- Page 60 of 75 - Wholesome Recipes Made for Sharing

September 11, 2014

Pulled Pork Nachos

I made one of Pioneer Woman’s pulled pork recipes a couple months ago (which, btw is fantastic) and it made so much, I ended up storing the leftovers in the freezer and then forgot about them. I recently came across the container of shredded pork and wondered how I could use this tender and juicy meat in a meal that was more exciting than sandwiches. And then it dawned on me… Pulled Pork Nachos.

After making these nachos with the leftover pulled pork, I decided it was so good that next time I would actually make the pulled pork just so that I could make these nachos. After making nachos several times in the past and ending up with sad empty chips at the very bottom, I’ve learned that the only way to avoid this is to use a big baking sheet and spread a single layer of chips followed by toppings (in this case, pork, black beans, red onion, and cheese) and repeating the layers until the chips and toppings are entirely used. This works so much better than simply pouring out the whole bag of chips and piling the toppings over them all at once. After the nachos are baked and the cheese becomes melty, add some chopped cilantro and sliced radishes on top for an extra fresh tasting crunch. Serve with salsa, guacamole, and pickled anaheim peppers. The pickled peppers add a nice tangy spice. I actually think they are one of the key elements that make these nachos crazy good, so try not to leave those out.

This dinner comes together in minutes if you already have the pulled pork and pickled peppers prepared ahead of time. Nothing like fancy nachos to make busy weeknights feel more fun!

Pulled Pork Nachos

Ingredients

14-ounce bag tortilla chips
3 cups shredded pulled pork, I used this recipe
1 15-ounce can black beans, rinsed and drained
1/3 cup finely diced red onion
8 ounces Monterey Jack Cheese, grated
1 small bunch radishes, sliced
1 small bunch cilantro, chopped
For serving:
Pickled anaheim peppers (see recipe below)
Salsa and guacamole

Instructions

Preheat oven to 350.
On a large rimmed baking sheet, spread half of the tortilla chips. Layer with half of the pulled pork, black beans, onion, and cheese. Repeat once more with remaining ingredients.
Bake for about 20 minutes, until cheese is melted. Top with radishes and cilantro. Serve with pickled peppers, salsa, and guacamole.

Notes

adapted from Bon Appetit

Pickled Anaheim Peppers

Ingredients

2 anaheim peppers
1/2 cup cider vinegar
1 tsp honey
1/2 teaspoon kosher salt
1/4 teaspoon mustard seeds

Instructions

Cut the stems off the peppers and use a paring knife to scrape the seeds out of the centers of the peppers. Slice the peppers into 1/8-inch thick rings.
In a small saucepan, bring 3 cups of water to a boil. Add the sliced peppers and cook the peppers on low for 2 minutes. Drain and add peppers to a small glass jar.
In a small mixing bowl, combine the cider vinegar, honey, and salt. Stir until salt and honey are dissolved. Pour mixture over the peppers and sprinkle in the mustard seeds. Allow peppers to sit in the vinegar solution for at least a few hours before serving. Keeps in the refrigerator for at least 2 weeks.

September 8, 2014

Peach Ginger Crumble

I love the changing seasons and autumn is always one that I look forward to, but now that the school year has started, I already miss the slower and more carefree days of summer. Peaches are still abundantly available around here and this peach ginger crumble is my way of letting summer linger just a little bit longer.

I made three versions of this peach crumble before it was just the way I wanted and as a result, we have been eating lots of peach crumble for breakfast. Having sweet baked juicy peaches first thing in the morning has been such a pleasant way to begin our days though. The crumble topping is a simple mixture of oats, almonds, a little bit of whole wheat flour, coconut oil, and maple syrup. Substitute almond flour for the whole-wheat flour to keep it gluten-free. The ginger flavor is mild, but leave out the fresh ginger if you have an aversion for ginger. It will still be delicious! As I made this I had it in my mind to serve it with a big dollop of greek yogurt, but in the end I enjoyed eating it plain the most. Make this peach ginger crumble as a sweet and whole-grain way to keep summer around for just a little longer.

Peach Ginger Crumble

Ingredients

Peach Filling

5 cups sliced peaches, about 5 medium peaches
1 1/2 tablespoons cornstarch
1 tablespoon maple syrup
1 teaspoon lemon juice
1/2 teaspoon grated fresh ginger
1/4 teaspoon salt

Crumble Topping

1 1/2 cups rolled oats
1/2 cup sliced almonds
1/2 cup whole wheat flour
1/4 teaspoon salt
5 tablespoons coconut oil
4 tablespoons maple syrup

Instructions

Preheat oven to 375.
In a mixing bowl, gently combine the peaches, cornstarch, maple syrup, lemon juice, ginger, and salt. Pour into a 10-inch round baking dish.
In another mixing bowl, stir together the oats, almonds, flour, and salt. Add the coconut oil and maple syrup and mix together until mixture is evenly coated. Sprinkle the topping evenly over the peaches.
Bake for 40 minutes, until crumble is golden and peaches are softened and bubbly. Cool for at least 30 minutes before serving. Serve warm or chilled.

September 4, 2014

Beets, Shallots, and Feta with Mixed Greens

With my recent love for kale salads, I often forget how nice a simple bowl of mixed greens can be. Add some roasted beets, sautéed shallots, creamy crumbly feta, a drizzle of balsamic dijon dressing, and the bowl of mixed greens becomes absolutely divine. Beets, shallots, and feta with mixed greens is one of my favorite salads to serve when we have company for dinner.

If I’m planning on this salad for the evening meal, I try to make the beets and shallots much earlier in the day and then chill them in the refrigerator. Covering the beets with foil and adding just a little water when baking creates tender and moist beets while still retaining their flavor and nutrients. So much of building a salad is personal preference so use your own discretion when it comes to the quantities listed in the recipe. I enjoy the salty flavor of feta, but too much is overpowering to me so I tend to use less feta than a restaurant might perhaps use. I especially like the beets with the balsamic dijon dressing so sometimes I use more beets and less greens. Assembling salads can be such a beautiful thing.

Beets, Shallots, and Feta with Mixed Greens

Ingredients

Salad

3 medium beets, cleaned and scrubbed
2 cups sliced shallots, about 5 medium shallots
1 tablespoon olive oil
1/4 teaspoon kosher salt
1/8 teaspoon pepper
8 ounces mixed greens
1/2 cup crumbled feta

Dressing

4 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon dijon mustard
1/4 teaspoon kosher salt
pinch of ground black pepper

Instructions

Salad

Preheat oven to 375. Fill a shallow baking dish with 1/4-inch of water. Place the beets in the pan and cover the pan with aluminum foil. Bake for 1 hour and 15 minutes. Insert a knife to test for doneness. If knife does not go in easily, bake for another 15-20 minutes and check again. Allow beets to cool completely.
Peel the cooled beets and cut into 1/4-inch slices. Cut each slice into quarters and set aside.
In a frying pan, heat the olive oil over medium heat. Add the shallots, salt, and pepper and sauté for 5 minutes. Turn the heat to low and cook for an additional 10-15 minutes, until shallots are softened and start to turn golden. Allow shallots to cool completely.
In a large serving bowl, layer the mixed greens with the shallots, beets, and feta. Pour desired amount of dressing over the salad, tossing until salad is evenly coated. Serve immediately.

Dressing

Whisk together the olive oil, vinegar, dijon mustard, salt, and pepper.