Tangy Shredded Pork Tacos

So I realize its been MONTHS since I've attempted to post on this blog. I'm 35 weeks pregnant, and although I'm still cooking; I just haven't thought about posting! I found this recipe on the food network, and made it last night. Everyone liked it except my oldest; which is odd because he eats everything!

Tangy Shredded Pork Tacos

1 teaspoon dried oregano

1 teaspoon ground cumin

2 teaspoons salt

1/2 teaspoon freshly ground black pepper

1 (3 1/2-pound) boneless pork; cut into chunks

1 medium onion; minced

4 cloves garlic, minced

1 cup chicken stock

1 small can tomato paste

1 tablespoons honey

1 orange, peeled and blended

1 lime, peeled and blended

Preheat the oven to 325 degrees F. Mix the oregano, cumin, salt and pepper together in a small bowl and season the cubed pork chunks with the spice mixture. Put into a large Dutch oven. Add the onion, garlic, chicken stock, tomato paste, honey, orange and lime; stir together.

Put the pot on medium heat and bring the mixture to a simmer. Transfer to the oven and cook, covered, until the pork is tender and easily shreds, about 1 hour and 45 minutes. If you don’t have a dutch oven, transfer to another dish, safe for the oven.

Remove the meat from the Dutch oven to a cutting board. Set the Dutch oven over medium heat and reduce the liquid until it becomes slightly syrupy, about 10 minutes. Meanwhile, shred the meat and place in a bowl. Drizzle the reduced cooking liquid into the pork and toss.

Serve with tortillas

For the first time in a long time, this post is linked to Tempt my Tummy Tuesday and Tasty Tuesday

Visit my other blog later, for week 35 pictures and doctor updates!

Orange Pineapple Cream Salad

Well hello. It's been a while, my friends. I"m still cooking; just not anything too spectacular worthy of posting. 

Being prego and all, keeps me from the desire of cooking at times. My belly is growing; slowly, but I'm getting there. I"ve gained 10 pounds total, and its difficult to figure out where 10 pounds has gone! I can still button my jeans; although, its getting slightly uncomfortable. 

Enough of me. Onto FOOD....

ORANGE PINEAPPLE CREAM SALAD

1 11 oz can mandarin oranges

1 8oz can pineapple chunks

1/2 cup sour cream

1/2 cup marshmallows

Mix pineapple chunks, sour cream, and marshmallows together. Stir in mandarin oranges. Refrigerator for 2 hours and serve!

Easy Peasy

Side note; I dont like sour cream, but I like this! Light and refreshing. Maybe it's because I'm pregnant.

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

More Baseballs; It's a boy!

Pictures and info on my other blog !

Vanilla Pudding Sugar Cookie Icing

Vanilla Pudding Icing

¼ cup cold milk

3 TBL instant vanilla pudding mix

¼ cup butter, softened

2 ½ cups powedered sugar

1 tsp. vanilla extract

Combine milk and pudding mix until smooth; set aside.

 In a mixing bowl; cream butter and beat in pudding mixture. Gradually add powdered sugar, vanilla and any food coloring. Beat on high speed until light and fluffy.

 I used a simple Betty Crocker sugar cookie bag mix. I used the recipe for cut out cookies, and used my angle cookie cutter.

Keira (5) thought they were leaves. How do I keep them from fattening up?! They're so much prettier above! The icing turns out a bit yellow from the pudding, so you may want to use food coloring if you want a different color. I topped mine with some sugar crystals. Not the most perfect thing to look at, but good! Kids loved them!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

On a personal note, today I"m 16 weeks! I've been sick and coughing a ton this past week, but I had my 4 month apt. today and everything seems to be going well. More on my other blog

Vanilla Christmas Fudge

Now that Thankgsiving is over, it's time to begin all the holiday baking! Here's my first of hopefully many!

Vanilla Christmas Fudge

1 bag white vanilla chips
1/4 heavy whipping cream
1 TBL honey
3/4 cup chopped cashews or other nuts (opt)
3/4 cup red and green M&M's

Line the bottom of a 8X8 pan with foil, overhanging the edges by a few inches. Spray with pam.

In a large bowl, mix the vanilla chips, heavy whipping cream, and honey. Melt in microwave for 30 seconds and stir. Place in microwave for another 30 seconds and stir. It should be melted and smooth (if not, add for another few seconds!). Stir in the nuts, if using, and allow to sit in bowl for 30 minutes.

Quickly add M&M's (just 1/2 cup), and spread into pan. Sprinkle with a few more M&M's, and press down into mixture a little. Place in refrigerator for 30 minutes.

Remove fudge and foil from pan and place on cutting board. The fudge should easily slip off the foil, and just the fudge should remain on cutting board. Slice in desired sized pieces!

This post is linked to Tasty Tuesday and Tempt my Tummy Tuesday

Chunky Beef Stew

Yes; I'm blogging! Finally! So I just began my 13th week of pregnancy, and even though I have had my fair share of sick days, I think I've been slightly lucky compared to other people I know! I've been sick once the past 2 weeks, and I have some friends that get sick every day. Yesterday was actually a bad day for me though; I got sick the previous night and yesterday at work. The first time EVER that I got sick in the morning or at work! okay; enough of that. 

I made a chunky beef stew for dinner, and thought I would share..since it was a hit at our house! I wasn't planning on posting this, so I didnt take pictures while I made it.

Prep time- 30-45 minutes (chopping potatoes and veggies)

Chunky Beef Stew

1 can diced tomatoes (don't drain. I blend it in a food processor)

1 cup water

3 TB quick cooking tapioca (stick with me here!)

2 ts. Sugar

1 ½ ts. Salt

½ ts. Pepper

2 pounds lean beef stew meat (I bought a package of pre cut beef stew meat. Cut yours in chunks if not already cut up)

4 medium carrots (cut into chunks)

3 medium potatoes; chunks

2 celery ribs; chunks (optional)

1 medium;  onion

1 slice bread; cubed

½ can chicken broth

In a large bowl; combine tomates, water, tapioca, sugar, salt and pepper. Stir in the remaining ingredients. Pour into a greased baking pan. Cover and bake at 375 for 1 ½-2 hours (2 hours for more tender meat and veggies). Serve in bowls. 

This is my daughter's bowl; that's why its not filled up much!

This post is linked to Tempt my Tummy Tuesday 

and Tasty Tuesday

Sorry for the lack of food posts...

So since I"m pregnant and all, I haven't really been cooking lately. I'm either too exhausted too, or the food just smells a bit nasty! My gag reflexes are pretty gnarly. I"m trying to get over it and cook, for my family's sake! 

This too shall pass....(or so I'm told)