Homemade Nachos

Cheese:

8 ounces extra sharp cheddar cheese

4 ounces pepper jack cheese

1 1/2 Tbsp. cornstarch

12 ounces evaporated milk

2 tsp. hot sauce

In a medium sauce pan set over low heat combine cheese and cornstarch. Toss to combine. Add evaporated milk and hot sauce and whisk constantly until cheese is melted. Continue whisking about 5 minutes or until cheese is thick and bubbly. If cheese is too thick then add more evaporated milk. Serve immediately.

Chips:

Corn tortillas

Oil

Salt

The night before place tortillas out in the open air so that they are slightly stale the next morning. Brush corn tortillas with oil and sprinkle with salt. Cut corn tortillas into 6 wedge slices. Place on cookie sheet in single layer and cook at 350 degrees for 6 minutes. Flip the chips with tongs and sprinkle with a little bit of salt. Cook for an additional 6-9 minutes or until they are just starting to brown. Remove from the oven and let cool. Sprinkle a little more salt and serve.

Nacho Toppings:

Chicken- cooked and cubed

Sausage- cooked and crumbled

Jalapeno's, chopped

Corn, drained and warmed

Black beans, rinsed and warmed up

Salsa

Guacamole

Pico

The options are endless!

 

Egg Rolls

Ingredients:
2 lbs. ground pork
2 tsp. ginger
2 tsp. garlic powder
1 bag shredded cabbage and carrots
2 bags egg roll wrappers (found in the produce section)

Directions:
Season pork with ginger and garlic powder and mix thoroughly. Heat mixture in a medium skillet, stirring, until pork is cooked through and no longer pink. Set aside.

Drain grease and let meat cool.  Add bagged cabbage and stir to combine.  Wrap meat in egg roll wrappers according to package directions.  At this point may freeze (flash freeze first on cookie sheets and then put in freezer bags).  If frozen just let thaw and then fry.  Makes 30 egg rolls.

Italian Nachos

Ingredients:

1 Package wontons (found in the produce section), cut on the diagonal to form triangles

1/2 lb. cooked ground pork

1/2 lb. cooked ground sausage

1 chicken breast grilled and chopped

1 jar Pepperochini peppers (I got mild)

Shaved Parmesan for garnish

2 roma tomatoes, diced

1/2 cup sliced olives

jalepenos (optional)

Grated Mozzarella Cheese for melting over the top (optional)

 

For the Cheese Sauce:

• 3 tablespoons butter
• 1 teaspoon garlic, minced
• 2 tablespoons all-purpose flour
• 2 1/2 cups 2% milk
• 2 1/2 cups grated Parmigiano-Reggiano, or other good-quality Parmesan

Directions:

1. In a heavy, medium saucepan melt the butter over low heat. Add the garlic and then the flour and stir to combine. Cook, stirring constantly, for 3 minutes. Increase the heat to medium and whisk in the half-and-half little by little. Cook until thickened, about 4 to 5 minutes, stirring frequently. Remove from the heat; add 2 cups of the grated Parmesan. Season with the salt, pepper and stir until cheese is melted and sauce is smooth. Cover and set aside. *If the sauce becomes a bit thicker than you might like, simply add some milk or more half & half.
2. Heat a heavy saucepan or deep fryer to medium. Cook the wontons until light brown. This only takes a few seconds per side. Set aside on paper towels to drain.
3. Pile the wontons on a large serving platter. Drizzle with warm cheese sauce. Add sausage, chicken, tomatoes, olives and peppers. Top with shaved Parmesan. EAT IT!
4. You can also assemble the plate of Nachos, then sprinkle grated Mozzarella over all, and heat in the microwave just until cheese is melted.

Recipe adapted from: Just Get Off Your Butt and Bake
  

Carnitas

Ingredients:
1 lb. pork loin roast
1 can green enchilada sauce
2 cups shredded lettuce
1 avocado or guacamole
10 corn tortillas

Directions:
Cook pork loin roast in crock pot on high for 2-4 hours or until falling apart. Take out and place in baking dish and pour can of enchilada sauce over, cover and cook at 350 degrees for 10-15 minutes. Fry corn tortillas and sprinkle with salt. Place pork, lettuce and guacamole in tortilla and enjoy.

Glazed Ham

Ingredients:
24 whole cloves
2 tsp. shredded orange peel
1 cup orange juice
1/2 cup brown sugar
4 tsp. corn starch
1 1/2 tsp. dried mustard
1 ham

Directions:
Cut little crosses in ham and stick the cloves in each of the crosses. Cook at 325 degrees for 1 1/4 to 2 hours. For the glaze combine rest of ingredients in pot and cook until thick and bubbling plus 2 minutes. Glaze ham and cook for additional 20-30 minutes.

Cafe Rio Burritos

Ingredients:
Rice:
1 lb. Long grain rice
1 bunch Cilantro, chopped
2 Limes (just the juice)
3 cloves Garlic
4 cups Water

Tomatillo Dressing:
1 pkg. Ranch dressing mix
3 tomatillos (remove papery skin), rough chop
1 cup mayo
1 cup buttermilk
1 cup (or more) cilantro, rough chop
3 cloves garlic
1/8 tsp. cayenne pepper
2 tsp. green Tabasco sauce
juice from 1 lime

Barbacoa Pork:
5-6 lb pork loin roast
20 oz. Dr. Pepper (Not diet)

3/4 cup brown sugar

1/2 cup white sugar
1 clover garlic
7 oz. can Chipotle chilies in Adobo sauce
6 oz. red taco sauce
1 tsp. dry mustard
1 tsp. cumin
1/4 tsp. cayenne pepper

Directions:
These burritos have three main parts: the rice, the pork and the dressing.

The first 5 ingredients are for the rice. To prepare add teaspoon of oil in skillet. Add rice and cilantro and garlic and saute for 3-4 minutes. Put mixture into rice cooker and add 4 cups of water and lime juice.

For the dressing add all ingredients to a blend and blend until smooth.

Place the pork tenderloin(s) in a crock pot. Fill with water just until the top of the pork is covered. Cook on low 12 hours. Empty water and place the pork and all other ingredients nto the crock pot. If you want a really spicy pork blend some of the chipotle peppers and add if not rinse with the Dr. Pepper to get the adobo sauce off and discard the pepper. Cook on low 4 hours, open crock pot and shred pork (it should just fall apart). Cook an additional 2 hours.

Add black beans, monterey jack cheese, and La Victoria Green taco sauce and large tortillas and you're set!