.

And a bit more figure-friendly as well.

With our trip to Barbados rapidly approaching – and visions of lounging on the beach in a swimsuit haunting me – I’ve been cutting back on indulgent desserts.

This chocolate pudding definitely qualifies as a lighter treat!

Sweet Potato Chocolate Pudding

Name:	Sweet Potato Chocolate Pudding
Cuisine:	Fusion
Prep Time:	15 minutes
Cooking Time:	60 minutes (for roasting sweet potatoes)
Total Time:	75 minutes
Servings:	4
Yield:	2 cups of pudding

Keywords: dessert vegan chocolate sweet potatoes pudding

Ingredients (2 servings)

• 1 cup well-pureed roasted sweet potato flesh (roast a large sweet potato at 400°F for 1 hour – or until super soft – peel and puree flesh in a food processor until perfectly smooth, measure 1 cup)
• 1/4 cup unsweetened cocoa powder
• 2 Tbsp pure maple syrup, preferably grade B
• 1/4 cup unsweetened vanilla almond milk
• 1/2 tsp espresso powder
• 1/2 tsp pure vanilla extract

Instructions

Steam the Sweet Potatoes

Place the diced sweet potatoes in a steamer basket and steam until they are fork-tender. This usually takes about 10-15 minutes.

Blend the Ingredients

Transfer the steamed sweet potatoes to a blender or food processor.

Add the cocoa powder, pure maple syrup, almond milk, vanilla extract, and a pinch of salt.

Blend until the mixture is smooth and creamy. You may need to scrape down the sides of the blender or processor to ensure everything is well combined.

Taste and Adjust

Taste the pudding and adjust the sweetness to your liking by adding more maple syrup if needed.

Chill and Serve

Spoon the pudding into serving dishes or jars.

Refrigerate for at least an hour to allow it to set and chill.

When ready to serve, garnish with your choice of toppings, such as chopped nuts, fresh berries, or a dollop of whipped cream.

Nutritional Information per Serving

• Calories: 190 kcal
• Fat: 3g
  • Saturated Fat: 1g
• Carbohydrates: 42g
  • Fiber: 6g
  • Sugar: 15g
• Protein: 4g
• Vitamin A: 150% Daily Value (DV)
• Calcium: 6% DV
• Iron: 15% DV
• Potassium: 600mg

Please note that these nutritional values are approximate and can vary based on the specific ingredients and portion sizes used in the recipe.

It’s always a good practice to calculate the precise nutrition based on the exact ingredients you use if you have specific dietary requirements or restrictions.

Disclaimer: I am not touting these cookies as health food, because they aren’t particularly light or nutritious. Although I did use natural unsweetened peanut butter, a moderate amount of unrefined sugar, and sandwich cookies void of artificial ingredients & hydrogenated oils, this recipe leans further towards the category of “living to eat” rather than “eating to live”.

We’re all entitled to a splurge once in a while, right?

I rarely buy pre-made cookies for eating straight from the package, but every once in a while I have fun using them as part of a recipe. I bought these Newman-Os with the intention of creating my own version of Picky Palate’s Oreo Stuffed Chocolate Chip Cookies, which took the food blogosphere by storm a few months ago.

Instead of surrounding the chocolate sandwich cookies with chocolate chip cookie dough, I opted for peanut butter cookie dough… because you simply can’t beat chocolate and peanut butter together.

I quadrupled my recipe for Flourless Peanut Butter Cookies, (using unsweetened peanut butter, and omitting the white chocolate), which yields a thick dough that is very malleable, and therefore easy to form around the sandwich cookies.

The lack of flour in the cookie dough means that the peanut butter flavor has the stage to shine, with only a bit of unrefined Sucanat and a touch each of salt and vanilla as flavor compliments.

The process of tucking each cookie into a mound of peanut butter dough is actually pretty fun!

Who would know that these golden orbs contain a surprise tucked inside?

The baked cookies are quite soft, so be sure to let them cool completely before cutting or biting into them.

Now, be forewarned… these bad boys are gigantic!

To be more precise, they are just about the size of my palm.

Their gargantuan size renders these cookies a pretty hefty dessert.

Therefore, you certainly don’t have to worry about not being able to eat just one – in fact, you might even be satisfied with half of a cookie.

Sharing is encouraged, but not mandatory ;).

“Oreo” Stuffed Flourless Peanut Butter Cookies

Printer-Friendly Recipe

inspired by the original Oreo Stuffed Chocolate Chip Cookies recipe from Picky Palate

Name	Oreo Stuffed Flourless Peanut Butter Cookies
Cuisine	Fusion
Prep Time	15 minutes
Cooking Time	12 minutes
Total Time	Approximately 30 minutes
Servings	12 cookies
Yield	12 cookies

Ingredients

• 2 cups unsweetened natural peanut butter, well-stirred (I used Trader Joe’s Organic Crunchy)
• 1/2 cup Sucanat (or brown sugar)
• 2 large eggs, lightly whisked
• 2 tsp baking soda
• 1 tsp pure vanilla extract
• 1/2 tsp Kosher salt
• 12-14 all-natural (no hydrogenated oils or artificial ingredients) chocolate sandwich cookies, such as Newman-O’s
• a tall glass of ice-cold milk (trust me on this)

Directions

Preheat oven to 350°F. Line a cookie sheet with parchment paper or a silicon baking mat.

In a medium mixing bowl, stir together the peanut butter, Sucanat (or brown sugar), eggs, baking soda, vanilla extract, and salt until well-mixed.

Using an ice cream scoop or spoon, scoop out two spoonfuls of the peanut butter cookie dough and place each on one side of a sandwich cookie. Using your hands, form the peanut butter dough around the cookies until they are sealed in. Place cookie on the prepared cookie sheet.

Repeat step 3 with remaining dough and cookies.

Bake cookies for about 15 minutes, or until lightly golden brown. Cool on cookie sheet for a few minutes, then transfer to a wire rack to cool completely.

Serve with milk!

Estimated Nutrition Per Serving (1 cookie)

• Calories: 250 kcal
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 15mg
• Sodium: 270mg
• Total Carbohydrates: 25g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 5g