Lime Crema (colleen)

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Lime Crema

★★★★★

5 from 7 reviews

This recipe for lime crema is so easy to make and can be used as a sauce for tacos, tortilla soup, & Mexican-style baked potatoes. You can add cilantro too!

• Author: Tiffany
• Prep Time: 5 Mins
• Total Time: 5 Mins
• Yield: 16 oz 1x
• Category: Sauces/Condiments
• Cuisine: American

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ingredients

• 16 oz sour cream
• 2 big limes, about 2 1/4″ diameter
• 1/2 tsp granulated garlic
• 1/2 tsp salt

instructions

1. Empty sour cream into a small bowl and set aside.
2. Roll the limes on the counter for about a minute each to loosen up the juices.
3. Zest both limes, ensuring you are ONLY getting the green part of the peel and not the white part.
4. Cut the limes through the middle (horizontal) and using a juicer, get all the juice out.
5. Add all the zest, juice, granulated garlic and salt to the sour cream and whisk well to combine. Place in the refrigerator until it’s time to serve. Note that letting the lime crema sit for at least 4 hours helps the flavors to meld together better, but you can enjoy it right away too.
6. Store leftover lime crema in the original sour cream container and label it!

Did you make this recipe?

Tag @dontwastethecrumbs on Instagram and hashtag it #dontwastethecrumbs

Find it online: https://dontwastethecrumbs.com/lime-crema/

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AN ELITE CAFEMEDIA FOOD PUBLISHER

The very best slow cooker carnitas

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The Very Best Slow Cooker Carnitas

★★★★★

5 from 10 reviews

This is the best slow cooker carnitas recipe I’ve had, and I’ve eaten lots of tacos! We keep coming back to this recipe, because it’s so tasty and easy!

• Author: Tiffany
• Prep Time: 5 mins
• Cook Time: 10 hours
• Total Time: 10 hours 5 mins
• Yield: 6 cups 1x
• Category: Main Meals
• Method: Slow Cooker
• Cuisine: Mexican

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ingredients

• 1 onion, roughly diced
• 3–3 1/2 lb pork shoulder butt/shoulder (bone-in or boneless)
• 3 tsp garlic powder
• 1 1/2 tsp dried oregano
• 3 tsp cumin
• 1 1/2 tsp coriander
• 1/2 tsp cinnamon
• 3 tsp salt
• 4 bay leaves
• 1/4 tsp crushed red pepper flakes
• 1/2 – 1 cup chicken stock or water or beer (how to make homemade chicken stock)

instructions

1. Place the onion evenly on the bottom of the slow cooker.
2. Place the pork roast on top of the onion.
3. Add 1/2 cup liquid to the slow cooker.
4. In a small bowl or a mug, combine all the spices. Sprinkle liberally over the pork shoulder.
5. Cook the pork on low for 10 hours.
6. When the meat is done, shred the meat with two forks. Add the remaining 1/2 cup liquid if the pork has not released many juices. Stir to combine and serve.

Did you make this recipe?

Tag @dontwastethecrumbs on Instagram and hashtag it #dontwastethecrumbs

Find it online: https://dontwastethecrumbs.com/best-slow-cooker-carnitas/

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AN ELITE CAFEMEDIA FOOD PUBLISHER

Cranberry Almond Energy Bites Cranberry Almond Energy Bites by The Creative Bite

Prep Time 5 mins
Cook Time10 mins
Total Time 15 mins
Serving Size 16

Ingredients

• 1 c. oatmeal
• 1/3 c. almonds chopped
• 1/3 c. sweetened shredded coconut
• 1 Tbsp. ground flaxseed optional
• 1/2 c. nut butter peanut or almond are both good
• 1/4 c. honey
• 1 Tbsp. chia seeds
• 1/3 c. dried cranberries roughly chopped

Instructions

• Bake oatmeal, almonds and coconut for 8-10 minutes at 350°, stirring after 5 minutes. Allow the mixture to cool.
• In a medium bowl microwave the nut butter for 20-30 seconds until runny, add the baked mix along with flaxseed, honey, chia seeds and cranberries to the bowl. Form into 1.5" balls and refrigerate. Store in an airtight container refrigerated for up to one week or freezer for 3 months.

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Granola bar pan

Colleen Quigley @steeple_squigs shares her favorite granola bar recipe with us while training for the 2020 Summer Olympics!

The Rockstar Olympian trains hard every single day and fuels herself with nutritious foods, snacks and lots of water. I was tipped off that Colleen LOVES to make her own homemade granola so I contacted her and she was happy to test out the Granola Bar Pan.

As an advanced granola baker Colleen just "threw some ingredients together" and she loved how they turned out in the GBP!!!

And I lucked out because she shared the recipe with me!! I made them and 🤯 they seriously taste like apple pie - I was instantly in love 🍏🍎🍏🍎 I shared with my mom and now she's obsessed too!

"Breakfast of Olympians"
By: Colleen Quigley
Serves: 12 bars
Prep Time: 18 minutes

1.5 cups rolled oats
1 teaspoon cinnamon
1/8 teaspoon salt
1 egg, large*
1/4 cup melted coconut oil
1/3 cup almond butter
1/4 cup molasses or honey
1 medium apple diced up into small pieces

Preheat oven to 350 F.

No prep required for Granola Bar Pan (GBP).

In medium bowl mix dry ingredients and set aside. In small bowl lightly beat egg with fork then mix in coconut oil, almond butter, and molasses or honey. Add wet ingredients to dry ingredients. Mix well. Stir in diced apple.

Spoon equal amounts of mix into each cavity of the GBP. Use spatula or back of spoon to smooth surface of bars - use fill lines to help determine equal portions.

Place GBP in oven & bake 15-18 minutes until edges are golden brown.

To release bars: cool completely (once pan cools, place in freezer for 30 min. to speed up) then pull sides of pan away from middle. Push each bar out from bottom of pan. Store in airtight container/bag on counter for 3 days or in fridge for 5-7 days.

*Note: I added an egg in her recipe in order to give the bars more structure but you can definitely leave it out if you prefer.

Let me know when you try this recipe...tag @granolabarpan and @steeple_squigs (Colleen).

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more recipes on her blog

https://granola-bar-pan.myshopify.com/blogs/news