Spicy and Fresh Carnitas Nachos

These carnitas nachos combine the best of slow cooked pork with fresh ingredients into a spicy crunch that you and your guests will devour before you can grab the plates!

So, this talented blogger has one of the best appetizers ever.  I made her shrimp taco bites a bunch last year and they rock. Spicy and cool shrimp bites perfect for a party.  But come back….because now we’re going to turn them into scrape the bowl carnitas nachos. 

I was going to make the shrimp bites for a neighborhood get together but it rained.  No party, but no reason not to enjoy good food.  Silver lining….I had leftover pulled pork from a family party yesterday and an idea for dinner.

Do you need to know how to make pulled pork? No worries!  It is SO easy! It just takes TIME! 

Rub a pork butt with any rub that smells good to you…I use bourbon and brown sugar from McCormick a lot! For this recipe, I would recommend lime zest, salt, cumin, & chili powder.  Put in crock pot. You seriously don’t need ANYTHING else. Put in for at least 8 hour but I prefer 10 for a 5lb cut. Pull with forks.  Remove the fat but mix the juice back in the meat.

Carnitas Nachos


2 cups slow cooked pork butt (see above)

2 – 3 cups tortilla chips

6 oz Queso fresco or quesadilla cheese

1/2 cup sour cream

1 tsp chipotle chilies in adobo sauce

2 California avocados, diced

2 tsp fresh lime juice 

1 tsp salt

1 tomato diced and juice/ seeds removed

2 tsps chopped fresh cilantro 


Mix your diced avacado with salt and lime juice in a bowl. Set aside.  


Mix sour cream and chipotle chilies in a separate bowl. Set aside.


Turn on the oven on low broil. Find a shallow baking dish and add your tortilla chips. If your pork is refrigerated, go ahead and add it to your chips and put in your low broil oven for about 5 minutes. You need to warm up the meat.  You want the meat mixed in with the chips, not just layered on top. If your meat is straight out of the crock pot or oven warm, then start by layering on your cheese on top. Broil on low for 2 minutes or until cheese is melted and bubbly. Watch closely and don’t burn it! 


After the cheese is melted on your chips and pork, layer on the diced avacado mixture. Then add the diced tomatoes. Finally, add your sour cream mixture in small dollops or drizzle on lightly.  


Serve immediately with a big spoon and small plates. Enjoy!   


Here’s to Oscar Night….and my first movie!


It has been so hard to keep up on this blog. Everyone’s life is busy and mine seems taken up by work, two rambunctious kids, a house in need of constant attention, and social obligations.

I find time to cook, but not to write. And I love to write. But I have other tools to express my thoughts and this week I learned how to make a movie….right from my phone.
Continue reading Here’s to Oscar Night….and my first movie!

Dinner in 15 – Sweet Chili Shrimp

IMG_3526.JPG “Mommy! Are we home yet?”
“No, my love. Do you see our house?”
“No, Mommy.”
“Then we are definitely not there yet, kid.”

6 hours of these questions, sibling arguments, and Frozen sing-a-longs and our trip finally ended. A small SUV is a very small space for a long weekend road trip. Our long weekend vacation was wonderful and culminated at a fabulous dinner with the best of friends last night (hello bacon wrapped chorizo stuffed dates- I will figure out how to make you.)

But after a long road trip that included a filling and tasty bbq lunch at 2, we just weren’t in the mood for a big dinner or for a lot of cooking. I couldn’t stomach fast food after such great food last night (The bbq place was actually very good, not your average bbq.) I pulled open the freezer and found I had a bag of frozen, uncooked, peeled and deveined shrimp. And a bag of frozen edamame. Perfect.

Fresh is always better. Always. But sometimes you just gotta work with what you got. And I had shrimp.

So, here you go! 15 minutes from defrosted shrimp to on your plate, light and healthy dinner.

1 lb defrosted or fresh peeled and deveined shrimp
1/2 tap minced garlic
2 tbsp canola oil
1/3rd cup Thai Sweet Chili Sauce
1 bag of frozen edamame
Salt and pepper to season

Start by boiling 4 cups water on the stove for the edamame. While the edamame water is coming to a boil, heat a wok or skillet to med (350 degrees) and add garlic. Let cook until fragrant, just about 30 seconds. Add shrimp, season with salt and pepper, and cook until pink and no longer translucent. When the water is boiling, cook the edamame 3 minutes and then drain. Season with sea salt.

Add chili sauce to the shrimp and keep tossing for a few minutes until well coated and heated through. Remove shrimp and serve with the seasoned edamame.

Kitchen tales from a working mom.


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