A Little Spice Tonight...

Hi Friends,

Yes, it's been a while since I posted. Life has been a bit crazy and I haven't been inspired to try too many new things. I don't know if it's the change of season or change of attitude, but my creative juices are flowing again! The first recipe I found on Real Simple and we really enjoyed it, but it just seemed a bit dry and not as flavorful as we normally like. So, I modified it and my husband tried it out at the firehouse - it was a big hit! The second is a really easy and yummy dessert to top off a Mexican meal.

Slow Cooker Pork Tacos (feeds 4-6)

28 oz store bought salsa (I use the fresh salsa)
2 T chili powder
1 T chipotle, pureed
2 T dried oregano
2 T unsweetened cocoa powder
3 lbs boneless pork shoulder, excess fat trimmed

In crock pot, add salsa, chili powder, chipotle, oregano and cocoa powder. Mix ingredients together. Add pork, turning all sides to coat. Cook covered until meat is tender & pulls apart easily, on high for 4-5 hours or low for 8-10 hours.

Serve with your favorite tortillas and sides, such as:

salsa
chopped onion
avocado/guacamole
chopped jalapenos
chopped cilantro
shredded lettuce
sour cream

Mexican Brownies

1 box fudge brownie mix
3/4 t chipotle powder*
1 1/2 t canela (ground cinnamon)
1 wedge Ibarra, coarsely chopped (optional)
Dulce de leche or vanilla ice cream
whipped cream
cinnamon (for decoration)

Prepare brownie mix per directions on box; add chipotle, canela and Ibarra. Bake according to directions. Serve with a scoop of ice cream and whipped cream; sprinkle with cinnamon.

*if you're concerned about spiciness, cut measurement to 1/2 t