#SundaySupper: No Labor Recipes

Yesterday marked the start of football season and today’s recipe comes to you straight from Auburn.

I was going to share this recipe with you yesterday, but when I saw that today’s Sunday Supper theme was “No Labor” recipes I knew it fit in perfectly. Because what could involve less labor than two ingredients and a microwave?! I’m not even making any dishes either! Thank you to the Sunday Supper Movement for hosting today’s event.

There is a restaurant called Momma Goldberg’s Deli right next to campus that has been open since 1976. What makes this deli unique is that their sandwiches are steamed! (Never in my wildest dreams would I attempt to recreate one of their deli sandwiches at home.) In 2007 Momma G’s became a franchise and has now expanded to 26 additional locations across 4 states.

Momma Goldberg's Deli on S College

If you find yourself at a Momma G’s establishment, you must get an order of Momma’s Nachos. (And don’t forget to order a beverage for your souvenir cup – we have quite the collection from their various locations.) Or, you could make them at home like I did. Only problem is that I don’t have their fancy steamers and used the microwave. While still deliciously simple and the perfect tailgating food, the cheese didn’t melt into the chips the same way Momma’s does.

Copy Cat: Momma’s Nachos

Ingredients:

  • nacho cheese Doritos chips
  • slices of pepper jack cheese
  • jalapenos (optional)

Steps:

  1. Place chips on a paper plate. Place slices of cheese over top. Add jalapenos if using.
  2. Microwave 5-10 seconds – keep on eye on it, as cheese melts quickly!

Copy Cat Momma's Nachos for #SundaySupper from Sew You Think You Can Cook Two ingredients and 10 seconds for the ultimate tailgating snack

Savory Snacks and Sides:

Labor Free Main Dishes:

Sweet Treats and Drinks:

Labor Free Labor Day:

8387592742_f6164fd5a8_oJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the#SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

SRC: Black Bean and Beer Queso

newsrcbanner

Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

SRC: Nacho Cheese Sauce

newsrcbanner

Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned the blog Burnt Apple. In her about me section, Burnt Apple admits to being a not-so-great cook, but after having kids she turned it around and you can see her success on her site. Her husband has diabetes so her page is full of healthier meals. Not that I picked one… there were just too many cinnamony desserts to pick from! Like cinnamon pie – WHAT?! And churros – but hey, they’re baked and not fried. And then there were apple cinnamon quinoa cookies – quinoa’s good for you, right?

I decided to go in a savory direction. But still, not exactly a healthy one. We’re talking nacho cheese sauce people! I enjoy this guilty pleasure at sporting events and the bowling alley. Add it to your March Madness party for a dip everyone will enjoy!

I doubled the recipe and needed to use whole milk in addition to the evaporated milk. I found I needed to add a little extra splash of milk to the nacho cheese sauce to get my desired texture.

Nacho Cheese Sauce

Ingredients:

  • 8 oz mild cheddar cheese, cubed
  • 8 oz pepper jack cheese, cubed
  • 1 can (12oz) evaporated milk
  • 1/2 C whole milk
  • 2 tbsp cornstarch

Steps:

  1. Place all ingredients in a saucepan. Melt over medium heat until sauce is smooth, bubbly, and thick.
  2. Serve over chip with pickled jalapenos, if desired.

*This recipe is adapted from http://burntapple.com/2014/07/14/theater-style-nacho-cheese-sauce/*

Nacho Cheese Sauce | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Eating the Bible: The Voice of Wisdom

Tonight’s story comes from the Book of Numbers.  In it, Balaam’s donkey is given the gift of speech to inform him of an an angel along their path. Three times in the story does the donkey obey the angel and stop, and three times Balaam beats the donkey; it is then that God “opened the mouth of the donkey, and it said to Balaam, ‘What have I done to you that you have struck me on these three occasions?'” (Numbers 22:28) God then opens Balaam’s eyes so that he can also see the angel in the road.

The biggest question out of this story is why could the donkey feel the presence of the angel while the sorcerer could not?

It is a question that, reworded, can be applied to your faith. Do I feel the presence of God? Am I obeying Him? This story shows that it isn’t only the powerful who are aware of the Lord. It is a reminder to keep your heart open to His touch.

In Eating the Bible, Rena made Three-Bean Burritos to accompany this story. Using three types of beans signifies the three attempts the donkey made to make Balsaam aware of the angel. And because burro means donkey in Spanish, she thought that burritos would be a good meal choice. I decided to detour from her recipe and create Thee-Bean Nachos instead. (I had a craving for Moe’s nachos…) So for us this week, Mexican Monday happened on Wednesday!

Three Bean Nachos

Three-Bean Nachos

Ingredients:

  • 1 tbsp vegetable oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1/2 C canned light red kidney beans, drained (liquid reserved)
  • 1/2 C canned pinto beans, drained (liquid reserved)
  • 1/2 C canned black beans, drained and rinsed
  • tortilla chips
  • 1 C shredded cheese
  • toppings: shredded lettuce, diced tomato, diced red onion, sour cream, queso, etc

Steps:

  1. Preheat oven to 400 degrees F.
  2. In a nonstick skillet saute onion and garlic over medium-high heat. Season with salt and pepper. Once onion is translucent reduce heat to low and add the beans. Gently mash the beans with some of the reserved liquid until you reach a desired consistency. (I opted to keep it pretty chunky)
  3. Place a layer of nachos on an oven proof dish (i.e.: baking sheet, casserole dish, cast iron skillet) top with bean mixture and shredded cheese. Place in oven for 5 minutes, or until cheese is melted. Serve with desired toppings.

Three Bean Nachos 2

Disclaimer: This post contains affiliate links.