I'm Getting Hot!

IT'S OFFICIAL! I've entered the hot-phase of my pregnancy! No this is not the point at which I am suddenly happy with my physical appearance, and the glow of pregnancy radiates out of every flawless pore. Nope. How nice would it be to be Heidi Klum right?

For me, the hot-phase means an internal body temperature that is significantly higher than normal...and rising (I remember feeling cold and chilly mere minutes after delivering Annabelle--it was wonderful)! And so it goes again, it seems. Body temperature goes up, thermostat goes down, windows are opened, blankets disappear in the darkness and discomfort of LONG nights (although they find a happy home on top of Josh, who knows no such feeling as "too hot"). Wish I could heap my uncomfortable sciatic nerve on top of him too, but no such luck :)

I am so happy and grateful for a June due date! Not having to sweat-out my 3rd trimester months in July and August is a welcome blessing. On the other hand, our own little groundhog crawled out of his burrow, saw the blazing sun, and retreated. Winter was just extended for 11 more weeks for Josh. Sorry baby. Keep those hoodies and flannel pants out for a while longer, but feel free to bring a tee and cargo shorts to the hospital!

Cynthia's Spicy Shredded Pork: Recipe #3

We use this meat to make Shredded Pork Tacos on corn tortillas. It's delicious! It's from The Pioneer Woman's website!

Prep Time: 20 min/Cook Time: 6-7 hrs.

Ingredients

4 (up to 7 pounds) Pork Shoulder
1 tsp Dried Oregano
1 tsp Ground Cumin
1 tsp Chili Powder
2 Tbsp Salt
Pepper to taste
3 (up to 4) Cloves Garlic
2 Tbsp Olive Oil
3 Tbsp White Wine Vinegar
1/4 Cup Brown Sugar
1 Whole Onion
Lime Wedges
Corn Tortillas

Toppings: Tomatillo Salsa, Guacamole, Salt, Pico de Gallo, and Fresh-squeezed lime juice

Preparation Instructions

1. Rinse and pat dry the pork shoulder.

2. Throw the dried oregano, cumin, chili powder, salt, black pepper, garlic, olive oil, white wine vinegar and brown sugar into a food processor or blender. Cut one onion into quarters and put it in the food processor with the spices. Blend mixture until totally combined and then pour it over the pork shoulder.

3. Rub it into every nook and cranny of the meat, tucking it under crevices and folds. Place the pork into a roasting pan or dutch oven and add about a cup of water. Cover tightly and roast pork at 300 degrees for several hours (I roast mine for 6 hrs), turning once every hour.

4. When it is fork-tender crank up the heat, remove the lid, and roast it, skin side up for another 20 minutes to get the skin crispy. When it's done, let it rest for 15 minutes before shredding.

5. Shred the pork well. When it's all shredded, pour the juices all over the meat.

6. Warm the tortillas in a non-stick skillet on medium heat for 20 seconds on each side. Fill with pork, guacamole, tomatillo salsa, pico de gallo, lime juice and salt.

Suggestion: Josh and I like to double-up our corn tortillas and use 2 per taco (this helps the taco stay together a little better since corn tortillas can be pretty fragile). Plus it's yummy! :)

Open-Faced Meatball Subs: Recipe #2

This guilt-free recipe is perfect after a long, busy day!
Prep Time: 30 min/Cook Time: 35 minutes

1/4 cup Egg Substitute
1/3 cup Soft Bread Crumbs
1/4 cup Finely-chopped Onion
2 Garlic Cloves, minced
1/2 tsp Onion Powder
1/2 tsp Dried Oregano
1/2 tsp Dried Basil
1/4 tsp Pepper
Dash Salt
1-1/4 lbs Lean Ground Beef
2 cupse Garden-style Pasta Sauce
Hoagie buns, split
Softened Butter
Shredded Monterey Jack Cheese
Shredded Parmesan Cheese

NOTE: Natural cheeses where the whey is removed and the remaining lactose is "cured" are legal for people who are lactose-intolerant! Examples include: Chedder, Colby, Havarti, Monterey Jack, Parmesan, Swiss, Gruyere and others. These are the cheeses I use in all my cooking.

1.Preheat the oven to 375 degrees. Line a baking sheet with foil.

2.In a large bowl, combine the first nine ingredients. Crumble beef over mixture and mix well. Shape into meatballs, about 1-2 inches each. Transfer to the baking sheet. Bake for 25-30 minutes, or until no longer pink in the center. Drain on a paper towel.

3. Place meatballs in a large saucepan. Add the pasta sauce; bring to a boil. Reduce heat and simmer for 5-10 minutes.

4. Spread softened butter on hoagie buns. Top with parmesan cheese (sparingly) and broil in the oven until cheese is melted and edges are brown and crispy (the bread should not be "soggy" with the melted cheese; it should still be crispy with a tad of melted cheese on the top).

5. Spoon meatball and sauce mixture onto bun halves and top with shredded monterrey jack and parmesan cheese. Place assembled sandwich back under the broiler until cheese on top is melted OR simply place single sanwiches in microwave for 30 seconds on high (or until cheese is melted).