Instant Pot Pork Carnitas (Mexican Pulled Pork)

Delicious Mexican beef made in the Instant Pot (pressure cooker) for tacos, burrito bowls, taco salads and more (also great with cilantro lime rice)!

Since posting this Instant Pot Chicken and Lentil Soup Recipe a few weeks ago I'm getting tons of requests for more Instant Pot (a multi-cooker that does the job of a slow cooker, electric pressure cooker, rice cooker, steamer, yogurt maker, sauté/browning pan, and warming pot all in one) recipes so I'm making a commitment to make at least one new recipe a week.

To get to know my machine better, I'm starting with recipes I already know work. I haven't made my Slow Cooker Mexican Pork Carnitas in a while and they are going on this week's meal plan so I tested it out and it turned out juicy and tender, in 50 minutes. This is freezer-friendly

Click Here To See The Full Recipe...

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Articles: Butter Gets Better

Chefs & Experts

We always love it when our Food Channel chefs are recognized. After all, they are some of the best in the business at identifying and responding to new food trends with great recipes and menu suggestions!

Our Corporate Executive Chef, Gail Cunningham, is the latest to be featured, this time in Flavor & the Menu, a beautiful publication put out by Flavor Unlimited, Inc. Gail’s creativity is shown in a feature about butter—in particular, compound or flavored butters, which you can read online. It's not the first time she's helped to create some fabulous ideas using butter. Check out some of the following recipes and make a little buttery magic in your own kitchen!

Orange Cranberry Butter

Honey Butter

Sweet Citrus Butter

Lime Cilantro Butter

Garlic Herb Butter

Honey Chipotle Butter

And, see our video walking you through how to make compound butters, in this episode of :90 Seconds in the Kitchen.

As you share this article, please use the hashtags: #getflavor #FlavorTop10

Twitter users please use @foodchannel and @getflavor

 

 

 

 

 

 

 

 

 

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Recipes: Yankee Sticky Quince

• Cook Time:50 minutes

 

Tagged:
apple cider, brown sugar, cranberries, ginger, ground cloves, maple syrup, mincemeat, quinces,

Quinces were probably the most widely used of fruit by the original colonists of America and were a staple in many households for generations. The flavor is described as a cross between an apple and a pear (much like the Asian Pear) and is the best fruit for making jams and jellies because of its high pectin. In fact, did you know that the word marmalade originally meant quince jam? So enjoy this great treat in lieu of the usual baked apples so often seen during the cold winter months.

 

Foodie Byte

Ingredients

Nonstick cooking spray
4 quinces
1/4 cup fresh cranberries
1/4 cup apple cider or juice
1 cup prepared mincemeat
1/4 cup brown sugar
1/2 teaspoon ginger
1/4 teaspoon ground cloves
2 tablespoons maple syrup

Preparation

Preheat oven to 375°F.
Spray a baking pan or pie plate with nonstick cooking spray; set aside.
Peel each quince and slice about a quarter of the total height of the quinces off from the stem ends, discarding stem ends.
With a paring knife, create a an inch-deep well from the cut end. Using the smallest teaspoon available, scoop out core and most of the wall of each quince, leaving half an inch wall all around the outside on both top and bottom pieces.
In a small saucepan, add the cranberries and apple juice.
Put over medium-high heat with the lid ajar to let steam out but stop the splattering while cooking.
Boil 2 1/2-3 minutes, or until cranberries have become soft and have popped.
Remove from heat, stir and let sit for 3 minutes.
Transfer cranberries into a bowl; discarding liquid.
Add mincemeat to cranberries, stir to combine.
In another bowl, combine brown sugar, ginger and cloves; set aside.
Spray the outside of each quince with cooking spray and roll in brown sugar mixture.
Place the sugar coated quinces in prepared pan and fill each with the mincemeat/cranberry mixture.
Sprinkle any remaining brown sugar mixture over the top and bake for 40-50 minutes, or nicely browned but still firm to the touch. Remove from oven and onto serving plates.
Evenly divide the maple syrup over the top of each and serve warm.

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Strawberry Shortcake

Strawberries were on sale this week so this recipe couldn't have come at a better time. My new friend Gina Dunn, sent me her favorite strawberry shortcake recipe and I couldn't wait to try it! Dinner tonight was a light salad to make room for dessert.

Strawberry Shortcake
Servings: 8 • Serving Size: 1 shortcake • Smart Points: 6
Calories: 216.1 • Fat: 3.4 g • Protein: 3.9 g • Carb: 43.1 g • Fiber: 2.1 g 


Ingredients:

• 2 pints fresh strawberries, hulled and coarsely smashed
• 2 tsp lemon juice
• 7 tbsp sugar
• 1 3/4 cup unbleached flour
• 2 tsp baking powder
• 1/4 tsp salt
• 4 tbsp light cold stick butter
• 2/3 cup fat free milk
• 3/4 cup Cool Whip Free

Directions:
Preheat oven to 425° and spray a baking sheet.

Combine the strawberries with lemon juice and 1/4 cup sugar. Set aside and allow juices to form while making shortcakes.

Combine flour with baking powder and salt. Cut in butter to resemble coarse crumbs. Stir in milk. Gather dough into a ball and knead 1 or 2 times. Turn onto a lightly floured surface and pat into a disk 1/2 inch thick. With a 2-1/2 inch round biscuit cutter, (I used the rim of a cup), cut 8 shortcakes, pressing the dough scraps together to cut all the shortcakes if needed.

Bake until golden brown (12-15 minutes) Let cool slightly.

Split open each cake and divide about 1/3 cup strawberries between each half. Top one half with about 1-1/2 tablespoons Cool Whip. Top with other half.

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Articles: Opinion: Food Waste

Chefs & Experts

People are starting to pay attention to food waste.  We are living in a time where concern for the environment and the well-being of others is at an all-time high, and evidence shows that there is a wake up call around food waste—particularly at the supermarket level.

Until recently, supermarkets around the world reportedly tossed a large amount of perfectly edible food. When you realize that, according to estimates, about one third of the food produced in the world goes to waste, it’s easy to see how it happens. So it’s interesting to see that supermarkets are beginning to spearhead waste cutting efforts by selling less attractive produce and launching green corporate partnership initiatives to cut food waste. In other words, they are embracing the “ugly fruit” of the world.

Walmart, Albertsons, ConAgra, and General Mills, along with 249 other companies, have signed on to an initiative in which they pledge to cut food waste by 50% by 2030. In addition to the efforts by corporate partnerships, a greater number of restaurants and individuals around the world are also pro-actively fighting waste by developing new kinds of recycling and upcycling efforts, waste free cookbooks, and new recipes using food waste.

On the surface, these efforts seem to be geared toward simply protecting the environment. However, our analysis proves there is a deeper psychological driver—a drive to protect those within the environment. Preserving the planet means preserving its people. The amount of food wasted on Earth could potentially end world hunger if everyone worked together to re-purpose it.
Protecting the planet is now a priority for consumers when purchasing items at the store or online. Savvy businesses will realize the multiple benefits to be found from joining in on the food waste initiatives. We’re seeing it show up more and more—and we continue to see where it goes.

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Breakfast Burrito Bowl with Spiced Butternut Squash

A healthy Mexican-inspired breakfast bowl.

For those of you on Weight Watchers, vegetables are now zero points on Smart Points which I love! Because of this I find myself eating more winter squash in ways that I normally wouldn't. Take this breakfast bowl, the first idea was to use sweet potatoes but then the points would have been higher than I would have liked for breakfast so why not use butternut, seasoned with taco spices and roasted until crisp. The results were wonderful, topped with fried egg, some avocado and fresh pico de gallo this is a hearty breakfast with lots of flavor (even if you're not following Weight Watchers, this is a light, hearty, healthy meal for under 250 calories)

Click Here To See The Full Recipe...

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Articles: Chili Season!

Food News

Nothing takes the chill out of a winter’s day better than a bowl of homemade chili. We’ve got it in ways you may not have tried – check out these recipes and start warming up!

Beef Steak Chili

Texas Chili

Touchdown Chili

Cincinnati-Style Chili

White Chicken Chili

Chili Seven Ways

Veggie Chili

Chicken and White Bean Chili

 

 

 

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