Donna's Pork Carnitas Tortilla Pie, Fast Smashed Potatoes, and Simple Supper Salad

Greetings to All!  Today we are celebrating our oldest son's birthday with a meal consisting of a quick yet delicious tortilla pie, crispy oven potatoes and a simple, fresh side salad.  The pie and potatoes may be prepared earlier in the day and the salad comes together at the very last minute as the pie is cooling after baking.  Here's hoping you enjoy these easy and tasty dishes too!  Best, Donna:

Donna's Pork Carnitas Tortilla Pie

Ingredients:

Four 8 inch gluten-free tortillas

3 cups prepared pork carnitas (see Donna’s Slow Cooked Pork Carnitas with Tomatillo Salsa recipe at whatsfordinneratdonnas.blogspot.com for recipe)

One 16 ounce jar Herdez Salsa Verde sauce (or other brand)

One 8 ounce package cheddar cheese, shredded

½ cup mozzarella or muenster cheese, shredded

Method:

Preheat oven to 400 degrees F.  Line the bottom of an 8 inch springform pan with parchment paper and spray paper and pan thoroughly with cooking oil. 

Add a tortilla to bottom of pan, top with 1 cup of prepared carnitas, ½ cup of salsa verde and 1/3 cup of cheddar cheese.  Repeat layers 2 more times ending with the 4^th tortilla on top.  Add the remaining 1 cup of cheddar cheese and the mozzarella cheese to the top of the pie. 

Cover pan with foil and bake for 30 minutes.  Remove foil and bake for 10 – 15 more minutes until cheese is golden brown on top. 

Remove from oven and allow to cool about 10 minutes before removing from springform pan.  Cut into pieces and serve with sour cream and avocado slices or Mike’s Guacamole (see whatsfordinneratdonnas.blogspot.com for recipe).

Serves 4 – 6.

Donna's Fast Smashed Potatoes

Ingredients:

1-1/2 pounds small red or fingerling potatoes, washed Salt and pepper to taste Garlic powder to taste Thyme leaves to taste Olive oil

Method:

Preheat oven to 400 degrees F.  Microwave potatoes in covered glass casserole dish on High for about 10 minutes or until soft.

Place potatoes on cookie sheet sprayed with cooking oil and, using potato masher, smash each potato on the sheet.  Sprinkle seasonings on top of potatoes and drizzle with olive oil.  Bake ~35 - 40 minutes until golden and crispy.

Serves 3 - 4.

Donna's Simple Supper Salad

Ingredients:

3 cups romaine leaves, washed and torn into pieces

1 cup baby spinach leaves, washed

Salt and pepper to taste

1 Tablespoon olive oil

1 Tablespoon balsamic vinegar

Croutons, preferably gluten-free

Parmesan cheese, freshly grated

Method:

Toss romaine and spinach leaves with salt and pepper.  Drizzle with oil and vinegar.  Add croutons and toss again.  Place in salad bowls and top with cheese.  Serve immediately.

Serves 2.

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