Macho Nachos

First of all, I have to apologize for the hour.  This is technically for Meatless Monday but it is not coming in until 9:40 PM.  Suffice it to say I was simply not home all day and my baby has been in need of his mother all evening.  I think he is finally asleep now so I'll share with you a recipe that really allows you to sort of purge your pantry and veggie drawer.  It also takes something that is sort of naughty and turns it into something very nice.  :) 

 

Macho Nachos

Tortilla chips

Red kidney beans or black beans (drained and rinsed)

diced Jalapenos or diced green chiles

Cheese of choice (I use extra sharp cheddar cheese)

Cumin, Garlic powder, Chili powder or Cheyenne pepper

That's basically the gist of it.  Then you can add what ever other veggies you have or want to put on there.

Corn

Black olives

Bell pepper

Avocado 

Tomato

Layer the chips on a plate that can be put in the microwave or a dish that is oven safe.  Top with drained beans and season to taste with seasonings.  (The cumin is what's going to give it that smokey "Mexican" flavor.)  Add jalapenos and whatever veggies you like and top with cheese.  (I would leave the avocado and tomato until after you have toasted the nachos.)  You could make multiple layers if you wish-- I usually do.  Then either microwave or broil until the cheese is nice and melted.  Top with avocado and tomato if desired and watch these fake-out nachos disappear! 

Craisin Salad

This is the salad we served with a roast chicken and some really great bread.

Craisin Salad

1 head of each: red leaf lettuce, green leaf lettuce and iceberg lettuce
1 cup cranraisins ( like to use 1/2 cup of original and 1/2 cup cherry craisins)
1 red onion, chopped
1-2 red apples chopped
1 pkg. slivered almonds (sugar glazed - 1/4 - 1/2 cup sugar, 1 - 2 Tbls. butter in frying pan until toasted)
Fresh grated Parmesans or Asiago cheese
1/3 - 1/2 bottle of each: Brianna's Blush Wine Vinaigrette Dressing and
Brianna's Poppy Seed Dressing

Combine all ingredients except for dressing. Add dressing just prior to serving - or serve it on the side.

Tip: If you keep losing all your salad fixings at the bottom of your serving bowl, try serving your green salad on a big platter. Works great. :)

Chili, Chip, and Cheese.

I'm sorry, everyone, that this did not get posted yesterday as it should have. To be honest, there were a few stressful things but I still could have done it. I just plain forgot. Until 11:30 at night and by then what's the point?! So now at 8:45 in the morning here you have a really fast recipe for throwing together when the sitter is on his/her way and you are going out for date night. Or on one of those nights when something more difficult than "make-it-with-one-hand-tied-behind-my-back" is just not happening.

I present to you...
*drumroll*



Chili, Chip, and Cheese!

Canned chili or leftover chili
Tortilla chips
Cheese of your choice, shredded

Crumble chips into and cover the bottom of a baking pan. (9x13, 8x8, pie dish...it doesn't matter, just whatever is clean and how ever much you want. I like glass pans though.)
Spoon chili over chips to make a thin layer.
Sprinkle cheese over chili to cover.
Repeat, layering like lazagna until all your ingredients are gone or the pan is full. Whichever comes first.
Broil until the cheese is melted and there is a light toast to the edge of the chips. But watch closely as it goes from toasted melty goodness to well done in a hurry.