Homemade Tortilla Chip Nachos

Nachos made with homemade tortilla chips skipping those store bought fried in oil chips for a healthier version. 

Ingredients:

10-6" whole wheat or corn tortillas 

olive oil

taco seasoning (store bought or homemade)

Link to my homemade taco seasoning:

https://www.hotandcoldrunningmom.ca/2016/05/homemade-taco-seasoning.html 

diced bell pepper

sliced black olives

jar of hot banana pepper rings

2-3 cups shredded sharp cheddar or Monterey Jack cheese

Salsa, avocado and Roma tomatoes to serve

Brush each tortilla on both sides with olive oil and sprinkle with taco seasoning. Stack together and cut through the stack into six wedges. Lay the triangles out on lined baking sheets and bake at 350°F for 6 minutes, flip them over and bake another 5-6 minutes. Leave out to cool, they will crisp up. When ready to build your nachos layer half the chips on a lined 13 X 9" pan add half the cheese and toppings then repeat layering. Pop in the oven to broil for 3-5 minutes. Keep an eye on them, then remove from oven and top with dollops of salsa, diced avocado and tomatoes. Serves 4-6 

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Slow Cooker Coffee Chili

What? Coffee? That's right, coffee's earthiness compliments the spicy chili adding depth of flavour. You won't actually taste coffee, just a good, hearty chili.

Ingredients:

1 tbsp olive oil 

2 onions, diced 

1 green pepper, diced 

3 tbsps minced garlic 

1 lb medium ground beef 

1 - 28 oz can diced tomatoes 

1 tbsp tomato paste 

1 - 19 oz can red kidney beans, drained 

1 - 14 oz can baked beans

1 tbsp instant coffee

2 tsps ground cumin 

2 tsps smoked paprika 

2 tbsps chili powder 

1/2 tsp red pepper flakes 

1 tsp salt 

1/2 tsp black pepper

 

Heat oil in frying pan to medium high. Add onions and green pepper and cook 4-5 minutes to lightly brown, then add the garlic for 1 minute. Make a well in the center and add the beef breaking it up as it cooks until no pink remains. Drain off any excess grease.

Dump the meat mixture into the slow cooker crock pot along with the remaining ingredients. (Easy peasy!) Cover and cook on low for 3-4 hours.

Serve with a dollop of sour cream or a nice piece of cornbread!

Serves 6

 

Try this Honey Cornbread recipe:

https://www.hotandcoldrunningmom.ca/2016/11/honey-cornbread.html 

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Bacon Bruschetta

The perfect little holiday appetizer or game day finger food! Cutting the tomato, onions and bacon small avoids topping dropping. And they can be partially made ahead of time. 

Ingredients:

1 baguette, sliced 

1 - 227g (8 oz) container Herb and Spice chip dip

6 slices of bacon, cook, drain on a paper towel and crumble 

2 or 3 green onions, finely sliced

1 Roma tomato, seeds removed and diced small

Mix half the cooked bacon, half the green onions and half the tomato with the dip. This can be prepared a day or two ahead of time and kept in the fridge. Keep the rest of the toppings in ziplock plastic bags. When ready to serve, spread the loaded dip onto baguette slices and place on a foil lined baking sheet. Sprinkle the remaining bacon, green onion and tomato on top.

Bake at 350°F for 12-14 minutes

Serves 6

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Muffin Tin Potatoes

Garlic infused potato wedges with cheese. Just right with pretty much any meal or serve them with your favourite dip to watch the big game!

Ingredients:

4 medium Yukon gold potatoes (or red potatoes)

4 or 5 tsps butter

3 tsps minced garlic

Salt and pepper

1/2 cup shredded gouda

Canola oil spray

Spray a muffin tin with oil. Cut potatoes, lengthwise in quarters and stand 3 or 4 in each muffin tin. Spray potatoes with oil then add a dab of butter, garlic, salt and pepper to taste.

Bake at 375°F for 55-60 minutes or until tender (do the fork test) with crispy edges. Add the cheese and return to the oven for 3-5 minutes. 

And, of course, you can always double the recipe!

Adapted from: cookistwow.com

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Pork and Pumpkin Chili

Pumpkin adds a natural sweetness that compliments the different spices and seasonings in this fall favourite. And it gets even better the next day!

Ingredients:

2 tbsps olive oil

1 onion, diced 

6 tsps minced garlic 

1 tsp sugar 

1 tbsp chili powder

1 tbsp cumin

1 tsp cinnamon 

2 tsps oregano 

1 lb ground pork 

3 tbsps tomato paste 

2 bell peppers, diced 

28 oz can diced tomatoes

2 cups beef broth 

19 oz can black beans

2 cups peeled and cubed pumpkin 

Salt and pepper to taste

Heat olive oil on medium high in a Dutch oven. Add the onion and garlic and sauté just until fragrant. Add the sugar, chili powder, cumin, cinnamon and oregano. Then make a space in the center of the pan and add the pork. Brown and break up the meat cooking until no pink remains.

Add the tomato paste, diced tomatoes, bell peppers and broth. I used this can of diced tomatoes in purée but regular diced tomatoes work too. Bring to a boil then reduce heat, cover and simmer 15 minutes.

Add the black beans and pumpkin, salt and pepper. Bring back to a simmer, cover and cook 25 minutes or until pumpkin is tender. Check and adjust seasonings to taste.

Serve it as is or over toasted buns.

Makes 4-6 servings 

Adapted from: chewoutloud.com

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Caramel Popcorn

 A little salty, a little sweet...perfect for game day nibbling or edible gift giving!

Ingredients:

16 cups popped corn

1 cup salted butter

1 cup brown sugar

1/3 cup light corn syrup

1 tsp vanilla

1-2 tsps sea salt, divided

In a saucepan melt the butter, brown sugar, corn syrup and half the salt together over medium heat. Bring to a boil, then keep on continuous boil for 4 minutes without stirring. (It's hard to resist stirring it though!) After the 4 minutes remove from heat and add the vanilla. Cool 2 minutes.

Pour the caramel over the popped corn. Use 2 bowls so you have room to stir it together. Keep stirring to coat the corn completely. 

Spread the popcorn out in 2 baking sheets lined with parchment paper, sprinkle with salt and bake in a 250°F oven for 30 minutes, stirring every 10 minutes. The first recipe I tried called for 300°F and some of the caramel burned in the first 10 minutes! So low and slow is the way to go here.

Once cooled they're ready for snacking or gifting.

In this case we packaged up the caramel corn mixed with some regular butter popcorn as little party favours for an engagement dinner.

Cute eh?

Pizza Stuffed Baked Potatoes

The plain old potato gets a pizza party makeover. Top your potatoes any way you would your favourite pizza. (But please, no pineapple!!)

Ingredients:
4 medium potatoes
1 tsp vegetable oil
salt
2 tbsps chopped red or green pepper
1 tbsp chopped onion
1 tsp minced garlic
1 tbsp vegetable oil
1 cup tomato or meat sauce
1 tsp oregano (if not already in sauce)
4 slices pepperoni, cut in pieces
Optional toppings: sliced mushrooms, black olives, etc
1/4 cup shredded mozzarella or Italian blend

Scrub the potatoes clean then rub all over with oil and sprinkle with salt. Microwave about 7 minutes on high or until just tender.

Heat oil in skillet and add red pepper and onion. Fry a few minutes until tender adding the garlic in the last minute. Stir in the tomato or meat sauce and heat through.
Take the potatoes out of the microwave and slit the tops. Sit them on a lined baking sheet and fluff the insides with a fork then fill with sauce.

Top with cheese and pepperoni and any other toppings you like.

And broil 2-4 minutes on top rack of oven.

Cool a few minutes before serving.

Easy Mexican Sweet Potato Rounds

Healthy and yummy! These sweet potato rounds are loaded with good stuff for you. Serve them as an appetizer, quick lunch or double the recipe for a nutritious, vegetarian meat free meal!

Ingredients:

2 sweet potatoes, unpeeled

1 tbsp melted butter

1/4 tsp garlic powder

1 tbsp avocado oil

1/2 onion, finely chopped

1/2 cup black beans

4 heaping tbsps salsa

pinch of cumin (optional)

1 cup shredded Monterey Jack cheese

salt and pepper

parsley or cilantro to serve

Scrub the sweet potatoes clean with a brush, pat dry and slice about 1/2" thick. Leaving the peel on keeps them from falling apart  when cooked and it is full of fiber. Melt the butter, stir in the garlic powder and brush all over the rounds.

Place on a lined baking sheet in a 400 F oven for 20 minutes, turning halfway.

Now for the topping... in a small skillet lightly brown the chopped onion in oil. Add the black beans and salsa. If you like cumin add it here.

After the rounds have been in the oven for 10 minutes turn them over, salt and pepper them, and return to the oven for the last 10 minutes or until tender.

Remove from the oven and top the warm slices with shredded Monterey Jack. Return to the oven just long enough to melt the cheese.

And they're good to go. You could add parsley, cilantro or even sour cream but they are full of flavour just the way they are.

Buffalo Chicken Wings with Homemade Hot Sauce

Game Day! To me that means hockey and even though my beloved Montreal Canadiens are not in the playoffs this year I will still enjoy watching the finals to see who wins the Stanley Cup the year before the Canadiens come roaring back! 

Ingredients:

4 lbs chicken wings, cut in 2

Spice Rub:
1 tsp cornstarch
2 tbsps baking powder
2 tbsps brown sugar
1 tsp salt
1 tsp pepper
2 tsps garlic powder
2 tsps onion powder
2 tsps smoked paprika
2 tsps chili powder
1 tsp cumin
1 tsp thyme

Sauce:
1/4 - 1/2 cup hot pepper sauce (homemade or store bought)
1/4 cup honey and/or maple syrup 
2 tsps molasses
1 tbsp butter

Mix the spice rub ingredients together then toss with wings in a large bag. If you don't have a large bag do this step in batches so that the wings get evenly coated.  Cut the bag opened and place the wings on a rack over a baking sheet.
Chill 1-2 hours.

Bake in a 400 F oven for 45 - 50 minutes. Chilling then baking on the rack ensures a nice crisp (not soggy) wing!

Now to the sauce. You could use Tabasco or Frank's Red Hot or whatever hot sauce you like. For this one I used my Fermented Hot Sauce. If you'd like to check it out here's the link:
https://hotandcoldrunningmom.blogspot.com/2019/03/fermented-hot-sauce.html

To make the wing sauce melt the butter in a small saucepan. Add the rest of the ingredients and simmer 3-4 minutes. 
Toss the wings in a large bowl with the sauce and serve.

Remember you control the heat with the type of hot pepper sauce you choose. And veggies with a cool dip are a great accompaniment!

Adapted from: https://fountainavenuekitchen.com/crispy-buffalo-wings/

Candy Coated Chocolate Cookie Bars

Perfect for game day! Customize the candy to your favourite team.

These were made for Super Bowl LIII ... Patriots vs Rams. However, the Rams made a change and are wearing their throwback uniforms in yellow and blue. No one told me!! 

Ingredients:

2 cups flour
2 tsps baking powder
1/2 tsp salt
1  1/2 cups brown sugar
6 tbsps butter
1 egg
1 tsp vanilla
2/3 cup M&Ms or Smarties (or chocolate chips)
1/3 cup water

Combine the flour, baking powder and salt in a small bowl.
In a large bowl beat together the brown sugar and butter, then add the egg and vanilla.
Add the flour mixture and water, alternating in 2 or 3 additions until well blended.

At this point the candy is folded in. If making for two teams divide the dough in half and add the team colours, 1/3 cup to each. Red, white and blue for the Patriots, yellow, chocolate chips and chocolate sprinkles for the Rams. (Could've been Montreal Canadiens vs Boston Bruins!) 

Line one  9 X 13" or two 8 X 8" pans with parchment paper. 
Press the dough into the pans. 

Bake at 350 F for 20-25 minutes. Cool and cut into squares.

GO TEAM GO !!!