jalapeño « The Very Last Bite

Right NOW Nachos

Sometimes my tummy gets an attitude. It doesn’t care what I’m doing or what I have planned for dinner, it reminds that I am hungry NOW. On days when the hunger monster in me rises up, I try to make food that will take me less than ten minutes from prep to done because waiting really isn’t an option. OM nom nom.

Last night my hunger monster visited. So did stuffed husband’s. They’re a pair, those two piggies. Made for each other I’d say. In any case, I decided to make NACHOS! I threw this recipe together about a month ago and found it was HEAVEN both in terms of taste and ease. Here’s what you’ll need…

1 bag corn tortilla chips
1 can refried beans
1 can diced tomatos
1 can sliced jalapenos
1 can chicken
8 0z. shredded cheese
Sour Cream for dipping

Start by setting your oven to broil. Follow by grabbing a baking sheet. Line it with aluminum foil. This makes clean up easier on that guy you married.

Next, place a layer of corn tortillas onto your baking sheet. Be generous and try not to leave too many empty spaces. Eating chips while you do this will both increase the quality of your cooking and the size of your waist.

Now add a layer of refried beans evenly across the plane. Be sure to get each chip so that every bite has all the yummy flavors in the mix.

Follow by adding your drained dice tomatoes over the plane.

Break up the chicken and distribute evenly. Don’t be afraid of canned chicken. I used to be a frightened little weenie as well. It’s so easy to use, very cheap, and when it is mixed in with other ingredients you can hardly even tell the difference between fresh and canned. TRY IT!

The smell will already have you weak in the knees. Plus you’re only minutes away from nachos now! Sprinkle a generous coating of shredded cheese over every inch of this Pollock-like piece of art!

Now pop this bit of heaven on earth into the oven, set to broil, for about 5 minutes. Keep an eye on it to prevent scorching. No one likes a burnt nacho.

DISCLAIMER: Please ignore my seriously dirty oven. It’s on my list of things I need to do but never get around to because I’m a major procrastinator and would rather eat nachos while playing scrabble with stuffed husband. See, I feel better already. Thanks for listening.

After five minutes, you get nacho-heaven. Throw on a few jalapenos for good measure.

Give thanks. Stuff your mouth.

Stuffed husband likes to add sour cream to his nachos.

I try not to laugh when I catch him like this… (TRY being the key word)

He even tried to share with Chloegirl (my lil piggie)

Bellabug was too tired from studying to care.

The next time you need a quick, fun, and SUPER yummy recipe, try making Lick-itty Split Nachos. You won’t be sorry! And your hunger monster won’t complain either.

Find the printable recipe here!

Peace, love, and lick-itty split nachos~

The Hungry Wife

His & Hers Melts

I make english muffins from scratch. The only good reason for doing it is because I am cheap and it’s honestly not all that difficult. My husband often laughs when I groan about the prices for bread at our local market. It’s bread people! How can I possibly pay upwards of five dollars for water, yeast, flour, etc. I’m ranting now. But really.

Plus, when you make your own bread products, you know EXACTLY what you are putting into your body. This is important. Although sometimes I like to put fried cheese EXACTLY into my body. I’m a health-conscious person when it feels good. Which is obviously rare.

Moving along, I decided to use these brilliant little babies…

to make some tuna melts with. Usually melted tuna would totally gross me out, like “eww!” but I decided to keep an open mind and give this a shot. I was so pleasantly surprised I had to blog about it. Then I ate three more melts, got full, had to take a nap, and totally forgot to tell you all about this. This is not uncommon for me. I forget my checking account number almost weekly.

This treat is both quick, assuming you already made the english muffins or paid for completely over-priced muffins at the store, and does not require much. Here is what you’ll need

1 small can of tuna (5 oz.)
1/4 cup chopped red onion
1/4 cup chopped bell pepper
1/4 – 1/2 cup of chopped jalapeño
2 chopped hard boiled eggs
Dill relish
1/3 cup of mayo
2 tbsps Dijon mustard
splash of dill juice
salt & pepper
English Muffins
Sliced tomato
Sliced cheese (I used swiss but provolone could work too)

Start by preheating the oven to 375 degrees. Then drop two eggs into a pot to boil.

Next, in a large bowl, add your chopped jalapeno

Follow with your chopped bell pepper

Then your red onion

Then add your drained tuna and follow with a few tbsps of dill relish…more or less depending on your appeal for dill. I had to chop a few pickles because, of course, we were out of dill relish.

Throw in a splash of pickle juice for good measure. FLAVOR FLAVOR FLAVOR

Your boiled eggs should be ready for a chop now.

And toss it into the mix.

And mix it all up. Mix. Mix. Mix.

Now for the good (aka fatty) stuff. MAYO

A lil Dijon to make your mouth happy

The stir it up again…add salt and pepper to taste.

Try to keep yourself from stopping here and eating this out of the spoon with complete lack of will power. 1st. Your husband will walk in on you and look bewildered. 2nd. You will be robbed of the pure experience of unadultered melt-hood. 3rd. Do it anway if it makes you happy, that’s my motto (disclaimer: this motto does not apply to dangerous activites such as drugs or Benny Hill Marathons).

Halve your english muffins and place them on a baking sheet

Then dump a few nice spoonfuls on each piece, top with tomato and a lil slice of cheese.

Pop this in the oven and bake for five minutes

Plate these gorgeous babies up with some yummy kettle cooked chips for a simple and fun rainy day lunch!

Tuna Melt Love

Stuffed Husband seemed to really enjoy this lunch…

This was a total success. The heat from the jalapenos, the ooey gooey cheese, and the delicious homemade english muffin made for a perfect afternoon lunch date. Try this soon! You won’t be sorry.