Smokin Nachos

I'm sure you've probably had nachos before.  Maybe not like this. My idea of a nacho was throwing a layer of chips on a baking sheet, add a layer of beans and meat and heat it in the oven.  Top it off with some cheese and choice condiments and that was it.  The first time I saw my husband make nachos I snickered at him.  He topped each individual chip with beans, meat and cheese.  What's the big deal it all taste the same!  Boy was I wrong.  When you get the same perfect blend of flavors first bite to last its definitely win win.  And, you won't wind with a plate full of dry beans and soggy chips that no one really wants to eat.  This is how Nachos are meant to be set off with a layer of smoked Beef Skirt Fajitas.



1 Large Bag of Restaurant Style tortilla chips

3 Cups Refried Beans
2 Cups Diced Beef Skirt Fajita meat (or anything else of you choosing)
1 16oz Package Fiesta Blend (or Taco Blend) shredded Cheese

3 Cups Fresh Pico de Gallo (see below)
1 Large Avocado Mashed
Sour Cream (optional)
Sliced Jalapeno (optional)

Gently spread a layer of beans on each chip (to avoid breaking them) until you have no more beans.  Top with a generous pinch of diced meat.  Place in 350 degree oven for 10 minutes to allow beans and meat to become warm.  Top each nacho with a good sprinkle of cheese and return to oven until cheese is melted.  Remove from oven and add a spoon of Pico de Gallo spreading it on top of cheese evenly.  Add one dollop of mashed avocado to top it off.  Add sour cream and a slice of fresh jalapeno if you like.

FRESH PICO DE GALLO
Making fresh Pico de Gallo is simple.  It taste better and is a lot more economical that store bought

1 Medium Tomato Diced
2 Medium sized Jalapeno Diced (less if you don't want it too spicy)
1/2 Medium Green Pepper Diced
4 Garlic Cloves Minced
1 Cup Minced Oniol

Mix all ingredients in a air tight container and store in fridge overnight to allow the best flavor.


Edible Chicken Suprise

This is a quick dish that is perfect for a relaxing Sunday.  Be careful though.  I took leftovers for lunch and several people enjoyed the aroma so much they ask me to make it for them. One of the best parts of this dish is the unique flavor the smoked chicken.  Any tender, moist chicken available will make this dish wonderful.  This dish will serve four.



1 16oz Pkg Miniature Shell noodles

1 Tsp Olive Oil
1/4 Cup Chopped Green Pepper
2 Cloves Garlic, Minced
2 Cups Fat Free Chicken Broth
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Cup Sour Cream
1 Cup Velveeta Cheese
2 cups shredded Chicken
salt and pepper to taste


Cook noodles according to package direction.  Drain, but do not rinse. 

Saute garlic and green pepper in medium sauce pan for 2 minutes, or just enough to soften.  Add Chicken Broth, Peas and Corn leaving on medium heat until the broth comes to a full boil.  Reduce heat to medium low and stir in Cheese and Sour Cream stirring constantly until smooth.  Gently mix in shredded chicken and noodles on low heat.  Once well blended remove from heat and let set 5 minutes before serving.

Vegan Pasta Cheesy Crumble

I haven't officially tried this one, but just looking at it I know I'm going to.  It's another one of my daughter's tasty creations.  This recipe serves two, so adjust accordingly.

 

1/2 of a 16oz Pkg Tubular Pasta (Macaroni or whatever you may have on hand)

2 Vegan Boca Patties (beef or chicken)

1Tbs Olive Oil

1 Tsp Rice Wine Vinegar

1 Tsp Soy Sauce

1 Tsp Spicy Teriyaki Sauce

3 Tbs Earth Balance Butter

1/8 Cup Flour

1 Tsp Salt

1 Tsp Hot Mustard

1 Cup Soy Milk

2 Cups your favorite flavor of Daiya Cheese

1 cup bread crumbs
salt and pepper to taste

 

Cook noodles according to package directions until Al Dente.  Once done drain and rinse with cold water to stop the cooking process.Set noodles aside for now.

 

In a medium skillet set to cook on medium add 1 tbs of olive oil and heat slightly.  Add the Boca Patties and  brown until they are done enough to crumble.  Once the patties are in small pieces stir in Rice Wine Vinegar, Soy Sauce and Teriyaki Sauce.  Saute for about 10 minutes, or until the Boca is brown and has absorbed all of the flavors.

 

In medium saucepan melt butter.  Whisk in flour and hot mustard.  Stir in soy milk and let simmer for about 5 minutes until completely thickened.  Melt in cheese leaving 3 tablespoons to sprinkle on top of dish.

 

In baking dish stir together noodles, boca mixture and cheese sauce.  Top with remaining cheese and bread crumbs.  bake in oven uncovered for approximately 20 minutes.

Awesome Cheese Steak

I don't know many that shy away from a tender, juicy cheese steak sub.  There are only two basic tips for one pleasing Cheese Steak.  Tender meat full of flavor, and one nice soft bun. I happen to use a wheat bun with sesame seeds that I found on the discount rack. My daughter prefers to use a nice warm slice of French Loaf about six inches long and lightly toasted.  For an amazing flavor I used grilled steak.  Pepper Jack cheese gave the sub a zesty taste. Make sure to compliment the meal with your favorite cheese. This will make two sandwiches.




1 LB cooked Shredded Beef Steak
2 TBS Olive Oil
1 Cup Chopped Onion
1 Cup Chopped Green Pepper
2 Cloves Minced Garlic
1/4 Cup Worcestershire Sauce
4 Slices Pepper Jack Cheese
Honey Mustard

2 6" Hoagie Sandwich Buns

Heat Olive Oil in sauté pan.  Stir in onion, green pepper and garlic.  Cook for 5 minutes stirring constantly.  Add meat and Worcestershire sauce.  Cover and let simmer.  Lightly  toast your choice of buns in heated oven for about 2 to 3 minutes.  Remove and spread honey mustard on the bottom bun.  Top with beef.  Split Pepper Jack cheese down the middle and place both slices on top of the sandwich.  Place back in oven until cheese is melted.

 

a la PARRILLA TACO

My husband was at it again.  What was I suppose to do?  He grilled so much meat I had to get my mind working fast to come up with something new.  These crunch corn shelled taco were so good, and ready to eat in only minutes.  I used a little of the different meat on each one, even combined some on a few.  The pollo and picante chorizo were the best.  Once you try a taco full of chopped grilled filete you might think a little differently about the traditional taco.  I made my own shells, but lets face it.  All yo want to do is get them on the table.  Don't hesitate to buy some. This will make a dozen tacos.



12 Corn Taco Shells
3 Cups Smoked Meat (I  used Pollo, Puerco, Chorizo and Filete)

Toppings (your choice)

Shredded Lettuce
Diced Tomato
Sliced Jalapeno
Sliced Avocado
Shredded Cheese (Taco blend)
Sour Cream

Make sure to heat the shells.  This makes them good and crunchy.  Place about 2 TBS of Shredded Lettuce and 1 TBS Diced Tomatoes in the bottom of each shell (more if you like).  Add a good sprinkle of Shredded Cheese, your choice of Meat and finish with a nice thick slice of Avocado.  Top off with Jalapeno and Sour Cream if you prefer.  There you have it something quick and delicious.
 

Hawaiian Kissed Grilled Chicken

If you keep with any of my recipes you know we enjoy grilling outdoors any time of the year.  I try to be creative and come up with something different every once in a while.  This chicken is so moist and tender.  The pineapple really infused it with flavor. I take advantage of fresh pineapple when it is on sale.  I can part of it, and freeze part of it in slices.  You can use store bought and it will be just as tasty.  Just be sure to omit the honey since it is presweetened.

Deysauno Chalupa

 

Breakfast should be fun and simple.  Who wants to spend a bunch of time in the kitchen when you'd rather be working on getting motivated for the day?  I'm going to take a guess and say this is probably something you've not had before.  I will confess one thing though--they were delicious.  This is one for the books!  I used my own homemade maize tortillas (Caliente y Fresco Maize Tortilla) made in advance of course.  They were just the right size!  If you prefer to use store bought NO PROBLEM!  They'll taste just as awesome.  This served four to six.