Slow-Roasted Spiced Pork Tacos


Saturday night I hosted our dinner club and made Ina Garten’s Slow-Roasted Spiced Pork. Everyone that was at our house that night thought this pork would be fabulous served in tacos. Since I had so much meat left over, that’s exactly what I decided to do tonight.

My good friend, Karin, who’s in our dinner club, sent an email after the dinner club saying she thought this meat would be “another round of joy on a plate” if served as tacos with a “dash” of plain yogurt, a little green salsa, onion, and lettuce. Karin is a wonderful cook, so I knew her suggestion would be spot on. Don’t you just love how she said the pulled pork (not pulled at the dinner party, but pulled for the tacos) would be another round of joy on a plate? I love how she said that. It’s nice to think of food that way … joy on a plate. Especially if you really love something. I think I’ll need to start referring to the foods I love best as “joy on a plate”. And there is no better joy, to me, than sharing a meal with my dear friends and family.

I, too, thought that green salsa would be best with the pork. I particularly love the green tomatillo salsa you can purchase in the refrigerated section at Trader Joe’s. It’s sold near the hummus and dips. Greek yogurt by Fage is what I purchased as the yogurt to go on the tacos. I used a quarter of a white onion that I chopped and shredded cabbage instead of the lettuce … I love the crunch of the cabbage. Sliced avocado, shredded pepper jack cheese, and chopped cilantro also made an appearance on our tacos this evening.


Ina Garten has come up with such an amazing recipe for this meat. It is fabulous. Definitely check out her recipe for Slow-Roasted Spiced Pork if you haven’t already seen it.

I reheated the pork in a tablespoon of olive oil, which took next to no time at all.


For taco shells, I used street taco flour tortillas … they were the perfect size. A dollop, or “dash” as Karin called it, of yogurt was placed right on the flour tortilla and the meat directly on top of that. From there, I built my taco with the cabbage, avocado slices, shredded cheese, cilantro, onion and green salsa.


Dennis is looking forward to having tacos tomorrow for lunch, he’s already packed it up in his lunch bag.


  • Slow-Roasted Spiced Pork (Ina Garten’s recipe)
  • street taco size flour tortillas
  • shredded pepper jack cheese
  • sliced avocado
  • chopped cilantro
  • chopped white onion
  • Greek plain yogurt
  • shredded green cabbage


Shred pork once you’ve cooked it. (If you are using leftover pork, reheat in a tablespoon of olive oil on the stove top).

Top your tortillas with yogurt, meat, cabbage, avocado, cheese, cilantro, onion and salsa.


Until next time, Kris


Cinco de Mayo Nachos


Last night for Cinco de Mayo, I decided to make a big cast iron skillet of chicken nachos for Dennis and myself for dinner. Kylie was out with her friend, so it was just the two of us hanging out in front of the t.v. watching a movie.

I started by seasoning and roasting two chicken breasts that I would later cut into chunks to add to our nachos. For the chicken, I drizzled a small amount of olive oil and the juice of a half a lime over each breast, sprinkled a pinch of kosher salt, a pinch of garlic powder,  and a pinch of Weber’s Chili Lime Rub. (I actually found this at Walmart.)


On top of that, I sprinkled the zest of that lime. I roasted my chicken in a preheated 425 degree oven for 35 minutes.

While my chicken was roasting, I prepared my ingredients for the nachos and got the toppings ready.

I decided to bake my nachos in my cast iron skillet in the oven … and to serve it right in that skillet as well. I started with a layer of corn tortilla chips and added pinto beans that I had heated on the stove. Over the beans, I sprinkled diced, fresh jalapeńo, and the cooked, cubed chicken and reduced fat shredded cheese. I used the reduced fat Mexican shredded light cheese from Trader Joe’s. I then added another layer of chips, the rest of the beans, jalapeńo, chicken and cheese.


I put the skillet in the oven for about 10 minutes and topped my nachos with diced tomatoes (seeds removed), sliced black olives, avocado, sliced green onions, and a dollop of sour cream.

These were really yummy and not too heavy. I used all healthy ingredients, even the chips had just a few ingredients (organic stone ground white corn with a trace of lime, organic vegetable oil and sea salt. This was a much healthier option than nachos at a restaurant and we enjoyed them just as much!

I hope you and yours had a wonderful Cinco de Mayo as well. I’m really getting in the mood for the warm, summer months. That usually starts around Memorial Day for me, but this year Cinco de Mayo is starting the summer season out for me.


  • White Corn Tortilla Chips (or any tortilla chip you prefer)
  • 1 15-1/2 ounce can pinto beans
  • 2 fresh jalapeńos, diced (seeds and membrane removed)
  • 2 chicken breasts
  • 1 small can sliced black olives
  • shredded cheese of your choice, as much or as little as you like
  • 1/2 tablespoon olive oil
  • juice and zest of one lime
  • 2 roma tomatoes, diced (seeds removed)
  • 1 large avocado
  • 3 sliced green onions, white and green parts
  • dollop of sour cream
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chili lime rub
  • 1/4 teaspoon garlic powder


Preheat oven to 425 degrees. Drizzle chicken breasts with olive oil, lime juice, kosher salt, garlic powder, chili lime rub, and lime zest. Roast for 35 minutes.

While chicken is roasting, dice jalapeño, dice tomato, slice green onion, and heat beans.

Once chicken is done, cut into chunks. In a cast iron skillet, layer chips, beans, jalapeño, chicken and cheese. Repeat. Bake for 10 minutes in a preheated 425 degree oven. Top with diced tomatoes, black olives, avocado, green onions, and sour cream. Enjoy!

Until next time, Kris

Roasted Bell Pepper Tacos


This past Saturday I sat down to compile my menus for the week and put together my grocery lists. I knew I wanted to make tacos for tonight, but wanted to come up with something a little bit different, a little bit unexpected. I decided I’d make my tacos in bell pepper halves that I would roast with a bit of olive oil and kosher salt. I wanted simple, clean ingredients … I did not want my taco meat to be saucy at all, just straight up ground beef that I would season with the Mexican flavors I wanted in tonight’s dish. I topped my “tacos” with healthy ingredients … micro greens, vegetarian, refried beans, diced jalapeños, halved grape tomatoes, and shredded sharp white cheddar cheese, light sour cream and a dab of salsa.

If you are looking for a great taco Tuesday meal that is light and healthy, I’d definitely give this one a try. If you do, please let me know what you think. I’d love your feedback.

I started by cutting my bell peppers in half and removing the seeds and membrane. I then lightly brushed olive oil on the edges of the pepper and sprinkled a pinch of kosher salt. I roasted the peppers for 20 minutes in a preheated 350 degree oven. (Sidenote: These would be great on mini bell peppers and served as an heavy appetizer for a party.)


While the peppers were roasting, I browned my ground beef. I did not add oil to my pan, but I did spray it with cooking spray. To the ground beef, I added kosher salt, pepper, dried oregano, cumin, garlic powder and chili powder. Once the meat was browned, I drained the fat.

Once the peppers were done roasting, I started filling them. I started with micro greens (you could easily use shredded lettuce or cilantro). Next I added a tablespoon of refried beans to the pepper. On top of that, I added ground beef and topped that with diced jalapeños, halved grape tomatoes, a dollop of light sour cream and a bit of salsa.

This dinner was nice and light, yet very satisfying.

(I made 2 pounds of ground beef so that I’d have enough for leftovers later in the week. You could easily halve this recipe according to the amount of people you are serving.)


  • 2 pounds ground beef
  • 2 teaspoons kosher salt, plus a pinch for the peppers
  • 1/2 teaspoon pepper
  • 3 teaspoons dried oregano
  • 2 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1/2 teaspoon chili powder
  • 3-6 bell peppers (red, orange, yellow, green – your choice, a mix of color is nice)
  • 1 tablespoon olive oil


diced jalapeño, halved grape tomatoes, shredded sharp white cheddar cheese, sour cream and salsa


Preheat oven to 350 degrees. Cut peppers in half, removing the seeds and membrane. Lay on a baking sheet. Brush edges with olive oil and sprinkle with kosher salt.

Spray a large skillet with cooking spray and add ground beef. Add salt, pepper, oregano, cumin, garlic powder, and chili powder. Cook meat until brown and crumbly. Drain fat.

Heat refried beans.

“Stuff” bell pepper “taco shells”. Start with micro greens or lettuce. Add beans, ground beef and toppings of your choice. I used cherry tomatoes, diced jalapeños, shredded white cheddar cheese, sour cream and salsa.


Until next time, Kris