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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!
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Photography, Rustic White

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What I’m Reading: Vegetarian & Vegan Cookbooks

7 Vegetarian Cookbooks to consider adding to your collection...even if you're not a vegetarian
March 14, 2018
Story By: Mandy Kellogg Rye
Filed Under > Everyday

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The best vegetarian and vegan cookbooks

The Vegan Pantry, The Better Bean Cookbook, Superfood Soups, Vegetarian Tagines & Couscous, Deliciously Dairy Free, The Oh She Glows Cookbook, The Vegetable Literacy

8 years ago, I embarked on the journey of becoming a full-time vegetarian, part-time vegan.  And that journey all started with a book, The Kind Diet, and a movie, Food, Inc. 

During my 7 years of being vegetarian the number one question I received was, “what do you eat?” This always baffled me, because I NEVER felt like I didn’t have options at restaurants or recipes to make at home.  And to answer the question you’re probably thinking…no I did not eat a lot of salads.  In fact I’d say I only ate 1 or 2 salads a week.  Sure, I had to sometimes get creative with my meal planning, and I also invested in vegetarian cookbooks. Vegetarian and vegan cookbooks was the easiest way to stretch outside my cooking comfort zone.

Educating myself on our food system and how food fuels and functions in our bodies was one of the most important, and best decisions of my life.  And I urge you to do the same.  This post is not about guilting, or standing on a soap box of any sort. But I truly believe we are at our best when we stretch our boundaries and learn new things. 

Those boundaries can be as simple as eating one more vegetarian or vegan meal a week. That’s why Meatless Monday became a thing. Did you know that an estimated 1,800 to 2,500 gallons of water go into a single pound of beef. A single pound! Think about that. Anyway, I could talk about this all day, but my intention when I sat down to write this was simply to share the vegetarian and vegan cookbooks I’m loving now.

Today, while I’m no longer a full-time vegetarian (read about that here), I am still very invested in vegetarian cooking. In fact, I’d say I eat vegetarian/vegan about 60% of the time. So that’s why I still love picking up vegetarian and vegan cookbooks.  Especially now when it seems there’s a new cookbook on the shelf every week.

I’ve listed the vegetarian and vegan cookbooks I’m currently reading above and below. And if you need some other vegetarian recipes check out our vegetarian and vegan section in my recipe index. Some of my favorite recipes would be my breakfast nachos, stuffed sweet potatoes, and best every veggie burger.

I’d love if you’d share if you have a current favorite vegetarian recipe?  Truly, MKR


 

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