Taco Tuesday: Mojito Carnitas Fajitas + Two-Bite Pie

Welcome to my annual recipe crush. Each February I choose a theme, and provide one or two recipes each day for the whole month. This year the theme is Weekly Menu Planning. What are the categories, you ask? We have Sunday Special, Meatless Monday, Taco Tuesday, Worldly Wednesday, Thrifty Thursday, Fishy Friday, and Celebrate Saturday.

Remember earlier this month when I said that I have a loose definition of taco? Yeah, well, this is an example of that. We love fajitas since they are quick and tasty and different from having traditional tacos on Tuesdays. So if you’re a purist, you can move this recipe, on your planner, to Worldly Wednesday or Thrifty Thursday.

This is also one of my very quick-to-make meals. You could even do all the prep in the morning (another good recipe benefiting from mise en place) and let it sit waiting for you. The meat will be even better sitting with its spice blend all day.

I make this two ways. Sometimes I use a raw, boneless pork chop cut into strips before seasoning. Other times, I use a leftover already-grilled pork chop cut into strips. I add a bit of olive oil to the spice blend and rub it into the meat to add flavor. Either way is good, but the already-cooked pork chop is an even faster meal.

Mojito Carnitas Fajitas (serves 2-3)

1 large pork chop

Motjito Lime spice blend (McCormick Grill Mates)

one large bell pepper (I use a third of three different colors for eye appeal)

large onion cut into strips

Olive oil

Flour tortillas

Toss the veggies with olive oil and a generous sprinkling of Mojito Lime spice blend. Put into a zipper bag and let sit for at least a half hour.

In a separate zipper bag, coat the strips of pork chop the same way.

Heat a grill pan to medium high heat and brush with olive oil. Put veggies on and turn once. Grill until al dente. Remove to a bowl while you cook the meat.

Before serving, return veggies to the grill and toss with the meat to cook all together.

Serve on flour tortillas immediately.

I’ve mentioned before how much DH likes sweet stuff. These two-bite pies (I call them pie-lettes) are a family favorite. If you just want a bit of pie, not a whole slice, these are perfect. There’s no real recipe, just ingredients you assemble.

Two-Bite Pie-lettes (makes about 30)

2 pie crusts

1 can cherry pie filling (or apple or other flavor).

There will be leftover fruit in the can to put on ice cream.

NOTE: I use my Pampered Chef “Cut and Seal” cutter which cuts the circles of dough and then  crimps the edges when I fold over the dough. If you don’t have this tool, fold over the dough and seal the dough with a fork.

Preheat oven to 375 degrees. Put a Silpat sheet on a large baking pan.

Cut about 30 circles of dough from pie crusts, re-rolling to use up all the dough.

Put 2 cherries and little dab of the cherry filling on a pie circle. Fold over, crimp, and put on baking sheet. I like to put a little of the cherry filling on top to identify the flavor. For apple, I dust the pie-lettes with cinnamon sugar.

Bake for about 15-20 minutes until golden brown. Cool down on a cookie rack to allow air to circulate.

DH’s Rating: 5 Tongues Up

He loves his Mexican food. This dish, with the low meat and high veggie ratio appeal to his health consciousness. Plus it tastes yummy.