My Last Hurrah!

So about 2 weeks ago I set sail on my new ‘diet’ for the new year.  While I don’t necessarily believe in diets, I do think a good structural form of eating and portion control is good every now and then.  So far the Flat Belly Diet has worked well!  With some additional exercise I lost 2 pounds in one week!  Pretty good for me!  The weekend before I started, I decided to make one of my favorite meals NACHOS.  I got this recipe from Martha of course, but it is actually one of Emeril’s as he is a contributor to Martha’s Everyday Food Magazine.  Emeril makes this for his kids who were actually on the Martha Stewart show last week.   SOOO CUTE.  Little E.J or ‘Eeege’ as Emeril refers to him, is a little mini ball of BAM!  Taking after his father in the kitchen I’m sure.

Here is their Nacho recipe!

Serves 6-8 but make and use as much as you need!

1 lb of fresh hot pork sausage, casing removed.  Okay I know that is one of the most gross jobs on the planet, but try cutting the end and work your knife up through the inside of the casing and try and cut the length of the sausage from the inside.

4 scallions chopped, whites and greens separated

1 tbs chopped garlic (or more!)

2 cans of pinto or black beans, rinsed and drained

3/4 cup low-sodium chicken broth or water

chili powder to taste (1/2 tsp recommended)

1/4 tsp ground cumin

1/4 tsp coarse salt

your favorite tortilla chips

3 cups grated pepper jack, sharp cheese or a combo of both

1/4 cup pickled jalapeño slices

Salsa and sour cream for serving.

1.  Preheat oven to 450

2.  Heat a large skillet and add crumbled sausage, cook till it browns.  Then remove from the skillet and drain on a paper towel.

3.  Add scallion whites, and garlic to the skillet and good for a few seconds then add the beans.  Let them get to know each other for about a minute then add the broth (or water) and all other spices.  Smash it all down with the back of a wooden spoon or a potato masher.

4.  In a baking dish arrange like so:

~ tortilla chips





Repeat as many times as it takes to fill the pan.

Bake until the cheese melts and top with scallion greens!


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