Good Eats: Beef Carnitas and All of the Side Salads

For whatever reason, I decided that starting my surgery clerkship was also a great time to start “New Recipe Monday” as it is called on my weekly meal planner on the fridge. That questionable decision aside, I have been working my way through my Pinterest boards in an attempt to mix up our normal nightly meals. I somehow misplaced the absolute winner of the bunch but am fervently working to find it on the internet again so I can make sure everyone tries it.

Crock Pot Beef Carnitas Tacos: These were delicious! The rub made for some seriously flavorful beef and the peppers added plenty of liquid for all-day cooking. The only adjustment I made was to use pot roast beef instead of flank steak. When I went to the grocery store, the flank steak looked pathetic and expensive. No complaints from my house on the substitution!

Sweet and Spicy Roasted Chicken Legs: Also delicious! I marinated my legs (well, not my legs) overnight because I was prepping all my food on Sunday and I didn’t bother to skin them and they still turned out really well. I served these with the Spicy Chipotle Sweet Potato Salad, earning me a double thumbs up from my taste kitchen (Will and Joe).

Spicy Chipotle Sweet Potato Salad: I would eat this every day for lunch if I had the energy to make enough of it. It has an amazing balance of flavor without being weird and packs a serious nutritional punch. I just used whatever hot sauce was rolling around the fridge and chose apple cider vinegar instead of lime juice. The only thing I would do differently the next time would be to cool the sweet potatoes longer; I had hungry boys but it ended up more like a mash than a salad.

Roasted Cauliflower and Mushroom Quinoa Salad: This was the only salad with a mixed review in our house. I LOVED it; Joe liked it but hated the smell. I will admit that bringing it to the hospital with me for lunch the next day was akin to heating up fish in the work microwave but I still want to make this salad for every dinner party from now until forever. I made it with feta because we were making Greek Chicken (total blah recipe not shared here), but I imagine it would be good with the goat cheese. I don’t think the blue cheese would help the smell factor, however…

If you’re ever curious about the recipes I’ve made within the month that I make them rather than when I get around to writing about them, I move all my successful finds to my Keeper Recipes board. 

What have you made recently that you loved? Any great fails?

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