Everyday Dinner

Potato Chip Nachos, A Twist On The Classic

A delicious, and easy, twist on a classic
April 23, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Cheesy Potato Chip Nachos, Waiting On Martha Cheesy Potato Chip Nachos, Waiting On Martha

Potato chip nachos.  Yep, you read that right. Recently, I was craving nachos but had no tortilla chips in the house.  What I did however have was potato chips.  So I figured why not.  And that’s when it happened; with that simple substitution I may have changed the way I eat nachos forever.  No joke, potato chip nachos are that good.

By now you probably know that nachos are one of my favorite meals to make.  Over the past few years I’ve shared recipes for every kind of nacho you can imagine: classic, breakfast, jambalya, sweet potato and even Nashville hot chicken nachos.  If theres a way to make nachos, I’ve made it.  So to be honest I’m kind of shocked I didn’t stumble upon this potato chip switch up earlier.

Why are potato chip nachos so good? They’re so dang good because of the crunch.  When trying out this recipe it will all boil down to the crunch achieved and the type of potato chip you use.  Therefore, I opted for kettle chips so they would hold up and not get soggy when topped and while baking. 

Like all of my nachos, this recipe calls for a mix of warm and cool toppings which I believe allows for the perfect bite.  The other reason these potato chip nachos are so good is I kept the toppings simple.  You really want to let that salty, crunchy, potato chip be the star so try to stick with more of a classic nacho topping and make sure not to over layer them. 

Finally I baked the nachos in my cast iron skillet which made the nachos super easy to contain while baking and serving.  Pro tip; before building your nachos layer parchment paper on the bottom of the skillet so it just comes over the side for super easy cleanup. 

So that’s my pitch for the potato chip.  And as a result I may never go back to classic tortilla chip nachos again.  I’ve shared the recipe below, and please let me know and tag me if you try potato chip nachos out as I’d love to know what you thought!  Truly, MKR
 


 

Potato Chip Nachos
Serves 4
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Ingredients
  1. 1-2 bags of kettle chips or any thick potato chip (I used sea salt kettle chips)
  2. 1 block of organic cheddar cheese, shredded
  3. 1 can organic pinto beans, drained
  4. 1 bunch of green onions, chopped and set aside
  5. 1 green pepper, chopped and set aside.
  6. 2 large tomatoes, chopped and set aside
  7. 1 Jalepeno finely diced
  8. 1 handful of cilantro, finely diced/chopped
  9. salsas of your choice
Instructions
  1. Preheat oven to 400 degrees
  2. Take your skillet or sheet pan and layer potato chips evenly. Cover with cheese, pinto beans, and jalepenos.
  3. Bake until cheese is completely melted, about 10 minutes.
  4. Remove from oven and top with green onions, green pepper and tomatoes. Serve with salsas on the side and enjoy.
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Citrus Shrimp Cobb Salad

Mixing Up The Classic Cobb
March 22, 2018
Story By: Mandy Kellogg Rye
Filed Under > 30 Minute Meals

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Shrimp Cobb Salad, Waiting On Martha citrus grilled shrimp saladShrimp Cobb Salad, Waiting On Martha

I’ve never really been a salad person. Which is strange because I typically like everything that’s on a salad, just not a salad itself if that makes sense. It’s probably because the ratios are usually wrong to me. 

You see, I’m always looking for that perfect bite.  A bite that includes a little bit of warm, cold, crunchiness, softness, spice, and sweetness.  And that perfect bite is what I set out to create whenever I’m trying to transform any salad.

Today’s transformation is your classic cobb to the most flavorful shrimp cobb salad. I subbed out your standard (often bland) chicken for warm citrus grilled shrimp.  Chives for red onion and roquefort cheese for an herbed crumbled goat cheese. And lastly, instead of a red wine vinaigrette I played up the citrus from the shrimp with a cilantro and lime dressing.

These substitutions are not only crazy easy, but they’re extra flavorful.  Which you guessed it, helps to create that perfect bite.  Check out the recipe below, and let me know by tagging me on Instagram if you end up trying this shrimp cobb salad recipe for yourself! Truly, MKR

P.S. If you’re looking for more salads that are anything but boring check out my recipe index under Soups & Salads. 

Citrus Shrimp Cobb Salad
Serves 4
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Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Prep Time
15 min
Cook Time
10 min
Total Time
30 min
Ingredients
  1. Mixed romaine and iceburg lettuce, chopped
  2. 6 pieces of bacon, cooked and broken into pieces
  3. 1 small red onion, finely diced
  4. 2 avocados, diced
  5. 1 pound shrimp, peeled and deveined, tails left on
  6. 1 pint cherry tomatoes, halved
  7. 1 cup crumbled herbed goat cheese
  8. 1 lime, juiced
  9. 1 lemon, juiced
  10. 2 tablespoons fresh cilantro finely chopped
  11. 1 tsp. olive oil
  12. 1/2 tsp. cayenne pepper
  13. salt and pepper to taste
  14. dressing of your choice (I suggest a light citrus dressing)
Instructions
  1. In a sauté pan heat olive oil over medium heat. Add shrimp, lemon and lime juice, cilantro, cayenne, and a pinch of salt and pepper. Cook until done; approximately 2-3 minutes each side. Once cooked, set aside.
  2. Build your salad: lettuce, avocado, bacon, onions, cheese, tomatoes, and shrimp.
  3. Serve with dressing and enjoy!
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

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Smoked Turkey, Pomegranate, Brussels & Bacon Salad

An Anything But Boring Salad To Add To Your Everyday Menu
February 12, 2018
Story By: Mandy Kellogg Rye
Filed Under > Everyday Dinner

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Smoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON MarthaSmoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON Martha Smoked Turkey, Pomegranate, Brussels & Bacon Salad, Waiting ON Martha

I first made this salad with all of my Thanksgiving Day leftovers. Craving something healthy, but not wanting to waste food, this anything-but-boring, smoked turkey salad was the perfect solution.  But even since the big day, I can’t stop making it.  And the beautiful thing about this turkey salad is it’s more than easy to recreate.

What really makes this salad work, is the combination of flavors.  The smokey taste of the turkey, combined with fresh tart pomegranate seeds, crisp brussel sprout shreds, and everyone’s favorite meat bacon, meld in perfect harmony creating a mouth watering bite after bite.  And no, your turkey does not have to be smoked, a well seasoned turkey breast will do the trick.

And bonus, there’s plenty of healthy stars in this smoked turkey salad.  Some of them obvious like pomegranate seeds, and others not so obvious, like shaved brussel sprouts which are sneakily mixed in which is perfect for the pickiest eaters. 

I’ve become obsessed with subbing in shaved brussel sprouts whenever possible.  You can of course shred your own with your standard cheese grater, but plenty of places like Trader Joe’s and Whole Foods have them washed, bagged and already shredded for you.  Try them in your coleslaw and salad recipes next time.

Hearty enough to be a meal all on it’s own, but with flavors that still make it equally light and refreshing I guarantee this smoked turkey salad will quickly become one of your households go-to meals.  Truly, MKR

P.S. Something to note, depending on the size of your turkey breast, or if you choose to roast an entire turkey, I suggest using the left over turkey by making a great turkey noodle soup, or turkey chili.  Or you can always make round two of this salad!

 


 

Smoked Turkey, Pomegranate, Brussels & Bacon Salad
Serves 4
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Ingredients
  1. 4-6 pieces of bacon, cooked and crumbled or torn
  2. 1 turkey breast cooked and shredded (or approximately 3-4 cups shredded turkey meat)
  3. 1 cup pomegranate seeds
  4. 2 cups shaved brussel sprouts
  5. 1 small head of lettuce, cut/chopped or 1 large bag of salad greens
  6. Croutons
  7. Shaved Parmesan Cheese
  8. salad dressing of choice (I typically use an Italian or Caeser dressing)
Instructions
  1. In a large bowl mix the brussel sprout shreds and lettuce until well mixed.
  2. On a large platter, layer the lettuce/brussel mix followed by turkey, bacon, pomegranates, croutons, and parmesan cheese.
  3. Serve with dressing of choice and enjoy
Welcome by Waiting on Martha https://waitingonmartha.com/

Photography, Rustic White

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