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Mixed Vegetable Mashed Potatoes

Created by: on December 12th, 2013 - Categories: Bacon, Sides, Vegetables - No Comments »

While growing up, and probably to this day, my favorite meal was fried chicken, mashed potatoes, and corn. That plate of food just screams comfort food, then, and now. As I’ve grown older, I find myself, probably like my elders, mixing corn into the mashed potatoes and gravy, and loving every bite of it. My kids, for the most part, hate vegetables. Granted, they are getting older and will experiment with some other vegetables, and I try to serve a nice healthy portion every night, struggling with them, for the most part, to have them eat their vegetables, but I typically fail. I thought that if I could make mashed potatoes, and hide some vegetables within, along with some bacon, that they might consider, but I lost that battle. This recipe is great if you are looking to include vegetables within your mashed potatoes, and can work with corn, carrots, or for me, our garden beans.

Mixed Vegetable Mashed Potatoes

Let’s get started.

Ingredients:

Start by preparing your ingredients.

Next, add cold water to a pot of water, enough to cover the potatoes by a couple of inches.  Heat on medium-high heat, and cook until the potatoes are fork tender, about 15 minutes.

Drain the potatoes, and return them back to the stove, cooking on medium heat to remove any excess water. Turn off the heat.

Add the vegetables, in my case garden beans.

How to make mashed potatoes with vegetables

Toss in the butter, milk, and salt and pepper. Use a potato masher and begin mashing until you have a desired consistency.

Fold in the bacon, taste, and season accordingly.

Serve as a side with some of your favorite comfort foods such as meatloaf, or fried chicken.

I know I failed on this one with my kids, but one day, I swear, they will begin to love the simple things that I tried to encourage every night at the dinner table. Until then… I hope you enjoy these mixed vegetable mashed potatoes.

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Breakfast Nachos

Created by: on December 10th, 2013 - Categories: Appetizers, Bacon, Beans, Breakfast, Cheese, Game Day, Kids, Onions, tacos - No Comments »

I first fell in love with eating simple nachos when I was living in Dallas, Texas. It was one of those throw together snacks, or meals that I pretty much lived on when I was living alone, and I was fine with that. There was something to be said about the simple nacho. A chip, some cheese, and fresh or pickled jalapeno slices. When my wife and I began living together, we would probably eat nachos at least once a week. Making nachos is still part of our weekly meal, maybe once every two weeks, but the throw together plate of grub is always present. Nachos are one of my daughter’s favorite meals as well.  Now if you know me, I’ve taken nachos to another level. I’m not the one who thinks you have to have just a plate of meat, cheese, and some avocado. I’ve made everything from chicken mole nachos, pizza nachos, BBQ nachos, and heck, even Greek style nachos. You can tell I love making nachos, not only that but allowing the plate to be the simple palette of what is to be created.  This is where I was hungry, it was brunch time, and I wanted to make breakfast nachos. These were awesome.

Breakfast Nachos Recipe

These nachos can be transformed into some of your favorite breakfast items, and can also be served any time of day. I mean who doesn’t love breakfast for dinner, right?

Let’s get started.

Ingredients:

Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.

Preheat the oven to 375 degrees.

To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?

Ingredients for making breakfast nachos

Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.

During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg.  Cook the egg, and season with salt and pepper.

Once the egg is cooked, remove the nachos from the oven, and slide the egg on top.  Now you are ready to serve.

Breakfast Nachos

These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.

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Breakfast Nachos
Author: 
Recipe type: Breakfast, Nachos, Lunch, Dinner
Prep time: 
Cook time: 
Total time: 

Serves: 1-2
 

Ingredients
  • A bag of your favorite nacho chips
  • 1 cup of Monterrey jack cheese, shredded
  • ¼ cup cheddar cheese, shredded
  • 4 slices of bacon, cooked and crumbled
  • 1 small shallot, thinly sliced
  • ½ whole jalapeno pepper, thinly sliced
  • ½ cup of black beans, cooked
  • 1 tsp oil
  • 1 whole egg, cooked to your liking
  • salt and pepper, to taste

Instructions
  1. Start by preparing all of your ingredients. Once everything is cooked set aside as we will finish the nachos in a preheated oven.
  2. Preheat the oven to 375 degrees.
  3. To a baking sheet or cast iron fajita pan, add a layer of the chips, overlapping as you desire. Add half of the cheeses and scatter about to get coverage on the chips. Strategically place half of the bacon, shallots, beans, and jalapeno peppers. Sprinkle just a bit more cheese on top, then repeat with a second layer. Yes, these are double layer nachos. Remember, I was hungry?
  4. Place these into the preheated oven and cook for about 10 minutes or until the cheese is nice and melted.
  5. During this time, heat a non-stick skillet on medium heat. Add the oil and let this cook for a minute or two, then crack in the egg. I went sunny side up on this one as I want the yolk to be part of the action as well, and I love a good sunny side or over easy egg. Cook the egg, and season with salt and pepper.
  6. Once the egg is cooked, remove the nachos from the oven, and slide the egg on top. Now you are ready to serve.
  7. These breakfast nachos have everything I love in a breakfast, brunch, or heck, even late night feast. Each bite has everything I wanted in a breakfast bite. That smokiness from the bacon, along with the creaminess of the beans, that when paired with the spiciness of the shallot and jalapeno pepper, I mean, c’mon? If you are looking for something creative to do with your nachos, don’t be afraid to try these. I know I’ll be making some version of these in the very near future.

 

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