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Crispy Crockpot Carnitas “Million Dollar Nachos”

Crispy Crockpot Carnitas “Million Dollar Nachos”

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shelikesmilk

Serving those who “jump to recipe”
food lover, milk drinker, sort of a recipe follower
Upstate NY & New England
✉️ shelikesmilk@cuagency.co

I’m dreaming up all of the creative spring desse

I’m dreaming up all of the creative spring desserts, like these Peter Rabbit Cheesecakes 🐰

If you’re still looking for Easter dessert inspiration, I teamed up with @goyafoods to give away a copy of the cookbook, Desserts to Impress with Maria Cookies!🌸

Here’s how to enter:
🌷Follow @goyafoods
🌷Subscribe to the La Cocina Goya Newsletter (link in bio)

Hurry! Giveaway closes on April 28th at 11:59 PM.

comment ‘RECIPE’ to have these cheesecakes sent directly to your inbox!💌

xo Hailey 💚

#goya #shopgoya #lacocinagoya #mariacookies #easydesserts #dessertlover

REESE’S KRISPIES 🐰🥜🍫 comment ‘RECIPE

REESE’S KRISPIES 🐰🥜🍫

comment ‘RECIPE’ to have it sent to you directly!💌

Your favorite chocolate peanut butter treat meets Rice Krispie treats!!

1/2 cup butter
15 oz mini marshmallows + 1 cup reserved
9 cups Reese’s puff cereal

In a large sauce pan over medium heat, melt the butter and add marshmallows, reserving 1 cup. Reduce heat to low and stir until marshmallows are melted and combined with butter into a smooth mix.

Add Reese’s puff cereal and 1 cup of mini marshmallows & gently fold cereal into melted marshmallow mixture. Be careful not to over mix and crush cereal. Transfer to a parchment paper lined baking dish and gently pat into place (avoid crushing).

Allow to cool for at least an hour before slicing and serving.

Enjoy! xo Hailey 🤎

Easter Pork Ravioli 🥕🐰 The cutest (& tastie

Easter Pork Ravioli 🥕🐰

The cutest (& tastiest) Easter appetizer you’ll want to make for loved ones! They’ll never have seen anything like it before!

I’m partnering with @whypapork to bring you yet another delicious pork recipe that shows from home cooked meal to culinary playfulness, pork really does it all! #PaPorkPartner

comment ‘RECIPE’ to have it sent to you directly!

For the pasta base: 1 cup of flour 2 egg yolks
Green - blended spinach
Purple - beet juice
Orange - tomato paste
Yellow - tumeric powder

For the filling:
1 tbsp butter
3 strips bacon
½ onion
1 tbsp minced garlic
½ lb ground pork
½ cup breadcrumbs
½ cup grated Parmesan
1 sprig fresh parsley
S&P

Enjoy! xo Hailey 🧡 #sponsored

BLUEBERRY ENGLISH MUFFIN BREAD 🫐 comment ‘RE

BLUEBERRY ENGLISH MUFFIN BREAD 🫐

comment ‘RECIPE’ to have it sent to you directly!💌

1 cup warm water
2 tsp dry active yeast
1 tbsp honey or maple syrup
2 cups blueberries frozen
2 tbsp maple syrup * for sweetwer bread, sub with brown sugar and use 1/4 cup
2 tsp corn starch
3 cups all purpose flour
½ tsp baking soda
1 tsp salt
cornmeal for baking

In a large mixing bowl, combine 1 cup of warm water, 2 tsp yeast & 1 tbsp honey or maple syrup; Let stand for about 5 mins until foamy
While your yeast is proofing, prepare the blueberries. In a small saucepan, heat 2 cups of blueberries over stovetop with 1 tbsp maple syrup. Once simmering, turn off heat and gently mash berries with a fork or spoon to release juices. Add 2 tsp of corn starch and stir into blueberries until thickened. Let cool.
Add 3 cups of flour, ½ tsp baking soda and 1 tsp salt to a separate bowl and stir to combine. Add to proofed yeast bowl along with blueberry mixture , stirring until a dough comes together. To avoid a dense dough, add warm water 1 tbsp at a time if dough is too dry or shaggy. You want a sticky dough to help create air bubbles.
Grease a 9×5 pan with room temperature butter and sprinkle with corn meal. Transfer the sticky dough to your prepared pan and cover with cling wrap. Place in a warm, dry space (I use the oven with the light on) nad let rise for 1-2 hours, until the dough is just above the lip of the pan.
Bake at 400F for 22-27 minutes. Knock the bottom of the pan and it will sound hollow when it’s done. Allow it to cool for 15-20 minutes before tipping the pan over and releasing the loaf. Let cool entirely before slicing.

Enjoy! xo Hailey 💜

HERB CRUSTED RACK OF LAMB w cherry glaze🍒 comm

HERB CRUSTED RACK OF LAMB w cherry glaze🍒

comment ‘RECIPE’ to have this sent to you directly! the perfect Easter dish to WOW a crowd!

message me if you’re interested in a promo code for checkout for ANY meat order from farmers!💚

2 racks of lamb
⅓ cup fresh parsley finely. chopped
⅓ cup fresh mint finely chopped
zest of ½ a lemon
2 tsp salt divided
2 tsp fresh cracked pepper divided
3 tbsp olive oil
1 cup panko bread crumbs
1 tbsp butter
2 tbsp dijon mustard

Preheat oven to 450℉. Mix the parsley, mint, breadcrumbs, salt and pepper in a bowl. Drizzle with olive oil and toss to combine. Set aside.
Lightly score the fat side of your rack of lamb by creating an “X” pattern across the top. Dragging your knife gently across the fat from end to end and creating a superficial cut. Generously season both sides with 1½ tsp of both salt and pepper. Massage into the lamb.
Add 1 tbsp butter to a hot cast iron skillet over medium high heat until melted and frothy. Lay the lamb racks fat side down into the hot skillet and let sear for about 1.5 mins before flipping and repeating the sear for another 1.5 mins.
Remove the lamb racks from pan and brush (or use the back of a spoon to spread) 1 tbsp of dijon mustard on one side of the ribs. Add a generous few tbsp of the herb mixture to the mustard glazed lamb, patting the crust in to stick. Repeat with the remaining mustard and herb crust.
Place the racks in the same cast iron pan and place in the oven to bake until internal temperature reaches 135℉, about 15-20 minutes.
Remove from oven and let rest 10-15 minutes before slicing along each rib bone for serving

Enjoy! xo Hailey 💚

FRENCH GARDEN POTATO SALAD🌿

comment ‘RECIPE’ to have it sent to you directly 💌

FOR THE SALAD:

1½ lbs baby red potatoes
⅓ cup dill pickle juice
1 ear of shaved sweet corn
½ red onion finely minced
½ cup scallion onions sliced
1 sprig of fresh dill chopped

FOR THE DRESSING:

3 tbsp mayonnaise
1½ tbsp red wine vinegar
2½ tsp stone ground mustard
2 cloves minced garlic
1 tsp salt
1 tsp black pepper

Slice potatoes into 1/4” slices, add to a pot of salted water and bring to a boil. Reduce heat to medium high (simmering) and let cook for 10-13 mins, until fork tender.
Strain and add to a large bowl. While still warm, Pour dill pickle juice over potatoes and add 1/4 of the boiled potatoes to a separate small bowl. Mash small bowl of potatoes with a potato masher and set aside.
Prepare dressing by combing all ingredients into a small bowl and whisking to combine.
Slice the scallions, mince the onion, shave the sweet corn off the cob & chop the fresh dill. Add to the bowl of potatoes, and return small bowl of now mashed potatoes to the bowl — drizzle with dressing. Toss to coat and season with salt and pepper to taste.

Enjoy! xo Hailey 💚

SHEET PAN PORK SOUVLAKI 🇬🇷 In partnership w

SHEET PAN PORK SOUVLAKI 🇬🇷

In partnership with @whypapork, we’re tackling another cut of Pork that you may already be familiar with, pork tenderloin! Here’s an easy yet unique spring dinner to add to your meal rotation!🍋🌿 #PaPorkPartner

comment ‘RECIPE’ to have this sent to you directly!

2 pork tenderloins
¼ cup olive oil
½ minced onion
½ cup yogurt
Juice of ½ lemon
Fresh dill
1 tbsp paprika
1 tsp cumin
S&P

Cube pork tenderloin into bite-sized pieces.
In a large bowl, add all marinade ingredients to a bowl and toss pork in the mixture until evenly coating meat. Cover with cling wrap and refrigerate for up to 12 hours, at least 2.
Spread evenly on a lined baking sheet and bake at 425F for about 25-30 mins, ** internal temperature of Pork loin should be cooked to 145F.
Broil for an additional 2-3 minutes for crispy edges.
Assemble pork onto cheesy naan & top with fresh cucumber, tomato and red onion.

Enjoy! xo Hailey 💚 #sponsored

open your windows & try a spring recipe 🌷

open your windows & try a spring recipe 🌷

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