National Tortilla Chip Day Recipes

National Tortilla Chip Day Recipes

Tortilla Chip Day Recipes

Tuesday February 24 is National Tortilla Chip Day!  I never new such a day existed, but now I know and I’m hungry for some nachos!

Tortillas are very versatile, you can dip them, bake them, and crush them.  You can eat them as a snack, a meal, or even dessert.  So in honor of National Tortilla Chip Day here a some recipes you might want to try.

Of course the easiest way to eat tortilla is with salsa, my in-laws have had a running competition on who makes the best salsa for years.  Each one has his own secret recipe which I’ve never quite gotten them to disclose.  Here is my version of salsa, it’s really easy, you can whip it up in minutes and it’s pretty yummy.

Ingredients:

1 tomato sliced
1 onion  sliced
1 bulb fresh garlic
2-3 jalapeno peppers halved and seeds removed
1 bunch of fresh cilantro chopped
freshly ground sea salt & pepper to taste
olive oil

Directions:

Place tomato, onion, peppers on a baking tray, sprinkle salt & pepper, drizzle with 1 tbls. olive oil
Wrap whole garlic bulb in foil, drizzle with 1/2 tbls. olive oil and place on tray with other veggies
Roast everything in 375 degree oven until veggies are cooked – garlic may take longer than other veggies so leave it in until it’s cooked
chop cooked veggies
Slip garlic cloves out of skin and chop
Mix everything together and serve
You can add more salt and pepper to taste

You might want to make your own tortilla chips, here’s how!

Tortilla Chip Day Recipes
Courtesy of Sweeter Than Sweets

Home made tortilla chips recipe here!

Here are more recipes for dips, meals, snacks, and desserts.

Tortilla Chip Day Recipes
Courtesy of  52 Ways to Cook

Pineapple Mango Pico de Gallo
recipe here!

Tortilla Chip Day Recipes
Courtesy of Over The Big Moon

Strawberry Mango Salsa recipe here!

Tortilla Chip Day Recipes
Courtesy of Closet Cokking

Taco Dip recipe here!

Tortilla Chip Day Recipes
Courtesy of Natash’s Kitchen

Spinach & Artichoke Dip recipe here!

Tortilla Chip Day Recipes
Savvy Nana’s Corner

Shrimp Scampi Dip recipe here!

Tortilla Chip Day Recipes
Courtesy of I Heart Naptime

Slow Cooker Queso Blanco Dip recipe click here!

Tortilla Chip Day Recipes
Courtesy of Mommy’s Memorandum

Shrimp Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of Eat. Drink. Love

Greek Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of Simply Gloria

Pulled Pork Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of I Wash You Dry

Macho Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of Cooking Classy

Creamy Chicken Tortilla Soup recipe here!

Tortilla Chip Day Recipes
Courtesy of $5 Dinners

Chicken Tortilla Chip Casserole recipe here!

Tortilla Chip Day Recipes
Courtesy of The Wanderlust Kitchen

Beefy Nacho Casserole recipe here!

Tortilla Chip Day Recipes
Courtesy of Ready Set Eat

Cinnamon Dessert Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of Cup Cake Project

Loaded Funfetti Dessert Nachos recipe here!

Tortilla Chip Day Recipes
Courtesy of Sally’s Baking Addiction

Dessert Nachos recipe here!

For more recipes follow me on Pinterest!

Classic Potato Salad

Classic Potato Salad

Potato salad is the ultimate summer salad recipe. It’s simultaneously creamy, crunchy and fresh (which is why we always go back for seconds).

This easy, classic potato salad recipe is just like my mom used to make. In fact it’s her recipe, that I’ve lovingly adopted and have been making for more than 20 years. Believe me when I say, it’s the BEST potato salad recipe you’ll ever taste!

There’s nothing like potato salad to conjure up happy childhood memories of sunny summer days. It’s the quintessential recipe for outdoor parties, potlucks and barbecues and perfect to serve alongside heartier mains like my Barbecue Ribs with Spiced Rum Pineapple Sauce, Beef Brisket and Honey Mustard Chicken.

Many people have a family favorite recipe that’s been passed down generation after generation and that’s wonderful. But let me tell you why I think my mom’s recipe is the best.

First, it’s not mushy. Many potato salad recipes actually resemble mashed potatoes. But that’s a little too soft for my liking. I think potato salad should have texture, crunch and a chunky consistency.

Second, it’s not watery. It’s creamy without being soupy. And that’s because there’s the right amount of dressing for the right type of potatoes.

Lastly, it’s not a bowl of monochromatic beige and yellow. This potato salad recipe is a delicious combination of red potatoes, hard-boiled eggs, celery, radishes, spring onions, dill and mayonnaise. Loads of color and tons of fabulous flavor.

HOW TO MAKE POTATO SALAD (STEP-BY-STEP)

Now that you know why I think this is the best potato salad recipe, let me tell how easy it is to make:

  1. Boil the potatoes. After boiling the potatoes for 20 minutes, puncture with a fork to make sure they’re done. If you over cook the potatoes, they will make your salad mushy.
  2. Boil the eggs. To ensure the eggs are hard-boiled through, you’ll cook them for 12-14 minutes. Read my post on how to cook perfect hard boiled eggs. Place them in an ice bath to stop the cooking process. When they are cool enough to touch, peel off the shells.
  3. Place the potatoes in the fridge. See my tip below on why you need to cool your potatoes completely before making the salad.
  4. Combine the remaining ingredients in a bowl. In a large bowl combine the celery, spring onions, radishes, mayonnaise and dill.
  5. Mix in potatoes and eggs. Once the potatoes and eggs have cooled, add them to your mayonnaise mixture and combine until fully coated.
  6. Salt and pepper to taste!

PRO TIP: Make sure your potatoes and hard-boiled eggs are fully cooled before making potato salad. It’s important to place your potatoes in the refrigerator after you have cooked and drained them from the water. This will help stop the cooking process. Also, the hot potatoes will melt the mayonnaise if you mix them together too quickly. And nobody wants hot melted potato salad!

How to make potato salad with ingredients in a bowl.

WHICH POTATOES TO USE

This potato salad calls for red or white new potatoes. But you could also use Yukon Gold potatoes. I used red potatoes because I just love the color that comes through in the mixture. These types of potatoes are creamy, lower in starch and hold together well after cooking. And the skin is so soft that you don’t have to peel them.

Do not use russet potatoes, as they are more starchy and will fall apart in your salad. Save those russet potatoes for my Carne Asada Fries.

SHOULD YOU CUT POTATOES BEFORE OR AFTER BOILING?

I prefer to boil my potatoes whole, then chill in the fridge and cut them after they’ve cooled. It’s easy to slice through the potatoes and I feel they’re slightly less waterlogged this way.

If you prefer to slice and cube your potatoes first, just remember to reduce the boil time to about 12-15 minutes.

Potato salad in a white bowl with a spoon.

 

CAN YOU MAKE POTATO SALAD THE DAY BEFORE?

Yes! It’s an excellent idea to make potato salad the day before. Or what I do, at a minimum, is prepare the potatoes and hard-boiled eggs the day before, that way everything is ready to be mixed the day of a party. Saves time too!

HOW MANY DAYS DOES POTATO SALAD LAST?

As long as your potato salad wasn’t sitting out during a party or BBQ for hours then it should last 3-4 days in the fridge.

INGREDIENTS

  • 7 red or white new potatoes, Yukon Gold also works
  • 6 eggs
  • 3 stalks celery, sliced
  • 4 spring onions, sliced
  • 6 radishes, grated
  • 1 cup mayonnaise
  • 1 tbsp dill weed
  • 1/2 tsp sea salt
  • 1/4 tsp pepper

 

INSTRUCTIONS

1. Fill a large pot with water. Add the potatoes and bring to a boil. Salt the water, reduce to a simmer and cook for 20 minutes or until a fork inserts easily with a little resistance.

2. Fill another pot with water and bring to a boil. Reduce the heat to low (so that there’s no bubbles breaking the surface) and use a skimmer to gently and slowly add the eggs. Cook the eggs for 12 – 14 minutes, then place in an ice water bath to immediately stop their cooking. For more tips, read my post on how to make perfect hard-boiled eggs.
Once the potatoes have finished cooking, drain the water. Fill the pot with cold water to cool the potatoes down, then drain again.

3. Place both the eggs and potatoes in the refrigerator to cool completely.
While your potatoes and eggs are cooling, prepare the celery, radishes, green onion and dill. Add the ingredients to a large bowl along with the mayonnaise.
Once your potatoes and eggs are fully cooled, peel the eggs and cube both the potatoes and eggs into 1-inch sized pieces. Add to your mixing bowl with the mayonnaise and vegetables. Stir gently until well combined.

4. Serve the potato salad immediately or refrigerate for up to 3 days.

 

LISA’S TIPS

To make this salad even healthier, I use my homemade mayonnaise recipe (as I can control the quality of oil and make sure there’s no unnecessary ingredients).
This is my favorite skimmer for making hard boiled eggs as it’s large and wide.

 

NUTRITION

CALORIES: 241kcal, CARBOHYDRATES: 15g, PROTEIN: 6g, FAT: 17g, SATURATED FAT: 2g, CHOLESTEROL: 108mg, SODIUM: 211mg, POTASSIUM: 550mg, FIBER: 3g, VITAMIN A: 210iu, VITAMIN C: 15mg, CALCIUM: 56mg, IRON: 4.4mg

Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

I’m looking forward to summer barbecues! Are you?

With grill time just around the corner now’s the time to find recipes to try out this year.

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.

At my house that means seafood! These Sweet Chili Lime Seafood Kabobs are just the thing! They’re light enough for those dog days of summer, fancy enough for guests, and best of all super easy to make. Oh, and yes they pair up nicely with beef kabobs for those who aren’t seafood fans, or have both for a great tasting surf and turf combination.

When I make these kabobs I use the largest shrimp (preferably 11-15 count) and scallops I can find. I marinate the seafood in the fridge for about an hour, put them on skewers and grill til they’re cooked.

I serve them over a bed of steamed rice with some grilled veggies for a delicious summer meal!

Thaw any frozen seafood before you marinate and keep then refrigerated until ready to grill.

Sweet Chili Lime Seafood Kabobs

Sweet Chili Lime Seafood Kabobs

Sure grilled burgers and hot dogs are definitely on the menu and of course grilled steaks. But sometimes, specially during the hottest days of summer or for more formal dining, something a little different and a bit lighter are welcome alternatives.
Course Main Course
Cuisine Korean

Ingredients
  

  • 2 lbs. Extra Large Shrimp - peeled, deveined, tail on
  • 2 lbs. Large Scallops
  • 6 cloves minced fresh garlic
  • 1 cup Thai Sweet Chili Sauce
  • Juice of 1 Lime
  • 1/2 cup fresh cilantro, chopped
  • 1 tbs. Salt
  • Bamboo skewers

Instructions
 

  • Combine garlic, sauce, lime juice, cilantro, and salt into a large bowl. Mix well.
  • Add shrimp and scallops. Toss well to cover all seafood.
  • Marinate in fridge about 1 hour.
  • Soak skewers in warm water until ready to use.
  • Alternate shrimp and scallops on skewers or if possible place a scallop between tail and body of shrimp, see picture.
  • Cook kabobs on the grill until scallops turn opaque and shrimp pink.
  • Serve right away.
Keyword Sweet Chili Lime Seafood Kabobs
Mississippi Pot Roast

Mississippi Pot Roast

This Mississippi pot roast is so easy to make, but it tastes like you’ve spent hours in the kitchen!

The recipe only calls for five ingredients, and your Crockpot does all the hard work for you!

This decadent pot roast is an unbelievably tender and moist roast swimming in a rich and flavorful gravy. It’s so soft, you won’t even need a knife.

Plus, while it’s cooking, the house will smell so heavenly!

It is also a fool-proof dish! Just place all the ingredients in a slow cooker and then forget about it!

You can go about your day and enjoy a delicious, home-cooked dinner with the family.

Don’t let your hectic schedule get in the way of making a hearty dose of comfort food. This roast recipe is all you’ll need.

Mississippi Pot Roast

This Mississippi roast is a southern favorite that combines chuck roast, ranch dressing, au jus, and pepperoncini peppers.

It’s cooked in a Crockpot for several hours to achieve that melt-in-your-mouth tenderness and insanely delicious flavor.

This popular dish all started with a home cook from Mississippi.

She actually never called the dish Mississippi pot roast! Instead, she simply called it a roast.

Her recipe was such a huge hit with her family and friends that it eventually spread to other southern regions!

It wasn’t until it became popular on the internet that “Mississippi” was added to the name.

Ingredients

  • Chuck Roast – For extra flavor, you can brown the beef before cooking it in the slow cooker.
  • Au Jus Gravy Mix – You can use either regular or low-sodium au jus.
  • Buttermilk Ranch Dressing – Hidden Valley is a good brand, but you can pick whatever you prefer. You can make your own ranch mix too.
  • Salt and Pepper  – to taste. Don’t overdo the seasoning! This recipe is already full of flavor from the peppers, au jus, and ranch dressing.
  • Pepperoncini Peppers and Juice – For maximum pot roast flavor! Many are iffy about adding the peppers for fear that the roast will be too hot to handle. But, don’t worry, it won’t make the roast spicy.

Plus, pepperoncini peppers come in different levels of heat.

So if you’re still worried about it, you can always opt for mild pepperoncini. Besides, you don’t need to eat them!

Don’t forget to skip the juice! Without it, the flavor just won’t be the same.

Tips for Making the Best Pot Roast

  • Go light on the salt when seasoning the roast. You’ll already have the ranch dressing and au jus gravy mix to take care of the flavor, so there’s no need to put too much.
  • You can use either whole or sliced pepperoncini for this recipe.
  • This recipe calls for the slow cooker to cook the roast, but you can also use the oven. Place the roast in a roasting pan or a Dutch oven, add the rest of the ingredients and cover with aluminum foil. Bake at 325 degrees Fahrenheit for 3 to 4 hours, and voila.
  • You can also use the Instant Pot for a quicker roast, but you won’t get the same flavors as you will with slow cooking.

What Cut of Beef Should I Use?

The best one is chuck roast, which comes from the shoulder of the cow. When cooked, it becomes ultra-tender that it falls apart.

Best of all, a beautifully marbled chuck roast is super affordable and easy to find.

Your next best option is round roast – bottom or the top round. These cuts are both lean and easy to cut.

You can also use beef brisket. It’s very fatty, which means it’s very tender.

Lastly, pork butt, pork roast, or shoulder roast also make good alternatives.

Homemade Mississippi Pot Roast

How to Serve Mississippi Pot Roast

Mississippi pot roast is outstanding on its own, but for a more flavorful and colorful feast, go wild on the sides!

There are tons of side dishes for pot roast that will work well.

Pot roast and mashed potatoes are the ultimate pair! Their flavors and textures are perfect together, and you can also use the roast’s gravy for the potatoes. It’s a match made in heaven.

Pan-fry or roast some carrots, onions, and potatoes and add them to the chuck for a classic pot roast meal.

If you’re feeling particularly hungry, pair your roast with a starchy side, such as rice or noodles.

If you want something lighter, a bright and crisp salad is always a great option.

A rich and creamy green bean casserole also pairs beautifully with pot roast! It adds a wonderful crunch to the tender meat and gives the meal a pop of color, too.

Roasted Brussels sprouts glazed with maple also make a fine candidate. They’re rich, creamy, nutty, earthy, and downright delicious.

If you have any leftovers, make a sandwich for a hearty breakfast or lunch the next day.

Storage and Reheating of Pot Roast

Place leftover roast in an air-tight container or cover it in plastic wrap. Refrigerate it for up to 3 days.

Reheat it in a skillet over medium-low heat until warmed all the way through.

For a speedier reheating, just pop it in the microwave for a minute.

To prevent the meat from drying out, you can add a bit of water to the sauce and cover the container with a paper towel.

Pot roast also freezes well. Just place the leftover meat and the gravy in a freezer-safe bag.

Flatten the bag and squeeze out as much excess air as you can before sealing. Label the bag accordingly and freeze for up to 3 months.

To serve, thaw the roast in the fridge overnight. Reheat using the same instructions as above.

Mississippi Pot Roast

Mississippi Pot Roast

Servings: 8 servings
Prep time: 5 minutes
Cooking time: 8 minutes
Calories: 280 kcal

INGREDIENTS

  • 1 (3-pound) chuck roast

  • 1/2 (12-oz) jar pepperoncini

  • 1/2 (12-oz) jar pepperoncini juice

  • 1 (1-oz) packet au jus gravy mix

  • 1 (0.4-oz) package buttermilk ranch dressing

  • Salt and pepper to taste

DIRECTIONS

  • In a slow cooker, combine the chuck roast, pepperoncini, pepperoncini juice, au just gravy mix, buttermilk ranch dressing, salt, and pepper.
  • Cook on LOW until the roast is fork-tender, about 8 hours.
  • Pull the chuck apart with two forks. Enjoy!
  • To keep the pot roast warm, cover it with aluminum foil.

 

 

French Onion Chicken

French Onion Chicken

Saucy one pan French Onion Chicken with juicy pan-seared chicken smothered in caramelized onion gravy and three kinds of melty Italian cheese. This 30 minute meal will be a staple in your house!

Sometimes a recipe needs refinement to get to the point of putting it in my recipe book, a little altering and adjustment here and there. Sometimes I test out a recipe and it comes out exactly as I’d hoped. No tweaks needed, no surprising flavors or textures, just spot-on recipe perfection.

And then there are times when I make a dish and with just one bite I am completely wowed and all of my expectations are exceeded. This is one of those times! I fully expected this French onion chicken would be delicious. I didn’t think for a minute I’d be fixing this for dinner three times in one week and reheating leftovers for lunch on the in-between days because it was that good.

Sometimes a home-run recipe just sneaks up on you like that.

top view of French onion chicken on a plate.

Honest to goodness, this French onion chicken thing we’ve got going on here is straight-up life changing goodness.  All those classic flavors of French onion soup, in a one pan skillet meal the whole family will beg you to fix again and again. And the recipe is so straight forward and simple you won’t mind one bit.

You start out by sauteing thinly sliced yellow onions in a bit of butter and beef broth til browned and very tender, just like you would with classic French onion soup. Then you move those onions over to a separate dish to keep warm while you brown the chicken in the same pan.

top view of French onion chicken in a skillet.

Move the onions back to the pan and add flour and beef broth to make the most delicious caramelized onion gravy EVERRRRR and then top your chicken with three kinds of Italian cheese. Bake for about 10 minutes and viola! The sauciest, tastiest 30-ish minute chicken dish you’ve ever made.

This is Fall comfort food at its finest. And I just want to point out that I even though this dish is inspired by soup, it is not a soup, unlike the past four recipes I’ve posted which are all actual real live soup. #soupbsessed #sorrynotsorry #longlivesoupseason

close up top view of French onion chicken on a plate.

 

Ingredients

2 medium yellow onions – thinly sliced into rings

3 tablespoons butter
1 cup + 3 tablespoons beef broth – divided

4 boneless skinless chicken breasts – pounded to even thickness
1 tablespoon oil
salt and pepper to taste

1 teaspoon Italian blend herbs/Italian seasoning – (OR ¼ teaspoon dried basil + ¼ teaspoon dried thyme + ½ teaspoon dried oregano)
2 tablespoons flour

4 slices provolone cheese

4 slices swiss cheese
¾ cup parmesan cheese

fresh thyme or parsley and cracked black pepper for topping – (optional)

 

Instructions

  • Preheat oven to bake at 400 degrees OR broil on low. In a large oven-safe skillet (see note) over medium-high heat, melt butter. Add onions and 3 tablespoons beef broth and saute onions for 3-4 minutes until translucent. Continue to cook, stirring occasionally so the onions don’t burn, for about 15 minutes longer until browned and very tender. Use tongs or a fork to transfer to a bowl and cover to keep warm.
  • While onions are cooking, prepare the chicken by drizzling with oil, then seasoning with salt and pepper (to taste) and Italian herbs. Once onions have finished cooking and are removed from the pan, cook chicken for 4-5 minutes on each side (don’t clean out the pan between the onions and chicken) until browned on both sides. (Chicken may not be fully cooked through yet, that is okay).
  • Transfer chicken to a plate and cover to keep warm and return the onions to the pan. Sprinkle flour over the onions and stir for 1 minute over medium-high heat. Add beef broth and continue to cook, stirring throughout, until mixture comes to a boil. Season with salt and pepper to taste. Return chicken to pan and spoon some of the sauce over each piece of chicken.
  • Top chicken with one slice of provolone each, then one slice of swiss, then 1/4 of the parmesan cheese. Transfer skillet to your preheated oven and cook for about 10 minutes until chicken is cooked through completely and cheeses are melted.
  • Spoon some of the onions and gravy over the top of the chicken, garnish with thyme or parsley and cracked black pepper, and serve.

Notes

If you don’t have a cast iron skillet, any other oven-safe skillet will do OR you can transfer everything to a casserole dish or baking pan for the baking portion of the recipe.

Nutrition

Calories: 411 kcal, Carbohydrates: 11 g, Protein: 42 g, Fat: 22 g, Saturated Fat: 11 g, Trans Fat: 1 g, Cholesterol: 115 mg, Sodium: 868 mg, Potassium: 607 mg, Fiber: 1 g, Sugar: 3 g, Vitamin A: 508 IU, Vitamin C: 5 mg, Calcium: 536 mg, Iron: 1 mg