Posted By Vicki McClure Davidson on November 6, 2015
FOOD. GLORIOUS FOOD.
Today is National Nachos Day… I had no idea that such a day even existed, but am delighted, because I am a huge fan of nachos.
Therefore, today’s fabulous compilation of food and recipes include a number of nachos recipes. Because, after all, nachos TOTALLY rock, and are easy to make while usually being quite inexpensive. If you’re vegan, rejoice, because I found a few vegan and gluten-free nacho recipes as well. And, believe it or not, there is also a recipe for Chinese-style nachos!
According to Wikipedia, nachos were first created in 1943 by Ignacio “Nacho” Anaya in the city of Piedras Negras, Coahuila, Mexico. His original nachos were made out of necessity to feed the hungry wives of U.S. soldiers during WWII:
Nachos originated in the city of Piedras Negras, Coahuila, Mexico, just over the border from Eagle Pass, Texas. In 1943, the wives of U.S. soldiers stationed at Fort Duncan in nearby Eagle Pass were in Piedras Negras on a shopping trip, and arrived at the restaurant after it had already closed for the day. The maître d’hôtel, Ignacio “Nacho” Anaya, invented a new snack for them with what little he had available in the kitchen: tortillas and cheese. Anaya cut the tortillas into triangles, fried them, added shredded cheddar cheese, quickly heated them, added sliced pickled jalapeño peppers, and served them.
When asked what the dish was called, he answered, “Nacho’s especiales“. As word of the dish traveled, the apostrophe was lost, and Nacho’s “specials” became “special nachos.”
If you’re a stranger to nachos (a popular Tex-Mex snack or dish usually consisting of tortilla chips topped with melted cheese, Mexican spices, and a wide range of meat and/or veggie ingredients), you may want to read Bon Appetit’s article, The 10 Rules of Making Nachos.
As always, whenever they’re available, recipes and recipe links will accompany select “Fab Food Friday Fotos,” with a guarantee that at least one frugal-minded recipe will always be included.
This vibrant nacho recipe will have everyone cheering — check it out at The Beach Body Blog.
A stew that will make body builders and die-hard carnivores smile… the recipe for this hearty, protein-packed beef stew is posted at Men’s Health, with this intro:
Some call it “sauté de boeuf à la Bourguignonne.” Others just call it “beef stew.” Julia Child famously referred to it as “one of the most delicious beef dishes concocted by man.”
She’s right. There’s nothing more rib sticking and than a hefty spoonful of this robust stew.
And making beef bourguignon is easy. Or, at least this recipe from Chef Daniel Davey makes it so.
You take a hearty portion of beef and combine it with onions, mushrooms, carrots, and red wine. Then you slow-cook everything until the meat turns incredibly tender.
Vegan Nachos with Tofurkey Chorizo & Daiya Cheddar | Photo credit: Jeffrey Coolwater, Flickr, Creative Commons, some rights reserved
Photographer/cook Jeffrey Coolwater shared his method and ingredients for making his vegan nachos:
I tried Tofurky’s Chorizo for the first time today. Browned up for a few minutes in a dry medium high heat pan, it was quite nice, and as with the Daiya cheddar, a little goes a long way. Served on tortilla chips topped with diced tomatoes, chopped romaine lettuce and a little spicy salsa. I was out of Tofutti’s Sour Supreme (vegan sour cream), but I didn’t miss it.
The recipe for this quick, delicious cassoulet stew is posted at Canadian Living.
Food Network is getting a jump on Thanksgiving recipes, but this pumpkin roll from country singer Trisha Yearwood will be appreciated any time you serve it. Recipe is here.
Another fabulous vegetarian nachos recipe — this one, posted at Honest & Tasty, is with homemade chips. A bit of background info:
I really can’t do those bagged tortilla chip things anymore. They honestly pale in comparison to the tortilla chips you can make at home. After having these homemade ones, you’ll never look back and you’ll be happy you don’t have to. Now I’m not talking about starting from corn flour to make your own bread, although that’s awesome if you’re up for it. These chips were actually just made from ready tortilla bread I bought from the store. These are a cinch to prepare and cook up in no time at all, and that’s awesome when you don’t have much of that concept called “time.” Plus, they’re baked and they’re to die for!
We make these nachos probably at least once or twice a week when we are burnt out, exhausted, or just really craving quick and fresh, awesomely delicious Mexican food at home.
Chocolate decadence just took on a whole new meaning… pop on over to Kevin & Amanda’s blog for the recipe for this fabulous Dark Chocolate Salted Caramel Oreo Pie. Overview:
You guys. I cannot get over this pie. This is seriously one of the easiest, most impressive desserts ever. I mean, have mercy! Just look at it! It’s the perfect amount of decadence without being too rich or overpowering. And the best part is? There are only FIVE ingredients. It’s so easy to make!
There are three layers of decadent lusciousness here: The first is a bliss-inducing dark chocolate ganache, which tastes like the inside of an expensive French truffle. Second, a homemade, fool-proof salted caramel sauce you won’t have to worry about burning. And finally, an extra thick Oreo cookie crust. Because we all know the crust is the best part. Did I mention you only need 5 ingredients to make this? 🙂
Green Pepper Nachos (Using Green Bell Pepper Slices Instead of Chips) | Photo credit: Isha Zubeidi, Flickr, Creative Commons, some rights reserved
Photographer/cook Isha Zubeidi has shared her unique recipe for Green Pepper Nachos on her Flickr photostream.
Southern Living’s recipe for Tennessee Whiskey-Pecan Pie is definitely drool-worthy — overview and tips:
We love the combination of pecans and smoky-sweet bourbon in the thick, rich pie filling. For a booze-free pie, substitute apple juice for the whiskey in the filling, and serve with plain sweetened whipped cream or enjoy it without.
Espinacas Salteadas con Bacon, para lasaña de espinacas / Spinach Sauteed with Bacon, for Spinach Lasagna | Photo credit: Comosehace Encasa, Flickr, Creative Commons, some rights reserved
The recipe for making a hearty spinach lasagna (the photo above is of spinach being sauteed with bacon for the dish) is posted at Como se hace en casa.
Make this for noshing during football games — the recipe for Bean Dip Nachos is available at Rachael Ray’s Every Day website.
This wonderful stuffed pumpkin dish’s recipe is posted at the People magazine website — intro:
The dish from chef Dorie Greenspan’s cookbook Around My French Table fills a hollowed-out pumpkin with only the yummiest ingredients — bread, cheese, bacon, cream and more.
It is a guaranteed party hit, and allows you to make it your own: Sub in your favorite cheeses and breads or leave out the bacon for a vegetarian-friendly option. Plus, the pumpkin serves as an edible serving bowl, which means less cleanup for you.
Now put that pumpkin you’ve been meaning to carve to good use and bake it into something delicious.
I had no idea that Field and Stream posted recipes — this venison stew dish will warm you to your bones on the chilliest of nights. Intro from David Draper, “The Wild Chef”:
There’s just something comforting about a hearty venison stew. I put this one together using the roast from an elk shoulder, and then spent the next few hours outside doing some late-autumn yard work. Every once in a while the savory smell of roasting meat and thyme would waft by, spurring me along in my duties. As I write this, the stew is still on the stove and I’m resisting the urge to have a second bowl, mostly because I know the leftovers are going to be even better after the flavors intensify in a day or two.
Beer Queso Nachos | Photo credit: General Mills, Flickr, Creative Commons, some rights reserved
You’ll find the recipe for these awesome Beer Queso Nachos posted at the General Mills/Betty Crocker website.
The video recipe for this 4-minute Pumpkin Chicken Corn Chowder is available at Salt Lake City’s Fox 13 News website.
Easy One-Bowl No-Mixer Lemon Yogurt Cake | Photo credit: Jasline @ Foodie Baker, Flickr, Creative Commons, some rights reserved
Want something delicious to serve for company dessert, but don’t want to spend too much effort or time making it? This lemon yogurt cake recipe from Jasline at Foodie Baker is perfect. Here’s Jasline’s summary:
I was craving a tea-time treat 2 days back and I ended up baking this incredibly easy, simple, one-bowl and no-mixer yogurt cake flavoured with a little lemon zest, lemon juice and vanilla. They go sooo well with the Earl Grey tea I was having that I went for a second slice, with an additional scoop of ice cream on top (no photos of that as I was busy pigging away haha).
The cake is so easy to make (took me only about 5 minutes to put them together and send the batter into the oven) and though it takes a pretty long time to bake in the oven, the texture is still soft and tender. It has a pretty tight crumb so it doesn’t crumble easily when cut. It’s denser than a regular sponge / chiffon cake but much lighter than a butter cake. I love how it has just the right amount sweetness and I can’t wait to experiment more on this basic recipe – baking them into cupcakes, changing the flavours etc. And really, I don’t think you will need any step-by-step photos, but here are them just in case!
Introduction for Super Duper Simple Vegan Nachos, from Compassionate Cuisine:
In a recent survey last year, nachos were ranked number one, not wings, as the number Super Bowl finger food. That’s great news for veg-heads and chickens, because nachos need not be loaded with cheese and meat, which means vegans can indulge and more chickens can be spared. Vegan nachos are raucous, bawdy, downright delicious and so easy, you won’t even need a playbook to whip these up in a jiffy. Use this recipe as a guideline, but add your favorite toppings to create your own version.
Chinese-style Pork Belly Nachos | Photo credit: Megg, Flickr, Creative Commons, some rights reserved
Photographer/cook Megg provided this summary: “Southwest meets East in these Chinese-inspired nachos featuring wonton chips, pineapple-ginger salsa, and crispy pork belly!”
Intro and recipe from Pop Artichoke:
It seems that when I start thinking of foods fit for watching football, I end up with snacks full of Asian flavors (i.e., Adobo Wings). Nachos are a must-have game day food, and as we know them, they’re pretty Americanized. Still, they have their roots in Mexican cuisine. But how ’bout I forget all that and make them Chinese? Consider it done!
I wanted to create a special nacho recipe for you all, since they’re such a classic “super” game snack, but I wanted to make it my own. I’ve been dying to try my hand at cooking pork belly, so I started with that. I kept thinking back to those marvelous kimchi/pork belly fries I enjoyed at Del Seoul, but I didn’t want to replicate that. For this reason, I decided to emulate Chinese flavors in my nacho recipe, rather than Korean. Rasa Malaysia has this great recipe for siu yuk (crispy pork belly) from the fine folks at Eat A Duck I Must. Then I remembered the wonton chips I made with hoisin-glazed salmon last summer. How perfect! It all started coming together after that… how I love the culinary creative process!
I ended up with nachos featuring crunchy baked wonton chips, perfectly crisp pork belly, and a tangy pineapple-ginger salsa. My sister was coming over, so I thought it would be the perfect time to try out my recipe, which so far only existed in my head. The nachos were a smash hit! Everyone loved them, agreeing that they were definitely full of Chinese flavors (a success for me, since I was faced with the challenge of making nachos that didn’t seem “Tex-Mex.”) I am so happy to share the recipe with you, and hope you can enjoy it while cheering on your favorite team this Sunday, or heck, any time you want a fun, one-of-a-kind snack!
One more healthy vegan nachos recipe, this one is posted at Follow Your Heart.
Vintage Food Ad, Armour Canned Meats, "Pantry-Shelf Meals" with Recipes, Family Circle, November 1950 (click once, then click again to enlarge recipes) | Photo credit: Vicki McClure Davidson, Flickr, Creative Commons, some rights reserved
Food photos selected and posted are credited and have Creative Commons-licensed content with some rights reserved for noncommercial purposes, unless otherwise noted.
Past two months of Fab Food Friday Fotos posts:
Comfort for Chilly Autumn Nights… Recipes for Hearty, Thrifty, Delicious Soups, Stews, & Casseroles
Easy & Awesome Halloween Treats & Recipes, Fiendishly Delicious Party Appetizers, & Thrifty Autumn Meals
Chicken Fajita Bake, Breakfast Sausage-Egg Pizza, Easy Shrimp Puffs, Butterbeer Cookies, Cranberry Kale Salad, Elk Tacos, Gilded Blueberry Rhubarb Jam, Garlic Chilli Pasta with Bacon & Asparagus, Chocolate Chip Banana Bread, More Frugal Recipes
Caramel Pound Cake, Kiam Peng, GF Artichoke Quiche, Black Bean Burgers, Summer Potato Salad, DIY Whiskey Jerky, Pork with Apples, Squash Risotto, Pumpkin Popcorn Balls, Lemon-Garlic Shrimp & Grits, Split Pea Soup, More Thrifty Recipes
Italian Sausage & Lentils with Potatoes, Pasta with Brussels Sprouts & Pancetta, One Pot Roast Italian Chicken, Creamed Zucchini, GF Almond Tea Bread, Avocado-Corn Salsa, "Skinny" Italian Chocolate Shake, Chinese-Style Eggplant, Rhubarb Butter, More Easy Recipes
Korean Keema, Eton Mess, Peanut Chicken Soba Noodles, Street Tacos Al Pastor, Happy Squirrel Bento, Chunky Gazpacho, Beer-Battered Fish & British Chips, Jalapeño Popper Chicken Breasts, Bean Soup, Corn Fritters & Roasted Tomatoes, More Thrifty Recipes