Pork Carnitas Tacos with Tomatillo Salsa

What do you do with tomatillos, or those ugly little green tomato-looking things with husks on them? You make a wonderful tart and savory green salsa that is great with pork carnitas.

This is classic Mexican food at its best. And also my favorite go-to taco recipe. Enjoy!

Carnitas

2 1/2 pound organic pork shoulder, cut into chunks

3 t. dried oregano

2 t. fresh ground pepper

1 t. sea salt

1 t. ground cumin

1 onion, cut into chunks

3 whole garlic cloves

Juice of three limes

12-16 GF, organic corn tortillas

2 ripe avocados, sliced

Fresh cilantro

Fresh cabbage, finely shredded

Rub all spices on the outside of the pork and place seasoned pork in the bottom of a slow cooker.  Toss the onion and garlic on top of the pork. Squeeze the lime juice over the top.

Slow cook about 8 hours until meat is falling apart.  Drain the meat and shred the pork with a fork.

Serve with warm corn tortillas, tomatillo salsa, avocados and garnish with cilantro and cabbage.

Tomatillo Salsa

1 pound tomatillos, husked, halved, broiled/grilled until soft (5-10 minutes)

1/2 cup onion

1 large clove garlic, optional

1 cup cilantro leaves, loosely packed

1 T. fresh lime juice

1 jalapeno pepper, seeded and chopped

Puree the broiled/grilled tomatillos and the remaining ingredients in the food processor until smooth. Cool in refrigerator until ready to serve.

Makes: Entire recipe of tacos and salsa makes enough for 8-10.

This recipe is from my cookbook: "The Farmer's Daughter Cooks Gluten Free."

To watch a slide show "tour" of the cookbook, click this link:

Youtube slide show "tour" of book here:

Slider Party Sandwiches

Great little mini-burgers are all the rage for Super Bowl parties. Served with a side of sweet potato fries, these offer a real treat for a fabulous gluten free appetizer or main dish option that anyone would enjoy!

One recipe of "Diane's Best Rolls Buns" or GF bun of choice; make sure the buns are small*! (recipe in my cookbook or watch for my "Best Buns" recipe posting here shortly.)

1# lean organic ground beef
½ medium sized onion, chopped
Salt & pepper and seasonings of choice
Low fat cheddar or jack cheese, thinly sliced
Mustard, ketchup, and condiments of choice
One bag of Alexis Sweet Potato Julienne Fries

Make bun recipe ahead of time. Allow buns to cool, then cut them in half for use as mini burger buns. (Or use a commercial brand.)

Carmelize the onion by sautéing for about ten minutes until browned in a small amount of olive oil. Mix your ground beef with seasonings and fold in the (cooled to room temperature) carmelized onions.

Now this is a neat trick! Using a cupcake pan, squish the little burgers into a twelve opening cupcake pan. Top each mini burger with small circle slices of cheese that you have cut with a small glass or small biscuit cutter. Bake in 350˚F oven for approximately ten minutes. Do not over bake or they will be too dry.

Simultaneously, bake your Alexis Sweet Potato Julienne Fries as per package directions (about 18 minutes). If you prefer, bake them extra long to make them more crispy.

Assemble your mini cheeseburgers/sliders onto your buns and with condiments. Serve with (my favorite!) Alexis Sweet Potato Julienne Fries. These are way beyond the basic potato fry in flavor; quite tasty and offer a kick of spiciness!)

Notes: *Buns may also be made in cupcake pans for uniform sizing.

Makes: Twelve slider mini cheese burgers.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:  

http://www.celiacdiseaseinfo.org

“Mex” Chex Party Mix

LOVE this Chex Party Mix with a kick!
 
The use of corn nuts and corn chips and the unique blend of spices makes this snack mix recipe more unique than the traditional versions of Chex mix. Wrap it up in festive containers and give as gifts for the holidays. (Adapted from Chex cereal recipes.)

4 cups GF Corn Chex cereal
4 cups GF Rice Chex cereal
2 cups dry roasted peanuts
2 cups bite sized GF pretzel twists
12 ounces of toasted corn nuts
¾ cup unsalted butter or GF margarine
2 t. crushed red pepper flakes
¾ t. garlic powder
1 t. lemon-pepper seasoning
¾ t. chili powder
½ t. chipotle seasoning
3 cups regular or nacho-flavored tortilla chips, broken into bite-sized pieces

In large microwavable bowl, mix cereals, peanuts, pretzels and corn nuts. In two cup microwavable measuring cup, microwave butter uncovered on High about 40 seconds or until melted. Stir in seasonings. Pour over cereal mixture, stir gently until evenly coated.

Microwave uncovered on High for 4-5 minutes, stirring after each minute. Carefully stir in tortilla chips. Spread onto waxed paper or foil to cool. Store in airtight container.

Makes: Thirty six ½ cup servings.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Gluten Free SW Style Pinwheel Appetizers

Two words: Sonoma Wraps.

One of the very first gluten free purchased bread-type product (that I have experienced) that does not disintegrate in your hands, turn tough and leathery, or dry out.

Here I have used them for the famous pinwheel appetizers that are typically created with flour tortillas. For years, I have been envious of everyone enjoying those at parties.

These wraps are also fabulous for wrapped sandwiches and the answer to packing a sandwich for lunch or travel…that will remain INTACT. Actually, packing a wrap. (A friend just left for Europe with these in tow.)

This wrap, formulated with teff flour, is truly a gift to celiacs and those required to eat gluten free. From La Tortilla Factory in Santa Rosa, California: www.latortillafactory.com.

(By the way, I am in no way affiliated with this company; just totally thrilled with the product!)

8 ounces of cream cheese

½ cup sour cream

2 ounces can chopped green chiles, drained

2-4 ounces of olives, chopped and drained

½ cup pepper jack cheese, grated and packed

2 T. salsa, plus extra for dipping

1/2 cup green onion, chopped

1 cup fresh spinach, chopped

1 package Sonoma gluten free and wheat free wraps

Mix all ingredients together and refrigerate. Heat wraps according to mfg. directions; 30 seconds in microwave per side. Allow to come to room temperature.

Spread mixture evenly over wrap and all the way to the edges of the wrap. Add the other ingredients to each wrap and roll up tightly.  Skewer each with toothpick if desired (not necessary). Wrap up in a moist tea towel and refrigerate until ready to slice. When ready to serve, slice each tube into five pieces. I did not use the end slices.

Use extra salsa for dipping sauce. Enjoy!

Makes: 24-30 appetizer pinwheels. 

For more info on my cookbooks, go to:

http://www.celiacdiseaseinfo.org

Diane's Classic Fried Potato Wedges

Diane’s Classic Fried Crunchy Potato Wedges

These are so crunchy you can hear someone biting into one all the way across the room! Truly a gluten free treat.

1½ cups GF flour blend

1/3 cup organic corn meal

1 cup low fat buttermilk

2 large baking potatoes, peeled, cut into 12 wedges (six per potato)

2 cups (or less) non-GMO cooking oil

Seasoning Salt

1 T. salt

1 t. garlic powder

1 t. cayenne

1 t. paprika

½ t. sugar

Ranch Dressing Dip

4-8 T. low fat bottled GF ranch dressing, to taste

1/2 cup each sour cream and low fat GF mayo

½ cup plain yogurt

After peeling potatoes, cut lengthwise in half, then cut each half in half, then each piece in half again. Cook potato wedges on a plate in microwave for 8 minutes. Lay out on baking sheet that is lined with paper towels to cool and absorb moisture.

Lay out three empty bowls or trays in a row for dipping potatoes. Mix together flour and cornmeal and place in the two outer bowls or trays (the tray or bowl farthest away from your stove or deep fryer will need less of the flour; the final dip of the flour after the dip in the buttermilk uses more). Place buttermilk in the center bowl or tray. Dip potatoes in flour/corn meal mixture, then in the buttermilk, then the flour again. Shake off excess and place in deep fryer or 2 inches of hot oil and fry until golden; about 7 minutes. Remove with slotted spoon to drain on paper towels. Fry all of the wedges.

While wedges are frying, mix seasoning and ranch dressing dip.

Toss the potato wedges in the Seasoning Salt. Dip in Ranch Dressing Dip and enjoy! Serve warm.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org    OR at Amazon.com

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-