Butter Salmon +-

From: Mom Cunningham

• 1 lb large salmon or steelhead trout filet
• salt to taste
• 1/3 c melted butter
• 1 t Worcestershire sauce
• 1 t grated onion
• 1/4 t paprika

Preheat oven to 425°. 

Rinse filet under cool water and pat dry. 

Place in baking dish skin side down. 

Sprinkle generously with salt. 

Mix melted butter, Worcestershire sauce, grated onion, and paprika.  Pour over fish. 

Cook at 425° for 20 minutes, or until top has begun to grown and the fish becomes flaky.

Serve with lemon.

Pan-Fried Pork Chops ✔+

From: The Pioneer Woman

• 7 pieces Or 8 Pieces Breakfast Chops (very Thin Bone-in Pork Chops)
• 1 c All-purpose Flou
• 1 t Seasoned Salt
• 1 t Black Pepper
•  Cayenne Pepper To Taste
• 1/2 c Canola Oil
• 1 T Butter
•  Extra Salt And Pepper, To Taste

Rinse pork chops.  Salt and pepper both sides of the pork chops.

Combine all dry ingredients. Dredge each side of the pork chops in the flour mixture, then set aside on a plate.

Heat canola oil over medium to medium-high heat. Add butter. When butter is melted and butter/oil mixture is hot, cook 3 pork chops at a time, 2 to 3 minutes on the first side; 1 to 2 minutes on the other side. (Make sure no pink juices remain.) Remove to a plate and repeat with remaining porch chops.

Honey Sesame Chicken +-

From: Your Homebased Mom

• 6-8 boneless, skinless chicken thighs or 2 chicken breasts (about 2 lbs total
• salt and pepper
• 1/2 C onion, chopped
• 2 cloves garlic, minced
• 1 C honey
• 1/4 C ketchup
• 1/2 C soy sauce
• 2 Tbsp olive oil
• 1/4 tsp red pepper flakes
• 4 tsp cornstarch
• 1/3 C water
• 1 Tbsp sesame seeds
• 3 green onions, chopped

• Put chicken in crock pot. Season with salt and pepper.
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• In a bowl combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes.
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• Pour over chicken.
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• Cook on low for 3-4 hours or high for 2 hours.
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• Remove chicken and shred.
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• In a small bowl combine cornstarch and water.
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• Pour sauce in crock pot into a sauce pan and add in the cornstarch mixture.
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• Stir to combine over medium heat. Cook for about 10 minutes or until thickened. Stirring often.
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• Pour over chicken.
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• Serve over rice.
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• Sprinkle with sesame seeds and green onions.

Beef Carnitas Tacos ✔+

From: Eat, Live, Run

• 2 lbs flank steak
• 1 yellow onion, chopped
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 jalapeno, seeded and chopped

Spice Rub:

• 2 tsp chili powder
• 1 tsp cumin
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• 1/4 tsp cayenne pepper
• 1 tsp salt
• 1/2 tsp black pepper

To Serve:

• corn tortillas
• avocado slices
• cilantro
• your favorite salsa
• limes

Mix together all spices in a small bowl. Rub the spices all over your flank steak—be generous here! Then, place your steak at the bottom of your crock pot.

Cover the steak with the chopped onions, bell peppers and jalapeno pepper. Turn heat on LOW and cook for 8 hours.

After 8 hours, remove meat from crock pot and shred with a fork. It should be incredibly easy to shred. You can either stick the shredded meat back in the pot for another hour or serve as is.

To serve, heat your  tortillas in a skillet on the stove. Spoon some carnitas on a tortilla then top with salsa, avocado, cilantro and a squeeze of lime.

Serves 6-8

Cafe Rio Beans +-

From: Bless This Mess

• 2 cloves garlic, minced
• 1 t ground cumin
• 2 T olive oil
• 2 can black beans, rinsed and drained
• 1/3 c tomato juice
• 1 to 1 1/2  t salt
• 4 T fresh chopped cilantro

In a medium skillet, heat the garlic and cumin in the olive oil over medium heat just until fragrant.

Add beans, tomato juice, and salt. 

Continually stir until heated through. 

Just before serving, stir in the cilantro.