I won’t lie… I was really hoping to post this if the Houston team made it to the Superbowl — how fun would that have been? Even as a brand new Texan, it was hard not to get excited when every Monday, all anyone could talk about is whether or not the Texans would keep winning. So this weekend was a little sad!
But no matter who’s playing, nachos are always delicious. You can’t really beat a combination of chips, cheese, guac, salsa, sour cream and chives — throw on some grilled chicken and you’ve got yourself a whole meal!
Chad and I used to regularly order nachos at one of our favorite restaurants in our neighborhood in New York, and while the Tex Mex here is pretty amazing, we somehow haven’t found a go-to nacho dish in quite the same way. So for the immediate future, at least, I’m going to stick to making our own!
Nachos
INGREDIENTS
6-8 cups tortilla chips
3 cups shredded cheddar Cheese or Mexican cheese mix
2/3 cup salsa
2/3 cup guacamole
1/2 cup sour cream
3 large chopped scallions
DIRECTIONS
Preheat the oven to 350 degrees F. Arrange a layer of tortilla chips along the bottom of a wide, shallow baking pan. Sprinkle a generous amount of grated cheese over the top of chips, and bake in oven for 10 minutes, or until cheese is melted. Add dollops of salsa, sour cream and guacamole, and another thinner layer of cheese, and broil at 500 degrees F for about 2 minutes. Sprinkle with chopped scallions and serve.
One thing you may not know about me: I’m half Greek. That means that growing up, I learned to count to ten in Greek, celebrated a whole separate Easter (seriously!), baked bread with a dime in it, and ate the best baklava on earth, made by my grandmother.
What it also means: I am extremely picky about Greek food. Which is too bad, because Greek and Mediterranean dishes tend to be pirated on terrible menus more than just about any other type. But one of my major pet peeves: when a Greek salad uses lettuce.
Greek salads are about thick, chunky vegetables and fresh, colorful ingredients. And yet every diner and subpar restaurant I’ve ever been to seems to want to add lettuce to this dish — probably because it’s cheap? But a real, true Greek salad consists of just a few ingredients, and it’s one of the freshest, most delicious meals you’ll ever eat.
And on that note, I want to introduce you guys to Costa Navarino, a gourmet food line that’s based in one of the most beautiful regions of Greece, and also happens to be run by one of my cousins! Even better — their products are available at Dean & Deluca. So you can bring a little Mediterranean sun (and salad) to your cold January day!
INGREDIENTS:
1 package red or yellow cherry tomatoes
1 cucumber
1 shallot
1/2 jar Costa Navarino olives, in olive oil
1/2 cup crumbled feta cheese
1/4 cup olive oil (you can use the oil that the olives were packed in if it’s good quality!)
2 teaspoons balsamic vinegar
Fleur de sel
Freshly ground pepper
DIRECTIONS
Dice tomatoes and cucumbers into 1/2″ wedges. Dice shallot into 1/4″ pieces. In large bowl, combine tomatoes, cucumber, onion and olives. Toss with olive oil, balsamic, salt and pepper. Sprinkle feta cheese over salad, toss again lightly, and serve.
Can you believe that in four years of blogging, I’ve never posted a Thanksgiving turkey recipe?
Well, it’s true. But over the past four holiday seasons, I’ve posted a lot of other delicious Thanksgiving recipes, so I thought that I’d highlight a few of them for you (you’re welcome). This way they’ll be fresh on your mind when you’re grocery shopping next week!
