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Brittany

Pulled pork is one of those things that I make a butt-ton of, and happily eat for a few days before running out of ways to put lipstick on this literal pig. 

Click here to check out how I prepare my easy and delicious crockpot pulled pork!

I usually keep things tradition for a meal or two, before spiraling into the fun stuff. 

A favorite here being what we affectionately call, Hawaiian Skillet Nachos. 

Yep folks, we like pineapple on our pizza and our nachos. We ain’t sorry.

I use the word “recipe” here lightly.

Only because there’s no hard and fast rule as to what we pile on these tortilla chips, but this here is a round-up of our faves, 

Here’s what goes under the broiler. 

Pulled pork, black beans, pineapple and cheddar cheese. 

Listen, this cooks up fast under the broiler. I mean like, 4 minutes fast in a skillet. 

So keep an eye on it. 

Once you pull it out, top it immediately with some BBQ sauce, red onion, jalapeño peppers, and fresh crumbled queso fresco cheese. 

If you get nothing else, get you some queso fresco. It’ crumbles super easily on tacos, nachos, or straight into your open mouth. 

Btw, these are also really easy to make on a whole ass cookie sheet in much bigger quantities. 

I made this for my sons and their friends last weekend, and they cleaned this sheet in minutes. It was like chum in the water. 

Hawaiian Skillet Nachos

Prep Time: 5 minutes

Cook Time: 4 minutes

Total Time: 9 minutes

These cheesy nachos are the definition of sweet heat, with crispy BBQ pulled pork, pineapple and fresh jalapeno!

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Ingredients

• Pulled Pork
• Tortilla Chips
• Black Beans, drained, rinsed and dried
• Pineapple Chunks, drained
• Shredded Cheddar Cheese
• Queso Fresco, crumbled
• Red Onion, diced
• Jalapeno, sliced thin
• BBQ Sauce

Instructions

1. Preheat the oven to broil.
2. In an oven-safe skillet or cookie sheet, layer tortilla chips, black beans, pulled pork, and pineapple, and then top with shredded cheddar cheese.
3. Place under the broiler for 4 minutes, or until the cheese melts. Watch closely so the chips don't burn.
4. Once removed from the oven, drizzle with BBQ sauce, and top with crumbled queso fresco, red onion and sliced jalapeno.
5. Serve immediately.

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Brittany

I’ve been obsessed with the idea of cheesy chicken tacos in chewy corn shells. 

This is actually a staple meal around here, and requested constantly, but I hate making it because it means I’ll be standing at the stove for an hour hand frying the shells in oil. It’s delicious but time consuming. 

Enter: my oven. 

I’ve seen oven tacos go down before, but it’s mostly done with hard taco shells. Looks amazing, just not what I wanted. 

So I found the perfect way to bypass the stove and pans full of oil, and still get the chewy, gooey soft corn shelled taco I wanted. 

First, let’s talk chicken. 

I make my chicken in the crockpot, just tossing in 4-6 breasts with a bit of water, and letting them cook all day. 

When the time comes, I simply shred them with a hand mixer (best life hack ever), and season the meat with Chili Powder and BBQ sauce. 

Then, it’s time to assemble. 

The key here is to soften the shells before stuffing them, otherwise when you fold them over, they will tear and crack. 

Soften the shells by sticking them in the microwave between two damp paper towels. I do around 8 shells at a time for about a minute. 

It’s best to make quick work of prepping these shells, so they stay pliable. 

On one side, I lightly brush a layer of vegetable oil. This is necessary to allow the tortilla to “fry” in the oven. 

Then, I flip it over. The oiled side of the tortilla now becomes the outer shell.

Fill half the shell with chicken and shredded cheese, then fold it over. 

Once I have all the tacos assembled, I like to sprinkle them with a tiny bit of course salt. Makes ’em extra yummy. 

Put them in the oven to melt and get crispy around the edges. 

Nothing tops a chicken taco like cool avocado sauce, and this quick trick gives you crazy tasty guacamole-inspired dipping sauce with almost no effort. 

It’s simply mashing sour cream with avocado, adding in some salsa, salt and pepper, and half a lime, and boom, most addicting dip ever. 

I just dip the whole ass taco right in that bowl of avocado sauce and let the cheese stretch from the taco to my lips. 

Pure heaven. 

Oven Tacos & Avocado Sauce

Prep Time: 20 minutes

Cook Time: 6 hours

Total Time: 6 hours 20 minutes

These easy cheesy chicken tacos come perfectly crisp and gooey right out of the oven, and they are perfect dipped in this simple avocado sauce.

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Ingredients

• Chicken Taco Ingredients:
• 4-6 Chicken Breasts
• Yellow Corn Tortilla Shells
• Shredded Cheddar Cheese
• 1/2 cup BBQ Sauce
• 3 tbsp Chili Powder
• 4 tbsp Vegetable Oil
• Coarse salt
• Avocado Dip Ingredients:
• 3 ripe Avocados
• 1 cup Sour Cream
• 1/4 cup chunky Salsa
• Juice from 1/2 Lime
• Salt & Pepper

Instructions

Oven Tacos:

1. First prepare the chicken. I place 4-6 chicken breasts in a crockpot with 1/2 cup of water, and cook low for 8 hours, or on high for 4-6 hours. Cook until chicken can be easily shredded.
2. Once chicken is ready, shred with a hand mixer or fork, and then season with chili powder and BBQ sauce.
3. Preheat the oven to 450 degrees.
4. To assemble the tacos, first warm the shells so that hey can bend without breaking. Place 6-8 shells at a time between two damp paper towels, and heat in the microwave for 1 minute.
5. Lightly brush one side of the corn shell with vegetable oil.
6. Flip the shell over, and fill half the tortilla with chicken and shredded cheese, fold over and place on cookie sheet. Once all the tacos are filled and folded, lightly sprinkle shells with coarse salt.
7. Bake in the oven at 450 degrees for 7 minutes, and then cook under broiler for 1-2 additional minutes until shells look fried and slightly crisp around the edges.

Avocado Sauce:

1. Combine peeled avocado and sour cream in a mixing bowl, and mash to combine.
2. Then add the salsa, stir to mix, and add the juice of half a lime and combine.
3. Season with salt and pepper if needed.
4. This sauce is perfect for dipping your tacos in, or using as a dip for tortilla chips.
   
   

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 Click here to check out my super easy Copy-Cat Chipotle Corn Salsa, it’s the perfect addition!

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Brittany

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Brittany

Bonjour!

I… did not take French. I took Italian, and let me tell you, I was molto spavenato to make crepes. 

They just seemed so complicated and delicate, and you need special tools and like, a mime or something?

Turns out, none of those things are true. 

You can make crepes easily in your kitchen, with simple ingredients you have on hand, with a regular 9 inch pan already in your kitchen. No mime required. 

We’re hosting home chef, Neal Spurgeon, for a hilarious morning of crepe making! 

Base crepe ingredients:

Make ’em savory:

Add 1/4-1/2 tsp kosher salt 
1/4 cup chopped herbs of your choice 

Make them sweet:

Add 2 tbsp sugar 
1 tsp vanilla

Make them chocolate:

Add up to 1/4 cup cocoa powder (or two hot cocoa packets, lol) to the sweet crepe recipe listed above.

Tips: 

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Brittany

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Brittany

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Brittany

Picture this. 

It’s late (that’s 10pm for me), you might of had a few drinks, maybe an edible, and instead of going to bed (like a responsible person would probably do), you realize you are ravenous with hunger. 

You could hit up Taco Bell, sure, but we both know that leads to nothing but regret and diarrhea. The pizza place takes too long for delivery, and ramen noodles just aren’t going to hit the spot. 

What you need, my friend… is the Stoner Sandwich. 

The Stoner Sandwich was born from the manic compilation of every delicious thing in your fridge, and my friend Meredith is infamous for them. In fact, she shows up late to every party, sack of meat and pickles in hand, and knows she’s leaving there the damn hero. 

Check out the latest episode of Brittany’s Always Hungry below for the hilarious and detailed how-to instructions. 

Stoner Sandwich Ingredients: White bread, sliced turkey, sliced salami, American cheese, bacon, thinly sliced tomato and onion, lettuce, pickles (highly recommend Grillo’s pickles, if you can find them), potato chips (Ballreichs are our fave), lots of mayo, swirl on some mustard, and eat!

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Brittany

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Brittany

I judge a restaurant based on the quality of their carnitas. 

Because if they serve them, they better be delicious. If they are not, heaven help the people stuck in the car driving home with me. 

As such, settling on a delicious yet doable at-home carnitas recipe was not an easy task. Something easy to cook, fall apart tender, and yet edges crisped up to perfection. 

This is done by tag-teaming the meat with a slow cooker and then your broiler. 

Get yourself a fattier cut of pork. Not only is dark meat the best (fight me), but it keeps it from drying out under the boiler. 

Truth be told, this go round could have had way more fat. 

You live, you learn. 

Season the pork with cumin, oregano, salt and pepper. 

My mom always used to put cinnamon in her carnitas, but my kids detest this. Kids are the worst. 

Then place it in a shallow bath of chopped onion, broth, garlic, orange and lime juice, and bay leaves. 

Place the seasoned pork in the crock pot, and then cook it on low for 8 hours. 

You could eat this now, but trust me when I say, it’s better under the broiler. 

Add a little bit of the broth and softened onion from the crockpot to help keep it moist, and then pop it under your broiler for about 5 minutes. 

All the bits of fat get all crisp and salty, and it’s a thing of beauty, lemme tell ya. 

I serve this with warmed corn tortillas and pickled red onion. 

Click here for my quick-pickled red onion recipe!

Slow Cooker Carnitas

Prep Time: 10 minutes

Cook Time: 8 hours

Additional Time: 5 minutes

Total Time: 8 hours 15 minutes

Slow cooker pork carnitas are not only easy, they are tender with the perfect amount of crisp, and bursting with flavor.

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Ingredients

• 4 lbs boneless Pork Shoulder (roast or butt also works)
• 1 large Onion, chopped
• 3 tbsp minced Garlic
• 2 tbsp Salt
• 1 tbsp Pepper
• 1 tsp Cumin
• 1 tsp Oregano
• 2 Bay Leaves
• 1 cup Chicken Broth
• 3 Limes, juiced
• 2 Oranges, juiced

Instructions

1. Mix the dry ingredients: salt, pepper, cumin, and oregano.
2. Pat dry the pork, and then rub with dry ingredient mix.
3. Add to the slow cooker the onion, garlic, bay leaves, chicken broth, orange and lime juice.
4. Place the rubbed pork in the crock pot, cover with lid, and cook on low for 8 hours.
5. Remove pork from crock pot and shred on a cookie sheet.
6. Add a few spoonfuls of broth from the crock pot to keep the meat moist.
7. Put meat under the broiler for 5 minutes, or until some edges and fat is crisped up.
8. Serve immediately.

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Brittany