I headed to Costco this week to pick up some sirloin tip roast, that is on sale for only $1.99/pound. A full shopping cart later (seriously, Costco needs a warning label on the door) I came home and now have a stocked freezer and I’m ready to go for meals this month! The sirloin tip roast comes in a four pack of individually wrapped roasts, that are around 1.5-2 pounds each. So you can make tons for a crowd or just what you need for a weeknight dinner.

I threw mine in the crockpot (a busy mom’s best friend!) before going to work and we ended up with a feast that night! We had fresh guacamole, black beans and carnitas tacos with all the fixin’s.  I’m going to have to make this next time we have people over – a fiesta with carnitas tacos! It would make a perfect casual party – especially for when people might all be eating at once.

For a more formal dinner, I would probably roast the pork and serve with roasted potatoes and asparagus. Yum! The USDA reduced the temperature guideline for pork loins, chops and roasts from 160 to 145 degrees F, with a three minute rest. This will yield a juicy, flavorful product that may be pinker in color than most home cooks are used to. Ground pork, like all ground meat, should be cooked to 160 degrees.

Slow Cooker Pork Carnitas

1.5-2 pounds pork sirloin tip roast
½ cup freshly squeezed orange juice (about 1 large oranges)
¼ cup freshly squeezed lime juice (about 1 large lime)
8 cloves garlic (whole, peeled)
½ tablespoon kosher salt
1 tablespoon ground cumin
½ cup beef broth
corn tortillas
sour cream, salsa, sliced avocado, shredded cheese, shredded lettuce (whatever you like!)

Use a 6 quart slow cooker. In a small bowl, combine the salt and cumin. Rub mixture all over the pork, then plop into the slow cooker. Add whole garlic cloves. Squeeze on the citrus, and pour the beef broth evenly over the top.

Cook on low for 5-6 hours, or until the pork shreds quite easily with a fork. It should pretty much fall apart when you poke it with a fork. Shred and serve with warm tortillas.

Don’t forget to enter my Costco giveaway! I’m giving away a $50 gift card in honor of National Pork Month and you must enter by tomorrow!

Disclosure: This post is part of a campaign with The National Pork Board and The Motherhood. I am receiving a stipend for my participation. Opinions remain my own.

I often make this on Monday and eat it for lunch all week. Its so good and so fresh – high in protein and fiber – and its gluten free to boot, for those of you who are!

Detox Salad

Salad:

• 1/2 cup dry quinoa, cooked and drained
• 1 can chickpeas, rinced
• 1 English cucumber, diced
• 1 red pepper, diced
• 1 pint grape tomatoes, halved
• 4 green onions, diced
• 2 stalks celery, diced
• 1/4 cup fresh parsley, diced (if you have it)
• Kosher salt + pepper, to taste

Dressing:

• 2-4 tbsp extra virgin olive oil, to taste (I used 2 tbsp)
• 2 tbsp red wine vinegar (or baslamic or whatever you prefer)
• 2 tbsp fresh lemon juice

Directions: In a medium bowl, place quinoa in a microwave safe bowl. Add 1 cup water and cook 4 minutes. Stir, then cook 2 minutes more. Fluff with a fork and let cool.

In a large bowl, mix together the diced vegetables (cucumber, red pepper, tomato, celery, green onions, parsley). Add in beans and stir.

In a small bowl whisk together the dressing ingredients. Set aside.

When the quinoa is ready, stir into the salad. Add the dressing just before serving and stir well. Season with kosher salt and freshly ground black pepper to taste.

Yield: about 3-4 cups.

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I found this recipe via Pinterest recently and had to give it a try! I tweaked it a bit and my family was gobbling it up! Its a great sweet and spicy marinade that is perfect for summer. Obviously, you don’t have to make kebobs – my kids just love anything on a stick! I served it with oven roasted veggies to use up what we had from the farmer’s market.

Honey-Lime Chicken Kebobs

Ingredients
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon vegetable oil
juice of one lime (3 tbsp lime juice)
1/4 cup chopped onion
4 garlic cloves, minced
red pepper flakes, to taste (We used about a teaspoon)
1 pound skinless, boneless chicken breasts
2 tablespoon fresh cilantro

Instructions

1. In a small bowl, combine your ingredients, expect the cilantro. Whisk thoroughly.
2. Cut chicken breasts into large chunks.
3. Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour, better if all day or overnight.
4. Soak bamboo skewers in water for at least 15 minutes, then thread skewers with chicken.
5. Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

adapted from Kitchen Meets Girl (Her’s seem spicer, so if you love spice, use that version. I took out some spice and added more garlic and some onion.)

This is one of my kids favorite meals. I have to double it and we NEVER have leftovers!! This recipe sums up why I adore Ina Garten: simple, fresh and amazing!! We just made this camping over the fire and it was soooooooooooo good!! (Not your typical camping fare, huh?)

Grilled Herb Shrimp
3 garlic cloves, minced
1 medium yellow onion, small-diced
¼ cup minced fresh parsley
¼ cup minced fresh basil
1 teaspoon dry mustard
2 teaspoon Dijon mustard
2 teaspoons kosher salt
¼ teaspoon freshly ground pepper
¼ cup good olive oil
Juice of 1 lemon
2 pounds jumbo shrimp (16 to 20 per pound), peeled (tails left on) and deveined

* Combine the garlic, onion, parsley, basil, mustards, salt, pepper, olive oil and lemon juice.  Add the shrimp and allow them to marinate for 1 hour at room temperature or cover and refrigerate for up to two days.

* Prepare grill and brush the grilling rack with oil to prevent the shrimp from sticking.  Skewer the shrimp and grill for 2-3 minutes on each side, until pink.

Mango Salsa
2 tablespoons olive oil
1 1/2 cups diced yellow onion (2 onions)
2 teaspoons peeled and minced ginger
1 teaspoon minced garlic
2 ripe mangos, peeled, pitted, and cut into 1/4-inch pieces
1/3 cup freshly squeezed orange juice
2 teaspoons packed light-brown sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 to 2 teaspoons minced fresh jalapeño pepper (1 pepper)
2 teaspoons finely chopped fresh mint leaves
*Heat olive oil in a large saute pan over medium-low heat. Add onions and ginger, and saute until onions are translucent, about 10 minutes. Add the garlic, and cook, 1 minute more. Add the mangos; reduce heat to low, and cook for 10 more minutes. Add orange juice, brown sugar, salt, pepper, and jalapeno. Cook, stirring occasionally, until the orange juice has reduced, 3 to 4 minutes.
*Remove from heat, and stir in mint. Serve warm, at room temperature, or chilled.

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Recipe origin: Barefoot Contessa Parties!

I’m pretty sure I could eat Mexican food every day for the rest of my life and be perfectly and completely happy.

Not to mention, I am kind-of well know for making an amazing margarita.
Not a bad signature drink! Here is my super-dooper secret recipe. You will LOVE it!

Margarita

1 can frozen limeaid
1/2 can triple sec
1/2 – 1 can tequila

Blend with ice. Serve in glass rimmed with salt. Designate a driver.

My other favorites for Cinco de Mayo?

These are the best black beans. My kids love these. We use them as a side dish or to make tacos!

Although, carne asada tacos or carnitas are always a good option.

For something a little more gourmet, try Cornmeal Crusted Tilapia with Salsa.

What are you making for Cinco de Mayo?