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.

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.

The Best Buttermilk Biscuits

Breakfast is by far my most favorite meal of the day. Well, most days I eat something boring like oatmeal, but on the weekends is when we go all out! Biscuits, bacon, eggs, mimosas (for mom and dad!) I mean it just doesn’t get any better than Saturday or Sunday morning breakfast..sometimes both weekend days in our house!

I have tried a million different biscuit recipes over the years and this is my favorite. It makes tall biscuits that are super buttery and soft. buttermilk biscuits When we were little and my mom would make biscuits I loved when she was done cutting the biscuits out she would take the leftover dough and cut them into pieces, fry in them in some canola oil and top with powdered sugar! They taste like mini donuts and are unbelievably good! Sometimes I’ll do this with the leftover dough for my boys and they go just as crazy for them as we used to (or let’s be honest..still do!)
Biscuits were one of the first “breads” that I learned to make. I always have people telling me how scared they are to make homemade biscuits because in the past they have come out too hard, or just didn’t have any flavor. I’ll let you in on a secret that’s not so secret… the key to soft and fluffy biscuits is to be very, very gentle with the dough and use super cold ingredients. I usually freeze a stick of butter the night before I know I’m making biscuits so that when I’m grating it into the flour its stays super cold. If you don’t want to grate it into the flour you can always dice it into small pieces the night before, freeze it, and then incorporate it that way!

Biscuit dough also won’t look like other doughs. It’s not going to be shiny and spring back like pizza dough. It’s a shaggy mess. You want to be very gentle when pressing down to flatten it out. I don’t like using a rolling-pin because it’s too rough, in my opinion, for the dough. I just gently pat it out into a rectangle and shape from there.
I mean, do you see how tall the biscuits get! GAH! I want one right now!

While we are talking about the size of the biscuit I have a little discussion topic:

I have a small biscuit cutter and a large biscuit cutter. No medium. No in between size. Nothing. So every weekend I make the biscuits and I use the small biscuit cutter because I like being able to eat 5 biscuits and tell myself it equals 1 regular size. The husband though, he wants the large biscuit. He wants to be able to pile that biscuit with bacon and eggs, but only eat one of them. SO which group do you belong to, are you in the small-sized biscuit but can eat 5 of them, or the large biscuit but can only manage to get down one group!? Don’t be afraid to make the recipe, just do what I do when I cook something new.. I act like I’ve been making this dish for years and it really helps cut down on the self-doubt that comes along with trying something new! If you mess up its ok! So they taste like hockey pucks, don’t give up! Keep practicing and soon enough you’ll be a biscuit making queen or king!

As always, thanks for following along! I love to see what you make so be sure and tag #graceandwineeats on Instagram!

The Best Buttermilk Biscuits

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yield: 12-14 biscuits


1 c buttermilk or 1 c milk + 1 tbsp white vinegar

2.5 c all purpose flour, spooned + leveled

2 TBSP baking powder

2 tsp sugar

1 tsp salt

7 TBSP unsalted butter + 1 tbsp melted butter, cooled


    If I know I will be making biscuits the next day I will put a stick of butter in the freezer overnight. You want to work with really cold butter for these biscuits.

    In a large bowl combine flour, baking powder, sugar, and salt. Whisk to combine.

    Take your stick of butter and either grate the butter into the bowl with the flour, or dice the butter into little pieces and add to flour mixture. Incorporate the butter into the flour mixture with a pastry blender, or by hand (my preferred method!). The butter/flour mixture should be the consistency of coarse cornmeal. Add in your buttermilk and stir to combine. Be sure to not over stir here. The dough will be shaggy looking but that's what you want!

    Let rest in the fridge for 10 minutes. Preheat the oven to 425 degrees F. I like to preheat the oven after I've made the dough so that I'm not tempted to just cut the biscuits and place them in the oven. The dough needs time to rest.

    After dough has rested, turn it out onto a floured surface. Gently press the dough into a rectangle that is roughly 1/2 inch high. Fold the dough into thirds. Press the dough to a 1/2 inch high. Fold and repeat the step once more. Press the dough out again until it's 1/2 inch high and with a biscuit cutter cut your biscuits. Be sure that you are not twisting the biscuit cutter. Press down and straight back up! This helps the biscuits rise.

    Once you cut out the biscuits from the first initial batch you can refold the leftover dough and continue cutting more (I usually only refold and cut biscuits once more though.)

    Place the biscuits on a baking sheet lined with parchment paper or a silpat mat. You want the biscuits touching to help them rise taller and have soft sides! Top each biscuit with a little melted butter.

    Bake in the oven for 10-12 minutes.

    Serve warm with butter, jelly, honey, or whatever you fancy!

Sweet Potato Hash

Y’all. This recipe right here is kind of why I started this little blog. I got more requests for this recipe than any others. It’s the best base for meals! I’m excited to finally share it on Grace + Wine! I’ve added the hash to a salad, eaten it in a quesadilla, had it cold straight out of the fridge, and added every different type of barbecued meat to it! You can’t make me choose which way to eat it is my fave, because they’re all SO good!

But this right here, is close to the top of the list!
I love a fried egg! I remember being little and we would go to the Bluebonnet Cafe in Marble Falls, TX, and we would always all order a sunny side up fried egg with a huge biscuit. It’s still my favorite to this day! And that fried egg up there is total perfection!
Quick story! We were at my in-laws lake house and for some reason it was just my husband, father-in-law, and myself. I was, obviously, in charge of dinner and wanted something easy and quick so I decided on sweet potato hash. I got everything set up on the bar, bowls for everyone and the guys walk in to make a plate. My FIL looks at the hash, the bowls, and then to me  and said “and just how am I supposed to eat this?” Uhhh well you put the hash in a bowl and just eat it. Little did I know that he doesn’t eat dinner out of a bowl. HA! I told him well, this is what were having and you can eat it or not. He came back for seconds, and maybe even thirds! I mean, it just doesn’t get any better. The runny yolk is the perfect sauce for the hash! 

I want that bite right up there. Can you imagine that beautiful fried egg, sweet potato hash, and a mimosa for Sunday morning brunch! I don’t think it could get any better! Tag #graceandwineeats on Instagram!

Sweet Potato Hash

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes


2 medium/large sweet potatoes, peeled and diced into small pieces

1 sweet onion, sliced

3 tbsp olive oil




    Peel and dice your sweet potato into small pieces

    Place a large pan over medium heat. Add 2 tbsp of olive oil and your sweet potatoes. Stirring occasionally until sweet potato is soft and starting to brown. Add in your onion and the other 1 tbsp of oil if needed. Stir to combine and cook until onion is translucent (about 5 minutes)

    Add in any additional add ins! Chicken, pork, an egg! The possibilities are endless!