Cinco De Mayo Recipe Round-up

Hi Friends!

Just thought I would pop in with a little round-up of recipes that will work perfectly for Cinco De Mayo tomorrow!

Raspberry Beergaritas
Cara Cara Orange Margarita
Fajita Salad
Pork Carnitas

The raspberry beergaritas are on the top of my list! Along with some green sauce, and queso!

Happy Thursday Friends!

Instant Pot Carnitas + Green Sauce

Do you have an Instant Pot? It’s seriously one of my most favorite kitchen gadgets!

I love a good slow cooked meal, but I’m honestly the worst slow cooker user ever (bad grammar, if you can’t handle it see you later!). Anyways, I never remember in the morning to put the ingredients together. It’ll be nap time and I finally remember AH!!!! Dinner! Slow Cooker! NOOOO! -Thats honestly how it plays out every time I want to use the slow cooker.

Insert Instant Pot. You can have a delicious, taste like it was slow cooked, homemade dinner in under an HOUR. AN HOUR PEOPLE! Sorry for screaming at you, but guys.. this was life changing for me!

I made these Pork Carnitas on Monday afternoon at 3:45. They were ready for my boys to eat at 5. Juicy, flavorful, + the kids asked for seconds, and thirds which, lets be honest, never happens. So if you don’t have one, spend the $100, if you can and get yourself one! Also, they make the best hardboiled eggs ever. The eggs take 15 minutes to cook and they come out perfectly done and I have never had trouble peeling them. #notsponsoredIjustlovethismachine Back to the star of this post! We love pulled pork. Stuart is amazing and usually does a big pork butt on the big green egg for us (maybe he should guest post? I think so!!) and we have meat all week. I love not having to think about what protein we will have for dinner! If the pork butts aren’t on sale or we don’t want to wait for the 10+ hour cooking time to do it on the Egg I get us the boneless pork shoulder roast and throw it in the instant pot. It definitely doesn’t have the smoky flavor, but it’s just as juicy and a lot easier.
Taco form is definitely a favorite way to eat them, but we also put the carnitas on salads, in taquitos, + with our eggs! Seriously we love this stuff! The boys especially love the pork sandwiched between a Hawaiian Roll. I also have to stop for a second and mention this green sauce. I make it every week, no lie. Its easy, quick, and makes the best taco topper, chip dipper, and salad dresser EVER! 

This is the perfect, easy meal for Cinco De Mayo! Add in some queso, pico de gallo, margs, + your good to go!! Plus you’ll have leftovers for the weekend and that’s just the best am I right!? Remember to follow along on Instagram for more food pics + cute baby pics!

PS: This can totally be done in the slow cooker. Put the meat in the slow cooker and turn on low for 6-8 hours! I haven’t used this recipe in my slow cooker since I’ve gotten the Instant Pot, but it works just the same..just takes a lot longer!

Instant Pot Carnitas + Green Sauce


2 lb boneless pork shoulder roast/carnitas, cut into big cubes

1 onion, roughly diced

3 cloves of garlic, finely diced



garlic powder

onion powder

smoked paprika

1 tbsp olive oil/canola oil

juice of 1 lime

1 cup chicken broth

Green Sauce

2 medium sized avocados

1 jalapeno, roughly diced

1 c greek yogurt or sour cream

1 c herdez verde salsa

1/2 onion, roughly diced

2 cloves of garlic

juice from 1 lime

1 bunch of cilantro



    Pork Carnitas

    Set your Instant Pot to the Saute function. While the Instant Pot is heating up season your pork shoulder with two teaspoon of each salt, pepper, garlic powder, onion powder, smoked paprika. Add a tablespoon of oil in the bottom of the instant pot and then add in the meat to brown. Flip meat over after about 5 minutes. Once the meat is browned add in the juice of 1 lime and the chicken stock. Set the Instant Pot to cook at high pressure for 40 minutes. Once the meat is cooked and the timer is done let the pot naturally release, this should take about another 20 minutes. While the pressure is coming down turn the oven broiler on. Once the pressure has released take the meat out and place on baking sheet. Shred it with forks or tongs. Place in the oven under the broiler for 3 minutes. Stir the meat around and place back under broiler for 2 minutes. Take out of oven and enjoy!

    Green Sauce

    Add all ingredients into food processor or blender. Blend until ingredients are all combined, and dip is smooth. Enjoy as a dip, salad dressing, or taco topper!


Cinco De Mayo Week + Raspberry Beergaritas

Hi Friends!

Long time no see? read? Whatever it is I’m happy to be back!

I think Cinco De Mayo has to be the most fun holiday to celebrate! We love celebrating the Mexican-American culture + really enjoy eating all the delicious food! Since Friday is the big day I just HAD to make a new margarita to celebrate! Raspberry Beergaritas it was! I love any and everything raspberry and these miiight just be my new favorite!raspberry beergaritaI used Modelo in these margaritas, but really any type of Mexican beer will do! The raspberry simple syrup is seriously so easy to make, and I used it this weekend with some lemonade and vodka and it was AMAZING. You can always add in a few muddled raspberries if you want a more intense fruity flavor!
raspberry beergaritaAlso, does it get any more perfect than Cinco De Mayo falling on Friday this year!? I think not! We plan to have fajitas, LOTS of margaritas including this one, and queso of course!
raspberry beergarita

Raspberry Beergaritas


2 oz lime juice

2 oz Mexican Beer

1.5 oz Silver Tequila

1.5 oz orange juice

1 oz Raspberry Simple Syrup (recipe below)

Raspberry Simple Syrup

1 cup water

1 cup sugar

2 cups raspberries


    Fill a shaker with ice. Add in the lime juice, beer, tequila, orange juice, and simple syrup. Shake to combine. Pour into a margarita glass filled with crushed ice. Add a lime wedge or raspberry for garnish.

    Raspberry Simple Syrup

    In a small pot combine the water and sugar. Place over medium heat and bring to a boil. Once the sugar has dissolved add in the raspberries and simmer for 5 minutes. Turn the heat off and cover pan, letting raspberries steep in the syrup for 20 minutes. Strain into a glass container. Keep in refridgerator for up to a month.

Tomorrow I have the easiest carnitas + green sauce recipe! So be sure and come back to check it out! Follow along on Instagram for pictures of my food + super cute pictures of my babies!

Friday Favorites No. 3


We have a jam-packed weekend. Birthday parties galore, baby showers, and working in the garden! I’m hoping to sneak in a nap between the craziness! Until then enjoy a few of my favorite things!

I bought the boys teachers these for an end of the school year present! The journals are currently sold out, but they’re taking pre-orders! I ordered this one for myself!

Planning on making this with the boys next week for their new sensory table!

Finally planted my flowers for my flower garden! Planted these + these. Can’t wait to have a veggie + flower garden this year.

My most worn shoe! Seriously so easy to just slip on and off and they look cute with jean shorts OR athleisure wear!

I’ve been using this, in Rich Caviar, instead of eyeliner and loving it.

Random, but I deep cleaned our house yesterday and used this mixture in our shower and OMG. So cheap, easy to make, and the shower has never looked more clean.

This week was tough, one twin had to go to the hospital Monday, totally fine–he fell and hit his head and was acting funny so we took him in just in case. The other twin spiked a fever on Wednesday + was just not himself for 24 hours. BUT, I had volunteered to cook a meal for a friend who just had twins and ,while you would think I would have felt stressed about it, it honestly made my heart so happy. Serving others shifts your focus off of yourself and what you have going on in your little world and opens your eyes to others needs. This verse about serving is a favorite.

Well friends I hope you have a fun + relaxing weekend!


Friday Favorites No. 2

Whoops! I promise I didn’t mean to leave the blog for so long!

The boys had spring break, and then everyone decided to get sick again and again, so it’s been a fun-filled couple of weeks over here at the Ford casa.

I’ll be back with some new recipes soon! For now here are a few links that I’m loving this week.

Painting on the driveway is quickly becoming our favorite springtime activity.

I have this tee in almost every single color. It’s just your basic tee, but so soft and easy to thrown on!

square pillow // lumbar pillow

We worked in the yard all last weekend trying to get it ready for Spring and Summer. We still have a few things to get done, but this little corner is quickly becoming my favorite!

This greek yogurt lemon cake looks so delicious!

The boys are getting these in their Easter baskets this year! They are always trying to steal others CamelBak cups so it’s finally time they have their own!

Old Navy has been killing it lately! I picked up a few of these shirts, these shoes, and some cute shorts for the summer!

I just finished watching this on Netflix, kind of weird + creepy, but I couldn’t stop watching!

A little humor to go in your kitchen!

That’s all for this week friends! I hope you have a fun weekend, and Happy Easter!



Friday Favorites


Did anyone else feel like today was neeeeveeerrr going to get here? I woke up yesterday morning thinking it was Friday, until the boys Mimi came to get them and I realized it was only thursday..wah.

I thought I would put a little list together of things that I’m loving from the past week.

This Skillet Chicken Lasagna looks absolutely amazing!

Just picked up a set of my favorite kitchen towels this week.

This post had me crying.

If you live in Houston and are ever in the need of yummy homemade bread look no further than The Bread Man Baking Co. 

Reading this right now and loving it!

I’m obsessed with all things lemon so this cake might have to be my big 3-0! birthday cake this year!

If you want to make your Instagram feed a little more beautiful be sure to follow this Instagrammer! 

If you’re a mom or a dad this post is worth the read!

I hope you have a wonderful weekend friends! We plan on showering our friends who are getting married in May, and hanging low the rest of the weekend!




Classic White Sandwich Bread

Sorry for the blogging break friends!

If you follow on Instagram you know that last week my lens was destroyed! I was shooting a recipe which I never do while the boys are awake, but I wanted to get it done! Anyways, I put my camera on the counter and one of the boys decided that he would throw it down and body slam it. A few tears (from all of us) and a new lens later we are back in business! I learned my lesson…If I’m shooting while the boys are up I need to place the camera waaaaaaaaaay out of their reach.

What better way to come back than with a yummy loaf of bread!

If you are someone who is scared of bread making, this recipe right here is the perfect way to start out! It’s very easy and comes together quickly (not including the time it takes to rise! 🙂 )
Sandwich BreadThe smell of freshly baked bread in your house is EVERYTHING.
Sandwich BreadThis recipe makes two loaves and trust me you will want two! I like to keep one out and freeze one for later!
Sandwich BreadHere’s a not so funny story. I made these loaves and we ate half of one and I froze the other. I was planning on making some bomb grilled cheese sandwiches for dinner so I left the half eaten loaf out on the cutting board covered with a towel. We went outside to play and came back in and the loaf was gone. Last time I checked bread can’t grow legs and walk away so I figured one of the boys had gotten it off the counter and hid it in their kitchen, nope. Thrown it away? nope. And then I look over at something staring at me. The damn dog. She had gotten up on the counter and eaten the whole thing. ARGH! She better have really enjoyed it because I was so mad at her. The counter lesson from above, was definitely not grasped by me obviously. Sandwich BreadI couldn’t resist buttering a piece up. I told myself I was going to only have one bite, ok two bites, well I might as well eat the whole piece, right? That piece ended up being two pieces, and then another half. It’s that good.
Sandwich BreadThis recipe is based off of one from Julia Child. Thanks so much for following along and be sure to check out Instagram for more yummy pictures!

White Bread Recipe

Prep Time: 2 hours, 15 minutes

Cook Time: 30 minutes

Total Time: 2 hours, 45 minutes

Yield: 2 loaves


2.5 cup warm water

1 tbsp active dry yeast

1 tbsp sugar

7 c all-purpose flour, I like King Arthur the best

2 tsp salt

1/4 cup unsalted butter, softened


    Pour 1/2 cup of the water into a bowl (of a stand mixer if using) and mix with yeast and sugar til foamy. Let sit for 5 minutes.

    Add the rest of the water and 3 1/2 cups of the flour into the mixer with the dough hook. Mix slowly until blended then add the rest of the flour.

    Increase speed and scrape down the sides til the dough comes together.

    (If the dough seems too wet add a tbsp of flour at a time.) Add salt and mix at medium speed for 7 minutes until dough is smooth and elastic.

    Add butter 1 tbsp at a time and continue mixing.Turn dough out on lightly floured surface and shape it into a ball then place it back into the bowl.

    Cover with a dish towel and let it sit in a warm place for 1 hour.

    Butter 2 loaf pans.Punch down the dough, cut in half and turn out onto a lightly floured surface.

    Roll out into a 9 x 12-inch rectangle. Take the short end and fold the dough into thirds like a sheet of paper.Pinch the seam closed, and pinch the ends enough so it will fit in the loaf pan.

    Put doug in the loaf pan seam side down, and repeat.

    Cover the loaves with dish towel and allow to rise again in a warm place for 1 more hour or, until they double in size.

    Preheat the oven to 375°F and put the rack in the center of the oven. Bake for 30 minutes until they are a nice light golden brown. Take the loaves out of the pans and place on a wire rack to cool.

    Cut and serve once bread is completely cooled.

Oaty Oatmeal Raisin Breakfast Bars

These oatmeal bars were born because I wanted my kids to have something healthy and quick to eat for breakfast or a snack. They are not very sweet, but they are perfect topped with a little extra honey! If you are wanting a sweeter bar you could always add in more honey, or even 1/4 c of brown sugar! These babies are loaded with oatmeal!
Oatmeal Bars I started making these for the boys right around their first birthday (when they could finally have honey) and have done many variations of this recipe! I have to say that our favorite (other than just the regular bar) is the pumpkin oatmeal bar, it’s perfect in the fall! The raisins can be substituted with chocolate chips, craisins, or we’ve even used fresh chopped strawberries!
Oatmeal Bars We are by no means gluten-free, but these breakfast bars are! One of the twins and myself have eczema and I’ve found that the more wheat we eat the worse our eczema gets (is this TMI? It’s just skin stuff so not too gross…right!) I love being able to give the boys something that isn’t processed but still tastes just as yummy.  Oatmeal Bars Perfection is one of these bars warmed up with a drizzle of honey on top! I did want to add that I use homemade applesauce but feel free to use store-bought applesauce. I mainly use applesauce for baking and I found that I always ended up throwing away leftover store bought applesauce (I should freeze it but I always forget) because it would go bad in the back of my fridge. Making my own is super easy and I can control how much I make!
Oatmeal Bars I mean, I needed to take a bite out of it…for quality control reasons. Make these bars this weekend and freeze them so you have something to grab and go for work on Monday! I made a ton of these when I had Gready (for new followers his name is pronounced just like Grady!) and froze them so I could quickly pop one in the microwave for the boys to eat while watching a Daniel Tiger in the morning and I could take an early morning nap on the couch next to them #momlife! I know I have some mama’s reading that are nursing or pregnant and these are a super nursing friendly snack + the best part is the oats can help increase your supply–sorry again to any guys reading, these bars are manly too!
Oatmeal Bars Tag me at @graceandwineblog and use the hashtag #graceandwineeats on Instagram if you make anything! I love to see what you create!

Oaty Oatmeal Breakfast Bars

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 8-12 bars


1 c oat flour* (from old fashioned oats)

2 c oatmeal, old fashioned (not the quick cooking kind)

2 tsp cinnamon

1 tsp baking powder

1/2 tsp kosher salt

1.5 c milk (I used whole, but you can use whatever kind you have!)

1 egg, beaten

2 tsp vanilla

1 c applesauce* (I use homemade, but unsweetened store bought works just as well)

4 tbsp honey

1 c raisins


*recipe below


    Oat Flour

    Place 1 cup of oatmeal in a food processor. Grind until the oatmeal is chopped finely (about 30-45 seconds in a food processor.)

    Homemade applesauce

    Peel and core 2 apples. Cut into quarters. Place in a pot filled with water and cook over medium heat for 20 minutes (or until apples are soft and you can pierce with a fork). Drain water and place apples in a bowl. Smash with fork or potato masher. Let cool.

    Breakfast Bars

    Preheat oven to 375 degrees. Spray a 7x11 baking dish with pam.

    In a medium bowl combine oat flour, oatmeal, cinnamon, baking powder, and salt. Stir to combine.

    In a large bowl combine milk, egg, vanilla, applesauce, and honey. Stir to combine. Incorporate the dry ingredients into the wet ingredients. Add in the raisins and stir until mixed in. The batter will be very wet. Place in greased baking dish and bake in the oven for 30 minutes.

    Store in an air tight container for a week, or freeze the bars!

Cara Cara Orange Margarita

Happy National Margarita Day friends!!  margaritaI secretly love these national whatever food days. Its kind of fun to get to celebrate random food and drinks that you love!margaritaY’all. I have been battling this nasty sickness that my kids brought home all weekend and week. I finally got prescribed a z-pack and I’m on my way to feeling much better! National Drink Wine day was sometime last week/weekend and I missed it because I was sick… arrrgghhhhhh!!!! I promised my favorite wine I would definitely be making up for missing it’s national day once I’m off my antibiotic!margaritaAnyways, this marg is made with fresh squeezed lime juice and the juice from a cara cara orange! Have y’all ever eaten a cara cara? They are by far the best ones!! They aren’t as acidic as a regular orange and are definitely sweeter. I also LOVE the bright pinky-orange color of the flesh! If you can find them at your grocery store, grab a big bag because they are so addicting! I found mine at Costco, I haven’t seen them at our H-E-B but I also haven’t looked too hard since I have about a million that we need to eat. cara cara Isn’t it so pretty! It looks like a grapefruit, but I promise it doesn’t taste anything like one!margaritaI think I’m going to have to break the rules and have one of these tonight! Shhhh… don’t tell my doctor. And by the way, don’t you hate when they ask you how many drinks you have a week. I always want to say- Dude.. I have three boys under the age of three, I can have as many glasses of wine a week that I want!!! Mind your own business! Haha! My answer is always oh you know I only drink on the weekends and have 1-2 glasses of wine. Yeah-freaking-right! #confessions
margarita Thanks for following along! Remember to post what you make on Instagram and tag me @graceandwineblog + use the hashtag #graceandwineeats 

Cara Cara Orange Margarita

Prep Time: 5 minutes

Yield: 2 Margaritas


3 oz lime juice

3 oz cara cara orange juice

2 oz tequila

3 tbsp simple syrup, recipe below


Kosher salt

Lime wedges


    Fill a shaker with ice. Add in the cara cara orange juice, lime juice, tequila, and simple syrup. Cover and shake until margarita is chilled, about 20-30 seconds. Place kosher salt on a plate. Rub the rim of a chilled cocktail glass with a lime wedge. Dip rim in kosher salt. Fill glass with ice and strain margaritas into the glass!

    Simple Syrup

    1/2 c sugar

    1/2 c water

    Place sugar and water in a small pot over low heat. Stir until sugar dissolves. Let cool before using. Can be stored in refrigerator for a month.

Honey Glazed Chicken Thighs with buttery pan sauce

You’re going to love me today!

Easy and quick weeknight meals are what most people are looking for in a recipe, right? After a long day I usually don’t feel like spending hours in the kitchen cooking an elaborate dish. I want all the flavors that come with time in the kitchen, but I don’t want to actually spend the time to do that. Insert these honey glazed chicken thighs!
Chicken thighs over sweet potato hash Chicken thighs come together very quickly and since you finish them in the oven you are basically just babysitting them until they’re done! The pan and juices do all the flavor work for you! The chicken does require marinating, but you can easily put them in the marinade in the morning so they’re ready to go when you get home.

Y’all chicken thighs are so cheap! We buy ours at Costco and I want to say you get 24 thighs for around $20. That’s just ridiculous! I usually make 1 bag the day we buy it and then freeze the rest. Costco has made it super easy on mom and dads because each bag has about 4 thighs in it. Whenever you’re ready to use one you just cut along the perforated edges, thaw and cook! No more spending time placing chicken in separate bags to freeze, I take all the extra free time I can get!!
Chicken thighs over sweet potato hash Drizzling the sauce over the chicken and sweet potato hash is everything. Juices from the chicken paired with the lemon, mustard, and spices makes this sauce irresistible!
Chicken thighs over sweet potato hash TGIF friends! Thanks so much for following along. I love to see what you are making so be sure and tag me @graceandwineblog and use the hashtag #graceandwineeats on Instagram!

Honey Glazed Chicken Thighs

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4 Thighs


1/4 c olive oil

2 tbsp horseradish mustard or regular mustard

2 tbsp honey

Juice from half a lemon

4 bone-in chicken thighs

2 tbsp butter



garlic powder


    2-4 hours before cooking marinate chicken thighs with the mustard, honey, lemon, garlic powder, salt, and pepper (about a teaspoon of each)

    Preheat oven to 425 degrees.

    Place a cast iron skillet, or non-stick pan on stove over medium heat. Add 2 tbsp butter. Remove chicken from bag and place on a cutting board. Add additional salt and pepper to each side. Place chicken skin side down in hot pan. Cook for 5-7 minutes. Flip pieces and continuing cooking for another 5 minutes.

    Carefully place the hot pan in the preheated oven and cook for 20 minutes or until the internal temperature of the chicken thighs reach 170 degrees.

    Remove from oven and when serving spoon a few tablespoons of the juices from the pan over the chicken.