SHEET PAN NACHOS
1 tablespoon olive oil
1 pound ground beef (You can also shred chicken or pork)
2 cloves garlic, minced1 (1.25-ounce) package taco seasoning
12 ounces tortilla chips
1 (15-ounce) can black beans, drained and rinsed
1 cup corn kernels, frozen, canned or roasted
1 cup shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 Roma tomato, diced
1/4 cup diced red onion
1 jalapeno, thinly sliced
2 tablespoons sour cream
2 tablespoons chopped fresh cilantro leaves
Preheat oven to 400 degrees. Lightly oil a baking sheet or coat with nonstick spray. Heat olive oil in a large skillet over medium high heat. Add ground beef and garlic, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Place tortilla chips in a single layer onto the prepared baking sheet. Top with ground beef mixture, black beans, corn and cheeses. Place into oven and bake until heated through and the cheese melts, about 5-6 minutes. Serve immediately, topped with tomato, onion, jalapeno, sour cream and cilantro.
PHILLY CHEESESTEAKS
2 ribeye steaks
1 large onion, sliced
1 large bell pepper, sliced
3-4 mushrooms, sliced
1 TBS Tony’s seasoning
½ cup vegetable oil
Poboy/Hero/Hoagie bread
Provolone cheese slices
Put the ribeyes in the freezer until they are almost frozen. Remove from the freezer and slice very thin slices. (Being almost frozen makes it easier to slice thinly). Season ribeye slices with Tony’s or a season all or your fave seasoning mix and place in Ziplock bag with oil. Place in refrigerator for at least an hour
Slice onions, pepper and mushrooms and set aside.
I do these on the outdoor griddle, but you can use a few skillets on the stove.
Set one side of griddle on high heat and when heated, place sliced ribeyes on griddle to cook…doesn’t take but about 5 minutes. Make sure you stir them occasionally to get an even cook.
While the steaks are going cook the onions/peppers/shrooms on the other side of the griddle over medium/high heat.
Veggies and meat should all be ready about the same time…toss all together on one side of the griddle and keep on medium heat.
Slice your bread lengthwise, butter and place open side down on low griddle to give em a little crisp.
Separate your meat/veg mix into sandwich sized portions and top each portion with some provolone. (If you have a dome cover you can place over the meat to make the cheese melt quicker). I know purists say cheese whiz is the cheese to use…feel free, I haven’t tried it yet.
Once cheese is melted on top of meat to your liking place bread on top of the meat/cheese open side down and use the spatula to lift the meat and bread at the same time, flipping over so you have a cheesesteak sandwich.
*This looks more complicated than it is. With some prep you can do all the cooking in under 10 minutes. I also use pistolettes to make more smaller sandwiches…for those who don’t want the whole big sandwich.
BAKED CHICKEN WINGS
1 to 4 pounds chicken wings, cut into drumettes and flats
1 teaspoon baking powder per pound of chicken wings
½ teaspoon kosher salt per pound of chicken wings
2 tablespoons unsalted butter per pound of chicken wings
2 tablespoons of your favorite wing sauce per pound of chicken wings
Blue cheese dressing, for serving
Celery sticks, for serving
Line a rimmed baking sheet with aluminum foil and set a wire rack inside. Carefully dry chicken wings with paper towels. In a large bowl, combine wings with baking powder and salt and toss until thoroughly and evenly coated. Place on rack, leaving a slight space between each wing. Repeat with remaining 2 batches of wings.
Place baking sheet with wings in refrigerator and allow to rest, uncovered, at least 8 hours and up to 24 hours.
Adjust oven rack to upper-middle position and preheat oven to 450°F (230°C). Add chicken wings and cook for 20 minutes. Flip wings and continue to cook until crisp and golden brown, 15 to 30 minutes longer, flipping a few more times towards the end.
Meanwhile, combine butter and hot sauce in a small saucepan and cook over medium heat, whisking until combined. Transfer wings to a large bowl, add sauce, and toss to thoroughly coat. Serve wings immediately with blue cheese dressing and celery sticks, conspicuously shunning anyone who says that real Buffalo wings must be fried.
TOUCHDOWN DIP
1 ½ Cup Mayo
1 Cup Shredded Cheddar Cheese
½ -1 Cup Bacon Crumbles/Bits
4 Green Onions, sliced
½ Cup slivered almonds
In a large bowl, combine all ingredients with a spatula. Mix well. Refrigerate until time to serve. Can be made a day ahead. Serve cold with tortilla chips, corn chips, veggies.
Optional: You can add 1 teaspoon of minced garlic for more kick.
**This dip is sometimes called Million Dollar Dip.
BAKED BUFFALO CHICKEN DIP
2 cups shredded chicken (rotisserie works well)
1 (8 oz) block of cream cheese
1 cup cheddar cheese, grated
¼ cup buffalo sauce
1 tbsp. Ranch dressing
A dash or 2 of hot sauce
Finely chopped chives or green onions for garnish (optional)
Celery sticks for serving.
Preheat oven to 350. In a large bowl combine chicken, cream cheese, 3/4 cup cheddar, buffalo sauce, Ranch and hot sauce.
Pour mixture into a baking dish and top with remaining cheddar cheese. Bake until warm & bubbling! About 15 minutes.
Serve with thick bread, heavy chips and veggies sticks.