Tuesday 25th August 2020.
August 25, 2020
My guest this morning is Dominic Moran, we spoke to Dominic before the Covid-19 struck and he was venturing out on the undertaking of mapping Panama for Google Maps, more specifically Street View. Well now that things have started to settle down and some restrictions lifted he is about to restart the project. We cover how it all works, how he got started working with Google and when we can expect to see the result.
In the last hour as we do at this time of the week we catch up with Feisty Foodie Sara currently up in Canada. We are still playing what will Zacary eat? Ikea Swedish meatballs have been added to the list. But Nachos and Cheesy Garlic bread are the winners. Here are the recipe’s.
Cheesy Garlic Bread
- 1 pound Italian loaf or French loaf
- 1/2 cup softened unsalted butter (can use salted, if that’s what you’ve got)
- 4 cloves garlic, finely minced
- 1 tablespoon finely chopped fresh parsley
- ⅛ teaspoon sea salt
- ½ cup shredded marble cheese (optional, but delicious)
- ¼ cup freshly grated parmesan cheese
- For garnish, extra parsley and chives
Preheat oven to 425 degrees F and line a large baking sheet with parchment paper or foil. Slice bread in half lengthwise and place on a large baking sheet, cut sides up.
In a medium bowl, mix butter, garlic, parsley and salt together until well combined. Spread evenly over bread.
Bake for 10-15 minutes or until slightly golden brown on the edges. Add cheese to the last 2 minutes of baking for ooey gooey melted perfection. Top with a little more chopped parsley and chives for presentation purposes, if your kids will allow it.
Tips for the best, easiest Nachos
- Start with a rotisserie chicken. Grabbing a rotisserie chicken is the best way to jump-start nachos at home. You can also use leftover chicken, especially you can shred it or cut it into strips.
- Make sure there are toppings in all the layers, not just on top! No one likes to have layers of plain chips once the toppings are all gone! You want goodness in every bite!
- Use restaurant-style tortilla chips. Grab any restaurant-style tortilla chips you like for building nachos, which are slightly thicker and hold up better than other varieties when baked.
- Opt for a blend of cheeses:A combination of sharp cheddar and Monterey jack cheese
- To make sure it’s kid friendly, put the toppings on the side, alternatively, if there are no children, then finish with your favorite toppings! The toppings are entirely up to you, but you can try a can of black beans, sliced black olives, fresh jalapeños, and chopped fresh tomatoes for topping the cheesy chips.
- 6. Line your sheet pan with foil. Don’t forget to cover your sheet pan with foil before building and baking your nachos — this will make cleanup a breeze. Or bake directly in an oven proof dish.
Ultimate (kid friendly) Loaded Nachos
These nachos had 3 different proteins, chicken, beef and meaty chili which was a huge benefit for the kids, plus there were no visible vegetables, except lettuce (which we put on half) and the salsa and guac (which was served on the side)
This is a great recipe to make, especially when you have some leftover chicken, beef strips or chili on hand to get you start.
- 1 large bag restaurant quality nachos
- Cooked rotisserie chicken or cooked sliced chicken breast
- Cooked strips of beef (or ropa vieja)
- Chili (prepared how you like it, but not TOO saucy)
- 3 cups grated Cheddar-Jack (approximately — you may need more or less)
- Sliced romain lettuce (sprinkled on half to make it kid friendly)
- Served apart:
- Salsa or pico de gallo
- Sour cream
- Warm queso fundido
- Top with chives, if desired
- Shred the warm chicken with 2 forks. Or if using chicken breast, season with salt, pepper and a little taco seasoning, heat through chicken breast in a pan with a little oil. Slice in ½ inch thick slices.
- Flash cook a minute steak to medium, seasoned with salt and pepper. Set aside and slice ½ thick
- Warm chili
- Assemble the nachos in 2 ways: Sprinkle a layer of tortilla chips onto 2 ovenproof plates or a tray lined with foil. Sprinkle both with chips, cheese, chicken, chips, cheese, beef, chips, cheese; repeat with each layer getting smaller in circumference. Spoon chili around the edges and serve salsa in a bowl in the middle. Finish with an extra sprinkling of cheese. Bake just until the cheese melts, 5 to 10 minutes.
- Serve hot with condiments on the side
- Enjoy with a nice cold beer and iced tea for the kids!
If making it kid friendly isn’t an issue, try adding a can of black beans, sliced black olives, fresh jalapeños, diced red onion or chopped fresh tomatoes.