Table Talk » Pulled Pork Nachos - CWWYHC Super Bowl Edition

Tom asked me to make Buffalo Chicken Wontons to take with us to a Superbowl party, but I knew I didn't have enough time this weekend to make them. Yesterday we celebrated my parents' 54th anniversary and I made pot roast and veggies for that. Plus we were gone all day on Saturday to attend that party.

While I was rummaging through the freezer to see what we had to use up in the Cook With What You Have Challenge, I found two quart bags of pulled pork. And at the end of January, I tagged this Serious Eats post about Pulled Pork Nachos. Perfect, a Superbowl party dish that would also help me use up pulled pork from the freezer and a bottle of barbecue sauce from the pantry. I decided to make the nachos using Tostitos Scoops to make them easy to eat. Add in some Cabot Seriously Sharp Cheddar Cheese and I had an almost instant party munchie that helped me pare down my pantry.

The recipe is simple, line two baking sheets with heavy duty foil. Arrange Tostitos Scoops on the baking sheets. Put a spoonful of pulled pork in each Scoop. Top with a squirt of barbecue sauce, then sprinkle with shredded cheese. To make two large baking sheets of nachos, I used 1 bag of Tostistos Scoops, 4-6 cups of pulled pork, about 1 cup barbecue sauce, and two 8-ounce bags of shredded cheese. I assembled them at home, then tightly covered them with foil. Once we got to the party, I removed the foil and baked them at 350F for about 12 minutes.

The folks at the party gobbled them up. Since the pulled pork was already made, it took only about 15 minutes to assemble these. So if you have some pulled pork in your freezer, try some Pulled Pork Nachos.

While I'm here, let's do a recap of the week. The past week didn't involve much cooking at home. And I must confess, it didn't involve many great meals at home. Tom was away, my injured thumb was annoying me. I ate from the pantry, but my meals weren't anything to write home about. I remember having fried eggs and toast one night, a ham sandwich (ham left over from a cook date) on a paper plate because I didn't feel like washing dishes on another night. I did enjoy a Market Street Mini Meatloaf and Muffin Tin Potato Gratin from the freezer along with some roasted brussels sprouts. I made the Market Street Meatloaves in September upon learning of Sheila Lukins' death. Market Street Meatloaf is one my favorite recipes from Sheila Lukins.

There is still a lot of rice, pasta, and grains in my pantry. And a few meals in the freezer. The only meat in the freezer is the beef from the 1/4 cow I bought this fall. There's a lot there, and we will eat it up over time. Still quite a few condiments in the fridge to tackle. I'm going to keep working on planning menus around what I have and only buying what I really need.

Tami, the creator of the Cook With What You Have Challenge, has a new challenge for the month of February. This one is to Conquer Your Biggest Cooking Fear. Hmm, it should be an interesting month.

Table Talk » Pulled Pork Nachos - CWWYHC Super Bowl Edition

More Information

Search Table Talk

My Favorite Blogs

I Recommend

Categories

Monthly Archives


	© 2003-2009 Patti Anastasia and Anastasia's Table, LLC. All Rights Reserved.
	Powered by Moveable Type.