A Perfect Feast

The Equipment I Used

A Dutch Oven- I like to make my pork in an enameled cast iron Dutch oven. But, you could also use a casserole with a tight fitting lid. Or, cover the casserole tightly with foil.

The Ingredients Needed for Pulled Pork Tostadas with Pickled Onions

Pork- You’ll need a boneless pork butt.
Chicken Stock- I always use my own stock. The recipe is below.
Queso Fresco- Store the leftover cheese in the freezer, if you don’t think you’ll need it soon.
Red Onions- Use these to make the pickled onions.
Tortillas- I use flour tortillas. But, if you prefer, use corn tortillas.

How I Made my Tostadas

First, I made the pork. It’s important to keep the pot tightly covered.
Next, I made the pickled onions. You can pickle them for ten minutes, or overnight.
Finally, I assembled my tostadas.

If you like pulled pork, you need to try these delicious Pulled Pork Tostadas with Pickled Onions.

Pulled Pork Tostadas with Pickled Onions

Crisp tortillas piled high with tender pork, pickled onions, avocado, and queso fresco cheese.

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Prep Time 30

Cook Time 5

Total Time 5 30

Course Main Course

Cuisine Mexican

Servings

Ingredients

For Spicy Pulled Pork:

2 onions, cut in one inch slices
3 lbs. boneless pork butt
½ tsp. cayenne pepper
1 tsp. black pepper
2 tsp. chili powder
1 tsp. garlic powder
2 tsp. paprika
1 tsp. cumin powder
½ tsp. kosher salt
6 cloves garlic
1 cup chicken broth
¼ cup dark brown sugar

For The Pickled Onions:

1 red onion, halved and thinly sliced
¼ cup rice wine vinegar
2 tsp. granulated sugar

For Assembling the Tostadas:

8 six- inch flour tortillas
1 tbsp. olive oil
1 cup crumbled queso fresco cheese
1 lime, cut into wedges
1 avocado, sliced
1 cup chopped cilantro leaves

Instructions

Begin by making the Spicy Pulled Pork: Preheat the oven to 300°.
At the bottom of a large Dutch oven, place the sliced onions. Then put in the pork butt, fat side up. Mix all the spices and spread them all over the pork. Add chicken broth and garlic to the bottom of the pot.
Bake, tightly covered, for 5 hours.
Shred the pork with two forks, and stir in the sugar. You will have lots of leftover pulled pork for another use. This pork freezes great and see this blog for lots of other recipes using this pulled pork.
While the pork braises, make the pickled onions: Simply stir together all the ingredients and chill until serving.
Also, bake the tostada shells: Preheat the oven to 400°.
Rub tortillas on both sides with olive oil and bake for 10 minutes on a baking sheet.
Top the tortillas with pulled pork, queso fresco, cilantro, avocado, and pickled onions. Serve with the lime wedges.

Keyword pork

Tried this recipe?Let us know how it was!

Chicken Stock

Homemade chicken stock

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Prep Time 15

Cook Time 3

Total Time 3 15

Course Soup

Cuisine American

Servings cups

Ingredients

4½ lbs. chicken breasts and wings with skin and bones
10 cups water
2 peeled onions
2 peeled carrots
3 peeled parsley roots
1 tbsp. kosher salt
4 stalks celery
1 peeled parsnip
2 tbsp. garlic cloves
1 cup fresh parsley and fresh dill

Instructions

Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.

Keyword chicken soup, chicken stock, stock

Tried this recipe?Let us know how it was!

Uncategorized

by Sharon

May 8, 2022

Orange Ambrosia French Toast

Orange Ambrosia French Toast is one of our favorite breakfast recipes. I start this recipe by making some coconut infused French toast. Then, I make Coconut Whipped Cream, an Orange Ambrosia Compote, and an Orange Ambrosia Salad. We like this breakfast for several reasons. First …

breakfast

by Sharon

May 7, 2022

Chipotle Chicken Tostadas with Pickled Onions

Chipotle Chicken Tostadas with Pickled Onions are one of our favorite chicken dinners. I start this meal by braising chicken thighs in a spicy chipotle tomato broth. Then, I shred the chicken and serve it on crispy tortillas. Finally, I top the tostadas with homemade …

chicken

by Sharon

May 6, 2022

Filet Mignon and Parmesan Salad

Filet Mignon and Parmesan Salad is one of our favorite main dish salads. I start this salad by cooking some tender and delicious filet mignon steaks. Then, I toss together spring greens, cherry tomatoes, and cucumbers. Finally, I top the salad vegetables with the sliced steak and shaved Parmesan cheese. And, I drizzle everything with my homemade Lemon Balsamic Vinaigrette. We like this salad for several reasons. First of all, I like that I can make this entire salad in just thirty minutes. Secondly, I like that this salad can be made ahead of time. I like to make the whole salad ahead of time. Then, I just add the dressing right before serving it. And, lastly, we all love the tender steak and delicious salad.

The Equipment I Used

A Cast Iron Skillet- I like to cook my steaks in a cast iron skillet. But, you can use any skillet.
An Instant Read Meat Thermometer- I highly recommend using this to check the temperature of your meat.
A Salad Spinner- Use this to get your lettuce nice and dry. If your lettuce isn’t dry, the dressing won’t cling to the leaves properly.
A Small Jar- I use this to shake up my vinaigrette.

The Ingredients Needed for Filet Mignon and Parmesan Salad

Filet Mignon- I used filet mignon, but you can use any steak that you like. Filet mignon happened to be on sale at my market. Otherwise, I might have used a different steak.
Spring Greens- You can use any lettuce that you like, but I prefer the mixed spring greens for this salad.
Lemon Balsamic Vinegar- I bought this at a specialty oil and vinegar store. If you can’t find it, just use white balsamic vinegar.

How I Made my Salad

First, I cooked my steak. Use the thermometer to test for doneness.
Then, while the steak cooked, I mixed up the vinaigrette.
Finally, I topped the salad with the sliced steak and shaved parmesan cheese.

If you like steak, you need to try this tender and tasty Filet Mignon and Parmesan Salad.

Filet Mignon and Parmesan Salad

Filet Mignon, shaved parmesan cheese, cucumbers, cherry tomatoes, and spring greens all tossed with a lemon balsamic vinaigrette.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 540 kcal

Ingredients

4 filet mignon steaks
1 tbsp. vegetable oil
¼ tsp. each kosher salt and black pepper
1 cup sliced cucumbers
4 cups spring greens or other lettuce
1 cup halved cherry tomatoes
½ cup shaved Parmesan cheese

For the Lemon Balsamic Vinaigrette:

½ cup extra virgin olive oil
¼ cup lemon balsamic vinegar or white balsamic vinegar
1 tsp. honey

Instructions

Toss together the lettuce, tomatoes, and cucumbers.
For the dressing, place all the ingredients in a small jar and shake them together.
Season the steaks with the salt and pepper and brush them with the oil.
In a cast iron skillet, on medium high heat, cook the filets until they reach a temperature of 145 degrees for medium rare. Let the steak rest ten minutes, and then slice it thinly and lie it on top of the vegetables. Add in as much dressing as you like. Top it all with the shaved Parmesan.

Nutrition

Calories: 540kcal

Keyword beef

Tried this recipe?Let us know how it was!

beef

by Sharon

May 5, 2022

Creamy Fettuccini with Peas and Burrata

Creamy Fettuccini with Peas and Burrata is one of our favorite quick and easy dinners. I start this dish by making a creamy tomato sauce speckled with bacon and peas. Then, I toss it with silky fettuccini and top it with creamy burrata cheese. We …

pork

by Sharon

May 4, 2022

Chicken Souvlaki with Tzatziki Sauce

Chicken Souvlaki with Tzatziki Sauce is one of our favorite warm weather dinners. I start this dish by making a delicious marinade for the chicken. Then, I immediately put the chicken on skewers along with vegetables. Next, I bake the skewers in the oven. Finally, …

chicken

by Sharon

May 2, 2022

Easy Banana Cream Pie

Easy Banana Cream Pie is one of our favorite springtime desserts. I start this dish by making an easy vanilla wafer cookie crust. Then, I make a homemade vanilla pudding. I chill all this overnight. Right before serving, I push banana slices into the pudding. That way they don’t turn brown. Finally, I top the pie with fluffy vanilla whipped cream and more bananas. We like this pie for several reasons. First of all, I like that I can make this pie in only thirty minutes. Secondly, I like that this pie can be made a day in advance. And, lastly, we all love the rich and creamy flavors in this pie.

The Equipment I Used

A Food Processor- You’ll need this to crush up the cookie crumbs.
An Electric Mixer- Use this to whip your cream.
A Pie Dish- I used a metal nonstick pie dish.
A Food Scale- For perfect baking results, be sure to weigh your sugar.

The Ingredients I Used for Easy Banana Cream Pie

Vanilla Wafer Cookies- I used Nabisco Nilla Wafer cookies. If you can’t find these look for a copycat recipe for them.
Butter- Use unsalted butter. I like the Kerry Gold Irish butter.
Sugar- You’ll need granulated sugar for the filling and powdered sugar for the whipped cream.
Milk- Be sure to use whole milk.
Cream- Use heavy cream, not light cream or half and half.
Bananas- It’s important to add these right before serving. Otherwise, they turn brown.

How I Made my Pie

First, I made the vanilla wafer crust. It’s important that the crumbs be finely crushed.
Next, I made the filling. It’s important to whisk the filling constantly.
Finally, I pushed the bananas into the filling and topped the pie with the whipped cream and more bananas.

If you like bananas, you need to try this rich and creamy Easy Banana Cream Pie.

Easy Banana Cream Pie

An easy vanilla wafer crust filled with bananas and a creamy vanilla pudding.

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Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American, Southern

Servings trifles

Calories 500 kcal

Equipment

electric mixer
1 9- inch nonstick metal pie plate
Food processor

Ingredients

For the Pie Filling:

½ cup granulated sugar (100g)
¼ cup cornstarch
¼ tsp. salt
2½ cups whole milk
5 large egg yolks
3 tbsp. unsalted butter
2 tsp. vanilla extract
1 cup sliced bananas

For the Vanilla Wafer Crust:

3 cups vanilla wafer cookies
4 tbsp. unsalted butter, melted

For The Pie Topping:

1 cup heavy cream
1 tsp. vanilla
3 tbsp. powdered sugar
1 cup sliced bananas

Instructions

First, make the Vanilla Wafer Crust: Preheat the oven to 325 degrees. Using the food processor, grind the cookies into fine crumbs. Add the butter and pulse until well combined. Press this up the sides and on the bottom of a 9 inch round pie pan. Bake for 15 minutes. Cool completely on a wire rack while you make your filling.
Next, make the Vanilla Cream: In a three quart saucepan whisk together the sugar, cornstarch, and salt. Slowly whisk in the milk. Then, whisk in the eggs. Whisking constantly, cook over low heat, until the mixture comes to a simmer. Cook for one minute. Remove it from the heat and add the butter and vanilla. Set aside to cool. I wait to add the bananas right before serving.
When the crust and the filling are at rooom temperature, pour the filling into the crust. Cover and chill for six hours or overnight.
Right before serving, push the once up of sliced bananas into the filling. Then, in an electric mixer, beat the heavy cream, vanilla and sugar together, until it's whipped into stiff peaks.
Put the whipped cream in a pastry bag with a star tip and pipe it around the pie edges. Add another 1 cup of sliced banana to the top of the pie.

Nutrition

Calories: 500kcal

Keyword Dessert

Tried this recipe?Let us know how it was!

dessert

by Sharon

May 1, 2022

Artichoke and Roasted Pepper Pizza

Artichoke and Roasted Pepper Pizza is one of our favorite springtime pizzas. I start this pizza by making pizza dough in my bread machine. But, I will also link the pizza dough I make by hand. And, I roast some red peppers and braise some …

meatless

by Sharon

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