Tag Archives: fathers day

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

Brisket Burgers w/ Grilled Tequila Peach Slaw

Do you want to impress your dad this Father’s Day??  Then it’s a must that you try this sweet-heat burger that also has a hint of booze!  

Here in the south, peaches are a summertime staple and what better way to enjoy them then grilled, soaked in a sweet tequila bath and overtop a ground brisket burger that has a kick from fresh jalapenos…a true Texas delight!  Enjoy!🍔🌞

The Starting Lineup

Brisket Burger

I had my butcher mix me:

  • 1lb of ground chuck 
  • 1lb ground brisket
  • Kosher salt & pepper, outside of patties
  • Soft bakery hamburger rolls
  • Pepper jack cheese, slices

Grilled Tequila Peach Slaw

  • 4-5 ripe peaches
  • 1/2 stick butter, melted
  • 1 cup pineapple juice
  • 1/2 cup honey
  • 1/4 cup tequila anejo
  • 1/2 head of cabbage, shredded
  • 1/4 cup red onion, diced
  • 1 jalapeno, thinly sliced or diced
  • 1/4 cup fresh cilantro leaves
  • 1 tbsp apple cider vinegar
  • Salt & pepper, to taste 

Begin this summertime fave by firing up your grill!  Slice up and skewer the peaches before brushing the melted butter over top.

In a saucepan over medium heat, combine the pineapple juice and the honey.  Whisk together till smooth.  Bring to a simmer and let cook till slightly thickened, about 15 minutes and then remove from heat.
 

Now that your grill is hot and ready, grill your skewered peaches for just a few minutes.  Remove, chop up and add to the pineapple/honey syrup.  Pour the tequila over top and give a gentle toss.  Cover and let sit for about 10 minutes.

While the peaches are soaking, prep the veggies for the slaw. 

 

Combine all the ingredients for the slaw together, including the soaked peaches.  Toss, cover and refridgerate while you get the burgers ready. 


Prepare your meat into about 1/4lb patties (8 all together) and press your thumb slightly in the middle of each patty to prevent puffing up while grilling.  Sprinkle the outside liberally with kosher salt and pepper.  Now with the grill ready to go once again, add the beef/brisket patties and cook till desired doneness. *I prefer mine cooked about 5 minutes on the first side and then 3-4 minutes on the other, flip just once please ;).  Once you’ve flipped your burger, add the pepperjack cheese to each patty.  Cheese NEEDS to be melty-good here folks!
*I also like to split my hamburger buns, lightly spread mayonnaise on each cut side and place on the grill for a minute or two.  The mayo will caramelize over the flame leading to a nice crunch and less soggy burger!  Winning!! 

 

%d bloggers like this: