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.

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.

Here is the segment!

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

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/

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

Now that our new website is just about complete, I thought I would start introducing you to the items in our Gourmet Store.  I use these Gourmet Spice Blends in just about everything I make, so they are a key element in all my recipes.  I use organic spices and herbs whenever possible for all the blends as well as roast and grind all of the spices myself.  I try to keep the Spice Blends unique in that you wouldn't find this exact blend at your average grocery store, yet familiar that you want to use them in your everyday cooking. Spices aren't given enough attention and often are left to a lonely life in the back of the cupboard only to be discovered 2 years later and its no longer any good.  Spices should be used within 6-8 months.  Their freshness starts to diminish after that time and you really don't get much out of them after that.  

I like to keep the all purpose ones in a pretty spice jar next to the stove, so that I am reminded to always use them.  And the others are in a cupboard closest to the stove, right in front.

Spices can turn any ordinary dish into something spectacular.  It's a great way to eat healthy too.  A plain chicken breast is so much more appetizing when you sprinkle a little Cottage Blend on it.  A fish filet dazzles with a dash of Rainbow Lemon Pepper on it and vegetables come to life with a sprinkle of Rosemary Lemon Salt.

HOUSE BLEND. Our Top Seller.  Kick up ordinary salt and pepper with this all purpose blend of kosher salt, fresh ground rainbow peppercorns, garlic and fresh ground chili flakes.  I use this on EVERYTHING.  Basically, if your using salt and pepper, you may as well just use this.  Its great on all meats, veggies, soups, stews you name it.

SUPER TUSCAN BLEND.  Another Top Seller.  A twist on the classic blend of Italian seasonings. Enhance your pasta sauces, meats and vegetables.  I use this in almost everything as well.  I love unique ingredients and the tomato powder in this is really cool.  It helps thicken sauces and stews and is great on steaks! A blend of oregano, basil, thyme, rosemary, onion, tomato powder, white pepper, garlic, red pepper and black pepper.

RAINBOW LEMON PEPPER. Bring fish, chicken and vegetables to life with this zesty all purpose seasoning. A blend of rainbow peppercorns, lemon peel, onion, thyme and coriander.

COTTAGE BLEND.  Season meat, vegetables and fish with this aromatic all purpose spice. A blend of celery seed, onion, thyme, garlic and rainbow peppercorns.

ROSEMARY LEMON SALT. I hand zest each lemon and chop the rosemary for this rosemary and lemon infused salt.  Give fish, chicken and vegetables a zesty bite with just a sprinkle of this blend.

SOUTH O' THE BORDER BLEND.  Keep your dishes authentic with this South O' the Border Blend. The cilantro powder and dried bell pepper are what make this blend unique. A combination of chili powder, chipotle, cilantro, bell pepper, oregano, cumin and garlic.

BBQ RUB.  Awesome on ribs, chicken and pork. A sweet and spicy blend of brown sugar, kosher salt, chili powder, black pepper, dry ground mustard, garlic powder and onion powder.

GARAM MASALA. Bring magic to any dish with this blend of rich Indian spices. A spicy aromatic blend of peppercorns, cardamon, cinnamon, cloves, coriander, nutmeg, turmeric and fennel seeds.

PUMPKIN PIE BLEND. Great to use in pumpkin pie, cakes, custards and cookies. Also a delicious addition to your morning coffee and oatmeal! A blend of cinnamon, nutmeg, allspice, ginger and cloves.

SPLENDUKKAH. “Dukkah”, traditionally an Egyptian side dish is a mixture of herbs, nuts & spices. Typically used as a dip with bread & vegetables, this Italian inspired blend can also be used to sprinkle on pizza, soups, salads or as a rub for meats and vegetables. A blend of sundried tomato, garlic, basil, parmesan cheese, crushed red pepper and black pepper.

SPICE SPOONS. Enjoy using your gourmet spices with these wooden spice spoons. Hand carved from palm wood in Thailand. All natural and eco friendly.

I hope you'll give these Gourmet Spice Blends a try!  They are available in 4oz and 6oz jars as well as refill pouches.  You get a FREE 1oz sample with every order too!

Get Cookin'!

Shonals

Look for our Chimichurri Sauce, an Argentinian condiment made with fresh herbs and garlic and goes deliciously with grilled meats and vegetables.

They will also be carrying our Kale Chips, crispy bites of kale, lightly salted with a little kick using our House Seasoning, packed with tons of vitamins and antioxidents, grab a bag of these snacks and dont feel bad about eating the whole thing!

We are so excited to be in our 1st Gourmet Grocery Store and appreciate all your support!

We took a bland chicken breast and perked it up using SplenDishes Rosemary Lemon Salt, grilled it and served it over a hearty baby spinach salad filled with bell pepper, zucchini and cucumber, tossed with a light vinaigrette using SplenDishes House Seasoning.

We wowed the crowd with our Snapper Wraps, a healthy and tasty take on the fish taco. We spiced up a boring snapper filet with SplenDishes Mexican Blend, pan seared it and served in a lettuce cup, topped with a Cilantro Yogurt Sauce and a Pineapple Peach Salsa, both using SplenDishes Mexican Blend.

The Flank Steak Stir Fry was a hit too, we seasoned a flank steak using SplenDishes Asian Blend then grilled it. The steak was served over a bed of wok stir fried cabbage, bell pepper, carrot, onion and bean sprouts, tossed with a Ponzu sauce ( a citrus flavored soy sauce).

Most people think that diet = no dessert…Not true! We created desserts that satisfy that sweet tooth you may have, but are still healthy and good for you! Think grilled peaches with a dollup of Greek Yogurt, seasoned with SplenDishes Pumpkin Pie Spice, or grilled pineapple and banana with homemade white peach frozen yogurt and last but not least fresh berries served over the Greek Yogurt blend, then drizzled with a Balsamic reduction!!!

We sold out of all of our spice blends and had additional orders placed! We are looking forward to the next one already! Thank you to my sister, Lila, whom I couldn’t have done this without!

DATE:           Saturday, July 17th
TIME:            11:00am – 3:00pm
PLACE:        Bestwishes!
                      3080 Marlow Rd # A8
                      Santa Rosa, CA 95403
                     (707) 575-0145

Come by for a visit with Shonali, and get your SplenDishes Taste ON!

For more information, contact Shonali at 888-764-6254 or shonali@splendishes.com

Double Dipped Pretzels & Heavenly Marshmallows

Assorted Dipping Oils

Assorted Mustards

Assorted Gourmet Nuts & Crackers

Grab one of our melt in your mouth, luscious dark chocolate goodies to go with a  juicy Cabernet or Syrah, or try our deliciously addictive Gourmet Nuts to snack on.

Pick up one of our robust Dipping Oils to go with some crusty French bread or a bag of our Gourmet Crackers along with one of our hearty Gourmet Mustards to go with some cheese and salami.

Whatever you’re craving, you’ll find it at South Coast, along with some great wine to go with it!

If you’re headed to the Temecula Wine Country, make a stop at South Coast Winery and get your SplenDishes taste on!

It was a fun and very boisterous evening!

SplenDishes started doing gift baskets for the Property Management (REMS) at Colliers International.  Thank you to Kat Cruz and Gina St. Aubin for all your support and having faith in my little company!

We also have been doing gift baskets for Emily Brooke at Marcus & Millichap.  Thank you for your business Emily!!

We have more exciting news for our SoCal fans pending, but we are being superstitious and not telling until we know for sure!! Stay tuned…