With Super Bowl Sunday just a few weeks away, I thought it would be a great time to share two recipes for two easy snacks. They aren’t really finger food, but they are oh so tasty!
My version of a Pulled Pork Tostada. I was first introduced to this at a street fair a few towns over last fall. The combination of the sweet sauce on the pork, topped with a cold, crunchy coleslaw and then finished off with the saltiness from the flat tortilla chip was delicious.
What you need:
1 container of pre-made Jack Daniel’s Pulled Pork
1/4 lb. fresh coleslaw from the deli counter
1 package of crunchy tortillas (found in the international aisle of the grocery store)
1. Heat the pulled pork according to the directions o the package.
2. Place a heaping spoonful of the pork in the center of each tostada.
3. Top with a pinch of the coleslaw.
If I was making this today, I would make my own pulled pork, rather than use the package. There are a lot of preservatives in the pre-made packages that you find in the grocery store. However, if you are going for simplicity (and an easy snack that can be made in less than 5 minutes), JD is the way to go. If you would like a recipe for an awesome pulled pork, click on over to WellFed. Melissa has a fabulous recipe that makes a tender roast. You would just need a sauce to mix the pork with once it’s all cooked. Be sure to plan ahead though! This recipe calls for 16 hours in the slow-cooker!
Next, my rendition of a Martha Stewart Recipe:
Chickpea and Kielbasa Soup
The first time I made this, I made Martha’s recipe, line for line. It was good, but it wasn’t very filling. We didn’t have anything else in our refrigerator except for a few kielbasa packages, so I thought, well, let’s heat that up. Sean suggested that we put the kielbasa in the soup, rather than eat it separately, thus, the following recipe:
What you need:
2 15-oz. cans of chickpeas
4 cups of chicken broth
1 cup of water
1 kielbasa link (pork, turkey, or beef – your choice)
cloves of garlic (amount is totally up to you – I usually chop up about 2 or 3 cloves) chopped into tiny bits
1 tbsp coconut oil (olive oil works well too)
1. Heat the oil in a pot (big enough to fit all of the above ingredients) over medium-high heat. Throw in the minced garlic. Continuously move the garlic around in the oil and remove as soon as they start to turn brown. Put them in a small serving dish.
2. Heat up chickpeas in the same pot. Continuously mix them until you can start to feel them get soft (about 5 minutes). Martha’s recipe says to smash some of the chickpeas, but I don’t do that. Up to you though! Add the liquid ingredients to the pot and bring to a boil. Reduce heat and simmer for an additional 10 minutes.
3. In the meantime, chop up the kielbasa into little coins. Heat oil in a saute pan over medium-high heat and add the keilbasa. Cook until the face of the coins are slightly golden. Remove from heat and place in a serving dish.
4. When the soup is finished, remove it from the heat. Place some soup into bowls and top with the chopped parsley, garlic chips, and kielbasa. Enjoy!
It is important to keep the kielbasa and garlic chips separate until you are ready to eat the soup. Mixing them into the soup too early makes them soggy and watered-down, taking away from the overall taste of the soup. Sophie loves this soup. She eats the chickpeas and garlic chips