Fave Friday & Recipe for Slow-Cooked Carnitas Tacos

My family is lucky to be surrounded by some incredible Latin chefs whose amazing creations are always influencing us. And even though I'm Italian, I cook more Spanish and Mexican food than anything else. In fact, my husbands favorite recipe is my Pernil. It may seem like crazy-talk, but it's true! I once roasted five of them (they take 6 hours each) for his 30th birthday bash. Can you say true love?

This week my Fave Friday goes to my good friend, Daisy Martinez. Her new book, Daisy: Morning, Noon and Night recently hit the stores and it's a must have! Daisy great passion for food and family really shows in this awesome new book. I highly recommend it to anyone who loves to cook but doesn't have all day to do it. In true Daisy style, the recipes are easy to make and not at all time consuming. Daisy is someone who loves to feed people. She's a mama to four amazing kids, so she really understands the pressures and time constraints of cooking for the family. Her recipes will help you feed your family but still be able to spend the bulk of your time enjoying their company. Made with love from the inside out, THIS BOOK ROCKS!

Slow Cooked Carnitas Tacos

Makes at boat load of tacos (at least enough for 8 people)

1 teaspoon salt

1 tablespoon Adobo

1 teaspoon black pepper

1 1/2 tablespoons brown sugar

1 1/2 tablespoons dried oregano

1 teaspoon chipotle chili powder

1/3 cup apple cider vinegar

1 cup water

2 large bay leaves

5-6 pound bone-in pork shoulder, trimmed of most (not all) of it's skin and fat

To assemble tacos, you will need:

1 package of corn tortillas (these are also super simple to make on your own & the flavor can't be beat)

1 whole avocado, diced (or some guacamole)

1 cup shredded red cabbage

hot sauce- our fave is El Yucateco's Green Habanero Sauce

Note:

Corn tortillas are very stiff right out of the package. I prefer to heat them directly over my gas range. For optimal deliciousness and step by step directions, read rock star Chef Rick Bayless' tips for heating tortillas

1)- Place salt, adobo, black pepper, brown sugar, oregano, chipotle chili, vinegar, water and bay leaves in the pot of a large slow cooker. Whisk until combined. Place pork into the pot and cover.

2)- Cook on low setting for 7-8 hours. Remove pork from cooker and shred with two forks. Serve and enjoy!

Fave Friday- Cooking with Kids- The Silver Spoon for Children

A few years go we were given The Silver Spoon cookbook as a gift from close friends. It's considered "Italy's Culinary Bible" and it's a classic. So you can imagine how excited I was to receive The Silver Spoon for Children as a gift for our son from the very same friends! Although our son is only 18 months old, he loves playing around at my feet with wooden spoons, dried pasta and pots while I'm preparing dinner. He shouts "cook! cook!" whenever we head towards the kitchen. For such a young baby, he already shows interest in cooking. How could he not when he's been parked in the kitchen for most of his life watching mama? LOL

Teaching our children to cook is one of the most valuable things we can do as parents. Many lessons can be learned in the kitchen that go beyond just measuring and weighing. Learning to cook gives kids the inside scoop on nutrition and healthy eating. And kids are more likely to eat something that they helped to prepare, which is an added bonus during those picky eating phases. Cooking as a family also promotes family bonding, cultural enrichment and helps to boost a child's self esteem. I could go on and on. So why not give it a try with a fun cookbook like this?

This book has a fun balance of illustrations and photographs. It's artsy but still makes a great first cookbook for your budding chef. Pair this book with the adult version and you have a great combo gift for your favorite foodies.



For other great kids cookbooks, check out this awesome list at Scholastic.com.


Some of our favorites include:


Cooking on a Stick: Campfire Recipes for Kids by Linda White
Who doesn't love cooking on stick?

Fairy Tale Feasts: A Literary Cookbook combing story telling with simple and fun recipes.

Green Eggs and Ham Cookbook by Georgeanne Brennan
Simple, silly and just plain 'ol fun!

The Healthy Body Cookbook: by Joan D'Amico
this book is great for your little scientist. It shows you how

Yum-o! The Family Cookbook- by Rachael Ray

Kids Around the World Cook!: by Arlette N. Braman
Travel around the world without leaving your kitchen. LOVE THAT! Step-by-step recipes and interesting cultural information on different countries.

Kids Cook 1-2-3 by Rozanne Gold
Recipes with only 3 ingredients each! How simple is that?

**And last but NOT least, a recent discovery of ours thanks to Chowmama Stacie is this awesome book by Tamra Davis of www.tamradaviscookingshow.com. Simple, delcious, easy recipes for a busy family.

Make Me Something Good To Eat- Tamra Davis







NOTE: The items featured in Fave Friday are things that I choose. None of these items were sent to me in exchange for editorial coverage.

Cinnamon Banana Breakfast Wontons

My son is a full-on "nana" freak! He once ate 3 in one day. He usually overdoses on them when he's teething. I'm happy to oblige because they are healthy and never seem to give him tummy trouble. He always asks for one at breakfast time and on the rare occasion that I run out, it's nice to have something banana ready at a moments notice. I created these Cinnamon Banana Breakfast Wontons for emergency days when I am banana-less and let me tell you, they have served me well on many occasions. Not only are they perfect for breakfast, they make great last minute desserts and party snacks fried in some oil. Stock your freezer with some of these little babies and you'll never be without a quick breakfast, snack or dessert!

Cinnamon Banana Breakfast Wontons

Makes 34 wontons

2 large ripe bananas

34 wonton wrappers

1 teaspoon cinnamon

1/2 c water (for sealing wrappers)

1)-In a medium bowl, mash the bananas and the cinnamon until its fairly smooth. Place 1/2 teaspoon of the mashed banana in the center of each wonton wrapper. Lightly moisten the sides of the wonton wrapper with water and then fold diagonally in half to form a triangle. Be sure not to over wet the wonton wrapper or it will not stick. Moisten the bottom edges of the triangle and bring both points of the triangle base towards the center to meet. Pinch closed.

2)-Place finished wontons on a parchment lined cookie sheet and freeze until firm. Then transfer to ziplock bags.

To Cook:

Boiling Method (our preferred method for breakfast):

Bring a medium sized pot of water to a boil. Take as many wontons as you need out of your freezer stash. Place wontons into the boiling water and cook for approximately 4-6 minutes or until the wonton floats to the top. Remove with slotted spoon and place in a bowl. top with a pat of butter and serve.

Frying Method (great for dessert or an anytime sweet snack)

Fry these wontons instead of boiling. Add about 2-inches of vegetable oil to a large, deep skillet. Heat the oil over medium heat until it reaches about 350 degrees. If you don't have a thermometer, you can test the temperature of the oil by dropping a small piece of wonton wrapper into the oil. If it sizzles when it hits the oil, you are ready to fry.

Working in batches, fry the wontons until they are golden brown, about 30-40 seconds. Remove the wontons using a slotted spoon and allow to drain on a paper towel lined baking sheet. Sprinkle with some granulated sugar and some extra cinnamon. Allow to cool slightly and serve.

VARIATIONS:

-Add some chopped nuts or chocolate into your mashed bananas before filing the wontons. For an extra treat, try both!

- Fill your wontons with some Nutella spread, deep fry them. Drain on paper towels and sprinkle with powdered sugar.

Maple and Thyme Roasted Carrots

I've said it before and I'll say it again. I'm not so good with the side dishes. I'm trying, it's just not something that comes naturally to me. Maybe its because I'm constantly searching for simplicity in my life and especially in my meals. I like simple main dishes and even simpler sides. You see, I was a vegetarian for 10 years (still only eat minimal chicken and fish) and have huge respect for vegetables in their natural state. Don't get me wrong, I won't turn away a good creamed spinach but I strive to prepare vegetables simply (usually roasted and lightly dressed like in the recipe below), as to highlight their natural yumminess.

As parents, it's easy to get frustrated with the "picky" eater phases (yes, PLURAL) and resort to covering veggies with butter and cheese. You just want them to "EAT THE BROCCOLI ALREADY!". I'm not a huge fan of that method because it's not really the best way to encourage a healthy eater. It's our responsibility to keep presenting our kids with healthy, nutritious options. And if one day they turn up their noses to a veg, so be it! We have to remember that they are human after all. Just because they don't eat their veggies today, doesn't mean it's forever. It's frustrating and stressful and you just want to give up (I've been there!). One of the many great challenges of parenting is learning to move through phases knowing they won't last. Eating is no different. There are all sorts of reasons your lil' one might be on a strike. Maybe their stomach hurts, or their teeth or maybe, just MAYBE they don't feel like having broccoli today!!! "OK Ma?!" My advice is to step back, take a deep breath and try again tomorrow. Never, never give up! The investment you make in your child's nutrition now, will yield immeasurable results later.


Want to know more about Feeding Your Baby Healthfully?

Visit Our365.com for an awesome Q&A with Dr. Greene and my pal Chowmama Stacie.


About the Recipe:
I developed this recipe last minute when I had a chicken roasting in the oven and once again, NO SIDE DISH! I took a quick scan of my fridge and pantry and came up with this combo. Not sure what made me add the apple cider vinegar but boy, am I glad I did. It really made the dish something special. Hope you think so too!




Maple and Thyme Roasted Carrots
Serves 4-6

12 medium sized carrots, stems and peels removed (i your carrots are large, halve them)
3 tablespoons extra virgin olive oil
1/4 cup good quality maple syrup
1 tablespoon apple cider vinegar
1 tablespoon fresh thyme, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper


1)-Preheat oven to 400 degrees.

2)- In a large bowl, whisk together olive oil, maple syrup, vinegar, thyme and salt and pepper. Place carrots in the bowl and toss to coat.

3)- Dump the carrots onto an aluminum foil lined baking sheet and bake for 20-25 minutes or until carrots are tender.

Enjoy!