When I start craving nachos, I’ve gone too long without Mexican food. I love good Mexican food, and sometimes there’s just nothing better than sitting down to a huge burrito or enchilada. But what I needed tonight was a big plate of nachos!! We cooked up some ground beef, added some cheese, diced up a bell pepper, and sliced up some home grown jalapenos. Yum! It was like biting into a slice of heaven.
It’s been so long since we’ve made nachos at home. I don’t usually buy chips since I know we’ll go through the bag before you can blink, but when you crave nachos you need nachos. And let me tell you, a bag of chips won’t stand in my way!
These were some of the best we’ve had in a long while, and I really think it’s because we added the fresh bell pepper and olives. There’s a nice sweet crunch you get when you add red bell peppers to a dish, and you need that to offset the spiced taco meat and salty olives. It all comes together with a glorious amount of melted cheese. You can never have enough cheese!
Now grab a bag of chip and sit down to this delicious pile of goodness!!Add a comment
This is one of my all-time favorite comfort foods….Japanese curry!! It’s also probably one of the first things I really began making on my own. Mostly because it’s so simple and delicious! I make about half a package and get about a week’s worth of dinners (or lunches). It heats up very well in the microwave, so I would take some in a pyrex with a side of rice to work.
I have to have carrots, potatoes, and onions in my curry, but I’ve added other types of veggies too. Zucchini and eggplant are some of my go to when I feel like adding on to the staples. This time I used tofu since I had it on hand, but I also make it with ground beef. And to top it all off, I add some pickled ginger. It gives it a hint of sour flavor that really adds something special. Bren can take or leave the ginger, but I like to pile it on.
I used to only buy one type of curry, but one of my coworkers told me to mix two curry brands together to get a better taste. Since I work in an office with a bunch of Japanese, I decided to take their advice as I figured they’d know best. Turns out they were right and ever since then I’ve been combining Vermont and Golden curry. This means that you end up with half an open package of each, but they keep well in an airtight container in the fridge. The spicy curry packets aren’t all that spicy, but if any spice really isn’t your thing I recommend the med-hot packets. The Vermont curry especially is an apple curry and is on the sweeter side.
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This stew is nice, thick, and perfect for warming you up during those chilly nights. It’s a bit of a lengthy process, but it’s totally worth it. The beef becomes incredibly tender and just melts. I saw a bag of mixed “gourmet” potatoes at Costco, and wanted to try them out in this. They worked well, but don’t worry any potatoes would do.
It’s definitely becoming stew weather. Days are getting shorter and there’s a chill in the air when I wake up. This is so comforting to eat in the evening when all I want to do is curl up in a blanket and read a book. Sometimes, I even read in front of our fireplace! That’s right…our new apartment has a gas fireplace!! I’m super excited about this, and love to turn it on to warm up the place.
Anyways, I can totally see myself coming back to this stew time and again during this winter. I hear it’s going to be a cold one, but I’m just hoping that it’s not as crazy as the last one. If nothing else, I’ll have delicious stew to help see me through any future snow days.
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This is the perfect time of year to enjoy chicken soup. The leaves are turning, it’s chilly in the morning, and everyone around you seems to be catching a cold. Prepare yourself with some homemade therapy!!
Any time someone got the sniffles growing up, chicken soup was (and still is) my mom’s go to cure-all. So when I got sick a few weeks ago, she told me to make some chicken soup. Well…I might’ve waited until after I started feeling better before making this, but it turned out so tasty that I’m thinking of making another batch to freeze just in case I come down with a winter cold (or just to have a quick go to dinner for those lazy days).
I think that dill is the most important spice and you should never ever ever for any reason leave it out. It’s so important that I made a special trip to the grocery store for it. The dill just gives is an extra depth and a bit of freshness that really makes the taste sparkle. And of course, you can never have too many carrots. Throw in a whole bag if you want. You can’t go wrong with dill and carrots.Add a comment
You guys…I went a little crazy last time I was in a Korean market. I love Korean hot pepper paste and thought I would totally be able to eat my way through one of the bigger tubs…..so I bought 2kgs of gochujan (which is about 4.5lbs). Yeah, that baby’s going to be around for a while. I think we might’ve made a dent in it by now.
I will say this, you don’t even need to know anything about Korean food to use this. Just put it over veggies and meat and you’re all set. You just need to like spice because it is most certainly spicy. They sometimes have numbers on them, and unless you’re very very brave I suggest not getting anything higher than a 3. Usually I get a 2, but this tub is a 3 (of course they were out of 2s).
We added a little bit of sesame oil to give it a bit of extra flavor. This is a great quick meal, and I think we’ll be making it more often from now on. It’s also super easy to make vegan. You can either eliminate the sausage all together or sub in some tofu.Add a comment