Seipert's Zucchini Frittata

* great for breakfast or dinner!

Ingredients:

• 2 small zucchini - shredded
• 1 white onion - diced
• 3 gloved of garlic - minced
• 2 Tbs Olive Oil
• 6 eggs - beaten
• 1/2 cup bread crumbs
• 1/2 cup milk
• 1/2 cup shredded Parmesan Cheese

Directions:

1. Preheat oven to 350
2. Saute onions & garlic in Olive oil
3. Add the shredded zucchini and saute for 3 min, stirring frequently
4. In another bowl, beat eggs. Then add milk, bread crumbs, and cheese together.
5. Add Zucchini and onions to egg mixture and stir together.
6. Pour into a greased casserole pan. (9x9)
7. Bake for 30 min.
8. Serve hot or cold. Good with crusty french bread and a salad.

Tips:

• You can also add diced ham (1/2 cup) or crumbled bacon for a more hearty meal. 
• Chris will splash some hot sauce on as well.
• Instead of a casserole dish, you can fry your veggies in a cast iron skillet and pour the eggs into that and then place directly into the oven. (Less dishes to clean!)
• You can also pour the mixture into a muffin tin for single serve portions. Just decrease the cooking time by 5-10 min.

Salsa Verde Braised Pork

Salsa Verde Braised Pork

*Submitted by Sara S.

INGREDIENTS
3 1/2 lbs. bone-in pork shoulder (aka pork butt) ~ (If you use the boneless pork tenderloin from Costco, the meat has no fat so it will be a little dryer)

1 bottle (15 oz.) Salsa Verde (your favorite kind)

1 medium onion, finely chopped

3 cups reduced-sodium chicken broth

2 tsp. each ground cumin and coriander

1 tsp. dried oregano

1/2 cup chopped fresh cilantro

Salt (optional)


DIRECTIONS

1. Put trimmed pork in a slow cooker (5 to 6 quart) and turn heat to high.

2. Add broth, onion and spices over pork.

3. Cover and cook until meat is very tender when pierced and registers at least 165 degrees on an instant-read thermometer, at least 5 or up to 7 hours.

4. Preheat oven to 375 degrees. With 2 wide spatulas, transfer meat to a rimmed baking pan. Bake until richly browned, 30 minutes.

5. Meanwhile, skim and discard fat from pan juices. Boil juices, stirring, until reduced to 2 1/2 cups, 8 to 10 minutes.

6. With 2 forks, tear meat into large shreds. Add the Salsa Verde juices back to the meat and stir in the cilantro. Salt if needed.

We like to serve it with heated and softened corn tortillas (20 seconds each in the microwave spread out over a paper towel will heat and softened packaged tortillas sufficiently), diced avocado, crumbed Cotija or grated Monterrey Jack cheese and sour cream.

You can also serve it over black beans and rice, nachos, or add to a salad.

Carnitas/Homemade Chipotle's Dinner

Carnitas

a couple of Tbsp. oil

4lbs. pork shoulder roast

1 onion, sliced

6 cloves garlic, minced or pressed

1 tsp. cumin, heaped a small amount

1/2 tsp. coriander, heaped a small amount

1 tsp. oregano

2 bay leaves

1 tsp. kosher salt

several grinds of black pepper

1 1/2 c. chicken broth

Sear the meat on all sides in few Tbsps. oil along with the sliced onion. Takes about 10-15 min.

Place everything in crock pot and add the remaining ingredients.

Cook on low for 7-10 hours or until meat is cooked through and shreddable.

Shred the meat.

Serve over Cilantro Lime Rice

Cilantro Lime Rice

(optional) soak rice in water for 10 min., drain before cooking

1 tsp. oil

1 cup of basmati rice

1 1/2 c. water (if you find that the rice is not as done as you'd like it to be then increase water to 2c.)

1/2 tsp. salt

juice of 1-2 limes

2-3 Tbsp. chopped, fresh cilantro

Heat oil. Saute rice in oil for a few minutes until the rice gets aromatic. Add the lime juice and saute another minute. Add the water and cook as you would normally cook rice. (I either use a pressure cooker or a rice cooker. If you use a pressure cooker you'll use less water and will add a Tbsp of oil to the cooking water. Consult your manual)

Fold in fresh, chopped cilantro.

We like to eat it with pinto or black beans, fajita veggies (sauteed onions and bell peppers in Lawry's fajita seasoning), lettuce, cheese, sour cream, guacamole.