Super Nachos

These nachos need no introduction. This is shown by the missing tortilla chip in the photo. They just couldn't wait for me to snap the picture. DOH!

BEEF NACHOS
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 - 20 Minutes



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Ingredients:

1tbsp Olive Oil

1lb Unseasoned Beef Taco Meat

1/2tsp Seasoned Meat Tenderizer

1/2tsp Cumin

1/2tsp Chili Powder

1/2tsp Garlic Powder

16oz Salsa

1c Green Onions, chopped

1/2c Black Olives

1/4c Sliced Jalapeno Peppers (optional)

2c Shredded Cheese of your choice

Tortilla Chips

Sour Cream

1.   In a medium bowl add beef and seasonings, stirring to coat

2.   Heat olive oil, in saute pan, over medium heat until hot.

3.   Add beef, in a single layer to pan.

4.   Cook about 3 minutes on each side & remove from heat.

5.   Layer each plate with tortilla chips, 1/2c beef, 1/2c salsa, olives, jalapeno & 1/2c cheese

6.   Microwave for 1 minute or until cheese is melted

7.   Garnish with green onion and a dollop of sour cream 

ENJOY!!!!

THE ULTIMATE WEDGE

The following recipe taught me that potatoes can be your friend, if eaten in moderation. Good Luck with that.

ROSEMARY & THYME POTATO WEDGES
Serves: 4 (1 potato per person)
Prep Time: 10 minutes
Cook Time: 40 minutes



Things You Will Need:

Large Baking Sheet with 1/2 inch sides

Aluminum Foil

Medium Bowl

Whisk



Ingredients:

4 Large Russet Potatoes

1 Cup Olive Oil

1tsp Salt

1tsp Black Pepper

1tsp Rosemary

1tsp Thyme

1tsp Garlic Powder

1tsp Onion Powder

1/2c Grated Parmesan Cheese

1.    Preheat conventional oven to 425 degrees

2.    Line pan with aluminum foil

3.    Wash potatoes and pat dry

4.    Cut each potato lengthwise. There should be 8 wedges per potato. Set aside

5.    In a medium bowl add olive oil, seasonings and Parmesan

6.    Whisk until all ingredients are well mixed

7.    Coat potatoes with oil mixture, about 4 wedges at a time and place on baking sheet

8.    Place wedges on pan

9.    Bake for 40 minutes or until wedges brown

ENJOY!  



THE PREGAME SHOW

My idea of romance is my sweetheart and I, relaxing on a Sunday, watching football. While he checks his Fantasy Football lineup, I'm reviewing my football poole picks of the week. As the hostess with the mostess, who also loves football, I am confronted with a 20 week dilemma...Do we order food or do I prep something on Saturday that will be welcomed before, during and after the games? My main goal is to LOUNGE, as much as possible, on Sundays, so planning is a must! The following recipe can be made a day ahead.

THE PRE GAME SHOW - Spinach Omelet
Serves: 2 - 3
Prep Time: 5 minutes
Cook Time: 25 minutes

Things You Will Need:
Medium Bowl
Whisk
8x4inch Loaf Pan*

Ingredients:

6 Large Eggs

1 Cup Organic Baby Spinach, rinsed and patted dry

1/2c Salsa

1/2c Milk

1/2tsp Baking Powder

1/2c Shredded Cheddar - optional

1/2tsp Black Pepper

1/2tsp Paprika

1/2tsp Garlic Powder
1/2c Shredded Cheese - optional
Cooking Spray

1.   Preheat oven to 375 degrees
2.  Spray Loaf Pan with cooking spray
3.  **In a medium bowl whisk together eggs, milk, baking powder, pepper, paprika & garlic powder, until just mixed
4.  Stir in spinach and salsa
5.  Pour mixture into prepared pan & bake 20 minutes or until sides of omelet pull away from pan
6.  Sprinkle cheese of your choice on omelet and continue cooking until it melts.

Pair this healthy dish with some fresh fruit, toast and a mimosa. ENJOY!

* I use an oval pan to make my omelet. A loaf pan will produce the same delicious results.
** Salt is not added to this recipe because of the use of salsa. If, however, you choose to add tomatoes, onions & bell pepper instead of salsa, add 1/2tsp sea salt.

WINGS

What's a Game Day without wings?!?!?!?!? Someone actually asked me that a few years ago because I was trying to do something other than the typical game day food. As someone who loves to cook & create new things, I used to get frustrated when my loved ones would request the same thing to eat over and over and OVER AGAIN! But, I had to challenge myself to make the foods that my guests like and EXPECT, while continuing to be creative. That's how the following recipe was conceived.

JUST PEACHY HOT WINGS - 20 Full Sized Wings
Prep Time: 30 minutes
Cook Time: 1 our

Peach Flavored Hot Wings w/Broccoli Slaw

Things You'll Need:
Large cookie sheet with 1/2 inch sides
Aluminum Foil
Small bowl for seasonings
Tongs
Medium Sauce Pan


Ingredients:
20 Chicken Wings
1c Vegetable Oil
1 tsp of each of the following: Seasoned Meat Tenderizer, Chili Powder, Paprika, Ground Ginger,
Black Pepper, Cayenne Pepper, Garlic Powder, Onion Powder & Garlic Powder
1-15oz can of sliced peaches in heavy syrup, pureed with blender or food processor
3c Hot Sauce
1 stick of butter
1/2c Brown Sugar

1.    Preheat conventional oven to 425 degrees
2.    Line a large cookie sheet with foil and spray with cooking spray. Set aside.
3.    Clean wings and pat dry
4.    Toss Wings in oil
5.    Whisk all seasonings together
6.    Starting skin side down, season both sides wings
7.    Place on prepared cookie sheet, skin side up
8.    Bake for 45 - 50 minutes or until skin on each wing is brown
9.  While wings are cooking, place butter and brown sugar in saucepan. Cook on medium heat, stirring constantly.
10.  Once butter is completely melted and sugar is dissolved, gradually whisk in hot sauce ( Pour sauce very slowly so that it doesn't splash!!!)
11.  Cook for about 5 minutes stirring occasionally
12.  Gradually stir in pureed peaches
13. Bring mixture to a boil and then reduce heat.
14. Simmer sauce for another 10 minutes and remove heat.
15. Remove wings from oven and allow to cool for 10 minutes
16. Lower oven temperature to 400 degrees
17. Then, one by one, with tongs, thoroughly coat eat wing with peach wing sauce and place back on cookie sheet
18. Bake for another 10 minutes
19. On large platter, pour some of remaining wing sauce, and arrange wings on top of it

Serve these wings with a good coleslaw or potato salad, a leafy green vegetable and a refreshing Riesling. YUM!!!!!

THE ALL-IMPORTANT DIP

I remember being 15 in my Spanish II class at Whitney Young. As the semester came  to a close we had a potluck and each student was asked to bring a dish. The one and only Latin student brought guacamole. At that time I was so finicky! If  food was too red, or too mushy or too done or too ANYTHING, I wasn't trying it. Fortunately for my taste buds, I gave my classmate's guac a try (only after glancing at her unpolished nails, to see if there was dirt or any other foreign object trapped under them. LOL). It was so bright and chunky, creamy AND DELICIOUS. Now Guacamole is one of my favorite dishes.

GAMEDAY or ANY DAY GUACAMOLE - Make about 2 cups
Prep Time: 10-15 minutes

Equipment:
Medium Bowl
Fork
Bowl Scraper or Large Spoon
Chips & Dip Platter

Ingredients:
3 Large Ripe Avocados
1 Medium Tomato, diced*
1 Small Onion, diced (I like the onions to be diced very finely. Nothing worse that a big chunk of onion in guac.)
The Juice of half of a small lime
1/2c Fresh Cilantro
1/2tsp Sea Salt
1/2tsp Black Pepper
1tsp Garlic Powder
1tsp Onion Powder
1/8tsp Cayenne Pepper (optional)
Tortilla Chips

1.  Peel Avocados, remove seeds & place in medium bowl
2.  Mash with fork (2 mashes per avocado)
2.  Sprinkle seasonings onto avocado (add additional salt, etc as needed)
3. Stir with fork, about 5 times. Leave some lumps
4. Add, onion, tomato, cilantro & lime juice
5. Stir with large spoon or scraper about 5 more times, making sure that your scape the bowl with each stir
6. Place in a chips & dip platter and surround with the tortilla chip of your choice
7. Garnish with lime slices and cilantro leaves

* I don't suggest making guacamole too far in advance. Don't make it more than 4 hours prior to serve time. But if you are making it more that 4 hours in advance, don't add  the tomato until you're ready to serve. Keep refrigerated.

GAMEDAY APPETIZERS

Watching sporting events gives me permission to do what I love.......NIBBLE!

PORTABELLA  BRUSCHETTA
Makes 2 cups
Prep Time: 20 minutes
Cook Time: 30 minutes



Equipment Needed:
Large Cookie Sheet with 1/2" sides or roasting pan
Aluminum Foil
Large Bowl
Food Processor or Blender
Chip & Dip Platter

Ingredients:
4-Portabella Mushrooms (about 4 inches in diameter)
1-14 or 15oz can of diced tomatoes with mild chilis, drained
2- Red Bell Peppers, quartered
1 small red onion quartered
1c Shredded Parmesan Cheese
1 1/2 c Olive Oil
2oz Fresh Basil Leaves
2 cloves garlic
2tbsp Italian Seasoning (A mix of Rosemary, Thyme, Basil, Oregano, Sage)
Sea Salt
Black Pepper
Pita Bread Triangles
French Bead

1.   Preheat conventional oven to 375 degrees
2.   Line a large Cookie Sheet with foil
3.   Place mushrooms, red peppers and onion in large bowl
4.   Add 3/4 cup olive and toss to coat vegetables
5.   Sprinkle vegetables with Italian Seasoning and toss/stir to coat
6.   Pour contents of bowl onto cookie sheet. Spread vegetables out so that they are not touching
7.   Cook for 30 minutes
8.   Remove from oven and allow to cool
9.   Cut Mushrooms into quarters and place in food processor along with Peppers, Onion, Garlic Cloves and Fresh Basil leaves. (Depending on the size of your food processor, you may need to repeat this step once or twice)
10. Pulse 4 or 5 times or until vegetables are diced and spreadable. Pour into large bowl, stir in tomatoes and set aside.
11. In a small bowl, whisk remaining olive oil & sea salt for a full minute and pour over vegetables
12. Stir in Parmesan Cheese
13. Sprinkle with Black Pepper  to taste
14. Add additional Sea Salt if needed

Place Bruschetta in dip platter and surround with a combination of pita bread and 1/2 inch thick pieces of French bread. ENJOY!

This Bruschetta can be used as a sandwich spread, a topping for burgers & pizza or even mix it in your favorite soup or side dish for an extra kick.

GAMEDAY

Even though the NFL Playoffs are in full swing, not everyone is a football fan. If it's your turn to be host, whether your sport of choice is hockey or that beloved video game, the following gameday dishes are sure to please.


PIZZA PIE - 4 Large Servings or 6 Medium Servings
My friends, this is not your Daddy's pizza!

Equipment:
1- medium sauté pan
1- 9" pie dish
basting brush
non-fat cooking spray

Ingredients:
2-9" refrigerated pie crusts
1egg white
1lb ground beef*
1 taco seasoning packet
1 egg beaten
1-16oz bottle of tomato salsa
2c shredded mozzarella
2 stalks green onion
1 tbsp melted butter
Sour Cream

1.   Heat conventional oven to 375 degrees
2.   Unroll one of the pie crusts and place in baking dish
3.   With a whisk beat egg white until it foams
4.   Baste the bottom of your pie crust with egg white. You will not need all of egg white. Use only enough to lightly coat crust. This keeps crust from getting soggy while cooking.
5.   Spray saute pan with cooking spray and cook ground beef according to directions on taco seasoning package
6.   Remove from heat, drain any excess fat & pour ground beef into a large bowl
7.   Stir in beaten egg
8.   Stir in salsa, mozzarella & green onion
9.   Pour beef mixture** into prepared pie crust, spreading evenly
10. Unroll remaining crust and place on top of pie, pressing edges of pie crust together
11. Using a sharp knife cut 3 slits in top crust
12. Place pie in center of oven & bake for 25 minutes
13. Remove from oven and baste top crust with melted butter (The edges of pie crusts tend to brown faster than the center so use the majority of your butter there.)
14. Return pie to oven & continue baking for 5-10 minutes or until crust is golden brown
15. Remove from oven & rest pie for 10 minutes.

*If Ground Beef is not the star player in your offense, sub it out for Ground Turkey or Chicken. Since chicken and turkey do not produce as much fat, use 2 tbsp of olive olive instead of non-stick cooking spray . Add some basil and lots of garlic powder to them as well for a little something extra.
**For the busy cooks the pie filling can be made ahead and frozen for up to a month!

Serve this Pizza Pie with Black Beans or your favorite green salad and ENJOY!