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BBQ Nachos

July 6, 2011 By Kate 4 Comments

Apparently, BBQ Nachos are a thing. I had no idea until after I was raving over this meal with my husband and saying how I couldn’t believe I hadn’t thought of it sooner. His reponse was “you’ve really never had them before?” Um…obviously not. I felt a bit like a dummy, but hey, I guess there are only so many new ideas out there when it comes to meals.

Sometimes, the truth hurts. But I’m so glad Eric has agreed to be my taste-tester and my truth-teller. And you all should be too. I can’t tell you how many times our dinner table conversation has included him telling me that something is not blog-worthy or that it needs to be re-worked to have some flavor before I post about it.

Anyhow, in case you’ve been living under a rock like I appearantly have, I wanted to share this recipe with you. I loved it! I’m already plotting ways to make sure I have leftover pork or chicken every single time we grill this summer just so I can whip this up.

BBQ Nachos

  • 1/2 – 1 lb. fully cooked pork or chicken, diced or shredded (leftovers work perfectly!)
  • 1 15 oz. can kidney beans, rinsed and drained
  • 1 1/2 c. barbecue sauce
  • Tortilla chips
  • 2 fresh ears corn, kernels cut off
  • 1/3 c. sliced green onions
  • 2 c. shredded cheddar cheese

1. Combine meat with kidney beans and barbecue sauce in a bowl. Stir to incorporate.

2. Spread tortilla chips on a baking sheet and spoon bbq mixture on top. Sprinkle with freshly cut corn kernels, green onions and cheese. Bake at 325 degrees for about 15 minutes, until cheese is completely melted.

If you don’t want to turn on the oven, you can also prepare this on individual plates and then microwave until the cheese is melted.

So…BBQ Nachos…have you had them before?

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Chicken Hash

January 15, 2009 By Kate 9 Comments

This is a great leftover-makeover dinner. In fact, we enjoy it so much that I’ve been known to make it as a stand alone dish, instead of waiting for the leftovers.

We usually like to eat this chicken hash for dinner, with bread and a salad. It would be great as part of a brunch too, with an egg on top or on the side. I always serve it with chicken gravy over the top, but for picky kids who like ketchup, I bet this would be a great option. I usually don’t eat ketchup much myself, but my husband and kids love it, so I just might have to try that for them next time we have this.

Chicken Hash

  • 3 T. olive oil
  • 3 T. butter or margarine
  • 6 potatoes, cut into small cubes
  • 1 large onion, diced
  • 1 green pepper, diced
  • 4 carrots, shredded
  • 2 c. cooked and shredded chicken
  • 2 t. salt
  • 2 t. black pepper
  • 1 t. paprika

1. Heat olive oil and butter or margarine in a large skillet over medium heat. Add the potatoes and cook for about 5 minutes, until they just start to brown on one side.

2. Add the onion and green pepper. Continue cooking until onion is translucent, about another 5 minutes.

3. Stir in the carrots, chicken and seasonings. Cook, stirring often, until potatoes are tender and browned all over, about 10-15 more minutes.

4. If desired, serve with chicken gravy (or ketchup!).

*A great thing about this dish is that the shredded carrots look just like pieces of melted cheese.

Quick Chicken Gravy

  • 4 T. butter or margarine
  • 4 T. flour
  • 2 c. chicken stock
  • 1 t. black pepper
  • 1/2 t. thyme

1. Melt butter or margarine over medium heat. Whisk in flour and cook for 2-3 minutes. Whisk in chicken stock, bring to a boil, and simmer until thickened to desired consistency. Stir in pepper and thyme.

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