This was last night’s dinner. We were in the next town visiting with family and got home later than our usual dinner hour and close to our toddler’s bed time, so I needed something quick, easy and delicious. Nacho’s are always a hit in my house, I’m sure they are in yours too. Basically, make the same set up as you would with taco’s and use tortillas chips instead. It’s customizable, self-service, a favorite with kids. I chop my veggies and grate my cheese directly into storage containers for easy clean up and left-overs. To make them a little lighter, use ground turkey or chicken instead of ground beef. Leave the meat out completely and add black beans and avocado for a great vegetarian version.
Keep this rescue dinner in your arsenal and you’ll be the best mom on the block! Thanks for having Dinner at The Hampton’s and see you around the table next time!
Categories: Beef · Feed A Village · Kid Friendly · Poultry · Quick & Easy
Tagged: cheese, con queso, custom, easy, ground beef, Kid Friendly, nachos, olives, quick, refried beans, salsa, scallions, sour cream, tomatoes, tortilla chips
I have to apologize for not posting sooner. It has been a wonderful weekend of sunshine and family time. Saturday night was a yummy hearty dinner of ribs, yukon gold potatoes and corn on the cob. Cook the corn as you would any other time and the potatoes I did smashed with parmesan, a little butter, salt and pepper-but, do those as you like too.
Ribs
What You Need:
- Ribs, I used spareribs, but there are lots of styles to choose from
- Paprika
- Brown sugar
- salt
- Pepper
- Chipotle chili powder
- Onion powder
- Garlic powder
- Cumin
What You Do:
Mix together the sugar and all the spices. The amounts I never know, I just throw it together to look good. Use about a cup or so of the brown sugar and then the spices. Mix it together and rub it on both sides of the rack of ribs. Place on foil on a baking sheet and fold the foil over and seal the open ends. Place in the fridge for a couple of hours or overnight.
Pre-heat oven to 325° while the ribs come to room temperature on the counter. Cook for about 1 1/2-2 hours. I serve mine dry because I love the sweetness of the dry rub, but if you like them wet, by all means make a BBQ sauce.
This recipe can be extended easily to accomodate many and would be amazing on the grill! Thanks for having Dinner at The Hampton’s and see you around the table next time!
Categories: Beef · Feed A Village · Kid Friendly
Tagged: bbq, Beef, brown sugar, chili powder, corn, corn on the cob, cumin, delicious, down home, garlic powder, onion powder, paprika, pepper, potatoes, ribs, salt, spareribs, yukon gold
