Tag Archives: campfire

Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

CampfireNachos2.jpeg

CampfireNachos3

 S’mores Parfait

“Hey, you want a s’more?”  ….  “Some more of what?”

If you don’t utter that quote from the fantastic 1990’s movie The Sandlot everytime you hear the word s’more…we can no longer be friends  ..or at least close ones.

With Fall amongst us and nights starting to get a little chill in the air, we’re no longer outside by the fire quite as much.  We are however still craving our summertime favorite of melted chocolate, crunchy graham crackers and gooey marshmallow goodness.  So we have brought this family favorite into the home were it can be equally enjoyed.

I hope that after you serve up this ridiculously easy dessert…a play on the classic campfire S’more, that you too will always say that infamous quote in your head and give yourself a good chuckle.  Ill know why you’re smiling 🙂

The Starting Lineup

  • Graham crackers, broken and crumbled
  • Instant chocolate pudding (+2 cups milk)
  • Mini marshmallows 

We’ll start this easy recipe by just following your brand’s pudding directions.  Mine was to simply add the chocolate powder to 2 cups of cold milk.  Then I whisked these two ingredients together until smooth.

     After combined, I place a piece of saran wrap directly on top of the pudding.  Gently press onto the surface to ensure your dessert does not get that nasty ‘skin’ on top.  Place your now covered bowl into the refridgerator while you finish this delight!

 Next crumble up those graham crackers!  You can either place them into a ziploc bag and hit with a pan or rolling pin or just break up with your hands.  I prefer my crackers not too crumbly to give this dessert a bit of texture.

 Assemly time has come!  In a dessert dish, place down a bit of the crushed graham crackers followed by a layer of mini marshmallows.  Then scoop some of the prepared chocolate pudding on top of both and repeat these steps until you reach the top of your dish.

 When I reach the top I put down a layer of marshmallows.  Keeping with the original s’mores recipe, I like to torch the top…great extra flavor and effect!

If you do not have a small kitchen torch handy, you can easily lay a few down onto a baking tray and place under the broiler for just seconds.  Allow to cool a bit and then transfer to the top of your dessert.  *This was can be a bit messy though!  ALSO, make sure you do not stick your entire dessert under the broiler to toast the ‘mallows, UNLESS you’re using an oven and broiler proof dish.

   Now since this took you no time at all to create…you have plenty of time to enjoy!

%d bloggers like this: