Veggies & Starches

Loaded Queso Fries

by Shawnda on May 2, 2014

in Appetizers,Cinco de Mayo,Mexican & TexMex,Sides,Vegetarian,Veggies & Starches

Loaded Fries with Chile con Queso

“You’re going to get me kicked off the internet for this.”

Not the first time I’ve said those words to Jason… probably won’t be the last, either.

But he has a point. There is no such thing as too much queso. Nor is there any shortage of things to do with the leftovers. Especially if you have no shame and even less regard for cholesterol levels. Hi, I’m Shawnda :)

Loaded Fries with Chile con Queso

On Cinco Eve, when you’re trying to decide whether you should double or triple your favorite queso recipe between sips of margarita (of course) – go with the little tequila bottle whispering in your ear.

Triple it.

Because if your friends disappoint you and don’t lick the bowl clean, you have options.

Loaded Fries with Chile con Queso

There’s Eggs Benedict. And not that you really need anymore options after that because [swoon]…

Then there’s that thing where you dump it over a pan of enchiladas for the ultimate cheesy enchiladas. Or over a chicken cheesesteak for a killer sandwich.

Loaded Fries with Chile con Queso

And then there’s scooping the leftovers over a pan of oven-baked fries (because frying anything destined to be covered in cheese is kind of irresponsible). And then top it with a mound of pico de gallo (vegetables!) and avocado (avocado!) and a few squeezes of lime juice (expensive!).

Loaded Fries with Chile con Queso

Loaded Queso Fries

The ultimate Cinco de Mayo hangover cure: baked french fries topped with leftover queso, pico de gallo, and avocado.

Ingredients

Instructions

  1. Bake fries according to package instructions.
  2. Warm the queso and then scoop over the still-hot fries and lightly toss.
  3. Serve topped with a generous scoop of pico de gallo, diced avocado, and the juice from the lime wedges.

Notes

Yields: 4 servings

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Mexican Grilled Corn

We grew up on a quiet, country road. Our house marked the midway point from the bus stop to Martha’s house. On any given day, if her kids weren’t at my house, my mom’s kids were at hers.

We introduced Martha to chocolate gravy, baked beans, and snow ice cream. Martha introduced us to chorizo, homemade tortillas, and tamales.

Martha was very much like a second mom. She had no problem putting us to work or yelling at us if we got too loud and disturbed Mr. John’s nap.

And then I caught that crazy woman putting mayonnaise (MAYONNAISE!) on my corn-on-the-cob and I thought I’d never be able to trust another human again.

Mexican Grilled Corn

Mexican Grilled Corn, or, you know, “corn,” as Martha & Mr. John called it, is a thing of wonder. Sure, you could say the right sweet corn cob needs nothing more than a pat of butter… but you’d really be missing out.

Local taco trucks sell it and advertise it simply as Elote (corn). And what you’re getting for $2 is simply fantastic.

The corn cobs are grilled until lightly charred, brushed lightly with mayonnaise, and then topped with a dusting of chile powder, a squeeze of lime juice, and crumbled Mexican cheese (queso fresco or cotija). The heat from the grill melts the mayo and cheese while the lime cuts the richness and the chiles gives it the perfect bite.

Mexican Grilled Corn

Elote

Corn on the cob is grilled, brushed with mayo, and topped with chile powder, goat cheese, and lime.

Ingredients

  • Corn cobs
  • Mayonnaise
  • Chile powder (chipotle is my favorite)
  • Crumbled goat cheese (cotija and queso fresco are traditional)
  • Lime wedges

Instructions

  1. Preheat your grill to medium-high.
  2. Leaving the stalk attached, remove all but the single, very inner-most layer of corn husk and discard.
  3. Run cobs under water and then put directly on the grill.
  4. Cook ~5 minutes at a time, rotating to lightly char all kernels.
  5. Remove any husk/silk that didn't burn away on the grill.
  6. While the corn is still hot, coat each with 1-2 tsp of mayo. I do this by putting the mayo on a paper towel and rubbing it over the corn.
  7. Sprinkle with chile powder and cheese.
  8. Squeeze lime wedges over top and serve warm.

Notes

Yields: Servings vary

Source: Confections of a Foodie Bride

Estimated time: 30 minutes

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Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

When I started Whole30, it was a desperation move to see if I could find something that might speed up healing my plantar fasciitis so I could start running again.

It sounded like an okay-ish idea. Actually, that’s totally a pants-on-fire lying lie. I knew it was a terrible idea. That I would be miserable and that misery would suck the other innocent bystanders in this house into my miserable swirling vortex of the misery that is Miserable No-Sugar Shawnda.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I feel like we have eaten the same 4 things over and over and over and over and over again. I have been completely uninspired (you’ve probably noticed how quiet it has been) and, in general, just a real [radio edit] “joy” to be around.

The WholeAlmost30 hasn’t been perfect. Or enjoyable (understatement of the [radio edit] year). But here we are, nearly a month later, and I’ve been jogging on the treadmill a few times a week.

With almost zero issues. Y’all. Zero. And that is totally not a pants-on-fire lying lie.

So I officially and permanently claimed back one of the forbidden fruits to help try to ease the misery. Because you know what I was totally sick of eating for breakfast? Eggs. You know what makes all the difference in the world and turns eggs back into a far less stabby breakfast option? Goat cheese.

GOAT CHEESE.

Muffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

I whisked together the fixins for a mega-omelet and baked it in a cupcake pan. Re-heating 2-3 for breakfast every morning was a lot quicker, easier, and far more enjoyable than my standard eggs-over-green-things. It was also a great way to put a dent in the KalePocalypse™ that’s going down in the garden right now.

Here’s to goat cheese! And for “wogging” a 5k. And to more goat cheese!

Miffin-Tin Omelets with Kale, Sundried Tomatoes, and Goat Cheese

Miniature baked omelets loaded with fresh kale, sundried tomatoes, and tangy goat cheese.

Ingredients

  • 8 eggs
  • 1/4 cup milk
  • Salt
  • Pepper
  • 4 oz crumbled goat cheese
  • 1 Tbsp olive oil
  • 1/2 large yellow onion, diced
  • 3 cloves garlic, minced
  • 2 packed cups chopped kale (~8 large leaves)
  • Heaping 1/2 cup sundried tomatoes

Instructions

  1. Preheat oven to 350.
  2. Whisk together the eggs, salt, pepper and goat cheese in a large bowl; set aside.
  3. Liberally (like, waaaay liberally) spray a muffin tin with cooking spray/olive oil. (You can also use paper liners - not my favorite, see the last paragraph above.)
  4. Heat olive oil in a skillet and saute the onion and garlic until translucent and softened.
  5. Add the chopped kale and tomatoes, stirring until the kale begins to wilt.
  6. Turn off heat and let sit about 10 minutes, stirring occasionally.
  7. Transfer the kale mixture to the eggs, stirring to mix.
  8. Using a 1/4-cup measure to fill each muffin cup.
  9. Bake for ~25 minutes, until the centers are set and not runny.
  10. Remove from oven and let sit 5 minutes.
  11. Run a knife around the edge of the omelets and then let cool another 5 minutes.
  12. Remove from pan - a fork is helpful for any that stuck at the bottom.
  13. Refrigerate leftovers and reheat in the microwave.

Notes

Yields: 12 individual omelets, or 4-6 servings

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

*I’ve made individual omelets in cupcake liners and… well, it’s not my favorite. My paper liners always get soggy in the fridge over the course of the next 2-3 days and tear into small pieces. Which I feel is a bigger pain that using a fork to loosen the mini-omelets from the muffin pan. Totally your call, though. As long as the pan is well-sprayed with oil, you shouldn’t lose any to tearing.

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Whole30 Breakfast: Spicy Sweet Potatoes, Green Beans, and Eggs

Hey – remember that time I did Whole30 last year and it was so awesome that I had a very big and very public ugly-cry meltdown (The Meltdown, as we refer to it… when we dare refer to it) in the middle of Whole Foods over the price of strawberries and embarrassed the &^$# out of my husband and freaked out the produce guy?

Guess what. I’m doing it again.

[sarcasm] And y’all. Jason is so excited. [/sarcasm] Because he knows.

ODNS

I’ve been battling plantar fasciitis for months now – that thing that cost me the marathon – and because “just wait out 12-18 months and let it heal itself” was not what I want to keep hearing over and over, I decided to see if an elimination diet to maybe resolve/reduce inflammation might help.

What have I got to lose? Besides a Blue Bell addiction and – fingers crossed – maybe some of the 12 lbs I’ve gained over the last 3 months by not running and stress-eating and stress-eating even more.

So on a whim – as in, just as I was shoving Jason’s lunch into his hands as he was walking out the door – I made the decision. And the announcement.

And then I got The Look. And then, The Sigh.

Probably because he’s worried about our friends & family seeing me on The News. And having to visit me in The Pokey.

Day 1
The biggest challenge today? Not licking the knife after making Landry’s PB&J for lunch. Otherwise, I’m fine. And everybody’s alive.

Breakfast - Spicy-ish Sweet Potato Hash-ish with green beans and 2 poached eggs.

Lunch - Because we got back from gymnastics and I hadn’t put up breakfast leftovers, I fried 2 eggs and had the same thing.

“Snack” (although you don’t really snack on Whole30 but I don’t know what else to call the tuna salad and broccoli that I ate between lunch and dinner – but I had tuna salad (with homemade mayo) and broccoli.

DinnerSpicy Date-Glazed Salmon, green beans, and baked sweet potato.

Last year at this time, I was feeling pretty confident. But being a little wiser, I know the murderous, sugar-withdrawal rage that is looming in 48 hours. And just want it to hurry up and get here so I can get it over with and hopefully not harm anyone.

Spicy Sweet Potatoes with Green Beans and Poached Eggs

A Whole30-friendly breakfast of spiced sweet potatoes, green veggies, and eggs.

Ingredients

  • 1 Tbsp olive oil
  • 1 medium sweet potato, diced
  • 1/4 tsp garlic powder
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp paprika (I use smoked)
  • Generous pinch of salt
  • Several grinds black pepper
  • Salt
  • Pepper
  • Steam-in-bag green beans
  • 4 eggs, fried or poached

Instructions

  1. Heat oil over medium-high heat in a large pan.
  2. Place sweet potatoes in a small sandwich bag and add dried spices - shake to coat well.
  3. Empty the bag into the pan and cook for 8-10 minutes, stirring occasionally, unti. potatoes are fork-tender and nicely caramelized.
  4. Steam the green beans and prepare the eggs, as desired, while potatoes are cooking.
  5. Serve in the potatoes and green beans topped with eggs.
  6. And try not to stab anybody, 'mkay?

Notes

Yields: 2 servings

Spice rub from from Spicy Honey-Glazed Salmon

Estimated time: 15 minutes

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