Loaded Nachos

These nachos are not dripping with Velveeta or liquid cheese, but are crisp, crunchy and flavored with a generous portions of real cheese, spicy refried beans, green onions, roasted chicken, jalapeños, sour cream, and salsa.  Add black beans, corn or substitute ground beef for chicken.

If you miss the yellow liquid stuff, heat it separately in a bowl for dipping and drizzling on your own pile of chips. Otherwise, your nachos are going to be soggy and soft coming out of the oven.  UGH!


This version of nachos is just one suggestion. Great for movie night or game-day from home.


Equipment:
Large cooking sheet / pan with edges
PAM spray
Foil, makes clean-up easier if available

Ingredients:
1 bag (or a combo) of your favorite chips (would not used 'Baked' bc they get soggy)
10-12 oz of Monterrey-Jack / Cheddar cheese, grated
1-2 cups of roasted chicken, shredded from your store-bought bird
4-5 green onions, chopped
Fresh or pickled 'nacho' jalapeños, as you desire
1 (14oz) can of refried beans
Fresh salsa
Sour Cream

Other options:
Salsa con Queso
Cilantro
Guacamole
Black Beans
Olives
Ground beef or chorizo
Corn

Instructions:
1. Wash your hands.
2. Preheat the oven to 375F degrees.
3. Spray your cooking sheet or layer it with foil, then spray it.
4. Cover the sheet with a layer of chips.

5. Sprinkle your cheeses.

6. Add some chicken.

7. Add the green onions and jalapeños.

8. Add dollops of refried beans out of the can across the spread.
9. Add some more cheese.

10. If you have enough ingredients, repeat another layer.
11. Bake for 3-4 minutes until cheese is melted.

12. Serve with fresh salsa, heated queso, guacamole, and sour cream.

Skillet Mac N Cheese

One of my sons was is a particularly picky eater growing up, and while the rest of us had Beef Stroganoff or Chicken & Rice, he would only have the egg noodles or rice plain.

Including Ben's palate with our meal plan was quite a challenge to say the least.  That is, until I discovered 'Skillet Mac 'N Cheese' from Cooks Illustrated The Best 30 Minute Recipe Cookbook...after which the Velveeta and Kraft boxes started having a very long shelf life.

What makes this recipe ideal for any apartment dwelling college student is the simplicity and need for limited equipment; however, you do need some patience and prep work for seperate steps. But, if you do that, and have your ingredients ready...you will be generously rewarded for your efforts.  If you are new to cooking, expect this recipe to take a few tries to master! 

Equipment:

5-qt saucepan

Whisk or Fork

Spatula or wooden spoon

Stovetop

Ingredients:

3 cups pasta, ie elbow, penne, or gemelli

3 1/2 cups water

1 12 oz can Evaporated Milk, divided 1 cup and 1/2 cup

1 tsp corn starch

1/4 tsp Dijon Mustard or 1/2 tsp dry mustard

1-2 splashes of Tabasco Sauce

2 cups Monterrey Jack-type cheeses, grated

2 cups Sharp Cheddar, grated

2 Tbls butter

Salt & Pepper

Instructions:

1. Wash your hands.

2. Read the recipe. 

3. Prepare the thickener: 

    Combine the  evaporated milk, cornstarch, mustard, and hot sauce. Set aside.

4. Boil pasta while stirring frequently until pasta is "just" cooked.

5. Add milk-thickener mixture. Stir for 1 minute until begins to thicken.

6. Remove from heat. It will look "soupy" at this point. Don't worry, be happy!

7. Add cheese one cup at a time--YOU MAY ONLY NEED 3 or 3 1/2 cups.
(Adding too much cheese will make the pasta heavy,  sticky and matted because when it begins to cool, it will congeal even further. )

8. Add 2-3 Tbls of butter.

9. Season with salt & pepper.

10. Once finished, the Mac 'N Cheese should have a velvety golden appearance.

11. If too thick, add water or milk in very small amounts

12. If too thin, add the remaining cheese.

13. Serve immediately.  We had turkey burgers, arugula salad and mac 'n cheese.