For me, Halloween means candy + Simpson’s Halloween Marathon
Aside from all the sweets, I figure I should probably eat something that’s not covered in chocolate or caramel (blasphemy). That’s when I decided I would try making Mummy Halloweenies. A quick, easy recipe that only calls for 2 ingredients and very minimal effort? Count me in.
Check out my how to video below!
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
1 package hot dogs
1 package Pilsbury Crescent Rolls
Fall of your chair easy right?!
Hope you enjoyed the video! Have a Happy Halloween!
Whether scooped up with an army of tortilla chips or generously added to tacos, nachos, burritos, sandwiches (did I miss anything?), there’s no denying that guacamole is awesome. And boy do I have the most amazing guacamole recipe everrrrr.
After many kitchen trials and errors, I came up with the perfect, fail-proof guacamole recipe. If you can’t tell by now, I’m also a fan of spice, so the recipe I’m sharing does have a little kick to it, but for those of you that aren’t too fond of heat, you can omit the added spice. I’m also sharing my recipe for homemade, oven-baked, corn tortilla chips. So incredibly easy, and on the healthier side because they are baked in the oven instead of deep fried. I honestly think these chips taste better than any store bought tortilla chips. And I don’t feel as guilty eating them (which is important, right?) 🙂
Watch me prep, cook, and serve my all-time best guacamole recipe AND homemade tortilla chips here:
Difficulty: Easy
Cost: $
Time: 20 Minutes
Ingredients:
Guacamole:
2 Haas Avocados
1 Roma Tomato
1 Shallot
1 Lime
1/2 Jalapeno
Salt and Pepper (to taste)
Tortilla Chips:
Corn Tortillas (4 corn tortillas makes about 32 chips)
Olive Oil
Salt (preferably sea salt..just because I think the big salt crystals look fancier)
Instructions: Prep:
Homemade Corn Tortilla Chips:
Pre-heat the oven to 400 degrees
Lightly brush the corn tortillas with olive oil
Cut the tortillas into nice triangles
one corn tortilla should yield about 8 triangles
Place the tortilla slices onto a baking rack
highly recommend investing in a baking rack because this will allow the chips to evenly crisp up on each side without you having to flip them over halfway through cooking time
Do you like tacos?
Do you like juicy, tender, slow cooked meat that just falls apart with the slightest touch of your fork?
…do you like….sriracha?
If you answered yes to any of these questions, this is the perrrrfect recipe for you.
I’ve made regular old barbeque pulled pork in my crockpot plenty of times, but this time, I decided to switch it up and add the mother of all hot sauces: sriracha.
And then. AND THEN. I decided to put this on top of a taco.
Talk about a match made in heaven. But enough blabbering, let’s get down to the recipe.
Difficulty: SO EASY
Cost: $
Time: 4 hrs (keep in mind, this is a barely-touch crockpot recipe!)
You can watch me make prep, cook, and serve Sriracha BBQ Pulled Pork here:
Ingredients:
Pulled Pork:
2 lbs Pork Tenderloin
5 Cloves of Garlic
1 Jalapeño
1 Red Onion
1-2 tbsp Cumin
1-2 tbsp Chili Powder
1-2 tbsp Cayenne
1/4 cup BBQ Sauce
1/4 cup Sriracha
Salt and Pepper (to taste)
Tacos:
Corn Tortillas
Sriracha BBQ Pulled Pork
Raw Broccoli Slaw dressed with Sour Cream
Sriracha Drizzle
Instructions:
Prep
Peel your garlic cloves
Slice the onion (into large rings)
Lay the onion slices at the bottom of your crockpot
Slice the jalapeno and add to the crockpot
Season the pork tenderloin with 1-2 tbsp Cumin, 1-2 tbsp Chili Powder, 1-2 tbsp Cayenne, and salt/pepper to taste.
(If you’re not big on spice, stick to using 1 tbsp of each spice)
Cut small slits into the pork tenderloin and stuff the slits with the garlic cloves
Lay the seasoned pork tenderloin on top of the onions and jalapenos in the crockpot
Cook
Plug the crockpot in
Set the cooking time to 4 hrs on high
If you have the time, you can set it to 8 hours on low to reach maximum flavor/tenderness
Eat
After the pork has finished cooking in the crockpot, add 1/4 cup of sriracha and a 1/4 cup of BBQ sauce
Take a pair of tongs or a fork and shred the pork
Assemble on top of corn tortillas
For crunch, add broccoli slaw (mixed with sour cream) on top of the taco. Feel free to add an extra drizzle of sriracha to top it off!
Tip: you can buy packaged broccoli slaw at your local grocery store to save you time from cutting it up yourself
Enjoy!
SO EASY, right? Switch up your standard Taco Tuesday and give these sriracha bbq pulled pork tacos a try. You won’t regret it! Let me know in the comments what you think of this recipe! Olé! 🙂
If you don’t already have a crock pot and are in the market for one, you can purchase the same one I have here: http://amzn.to/1KFomor (SO WORTH THE INVESTMENT!)
Watch me prep, cook, and serve this jam in Episode 1 of Michelle’s Pop Up Kitchen: Maple Bacon Bourbon Jam
Ingredient List:
1.5 – 2 lbs Bacon (I, of course, used 2 lbs)
1 Sweet Onion (about 1 cup)
1 Shallot
4 cloves of Garlic
1 teaspoon Smoked Paprika
1 teaspoon Chili Powder
1/2 cup Brown Sugar
1/2 cup Bourbon
1/2 cup Maple Syrup
1/4 cup Balsamic Vinegar
Salt and Pepper to taste (optional)
Instructions:
Prep
Dice the onion, shallot, and garlic into small pieces (keeping these ingredients separate)
Slice bacon into chunky, bite-size pieces
Bring a large-sized pan to medium heat on the stove (non-stick if you have it)
Cook
Once the pan has heated up, add the bite-sized bacon pieces to fry ’em up
When the bacon has finished cooking, remove the bacon from the pan, leaving about 1 of bacon fat in the pan
Place bacon on paper towels to drain excess fat
Return the pan to the stove with 1 tablespoon bacon fat
Add the diced onion and shallot
Once the onions and shallot have begun to caramelize (have turned golden in color), add 1 teaspoon of smoked paprika and 1 teaspoon chili powder
Add dash of salt and pepper to taste (optional)
Mix the onions and shallots with the added spices
Add diced garlic garlic
Stand back from the stove and *slowly* add 1/2 cup bourbon
Add 1/4 cup balsamic vinegar
Add 1/2 cup maple syrup
Add 1/2 cup brown sugar
Stir to allow brown sugar to dissolve
Add fried bacon bits back to the pan
Fold in all of the ingredients
Turn stove on low to simmer (while simmering, the jam will begin to thicken up)
Eat
Once the jam has reached your desired (thick, gooey) consistency, turn the stove off and serve!
This is a great breakfast or brunch item that any bacon lover will enjoy. As shown in the video, I simply served this jam on top a couple of toasted baguette slices. BUT I bet this would also go really good on some flatbread with a little bit of shaved parmesan, topped with arugula. mmmmmmm.
Definitely saving that idea for another recipe/video.
Thanks for reading!
Let me know in the comments what you think of this recipe or if you have any recipe requests you’d like me to share!
Don’t mind me while I take this time to celebrate my first real post. OH YEAHHHHH.
please subscribe 🙂
