Nachos are a meal Mom makes at home fairly often. Dad likes very hot food so he can put as many jalapenos on his portion as he likes. Before trying these at a restaurant once I would have thought that crab nachos would be a waste of good crab meat, but I was wrong. They were delicious.
And like most recipes, except ones for baking, this is just a guide. Any kind of cooked meat would be fine on these nachos: cut up rotisserie chicken, cooked shrimp, leftover beef fajitas, etc.
Crab Nachos
6 oz. cream cheese at room temperature 1/2 cup mayonnaise such as Duke’s 1/4 cup sour cream 1 lb. fresh lump crab meat 1/2 cup diced scallions 1 small can diced green chilies 6 oz. grated white cheddar 6 oz. grated sharp cheddar 5 Roma tomatoes seeded and diced 1 cup yellow onion 3 tbsp minced jalapeno peppers (may remove seeds) 2 tbsp lime juice 1 tbsp olive oil 1 large ripe avocado 3 tablespoons cilantro 12 oz. yellow corn chips Salt and pepper Preheat oven to 375. In a medium bowl stir together cream cheese, mayo plus sour cream until smooth. Stir in crab meat, scallions, chilies, salt and pepper to taste. Set aside.
Distribute half the corn chips on a large oven proof platter, spoon half the crab meat mixture in dollops on the chips then use half the cheeses and sprinkle on top. Repeat so you have two layers, ending with cheese on top. Bake 20-30 minutes.
Prepare topping: In large bowl combine tomatoes, onion, lime juice, olive oil, jalapeno pepper, avocado, parsley and 1 tablespoon salt. Spoon over nachos, sprinkle w/ lime juice. Serve HOT. —kwc— Here’s an easy weeknight chicken wing dinner in about 30 minutes. You could add some red pepper flakes for a little kick.
Garlic Butter Chicken Wings
2 pounds chicken wings 1/2 teaspoon salt 1/4 teaspoon pepper 1 tsp chicken bouillon powder 1 tsp garlic powder 1 tsp onion powder
For the Garlic Butter Sauce: 8 tbsp unsalted butter 1 tbsp minced garlic about 4 garlic cloves 1 tbsp freshly squeezed lemon juice Pinch of salt and pepper 1 tbsp freshly minced parsley or chives for garnish Preheat oven to 450 degrees.
Pat chicken dry using paper towels. To the chicken, add the 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, chicken bouillon powder, onion powder, and garlic powder. Toss the wings together with the seasoning well, ensuring that the seasoning evenly coats the chicken.
Line a large baking sheet with aluminum foil then place a rack on the baking sheet. Add the seasoned chicken wings on the rack in a single layer. If you don't have a rack, you could bake the chicken directly on aluminum foil brushed or sprayed with oil.
Bake the chicken in the preheated oven for about 25 minutes to 30 minutes, flipping the chicken to the other side after 15 minutes.
Make the garlic butter sauce: P lace a m edium o r large skillet on medium heat on the stove top. Add the butter and let it melt. Add the minced garlic and stir for 15 to 30 seconds. Turn off the heat so the garlic doesn't burn. Stir in the lemon juice then season with a pinch of salt and black pepper. For a little spicy kick, you could also season with a little crushed pepper flakes.
Place the cooked chicken in a large mixing bowl, add the garlic butter sauce then toss to combine, ensuring that the garlic butter sauce coats every chicken wing.
Garnish with chopped chives or minced parsley.
Serve as is because the garlic butter sauce underneath the chicken also makes a great dipping sauce or serve with a dipping sauce of your choice. —kwc— This recipe has been getting rave reviews lately, and a good one to use if you have zucchini that needs to be used.
Zucchini Butter Spaghetti
1-1/2 teaspoons kosher salt, plus more for pasta water, and to taste 8 ounces spaghet t i, cooked al dente 1 cup pa s ta water, reserved 1-1/4 pounds zucchini, trimmed, coarsely grated 6 tbsp unsalted butter 4 garlic cloves, minced 1/4 tsp red pepper flakes, or more to taste 1/2 cup grated Parmesan Handful f resh basil leaves, cut into thin ribbons Boil your spaghetti in well-salted water until it’s 1 minute shy of fully cooked. Before you drain it, reserve 1 cup of the pasta cooking water and set it aside.
Melt butter in your empty pan over medium-high heat and add the garlic, stirring it into the butter for one minute before adding the zucchini, salt, and red pepper. Cook the zucchini, stirring from time to time, for 13 to 15 minutes. It will first let off a puddle liquid, the liquid will cook off, and the zucchini will become soft and concentrated. If the zucchini begins to brown, reduce the heat slightly. Stir frequently for 2 more minutes, chopping it down into smaller bits with the edge of your spoon or spatula, until it reaches an almost spreadable consistency.
Pour in 1/2 cup of the reserved pasta water and stir up anything stuck, then add drained pasta, and cook together for 2 minutes. Use tongs or two forks to pull up the zucchini butter sauce into the pasta strands, tossing frequently, and adding some or all of the remaining pasta water as needed to loosen. Toss in half of the Parmesan and basil and mix, then transfer to a serving bowl. Finish with remaining Parmesan and basil.
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