Posted Saturday, April 19th, 2014 by & filed under Recipe.

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We love small bites like asparagus poached egg crostini + mini stout-infused shepherd’s pies, but there is something about a *family* style meal. Tables teeming with delicious fare + whole-hearted conversation… it’s just oh-so-good for the soul. Tostadas Bar | Red Stamp Tostadas are excellent for family night dinners. Whether it’s your average Friday night or a special celebration {Cinco de Mayo!}, they won’t disappoint. Tostadas are simple to prepare and allow each person to customize his or her plate to his or her own taste buds/dietary needs. Tostadas Bar | Red Stamp Tostada Bar | Red StampBasil Lime Rice Recipe | Red Stamp

Basil Lime Rice
{serves 4-6}

2 1/2 cups basmati rice
1 cup fresh basil {chopped}
zest + juice of 2 limes

Rinse rice in colander until water runs clear. Bring salted water to boil in a large saucepan. Add rice to boiling water. Once rice *dances*, boil an additional 5 minutes. Drain rice in metal colander and cover with aluminum foil. Add a small amount of water back into pan and bring to a simmer. Place colander with rice on top of pan. Steam 8 to 10 minutes. Stir the lime zest, lime juice and basil into the cooked rice just before serving. Pineapple Chipolte Pork Recipe | Red Stamp Pineapple Chipotle Pork Tostadas {makes 12 tostadas} 1 Tbsp. dark brown sugar {packed} 2 Tbsp. chili powder 1 Tbsp. ground cumin 4 to 5 lbs. boneless pork shoulder 2 cups chicken stock 3 canned chipotle chiles {seeded + diced} 1 Tbsp. adobo sauce from canned chipotle chiles 20 oz. canned pineapple {crushed} 1 pkg. tostada shells radishes, bell peppers + pineapple bits {for topping} In a small bowl, mix brown sugar, chili powder + cumin. Pat pork dry with a paper towel + rub spice mixture on pork shoulder. Add to a slow cooker along with chicken stock, chipotle peppers, adobo sauce, crushed pineapple + pineapple juice. Cover + cook on low, 8 hours or until pork is pork tender. Using 2 forks, shred meat. Cook in sauce for an additional hour. Top tostada shells with shredded pork. Add radishes, bell peppers + pineapple bits. Tostada Bar | Red Stamp Psst… remember these quenching gingeritas? They’re the ideal pairing for this spicy roundup.



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