Lola's Spices Pork Carnitas
5 lb Pork (boneless pork shoulder- Cut into large chunks about 3 inches)
1 ½ 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 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.