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Lola's Spices Pork Carnitas

5 lb Pork (boneless pork shoulder- Cut into large chunks about 3 inches)  

3 Tbsp. Lola’s Spices Caribbean Blend  

¼ cup vegetable or olive oil 

2 cups Orange Juice

5 Garlic Cloves (minced)

1 Tbsp. Cilantro (for garnish) 

In a large bowl, whisk together orange juice, garlic, and Lola’s Spices Caribbean Blend add Pork chunks and cover.  Let mixture marinate for 3 hours or up to 24 hours in refrigerator and rotate pieces to ensure marinade is equally distributed to all pieces.  

Heat grill and maintain a constant temperature to 250 F, arrange Pork and slow cook for about 2 to 2 ½ hours. Remove Lola’s Spices Pork Carnitas from grill, wrap in aluminum foil tightly and rest for 30 minutes. Cut, serve and top each taco with Lola’s Mango Salsa.  

*It is recommended that the internal temperature or Pork reach 145 F.   

Lola's Mango Salsa 

1 Ripe Mango (diced) 2 tsp. Coconut oil 

1 Jalapeno (finely chopped-for mild heat remove seeds) 

1 Tbsp. Onion (finely chopped) 

1 Tbsp. Red Bell pepper (finely chopped) 

1 Lime (juiced)  

1 Tbsp. Cilantro (chopped)

Combine all ingredients, stir and garnish Lola’s Spices Caribbean Pork Tacos. 

Lola's Spices Southwest Beef Fajitas

1 lb Beef flank steak, skirt steak
1 tbsp Lola's Spices Southwest Seasoning Blend
1 tsp olive oil or other
1 lime (juiced)
1 Package corn or flour tortillas

Sprinkle Lola's Spices lightly on both sides of steak. Fire up the grill! Place steaks away from direct flames on clean grill grates until steak is thoroughly done about 6 to 7 minutes each side. Before serving allow meat to rest for 3 to 5 minutes and then slice.  Serve with your favorite Fajita toppings or Lola's Spices Warm Avocado Salad.

*Internal Cooking Temperature:

120-125 F- Rare

130-135 F- Medium Rare

140-145 F- Medium

160 F Well

Lola's Spices Warm Avocado Salad

4 medium/ large Avocados (cut into ½ inch squares)
1 Red Bell Pepper (sliced lengthwise)
1 Onion (sliced lengthwise)
1 tbsp. olive oil.
2 tsp. fresh cilantro (chopped)

*Salt and pepper to taste

Grill onions and bell pepper with olive oil until soft about 5 to 7 minutes.  Remove onions and bell peppers from grill and place in bowl; add Avocados and cilantro and stir to combine. *Serve with Lola’s Beef Fajitas and Lola’s Spices Rice.  

Lola’s Spices Southwest Pork Tenderloin with Roasted Tomatillo Salsa 

1.5 lb to 2 lb Pork Tenderloin

1 Tbl Lola’s Spices Southwest blend

1 Tbl Olive Oil 

Preheat your oven or grill to 400F. Remove tenderloin from package, if tenderloin is in 2 pieces, before twining them together, coat in olive oil and sprinkle all sides with Lola’s Spices Southwest blend until throughly coated with spices. Next, twine together the tenderloins. Over medium high heat, sear all sides until browned. Preheat your grill or oven to 400F and roast in the pan for 20 to 25 minutes or until internal temperature reaches 145 F. Remove from heat, wrap or cover and rest for 15 mins before slicing. Serve with the Roasted Tomatillo Salsa and your favorite sides. 

Roasted Tomatillo Salsa 

5 Tomatillos (husk removed and rinsed) 

5 cloves garlic (cut) 

1 small onion (sliced) 

2 Jalapeños 

1/4 cup Guava Juice (can substitute pineapple juice) 

1/4 cup cilantro (fresh) 

Roast tomatillos, jalapeños, garlic and onion at 400 F for 20 minutes. Pour all vegetables and pan juices into blender and add cilantro and guava and blend until smooth. 

Lola's Spices Chicken and Sausage Gumbo

 3 Tbsp. Lola’s Spices Cajun Blend
1- Whole Chicken (cut up-about 3 lbs.)
8 Cups water
1 Onion (diced)
1 Red bell pepper (diced)
1 Cup Okra (sliced ¼ in)  
1 16oz. Cajun style sausage (sliced ¼ in)
2 Cups cooked white rice
6 Tbsp. Butter (salted)
6 Tbsp Flour

In a large pot, add whole cut up chicken and water enough to submerse chicken, add 1 Tbsp. Lola’s Spices Cajun blend and allow chicken to cook until fall of the bone tender, about 1 hour to 90 minutes.  Remove chicken from pot, reserve stock. Allow chicken to cool and remove from bone.  

In a medium pan add oil, onion, bell pepper, okra, 2 Tbsp Lola’s Spices and sliced sausage sauté until vegetables are soft about 10 minutes and to chicken stock, return chicken meat to stock and simmer on low.  In a dutch oven, add butter and flour and cook over medium heat, stirring frequently until roux turns a dark colored caramel color about 20 minutes. Slowly incorporate chicken broth and vegetables to roux, stirring slowly, gumbo will thicken.  Allow to simmer for another 15 minutes and serve over rice.  

Lola’s Spices Southwest Beer Braised Beef Cheek Tacos 

5 Lbs. Beef Cheeks (trimmed and sinew removed)
1 Beer (lager, ale, IPA)
2 Tbsp Lola’s Spices Southwest Blend
1 Red bell pepper (sliced)
1 Onion (sliced)
1 Tbsp. Olive oil
 

Trim beef cheeks of access fat and sinew, set aside. Place beef in a plastic bag with 1 Tbsp. Lola’s Spices Southwest Blend, beer and allow to marinade for 4 hours or up to 24 hours. 

Preheat oven to 325 F.  In a dutch oven pour in beef and marinade mixture, add onions and peppers, and olive oil stir until mixed. Cook at 325 F for 5 hours or until tender. Serve on corn or flour tortillas with Lola's Spices Fish sauce, top with shredded cabbage and fresh avocado or you favorite toppings!

Lola's Spices Southwest Sauce

1 tsp. Lola's Spices (Southwest  Blend)
1/4 cup Yogurt (plain, non-flavored)
1/4 cup Sour Cream
1/2 lime or lemon (squeezed) 

Combine all ingredients together and chill in fridge for 20 minute

Lola's Spices Cajun Red Beans and Rice *Instapot recipe

1-16 oz bag of small red beans (Rinsed and sorted) 

2 Tbl Lola's Spices Cajun blend 

3/4 cup chopped onion 

1/2 cup chopped red bell pepper

2 tsp olive oil 

3 garlic cloves finely chopped 

2 tsp chicken boullion

6 cups water 

1 lb. Sausage sliced

 In your instapot select the saute setting and add olive oil, onions, bell pepper, garlic and cook for 4 to 6 minutes or until soft. Add sausage and continue to stir until slightly browned about 3 to 5 minutes. Next, add boullion, water and Lola's Spices Cajun blend. Change the instapot setting to multigrain and set for 35 minutes. Cover and cook. Allow your Instapot to self vent or vent before opening. 

Serve with your favorite rice! I used basmati cooked separately. 

Lola's Spices Southwest Chicken and Rice 

2 Tbl. Lola's Spices Southwest blend

3 lbs. Chicken legs or thighs or a combination 

1 Tbl. Olive oil

1 cup diced Onion 

1/2 cup diced Red Bell pepper

3 cloves garlic finely chopped 

4 oz. Pancetta

1 cup fresh green peas 

1 1/2 cup cherry tomatoes 

2 cups rice 

4 cups water

2 tsp. Chicken Bullion

1 Tbl. chopped flat leaf Parsley 

2 Key limes sliced into eighths 

Preheat oven to 375 F, arrange chicken on a cookie sheet drizzled with olive oil and sprinkle Lola's Spices SW on both sides of chicken and roast for 20 mins. 

In a deep pan over medium heat, sauté onions, garlic and bell peppers in olive oil until soft about 5 mins.  Next, add pancetta and rice, and stir for another 3 to 5 mins or until pancetta is slightly browned.  Add parsley, water, bouillon, remaining spice and stir.  Next, arrange the chicken over the rice mixture- slightly submerge chicken, and add tomatoes and peas. 

Reduce oven heat to 350 F, cover with lid or foil and cook for another 20 mins.  Remove cover carefully, add lime and cook for an additional 5 to 10 mins.  Remove from oven and let rest for 5 mins and then serve.