This recipe for Soy Pickled Jalapenos came by way of my sister. It was shown to her by her soon-to-be Mother-in-Law who came to the States from China and ran a successful restaurant with her husband for years before retiring.
Sometimes you just need an epic burger and for me, that sometimes is a summer gathering or maybe a summer holiday. That’s when you need a knock your socks off show stopper of a burger. And if it’s messy, who cares when it’s these Southwestern Queso Burgers!
What makes these the Ultimate Steak Nachos and makes them better than any restaurant version out there? Two things really: They’re going to be piping hot and just perfect crunchy cheesy melty delish when you set them on the table and you get to put all your fave stuff on them! Beyond that, if you have peeps that want more of this or don’t like that, you can customize portions. Now that’s nachos for the win!
My son and I had the best time making these little Pulled Pork Mini Bells the other day. They were each just a perfect scrumptious little bite or two and I thought they might make a great lower carb option for a casual holiday party or a game day. Fair warning: they’re a crowd pleaser and are going to go fast!
Have you had those marvelous pickled veggies in restaurants that are sometimes a garnish on Mexican or food from other Latin American countries? And of course, as I’m saying this, I’m assuming that you’re probably not in Latin America and don’t already make Escabeche, Mexican Pickled Vegetables! Although I do get visitors from all over the place and so far today, according to the WordPress wizards (they host my site), I’ve had seven visitors from Mexico! Hola!