This is a sponsored conversation written by me on behalf of McCain Foods. The opinions and text are all mine. #MyMcCainPotatoes #CollectiveBias
If you have been to our house for any type of get-together, you have probably had our pork carnitas. We love pork carnitas! It's one of our favorite things to serve when gathering around the TV to watch the big game with family and friends.
I decided to take my pork carnitas up a notch with McCain® potatoes to get game day ready! Doesn't that look delicious! Crispy fries on top of pork carnitas! Yum!
McCain® products are available at Walmart in the frozen potatoes section. There is even a handy sign above the potatoes section so you can't miss it.
McCain® potatoes are the perfect addition to this game day pork carnitas spread. I used McCain® Seasoned Curly Fries Seasoned Potato Fries which add a burst of delicious flavor to any meal. The kids loved them. I also used McCain® Extra Crispy Crinkle Fries which were my husband's favorite and McCain® Craft Beer Battered Thin Cut Fries which were my favorite.
This is the perfect game day spread for watching the big game with family and friends! With so many choices, there is something for everyone.
Serve in tortillas or alone. McCain potatoes make the perfect crispy topping for pork carnitas.
4 or more pounds pork shoulder ( also known as Boston butt)
Small amount of oil
1/2 T. (approximately) fresh ground salt
1 tsp. fresh ground pepper
1 T. oregano
1 sweet onion, diced
6 cloves garlic, minced
1/2 C. orange juice
1 C. or more real sugar cola
Fresh squeezed lime juice and more fresh ground salt and pepper for flavoring the finished pork.
McCain frozen potatoes of choice
1. Preheat the oven to 325 degrees F.
2. Cut the meat into chunks and season with salt, pepper, oregano, and cumin. Brown the meat in a small amount of oil (I use coconut oil) in a large dutch oven.
3. Then add onion, garlic, orange juice, and cola.
4. Cook covered in the oven for 3 to 3 1/2 hours or so, until the meat easily shreds with a fork.
5. Remove any bones and shred the meat adding extra cooking liquid back to the meat. If you like you can put the meat under the broiler to crisp the edges for 5 to 10 minutes.
6. Salt and pepper to taste and squeeze fresh lime juice over the top.
7. Prepare McCain potatoes according to package directions.
Serve pork carnitas with McCain potatoes, shredded cheese, diced tomatoes, shredded lettuce, cilantro, salsa, guacamole, tortillas, sour cream, and sliced limes for the perfect game day spread.
I serve in an iron skillet because I think it looks attractive, but it is also handy for re-warming the meat on the stove if desired. When re-warming, add a small amount of cola or broth to the skillet for moisture.
This Tomato, Asparagus, Brie and Parmesan Tart is perfect for Spring. It's great as an appetizer, fun side, or even as a meal for 2 to 3 people. I love the fresh flavors of tomatoes, asparagus, Brie, and parmesan. Simple to make and yet so elegant.
This is really easy to make since you use store bought puff pastry sheets found in the frozen dessert aisle of your local grocery store. Simply thaw puff pastry and lay it on a parchment lined baking sheet. You may want to use a sided baking sheet as you can see my little cheese run-off on the side.
Next you spread a layer of double creme Brie cheese on the pastry dough. I removed the rind and used the soft cheese inside because it was easy to spread that way. But you could also use slices of Brie and spread them rind and all as best you can. The cheese will melt either way. I am not one for food waste, so we enjoyed the rind pieces on crackers topped with sliced tomatoes for a delicious little snack.
Top with veggies, olive oil, salt, and parmesan and bake for about 30 minutes for a delicious Spring treat. I should add that asparagus is in season now so you should be able to find it for a decent price. I think I paid $0.99 a pound for this asparagus which is really good. Also, asparagus is on the clean 15 list meaning it has little to no pesticides and is considered safe to consume non-organic.
When you buy asparagus, it will be in a one pound bunch which is more than you need for this tart recipe. You can roast the extra in a pan with a little olive oil and salt while baking the tart. It won't take as long, maybe 15 minutes or so. So start it halfway through cooking the tart and check to see when it reaches your desired tenderness. Or you can put the leftover asparagus in the fridge for a few days until you need it.
1 sheet of puff pastry dough, thawed
10-13 oz. package of double creme Brie cheese
3-4 Campari tomatoes, sliced thin
About 1/3 pound asparagus spears, washed and trimmed
Olive oil to drizzle or spritz
Fresh ground salt
Small chunk of Parmesan cheese to grate
1. Preheat oven to 425 degrees F.
2. Line a baking sheet with parchment paper. Use a sided pan if you have it. (See my cheese explosion than ran off the side of my pan, pictured above.)
3. Place a sheet of puff pastry dough on the parchment lined baking sheet.
4. Spread a layer of Brie cheese over the pastry dough. I just used the soft creamy inside and not the rind.
5. Place tomato slices over the Brie spread.
6. Next layer asparagus spears over the tomato slices.
7. Drizzle or spritz olive oil over vegetables. (Link to the spritzer I use below.)
8. Top with some fresh ground salt. Then grate some Parmesan cheese on top.
9. Bake for about 30 minutes or until pastry is done.
I love easy dinners. With four kids and all of our families activities, weeknights are busy so easy dinners are welcome in our house. This sheet pan roasted pork tenderloin with balsamic brussels sprouts and golden beets is both easy and delicious. It doesn't take a whole lot of prep time and then you just pop it in the oven for 45 minutes and you're done.
I didn't slice the brussels sprouts in half, but next time I will to give them more caramelized edges. You could also use your favorite vegetables. Maybe small potatoes, carrots, or asparagus which is in season now so you can usually find it on sale.
Whatever vegetables you choose, this is easy, healthy and delicious and your family will love it! I almost always have pork tenderloin in the freezer. When I see it on sale, I buy it. Then when I want an easy pork roast I have it on hand. Make sure to thaw in the fridge or in cold water before cooking.
Sheet Pan Roasted Pork Tenderloin with Balsamic Brussels Sprouts & Golden Beets
Small pork tenderloin (1 ½ lbs.)
1 to 1 ½ lb. Brussels sprouts, whole or cut in half (I recommend slicing them in half)
3 large golden beets
Olive oil (spritzer preferred)
Fresh ground salt
Fresh ground pepper
1. Preheat oven to 350 degrees F.
2. Spritz sheet pan with olive oil.
3. Trim greens from beets and cover whole beets with water. Bring to a boil and boil uncovered for a few minutes (8-10 minutes) until beets peel easily with a paring knife. Hold beets with a hot pad while peeling because they will be hot. Slice peeled beets into wedges.
4. Set pork tenderloin in center of sided sheet pan. Arrange Brussels sprouts and sliced beets around pork. Spritz all with olive oil.
5. Sprinkle herbed salt and pepper over meat. Then grind regular salt and pepper over vegetables. Finish with generous splashes of balsamic vinegar over beets and Brussels sprouts.
6. Roast in the oven for 45 minutes or until meat reaches 160 degrees F. and vegetables are fork tender.
I use this EVO olive oil spritzer and I love it. I use it almost everyday. It's so much easier than drizzling olive oil and I get just the right amount.
Welcome to Home Ec @ Home
Hi, I'm Faith, a former Family and Consumer Science teacher turned work at home Mom blogger. I love God, my family, and food. You can usually find me in the kitchen preparing family friendly, homemade recipes and taking lots of pictures.
This website uses marketing and tracking technologies. Opting out of this will opt you out of all cookies, except for those needed to run the website. Note that some products may not work as well without tracking cookies.Opt Out of Cookies