Sour Cream

Loaded Nachos

May 21, 2014 by Kay Leave a Comment

Loaded Nachos piles layers of crispy chips, seasoned beef, vegetables and lots of cheese to give you a total comfort food.

Nachos are an all time favorite of mine. After I posted my recipe for Homemade Taco Seasoning, I new I needed to come up with a recipe for nachos and Loaded Nachos is where I ended up. And it definitely was the perfect place to end.

I double layer everything in this recipe, so be prepared for a lot of Loaded Nachos. This would be a great recipe to make for a party or BBQ. Serve the nachos with salsa, sour cream and wedges of lime. A squeeze of fresh lime juice really gives the nachos a nice punch. You could easily skip the meat and serve this as a vegetarian Loaded Nachos.

Enjoy!

Loaded Nachos

Yield: 6-8 Servings

Loaded Nachos

Ingredients

1 bag tortilla chips
1 lb. ground chuck
2 tbsp. taco seasoning (try my homemade taco seasoning)
1 tbsp. olive oil
1 medium onion, chopped
1 bell pepper, chopped
1 can black beans, rinsed and drained
2 cups shredded Monterey Jack Cheese
2 cups shredded Pepper Jack Cheese
Fresh lime wedges
Salsa
Sour Cream
Green Onions, diced

Instructions

Preheat your oven to 350 degrees.
Heat a sauce pan on medium high heat. Add the ground chuck and cook until cook through, about 8 minutes. Drain the excess fat from the pan and stir in the taco seasoning. Set the ground chuck aside on a plate.
In the same pan, add the olive oil, onion and peppers. Saute for approx. 5 minutes, until the onions and peppers start to soften.
On a large baking sheet spread 1/2 of the bag of tortilla chips. Pile on half of the ground chuck, onions, peppers, black beans and cheese.
Pile the rest of the tortilla chips on top of the first layer. Then pile on the rest of the onions, peppers, black beans and cheese.
Bake in the oven until the cheese is melted, about 10-12 minutes.
limes, salsa, sour cream and green onions.

http://www.lovefoodwillshare.com/loaded-nachos/

Brown the ground chuck and stir in the taco seasoning.

Load the ingredients on the tortilla chips.

Double layer all the ingredients.

Lots of delicious ingredients.

Don’t skimp on the cheese.

Right out of the oven.

Add some salsa.

The fresh toppings really bring this all together.

Loaded Nachos

Swiss Chard Muffins

April 24, 2014 by Kay 1 Comment

Swiss Chard Muffins are the perfect item to make ahead for morning breakfasts or a weekend brunch with family and friends.

Are you familiar with Swiss Chard? Swiss chard has big green leafs and bright colored stems that are usually yellow or red. It is similar to kale, but has a less dense leaf and has a high nutritional value like spinach.

I came up with this recipe last vegetable season. Swiss Chard shows up in our Vegetable Share box a couple of times through out the season and I like to come up with new ways to use it.

Swiss Chard Muffins are impressive looking when they come out of the oven. Once you eat one, you will want to eat another, they are delicious and addictive.

Happy Friday Everyone, have a great weekend!

Enjoy!

Swiss Chard Muffins

Rating: 41

Yield: 12 Muffins

Swiss Chard Muffins

Ingredients

4 cups swiss chard, stems removed, leaves sliced thin
2 Tbsp. olive oil
1 tsp. salt
1 1/3 cup sour cream
4 eggs
1 1/3 cups cheddar cheese, shredded
2/3 cup plain bread crumbs
1 tsp. salt
½ tsp. pepper
¾ tsp. baking powder

Instructions

Preheat oven to 350 degrees.
In a sauté pan, heat the olive oil over medium high heat, add the swiss chard and sauté until wilted about 3 minutes, remove from the heat and set aside.
In a bowl, combine sour cream, eggs, cheese, bread crumbs, salt, pepper and baking powder. Mix well and add the cooked greens. Stir to combine.
Line a muffin tin with paper liners. Divide the mixture between the muffin tin. Bake for 30-35 minutes, until the eggs are set.

http://www.lovefoodwillshare.com/swiss-chard-muffins/

Bake until golden.

Swiss Chard Muffins

Perfect for a brunch

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Stuffed Peppers

April 20, 2014 by Kay 6 Comments

Stuffed Peppers are a classic recipe that starts with a filling of beef, rice and tomatoes that’s packed into a sweet bell pepper and baked until sweet, tender and flavorful.

Sweet Bell Peppers were on special at the grocery store so I thought it would be the perfect time to make and share my recipe for Stuffed Peppers. My recipe is a classic recipe, nothing fancy, just basic ingredients that are baked to become something very delicious.

Stuffed Peppers start with browning an onion and ground chuck with salt and pepper. Then you add in some tomato products; diced tomatoes and tomato paste, along with oregano and tarragon and cooked rice. This is slow cooked on the stove top for a bit, so the flavors can marry and become one.

One step that I have added to my recipe is to cook the bell peppers in the microwave before stuffing them. I like my bell pepper to have some structure to it when it comes out of the oven. I don’t want it to soften too much that it doesn’t hold its shape. By starting the process in the microwave I don’t need to cook them as long in the oven.

Enjoy!

Cut the tops and clean out the peppers.

Stuff the peppers.

Stuffed Peppers

Serve with cheese, sour cream & green onions.

Take a bite.

The cheese will melt on top.

Stuffed Peppers

A messy goodness.

Stuffed Peppers

Rating: 51

Yield: 4-6 Servings

Stuffed Peppers

Ingredients

1 tbsp. olive oil
1 medium onion, chopped
1 lb. ground chuck
1 tsp. salt
½ tsp. pepper
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 tsp. oregano
1 tsp. tarragon
1 cup cooked rice
4 large sweet bell peppers or 6 medium sweet bell peppers
Garnish with: Cheddar Cheese, Green Onions, Sour Cream

Instructions

Preheat the oven to 375 degrees.
In a large sauce pan over medium high heat add the olive oil and onion, sauté for 3-5 minutes, until translucent. Pour the onions in a dish and set aside.
Add the ground chuck to the sauce pan and break apart the meat with a spoon. Add the salt and pepper and continue to cook until the meat is no longer pink in the middle, approx. 8 minutes.
Add the onions back into the pan and add the tomatoes, paste, oregano, tarragon and cooked rice. Stir to combine, reduce the heat to medium and cook for another 10 minutes.
While the mixture is cooking, cut the tops off of the pepper and remove the seeds and membranes. Place the peppers in a glass dish with the cut side up. Microwave the peppers on high for 3 minutes.
Fill each pepper to the top with the meat mixture and place back in the glass dish. Bake uncovered for 40 minutes.
To serve, cut the pepper in half and top with cheese, green onions and sour cream if desired.

Notes

You could easily substitute ground turkey for the ground chuck.

http://www.lovefoodwillshare.com/stuffed-peppers/

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Creamy Mashed Potatoes

March 13, 2014 by Kay 6 Comments

Is there anything better or more comforting than mashed potatoes? My recipe for Creamy Mashed Potatoes come out perfect every time. I think my secret ingredient of half & half is what qualifies these mashed potatoes as creamy.

Don’t tell my husband, Mr. B that I put sour cream in this recipe. He hates sour cream, absolutely can’t stand it. But, when he taste tested the Creamy Mashed Potatoes he didn’t notice the sour cream flavor. Although, the Creamy Mashed Potatoes were covered in Spicy Beef Tips (a recipe that I will be sharing next week).

Along with serving these with Spicy Beef Tips, these also would be perfect with the recipe I posted earlier this week for Slow Cooker BBQ Beef. What do you like to pair mashed potatoes with? Please leave a comment, I would love to hear your ideas.

Do you think I have enough butter?

I could eat the whole bowl!

Look at all the melted butter!

Creamy Mashed ‘Taters

Creamy Mashed Potatoes

Butter & Sour Cream, a perfect combination

Enjoy!

Creamy Mashed Potatoes

Rating: 51

Yield: 4 Servings

Creamy Mashed Potatoes

Ingredients

4 large russet baking potatoes, about 2 lbs.
2 tsp. salt, divided
½ cup sour cream, I used light
4 tbsp. butter
¼ - ½ cup half and half

Instructions

Peel and wash the potatoes. Cut the potatoes into large chunks. Place the potatoes in a large pan and add enough cold water to cover the potatoes by 2 inches. Add 1 tsp. salt to the pan.
Bring the potatoes to a boil in high heat. Once the water starts to rapidly boil, reduce the heat to medium high and cook the potatoes 12 – 15 minutes, or until the potatoes are fork tender.
Once the potatoes are tender, drain the water. Add the potatoes to a mixer and blend on low speed. Add in the sour cream, butter and half & half, mix to combine. Taste the potatoes for salt content, add up to 1 tsp. if needed.

Notes

Yukon Gold potatoes could be used in place of the Russett potatoes.

http://www.lovefoodwillshare.com/creamy-mashed-potatoes/

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