Monday, May 26, 2014

Oven to Table Nachos

 Makes 2 plates, serves 2 to 4.

This is a simple snack/appetizer that requires a HEATPROOF glass or food grade metal dinner plate (9" to 10" diameter) since to finish this recipe requires BROILING (top heat) method of cooking. If you don't have heatproof plates, the finishing method requires your buddy microwave if your plate is only microwavable. No microwave? Make sure the cooked ground beef is very hot so that shredded cheese melts & would stick to the other ingredients.

Special equipment:

Oven to table plate (heatproof) or food grade, metal plate

Slotted (cooking) spoon

Strainer or all-purpose coriander


3 tbsp. cooking oil

1 lb lean ground beef

2 teaspoons taco seasoning to taste

Bag of corn tortilla chips, restaurant/cantina style

1/2 cup finely chopped onion

2 medium tomato, finely diced

Bag of shredded Mexican cheese, enough to cover tortilla chips & ground beef.

1 Avocado, pitted & sliced

Salt & pepper to taste.

Dash of hot sauce or salsa (optional)

1/4 cup finely chopped cilantro for garnishing (optional)


1. Read entire recipe/procedure inc. notes below.

2. Meat should be completely defrosted if frozen; set aside.

3. Position oven rack in the lowest part of the oven; turn on oven to preheat and set to broiling.

4. Prepare your onion, tomato, & other ingredients.

5. Arrange 1 layer (about 2 handfuls) of corn tortilla chips on heatproof plate.

6. Preheat skillet pan on medium high for 3 minutes.

7. Add oil on hot pan; make it hot for 10 seconds.

8. Carefully slide ground beef together with taco seasoning and cook for 10-20 minutes on medium high.

9. Back to the plate of l layer tortilla chips: spread shredded cheese (as much or less as you want) on top of chips.

10. Using the slotted spoon or strainer, THOROUGHLY drain a scoop of hot, ground beef and spread them over the chips & cheese. Repeat: ground beef should be drained well from oil or its juices.

11. Spread another layer of cheese on top of hot meat, then layer the onions & tomato, then sprinkle cheese again.

12. Repeat process from #5, 9, 10 and 11 if making another plate.

13. Place the plate with the assembled nachos in the oven and broil for 3-5 minutes or until cheese is melted but NOT crusty.

Remove from oven. BE CAREFUL. HOT plate!

Garnish with avocado slices and chopped cilantro (optional).

Let cool or dig in. MAKE SURE you are holding hot plate with a kitchen towel or just let it cool completely to be safe.

Note 1: you can also add sliced olives & cilantro the same time as the onions & tomato.

Note 2: if using microwave, cook on high for 40 seconds after assembling/layering and before the avocado garnish.

Note 3: no taco seasoning? Mix 1 teaspoon each of granulated powdered onion, granulated garlic, chili powder, ground cumin and ground coriander; salt & pepper to taste. Use as called for in the recipe above.

Healthy cookies but not sugar-free

I was intrigued when I saw this cookie recipe on the relish news-magazine. It comes with our daily local paper as one of those inserts together with the weekly store ads.

All the ingredients were available in the pantry as leftovers for some other dish I made months ago. I never like throwing anything to waste (and that is the theme you will read all throughout this blog by the way) so it was the answer to use all those dried fruits (like cranberries, cherries, apricots, plums), self-rising flour (it wasn't enough to make some biscuits), enough whole wheat flour and flax seed meal that was both expiring soon, and a couple handfuls of walnuts that you're just tired of eating by itself so it needs to be used on something else.

I have salt, cinnamon-both brown and white sugar-and eggs to complete this recipe.

This is actually bursting with flavor and texture; great for snacking too!

Since I did not really developed this recipe I will instead link you to the beast itself to follow the exact measurements and procedure.

Happy baking and enjoy!