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Homemade Easy Nachos Recipe

September 13, 2021

This delicious and easy homemade nachos recipe is perfect for the pesceterian dinner guests in your life. Packed full of flavor, this quick dinner is ready in under 30 minutes. Make it today

I love a good homemade easy nachos recipe. Growing up I used to go to this amazing Mexican restaurant called Mexicali Rosa’s. We would always get a platter of nachos as our appetizer. While these are a bit different, they are my homage to my beloved nachos. These nachos are a seafood lovers dream. This meal is quick, easy, and ready in under 30 minutes. It does not get much better than that! Let’s dive in.

How are nachos traditionally served?

Originating in Mexico, nachos are usually a dish that is made with tortillas chips, melted cheese, and or a cheese based sauce. They are regularly served as an appetizer and or a side dish. They can be served just with cheese, salsas, dips, and or loaded!

What toppings do you put on nachos?

The great thing about nachos is that you can essentially put whatever you like on them. As my husband does not eat meat, we traditionally use seafood (as is the case in this recipe), however, others use beef, pork (you can see my friend Amanda’s recipe here). As I said above, they are served with cheese, and I like to top mine with guacamole and sour cream!

What kind of cheese is used for nachos?

Different recipes will have differing types of cheese (which is to be expected) however, if you want to get nachos that have that melty cheese that pulls when you lift each chip from the platter, then you are going to want to use “Jack Cheese”. You can use Pepper Jack or traditional Monterey Jack Cheese. They are the best on nachos and traditionally what you would get at a Mexican restaurant.

How do I make homemade nachos at home?

The best place to start is making sure you have quality tortilla chips. I have a guide as to how to make the best homemade tortilla chips! The quality of the chip can make or break your nachos. You want to make sure they aren’t going to fail your dish.

Troubleshoot: How do you make nachos without getting soggy chips?

The best way to make sure the chips are not soggy is to have crisp chips to begin with and then bake them. You also do not want to overload them with wet ingredients as soon as they get out of the oven. It is fine if you want to top them with a few things, but remember, the more you add, the soggier they will become.

Easy homemade loaded nachos

So what do we need for this easy nachos. recipe? Let’s get to it!

Tortilla Chips (see my post on how to make the best homemade tortilla chips)
Fresh Guacamole
Cilantro
Crab Meat + Shrimp (or just one or the other. I used just crab for these)
Pepper Jack Cheese
Cherry Tomatoes
Sour Cream

How do you make nachos in the oven?

Set the oven to 350°F
top your nachos with the cheese and crab (and or whatever seafood topping you are making).
Bake for 15 minutes (you want to see that the cheese is melted and gooey- not firming up).
Remove from the oven and then toss all the other toppings on and serve immediately!

Looking for more comfort food?

Linguine with Clams
Homemade Tomato Sauce
Mediterranean Orzo
Spaghetti Allo Scarpariello
Spinach Stuffed Pasta Shells
Pad See Ew

Easy Nachos Recipe

Print Recipe

This easy nachos recipe is ready in under 30 minutes, is packed full of flavor, and absolutely delicious. Gluten free and easy, make it today!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 1 tray of nachos
Category: Dinner
Method: Easy
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Tortilla Chips (see my post on how to make the best homemade tortilla chips)
Fresh Guacamole
Cilantro
Crab Meat + Shrimp (or just one or the other. I used just crab for these)
Pepper Jack Cheese
Cherry Tomatoes
Sour Cream

Instructions

Set the oven to 350°F
top your nachos with the cheese and crab (and or whatever seafood topping you are making).
Bake for 15 minutes (you want to see that the cheese is melted and gooey- not firming up).
Remove from the oven and then toss all the other toppings on and serve immediately!

Keywords: Easy Nachos Recipe, Gluten Free, Easy Nachos, 30 Minute Meals, Quick and Easy Dinners

Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

How to make homemade tortilla chips

September 10, 2021

Have you ever wondered how to make homemade tortilla chips? What is better, corn or flour tortillas? Baked or fried? Don’t worry, this post has got you covered. This recipe is quick, easy, and beyond delicious!

Have you ever been to a restaurant where they place the most perfect bowl of tortilla chips in front of you? You pick one up, dip it into the accompanying salsa and think to yourself, “god, why are the chips you get from the store never this good?” followed quickly by “how do I make chips like the restaurant at home?” This question puzzled me for a while. I assumed it had to do with frying of some sort. But with some research I quickly came to realize that they are many ways to make homemade tortilla chips.

What are the basics?

The reality is that you only need a few ingredients for this. Tortillas, oil, and salt!

Can you make homemade tortillas with flour tortillas?

You can! However, in this recipe I will be using corn tortillas as they are gluten free. I personally prefer the taste of the corn tortilla chips over the flour (it is more traditional anyways). However, it is the same process for the corn and flour tortillas.

What is the difference between corn and tortilla chips?

To quote “Science Direct“:
Extruded corn chips are produced from coarsely ground lime cooked masa that is formed and deep-fat-fried, whereas tortilla chips are produced from pieces of baked tortillas that are deep-fat-fried. … Tortilla chips have a stronger alkaline-cooked flavor and a crispier texture than corn chips.

That is all a bit complicated! But alas, that is their description!

How do you make extra crispy tortilla chips?

If you are using stale tortillas, then coat the slices with some oil, toss in the oven at 400°F for 5 or so minutes, and you are good to go.

If you are frying them, make sure you do not take them out too early! It will give your tortillas that extra level of crispiness that makes them extra good and takes them to that restaurant quality level.

Troubleshoot: Why are my homemade tortilla chips so chewy?

There can be a couple of reasons for this. For one, you are not letting the oil get warm enough prior to placing your tortilla slices into it. The second, you are not leaving the chips in long enough. If the chips are still pale, it is a strong indication that they will be chewy and not have that lovely crisp when you take a bite into it.

How to make tortilla chips in the oven?

If you decide to make your chips in the oven this is the way to go about it:

Slice up your tortillas
Heat your oven to 375°F
Brush each chip with oil and bake between 8-12 minutes (until golden)
Top with salt when they come out of the oven

Fried tortilla chips (my favorite homemade tortilla chips)

Okay, here we go! My favorite way to make tortilla chips. The traditional good ol’frying way.

Things to keep in mind: Not all oil is the same for frying

Some oils have higher smoke points and some have lower. You are going to want to avoid olive oil (low smoke point) and use an oil like vegetable or canola (high smoke points). Your food is less likely to burn with these types of oils as opposed to burning quite easy with an oil such as olive oil.

You are going to want to have a thermometer that can measure the heat of oil as you will want to maintain a heat of 350°F in the oil. Once you add the tortillas to the oil, it will cool the oil down a bit, so, keep track.

Slice up your tortillas (corn or flour, however I once again think corn is better)
place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
Once the oil is the right temperature, place several slices into the pot (but don’t overcrowd them- it will cool the oil too much).
Fry for 3 or so minutes on each side (until nice and golden)
remove from the oil and toss with salt!

Use these tortilla chips immediately or within a few days. They will make a great snack and or top them with your favorite things and make some nachos (more on this to come in a future post).

Remove from the oil and season with salt!

Looking for other recipes?

Apple Cider Donuts click here
Sleeping Beauty Cake click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here
Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
Funfetti Cake click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here

How to make homemade tortilla chips

Print Recipe

This recipe is a quick and easy guide as to how to make homemade tortilla chips taste as good as the restaurant! Make them today!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 6 minutes
Total Time: 11 minutes
Yield: As many as you make
Category: Side Dish
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Tortillas (store bought corn or flour tortillas)
salt
canola or vegetable oil

Instructions

Slice up your tortillas (corn or flour, however I once again think corn is better)
place your oil into a heavy set pot and heat on a medium/high heat. Check the temperature of the oil. If you want to test it if you think it is getting to be hot enough, toss in once slice and see how it fries up. If it is not crisping up, allow the oil to continue to heat up.
Once the oil is the right temperature, place several slices into the pot (but don’t overcrowd them- it will cool the oil too much).
Fry for 3 or so minutes on each side (until nice and golden)
remove from the oil and toss with salt!

Keywords: homemade tortilla chips, gluten free, corn chips, fried tortilla chips

Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

Spaghetti allo Scarpariello aka The Cobbler’s Wife

September 7, 2021

Have you ever heard of The Pasta Queen? She is my latest obsession and possibly my personal hero. Pasta has been my favorite food as long as I can remember and she makes all pasta look delicious and her videos are hilarious! One that caught my eye is “The Cobbler’s Wife“. While she does not give exact measurements from her recipes, I took that upon myself to make what I think is honestly a phenomenal and fresh tasting past dish. While the traditional recipe calls for spaghetti, I also love this dish with fettuccine. Let’s make our fresh tomato pasta recipe!

This is pasta with fresh tomatoes, garlic, and basil aka a fresh tomato pasta recipe

It is that simple! Along with that you are going to be adding some cheese but it is very basic in its ingredients yet powerful with its flavor. Josh and I travelled to Italy a few years ago (you can read about it here) and one of the things that distinguishes traditional Italian food versus the food we claim to be Italian food is how heavy the sauces are. In Italy, sauces are light, there is not a lot of it, and its purpose is to highlight the ingredients. In North America, we typically slather pasta in a sauce (and while this can be good) you sometimes lose the authenticity of the ingredients and the dish.

Do you have to peel tomatoes for pasta sauce?

Not in this recipe! The cherry tomatoes are perfect for their size and you can literally just loss them in the pot. If you wish you can slice them in half, but, no peeling required!

Did you know you can freeze fresh tomatoes?

They can be raw or cooked, slice or whole. It is a great option if you want to enjoy these fresh beauties all year.

What does “Scarpariello” mean?

Literally translates to “shoe-maker” hence the nickname for this pasta recipe “the shoe cobbler’s wife”.

What do you need to make this fresh tomato pasta recipe?

13 cloves of garlic
2-3 cups of cherry tomatoes
1/2 cup parmigiano
1/2 cup pecorino
2/3 cup torn fresh basil
Olive oil to cover the base of your pot (around 1/2 inch thick)
pasta water

How do you make it?

Fill a pot full of water and salt it to taste like the ocean. Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.
Once your water is at a boil, cook your pasta according to box instructions and place the oil in the second pot on the heat.
Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end). After 2 more minutes, add the tomatoes. Add Salt, and taste as you go! Add the cheese a few minutes before your pasta is ready into the pot with the tomatoes.
While the pasta is cooking, reserve around 1 cup of pasta water. The starch from the pasta in the water is what will bring your sauce together. Add a bit of the water to the tomatoes. When the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil. Cook until the sauce is creamy and sticks to the pasta. If you feel it is a bit too dry, add more pasta water. Serve immediately.

Fill a pot full of water and salt it to taste like the ocean

Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.

Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end).

hen the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil.

Cook until the sauce is creamy and sticks to the pasta

Looking for something similar to a fresh tomato pasta recipe?

Linguine with Clams
Homemade Tomato Sauce
Mediterranean Orzo
Spinach Stuffed Pasta Shells
Pad See Ew

Spaghetti allo Scarpariello aka The Cobbler’s Wife

Print Recipe

Spaghetti allo Scarpariello aka the Cobbler’s Wife Pasta Recipe is a fresh tomato pasta recipe. Quick, delicious, and ready in 30 minutes!

Author: Sift | Gluten Free
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Dinner
Cuisine: Italian
Diet: Gluten Free

Ingredients

Scale

1/2 cup parmigiano
1/2 cup pecorino
2/3 cup torn fresh basil
Olive oil to cover the base of your pot (around 1/2 inch thick)
pasta water
1 box of spaghetti (I use Barilla gluten free)

Instructions

Fill a pot full of water and salt it to taste like the ocean. Meanwhile, peel your garlic and mince, and slice your tomatoes (if you choose) or leave them. Fill your second pot with the oil.
Once your water is at a boil, cook your pasta according to box instructions and place the oil in the second pot on the heat.
Place the pot with the oil on low heat and add the garlic. You are going to want it to infuse for several minutes. After around 5 minutes, add the torn basil (but save a few to toss it at the end). After 2 more minutes, add the tomatoes. Add Salt, and taste as you go! Add the cheese a few minutes before your pasta is ready into the pot with the tomatoes.
While the pasta is cooking, reserve around 1 cup of pasta water. The starch from the pasta in the water is what will bring your sauce together. Add a bit of the water to the tomatoes. When the pasta is finished cooking, drain it, then pour the pasta into the pot with the oil. Cook until the sauce is creamy and sticks to the pasta. If you feel it is a bit too dry, add more pasta water. Serve immediately.

Keywords: Gluten Free, Pasta, Quick and Easy dinners, Italian, Italian Food

Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

Baked Apple Cider Donuts

August 30, 2021

This recipe for gluten free baked apple cider donuts is super easy, beyond delicious, and is ready in under 30 minutes! This how to guide will show you step by step how to make this perfect seasonal treat.

I had never heard of baked apple cider donuts before living in the US. I grew up with crazy accessibility to donuts or doughnuts (thank you Tim Hortons). I remember one of my neighbors mentioned them to me and I thought “I love apple cider but it is damn near impossible to find gluten free donuts”. The quest to create an apple cider donut recipe began.

Tip: Baking is way easier than making fried apple cider donuts

Typically when we think of donuts, we think of the fried donut that has that shiny glaze on top. These are not those type of donuts. The beauty of the apple cider donut is that by baking it, you are not missing out on anything, I think the opposite. You are allowing the donut to be more cake like, a bit dense, and just packed full of flavor (without all of the mess).

What about using an air fryer?

Again, just bake them. It is less mess, less fuss, and the results are super delicious.

What is the origin of apple cider donuts?

Apple Cider Donuts enter the mainstream donut world in the 1950s. They were first introduced by the Doughnut Corporation of America. The DCA was founded by a Russian immigrant named Adolph Levitt in the 1920s. Apple Cider Donuts were considered a seasonal treat initially (as the cider would be readily available in the Fall) however now with our grocery stores and cider being easily accessible all year long, they no longer have to remain a Fall treat! You can enjoy them all year round.

Can you use apple juice instead of apple cider for donuts? Are they healthy?

Traditionally, you would want to use apple cider for these donuts but if you cannot get your hands on any, then yes, you can supplement apple juice. You will just need to boil it down to help amp up the apple flavor (I will discuss this below).

The perk to these being a baked apple cider donut recipe is that they are substantially healthier than any fried donut would be!

What do you need to make baked apple cider donuts?

2 cups of gluten free flour (I like King Arthur for this recipe)
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
3 tbsp butter (melted)
1/2 cup milk
1 1/2 cup apple cider (you will boil this down to 1/2 cup)
1 egg
1.5 tbsp cinnamon
1 tsp vanilla

How do you make these baked apple cider donuts?

In a heavy bottom pot, place the apple cider and boil it down until 1/2 cup remains. By boiling it down, you are amping up the flavor so much! It is a step that you shouldn’t miss. If you simply don’t have time, then fine, but I suggest you do not.
Set your oven to 350°F
In a bowl add the flour, baking soda, baking powder, cinnamon, and sugars. Whisk until they all come together. Add the vanilla, egg, melted butter, milk, and apple cider and whisk together. The batter should now be good to go!
Spray a donut tin with a non-stick spray. Transfer your batter into a piping bag and then pip the batter into the donut pan. Bake for 12 minutes.
Remove from the oven and take them out of the donut pan. In a bowl add cinnamon and sugar (the amount is up to you) and dip them in. Set them on the side while you dip them all and enjoy!

How can I store these donuts?

These apple cider donuts are best eaten day of (and or the next day). If you want you can freeze them, but, I still suggest consuming within the first 48 hours of baking them.

Looking for something similar?

Clafoutis click here
Burnt Basque Cheesecake (Classic) click here
Funfetti Cake click here
No Bake Heath Bar Cheesecake click here
Raspberry Lemon Cheesecake Bars click here
Sleeping Beauty Cake click here
Lemon Cheesecake Bars click here
Chocolate Cake click here
Carrot Cake click here

Baked Apple Cider Donuts

Print Recipe

This baked apple cider donuts recipe is a fast and delicious treat! Ready in under 30 minutes, enjoy them all year round!

Author: Sift | Gluten Free
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 1.5 dozen 1x
Category: Baking
Cuisine: American
Diet: Gluten Free

Ingredients

Scale

2 cups of gluten free flour (I like King Arthur for this recipe)
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking soda
1 tsp baking powder
3 tbsp butter (melted)
1/2 cup milk
1 1/2 cup apple cider (you will boil this down to 1/2 cup)
1 egg
1.5 tbsp cinnamon
1 tsp vanilla

Instructions

In a bowl add the flour, baking soda, baking powder, cinnamon, and sugars. Whisk until they all come together. Add the vanilla, egg, melted butter, milk, and apple cider and whisk together. The batter should now be good to go!
Spray a donut tin with a non-stick spray. Transfer your batter into a piping bag and then pip the batter into the donut pan. Bake for 12 minutes.
Remove from the oven and take them out of the donut pan. In a bowl add cinnamon and sugar (the amount is up to you) and dip them in. Set them on the side while you dip them all and enjoy!

Keywords: Baked Apple Cider Donuts, Baked Donuts, Gluten Free

Click here to subscribe to my Youtube account where I share tips and tricks for gluten free cooking and baking.

Gluten Free Diet Plan

July 16, 2021

Have you ever wondered “what exactly does gluten free mean?” or “why do people eat gluten free?”. Do you suffer from Celiac Disease and or a gluten intolerance but don’t quite understand what that means and how it will change your life? Let’s talk about the gluten free diet and a gluten free diet plan.

I have my own personal story with going gluten free, as many people do. I spent years feeling unwell, to the point where I was essentially bedridden in my early 20s. I went to so many doctors that I simply lost count. Each time I left with no answers. Frustrated and confused, my mother and I began to do our own research. My cousin a few years prior had been diagnosed with something called “Celiac Disease”. We knew he could not have flour, but, beyond that not much. This is the guide that I wish I had had when I found out I needed to cut gluten and wheat from my life.

What exactly is gluten?

If you have ever worked with regular flour to make (well, anything) you know that it gets a stickiness about it. If you are making pizza dough, or pie crust, or bread, or cookies, there is an elasticity to the dough / batter. Gluten is a protein that is found in wheat flour and creates the elasticity in baked goods. If you ever see someone kneading bread, that is to help build up the gluten protein.

What happens to your body when you stop eating gluten?

If you have Celiac Disease and or a gluten intolerance, gluten and wheat are detrimental to the body. Your intestines absorb the nutrients from your food and are responsible for maintaining good gut health. The intestines are lined with micro-tentacles called villi.

When someone who should not have gluten has gluten, it attacks the villi that line the walls of the intestines. The way I best like to describe this action is that gluten acts like sandpaper to the villi. It will wear them down until they no longer exist. This leads to ulcers in the intestines, blood in the stool, extreme pain, cramping, upset stomach, and if left untreated, it can lead to intestinal cancers.

Gluten for others can be non-GI related. For some people, gluten causes migraines, general fogginess, and depression.

To see your best results from a gluten free diet, you need to abstain from any form of gluten for at least 2 weeks.

What foods should you avoid when you are gluten free?

This can vary from person to person however, if you have Celiac Disease and or an intolerance, you should avoid the following foods:

Wheat

Barley

Malt

Spelt

Farro

Farina

Durum

Emmer

Semolina

Graham

This leads us to the question: What can you actually have if you need to eat a gluten free diet?

“Are potatoes gluten free?”, “is coffee gluten free?”, “is butter gluten free?”, “is rice gluten free?”

Yes! The answer is yes. There are so many things that are gluten free. Let’s talk about some flours first and foremost that are safe for you to use.

Buckwheat (doesn’t actually have wheat and is safe!)
Teff Flour
Sorghum Flour
Potato Flour
Arrowroot Flour
Brown Rice Flour
Oat Flour
Coconut Flour

Tapioca Starch (or Flour)
Potato Starch
Almond Flour
Quinoa Flour
Chickpea Flour
Amaranth Flour
White Rice Flour
Corn Flour
Cassava Flour

Quick and Easy Orzo Recipe! — Gluten Free Orzo- Click *here*

Julia Child inspired vegetarian bourguignon — Vegetarian Bourguignon- Click *here*

Why is gluten bad for you and should everyone be on a gluten free diet plan?

The short answer: no
Not everyone should be on a gluten free diet. Gluten is fine for those who do not have an underlying condition. That condition can be external of Celiac Disease and or a gluten intolerance. Some individuals with Crohn’s Disease have found relief from a gluten free diet plan, and or other GI issues. Some parents of children with Autism also praise a gluten free diet for helping their children focus. I am of course not saying that everyone should try this, but, if you want to try going gluten free, then by all means, give it a go. However, you should not be approaching a gluten free diet to lose weight. It is not a healthy way to go about it. If you are wishing to improve your overall health, then, give it a go!

Let’s make a gluten free diet plan!

I have put together a meal plan for one week. This way, you can give it a go and see if you find it simple and or helpful to you!

Monday:

Breakfast: Blueberry Muffin
Lunch: Squash Salad
Dinner: Stuffed Pasta Shells

Tuesday:

Breakfast: Blueberry Muffin
Lunch: Fish Soup
Dinner: Salmon and Squash

Wednesday:

Breakfast: Asian Rice + Eggs
Lunch: Fish Soup
Dinner: Veggie Bourguignon

Thursday:

Breakfast: Summer Quiche
Lunch: Butternut Squash Soup
Dinner: Cajun Catfish

Friday:

Breakfast: Summer Quiche
Lunch: Butternut Squash Soup
Dinner: Veggie Casserole

Saturday:

Brunch: Shakshuka
Dinner: Pizza!

Sunday:

Brunch: Quiche
Dinner: Linguine and clams

You can of course decide to double up on meals / recipes as you will likely have leftovers, however, this just gives you a general idea of what you can have throughout the week!

For Sides, click here

Desserts, click here

Things to remember before embarking on a gluten free diet plan:

Read read read! You need to read every ingredient listed on what you purchase. Gluten can hide in the trickiest of places (like shampoo, and lotion- see Aveeno.) Gluten is in things that you would not necessarily expect, like salad dressings, and is the first ingredient listed in Soy Sauce (don’t worry, gluten free tamari is great- as are coconut aminos!)
Just because you assume something to be gluten free, does not mean it is. Things like Quaker Oats, Corn Flakes, etc, are not gluten free. See #1.
Even if you are a beginner, this is a good meal plan for you. Nothing on this list is overly ambitious, especially if you know how to cook.
Some brands that I love for flours are King Arthur Flour, Cup4Cup, and Bob’s Red Mill. Pastas: La Venziane, Barilla, and Delallo.

If you need some resources, check these out:

Mayo Clinic

Celiac.org

Healthline