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Recipe: Campfire Loaded Veggie Nachos

Recipe: Campfire Loaded Veggie Nachos

Ingredients

1 15 oz can whole kernel corn, drained
1 15 oz can pinto beans, drained and rinsed
1 10 ounce can Rotel, drained
½ large red onion, diced & divided
1 2 ounce can sliced black olives, drained
1 tsp Tajín Clásico mexican spice blend
½ tsp freshly ground black pepper
½ tsp cumin
1 16 ounce bag tortilla chips
1 8 ounce package shredded Mexican blend cheese
1 ripe avocado
¼ cup chopped fresh cilantro
lime slices
sliced jalapeños

Directions

Line a 10 inch cast iron skillet with foil.
Combine the corn, beans, 1/2 of the onions, Rotel, olives, Tajín Clásico, pepper and cumin in a large bowl.

Place 1/2 of the chips in the skillet, top with 1/2 of the cheese and 1/2 of the corn mixture. Repeat with another layer of chips, corn mixture and cheese.

Campfire or Grilled Nachos

If you are heating over the campfire; tent with foil and grill until the cheese melts 8-10 minutes. Remove from the fire, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce.
If using the grill, heat over medium high heat and follow the rest of the directions. Serve immediately.

Baked Nachos

Heat oven to 400 degrees Fahrenheit with rack in the middle. Place the skillet in the oven, tent with foil and bake for 8-10 minutes until cheese is melted. Remove from the oven, carefully remove foil. Top with avocado, the rest of the onions, cilantro, lime wedges, jalapeños and drizzle Chipotle Cream Sauce. Serve immediately.

Recipe: Creamy Chipotle Sauce

Recipe: Creamy Chipotle Sauce

Ingredients

¼ cup full fat mayonnaise
½ cup full fat sour cream
4 chipotle peppers in adobo sauce
2 tbsp freshly squeezed lemon juice
¼ tsp garlic powder
¼ tsp onion powder
salt and pepper to taste

Directions

Blend all ingredients in a food processor or blender until well combined and smooth. Season with salt and pepper to taste.

Sauce will last up to one week stored in an airtight container in the refrigerator.

Recipe: Orange Basil Margaritas

Recipe: Orange Basil Margaritas

Ingredients

1 Navel orange, juiced
1 fl oz silver or anejo tequila
½ fl oz Cointreau (orange liquor)
1 tbsp freshly squeezed lime juice
a few sprigs fresh basil leaves
salt to rim glass if desired

Directions

If you are rimming your highball glass with salt do this now. Fill the glass 1/2 way with ice.

Rub the basil leaves in clean hands to release the fragrance. Place in a cocktail shaker. Add the orange juice, tequila, Cointreau and lime juice. Muddle together with the back of a spoon.

Fill the cocktail shaker 1/2 way with ice. Shake until well combined. Strain into prepared glass. Add more ice if needed. Garnish with orange slices and a basil leaf.

Recipe: Vegetarian Enchiladas

Recipe: Vegetarian Enchiladas

Ingredients

2 tbsp olive oil
1 cup chopped red onion
2 cloves garlic, chopped
1 crown of broccoli, chopped into small pieces
1 yellow or orange bell pepper, chopped into small pieces
½ tsp smoked paprika
1 lime, juiced
5 cups baby spinach
1 (15 ounce) can black or pinto beans, drained and rinsed
2 cups mexican blend shredded cheese, divided into 1/2 and 1 1/2
½ tsp salt
freshly ground black pepper
8″ whole wheat tortillas
freshly chopped cilantro for garnish

Directions

Make the enchilada sauce.

Preheat the oven to 400˚ Fahrenheit with the rack in the middle. Spray a 9X13″ casserole dish with olive oil.

In a 12 inch skillet, heat the olive oil over medium heat. Once it’s hot add the chopped onion. Cook until fragrant about 5 minutes. Add the garlic, salt and pepper. Cook 2 minutes. Add the broccoli, cook 5 minutes or until the broccoli is bright green. Mix in the bell pepper, smoked paprika and lime juice. Mix in the baby spinach, allow it to wilt about 2 minutes. Mix in beans. Cook another 2 minutes. Mix in 1/2 cup of the shredded cheese.

Assemble the enchiladas. Pour 1/4 cup enchilada sauce into the casserole dish and spread it around. Top each tortilla with some of the veggie mixture. Lay it down the center of the tortilla and roll the sides up over it. Place each stuffed tortilla with the seam side down into the casserole dish until you have used up all the veggies. You will end up with 8 or 9 enchiladas.

Top with the remainder of the enchilada sauce. Pour the sauce down the middle of the enchiladas keeping the edges bare. Top with the remainder of the cheese. Bake for 20 minutes. Sprinkle with freshly chopped cilantro and serve immediately.

Recipe: The Best Red Enchilada Sauce

Recipe: The Best Red Enchilada Sauce

Ingredients

2 tbsp canola or vegetable oil
2 tbsp all-purpose flour
4 tbsp red chili powder
½ tsp garlic powder
½ tsp ground cumin
½ tsp Kosher salt
¼ tsp ground black pepper
2 tbsp tomato paste
2 cups vegetable broth
1 tsp apple cider vinegar
a few pinches ground red pepper to taste if you want this spicy

Directions

Be sure to have all of the ingredients measured out and near the stove. This sauce comes together very quickly.
Heat the oil in a small saucepan over medium heat. Add the flour and whisk together for a few seconds. Whisk in the chili powder, garlic powder, cumin, salt and pepper. Whisk in the tomato paste. The mixture will darken a bit, cook a minute until fragrant.

Gradually add in the stock, whisking the entire time. Increase the heat to medium-high, bring the sauce to a boil and then to a simmer. Mix in the vinegar. Cook 5-7 minutes. Whisk often to remove lumps and to make a smooth sauce. Sauce will appear thin at first and will thicken as it cooks. Add ground red pepper now to taste if you want a spicy sauce. Test the thickness with a spoon. It will continue to thicken as it cools.

Transfer the sauce to a heat proof container to cool or use immediately for enchiladas. Enchilada sauce can be refrigerated and used within 5 days or you can freeze it for up to 3 months.

Recipe: Fresh Raspberry Margaritas

Recipe: Fresh Raspberry Margaritas

Ingredients

¼ cup fresh raspberries
2 tbsp fresh lime juice
4 fl oz (1/2 cup) reposado or añejo tequila
1 ½ fl oz (3 tbsp) simple syrup (or add to taste)
ice
coarse or Kosher salt for rimming the glass
Simple Syrup
½ cup granulated white or light brown sugar
½ cup water

Directions

Make the simple syrup. Bring the water and sugar to a boil. Boil for 3 minutes making sure all the sugar has melted. Set aside to cool.

Using a wedge of lime, rub the rim of rocks or margarita glasses with the lime. Dip the edge of the glass into the salt. Fill 1/2 way with ice.

Muddle the raspberries with the lime juice in a cocktail shaker.

Add the tequila and simple syrup. Fill with ice. Shake until well combined. Strain into the prepared glasses. Garnish with lime wedges and more fresh raspberries.

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Recipe: Pantry-Only Tex Mex Mac ‘n Cheese

Ingredients

10 oz macaroni, rotini or fusilli
salt for pasta water
16.25 can whole kernel corn
11 can Ro*tel (diced tomato & chili)
3.25 can sliced black olives
1 lb Velveeta cheese block
1 tbsp chili powder
½ tsp onion powder
½ tsp garlic powder
½ tsp ground black pepper
¼ tsp smoked spanish paprika
¼ tsp ground red pepper
minced dried onion for topping

Directions

Cook the pasta to package directions.
Reserve 1/2 cup cooking water.
Drain pasta.

Open the canned ingredients and drain.

Chop the Velveeta into 1 inch pieces.

Heat a 12 inch cast iron skillet over medium high heat.
Add the canned ingredients. Heat for about 5 minutes.

Mix in all the dried seasonings excluding the dried minced onion.

Mix in the reserved cooking water.
Mix in the Velveeta until the sauce is creamy.

Mix in the cooked pasta.
Top with the dried minced onion and serve immediately.

Chili Cheese Oven Fries

Chili Cheese Oven Fries

Ingredients

Oven French Fries
1 ½ lbs Russet potatoes
¼ cup canola or vegetable oil
½ tsp salt
½ tsp ground black pepper
Chili
1 lb ground beef
1 tbsp tbsp olive oil
1 medium yellow onion diced
1 green bell pepper finely chopped
1 tbsp chili powder
1 tsp cumin
½ tsp coriander
1 tsp salt
1 tsp pepper
1 cup crushed tomatoes
½ cup water
Toppings
1 tomato seeded and diced
Shredded cheddar and mozzarella cheese
green onions chopped
sour cream
Anything else you may want such as sliced Jalapeno, salsa, pico de gallo, avocado, guacamole, olives, lettuce, etc.

Directions

Oven Fries

Clean and pat dry the potatoes. Do not remove the skin.

Slice into desired thickness.

Preheat the oven to 450 degrees F with the rack on the lower level.

In a large bowl toss the potatoes with the oil, salt and pepper and any other toppings you like.

Place on the baking sheet in a single layer.

Bake for 25-35 minutes tossing the fries in the middle of baking time.

Chili

While the fries are baking prepare the chili. Cook the meat in a 12 inch cast iron skillet until browned, breaking up the meat up as it cooks. Remove the meat from the skillet with a slotted spoon. Discard oil.

Heat olive oil over medium heat in a the same skillet, no need to wash it. Saute the onion for 5-6 minutes until softened and fragrant.

Add the bell pepper and cook a few more minutes.

Add the rest of the ingredients, bring to a boil and then to a simmer for 20 minutes or until chili thickens.

Plate the fries in a bake safe casserole dish or single serving dishes. Top with chili and handfuls of cheese. Bake for 2-3 minutes until the cheese is melted. Serve hot with various toppings.

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