Nachos for everyone!

I wasn’t sure about this week’s recipe for a lot of reasons.

First, are they nachos or chilaquiles? Second, I wasn’t following any real recipe, so I had no idea the amounts to use or how long to bake it. And that meant I had no idea if it would turn out well.

So, it was a good thing I decided to try it out on some friends.

Sheet pan nachos ingredients.

As for the name, eh, whatever.

Fortunately, it was too easy to fail, and they turned out great. Frankly, I think part of the reason there’s no recipe for sheet pan nachos — or no need for one anyway — is it’s all about what you like best. I even saved a little side to be onion-free so my onion-hating friend could still enjoy this snack.

That means that while I will lay out below what I did to make this treat for friends, there’s no reason you have to do the same thing. For instance, I used fake beef seasoned with taco seasoning, but you could use shredded chicken or skip the meat altogether.

Yummy loaded nachos

I’d say the recipe below offers a good guide on how much of each item to add, but again, maybe you don’t like cheese as much as me or you’re another onion-hater. So, you do you, but in case you have the same tastes as me, here’s what I did:

Ingredients

  • 1 (15 oz) party-size bag tortilla chips
  • 1 lb. prepared and seasoned taco meat (1 lb. meat of your choice and 1 package of taco seasoning of your choice)
  • 1 onion, diced
  • 1 green pepper, diced
  • 2 (15 oz) cans black refried beans
  • 1 (16 oz) jar salsa
  • 3 c. shredded Mexican cheese.

Directions

Heat oven to 350 degrees. Meanwhile, spread the tortilla chips onto a large sheet pan with sides (about 15 ½ x 12 inches). Full disclosure, I reserved some of the chips so I could use those to scoop up any extra food left behind, but you can spread them all.

Top with the beans, meat, peppers and onions, salsa, and finally top with the cheese.

Bake for 15 to 20 minutes, until the cheese is melted and the other ingredients are warm. Let cool slightly and enjoy with friends!

Breakfast for dinner!!!

I was looking for something simple to make this week because I had been feeling under the weather and thus, behind on everything. But what made me select a breakfast recipe was an ulterior motive to test out how long to cook eggs in the oven.

I figured that if every other piece was easy this time — frozen hash browns and bacon — I could focus on the eggs. So, when I do my next egg recipe(s), I’ll be ready for it.

Ingredients for sheet pan hash brown breakfast.

While I managed to overcook the eggs slightly, they were still well within the realm of edible and acceptable. And now I know at 400 degrees, with an already warm dish, eggs cook in less than 10 minutes, probably closer to 8 minutes if you want them a little runny.

Otherwise, using a couple different recipes with very different ideas of how to use the same ingredients and also making my own twists, I made a delightful and pretty easy hash brown breakfast for dinner.

My last note is the recipes called for just laying the slices of bacon straight on the hash browns, and that worked. But next time I make this (and there will be a next time), I’ll take the time to use cooking shears and cut the bacon into bits, both so it ends up crunchier and so it’s easier to eat the final product. Oh and I tested both turkey and pork bacon and both worked well.

So much bacon! (And eggs, and hash browns.)

Without further ado, here’s what I did:

Ingredients

  • 20 oz. frozen hash browns
  • 1 green pepper, diced
  • 1 medium onion, diced
  • 4 T. butter, melted (plus more or oil for coating the sheet pan)
  • 1 c. shredded cheese (I used more and opted for a Mexican mix, but you do you)
  • 12 slices bacon, cut into bite-size pieces if you like
  • 6 eggs
  • 3 T. Parmesan, shredded (optional)
  • Salt and pepper, to taste

Directions

Heat the oven to 400 degrees. Use oil or butter to coat a rimmed sheet pan about 15 ½ x 12 inches in size.

Add hash browns in an even layer. Top with onions, pepper, cheese (except the Parmesan) and melted butter. Stir gently to mix. Add salt and pepper.

Place bacon on top. It will seem like a lot if you didn’t cut it, but it’ll shrink some in the oven. Bake for 20 to 25 minutes until the bacon is nearly done and hash browns are starting to brown around the edges. Remove from oven and make wells (I actually just used bacon as rims to hold the eggs, which is an option if you don’t cut the bacon). Carefully break eggs, keeping them whole. Top with Parmesan if using and add a little more salt and pepper. Return to oven and bake for about 7 to 9 more minutes. Remove from oven, let cool slightly and enjoy!

Impossible to fail pasta dinner

After last week’s miserable failure (twice!), I was looking for something a wee bit easier this week, so I turned to the New York Times Cooking page and found a spicy roasted broccoli pasta recipe.

It was perfect for our little family. My sweetie loves broccoli (which I like fine), and I love carbs and cheese (which he likes fine), and this dinner has plenty of all of that. Plus, it’s hearty for these cold Iowa winter nights, and it’s none too difficult to boot.

Broccoli pasta ingredients

But what really helped make this such a gem was that I completely fiddled with the recipe to make things easier on myself, and it turned out just fine. It was impossible to fail!

It was hard to judge the what the recipe meant when it called for “2 ½ lbs. broccoli, cut into bite-size florets.” Did that mean 2 ½ lbs. of broccoli, and then cut the florets from that? Did it mean I should have 2 ½ lbs. of just florets? If I didn’t have enough florets, could I skim the rough edges from the stem and chop that too? It turns out, who knows and who cares? It worked fine.

I bought two bundles of fresh broccoli (about seven pieces in total), because I couldn’t find a scale at the store and figured that *had* to be enough. Well, when I cut the florets, at home I learned with my scale I only had 1 ½ lbs. of florets. I added some pared stems, but didn’t want to overwhelm it with them so I added enough to get to nearly 2 lbs. And, it turned out, I’m sure it would have been fine either way, just depending on how much you like broccoli.

Then, I totally changed the amounts of ricotta and pasta, because I didn’t want to be left with scant-ish amounts of both. So, extra pasta and extra cheese, it all fit on the baking sheet and turned out fine.

It’s one of those great recipes where you can kind of bend it to your tastes. If you want more broccoli to carb ratio, go for it; if you love cheese, toss on a little more.

All in all, it is well worth the (limited effort) to make.

Nom nom noms. I’m hungry just looking at it again.

Here’s what I did:

Ingredients

  • 2 bunches of broccoli, cut into bite-size florets and some stem if desired (or whatever)
  • 2 T. extra virgin olive oil (I estimated), plus at least as much for drizzle
  • 1 T. cumin seeds, optional (more than it called for but I love cumin)
  • ¾ t. kosher salt (again, I estimated)
  • ½ t. red pepper flakes (I’m sure I used more)
  • 16 oz. tube shaped or shell pasta (more than it called for but I wanted to use the whole box)
  • ⅓ c. grated Parmesan cheese
  • ⅓ c. panko bread crumbs
  • Zest from one lemon
  • ½ t. ground black pepper (I didn’t measure)
  • 15 oz. whole milk ricotta cheese (more than it called for but I wanted to use the whole tub)
  • Fresh lemon juice, optional (hey, I already zested the lemon, may as well use the juice)

Directions

Heat oven to 425 degrees. On a 15 ½ x 12 inch sheet pan (or so) toss together the cut broccoli, the oil, the salt, red pepper flakes, and cumin, if using. Roast until tender and browned, 18 to 25 minutes, and tossing while halfway through. Remove from oven, set aside, and turn the oven up to broil.

Meanwhile, bring a pot of (salted) water to boil, and cook the pasta according to package instructions and then drain. Separately, in a small bowl, mix together the Parmesan, panko, lemon zest, and salt and black pepper.

Toss the pasta together with the broccoli, and then dollop with the ricotta. Sprinkle with the Parmesan mix, top with salt and black pepper, and drizzle with (a good amount of) oil. Broil the mixture until golden, about 2 to 3 minutes.

Sprinkle with lemon juice, if desired, and enjoy!