Pulled Pork Nachos

Nothing says party time like a giant platter of Pulled Pork Nachos with black beans, jalapeños, sour cream, shredded pulled pork, BBQ sauce, and cheese. A winning appetizer for game-day, or any day!

I like to make a big batch of pulled pork and freeze the leftover meat for these nachos, or BBQ pulled pork sandwiches. Don’t miss my other favorite Party Appetizers and finger foods, like Baked Chicken Wings and Chex Mix.

When we lived in Saint Louis I’d order Pulled Pork Nachos at every Cardinals game we went to (which was a lot!). This recipe is my copycat version, and we enjoy them on a quiet Sunday watching sports, or as an easy sheet-pan dinner.

How to make Pulled Pork Nachos:

  • On a large baking tray spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers.
  • Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the top of the nachos.
  • Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
  • Bake at 400 degrees F for 5-6 minutes, until cheese is melted.
  • Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

The ingredients needed for pulled pork nachos next to another photo of the assembled nachos, ready to bake.

Tips for Perfect Nachos:
  • Use good quality, thick tortilla chips that can handle the weight of the toppings without getting soggy.
  • Add salsa and sour cream to the nachos after cooking.
  • Use freshly grated cheese, instead of packaged shredded cheese, as it melts and tastes better.

A hand pulling a nacho chip from a tray.

Consider trying these popular appetizers:
  • Easy 7-Layer Bean Dip
  • Cheesy Bean Dip
  • Easy Vegetable Dip
  • Artichoke Dip
  • Homemade Chili Cheese Dip

You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST for more great recipes!

A sheet pan with pulled pork nachos on it and a scoop of sour cream topped on them in the middle.

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Pulled Pork Nachos

Nothing says party time like a giant platter of Pulled Pork Nachos with black beans, jalapeños, sour cream, shredded pulled pork, BBQ sauce, and cheese. A winning appetizer for game-day, or any day!
Course Appetizer, Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 6
Calories 515kcal
Author Lauren Allen

Ingredients

  • 8-12 ounce bags Tortilla chips
  • 2 cups Pulled Pork
  • 2-3 cups shredded cheddar cheese (or your favorite kind), freshly grated
  • 15 ounce can black beans , drained and rinsed
  • 1 cup canned Jalapeños and yellow peppers
  • 1/2 cup barbecue sauce , your favorite kind
  • 2 green onions , chopped, for garnish
  • salsa and sour cream , for topping
  • fresh cilantro , for garnish

Instructions

  • Preheat oven to 400 degrees F. Prepare a baking tray with parchment paper or spray with non-stick cooking spray.
  • Spread out 1/2 of the tortilla chips into an even layer. Top with half of the shredded cheese, BBQ pulled pork, beans, jalapeños and yellow peppers. 
  • Add barbecue sauce to a ziplock bag and use scissors to cut a corner off the bag. Drizzle some of the sauce over the chips.
  • Repeat with remaining chips, cheese, beans, jalapeños and yellow peppers. Drizzle with more barbecue sauce.
  • Bake for 5-6 minutes, until cheese is melted.
  • Remove from oven and top with green onions, cilantro, salsa and sour cream. Serve immediately.

Nutrition

Calories: 515kcal | Carbohydrates: 45g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 670mg | Potassium: 545mg | Fiber: 5g | Sugar: 8g | Vitamin A: 470IU | Vitamin C: 0.9mg | Calcium: 364mg | Iron: 2.6mg
Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

I originally shared this recipe February 2016. Updated June 2020 with new photos and tips for success.

The post Pulled Pork Nachos appeared first on Tastes Better From Scratch.

Strawberry Brownies

These 2 ingredients Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.

Strawberries are fresh and delicious! If you’re looking for more strawberry recipes for strawberry season, this Strawberry Pretzel Salad, Perfect Strawberry Shortcake and The Easiest Fresh Strawberry Pie are some of our favorites!

Strawberry Brownies

I know you’re wondering why we call these pretty pink strawberry bars Strawberry Brownies, even though they have no chocolate.

The texture of these Strawberry Brownies is perfectly dense, chewy and fudgy, just like your favorite chocolate brownies, but with a fun summertime twist!

Most Strawberry Brownies are made with strawberry cake mix. Since it is strawberry season, I really wanted to come up with a way to incorporate fresh strawberry flavor.

Why not?!

The strawberry puree adds the most perfect authentic strawberry flavor to these bars. I’ll never make them any other way!

stack of 3 strawberry brownies

How to make Strawberry Brownies:

When you need a dessert that’s easy but also loaded with fresh summer flavor, these Strawberry Brownies are the one! Just a few minutes prep and REAL strawberry flavor!

  • Wash and chop your strawberries: I recommend fresh strawberries for this recipe because we don’t want to add any extra moisture. If you need to use frozen strawberries, thaw and drain the juices before pureeing.
  • Puree your berries and strain them to remove any seeds: this will give you the best texture!
  • Stir together your cake mix and strawberry puree: This is easily done with a sturdy spoon or a mixer — it is a thick batter that almost resembles a cookie dough, so a whisk is not recommended.
  • Spread your strawberry brownie batter into the prepared pan: You may need to grease a spatula to get them spread evenly!
  • Bake for 15-20 minutes: The exact cook time will depend on the size and type of pan you are using. Dark non stick pans usually cook a little faster, and glass pans a little slower. I like to use a 9″ pan, but you can use an 8″ pan and just cook a few minutes longer.
  • Remove from the oven and allow to cool to room temperature.
  • Glaze your brownies and refrigerate for two hours before slicing: This isn’t necessary, but it does help to ensure you get even edges!

How to make Strawberry Brownies with Strawberry Cake Mix:

If you want extra strawberry flavor, you can always make these Strawberry Brownies with strawberry cake mix in place of the vanilla!

The fresh strawberry flavor may be overpowered by the less authentic flavor of the cake mix, but they will still be delicious.

If you don’t have real strawberries and you want to make strawberry brownies with strawberry cake mix, you can mix your cake mix with 2 large eggs and 1/3 cup oil. This is a general method for making brownies with a boxed cake mix.

strawberry brownies stack overhead

More ways to make these Strawberry Brownies:

  • Add in some fresh chopped strawberries for extra strawberry flavor!
  • Use chocolate cake mix for strawberry chocolate brownies
  • Swap the strawberry glaze for a simple cream cheese frosting
  • Make a strawberry sundae with strawberry brownies, vanilla ice cream and fresh strawberries or Homemade Strawberry Sauce
  • Swirl some strawberry jam in the top of your brownies before baking for an extra punch of strawberry flavor!

Other strawberry desserts you’ll love!

  • No Bake Strawberry Cheesecake — made with just a few ingredients!
  • Homemade Strawberry Cake — made with real strawberries!
  • Strawberry Cobbler — don’t forget the vanilla ice cream!
strawberry brownies cut in squares overhead

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Strawberry Brownies

These 2 INGREDIENT Strawberry Brownies are perfect for strawberry season! Made with cake mix and fresh strawberries, they are dense and chewy with a light strawberry glaze.
Course Dessert
Cuisine American
Keyword strawberry brownies
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16 bars
Calories 125kcal
Author Ashley Fehr

Ingredients

  • 1 lb fresh strawberries washed and chopped
  • 1 16oz vanilla cake mix, no pudding added
  • 1/3 cup powdered sugar
  • 2 1/2 teaspoons milk

Instructions

  • Preheat oven to 350 degrees F and line a 9×9″ pan with parchment paper (optional, but will ensure the brownies remove easily!). Lightly grease the parchment paper or pan.
  • Puree strawberries and strain to remove any seeds.
  • In a large bowl, stir together cake mix and 3/4 cup strawberry puree — you can use a sturdy spoon or an electric mixer. The batter will be thick, almost like cookie dough. This is what you want!
  • Spread batter into pan using a greased spatula or press it in with your hands.
  • Bake for 23-27 minutes, until set through the middle with no jiggles.
  • Let cool to room temperature on the counter.
  • Whisk together the powdered sugar and milk and pour over brownies. Refrigerate 2-3 hours before slicing and serving (optional, but recommended for clean slices!)

Nutrition

Calories: 125kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 197mg | Potassium: 61mg | Fiber: 1g | Sugar: 16g | Vitamin A: 3IU | Vitamin C: 17mg | Calcium: 68mg | Iron: 1mg

 

Greek Marinated Chickpea Salad

Here’s a trick to make a seriously delicious Chickpea Salad using a can of chickpeas: MARINATE them in the dressing! They absorb flavour, and turn bland into extreme tastiness in just 20 minutes.

This chickpea salad tastes as bright as it looks, and works as a main course with crusty bread, or as a side for roasts, fish, prawns or simple pan seared garlic chicken thighs.

Chickpea Salad

I know it’s tempting to just grab a can of chickpeas, add green fluffage, toss with dressing and call it a day. And that has happened many a times around here, being a handy and somewhat virtuous quick meal option.

But I never deemed any of those “good enough” to share here. I just feel like you need to do something to chickpeas to make them tastier – because dressing simply doesn’t stick to chickpeas.

In this Middle Eastern chickpea salad, they’re spiced and pan fried.

And in today’s, we’re marinating the chickpeas. Toss in dressing > warm in microwave > 20 minutes > chickpeas absorb flavour = tastier chickpeas. YES!

Pouring dressing over chickpeas to marinate them

Warming the chickpeas briefly in the microwave makes them absorb the flavour of the dressing so much more effectively!

Bowl of Chickpea salad, ready to be eaten

I’m calling it a Greek Marinated Chickpea Salad only because the dressing / marinade is based on Greek Salad. For no other reason. I do not hold this out to be authentically Greek! We’re just borrowing the oregano infused dressing from Greek Salad!


What you need

Here’s what you need for this chickpea salad:

Chickpea salad ingredients

  • Chickpeas – I’m just using canned here for convenience, but I’ve popped directions for cooking dried chickpeas in the recipe notes;
  • Spinach – or anything similar that can be sliced thinly so it kind of melds in well with the chickpeas;
  • Tomatoes – for pops of juicy freshness. Cherry or grape tomatoes, or large ones chopped into small pieces;
  • Red onion – I like to do a simple quick pickle in vinegar, sugar and salt to make them floppy, bright pink, and add flavour. It takes just 30 minutes on the counter – or you can take the speedy option and microwave it for 2 minutes (which makes them instantly “pickled”) then just cool them;
  • Feta – like to include some kind of “treat” in my main course salads – whether it’s nuts, croutons, bacon, parmesan. Today, it’s feta – on theme!
  • Dressing – red wine vinegar (loads of alternatives in the recipe), extra virgin olive oil, garlic and oregano (the Greek influence), and mustard (for thickening – we need it, to stick to the chickpeas better).

How to make this Chickpea Salad

I think this recipe sounds more involved than it actually is – and you can totally talk it up to your friends. “We’re having a marinated chickpea salad with wilted spinach and pickled red onion with an oregano infused Greek dressing”, you’ll loftily tell them.

But in reality, it’s actually a very low effort dish!

How to make Chickpea salad

This salad also plates up quite nicely – rather than using a bowl like most salads, use a flat plate and pile it up high!

Chickpea salad on a plate, ready to be served

Close up of Greek marinated Chickpea salad

What to serve with chickpea salad

This is one of those salads that works as a main course or as a side dish.

As a main course, it’s a great dinner for hot summer nights, or lunch all year round. I like to serve it with crusty bread on the side, or with flatbreads that you can tear and use to scoop up the chickpeas.

It also travels extremely well, being one of those rare salads that keeps well for a few days. Think – work lunches, taking to picnics with friends.

As a side dish, with the exception of Asian dishes and Indian food, I can’t think of many things I wouldn’t serve it with. Fabulous alongside a roast chicken, lamb or roast pork. Garlic prawns, pan seared fish, a simple baked chicken breast or a sticky honey garlic chicken, pork chops or steak.

It’s a natural fit alongside anything Mediterranean, Italian or Middle Eastern, and the flavours are on theme with Mexican food.

Have I convinced you yet that it’s basically a great all rounder and that you must try it immediately??! – Nagi x


Watch how to make it

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Chickpea Salad – with MARINATED Chickpeas!

Recipe video above. Chickpea salads can be so bland… but not this one! We’re marinating the chickpeas so they absorb the flavour of the lovely Greek dressing. Mediterranean flavours, bright and fresh,this works as a starch + veg side dish, or main course served with crusty bread or flatbreads for scooping!

Serves 4 as a main course or 8 as a side.

Servings 4 – 8
Calories 238kcal
Author Nagi

Ingredients

  • 800g/ 14oz (2 cans) chickpeas, well drained (Note 1)

Dressing / Marinade:

  • 2 tbsp red wine vinegar (Note 2)
  • 5 tbsp extra virgin olive oil
  • 1 garlic clove , minced using garlic press
  • 2 tsp dried oregano
  • 1/2 tsp dijon mustard (or other non spicy smooth mustard)
  • 3/4 tsp EACH salt and pepper

Quick pickled onion (pickling optional, Note 3):

  • 1/2 red onion , finely sliced
  • 1/2 cup red wine vinegar (Note 2)
  • 1 tsp white sugar
  • 1/2 tsp salt

Salad:

  • 250g/ 8oz cherry or grape tomatoes , halved (or 2 normal tomatoes)
  • 3 cups (packed) spinach, sliced 1/2 cm / 1/5″ thick (Note 4)
  • 100g/ 3oz feta
  • 3/4 cup chargrilled peppers , drained and sliced 1cm / 1/3″ thick (optional, Note 5)

Instructions

  • Shake Dressing in a jar.

Marinated chickpeas:

  • Place chickpeas in a microwaveable bowl. Toss with half the Dressing.
  • Microwave 1 1/2 minutes, stirring every 30 seconds, until warmed through.
  • Set aside 20 minutes to marinate (warm chickpeas = absorbs flavour).

Quick Pickled Onion:

  • Mix ingredients in a bowl, set aside 30 minutes until onion is wilted. Drain.
  • Speedy option: microwave for 2 minutes until hot, cool 10 minutes then use.

Assemble salad:

  • Place spinach in a big bowl, pour over chickpeas and all Dressing in bowl. Add tomatoes, pickled onion and peppers, if using.
  • Pour over remaining Dressing, toss. Transfer to serving bowl, crumble over feta, serve!

Notes

1. DRIED CHICKPEAS – 1 cup dried chickpeas (200g / 6.5 oz) – once cooked it will be around the amount of chickpeas in 2 x 400g/14 oz can. Cook using stove or pressure cooker:

  • STOVE: soak overnight in lots of water. Pick out anything that doesn’t look like chickpeas that floats to the surface. Place in a saucepan with 3 cups of water and simmer on medium for 40 – 50 minutes (depends on chickpea size) until they are very soft. Skim off any skin that floats to the surface. Drain, proceed with recipe.
  • PRESSURE COOKER: No soaking required, cover with 3 cups of water and cook 45 minutes on high.

2. Other vinegars: lemon juice, white wine vinegar, cider vinegar, sherry or champagne vinegar. Normal white vinegar can also be used but add 1 tbsp extra olive oil.

3. Pickling is optional, I like it because it adds extra flavour, it flops nicely, it’s cinch to do and I love the colour. You could just use the unpickled onion, or even just a handful of finely sliced green onion.

4. Spinach – any similar leafy greens that can be sliced will work a treat here, like baby spinach, silverbeet, kale. Cabbage also works – but toss with a bit of dressing and let it wilt for 20 min before using (otherwise it’s a bit pokey and stiff!)

5. Chargrilled peppers – used in photos and it adds an extra element of deliciousness. Ran out for video! Delicious without.

6. STORAGE: Keeps great for 3 days in the fridge – great work lunch option. Also, it’s actually nice when the spinach wilts a bit so unlike most salads, it gets better the longer it’s sitting out, making it an ideal salad for buffets and long leisurely lunches with friends!

7. Nutrition per serving as a side dish (8 servings).

Nutrition

Calories: 238kcal | Carbohydrates: 22g | Protein: 9g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 450mg | Potassium: 381mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1824IU | Vitamin C: 27mg | Calcium: 111mg | Iron: 3mg

More chickpea recipes

More recipes using my favourite legume!


Life of Dozer

Nowhere to be seen while I filmed the chickpea salad….zero interest! Stark contrast to the intensive staring, heavy breathing and uncontrollable salivation when I’m shooting things like a big, fat, juicy prime rib…….

Dozer-ignoring-chickpea-salad

The post Greek Marinated Chickpea Salad appeared first on RecipeTin Eats.

Taco Seasoning

It’s easy to make your own 100% natural Taco Seasoning from chili powder, cumin, paprika and a few other common pantry spices. Dodge the packet from the store and perfectly balance every smoky, savory, mild or spicy nuance of flavor! 

This traditional, DIY blend of spices goes perfectly with many of our Mexican Recipes including chicken or beef Fajitas, Taquitos, and Shrimp Tacos. Make a big batch and use as a dry rub for meats, or to pep up savory dishes such as casseroles or chili!

Taco Tuesday has become an American tradition and our household is no different. Our kids crunch through the hard-shell variety while my husband and I do Taco Salads [add link] topped with black beans, sliced olives and avocados. Switching from stale, filler-stuffed packets to the vibrant flavors of quality fresh spices means none of us can wait for Tuesday!

Ingredients in Taco Seasoning:

Chili powder: Itself a blend of spices.

Cumin: This lends that “Mexican” flavor that truly distinguishes taco seasoning.

Oregano: Fresher, cheaper and in more bulk in the Latin foods aisle. 

Paprika: Try smoked to add depth of flavor.

Cayenne: Just a pinch to add heat. Proceed with caution, a lot goes a long way!

Pepper: Fresh ground makes a big difference in flavor.

Garlic powder 

Onion powder 

Salt

The ingredients needed to make taco seasoning measured onto a board and labeled.

How to Make Taco Seasoning:

Combine the above ingredients well and voila! You’re done. The recipe on the card below is approximately equivalent to one store-bought packet.

Two process photos for measuring and stirring taco seasoning together in a bowl.

To store:

Use immediately or store in an airtight container in your spice cupboard and use as needed. For maximum freshness use within six months.

If you enjoy Mexican cuisine, you may also fall in love with our Central and South American dishes!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

A spice container with homemade taco seasoning lifted out by a spoon.

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Taco Seasoning

It’s easy to make your own 100% natural Taco Seasoning from chili powder, cumin, paprika and a few other common pantry spices. Dodge the packet from the store and perfectly balance every smoky, savory, mild or spicy nuance of flavor! 
Course Main Course, Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 64kcal
Author Lauren Allen

Ingredients

  • 1/4 cup chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon of cayenne pepper
  • 1 teaspoon dried oregano
  • 2 teaspoon paprika
  • 2 Tablespoons ground cumin
  • 4 teaspoons salt
  • 2 teaspoons black pepper
  • crushed red pepper flakes , optional

Instructions

  • Mix all spices together until well combined.
  • Use immediately or store in an airtight container in your spice cupboard and use as needed. Use 2 tablespoons in place of one “packet” of taco seasoning, or to season 1 pound of meat.

Notes

Yields about 1/2 cup taco seasoning. Serving size is 2 Tablespoons.

Store in an airtight container in your spice cupboard and use as needed. For maximum freshness use within six months.

Packet Taco Seasoning replacement: if you only want to make enough taco seasoning to replace 1 packet, use the following amounts:

  • 1 tablespoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Pinch of cayenne pepper
  • 1/4 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Nutrition

Calories: 64kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 2575mg | Potassium: 387mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4967IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 5mg

HAVE YOU TRIED THIS RECIPE?!

RATE and COMMENT below! I would love to hear your experience.

Photography by Nikole from The Travel Palate.

The post Taco Seasoning appeared first on Tastes Better From Scratch.

Lauki halwa, bottle gourd halwa

  • Grate it finely. Measure 2 cups of grated lauki.
  • I squeeze the excess water, it’s optional.
  • In a heavy bottomed pan, heat a tbsp of ghee. Add broken cashews to it and roast in medium flame until golden. Drain from ghee and keep aside.
  • In the same ghee, add lauki and sautee well for 2 mins. You can cook covered.
  • Dissolve milk powder in milk. Bring to boil.
  • Add it to sauteed lauki.
  • Cook in low flame until all the milk gets thickened.
  • Add sugar and mix well.
  • It will liquefy but keep cooking until it thickens. But do it in medium flame.
  • After it have thickened, start adding ghee little by little and keep stirring.
  • It will start leaving sides. When you turn halwa from bottom, giving whitish micro bubbles in the bottom. This is halwa stage.
  • Make sure not to cook in high heat as it will harden the halwa. Also take care not to change it’s colour. If it caramelizes, it gets hardened as it cools.
  • Add the fried cashews and mix. Switch off the flame and transfer to serving bowl.
  • Enjoy warm. Stays good for 3-4 days in fridge.

    The post Lauki halwa, bottle gourd halwa appeared first on Raks Kitchen.