Asian Nachos with Wasabi Cream Cabbage (Plus a Side of Jasmine Rice)

We had left over wontons from this . So we decided to try an Asian Nacho for the grown ups. The kids used the same topping as filling in gyoza (they dipped them in a sesame ginger dressing).

But for us adults:

Preheat over to 350
Cut wontons into triangles and fry (I used peanut oil simply because Paula Dean uses it. Haha. ) until golden. Drain and set aside on a cookie sheet.
In a large bowl combine 1 pound ground pork
2T Soy Sauce (I use low sodium)
2T ginger (I used the ginger in a tube, didn't have fresh on hand)
2 stalks of celery and 2 carrots finely chopped by hand or in food processor
3 chopped chives
And for the grownups...a good helping of crushed red pepper flakes. Yum.

Once combined cook in large skillet until done.
Drain pork mixture and top each wonton chip with a good helping.
Top lightly with mozzarella or any white cheese and bake for about 8 minutes until cheese is lightly melted.

In a small bowl combine a cup of shredded cabbage (or slaw mix) with:
2T mayo
3T sour cream (I use fat free)
1T wasabi paste (adjust to taste)

Top each nacho with wasabi cabbage and enjoy!





(I just used a fast cook jasmine mix topped with soy sauce).

Chipotle Pork Chops with a Spicy Side

Chad likes when I throw together a meal vs follow a recipe. Since we have a new grill I figured it would be nice to use it...even if it WAS snowing. Haha.

The pork (there were two chops) was marinated in (about):

4 T olive oil

3T fresh lime juice

1T minced garlic

3 chipotle peppers in adobo sauce chops with seeds with about a teaspoon adobo sauce

pepper to taste

(set aside some for side dish)

Ready to grill after marinated for an hour. Drizzled with a Chipotle Drizzle Sauce

Spicy Side:

1 ear grilled corn

1 can black beans drained

1 can fire roasted diced tomatoes drained

1 diced avocado

marinade blend

chopped green onion

salt and pepper

cilantro