Chef Alli's Loaded Nachos Grande

1-2 Tbs. canola oil
1 onion, diced, divided use
1 tsp. chili powder
1/2 tsp. smoked paprika
1 tsp. cumin
1/4 - 1/2 tsp. red pepper flakes

2 lbs. lean ground beef

kosher salt and freshly ground black pepper, to taste
1 can chili beans with liquid
1 can black beans, drained and rinsed
1/2 cup chicken broth
1 -2 tsp. chipotle sauce

Tortilla chips
2-3 cups freshly grated sharp cheddar

6 roma tomatoes, seeded and diced
1 jalapeno, seeds and membranes removed, diced
1/3 cup chopped cilantro
juice and zest of 1 lime
kosher salt, to taste
1-2 avocados, pitted and diced
sour cream, for garnish

Click Here to Learn the 5 Laws of Loaded Nacho Platters

In a large skillet over medium high heat, add oil; when oil is hot, add half of diced onion and all spices; saute until onions are softened a bit, approx. 2-3 minutes.  

Add beef and cook until completely cooked and browned; drain fats rendered. Stir in beans, broth, and chipotle sauce; season to taste with salt and pepper. Reduce heat and simmer for 15-20 minutes.

Meanwhile, create pico de gallo by combining remaining half of diced onion with tomatoes, jalapeno, cilantro and lime zest and juice in a small bowl.

Preheat oven to 375 degrees. To create nacho platter, place a layer of chips on a large baking sheet.  Top with a shallow layer of beef mixture, then top with cheese; place into oven for a few minutes, just until cheese melts, then repeat with a couple more layers.  

Sprinkle prepared nacho platter with prepared pico, avocado and dollops of sour cream.  SERVE AT ONCE!

Now You're Cookin',
Chef Alli 

P.S. Here's a few great tips for ensuring your nachos are outstanding! 

The 5 Laws of Loaded Nacho Platters

The Super Bowl is fast approaching.  I'm always enthused about watching the game on the big screen, but true excitement doesn't hit until I begin planning my nacho platter. 

Super bowl parties should ALWAYS be marked by a grand platter, piled high, of good, basic nachos, and here are the tried-and-true of laws of making the best ones:

1.  Never use pre-grated cheese.  Pre-grated cheese has lots of fillers and anti-caking agents included, so I always grate my cheese myself.  Make sure it's a fine grate so that you'll get nice, even melting.

2.  Don't overcrowd the layering of the nachos.  I am typically heating my nachos in the oven, so I always use a baking sheet where I can spread them all out evenly, building my layers.

3.  Speaking of layers, I melt my layers one at a time - here's how:  Put down your layer of chips, add meat topping, then a fine layer of cheese - into the oven they go, for a few minutes, until cheese is good and melted.  Repeat with a couple more layers.

4.  Always use nice, THICK, corn tortilla chips!  Or, for an extra special treat, cut flour tortillas into triangles and deep fry until golden brown.  These make a wonderful chip for nachos.

5.  KISS should be applied with creating nacho platters:  Keep It Simple, Silly.  Good nachos need only include the basics:  chips, beef/bean filling, cheese, salsa and (of course!) fresh pico de gallo! Keep the sour cream and guacamole for serving on the side.  

Enjoy!!

Now You're Cookin',
Chef Alli 

Buffalo Chicken Dip

1/3 – ½ cup Frank’s RedHot Cayenne Pepper Sauce

4 oz. light cream cheese

6 oz. plain green yogurt

1 cup shredded cooked chicken breast

½ cup Bolthouse Ranch dressing

1/8 cup reduced fat bleu cheese crumbles

¼ cup low fat shredded Cheddar cheese

Preheat oven to 350 degrees F.  Combine ingredients (sauce through bleu cheese crumbles) and place into a greased baking dish.  Top with shredded cheddar.  Bake for 20-25 minutes or until hot and bubbly throughout.  Serve with your favorite crackers or toasted baguette slices. 

Nutrition Facts per ¼ cup dip: 70 calories, 3.5 g fat, 200 mg sodium, 2 g carb, 6 g fiber

 

Now You're Cookin',

Chef Alli

Captain Rodney's Cheese Bake

This recipe was given to me by Jeris Anderson last week, as she was shopping at Hy-Vee.  It is said to be "The Top Tailgating Recipe of the South" and my family loved it! During the Lenten Season, Jeris substitutes cooked shrimp for the bacon. Captain Rodney's Sweet and Spicy Pepper Glaze is located on the top shelf at Hy-Vee Topeka, in the aisle with BBQ and specialty sauces. Other Captain Rodney's recipes and products are available at www.CaptainRodneys.com. 

Captain Rodney's Cheese Bake
1/2 cup mayonnaise
8 oz. cream cheese, softened
2 cups shredded cheddar cheese
2 scallions, chopped
6 Ritz crackers, crushed
8 slices bacon, cooked and crumbled
1/2 cup any Captain Rodney's Glaze (I used the Sweet and Spicy Pepper Glaze)

Mix mayo, cream cheese, cheddar and scallions together and place into a greased casserole dish.  Top with the crackers and bake, uncovered, in preheated 350 degree F. oven for 15-20 minutes, or until hot throughout.  Top with bacon and glaze.  Serve with crackers. 

Now You're Cookin',
Chef Alli

P.S.  Happy 2013!

Coconut-Crusted Pork Tenderloin Lollipops

Recipe from www.PorkBeInspired.com

Prep Time: 15 minutes prep, Cook Time: 25 minutes cook

1 pork tenderloin, (about 1 pound)
1 cup sweetened coconut, shredded
1/4 cup honey
1/4 cup Apricot jam
1 tablespoon fresh ginger root, grated
2 cloves garlic, peeled
1 tablespoon olive oil
salt
ground black pepper
12  6-inch wooden skewers

Heat oven to 350 degrees F. Spread coconut on baking sheet. Place in heated oven and bake for 6-8 minutes or until lightly toasted, stirring halfway through baking.

Meanwhile, place honey, jam, ginger and garlic in blender container. Cover and blend until well mixed.

Rub tenderloin with oil; season with salt and pepper. Prepare a medium-hot fire in covered grill. Grill tenderloin, over direct heat for 5 minutes or just until entire surface is brown, turning occasionally. Adjust grill to indirect heat; generously brush entire tenderloin with honey-apricot mixture. Cover and grill over indirect heat for 20 minutes or until internal temperature reaches 145 degrees F., brushing generously with additional honey-apricot mixture halfway through grilling. Transfer pork to cutting board. Loosely cover with foil; let rest for 10 minutes.

Brush tenderloin again with honey-apricot mixture. Coat tenderloin in coconut, firmly pressing coconut on pork. Skewer with lollipop sticks or bamboo skewers, from the top straight through to the bottom, at 1/2-inch intervals. Slice between sticks into lollipop-shaped pieces. Pat edges of “lollipops” with remaining coconut, if necessary.

Makes 6 appetizer servings.  

Recipe courtesy of Bob Blumer, The Surreal Gourmet

Nutrition:   Calories: 251 calories, Protein: 17 grams, Fat: 9 grams, Sodium: 180 milligrams    cholesterol: 50 milligrams   Saturated Fat: 6 grams, Carbohydrates: 28 grams

Happy New Year!

Now You're Cookin',

Chef Alli

Spinach Artichoke Fondue with Snow Crab

Recipe adapted from Cuisine at Home, Nov/Dec 2012 Issue

2 cups shredded fontina cheese

½ cup shredded Asiago

1 Tbs. cornstarch

2 Tbs. unsalted butter

5 oz. frozen chopped spinach, thawed and squeezed dry

2 cloves garlic, minced

½ - 1 tsp. red pepper flakes

½ tsp. anchovy paste

¼ tsp. freshly grated nutmeg

 ½ cup white wine

½ cup chicken broth

4 oz. cream cheese, softened and cubed

½ cup chopped artichoke bottoms, drained well

1 tsp. freshly squeezed lemon juice

1 cup cooked snow crab

Toss fontina and asiago cheese together with cornstarch.  Melt butter in a large sauce pan over medium heat; add spinach, garlic, red pepper flakes, anchovy paste, and nutmeg; cook until garlic softens, about 1 minute.  Add wine and broth; bring to a simmer.  Whisk in cheese mixture, a handful at a time, letting each handful melt fully before adding more.  Whisk in cream cheese cubes and stir until cubes melt.  Stir in artichokes, lemon juice and crab; season to taste with salt and pepper, then transfer to a warm fondue pot and serve with assorted breads, vegetables, sliced apples, pretzels, and crackers.  Makes approx. 3 cups.

Now You're Cookin',

Chef Alli

Outrageously Addictive Caramelized Bacon

Recipe adapted from Ina Garten’s Recipe – Barefoot Contessa Foolproof

Makes 15-20 hors d’oeuvres

½ cup dark brown sugar, lightly packed
½ cup chopped pecans
2 tsp. kosher salt
1 tsp. freshly ground black pepper
¼ tsp. red pepper flakes
2 Tbs. pure maple syrup
½ lb. thick-sliced smoked bacon

Preheat oven to 375 degrees F.  Line a sheet pan with foil and place a wire baking rack over the top. 

Combine the brown sugar and pecans in a food processor bowl and process until pecans are finely ground.  Add the salt, black pepper and red pepper flakes and pulse just until combined.  Add the maple syrup and pulse again to moisten the crumbs. 

Cut bacon strips in half crosswise and line up across the baking rack, making sure pieces don’t touch each other.  Using a small spoon or your fingers, evenly spread the prepared pecan mixture over the top of each piece of bacon, using all the mixture .  Bake, uncovered, for 25-30 minutes, on center rack of oven, until the topping is very browned, but not burnt.  (If bacon is underbaked, it won’t be crispy as it cools.)

While bacon is still hot, transfer to a paper towel-lined plate and set aside to cool.  Serve at room temperature. 

Apricot Brie En Croute

WIBW 13 News - Live Morning Segment with Dave and Amanda, December 29, 2010

One of my favorite holiday party recipes using Pepperidge Farm Puff Pastry Sheets from the Hy-Vee Freezer Section. Keep a box of puff pastry sheets in your home freezer for creating quick desserts and easy savory dishes.  My boys love it when I make Chicken Pot Pie with puff pastry shells and I can have these on the table in no time!

1 sheet frozen puff pastry, thawed
1 wheel of brie, 13 oz.
1/4 cup toasted sliced almonds
1/3 cup apricot preserves
1/8 tsp. red pepper flakes

Preheat oven to 425 degrees.  Place parchment paper onto baking sheet.  On a lightly flour surface, roll out puff pastry sheet, just slightly.  Spread apricot preserves in a circle, approx. the size of your wheel of brie, in the center of puff pastry sheet; sprinkle preserves with red pepper flakes, then toasted almonds. Unwrap wheel of bire, then place on top of almonds. Using a paring knife, cut all 4 corners from puff pastry sheet, rounding it slightly.  Gently pull puff pastry up around brie wheel, then invert onto prepared baking sheet.  Bake, uncovered, for approx. 20-25 minutes, or until puffed and golden brown.  Let cool for 5-10 minutes before serving.  Serve with your favorite crackers - delicious with hearty breads, too. 

Now You're Cookin',
Chef Alli

Building Beautiful Holiday Cheeseboards!

As featured in the Topeka Capital Journal, December 22, 2010

A gorgeous cheese display makes a beautiful centerpiece for the holiday parties. Back it up with simple appetizers prepared ahead of time. If you are hosting a holiday open house, keep it effortless by limiting your bar to just wine and beer. Assorted bottled beers on ice and wine in carafes are easily accessed by guests who can pour for themselves.

•Yes, the platter matters! Choosing a simple background as the base for your cheese platter will optimize the presentation of each cheese. I like to use a basic white platter or even better, a very large natural wood cutting board. Natural stone or ceramic tiles also work very well as cheese trays.

• Showcase with style - build your cheese board atop a beautiful holiday runner or cloth to protect your tabletop. Use overturned glasses to vary the height of your cheese board. Hide the glasses behind Christmas greenery, flowers or clusters of grapes and dried fruits.

• Choose a combination of cheeses that offer a nice variety for your guests: sharp cheddars, goat cheeses, bleus, etc. Sometimes it’s nice to place the tips of the wedges toward the center of the cheese board, taking care not to place them too close together. Add whole fruits, such as nicely ripened pears or apples that can be sliced just before your guests arrive.

• Cheeses can be labeled, but often hosts opt not to since unidentified cheeses do make for good conversation starters!

• Most cheese should be served at room temperature to allow the flavors and textures to really come alive on your palate. Remove cheese from refrigeration 30-60 minutes before you set your cheese board out for guests.

• Allow your guests to serve themselves from your cheese board – there is no need to pre-cut or slice the cheese ahead of time.

• Back up your cheeses with baguette slices and crackers along with an assortment of nuts. It is also nice to offer at least one chutney as well. This is delicious as a topping for any soft cheeses that are spread over the baguette slices or crackers.

• Plan ahead by knowing how much cheese you will need for your guests. Most party planners advise providing 2 oz. of cheese for each guest as a tasting, 3 oz. for each if serving as appetizers or 4 oz. for each if your cheeses are the main-stay of your party.

Happy Holidays!
Now You're Cookin',
Chef Alli