6
Kitchen Sink Nachos
The great thing about this r
ecipe is that you can make it
as extravagant or simple as you want –
here we go a little overboard and throw in just about ever
ything.
Makes 8 to 10 servings
60
tortilla chips (this is an estimate – you need enough to cover the
bottom of the baking tray, but can have mor
e or less depending
on how many mouths you need to feed)
¾
cup refried beans (about ½ of a 15.5-ounce can)
1
small to medium tomato, chopped
1
jalapeño, halved, seeded and thinly sliced
2 to 4
scallions, thinly sliced (white and green parts)
1
can (4.5 ounces) chopped green chilies
1
cup sliced black olives (These can be purchased pr
e-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1
cooked chicken leg, shredded
(skin and bone removed and discar
ded)
6 to 8
ounces shredded Cheddar and/or Monter
ey Jack
(about 1½ to 2 cups)
salsa, guacamole and sour cream, for serving
lime wedges, for serving
1.
Line the baking pan with aluminum foil. Evenly distribute the chips in the
prepar
ed pan. Distribute the remaining ingr
edients over the chips, as evenly
as possible, in the order listed.
2.
Put nachos into the oven with the rack in the upper position and set on Broil.
Broil for about 12 to 15 minutes, or until the cheese is fully melted.
3. Serve immediately with salsa, sour cr
eam, guacamole and lime wedges.
Nu
tri
tio
na
l in
fo
rm
ati
on p
er s
erv
in
g (b
as
ed
on
10 se
rv
in
gs
):
Ca
lo
rie
s 2
49 (
47% f
ro
m f
at) • c
arb
. 23g • p
ro
. 1
0g • f
at 1
3g • s
at.
fa
t 4g
• ch
ol. 28
mg
• so
d. 4
48
mg • c
alc
. 15
4m
g • fib
er 2g
Broccoli Rabe and Sausage Br
ead
Sweet ricotta complements the slight bitterness
and spice of the broccoli rabe and sausage.
Makes one 14-inch roll
4
teaspoons grapeseed or vegetable oil, divided
2
fresh sweet Italian sausage links, about 12 ounces, casings
removed
1
tablespoon white wine or fresh lemon juice
1
bunch broccoli rabe (no mor
e than 1 pound), trimmed and cut into
2-inch pieces
2
garlic cloves, chopped
½
teaspoon kosher salt, divided
1
⁄
8
teaspoon crushed red pepper flakes
½
cup ricotta
¼
cup shredded mozzar
ella
¼
cup grated Pecorino or Parmesan
pinch ground nutmeg
¼
teaspoon freshly gr
ound black pepper
1
pound pizza dough, store-bought or homemade*
unbleached, all-purpose flour, for r
olling dough
egg wash (1 large egg and 1 teaspoon water, whisked together)
1.
Put 1 teaspoon of oil in a medium to large sauté pan set over medium-high
heat. Once hot, add the sausage, breaking up with a heatpr
oof spatula.
Cook until no longer pink, about 6 to 8 minutes. Add white wine or lemon
juice and scrape up the brown bits fr
om the bottom of the pan. Cook until
liquid has evaporated. Remove and reserve sausage in a lar
ge mixing bowl.
