We’ve survived what seemed like a never-ending campaign season and we finally know who will be our next president. I’m not going to talk much about the election here because that’s what I do all day at work. But, I will say I am so happy to see how many people cast a ballot this year. Indiana broke its record for early voting and thousands more cast a ballot yesterday. Whether you’re happy with the results, that’s what it’s all about.

I survived on nothing but carbs yesterday, so I’m looking forward to getting back into my kitchen and cooking a healthy dinner tonight. Of all the meals I make, James requests tacos the most. That’s fine by me because they’re delicious and so easy to throw together, even on the most hectic of nights. But, I do find myself wanting to switch up my recipes since we have them so often. I typically cook up some ground turkey or throw together some pork carnitas, but I wanted something different this time around.

These chili lime chicken tacos were a big hit in our household. We didn’t have much in our fridge when it came to toppings, but it didn’t matter. The flavor of the chicken is so out-of-this-world that you can keep the toppings simple.

Next time I make these I plan on doubling the recipe so we have plenty of leftovers. The shredded chicken is so tasty in soups and salads and I was sad when the leftovers only lasted one day. I want to make a big batch of tortilla soup using this chicken next time!

Chili Lime Chicken Tacos

[ingredients title=”Ingredients”]

• 1 lb. boneless, skinless chicken breasts
• 1 lime, sliced
• 1 Tbsp. smoked paprika
• 1 Tbsp. cumin
• 1 Tbsp. chili powder
• 1 tsp. cayenne
• 1 tsp. salt
• 1/2 tsp. pepper
• 8 corn tortillas
• 1/2 cup habanero jack or pepper jack cheese, shredded
• 1/4 light sour cream or non-fat Greek yogurt [/ingredients]

[directions title=”Directions”]

1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
2. Combine paprika, cumin, chili powder, cayenne, salt and pepper in a small bowl. Mix together, then rub spices all over the chicken breasts.
3. Place chicken breasts on baking sheet and squeeze one or two slices of lime over each breast. Place lime slices on top of chicken breasts and bake in the oven for 30 minutes, until chicken is cooked through.
4. Remove chicken from oven and let sit for five minutes. Once the chicken is done resting, use two forks to shred the meat.
5. Heat tortillas by placing them over the burner on a gas stove on low for about one minute on each side, until the tortillas are slightly charred. If you don’t have a gas burner, heat the tortillas in the microwave for ten seconds to soften.
6. Place a small amount of chicken in each tortilla and top with cheese and sour cream.

[/directions]

The post Chili Lime Chicken Tacos appeared first on The Broadcasting Baker.

I’ll be putting some ingredients at the top of my grocery list to make one of our favorite Mexican-inspired recipes to for Cinco de Mayo tomorrow. I love spicy food, so I would gladly eat Mexican every day of the week. Tacos make an appearance in our house once or twice a week, but I think enchiladas have my heart. Here are a few of my favorite recipes if you’re looking for an excuse to throw a fiesta of your own tomorrow:

Game Day Salsa

Two-Ingredient Creamy Salsa Dip

Lightened-Up Beer Chicken Enchiladas

Slow-Cooker Pork Carnitas

Campside Crockpot Carnitas

Layered Cream And Crimson Margaritas

How are you celebrating Cinco de Mayo?

The post Cinco de Mayo Recipe Roundup appeared first on The Broadcasting Baker.

There’s nothing better after a long day than coming home to the smell of a homemade dinner. When I know I have a hectic work week ahead, I try to plan at least one or two crockpot meals so I don’t have to stress about what to cook for dinner once I get home. These carnitas are my new go-to recipe for crazy weeknights.

I’m not a fan of crockpot recipes that require a lot of prep. I don’t want to have to fuss with searing the meat on all sides before throwing it into the crockpot or cooking other ingredients separately before combining everything. It takes the convenience away! The only prep this recipe requires is trimming the fat off the pork and smothering it in a delicious rub. Then, you throw it in the crockpot for a few hours and don’t touch it again until you’re ready to eat. It doesn’t get much easier!

Upland’s Campside is a Session IPA I can really get behind. I’m not usually a huge fan of this style, but this brew packs a big enough hoppy punch for my liking without the citrus notes being too overpowering. While my favorite way to consume it is in a pint glass, I’ve been dying to try cooking with this beer because of its versatility. Oh my goodness. The beer really kicked the flavor of these carnitas up a notch. We ate the pork in tacos, but I’m dreaming of Campside carnita nachos, quesadillas and even pizza.

I whipped these up as part of our family’s ongoing celebration of Bloomington Craft Beer Week. How are you celebrating?

Campside Crockpot Carnitas

[ingredients title=”Ingredients”]

• 3 to 4 lb. pork shoulder, trimmed of most fat
• 1 Tbsp. Kosher salt
• 1 Tbsp. garlic powder
• 1 Tbsp. smoked paprika
• 2 tsp. ground cumin
• 2 tsp. oregano
• 1 tsp. onion powder
• 1/2 tsp. cinnamon
• 2 bay leaves
• 8 oz. Upland Campside Session IPA
• 10 whole wheat tortillas
• 1 avocado, diced
• 1/2 cup extra sharp cheddar cheese, shredded
• Sour cream and salsa for topping

[/ingredients]

[directions title=”Directions”]

1. Combine all spices except bay leaves in a small bowl and mix well.
2. Rub spice mixture over all sides of pork shoulder.
3. Place pork in a large crockpot and pour beer over the top. Throw bay leaves into the liquid.
4. Cover crockpot and cook pork on high for one hour. Reduce cooking temperature to low and cook for at least four more hours but no longer than eight hours.
5. Once pork is cooked, remove it from the crockpot and shred using two forks. Return shredded pork to the crockpot and stir until moistened with cooking liquid.
6. Using a slotted spoon to drain any extra liquid, place 1/4 cup to 1/2 cup pork on a tortilla. Top with 1 Tbsp. cheese, avocado, sour cream and salsa. Repeat with remaining tortillas.
   [/directions]

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