P&P Blog

Super Bowl 50 Nachos

Few things are so universally loved as nachos. This recipe was inspired by a peasant dish known as chilaquiles (say it: chee-la-KEE-lays). Because they're essentially nachos made in a skillet and topped with fried eggs, they've been lauded as a type of breakfast nacho - an especially good cure for hangovers.

For this coming Super Bowl, we wanted to combine the great flavors of the states battling it out: Colorado and North Carolina. While North Carolina is almost immediately connected with the idea of barbecue (especially vinegary, pork-based barbecue), Colorado has so many influences it can be difficult to pin down what their cuisine is. Something that's undeniable, though, is the love of green chilis. What better way to combine pulled pork, green chili, and football than a hearty plate of nachos?


Carolina Pulled Pork

  • Pork shoulder (1 lb; leaves plenty for leftovers!)
  • 2-3 Tbsp Charlotte's Pig Powder
  • Cracked black pepper
  • Alderwood Smoked Sea Salt
  • 1 1/2 cups apple juice
  • 2-3 Tbsp Red Apple Balsamic Vinegar

Denver Chilaquiles

  • Your favorite tortilla chips
  • Desired amount of Carolina Pulled Pork
  • 8 oz shredded Monterey Jack cheese
  • Prepared tomatillo salsa (salsa verde)
  • 1/2 cup diced red or pickled onion
  • 1/4 cup chopped cilantro
  • 1/2 cup chopped bell peppers in varying colors
  • Other desired nacho toppings
  • 4 large eggs
  • 1/4 cup Baklouti Green Chili Fused Olive Oil


  1. Set a slow cooker to low.
  2. Combine Charlotte's Pig Powder, cracked black pepper, and Smoked Sea Salt to taste. Rub pork shoulder generously, being sure to massage the spices into every crevice.
  3. Place pork shoulder in slow cooker. Pour in apple juice and balsamic vinegar. Use more or less vinegar according to taste.
  4. Allow pork to cook 6 hours or until it can be easily shredded with a fork. Shred pork by gently pulling it apart with two forks. Mix with sauce in slow cooker to coat.
  5. Just before assembling nachos, spread desired amount of tortilla chips on a baking sheet. Place in an oven set at the lowest possible temperature for several minutes until warm.
  6. In a bowl or other desired serving vessel, layer tortilla chips, desired amount of pulled pork, cheese, salsa, onion, and cilantro, creating repeating layers of chips and toppings and reserving some toppings to cover eggs. If serving platter is oven-safe, you may warm the nachos in the oven at the lowest setting to melt some of the cheese.
  7. Heat the chili oil on medium-high and fry eggs according to desired crispiness.
  8. Top nachos with fried eggs, followed by remaining toppings. Serve immediately.

    Happy Eating!

    Tater Tot Hot Dip

    Tater tot hot dip

    Everyone's favorite hotdish - now in dip form! Created especially for National Tater Tot Day and the upcoming Super Bowl.



    • 1 lb ground beef
    • 1 tsp Pinch & Pour North Dakota Steak & Hamburger Seasoning
    • 1 tsp Pinch & Pour Premium Seasoning Salt
    • 8 oz cream cheese
    • 1/3 cup sour cream
    • 1/3 cup mayonnaise
    • 1/2 cup frozen corn
    • 1/4 cup green onions, chopped
    • 1 cup shredded cheese (such as Cheddar or Monterey Jack), divided
    • 1 Tbsp Worcestershire sauce
    • 1 tsp ketchup
    • 2 cups thawed, crumbled tater tots, divided


    1. Preheat oven to 375F.
    2. Brown ground beef with first two spice blends, adding salt and pepper to taste if needed.
    3. Mix together remaining ingredients, setting aside 1 cup tater tots and 1/2 cup shredded cheese. Mix in browned ground beef.
    4. Transfer to your favorite casserole dish and top with reserved tater tots and cheese. Bake in preheated oven for 25 to 30 minutes until cheese is melted and dip is warmed through.

    Happy eating!

    Developed by Megan Lewis

    Dark Chocolate & Aged Vanilla Balsamic Truffles Recipe


    • 1 pound quality dark chocolate, chopped (Cocoa 56%+)
    • 8 oz. heavy whipping cream
    • 2 Tbs. Pinch & Pour Aged Vanilla Balsamic
    • 1/3 cup good quality cocoa powder
    • 1/4 teaspoon salt


    1. Place chopped chocolate in a wide, heatproof bowl. 
    2. In a heavy bottom pan, bring the heavy cream and salt to a boil. Turn down the heat and let the cream simmer for a full minute. Stir often, making sure the cream does not burn. 
    3. Immediately take the cream from the heat and pour evenly over the chopped chocolate. Resist the temptation to stir. Allow to sit for 2-4 minutes in order to melt the chocolate. 
    4. When the chocolate has melted, stir the ingredients together with a heatproof rubber spatula. Use the spatula to stir any larger pieces of chocolate in to the warm cream to dissolve.
    5. Add the Vanilla Balsamic to the ganache and mix thoroughly. The ganache will thicken as it cools and when it reached room temperature, can be piped. To make traditional truffles, pipe small portions ( approximately 2 tsp.) of ganache on to parchment paper or another non-stick surface. These portions will continue to cool and solidify and can then be rolled in to small balls. Dredged the balls in to cocoa powder. If used while warm, the ganache can be poured over cakes or used to dip fruit.


    Serrano Honey Chicken Stir-Fry Recipe


    • 2 medium chicken breasts, cut into 1 inch cubes
    • 1 red bell pepper, cut into 1 inch cubes
    • 1 red onion, cut into 1 inch cubes
    • 1/2 lb white or crimini mushrooms, quartered
    • 1 broccoli crown, cut into flowers
    • 2 Tablespoons Pinch & Pour Garlic Olive Oil
    • 1/2 Cup Pinch&Pour Serrano Honey Vinegar
    • Crunchy chow mein noodles


    Sauté chicken in olive oil until done and set aside in a bowl.

    Add the broccoli, onions, and peppers, sautéing until warm but still crunchy.

    Place cooked chicken back into the pan and add the serrano honey vinegar.

    Cook, stirring, until pieces are coated and hot.

    Serve alone, over rice, or chow mein noodles.


    Caprese Salad with Balsamic Reduction Recipe


    • 1 cup Pinch & Pour balsamic vinegar (Traditional 18 yr)
    • 1/4 cup honey
    • 3 large tomatoes, cut into 1/2 inch slices
    • 1 (16 ounce) package fresh mozzarella cheese, cut into 1/4 inch slices
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1/2 cup fresh basil leaves
    • 1/4 cup Pinch & Pour extra virgin olive oil


    Stir balsamic vinegar and honey together in a small saucepan and place over high heat.

    Bring to a boil, reduce heat to low and simmer until the vinegar mixture has reduced to 1/3 cup, about 10 minutes.

    Set the balsamic reduction aside to cool.

    Arrange alternating slices of tomato and mozzarella cheese decoratively on a serving platter.

    Sprinkle with salt and black pepper, spread fresh basil leaves over the salad and drizzle with olive oil and balsamic reduction.

    For a quick Caprese Salad use Pinch & Pour basil infused olive oil


    Dairy-Free Organic Butter Olive Oil Cinnamon Rolls Recipe



      In a small bowl, dissolve yeast in warm water and set aside. In a large bowl mix the water, sugar, butter olive oil, salt, and egg. Add 2 cups of flour and mix until smooth. Add yeast mixture. Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.

      When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle. Spread butter olive oil all over dough. Mix sugar and cinnamon and sprinkle over "buttered" dough. Sprinkle with walnuts and or raisins, if desired. Beginning at the 15-inch side, role up dough and pinch edge together to seal. Cut into 12 to 15 slices.

      Preheat the oven to 350

      Coat the bottom of baking pan with 1/3 cup butter olive oil and sprinkle with 1/2 brown sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes. Bake for about 30 minutes or until nicely browned.



        Spicy Glazed Corn Recipe


        • 1/4 cup Pinch & Pour Roasted Sesame Oil
        • 1/4 cup hoisin sauce
        • 1/4 cup honey
        • 1/4 cup Pinch&Pour Serrano Honey Vinegar
        • 2 Tablespoons reduced sodium soy sauce
        • 2 Tablespoons lime juice
        • 8 ears corn
        • 2 teaspoons toasted sesame seeds
        • 1/2 to 1 Serrano chille, minced
        • 2 green onions, sliced thinly


        Heat grill to high (450 to 500 degrees).

        Mix together oil, hoisin, honey, vinegar, soy sauce and lime juice.

        Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.

        Transfer corn to a platter and sprinkle with sesame seeds, chile and green onions.