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Recipes for your weekend

Nydia Streets

Posted by Nydia Streets of Streets Law in South Florida Family Events and Recipes

Daylight Savings Time ends this Sunday, so don’t forget to set those clocks back one hour! In the meantime before that happens, you can celebrate National Doughnut Day and National Nachos Day with our weekend recipe guide.

  • Greek Nachos (courtesy of agoudalife.com)

Ingredients

  • 1/2 pound chicken meat is optional: but can use boneless breasts, ground chicken or ground lamb

  • 1 tablespoon olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 1 package Stonefire Naan pita rounds (toaster size) or your favorite pita bread

  • 1 container hummus or homemade

  • 1 container tzatziki or homemade

Directions

  1. If you’re adding chicken to this nacho start with about 1/2 pound of boneless skinless chicken breasts cut in bite size pieces. Add the chicken to a bowl then drizzle a tablespoon of olive over them along with a 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Toss to coat.

  2. Add the seasoned chicken to a large hot skillet over medium to medium high heat then leave them alone for about 2 minutes to sear for added flavor.

  3. Turn the chicken bites over and continue cooking until they’re fully cooked then remove from the skillet and set aside.

  4. The Assembly:

    • Cook and reserve the chicken or lamb then slice, cut and chop all the toppings you’re going to use. Have the hummus and tzatziki ready in the refrigerator.

    • Toast the pita and slice it into triangles then layer the nacho on a plate, platter or go completely casual and use a baking sheet! Eat right away..

  • Dessert Nachos (Courtesy of iambaker.net)

Ingredients

  • CINNAMON AND SUGAR CHIPS

    • 6 flour tortillas, (8 inches wide)

    • 1 tablespoon cinnamon

    • 1 tablespoon sugar

    • 1/2 cup butter, melted

    CREAM CHEESE GLAZE

    • 4 ounces cream cheese, room temperature

    • 1/4 cup butter, softened

    • 1 tsp vanilla

    • 1 cup confectioners sugar

    FRUIT NACHOS

    • 1 cup strawberries, diced

    • 1 cup kiwi, diced

    • 1 cup blueberries

    • 1 cup raspberries

Directions

CINNAMON AND SUGAR CHIPS

  1. Preheat oven to 400°F.

  2. Set out the tortillas on a cutting board and cut them into 8 wedges.

  3. In a large bowl with a lid, combine melted butter, cinnamon, sugar, and tortillas wedges. Place the lid on the bowl and shake to coat all tortilla wedges with the butter mixture.

  4. On a parchment-lined baking sheet, place individual tortilla wedges.

  5. Bake for 10-12 minutes or until the tortilla chips are golden brown. Chips will continue to crisp outside of the oven.

CREAM CHEESE GLAZE

  1. In a medium bowl combine cream cheese, butter, vanilla, and confectioners sugar. Stir to combine. The glaze should be smooth.

  2. Warm in microwave until pourable (about 30-50 seconds).

FRUIT NACHOS

  1. On a large plate, add 1/3 of the chips, fruit, and cream cheese glaze. Repeat two more times, ending with the remaining glaze. (If there is some left over it can be stored in an airtight container for 2 weeks in the refrigerator.)

  • Crispy and Creamy Doughnuts (courtesy of allrecipes.com)

Ingredients

  • 2 (.25 ounce) envelopes active dry yeast

  • ¼ cup warm water (105 to 115 degrees)

  • 1 ½ cups lukewarm milk

  • ½ cup white sugar

  • 1 teaspoon salt

  • 2 eggs

  • ⅓ cup shortening

  • 5 cups all-purpose flour

  • 1 quart vegetable oil for frying

  • ⅓ cup butter

  • 2 cups confectioners' sugar

  • 1 ½ teaspoons vanilla

  • 4 tablespoons hot water or as needed

Directions

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.

  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.

  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.

  4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

Enjoy!