6
Kitchen Sink Nachos
The great thing about this recipe is that you can make it
as extravagant or simple as you want –
here we go a little overboard and throw in just about everything.
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 more 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 pre-sliced
in a 2.25-ounce can. Be sure to drain them first.)
1
cooked chicken leg, shredded
(skin and bone removed and discarded)
6 to 8 ounces shredded Cheddar and/or Monterey 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
prepared pan. Distribute the remaining ingredients 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 cream, guacamole and lime wedges.
Nutritional information per serving (based on 10 servings):
Calories 249 (47% from fat) • carb. 23g • pro. 10g • fat 13g • sat. fat 4g
• chol. 28mg • sod. 448mg • calc. 154mg • fiber 2g
Broccoli Rabe and Sausage Bread
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 more 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 mozzarella
¼
cup grated Pecorino or Parmesan
pinch ground nutmeg
¼
teaspoon freshly ground black pepper
1
pound pizza dough, store-bought or homemade*
unbleached, all-purpose flour, for rolling 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 heatproof spatula.
Cook until no longer pink, about 6 to 8 minutes. Add white wine or lemon
juice and scrape up the brown bits from the bottom of the pan. Cook until
liquid has evaporated. Remove and reserve sausage in a large mixing bowl.
