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WHAT'S BEEN COOKING?

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Because the food can only be out for so long, daROYAL PANTRY holds the leftovers, and freezer goods for you!  On this page you'll find previous ROYAL CHEF menus, articles and features, along with a few favorite recipes! SEE WHAT'S COOKIN' THIS MONTH in the ROYAL KITCHEN.

2017 LEFTOVERS

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Classic Deviled Eggs

Deviled eggs are a party-favorite and a go-to appetizer recipe for any host. If you’re looking for an easy appetizer that doubles as a crowd-favorite, these classic deviled eggs are a must-try. Top with different combinations to treat your guests to an unexpected appetizer and a whole new take on the deviled egg. 

 

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Classic Lemon Meringue Pie

Taste a classic recipe! This pie is bursting with fresh lemon taste.Lemon meringue pie is a type of baked pie, usually served for dessert, made with crust usually made of shortcrust pastry, lemon custard filling and a fluffy meringue topping. 

 

 

Whole Grain Banana Pancakes

Studies show kids are more likely to go for fruit if it’s sliced instead of whole. Most kids reach for sugary cereals for breakfast, but that’s a sure way to start your child off in the wrong direction. Bake the bananas right into the pancakes for a sweeter flavor and add fruit slices on top once they’re done. So this is a great way to introduce them to it!

 

 

 

Turkey Burger with Sweet Potato Chips

Instead of making burgers with red meat and adding a side of fattening fries, try turkey burgers with homemade sweet potato chips. Homemade chips are less processed just slice the potatoes then drizzle them with olive oil and a dash of salt and bake them. You can make it easier on yourself and your children if you stock up on healthy choices so kids don’t mindlessly snack on junk food. By teaching healthy habits from the start, you’ll help prevent the disaster of yo-yo dieting, poor body image and experimenting with liver-damaging diet pills like so many adolescents do.

 

 

 

Homemade Soup

According to the American Heart Association, from the ages of 1 to 3 they need 19 grams of fiber and that increases to 25 grams when they turn 4. Soup looks simple, but a purée can contain hundreds of vegetables without you (or your kids) ever knowing! Kids need a surprising amount of fiber for their small size.

 

 

Whole Grain Pasta Party

PBS Parents advises that children are more likely to be interested in their food, and happier to eat it, if they have some say in the matter. Have your kids help you plan and make a pasta recipe. Buy whole grain noodles for added nutrition, but in several fun styles. Which one will your child prefer? The bow ties, shells, or fettuccine? If your child is old enough, have them help you prepare everything.

 

Chicken Tacos

Making homemade tacos is a great way to encourage your kids to eat healthy while still leaving a lot of choice and independence in their hands. After all, they’ll get to create their own taco! Use chicken to make tacos a healthy choice. Since avocado is loaded with healthy monounsaturated fats, with just a dash of salt, your kids might discover green foods taste good.

2016

                         F.Y.I.

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JANUARY 2014 LEFTOVERS

Z-Turkey

It's not just for the holidays any more. Today, we are so health conscience that having turkey on a regular basis comes naturally. I'm not talking about the old fashioned deli processed turkey, I'm talking about the real deal old fashioned oven roasted turkey that usually takes about forever to roast.

 

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(ROYAL CHEF PHOTO)

Fortunately, that won't be the case with a Z-Turkey. C'mon have some fun with it - get used to saying Z-Turkey in yo deep French voice :-). O.K. Enough talk, let's rock.

First, you need a Turkey - of course. You might say they're out of season - not really, but, it's not a holiday so they shouldn't hurt the pocket too much.  Besides - no wait, it's suppose to last for a few days at least but it's so good, I don't know. I'm just saying... Moving on.

Get the bird, thaw it out and start boning out the turkey. I like to start in the middle at the breast. First, separate the bone from the breast, wing, leg & thigh. Be careful not to cut away to much of the meat stay as close to the bone as possible.

Separate all the way down to the back of the bird. You can freeze the bone for a soup stock later in the week since you'll have plenty from the roasted turkey. Now, separate wings from breast and do not separate leg from thigh, just remove the thigh bone - trust me it's going to be amazing.

Note: this does not apply if you're going to shred the Turkey anyway.

Thank you for reading and do enjoy your Z-Turkey. Have a very very blessed Year!

 

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FEBRUARY 2014 LEFTOVERS

Once again, it's the month of love:
HAPPY VALENTINE'S DAY LADIES!!!


Now, with that being said. This one is gonna be mainly for the fellas cause I know how much we love to make our women feel special. So, lets get it and get in. I know it's's kinda tight for everyone right now so I'll try to keep this as close to budget as possible.

I'm going for the indoor theme this year especially with weather and finances being so unpredictable.

First, we're gonna need a menu something simple like baked chicken, fish or steaks,. These entrées usually take no more than 30-45 minutes top cook and can be served with simple sides a salad and roll.

Keep the seasoning simple a little salt, pepper, and Italian season for the fish and chicken, but, just salt and pepper will be fine for the stakes. If potato is the starch of choice go with the baked red skins split in half and lightly seasoned with oil salt and pepper unless diabetic then of course minus the salt on everything. Don't forget the veg, salad and garlic bread/roll or whatever you like.

Oh, I almost forgot we gonna have to wash it down with something you know sparkling punch, champagne, wine, kool-aid? You know how we do. And dinner is served.

Secondly, I know you gonna have some flowers and sweets for your sweeti, right? Right. So, head on over to Aldi super market and hit that lick on them roses. It really is a steal and the wines are at a good price also.

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Finally, grab some bags of candy - going Halloween style is perfect for this occasion also. You can put'em in a lunch bag, on a pillow, spread them on the bed with rose petals, next to the scented candles with the bubble bath, YOU KNOW!

Hope you all have a very warm and blessed Happy Valentines.
Peace and blessings from the ROYALCHEF

2015 FEATURES

A ROYAL WELCOME TO GUEST ROYAL CHEF!

Tameka X  photo background with logo1a_zpsoht7xh4s.jpg

The crack of dawn on a Sunday morning finds me paying homage to the Creator then walking sleepily down the stairs to turn on the oven. I have about 4 hours to bake, cool, and ice a couple of loaves of zucchini bread, and the task seems mighty at this point. I gather the flours, sugars and other ingredients and, for a moment, I am captivated by the beauty of creating something. Something that will bring joy and satisfaction to the person who eats it. It was the very thing that inspired to want to try baking in the first place.

As I begin to mix the dry ingredients, the smell of nutmeg perks me up. It always reminds me of my grandmother. I can recall being a little girl in her kitchen, watching her prepare meals as she sat on a iron stool. She couldn’t stand for those long hours anymore but she wouldn’t dare let that keep her from making heaven for her family. I remember hearing gospel music in the background and her instructing me to take it easy on the nutmeg because it can be overwhelming. She put her whole heart into everything she prepared, and nothing made her happier than to have her children and grandchildren eat what she had cooked. It seems like food has always been such a vital part of family. Whenever we were together, there it was.

I gaze up at the picture I have of her in my kitchen and feel a sense of pride. I know that wherever she is, she is pleased with me. She probably thought I wasn’t listening all those years ago, but every time I create a dish, I feel like I am immortalizing her. Keeping her memory forever fresh in my mind and giving life to eyes that stare at me from inside that frame.

It doesn’t take long for the smell of cinnamon and brown sugar to fill my apartment. Im fully awake now, thanks to the coffee and the steam from the iron hitting my hand a few times. I turn on the radio (gospel of course), sit in my rocking chair, and bask in the memory of childhood Sunday mornings. I think my mother was the queen of baked macaroni and cheese! She whipped together so effortlessly and always cut her cheddar from blocks, never using shredded cheeses, something I still do to this very day. It adds the love .

These days, everyone is just so busy and pressed for time that getting good, home-cooked meals is a pleasure most of us don’t have time to engage in. Fast food and buffets are just more convenient, right? Well, I think that missing too many Sunday dinners at Grandma’s is adding to the breakdown of familial relationships and bonds. We go too long without seeing our favorite cousins and our loud uncles. We don’t sit around in the living rooms after hearty meals and discuss family issues anymore. Our children have their heads buried in phones and don’t even think to ask Mom about her egg custard recipe. I think it’s time we let the food bring us back together.

Remember when it would take our mothers days or even weeks in advance to prepare for the Thanksgiving meal? There was no running to the nearest Honey Baked Ham store to have someone else prepare that turkey and dressing. It came from the heart. Recipes perfected over many generations.

Remember when talking too loud when a cake was baking was a perfect way to invoke your Granny’s rage? Now we just run to the nearest Wal-mart or Sams and order cakes made my strangers. Yes, I think its time to get back to the food. Back to the family.

Now that the zucchini bread is baked and cooled, I add that homemade glaze to top it off, another thing I learned from my grandmother. The way we prepare food for our friends and family is indeed a manifestation of the love we have for them. It shows that in a rushed world of impatience and instant gratification, we can still take time out of our schedules to give goodness. It shows respect for those who came before us, who didn’t have the convenience of "ready-made" this and "just add water" that. It is when we were most united, most spiritual, and most healthy.

Yes. I think it’s time we get back to the food. Back to the family.                           

  photo Tameka X_zpsgq856md5.png   -Tameka X is Owner and Operator of Supreme Flavors in Chattanooga, Tennessee. Visit them today at facebook.com/supremeflavors.

Sister Tameka’s Zucchini Bread Recipe

3 cups of All Purpose Flour (I use 1.5 cups white flour and 1.5 cups wheat flour)

2 cups of sugar (I use I cup of granulated sugar and 1 cup of dark brown sugar)

1 TSP Baking Soda

1 TSP Baking Powder

1 TSP Salt

1 TSP Cinnamon

½ TSP Nutmeg

3 eggs (room temperature)

1 cup corn oil or equivalent fat

1 TSP Vanilla Extract

1 TSP Almond Extract

1 Cup Buttermilk

2 cups of grated Zucchini

Preheat oven to 350. Whisk together dry ingredients. Add all other ingredients. Pour batter into 2 well greased and floured 9*5 loaf pans Bake for about an hour or until loaves are crowned and golden brown. While loaves are baking, mix together 3 cups of powdered sugar, ¼ cup of softened butter, 2 TBS of buttermilk, and 1TSP of vanilla flavoring. Add more sugar for a thicker glaze. Glaze loaves after cooling them on a cooling rack for an hour. ENJOY! smile

 

 

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MEANWHILE... WHAT! NO BACON???

(According to World Health Organization [WHO] reports) "...Although research has not yet revealed exactly why diets high in processed meat and red meat increase the risk of colon cancer,

 

the WHO report has identified a few possible culprits that may be responsible..."

 

 

SPRING DELIGHTS

MARCH 2014 LEFTOVERS
 
Welcome back ROYAL readers, fans, and followers. I hope everyone is ready for this weird weathered Spring. There's so much that goes on in the month of March, I really had no idea.
Never the less, lets make it happen. Hmmm, what's going to be first, hmmm? O.k.
 
Normally we'd be getting ready for Spring cleaning, but, looking at this weather out here we may have to save that for April. Let's focus on the easy stuff and since there's so much green in the atmosphere lately, I think it's safe to assume that St. Patrick's Day is fastly moving in.
 
With that being said everyone please drink responsibly, be careful, and get a designated driver people. That's a nice thing or vice to give up for Lent - which is also fast approaching so 'turn up' now to 'turn down' later. 
 
TASTY IDEAS FOR THIS MONTH: 
*Friday Fish- baked 
*Cod, Pollock or Whitting baked in a lemon and herb butter served with spinach and rice.
*Grilled Salmon and roasted vegetables 
*Tuna cassorole 
*Salmon Salad
*Fried fish Mac and cheese with greens
 
Happy St. Patricks Day and a Safe Spring Fling... :-) 
 
 
 

APRIL 2014 LEFTOVERS

 

GETTING SPRINGY!

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GIVING UP UNHEALTHY, FOR HEALTHY

...So, why eat fish?

     According to the earlier times, it was simple: [in time of Lent] point is that you could eat without money if you were poor. So meat was rich people's food and fish was poor people's food. That is why the most common form of fasting was to omit meat and eat fish.

You ask, "Fish is meat, right?"

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     It must be a 'language' defined type of food, according to Wikipedia: "...English does not distinguish between fish as an animal and the food prepared from it, as it does with pig vs. pork or cow vs. beef..."

You can find more info on fish as a food on Wikipedia.

 

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The question is not what Apple Cider Vinegar can do, but what can’t it do. As a folk remedy, it has been credited with curing everything from the flu to warts or sunburn to dandruff. However, it also can help reverse many serious diseases that many would immediately turn to medications to solve. Here are 8 more reasons this powerful health tonic makes your kitchen your best pharmacy.

 Unpasteurized or organic Apple Cider Vinegar (ACV) contains mother of vinegar, which has a cobweb-like appearance and can make the vinegar look slightly congealed. It’s the only way apple cider vinegar should be consumed.

ACV can kill head lice, reverse aging, ease digestion, prevent flu, prevent acne, reduces inflammation, kill fungus, regulate pH balance, dissolve kidney stones and helps relieve allergies, migraines, asthma, nausea, heart burn and wash toxins from the body. Science has also verified the empirical evidence observed through the ages.

8 REASONS TO USE ACV

1) Diabetes

The effect of apple cider vinegar on blood sugar levels is perhaps the best researched and the most promising of APV’s health benefits. Several studies have found that vinegar may help lower glucose levels. For instance, a study (White, A. Diabetes Care, November 2007) of 11 people with type 2 diabetes found that taking two tablespoons of apple cider vinegar before bed lowered glucose levels in the morning by 4%-6%. In another study from Arizona State University, subjects took a drink of 20 grams of apple cider vinegar and 40 grams of water. Those with insulin resistance who drank the vinegar had 34% lower postprandial (after-meal) glucose compared to controls. Vinegar may be the most cost-effective medicine in history, but most people with diabetes still aren’t taking it.

2) Allergies

This miracle vinegar helps to break up mucous throughout the body and cleanse the lymph nodes. Believe it or not, research suggests that apple cider vinegar can help with allergies because of its ability to reduce mucous and sinus congestion. When reducing the effects of allergies, it can also help stave off sinus infections and their related symptoms, such as sore throats and headaches.

3) High Cholesterol

A 2006 study reported in Medscape General Medicine, showed evidence that ACV could lower cholesterol. In a study published in a foreign medical journal, scientists found an apple cider vinegar-enhanced diet may increase in HDL (good cholesterol), and reduce levels of triglycerides. Research in rats suggests that apple-cider vinegar can help control triglycerides and cholesterol (Journal of Agricultural and Food Chemistry, June 22, 2011).

4) Blood Pressure and Heart Health

Another study in rats found that vinegar could lower high blood pressure. A large observational study also found that people who ate oil and vinegar dressing on salads five to six times a week had lower rates of heart disease than people who didn’t. Researchers have suggested that ‘this reduction in blood pressure may be caused by the significant reduction in renin activity and the subsequent decrease in angiotensin II’. Potassium in the vinegar ‘balances sodium levels in the body, which aids in maintaining blood pressure within healthy limits’ and ‘apple cider vinegar also contains magnesium, a mineral that works to relax blood vessel walls and thus lower high blood pressure’.

5) Restores Acid/Alkaline Balance and Balance Inner Body System

Some alternative practitioners recommend using apple cider vinegar to restore alkaline acid balance. The theory behind the alkaline diet is that our blood is slightly alkaline (with a normal pH level of between 7.35 and 7.45) and that our diet should reflect this pH level. The body constantly strives to achieve this state of equilibrium. Apple cider vinegar helps the body maintain a healthy alkaline pH level. Research shows that higher acid levels (lower pH level) leads to a lack of energy and higher incidences of infection. Proponents of the alkaline-acid theory believe that a diet high in acid-producing foods leads to lack of energy, excessive mucous production, infections, anxiety, irritability, headache, sore throat, nasal and sinus congestion, allergic reactions, and increased risk of conditions such as arthritis and gout.

6) Cancer

A few laboratory studies have found that vinegar may be able to kill cancer cells or slow their growth. One study found that eating vinegar was associated with a decreased risk of esophageal cancer. In recent trials, pectin, which can be found in ACV, has shown promise in helping to slow the growth of cancerous cells within the prostate (http://www.news-medical.net/news/20100702/Modified-Citrus-Pectin-holds-promise-against-prostate-cancer.aspx). In addition, apple cider vinegar’s acidity aids in detoxifying and cleansing the digestive tract and cleaning out the colon, which supports the health of the prostate as well.

7) Facial and Hair Health

It is widely known that apple cider vinegar can be used as a rinse for your hair after shampooing to add healthy body and shine. Recycle an old shampoo bottle and fill it with 1/2 a tablespoon of apple cider vinegar and a cup of cold water. Pour through your hair after shampooing several times a week. You can also dilute apple cider vinegar with two parts water, and spread the concoction over your face with a cotton ball as a toner. You can do this at night after washing, and in the morning before you apply your moisturizer. You can also dab apple cider vinegar directly onto age spots and leave them on overnight to lighten their color.

8) Weight Loss

For thousands of years, vinegar has been used for weight loss. White vinegar (and perhaps other types) might help people feel full. A study (Ostman, E. European Journal of Clinical Nutrition,2005) of 12 people found that those who ate a piece of bread along with small amounts of vinegar felt fuller and more satisfied than those who just ate the bread. A 2009 study on mice showed that consuming acetic acid (the active component in ACV), up regulates the expression of genes for fatty acid oxidation enzymes in the liver causing a suppression in body fat accumulation. In a double-blind experiment, obese Japanese were assigned to three different groups based on similar body weights, body mass indexes (BMI), and waist circumference. Each group drank a 500 ml drink containing either 30ml, 15ml, or 0ml of vinegar daily for 12 weeks. Those in the 30ml and 15ml groups had lower BMI, visceral fat area, waist circumference, serum triglyceride, and body weight to the control group of 0ml. The 12-week weight losses were modest: 1.2kg in the 15ml group and 1.7kg in the 30ml group. These two groups consumed a similar number of calories to the control group and also performed a similar amount of exercise, so the effect is not likely to have been due to an impact on appetite or other lifestyle changes. It was concluded that consumption of vinegar might reduce obesity.

ABOUT THE AUTHOR

John Summerly is nutritionist, herbologist, and homeopathic practitioner. He is a leader in the natural health community and consults athletes, executives and most of all parents of children on the benefits of complementary therapies for health and prevention.
Credits: J. Summerly, Prevent Disease

Pretty good stuff? I know right.                                

FALL FAVORITES!

A Contribution From daKING!

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 OCT 2014 LEFTOVERS

Greetings Royal Readers, 
 
Happy Royal October Fest, "pumpkinteers" and trick - or - treaters.
I love the fall season. Time for all those flying and crawling insects to take a vacation for a while, ahh yes. Mind you it's also flu and cold season so be careful and pump up that immune system. Check out this article from naturalnews.com
 
Now it's  time for some of my favorite fall recipes.
 
Note: In order to use the pumpkin seed recipe you have to use fresh pumpkins and save the seeds.��
 
          Haitian Style Pumpkin Soup
 
1 lb. chicken thighs
1 medium pumpkin 
1 lb. cabbage
3 chopped carrots
3 sticks celery chopped
1 lb. spinach
1 onion chopped
1 bunch of scallions
1 clove garlic
1 hot pepper 
4  med. potatoes cut in quarters
3 medium turnips cut in quarters
3 limes
1 cup uncooked pasta of your choice 
1 tablespoon thyme
1 teaspoon ginger
Salt and pepper to taste
 
Rinse and clean chicken squeeze lemon juice over chick in season as usual add salt let sit covered 2 hours in refrigerator. 
Cook pasta.
Boil chicken 30 mins. If using beef boil 1 1/2 to 2 hours
Boil cut up peeled pumpkin in separate pot until soft then blend or mash well.
After 30 mins for chicken or 2 hours for beef add potatoes, turnips, celery, onion and carrots. Cook 1 hour then add cabbage. Let cook 30-40 mins. Add spinach, pasta and pumpkin squash.
Remove from heat cover and serve in ten mins.
                    Pumpkin Pie
 
1 1/2 cups cooked pumpkin purée,
1 cup light brown sugar
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground ginger
2 tablespoons Alger's syrup
3 eggs slightly beaten
1 can condensed milk
1 unbaked pie shell
Preheat oven to 425 degrees.
Combine the pumpkin, brown sugar, salt, spices and molasses;
Beat to blend.
 
Homemade Pumpkin Seeds
 
Take your pumpkin seeds from the squash and pumpkin pie and spread them out onto a greased cookie sheet. Membrane and all we'll clean the membrane later. Bake at 350 degrees just until membrane becomes brittle. Remove seeds from membrane. Return to oven on separate oiled sheet tray bake 10 mins. Or until lightly browned remove from oven and season with salt.
Your done.
 
Chicks and Beers (beer braised chicken)
With or with out your favorite sausages.
 
Just layer under the chickens ��
1 - 2 whole chickens 
2 cans beer
1 jullian onion
1 jullian bell pepper
1 bay leaf
1 roasting pot
Put bay leaf in roasting pan
Lay chickens in roasting pot
Add beer, salt, and pepper
Cover with onions and peppers
Cover and Bake at 300 degrees 2 to 2 1/2 hours.
Uncover and let bake 30 more mins.
Serve with favorite vegetables.
Bon Appetit! 
 
For discounts on health care, home and/or mobile services, internet and/or cable.
Go to my personal site at
http://www.5linx.net/L680624
 
Chef out!

 

NOV 2014

 
Peace and blessings,
 
Greetings Royal Queens and Kings! Thank you for stopping by the lab and please be careful we cookin' wit gas round err. ��
 
 No, but seriously, let's all take a little caution into consideration in the days to come. Not just from nature's elements from human elements also. You know cleanliness is next to godliness so, clean clean, clean... keep your hands clean; this is flu season - less hand shaking, more fist bumping seriously it's getting germy out here. Bleach it up, sanitize your surroundings - it's your first defense against those nasty little microorganisms. I'd like to draw your attention to the article below, I know it's a little long that's necessary to prevent cheating the reader. Please enjoy.
Ok, let's cook

How about some stuffed chicken breast or thighs, (we can't by boneless chicken thighs we have to do that yourself) fresh salad greens (spinach, Romaine and parsley garnished with tomato, cucumber, lite garlic and onions). With whipped butter nut squash. No, it's not exactly traditional, although, it is lite, healthy, and delicious.

So, let's get started. First, we're going to need some boneless chicken or if one prefers boneless turkey breast. This is the lean approach. If dark meat is the preference I'm suggesting de-boned chicken or turkey thighs. The breast are simple and only need be pounded flat between two sheets of plastic wrap after which we brush or drizzle with a little Extra Virgin Olive Oil, season with thyme, rosemary, salt, pepper and a nice scoop of stuffing right down the middle. Fold the ends over and secure with a skewer or tie with butcher string. Set aside. Preheat oven to 350 degrees.

Take the butternut squash and wash then wipe dry. Oil the outside then bake until soft enough to cut in half and remove seeds. Scoop the meat from the shell place in large bowl (the same as you would do for stuffed baked potatoes) except we don't need the peels. Season squash with brown sugar, butter, cinnamon, and nutmeg. Whip to texture of potatoes at which time we'll transfer to a casserole dish finish up with crushed pecans and brown sugar crumbles.

Bake chicken 45 min.- to an 1 hour. Bake squash 30-44 mins. Or golden brown. Prepare salad while waiting on baked dishes. Serve and enjoy - Bon Appetit!

 

2013 FAVORITE RECIPES 

 

"NOBODY WANTS PLAIN NACHOS, SPICE THEM UP!" -RC

CITY NACHOS GAME FOOD

Ingredients:
1 lb ground sirloin
2 Jalapeno Peppers diced
½ cup dice Spanish onions
½ cup dice bell peppers
¾ cup shredded Cheddar cheese
¾ cup shredded Monterey Jack
cheese
2 Tab ketchup or tomato sauce
1 Tab water
1 ½ Tab olive oil
1Bag Corn Tortilla chips
2 Tab Chef Zachary’ Chelsea spice
2 Tab Chef Zachary’s blackening spice

Preparation:
Sauté onions and bell peppers with olive oil in a pan large enough to hold
all the ingredients; sauté for 1 minute. When vegetables are hot, add beef and
knead to small pieces, then add spices and jalapeno peppers.
Cook ingredients till done, pour off excess oil; add sauce and toss; remove from heat.
Spread tortilla chip over a sheet pan, cover chips with warm beef, and
sprinkle top with both cheeses. Place pan in preheated oven 400
degrees for 2 to 3 minutes; then serve with salsa or sour cream.
Garnish with sliced avocado.

***This recipe is made famous by Chef Zachary

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