Father's Day Appies!

Oven Baked Loaded Nachos             

Ingredients

2 large bags Fresh is Best tortilla chips

For the sautéed beef:
1 lb lean ground beef*
3 tbsp. Club House Taco seasoning

For the toppings:
1 can black beans, drained
1 orange pepper, diced*
1 small red onion, diced
1 cup cherry tomatoes, sliced*
kernels from 2 ears of corn
1 can black olives, sliced
1 can greens olives, sliced
2 scallions, chopped
2 jalapeños, thinly sliced
2 cups Armstrong Monterey Jack cheese*
2 cups Armstrong cheddar cheese*

For the sauce:
½ cup Dairyland sour cream*
juice of 2 limes
¼ tsp. kosher salt

For garnish:
1 avocado, chopped
2 tbsp. chopped cilantro

Directions

Preheat oven to 350°F.

Prepare sauce: Place sour cream, lime juice and salt in a small bowl. Stir together and refrigerate until use.

Cook the beef: Place a medium-sized skillet on stovetop on medium-high heat. Add the beef, breaking it up as it cooks. When the beef loses its pink colour, stir in the taco seasoning, and cook for an additional minute. Transfer to a paper towel-lined strainer to remove excess fat.

Assemble the nachos: To create a collar around the inside of a 10-inch spring-form pan, cut a length of parchment paper that wraps right around the inside and rises two inches above the top. Sprinkle a handful of the chips into the pan, spreading them out evenly. Add a handful of meat, followed by a small handful of the vegetables. End by sprinkling with 1 cup of the Monterey Jack cheese. Repeat this process three more times, alternating which cheese you use. Crush any remaining chips and sprinkle on the top, along with any remaining meat and veggies.

Transfer to oven and bake for 30 minutes or until the cheese is melted. Remove pan from oven placing it onto a large round plate. Using oven mitts, carefully pop the springform and gently lift the ring up and away from the nachos. Peel away and discard the parchment paper. Drizzle sour cream back and forth across the top along with a sprinkle of avocado and cilantro. Serve immediately.

*In Flyer June 13-19, 2021
Image & Recipe Credit: Weekend at the Cottage

Baked Chicken Wings

Ingredients

2-3 lbs. Chicken wings*
Olive oil
Kosher salt and freshly ground black pepper
Sauce of choice  

Instructions

Preheat the oven to 400°F.

Line a rimmed baking sheet with foil and top with a wire baking rack. Toss the chicken in a large bowl with a generous drizzle of olive oil then place the chicken wings on the baking sheet and sprinkle with the kosher salt and freshly ground black pepper.

Bake for 40-50 minutes or until golden and crispy. Toss with your favourite sauce.

Sesame Hoisin Chicken Wings

To make, coat with a sauce that’s simply whisked together and made from:
4 tbsp. hoisin sauce
2 tsp. sesame oil
2 tsp. of rice wine vinegar for tang
Sesame seeds for sprinkling 

Classic Frank’s RedHot® Buffalo Chicken Wings

To make buffalo chicken wing sauce, simply combine:
4 tbsp. melted butter
1/2 cup FRANK’S RedHot® Original Cayenne Pepper Sauce
and generously douse the cooked wings

Other Sauce Suggestions: Mum’s Hot Sauce, Bull’s Eye BBQ Sauce, Sweet Chili Sauce, Ranch, Caliente Hot Sauce & Fresh Lime juice, or simple Salt & Pepper!

*In Flyer June 13-19, 2021
Image & Recipe Credit: Foodie Crush