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Irish Nachos & Guinness Stew Recipe

These are the little savory morsels that inspired Irish Food Day at my house.  Stand in awe of the Irish Nachos!

If I had not been surrounded by my lovely family I would have made inappropriate noises until this platter was EMP-TY!

Seasoned red potatoes with bacon and cheese are the recipe for culinary seduction.  Make a note of that.  I can’t be the only one.  My mouth is dominated by a sweet tooth but this dish, although simple, has such flavors that will make me ask my Irish Coffee Cake to hold on a sec.

These are pretty easy to make but regardless of the difficulty it was extremely nice of Deanna and Andy to bring so much food for Irish Food Day!  I’m very proud to share with you the recipe for Irish Nachos.

IRISH NACHOS

2 bags of frozen, seasoned red potatoes cut “jo-jo” style

shredded cheese

bacon

green onions

Ranch, cocktail sauce or just good old fashioned ketchup

Spread your potatoes on a baking sheet and bake per package directions until golden brown.  Then remove potatoes, cover with shredded cheese, bacon and green onions and bake until cheese is melted.

I’d double that recipe if you plan to share. For some reason I am just crazy for those nachos!

I wanted to give the nachos and stew their own posts but St. Patrick’s Day is coming faster than I expected so I had better share this Guinness Stew recipe with you before we run out of time. :)

My sister Deanna made this recipe up by herself.  She compiled different stew recipes and made it into something she thought it should be.  She said it was weird that she couldn’t find a stew recipe with tomatoes, but she added them to her stew “because they should be there!”  When she gave me the notes for her recipe she told me, “I just picked things I liked and made stew with it!”  I love it.  You should try this and feel free to improvise!

So there you have it folks.

 

DEANNA’S GUINNESS STEW

1 1/2 bottles Guinness

4 cups chopped carrots

4 diced tomatoes

1 diced onion

1 sprig of thyme

1/4 teaspoon cayenne pepper

4 pounds of beef, cut for stew

4 tablespoons of flour

oil for saute

salt & pepper

Preheat your oven to 500 degrees.  Heat a large pot (that is also oven safe), add your cooking oil and brown your beautiful beef.  Season with salt, pepper and cayenne.  Add your onions and carrots, stirring and enjoying the delicious fragrances!  Let your tomatoes join the party along with 1 bottle of Guinness and the thyme.  Cover your pot and bake in the oven for about 3 hours.  About 1 1/2 hours into the baking time add another 1/2 bottle of Guinness.  Serve withIrish Soda Bread for an Irish theme.

Source: http://tryanythingonce.wordpress.com/2011/03/15/irish-nachos-guinness-stew/

Thanks for the amazing post, you earned your spot on the cooking channel!

 

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Posted by on March 23, 2011 in Super Bowl, Uncategorized

 

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Betty’s Nachos Supreme–Best Ever!

One-a-Week #3

Image by Blondie5000 via Flickr

In this video, Betty demonstrates how to make her *best* Super Bowl Nachos Supreme. These are individual nachos that have a flavorful bean topping, a sprinkling of Cheddar cheese, and are baked in the oven and then garnished, as desired.

Ingredients:

2 tablespoons butter, melted
1 large clove garlic, minced
1 cup finely chopped onion
4-oz. can diced green chiles, undrained
1 large fresh tomato, chopped
1 tablespoon fresh cilantro, chopped (You may substitute 1 teaspoon dried cilantro.)
(2) 16-oz. cans refried beans
5 oz. Monterey Jack cheese, cubed
(2) 10-oz. packages white corn tortilla chips
3 cups shredded Cheddar cheese
4 jalapeno peppers, seeded and sliced into rings (optional)

Melt 2 tablespoons butter in a large pot. Add 1 large clove of minced garlic. Saute until garlic is tender. Add 1 cup chopped onion. Saute until onion is soft and clear. Add a 4-oz. can undrained diced green chiles, 1 large chopped tomato, and 1 tablespoon fresh cilantro. Simmer until tender and flavors are blended. Add (2) 16-oz. cans refried beans, stirring until mixture is smooth. Stir in 5 oz. Monterey Jack cheese cubes, and cook over low heat until cheese melts and mixture is bubbly, stirring occasionally. Cool; cover and chill well. (At this point, you may freeze the bean mixture for later use.) When read to bake your nachos, select unbroken white corn tortilla chips and place them on a cookie sheet or ovenproof platter. Top each with a generous teaspoonful of bean mixture, sprinkle with shredded Cheddar cheese, and top with a slice of jalapeno pepper, if desired. Broil 6 inches from broiler unit, just until cheese melts. Top hot nachos with small dollops of sour cream and a sprinkling of chopped cilantro. Serve immediately. These are the *best* nachos I have in my recipe collection, and I hope you love them! Love, Betty ღღღღღ

 
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Posted by on March 9, 2011 in Betty's Kitchen, Super Bowl

 

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