Squash blossom quesadillas
I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our…
Source
all things food
I was on the hunt for a cowboy hat in San Miguel de Allende’s outdoor market. As my friends and I weaved our…
Source
Pork carnitas ribs are slowly cooked in a citrus and garlic glaze until the meat is savory, tangy, and rich, much like its Tex-Mex namesake.
Source
Impress everyone with this totchos recipe! Tater tot nachos are endless fun, crispy and loaded with all the best toppings.…
Impress everyone with this totchos recipe! Tater tot nachos are endless fun, crispy and loaded with all the best toppings.
Looking for fun party food, or a tasty appetizer dinner? One word for you: Totchos! Just as you’d imagine, crispy-on-the-outside, soft-on-the-inside tots are just the thing for loading with nachos toppings. This Totchos recipe is our favorite way to make them: topped with black beans, corn, pico, guacamole, sour cream and lots of cheese. Here are the tricks to making your own pan of tater tot nachos!
Tater tot nachos, aka totchos, are nachos where tater tots stand in for the tortilla chips. Mix up the toppings while the tots bake and you’ve got a hearty appetizer or even dinner. It’s unclear who invented tachos, but they’ve captured popular imagination and you can now find them on restaurant and bar menus.
We first tasted Totchos years ago at a restaurant in Montana, of all places! Around a table with my family and mugs of microbrew, we experienced the magic of totchos: crispy fried potatoes topped with black beans, avocado mash, and a white queso sauce. Between the “Mmmm’s”, Alex and I caught each others’ eyes. We’ve got to try this at home.
This Totchos recipe is an idea template: like with standard nachos, you can load them up with just about anything you like. This list of toppings is the combination of ingredients that we love. One thing to remember: you’ll want a good contrast of dry and gooey ingredients. In our opinion, the guacamole steals the show and is absolutely required here. Here’s what you’ll need for tater tot nachos:
Totchos is a very simple concept, but there are a few things to note about this recipe.
This totchos recipe is a template for you to get creative! There are lots of other ways to top your tater tot nachos. Here are some additional ideas to get your wheels turning:
Tater tots are naturally vegan, so it’s easy to make this recipe into a dairy-free or vegan recipe! Here’s what to do:
Are you a nachos fan like we are? Try these spins on the classic:
Vegetarian and gluten-free. For vegan, plant-based and dairy-free, see the notes above.
PrintImpress everyone with this Tochos recipe! Tater tot nachos are endless fun, crispy and loaded with all the best toppings.
Keywords: Totchos, totchos recipe, tater tot nachos
Here’s a spin on the classic taco dip! I make a smoky chipotle beef, layer it with beans and sour cream and salsa verde and load it up with toppings for the perfect layered taco dip. It’s so delicious! Raise your hand if you’d like to eat layered taco dip for dinner! Or let’s be […]
The post Smoky Chipotle Layered Taco Dip. appeared first on How Sweet Eats.
Here’s a spin on the classic taco dip! I make a smoky chipotle beef, layer it with beans and sour cream and salsa verde and load it up with toppings for the perfect layered taco dip. It’s so delicious!
Raise your hand if you’d like to eat layered taco dip for dinner!
Or let’s be real – just about every single meal. It is the best.
Sign me up for bottomless chips, margaritas and a plate of this deliciousness. I am a happy girl!
This is my slightly elevated version of the layered taco dip that we all grew up eating and loved so much.
You know – beans, sour cream, guac, olives, tomatoes? That one?
I do like that one, but I make one that we like a little more. Especially Eddie, considering the guac and olives are a no go for him.
This version is a bit more satisfying, a little fancier and kind of even reminds me of my turkey taco nacho skillet!
I can’t even express how good this is! It is SO flavorful, the perfect party plate and something you’ll want to make over and over. Game day, BBQ, dinner party – the works! Make it for all the things.
This dip has lots of texture, tons of flavor and looks super pretty on a plate too. I like to serve it on a platter where you can actually see some of the layers and colors, but you could throw it in a baking dish too!
I start with the classic refried beans layer. I LOVE refried beans. They make the best base layer, especially because they are heavier than everything else.
Next, I do a layer of sour cream and salsa verde, combined. YES. This is so super delicious. I simply stir together some salsa verde and sour cream and spread it on top of the refried beans.
The next layer is our smoky chipotle ground beef. You could do ground turkey, chicken or even a plant based version. I sprinkle it all over the sour cream. This is amazing for the texture and of course, flavor.
Cheese! Sharp cheddar is my go-to, but you can choose your favorite here. What do you love on a taco? Grate it and sprinkle it all over the beef layer.
Then it’s time to load on the toppings. I like to do tomatoes, then shredded lettuce, some cilantro and green onions. I kind of toss it all together and throw it on.
Finally, pickled onions for the win! You know I can’t live without these. Pretty pink color and a wonderful tangy bite. They are one of my most favorite ingredients of all time.
Because I make this for get-togethers, I usually skip an avocado layer. I KNOW! I know that sounds crazy. There are a few reasons for that. First, I just don’t love store-bought guac. I can’t ever get into it. And that’s what people usually use for the guac layer.
And second, I like to prep this ahead of time or let it sit for a bit and the avocado browning just brings down the vibe. I like to keep it vibrant and pretty!
When I add avocado, I just cube it and sprinkle it on top with the lettuce and scallions and tomatoes right before serving.
And the other option I love is to serve a bowl of guac on the side so you have the best of both worlds. Layered taco dip AND guac. No need to play favorites here.
Serve this with lots of chips, an icy beer or a margarita on the rocks. HEAVEN. (more…)
The post Smoky Chipotle Layered Taco Dip. appeared first on How Sweet Eats.
Many cuisines around the world feature a ham and cheese sandwich. For instance, in France, there is a ham and cheese baguette. In…
Source
One of my favorite pastimes is reading restaurant menus. I first started doing this when I lived in New York and wanted to…
Source
Many Sundays, I share on my Instagram feed a little rundown of what we ate for dinner the week before. I call these Real Life Menus, as there’s nothing aspirational about them. There’s takeout; there’s burnout; there have bee…
These round-ups have also led me realize that there are a lot of recipes I make fairly often for dinner and never mention here, such as this soup. My gut feeling was that there are many very authentic recipes out there for sopa azteca or sopa de tortilla and this is absolutely not even close, or trying to be. What’s a girl to do? Well, not clutter the internet with another pale imitation of a great dish, I suppose. But comments on these menus are causing me to rethink this a bit. Maybe this is the one that will work for you at the near-to-last minute on a Tuesday night, as it always does for us, providing a meal that feels balanced, delicious, but also highly doable. Maybe this, too, is a worthwhile space to take up.
These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious Monday meals are my favorite!! Mondays in general may not be my favorite, but my Monday meals are absolutely the best. […]
The post Roasted Cauliflower and Black Bean Sheet Pan Fajitas. appeared first on How Sweet Eats.
These sheet pan cauliflower fajitas are one of our favorite meals. Super simple and delicious, cauliflower, peppers, onions and black beans are roasted and served with warm tortillas, avocado and cotija cheese. So delicious
Monday meals are my favorite!!
Mondays in general may not be my favorite, but my Monday meals are absolutely the best. They are always flavorful, mostly simple and super crowd pleasing. The fajitas are exactly that. Caramely roasted vegetables, warm tortillas, creamy avocado, tangy cotjia cheese. I dream about flavors like this!
We are biiiiig sheet pan fajita fans over here.
I don’t always love sheet pan meals, but I find that fajitas are a recipe that turns out great – nearly identical to the smoky, searing hot skillet that they are made in.
Plus, if you’re trying to feed a family, throwing everything on the sheet pan makes it even easier.
My lime loaded shrimp sheet pan fajitas are one of the most popular recipes here on the blog! We love them and they are super simple.
I also have a sheet pan chicken fajita recipe, which is also fantastic. Seriously close in flavor to grilled fajitas, which is my #1 preferred way of making them.
With most of my sheet pan recipes, I get around the whole sheet pan method by doing the vegetables first and then adding on the protein. Since ingredients need different cook times, this usually works great.
With this recipe, I do the vegetables and cauliflower at once. After they roast and get lots of nice flavor, I throw the black beans on the sheet pan and let them get warm in the oven. Sometimes they pop open a bit and the exterior gets crisp while the inside stays creamy.
You can mix everything together but I prep to keep them separate, that way everyone can grab as much of what they like the most. For instance, I go heavy on the cauliflower and light on the black beans. Eddie is the opposite. The kids would go lighter on the peppers and onions. So this method keeps it easy for us to serve.
The post Roasted Cauliflower and Black Bean Sheet Pan Fajitas. appeared first on How Sweet Eats.
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime…
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!
If there’s one dinner that always goes over well in this house, it’s tacos. The Tex Mex or American spin on the Mexican classic has infinite riffs. So here’s a new favorite: these Salmon Tacos with creamy green avocado sauce! These tacos are bursting with fresh, zingy flavor, pairing blackened salmon with pineapple pico and a creamy green avocado sauce. It’s an easy healthy dinner that tastes restaurant-style, but you can whip it up in about 30 minutes. Dinnertime win!
Salmon tacos can be made in a myriad of ways. Modern fish tacos came about in the 1950s in Mexico’s Baja California peninsula: both the cities of Ensenada and San Felipe claim to have invented the fish taco. The craze then quickly spread across the border to San Diego, where they became popular in the 1980’s (much in part to Rubio’s Fresh Mexican Grill).
These salmon tacos are a spin on the idea of a fish taco, but the fish is blackened instead of battered. The star? A quick avocado sauce that is the epitome of bright, creamy flavor. Here are the elements you’ll need:
The fish in this salmon tacos recipe is pan seared in a skillet, which makes the best exterior blackened crust of spices! It does require a few special things to keep in mind. Here are a few tips for blackened salmon:
This easy avocado sauce is the crown jewel of this salmon tacos recipe! It’s quick and easy to make, and even better: it stays green in the fridge! Here are a few notes on this killer sauce recipe:
The avocado sauce for these salmon tacos is required, in our opinion! The zingy flavor is just the right contrast to the spiced blackened fish. Otherwise, you can get creative with your toppings! We’ll share a few ideas of what we did, and some alternative options:
The last thing about salmon tacos: make sure to warm the tortillas! You just can’t make a good taco with a cold, leathery tortilla. Here’s how to warm tortillas like a pro:
Got tacos on the brain? Here are a few of our favorite taco recipes:
These salmon tacos are bursting with flavor, pairing blackened fish with pineapple pico and a creamy green avocado sauce. Dinnertime win!
For the salmon
For the tacos
*You’ll get the best sear from a stainless steel or cast iron skillet.
**If the salmon is not up to temperature by the time the outside is cooked, set your oven to 400 degrees Fahrenheit and finish it in the oven until the temperature is reached.
Keywords: Salmon tacos, salmon tacos recipe
In 1982, Peggy Shoop, a resident of Grapevine, Texas, adapted a dish that transformed the history of party food. She took a recipe…
Source