Product Spotlight: Trader Joe’s Traditional Premade Carnitas

Low maintenance with BIG seasonal flavor- Carnitas and Butternut squash enchiladas for a dinner party.

I thought of this idea when I had leftover butternut squash cans in my pantry and carnitas in my fridge… it all seemed to fit together after that!

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TJ’s Traditional Premade Carnitas

  • Servings: 8-10 Enchiladas
  • Difficulty: Easy
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Recipe by Bonnie Kuss

Ingredients

  • 2 Cans TJ’s butternut squash puree
  • 1 jar chipotle salsa
  • ½ cup chicken broth, veggie broth, or water
  • 8-10 Tortillas of Choice ( Corn or flour )
  • 1 tsp cumin
  • 2 tsp Salt
  • 1 tsp pepper
  • ½ cup Fresh chopped cilantro
  • 1 round of TJ’s Queso Fresco Or 1 wedge of Cotija crumbled
  • 1 Package Carnitas TJS pre made
  • Make it totally Vegetarian or add extra fiber by using 2 cans of drained black beans instead of Carnitas.

Directions

  1. Combine puree, salsa, and ½ CUP broth or water in bowl, add spices and stir set aside
  2. Place carnitas into separate bowl and shred or chop into small pieces add 1- 1 ½ cup of sauce to pork and stir to combine
  3. If using corn tortilla, warm in a pan with oil oil to prevent cracking before rolling, If using flour tortillas feel free to skip that step. Lets get rolling!
  4. Place 1 cup sauce on bottom of pan
  5. Take 1 tortilla, add 2 rounded TB full of sauced meat, 1 TB cheese and roll up, set inside pan seam side down and repeat * *Continue rolling until you have used all your filling.
  6. Pour remaining sauce mixture on top of enchiladas. Cover with foil and bake at 375 for 20 minutes, after 20 minutes remove foil and sprinkle with ½ – ¾ cup cheese. Bake for 5-10 minutes until cheese has mostly melted.
  7. Top with the fresh cilantro right before serving!


SWASHBUCKLED! (S1E3): Carbs on Carbs on Carbs

Wanna know what a #HIFD is? Can Amanda keep her success streak going for the third week in a row? Check out the latest episode of Swashbuckled! to find out! (unless your name is Carin Sharin, then just turn it off right now!)

Read on for episode breakdown


 

Ingredients in this week’s episode:

I went into this week feeling extra confident, with two successful weeks under my belt, I thought I would be able to keep the streak going forever! But Marie SWASHBUCKLED me with her ingredients this week. Most notably, the Wild Blueberry Muffins (which were delicious on their own).

Speaking of delicious, that Sweet Sriracha Uncured Bacon Jerky was a little piece of heaven on earth, so do yourself a favor and pick some of that up, stat!

So with all those yummy standalone ingredients, why didn’t the dish work?

Well, for one thing, the texture was funky. The idea of carbs on carbs on carbs was a bust. The quinoa made the casserole extra mushy, and the blueberry muffins didn’t crisp up, taking the mush to the next level.  The spice in the jerky didn’t carry through as expected either, so more flavor and spice needed to be infused into the dish.

Below is the recipe…but, do yourself a favor and don’t make it! Instead, if you are interested in trying this out, make some changes and see what you can do to improve this Highly Instagrammable Fail Dish (#HIFD).

Definitely Not Gumbo Casserole

  • Servings: 6
  • Difficulty: easy, but why would you?
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Recipe by Amanda Hibshman, RDN…unfortunately

Ingredients

  • 1 Tbsp Olive Oil
  • 1 bag Butternut Squash
  • 1 Chayote Squash, peeled and diced
  • 1 cup Heirloom Tomatoes
  • 1/2 Pineapple, peeled and diced
  • 2 Dorot Garlic Cubes
  • 1/4 tsp Salt
  • 1 bag Frozen Shrimp, thawed and tail removed
  • 1/2 – 1 cup Chicken Stock*
  • 1 cup cooked Quinoa*
  • 1/2 cup Fresh Cilantro, Chopped
  • Strussel Topping:
    • 2 Wild Blueberry Muffins, crumbled.**
    • 1 bag Sweet Sriracha Uncured Bacon Jerky
    • 1/2 cup Oat Bran

Directions

  1. First off – Don’t make this meal the same way I did, unless you really want to not be satisfied with the final product. If you insist, proceed to step two.
  2. Preheat oven to 425 degrees F. Heat Olive Oil in a skillet over medium high heat. Once oil is hot, add in butternut squash, chayote, and tomatoes. Cook for about 5-7 minutes, then add pineapple, salt, garlic and shrimp. Cook for about 3-5 minutes, then add broth and cooked quinoa and cook down (*or don’t add those and see how it goes. That is what i would have done differently). Transfer mixture to a baking dish.
  3. In a separate dish, combine crumbled blueberry muffins (but…why??), bacon jerky and oat bran. Top on baking dish and bake in oven for about 20 minutes, until top is brown. **But, if you want to make this dish even better, swap out the blueberry muffins for cornbread, and add some shredded mozzarella cheese in there. Omit the quinoa altogether and use just a little bit of chicken broth…

Definitely Not Gumbo