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Recipes
The Ultimate Nachos
By winefoot
Grill the chicken: In a small bowl, whisk the oil, lime, garlic, chili powder, salt, and pepper together
- For the grilled chicken:•2 tablespoons olive oil, plus mroe for grilling
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 1/2 pounds boneless, skinless chicken breasts, pounded to 1-inch thickness
- For the pinto bean dip:•1 tablespoon olive oil
- 1/3 cup chopped red onion
- 2 cloves garlic, chopped
- 3 tablespoons chopped red-bell pepper
- 3/4 teaspoon chili powder
- 1 15-ounce can low-sodium pinto beans, rinsed and drained
- 1/2 tablespoon red-wine vinegar
- 1/2 teaspoon dried oregano
- 3/4 teaspoons kosher salt
- 1/4 teaspoon freshly ground black pepper
- For the nachos:•1 13-ounce bag restaurant-style tortilla chips
- 1 to 2 jalapeños (depending on heat), halved lengthwise and thinly sliced
- 8 ounces sharp cheddar cheese, grated (about 2 cups)
- 8 ounces Monterey jack cheese, grated (about 2 cups)
- 1 medium tomato, chopped
- 1/2 small red onion, very thinly sliced
- Sour cream, for serving
- Cilantro leaves, for serving
- Additional toppings (pick one or more):•Guacamole with Aleppo Pepper
- Tomatillo Salsa with Serranos , or storebought tomatillo salsa
- Spicy Tomato Salsa with Cilantro and Chiles , or storebought tomato salsa
Beets and Herbs Salad
By winefoot
Heat the oven to 375 degrees
- 1 1/2 pound baby beets (weighed after trimming)
- 4 tablespoons olive oil
- 2 teaspoons each chopped basil, tarragon, chives and mint
- 1 teaspoon Dijon mustard
- 1 tablespoon sherry vinegar
- Freshly ground black pepper
Tomato Bisque With Fresh Goat Cheese
By winefoot
Put oil in a large saucepan over medium-high heat
- 2 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon grated ginger
- 1 cup diced onion
- 1 28-ounce can crushed Italian plum tomatoes
- 1 tablespoon sugar
- 1 tablespoon fine sea salt, or to taste
- 1/2 teaspoon red chile flakes, more to taste
- Pinch of cayenne pepper
- 4 ounces good-quality fresh goat cheese, such as Vermont Creamery