This recipe is so easy, I’m sure you’re wondering why it deserves its own post. First of all, nachos are one of my husbands favorite foods so, If nothing else, this is a love letter to him. Otherwise, the thing I love about nachos is that you can totally dress these guys up by making your own tortilla chips and adding jalapenos and avocado… OR you can throw together nachos as a quick dinner with store bought chips, meat, and cheese. EASY.
Nachos are like the pizza of Mexican food, [well, technically I think tostadas are more like a pizza, but they’re really not as popular so we’ll stick with nachos…] you can make one big pan of them, and every one can share and be satisfied. If you’re looking for a more refined recipe, I absolutely love this post from Cupcakes and Cashmere, but if you want some thing quick to throw together tonight, here’s how I made mine:
-Half a bag of restaurant style tostitos
-1/2 cup of salsa divided into 2 quarter cups
-bag of Kraft Mexican blend cheese
-1 lb. ground pork
-1 packet of taco seasoning
-1 Tbs. Yucatan guacamole
-1 Tbs. cream cheese [totally optional, I just like having a creamy taste/texture to my meat]
I preheated my oven to 400, lined a baking sheet with parchment paper and chips, cooked the meat in a skillet with: the taco seasoning, 1/4 cup of salsa, guacamole, and cream cheese. I sprinkled my meat over my nachos, spooned a little extra salsa on each of the bigger chips, then covered them all with the shredded cheese. I baked them for 5 minutes, then topped them all off with some of that lettuce! I provided extra guac and salsa for dipping, but I loved them as they were and what is usually a restaurant appetizer, became a pretty filling meal!
It’s been awhile since I did a recipe post! It’s not surprising though, because as a pregnant woman, I often crave things. The other day, I was craving rice krispy treats, but not just any treats – homemade, nutty, salted brown butter krispies. Luckily I stumbled upon this recipe and it seriously took the same amount of time. The brown butter added a luxurious depth of flavor, and I don’t think I’ll ever make rice krispy treat the same way again!
Usually, I’m a chocolate girl, but I wanted something a little lighter. I know these hardly seem “light” seeing as how they require a stick of butter, but alas, they were delicious and hit the spot for this typical chocoholic.
What you’ll need:
1 stick of butter
10 oz. bag of marshmallows
5.5-6 cups of rice krispies
.25 tsp of salt
Maybe you’re thinking, why does this recipe need salt? how much difference could brown butter make? I promise you, you won’t be disappointed. The salt isn’t salty so much as it highlights the darker nutty flavor of the brown butter.
1. First, on medium heat, melt your butter in a big sauce pan. Stir frequently until the butter starts to bubble, then turn golden-clear. Be sure to scrape butter from off of the bottom of the pan. Watch vigilantly for the butter to turn from gold to brown. Remove from heat immediately after butter has turned brown, because there is a short amount of time between butter browning and butter burning.
2. Add your bag of marshmallows. You shouldn’t need to turn the heat back on, the hot brown butter should melt the marshmallow. Stir until most of the lumps are gone.
3. Add 4 cups of krispies and stir into the marshmallow mixture.
4. Sprinkle all of your salt over the krispy mixture.
5. Add the 2 remaining cups of krispies to the saucepan and mix until fully incorporated.
6. pour and press into an 8×11 pan [I spray mine with coconut oil before hand, but you can rub butter on the sides to prevent it from sticking.
Believe it or not, this apple sauce has no refined-white sugar. I used 2 Honeycrisp apples and 2 Buckeye Gala’s which are both naturally sweeter. Then I used Organic Coconut Sugar [naturally less-sweet than white refined sugar…] to balance out the sweetness of my apples. The result was awesome!
All you need:
-3/4 c. water
-1/4 c. coconut sugar
-1/2 tsp. cinnamon
First, I peeled all my apples. I then put the water, sugar, and cinnamon in a sauce pan on the stove over low heat. While the water was warming up, I cored each apple and cut them into 1/2 inch pieces. Place all of your apples into the sauce pan and bump up that heat to medium-high. Let all the apples simmer in cinnamon goodness for 15-20 minutes, until apples are soft. When the apples are done cooking they will look a little brown, this is mostly due to the brown coconut sugar.
This recipe only makes around 3-4 cups so I was able to throw it in my nutribullet, instead of mashing it by hand.
It can only handle a few pluses before the apples become too thick for it to blend. For me. I only needed a few pulses for it to be the texture I wanted.
Chill in the fridge for an hour, at least. Enjoy!