Page 26 - Florida Sentinel 11-6-15 Edition

Recipes
Greek Nachos
2 small 100% whole wheat pita rounds
1⁄2 tomato (or 1/2 cup quartered grape tomatoes) 1⁄2 cucumber diced
1⁄4 cup crumbled feta cheese
2 tbsp hummus, prepared or homemade
DIRECTIONS: Preheat the oven to 375°F. Cut the pita
rounds into quarters and pull them apart so you have 8 triangles
from each pita. Spread over a baking sheet and bake until toasted,
about 8 to 10 minutes. While toasting, combine the cucumbers,
tomatoes and feta in a medium bowl. Put the toasted pitas on two
plates and drop some hummus onto the chips. Spoon the tomato mixture on top and serve.
From Tonia Turner
Thai Beef Nachos
30 Scooped Corn Chips, or regular triangle tortilla chips
1 1⁄2 cups Cheese, shredded
1⁄2 pound, Roast Beef, sliced or shredded
1⁄2 cup Carrot, shredded
1 Shallot, minced
4-5 leaves Mint, minced
1⁄2 cup Cilantro, minced
1⁄2 cup Jarred Peanut Sauce Wedges of Lime for Spritzing Jarred Sliced Jalapenos
DIRECTIONS: Lay out Scooped corn chips, discarding any broken chips. In a bowl, toss to combine sliced roast beef, carrot, shallot, mint, and cilantro. Spoon into chip cups or prepare like traditional nachos. Top with shredded cheese and broil until cheese has melted and begins to bubble. Remove from oven and drizzle with jarred peanut sauce, spritz with lime and top with sliced jalapeno if desired. Serve immediately and devour.
Spicy Crab Wonton Nachos
10-12 wontons
1 Tablespoon sesame oil
1 teaspoon sesame seed (optional)
4 ounces cooked lump crab, (can use imitation crab) 2 Tablespoons mayonnaise
1⁄2 Tablespoon sriracha hot sauce, plus additional for serving
1 jalapeño, sliced (optional)
2 green onions, sliced (just the green parts)
DIRECTIONS: Heat oven to 400 degrees F. Line a bak-
ing sheet with foil. Cut wontons 4 triangles, cut about 4
pieces at a time, using kitchen shears or a knife on a cutting
board. Place wonton triangles onto baking sheet, add sesame oil and toss to distribute. Place wontons flat and in one layer on the baking sheet. Sprinkle sesame seed over the wontons. Bake for 5 to 6 minutes until golden brown. (Watch these carefully as they will burn easily.) In a small mixing bowl, add crab, mayo and hot sauce. Mix together. Place cooled wonton nachos on a plate or serving dish. Add crab salad and top with jalapeño slices and green onions. Top with more hot sauce and serve immediately.
Pork Nachos
With Pina Colada Sauce
1 pork butt (3-4lbs)
2 cans pinto beans, drained and rinsed,
and heated through
1/2 lb colby jack cheese
tostitos scoop chips
1 bag mini sweet peppers, chopped olive oil
pina colada sauce
for the pina colada sauce
1 small can crushed pineapple
2/3 cup cream of coconut (found by the
margarita mixes and alcohol, usually in a can) 1/3 cup sour cream
DIRECTIONS: For The Pork - rub a boneless pork with olive oil and hawaiian or sea salt and cook in a slow cooker for 8 hours on low, shredding the meat at the end.
For The Sauce -in a small bowl, mix together the cream of coconut, pineapple, and sour cream. set aside.
For The Nachos -heat a large skillet to medium heat with a swirl of olive oil. once the oil is shimmering, add the peppers and saute until tender. heat the oven to broil. line the chips up on a parchment or foil lined baking sheet. place a little of the cooked pork in each chip, topped by beans, pina colada sauce, cheese and peppers. place in the oven for 1-3 minutes or until the cheese is gooey. enjoy!
National Nachos Day is Friday, November 6th.
Today, nachos are a little more extravagant with toppings ranging from beef to seafood, or simply burger or hot dogs. There’s something for everyone & even for dessert!
Remember: Nachos are any type of chips covered with lucious toppings, so... the sky is the limit.
Sloppy Joe Nachos
your favorite Sloppy Joe’s recipe
20 Ruffles potato chips
2 slices of Cheese 20 pickles
DIRECTIONS: Start by preheating the oven on broil.
In a single layer, place the potato chips on a baking sheet. Spoon a generous amount of hot Sloppy Joe’s on each chip.
Top with cheese and a pickle on each chip.
Bake for 2-3 minutes under the broiler or until the potato
chips just start to brown and the cheese is melted.
Beans & Weenies Nachos
20 tortilla chips 1/3 cup drained canned black beans, rinsed
1 hot dog, thinly sliced
3 cheese slice, cut in half
1/2 cup shredded lettuce
1 plum tomato, chopped
1/4 cup pickled jalapeño slices (optional)
DIRECTIONS: Place tortilla chips in single layer on mi- crowaveable plate; top with beans, wieners and cheese.
Microwave on HIGH 1 min. or until Singles are melted. Top with lettuce, tomatoes and jalapenos. Serve immediately.
PAGE14-B FLORIDA SENTINEL BULLETIN PUBLISHED EVERY TUESDAY AND FRIDAY FRIDAY, NOVEMBER 6, 2015