Okay. Go make pulled pork…and then come back and make these nachos. They will blow your mind.
Serve with guac, this salsa, and a sports match.
Don’t measure…just trust your belly.
1 bag of tortilla chips
Leftover pulled pork
Shredded cheddar cheese (don’t skimp. We’re talkin’ nachos here, folks.)
Your favourite nacho toppings.
We used: diced peppers, diced and sliced jalapenos, diced tomatoes, and red onion
I have made this salad almost once a week since it was first conceived in our kitchen. I think the idea for it came to me in a dream. Likely an integration of all the things I have been looking at on Pinterest. It works. I don’t think I’ve made a better salad, in fact. Not only is it delicious, it’s beautiful. Is there anything lovelier than the ruby-like arils (‘seeds’) that come out of a ripe winter pomegranate? We binge on them during this season. Luckily, Andrew has figured out a technique to coax the arils from the fruit…using a bowl of water, a spoon, and a heavy hand. There are a few different ways and plenty of tutorials; such as Simply Recipes, Rachael Ray, and various other kitchen sites. Check YouTube. Just be sure you don’t wear white.
1 sweet potato, cut into small cubes (peeling is definitely optional…we never do).
1-2 tablespoons olive oil
1 apple, thinly sliced
¼ cup sunflower seeds
½ cup pomegranate arils
50-100 grams feta cheese
Handfuls of spring mix
Salt and pepper
2 parts olive oil
1 part maple syrup
1 part balsamic vinegar
Small squeeze of mustard (depending on how much dressing you make…consider a teaspoon if total volume is 1 cup)
Salt and pepper
- Preheat the oven to 425F. Toss the sweet potatoes in olive oil, salt and pepper and arrange on a baking sheet in a single layer. Roast in the oven for about 25 minutes, stirring once or twice during this time.
- While the sweet potatoes are roasting, toss the desired amount of spring mix (we usually do a few handfuls per person) with desired amount of dressing and salt and pepper. Arrange on plates.
- Finish the salad by topping the greens with the apple, sunflower seeds, pomegranate arils, feta, and sweet potato.
Dressing from Michael Smith: The Best of Chef at Home
Strata. Frittata. Quiche. I couldn’t tell you the technical differences between all of these similar, yet different, egg dishes. To me, the Fritatta is more like an omelet, finished in the oven. A quiche involves a crust. And a strata is more ‘puffy’. Or, an egg casserole…if you will.
We tend to gravitate towards the strata end of the spectrum. It’s very hands off and can be prepared in the morning or night before (however, I have had enjoyable results when we did not prepare it in advance). It’s perfect for breakfast, brunch, or, most often for us, dinner.
This meal is a template. Once you have that ‘idea’ of bread, eggs, and milk you can play around with the veggies, cheese, and meat options to produce a different flavour combination. There are tonnes of different milk/egg ratios out there…here is one more.
This fed the two of us, but my husband likes to eat all the things. Double or triple as necessary for your family unit!
½ loaf hearty bread, cut into 1 inch cubes (this is a multigrain loaf)
1 ½ cups milk
½ jar roasted red peppers (about 1-2 peppers), diced
Handful of basil leaves, chopped
½ tomato (or handful of cherry tomatoes), seeded and diced
50g feta cheese, crumbled
Salt and pepper
- Grease a glass pie dish/baking vessel of your choice.
- Whisk together eggs, and milk. Add peppers, basil, tomato, and salt and pepper.
- Layer bread on bottom of dish. Pour egg mixture over bread, ensuring all the bread is coated (but not necessarily covered). Top with feta cheese. Let sit until ready to bake, at least 15-20 minutes (or covered in the fridge if preparing in advance).
- When ready, preheat the oven to 350F. Bake for 50-60 minutes, or until puffed and cooked through.
Joy of Cooking