One of America’s Favorites – Nachos

September 9, 2019 at 6:02 AM | Posted in One of America's Favorites | 2 Comments
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Nachos with tortilla chips, melted cheese, olives, jalapeño peppers, sour cream, and salsa

Nachos is a Tex-Mex dish from northern Mexico that consists of heated tortilla chips or totopos covered with melted cheese (or a cheese-based sauce), often served as a snack or appetizer. More elaborate versions of the dish add other ingredients, and may be substantial enough to serve as a main dish. Ignacio “Nacho” Anaya is credited with creating the dish in 1943; the original nachos consisted of fried corn tortilla chips covered with melted cheese and sliced jalapeño peppers.

Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in Eagle Pass were in Piedras Negras on a shopping trip for the day and arrived at the Victory Club restaurant after it had closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, created a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.

When asked what the dish was called, he answered, “Nacho’s especiales”, after his own nickname. . As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos”.

Anaya went on to work at the Moderno Restaurant in Piedras Negras, which still uses the original recipe. He also opened his own restaurant, “Nacho’s Restaurant”, in Piedras Negras. Anaya’s original recipe was printed in the 1954 St. Anne’s Cookbook.

The popularity of the dish swiftly spread throughout Texas and the Southwest. The first known appearance of the word “nachos” in English dates to 1950, from the book A Taste of Texas. According to El Cholo Spanish Cafe history, waitress Carmen Rocha is credited with making nachos in San Antonio, Texas, before introducing the dish to Los Angeles at the cafe in 1959.

Nachos with cheese

A modified version of the dish, with cheese sauce and prepared tortilla chips, was marketed in 1976 by Frank Liberto, owner of Ricos Products, during Texas Rangers baseball games at Arlington Stadium in Arlington, Texas. This version became known as “ballpark nachos”. During the September 4, 1978 Monday Night Football game between the Baltimore Colts and Dallas Cowboys, sportscaster Howard Cosell enjoyed the name “nachos”, and made a point of mentioning the dish in his broadcasts over the following weeks, further popularizing it and introducing it to a whole new audience. Liberto died in 2017.

Ignacio Anaya died in 1975. In his honor, a bronze plaque was erected in Piedras Negras, and October 21 was declared the International Day of the Nacho. Anaya’s son, Ignacio Anaya, Jr., served as a judge at the annual nacho competition.

The nutritional breakdown and total calorie count for a serving of nachos typically depends on the type of nacho, type of cheese, and additional toppings (such as beef, jalapeños, etc.) that are included in the serving. Most typical corn tortilla chips contain about 15 calories per chip. Baked corn tortilla chips have about 6 calories per chip, making them a healthier alternative option to the usual fried chip. Mexican-style cheddar cheese contains about 110 calories per ounce. Adding an additional source of protein, such as chicken or beef, increases the calorie count by about 100 calories or so. All in all, a single serving of nachos can contain from 300–600 total calories.

A single serving of nachos also contains significant amounts of fat, sodium, and calcium. There are around 16 grams of fat, 816 mg of sodium, and 272 mg of calcium per serving of nachos. In other words, one serving contains 39% of the daily value for fat, 34% of the daily value for sodium, and 27% of the daily value for calcium.

Nachos with beef, beans and cheese

A variation consists of a quartered and fried tostada topped with a layer of refried beans and/or various meats and a layer of shredded cheese or nacho cheese, topped with habanero hot sauce.

Other variations include barbecue nachos (in which cheese is replaced with barbecue sauce) and poutine nachos (in which cheddar cheese is replaced with cheese curds and gravy). Although those variations use nontraditional ingredients, these versions are still classified as nachos.

Traditional nachos consist of the tortilla chips topped with cheese and jalapenos, as done by Anaya who created “nachos”. The modern form of nachos has several possible ingredients with the most common toppings being cheese, guacamole, salsa, sour cream, jalapenos, and sometimes lettuce. Lettuce is a less common topping, if added at all. The topping of the greatest quantity is often the cheese.

Nachos vary from the modern style served in restaurants to the quick and easy nachos sold at concession stands in stadiums. The nachos sold at concession stands consists of tortilla chips topped with pump-able cheese sauce. The cheese sauce comes in condensed form to which water or milk and pepper juice are added. What is contained in the condensed form itself is a trade secret. Another variation of nachos is “dessert nachos”. These vary widely, from cinnamon and sugar on pita chips to “s’more nachos” with marshmallow and chocolate on graham crackers, and typically refer to a dessert consisting of scattered toppings on some form of crispy base.

Nachos with an abundance of toppings are sometimes called “loaded nachos”, “super nachos”, or “epic nachos”. This type of dish is usually served as an appetizer at bars or restaurants in the United States and elsewhere. Typically, the tortilla chips are arranged on a platter, meat and refried bean toppings are then added, and the entire platter is smothered with shredded cheese. The platter is then put into a broiler or microwave to cause the cheese to melt. The platter is then covered with the cold toppings (shredded lettuce, tomatoes, salsa, jalapeños, etc.) and served immediately.

In Memphis, Tennessee, barbecue nachos are served in most barbecue restaurants, and also at sporting events. Generous portions of barbecued pork shoulder are placed atop tortilla chips, then covered with melted cheese or nacho cheese, barbecue sauce, and sliced jalapeño peppers.

Nachos using a processed cheese sauce

In Hawaii, kalua pork and pineapple nachos are served in many restaurants and bars. Generous portions of kalua pork and pineapple bits are placed atop tortilla chips, then covered with melted cheese or nacho cheese, and varied toppings.

A similar dish that involves tortilla chips and cheese is found in Tex-Mex restaurants. Small bowls of chili con queso and/or, more commonly, salsa, are served with baskets of warm tortilla chips as appetizers.

A form of processed cheese sauce mixed with peppers and other spices is often used in place of freshly shredded cheese in institutional or large-scale production settings, such as schools, movie theaters, sports venues, and convenience stores, or wherever using freshly grated cheese may be logistically prohibitive. Though originally formulated as a cheaper and more convenient source of cheese to top nachos, this dip has become popular enough in the U.S. that it is available in some Mexican-themed restaurants, and at major grocery stores, in both name-brand (Frito-Lay, Tostitos, and Taco Bell) and unbranded versions.

 

Mexican Turkey Burgers

May 10, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I came across this recipe at the Jennie – O Turkey website, Mexican Turkey Burgers. This one uses the JENNIE-O® Lean Turkey Burger Patties. You’ll also need; Romaine Lettuce, Monterey Jack Cheese, Jalapeño Peppers, Salsa, Green Onions and served on Kaiser Rolls. A Burger like no other! You can find this recipe at the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Mexican Turkey Burgers
Chock full of fresh veggies, this fun Mexican twist on a classic burger recipe is done in under 30 minutes! Creamy avocado, fresh cilantro and spicy jalapeños will have your taste buds begging for more.

INGREDIENTS
1 (16-ounce) package JENNIE-O® Lean Turkey Burger Patties
4 Kaiser rolls or hamburger buns, split and toasted, if desired
4 red leaf or romaine lettuce leaves
2 slices Monterey Jack cheese with jalapeño peppers, halved
1 ripe avocado, pitted, peeled and sliced
⅓ cup thick-and-chunky salsa
2 tablespoons chopped fresh cilantro or green onions

DIRECTIONS
1) In small bowl, combine avocado, salsa and cilantro; set aside.
2) Cook the patties as specified on the package. Always cook to well-done, 165ºF as measured by a meat thermometer.
3) Place lettuce on bottom of rolls; top with patties, cheese and avocado mixture. Cover with roll tops.
*Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 400
Protein 30g
Carbohydrates 24g
Fiber 6g
Sugars 3g
Fat 21g
Cholesterol 95mg
Sodium 500mg
Saturated Fat 6g
https://www.jennieo.com/recipes/124-mexican-turkey-burgers

Healthy Stuffed Pepper Recipes

March 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website its Healthy Stuffed Pepper Recipes. Just Stuff It with these Delicious and Healthy Stuffed Pepper Recipes. You’ll find recipes like; Turkey Enchilada Poblano Peppers, Squash-Stuffed Roasted Poblano Peppers, and Tuna-Stuffed Peppers. Find these recipes and much more all at the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Stuffed Pepper Recipes
Find healthy, delicious stuffed pepper recipes, from the food and nutrition experts at EatingWell.

Turkey Enchilada Poblano Peppers
In this healthy take on a turkey enchilada recipe, we stuff everything into a roasted poblano pepper shell rather than tortillas to pack an extra serving of veggies into this meal. If you can’t find poblano peppers, you can substitute green bell peppers instead……………..

Squash-Stuffed Roasted Poblano Peppers
When fresh, poblanos have a wonderful, somewhat sweet heat that makes a terrific vessel for rich-tasting butternut squash stuffing. Accompanied by corn tortillas or rice and beans, this makes a special vegetarian entree. Most of the preparation can be done in advance and the recipe can easily be doubled. Look for dark green poblanos about 5 inches long, with broad shoulders at the stem, tapering to a pointy tip. Wash your hands thoroughly after removing the seeds or wear rubber gloves; most of the chile oils are found in the seeds and connective membranes………………..

Tuna-Stuffed Peppers
These tuna-stuffed peppers are ubiquitous in delis all over Susa, Italy………..

* Click the link below to get all the Healthy Stuffed Pepper Recipes
http://www.eatingwell.com/recipes/21581/ingredients/vegetables/peppers/stuffed/

Super Bowl Party – Wild Idea Buffalo – BUFFALO CHILI DOGS

January 31, 2019 at 6:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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Nothing better than Chili and Chili Dogs at a Super Bowl Party! Wild Idea Buffalo – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.co

Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 quart stewed tomatoes
1 quart tomato sauce
8 golden peperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water
Mix all dry spices together.

1 – In heavy stew pot, over medium high heat, heat olive oil.
2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
5 – Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

“Meatless Monday” Recipe of the Week – Black Bean Burritos

December 3, 2018 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Black Bean Burritos. Anything using Black Beans has to be good! Thank you to Trina for passing this recipe along to me. Enjoy and Eat Healthy in 2018!

 

Black Bean Burritos

Ingredients
2 (10 inch) flour tortillas
2 tablespoons extra light olive oil
1 small red onion, chopped
1/2 red bell pepper, chopped
1 teaspoon minced garlic
1 (15 ounce) can low-sodium black beans, rinsed and drained
1 teaspoon minced jalapeno peppers
3 ounces reduced-fat cream cheese
1/2 teaspoon sea salt
2 tablespoons chopped fresh cilantro
* Your favorite salsa or taco sauce (Optional)

Directions
1 – Wrap tortillas in foil and place in oven heated to 350 degrees F (175 degrees C). Bake for 15 minutes or until heated through.
2 – Heat oil in a 10-inch skillet over medium heat. Place onion, bell pepper, garlic and jalapenos in skillet, cook for 2 minutes stirring occasionally. Pour beans into skillet, cook 3 minutes stirring.
3 – Cut cream cheese into cubes and add to skillet with salt. Cook for 2 minutes stirring occasionally. Stir cilantro into mixture.
4 – Spoon mixture evenly down center of warmed tortilla and roll tortillas up. Serve immediately. Top with salsa or taco sauce.

Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS

May 29, 2018 at 5:02 AM | Posted in Wild Idea Buffalo | Leave a comment
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This week’s Wild Idea Buffalo Recipe of the Week – BUFFALO CHILI DOGS. You actually get a couple of recipes with this. One for the BUFFALO CHILI DOGS and one for the Buffalo Chili! You’ll be using the Wild Idea Buffalo Hot Dogs and also the Wild Idea Ground Bison (for the chili). Afterward you can freeze the leftover Chili and reheat it later for more dishes or to serve on its own! You can find this recipe along with all the other delicious and healthy recipes. Then you can also order any of the Wild Idea Products. So Enjoy and Eat Healthy in 2018! https://wildideabuffalo.com/

 

Buffalo Chili Dogs (Serves 6)

Delicious, messy and healthy! Our 100% grass-fed, nitrite free Hot Dogs, will bring you back to eating hot dogs again. Better yet, try them covered in Bison Chili!

Ingredients:

1 – pkg. Wild Idea Buffalo Hot Dogs
2 – cups Wild Idea Buffalo Chili, heated (recipe below)
1 ½ cups cheddar cheese, shredded
6 hot dog buns (whole wheat or whole grain, best)
1 Tb. Olive oil
*optional toppings: pickled jalapeno’s, raw onion or your favorite extra
Instructions:

1 – Preheat inside gas grill to 550*. (Half of grill set on high and other half set on low).
2 – Place hot dogs over hot side of grill and grill for 2 minutes each side, closing grill during cooking time.
3 – While hot dogs are grilling brush inside of buns with olive oil and place inside down over low heat side of the grill, and brown. About two minutes.
4 – Remove browned buns and place hot dogs on buns.
5 – Top each hot dog with 1/3 cup of heated chili and sprinkle each with ¼ cup of shredded cheddar cheese. (Cheese will melt on its own, or use small torch if you would like to lightly brown cheese). Serve with optional toppings and a lot of napkins!
4 Bean Bison Chili

Makes 10 to 12 entrée servings.

Chili freezes nicely. Portion out and freeze for a quick meal at a later date.

Ingredients:

2 pounds ground bison
2 tablespoons olive oil
1 onion, chopped
2 tablespoons fresh garlic, chopped
2 tablespoons cumin
2½ tablespoons chili powder
½ tablespoon oregano
½ tablespoon thyme
2 teaspoons coriander
½ teaspoon each smoked paprika and cayenne
1 tablespoon black pepper
2 teaspoons salt
1 quart stewed tomatoes
1 quart tomato sauce
8 golden peperoncini, diced + juices
1 15oz can each: butter beans, black beans, kidney beans, and pinto beans, (drained – but not rinsed)
1 lemon, juiced
2 cups water
Mix all dry spices together.
1 – In heavy stew pot, over medium high heat, heat olive oil.
2 – Add Wild Idea bison meat, crumbling into small pieces. Lightly brown, stirring constantly for 4 minutes.
3 – Add onion, garlic and seasonings. Continue to brown, stirring occasionally for 10 minutes.
4 – Add remaining ingredients and bring to a full boil. Reduce heat and simmer uncovered for ½ to 1 hour, or until desired thickness is achieved.
5 – Adjust seasoning to taste. Garnish with fresh lime or lemon wedges, fresh chopped cilantro, sour cream, or grated cheddar cheese. Serve with Cheesy Jalapeño Corn Bread, (recipe included upon request with purchase).

https://wildideabuffalo.com/blogs/recipes/93466497-buffalo-chili-dogs

Diabetic Dish of the Week – TOMATILLO TURKEY CHILI

April 17, 2018 at 5:02 AM | Posted in diabetes, diabetes friendly, Diabetic Dish of the Week, Diabetic Gourmet Magazine | Leave a comment
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This week’s Diabetic Dish of the Week is a TOMATILLO TURKEY CHILI. Made using 1 lb. lean ground turkey meat, Jennie – O Extra Lean Ground Turkey Breast would be perfect! Onions, Bell Peppers, Jalapeno Peppers, Tomatillos, and Yogurt are just some of the other ingredients you’ll be using to prepare this healthy and delicious dish! The recipe is off the Diabetic Gourmet Magazine website which has a huge selection of Diabetic Friendly Recipes along with Diabetic News and Diabetes Management Tips. So check it out today. Enjoy and Eat Healthy in 2018! https://diabeticgourmet.com/

TOMATILLO TURKEY CHILI
Ingredients

1 Tbsp. canola oil
1 cup chopped onion
2 medium green bell peppers, seeded and chopped
1 large red, orange or yellow bell pepper, seeded and chopped
1 lb. lean ground turkey meat
4 cloves garlic, minced
1-2 fresh Fresno or jalapeno peppers, seeded and finely sliced
1 Tbsp. coriander
1 Tbsp. oregano
1 tsp. chili powder, or to taste
1 tsp. cumin
Salt and freshly ground black pepper
2 cups diced tomatillos or 2 (11 oz.) cans
1 cup frozen yellow corn
1 (15 oz.) can no salt added pinto beans, rinsed and drained
2 cups low-fat, reduced-sodium chicken broth
1/3 cup finely chopped cilantro
1/3 cup chopped green onions
Lime wedges for garnish
1/2 cup non-fat, plain, Greek yogurt, optional

Directions

Quick cooking directions

In large pot, heat oil over medium-high heat. Add onion and bell peppers and saute until onion is translucent, about 5 minutes. Add turkey and saute until meat begins to brown, about 5 minutes. Stir in garlic, Fresno or jalapeno peppers, coriander, oregano, chili powder and cumin. Salt and pepper to taste. Saute 2 minutes, stirring often.
Add tomatillos, corn, beans and broth. Reduce heat, cover and simmer for a minimum of 20 minutes, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.
Slow cooking directions

In medium skillet, heat oil over medium-high heat. Saute onion and turkey until turkey almost cooked through, but still slightly pink, about 5 minutes.
In slow cooker, add turkey-onion mixture and remaining ingredients except cilantro, green onions, lime and yogurt. Stir until combined. Cook on low for 6 hours or on high for 4 hours, stirring occasionally.
Divide chili among six serving bowls. Garnish with cilantro, green onions, lime wedges and yogurt, optional.

Recipe Yield: Makes 6 servings.

NUTRITIONAL INFORMATION PER SERVING:
Calories: 256
Fat: 9 grams
Saturated Fat: 2 grams
Fiber: 8 grams
Sodium: 75 milligrams
Protein: 19 grams
Carbohydrates: 29 grams
https://diabeticgourmet.com/diabetic-recipes/tomatillo-turkey-chili

(Crock Pot Ribs) – Barbecue Rib Nachos

July 12, 2017 at 5:15 PM | Posted in Crock Pot, Nachos, Pork, ribs | 4 Comments
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Today’s Menu: (Crock Pot Ribs) – Barbecue Rib Nachos

 

 

Had a toasted Healthy Life English Muffin, lightly buttered, and a cup of my Bigelow Decaf Green Tea. Right after Breakfast Me and Mom headed to Jungle Jim’s Market in Fairfield. The most amazing grocery store you could ever be in! It’s tough going in and leaving with what you wanted, you always end up with more! We didn’t stay long though, we can’t leave Dad alone too long. Outside it is miserable! It’s sunny and 92 degrees with the humidity at 88%! So no outdoor activities today. Did a few things around the house and watched a couple of shows I had recorded. For Dinner tonight a new recipe, and one I was looking forward to try. Tonight its Barbecue Rib Nachos.

 

 

I came across this recipe on Facebook and could not wait to try it, Barbecue Rib Nachos! This has no choice but to be good, Ribs and Nachos, no choice! I purchased the Pork Back Ribs at Meijer yesterday. I’m using Meijer Pork Back Ribs. The Meijer Pork products always turn out great, very moist and tender. I’m preparing them the same way I always do Ribs, in the Crock Pot.

 

 

 

 

 

I started by Marinating the Ribs in JB’s Fat Boy HaugWaush BBQ Sauce. My favorite BBQ Sauce, I purchase this at Kroger. I Ribs came packaged as 1/2 Racks. First time I’ve seen 1/2 Racks like that, good idea though if you are just cooking for one. Plus it saves me time by not having to cut the Ribs, which I have to do to fit in the Crock Pot. So I put the Ribs into a gallon Hefty Bag, added the BBQ Sauce to them, sealed the bag, and let them Marinate overnight in the fridge.

 

 

 

Next day to prepare them I first got out the Crock Pot and put the plastic liner in. I love these liners, they make clean up a breeze. I then sprayed the liner with Pam Cooking Spray, added a 1/2 cup of Water, and turned the Crock Pot on to low and put the lid on. Got the Ribs out of the fridge and let them sit for about 20 minutes before adding them to the Crock Pot. I shook off the excess Sauce before putting them in the Crock Pot. The Ribs are in and I put the lid on and let them cook for 7 hours. In about the 4th hour the you can start to smell the aroma of the Ribs!

 

 

Ready to bake!

 

As the Ribs were cooking I gathered my Ingredients to make the Nachos. I’ll need Ribs (which were already coking), JB’s Fat Boy HaugWaush BBQ Sauce (Some for the Ribs and extra for the Nacho Dish), Sargento Shredded Mozzarella, Tostito’s Whole Grain Scoops , Litehouse Spring Onions, Lettuce, and Jalapeno Slices.
 

 

 

 

After 7 hours of Slow Cooking the Ribs are fall off the bone Ribtastic! I removed the Rib Meat from the bones, which was very easy as the bones just pulled out, and set aside. I got out the large Cast Iron Skillet and gave it a light coat of Pam Cooking Spray. Set the oven to Broil. Layer 1/3 of the Scoops with 1/3 of the cheese and BBQ Sauce into the Skillet. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the Cheese is melted and bubbly. I garnished with some Litehouse Spring Onions, Lettuce, and some Jalapeno Slices.

 

 

 

…and ready to eat!

All I can say is INCREDIBLE! Hats off to the Seasoned Sprinkle website, nothing less than excellent recipe! The Ribs, BBQ Sauce, Cheese, and Scoop Chips all blend together to make this one delicious dish. Ribs and Nachos, go figure! The original recipe and web link is at the end of the post. The original recipe has a recipe for the BBQ Sauce, where i used the JB’S Fat Boy Sauce. Also they used Spare Ribs and I used Pork Back Ribs. It all turned out to be a winning recipe! For Dessert later a Weight Watcher’s Cookies and Cream Ice Cream Bar.

 

 

 

BARBECUE RIB NACHOS
Barbecue Rib Nachos make the perfect summer party food

Ingredients

For the Sauce:
3 cans peaches
2 adobe peppers
5 teaspoons chili powder
3 teaspoons paprika
1 teaspoon cayenne pepper
3 teaspoons garlic powder
1/2 teaspoon salt
1 teaspoon black pepper
4 teaspoons cumin
1/2 cup molasses
3 teaspoons vinegar
1/3 cup brown sugar

For the Rub:
1/4 cup evoo
Salt and pepper
1 T garlic powder
2 T paprika
1 t cayenne pepper
2 T chili powder
1 T cumin
1/4 cup brown sugar

For the nachos
3-4 pounds Smithfield extra tender ribs, cut from the bone and shredded
1 large bag of tortilla chips
4 cups of cheddar cheese
the reserved barbecue sauce

Instructions

For the sauce
Drain about half of each can of peaches and add remainder to blender with peppers and garlic.Blend them until smooth.
Combine all sauce ingredients in pot and cook over low heat for 1-2 hours. This sauce gets better the longer it cooks.

For the ribs
Combine all rub ingredients in bowl. Rub directly on to ribs. Brush sauce on over ribs. Cook over indirect heat of coals for 4-6 hours or until the meat is falling off the bone, brushing with more sauce periodically.

For the nachos
Remove the rib meat from the bones and set aside. Layer 1/3 of the chips with 1/3 of the cheese and reserved barbecue sauce. Repeat 2 more times until the nachos are built. Broil for 90 seconds or until the cheese is melted and bubbly. Garnish with green onions and jalapenos if desired. Enjoy!

Notes

* If desired substitute 2 bottles of your favorite barbecue sauce

http://www.seasonedsprinkles.com/barbecue-rib-nachos/

Turkey Sausage Stuffed Jalapenos

December 31, 2016 at 6:09 AM | Posted in Jennie-O Turkey Products | Leave a comment
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We have this from time to time and everyone loves it,Turkey Sausage Stuffed Jalapenos! Using the Jennie – O Turkey Sausage, Fat Free Cream Cheese, and Kraft Light Ranch Dressing you’re making that much healthier without missing any of the flavor. Don’t forget to Make the Switch! Enjoy and Eat Healthy in 2017!

 

 

Turkey Sausage Stuffed JalapenosJennie O Make the Switch

Ingredients
1 pound Jennie – O Ground Turkey Sausage
1 (8 ounce) package Fat Free Cream Cheese, softened
1 cup shredded Kraft Parmesan Cheese
1 pound large fresh Jalapeno Peppers, halved lengthwise and seeded
1 (8 ounce) bottle Kraft Light Ranch Dressing (optional)

Directions
Preheat oven to 425 degrees F.
1 – Place turkey sausage in a skillet over medium heat, and cook until evenly brown. Drain grease.
2 – In a bowl, mix the sausage, cream cheese, and Parmesan cheese. Spoon about 1 tablespoon sausage mixture into each jalapeno half. Arrange stuffed halves in baking dishes.
3 – Bake 20 minutes in the preheated oven, until bubbly and lightly browned. Serve with Ranch dressing.

Jennie – O Turkey Recipe of the Week – Turkey Chili Verde

October 14, 2016 at 5:18 AM | Posted in Jennie-O Turkey Products | Leave a comment
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This week’s Jennie – O Turkey Recipe of the Week is Turkey Chili Verde. Made with JENNIE-O® Ground Turkey. Perfect Fall recipe to heat up the day with. You can find this recipe along with all the other delicious and healthy recipes at the Jennie – O website. Enjoy and make the SWITCH! http://www.jennieo.com/

 

 

Turkey Chili Verde

Denver’s famous green chili gets a makeover in this delicious recipe featuring lean ground turkey. With under 300 calories per serving, this hearty chili is a must-try recipe.

INGREDIENTS

1½ pounds tomatillos, husks removed and halvedturkey-chili-verde
2 poblano peppers, seeded and halved
2 jalapeño peppers, seeded, if desired
1 teaspoon kosher salt
2 tablespoons olive oil
1 large yellow onion, chopped
4 garlic cloves, chopped
1 (16-ounce) package JENNIE-O® Ground Turkey
2 teaspoons ground cumin
1 teaspoon ground coriander
4 cups low-sodium chicken broth
1 cup chopped fresh cilantro leaves
DIRECTIONS

1) Place tomatillos, poblano peppers, and jalapeños cut side down on jelly-roll pan. Broil 3 inches from heat source 3 to 5 minutes or until skins are charred. Place peppers in plastic zip-top bag and seal. Let stand 10 minutes. Remove and discard skins. Place tomatillos and peppers in food processor and process until smooth. Stir in salt.
2) In large Dutch oven, heat oil over medium-high heat. Add turkey. Cook turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Add onion and garlic and cook 5 minutes or until tender. Add cumin and coriander. Stir in tomatillo mixture and broth. Bring mixture to a boil. Reduce heat to medium-low and simmer 20 minutes. Stir in cilantro leaves.

* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATIONJennie O Make the Switch
PER SERVING
Calories210
Protein14g
Carbohydrates11g
Fiber3g
Sugars4g
Fat14g
Cholesterol50mg
Sodium330mg
Saturated Fat3g

http://www.jennieo.com/recipes/1071-turkey-chili-verde

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