Loaded (Everything but the kitchen sink) Nachos

Last night, it was awfully cold here and I wasn't in the mood for a traditional dinner and I was craving something warm and warmth-inducing, so...HELLO NACHOS!
Fortunately, my company did not mind.
Unfortunately, I was busy cooking up some other appetizers and my hubby took the pictures for me, which is why they're not great.
But, you can still get the general gist of the ridiculously delicious nachos

I've never made nachos the same way or with the same ingredients or the same brand of ingredients, but that's what makes them the opposite of boring, am I right?
I think I'm right.
This time I used good gourmet quality nacho chips instead of the regular cheap popular brands (I won't name names in case they sue me).
I also used a deli brand jar of jalapenos which are spicy but not as ass burning spicy as fresh raw jalapenos. I was going to post a picture of them but then I thought, what if people reading this don't live in my area and can't buy them where they are?
So, what I recommend is that you give all the jalapenos a try and see which ones you like best.
For that matter, give all hot peppers a try. Sometimes, I use other Mexican peppers to try something new.
Life is short, chums.
Eat hot peppers until you can't.

INGREDIENTS:

• Good quality nacho chips
• Kraft (brand name) Habanero cheese (pictured below)

If you can't get this cheese, don't stress. Any cheese will do. If there's one thing I have learned in life (other than using nail polish to keep pantyhose rips from spreading) is that there is no such thing as a bad cheese.
Unless you've let that cheese sit in the glove box of your car for three days during a July heat wave.

• Jalapenos
• Salsa
• Black beans
• Corn
• Sour cream
• Green onions, chopped.
• Ground beef  (fried in oil with chopped garlic, chopped red onions, cumin powder, chili powder, paprika, onion salt, black pepper)
• Grape tomatoes, chopped in half.

I took a large glass pie plate and arranged one layer of nacho chips upon which I put shredded cheese, jalapenos, salsa and green onions. I then added another layer and added more jalapenos, ground beef, more green peppers, black beans, corn and grape tomatoes. I baked it in the oven on 400F until the cheese was melted and the nachos looked a little brown (but not burnt!).

After taking it out of the oven, I added sour cream on top.

It was positively and undeniably edible.

And made my saliva run as I was serving it to my guests.

Just goes to show you that meals don't have to be traditional to be appreciated by your belly or the bellies of your friends.

Sassy Slurpy Summer Salad

This is such an easy, quick, colourful salad. 

It tastes fresh and fruity and exotic at the same time.

But, while it is simple, it is not boring.

You can use whatever fixings you want...the super star of this salad is the dressing.

If you want to impress your friends at the next pot luck, then this is the salad for you.

Trust me. 

INGREDIENTS: (You can omit things you don't like)

1. Corn...the recipe calls for you to roast your corn and then shave the kernels off. 
It adds a smokiness that I like, but if you're tired or lazy, feel free to pop open a can of corn.

2.  Black beans...I used canned. Rinsed and drained. About half a can but it's up to you.

3.  Avocado....one, chopped or sliced.

4.  Red onion...I used a third of a medium onion. Sometimes I use chopped Scallion.

5.  Roasted bell peppers...I've made it with and without roasting peppers in oven and I prefer the roasted. I put them in the oven on high heat for about 10 minutes, until they soften. (pictured below)

6.  English cucumber...I used one, sliced up. It doesn't matter how.

7.  Tomatoes...I chopped up one whole medium sized tomato, but sometimes I use grape/cherry tomatoes.

8. Cilantro...just a few leaves, sprinkled about. Or a lot of leaves if you love it.

THE SALAD DRESSING:

• 1/4 cup of olive oil
• 3 tablespoons fresh squeezed orange juice (or bottled, but fresh tastes better)
• 3 tablespoons fresh squeezed lime juice (read above)
• 1 tablespoon honey
• 1 small clove garlic, chopped (I used a large clove and it tasted strong and good but the taste stayed in my mouth and was oozing out of my pores for days).
• salt and fresh ground pepper

It doesn't matter how you layer. Sometimes I put it on a platter and arrange it differently. Feel free to be the mad scientist I know you can be.

Just pour the dressing over the salad and toss.

Voila!