Kelly from FabFoodFairy.com Shares an Out of This World Nacho Recipe – Not’yo Normal Nachos!

Not’yo Normal Nachos!

Yesterday, on my way home from work, I stopped at Target to grab a few things, when I was struck with a brilliant idea for a recipe. I was a bit apprehensive that it was either going to be a stroke of genius or an epic failure, luckily for us all, it was brilliance!

I shamefully admit that I am not a lover of traditional nachos. My quirky food issues should disqualify me from being a food blogger, but they also challenge me to create different, unique recipes. So, my fabulous idea was to create pulled pork nachos with barbeque potato chips. I KNOW!! I feel an insane sense of guilt over the complete disregard for nutritional value, but everything in moderation, right?

First, I perused the chip aisle. What choices! I couldn’t decide, so I bought four different types and let my friends choose in a taste test. I bought Herr’s Kettle Cooked Mesquite BBQ Potato Chips, Archer Farms Smoky Chipotle Cheddar Kettle Cooked Reduced Fat Potato Chips, Utz “The Crab Chip”, and Food Should Taste Good’s Sweet Potato Chips. Then, I picked up some Jack Daniel’s prepared pulled pork in the refrigerated aisle. Finally, I grabbed a bottle of Sweet Baby Ray’s Original BBQ Sauce, and a package of sharp cheddar cheese. With my ingredients chosen, I dashed home to create my masterpiece.

When I got home, I separated the chips into four piles over two platters. I then spooned the warmed pulled pork in dollops onto the chips. I drizzled the BBQ sauce over the chips and pork, then topped with the cheddar cheese. Finally, I put the platter in the oven on broil for a minute or two to melt the cheese. TADAAA!! I had created some of the best Not’yo Normal Nachos!

As for the taste test, I imposed on a group of my neighbors to be my nacho guinea pigs. I think both platters were cleaned within 2 minutes. Even the littlest neighbors loved them! We all decided that we liked the Archer Farms Chipotle Cheddar Reduced Fat Chips for their spicy kick and crunchy texture and the Food Should Taste Good’s Sweet Potato Chips because they too remained crispy, but added some sweet to the savory pulled pork flavors. I also believe that it would be great if you mixed all four types of chips in a confetti style platter! Most likely, that is what I will do next time.

So there you have it. A quick easy homerun of a recipe that is cheap, easy, and sure to please. This is also one of those recipes that you can’t screw up, unless you leave them under the broiler too long!!! Try them. I promise you will not be disappointed!

 Kelly is the Mom behind the Fabulous Food Fairy Blog. While she is not a professionally trained chef, She is a kid tested mother of three, who teaches full time, and still manages to cook a sit down family meal most nights of the week. She says that many days, she wishes for a magic wand or a fairy godmother to pop in and make a beautiful dinner appear, but no such luck. Kelly realizes that sometimes the hardest part of dinner is figuring out a meal that her kids will actually eat. She created The Fabulous Food Fairy so that readers won’t feel hopeless about dinner, or so that busy moms are not forced to resort to the local drive through or a boring bowl of cereal as a meal. Family dinner can be so much more. Kelly also feels that dinners together are fundamental to raising and maintaining a healthy, balanced family. The Fabulous Food Dairy blog shares a variety of tried and true recipes for a multitude of kitchen needs, from a kid friendly casserole, to a mom friendly cocktail! It is like having a group of best foodie friends at your fingertips. As the Fabulous Food Fairy, Kelly aims to grant your kitchen wishes and transfer your dull weekly menu into a magical moment of family fun!

Follow the Fabulous Food Fairy on Facebook and Twitter for yummy recipes and foodie tips. Check out her Lasagna Muffins recipe.. A-MA-ZING! You can also take a peek inside her kitchen. We posted her FABULOUS Kitchen Renovation series a few months ago.

Chicken with Chiles Casserole {Tasty Tuesday}

It’s been a while since I’ve posted a Tasty Tuesday!  Our Summer has been a whirlwind of working, activities, working, a few day trips to fun places and working. Did I mention working?

But now that Hubby is officially back to school today, I’m ready to settle back into my regular routine. Part of my problem in the Summer is that my husband lifeguards (as he is a teacher during the school year). So many days are spent with him working until 8 or 9pm, and he misses dinner. So I choose simple dinners for the kids and I, but get out of the “trying new recipes” routine I am usually in.

But I’m back in the game!

Last week on my blog, I shared a recipe from my mother-in-law. It is a tasty, simple and filling recipe that even kids will love! My husband grew up on it, and our kids ate it up when we made it last week. Since Autumn is around the corner, I figured now is a good time to share it so you can put it into your Meal Rotations this Fall!

• 12 oz bag of No Yolks Egg Noodles, cooked, drained and cooled.
• 1/2 cup of onion, chopped
• 2 TBS butter or olive oil (for sauteeing the onions)
• 3 10-oz cans of Cream of Mushroom Soup
• 1 small can of Green Chile Peppers (I might use 2 next time for extra flavor)
• 1 1/2 cups of shredded Cheddar Cheese
• 3 cups of chicken, cooked and cubed or shredded

{Preheat oven to 350 degrees}

Saute the onions in butter (or olive oil, if you so choose).  While they are sauteeing, combine the soup and chiles. Add the sauteed onions and mix well.

In a greased 2 1/2 quart baking dish, place 1/3 of the cooked noodles. Top with 1/3 the chicken, then 1/3 the cheese and 1/3 the Soup Mixture. Repeat.  If you have any of the cheese leftover, sprinkle some on top to make a nice crust.

Cook at 350 degrees for 45 minutes. Remove from oven, serve and enjoy!

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I would love to hear how this turns out for you – so be sure to leave a comment!

Steph spends most of her days tripping along the road of parenthood, occasionally getting it right along the way. You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.

Pesto Flank Steak {Tasty Tuesday Recipe}

We love to grill. And over the years, I’ve shared many great grill recipes here on Tasty Tuesday.  My favorite recipes are ones that are simple. So simple, in fact, that they are often overlooked. Recipes don’t have to be complicated to be good. 


A few weeks ago, we had a flank steak (or “london broil”) defrosted and ready for the grill.  We usually opt for our traditional marinade, but I eyed a container of pesto in the fridge and felt slightly inspired.  In a few minutes, I had the steak marinating and a few hours later, it was cooking on the grill.


End result? AMAZING.


Sometimes the best recipes are the most simple.

Pesto Flank Steak

• 1 2-3 lb flank steak (or “london broil”)
• 1/4-1/2 cup of pesto sauce

1. Spread pesto over the entire steak so it is well-coated.  Place in a ziplock bag and let the steak marinate for at least 2 hours.


2. Heat the grill, and let the steak cook for 7-11 minutes per side (depending on how rare or not rare you like your steak).  


3. Once the steak is finished cooking, take the steak off the grill and let it rest for 5 minutes so the juices redistribute.  Slice the steak into thin slices against the grain.


4. Serve with potatoes and broccoli for a yummy meal!

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Delightfully yummy and moist. We love this simple way to prepare steak – and it’s perfect for Summer Grilling!

Steph spends most of her days tripping along the road of parenthood, occasionally getting it right along the way. You can read more about Steph’s life and recipes at her blog, Confessions of a Stay-at-Home Mom.

Ham, Apple & Brie Crostini – a Great Fall Appetizer

I love this Ham, Apple & Brie Crostini for an easy fall appetizer. You can’t beat the flavors – warm, melty brie cheese with apples and ham on crunchy crostini – yum! The addition of the apple definitely gives the appetizer a great fall flair. Best of all you can assemble them ahead of time on a baking sheet, store them in the fridge and throw them in the oven just before your guests arrive.

RECIPE: Ham, Apple and Brie Crostini

Ingredients:

• 1 Baguette
• 1/2 lb Brie – softened at room temperature
• 1/8 cup Dijon Mustard
• 1 Scallion – chopped
• 1 tbs. Unsalted Butter – softened at room temperature
• dash of Sriracha Hot Sauce
• 1/2 lb. Tavern Ham
• 2 Granny Smith Apples – sliced into 16ths

Instructions:

1. Heat oven to 350 degrees.
2. Slice Baguette into 1/4-1/2″ thick rounds.
3. In the bowl of a food processor combine brie, mustard, scallion, butter and hot sauce. Pulse until it is a smooth paste.
4. Spread brie mixture on top of each bread round.
5. Top with a ham and apple slice.
6. Bake in the oven for 10 minutes.

For more recipes and entertaining tips from Zareen visit her blog Cooking with Z.