Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook time: 20-25 min.
Difficulty: 1
Zo had been talking about wanting nachos every meal for 3 days. I had told her my idea for dinner and she took all the ingredients I told her I was using and said, "That would be some good nachos!" I gave in, changed up what I was using a little bit and made her some nachos. These are not anything like our other nacho post. These are pure delicious gourmet nachos! They look like normal nachos but just wait until you hit the center layer, amazing!
Ingredients:
Chicken
1 large chicken breast
1 slice of smoked deli bacon
1/4-1/2 tsp ground cumin
1/2 tsp essence
1/8 tsp smoked paprika
1/4 tsp red pepper flakes
1/4 tsp liquid smoke (mesquite)
Nacho filling
2/3 cup button mushrooms (diced)
2 green onions (chopped)
1/3 red bell pepper (chopped)
1 red vine sweet mini pepper (diced)
1 yellow vine sweet mini pepper (diced)
1 orange vine sweet mini pepper (diced)
3/4 of a large avocado (chopped)
1 tsp lemon juice
1/3 cup medium sharp cheddar cheese (shredded)
Nacho
a few handfuls of Mexican Restaurant style corn tortilla chips
sour cream
jalapeno green salsa
1 cup medium sharp cheddar cheese (shredded)
Chicken
Heat a small skillet over medium heat. Mix all dry seasonings and liquid smoke together in a small dish. Poke small holes all over chicken breast with a fork and then rub the seasoning mixture into chicken breast. Add chicken breast and slice of bacon to the skillet and cook for 10-12 minutes flipping every 3 minutes until chicken is cooked through. Remove chicken from skillet and slice into small pieces. If the bacon is crisp remove it from pan, if not continue to cook until crispy, then remove and dice into bits.
Nacho Filling
Mix together all ingredients in a medium bowl.
Nachos
Preheat oven to 350 degrees.
Make layers of chips and filling on a large baking safe dish until you are out of filling. Cover with a layer of chips, spread the remaining cup of cheese over the nachos and finally top with chicken and bacon. Place in oven and bake for 15 minutes or until the cheese is fully melted. Remove from oven and spoon your desired amounts of sour cream and salsa over nachos. Get ready to enjoy!
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 10-24 hours
Cook Time: 25-30 min.
Difficulty: 1
Ingredients:
2 butterfly pork chops
1/2 tsp essence
2 pinches ground ginger
3 cloves garlic
2 tbsp clover honey
fresh crack pepper
Meat hammer one side of butterfly chops. Mix together all ingredients (except pepper) into a ziploc bag and shake and rub around shops until coated well with mixture. Sit in refrigerator 10-24 hours.
Preheat oven to 375 degrees.
Remove chops from refrigerator and lay out on a baking safe sheet covered in aluminum foil for 10-20 minutes or until they have reached room temperature.
Pour all of the honey and garlic mixture left in the bag onto the chops and bake at 375 for 25-30 minutes or until cooked through.
Remove from oven and crack fresh pepper over chops before serving hot!
Taste Level: G
Cost: $20 and under
Serves: 2
Prep Time: 5-10 min.
Cook Time: 15 min.
Difficulty: 1
I was hopping in the shower and asked Zo to grab everything out of the cooler that she wanted in the omelet. I took the amounts of the ingredients she set out and made this omelet with them. I especially enjoyed the Irish cheddar that burned around the edges of the omelet. It really set of the flavors of the peppers wonderfully!
Ingredients:
3 eggs
2-3 tbsp whole milk
1/2 cup baby spinach leaves (chopped)
1/3 cup Italian parsley (chopped)
2 garlic cloves (minced)
1/2 of a yellow onion (diced)
2 Orange vine sweet Mini peppers (diced)
1/3-1/2 cup Irish aged white cheddar (shredded)
Kosher salt (to taste)
Fresh crack pepper medley (to taste)
1/2 tbsp unsalted butter
In a small mixing bowl beat three eggs using a whisk. Whisk in milk, spinach, parsley and seasonings.
Add butter to a 10 inch non-stick skillet and heat over medium heat until butter has fully melted and then add the onion, garlic and peppers, cooking for 5-7 minutes. Make a divide in the center of the skillet and pour egg mixture into skillet covering evenly. As the mixture begins to set at the edges (4-5 minutes) add your cheese by placing it along one side of the omelet. Let cook 4-5 additional minutes uncovered. Fold omelet half without cheese over half with cheese using a spatula and let sit 2-3 minutes.
Slide omelet onto a warm plate serve with toast or breakfast rolls.
Cost: $20 and under
Serves: 4
Prep Time: 5-10 min.
Cook Time: 20-25 min.
Difficulty: 1
We were at my parents the night before I made this meal. My dad made some chicken burritos and they were so good. I ate two of them! I had planned on making chicken tacos the next day, having already got the chicken out to defrost. Zo called and asked me, "What are we having for dinner? I am stopping by the store and thought I would see if you needed anything. I replied with a questioning, "I'm not sure. I was going to make chicken tacos but we just had chicken burritos. It is going to be something with chicken though because it is down and ready too cook." Zo said, "I could go for chicken tacos!" I asked her to grab a few things so she could whip up some guacamole to go with the tacos. I used chicken breast but chicken drumsticks with the meat cut off the bone is best.
Ingredients:
Chicken
2 chicken breast or 1 pound chicken drumsticks (meat cut off the bone.)
1/2 of a medium white onion (diced)
1/2 tsp oregano
1/4 tsp cumin
1/4 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp chili powder
1/2 tsp essence
3 1/2 tbsp water
1/2 tbsp unsalted butter
Fixings
Guacamole
chipotle cheddar
jalapeno
onion
salsa
hard or soft taco shells
Mix together seasonings in a small bowl. Rub 1/2 of seasoning onto chicken and sit aside. Pour the 3 1/2 tbsp water into the bowl and mix together with seasoning.
Melt butter in a 10 inch skillet over medium heat. Once butter has melted pour in the water mixture, then add the chicken and sprinkle onions over the top. Cook for 10 minutes and then flip chicken cooking an additional 10 minutes or until cooked through.
Remove chicken (and if using chicken breast slice into edible pieces.) Build your tacos your desired way and enjoy!
Taste Level: GR
Cost: $20 and under
Serves: 4
Prep Time: 10-15 min.
Cook Time: 40-45 min.
Difficulty: 1
Ground turkey! YUCK! Growing up I hated when my parents substituted ground turkey for ground beef. Sure it is better for you but WHERE'S THE BEEF?!? Remember that commercial with the old lady saying "Where's the beef?" I do not remember what it was a commercial for but I remember laughing every time she said it! Anyway back to turkey being a dreaded ingredient as a kid. Turkey burritos, turkey burgers, turkey meat loaf, I hated them all. It was not till my early teens that I started not minding the flavor, even now you will never see me excited about ground turkey in any form. So why do I cook it? Does Zo love it? No, Zo hates turkey. We figure though you have to try everything you do not like now and then because you might find you like it. We happen to find that we liked this turkey loaf. As a matter of fact Zo said it is the best Turkey meat loaf she has ever had. That is saying a lot because Zo's mother only made turkey meat loaf. So if I beat out 25 years of turkey meat loaf making it must be pretty decent. I told Zo I hated it but then she laughed because I ate almost the whole thing. I was just being a bump on a log. It really was tasty. I just did not want to admit that I liked the turkey loaf. If I did we might have to eat Turkey all the time! Then again I would not mind eating this Turkey loaf all the time! It is really good! My only problem I had with this recipe was figuring out what to call it. I went with East Florida Turkey Loaf because ground Turkey reminds me of growing up in Tampa, Fl. I hope you enjoy!
Ingredients:
1 lb ground turkey
2 slices deli cut smoked bacon
4-5 slices of salami
1 cup button mushrooms (diced)
1/2 cup sun-dried tomatoes in oil (diced)
1/4 cup fresh chives (diced)
1 garlic clove (minced)
1/4 tsp Louisiana hot sauce
1/2 tsp essence
1/4 smoked paprika
1/3 cup medium sharp cheddar (shredded)
ketchup (about 2-3 tbsp)
1 1/4 tsp olive oil
Preheat oven to 400 degrees.
Coat the inside of a small bread loaf pan with olive oil (I used a normal size bread loaf pan and just set the loaf to one side.)
Mix all ingredients by hand except ketchup, cheese and olive oil in a medium mixing bowl till blended well. Form the mixture into a 6-7 inch loaf using your hands (it should be manageable but if not lay it out on a piece of wax paper to form.) Place loaf into oiled pan and spread cheese over loaf. Now drizzle the ketchup over loaf, cover with aluminium foil and bake 35-40 minutes. Remove the aluminium foil and allow to cook an additional 4-5 minutes.
Remove from oven and let cool 5-7 minutes before serving. Serve either alone or as a sandwich!
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