When my parents were visiting last Spring, we took them to a local joint. It was a first for all of us, in more ways than one. I mean, the idea is so simple and soooooo absolutely delicious that we were all impressed. IRISH NACHOS, who knew?!? This is the Irish’s spin (and I can say that ’cause I’m like 50% Irish) on the traditional Latin nachos. You are your family could be enjoying each delicious bite in no time! Now, I should confess that I didn’t have chipped corn beef handy for this particular batch, so I opted for bacon instead…both cured meats, let’s move on…
I started by slicing about 6-8 medium size potatoes about 1/8″ thick (man, I really need to invest in one of those handy slicers)! I quickly rinsed them with some cold water and patted them dry.
I then drizzled them with about 1/4 cup olive oil, salt and pepper (to taste)
With the oven already preheated to 450 degrees, I spread the potatoes out evenly on 2 cookie sheets lined with parchment paper
After baking for about 25 minutes (be sure to do a taste test to make sure they are cooked through), I transferred potatoes to a large serving tray and topped with my desired amount of cheese. I then put the tray back in the oven to melt the cheese (be sure tray is oven-safe, if not, keep potatoes on cookie sheets)!
Lastly, I finished it off with green onions, bacon and two big dollops of sour cream!
Ingredients: Servings 6-8
6-8 medium sized potatoes
1/4 cup olive oil
salt & pepper to taste
1 cup cheese
3 green onions, chopped
6 slices bacon, cooked and chopped
What would you top your’s with??
My husband came home from work today starving, wanting a “dip” of some sort to munch on. I had purchased some chickpeas with the intention of making hummus, so what better time than now! 5 minutes later we were stuffing our faces with an assortment of veges and chips that we generously covered in this hummus. Simple, quick and oh so good!
1 can (16oz) low sodium chickpeas, drained
2 large garlic cloves, roughly chopped
1/3 cup olive oil
2 Tbsp tahini
Juice of 1 medium lemon
1 tsp salt (or to taste)
1/2 tsp pepper
1/2 tsp paprika
1 Tbsp Sriracha hot chili sauce (optional)
This recipe was slightly altered from the “Greatest Ever Low Carb” cook book
Place all ingredients in a food processor and blend for about a minute or until desired consistency. Serve with an assortment of vegetables or chips. This is a pretty basic hummus, but you can get as creative as you want. Sun-dried tomatoes, roasted peppers, more garlic, more spices, the possibilities are endless. Share your variation in the comments.