Showing posts with label nachos. Show all posts
Showing posts with label nachos. Show all posts

Tuesday, June 20, 2023

Eat Your Words: Word Counters

Breakfast Nachos with Buttery Tortillas  | recipe developed by Karen of BakingInATornado.com | #recipe #breakfast



Counting my words again. 


Today my fellow Word Counters and I are sharing our monthly group post. Each month one group member picks  a number between 12 and 50. All participating bloggers are then challenged to write something (or a few somethings, as the case may be) using that exact number of words. Today we all share what we came up with. 

This month's number is 39. 
It was chosen by Me!






~ Insurance. Being caught without it can be financially crushing. But, as I wrote in one of my earliest posts, "Insurance, Anyone," its current form, requires paying a company that then decides whether or not we'll be awarded any back.


Eat Your Words | graphic designed by, featured on, and property of Karen of www.BakingInATornado.com | #MyGraphics #blogging


 
~ Imagine my surprise to have found a (car) insurance company that is reasonably priced, is easy to reach, has great customer service, goes above and beyond actually, and does pay claims fairly. No, not in my dreams, for real.

~ An example: College Boy was seventeen and had taken my car downtown. When he returned, the car wouldn't start. He called me, I gave him our insurance information and told him to talk to them and call me back.

~ My phone rang. It was the insurance company telling me we were on a three way call with my son. They had confirmed he was somewhere safe, and wanted me to hear and approve of their conversation with him. 

~ She told him approximately when the truck would arrive, and the company. If he was unsure of who arrived, to call them to confirm. If the car took a jump, drive right home. If not, we'd all talk again.

~ She made sure he had a safe place to wait, asked him to call me before heading home, then told him to say "good bye" to his mom. She then confirmed a few things with me before ending the call.

~ The car took the jump, College Boy came home, and in the end we had to replace the battery. But this (and the few other times we'd needed to contact them) had me singing this company's praises. But wait . . .
 
~ Sadly, this next story isn't about eating Breakfast Nachos, it's about how the same insurance company had me eating my words. And unlike my (delicious, by the way) breakfast recipe, these words left a bitter taste in my mouth.



Breakfast Nachos with Buttery Tortillas  | recipe developed by Karen of BakingInATornado.com | #recipe #breakfast

Breakfast Nachos with Buttery Tortillas

 

~ Over Thanksgiving, PurDude's credit card was hacked. Someone tried to charge six hundred dollars to Hertz on his card. Fortunately, his credit card company flagged the transaction, PurDude cancelled the card and the company sent him a new one.
 
~ A few months before, he'd had an accident on the highway. He (and two others) hit a metal bar that was in their lane. He had two (very expensive) flat tires and two (very, very expensive) broken rims.
 
~ The insurance company was great. They towed his car to a tire shop, arranged a rental. The adjuster told PurDude he would not close the claim until the wheels were replaced and the car was checked out fully.
 
~ In January, PurDude received two letters on the same day. One from Hertz, banning him for life. The other, threatening, from a collection agency stating that he owed Hertz six hundred dollars and they were coming after him. Yikes.
 
~ PurDude went to Hertz to explain that the charge wasn't his but was reported as fraud. No, they explained, he'd rented a car in July and had not paid for it, they then charged his card (without telling him).
 
~ The (previously) great insurance company confirmed that the car rental charge had been approved but somehow not paid, they'd pay immediately, but PurDude let them know they would have to make right any hit to his credit rating also. 
 
~ PurDude followed up with the adjuster too. Hertz was paid. After holding on forever to talk to someone at Hertz, they told him the ban had been lifted once the bill was paid. We're still watching his credit rating . . .



Word Counters, a monthly multiblogger writing challenge | run by and graphic property of www.BakingInATornado.com | #bloggingchallenge #MyGraphics

Here are links to the other Word Counters posts:





Baking In A Tornado signature | www.BakingInATornado.com | #MyGraphics





Breakfast Nachos with Buttery Tortillas         
                                          ©www.BakingInATornado.com

Printable Recipe

Ingredients:
3 medium flour tortillas
1/2 cup shredded sharp cheddar
4 TBSP butter, divided
4 strips bacon
5 eggs
1/4 cup milk
1/2 tsp salt
1/4 tsp pepper
1/4 of an onion, sliced
1/2 of a red pepper, chopped
6 fresh mushrooms, cleaned and sliced
1/4 cup fresh spinach

Directions:
*Preheat the oven to 350 degrees. Cover a large baking sheet with parchment paper.
*Cut the tortillas into 3rds, then cut each rounded end into 4 triangles and each center piece into 5 triangles. Place individually onto the parchment paper.
*Melt 3 TBSP of the butter, brush onto one side of the tortilla triangles, flip them over and brush the other side. Bake for 12 minutes, until they start to brown. Remove from the oven and arrange on an oven safe serving plate.
*Lower the oven temperature to 200 degrees. Sprinkle half of the shredded cheddar cheese onto the nachos and place in the oven.
*In a skillet over medium heat, cook the bacon until done. Drain and chop.
*Whisk the eggs with the milk, salt, and pepper.
*Wipe the skillet with a paper towel, melt the remaining TBSP of butter, add the eggs and cook over medium heat, stirring now and then until the scrambled eggs are cooked. Place on top of the nachos and cheese and return the plate to the oven to keep warm.
*Wipe the skillet again. Spray with nonstick cooking spray. Add the onion, red pepper, and mushrooms. Cook and stir until the vegetables are soft. Drain well.
*To the plate of nachos, add the vegetables over the eggs, the remaining cheese, the spinach, and the chopped bacon. Return to the oven for 5 minutes before serving.

Friday, May 5, 2023

Answering Rena: Secret Subject Swap

 


Today's post would normally be our monthly Secret Subject Swap. The way it works is that bloggers pick a secret subject for that month, send them to me, I put them in my sorting hat, and send them out to another participant. We each get a unique subject to write about or question to answer.

Although still a Secret Subject Swap, for this post, we each have individual prompts, not sent in by each other, but submitted by just one person.

For the past 8 years, our friend Rena had participated in this and many of the other challenges I run. Rena died unexpectedly in the middle of March. I was finally able to write about it just a few days ago, I hope you'll check it out, here's the link to Rena: Mourning to Missing.

When Rena died, she'd signed up for this Secret Subject Swap challenge through the year. I had 9 of her prompts sitting in monthly documents waiting for assignment to different friends. I could not get myself to delete those prompts, it just felt callous, disrespectful. I thought I might address them, over time, in my own blog posts, but then realized that maybe some of her other friends would like to join me. Some did.

Rena took the time to ask some questions. Today her friends are taking the time to answer some of them.

So, each of us have a subject, prompt, or question, sent in by Rena. We're answering in memory of a friend, a collaborator, a valued and missed member of our blogging community.

I have Rena's August prompt, and my subject is: If you could go back to school to become anything you'd like, what would it be and why? 



I'm going to start with the two guesses I think Rena, well probably all of you, would have made.

Then I'm going to say WRONG! 

First, writing. Truth is, I thought a lot about it. I had a middle school teacher who, after I'd turned in a writing assignment, suggested it. I even took over running my dormitory area newspaper for a while in college. But, when it comes to writing, I do best when I feel the stories, when they almost pour out of me. I'm not sure how I'd handle a career of being assigned the story and having to make a deadline. Sometimes, yeah. As a side gig, yeah. But daily? I don't know.

Truth is, I wonder if all of that structure, of the subject matter being out of my hands, whether it might diminish my love of writing. Or maybe it would actually hone my skills, provide focus and growth. Hard to say. 

So how about being an author, writing fiction? I love a good mystery. In fact, I did start my own book. I wrote the first sentence. That was 10 years ago . . . Still got that sentence. Nothing else, though.

OK, so you're thinking along the culinary lines.

Perhaps I'd want to be a chef, or a baker, or both. Maybe work privately, or even open my own restaurant.

I could apply to Le Cordon Bleu in Paris. Or more locally, both MIT and Harvard have culinary arts majors.

But the food industry is grueling. Chefs are, for the most part overworked and underpaid and, unless they can afford to go out on their own, unable to nurture their own creativity.

Truth is, my recipe development often comes from a place of stress relief, a creative way to get out of my own head for a while. My recipes tend to be more pedestrian. My creations are always geared towards the specific tastes of my family. And I wouldn't have it any other way.



BBQ Pork Corn Chip Nachos | recipe developed by www.BakingInATornado.com | #recipe #food
BBQ Pork Corn Chip Nachos


I'll tell you about one thing I have loved my whole life, as far back as I can remember, and still to this day. It's ballet.

If I could, I would love to be a ballerina. Yes, it's a difficult life, both physically and emotionally, but I'd make the sacrifice. Any and all of them.

NY would be the place to go. Although some colleges do offer dance programs, it's almost true that by the time you get your degree, you're almost too old for the industry. So Julliard, Joffrey, School of American Ballet are where I'd be battling to be accepted.

One problem, though. Well, there is the whole talent issue. But more than that is the constraint that's insurmountable by effort, and practice, and guidance, and even luck. 

Seems I've been unable to change the fact that I'm only five feet tall. 




I want to thank Rena for her years of support and friendship. And I want to thank everyone who wrote these posts today, for standing by my side as we honor a friend lost way too soon. 



 


Here are links to all the sites now featuring Secret Subject Swap posts in honor of Rena. 

Climaxed 

What TF Sarah 

Part-time Working Hockey Mom 

On the Border




Baking In A Tornado signature | www.BakingInATornado.com | #MyGraphics







BBQ Pork Corn Chip Nachos         
                                                                                      ©www.BakingInATornado.com


Ingredients:
3 boneless pork loin chops
3/4 cup of my Blackberry BBQ sauce or the BBQ sauce of your choice, divided
2/3 cup canned black beans, drained
1 green onion, chopped
1 (8.75 oz) can corn kernels, drained
3/4 cup shredded sharp cheddar, divided
1/4 cup drained, sliced pepperoncini
1 bag (8 oz) scoop sized corn chips

NOTE: I often make barbecued grilled pork chops for dinner, making sure to have enough leftovers to use the next day for these nachos. If you're using leftover pork chops, you'll have to warm it before mixing with the other ingredients.

Directions:
*Marinate the pork chops in 1/2 cup of the BBQ sauce in a resealable bag for 24 hours, turning now and then. 
*Grill the pork chops until completely cooked through. Preheat the oven to 300 degrees. 
*Heat the beans in the microwave for about 1 minute, just until warm. Chop the pork into very small pieces, mix with the beans, green onions, corn, and 1/4 cup of the cheese, then toss with 3 TBSP of the remaining BBQ sauce. 
*Place in the center of a round baking dish. Sprinkle with the remaining cheese, then the pepperoncini. Surround with the chips.
*Bake for 15 to 20 minutes, until the cheese melts. To serve, drizzle with the remaining TBSP of BBQ sauce.

Monday, October 9, 2017

Sriracha Chipotle Ranch Chicken Nachos: Blog With Friends

Today’s post is the next in our series of Blog With Friends theme collaborations. Each month a group of bloggers get together and each publish a project based on a theme. What I love about this partnership is that it’s not bloggers with similar interests or strengths but a diverse group coming up with a variety of posts. In any given month we may have a recipe, sewing tutorial, crafts projects, book review and/or a technology post all related to the theme of the month.


Blog With Friends, a monthly project based blogging collaboration | www.BakingInATornado.com | #MyGraphics

This month's theme is Reflection. There will be individual project pictures and links to what everyone else has to offer at the end of my post, but here’s a peek at what we all came up with:

Blog With Friends, multi-blogger posts. This month's theme: Reflection | Shared on www.BakingInATornado.com | #recipe #DIY

Honestly, we had originally picked a different theme. In view of all the heartbreak and devastation that's been going on in the United States these days, we got together and agreed to change our theme, and I'm glad we did.

For our Reflection post I'm sharing my Sriracha Chipotle Ranch Chicken Nachos recipe, and I'll tell you why.



Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken

Chipotle Ranch Chicken Nachos
Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken


I love October. Even as a summer person I have to admit that October has so much to offer. It used to have even more, as my birthday is in this month (tomorrow, actually) but I'm more dreading those these days than looking forward to them. Don't get me wrong, I'm grateful to be alive, just a little less enthralled with getting older. I understand, though, that this seems to be how birthdays work.

As I get older and my family is all in the same place at the same time far less, reflecting back on family time spent together through the years brings me great joy. As those memories go, there's one family tradition that comes to mind, especially this time of year. It's hard to beat a weekend in October sitting on the couch with a fire in the fireplace and a football game on the TV. Saturday it's college and Sunday it's the pros. And so I can enjoy the day, dinner is not a big ordeal, it's casual grazing. I tend to make appetizers, put them out on the counter, we serve ourselves through the afternoon and evening.

Last weekend I made just one dish, Sriracha Chipotle Ranch Chicken Nachos. I was concerned that it would be enough, or that there would be an uprising of the villagers at having just one dish instead of the normal smorgasbord. Didn't happen. These dinner sized nachos were more than enough for us all, so quick and easy to make with a little planning ahead, and when my family loves a new recipe? Makes me feel great.


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken

A couple of quick notes about this recipe. Although it's fast and simple to make, there are a few things you need to know. First, if you want to serve it with my Pico de Gallo, and face it, you should, make that the day before. It's best if kept in the fridge overnight to let the flavors marry.

Second, I use leftovers from my grilled Sriracha Chipotle Ranch Chicken in these nachos. You can use any cooked chicken, but I highly recommend you make my Sriracha Chipotle Ranch Chicken as a dinner, making sure you grill enough to have leftovers and use them in these nachos. The marinade I use on the chicken adds flavor to these nachos, as does the grilling. 

Since I made the Sriracha Chipotle Ranch Chicken for dinner the night before, gathering the ingredients for this dish took no time at all. I heated the chicken in the oven for 20 minutes and brought the other ingredients to room temperature.


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken


I placed the base, taco chips and sharp cheddar slices, into a 10 inch pie pan. You could really use and baking pan you want, though.


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken


Then comes the fun part, just start building. The warm, chopped chicken came first. The chicken started the sharp cheddar melting.



Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken

 

Salsa, black olives, corn, green onion, black beans, good thing there wasn't room for the kitchen sink, where would I wash my dishes?


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken

Top it off with chopped pepper jack cheese and jalapeno slices and it's ready to go in the oven.


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken


It doesn't take long, just about 15 minutes for all of the ingredients to heat and the cheese to melt. Now that's my idea of dinner sized nachos.

Be sure to serve with extra taco chips, and don't forget the toppings. I served it with sour cream, my homemade Pico de Gallo and guacamole I made while the nachos were baking.


Chipotle Ranch Chicken Nachos, dinner, marinated chicken, lots of toppings and two different melted cheeses. Nachos aren't just for an appetizer any more. | Recipe developed by www.BakingInATornado.com | #recipe #dinner #chicken


We loved this dinner. No question I'll be making them again. Soon.

As always, any time you make one of my recipes, feel free to post a picture of it to my Baking In A Tornado Facebook Page. I'd love to see it!


Be sure to visit all of this month's other Blog With Friends projects:

Kia of Think in English shares 10 Reasons Teaching ESL/EFL is the Best Job in the World. 

Blog With Friends, multiblogger posts based on a theme, this month's theme is Reflection. Kia of Think in English shares 10 Reasons Teaching ESL/EFL is the Best Job in the World. | Presented on www.BakingInATornado.com


Lydia of Cluttered Genius shares Identifying Your Kids' Strengths.
Blog With Friends, multiblogger posts based on a theme, this month's theme is Reflection. Lydia of  Cluttered Genius shares Identifying Your Kids' Strengths. | Presented on www.BakingInATornado.com

Rabia of The Lieber Family Blog shares Gratitude Journaling.
Blog With Friends, multiblogger posts based on a theme, this month's theme is Reflection. Rabia of The Lieber Family Blog shares Gratitude Journaling | Presented on www.BakingInATornado.com

Dawn of Spatulas on Parade shares a side dish recipe for Brussel Sprout Stir Fry with Spicy Nut/Seed Mix.
Blog With Friends, multiblogger posts based on a theme, this month's theme is Reflection. Dawn of Spatulas on Parade shares a recipe for Brussel Sprout Stir Fry with Spicy Nut/Seed Mix | Presented on www.BakingInATornado.com


Be sure to stop by again next month for more theme based projects.

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Sriracha Chipotle Ranch Chicken Nachos
                                                                          ©www.BakingInATornado.com
 
 
Ingredients:
about 1/2 bag tortilla chips
4 slices sharp cheddar cheese
1 large (cooked) Grilled Sriracha Chipotle Ranch Chicken breast, warm
1/2 cup salsa
1 (2.25 oz) can sliced black olives, drained
1/2 cup drained corn niblets
1 green onion, sliced
1/2 cup drained black beans
1 cup chopped or shredded pepper jack cheese
1 small jalapeno pepper, seeded and sliced into rings


OPT for serving: additional tortilla chips, sour cream, guacamole, Pico de Gallo

Directions:
*Preheat the oven to 400 degrees.
*Grease a 10 inch pie plate. Spread the tortilla chips into the dish. Top with the slices of sharp cheddar.
*Chop the chicken breast and place on top of the cheese. Top with salsa, black olives, corn, green onion, black beans, pepper jack and jalapeno slices.
*Bake for about 20 minutes or until the ingredients are hot and the cheese is melted.
*OPT: serve with additional tortilla chips, sour cream, guacamole and/or Pico de Gallo.