Skip to main content

Nachos!!!!


nachos2, originally uploaded by All Things Mimi.

I LOVE nachos. I bet not many people know this about me because I never order them when I go to restaurants.

That is because I am a control freak when it comes to my nachos. I want to know what's in them.

When I was newly divorced and living on my own for the first time (in a very tiny apartment with a miniscule kitchen), I bet I ate nachos for dinner at least 3 nights a week. Horrified? Don't be.

Don't get hung up thinking about nachos the way they usually exist in bars and restaurants. Not that there's anything wrong with them, but they don't always have to be a huge pile of greasy chips covered in mushy refried beans and tons of chemical cheese.

I have always considered nachos to be a quick, easy way to use up bits of leftovers in my ice box. The format is completely interchangeable. The combination of toppings is as vast as your imagination- and if you're anything like me- your imagination is limitless!

Today's combo included tortilla chips, diced plum tomatoes, leftover grilled chicken from last night's fajitas, fresh mushrooms and the grated remains of 2 teeny weeny little knobs of Dubliner and Cotswald cheese I had in the ice box. I topped the nachos with the leftover home made salsa from the fajitas, as well as a few dollops of sour cream. I nuked them for about 1 min. 30 seconds. Then I sat down and ate lunch with my fingers. Excellent!

I have made nachos out of just about everything: shrimp, goat cheese, cabbage, smoked salmon (using melba toasts instead of tortilla chips), you name it, you can make nachos out of it. Really, as long as you have a cheese component, some veggies and some sort of protein, you have nachos. Sometimes I use the crumbs in the bottom of the bag of tortilla chips to make a kind of layered nachos that I have to eat with a fork. Instead of arranging whole chips on a plate, I dump the crumbs in the bottom of a bowl, pile the toppings on, nuke it, then mix it up and eat it with a fork.

This is the ultimate leftover user upper, as well as the ultimate lazy dinner!!

Comments

Diane said…
You like to make your own nachos so you can have the same amount of each thing in each bite - I know the real truth :)

Popular posts from this blog

Carrot Cake!!!!!!

I made my very first ever from scratch homemade cake at 7,500 feet above sea level today. I have made many homemade cakes before, but that was back home in Savannah, which is practically 2 feet below sea level.

After many dismal failures (including box mixes) I have finally made a cake from scratch that turned out decent. No- better than decent. I think this is the best cake I've ever made. No joke.

It all started when my fried Emmy posted on her blog about receiving as a gift from her hubby, a copy of "The Joy of Cooking." By the way, you should go read her blog. She is nauseatingly multi-talented. She cooks and knits beautifully, as well as a bunch of other stuff I learn about every freakin' time I read her blog. So go over to her blog right now.

Anyhoo...she read the high altitude instructions and cranked out a beautiful red velvet cake that made me drool. After reading that, I decided it was time to stop being a wuss about baking at high altitude and try a…

The Best Pizza Dough for Mimi

This picture does not include a picture of my pizza dough.  But it was taken at my favorite pizza place in the world- Vinnie Van Go-Go's in Savannah, GA.

I have toiled in vain to make a homemade crust that is in any way similar to Vinnie's.

I'm not going to say I've done it, because I haven't.  But what I can say is I think this version is the closest I'll ever get.

For 10 years I have played around with basic pizza dough recipes, trying to find one that yields a thin, crispy crust, with bubbly edges.

I think there are two things that make this possible... very high heat (most home ovens can't get hot enough) and 00 Italian flour (it makes such a soft, pliable dough).  To manage the heat problem, I usually cook my pizzas on the grill, and let it heat to at least 600 degrees.  Hopefully one day my husband will build the wood fired pizza oven of my dreams.  And to manage the flour issue, I order my flour from Amazon.

Here's the basic recipe and process:

Cucumber Pico de Gallo

Normally, when I make pico de gallo, I use tomato, red onion, and jalapeño.  This week, the garden is spewing forth dozens of cucumbers, so I'm throwing those in as well.
There really isn't a recipe for pico... you just throw whatever you want in there.  I'll list what I used, but I also won't give amounts.  If you don't groove on onion, use less.  If you don't like cucumbers, don't use them.  Do whatever makes you happy!
Cucumber Pico de Gallo
6 lemon cucumbers, diced (I don't seed mine) 6 roma tomatoes, diced (I squish out the jelly stuff so the mixture doesn't get too soupy) 1 small red onion, minced 1 small jalapeño, minced Fresh lime juice Red wine vinegar Olive oil Salt
Mix everything up and let it sit at least 30 minutes before you attack it.  If you have the willpower... I never do!