Archive | May, 2013

Quick and Delicious Plain Nachos

6 May

Hola Amigos!

We hope you had a great and healthy Cinco de Mayo.  You may be a little hungover today or if you partied on Saturday night like we did you are probably feeling a little better!

I wanted to tell you about one of my favorite quick/easy/delicious snacks of all time: Plain Nachos!  Of course I have no problem loading up my nachos and sometimes prefer them. But there is also something great about plain tortilla chips dripping in gooey cheddar cheese and dipped in a cool smooth sour cream…oh man I think I might go make some right now 😦

No wait I cannot let you down, so here goes before my stomach takes control.

Jany makes some incredible meals with very detailed recipes…I make basic man-food.

Basically any Tostito’s Tortilla chips will work but I find the Original Restaurant Style chips hold the most cheese.  WARNING: Do NOT get the finely shredded cheese it will not melt properly!  You can also mix in Monterey Jack or sometimes they have a Mexican blend but I usually prefer regular Sharp Cheddar.

nachos-ingredients

Preheat your oven to 350 degrees.

350

Spread your tortilla chips out evenly on an oven safe plate.  You can also use a piece of aluminum foil if you don’t have oven safe plates or if you want to make this for a large group.  We were just splitting them between the two of us so this worked perfectly.  I find that if I make more we eat them all and they are delicious but be careful because they can give you a nice stomach ache if you have too many.
Tip: Try not to let any of the chips overlap too much, it takes more time to arrange them but you will be rewarded by cheese covered chips and can avoid arguments 😉

nachos-spread

Spread your shredded cheese out evenly on the chips so that most parts of the chips are covered; leave a little off the corners so you can grab them without getting your fingers too messy.  Of course you can also shred a block of cheese yourself but for speed you are best off getting the pre-shredded cheese.  If you do shred your own cheese remember the warning above and do not shred the cheese too finely or it won’t melt properly
Tip: Don’t let too much cheese pile up in one spot, you will end up with certain spot getting a little greasy from the excess cheese.

nachos-covered-in-cheese

Put your chips in the oven and watch them closely though the oven window.  If your oven is properly preheated the cheese will melt fast…usually in about 3-5 minutes but sometimes even less, be careful not to let them stay in too long because nobody likes burnt cheese!  Well I am sure somebody does but not me!

While you are waiting drop a heaping glob of Sour Cream onto a separate plate.  The more the better in my book!  Disclaimer: I don’t have a book yet…I could write one on Nachos but I would probably gain 100 lbs.

sour-cream-dip

Take those delicious Nachos out and serve ’em up to your elated guests…or just yourself!

nachos-done

dip


Ingredients:

– Tostito’s Restaurant Style plain tortilla chips
– Shredded Sharp Cheddar Cheese
– Sour Cream

Directions:
1. Preheat your oven to 350 degrees.
2. Spread your tortilla chips out evenly on an oven safe plate.
3. Spread your shredded cheese out evenly on the chips so that most parts of the chips are covered.
4. Put your chips in the oven and watch them closely though the oven window.
5. Once the cheese starts to melt take them out and serve them up with sour cream!

Jany also took an awesome Vine of the process, you can check it out by clicking here.

I hope you enjoy them as much as we did…now I have to try and not make some for myself because it’s healthy Monday!

Buenas Nachos!

Josh

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How to Make Cheese Fondue for Two

2 May

Back in September of 2009 Josh asked me out on our first date.  Although our match maker and many of his friends told him not to take me to The Melting Pot he highly insisted because it was his favorite restaurant.  He swears to this day that it was because I mentioned to him how much I loved cheese but I still have my suspicions.

Before I continue I will tell you something about me: Germaphobe would be a nice word to begin with!  I don’t like people to drink out of my glass or to share my fork.  So you can see why I didn’t want to dip my piece of bread into the same cheese that Josh was dipping his fondue fork into!

Needless to say that I didn’t really eat much that night and neither did Josh!  I felt horrible, I knew he was hungry because he didn’t really eat much.  Truth be told he hardly ate!  He has told me that he felt so horrible about his decision that he lost his appetite.

Now lets fast forward one year and a half from that day.  It was a Saturday night and Josh asked me “Why don’t we give The Melting Pot a try?”  Now that he knew how much I love cheese and the fact that we had been together for a while, I said sure why not…  That night we went to The Melting Pot and I fell in love with their cheddar cheese fondue!  Which (as he reminds to this day and literally while I was writing this post) is Josh’s favorite!

Now again lets fast forward to last week.  It was Friday night and I told Josh that on Saturday I wanted to make him a cheese fondue.  He was so excited and so was I!  I was also a bit scared because I wanted it to be perfect…but it was!  OMG was it perfect!

Start by cubing your bread; I used french bread and pumpernickel.  It is suggested to use day old bread, but I cut ours the same day and it worked out just fine.  Just make sure that you cut the bread first that way it starts to air out.  It’s better that the bread is not too soft so that it does not fall off of your fondue fork when you are dipping it.

Cubbed Bread

Then shred 7 oz of Boars Head Black Wax Sharp Cheddar (this stuff is dangerously good) and 2 oz of Swiss Gruyere cheese.  Any sharp cheddar and (strong flavored) swiss cheese will do, but these will take it to the next level.  Place both cheeses in a bowl and add 2 tablespoons of flour to the cheese and mix well; the flour will cause the cheese to thicken.

Sharp Cheddar 1

Swiss Gruyere

Sharp Wihte

Next mince 2 teaspoons of garlic. If you love garlic like we do add a little more!

Garlic

Using the double broiler method, which is done by placing a heat proof glass bowl on top of a pot with simmering water. Add 4 oz of beer.  You can use any kind of beer but if the beer has a strong flavor it will alter the flavor of the cheese.  This is not necessarily a bad thing and actually can be a great thing (Josh loves Sam Adams) but we also find that Bud gives you the beer flavor in the background without overpowering the cheese.

Beer

Once the beer is nice and hot, add the minced garlic and the cheese a little at a time while whisking constantly.

Double Boiler

Add 2 teaspoons of Worcestershire sauce and 2 teaspoons of dry mustard powder.  Continue whisking until you get a nice smooth and creamy texture.

Whisk

Throughout this process our little helper, Mr. Cat, was in the kitchen the entire time.  He must have known what we were up to because he was lickin’ his chops! (Please excuse his dirty paws!)

Mr. Cat Little Helper

Now let the fun begin, grab your fondue fork and dip it into the hot, melted yummy cheese!

Fondue for Two

If you follow us on Vine then you have seen our quick Fondue video.  If you haven’t seen it yet click here.  If you have Vine just search Homesweetsunshine to see all of our videos.  If you do not have Vine…what are you waiting for?

Ingredients:

– French Bread

– Pumpernickel Bread

– 7 oz of sharp cheddar cheese (I used Boars Head Black Wax Sharp Cheddar)

– 2 oz of Emmenthaler cheese (I used Swiss Gruyere cheese, because my supermarket didn’t have Emmenthaler)

– 2 tablespoons flour

– 4 oz of beer

– 2 teaspoons minced garlic

– 2 teaspoons Worcestershire sauce

– 2 teaspoons dry mustard powder

Directions:

1- Cube your bread (you can do this one day in advance if you like).

2- Shred your sharp cheddar & Emmenthaler cheese, add 2 tablespoons of flour and mix well.

3- Mince the garlic.

4- Using the double broiler method add all of the beer.  Once the beer is hot add the garlic and start adding the cheese a little at a time while you whisk.

5- Once you have added the last addition of cheese also add the Worcestershire sauce and dry mustard powder.

6- Continue to whisk until you get a nice creamy and smooth texture.

Enjoy!

Stay tuned as we will continue our cheese fondue adventures, exploring the countless variations of this delicious recipe!

Have you ever done cheese fondue?  Which one is your favorite?

Thank you for stopping by,

Jany

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