Wednesday, December 12, 2012

For the Ladies



Thatbaby had a date with one of his girlfriend's last week.  I'd like to tell you he was a perfect gentleman, but really, he was more interested in playing with her toys than showing off his chivalry.

Which is not to say that he was completely lacking in courtly manner.  After he was done riding around in her car, he graciously pushed her around for a while.


To give him a little bit more of an edge with impressing the ladies, Thatbaby got a special Channukah present last night - his first facial hair!  Attached to a beanie, of course.  So his head can stay warm while he picks up chicks.



 This lady got a couple of presents.  Non-food were new socks to wear with my new vibrams!




 And food related was one of my favorite junk food dinners!  I love serving nachos for dinner.  I serve them as is, on the baking sheet, with everyone just digging in.  Before Thatbaby was born, this was a meal Thatboy and I would eat during movie nights, perched on the couch.  Now we do all our meals at the table, but there is still something so fun about eating off of a single platter.  Like going out to dinner and making a meal of appetizers.  It's more than family style, it's a free-for-all!

I made these with leftover steak from when I made steak tacos last week, but you could just as easily use chicken, carnitas, or even just black beans.


Fajita Nachos
  • 2 Tbsp. olive oil, divided
  • 2 pounds beef roast
  • 1 tsp. chili powder
  • 1/2 tsp. cumin
  • 1/2 tsp. smoked paprika
  • 1 cup beef stock
  • 2 Tbsp. tomato paste
  • 1 chipotle pepper in adobo sauce, minced
  • 1 onion, halved
  • 4 cloves garlic, minced
  •  1 cup sliced bell pepper (use whichever color you like, or a mix)
  • tortilla chips
  • 1 cup monterey jack, shredded
  • Guacamole
  • Salsa
  • Sour Cream

  1. Combine the chili powder, cumin, and smoked paprika in a small bowl.  Rub the spice mix into the beef.
  2. Heat 1 Tbsp olive oil in a large skillet and sear the beef on all sides.
  3.  Place beef in slow cooker.  Add beef stock to skillet to deglaze.
  4. Add tomato paste and chipotle to the beef broth and bring to a boil.  Reduce heat and simmer until the sauce has thickened.
  5. Dice half the onion and add diced onion and garlic to slow cooker.
  6. Add the sauce to the slow cooker and cook on low for 7 hours.  Remove the beef and shred.
  7.  Once beef is cooked (or while it's cooking, depending on what your time looks like) heat the remaining tablespoon of olive oil in a skillet.
  8. Slice the remaining half of onion and add to the skillet with the peppers.  Cook for about 5 minutes, then remove from heat.
  9. Preheat oven to 425.  Arrange tortilla chips on a baking sheet and sprinkle with cheese. Cook 5 minutes, or until cheese is melted.
  10. Add the shredded beef, peppers, and onions over the chips and return to the oven for another 2-3 minutes, until everything is hot.
  11. Top with sour cream, guacamole, and salsa and serve.

3 comments:

  1. You have given me an idea for dinner, if only I could pick myself up off the floor from chuckling over That Baby's winter gear:D

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  2. I haven't been much for cooking lately but if you could send me the photo fully realized as food, I will be very happy. Glad to note that you realize all young children need facial hair.

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  3. Aww Thatbaby certainly has the makings of chivalry!

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