Pulled Pork Carnitas with Peach Salsa + Grilled Street Corn

I’m just going to cut to the chase. You need these pulled pork carnitas in your life. Especially if your life involves feeding lots of people at an outdoor barbecue and especially if you want to give them an out of body experience. 

Allow me to explain. With this recipe, the pork cooks low and slow in a crockpot for about eight hours, giving it plenty of time to absorb the tasty blend of spices, chipotle peppers and beer it simmers in and plenty of time for you to sit back and watch it do all the work. And when you’re hungry guests arrive early, late or somewhere in between, you’ll just hand them a pair of tongs instead of frantically flipping burgers to everyone’s preferred temperature. And it gets even better. 

These pulled pork carnitas are topped with a heaping spoonful of fresh. peach. salsa. So you have this whole warm and spicy meets refreshing and sweet thing going on. Then just sprinkle a bit of cilantro on top and you’ll easily have the tastiest BBQ on the block and you won’t have even tried that hard. 

If you want to make a complete meal out of it, just serve alongside a simple salad and grilled street corn. Bathed in chipotle butter and topped with cotija cheese and a drizzle of lime juice, it takes grilled corn to a whole new level and really compliments the flavors of the carnitas. All that’s missing now is a cooler full of Pacifico, some lime wedges and you’ve got it made in the shade. 

This menu is perfect for Memorial Day, Father’s Day and all the other outdoor barbecues you plan on hosting this summer. As always, I hope you enjoy!

xx Mackenzie 

Pulled Pork Carnitas

*adapted from The Kitchn

INGREDIENTS

• 2.5 lb boneless pork butt*
• 1 Tbsp. coarse sea salt
• 1/2 Tbsp. cumin
• 1/2 Tbsp. pepper
• 1/2 Tbsp. oregano
• 1 tsp. cinnamon
• 1/8 - 1/4 tsp. cayenne pepper
• 4 whole cloves garlic, smashed
• 2 chipotle peppers (canned in adobo sauce)
• 1 15 oz. can diced tomatoes
• 1 cup beer (or orange juice) 

*2.5 lbs is plenty for 4-6 people to have 2-3 tacos each and maybe more. If serving a large crowd of around 10 or more people, opt for 6 - 8 lbs. 

Place the salt, cumin, pepper, oregano, cinnamon and cayenne in a bowl, stir and set aside. Next, trim any excess fat from the pork. Place the pork in a slow-cooker and sprinkle or rub the entire bowl of seasoning on the pork. Then, add in the garlic, chipotle peppers, diced tomatoes and beer or orange juice. Cover and set to cook on low for 8 hours. 

When ready, use tongs or a slotted spoon to remove the meat from the slow-cooker and place in a baking dish or pan. Use two forks to shred the meat. Then, use a small measuring cup to pour some of the leftover juices over the meat to keep moist (use as much or as little as you want!). Store some of the liquid in a jar for reheating or toss. 

To serve, fill a corn tortilla with the pulled pork and top with peach salsa, chopped cilantro and any other garnishes you like! 

Peach Salsa

• 1 cup chopped, fresh peaches
• 1/2 cup chopped cilantro
• 1/2 cup chopped red onion
• pinch of salt
• squeeze of lime juice 

Combine the chopped peaches, cilantro, red onion, salt and lime juice together in a small bowl, stir to combine and serve or refrigerate until ready to serve. 

Grilled Mexican Street Corn

INGREDIENTS

• One ear of fresh corn (in the husk) for each person
• Cotija cheese, for sprinkling (about 1/4 cup)
• Chopped cilantro, for sprinkling (about 1/4 cup)
• 1-2 Tbsp unsalted butter
• 1 tsp. chili powder 
• squeeze of lime juice

INSTRUCTIONS

Prepare the corn by pulling back the husk to the base, removing the silks, and then pulling the husk back over the corn. Once you’ve prepared the corn, fill a large bowl with ice water and let the corn soak for about 10 minutes (this will keep the husks from catching fire while grilling and keep the corn nice and juicy). 

Meanwhile, heat up the grill (medium heat). Then, place each ear of corn directly on the grill and cook for about 15-20 minutes, turning occasionally, until the husk is charred and the kernels are golden and softened. 

Meanwhile, melt the butter over medium low heat in a small saucepan. Once melted, stir in the chili powder, lime juice and salt. Once the corn is cooked and the kernels are soft, remove from the grill and place on a baking sheet lined with foil or parchment paper. Next, either remove or tie back the husks. Then, brush or baste the corn with the chili butter, sprinkle with cotija cheese, cilantro and enjoy! 

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Did you make this recipe? 
I’d love to know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #feastandfable! 

Camp Cooking: Huevos Rancheros + Coffee

I don’t need a fancy kitchen or a lot of tools to enjoy cooking. In fact, I prefer cooking in tight spaces with nothing but a solid cutting board and my Santoku knife. There’s just something about a minimal space that encourages creativity. You slow down a bit, multitask less and don’t worry as much about making a mess. If you think I’m crazy, just trying cooking a meal under the stars with nothing but a cast iron skillet. It’s heaven.

The key to campfire or camp-side cooking is to use the least amount of pots, pans and dishes possible. Because no one likes clean-up duty. This doesn’t mean you're confined to soups and spaghetti, it just means you have to get creative with boiling down elaborate meals or find the foods that comes to life with just a little oil and a pinch of salt. It’s really half the fun! 

I made this recipe for Huevos Rancheros while camping at the beach a few weeks ago and it was so incredibly easy and delicious! It comes together quickly, using one skillet and a few ingredients, it’s packed with protein and will keep you full until lunchtime - important things to consider when you’re headed out for a long hike or bike ride! 

And let’s not forget to talk camp coffee! There are so many different ways to make coffee while camping, from the classic cowboy coffee method to french press and pour over. We alternate between using our JetBoil as a french press and using a lightweight, easy-to-pack drip coffee maker. And while I love the intense, dark coffee that comes from a french press, I prefer the pour over coffee while camping because clean up is just so. much. easier. I can still make a nice, strong cup of coffee in half the time and with virtually nothing to clean. So yea, it’s an obvious winner. 

While both of these recipes taste pretty remarkable in the middle of the woods, they’ll taste just as great at home around your table. Regardless of where you make them, I hope you enjoy! 

xx Mackenzie 

Camp Cooking: Huevos Rancheros + Coffee

INGREDIENTS 

• 2 Tbsp. canola oil or olive oil
• 1 can diced fire roasted tomatoes
• 2 Tbsp. canned mild chilis (or hot, if you prefer spice)
• 1 tsp. cumin
• 4garlic cloves, peeled and minced
• salt and pepper
• 1/2 small onion, chopped 
• 1 can black beans, drained and rinsed
• 1 lime, quartered
• Eggs, 1-2 per person
• Corn tortillas

Optional Toppings: 

• Chopped Cilantro
• Feta or Cotija Cheese
• Avocado

Heat 1 Tbsp. of the oil in a heavy bottomed skillet over medium-high heat or over a campfire. Add the tomatoes, chilies, cumin, half the minced garlic, onion and a big pinch of chopped cilantro and cook, stirring occasionally, for about 5-7 minutes. The sauce is ready when it’s thickened and just barely sticks to the pan. Season with salt and pepper, remove to a bowl and set aside. 

Using the same skillet, add the black beans, remaining minced garlic, 1/2 cup of water, a squeeze of lime and a pinch of salt, stir to combine, and cook over medium-low heat until heated throughout. Thicken the mixture by using a fork to slightly smash the beans. Then, place the bean mixtures in a separate bowl and set aside. 

Lastly, using the same pan, heat the remaining oil and fry the eggs sunny-side up. Season with salt and pepper. To serve, place one or two tortillas on each plate and spread the bean mixture on the tortillas. Next, top with the eggs, salsa, cheese, cilantro and a squeeze of lime juice. Serve with fresh avocado and a piping hot cup of camp coffee! 

Camp Coffee

There are lots of ways to make coffee while camping, but we find drip coffee is simple to make and even more simple to clean up! Here’s what you’ll need: 

INGREDIENTS

• Finely Ground Coffee
• Water
• Coffee Filter
• Lightweight Drip Coffee Maker

INSTRUCTIONS

Bring water to a boil using a propane-powered cooking system like a JetBoil or a covered pot over a campfire. While the water heats up, line your drip coffee maker with a filter (this is optional, but makes for easy cleanup) and set atop your coffee mug. For a small 12 oz. cup, place 2-3 rounded spoonfuls of ground coffee into the filter. If you like strong coffee, start with 3 rounded spoonfuls. Once the water comes to a boil, slowly pour over the coffee grounds in a circular motion. Let the water rise to the top of the filter and slowly refill as it begins to drip into your cup. Once the cup is full, remove the drip coffee maker, discard the filter and enjoy! 

Road Trip Snacks: Strawberry Rhubarb Pop Tarts with Lemon Glaze

Friends, I’d like you to meet our Teardrop Camper. She was conceived after one late-night conversation about what makes us feel truly alive, and in many ways, she’s the third member of our tiny family (if we’re not counting house plants). 

We both crave travel, adventure and simple, intentional living. The kind that can’t be planned for, the kind without itineraries or expectations. For my husband, it’s more of a physical love of the wild, the challenge of overcoming it (and knowing it can never truly be overcome). He seeks adventure in the simplest form, with nothing but a headlamp, a spare rope and a compass in hand.

I’m a nester by nature, and while I like physically being outdoors, I’m more interested in foraging, meditating and making beautiful meals in the woods. I use this time to think, or to think less, and mostly to reflect. I like to be consumed by it, the greenery, the smell of wet pine, the rustling of leaves and the wonder of what’s behind it all.

And so it was our mutual love for the great unknown that led us to build this darling camper - mid-winter - in our friend’s garage, with no heat and plenty of cold beer. And when I say we, I really mean my husband. He took our dream and brought it to life with nothing but a small drawing in hand. And while he sawed, nailed and drilled away, my contributions included holding spare parts, making beer runs and eventually taking over the interior design, the latter of which I took very seriously.  

I wanted the tiny camper to be cozy, comfortable and functional. So naturally, I purchased a full-sized memory foam mattress and dressed it head to toe in West Elm bedding. I hand-stitched the little mountain-shaped pillow one night while watching the Grammy Awards and squealed with joy when I found Boris, the skull that hangs overhead and serves as a functional spot for headlamps and sleeping masks. We hooked up a charging station, hung some cabinets to store clothes and wired in reading lights. She’s a constant work in progress, but dreaming up new additions is half the fun!

So far, the camper has taken us as far north as the Blue Ridge Mountains and down South to the Emerald Isle. She certainly has a way of attracting new friends and I’ve acquired some pretty funny stories about camp life along the way. In fact, I might need to start a separate blog for those stories alone. I only wish we had a real name for her, like Thelma or Steely Dan, but nothing feels right just yet. In due time, I suppose. 

For now, I love learning how to cook in the woods. And whether it’s over campfire or with our trusty Coleman, I know one thing's for sure, food always tastes better outdoors. 

I look forward to sharing some of my favorite recipes for camp cooking with you this summer and for now, I’m bringing you a recipe for my favorite road trip snacks!  These Strawberry Rhubarb Pop Tarts pack well in a tin and make for a great snack or quick breakfast when traveling. Loaded with a strawberry rhubarb compote and sandwiched between flaky pie crust, these pop tarts get drizzled with a tasty lemon glaze! I also like to keep a jar of trail mix with me at all times and I find this Dark Chocolate, Pistachio and Cherry mixture to be filling and delicious. 

Strawberry Rhubarb Pop-Tarts with Lemon Glaze

INGREDIENTS:

• 1 cup strawberries, chopped
• 1 cup rhubarb, chopped
• 2 Tbsp. orange juice
• 1 tsp. orange zest
• 1 tsp. vanilla extract
• 2 Tbsp. maple syrup 
• 1/4 tsp. salt
• 1 Tbsp. corn starch
• 1 package (2 sheets) of store-bought pie dough 
• Optional: 1 egg, for egg wash

For the glaze: 

• 1-2 tsp. lemon juice
• 1 tsp. lemon zest
• 1 cup powdered sugar 

INSTRUCTIONS: 

1. Place pie dough on the counter and allow it to come to room temperature.
2. Meanwhile, prepare the filling. Place the chopped strawberries, rhubarb, orange juice, zest, vanilla, salt and maple syrup in a medium saucepan over medium heat. Stir to combine and let gently simmer until the fruit softens and releases its juices, about 10 minutes. Next, mix together 1 Tbsp. of corn starch with 1 Tbsp. of water in a small bowl. Pour the corn starch mixture into the pot and stir. Heat through until thickened, about 2 minutes, then remove from heat and set aside to cool.
3. While the filling cools, prepare the pop tart pastry. On a floured surface, roll out both sheets of pastry into large rectangles and use a sharp knife or a pastry wheel to cut into equal squares. You will likely be able to cut into 16 squares for a total of 8 pop-tarts.
4. Place half the squares on parchment lined baking sheets and fill with a heaping spoonful (about 1 Tbsp.) of the fruit filling, leaving a 1/4” border to seal the edges. Next, dip your fingerin water and run around the edges to help the squares stick together. You can also brush the edges with egg wash if you prefer. Top each fruit filled square with a similar sized square of dough and use a fork to crimp the edges.
5. Place in the refrigerator to keep cool while you preheat the oven to 400 degrees F.
6. Once the oven is preheated, bake on the center rack for 20-25 minutes or until golden. While the pop-tarts bake, prepare the glaze. Place 1 cup powdered sugar in a small bowl and whisk in 1-2 Tbsp. lemon juice and set aside.
7. Once the pop-tarts are golden, remove from the oven. Drizzle with the lemon glaze, let cool and enjoy! 

Dark Chocolate, Pistachio and Cherry Trail Mix

• 1/4 cup pistachios
• 1/4 cup dried cherries
• 1/4 cup coconut flakes
• 1/4 cup cashews
• 1/4 cup dark chocolate chips 
• 1/4 cup raw pumpkin seeds 

Place all ingredients in a sealable jar or container, shake and enjoy!

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Recipes originally created for The Edit, a lifestyle blog by EXPRESS. Click here to shop the look! 

Mother's Day Dutch Baby with Lemon Curd and Fresh Berries

We’re back from our beach trip with the teardrop camper, and while I’m already missing those breezy barefoot mornings making drip coffee and riding my rented cruiser to the beach, I’m feeling more well-rested and reflective than ever. I can’t wait to share photos from the trip alongside a few recipes for road trip snacks and camp huevos rancheros next week, but first, MOTHER’S DAY! 

My sweet mama bird is coming in town this weekend and I am beyond excited to shower her with love through flowers, food and brunch of course. She is without a doubt the most influential person in my life and while I’ll never be able to truly repay her for all she has given me, I figured this delish Dutch Baby with lemon curd, whipped cream and fresh blueberries was a decent start. I’m only sad that my darling sister bird won’t be here to join us, as this will be her first Mother’s Day as a mama-to-be! I’m going to be an aunt! Oh the joy that is to come! 

If you’re looking for something tasty to serve the wonderful women in your life, I highly recommend this Dutch Baby recipe. A Dutch Baby is like a giant pancake that you don’t have to flip, only lighter. It’s like a fluffier crepe or maybe a flatter french toast. It’s a one-skillet brunch favorite that comes together quickly and makes for a beautiful presentation. It’s the perfect foundation for a dusting of powdered sugar, a smear of zesty lemon curd and a sprinkling of fresh summer berries. If you’ve got a hungry crowd, I recommend serving it alongside some crispy bacon and a pitcher of this fresh pressed Turmeric Orange Juice. Slice it up like a pie, serve warm and enjoy! 

Oh, and thank you to all the other mama birds out there who make the world go round! You are so loved, probably more than you’ll ever know!

— Mackenzie

Dutch Baby with Lemon Curd and Blueberries

INGREDIENTS:

For the dutch baby: 

• 2 Tbsp. unsalted butter
• 3 eggs
• 1/2 cup milk (or unsweetened coconut milk)
• 1/2 cup flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 Tbsp. sugar
• 1/4 tsp. cinnamon 

Optional toppings:

• Lemon Curd (see recipe below) 
• Blueberries
• Whipped Cream 
• Powdered Sugar

For the lemon curd:

• 1/2 cup lemon juice
• 2 tsp. lemon zest
• 1/2 cup sugar
• 3 eggs
• 6 Tbsp. unsalted butter, cubed 

INSTRUCTIONS:

For the lemon curd: 

1. First, make the lemon curd. The curd will need to chill for at least 1 hour (and can be chilled up to 1 week). We recommend making it the day before to make Mother’s Day morning a breeze! 
2. To make, whisk together lemon juice, lemon zest, sugar and eggs in a small, heavy saucepan. Place the pan over medium-low heat and stir in the cubes of butter. Whisk the mixture frequently for about 10 minutes, until the first bubble appears on the surface and the curd is thick enough to hold whisk marks. Then, transfer the curd into a bowl and cover with plastic wrap. Place in the refrigerator and chill for at least 1 hour. 

For the dutch baby: 

1. In a blender, combine the eggs, milk, flour, salt, vanilla, cinnamon and sugar. Blend until the mixture becomes foamy, about 1 minute, and set aside to rest. 
2. Meanwhile, place a 10-inch cast iron skillet in the oven and preheat to 425 degrees F. Once preheated, remove the skillet from the oven and place butter in the skillet to melt. Once melted, pour the batter into the pan and place back in the oven, on the center rack. Bake for 18 to 22 minutes or until golden and puffy. 
3. Once baked, remove the golden dutch baby from the oven and sprinkle with powdered sugar and your favorite toppings. Slice into wedges, serve and enjoy! 

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Did you make this recipe? 
I’d love to know how it turned out! Leave a comment below and share a picture on Instagram with the hashtag #feastandfable! 

Strawberry Basil Smoothie Bowl

There are few things that excite me more than fresh, in-season strawberries. There’s just nothing like them! Compared to the tart, jumbo lookalikes you find year-round, fresh local strawberries are ruby red to the core, sweet like candy and juicy. They are a real delicacy if you ask me and I hope you’ll join me in baking, blending and eating them all month long! 

Pick up a quart at your local famers market stand, or better yet, head to a local farm (like Nashville's Green Door Gourmet) and handpick them by the bucketful. I like to keep a healthy stock in the freezer for those warm summer mornings that call for fresh smoothie bowls with strawberries and basil. 

If you’ve never had a smoothie bowl, it is indeed just a smoothie poured into a bowl. So why not just drink it with a straw? Well, research says that chewing our food releases enzymes that allow our bodies to better digest the food and absorb its nutrients. Not to mention, it’s a great base for healthy add ons like seeds, coconut flakes, nuts, granola and berries and ultimately makes for a more fulfilling meal. So all in all, it ends up being a heartier breakfast and invites us to slow down a bit, which is always a good thing. 

I hope you enjoy this recipe for Strawberry Basil Smoothie Bowls and if you’re looking for more strawberry recipes, I’ve got just the pizza for you!

Enjoy!

—Mackenzie

Strawberry Basil Smoothie Bowl 

INGREDIENTS

• 2 cups strawberries
• 1/2 cup basil leaves
• 1/2 cup unsweetened coconut milk 
• 1/2 of an avocado
• 1 banana
• 1 tsp. local honey or more to taste
• Optional Toppings: shredded coconut flakes, fresh berries, chia seeds, lemon zest, cacao nibs 

INSTRUCTIONS: 

1.) Use a blender to combine the strawberries and coconut milk. Then, add in the basil leaves, avocado, banana and honey and blend until smooth. 

2.) Pour the smoothie into a bowl and top with fresh fruit, seeds, lemon zest and other tasty superfood toppings!