Carnitas are my absolute favorite. I order the meat at basically every Mexican restaurant, but when I want to make homemade carnitas, I don’t always have pork shoulder on hand (does anyone?). That’s where these chicken carnitas come in, as I almost always have chicken in the fridge or freezer. The meat is packed with flavor, super moist and perfectly crispy after a few minutes under the broiler. Add the chicken carnitas to tacos, a salad, a burrito bowl – you name it. SO delicious!
Chicken divan will always remind me of home. My mom made it for my family often growing up, and it’s one of my favorite home-cooked meals. Though the casserole is by no means a healthy dish, it’s unbelievably delicious and comforting. It’ll taste even better once it starts to cool down in LA. Hurry up, fall weather!
Happy Wednesday, everyone! I wish I had exciting news to share, but there’s not much happening over here–just working away and spending lots of time in the kitchen.
This crock-pot shredded chicken is unbelievably simple and you’ll most likely have most, if not all, ingredients on hand. The chicken would be delicious plain, but there’s nothing like a fresh, crunchy homemade taco shell. Am I right?
Hope everyone had a relaxing President’s Day! I had the holiday off, so I spent the day at home doing absolutely nothing–I wouldn’t have wanted it any other way. After hosting the lamb supper club last week, a cooking-free weekend sounded quite appealing. But, since this crock-pot recipe is so simple, I didn’t mind whipping it up.