Tag Archives: chocolate

Girls’ Night

5 Jun

Friday night, my friend, Tess, graced me with her presence for a much needed girls’ night. We drank daiquiris, ate nachos and “healthy” mini chocolate tortes, talked about boys, and watched some truly bad movies. It was awesome, and provided the distraction that I needed.

The nachos were super easy and delicious. The slow cooker did most of the work while I was at out, leaving just some chopping and shredding for me to do when I got home.

Steak Nachos

Ingredients:

steak or meat of choice

2 quarts (1 container) of beef broth

1 jar of salsa verde

2 bell peppers (I used a green and a red)

1 red onion

1 tbsp olive oil

salt and pepper to taste

tortilla chips

nacho toppings of choice (I used romaine, tomatoes, guac, sour cream, monterey jack cheese, and sharp cheddar cheese)

Directions:

1. Put your meat in the slow cooker with the broth, salsa verde, and salt and pepper to taste. Set it to low, and let it go for the afternoon. I left mine on low for about ten hours before we ate. The meat was super juicy and tender (as it should have been after cooking for nearly half a day).

2. About a half an hour before you’re ready to eat, pre-heat the oven to 350, and chop the peppers and onion. I sliced the peppers into long strips and the onions into rings, which gave the nachos a fajita feel. For ease of eating, I would cut the strips in half next time – it was a lot of pepper for one chip and my small mouth.

3. Put the peppers and onions on parchment paper on a baking sheet, and toss with the olive oil and salt and pepper to taste. Let the veggies roast for 20-25 minutes until they’re just a little charred at the edges.

4. While the veggies are in the oven, chop and shred the rest of your ingredients. By the time the veggies were done, you’ll be ready to assemble your nachos.

5. Line a baking sheet with another sheet of parchment paper, and load it up with tortilla chips and and cheese. Parchment paper works much, much better for this than aluminum foil. The nachos will slide off remarkably well. You can also add some peppers, onions, and meat on there, too if you’d like. Pop it into the oven (at 350) for 5 to 10  minutes, or until the cheese melts.

6. Slide your nachos onto a large plate, and load them up with lettuce, tomatoes, sour cream, guac, etc., and enjoy.

For dessert, I made mini chocolate tortes using with avocados and pecan crust. Check out the recipe over at Oh She Glows. The longer you keep them in the freezer, the less you can taste the avocado (the taste is very subtle otherwise). You could also increase the amount of chocolate a little, too. They were a perfect complement to the nachos and a couple of terrible chick flicks.

Tomorrow marks my first day of working out since my gym membership expired on Thursday. I plan to run outside for the first time in a very long time (not counting my soccer games from the spring). I have my playlist ready to go and my route mapped out. I really hope it doesn’t rain!