I have a new favorite “Salsa”, Roasted Sweet Corn Salsa. This salsa is like everything good in the world all combined into one beautiful, corny, creamy, cheesy, spicy dip.
I wasn’t sure whether to call these Old Fashioned Marinated Carrots or Classic Marinated Carrots, but either way they’re delicious, especially in the Summer. They’re cool and refreshing. The Marinade is almost like a tangy Catalina (or “French” dressing, if you’re as old as I am) and they’re the perfect thing for a summer picnic or potluck.
Sometimes I get a little carried away at the store with my favorite veggies. I buy a big bag of them, and before I know it, I realized they need to be cooked A.S.A.P. Hello Brussels, I’m talking about you! And that’s how my Zesty Pickled Brussels Sprouts were born.
Now that summer is just about here…we hope…it’s time to think about those snacks we’d like to have out on the deck on a balmy evening. Chips and Salsa, I’m thinking. And one of my favorite summer recipes is a Salsa Fresca, a classic Pico de Gallo. Particularly Chipotles Classic Pico de Gallo Salsa. Maybe even with a cold, slushy Margarita. But that will have to be another post.
I can’t explain how I’ve fallen in love with these fun popcorn mixtures. They’re just kind of magical & I just keep creating them. I think this Peeps Oreo White Chocolate Pretzel Bunny Bait Popcorn is the best so far.
Happy St. Paddy’s Day!! I’ve actually been cooking Irish recipes all week, but the standout is these potato nachos, in the style of McMullen’s Pub, located in Las Vegas, Nevada. So there’s the name: McMullan’s Irish Nachos. These are crispy, crunchy homemade potato chips loaded with cheese, crisped corned beef or other protein of choice, and pickled jalapenos. And sour cream, if you don’t forget to add it like I did before I took pics!
The lowly potato chip. It’s available everywhere. But if you haven’t ever had a home-made potato chip, you just haven’t lived. These Best Homemade Potato Chips are warm, crispy crunchy deliciousness. They’re unbelievable delish! They’re like gobsmacking good!
Millionaires Bacon. It’s everything. It’s insanely good. Hard to stop, good. So what is Millionaires Bacon? It’s like candied bacon on steroids. Salty, sweet, spicy, smoky, crunchy, chewy deliciousness.
Would you guys kill me if I give you yet another Caramelized Onion Dip? Already, I have a Skinny Caramelized Onion Dip, Classic Lipton’s Onion Soup Dip and Caramelized Onion and Bacon Dip. But just one more, this Classic French Onion Dip for New Year’s…then we can all to through several weeks of “Hell-thy.”
Last Christmas season, I made batch after batch of White Chocolate Christmas Popcorn Party Mix. Everyone loved it, but this year I’ve had Peppermint Bark on my mind. I don’t know why, but every time I think of making something, I think Peppermint Bark. Peppermint Bark. It’s just so festive!
Caramelized Onions are my JAM! Well, not literally, but there’s an idea, for a recipe, huh? But today, I used them in a healthier Skinny Caramelized Onion Dip. Perfect to take to a party or serve at home.
Do you love Deviled Eggs? Me too. See I just love them so much I assume everyone does! So when I realized I’ve been blogging for so long and never posted my Classic Deviled Eggs, well I had to get “cracking.” (I’m so sorry for that!! Couldn’t help myself!)
We’re finally getting some cool days and that means the tomatoes in our little garden will be slowing down. I snuck a few to make this very easy Rustic Tomato & Cararmelized Onion Galette.
Ok, so do you ever fall in love with a dish at first sight? I did, and these Thai Beef Rolls called to me from the moment I first saw them until I had them on my plate. Heck, there are a couple still in the fridge and they just won’t be quiet! Shush now, I already ate too many of you!!
So I’m not usually a huge fan of chicken wings, but my son is. Wow, can he put them down. This is a recipe that changed my mind, and I can’t wait to serve them to Kraig. Thai inspired Chicken Wings.
I love summer when the living is easy…gardening, grilling and maybe even a little light canning. I’m not about putting up quarts of tomatoes (although you should see how many plants we put in, lol!) but I do tinker with small batches of something special. Cowboy Candy (Sweet & Hot) Jalapenos fit the bill & bonus…they go right in the fridge and don’t have to be “processed.”
Have a safe Memorial day, all. If you’re not in the States, Memorial day is the day we honor those who’ve died serving our country. It’s also the day many visit the final resting places of loved ones, go to parades and have get togethers around the grill. Here, Memorial day is really the unofficial “official” start of summer.
We seem to be having Cinco de Mayo week rather than just a day here at the Frugal household! Really, the three previous posts are all leading up to this very special recipe, Bob Armstrong Chile con Queso. What can I say? This is a masterpiece. I wish I could have gotten this recipe to you before the holiday, but make it anytime or pin it for later!
So do you guys use a recipe for Guacamole? Generally I don’t. I usually just go by taste & what I have on hand. I have another post coming up, Bob Armstrong Chile con Queso that calls for some Guacamole, so this time: a recipe.
Here’s a little sunshine in a jar for you! Marinated Goat Cheese. The tangy goat cheese is mellowed by the rich olive oil and perked up with citrus & herbs.
I’m always looking for something fun to do with my leftover Corned Beef. I know it’s always good the next day just as is, but we so seldom have Corned Beef I really like to do something special. These Corned Beef Fritters are it!
Ok, so they’re not Irish and they’re not really Nachos. But what Irish Pub Nachos are is ooey, gooey, cheesy potato deliciousness with the spiciness of nachos. And there’s bacon (or corned beef, if you have some) sprinkled throughout. You might call this an appetizer, but for us it was a fun meal.
I apologize coz I “over posted” today but I wanted you to see some of the options I use in/on these incredible Irish Pub Nachos. (links are at the bottom of the post)
First of all, these Irish Pub Nachos are just a little spiced up with home-made Wing Sauce. Do you make your own? It’s so super simple & you can customize your flavors. If you don’t want to go there, add a little taco seasoning, store-bought or home-made to your wing sauce. Taco Bell’s taco sauce is great on this, too. Just sayin’.
Now Ranch isn’t usually my thing, but everyone I know loves it (maybe everyone in the world?) so I ditched the plain old sour cream for this creamy Yogurt Ranch. Now neither the Wing Sauce or the Ranch HAS to be home-made, but you’ll thank me if you make the Ranch, and you’re welcome! 🙂 🙂 🙂
Get the potatoes right on this and it hardly matters what else you put on top! I like some brown and crispy and some a bit softer but err on the side of crispier. I bake, but frying is quicker – messier, but quicker. Once those potatoes are done, the rest takes just minutes.
As far as cheese, personally, I like a melty, not too aged (read grocery store) cheddar & a little Monterrey Jack. Sometimes I jazz it up with something with some real personality and sprinkle a little Bleu Cheese over the top. Or maybe a little Feta or Asiago.
Then go crazy and top with whatever favorite nacho toppings you want! Pickled Jalapenos or Cowboy Candy? Yes, please. Maybe a little salsa, a sprinkle of green onion or cilantro. Avocado would be great. Pickled Red Onions can’t be wrong, either.Print
Irish Pub Nachos
Fun potato “nachos” layered with cheese and corned beef or bacon. Serve with Home-made Yogurt Ranch and toppings of choice.
- Yield: serves 4 - 6
- 4 potatoes, peeled if desired & sliced thinly into rounds
- 1 teaspoon salt
- 1/2 teaspoon sugar
- 3 to 4 tablespoons olive oil
- salt & pepper (be generous)
- a little Wing Sauce, store-bought or home-made, doctored with a little taco seasoning
- 6 to 8 ounces (or more) shredded cheddar cheese, taco cheese, or a cheddar jack blend
- 1/2 to 3/4 cup cooked chopped bacon pieces (abt 4 strips) or finely chopped cooked corned beef – see note on corned beef
- 6 ounces of a sharper cheese: bleu cheese, Parmesan, Feta, Asiago, optional
- Salsa or Pico de Gallo
- Ranch Dressing
- Cilantro, chopped chives, thinly sliced green onion to sprinkle on top, as desired
- Other toppings as desired: Avocado, Guacamole, Black Olives, Pickled Jalapeno, diced onion or red onion, etc.
In a container large enough to hold the sliced potatoes, add a teaspoon of salt and a good pinch of sugar (optional) and soak the potatoes for 30 minutes. Drain and pat dry (lay out on a clean kitchen towel, cover with another towel and lightly press.
In the meantime, preheat oven to 425 degrees F. Cut parchment paper to fit one very large or two smaller baking sheets with. There should be enough room so the potatoes are in a single layer. Place the pan or pans in the oven to preheat.
When potatoes have soaked and are dried, lay them out on the parchment sheet or sheets, sprinkle generously olive oil, toss and rub, then sprinkle with salt and pepper. Spread into a single layer. Remove a baking sheet from the oven and slide the parchment carefully, with the potatoes on top, onto the baking sheet.
Place in oven and bake for a total of about 35 to 40 minutes, turning and rotating the pans once or twice and with a thin spatula, turning the potatoes and rearranging and removing as necessary. Bake until lightly browned and crisped.
Remove potatoes. If using more than one tray, put all the potatoes together, spread out on a single tray. Turn oven up to 475 degrees. Drizzle potatoes with a little Wing Sauce. Using about 1/2 the cheddar, sprinkle over the potatoes. Sprinkle with bacon or corned beef, then the secondary cheese of choice and top with the remaining cheddar.
Bake about 10 minutes, rotating as necessary. Remove from oven, garnish and eat immediately, accompanied by Ranch, Pico de Gallo or Salsa.
If you’d prefer to fry the potatoes, preheat oil to 375 degrees f. Working in batches, place potatoes into hot oil and fry until golden brown. Drain on paper bags or paper towels and proceed with recipe.
For corned beef: you can add diced or shredded cooked corned beef but this is even better if you heat a tablespoon of oil in a small skillet, heat and add the corned beef, tossing and cooking until it’s a little crispy on the edges.
Links for Home-made Taco Seasoning, Home-made Wing Sauce and Home-made Ranch and Pico de Gallo are at the bottom of the post. Follow the links.
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If you’re looking for a fun & festive little appetizer, mini peppers might be just the thing. These mini peppers are slightly roasted and stuffed with a sophisticated mixture of goat cheese & herbs and then drizzled with a little balsamic honey right before serving.