Sticky Coconut Chocolate Cookie Bars

Who doesn’t like cookie bars? I especially like how you cut them into any size you want. We enjoy coconut and chocolate in our house, so these cookie bars were a big hit.

You will need:

• 1 1/2 c almond flour
• 3 c shredded coconut, divided
• 1/3 c brown sugar
• 1/2 t ground cinnamon
• 1/4 t salt
• 6 T butter, melted
• 1 c walnuts, chopped
• 1/2 c white chocolate chips
• 1 c bittersweet chocolate chips
• 14 oz (1 can) fat-free sweetened condensed milk

Then you will…

1. Preheat your oven to 350 degrees. Line a 9×13 baking dish with foil and grease with nonstick cooking spray.
2. In a medium bowl, mix together the almond flour with 1 1/2 cups of the coconut.
3. Stir in the brown sugar, cinnamon, and salt.
4. Stir in the melted butter.
5. Spread in the prepared pan.
6. Sprinkle the top with the walnuts, white chocolate chips, and bittersweet chocolate chips.
7. Sprinkle the top with the remaining 1 1/2 cups of coconuts.
8. Drizzle the top with the sweetened condensed milk.
9. Bake for 25-35 minutes, or until lightly golden.
10. Allow to cool before removing from pan and cutting into squares.

Instant Pot Carnitas with Pickled Red Onions

I love tacos. Don’t you? We have them in our regular dinner rotation and usually go with our shredded chicken slow cooker version. This carnitas recipe gives our beloved chicken taco some friendly competition. You want to prep the pork and onions the night before, making the day-of cooking super simple and quick.

Note: if you do not have an Instant Pot, consider using a slow cooker on LOW for 6-8 hours.

You will need:

• 2 T garlic powder
• 2 T ground cumin
• 3 t dried oregano
• 2 t chili powder
• 2 t brown sugar
• 1 t paprika
• 1/2 t ground pepper
• 1/2 t salt
• 3 lb pork roast, excess fat trimmed off
• 2 navel oranges, zested and juiced
• 5 limes, zested and juiced
• 1 c stock or beer
• 3 T fresh cilantro, chopped
• 1 red onion, halved and thinly sliced
• 1/2 c red wine or apple cider vinegar
• 3 T sugar
• 1/4 t crushed red pepper flakes

Then you will…

1. In a small bowl, mix together the garlic powder, cumin, oregano, chili powder, brown sugar, paprika, pepper and salt.
2. Rub the spice mixture all over the pork.
3. Put the pork in a sealable bag.
4. Add the orange and lime zest plus the orange juice and 1/3 of the lime juice.
5. Refrigerate overnight to allow the pork to marinate.
6. Put the red onion slices in a large heatproof bowl.
7. Pour boiling water on top and strain after 1 minute.
8. Put the softened onion in a jar or storage container that can seal.
9. In a small saucepan, heat the vinegar, sugar, red pepper flakes and remaining lime juice until the sugar is dissolved.
10. Pour the pickling liquid over the onions. If needed to cover the onion, add a little bit of water. Seal and gently shake. Refrigerate until ready to serve.
11. Cut the pork into 3-inch cubes and put them in your Instant Pot along with the stock or beer.
12. Cook on high for 40 minutes.
13. After the cook cycle is done, wait at least 5 minutes before manually releasing the pressure.
14. Preheat your oven to 450. Line a large baking tray with foil and lightly grease with nonstick cooking spray.
15. Shred the pork and spread on the prepared baking sheet.
16. Mix with about 1/3 of the juices from the Instant Pot.
17. Bake for 5 minutes, or until the edges start to turn crispy.
18. Toss with another 1/3 of the juices and bake for another 5 minutes.
19. Toss with the remaining juices and the cilantro.
20. Serve with the pickled onions, tortillas, and your favorite toppings like this toasted corn.

Sweet and Spicy Bacon-Wrapped Pork

This has become a staple in our house, perfect for Sunday dinners. It doesn’t take long to prep and, once in the oven, requires very little attention. We usually serve it with asparagus and scalloped potatoes.

You will need:

• 2 T Cajun seasoning (pick your favorite or make your own)
• 2 T brown sugar
• 3 lb pork roast
• 8 strips thin-cut bacon
• 3 T apricot jam
• 2 t Dijon mustard

Then you will…

1. Preheat your oven to 400 degrees. Line a roasting pan with foil, putting the roasting rack above the foil. (You could skip this step, but it makes clean up super easy).
2. In a small bowl, combine the seasoning and brown sugar.
3. Rub the pork with the spice mixture.
4. Wrap with the bacon, slightly overlapping each piece.
5. Place the bacon on the roasting rack.
6. Roast until the internal temperature reaches 145 degrees, roughly 20 minutes per pound.
7. In a small bowl, stir together the apricot jam and mustard.
8. About 15 minutes before finished, brush the roast with the jam mixture to create a glaze.
9. Remove from the oven and allow to rest 10 minutes.
10. Slice and serve with your favorite sides, like asparagus and potatoes.

Best Ever Scalloped Potatoes

I canNOT write enough positive things about this recipe. This has become a staple in our house. The rosemary makes it extra tasty, and it goes well with steak, pork, ham, and chicken. Like other scalloped potato recipes, it is rich though. So be sure to have a crisp salad with a vinaigrette with your meal.

You will need:

• 3 T olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, chopped
• 1/4 c flour
• 1 c stock (suggest: chicken)
• 2 c milk
• 4 T fresh rosemary, chopped
• 1 t pepper
• 1/2 t salt
• 1 lb red-skinned potatoes, sliced into 1/4-inch rounds
• 2 c shredded sharp cheddar cheese, divided
• 1 c grated Parmesan, divided

Then you will…

1. Preheat your oven to 400 degrees. Lightly grease a 9×13 glass baking dish with nonstick cooking spray.
2. In a large non-stick skillet, heat the olive oil over medium heat.
3. Add the onions and saute for 5 minutes, or until starting to soften.
4. Add the garlic and saute until fragrant.
5. Stir in the flour and cook for 1 minute.
6. Whisk in the stock and milk until well combined.
7. Add the rosemary, pepper, and salt.
8. Bring to a simmer and allow to thicken slightly, approximately 6-10 minutes.
9. Optional: strain the sauce through a mesh sieve.
10. Spread half of the potatoes in the baking dish.
11. Top with half of the cream sauce.
12. Sprinkle with half of the cheddar and of the Parmesan.
13. Repeat with the potato, sauce, cheddar and Parmesan.
14. Cover with foil and bake for 25 minutes.
15. Remove the foil and bake for another 25 minutes, or until the potatoes are tender and the edges are starting to turn golden.
16. Remove from the oven and allow to rest for at least 5 minutes before serving.