A few weeks ago I had my first baby shower. Yes, I had two. We decided to have one in Chuck’s hometown as well as my own to make it easier for people, especially the older ladies to attend. The first one was held at my dear friend Amanda’s house for all of our local people….
Sometimes it’s the little things. Little things like the tangiest salad dressing, the spicy dipping sauce or the perfect garlic parmesan cheese straws, that really just complete a dish. Or an entire meal for that matter.
These are those cheese straws people….
This is a recipe for simple veggie samosas that utilizes egg-less egg rolls, instead of homemade dough and baking instead of frying.
This has been one of those recipes that has been sitting in my post folder for a long time. It’s a good one, but getting a halfway decent picture of it has proved to be difficult. For some reason, we tend to enjoy this dish while camping at night, which means no good lighting. It’s in fact usually the worst lighting ever, but that’s life and we forget about it and enjoy the food, because that’s what it’s here for anyway.
This past weekend Chuck, Brody and I met up with our friend Pat for a little camping in VT. It was a much needed break from reality. There was a lot of fishing, puppy dog swimming, and napping. Man, it’s nice to nap, I should do it more often. I mean really why did we ever stop napping?
I’m getting off track here.
I made these awesome nachos for lunch during this restorative little trip. It was the perfect easy lunch that was surprisingly filling. I had originally planned to have these with hot dogs, but the nachos were more than enough to fill the three of us heartily until dinner time.
This recipe is pretty basic because getting too fancy when camping can be a drag. You are there to have fun, not slave over every meal right? However, you can make this same recipe just as easily at home in the oven or on a grill where the fancier toppings are more at hand.
Some notes about this recipe. I tend to prep the beans ahead of time at home and put them in a container or ziplock for camping. Again we are going for ease while we are in the woods. If you wanted to add some other veggies or meat you could also toss them in with the prepared beans. Also be very careful about putting the foil pack directly onto hot coals, the chips may burn with such direct heat. We are just looking to warm up the dish and melt the cheese here.
- Several handfuls of tortilla chips
- 1 can of beans, drained and rinsed
- ½ cup salsa of choice
- 1 cup shredded cheddar cheese
- Additional toppings of choice (olives, cilantro, avocado, etc.)
- Lay a large piece of foil out flat and top it with another piece of similar sized foil so that they make a cross.
- Spread half the tortilla chips in the center of the cross. Spread half the beans and half the salsa over the chips.
- Add the rest of the tortilla chips and top them with the rest of the beans, salsa and cheese.
- Fold the edges of the foil up to enclose the nachos in a packet. Place on a grate over a fire and cook for 5 to 10 minutes, or until the cheese becomes melted.
- Remove from heat and carefully open the foil packet.
- Top the nachos with any additional toppings and serve immediately.
The black berries are coming into season around here. I was lucky enough to have a coworker that has more than he can eat and donated a few to our household. These guys are so big and juicy that we couldn’t get enough. Typically I like black berries all on their own, but I thought it would be fun to play around with them and try them in a recipe.
I stumbled on this recipe and new I had to make my own version. I mean pizza is always a great idea in my book, and then you add in basil and fruit and it’s like it was made just for me.
I added this in as an appetizer at our last pizza night with the Shauber’s and it was a hit all around. Not the kind of thing you’d really love as a meal all on its own but it was a fun appetizer that I’m pretty sure everyone enjoyed.
Side Note: It goes really well with a crisp glass of white wine.
- ½ a pizza dough recipe (for a 6 inch pizza)
- 1 tablespoon olive oil
- 1 cup fresh blackberries, halved
- 1 cup mozzarella cheese
- ¼ cup parmesan cheese
- ½ cup ricotta cheese
- 2-3 tablespoons fresh basil, chopped
- Preheat the oven to 450 degrees.
- Roll out the dough onto a flowered baking sheet.
- Drizzle the olive oil onto the pizza dough and use a pastry brush to spread it evenly over the pizza.
- Spread half of the black berries evenly over the dough.
- Top the berries with mozzarella, and parmesan cheese until coated evenly. Carefully spoon small dollops of ricotta over the pizza. Top with the remaining black berries.
- Place the pizza in the preheated oven for 8 minutes. The cheese should be melted and bubbly, and the crust golden.
- Remove from the oven and sprinkle on the basil.
- Serve immediately.