Bjlazyl's profile page
Recipes
Carnitas Tacos (Michoacán-Style Braised Pork Tacos)
By bjlazyl
Make the carnitas: Melt lard in an 8-qt
- For the Carnitas
- 3 tbsp. lard or canola oil
- 3 lb. skinless, bone-in pork shoulder, cut into 3" pieces (have your butcher do this)
- Kosher salt, to taste
- 3 ⁄4 cup whole milk
- 8 cloves garlic, peeled and smashed
- 6 canned or jarred whole pickled jalapeños
- 1 ⁄3 cup jalapeño pickling liquid, from above
- 1 large white onion, roughly chopped
- 2 limes, juiced
- 2 oranges, juiced
- For the Salsa and Serving
- 6 tomatillos, husked and cored
- 3 cloves garlic
- 2 plum tomatoes, cored
- 1 canned or jarred whole pickled jalapeño, stemmed
- 3 tbsp. jalapeño pickling liquid, from above, plus more for serving
- Kosher salt, to taste
- Corn tortillas, warmed, for serving
- Roughly chopped cilantro and thinly sliced radishes, for garnish
- Orange wedges, for serving
Grilled Hanger Steak with Spring Vegetables and Hazelnuts
By bjlazyl
In a small bowl, mix the paprika with the shallots, 3 tablespoons of the olive oil and 1 1/2 tablespoons each of sa...
- 1 1/2 tablepoons smoked sweet paprika
- 2 medium shallots, halved and thinly sliced
- 6 tablepoons extra-virgin olive oil
- Kosher salt
- Pepper
- Two 3/4- to 1-pound hanger steaks
- 1 cup hazelnuts
- 1 cup fresh English peas (5 ounces)
- 1/2 pound asparagus, cut into 1-inch lengths
- 4 ounces watercress, large stems trimmed (about 6 cups)
- 2 tablepoons minced rhubarb
- 1 tablepoon minced peeled fresh ginger
- 1/2 teaspoon finely grated lemon zest plus 2 tablepoons fresh lemon juice
Shrimp Tacos
By bjlazyl
Make the rice: Purée stock and tomatoes in a blender until smooth; set aside
- 1 1⁄2 cups chicken stock
- 2 plum tomatoes, cored and roughly chopped
- 2 tbsp. canola oil
- 2 cloves garlic, minced
- 1 small white onion, minced
- 1 cup long-grain white rice
- Kosher salt and freshly ground black pepper, to taste
- For the Shrimp and Serving
- 1 1⁄2 lb. medium shrimp, peeled and deveined, tails removed
- 1 tsp. Worcestershire sauce
- 2 cloves garlic, minced
- 1 lime, juiced
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp. canola oil
- Flour tortillas, warmed, for serving
- Chiles de Árbol Salsa and Guacamole, for serving
- Shredded jack cheese, for serving
- Roughly chopped cilantro and white onion, for garnish
- Lime wedges, for serving
Citrus-Glazed Carrots
By bjlazyl
by Lora Zarubin
- 2 1/2 pounds medium carrots, peeled, cut on diagonal into 1/4-inch-thick slices
- 2 cups (or more) water
- 1 cup fresh orange juice
- 1/2 cup sugar
- 1/4 cup fresh lime juice
- 2 tablespoons (1/4 stick) butter
- 2 1/2 teaspoons finely grated orange peel
- 2 teaspoons finely grated lime peel
- 1 teaspoon salt
- 1 tablespoon chopped fresh parsley
baked oatmeal to go
By bjlazyl
Placesnstructions Preheat oven to 350 degrees
- Ingredients
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups applesauce, unsweetened
- 1 banana, mashed
- 6 packets of Sweetleaf Stevia or 1 1/2 teaspoons stevia powder or use 1/2 cup honey
- 5 cups, Old Fashioned rolled oats {Bob’s Red Mill}
- 1/4 cup flaxseed meal
- 1 tablespoon ground cinnamon
- 3 teaspoon baking powder
- 1 teaspoon salt
- 2 3/4 cups milk
- Optional toppings: raisins, walnuts, chocolate chips
Aunt Trish's Salad Dressing
By bjlazyl
Directions Place the olive oil, Parmesan, salt, pepper to taste, sugar, paprika, lemon juice and garlic into a jar
- 3/4 cup olive oil or vegetable oil
- 4 tablespoons grated Parmesan, more to taste
- 1/4 teaspoon salt (or more to taste)
- Freshly ground black pepper
- 1/4 teaspoon sugar
- Dash or 2 of paprika
- Juice of 2 lemons
- 1 garlic clove, peeled and left whole
- Green lettuce leaves
- 1/2 small red onion, thinly sliced
- 1 cup red grape tomatoes, halved
Brownie Pudding
By bjlazyl
Directions Preheat the oven to 325 degrees F
- 1/2 pound (2 sticks) unsalted butter, plus extra for buttering the dish
- 4 extra-large eggs, at room temperature
- 2 cups sugar
- 3/4 cup good cocoa powder
- 1/2 cup all-purpose flour
- Seeds scraped from 1 vanilla bean
- 1 tablespoon framboise liqueur, optional
- Vanilla ice cream, for serving
Cookie Dough Dip
By bjlazyl
In a medium bowl, stir together the melted butter and brown sugar
- 1 stick butter, melted
- 1/3 c. brown sugar
- 8 oz. cream cheese, softened
- 1 tsp. vanilla extract
- pinch of kosher salt
- 1/4 c. powdered sugar
- 1/2 c. mini chocolate chips
- Pretzel chips, for serving
Mixed Bean Salad with Tomato Vinaigrette
By bjlazyl
Purée tomatoes, onion, chiles, cilantro, 1 Tbsp
- 5 plum tomatoes, cored
- 1/2 medium white onion
- 2 serrano chiles
- 1/2 cup (packed) cilantro leaves with tender stems
- 3 tablespoons fresh lime juice, divided
- 1 teaspoon kosher salt, plus 3 tablespoons if using fresh beans, plus more
- 4 pounds fresh shell beans (such as cranberry or butter), shelled, or three 15-ounce cans beans (such as black, cannellini, and/or kidney), rinsed
- 1/2 pound snap beans (such as Romano, wax, or green beans), thinly sliced on a diagonal
- 1/4 cup olive oil
- 1 tablespoon chia seeds (optional)
baklava
By bjlazyl
DIRECTIONS 1. Preheat the oven to 350°F
- NGREDIENTS
- 1 3/4 cups Sicilian pistachios, coarsely ground in a food processor
- 2 cups pistachio powder
- 22 sheets phyllo dough
- 1 1/4 cups clarified butter, melted
- 5 cups water
- 7 1/2 cups granulated sugar
- Juice of 1 medium lemon
- 1 tablespoon all-purpose flour, sifted
- Whole pistachios