Thursday, December 19, 2019

Bacon and Caramelized Onion Meatloaf

Cast-Iron American comfort food would have to include a delicious meatloaf recipe. Made with a combination of beef and pork covered in a glaze made with ketchup, brown sugar and cider vinegar. Serves 6


2 yellow onions, finely chopped 
2 tablespoons olive oil 
3 tablespoons Worcestershire sauce 
1/2 cups beef or vegetable broth 
1/4 cup ketchup 
1/4 cup Dijon mustard 
3/4 cup breadcrumbs 
1 lb ground beef, 85% lean
1 lb ground pork
2 eggs, beaten
2 tablespoons salt
Freshly ground pepper 
1 lb bacon

1/2 cup ketchup 
2 tablespoons brown sugar
2 tablespoons cider vinegar 


Bake the bacon: In a 375F preheated oven place the bacon stripes evenly on a baking sheet and cook until they are 1/2 done, about 5-7 minutes. Remove from oven and set aside. 

To caramelize the onions: Heat a medium cast-iron skillet with olive oil over medium heat. Add onions a cook until they are golden brown and caramelize, stirring occasionally, 5-8 minutes.  Stir in Worcestershire sauce, broth, ketchup and mustard until mixture is smooth. Take skillet off heat add in breadcrumbs, cooking thoroughly. Set aside to cool.

Prepare meatloaf: In a medium bowl add ground beef, ground pork, egg, salt and pepper then with clean hands combine the ingredients. Add in breadcrumb mixture and fold into beef mixture until combined. 

Wipe the excess far out of the skillet. Shape meat mixture into two oval loaves and add to the cast-iron skillet. 

Prepare glaze: Whisk ingredients together in a small bowl until smooth.

Brush the glaze over the top and sides of the meatloaf, drape bacon along top, bake 55-65 minutes until bacon is crisp and internal temperature reaches 155F-165F. If bacon starts to burn, tent with foil. Let rest for 20 minutes before serving. Slice and serve. 

Note: if you like more ketchup on your meatloaf add it to the top right before the bacon. 

Saturday, December 14, 2019

Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli

Yum, if you want to serve something different and delicious for a holiday gathering this Moroccan-Spiced Seared Scallops with Roasted Garlic Aioli just might be what your looking for. Shown here on top of a bed of couscous and served with a side dish of Spicy Carrot Salad with Mint and Feta , I’m sure your family and guests will be asking you for the recipes. Serves 4 

Roasted Garlic with Aioli:

Cloves from 1 small head of garlic 
1/4 cup + 1 tablespoon extra virgin olive oil, divided 
Sea salt, to taste 
4 large egg yolks, whisked together in a small bowl
1/4 cup fresh lemon juice 
1/4 cup vegetable oil 
Freshly ground black pepper, to taste 


In a 12x12-inch piece of foil add your garlic cloves and drizzle on the 1 tablespoon of olive oil; add sea salt to taste. Fold up and place on a baking sheet and transfer to a 350F preheated oven for 45-50 or until golden and soft. Remove from oven, unfold and set aside to cool. 

In your food processor add the garlic, whisked egg yolks and lemon juice. Combine the remaining olive oil with the vegetable oil. While the food processor is on add in the oil very slowly to form a thick emulsion. Add in the black pepper and adjust salt and lemon juice, if needed. Refrigerate until ready to use.

Moroccan-Spiced Seared Scallops:

1 teaspoon ground cumin 
1 teaspoon ground coriander 
1/2 teaspoon ground cinnamon 
Salt and pepper, to taste 
1 tablespoon olive oil 
1 1/2 lbs sea scallops, remove white mussel and pat dry
1/4 cup fresh cilantro leaves, chopped (optional) 


In a small bowl combine the spices. Sprinkle the scallops with salt and pepper, to taste and the spice mixture, let sit 5 minutes. Add oil to a skillet and set on med/high heat. When the oil starts to simmer add the scallops to the skillet and cook until browned and opaque, about 2-3 minutes on each side. 

To serve: Transfer to a warm plate or atop some couscous with a dollop of aioli and freshly chopped cilantro, if using. Yum Yum! 

Monday, October 14, 2019

Crockpot Kielbasa Sauerkraut and Beer

I can just see eating this Crockpot Kielbasa Sauerkraut and Beer on a Sunday afternoon watching ball games with your friends and family. To make a meal out of it, serve with mash potatoes and a dinner salad. Serves 8 Total Time: 6 hours 10 minutes

This will be the shortest recipe on here....


2 lbs kielbasa, cut into 1” pieces 
1 12oz can or bottle of beer
20oz jar of sauerkraut, drained 


In your crockpot combine the 3 ingredients and cook on low 5-6 hours until meat is tender and plump.

Saturday, October 12, 2019

Skillet Pork Chops with a Sweet & Sour Glaze

With this Skillet Pork Chops with a Sweet & Sour Glaze the Total Time will change if you use a thin or thicker pork chop and if they are bone-in or boneless; that’s why we always use the internal temperature method and with chops they are done at 145F. Be safe and if you don’t have a meat thermometer, buy one. Serves 4-6

Sweet and Sour Glaze Ingredients:

1/4 cup balsamic vinegar
3 tablespoons honey
2 cloves garlic minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
Pinch of crushed red pepper flakes (optional)
Kosher salt and freshly ground black pepper, to taste 


Combine balsamic vinegar, honey, garlic, oregano, basil, thyme and red pepper flakes in a small saucepan over medium heat; season with salt and pepper, to taste. Bring to a boil; reduce heat and simmer until slightly thickened, about 5 minutes. 

Pork Chop Ingredients:

4-6 1” pork chops bone-in or boneless 
1/3 cup flour 
Salt and pepper, to taste 
2 tablespoons unsalted butter + more if needed 


Pour the flour in a shallow bowl, add salt and pepper, to taste. Heat your skillet on medium heat and melt the butter. Dredge the chops in the flour and brown the chops on both sides until the internal temperature reaches 145F, 8-10 minutes. Reduce heat to med/low. Pour on glaze and coat chops on both sides. Leave on heat to warm glaze, about 5 minutes. Serve immediately. Yum Yum! 

Serving Suggestions: Oooey Gooey 3 Cheese Cast-Iron Mac & Cheese  and  Roasted Delicata Squash with Parmesan Cheese and Herbed Honey 

Friday, October 11, 2019

BLT Pasta Salad

This is a weight watchers reduced calorie BLT pasta salad that I am making for dinner tonight. Since it’s just me I’ll cut the ingredients 1/2 and not add the lettuce in just in case there’s leftovers. Only 86 calories per serving, guys! Serves 6 Total Time: 15 minutes


3 2⁄3 cups cooked large macaroni shells
4 cups tomatoes, cut up
4 slices bacon, cooked and crumbled
3 cups of thin sliced lettuce 
1 teaspoon sugar
2 teaspoons cider vinegar
1⁄2 cup fat-free mayonnaise
1⁄3 cup light sour cream
1 tablespoon Dijon mustard
salt and pepper, to taste


In a large bowl mix together shell, bacon, tomatoes, and lettuce. In a small bowl mix the sugar, vinegar, mayo, sour cream and mustard, salt and pepper to taste. Pour over shell mixture, stir and chill. Yum Yum! And this is why I’m making this for fast and easy! 

Saturday, October 5, 2019

Pan-Roasted Chicken Breast with Béarnaise Sauce

Béarnaise sauce is slightly similar to Hollandaise Sauce and is popular in the French cuisine. It’s made with sweet, creamy unsalted butter, egg yolks, vinegar, white wine; then flavored with tarragon, shallots and lemon juice before it’s strained so it’s silky smooth and creamy. It’s wonderful with pan-roasted chicken. Serves 4 Total Time: under an hour 

Béarnaise Sauce Ingredients:

1/4 cup White Wine
1/4 cup White Vinegar
3 tablespoons Minced Shallots
2 tablespoons Fresh Tarragon, chopped
2 tablespoons Water
4 Large Egg Yolks
7 oz  Unsalted Butter, melted
1 tablespoon Fresh Lemon Juice
Salt and Pepper, to taste 


In a small saucepan, combine the wine, vinegar, shallots and tarragon and bring to a boil. Allow to simmer 3-5 minutes; then remove from heat. Combine the water and egg yolks in a small bowl; then gradually whisk the eggs into the wine mixture. You want to do this slowly so you don't cook the eggs. Next, slowly whisk in the butter until the sauce is creamy; then add the lemon juice, salt and pepper. Mix until well combined; then strain through a fine sieve. 

Pan-Roasted Chicken Ingredients:

2 boneless skin-on chicken breasts (6 to 8 ounces each)
Salt and fresh ground black pepper
1 tablespoon olive oil
2 tablespoons butter
Handful fresh thyme sprigs
Garnish: dash each chives and lavender (optional)


Heat the oven to 400 degrees F. Pat the chicken breasts dry and season generously with salt and pepper. Heat oil in an oven-safe skillet over medium-high heat. Carefully place chicken breasts into hot skillet skin side down. Cook without moving until skin is deep golden brown and crisp, about 6 minutes. Carefully flip the chicken then add the butter and thyme. When the butter has melted, spoon it over the chicken several times. 

Transfer skillet to the oven. Cook chicken until an instant-read thermometer inserted into the thickest part of the chicken breasts registers 165 degrees F, 10 to 15 minutes. Spoon the thyme butter over the chicken a couple times while it bakes. Remove skillet from oven and transfer chicken to a cutting board. Let it rest about 5 minutes before serving. Top with Béarnaise sauce, garnish with a dash of chives and lavender, if using and your favorite side like mash potatoes, jasmine rice or egg noodles. Yum Yum! 

Friday, October 4, 2019

Chicken and Shrimp Paella

Paella is a Valencian rice dish that has ancient roots but its modern form originated in the mid-19th century in the area around the Albufera lagoon on the east coast of Spain adjacent to the city of Valencia. This is a simple Chicken and Shrimp Paella with of course the paella rice that is ready in one hour. Serves 6 


8 ounces frozen medium shrimp, thaw, peel and devein (leave tails intact) 
Nonstick cooking spray
1 cup coarsely chopped large onion
1 clove garlic, minced
6 boneless skinless chicken thighs (about 1-1/2 pounds)
1 14 ounce can reduced-sodium chicken broth
1 teaspoon snipped fresh thyme or 1/4 teaspoon dried thyme, crushed
1/4 teaspoon salt
1/4 teaspoon ground saffron
1/8-0.25 teaspoon cayenne pepper
1 cup long grain rice
1 medium red or green sweet pepper, coarsely chopped 1 cup loose-pack frozen peas
1/2 cup chopped, seeded medium tomato


Rinse shrimp; pat dry with paper towels. Cover and refrigerate until needed. Lightly coat an unheated Dutch oven with nonstick cooking spray. Preheat over medium heat. Add onion and garlic. Cook until onion is tender. Add chicken thighs, broth, dried thyme (if using), salt, saffron, and cayenne pepper to Dutch oven. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes. Stir in uncooked rice. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until rice is almost tender. Stir shrimp, sweet pepper, peas, tomato, and fresh thyme (if using) into the rice mixture. Simmer, covered, for 5 to 8 minutes more or until the rice and chicken are tender and shrimp turn opaque. Yum Yum! 

Tuesday, October 1, 2019

Mash Potato and Brie Cheese Casserole

Yum, this Mash Potato and Brie Cheese Casserole would be good served with a Beef Rib-Eye Roast or Roasted Cherry Balsamic Rosemary Chicken and a dinner salad. This side dish is great for a dinner party and you can prepare it ahead of time; just bake it before serving. Serves 4 Total Time: 45 minutes 


2 lbs russet potatoes, peel and diced into 2” pieces
1 clove garlic, minced
1/2 cup green onions, thinly sliced
2 tablespoons butter
4 oz cream cheese, softened and cut into cubes
1/2 cup half & half
3/4 teaspoon salt
1/4 teaspoon pepper
8 oz cold Brie cheese with rind removed, cut into 1/2” pieces
Garnish: freshly chopped parsley and some thyme


Preheat oven to 450F

In a large saucepan with salted boiling water cook potatoes until fork tender, about 15 minutes. Drain.
In a small skillet sauté the garlic and green onions in the butter for 2 minutes or until softened. Mash potatoes with a hand mixer then beat in the green onion mixture, cream cheese, half & half, salt and pepper.  Fold in the Brie pieces. Transfer to a 1 1/2 quart casserole dish. Bake for 15 minutes or until the top begins to lightly brown. Garnish with thyme and parsley and serve immediately. Yum Yum!

Monday, September 30, 2019

Copycat bon appetit Beef Rib-Eye Roast

Having a holiday party this recipe Beef Rib-Eye Roast will serve 8-10. It’s rubbed with anchovies, rosemary and garlic and reverse seared from low and slow to hot and fast. And can you believe only 8 ingredients!


1 3-bone standing beef rib-eye roast, chine bone removed (6–6½ lb.), bones unfrenched
Kosher salt and freshly ground pepper, to taste
10 oil-packed anchovy fillets (from about one 2-oz. tin or jar), plus more for serving, if desired
6 sprigs rosemary, divided
6 garlic cloves, finely grated
1/4 cup extra-virgin olive oil
1/4 cup finely chopped parsley, plus more for serving Flaky sea salt


Season roast all over with salt and pepper (use about 1 tsp. Diamond Crystal kosher salt or ½ tsp. Morton kosher salt per pound; this guideline is especially important with large cuts of meat). Place roast on a wire rack set inside a large rimmed baking sheet (this setup will keep the meat from sitting directly in the liquid that will get drawn out by the salt, allowing it to cook more evenly later). Let sit at room temperature at least 2 hours, or cover and chill up to 2 days. If you’re chilling the meat, move it back to the counter and let it sit at room temperature for the final 2 hours. Taking the chill off of the roast before it goes into the oven means it will cook in less time. 

Meanwhile, finely chop 10 anchovies and 2 rosemary sprigs. Transfer to a small bowl and add garlic and olive oil. Mix well to combine and season with salt and pepper. Preheat oven to 250°. Scatter remaining 4 rosemary sprigs across another rimmed baking sheet. Place meat on top and smear anchovy mixture all over. Roast until an instant-read thermometer inserted into the thickest part registers 110° for medium-rare, 2–2½ hours (temperature will rise as it sits; it should eventually hit 125°). Let rest at least 30 minutes. About 20 minutes before you want to sit down to eat, increase oven temperature to 500°. Roast meat on the same baking sheet until fat is golden brown, 10–15 minutes. 

Transfer roast to a cutting board, leaving any pan juices behind. Remove rosemary sprigs from baking sheet; discard. Add ¾ cup parsley to juices and stir to coat. Transfer to a small bowl. Slice roast away from bones (you can separate bones and crisp up in the oven or serve them as they are). Slice meat to your preferred thickness. Arrange on a platter and pour parsley mixture over. Sprinkle with sea salt and more parsley. Serve with more anchovies alongside if desired. Yum Yum! 

Do Ahead: Meat can be roasted 2 hours ahead. Store loosely covered with foil at room temperature.

Saturday, September 28, 2019

Laura Bush Fav Cowboy Cookies 🍪

This Cowboy Cookie is a Chocolate Chip Cookie that’s larger than life and that’s why it’s Laura Bush’s favorite cookie. Makes 6 dozen in 40 minutes!


1 cup sweetened shredded coconut 3/4 cup chopped pecans
1 cup butter, softened
1-1/2 cups packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
1-1/2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups old-fashioned oats
2 cups (12 ounces) chocolate chips


Place coconut and pecans on a 15x10x1-in. baking pan. Bake at 350° for 6 to 8 minutes or until toasted, stirring every 2 minutes. Set aside to cool. In a large bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; beat well. Combine the flour, baking soda and salt Add to creamed mixture; beat well. Stir in the oats, chocolate chips and toasted coconut and pecans. Drop by rounded teaspoonfuls onto greased baking sheets. Bake at 350° about 12 minutes or until browned. Remove to wire racks to cool. Yum Yum! 

Tips and Techniques For hearty cowboy appetites, double the size of these cookies. Just make sure to increase the oven time, baking these until they're golden brown. Take care not to overbake, though: You want them to be crunchy on the outside and a bit chewy on the inside. Leftover cookies are great for crumbling on top of ice cream.

Friday, September 27, 2019

Instant Pot or Stovetop French Garlic Chicken

A very simple French Garlic Chicken recipe that combines juicy chicken thighs with dijon mustard, garlic, and a mixture of spices to make a French-inspired dish that is as delicious as it looks. Serves 4 Total Time: only 30 minutes in your Instant Pot!


For the Marinade: 
2 teaspoons Herbes de Provence 
2 tablespoon Olive oil 
1 tablespoon Dijon mustard 
1 tablespoon Apple Cider Vinegar 
1/2 teaspoon Salt 
1 teaspoon Ground Black Pepper 
1 tablespoon Minced Garlic 
1 pound Boneless Skinless Chicken Thighs  

For Cooking:
2 tablespoons Butter 
8 cloves chopped Garlic 
1/4 cup water 
1/4 cup Heavy Whipping Cream 


Mix all the ingredients for the marinade, using a wire whisk to emulsify the oil and vinegar together. Add in chicken thighs and allow it to marinate at room temperature for 30 minutes. If you need to marinate for longer, put in the refrigerator. 

For Stovetop: 

When you are ready to cook, heat a heavy-bottomed pan. When it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. Cover the pot and allow it to cook for 10 minutes, turning the thighs halfway through. Using a meat thermometer, ensure an internal temperature of 165f. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. As soon as the sauce thickens, pour it onto the chicken thighs and serve. 

For Instant Pot:

When you are ready to cook, turn your Instant Pot to Sauté and when it is hot, add the butter and allow it to melt. Add chopped garlic and sauté for 2-3 minutes. Add in the chicken leaving behind as much of the marinade as you can. Do not discard the marinade. Cook the chicken thighs so that they can lightly brown on one side, 3-5 minutes. Add the marinade and 1/4 cup water. Close the instant pot and set it to cook at High Pressure for 5 minutes. Allow it to release pressure naturally for 10 minutes, and then release all remaining pressure. Remove the chicken on to a plate and add 1/4 cup cream into the pot, mixing well with the liquid in the pot. As soon as the sauce thickens, pour it onto the chicken thighs and serve. Yum Yum! 

Notes: Prep Ahead If you have time to marinate the chicken, it will be that much more tender, but you don't have to. You can let the chicken marinate for anything from 30 minutes to up to 3 days in the refrigerator. You can marinate the chicken, and freeze the marinade and chicken together. That way, when you're ready to cook, simply brown the garlic in butter, throw in the frozen chicken and marinade (skipping the step where you sear the chicken), and just cook it in the Instant pot. 

Thursday, September 26, 2019

Savory Mushroom Leek Gruyere Bread Pudding

This Savory Mushroom Leek Gruyere Bread Pudding would go great with Cider Braised Chicken with Bacon and Mushrooms or Quick Herb-Brined Roasted Chicken.  If you have day old sourdough bread handy this is a delicious savory bread pudding filled with leeks, mushrooms, cherry tomatoes, spinach and two cheeses; gruyere and Parmesan. Serves 8. 

If you are asked to bring a side dish for a special occasion, a savory bread pudding is something different, because when you think of a bread pudding you think, sweet not savory. Besides this one I’ve seen this one too: Savory Bread Pudding with Mushrooms, Tomatoes and Parmesan.


1 lb day old sourdough bread, cut into 1” pieces
3 tablespoons unsalted butter
1 leek, white and light green parts only, halved lengthwise then cut crosswise in 1/4” pieces
6 oz brown mushrooms, trimmed and sliced
2 cups small cherry tomatoes
Sea salt and pepper, to taste
3 cups fresh baby spinach
1 cup shredded Gruyere cheese
1/2 cup grated Parmesan cheese, divided
2 large eggs
1 1/2 cup whole milk
1 1/2 cup heavy whipping cream
Or 3 cups half & half
1/8 teaspoon freshly ground nutmeg


Preheat oven to 400F - 204C

In a large bowl add your bread pieces. In another bowl whisk the eggs then add the cream and milk or the half & half; sprinkle in the freshly ground nutmeg. Mix well the pour on the bread. Make sure all the bread is soaking up the liquid and set aside.

In your nonstick oven-proof skillet (preferably cast iron) add the butter on med/high heat. Once melted add in your leeks and cook until softened, about 4 minutes. Then add in the mushrooms cook an additional 7 minutes or until browned. Add in the cherry tomatoes and spinach; salt and pepper, to taste. Cook until spinach has wilted. Turn off heat and add in the Gruyere cheese, 1/2 of the Parmesan cheese and the soaked bread, stir until combined and cheese melts. Salt and pepper, to taste.

Top with remaining Parmesan cheese and bake 40 minutes or until browned. Serve immediately. Yum Yum! 

Tuesday, September 24, 2019

Instant Pot Maple Pot de Creme

My recipe is for Maple Pot de Creme, but you can make the Pot de Creme and add any flavor to it; for example chocolate, pumpkin or butterscotch. In your Instant Pot it only takes 5 minutes! Serves 5-6


2 cups heavy whipping cream
6 large egg yolks
1/2 cup maple syrup
1/2 teaspoon sea salt
1/2 teaspoon vanilla bean paste


Heat your cream in a saucepan until it smokes not boiling. In a medium bowl whisk your egg yolks. Once your cream is hot slowly add 1/2 of the cream to your eggs whisking continuously, this is called tempering. When half has been added pour the remaining cream in the bowl, keep whisking. (We don’t want scrambled eggs)

In another bowl add together the maple syrup, salt and vanilla bean paste, mix well. Now combine the maple syrup mixture to the cream mixture.

In your 6oz Instant Pot you should have a rack and 2 cups of water. You need 5-6 small jars with lids. Fill each jar 3/4th full and cover them. Place them on the rack in your Instant Pot. Select “low” pressure for 5 minutes. Close lid, make sure vent is closed and press start. When 5 minutes is up use the quick release method and remove the lid carefully.

Let them sit 5-10 minutes to cool enough to handle before serving. Add your favorite toppings like; whipped cream, a splash of Frangelico, toasted pecans, additional maple syrup, crumbled bacon or crumbled gingersnaps. Yum Yum!

You might be able to use this yogurt set to make pot de creme 

Roasted Delicata Squash with Parmesan and Herbed Honey

I never met a squash I liked until I got the chance to taste this Roasted Delicata Squash with Parmesan and Herbed Honey. If you are ever asked to bring a side dish for any occasion bring this one. No one else will even think of this, it’s super easy to make and it’s delicious! Serves 4 Total Time: under an hour

The skin of the Delicata Squash is thin, so there is no need to peel it. When roasted, the skin becomes crisp and a nice contrast to the soft flesh.


2 Delicata Squash, cut in half lengthwise, seeded then cut crosswise into 1/2” pieces (See pic)
2 tablespoons olive oil
Salt and pepper, to taste
3 tablespoons honey
1 teaspoon fresh thyme, chopped
1 teaspoon fresh sage, chopped
3 oz Parmesan cheese


Preheat oven to 400F

On a baking sheet add your 1/2” pieces of squash. Drizzle on the olive oil and salt and pepper, to taste.

In a small bowl mix the honey and herbs together, then pour on the squash. With your hands (I know, sticky) coat the squash with the Herbed Honey. Spread out the squash on the baking sheet. Bake 30 minutes or until fork-tender and golden brown. Transfer to a serving bowl, top with Parmesan cheese and serve immediately. Yum Yum!

Monday, September 16, 2019


BUSH’S SOUTHWESTERN STYLE PINTO BEAN NACHOS WITH PULLED PORK would make a great game day appetizer. Did you know that Bush’s made a southwestern pinto bean? Learn something new every day. Serves 4 Total Time: under an hour. 


12.5 oz Precooked Sam’s Choice slow cook pulled pork
2 cans (15.4 ounces) BUSH'S® Southwestern Style Pinto Beans, drained
1 head of iceburg lettuce, rinsed, dried and finely chopped
1 package (12 ounces) yellow corn tortilla chips
1/2 small red onion, diced
2 small tomatoes, diced
1 container (8 ounces) white cheese dip
Garnish; jalapeño slices (optional) and Fresh Cilantro, chopped (optional)


Reheat pulled pork according to the package instructions. Heat or microwave beans according to can directions till warm. Mix beans and pork together in a large bowl. Chop lettuce and divide between four dinner plates. Layer desired amount of tortilla chips on top of lettuce. Layer pork and beans mixture on top of the tortilla chips. Top with red onion, diced tomatoes and white cheese sauce. Garnish with jalapeño slices and cilantro for extra flavor, if using.