God Bless America!

Hello Everyone,

I thought this vintage 4th of July image was perfect!  I'll be sure and let you know if we see any dancing bears this weekend!

I do have a new recipe I'm going to share with you.  Our neighbors came over for dinner the other night and I served Chalupa Dinner Bowls.  This is an easy and very tasty dinner to prepare.

CHALUPA DINNER BOWLS

1 pound dried pinto beans

1 (3-1/2 pound) bone-in pork loin roast

2 (4.5 ounce) chopped green chiles

2 garlic cloves, chopped

1 tablespoon chili powder

2 teaspoons salt

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon onion powder

1 (32 ounce) container chicken broth

1 (10 ounce) can diced tomatoes with green chiles with lime juice and cilantro - If you can't find it just use a can of diced tomatoes

8 taco salad shells

TOPPINGS

shredded iceberg lettuce, shredded Monterey Jack cheese, halved cherry tomatoes, cilantro, sour cream and avocado slices

DIRECTIONS:

Rinse and sort beans.

Place pinto beans in a 6-quart crock pot.  Add roast and next 7 ingredients.  Pour chicken broth over the roast.

Cover and cook on HIGH for 6 hours.  Remove bones and fat from roast; pull roast into large pieces with two forks.  Stir in diced tomatoes and green chiles.  Cook roast, uncovered, on HIGH for 1 more hour, or until liquid is slightly thickened and beans are tender

Serve in taco salad shells and top with toppings.

I purchased these taco shell molds from Amazon.

I love a taco salad too, so I think the molds are going to get a lot of use.

This morning we are heading to the Alameda County Fair to watch our granddaughters show their goats for FFA.  We visit the animals at the school farm every time we come to town.  We visit them just enough that we don't get too attached to them. 

There's nothing like a county fair and fattening fair food to get you in a patriotic mood.  It should be an interesting, and fun day.

Soon,

Lynn