July

Lauren's Mexican Tortilla Rollups

• 8 oz. sour cream
• 8 oz. cream cheese, softened
• 1 can green chilies, drained and diced
• 1 can ( 4½ oz) chopped black olives
• 1 cup shredded cheddar cheese
• ⅛ teaspoon garlic powder (or more to taste)
• ¼ teaspoon seasoned salt (or more to taste)
• 5 - 10" flour tortillas

1. Blend together sour cream and cream cheese with mixer. Stir in chilies, olives, cheese and seasonings. Spread the mixture on equally on each of the floured tortillas and roll them up tightly. Wrap each roll in plastic wrap and refrigerate for overnight or for at least 2 hours. Slice and serve with salsa.

 Amy's Black Bean Soup

Sarah's Carnitas

For the quick pickled onions and jalapenos:

• ¾ cup apple cider vinegar
• 1¼ cup water
• 1 small red onion, thinly sliced
• 1 jalapeno, sliced
• 1½ tablespoons sugar
• 2 teaspoons kosher salt

For the chipotle cream:

• 2 teaspoons chipotle peppers in adobo, finely minced
• ½ cup sour cream
• 1 teaspoon lime juice

For the carnitas:

• 1 (4-5 lb) lean boneless pork roast, trimmed of excess fat and cut into 3" chunks
• 1 tablespoon oil
• 12 oz beer
• 1 large white onion, diced
• 5 cloves garlic, minced
• 1 chipotle in adobo, from can, chopped, plus 1 teaspoon sauce
• 2½ teaspoons cumin
• 1 teaspoon chili powder
• 1½ teaspoons Kosher salt
• 1 teaspoon black pepper

For the tacos:

• 12-16 corn tortillas, toasted
• Cotija cheese, for topping
• Cilantro, for topping

DIRECTIONS

1. Start by making the pickled onions and jalapenos. Combine the apple cider vinegar, water, sugar, and salt in a bowl and whisk until the sugar and salt dissolve. Put the onion and jalapeno in a sealable container and pour over the vinegar mixture. Let sit at room temperature while you prepare the cream and pork.
2. In a small, sealable container, combine the sour cream, chipotles, and lime juice. Mix well and taste-- add more adobo sauce if you like yours spicier, or more sour cream if you'd like to tame the heat. Cover and refrigerate.
3. In a large skillet over high heat, heat the oil. When hot, add in the pork and sear until browned, about 2-3 minutes per side. Place the pork in the bottom of the crock pot.
4. Add in the onion, beer, chipotle, garlic, and seasonings, and stir to combine. Cover and cook on low for 6-8 hours. Put the pickled onions and jalapenos in the refrigerator.
5. After 6 hours, check your pork. When it easily shreds with a fork, it is ready to be removed from the broth and shredded.
6. Preheat the broiler and prepare two baking sheets with aluminum foil. Scatter the pork around the baking sheets and ladle about ¼ cup of the broth over each sheet of pork.
7. Place one sheet under the broiler for about 5 minutes, then toss the pork and ladle another ¼ cup of broth over. Broil once more, until crispy but not overcooked, and then ladle another ¼ cup broth over the pork. Repeat with the second sheet.
8. When the pork is done, serve it in toasted corn tortillas (I like to use 2 corn tortillas per taco to keep in all of the juices) with the chipotle cream and pickled onions and jalapenos. Sprinkle with cotija cheese and cilantro.

Sarah's Delish Margaritas

1 can frozen limeade

1 can gold tequila 

1/2 can water 

1/2 can 7up

1 corona beer

Juice of one lime

Mix well. Serve over ice or put in blender and blend with ice to desired consistency 

Anna Kate's Guacamole Salad