Ooey Gooey Cheesy Nachos

Originally published on May 23, 2014

Nachos are one of my favourite appetizers. And when I heard that my two daughters had never even had nachos before, I decided to make an entire dinner out of it. When making nachos, you have a couple of options for the cheese. You can simply scatter shredded cheese over top of the chips and let it melt. But I warn you, if you do it this way, you’re likely to end up with hard bits of cheese all over the place, and it’s not the most appetizing way to eat those delicious chips. Instead, make an ooey gooey cheese sauce, and let that drape over your chips before you add your toppings. I used simple green peppers for mine, as the salsa I paired with it was already quite spicy and my girls can only take so much. But by all means, if you like it really spicy use jalapenos in place of the green peppers in the sauce – I’m betting it’s delicious! Also, don’t feel as though you’re limited to the toppings I used on our nachos. These are the ones I like, but you can use whatever you’d like. Normally I don’t put corn on my nachos either, but I had some left over from the other night and so, on it went. 

Ingredients:

For the cheese sauce:

1 tablespoon butter 
1/2 onion, finely diced 
2 garlic cloves, minced 
1/2 green pepper, finely diced 
1 teaspoon red chili flakes 
1 1/2 cups milk 
1 tablespoon cornstarch 
1 1/2 cups cheddar or queso fresco cheese, shredded
2 teaspoons yellow mustard 
Pinch of salt 
Pinch of pepper 

For the nachos:

1 bag tortilla chips 
1 pound ground beef
1 tablespoon vegetable oil 
2 tablespoons chili powder 
1 tablespoon paprika
1 tablespoon cumin
1 tablespoon ground mustard
1 tablespoon ground coriander
1 teaspoon dill
1 tomato, diced
1 green pepper, diced 
1/2 cup olives, sliced 
3 cobs of corn, with the kernels cut off 
Sour cream for serving, if desired
Salsa for serving, if desired

Directions:

1.) Preheat the oven to 425 degrees Fahrenheit.

2.) First, make the cheese sauce. Place a medium pot over medium heat and add the butter. Wait until it melts and then add the onion, the garlic, the green pepper, chili flakes, and a touch of salt and pepper. Saute for about 5 minutes, just until the onion and pepper start to soften. Then, add the yellow mustard, and whisk to fully mix with the other ingredients. Add the milk and bring up to a simmer. Whisk in the cornstarch and allow the mixture to heat through, for just about two minutes. Lower the temperature to low and slowly add the cheddar cheese, in batches, being sure to incorporate each batch fully before adding another. Once all the cheese has been added, keep the temperature on low and stir occasionally to keep the sauce from forming a skin.

3.) Next, prepare the beef mixture. In a small bowl, combine the chili powder, paprika, cumin, ground mustard, ground coriander, dill, salt, and pepper. Heat 1 tablespoon of vegetable oil over medium heat and when hot, add the ground beef, breaking it up as you do. Add the spice mixture and then add to the ground beef. Cook, stirring regularly, until beef is completely cooked through, about 7 or 8 minutes.

4.) Arrange tortilla chips on a baking sheet so that the chips cover the entire surface, piling them high if you need to. Drizzle the cheese sauce over top, then sprinkle on the ground beef, green peppers, tomatoes, olives, and corn kernels.

5.) Place the nachos in the preheated oven and cook for about 15 minutes, just enough time to let the nachos come together, and for everything to be heated through.

6.) Serve, with salsa and sour cream if desired, and enjoy!

Perfect Lemonade

Originally published on May 25, 2014

Lemonade is really easy to make, but if you’re going about it just by combining sugar, water, and lemon juice, you’re going to be very unhappy with the results – an entire jar of juice and water combined together, with a bunch of sugar sitting at the bottom of the jug. Instead, you have to make a simple syrup (the same as when you’re making lime soda) and thencombine everything together. It’s an extra step, sure, but afterwards you can add vodka to the lemonade to make it into a true cocktail, or you can blend it up with some ice to make a frozen lemonade smoothie. There are so many options when you have such delicious lemonade!

Ingredients:

Juice of 4 – 6 lemons (enough to make about 1 cup of lemon juice) 
3/4 cup sugar 
4 cups of cold water, plus one cup 

Directions:

1.) Place the lemon juice, sugar, and one cup of water in a small saucepan. Stir and bring to a boil just to dissolve the sugar. Turn heat off and allow syrup to cool just for a few minutes.

2.) Place the simple syrup in a large pitcher and pour in four cups of cold water. If it’s too sweet for you, add a bit more lemon juice and if it’s too tart, add a bit more water.

3.) Serve and enjoy!

Chicken Salad Sandwiches

Originally published on May 26, 2014

This week I’m away visiting my family and my sister and I always manage to get in at least one picnic whenever I make the trip, so this chicken salad sandwich recipe – a picnic classic – kicks off picnic week here on the site!

I inherited a huge love of sandwiches from my mother. And of all the many different kinds in the world, chicken salad sandwiches are among the best in my opinion. They’re a type of sandwich that can be changed or altered however you choose, and they really are so easy to whip together – especially if you have leftover chicken in your fridge.

Ingredients:

2 slices white bread 
1 chicken breast, cooked and shredded (or about 1 cup of cooked chicken) 
2 tablespoons mayonnaise, plus more if needed
1 teaspoon rice wine vinegar
1 tablespoon dried dill 
1 tablespoon mustard seeds, crushed
1 teaspoon coriander seeds, crushed 
1 teaspoon garlic powder
1 stalk celery, diced
1/2 onion, grated 
1/2 cup shredded lettuce 
Cucumber and tomato slices, if desired
Salt 
Pepper

Directions:

1.) Place mayonnaise and rice vinegar in a bowl and stir to combine. (You can add more mayonnaise later, but be sure to start with just this small amount so you don’t add too much. Remember, it’s much easier to add more than it is to take it out!) Add in the dill, crushed mustard and coriander seeds, garlic powder, celery, and onion. Stir thoroughly to combine. Now is the time to add more mayonnaise if you wish.

2.) Spread chicken salad over one piece of bread. On the other, spread a bit more mayonnaise just to moisten the bread if you choose, and then layer on the shredded lettuce, followed with the cucumber and tomato slices. Place this piece of bread on top of the bread with the chicken salad.

3.) Serve and enjoy!

Egg Salad Sandwiches

Originally published on May 27, 2014

Yesterday we talked about chicken salad sandwiches, and today we look into another one of the best sandwiches you could bring to any picnic – egg salad sandwiches. I know a great many people put pickles into their egg salad, but I prefer to stick with plain cucumbers. I find they complement the salad better, rather than completely taking it over, and they provide even more crunch. Other than that, I leave it pretty simple. I mean, it’s egg salad. I’m not trying to reinvent the wheel here.

Ingredients:

3 eggs 
1 tablespoon white vinegar 
1 stalk celery, finely diced 
1/4 cup English cucumber, finely diced 
1/4 cup onion, finely diced 
1 tablespoon dill, chopped 
1/4 cup mayonnaise
4 slices white bread
Salt 
Pepper 

Directions:

1.) Fill a small saucepan with water and the one tablespoon of vinegar. Add the eggs, cover, and put over high heat. Bring to a boil and when it’s rapidly boiling, turn the heat off, leaving the saucepan on the burner. Allow the eggs to steam in the hot water for about 10 minutes, and then remove the eggs from the hot water. Place them into an ice bath to stop the cooking process and let them sit for at least ten minutes.

2.) Meanwhile, start making the rest of the salad. Place celery, English cucumber, onion, and dill in a bowl and stir just to combine.

3.) To peel the eggs, remove them from the ice bath. Gently crack them on the counter, and then roll (just as gently) along the counter to break up the shell. Place the entire egg under running water and peel the shell away from the egg. When all eggs are peeled, chop them in a rough dice and place them in with the salad.

4.) Add the mayonnaise to the salad, stir and season with salt and pepper. Taste, and adjust seasoning if necessary.

5.) Spread half of the egg salad onto one slice of the bread, and then spread the other half on another slice of bread. Top with the two remaining slices of bread and slice in half.

6.) Serve and enjoy!

Classic Deviled Eggs

Originally published on May 28, 2014

Egg salad sandwiches aren’t the only egg dish that can be taken along on picnics – deviled eggs are another classic (and they’re great for potlucks too!) Just like many others, I grew up on deviled eggs, as it was another dish that my mom absolutely nailed. I remember any potlucks or picnics that we went too, my mom was right there with a platter of those divine-looking eggs, with their puffy clouds of yellow goodness sticking out. Of course, you can change them up however you’d like but these are the ones that started all those variations off. And they’re also the ones I grew up on.

Ingredients:

6 hard-boiled eggs
1 tablespoon Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried parsley
1/4 cup mayonnaise
1 teaspoon paprika
Salt 
Pepper

Directions:

1.) Cut each of the eggs in half and using a spoon, gently remove the egg yolks and place them into a large bowl. Add the Dijon mustard, parsley, onion powder, garlic powder, mayonnaise, salt, and pepper, and mash together so that all ingredients are combined. Taste, and adjust seasoning if necessary.

2.) Spoon or pipe yolk filling back into the hollowed-out egg whites. Sprinkle with paprika for garnish.

3.) Serve, or store in the fridge until serving time, and enjoy!

Asian Dogs

Originally published on May 29, 2014

The best part of a picnic is when someone drags out the old Hibachi or other portable grill and grills up, well, anything. But of all things that can be grilled, hot dogs are surely some of the best. These are typical dogs that you’d find at just about any picnic, with a little Asian coleslaw on top.

Ingredients:

6 hot dogs
6 hot dog buns 
1/2 cup red cabbage, thinly sliced
1 orange pepper, thinly sliced 
2 green onions, thinly sliced 
4 radishes, julienned 
1/4 cup olive oil 
Juice of 1/2 lemon
2 tablespoons rice vinegar 
1/2 tablespoon mustard powder 
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon fresh ginger, grated 
2 tablespoons soy sauce 
1 tablespoon honey
1 teaspoon chili pepper flakes 
1/2 teaspoon sesame seeds 

Directions:

1.) In a large bowl combine the olive oil, lemon juice, rice vinegar, mustard powder, garlic powder, onion powder, fresh ginger, soy sauce, honey, and chili pepper flakes. Whisk to thoroughly combine all ingredients together.

2.) To the dressing add the red cabbage, orange pepper, green onions, and radishes. Stir to mix the vegetables with the dressing entirely, and set aside for 20 minutes.

3.) Meanwhile, preheat the grill to medium heat. When hot, add the hot dogs and cook for a few minutes before turning and cooking for another few minutes on the other side. Remove from grill and place one into each hot dog bun. Top with Asian slaw.

4.) Serve and enjoy!

Oven S’mores

Originally published on May 30, 2014

Egg salad sandwiches, deviled eggs, and chicken salad sandwiches are all great for picnics, but what about when it comes time for dessert? When it comes to satisfy your sweet tooth at a picnic, there’s only one option – s’mores! But what if you’re picnicking in an area that doesn’t have a fire pit, or allow open fires? Then you just have to make them in the oven, wrap them in foil, and bring ‘em with you in your basket. This is how you do it.

Ingredients:

8 graham crackers 
2 Hershey’s chocolate bars, or other solid chocolate bars that can be easily broken up 
4 large marshmallows 
Powdered sugar for sprinkling, if desired 

Directions:

1.) Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with foil or parchment paper.

2.) Place four of the graham crackers on a cookie sheet. Break up the chocolate bars and evenly distribute them among the graham crackers. Top with one marshmallow each and place in oven. Bake for 3 to 5 minutes. Remove from the oven and top with remaining graham crackers to make a sandwich, pressing down slightly.

3.) Wrap for later or serve, and enjoy!

Jennie’s Peanut Dip

Originally published on May 31, 2014

When my mother-in-law, Jennie, handed me a tub of beige dip, I have to admit, I thought it was hummus. Then she told me that it was actually something much more unique than that – it was a dip, made out of cashews. After tasting it, I knew I had to try it. She said it consisted of very few ingredients (which only intrigued me even more) – cashews, white wine vinegar, lemon juice, water, and seasoning. My version uses the peanut instead of cashews (only because of the price difference) and because of their overwhelming taste (especially when there are so many of them ground to bits,) I found I had to add a bit more seasoning and spices. Both dips were really good though, so I suggest you try both versions.

Ingredients:

1 1/2 cups peanuts
Juice of 1/2 lemon 
2 tablespoons white wine vinegar
1 tablespoon cayenne
1 teaspoon dill 
Salt 
Tortilla or pita chips for serving 

Directions:

1.) Place everything but the chips in a food processor and blend until smooth. 

2.) Serve, with chips, and enjoy!

Lemon Lime Pork

Originally published on June 1, 2014

Lemon, lime, and pork tenderloin go so well together, I thought I’d mix ‘em all up, throw the pork on the grill, and see what happens. Turns out, it was something pretty good.

Ingredients:

1 pork tenderloin 
Juice of two lemons
Juice of two limes 
2 tablespoons honey 
1 tablespoon olive oil
1 tablespoon Dijon mustard 
2 tablespoons fresh dill
Salt 
Pepper 
Lemon and lime wedges, for garnish, if desired

Directions:

1.) Combine the lemon juice, lime juice, honey, olive oil, Dijon, dill, and a touch of salt and pepper in a resealable bag. Rinse the pork and pat it dry. Place the pork in the bag, turn to cover in the marinade, and refrigerate for about two hours, turning occasionally to ensure the pork is covered evenly.

2.) Preheat an outdoor or indoor grill to medium-high heat. Remove pork from marinade, wiping off any excess, and place on hot grill. Cover and cook for 7 minutes before turning and finish cooking on the other side, about another 7 minutes. Make sure the grill cover is closed to keep in as much of the heat as possible. Pork is done when you can poke it and it feels firm but still has a bit of give.

3.) Remove pork from grill, turning heat source off, cover, and let rest for about 10 minutes before slicing into 1″ thick slices.

4.) Serve and enjoy!

Red Eye Steak with Chimichurri

Originally published on June 4, 2014

Steak is one of my favourite foods, and chimichurri is one of my favourite sauces. Put them together, and you have a thing of magic. This whole entire meal is really good, and comes together in under 20 minutes (minus the marinating time.) I’m not kidding. Put the rice on before you start anything else, and it will just be finishing up by the time your steak is rested and ready to be cut.

Ingredients:

2 sirloin tip steaks 
1 1/2 cups cold coffee 
1/2 cup white wine
2 tablespoons red wine vinegar
1 tablespoon Dijon mustard
1 tablespoon sugar (brown or white) 
1 cup fresh basil leaves 
1 cup fresh parsley
2 cloves garlic, minced 
Juice of 1/2 lemon 
1 teaspoon red chili flakes
1/2 cup olive oil
1 cup uncooked long grain white rice
2 cups water 
1 tablespoon butter 
Salt 
Pepper

Directions:

1.) Add cold coffee, white wine, red wine vinegar, Dijon mustard, sugar, a touch of salt, and pepper to a shallow casserole dish. Whisk to thoroughly combine all ingredients. Add the steak, turn to coat in marinade, and then place in fridge for at least one hour (it can be left in there for several hours if need be.)

2.) When ready to start cooking, place uncooked rice in a medium-sized saucepan along with two cups of water, butter, and a touch of salt. Cover and place over high heat until it comes to a boil. As soon as it’s boiling, turn heat down to low and allow the rice to finish steaming for about 10 minutes. Then shut heat off and leave on the burner while you finish the rest of the meal.

3.) Meanwhile, make the chimichurri sauce. Place basil, parsley, garlic, lemon juice, and red chili flakes in a food processor. Season with salt and pepper and pulse until everything is broken down. Run the food processor again and with it running, slowly stream in 1/2 cup olive oil. You may need to scrape down the sides of the processor once or twice to ensure that everything is blended together.

4.) When the chimichurri sauce is done, heat an indoor or outdoor grill to medium heat. Remove steak from the marinade and allow excess to drip off. When grill is hot, place the steak on and cook for about three minutes before turning and cooking for another three minutes (for medium-rare steak) on the other side.

5.) Remove steak from the grill, place on a cutting board and cover to allow it to rest for a few minutes. Then, slice it very thinly.

6.) Place all of the rice on a large serving platter and arrange steak slices over top. Drizzle with the chimichurri sauce.

7.) Serve and enjoy!