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These aren’t your typical Irish style nachos! I worked at an Irish pub for many years and had my fair share of their delicious Irish Nachos with cottage potato fries as a base. I wanted to switch things up and offer my tweak on Irish Nachos. The Shep is for Shepherd’s Pie and these nachos have all of the main ingredients of it. Mashed potatoes, corn and peas. Feel free to omit the peas if you like, because, well, peas. But, you do you. If peas are your thing, pop some of those bad boys on your Shep’s Lucky Nachos. Having a St. Patrick's Day party this year? Think of these nachos as your pot of gold at the end of the rainbow. Slainte to Nacho Fusion at its finest!
2 Bags (7.5 ounces) tortilla chips (I used local Pan De Oro yellow corn chips)
6 cups shredded cheddar cheese
16 oz cooked ground lamb/beef
1 container mirepoix (found in produce aisle)
Or use…
1/2 cup diced carrots, 1/2 cup diced celery, 1/2 cup white onion
1 tablespoon minced garlic
1 tablespoon fresh chopped rosemary
2 tablespoon Worcestershire sauce
2 tablespoon tomato paste
1 cup whole kernel sweet corn
1 cup frozen peas
2 cups warmed mashed potatoes
(If making Mashed Potatoes-
2 pounds russet potatoes, peeled and quartered
1 - 1 ½ cups milk
¼ cup butter
Salt and pepper to taste)
1 container sour cream
1 teaspoon chopped fresh thyme or parsley
1 tablespoon chopped chives
Optional on the side- Sriracha Sauce (if you like spicy, this adds a nice zip to your plate. I'm a fan!)
(For mashed potatoes- In a large pot, place potatoes in a pot and bring to a boil. Cook for 16 minutes, or until the potatoes are soft. Drain the potatoes and return to your pot. Add milk, butter, salt and pepper and mash until creamy. Last step will be to add 3 cups of cheddar)
1. Preheat oven to 350 degrees
2. Spray skillet with avocado oil and saute your mirepoix (carrot, onion, celery) and minced garlic for five minutes and then add your meat of choice (lamb or beef)
3. Add tomato paste, rosemary and Worcestershire to your cooked meat. Let sit with heat off for five minutes to thicken.
4. Spray pan with avocado oil and spread tortilla chips on a sheet pan in a single layer
5. Evenly spread 1 cup of your cheese on top of chips
6. Evenly spread your cooked ground meat mixture on all chips
7. Distribute corn and frozen peas
8. Add 2 additional cup of cheddar cheese
9. Bake for 20 minutes at 350 degrees
10. Remove from oven and place on potholders
11. Use a spatula to transfer to a flat serving platter if desired
12. Mix your last two cups of cheddar cheese to your warmed mashed potatoes
13. Using a large spoon, dollop four scoops of mashed potatoes and use the bottom of the spoon to spread into a layer over a good portion of the chips. Be sure to leave some spots to access the chips.
14. Sprinkle potatoes with paprika for color and some freshly chopped thyme or parsley
15. Serve sour cream on the side and sprinkle with chopped chives
16. Optional: portion servings with a spatula and serve with a fork if desired
17. Enjoy!
You've heard of Guy Fieri's Trash Can Nachos, here's the next new craze- Wheelbarrow Nachos! The question of the day though, "Is it Wheelbarrel or Wheelbarrow?!" I have talked to so many people about this and while I think it’s most common to say Wheelbarrel- the truth is that isn’t an actual word. Crazy, right! Wheelbarrow Nachos are going to be a total “wow factor” for your big Super Bowl party, Holiday party or a birthday party that needs a boost! What I love about it the most is that it can also be a super fun and interactive activity to build with your guests.
I suggest taking a look on Amazon for a child sized metal wheelbarrow. You will also need some brown butcher paper or parchment paper to line the bottom of your wheelbarrow.
Once you have those in place, let’s talk Wheelbarrow Nachos production! You could also create a double order of your favorite nachos recipe here and use that for your wheelbarrow too!
Takes about 45 minutes. Serves 8 - 10. Shout out to Wood-n-Tap and Pop's Famous Guac for supplying all of the ingredients for today's segment.
3 Bags (12 ounces each) tortilla chips (about 180 chips)
4 cups shredded cheddar cheese or Mexican cheese blend
2 pounds cooked taco style ground beef, chicken or turkey
(I use 2 packets of low sodium taco seasoning)
2 cups shredded lettuce
2 cups pico de gallo
1 large can sliced ripe black olives
2 sliced jalapenos
1 diced white onion
2 16 oz container sour cream
2 cups guacamole
Cheese Sauce Ingredients
1 1/2 pounds white American cheese roughly chopped into 1″ pieces
1 jalapeno diced
⅔ - 1 cup whole milk
Several dashes of cayenne pepper or sriracha seasoning
Combine all ingredients in a saucepan for your cheese sauce on medium high, stirring frequently until melty
1. Preheat oven to 350 degrees
2. Spray your baking sheets and evenly spread the tortilla chips on your two sheet pans in a single layer
3. Evenly spread half of your shredded cheese and then your cooked ground meat or chicken on all chips
4. Distribute diced white onion
5. Evenly spread the remainder of your shredded cheese on top of all ingredients
6. Bake for 20 minutes at 350 degrees
7. Line your wheelbarrow and then add one bag of plain chips as a base
8. Remove nachos from oven and place on potholders
9. Add your first sheet pan of cooked nachos into your lined wheelbarrow
10. Add your second sheet pan on top of the first one in the wheelbarrow
11. Add your melted cheese sauce (Get your cameras ready- Epic Cheese Pour Alert!)
12. Add shredded lettuce
13. Distribute sliced your pico de gallo, black olives and jalapenos
14. Add multiple dollops of sour cream and guacamole- the more the better!
15. Take lots of pics, tag @alexptaylor1 on Instagram and enjoy!
This recipe is inspired by General Tso’s Chicken and was a Trader Joe’s first for me. One of my friends asked, “Could the Nacho King make these using only ingredients purchased at Trader Joe’s?” The challenge was happily accepted! I purchased everything I needed to make them at Trader Joe’s in Corbins Corner, West Hartford. Shout out to Drake for his help that day. All of the items I bought are listed below so you can make these at home too.
You can also take this a step further at a party and order to-go paper quart containers and wooden chopsticks. Have you ever eaten a nacho with chopsticks?! Give it a shot! It's fun! Either way you serve it, it’s a one of a kind combination that is sure to satisfy in flavor, zip and texture. It’s a wonderful mash up of nachos and a top favorite Chinese dish of mine. You could also modify this recipe by using an order of General Tso’s Chicken with broccoli and white rice from your favorite Chinese restaurant. I don’t blame you if you place an order just to make these nachos. You can take it from General Tso’s to General So Fun in 20 minutes that way. Takes about 40 minutes. Serves 6
1 Bag (16 ounces) Organic White Corn Tortilla Chips (Unsalted)
1 22 oz bag Trader Ming’s Mandarin Orange Chicken
(2) 12 oz bags of Shredded Pepper Jack Cheese
1 box of Trader Joe’s Organic Jasmine rice (you’ll only need 1 10 oz microwaveable pouch)
1 cup diced orange pepper
1 16 oz bag Organic Broccoli Florets
1 6 oz jar Trader Joe’s Crunchy Chili Onion
Garnishes:
1 bottle Trader Joe’s General Tsao Stir Fry Sauce
(2) 16 oz containers of Sour Cream
⅓ cup chopped green onion
1 container Trader Joe's Furikake Nori Komi Japanese Seasoning
You’ll need two baking sheets to make this recipe. One for the chicken and broccoli, the other for the nachos.
This is the recipe that I debuted on Great Day Connecticut. My first official cooking segment in a series of them for the show. Thank you Kara, Scot and Cait for letting me share my Gold Mine Nachos recipe. These nachos will require two baking sheet pans. You’ll also need a manual airbrush for final touches and some edible gold dust. These nachos have a total #wowfactor and will certainly be the hit of your next party! They are called Gold Mine because you will keep finding treasure with each chip you bite. This is one of my favorites! Enjoy. It will feed 6- 8 people. Just cut the recipe in half if you have a smaller crew.
Takes about 35 minutes
2 Bags (12 ounces each) tortilla chips (about 180 chips)
Edible Gold Dust (I use Monegasque Gold Luster Dust)
Manual Airbrush
4 cups shredded Cheddar cheese
2 pounds cooked taco style ground beef, chicken or turkey
(I use 2 packets of low sodium taco seasoning)
2 cups shredded lettuce
2 cups pico de gallo
1 large can sliced ripe black olives
2 sliced jalapenos
1 16 oz container Sour Cream
1 Diced white onion
Liquid Gold Cheese Sauce Ingredients
1 1/2 pounds White American Cheese roughly chopped into 1″ pieces
1 jalapenos diced
⅔ cup whole milk
dash of cayenne pepper
1 teaspoon edible gold dust
Combine all ingredients in a saucepan for Liquid Gold Cheese Sauce on medium high, stirring frequently until melty
1. Preheat oven to 350 degrees
2. Spread the tortilla chips on 2 sheet pans in a single layer
On each pan make 4 mounds of nachos that will be used to create the layers of your tower
3. Evenly spread your cooked ground meat on all chips
4. Distribute diced onion
5. Evenly spread cheddar cheese on top of all ingredients
6. Distribute sliced black olives and jalapenos
7. Bake for 15 minutes at 350 degrees
8. Remove from oven and place on potholders
9. Use spatula to divide each pan into four equal parts and place first layer on your serving platter (looks awesome on a gold serving platter)
10. Drizzle your liquid gold cheese sauce on top of each layer as you assemble
11. Distribute pico de gallo on each layer as well
12. On last layer add shredded lettuce
13. Then using a piping tube, add multiple dollops of sour cream the more the better
14. Use manual airbrush with edible gold dust to dust your sour cream dollops and lettuce making your finishing touches to your Gold Mine Nachos
15. Take pics, tag @alexptaylor1 and enjoy!
Alex P. Taylor
Copyright © 2024 Alex P. Taylor - All Rights Reserved.
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