January 15, 2016

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Jacked Up Pulled Pork Nachos

Ingredients:

1 – 2lb Pork Shoulder/Butt

3 Tbs SplenDishes House Blend

½ cup SplenDishes Jacked Up BBQ Sauce

½ lb bacon, chopped and cooked until crispy

Tortilla Chips

1 lb Cheddar Cheese, shredded

1 – 14oz can Black Beans, drained

Pickled Jalapeno Slices

Chopped Tomatoes

Sour Cream

Green Onion, sliced (optional)

Black Olives, sliced (optional)

 

Directions:

At least 8 hours ahead, rub pork butt/shoulder with SplenDishes House Blend. Place in slow cooker (no liquid needed) and cook on low for about 7 hours. Remove from cooker, place on baking sheet and let cool. Once cooled, shred entire roast using 2 forks. Set aside.

 

Preheat oven to 350 degrees.

Place chips out on baking sheet, approximately in the size of the platter you will be using to serve your nachos.  Sprinkle cheese and black beans in and around the chips. Top with pulled pork. Drizzle with SplenDishes Jacked Up BBQ Sauce and place in oven for about 10 minutes, until cheese is melted.

Transfer chips by sliding off baking sheet onto serving platter.

Sprinkle with chopped tomatoes, pickled jalapenos, sour cream, sliced olives, bacon and green onions.

January 15, 2016

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Buffalo Chicken Dip

Ingredients:

2 – 8oz packages Cream Cheese, softened

1 cup Ranch Dressing

1 cup SplenDishes Spicy Red Chili Sauce

1 cup Bleu Cheese Crumbles

2 cup Cheddar Cheese, shredded

3 cups Chicken, shredded

Tortilla chips or toasted baguette

Celery sticks

 

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix together softened cream cheese (microwave if needed), ranch dressing, SplenDishes Spicy Red Chili Sauce, bleu cheese crumbles, cheddar cheese and chicken.

Transfer to casserole dish and bake for about 15-20 minutes, until bubbling around edges. You could also transfer to a slow cooker and heat on low until bubbling (turn down to warm, once ready to serve).

Serve with tortilla chips, toasted baguette and celery sticks.

November 12, 2015

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More Fun with Kristin at WBTV!

I had so much fun the 1st time with Kristen at WBTV, they invited me back for some Thanksgiving fun! I cooked up my famous Thanksgiving Turkey Glaze, a recipe from my cookbook, Shonal's Kitchen. And also showed them some easy appetizers using SplenDishes Pepper Jelly, Zinful Wine Jelly and Fire Roasted Salsa, all great for turkey day (and every other day)!

Here is the segment!

http://www.wbtv.com/story/30461160/recipe-shonals-thanksgiving-turkey-glaze

November 12, 2015

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Charlotte Today Show

I had so much fun on the Charlotte Today Show with Eugene & Colleen!

We cooked up my famous Thanksgiving Stuffing and a Baked Brie with my new Cranberry Jelly.

Everyone enjoyed it and it was so much fun! Stay tuned for more regular appearances on Charlotte Today, now that I have been invited to be a regular guest chef!

Here is the segment:

http://www.wcnc.com/story/life/2015/11/04/thanksgiving-stuffing--holiday-baked-brie/75158712/

 

 

 

SplenDishes LIVE on WBTV Channel 3!!!

I had so much fun at my LIVE TV appearance for WBTV Channel 3 in Charlotte on Saturday September 5th! I went on live at 7:41AM with anchor Kristen Miranda and was able to talk about SplenDishes and make my most shared recipe, the Smashed Potatoes, which was posted on Facebook in October 2013 and immediately went viral with over 15 MILLION views, over 530,000 shares and over 8,000 comments!

They liked me so much, I was invited back on November 7th for another segment on my favorite holiday, Thanksgiving! Tune for details.

To watch the segment from September 5th, click here (you have to open it on your computer to watch): http://www.wbtv.com/story/29965293/recipe-smashed-potatoes

February 12, 2014

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San Diego Union Tribune "Street" Article

This is a cool article the San Diego Union Tribune did on me, when my Shonal's Kitchen Cookbook was about to be released. We had a lot of fun shooting this at one of my favorite restaurants, Firefly Grill and Wine Bar.
February 12, 2014

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