Natural Sugar

Quiche-adilla

2016-06-19T09:02:00.001-07:00

Once in awhile, two worlds collide so perfectly, you can't help but stand back in awed delight. It happened in our kitchen this weekend. A quiche and quesadilla crashed into one another, and fell instantly, madly in love. This is the result. Meet the quiche-adilla, a gluten-free master piece of epic portions. It's light and airy, filled with savory spices and seasonal ingredients, atop a hearty corn tortilla.

Quiche-adilla

2 Corn Tortillas, each cut into 4 wedges
1/2 lb. Breakfast Sausage (we like the spicy kind)
1 Zucchini, diced

1 Red Pepper, diced

5 Eggs

1/4 C. Milk
Paprika
Onion Powder
Cheese of your choice
S&P

Preheat oven to 375.

Grease the bottom of a 9" pan. Place the tortilla wedges in the pan to form the crust. Sprinkle with S&P.

Heat a skillet over medium heat. Brown the breakfast sausage, zucchini and red pepper. Meanwhile, whisk the eggs, milk and seasonings.

Carefully transfer the breakfast sausage mixture to the pan, spreading evenly over the tortilla crust. Pour the egg mixture on top and sprinkle with cheese.

Bake for 20-25 minutes until cooked through and golden brown.

Lost Waffles

2016-02-20T08:41:00.001-08:00

We woke up this morning to beautiful Spring weather, so we had to eat breakfast on the balcony. After a long winter of hibernation, it seemed only right to make something new and fresh. Scrounging through the fridge, we had a couple eggs, some bacon and a few frozen waffles. This combination led to a kitchen experiment - that's my favorite kind of experiment, you know.

From the deep dark winter of the freezer emerged Lost Waffles, a play on Lost Bread, a.k.a. French Toast. These Lost Waffles are soft and pillowy, with the hint of a crispy crust. With a side of sweet and spicy bacon, eggs done your favorite way, and topped with whipped cream, I invite you to enjoy Lost Waffles, part of this complete breakfast.

Lost Waffles

4 Frozen Waffles
2 Eggs
1/4 C. Milk (I used almond)
1/2 t. Cinnamon
1/2 t. Vanilla
Spoonful of Sugar (helps the Lost Waffles go down...)
Butter
Whipped cream

Preheat the oven to 400 degrees. Place frozen waffles on a baking sheet and bake until extra crispy.

In a shallow bowl, beat together the eggs, milk, cinnamon, vanilla and sugar until well combined.

Add a pad of butter to a medium skillet and heat over medium-high heat. You want this pan to be HOT when the waffles jump in. Quickly douse a waffle in the egg mixture, making sure the egg gets into all the nooks and crannies. Add it to the skillet and let it sizzle away until golden brown and crispy. (Don't dip the waffles in the egg until just before you put them in the skillet, or they'll become soggy). Repeat with the remaining waffles.

To serve, top the waffles with whipped cream and a side of your favorite breakfast accompaniments.

Donut Holes with Jam & Creme

2015-11-09T12:48:00.000-08:00

A few weekends ago, we went to the apple orchard with some friends. After filling a sac with juicy Winesaps (and taking more photos than we could count), we stopped at the orchard shop and picked up a few extra goodies. Per our tradition, we chose a couple jams from the monumental display. This year, we settled on strawberry rhubarb, among others. For the last few weeks, the jar of SR jam had been staring me down from the kitchen counter, so I finally opened it up. Instead of smearing it on a slice of trust toast, I wanted something different, something satiating and sweet. I landed on donuts.

Reminiscent of jelly-stuffed donuts, these simple donut holes are light as air and when swooped through a trail of strawberry rhubarb jam and vanilla creme, they're to-die-for.

Donut Holes with Jam & Creme

1 Tube Unbaked Biscuits
2 C. Vegetable Oil
1/4 C. Strawberry & Rhubarb Jam
Squeeze of Lemon Juice
Vanilla Creme (recipe follows)
Powdered Sugar, for dusting

Preheat the oven to 350 degrees.

Heat the vegetable oil over medium low heat.

Open the tube of unbaked biscuits and using scissors, cut each biscuit into quarters. Roll the dough quarters into balls and set aside. When your vegetable oil reaches 350 degrees, lower the heat and carefully drop a couple dough balls into the oil. They will cook very quickly, so be prepared to scoop them out as soon as they turn a golden brown.

Place each golden ball onto a baking sheet. Once you've fried all the balls, place them in the oven for 4-5 minutes. Remove the balls when they have cooked all the way through. (You can test this by cutting one of them open. You want the dough to be fully cooked).

Dust the balls with powdered sugar.

Squeeze some lemon juice into the jam and stir to thin it out. This makes dipping easier. Arrange your plate with smears of jam and vanilla creme. Place donuts on top of the sauces. Enjoy.

Vanilla Creme

1 Packet of Vanilla Pudding
2 C. Milk
1 t. Vanilla Extract
1 T. Bourbon

Add the vanilla pudding packet to the milk and whisk for 2 minutes. Add the vanilla extract and the bourbon and whisk until fully combined. Cover tightly with plastic wrap so that it touches the surface of the pudding* and refrigerate for 2 hours, or until thick. Thin with milk as needed.

*This prevents a skin from forming on your pudding.

Christian and me at the orchard. Does anyone send out Fall cards? We may have to now...

Summer Corn Salad

2015-08-12T18:17:00.000-07:00

This weekend, I ventured to a wondrous farmer's market in Clintonville. Carts upon stalls upon tents of plump, fresh produce glistened in the morning sun. Large slabs of local meats and bratwurst contrasted against colorful, country bouquets of wildflowers, sunflowers and poppies, all of which were proudly presented by friendly farmers, eager to share their wares. I sampled my way through in the true O'Gara way, trying cheeses and dips and even a raspberry dragonfruit soda (a must at my next dinner party). Christian and I allotted ourselves a whopping $20 and filled our sack with all kinds of goodies, including cherry tomatoes, heirlooms, blackberries and whiskey peppercorn sausages. With our last $1.50, we even bought a few flowers that are sitting happily on our bar. We've already decided we're going back again on Saturday.

With our finds at the market, a few stragglers in the fridge and some herbs from our balcony, I made a simple summer salad of corn, tomato, onion, mint & feta. This summer salad is fresh and bright, healthy and local. Make this your side dish the next time your grill this season for a delicious, seasonal treat.

Summer Corn Salad

2 Ears of Corn, shucked

1/2 Pint of Cherry Tomatoes, preferably the multicolored kind

1/4 of a Red Onion

1/3 C. Feta Cheese, crumbled

10 Mint Leaves

S&P

Olive Oil

Apple Cider Vinegar

Turn on the grill to medium high heat.

Generously drizzle the corn with olive oil, salt & pepper. Grill over medium high heat until many of the kernels have turned golden. Carefully slice the kernels off the cob and into a large bowl, making sure to collect any milk from the cob. *SEE TIP BELOW.

Halve your cherry tomatoes and toss them in with the corn. Thinly slice the red onion and add to the tomatoes and corn.

Add the feta, a drizzle of olive oil and a tiny splash of vinegar. Quickly toss the veggies and feta in the oil and vinegar, so they are evenly coated.

Holding the mint leaves in the palm of your hand, clap your other hand on top, smashing the mint leaves between your palms. This will release their oils and add fragrance to your salad. Sprinkle the leaves on top of the salad.

Enjoy.

TIP:

To slice the kernels off the corn cob, place a small bowl upside down in a large bowl. Stand the corn vertically on the base of the small bowl. Carefully, slice down the side of the cob, letting the kernels cascade into the bowl. Then, take the back of your knife and scrape the cob in a downward motion, to collect all of the milk left in the cob. Remove the small bowl and voila! You've got a bunch of fresh corn in your bowl and a clean station.

Breakfast Tacos

2015-08-08T10:43:00.000-07:00

Despite it being the most important meal of the day, I rarely get hungry early enough to enjoy breakfast. Except, that is, on the weekends. I love waking up lazily, when my body has rested of its own accord. I'll boil some water on the stove (we don't have a microwave in the new apartment), grind some coffee beans and brew a cup of joe before heading out to our balcony. It's truly the perfect way to greet the day.

In contrast to my tardy appetite, moments after Christian wakes up, he's ready for breakfast. So, once that coffee has trickled through my veins, we pillage the fridge for eggs, breakfast meat and whatever else we can whip into a worthy meal. Breakfast tacos have been a recent favorite. Quick, versatile and flavorful, these breakfast tacos are a great way to transform those last bits of ingredients in the fridge into a simple, delicious meal.

Breakfast Tacos

The Tacos:
4 Small, White Corn Tortillas
1/4 lb. Spicy Breakfast Sausage
4 Eggs
1/4 C. Chihuahua or Feta Cheese
Crema (Recipe Follows)
The Green (Parsley or Cilantro)

Heat a non-stick skillet over medium heat. Cook the breakfast sausage, breaking it into small crumbles until it's brown and crispy and cooked through. Remove from the pan and drain on a paper towel.

Over an open flame, carefully heat your tortillas to give them that authentic char. Flip with tongs so both sides brown. If you don't have a gas range, just warm them up so they're pliable and don't crack when you fold them.

Cook your eggs any way you like. I like mine over-medium.

To assemble your tacos, place an egg on each tortilla. Sprinkle with the crumbled sausage. Spoon the crema over each taco. Top with cheese and the green. Serve with rice.

The Crema:
1/4 C. Sour Cream
1/4 C. Tomatillo Salsa
The Green (Parsley or Cilantro)

For the crema, blend together the sour cream, salsa and the green.

A Modern Speakeasy & The Wasabi Deviled Egg

2015-05-18T06:26:00.000-07:00

Several months ago, I had the pleasure of working with the Columbus Blue Jackets Foundation to produce a fundraiser that raised money for pediatric cancer research. It was a whirlwind project that we completed in January and it was a TOTAL success! The event raised more than $600k to help kiddos with cancer. In addition to giving back, this event was a grand party to celebrate the NHL team, the city of Columbus and to blow people away. And it did.

It all took place at the Columbus Athenaeum where we created a pop-up speakeasy called The Crease, where Being Bad Does Good. Guests entered a dark, empty lobby and gave a password to a stoic bouncer, who surreptitiously ushered them in. Guests navigated through the backstage entrance where performers readied themselves in front of giant mirrors, vocalists warmed up, dancers practiced their moves. There were even a few sharks playing cards before their debut on stage. This greeting was definitely not what guests expected. It set the perfect stage for a night of wonder, disbelief and whimsy.

Guests were invited into the actual party by none other than Johnny DiLoretto, The Crease's proprietor for the evening. The lights were low, the music was loud and guests were immediately catapulted into full swing party mode. The decor was a purposeful hodgepodge of glitz and glamor and rustic, comfy chairs. A golden dance floor reflected the moody lights and a giant bar flooded guests with unique and old-fashioned libations inspired by Columbus' own Logan Demmy.

Creative talent sang and danced the night away. From Maiya Sykes, to dance performances choreographed by Leigh Lotocki, to... wait for it...yes, even a fire eater, this event had it all. Oh, and Sara Bareilles showed up for a surprise concert at the end of the night. All in all, this event was a huge success. It unveiled the creative side of Columbus' philanthropy that I think has set a new bar for future fundraisers and good-doers.

Now, no party that I've ever been to is complete without food. This was no exception. I had the pleasurable task of working with the chef at the Athenaeum to create the menu at The Crease. Inspired by the 1920's, Moulin Rouge and a little bit of Circus, the food at The Crease was marvelously fitting. We opted to go with heavy appetizers and finger foods, much like you would have seen at cocktail parties back in the day. Deviled eggs and artisan toasts were given a modern twist. Exotic curries and Peking wanton cups brought intrigue. Even London broil lollipops made a whimsical appearance. This party had so much to offer. The food was the cherry on top.

Wasabi Deviled Eggs

All of the food at The Crease was top notch, but I thought it only fitting to share the recipe for our client's favorite dish: the Wasabi Deviled Egg. Who would have thought that wasabi would taste good in an egg? Well, trust me. It does. These deviled eggs are easy, impressive and over the top, with a modern, spicy punch. Bon Appétit.

6 Eggs
1/4 C. Mayonnaise
1 t. Wasabi Paste
Pickled Ginger (like you'd find at a sushi restaurant)
Toasted Panko, for garnish
Parsley, for garnish

Place 6 eggs in a pot and cover them with water. Turn on the heat to high and bring the water to a rapid boil. Boil for 15 minutes and remove the pot from the heat. Let it cool for 5 minutes. Run the eggs under cool water until they can be handled. Crack and remove the shells and slice the eggs in half.

Pop out the yolks into a medium bowl. Add the mayo and wasabi. Season to taste with more mayo and wasabi.

Fill each egg white with a tablespoon of the wasabi mixture. Top with a piece of ginger and sprinkle with panko and parsley.

Quick Cashew Slaw

2015-04-20T07:11:00.000-07:00

This weekend, the weather was so pleasant that Christian and I spent the day cleaning up the backyard and planting a plethora of herbs, flowers and other greenery. By the end of it, we wanted to enjoy our sprucing, but couldn't handle grilling a feast. So, we kept it simple with good old wieners, green beans and coleslaw. Stupidly, we forgot to buy coleslaw dressing. So, we pivoted and got creative in the kitchen with on-hand ingredients. And what do you know - the coleslaw turned out better than most of the ones I buy in the store anyway. Below is our concoction for Quick Cashew Slaw. It's bright and tangy, with a hint of sweet heat and a satisfying crunch.

Quick Cashew Slaw

1 Bag of Shredded Veggies (cabbage, carrots, etc.)
1 Green Onion, thinly sliced
2 T. Cilantro, chopped
Handful of Salted Cashews

1/3 C. Mayonnaise
Juice of 1 Lime
2 T. Brown Sugar
2 T. Asian Sauce such as Szechwan (or, pinch of red pepper flakes)
Extra cilantro and cashews, to garnish

Toss the shredded veggies, onion, cilantro and cashews. Set aside

In a small bowl, stir together the mayonnaise, lime juice, brown sugar and heat. Taste and season accordingly. If you like more heat, add more spice.

Spoon half of the sauce over the veggies. It's better to toss as you go so you don't end up with a slaw that's too wet. Use as much sauce as you want.

To garnish, sprinkle with extra cilantro and cashews.

Irish Colcannon & Apple Cupcakes with Whiskey Glaze

2015-03-16T11:22:00.002-07:00

This weekend, we celebrated St. Patty's Day with a number of close friends. It started as a casual afternoon get-together and somewhere throughout the course of the evening, the living room exploded into a raging dance floor. Leave it to us to help the Irish celebrate with some damn good song and dance. Luckily, we had filled up on Irish favorites earlier in the day, including bangers and Colcannon, and apple cupcakes with whiskey frosting. Give these recipes a try for an easy jump start to your St. Patty's Day!

Colcannon is a traditional Irish dish of mashed potatoes stuffed with cabbage. My version uses kale and green onions along with thyme butter. It's hearty and comforting and a perfect way to kick off St. Patty's day.

8 Russet Potatoes, skin on
1.5 C. Kale, stems removed
1 T. Olive oil
6 green onions, diced
3/4 C. Sour cream
1 stick of Butter, at room temp
1/4 C. Milk
2 T. Thyme
S&P

Place the potatoes in a large pot filled with enough water to cover the potatoes. Place the pot over high heat and bring to a rapid boil. When a fork can easily be inserted into the potatoes, carefully remove them and transfer them to a large boil.

Bring the pot of water back to a boil and add the kale. Cook for 2-3 minutes or until the kale is a bright green. Remove from the heat and drain.

In a small boil, combine the butter and thyme. Set aside until ready to serve.

Using a potato masher, crush the potatoes until they are a smooth consistency. (Don't use a hand mixer or you'll end up with gummy potatoes).

Heat a small skillet over medium heat. Drizzle with olive oil and when it glistens, add 3/4 of the green onion. Sauté until lightly browned. Add to the potatoes, along with the sour cream and kale. Toss to combine. Season with salt and pepper.

To serve, form a nest with the colcannon with a well in the center. Add a tablespoon of thyme butter into the well and allow it to melt. Garnish with the remaining green onion. Serve with bangers.

Apple Cupcakes with Whiskey Glaze

Your favorite white or yellow cake batter (shh...I used a box)
1.5 apples, cored and diced
1 T. Cinnamon
1 pinch of nutmeg
2 C. Powdered sugar
3 T whiskey
Preheat the oven to 350.
Add the apples, cinnamon and nutmeg to the cake batter. Toss to combine.
Fill the cupcake pan and bake until a toothpick inserted into the center of the cupcake comes out clean. Allow to cool before removing the cupcakes from the pan.
In a small bowl, combine the powdered sugar and whiskey. Stir with a fork until smooth. You may need to adjust the amount of sugar or whiskey. Just remember, a little bit of liquid goes a looong way!
Drizzle the cooled cupcakes with the glaze.

Ohio Nachos with Blue Alfredo

2015-03-12T19:50:00.000-07:00

One of the first foods I tried after moving to Columbus, Ohio, was "Ohio Nachos." Unlike typical nachos, the Ohio version uses potato chips and a creamy blue cheese sauce. My version includes colorful vegetable chips and smoked blue cheese. Crunchy, smokey and bright, this dish is a unique, easy, scrumptious, happy hour snack.

Vegetable chips
8 oz. of your favorite Alfredo sauce
6 oz. smoked blue cheese (creamy is best), divided
2 T. Fresh Parsley
Pinch of nutmeg

Preheat the oven to 350. Place the chips on a cookie sheet, place in the oven and warm briefly.
Add 4 oz. of the blue cheese to the Alfredo sauce. Stir to combine. Warm the sauce over low heat on the stove or in increments of 30 seconds in the microwave until the sauce is bubbly and the blue cheese has been incorporated. Add the parsley and nutmeg. (The nutmeg helps cut the richness).

Plate up your chips and carefully pour the blue alfredo on top. Sprinkle with the remaining blue cheese.

Roasted Corn Pancakes with Bourbon Pulled Pork & Slaw

2015-02-17T05:20:00.000-08:00

Dear fellow foodies, please help me in celebrating Natural Sugar's 100th post! On such a special occasion, I thought I'd share a recipe with you that brings back one of my best memories from 2014. Back in September, Christian and I threw a little dinner party. It was meant to be a quiet dinner for 6 of our close friends. It bloomed into a dinner extravaganza of 14 to celebrate the end of summer. It. was. fantastic. Great company combined with delicious food and wine plus wonderful conversation made it a total success.

Today's recipe is the entree we served at our party: Roasted Corn Pancakes with Bourbon Pulled Pork, Fresh Veggie Slaw and Spiced Popcorn. It's a mouthful, literally. It has several components and takes some time, but I promise you it's worth it! This dish is whimsical, satiating and full of robust, fresh flavors. The Roasted Corn Pancakes are soft and savory, the perfect pillow to catch the drippings of the sweet and smokey Bourbon Pulled Pork. The Fresh Veggie Slaw adds bright flavors and the Spiced Popcorn finishes the dish off with a fun crunch. Give it a try on a day when you've got time to spend in the kitchen. You won't be disappointed.

Roasted Corn Pancakes

1 C. Fresh corn, off the cobb (or frozen)

Olive Oil

S&P

Your favorite pancake batter

Butter

Preheat the oven to broil. Spread out the corn onto a cookie sheet. Drizzle with olive oil. Sprinkle with S&P. Toss to coat. Broil until corn is golden brown.

Fold the roasted corn and S&P into the pancake batter.

Melt butter in a skillet over medium heat. Ladle a spoonful of the pancake batter into the skillet. Cook the pancake until bubbles form or until the bottom turns golden brown, about 2 minutes. Flip and cook until the other side is golden, about 1 more minute. Remove from heat. Repeat with all pancakes.

Bourbon Pulled Pork

1 lb. Pork Tenderloin (flavored is fine - go for teriyaki or garlic)

Olive Oil

1/2 Red Onion, sliced

1/2 C. Bourbon, divided (I like Bulleit)

Scant 1/4 C. Brown Sugar

S&P

Heat a medium skillet over high heat. Drizzle olive oil. When it glistens and the pan is very hot, add the pork tenderloin. Sear on all sides. Transfer to a slow cooker. Add onions to the skillet with about 1/8 C. of the bourbon. Cook for 3 minutes. Transfer the onions and bourbon juice into the slow cooker. Add the remaining bourbon, brown sugar and S&P. Cook on low for 5-6 hours, or until the pork is cooked through and pulls apart easily with a fork. Do not overcook.

Fresh Veggie Slaw

1/2 Yellow Pepper

1/2 Red Pepper

1/2 Red Onion

1 C. Fresh Corn

Cilantro, chopped

S&P

1 T. Vinegar (optional)

Thinly slice the peppers and onion and transfer to a medium bowl. Add the corn and cilantro, S&P and vinegar. Toss to combine.

Spiced Popcorn

1 C. Popped Popcorn

Sprinkle of paprika

Sprinkle of cinnamon

To serve, top the roasted corn pancakes with bourbon pulled pork, fresh slaw and popcorn.

Corn Three Ways: Roasted, Fresh & Popped

Deepest apologies for such a long delay since my last post. Since August, my life has completely filled up! Huge back-to-back work projects + wonderful boyfriend + weekends chock full of fun = no time to talk about and take good pictures of food. These great pieces of life continue still, but it's about time I jumped back into talking about, eating and photographing one of my favorite things: FOOD!

Lamb Burgers over Hummus with Heirloom Tomato Salad

2014-08-28T03:19:00.000-07:00

Sometimes, you just have to dig out that old cookbook that hides on your kitchen shelf and make a dish that may not be groundbreaking, but sure is delicious. This one fits the bill. These lamb burgers are adapted from a recipe in The Mediterranean Cookbook by Parragon Publishing, and are so simple, you can't help but make them effortlessly. Christian and I made these gluten-free by substituting crushed corn chips instead of bread crumbs and by serving them on hummus instead of buns. Whether you're gluten free or gluten+, give these babies a try. These lamb burgers are rich, savory and aromatic and are the perfect Mediterranean meal for a warm summer evening.

Lamb Burgers over Hummus

1 lb. Ground Lamb

3/4 Onion, finely diced

1 Clove garlic, minced

1 Egg

1 T. Fresh Mint, finely chopped

1 T. Fresh Parsley, finely chopped

1/4 C. crushed corn chips (or bread crumbs for gluten+)

S&P

Olive Oil

Soft Goat Cheese

Hummus

Preheat the oven to broil (or turn the grill to high).

In a large bowl, combine the lamb, onion, garlic, egg, mint, parsley, corn chips, S&P. Using your hands, mix the ingredients until thoroughly combined.

Form into equal sized patties, indenting the center of them slightly.

Drizzle the patties with olive oil and place on a baking sheet (or carefully onto your cleaned grill). Cook about 5 minutes, flip and cook for another 4 minutes until browned and slightly crisp on the edges and cooked all the way through. In the last few minutes of cooking, add a spoonful of goat cheese so that it begins to melt on top.

To serve, smear your favorite hummus on the plate, top with the burger and a sprinkle of parsley & mint. Serve with Heirloom Tomato Salad (recipe follows) and naan.

Heirloom Tomato Salad

We found some fantastic heirloom tomatoes at the farmers market this weekend and decided to make an extremely simple salad with them to go along with our lamb burgers. Fresh, cool and crisp, this salad is a perfect balance to any rich, hearty entree.

2 Heirloom Tomatoes, chopped

1/4 C. Kalamata Olives, pitted & halved

Parsley & Basil, ripped

Drizzle of Olive Oil

S&P

In a medium bowl, toss all the ingredients. Yes, it's THAT easy.

Shooting StarMosa

2014-07-26T10:04:00.001-07:00

I can't think of a better way to start the day than with a cold, frothy mimosa (preferably served in bed). Lately, I've tried a few variations of mimosas and this is one that works perfectly for a sun-filled summer morning. Christian turned me on to this version which is inspired by a fresh-squeezed, vitamin boosting juice served at Northstar Cafe in Columbus. The Shooting StarMosa is a light, subtle and sparkling twist on the classic brunch boisson.

Shooting StarMosa

1 Part Orange Juice
2 Parts Carrot Juice
Topped off with Champaign

In a glass, mix the orange and carrot juices. Top with Champaign and swirl to combine.

Chicken Panang

2014-07-15T04:30:00.000-07:00

I'm a sucker for good Asian food. Chinese, Japanese, Thai and everything in between. I love it all. A few years ago, I tried curry for the first time. It was an acquired taste for me, but once I discovered Panang, I knew I'd hit a home run. It's spicy, a little sweet, and luscious, with a peanut butter finish. Great with any meat or veggie (or whatever the hell you have in the fridge), this is a must-keep recipe to add to your repertoire for those often craved exotic evenings.

Panang Curry

Chicken Boobs
2 T. Olive Oil
Salt & Pepper
3/4 Onion, diced
1 1/2 C. Carrots, chopped into small rings
1/2 Zucchini, chopped
3 T. Panang Curry (found in a pouch or a can in Asian grocery stores)
1 Heaping T. of Peanut Butter
1 14 oz. can of Lite Coconut Milk
1 T. Fish Sauce
1 T. Brown Sugar
Basil, nuts and lime juice, to garnish

Sprinkle your chicken with salt & pepper.

Heat the olive oil in a non-stick skillet over medium heat until it glistens. Add the chicken and cook for 4 minutes per side or until you get a nice, golden brown edge. Make sure the chicken is cooked through. Remove from the skillet and set aside. When the chicken has had a chance to rest for 5 minutes, slice into pieces about 1" thick.

Add the onions to the skillet. Cook until they are soft but not browned, about 6 minutes. Add the carrots and zucchini and cook for another 3 minutes. Stir in the panang curry and peanut butter, allowing it to coat the veggies. Pour in the coconut milk and stir to thoroughly combine. Stir in the fish sauce and sugar. Taste and add more sugar, peanut butter or fish sauce as needed. Add the chicken back and stir gently to cover it in the sauce.

Serve over rice and garnish with fresh basil, nuts of your choice and a squeeze of fresh lime juice.

Shish Kebabs

2014-07-09T04:20:00.000-07:00

There is not much in this world as satisfying as grilling meat on a stick over flames. Maybe it's my id, a yearning for simpler times, or gee whiz, maybe it's that fahwesome taste of char and caramelized sugars all over my food that only fire can lend. In any case, I encourage you to unleash your inner cave man, break out the grill and start cooking like summer intended. This weekend, my new obsession Christian and I grilled some shish kebabs using my dad's infamous recipe. These shish kebabs are tender, juicy & fresh, and packed with sweet, teriyaki flavors.

Shish Kebabs

1/2 lb. of Beef Tips (or your favorite protein), cut in large chunks

Salt & Pepper

Olive Oil

1 Red Pepper, cut in large chunks

1 Pint of Button Mushrooms, with stems on

1 Onion, cut in large chunks

1 Can of Whole Potatoes

1/2 C. Teriyaki Sauce (we used San-J gluten-free)

1 C. Pineapple, cut in large chunks (optional)

Wooden Skewers, soaked in water

Preheat your grill to nice and hot. Season the beef with salt & pepper.

Start to assemble the kebabs by starting with a piece of red pepper or onion. This will secure the pieces so they don't slide off the end of the skewer. Continue by adding the other ingredients. Finish the skewer with another red pepper or onion chunk and set the kebabs in a shallow baking dish. Repeat this until you've used all the ingredients.

Drizzle your teriyaki sauce over the kebabs, making sure that each piece gets nicely coated. Drizzle with a smidge of olive oil. This helps prevent sticking on the grill and helps your food to get an extra crunch.

When the grill is hot, carefully add the kebabs, perpendicular to the metal grates. Cook for 5-6 minutes, until you get a good char. Turn and cook for another 5 minutes on the other side. Make sure your meat is cooked to a safe temperature. Remove from the grill. Drizzle with fresh sauce if you desire (NOT the sauce that collected at the bottom of your baking dish). Serve with quinoa, couscous and something green.

Patio Weather

2014-05-29T08:52:00.000-07:00

When I moved to Ohio, some friends told me that I had just missed "patio weather" and that I would not find anything better in this new state. I nodded and smiled politely, all the while thinking how sitting on my patio sounded like a true bore. Well, I don't think I've ever eaten my words (or thoughts) any faster than when patio weather did come around again. It is now absolutely my favorite part of Ohio's spring and summers. There's something so peaceful and satisfying about being outside on a beautiful patio eating good food, drinking cool drinks and enjoying the company of close friends. The following recipes are inspired by good friends and fabulous patio weather.

Grilled Crostini with Dara's Hip Hoppin' Morockin' Carrot Dip

My friend Dara Schwartz recently launched a line of all-natural dips made from local Ohio ingredients that are unbelievably flavorful and healthy. My favorite is the Hip-Hoppin' Morockin' Carrot - Moroccan Carrot Dip. It's spicy and exotic with a hint of raw honey. Dara shared this appetizer recipe with me to enjoy the dip. Try it tonight - you'll be blown away by the rocking' combo of flavors and textures.

Hip Hoppin' Morockin' Carrot - Moroccan Carrot Dip

Baguette

White cheddar cheese, in thin slices

Preheat your grill to medium high. Thinly slice your baguette on a bias (diagonal). Grill them to your desired level of crunch. I like mine burned and crispy. In the last 2 minutes of crisping, add a slice of cheese and let it melt a bit. Remove from the heat and top with a spoonful of carrot dip. Garnish with something green and enjoy.

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Grilled Salmon with Dijon Maple Hollandaise and Pistachios

I've been on a huge salmon kick lately. I love the crispy skin and the rich flavor packed into this hearty, but light, pink fish. I've been experimenting with some different flavor profiles and this is one of the winners. The salmon is grilled simply but adorned with some delicious, well-balanced accoutrements.

Salmon fillets, skin on

Olive Oil

Salt & Pepper

1 Packet Hollandaise Sauce Mix

1 C. Milk

1/2 Stick of butter, melted

2 T. Dijon mustard

2 T. Maple syrup

Pistachios, roughly chopped

Preheat your well-cleaned grill to medium high. Drizzle your salmon with olive oil and sprinkle with salt & pepper. Let sit for 5 minutes at room temperature.

In a small grill-safe saucepan, whisk together the Hollandaise mix, milk, butter, mustard and syrup. Set the saucepan on the grill and stirring constantly, bring the mixture to a boil. Move the saucepan to the corner of your grill, so it's not over the highest heat. Keep and eye on it and stir frequently.

Carefully place your salmon on the grill, skin side down. If you're worried about it sticking, place a piece of aluminum foil on the rack and place the salmon on top. Close the grill and let the salmon cook for about 5-6 minutes. Don't touch it - you want the skin to be nice and browned. When the skin is looking crispy, carefully flip it and brown the other side for another 4-5 minutes. Technically, salmon is supposed to be cooked to an internal temperature of 145. I take mine off a few minutes before this and cover it with foil because it will continue cooking for a short while once off the grill.

To plate, spoon the Dijon Maple Hollandaise onto the plate in a swirl. Add the grilled salmon on top and sprinkle with chopped pistachios.

Happy Patio Weather!

Smoked Salmon on Cheddar Waffles with Dill Sour Cream

2014-04-29T04:00:00.000-07:00

Smoked salmon is one of those ingredients that just doesn't get enough face time. You probably walk by it in the grocery store every weekend and yet, how many times have you actually bought it? I'm guessing not many. Give it a try - it's salty, rich and good for you! And I've got a great introductory recipe for you. These smoked salmon triangles combine several delicious components - a crunchy savory waffle, fresh dill sour cream and smoky salmon - a combination that's as satisfying as it is fancy.

I visited PHX last weekend and made these for my mom's UNO party. T'was a great, unique hit. Thanks, ladies, for being so adventurous!

Smoked Salmon on Cheddar Waffles with Dill Sour Cream

1 package smoked salmon

Cheddar Waffles, recipe follows

Dill Sour Cream, recipe follows

Fresh dill

Cut your waffles into triangles. Add a teaspoon of dill sour cream on each. Top with a small slice of smoked salmon and garnish with fresh dill.

Cheddar Waffles

2 C. Baking Mix

1 3/4 C. Milk

3/4 C. Shredded cheddar cheese

2 Eggs

2 T. Melted butter

1/2 t. salt

1/2 t. pepper

Non-stick baking spray

Preheat your waffle iron.

Combine all ingredients except baking spray in a large bowl. Mix until smooth. Spray the waffle iron with non-stick baking spray. Follow the waffle iron's instructions to bake your waffles. You want them slightly more crunchy than a traditional breakfast waffle. The cheese will help you with this.

Dill Sour Cream

1 C. Sour Cream

4 T. fresh dill, chopped

1 T. Mayonnaise (optional)

Squeeze of lemon juice

Pince of Salt & Pepper

In a small bowl, combine all the ingredients. Place in the fridge for a couple hours so those flavors can marry.

Empanadas

2014-04-18T06:19:00.000-07:00

I've been on a huge latin food kick lately. I just can't get enough tacos, quesadillas, fajitas, patacones, chimichurri, empanadas...and the list goes on. Since I'm still searching for that perfect hole-in-the-wall Mexican restaurant here in Columbus that serves all of the above, I've been trying my hand at some of my favorite dishes in my own kitchen. Empanadas are definitely at the top of the list and what do you know, they're easy enough to make at home. I first tried empanadas in Barcelona, near La Segrada Familia and I fell in love with their buttery, flaky crust and the powerhouse flavor packed inside. My empanadas are dynamic, smoky and indulgent and repackaged a croissant-like crust. They are best served hot, right out of the oven, but taste great at room temperature as well. They can even be made in advance, frozen and cooked later on. You gotta try these!

This recipe has many steps, but don't be intimidated. They're all easy and the result is worth it.

Empanadas Perfecto
This recipe makes 8 empanadas.

For the marinade:

Zest and juice of 1 orange

Juice of 1 lime

2 garlic cloves

1 t. Cumin

1 t. Smoked Paprika

1 Chipotle Pepper in Adobo sauce (more if you like it spicy)

1 T. Cilantro

1/4 C. Oil

Salt & Pepper

For the filling:

Flank Steak, cut into small cubes
1 Onion, diced
1 Red Pepper, diced

For the crust:
Puff Pastry (2 sheets)
1 Egg, beaten
Avocado, tomato & cilantro, for garnish

In a blender, pulse the citrus juice, garlic, spices, chipotle, cilantro, oil and salt & pepper. Your mixture should be thin and a bright orange color.

Carefully pour this marinade into a big resealable bag. Add the cubed steak and allow it to sit in the fridge for a couple of hours, or at least for 30 minutes.

Heat a couple Tablespoons of olive oil in a medium skillet. When it's hot, add the onions and peppers. Cook over medium until they have caramelized. When they are dark and golden, remove them from the skillet and set aside to cool. Don't skimp on their cooking time - they're going to add great flavor to the empanadas.

Remove your puff pastry from the freezer and allow it to thaw. Preheat the oven to 400.

Reheat that same skillet over medium heat. Add your steak with the marinade and cook over medium heat until the steak is cooked through, about 10-12 minutes. When the meat is thoroughly cooked, but not overdone, remove the skillet from the heat. Allow to cool slightly.

Open your puff pastry and lay it flat on a baking sheet sprayed with cooking spray. Working quickly, cut the puff pastry sheet into 4 equal squares. To each square, add about 2 Tablespoons bit of the steak and onion mixture. Brush the left side and bottom side of each square with a bit of beaten egg so the pastry seals when it's folded. Take the top right corner of each square and fold it over to the bottom left corner. Use a fork to crimp the edges, sealing in that great flavor. Slice an X on the top so the steam can escape and brush the entire triangle with beaten egg.

Pop them in the oven for about 12 minutes or until the pastry is golden brown. Serve with fresh avocado, tomato and cilantro.

If you find that you have leftover filling, use it in some tortillas or simply with an egg on top.

Baby Greens Salad with Accoutrements

2014-04-09T04:30:00.000-07:00

From time to time, my body just craves something light and healthy. I don't know if it's the yoga I've started doing or the warmer, longer days, but this weekend was a good time to eat light. And this salad hit the spot. I've said it before, but salads can be really good or really boring. I like to experiment with different fruit and veggies, nuts and cheeses in my salads - there are many winning combinations. This salad is sweet and tropical with golden brown chicken and a satisfying crunch.

Baby Greens Salad with Accoutrements

Baby Greens

Chicken, sliced (grilled, pan-fried or rotisserie)

Gorgonzola Cheese

Strawberries, sliced

Mandarin Orange wedges

Nuts (almonds, pistachios or pecans)

Champaign Vinaigrette (or your favorite dressing)

Salt & Pepper

In an extra large bowl, toss the mixed greens in a couple tablespoons of the salad's dressing. Sprinkle with salt and pepper to taste. (This is how they do it in a restaurant; so the salad is completely coated, but not soggy).

Transfer the greens to a plate and top with the chicken, cheese, fruit and nuts. Top with more dressing and salt & pepper.

Kung Pao Bánh Mì

2014-03-18T04:46:00.000-07:00

Not too long ago, a thought occurred to me while I was eating cold, leftover Kung Pao Chicken for breakfast. Yes, breakfast. (You know you've done it too). The flavors were still great but it wasn't substantial enough for a meal since the rice had dried out. So, I spooned it onto a baguette, topped it with some mayo, cilantro and cucumber et voila! A homemade version of Vietnamese Bánh Mì without all the daunting hassle of the original. This Kung Pao Bánh Mì has all the flavor of the classic Chinese take out dish, but it's served anew on a crunchy light fresh delectable vessel.

*Bánh Mì means baguette and was introduced to the Vietnamese culture by the French during its Colonial Period.

Kung Pao Bánh Mì

1 Mini baguette, sliced laterally

3/4 C. Leftover Kung Pao Chicken

Mayonnaise

Cilantro, chopped

Cucumber ribbons

Salt & Pepper

Preheat the oven to 350.

Spread a thin layer of mayonnaise on both sides of your baguette. Spoon the Kung Pao Chicken onto the bread. Pop the open-faced sandwich onto a baking sheet and into the oven. Allow it to just warm through, about 8 minutes. Remove from the oven and top with cold cucumber ribbons and fresh cilantro. Sprinkle with salt and pepper to finish. Place the top of the baguette on the laden bottom slice and enjoy!

Apricot BBQ Meatballs with Basil & Peanuts

2014-02-06T04:00:00.000-08:00

Sometimes, one recipe's just not enough. Awhile back, I learned about Grape Jelly Meatballs, the best and easiest meatballs you'll ever make. After making them a hundred times over the past 2 years, I decided I was ready to switch up the recipe. This is a take off of that recipe, with a few new flavors added to the mix. These meatballs are sweet and robust, with a hint of asian flare. They are splendid as a party food or appetizer or as a main course served with rice and veggies.

Apricot BBQ Meatballs with Basil & Peanuts

1 C. of Apricot jelly

1 Small can of crushed pineapple

1 C. of BBQ sauce

1 Pinch of red chile flakes

1 Bag of traditional frozen meatballs (not italian flavored)

Basil, sliced thinly

Peanuts

Turn your crockpot to low heat. Add the apricot jelly, pineapple BBQ sauce and chile flakes. Stir to thoroughly combine. Add the meatballs and gently toss to coat them in the sauce. Cook on low heat until they are cooked through, up to 8 hours. Toss them a couple times so the meatballs soak up all that great flavor. To garnish sprinkle with basil and peanuts.

*You could use this sauce as a mild, sweet version of General Tso's chicken, especially for kids.

Bacon, Date & Pistachio Encrusted Mac & Cheese

2014-01-31T05:00:00.000-08:00

An accidental success gave birth to this unusual recipe. My roommates and I threw a party where we served homemade macaroni & cheese and bacon-wrapped dates, alongside many other finger foods. The next day, I heated up some leftover mac n' cheese and, as happens from time to time, it got mixed into the candied dates. Naturally, I just ate them all together. BOOM! A creamy, luscious, taste-bud popping classic was born.

This twist on your everyday mac n' cheese replaces the quotidien bread crumb topping with a mixture of smoky bacon, sweet dates and salty pistachios. Elevate your next bowl of mac n' cheese with these decadent ingredients for a TO.DIE.FOR comfort meal.

Bacon, Date & Pistachio Encrusted Macaroni & Cheese

Your Favorite Macaroni/Pasta & Cheese
5 Slices of Bacon, cooked
5-6 Pitted Dates
1/4 C. Pistachios, shelled (almonds would also work well)
Something green for garnish, like thyme

Preheat the oven to 350.

Place your cheesy pasta into a greased baking dish. Set aside.

Roughly chop your bacon, dates & pistachios into similar sized pieces. Mix them together in a small bowl. Evenly cover the pasta with the bacon mixture. Bake for about 15 minutes until the pasta is heated through and the topping has ever so slightly browned. Garnish with thyme to finish.

Beet Salad with Goat Cheese & Pistachios

2014-01-23T03:30:00.000-08:00

My friend Mike says beets taste like dirt. To him, this is a positive thing. To me, well, dirt's not my favorite flavor. I've never been a beet lover but last week on a business trip to Scottsdale, AZ., my mind was changed. I tried the most delicious version of beets that I've ever had. This recipe is my humble recreation. Crunchy, creamy and fresh, these beets make the perfect side dish to any meal. Serve them warm in the winter or cold in the summer.

Beets are a great source of potassium, fiber and vitamin C.

6-8 Beets, tops and roots removed, peeled and chopped (or 2 cans of beets, chopped and drained)

2 T. Olive oil

Salt & Pepper

1/4 C. Pistachios, shelled

1/4 C. Raisins

4 oz. Creamy goat cheese

4 Sprigs of thyme

Preheat the oven to 400 degrees.

In a large bowl, toss the beets, olive oil, salt & pepper. Spread out on a large baking sheet. Roast in the oven for about 25-30 minutes, or until the beets are fork-tender. Remove from the oven and allow to cool slightly. *If you use canned beets, roasting is not necessary, but will add some more dimension to your dish.

This salad tastes great hot or cold, so when you're ready to serve, transfer the beets to a serving dish. Sprinkle with pistachios and raisins. Crumble the goat cheese over the top and garnish with thyme leaves.

Bacon, Bacon, BACON!

2013-12-31T05:30:00.000-08:00

My dad has loved bacon his entire life. And that love has been passed down to my brother and me. When we're at a diner for breakfast and we're given the option between bacon and sausage, there's really no choice. Bacon, please. What would make those green beans a little more appealing? Bacon, of course!

We truly add it to anything, anywhere, any time. Let's face it. Bacon makes everything better. And this last weekend, we just made bacon even better, if you can believe it.

This year, my dad threw a bacon cook-off. We were given explicit instructions to not return home for the holidays without at least 2 new bacon recipes each to showcase at the event. It was a blast, cooking in the kitchen with my family, listening to Christmas music and stealing tastes of everyone's creations. We fit bacon into all kinds of courses and foods including Bacon Bloody Mary's, Bacon & Blue Cheese Coleslaw, Bacon Oatmeal Cookies and even Chocolate-Covered Bacon. Below are a couple of the recipes I brought to the table.

My dad smoking new tradition has already caught fire and it has me brainstorming bacon recipes for next year. Join us in our bacon extravaganza! We encourage you to get creative with bacon (and your other favorite ingredients) and throw your own delicious throw-down.

Sweet & Spicy Bacon

There's an adorable little restaurant tucked into my neighborhood called Katelina's. It's roughly the size of a size 8 shoebox and somehow, they produce some of the best food in the city. My favorite thing on their menu is the Sweet & Spicy Bacon. I pretty much order it on anything and everything and it's always magnificent. Indulge yourself and share in Katelina's simple, delicious, sweet and spicy revelry. Naturally, I recreated this for the bacon cook-off. This is my version:

1 lb. Bacon

4 T. Brown Sugar

1 t. Chili Powder

1/2 t. Chipotle Powder (or to taste)

Turn your oven to high broil.

Mix together the brown sugar, chili and chipotle powders. Sprinkle the mixture onto both sides of the bacon, rubbing it in so it sticks. Place the bacon on a wire rack on top of a baking sheet. Broil to desired chewiness/crunchiness, about 4-6 minutes, per side, keeping a close eye so it doesn't burn.

Bacon-Wrapped Teriyaki Shrimp

These bite sized shrimp are tropical, sweet and smoky and a great addition to your New Year's party. Exchange the teriyaki for your favorite Asian sauce or marinade for more variety.

24 shrimp, cooked, peeled, with tails removed

12 slices of bacon, cut in half

24 pieces of pineapple

Teriyaki sauce

Preheat the oven to 350.

Thread the shrimp and pineapple onto toothpicks. Wrap with a half piece of bacon, securing it onto both ends of the toothpicks. Place each shrimp on a baking sheet and brush with teriyaki sauce. Bake until the bacon is cooked through and slightly crispy.

. . .

Bacon Bloody Mary's

Bacon Spanakopita, etc.

Bacon & Blue Cheese Coleslaw

Gifting :: Sugar & Spice

2013-12-14T07:31:00.001-08:00

If you're like me, you enjoy gifting. And I don't mean picking up a DVD and slapping a gaudi bow on it. I mean brainstorming, searching, finding and disguising the perfect gifts that your friends will absolutely love. I know, it's tricky and frustrating sometimes. But, the look on their face paired with that cozy feeling of knowing you tickled them intrinsically is priceless. This post is devoted to the ingredients of gifting food in the hopes that the next time you need a special gift for a foodie friend, you won't have to look too far.

:: Sugar ::

Can you really go wrong with gifting something sweet like cookies? No, not really. A homemade treat is always a great gift because your love and hard work is already inside. But, take it to the next level with my suggestions for the perfect cookie goody bag. These work well for little forget-me-not's, thinking of you's, teacher appreciation, bridal or baby shower goodies.

Here's what you'll need:

cookies, small gift bags, raffia or ribbon, scrap book paper,

regular paper, glue stick, marker, hole punch, scissors

1. Glue a sheet of regular computer paper to the scrapbook paper.

Allow to dry and then cut into small gift tags.

2. Using the marker, write the name of the cookies your gifting

being sure to list any important ingredients. Fold the gift tag in

half and use the hole punch to puncture the top left corner of each tag.

3. Place a few cookies in each bag.

4. Tie raffia or ribbon around each bundle and thread it through

the hole in the gift tag to secure it to the package.

Tie it in a bow for looks.

:: Spice ::

How many times have you been given spices as a gift? I'm betting not many. Spices are a unique way to literally "spice" up someone's present. There are so many options, it's hard to go wrong. And who would refuse some added flavor for their meals? The spices in the grocery store tend to be pricey, so I recommend finding a spice shop (yes, you probably have one hiding near your home). First, they have a much better selection and you can eliminate the cost of the container. If you're not sure about which spices to choose, ask for help! Here are a few of my favorites that you don't see everyday: cardamom, smoked paprika, whole vanilla beans, black sesame seeds, spice shop special blends. Give a few of these jars as a birthday present or single ones as dinner party or even wedding favors. And if you happened to serve a dish that included the special spice, gift the recipe too!

Here's what you will need:

spices, sandwich bag, small jars, raffia or ribbon,

scrap book paper, regular paper, glue stick, marker, hole punch, scissors

**TIP: Craft stores like Hobby Lobby and Michael's have a great variety of glass jars and containers. They also offer coupons on their website every single day to help save moolah.

1. Empty your spices into sandwich bags.

2. Roll a sheet of computer paper into a funnel and place into the jar.

3. Gently pour the spices through the funnel into each jar.

4. For the gift tags, glue the computer paper to scrapbook paper.

Allow to dry and cut into gift tags.

5. Write the name of the spice on each gift tag.

6. Fold the gift tag in half and using the hole punch,

puncture the upper left corner.

7. Tie the raffia or ribbon around the jar. Thread it through the

gift tag and tie in a bow for looks.

There are many options for gifting food. Some of my other favorites include toffee, citrus zested sugars and even little travel packs for my vacationing friends. Think about the people you love and gift them with food this year. Happy holidays.

Honduran Holiday Pork

2013-12-06T19:15:00.000-08:00

This recipe is inspired by a traditional holiday meal served in Honduras. I fell in love with it over dinner with a friend’s family and now I make it every year around the holidays. This pork is dynamic and robust, with wonderful citrus flavors and smoky spices. It’s incredibly easy to make and it will fill your home with delectable aromas.

Guide to Latin T Dishes:

Torta - sandwich on soft bread
Tortilla - obvious, but flat bread made from corn or flour
Tostada - crispy tortilla piled high with latin goodies
Taquito - rolled and fried tortilla with meat and cheese
Taco - if I have to explain this one to you, you may be reading the wrong blog

Crockpot Orange Pork

1 Pork Shoulder (one that will fit in your crockpot)
Salt & Pepper
1 T. plus 1 t. Smoked Paprika, divided
1 T. plus 1 t. Cumin, divided
1 T. plus 1 t. Sugar, divided
2 Red Onions, cut into slices
2 Oranges, cut into large chunks
1 Lime, cut into large chunks
¼ C. Olive oil
2 Tablespoons butter
Cilantro, Orange slices & Avocado, for garnish
Tortillas, for serving

Add the pork and onions to a large bowl and sprinkle generously with salt, pepper and the spices. Squeeze the citrus over the pork and drizzle with the olive oil. Cover the bowl with plastic and marinate overnight.

In the morning, squeeze whatever is left from the citrus over the meat and onions. Remove the citrus from the bowl and discard. Carefully transfer the pork, onions and marinade from the bowl to a crockpot. Set to high and cook for 8-9 hours until the pork is cooked through, tender and pulls apart easily with a fork.

Move the pork to a large bowl and shred with 2 forks. Skim the fat from the juices in the crockpot and doctor up the sauce with the butter and about one teaspoon of smoked paprika, cumin and sugar. Season with salt and pepper, to taste. Add the meat back to the crockpot so it can soak up all those good flavors.

To serve, pile the pork onto a warm tortilla and garnish with fresh cilantro, orange and avocado.

Happy holidays and happy eating!