Sweet and spicy chili con carne is an easy dish to warm up with. Serve with a mixed green salad or corn bread and you have a hearty meal. Sweet and spicy chili con carne is perfect for game day or cold winter nights. I love to serve it with a mixed green salad or corn bread for a full meal. I usually make this chili on the stove-top. It comes together quite quickly within 30 – 35 minutes. But, it can also be cooked in a slow-cooker. If you use a slow cooker, first saute the onion in the butter in a skillet. Then brown the ground beef. Then add all ingredients to the slow cooker. Cook on low for 5-6 hours or high for 3-4 hours. This is a great option for a busy weekend if you have to run out and do a few errands while your dinner cooks. Chili is tasty with a dollop of sour cream or shredded cheddar cheese toppings. I hope you enjoy this recipe for sweet and spicy chili con carne. It is simple and delicious. Happy cooking, Michelle Sweet and spicy chili con carne Perfect for game day or cold winter nights – warm up with this sweet and spicy chili con carne. Serve with a mixed green salad or corn bread and you have a hearty meal. What you’ll need 2 tbsp butter 1 small onion (finely chopped) 1 lb ground beef (lean ground beef is best) 1/2 tsp salt 1 pinch black pepper 1 tsp chili powder 1/2 tsp cayenne pepper 2 cans tomato soup (10 oz) 2 cans kidney beans (rinsed) half to 3/4 a can of water (use tomato soup can) sour cream and shredded cheddar cheese for garnish Optional: Add 1/4 cup frozen corn kernels if you like for a variation Instructions On medium-high heat, melt butter in a sauce pan. Add onion and cook a few minutes until it softens. Add the beef and brown slightly. Rinse the kidney beans in a strainer and set aside. Add seasonings, tomato soup, kidney beans, and water. Reduce heat to medium-low and cook slowly for about 30 minutes stirring occasionally. Top with a dollop of sour cream or shredded cheddar cheese toppings. Source: northwestspoon.com #beef #chili #Slowcookerchili

Today is national chocolate chip cookie day! Why not celebrate the beloved simple chocolate chip cookie. It’s certainly one of my family’s favorites. These double chocolate chip Craisan cookies are really tasty. The mix of dark and white chocolate chips pairs great with the sweet tart flavor of Craisins! The addition of Craisans to this cookie also adds a delightful chewiness to the cookie. This cookie recipe has been in my family for decades. It’s a classic chocolate chip oatmeal cookie. Over the years I have found many ways to change it up. Craisins are dried and sweetened cranberries. Washington ranks 5th nationally in cranberry production. If you like the sweet tart flavor of cranberries, you’ll love Craisins. I find I have the best results with cookies when I use parchment paper on the baking sheet. It provides a layer of insulation. It is also best to start with all the ingredients at room temperature. The means planning ahead a little taking out the milk and butter from the fridge to sit out for a while. Make a big batch of these chocolate chip cookies and freeze half of them for later. You’ll be glad you did. Double chocolate chip Craisin cookies make a great afternoon snack with a tall glass of cold milk. I think you’ll love this classic cookie. Leave me your comments below. Happy baking, Michelle Double chocolate chip Craisan cookies A mix of dark and white chocolate chips plus Craisans takes the ordinary chocolate chip cookie to extraordinary! 1/2 cup white granulated sugar 1/2 cup brown sugar 1 stick butter (1/2 cup) 1 tbsp milk 1 tsp vanilla extract 1 large egg 1/2 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1 cup all-purpose flour 1 cup oatmeal 1 cup chocolate chips (use a mix of white and dark chocolate chips) 1 to 3/4 cup Craisans Preheat the oven to 350 F. In a large mixing bowl, combine sugars and softened butter and beat until creamy. Beat in the milk, vanilla and egg. Slowly incorporate the rest of the ingredients in the order listed. Drop tablespoons of dough onto a cookie sheet spaced about 2 inches apart. Bake between 9 and 12 minutes or until the edges have started turning a golden brown. You can turn the cookie sheet around halfway through cooking time to help with even cooking. Ovens can vary a little, so I begin checking on the cookies at 8 minutes. Let the cookies cool on the baking sheet for one minute prior to lifting them with a metal spatula onto a cooking rack. They need this time to set. They also freeze well. Source: northwestspoon.com #Chocolate #cookie

Mom’s cabbage rolls are a delicious family-style meal everyone can enjoy. Cabbage rolls are also known as “stuffed cabbage.” In this recipe, cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. Serve the cooked cabbage rolls with sour cream. It’s mother’s day and in honor of my mom, I thought I’d share one of her delicious comfort food dishes. The smell of cabbage rolls cooking in the oven brings back memories of my childhood. I’m pretty sure I learned my way around a kitchen because of mom. She’s a great mom and grandma. She’s my turkey-hotline at Thanksgiving. And yes, she’s rescued my turkey (and my bacon…) before. She’s very modest about her home cooking, but she needn’t be. I’d like to say thank you mom for teaching me so much and always being there for me. Making cabbage rolls can feel like allot of work if you make all the components at the same time. To cut down the time in the kitchen, use left-over rice. Also, cook the bacon or ground beef and onion a day before assembly. Small heads of cabbage are easier to work with. The smaller leaves also make smaller cabbage rolls which we always believed to be tastier and require less filling. Here’s what you’ll need: Medium to large casserole dish 2 small heads of cabbage, cored 1 ½ cups long grain rice, steamed ¼ lb bacon, cut into pieces and cooked crispy 1 small onion, diced ¼ – ½ lb lean ground beef Salt and pepper 1 can tomato soup 1 can pureed tomatoes Understanding how to soften the cabbage so it is workable is an important step in forming cabbage rolls. I’ll focus more on that here in the blog post rather than on other steps in the recipe such as making the rice, frying the bacon and beef etc. The picture below is of cabbage that has been steamed in a pot with a small amount of boiling water. You start by cleaning and coring the head of cabbage. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Use tongs to carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. The outer leaves of the cabbage should easily lift off the head of cabbage as it steams. Mom always topped her cabbage rolls with a can of tomato soup and some crushed tomatoes. If you are gluten free, you can omit the Campbell’s tomato soup or use a gluten free brand. I’ve also used a plain marinara sauce (about a cup) as a replacement. It just depends on if you like tomatoes and cabbage rolls a bit “saucy” or not. Next, we’ll form the cabbage rolls. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Cabbage leaves that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. Forming the cabbage roll: To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling towards the center and tuck in the ends. It becomes a neat little package. This takes a little patience and practice. You’ll get it! Repeat this process. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. They’ll all get “tucked in.” Next, you’ll sprinkle the cabbage rolls with the cooked bacon (optional). Evenly distribute and cover the cabbage rolls with the tomato soup (or marinara sauce) and the pureed tomatoes. Season them all over with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. It should look like this prior to going into the oven. At this point, I loosely cover the dish with aluminum foil and bake it in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. The sour cream is a must! Cabbage rolls also make terrific left-overs. Mom’s cabbage rolls Cabbage is stuffed with a simple but delicious rice and beef mixture, topped with crispy bacon and then oven-baked in saucy tomatoes. A delicious family meal everyone can enjoy. 2 small heads cabbage (cored) 1 1/2 cups long-grain white rice (steamed) 1/4 lb bacon (cooked crispy) 1 small onion (diced) 1/4 to 1/2 lb ground beef salt and pepper (to taste) 1 can campbell’s tomato soup or 1 cup plain marinara sauce 1 can pureed tomatoes Clean and core the cabbage. Steam the rice and set it aside to cool. Fry the bacon pieces until they are crispy. Drain the bacon on a paper-towel reserving the grease in the pan and set aside. Cook the onion in the rendered bacon fat until somewhat translucent. Add the ground beef and season with salt and pepper to taste. Once the ground beef has cooked, turn off the heat and set aside to cool. In a large bowl, combine the rice with the ground beef mixture. Fill a large pot with some water. The water should be about 1 – 2 inches deep. Place the cabbage in the pot core-side down, cover and steam for several minutes. The cabbage leaves will begin to loosen. Using tongs carefully remove the cabbage leaves one at a time and set on a tray to cool and drain. Continue this process of steaming and removing the leaves until it is finished. Preheat the oven to 350 F. Use a medium to large sized casserole dish. Line the dish with some of the larger cabbage leaves. Ones that have torn are good for this. This helps protect the cabbage rolls as they are cooking from sticking and burning. To assemble, hold a cabbage leaf in your palm. Spoon some of the cooled rice and beef mixture into the leaf. Roll the cabbage leaf up around the filling and tuck in the ends so it is a neat little package. One at a time, place them into the casserole dish. It’s ok if you have a few on top of one another. Sprinkle the cabbage rolls with the cooked bacon. Evenly distribute and cover the rolls with the tomato soup and the pureed tomatoes. Season them with a pinch of salt and pepper. Cover the edges of the rolls with any additional large pieces of cabbage you may have. Loosely cover the dish with aluminum foil and bake in the oven for about an hour to an hour and 15 minutes. Serve hot with fresh sour cream on the side. Source: northwestspoon.com #cabbage

Pacific cod with pineapple pico de gallo is a complete, healthy meal. It's also a great alternative to your regular everyday salsa on tacos. The flavors in these dishes are all fairly mild, sweet and tangy with just a hint of spice. Pair the fish with spanish rice. To save time, make both the pico de gallo and the rice ahead of time, then reheat the rice while you cook the fish. The cod takes just minutes to cook. That makes this a great mid-week, healthy meal. It ’s easier to cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). I used the jalapeno sparingly and just put a little in since the accompanying flavors are more complex and I didn’t want it too spicy. Season the cod with a drizzle of olive oil, salt and pepper, the garlic and jalapeno. Next, heat (medium-high) a couple table spoons of extra virgin olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes, then flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Garnish with fresh cilantro and lemon slices. This Pacific cod recipe is low-fat and low-carb. Pacific cod with pineapple pico de gallo Mild, sweet and tangy with just a hint of spice. Sauteed Pacific cod in garlic and diced jalapeno is served with pineapple pico de gallo and Spanish rice. Ingredients: Pineapple pico de gallo 1/2 cup fresh pineapple (cut into small pieces) 1 – 2 fresh tomatoes (cut into small pieces) 1/2 a medium sized onion (diced (use a white or sweet onion)) 1/4 cup fresh cilantro (cut into small pieces (1/4 cup more or less)) 1/2 lime (juiced) 1 tsp jalapeno (diced (about 1 tsp, more or less to taste)) 1 pinch salt & pepper Ingredients: Sauteed Pacific cod in garlic and jalapeno 1 1/4 lb fresh Pacific cod (cut into portions) 1 – 2 cloves garlic (crushed) 1 tsp fresh jalapeno (diced) extra virgin olive oil 1 pinch salt and pepper lemon slices and cilantro pieces (for garnish) Pineapple pico de gallo For the pineapple pico de gallo – combine all ingredients in a medium bowl and gently toss. Make this ahead of time. It will keep in the refrigerator for a few days. Sauteed Pacific cod Cut your pieces of cod into portions prior to cooking. Finely dice up some jalapeno pepper and garlic cloves (about two cloves). Season the cod with a drizzle of olive oil. Then salt and pepper, garlic and jalapeno. Next, heat (medium-high) a couple tablespoons of olive oil in a non-stick skillet. Saute the fish for about 3 to 4 minutes. Flip it once and finish cooking for another couple minutes. It may take a little longer depending on the thickness of your fish. It should have a little resistance when you press on the middle and begin to flake when it’s done. Source: northwestspoon.com #Pacificcod

Succulent fall off the bone BBQ pork ribs is one of my all time most popular recipes on the blog. I love Western style BBQ because it reminds me of my childhood. Where I grew up, every summer our city would celebrate the old west with the Calgary Stampede. This recipe originally appeared in the Calgary Herald in May 2014. Thank you to the chef who shared this one – it’s a keeper. The secret to these amazing succulent BBQ pork ribs isn’t grilling – it’s cooking them low and slow in the oven before they hit the grill. In fact, you can make the ribs ahead of time in the oven. Let them cool and keep them in the refrigerator up to two days prior to finishing them off on the grill. This is a great way to get ready for a party or to take them with you camping. To finish them off on the grill, you add BBQ sauce and heat through. That final step on the grill gives them a little smoky flavor. Also, this rub is the bomb!! Sweet but not spicy, it is perfect for everyone in the family. If you like a bit of heat – bump it up by either adding cayenne in the rub or a spicier BBQ sauce at the end. Use your favorite BBQ sauce. May I recommend my recipe for Bourbon infused BBQ sauce . It’s amazing with these ribs. This post contains affiliate links. Essential items for this recipe: Jelly Roll Baking Pans Aluminum Foil Silicone Basting Brush Grill Tongs Succulent fall off the bone BBQ pork ribs Serves 6 Prep 5 Cook 140 The secret to these amazing ribs isn’t grilling ~ it’s cooking them low and slow in the oven before they hit the grill. The rub is sweet and smoky, but not spicy. It’s perfect for everyone in the family. 2 tbsp paprika 1 tbsp brown sugar 1 tbsp sea salt 2 tsp ground cumin 2 tsp thyme or oregano (dried herbs) 2 racks back pork ribs (trim excess fat) 1 bottle BBQ sauce Preheat the oven to 300 F. In a small bowl, stir together the dry rub ingredients. Place the rib meat side up on a foil-lined rimmed baking sheet. Rub the meat generously with the spices on both sides. Cover the ribs with foil and close it up tightly. Bake for 2 1/2 hours, until the meat is very tender. You can at this point cool the ribs completely and refrigerate up to two days in advance of the final preparation. To finish them on the grill, brush the ribs with BBQ sauce and cook on the hot grill for about 8 – 10 minutes. Turn once or twice until they are heated through and caramelized on the edges. Serve with a nice garden salad or potato salad. If you like a little more heat, choose a spicier BBQ sauce to finish them off or add a little cayenne pepper to the rub. My bourbon infused BBQ sauce is a perfect pair for these ribs. Source: northwestspoon.com #pork #ribs #ribsonthegrill

Homemade sweet and sour chicken is one of my family’s favorite meals. This sweet and sour sauce is sweet and tangy without being too sweet. My favorite part is the pineapple chunks! Homemade Chinese food isn’t as hard as it sounds. Before you begin cooking, make sure you take the time to chop, measure and lay out everything you need. Sweet and sour chicken with rice and vegetables This sweet and sour chicken recipe features tender breaded chicken, bell peppers, onions and pineapple. The preparation is the hardest part of this recipe as it comes together fast when you start stir-frying. Using cracker crumbs instead of a batter helps reduce the fat content. If you’re gluten free, you can also use gluten-free bread crumbs. Make your own gluten-free bread crumbs by finely chopping up your favorite gluten-free bread. Serve this sweet and sour chicken with with steamed brown rice. Sweet and sour chicken at home This recipe serves four to six people. Sweet and sour chicken This homemade sweet and sour chicken recipe features tender breaded chicken, bell peppers, onions and pineapple. Ingredients Sauce: One 15 1/4 ounce can pineapple chunks, keep liquid 1/4 cup ketchup 1 tablespoon cornstarch 2 tablespoons red wine vinegar (or white vinegar) 2 tablespoons water 4 teaspoons sugar Veggies: 2 sweet peppers (1 red, 1 green, or other color of your choice, chopped into bite sized pieces) 4 green onions, sliced into small pieces Coating for chicken: 1 egg, beaten 1 tablespoon cornstarch 1 cup finely crushed saltine crackers 12 ounces boneless, skinless chicken breasts cut into 1 inch cubes 2-3 tablespoons vegetable oil for cooking Method Preheat oven to 250 (this is to keep cooked chicken warm) Drain pineapple, reserving 3/4 cup of the juice. In a small bowl, stir together the reserved pineapple juice, the ketchup, 1 tablespoon cornstarch, vinegar, water and sugar. Set aside. In a medium mixing bowl, stir together egg and 1 tablespoon cornstarch until smooth. Add chicken pieces and stir to coat chicken with the egg mixture. In another shallow bowl, add the cracker crumbs. Roll the chicken pieces in the crackers to coat evenly. Add 1 tablespoon of vegetable oil in a large wok or skillet. On medium/high heat add sweet peppers and stir fry for 2-3 minutes or until crisp tender. Near the end of cooking time, add the green onions. Remove the vegetables from the wok and set aside. Next, add 1-2 tablespoons of vegetable oil in a large wok or skillet. Continue with heat at medium/high. Add half of the chicken to the wok. Stir-fry about 3 minutes or until no pink remains. Remove from the wok to a baking pan and place in the oven to keep it warm. Repeat the process with remaining chicken. Try to remove any cracker bits at the end before you combine everything. Next, stir in the sauce mixture and heat through. Stir and it will thicken and turn bubbly. Return chicken, vegetables and reserved pineapple chunks to the wok. Coat and heat through all ingredients. Serve sweet and sour chicken family-style on a large platter. Source: northwestspoon.com #chicken #sweetandsour

Grilled garlic ginger shrimp are great as a main dish or as an appetizer. They are super simple to make and take just minutes to prepare. Grilled garlic and ginger shrimp When I made these grilled garlic ginger shrimp, I was feeling fancy. So, I made them along side Dungeness crab cakes and some vegetables. It was a seafood frenzy. The garlic ginger shrimp are made with just a few ingredients. The shrimp are marinated for a little while. Thread them through wooden skewers and grill for just a few minutes on each side. That’s it. Tasty and simple. They are delicious cold too, next day on a salad. Grilled Garlic Ginger Shrimp What you’ll need 1 lb of cleaned, shelled and deveined shrimp 2 cloves garlic, crushed 1 tablespoon vegetable or extra virgin oil 1 tablespoon chopped fresh ginger ½ a lemon juiced Splash of soy sauce Pinch of freshly ground black pepper or red chili pepper flakes 4 – 5 skewers, soaked in water for at least 30 minutes Instructions Combine all ingredients into a medium bowl. Mix it up, coating all the shrimp. Cover with plastic wrap and let it marinate in the fridge for at least one hour. When you’re ready to cook, thread about 5 shrimp on each skewer. Make sure your grill is hot, clean and prepared for your shrimp. These cook fast…only about 3 minutes a side. They’re ready when they turn rosy pink. Serve with rice and your favorite vegetable or a side salad. Source: northwestspoon.com #shrimp

What to do with left over ham? Make ham and potato soup! The sweetness and smokiness of a ham adds delicious flavor to soups. We had a delicious ham for our Easter brunch. There was just enough left for a great ham and potato soup. The sweetness and smokiness of a ham adds delicious flavor to soups. Everyone loves ham and potato soup. And the best part is it is super easy and quick to make. This soup features carrots, celery, Yukon gold potatoes, thyme and garlic. Make sure all the vegetables are peeled and cut into bite-sized pieces. The addition of heavy cream or half-n-half cream adds additional richness and depth of flavor. It’s optional, but definitely worth it. Serve the ham and potato soup with a nice light salad or dinner rolls. Left over ham and potato soup What to do with left over ham? Ham and potato soup! The sweetness and smokiness of a ham adds delicious flavor to soups. 2 carrots (sliced) 2 celery stalks (chopped) 1 half a medium sized onion (chopped) 2 tbsp butter 2 tbsp flour (can also be gluten-free all purpose flour mix) 2-3 medium to large sized Yukon gold potatoes (peeled and chopped) 1 1/2 – 2 cups cooked ham (cut into bite sized pieces) 1 clove garlic (crushed) 4 cups low-sodium chicken broth 2 cups water 1 tbsp fresh thyme dash of cayenne pepper salt and pepper to taste 1/2 cup heavy cream or half-n-half cream (optional, but recommended) Use a large heavy-gauged pot for this recipe. Chop the vegetables into bite-sized pieces. Over medium high heat, melt the butter and add the carrots, celery and onion. Saute for several minutes or until the veggies begin to sweat. Reduce the heat as necessary to avoid over browning. Add the flour and continue to stir. This creates a roue. Cook for another 2-3 minutes. Then add the chicken broth and stir. Turn up the heat a little and add the water, potatoes and garlic. Simmer for about 10 minutes, then add a pinch of salt and freshly ground black pepper, a dash or cayenne pepper and the fresh thyme. Reduce the heat to medium-low. Add the cooked ham. Once the potatoes have softened, taste and adjust the seasoning per your taste. Turn off the heat and add in the cream. Stir and serve hot. Heavy cream or half-n-half cream is optional but does add depth of flavor and richness to the soup. If you don’t have fresh thyme, you may use dried thyme for this recipe. Substitute 1 tsp of dried thyme. Source: northwestspoon.com #ham #leftoverham

Seattle seafood bisque is a creamy seafood stew made with a mix of fresh seafood common to the Pacific Northwest. I prefer this seafood bisque with salmon, crab and sea scallops. However, you can use any mix of seafood you prefer such as shrimp, crab and clams. Creamy seafood bisque If you use salmon, ask for a tail-end cut where there is typically less bones. We always choose Pacific wild salmon for the most flavor and vitamins. Cut your salmon into bite sized pieces and remove any bones you see. Like many soups and stews, this seafood bisque is fantastic the second day. Seattle Seafood Bisque Ingredients 2 tablespoons vegetable oil 1 finely chopped medium sized sweet onion 1/4 – 1/2 cup finely chopped celery 1 tablespoon Worcestershire sauce 1/8 teaspoon garlic powder or 1 clove crushed garlic 2 (14 oz) cans chicken broth 1 (4 oz) can tomato paste ¼ cup flour 2 bay leaves ½ teaspoon pepper 1/8 teaspoon ground thyme 1 cup heavy cream 1 lb fresh seafood (salmon, dungeness crab, sea scallops recommended; or shrimp, crab and clams) Instructions In a large dutch oven, heat oil. Remove from heat. Add flour and it will turn into a light brown paste. Put back on heat and add onion and Worcestershire sauce. Lower heat and add bay leaves, pepper, garlic, thyme and broth. Stir and bring to a boil. Simmer about 30 minutes. Then add cream, tomato paste and seafood. Stir gently and cook 10 minutes on medium-high. Lower the heat to low and simmer for about one hour and 30 minutes. Source: northwestspoon.com #crab #salmon #scallops

These simply seasoned Dungeness crab cakes are a little sweet, savory and fry up to a special treat! I love serving them with this sweet and spicy Thai Chili Sauce . Dungeness crab cakes During the summer months we love crabbing. It’s a fun way to spend the day. Drop a couple crab pots, tour around looking for wildlife and then seeing if you were lucky enough to catch any crab. Dungeness crab Dungeness crab are from the Pacific Northwest and are named after the town Dungeness, Washington. Their flesh has what is considered to be a delicate flavor and slightly sweet taste. If you’re not into catching your own crab then you’ll want to pay close attention to sales. When dungeness crab goes on sale at the grocery store – run, don’t walk to get some! This is a special treat since dungeness crab can run upwards $30.00/lb depending on the season. It makes an impressive and perfect start to any Northwest style meal. We often cook our crab, shell it, portion it and then freeze it in air tight packaging. A vacuum sealer is perfect for an air tight seal. Then you can enjoy Dungeness crab cakes any time throughout the year. Dungeness crab is also very tasty just on it’s own. Try it in a dungeness crab cobb salad with Hat Island dressing. Do you ever go crabbing? Are crab cakes high on your list of favorite appetizers? Let me know your thoughts on this recipe below. If you make any of my recipes, use #northwestspoon and share your photo. Dungeness crab cakes 1 lb dungeness crab meat (cooked and removed from shell) 2 tbsp mayonnaise 1 tbsp Dijon mustard 1 egg 1 cup panko bread crumbs 1 zest and juice of a small lemon 1/2 a red bell pepper (finely diced) 1/4 cup walla walla sweet onion (finely diced) 2 tbsp Italian parsley or chives (chopped) salt and pepper 2 tbsp vegetable oil for frying 1 tbsp butter for frying (optional) Thai sweet chili sauce for serving lemon wedges for serving Gently squeeze all the water out of the crab meat. In a large bowl, combine all the ingredients up to parsley (or chives) and season with a pinch of salt and pepper. Adjust the wetness of the mixture by adding more panko as necssary. Be careful not to overwork the mixture. Gently form small patties. These are best made immediately. If the mixture sits in the fridge, I find it gets too wet. Heat the oil in a large non-stick frying pan. If desired add butter. This adds additional flavor. Cook until both sides are golden brown and heated through. Turn once. Serve with lemon wedges and Thai chili sauce. Source: northwestspoon.com #crab

Using an Instant Pot electric pressure cooker/multi-cooker to make this classic slow-braised dish gets dinner on the table fast and makes the meat deliciously tender. These Instant Pot carnitas have a slight citrusy hint of sweetness and are a versatile family favorite. Pictured here, I served the carnitas with tortillas, pickled jalapenos, crunchy Persian cucumbers and pineapple pico de gallo. Carnitas are traditionally served with pickled jalapenos which introduce a fresh, mildly spicy, acidic note. I also always include fresh lime slices with every Mexican meal I serve. I am in love with Mexican cuisine. It reminds me of Southern Italian cuisine which I also adore because while different, they both consistently use healthy oils, fresh herbs and spices (particularly garlic, peppers, marjoram or oregano) and citrus. This recipe is inspired and adapted from a traditional braised carnitas recipe from Pati Jinich . Pati’s book Mexican Today is one of my favorite cook books. I highly recommend it. It’s chock full of beautiful photos, delicious recipes, Mexican cook’s tips and information about the areas where the recipes come from. My copy of Mexican Today is actually signed by Pati! About a year ago, I was supposed to take a cooking class from her in downtown Seattle. Unfortunately, I became ill with the flu and missed out. However, I was sent her beautiful cook book. I was thrilled. I like to sit down and relax with a cup of herbal tea and read cook books. In addition to fresh squeezed orange juice, one of the ingredients that may surprise you in this recipe is to drizzle some sweetened condensed milk on the pork before cooking. This adds a wonderful, lightly caramelized flavor to the dish. You can use any left over sweetened condensed milk as a special creamer for your morning coffee or make a tres leches cake. Rather than cooking the pork low and slow on the stove top in the traditional braising method, I decided to adapt the recipe by reducing some of the liquid and cooking it in the electric pressure cooker. Other than this, the recipe stays true to Pati’s flavor recommendations for traditional carnitas tacos. I’ve made this recipe both in the traditional braising method (with additional water added to the recipe) and in the electric pressure cooker (as noted below). Both methods yield one of the most tender and amazingly delicious pulled pork I’ve ever had. I have a confession. And hopefully you’ll forgive me for it. I actually don’t own an Instant Pot . I have a different brand called the Breville Fast Slow Cooker . It has all the wonderful hands off cooking functions that an Instant Pot is beloved for. However, it is a sleeker more intuitive design (in my opinion). In naming this recipe, I decided to go with the beloved “Instant Pot” moniker because it is quickly becoming a household name for this type of product. My experience so far with the electric pressure cooker/multi cooker has been positive. I am learning allot by trying out new recipes. I have had the best experiences with cooking meats that would traditionally take much longer braised or cooked low and slow in an oven. This Instant Pot carnitas tacos recipe is most certainly one of my favorites so far. Do you own an electric pressure cooker or Instant Pot? What do you think so far? Do you love Mexican food? I think you’ll love, love, love this recipe. Give it a try and let me know how it turns out. If you make any of my recipes, use #northwestspoon and share your photo. Happy cooking! Michelle #pork #tacos

Are you a salsa fan or a pico de gallo fan? Or are you like me and love both? Pineapple pico de gallo adds a wonderful sweet, tangy and tropical salsa to tacos or grilled seafood. It’s especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos. You’ll love it with my Instant Pot Carnitas Tacos . The tender pulled pork and pineapple pico de gallo are a match made in heaven. Bright and colorful bowl of pineapple pico de gallo Pico de gallo is also known as salsa fresca or salsa cruda which perfectly describes it’s freshness since it is made with fresh chopped tomatoes, onion, spicy peppers and cilantro. It differs from salsa in that it contains less liquid and is not cooked. Pineapple pico de gallo adds in additional sweetness from fresh pineapple. I also like to add in a fresh squeeze of lime. It balances the sweet and tart. And the fresh tomatoes marry it all together. Pineapple pico de gallo tastes great on seafood or pork How to pick a perfect pineapple Deciding when a pineapple is ripe and ready can be a little tricky. In choosing a pineapple, I generally go with smell over looks. A ripe pineapple has a distinctive sweet and stronger pineapple smell. It also has a little bit of give in the flesh without being too soft (the squeeze test). Smell the bottom of the pineapple rather than the top leafy part. If it doesn’t smell like a sweet fresh pineapple, choose another. It will likely mean it was picked too early. Having bright green leaves on the crown is also a good sign. Sweet and tangy pineapple pico de gallo Proportion perfect When it comes to measuring and slicing all the ingredients for the pineapple pico de gallo, exact amounts aren’t completely necessary. I almost rarely ever measure exact amounts and follow a general rule of thumb where I keep about the same proportions of tomatoes to onion to pineapple. You can adjust the spiciness or amount of onion you prefer to your tastes. When it comes to choosing what type of tomatoes to use, choose any kind you like as long as they are fresh. It’s fun to mix in different types of tomatoes or colors (such as yellow tomatoes or fresh hot house tomatoes with fresh cherry tomatoes). Do you have a favorite topping for tacos? I think you’ll love pineapple pico de gallo when you’re in the mood for something a little tropical and really fresh. Give it a try and leave me a comment below. Happy cooking Michelle If you make any of my recipes, use #northwestspoon and share your photo. Pineapple pico de gallo Pineapple pico de gallo adds a wonderful sweet, tangy and tropical salsa to tacos or grilled seafood. It’s especially delicious and a favorite topping of mine with pork carnitas, shrimp or fish tacos. 1 cup tomatoes (chopped) 3/4 – 1 cup white onion (chopped) 1 cup fresh pineapple (chopped) 1/2 cup cilantro (chopped) 1/2 – 1 jalapeno or serrano pepper (diced (amount to taste)) 1 juice of a lime 1 generous pinch sea salt 1 pinch freshly ground pepper Combine all the ingredients in a bowl and mix together. Taste and adjust seasoning to your tastes. Serve immediately. Cover and store in the fridge 2 – 3 days. #pineapple #salsa #tacos