His show is awesome, his food is down home DEEELICIOUS and packed with flavor!
He has a cookbook out that I need to remember to get.
And the guy is funny!
Now this video doesn't showcase his humor so much
FUNKY FRIED CHICKEN!!
Okay, the recipe I made of his is
LOADED SWEET POTATO NACHOS.
Tim's mom called the other day and told me Rachael Ray was making
sweet potato nachos.
Well I googled them and they looked yummy.
But Aaron's looked even more deeelicious!
So I made them and ate them!
Sweet Potato Nachos!
Keep that in mind.
You will need to adjust a few of the ingredients for the kiddos in your house.
so here's the fixins for these fine Loaded Sweet Potato Nachos.
Important Angie Cheat Alert:
I was planning on making the homemade chips,
I really was!
like my childhood dreams of being crowned Miss America.....
So using good sweet potato tortilla chips is FINE!
Not being Miss America is FINE!
I would have looked AWESOME in that crown!
You knew you were gonna win.
so many recipes call for chipotle peppers.
Here's the brand I buy.
And quite frankly,
I've never used Gouda before for cooking.
The recipe calls for smoked Gouda but I picked up the plain by accident. Worked fine since there was already smoky flavor from the chipotles.
I always use The Neely's recipe here.
So easy to make and totally rocks the house!
Okay guys, I took a couple pictures of the prepping of the chipotles and the jalapenos.
I don't know which picture is scarier and also why I thought
it was even okay to take these pictures!!!!!
I was trying to show that you only need to use three peppers but to save and freeze the rest.
Could there BE a MORE unappetizing picture?
I was TRYING to show that I use these disposable gloves when I slice jalapenos.
What in the heck was I thinking???
Could there BE a more scarier picture??
The bigger question is...
WILL ANGIE EVER GET THIS STUPID POST FINISHED????
chop up all the vegetables and shred up that Gouda.
OH! Next time, I may use provolone, that would be good too.
start browning the beef....
Now throw the onions and garlic in and begin sauteing...
Now throw the chipotle peppers and tomato paste in.
Add that yummy, spicy barbeque sauce!
The hard work is done...
let this simmer now for a bit.
Okay, let's start putting these
Loaded Sweet Potato Nachos
Throw your chips on an oven proof tray. I used this dish cause I don't have an ovenproof tray that is something other than a disgusting looking baking sheet.
Now layer the beef on top.
Layer on some cheese.
some hot jalapenos that were sliced with a scary looking black gloved hand.
And now do it all over again until you get to the cheese....
Throw the dish in the oven for a few minutes to let the cheese melt...and then whip on those jalapenos...
Now drizzle the remaining spicy barbeque sauce on.
Sprinkle the chopped scallions all over...
Mmmmm. See that spicy sweet barbeque sauce
drizzled over the gooey cheese
and the spicy smoky meat under that?
All on tasty salty sweet potato chips!
Well, don't be shy....plate some up!
to have a fork handy,
you is-a-gonna need it!
Okay kids, that's all I have for today.
I better go find something to make for the Super Bowl since I made and ate these nachos up a day early.
I gotta find a way to kick these rugrats off my couch in time for kickoff.
Cause Ima need plenty of room for my
all time favorite meal....
Have a good rest of the weekend!
Talk at ya soon!
CRAP! I forgot!!
Here's the recipe!!!
Loaded Sweet Potato Nachos
Recipe is from Aaron McCargo of Big Daddy’s House on the Food Network
www.foodnetwork.com – Check his show out sometime-Fantastic recipes
Angie’s Note: I cheated and used organic sweet potato chips instead of making them by hand.
Canola oil, for frying
2 large sweet potatoes, thinly sliced on a mandoline
Salt and freshly ground black pepper
2 tablespoons grapeseed oil
1 1/2 pounds ground beef
1 onion, diced
1 tablespoon minced garlic
1 tablespoon tomato paste
3 chipotles, minced
1 1/2 cups, favorite BBQ sauce, plus some for drizzling
2 cups grated smoked Gouda
3 red jalapenos, sliced
1 bunch scallions, sliced
Preheat the oven to broil. Preheat a deep-fryer or heavy-bottomed pot, with enough canola oil to come halfway up the sides of the pot, to 325 degrees F.
Working in batches, deep-fry the sweet potatoes until crisp, about 5 to 7 minutes. Remove from fryer to a paper towel lined platter and season with salt and pepper, to taste. Set aside.
Add the grapeseed oil to a large saute pan over medium-high heat. Add meat and brown it until almost cooked through, about for 3 to 4 minutes. Add the onion and garlic and cook until softened, about 2 to 3 minutes. Add the tomato paste, chipotles, and salt and pepper, to taste. Stir several times to incorporate. Add the BBQ sauce, bring to a simmer and cook for an additional 5 to 6 minutes. Remove from the heat.
To assemble nachos:
Using 2 oven-proof platters, lay some sweet potato chips on each platter. Top the potatoes with some meat, cheese, and jalapenos. Repeat the layers with the remaining ingredients, except for a handful of jalapenos. Broil until the cheese melts, about 3 to 4 minutes. Remove the platters from the broiler and top them with the remaining jalapenos, a drizzle of BBQ sauce and the scallions. Serve.