Deconstructed Nachos

Surprise your guests with this deconstructed version of deliciously addictive nachos. The mouthfeel of the individual ingredients is the wow factor.Nachos

Ingredients

1 large bag baked corn tortilla chips

1 15 oz. can black beans, drained and rinsed

1 cup sliced pickled jalapenos

2 ripe tomatoes, seeded and cut into a 1/2 –inch dice

1 red onion, diced

8 oz. sour cream

1 recipe chili beef (recipe below)

4 oz. cheddar cheese, cut into ½-inch cubes

Procedure

On a large serving platter, arrange layers of corn tortilla chips, black beans, sliced jalapenos, tomato, red onion, sour cream, beef chili and cheddar cheese.

Quick Chili Beef

Ingredients

1 T vegetable oil

1 small yellow onion, chopped

1 lb. ground beef

1 clove garlic minced

1 T tomato paste

1 T chili powder

1 t roasted ground cumin

½ t salt

¼ t black pepper

¾ cup water

Procedure

In a nonstick frying pan, sauté onion until softened. Add ground beef and garlic stirring together until meat is browned. Pour off excess fat. Add tomato paste, chili powder, cumin, salt and pepper. Cook another two minutes. Add water and cook over medium low heat until water has evaporated, about ten minutes.

Photographer Bill Brady http://bit.ly/9wFYxm

 

 

 

 

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Blueberry Buckle

You may have tried blueberry muffins, crisps, cobblers, grunts (yes, grunts), pies and tarts, but how about a buckle?  A buckle not only shows off blueberries at their best but just about any mix of fresh berries. Cakelike under a firm and crispy crust, buckles make great breakfast treats.  Serve a buckle with whipped cream for dessert or as a tasty snack just about any time.

Blueberry Buckle

Preheat oven to 375 degrees. Butter a 9X13-inch baking pan

Ingredients

Cake

1 ½ cups all-purpose flour

1 t baking powder

½ t salt

½ cup (1 stick) butter at room temperature

½ cup granulated sugar

½ cup light brown sugar

2 eggs

½ cup milk

1 ½ t vanilla extract

2 cups fresh blueberries

Topping

½ cup all-purpose flour

½ cup light brown sugar

½ cup quick rolled oats

½ t ground cinnamon

Pinch of salt

4 T butter, cut into small cubes

½ chopped walnuts or pecans

Procedure

For cake:  Sift the dry ingredients together and set aside. Cream the butter and sugar mixture in a mixer.  Add the eggs one at a time.  Add the dry ingredients alternating with the milk and vanilla. Fold in the blueberries and pour the batter in to the baking pan.

For the topping: Combine all the ingredients with a pastry blender or fork until the butter forms pea-size lumps.  Sprinkle over top of cake.  Bake for 45 minutes or until a toothpick inserted in center comes out clean.  Cool.  Run a knife around edge. Cut and serve.  Whipped cream makes a lovely addition.

Photo by Michael Kirigin

 

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