Loaded-Up Crab Nachos With Old-Bay Queso

Loaded-Up Crab Nachos

With Old-Bay Queso

Take a crab dip–inspired mix to the next level by dolloping over nachos and loading the whole stack up with delicious fresh ingredients.  Makes 8 appetizer servings.

Ingredients:
Crab Mixture:
1 small bunch green onions
4 oz (115 g) cream cheese, cubed and at room temperature
1/4 cup (60 mL) mayonnaise
1/2 cup (125 mL) grated cheddar cheese
1 1/2 tsp (7 mL) Old Bay Seasoning
1/2 lb (225 g) pasteurized crab meat, drained and patted dry
275 to 350 g tortilla chips
Toppings:
2 cups (500 mL) grated cheddar or Monterey Jack cheese or a mix, divided
1/2 cup (125 mL) pickled jalapeños
2 avocados, chopped
4 tsp (20 mL) freshly squeezed lemon juice
2 tomatoes, seeded and chopped
1/2 cup (125 mL) chopped cilantro

Directions:

Preheat oven to 375°F (191°C).

Finely chop green onions, separating the white and green parts. To make crab mixture, stir cream cheese with mayo, cheese, seasoning and chopped white onion ends. Add crab and stir to mix. Set aside while preparing nachos.

Prepare nachos by layering half of the tortilla chips over a large parchment-lined baking sheet. Sprinkle with 1 cup (250 mL) cheese. Layer remaining chips overtop. Sprinkle with remaining 1 cup (250 mL) cheese and jalapeños. Bake until cheese begins to melt and is crispy, about 12 minutes. Remove tray from oven. Dollop the crab mixture over chips. Continue baking until crab mixture warms a little, about 4 to 5 more minutes.

Meanwhile, stir avocado with lemon juice.

Remove nachos from oven. Carefully slide onto a large serving platter. Sprinkle with prepared avocados, tomatoes, cilantro and green parts of green onions. The amount of green onion will vary depending on the size of the bunch so use your judgment. Serve immediately.  Makes 8 appetizer servings.

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup. For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.

Ingredients:

Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime
Directions:
Cut 2 large carrots into ¼-inch pieces.  

Finely chop 1 large red onion. 

In a medium bowl, season 1 pound ground lamb with 

1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.

Add 4 cups chicken stock, 

2 cups water, 

6 or so cilantro sprigs, and 

4 bay leaves. 

Season with S&P,

bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid.

 Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs.   Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, 

then spoon the soup on top. 

Add the remaining red onion, 

chopped cilantro, 

and a lot of fresh lime juice.     Serves 4

Lamb Meatball Soup With Chickpeas

Lamb Meatball Soup With Chickpeas

Tangy and sinus-clearing like sopa de lima, consomé de barbacoa, and Tex-Mex tortilla soup.  For an even tastier result without much extra lift, try swapping the cans for freshly cooked chickpeas (approx. ½ lb dried). We love the enhanced texture as well as the aromatic broth you can use instead of the canned stuff.   Serves 4.
Ingredients
Carrots
Red onion
Ground lamb
Chicken stock
Cilantro
Bay leaves
Chickpeas
Tortilla chips
Lime

Directions
Cut 2 large carrots into ¼-inch pieces. Finely chop 1 large red onion. In a medium bowl, season 1 pound ground lamb with 1 teaspoon salt and some pepper.

In a large Dutch oven or pot, heat ¼ cup olive oil over medium-high. Add the carrots and all but a handful of the red onion, season with S&P, and cook until softened and browned in spots, 3 to 5 minutes.
Add 4 cups chicken stock, 2 cups water, 6 or so cilantro sprigs, and 4 bay leaves. Season with S&P, bring to a boil, then reduce the heat to medium and simmer until the broth is flavorful, 5 to 7 minutes.

Add 2 (15-ounce) cans chickpeas, including their liquid. Use a tablespoon measuring spoon to plop lamb meatballs into the broth. Simmer, stirring gently and occasionally, until the lamb is cooked through (160°F), 5 to 7 minutes. (Keeps for 4 days in the fridge.)

Finely chop ½ cup cilantro, stems and all. Remove the soup from the heat and discard the bay leaves and cilantro sprigs. Season to taste with S&P. 

Crumble some salty tortilla chips into serving bowls, then spoon the soup on top. Add the remaining red onion, chopped cilantro, and a lot of fresh lime juice.

Taco Salad Casserole

Taco Salad Casserole

Ingredients:
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water cup 
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup shredded cheddar cheese
Toppings: 
Chopped lettuce 
Tomatoes 
Sliced ripe olives 
Sour cream  
Picante sauceDirections:
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 

Bake, uncovered, at 375° until heated through, 15-20 minutes. 

Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Directions

• In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside. 
• Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese. 
• Bake, uncovered, at 375° until heated through, 15-20 minutes. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.

Avacado And Black Bean Salsa

Avocado And Black Bean Salsa

If you are like me, I plan a theme get together organizing recipes and planning guest lists. This year it will be just our family as the month is busy and filled with appointments. I will share recipes which can be easy and quick to make as well as flavorful. Prep time 10 minutes.

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Ingredients:

1 15oz. can black beans, drained and rinsed

1 cup frozen whole kernel corn, thawed

1 14.4oz. can fire-roasted diced tomatoes, with juice

2 garlic cloves, minced

1/4 cup packed fresh cilantro, chopped

3 tablespoons fresh lime juice

2 tablespoons avocado oil or light olive oil

1 teaspoon ground cumin

1 teaspoon minced canned chipotles in adobo sauce

1/2 teaspoon salt

2 avocados, diced

Tortilla chips.

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Directions:

Combine the first ten ingredients, stirring until well blended. Fold in avocados just before serving, and serve with tortilla chips.

Makes 4 1/2 cups