I've been furiously getting rid of things at organizing and reorganizing at home. Seasons tend to do that to me. I get the itch to have everything feel new and clean and ready for another chapter of life and sometimes I get carried away. One of the things I'm REALLY debating is going with a Capsule Wardrobe. When I went to Ireland in September, I packed everything I needed for 8 days in one backpack. It was so freeing to have minimal decisions to make so I could save my energy for other, more exciting things. I've been craving that feeling in my daily life. Instead of staring into my closet wondering what to wear, I want to have great choices right there. Basic, well-made clothes that are flattering and versatile.
I should just do it. Right? Have you? Will you tell me your story? Give me some advice? HALP.
In the meantime, I'm going to be stuffing my face with these millet tot nachos. Cheesy, spicy, sweet, crunchy goodness that can't let me down the say an ill-fitting dress does. This recipe came about on a day when I just wanted something that felt like junk food but didn't give me the junk food hang over (i.e. bloating, breakouts, exhaustion). When I have cravings like this, I want all the french fries/tater tots/pizza in all the land, but my saving grace has been having a box of Boulder-made millet tots from Rollin Greens in the freezer. I LOVE THEM. They are delicious alone, dipped in Sriracha ranch, BBQ sauce, or good ole ketchup. SO GOOD.
I decided to top these bad boys with a healthy amount of sharp cheddar (Tillamook, to be exact- that stuff melts like a DREAM) and then pile them high with a fresh, crisp, subtly spicy slaw of green apples, fresh basil, and some classic Southeast Asian condiments. Sambal can improve so many things. And then, because I am a total sucker for spicy things, I finished it all of with a drizzle of Sriracha. Yum, yum and YUM. If you have Kimchi, you could add that to the slaw for a more Korean-themed version, which I'm gonna need to do ASAP.
You should also pour yourself a glass of this AMAZING boxed rosé . It actually fits in your refrigerator (horizontally instead of vertically- DUH) and it is honestly one of the best rosés I have tasted in a while. Cheers to that!
Spicy Asian-Inspired Millet Tachos with Apple Basil Slaw
Makes 4 Servings
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
For the slaw:
- 1 granny smith apple, washed, cored and cut into 1 inch matchsticks
- 1/3 cup fresh basil or Thai basil leaves, julienned
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 tablesopon lime juice
- 2 teaspoons sambal
For the tachos:
- 1 box Rollin Greens Original Millet Tots
- 1 cup Tillamook shredded cheddar
- Apple Basil Slaw (recipe above)
- Sriracha (optional)
- Additional fresh basil (optional)
- Line a small baking sheet with foil and grease lightly with sesame oil.*
- Preheat the oven to 375 degrees Fahrenheit and bake the tots according to package directions.
- While the tots are cooking, combine the slaw ingredients in a medium bowl, toss together, and set aside.
- When the tots are done cooking, remove them from the oven and preheat the broiler on high.
- Sprinkle the tots with the shredded cheese, then place under the broiler for 3-4 minutes, watching closely, until the cheese is perfectly melted.
- Top the tots with slaw, Sriracha, and additional basil if desired.
- Serve immediately with a chilled glass of Rosé or your favorite IPA.
*To do this, soak a bit of paper towel with sesame oil and rub it around on the foil. Done and done!