Chicken Pad Thai Nachos
℅ Closet Cooking
- 1 tablespoon tamarind concentrate or 1/4 cup lime juice
- 3 tablespoons fish sauce or soy sauce
- 3 tablespoons palm sugar or brown sugar
- 1 tablespoon chili sauce or to taste
- 2 tablespoons peanut butter (optional)
- 2 cups chicken, cooked and shredded
- 1 (14 ounce) bag tortilla chips
- 1 cup cheddar, shredded
- 1 cup monterey jack, shredded
- 2 cups bean sprouts
- 2 carrots, shredded
- 4 green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup cilantro, chopped
Directions
- Simmer the tamarind, fish sauce, sugar, chili sauce and peanut butter over medium heat until the peanut butter melts into the sauce, about 2-3 minutes, before mixing in the chicken.
- Spread the nachos out on a baking dish, sprinkle on the chicken and sauce mixture, bean sprouts, carrots and green onions followed by the cheese and broil until the cheese has melted, about 2-4 minutes, before topping with peanuts and fresh cilantro.
Black Velvet
Ingredients
1/2 glass Stout
1/2 glass Champagne
1/2 glass Champagne
Directions
Fill 1/2 a collins glass with a stout and gently top with champagne.
Cinnamon Roll Pretzels
Ingredients
4 heaping cups of pretzels
1/4 cup butter, melted
1/2 cup granulated sugar
1 1/4 teaspoon cinnamon
1/2 cup vanilla candy melt or white chocolate
1/4 cup butter, melted
1/2 cup granulated sugar
1 1/4 teaspoon cinnamon
1/2 cup vanilla candy melt or white chocolate
Directions
Preheat oven to 350. Line a baking sheet with parchment paper and set aside.
In a large bowl, toss pretzels with melted butter. Stir sugar and cinnamon together in a small bowl before tossing with buttered pretzels. Spread in an even layer on prepared baking sheet and bake 12 minutes. Remove from oven and cool 10 minutes.
In a small bowl, melt vanilla candy melts until smooth. Pour into a squeeze bottle and drizzle over pretzels. {Or drizzle with a spoon.}
After about 5 minutes, the candy melt should harden and you can serve!
