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Tag Archive: chips

Nacho Average Nachos

October 8, 2017 Print this page

A very easy and affordable — yet delicious — dinner. Serve with more salsa and guacamole to take your nacho experience to an ethereal place.

Ingredients

Prep Time 15 min
Cooking Time 15 min
Total Time 30 min
Yield 4-6 servings

FOR THE SALSA:

2 large tomatoes, finely chopped

2-3 jalapeno peppers, seeded or not (you decide), finely chopped

1/2 red onion, finely chopped

1/2 cup fresh cilantro, finely chopped

The juice of 1-2 limes (about 2-3 tbsp)

Salt, to taste

FOR THE NACHOS:

1 15 oz can of black beans, drained

2 tsp cumin

3/4 tsp salt

1-2 tsp chili powder

4-5 cups of sturdy corn tortilla chips

1- 1 1/2 cups of mild cheddar cheese, shredded

1 cup of jack cheese, shredded

Directions

FOR THE SALSA:

In a medium bowl, combine all of the ingredients. Taste and add more salt or citrus, if necessary. Let sit for at least half an hour to let the flavors meld.

FOR THE NACHOS:

Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. Set aside.

In a small saucepan, combine the black beans, cumin, salt and chili powder. Cover with a lid and heat over medium. Cook until just beginning to soften, about 10-15 minutes. If the black beans start sticking to the pot, add a tablespoon or two of water to keep things smooth. Set aside.

Line the bottom of the baking sheet with a layer of tortilla chips, taking care to make sure the chips aren’t overlapping. Top with about a third of the salsa and half of the black beans. Cover with half of each of the cheeses. Add another layer of chips on top and repeat, finishing with a final layer of cheese.

Bake until the cheese melts and begins to turn golden brown, about 15 minutes. If the cheese is melted, but still looking pretty white, turn the broiler on low and watch carefully as the cheese begins to crisp up. (Be careful, though — there’s parchment under those nachos!)

Serve immediately with remaining salsa and guacamole, sour cream and/or fresh cilantro, if you’d like.


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Sweet Potato Chips

December 27, 2013 Print this page

While we all know some fat is great for your health, it’s still not a great idea to be frying stuff up in cups and cups of it. These chips get the job done just as well–but in the oven!

Ingredients

Prep Time 5 min
Cooking Time 25 min
Total Time 30 min
Yield 4 servings

2 tablespoons of coconut oil, plus more for greasing

2 large sweet potatoes

Salt and pepper

Chili powder, garlic or onion powder, dried herbs (optional)

Directions

Preheat the oven to 450 degrees and grease two large baking sheets with coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness.

Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife.

Toss the rounds in the coconut oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!

Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.

Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.


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Savory Steamers with Sweet Potato Chips (gluten-free, dairy-free, Paleo)

May 1, 2013 Leave your thoughts Print this page

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I am very fortunate to have many food lovers in my life. One of those people is my awesome band director, whose specialty is…you guessed it, seafood.

Using his tips, I created a lick-your-bowl-clean dinner that was both satisfying and really easy to make. You don’t have to be a five-star chef to turn out this delicious meal!

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Before you start cooking, chop up 1 large onion, 2 stalks of celery, plus a handful of their leaves, 1 large carrot, and 4 cloves of garlic. Don’t leave out the celery leaves—they really help the dish shine.

Heat about 2 tablespoons of ghee or butter in a big pot over medium heat. Meanwhile, scrub off some Littleneck clams in the sink. I made 24 for 3 people, so figure about 8 per person. 

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Once the ghee or butter is hot and melted, add the onion and saute until soft, about 4 minutes. Then, add in the celery, celery leaves, carrot, and garlic and continue cooking until beginning to brown, about 6 to 7 minutes longer. Do not season with salt, or if you do, only add a little bit.

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Turn the heat down to medium-low and pour in 1 cup of stock (I used my homemade duck stock) and about 3/4 cup of white wine. Bring to a boil before adding the clams, covering the pot with a lid, and steaming until the clams have just opened, about 3 to 4 minutes. Don’t overcook them!

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Scoop up the clams and a bunch of the broth into a bowl, and dig in. It’s as easy as that!

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In French-style bistros, French fries are usually served with steamed shellfish. My sweet potato fries haven’t been turning out too well lately, so I decided to make sweet potato chips instead. They were fabulous, if I do say so myself.

Preheat the oven to 450 degrees and grease two large baking sheets with olive or coconut oil. Allow yourself plenty of time for baking to ensure maximum crispiness. 

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Peel and thinly slice two large sweet potatoes into 1/8-inch rounds. You can use a mandolin, but I personally prefer my trusty kitchen knife. 

Toss the rounds in about 2 tablespoons of olive oil, place on the baking sheets, and sprinkle the tops with salt and pepper. If you want to add some extra flavorings, like chipotle chili pepper, garlic/onion powder, or dried herbs, feel free to do so!

Bake until beginning to discolor on one side, about 10 to 12 minutes, then flip over and bake until crispy, anywhere from 10 to 20 minutes longer depending on oven rack position and evenness of temperature.

Allow to cool for at least 5 minutes before serving so the chips have time to harden a bit.

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What’s your favorite bistro or pub dish? Leave me a comment on Facebook and let me know!


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