Jessica Merchant's Blog, page 314

Weekend Photo Diary: Adventures in Apple Picking!

This is one of my most favorite traditions! We started going apple picking a few years ago and this year, Max was REALLY into it. We love going to Soergels during their fall festival – the apple picking is perfect, they have all sorts of fun games and food and tons of instagrammable pumpkins (you know…) and the apple cider donuts are the best ever.

I am seriously obsessed with the season. I don’t know what it is about the last three months of the year but I always have a crazy fire lit under me. Whether it’s work or home or personal or whatever – I am organized and scheduled and energized and optimistic! I get more accomplished in these three months than any other and I love it.

Huge photo diary of apple picking ahead!

Hope you had an amazing weekend! xo

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Currently Crushing On.

Happy weekend! What are you up to? October is the best month and I hope you guys have a fabulous one! Lots of pumpkins and cider are in our future.

p.s. I shared my beauty and lifestyle favorites this past week! SO much good stuff I’m loving. Go and tell me your faves!

Favorites this week

Maple bourbon pumpkin pie. I’m ready for it.

Planning on making this burmese chicken salad next week!

This looks like the most perfect homemade granola.

Craving this spiced apple cider cake. Gorgeous!

Spicy kale and coconut fried rice. YES.

Kelly always does my favorite Halloween costumes!

And I love a good rum cake. With rum glaze!

Homemade applesauce! It’s the best.

I’m so interested in these 4-ingredient basic flapjacks!

Lemon poppyseed muffins that look amazzzzing.

Hello buffalo chicken bacon ranch pizza! Um yes please.

Lazy girl apple crisp. YEP.

The best red enchilada sauce. Can’t wait to try it!

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My Favorite Way to Set Up a Chili Bar.

We are making the chili bar of our dreams today!

Without sounding like a brat, I’m sort of the self-proclaimed queen of the chili bar. I LOVE making chili bars.

I made one for Max’s first birthday party. We made one for Halloween that year too. I have a chili bar menu in my book and I am absolutely obsessed because they are the BEST idea for a party.

And here’s why!

YOU BARELY HAVE TO MAKE A THING!

Okay, that’s kind of a lie. A bit dramatic. You have to make the chili.

However, you don’t have to make it that day. Or even the day before. My goal when it comes to a chili bar is making and freezing the chili ahead of time (or even making it the night before in the slow cooker) and just prepping my toppings and possible sides the morning of. Just some chopping and throwing ingredients in bowls and you’re GOOD.

Unless you want to do cornbread or something wild, it’s not a ton of hands on work. Or should I say: it seems like a lot of work to your guests, but it’s actually sort of easy if you prep ahead.

Since having kids, my life has changed drastically and I have to prep all the things. It’s the key to success. I have an amazing holiday guide coming for you soon just on this topic!

But back to the chili bar.

I might have put flaming hot cheetos and tater tots in my favorite MacKenzie-Childs bowls so you know that this is going to be good.

A few years ago on Halloween, I had the chili bar all set up and ready to go. Then Lacy showed up with hot dogs and buns and changed the game. I mean, what a fabulous idea! If someone doesn’t want a bowl of chili, they can make a chili dog with all the insane toppings.

My chili bar tradition has spiraled from there. I always do chips and I always do queso too. Both are a fabulous topping for a bowl of chili but both can also be used to make chili cheese nachos. I mean…

Then we have the tater tots. I told you earlier this week that we’d be walking down tater tot lane and boy are we ever. You can make chili cheese totchos or top your bowl of chili with a tater tot or two!

If you’re really feeling adventurous, you could bake some russet or sweet potatoes and give the option for stuffed potatoes. I think that is an amazing idea too.

I like to do two chilis. Sometimes it’s a red and a white version. Sometimes it’s a beef and a chicken version. Sometimes is a bean and a nonbean version. Sometimes it’s a meaty and a vegan version!

People like options. You can make both chilis ahead of time, even prepare one for dinner one night the week before and have a bowl before freezing the rest.

Of course, you can always do just one chili too. If you’re not having a huge party, one slow cooker full of chili should suffice.

My chili recipes here in the photo? One is the white chicken roasted corn chili from The Pretty Dish! I made the entire thing in the slow cooker and just used rotisserie chicken. The other one is a brand new chili recipe that I LOVE and will be sharing on Monday. OMG, just wait. It’s so insanely delicious.

I’m including a straight up OBNOXIOUS list of chili toppings and accessories for you to party with. You obviously don’t have to use all of them. But I wanted to make a huge list of everything I’ve ever set out for a chili bar, so you can pick and choose what you’d like.

Biggest takeaway: don’t forget the cheese. Melty queso is life.

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My Favorite Way to Set Up a Chili Bar










Ingredients:

chili options

roasted corn white chicken chili
game day beer chili
slow cooker buffalo chicken chili
white chicken quinoa chili

toppings, sides & accessories 

cornbread (I have multiple versions in The Pretty Dish!)
tortilla chips
fritos
flaming hot cheetos
tater tots
queso dip in a little slow cooker
freshly grated cheese (monterey jack, cheddar, havarti)
crumbled feta cheese or queso fresco
pico de gallo
sliced cherry tomatoes
sliced radishes
pickled onions
sliced green onions
diced red onion
sliced jalapeno peppers
pepperoncini
chopped chives
chopped avocado
fresh cilantro
lime wedges for spritzing



Directions:

Whether you’re doing one chili or multiples, I suggest making them a few days ahead of time and freezing them. The night before, stick the containers in the fridge and the morning of, dump it in the slow cooker! Another option is to make the chili the night before and let it cook all night. The night before, you can also chop a lot of your ingredients and grate you cheeses, place them in small ziplock bags or bowls covered with plastic wrap and store them in the fridge.

If you go the queso right, I suggest getting one of the smaller slow cookers or using a fondue pot to keep it hot! I find the slow cooker option works best.

Right before your party, assemble your toppings. If you’re have a ton of guests, I suggest using heavy duty disposable bowls! Put everyone out on a table, starting with the chili so people can move through a chili assembly line. It’s perfect! I always place the chips and the hot dogs near the chili too.

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I appreciate you so much!

Now you’re all set until Spring!

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Red Apple Cider Sangria.

I’ve never been so excited about a cocktail! This red apple sangria is giving me all the heart eyes.

Aside from this drink basically LOOKING like October,  this red apple cider sangria is one of my most anticipated drinks for fall. It’s been on radar and I was determined to make it my signature fall cocktail this year. I’m not disappointed!

So. Regular old apple cider sangria is one of the most popular recipes here on the blog. I made it AGES ago and you guys love it so much. It’s constantly one of my top recipes, usually all the way through winter and into spring! It’s just SO good.

Especially if you’re an apple cider freak like me. I adore apple cider. It’s so much better than pumpkin and salted caramel and all the other fall flavors. You know?

Apple cider reminds me of all things warm and cozy, chilly cool air and crunchy leaves, plaid scarves and bonfires. A grown up version of that with booze might just be the best thing ever.

Here’s the deal. For me, this is like… grown up apple cider sangria. Adult apple cider sangria, if you will.

It’s not as sweet as the traditional version. It’s red wine based which is automatically more adult-like in my brain. I sweetened it with a touch of maple syrup and you can use as much as you’d like to get it as sweet as you’d like. Instead of brandy I used a bit of grand marnier for a little hint of orange, which really brings in all those flavors of fall. Cinnamon sticks too.

It is SO good.

Added a cinnamon sugar rim too because I’m the most predictable!

I won’t say that I love it more than my popular regular old apple cider sangria. After all, I’m more of a white wine/rosé lover than a red wine lover.

BUT it really is just as good. If you prefer red wine and you’re very much over sweet drinks, you’ll freak over this.

It’s destined to be in the rotation until at least December. For sure.

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Red Apple Cider Sangria

Yield: serves 4

Total Time: 30 minutes

Ingredients:

3 apples, sliced
4 cinnamon sticks
1 (standard 750mL) chilled bottle pinot noir
2 cups cold apple cider
1/2 cup grand marnier liqueur
3 tablespoons pure maple syrup

for the rim

3 tablespoons brown sugar
1 teaspoon cinnamon
1 orange wedge



Directions:

In the bottom of a pitcher, add the apple slices and cinnamon sticks. Pour in the wine, apple cider, grand marnier and maple syrup. Stir to mix. Stick it in the fridge for 30 minutes to bring everything together. (You can leave it in a bit longer if you’d like!)

To serve, mix together the brown sugar and cinnamon on a plate. Rim the glasses with an orange wedge and dip in the cinnamon sugar. Fill the glasses with ice and pour the sangria over top, being sugar to get some of the fruit in there. ENJOY.

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I appreciate you so much!

It’s also basically a glass of antioxidants and fruit, so…

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September Favorites: Lifestyle.

Here’s a peek at all the things I really loved in the month of September! xo

My pumpkin protein pancakes. These are SO good. I want to make them practically every day. The whole family loves them.

Google calendar. Okay, I realize how insane this sounds. But I finally started using google calendar as a time blocking tool and it is changing my life. Not to mention, it looks super pretty and colorful. I still adore my Passion Planner and use it as my paper planner (I also ordered it for 2019 so I’m going to continue!) but I love that I can invite and send reminders and set alarms with the digital version. I’m such a pen and paper person that it will probably never replace my paper planner, but it definitely is helping.

I can’t stop listening to this workout now playlist. It is SO good. If I’m using an app to work out (like BBG) I put this on and somehow, every song just really WORKS. It’s also amazing when you need to get in the groove to clean the kitchen.

MacKenzie-Childs Courtly Check Cauldron. UMMM hello favorite Halloween decoration! This has been gracing my foyer since late August because it is SO cute. I have it filled with Justin’s peanut butter cups. Everyone comments on this because it’s just super fun. In full disclosure, MC sent this to me. I could not love it more.

Mrs Meyers Apple Cider Hand Soap. Repeat favorite but it’s so freaking good! I think we’ve already went through three of these since August. I have them in the kitchen and bathrooms and the smell like heaven. Side note: I bought the pumpkin scent and hated it. So gross.

Nest Pumpkin Chai candle. This is the most intoxicating autumn scent. I definitely save it for when fall REALLY begins at the end of September. It burns nicely and the scent fills your entire house!

Banza Pasta. This was a new try for me this month and I fell in love. It might be because I don’t care about pasta that much (so I don’t notice a huge difference from regular/whole wheat) but this stuff is GOOD. It is packed with fiber and protein. I’ve been roasting broccoli with parmesan and pine nuts and then tossing it with some of the Banza rotini!

White Staub Cast Iron Pumpkin. This is another thing I’ve mentioned for a few years straight, but I’m obsessed because it’s functional and it’s decor! I have the orange and the white, but the white is my fave. I love it! I’ll keep it in my kitchen until December.

1.State Arnet Bootie. I love these oh so much. They are comfortable but so cute too. I got them at the Nordstrom anniversary sale in the blush color. They are just so flattering!

And I’ve literally been living in this Caslon Utility Jacket. It’s so freaking cute!

none of this is sponsored, just like to talk about things that I discover and love over the month. i purchased everything myself aside from the MC cauldron. tell me your faves! there may be a few affiliate links above. xoxoxo.]

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Sloppy Joe Sheet Pan Totchos.

Yes. You read right. I said TOTCHOS.

Totchos. Like nachos, but tater tots. And better yet, topped with my favorite, famous sloppy joe recipe.

Oh.MY.Gosh.

Insanity, right?

It’s not my first jaunt down tater lot lane (remember this tater tot breakfast casserole? Um yes.) but this one might be my favorite. It’s the perfect indulgence to make on game day for a crowd, for a snack or appetizer, for dinner… just maybe.

These are locked and loaded with flavor and texture. They are a crazy trashed up version of sheet pan nachos and I don’t hate it.

I’ve had this recipe waiting in the wings for you since April. APRIL! I started making this in April for some get-togethers and it was such an instant hit. People were freaking over the tater tots. I know that totchos aren’t a new concept but in our house? It totally was.

Summertime brought a bit of a totcho hiatus since it was hot hot hot. But now that we’re back in football season and chili season and all sorts of seasons… here we are. Totchos here we come!

This is October food. Chilly weather food. Football food. Stretchy pants food.

And it’s completely serendipitous once you see the post I have coming up for you later this week! Run out and buy all the tater tots. Trust me.

Okay so these don’t have to be 100% terrible for you. I mean, they aren’t going to be, like, a kale salad. But you can use ground turkey or even ground chicken breast for the sloppy joe mix and lighten it up a bit. I actually tend to use a mixture of lean ground beef and ground turkey breast all the time when I make them, so it works.

And there is something about the flavor of the sloppy joes on the nachos. Mixed with the cheese, the fresh cilantro and tomatoes, ah! The flavor combo is just SO delicious.

When it comes to actual tater tots, we tend to go for the alexia ones and the trader joe’s ones. This comes together fairly quickly because they have to bake for a bit and while that is happening, you can assemble everything else.

OH!!

And I should mention that I highly suggest doing this with leftover sloppy joe mixture.

Before you freak out, let me tell you that I grew up hating sloppy joes. My mom never made them and I only had them once at a friend’s house and was super grossed out. Eddie really liked them, however, so I was determined to make a homemade version and now, not only are they one of my most made recipes, it’s one that I absolutely LOVE too.

The mixture even works on top of a salad!! I adore it.

Don’t let the totchos freak you out. Just doooo it.

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Sloppy Joe Totchos

Yield: serves 4 to 6

Total Time: 1 hour

Ingredients:

sloppy joes

1 red bell pepper
1 sweet onion, diced
2 garlic cloves, minced
1 pound ground turkey (I use 94% lean)
1 pound lean ground beef
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons tomato paste
1 tablespoon smoked paprika
1/3 cup brown sugar
1 1/2 tablespoons Worcestershire sauce
2 tablespoons apple cider vinegar
2 1/4 cups tomato puree or sauce

totchos

1 bag frozen tater tots
1 cup freshly grated white cheddar, havarti or monterey jack cheese
1 cup sliced tomatoes
1/4 cup sliced green onions
1/4 cup fresh cilantro
2 tablespoons chives
2 radishes, sliced
lime wedges, for spritzing



Directions:

Note: I like to make this recipe best when I have LEFTOVER sloppy joes!! This recipe will yield a large portion of sloppy joes, so I suggest sticking it in the fridge for sandwiches per this recipe.

Heat a large skillet over medium-low heat and add the olive oil. Stir in the onion, peppers and garlic. Cook until the onions soften, about 5 to 6 minutes. Increase the heat to medium and add in the turkey and beef with the salt and pepper, using a wooden spoon to break it apart and combine it. Cook until browned. Stir in the tomato paste, paprika and brown sugar. Stir in the tomato puree, Worcestershire and apple cider vinegar.

Cover and cook for 15 to 20 minutes, stirring often. Taste and adjust to your preferences – more salt or pepper, more sugar if it’s too tangy, more vinegar if it’s too sweet.

totchos

Bake the tater tots according to the directions. This will most likely be around 425 degrees F for 20 minutes or so.

Once the tater tots are finished, top them with about 1 cup of the sloppy joe mixture. Top with the grated cheese. Stick them back in the oven until the mixture is warmed through and the cheese melts. Remove from the oven and top with the tomatoes, onions, cilantro, chives and radishes. Spritz with lime and serve immediately.

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I appreciate you so much!

We all need one bite.

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Tuesday Things.

1. Am I the only freak who loves when a new month STARTS on a Monday? I know that I’ve written this before, but it def makes me overly excited.

2. This autumn panzanella with pumpkin vinaigrette is insanely gorgeous.

3. How do feel about dates on blog posts? I love and want dates on all blog posts. It makes me crazy when there are no dates!

4. Dead over this this: ruin the holidays with these mac and cheese candy canes. HAHAHAHA. See also: ew?!

5. Even though I read constantly throughout the winter, spring and summer, my reading always falls off the deep end come fall. Why is this? There are still a few books left on my summer reading list that I want to cross off, but tell me what you’re reading now!

6. SO much TV this past week! I found the general consensus on This Is Us was that it was boring, but I kind of enjoyed it. I am insanely hooked on the future scenes with Randall and dying to see where that goes. I also watched A Million Little Things and actually liked it so much more than I thought I would. And of course I was sucked into the world of Grey’s Anatomy and liked that too.

7. Over the weekend I also watched the Jane Fonda special on HBO. Most definitely cried at that.

8. It’s decorative gourd season! That basically described my weekend. Perfect for the first week of October. Also, language.

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Join Us for The Pretty Dish Book Club in October!

Holy cow! We’ve made it to October!

Eight months of cooking though The Pretty Dish together and it has been AMAZING!

If you haven’t joined our incredible community yet, grab your book and get on it! The only requirements are that you have a copy of The Pretty Dish so you can cook through the book with us. YAY.

You guys made so much fabulous food in September. You killed it! In the secret facebook group, some of you have made 75 recipes. 75!!! What!

And I’m so excited that it’s finally fall to really bring out some of my faves.

October Book Club Recipes

Sweet and Spicy Pretzels with Maple Beer Mustard

Butternut Sage Compound Butter

Butternut Squash Queso!

Toasted Garlic Tomato Bisque

French Onion Grilled Cheese with Thyme Butter

Jalapeno Butternut Squash Tacos

Autumn Monster Cookies

Could these recipes BE any more deliciously seasonal? I love all of them so much. And yes, things are a little heavy on the butternut, but only because I adore the recipes and have so much more good stuff to come in November and December. Wanted to get my squash fill now. You can always sub something else for the squash!

Remember, these recipes are just a guide for us to cook this month. You can make whatever you’d like! Members in the facebook group make tons of recipes (some of you have made 50 recipes from the book now. WHAT!) and share them all, with tips and tricks and modifications for dairy free, gluten free, weight watchers points – everything. It’s incredible and fun and supportive and awesome. I LOVE IT SO MUCH.

As a quick reminder, here’s how you can join The Pretty Dish Book Club:

get your book!
join the Facebook group! We’d love to have you!
share your creations in the Facebook group and on instagram all month long with the hashtags #theprettydish (using #howsweeteats helps too!)

Thank you guys so much for all of your support with the book! xo

P.S. YOU CAN FIND PAST BOOK CLUB ENTRIES HERE.

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September Favorites: Beauty.

Oh my GOSH! This has been such a fun beauty month!

So. Almost all of this stuff below is new, which is crazy. I was almost out of a few of my skincare products and decided to try a few new things.  And let’s just say that I.am.in.love. Oooooh

I mentioned some of the things below on instagram stories a few weeks ago, and promised I’d give an update!

And OH guess what? Remember last year when I mentioned how much I loved Jo Malone’s Ginger Biscuit (it’s been in my faves for multiple years!) but it’s usually limited edition and they brought it back? I randomly searched for it yesterday and it is online right now! This is huge. It seems to sell out ASAP (and I never know when they are bringing it back?) so make sure you get some soon. Early Christmas present, hello!

Ooooh and it’s worth noting that I am still loving all my favorites from last month. Even the Tom Ford Soleil Blanc. I haven’t switched yet.

Okay! So onto this month….

Dr Dennis Gross Alpha Beta Daily Peel. This was my first purchase in the skincare line and I bought a travel size pack in the aisle of doom at Sephora. That checkout aisle kills me. I used it once and was sold. Did lots of research and read billows of reviews. I used it two days later and was like OMG this is amazing. I have since been using it every other day and I love it. Now here is the kicker. I use this in conjunction with my Sunday Riley Good Genes (which I can’t ever imagine giving up!) and Luna Oil. I alternate days. And always moisturize like crazy after (with Lala Whipped Cream or Protini Moisturizer). I can’t believe how the texture is gone from my skin.

Also, side note: I started using Luna Oil sparingly again last month after asking my doctor about it because I’m still nursing. She said it was fine because Emilia isn’t nursing constantly anymore, it’s not a prescription strength and I use it right after feeding her at night on my face. I still don’t feel comfortable using it daily, so I’m using it once or twice a week at the moment! If you’re nursing, I’d ask your doctor before trying.

Dr Dennis Gross C+ Collagen Serum. So far, completely in love with this stuff too. When I bought this, I had a day or two left on my Drunk Elephant C Firma Serum and decided to give this a go. I’ve been using it for over two weeks now and love it as much as the C Firma so far. I was tempted to try this because it said COLLAGEN of course. I can’t tell a huge difference from the C Firma but think it’s important to use vitamin c every day. I do this before the Protini Moisturizer every morning.

Dr Dennis Gross Ferulic & Retinol Eye Serum. A later purchase in the month, but after reading reviews, I couldn’t pass it up! This is sort of in the same boat as the Luna Oil above – I’m only using it once a week around my eyes. I swear that yesterday I could already see a difference! I’m interested to see how this one plays out, but so far it is great. And I’ve had no irritation with it. Some of the reviews are crazy.

Dr Dennis Gross Dew It Right Eye Gel. I grabbed this one because I’m obsessed with all things hyaluronic acid. And my Drink Elephant C Tango Vitamin eye cream was almost gone! I really liked how that one worked under makeup so decided to go with this gel version. Totally adore it, of course. But feel like it’s going to run out super fast. I’m only using this in the morning.

Charlotte Tilbury Hollywood Flawless Filter. Okay I know I know I know. This is my typical once-or-twice a year OMG foundation post. I hate foundation. I will (hopefully) NEVER wear it everyday. I just can’t imagine. It’s so heavy. But sometimes, I have to wear it. If I have to be on camera or film, I definitely need a little more coverage – my skin just looks more even. Yes, daily I still use the Bare Minerals Complexion Rescue. But I have wanted to buy this all summer and figured while I was on this beauty binge, why not? I LOVE IT. No, I won’t ever wear it daily, but I freaking adore it when I do wear it. It definitely looks like a foundation + highlighter filter in one and I’ve used it alone, but also combined it with foundation. If you have oily skin or if you don’t like a dewy look, you will hate this. If you have dry skin and love that highlight, you will adore it! I’m obsessed with it.

Laura Mercier Glow Setting Powder. This was a total impulse purchase and another thing that probably makes you go, WTF? I don’t wear any powder on my skin since it’s dry – like ever. I do use bronzer sometimes and use powder blush (but I’ve been using this Glossier one all year!) but I NEVER set my makeup. WELL. My friend Natalie bought this and was telling me how amazing it is. Kind of like the situation above, I knew I needed something with a little more coverage for events, TV, etc. I use the LIGHTEST bit of this (no, seriously, I swirl my brush in a very light pile in the cap, tap it off then blow it off and then use it) and holy glow. I love it so much. This + the filter stuff above is an insane combo. However, if you have oily skin, you will hate both together. You might like this on its own though.

Natasha Denona Lila Palette. Remember when I bought this last fall? When I want to do actual MAKEUP on my eyes (like some color, a little smoky eye, etc), this is what I use. I love these shadows so much. I mostly use the bottom row and have been using it weekly this month. I love these colors so much! They are so silky and smooth too.

So tell me, what are you loving right now? What holiday things are you most excited for? I can’t wait to hear!

[as usual, none of this is sponsored and all of these products were purchased by me. i am not affiliated with any of the companies above, nor do i accept free products. just love to talk about what i like, makeup junkie to makeup junkie. there are some amazon and general reward style affiliate links above. thank you for being here!]

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Bahn Mi Tacos.

Let me trash up your favorite sandwich please. Bahn mi tacos are worth it.

I swear! If you’re thinking “um this is not a bahn mi because that is a SANDWICH” then you are totally right, but I’m also making it a taco. All of your favorite sandwich ingredients, enveloped in a tortilla blanket for taco perfect.

We can do what we want with our dinner!

These are SO good. They are fairly light too, depending on your pork cut. They are satisfying but don’t feel heavy. One of the best weeknight dinners, if I do say so myself!

Here’s the other thing: this is one of those recipes that can do double duty. My favorite kind! If you’re really craving them, you can make some pulled pork and use it for this recipe. Freeze the rest or keep it for a recipe later in the week. Like maybe the apple cider pork sliders in The Pretty Dish?

OR.

If you have some pulled pork leftovers from the weekend, use them for these tacos on Monday night!

And the best part is that you don’t HAVE to use pulled pork. I’m including a recipe below of course, but if you have leftovers from a pork tenderloin or maybe even pork chops? Slice that up and use it!

Winning all around.

Also!

You guys know that I am totally nutty over pickled ANYTHING. So pickled veggies? So much yes. I love how crunchy they are and the tang and briney flavor they bring against the pulled pork, which is rich and flavorful in its own right.

For me, the pickled veggies MAKE this taco.

They are also quick pickled, so you can make them when you get home from work. Or even in the morning before you leave, then throw them in the fridge. Obsessed. Completely obsessed.

The other reason I freak over these is the TEXTURE. I’m sure just by looking at the pics you can see how much texture and crunch is there. One bite and your texture-loving mind will be blown. Super crisp and flavorful.

Not to mention the prettiest tacos I ever did see, Look at these colors.

Everything I want is right up there in that tortilla. Major flavor, texture, vibrant real food and freshness. These need to happen in your life!

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Bahn Mi Tacos

Yield: serves 4

These bahn mi tacos are the perfect twist on the classic sandwich! Juicy pulled pork, pickled veggies, a tangy crema and loads of flavor. Bahn mi tacos are a delish weeknight meal or also work great if you have pork leftovers!

Ingredients:

1 (4-pound) pork shoulder roast
2 teaspoons tablespoon coarse salt
1 teaspoon pepper
1 tablespoons canola or vegetable oil
1/2 cup beer, stock, water or soda like ginger ale, etc (you just need some liquid!)


12 corn or flour tortillas (your preference!)
1/2 seedless cucumber, sliced
fresh cilantro, for garnish

quick pickled veggies

3 radishes, thinly sliced
1 carrot, cut into 1-inch matchsticks
2/3 cup apple cider vinegar
1/3 cup warm water
1 tablespoon sugar
1 teaspoon salt

smoky yogurt crema

1/2 cup plain greek yogurt
1 tablespoon mayo
1/2 lime, juiced
1/2 teaspoon smoked paprika
pinch of salt and pepper



Directions:

Note: this recipe will leave you with leftover pulled pork! I suggest freezing it or planning a recipe for it later in the week! I have lots of pulled pork recipes HERE. You can also use leftover pork tenderloin or pork chops for this recipe!

I find the flavor is best when the pork is seared first. My slow cooker sears the meat, but if yours does not, heat a large pot over medium to high heat and add the oil. Sprinkle the pork roast with the salt and pepper, then add it to the pot or slow cooker and sear on all sides until deeply golden brown. If necessary, transfer it to the slow cooker. Pour in the beer or liquid – whichever you choose to use.

Cover and cook on low for 8 to 10 hours. After 8 to 10 hours, the pork will easily shred with a fork. Shred it and mix with the juice in the slow cooker. I like to turn my slow cooker on high and let it sit with the lid off for 15 minutes or so – I find that if it’s extra liquidy, some of the liquid will be absorbed.

To assemble the tacos, pile the pork in the center of a tortilla. Top it with the pickled veggies, some of the sliced cucumbers and fresh cilantro. Drizzle with the yogurt crema. Season with some fresh cracked black pepper and serve!

quick pickled veggies

Place the radish slices and carrot match sticks in a jar. Whisk together the vinegar, water, sugar and salt and pour it over the radishes. Let sit for about 30 minutes and store in the fridge.

smoky yogurt drizzle

Whisk all ingredients together until smooth and combined. Store in the fridge if you have leftovers!

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Hot pink veggies on tacos should be mandatory.

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