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Tag: Dinner Ideas

Pulled Pork Table Nachos

Do you want to WOW your guests?  This recipe is just the ticket for you!  Eli got creative in the kitchen using leftover smoked pork.  The end result was this fun dish of pulled pork table nachos that were simply out of this world!

What are table nachos?  Spread foil across the kitchen island or table and start creating.   See for yourself…

The chef at work building delicious pulled pork bbq table nachos!

Smoked Pork Shoulder/Butt ~

The first step to this awesome recipe is the smoked pork shoulder/butt.  Pappy smoked this the day before and we used the leftovers for the nachos.

Ingredients:

  • 12 to 15 pound pork shoulder butt
  • Tony Cachere’s creole seasoning
  • Stick of butter
  • Salt & pepper to taste

Directions:

  • Melt butter and mix with 2 tablespoons creole seasoning.
  • Inject butter mixture all over the pork shoulder/butt.
  • Let marinate several hours or overnight.
  • Cut diagonal lines through the fat cap on top of pork shoulder/butt.  Next, season liberally with salt, pepper and more creole seasoning, being sure to get seasoning down in the cuts.

  • Smoke at 275 degrees until internal temperature of 195 degrees (about 12-14 hours) if your pork is 12 to 15 pounds.  Mix cherry and apple wood chips for a subtle fruit taste.
  • Remove meat from grill with about 2 hours left to cook and wrap entirely in foil.
  • When meat has reached desired doneness, remove foil and let sit 15 to 20 minutes before shredding.

Now Back to the Pulled Pork Table Nachos ~

Directions & Tips:

You can, of course, make these delicious nachos without having made your own smoked pork shoulder/butt on the grill.   Other options of shredded pork is purchasing already prepared pork or you can also make your own in the oven or crock pot.   Substituting chicken or beef on your nachos would be great as well!

  1.  Spread foil across the table or kitchen island…covering a large area.
  2. Layer the chips across the foil.  ***Pro Tip***- Eli used several types of chips which added a fun variation of flavors.  You can be creative and use your family favorites, but I do think a variation is key.  The chips we used were:

(I have included the link above for you to check them out, but if you have an off-price retailer near you such as Marshall’s, you  can find them there for much cheaper!)

  • Corn tortilla chips of your choice
  • Fritos Scoops

3.  Top the chips with the pulled pork.  Be sure to layer this heavily over the entirety of the chip spread.

4.  Squirt the desired amount of barbecue sauce over the pulled pork.  One of our family favorites is Sweet Ray’s, but obviously you can use your favorite brand.

 

5.  Layer 1 can each of black beans and whole kernel corn.

6.  Top with melted cheese.   We love to make our own nacho cheese sauce with Veleeta, Rotel and diced green chiles.  It’s a crowd pleasing dip that you can cook over the stove or make in a crockpot.  ***See that recipe below.

7.  Finalize your nachos with garnishments for everyone to choose as they desire.  You can put in small bowls placed around the chips or layer directly on the foil around the nachos.  Garnishment ideas:

  • jalapeno peppers
  • tomatoes
  • sour cream
  • salsa
  • avocado slices
  • diced onions
  • black olives

Ring the dinner bell and let everyone graze!

Ingredients for Nacho Cheese Sauce ~

  • One 32-ounce package Original,  Mexican, or Quesos Blanco Velveeta Cheese

Velveeta Original Cheese

Velveeta Mexican Cheese

Velveeta Queso Blanco Cheese

  • Two 10-ounce cans of Rotel or One 14.5-ounce can of petite diced tomatoes with green chilies
  • One 4-ounce can green chiles

Cook over low heat while stirring often or add all ingredients to crock pot and cook on low until melted.

Serving Options ~

It is always so much more fun to add festive tableware to any gathering.  I recently discovered Antique Farm House.  Their products are BEAUTIFUL!  I am loving these ideas…

Loving these stoneware pattern plates by Antique Farm House!

Mixing and matching the sizes and designs would be fun and festive!

 

Separate your condiment choices in this beautiful sectioned ceramic bowl by Antique Farm House

Use 2 or 3 long wood cutting boards from Antique Farm House to display your condiments and sauces!

While having great recipes is always key to any gathering, the finishing touches bring it all together for a memorable night.  Whether you are planning ahead for Cinco De Mayo or just doing Taco Tuesday, be sure to add these pulled pork table nachos to your next entertaining night!

Come back and tell me how your’s turned out!

Mimi (Shelly)

Homemade Sausage with Fennel

Pappy on the Penarve is at it again….this time making homemade sausage with fennel….AH…MAZING!!!!!  He has been perfecting this recipe for quite some time, and the end result is worth all of the work.  Let me tell you, there are quite a few steps to the end result…but oh is it worth it!!  That being said, it would be a great idea to purchase quite a bit of meat to work with so you can store some for later!  By doing this, it makes the time spent making this delicious sausage even more worthwhile!

In our recipe a KitchenAid mixer with the meat grinder attachment is used.  I absolutely love my KitchenAid and use it for so many different recipes.  Check out the Black Storm KitchenAid Professional Series Mixer ~ it is a FANTASTIC addition to any kitchen!

There are, of course, other great meat grinder options:

This electric meat grinder gets great reviews…check it out here!

This manual meat grinder has a suction base and gets great reviews…check it out here!

These grinders work for so much more than just making sausage.  I grew up with my mom making homemade ham salad.  We still put in requests for her secret recipe to this day!  Yes, I said secret!  And yes, that recipe will be coming soon so stay tuned!

Back to the Homemade Sausage with Fennel ~

As stated earlier, buy the pork shoulder butt in bulk.  When we find it on sale, we go hog wild….yes, pun intended! 🤣  The savings you will notice will astound you!

What you will need ~

  • The fattest pork shoulder/butt you can find…seriously buy that fatty stuff!
  • Fennel seed – if you are like Brad (Pappy), you will want an abundance of this!
  • Salt
  • Pepper
  • Garlic Powder
  • Red Pepper Flakes (optional)
  • Red Wine or cooking wine (we used a nice Cab)
Step 1 ~

Cut the pork shoulder/butt into chunks for grinding and place in a disposable foil pan.

Step 2 ~

Cover the meat with foil and move to the freezer to get to a cold state.  This helps the grinding process go much smoother.  Brad kept it in the freezer for about 1 hour.

Step 3 ~

Grind the meat chunks.

Step 4 ~

Generously season the ground pork shoulder/butt.

Step 5 ~

*After completely blending, make 1 or 2 small patties.  Fry these patties for tasting.  This is an important step before moving on!  This will enable you to decide if it is seasoned to your liking.  If you are preparing meat to store for later use, you will want to be sure you are happy with the flavor.

Step 6 ~

Add additional seasoning if you prefer.  Cover ground meat and place back in freezer for about an hour.

Step 7 ~

Remove from freezer and prepare your mixer for the final prep stage of your homemade sausage with fennel.  *If you don’t have a mixer with sausage stuffer capabilities, you can make it into patties.  We actually prefer to make different types of sausages for various serving options.  When using the sausage stuffer, it is helpful to watch videos first to aid in the process.  I have provided a link from KitchenAid.com right here ~  Use this handy link from KitchenAid to view how to use the sausage stuffer attachment!

If you are making into patties, there are many options on that process.  I prefer rolling the sausage out and using a glass or biscuit cutter to be the best option for more uniform patties.  However, sometimes we just form them with our hands as we did in the picture above.  If you choose to roll out it, there are different methods, I like the method that HappyMoneySaver.com uses here ~  Happy Money Saver describes the rolling out and cutting process in detail here!

 

Freezing Homemade Sausage with Fennel ~

We love the Food Saver Vacuum Sealer for so many freezer foods.  It does such a great job protecting food from air and freezer burn.  It is also ideal for food prep.  You can double so many of your recipes and save half of them for later, making busy nights or lunch time woes a cinch!    Get your own Food Saver Vacuum Sealer here…you will love it!

Like so many kitchen gadgets, you may ask yourself, “Will I really use this?”  From experience, this is one gadget we are very happy to have and we find ourselves using it often.

We will use this sausage for breakfast and dinner ideas.  Our favorite is grilled sausage with peppers and onion served with a side of rice.  However, we will definitely be looking for new fun ideas to use this yummy sausage as well.

 

Meal prep has become widely popular for busy families and lunch preparation.  This homemade sausage with fennel is an ideal recipe for just that!  Not to mention the savings you will see.  For this recipe we bought almost 10 pounds of pork for $9.  Seriously $9!  The amount of sausage links it yields (depending on how big you choose to make each one) is phenomenal!

I hope you enjoy this recipe as much as we do!  Let us know in the comments below!  Also, follow MimiBlog with the link and you can stay up to date with all the great recipes!

Have a great week!

 

Grilled Caramelized Onion, Apple and Canadian Bacon Flatbread

When it comes to pizza and flatbread, Pappy and I definitely have different opinions on which ingredients make a great pizza.  Traditional toppings are wonderful, but sometimes I like to get adventurous.  Sunday was a perfect day for grilling pizzas with Pappy on the Penarve.  The weather was crisp, the tv was roaring with football games and fun ideas were rolling through our heads of our upcoming creations.  My final outcome was grilled caramelized onion, apple and Canadian bacon flatbread…..AHHHmazing!!!!

The wonderful thing about flatbread pizza is that everyone can create their own masterpiece.  They are just the right size for one…or two if you decide to share.  However, the only one I was sharing my grilled caramelized onion flatbread with was a nice glass of Chardonnay!

THIS RECIPE IS SO VERSATILE!!!

Caramelizing onions is a must for this yummy recipe.  However, you may wish to alter the recipe a bit after you prepare the onions.  Maybe you wish to use only onions and no fruit.  Apples were used in this recipe, but peaches or pears would be just as delicious.  The trick is that whatever you choose to add in, you must cook them over low heat for 25 to 30 minutes to get the caramelizing to take place.

The flavors mixed very well with Canadian bacon, but maybe you prefer no meat….it would still be fantastic!

While the onion mixture is cooking, you will need to prepare your flatbread. Brush it with a thin layer of olive oil then layer fig spread over the top of the oil.  Add the caramelized onion mixture on top of the fig glaze.  Top with fresh spinach or other greens of your choice.  Next will be your choice of cheese.  We prepared this with blue cheese.  Goat cheese, brie or feta would work wonderfully as well.  Lastly, top it off with some toasted walnuts and dried cherries.

IT’S TIME TO GRILL ~

Slide a pizza board or pizza peel under the flatbread to transfer to the grill.  If you do not have a pizza peel, it’s a good idea to add it to your cooking arsenal….once you taste these babies you are definitely going to be making more.  Here is a link to one of my favorites.   I absolutely love this pizza peel with a foldable handle for easy storage!

Once you have transferred the flatbread to the grill, close the cover and grill for 8 to 10 minutes.  Check on it after 5 minutes to decide the correct amount of time for the level of crispiness you prefer.  Then top it off with balsamic glaze….perfection!

KID FRIENDLY~

Now you are looking at me like I am crazy!  Kid friendly you ask?  What child likes blue cheese?  Well, I know there are some kids out there that do eat different cheeses, but if they don’t, substitute mozzarella.  Easy peasy!

The really cool thing about flatbread pizzas, is you can have a small layout of different toppings and let everyone make their own.  Psst…..kids are more apt to eat their dinner when they take part in the process of preparation.  So let them dig in and have fun!!!!

 

Flank Steak With Pappy on the Penarve

The time is here folks!!!  Pappy on the Penarve, with his AMAZING grilling tips and techniques, will be rolling out new recipes on the reg. (lol, do you like my attempt at sound young and hip??  🤣)  We are starting out with a recipe that Pappy has become very famous for among our family and friends.  So read on for this awesome recipe for Flank Steak with Pappy on the Penarve.

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