The other day I saw a bag of Yukon gold potatoes sitting on the counter at my parents house. Since potatoes weren't on that night's dinner menu, I knew I could use them to make a delicious and easy appetizer. Inspired by a
crisp potato recipe from the latest Everyday Food magazine, I decided to make these nachos with blue cheese, green onions, and grape tomatoes.
Over the weekend, my dad made a big batch of coleslaw. Since he's going on vacation, he loaded me up with the leftovers. I've always loved the crunch of coleslaw on fish tacos, so I translated the concept of fish tacos into nachos.
Last Friday night I hosted an impromptu dinner party for some close friends. It was an informal introduction of my best friend's new boyfriend, so I went all out with appetizers and a special cocktail. Ever since I made
nacho bites, I've wanted to experiment more with
Tostitos Scoops, and I decided this was the perfect opportunity to do so.I filled each chip with a corn, cheese, and egg mixture that cooked up like a corn pudding.
This week I had my banker over for dinner and I decided to wow him with a Tex-Mex-inspired meal. Naturally,
nachos were on the menu. Since I wanted something a little healthier than chips and melted cheese for the main course, I served the nachos as appetizers.
