I have been known to lick the extra Mayo off the knife, especially when its Sir Kensington. This breakfast sandwich is our favorite to make with leftover Carnitas. I don't have any recipes to reference here, since we've just developed our own carnitas technique over many renditions. In short, we put pork butt, manteca, oranges, orange juice, lime juice, onions, jalapeños, garlic, cumin, oregano, s & p, pimenton, and the secret ingredient - cinnamon together in a crock pot and set it for 10 hours. Magic ensues!
As if deviled eggs needed to get any richer, this incredible recipe from Food 52 adds in butter and tarragon, elevating this sinful snack food to a whole new level of yum. I pride myself on being able to boil the perfect egg - every time - and its all thanks to this Kitchn guide that gives times for every level of doneness. I know some would argue I should have cooked the eggs all the way to a hard boil to make deviled eggs, but I stopped just short with an 8 minute egg because I love the texture it gives to the finished product.
This recipe from The View from Great Island is made entirely of my favorite things: smoked salmon, dill, mayo, and pumpernickel bread.
These make the perfect snack or appetizer... or you could make them the entire meal, like I did (I may have eaten 6 - oops).
I love sashimi.
I'm not one of those 'Resolution People' and I do love cheese, so my eating habits will probably not change much in 2018. We will likely still eat a cheese plate for dinner at least once a month, and I'm OK with that.