I received a copy of Megan Marlowe’s new cookbook, Incredible One-Pot Cooking Cookbook to review and a copy to giveaway. I received no further compensation. All opinions are my own. Recipes and photos reprinted with permission from Incredible One-Pot Cooking by Megan Marlowe, Page Street Publishing Co. 2020. Photo credits: Megan Marlowe.
That passion led to publishing her first cookbook, the Incredible One-Pot Cooking Cookbook.
Today I’m sharing two recipes from her cookbook and a chance to win your very own copy!
The first recipe that caught my eye was Buffalo Chicken Walking Tacos. An easy, fun recipe that you can make and take-along or enjoy at home.
Buffalo Chicken Walking Tacos
This recipe is a mash-up for the books. My family loves tacos, but I like to make mealtime more fun by serving them straight out of corn chip bags with some forks. Less mess and less cleanup for me! I took those classic walking tacos and upgraded them with chicken that’s simmered in buffalo sauce then topped with blue cheese, cilantro, a drizzle of ranch and a few slices of jalapeños for some extra spice.
SERVES 4
2 tbsp (30 ml) olive oil
2 (8-oz [224-g]) boneless, skinless chicken breasts, cut into 1⁄2-inch (13-mm) cubes
1/2 tsp salt
1/4 tsp black pepper
2 medium ribs celery, coarsely chopped
2 medium carrots, peeled and diced
1/3 cup (80 ml) buffalo sauce
2 oz (56 g) cream cheese
4 (1-oz [28-g]) bags corn chips
Ranch dressing (optional)
Blue cheese (optional)
Sliced jalapeños (optional)
Heat the oil in a medium skillet over medium heat. Add the chicken, season with the salt and black pepper and cook for 5 to 6 minutes.
Add the celery and carrots and sauté for 2 minutes. Stir in the buffalo sauce and cream cheese and cook until the cream cheese melts, about 2 minutes.
Slice open each bag of corn chips and spoon the filling on top of the chips.
If desired, top the walking tacos with the ranch dressing, blue cheese and jalapeños.
Sounds delicious, right?
Incredible One-Pot Cooking Cookbook is available at Amazon, B&N and other fine bookstores.
Connect with Megan on social media:
Website: https://www.strawberryblondiekitchen.com/
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Pinterest: https://www.pinterest.com/StrawberryKtchn/
Twitter: https://twitter.com/StrawberryKtchn
ENTER THE GIVEAWAY!
Wait there’s more!
Page down for the bonus recipe from the Incredible One-Pot Cooking Cookbook, Peach and Ginger Barbecue Pulled Pork! You can make this Barbecue recipe by using mostly pantry staples.
Peach and Ginger Barbecue Pulled Pork
Peach, ginger and pork go so well together. They’re a triple threat in this pulled pork that we pile high on hamburger buns. It’s great for a weeknight meal on large buns or to serve a crowd on slider buns.
2 tbsp (18 g) paprika
1 tbsp (9 g) brown sugar
1/2 tbsp (4 g) black pepper
1/2 tbsp (5 g) chili powder
1 tsp garlic powder
1/2 tbsp (8 g) plus 1⁄2 tsp salt, divided
1/8 tsp cayenne pepper
2 tbsp (30 g) Dijon mustard
1 (3-lb [1.4-kg]) pork shoulder
1/2 cup (123 g) ketchup
2 tbsp (30 ml) apple cider vinegar
2 tsp (10 g) grated fresh ginger
1 tbsp (15 ml) Worcestershire sauce
1 (29-oz [822-g]) can sliced peaches in 100% juice, drained
6 hamburger buns or 12 slider buns
Preheat the oven to 325°F (163°C).
In a small bowl, combine the paprika, brown sugar, black pepper, chili powder, garlic powder, 1⁄2 tablespoon (8 g) of salt and cayenne pepper.
Spread the Dijon mustard all over the surface of the pork shoulder and sprinkle it with the spice mixture. Rub in the mixture well.
In a medium bowl, combine the ketchup, vinegar, ginger, Worcestershire sauce and remaining 1⁄2 teaspoon of salt.
Place the pork in a large Dutch oven. Pour the sauce over the top and add the peaches. Stir to combine and cover the Dutch oven.
Roast the pork for 3 hours, or until the pork shreds easily with a fork. Serve the pulled pork on the hamburger buns.
