Baby and sleep. Two words that don’t go together. Right now we are training our little one to go to sleep on her own. This translates to lots of crying, screaming, little sleep for everyone and slow cooker meals. Easy 5 minute Carnitas are fueling us through it.
I guess I’ve always thought of sleep as something that just happens. You are tired and you fall asleep. I mean who doesn’t crave sleep and wish they could get more of it? Babies apparently. Somehow I never thought I would need to teach my baby how to sleep. I thought it just happened if she was tired enough.
Poppy is strong-willed. She fights sleep like it’s her worse nightmare. Visibly exhausted and drowsy, she sits up in her crib and whales, flapping her arms asking to be held. The last 9 months I would pick her up in the middle of the night, feed her a bottle and cuddle with her until she fell asleep. Then back in the crib she went until morning. This has been our routine for a while and honestly I am totally used to it. But sadly this isn’t doing her any favors because she doesn’t know how to “fall asleep” on her own.
So we are putting our faith in the many trusted sleep routines and programs to help her learn how to get some ZZZs. I know it’s going to work and be fine, but it’s hard. It hurts my heart to see her crying hysterically but I know she is OK. She is fed, dry, healthy and loved. I know she is OK. But it’s still hard.
Saturday was night #1. 2 hours and 15 minutes of on and off screaming while we sang, patted her, and tried to soothe. Last night was night #2 and it was a little better, I guess. Only about an 1 hour and 40 minutes of screaming but she did sleep through the night. Hallelujah! We are slowly getting there 👶
This is my first real mommy test, to teach my daughter an important life skill no matter how hard. One of many learning moments for both of us. I am confident she can do this. She can learn to sleep on her own. I know she can. And I am determined to get through my first mommy challenge. I keep telling myself this to convince myself. It seems to be working.
In the meantime, while being of a zombie, the slow cooker has been feeding us. Nothing cures tough times like cheesy guac-y Mexican food. These Slow Cooker Carnitas are affordable, plentiful, tasty, versatile and to die for delicious!
Start with a London broil or flank steak. Both cuts are very affordable and prepared best low and slow. Rub on a few pantry spices, chop up an onion and throw it in the slow cooker. Done. That’s it. 5 minutes. Flat.
Go to work or enjoy your weekend day… 8 hours later… the most tender melt-in-your-mouth beef you will ever try! So tender that trying to shred it is a joke. Simply poke the meat and it shreds itself. Notice no liquid was needed. The meat ends up releasing its own juices and mixed with the spices and onions creates a heavenly flavorful juice that keeps it all moist and yummy.
Last best part is how versatile these carnitas are. We love eating them as tacos or quesadillas, but they are also amazing in a soft white bun (think BBQ chicken sandwich minus the BBQ sauce). Make a tex-mex bowl by topping some rice with the carnitas and some tomatoes, avocados and cilantro. OMG.
All I can say is thank you slow cooker for feeding us these past few days ❤️
Slow Cooker Carnitas {5-minute prep time}
Serving: 6-8
Notes: this makes the best work lunch or left-over meal in general. I like to reheat them on a skillet over medium heat covered with a teaspoon of water to let it sizzle. This is also a great freezer meal. Let it cool completely and freeze in freezer Ziploc bag or freezer safe Tupperware.
- 2-2.5 lbs. London broil or flank steak
- 1 small yellow onion or half a large one, chopped
- 2 heaping teaspoon chili powder
- 1 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Serve as: tacos, quesadillas, on burger buns, over rice or quinoa.
Mix together all spices in a small bowl. Rub the spices mix all over the steak. Then place the steak at the bottom of your slow cooker.
Pour the chopped onions on top. Set slow cooker on LOW and cook for 8 hours.
After 8 hours, remove meat and shred with a fork. The meat should be incredibly tender and easy to shred. Return shredded meat to slow cooker to sit in the juices and then serve.
For tacos: serve over corn tortillas with avocados, tomatoes, jalapenos, diced peppers and cilantro.
For quesadillas: pile smashed avocado, carnitas and cheese over a flour tortilla. Cook on a skillet over medium-high heat. Top with a second tortilla, cook on one side and then carefully flip it and cook on other side.
For sandwiches: butter a white burger bun and lightly toast it. Stuff it with the carnitas and cheese.
For Tex-mex bowls: put rice or quinoa in a bowl and later carnitas on top. Then top it with tomatoes, peppers, avocado slices and cilantros.
Recipe adapted from Melissa D’arabian Food Network recipe.
Originally posted 2016-04-25 10:06:08.
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