I like to consider myself a pretty decent cook; my family seems to agree, so we’ll go with it. That said, I suck at recipes. I love to read recipes. I have books full of them and search google for ideas regularly, but in reality, I never follow them. I substitute and make adjustments often based on what I have or what I like as well as Dominic’s allergies. I’m writing this as a recipe, but it’s really intended as a guideline for how to make a meal that fits your family, which is where the (ish) comes in.
I’m in a few Facebook groups focused on feeding kids, and I see this question daily. There are so many options available. There are even dozens of versions of cows’ … Continue reading What milk do you give your kids?
If you’re looking to make pickles without gardening, without spending days on the process, and without actually canning -THIS is the recipe for you!
In the last year and a half I’ve really refined my process, and with the recently expanded interest in eating meals at home as well as grocery pickup/delivery, I thought I’d share. I work Monday through Friday, and during normal times, I spend a couple of hours a day commuting. Sundays are usually busy with church and such, so Saturday mornings are my preferred time for errands.
When we first planted a garden 3 years ago, I knew I needed to grow cucumbers because I knew I wanted to make pickles. My grandma had always made homemade … Continue reading Grandma’s Pickles
Every person is unique, but there are times in life, at least for me, when it becomes particularly apparent that my life just isn’t like everyone else’s. Every time I … Continue reading Basic Fried Morel Mushroom Recipe
Today was damp and cold. Damp is a great thing around here! Cold, on the other hand, is just cold. To help warm up, I decided to make one of … Continue reading Spicy Taco Chili Recipe
Broccoli Slaw Salad is a family favorite and my go-to recipe for any “bring a dish to share” event. The original recipe is called Nutty Broccoli Salad (I never recall calling … Continue reading Allergy Free Broccoli Slaw Recipe Update
Saturday morning the air was cool and crisp. For the first time this year, it felt like fall. It felt like football season!
David and I are both big college football fans. We luckily went to schools whose feelings about each other are pretty neutral if they even exist, so we’re able to support each others’ teams. David went to K-State (Wildcats, Purple) and I went to Illinois (Illini, Orange and Blue).
After K-State’s dominant win over Miami, I decided to bring a little Illini cheer to Kansas on Saturday night. Unfortunately, my team didn’t do the same with a loss to Arizona State, but at least we ate well.
Murphy’s Pub in Champaign, IL serves an appetizer called Irish Nachos. There’s absolutely nothing healthy about it, but it is perhaps bar-food at its finest.
To make your own, here’s what you’ll need:
For the nachos:
- Waffle Fries
- Green Onions
- Black Olives
- Sour Cream
Those are the ingredients found in the original. I don’t include black olives because I don’t like black olives. I forgot to buy sour cream, so we just had salsa. I like this dish because you can modify it to fit your taste – that’s also why I didn’t include quantities above.
Murphy’s serves these on a large plate, but I don’t have a large plate that’s oven-safe. As an alternative, I like to use a springform pan to hold everything together and keep the oven clean, but any kind of oven-safe dish could be used. My version doesn’t look exactly like the original, but it still tastes awesome.
I started with frozen waffle fries, fried in Canola Oil. I think they’re better fried, but I suppose you could bake them if you’re looking for some kind of redeeming value to this recipe.
Then I added bacon. We really like bacon (who doesn’t?!), so I used about 1/2 lb.
Next I added pickled jalepenos. I used these a little more sparingly, just my personal preference.
I diced up three small tomatoes from the garden and used most of what I cut. I’m a pretty big tomato fan as well, and they add nice color.
I sliced way too many green onions. I think I actually used about five, and was heavier handed with them than usual.
Last, but certainly not least, I topped it all with about 1.5 cups of shredded sharp cheddar cheese. If you’re not a cheddar fan, I think a different shredded cheese of your preference would be fine.
I baked the assembled nachos at 375 for 7 minutes. After removing them from the oven, I set the springform pan on a baking sheet and removed the form. We were lacking sour cream, but homemade salsa made for a great accompaniment.
The Ilini game was ugly, but the nachos were delicious.