I received an exciting invitation this week to attend a tequila tasting and exquisite dinner in the Grand Ballroom of The Olde Pink House, nestled in the heart of Savannah’s National Historic Landmark District. Who could say no to that? You had me at tequila! I learned so much about Casa Herradura Tequila, from its history to its sustainable and natural production process and had the opportunity to meet Global Brand Ambassador Ruben Aceves.Continue reading “An Evening at The Olde Pink House Featuring Tequila Herradura”
Tag: Rebekah Lingenfelser
Chicken Salad Cabbage Cups with Green Grapes
St. Patrick’s Day in Savannah is one of the most anticipated events of the year and I LOVE making festive food to celebrate. I recently had the opportunity to cook an Irish-inspired picnic for my co-workers, and this week, leading up to the biggest party of the year, I’ll be unpacking the recipes from our feast here on the blog. First up is my Chicken Salad Cabbage Cups!
Continue reading “Chicken Salad Cabbage Cups with Green Grapes”
Kurt’s Favorite Pot Roast
When the weather starts to feel like fall in Savannah, it isn’t long before my husband, Kurt starts requesting pot roast for dinner. When we were dating, I needed a tire changed on my car. When Kurt came to the rescue, I said, “What do I owe you?” With that sweet Southern boy charm, he smiled and said, “Three pot roast dinners will do it.” He has always loved pot roast. Continue reading “Kurt’s Favorite Pot Roast”
Iced Pumpkin Cookies Tantalize the Senses
Isn’t it funny how powerful our senses can be? My family takes a trip to the Tennessee Mountains every fall and you can’t drive very far up there without seeing a pancake house. The smell alone puts me in a good mood. On a cool mountain morning, who can pass up the scent of crispy bacon, cane syrup and stacks of buttery, fluffy and warm silver dollar pancakes? Continue reading “Iced Pumpkin Cookies Tantalize the Senses”
Follow Some Kinda Good & Receive “3 Laborless Desserts for Labor Day Weekend” FREE
Labor Day weekend is fast approaching, and if you’re like me, you want to eat good, but don’t want to spend hours slaving away in the kitchen. Continue reading “Follow Some Kinda Good & Receive “3 Laborless Desserts for Labor Day Weekend” FREE”
Deer Turned Dinner: Vegetable Venison Lasagna
My husband, Kurt, got his first deer this year: a 125-pound Middle Georgia doe, which yielded about 40 pounds of meat. Continue reading “Deer Turned Dinner: Vegetable Venison Lasagna”
“Nacho” Ordinary Appetizer
Leave it to an Irish Pub to re-purpose a potato dish. A recent visit to St. James Gate Irish Pub on Folly Beach introduced us to Tater Tot “Nachos.” What a concept! Who wouldn’t love crispy potatoes topped with good ol’ cheddar cheese, chili and jalapenos? Easy enough to recreate at home, the appetizer left us completely satisfied and reminiscing about our middle school days (Read: carrying our lunch trays through the cafeteria on tater tot day negotiating trades).
Move over tortilla chip, there’s a new nacho vehicle in town!
Paired with a couple good cocktails–a hearty Guinness for my man, and a local ginger bourbon + honey basil libation for me –the nightcap was a surprisingly better alternative to our initial desire for dessert. The waiter had us at “Our special tonight is Tater Tot Nachos…”
Just a few days after our visit, I came across a half bag of frozen tater tots in the freezer at home, just begging to be cooked. As fate would have it, I had some of my leftover Beer Can Chili in the fridge too, as is accustom this time of year. In no time at all, I was serving up “nacho” ordinary appetizer. HA!
Next time you have friends over, or if you’re just in the mood for a good snack, break out this recipe. With little effort and a Some Kinda Good return on your investment, you’ve got nothing to lose!
Tater Tot Nachos
- 1/2 Bag of Frozen Tater Tots
- 1 cup or more to taste of Shredded Sharp Cheddar Cheese (Pepper jack is great too! Combine them for fun!)
- 1/2 medium onion, diced
- Pickled or fresh Jalapenos to taste
- Leftover Chili
- Sour cream
- Fresh Parsley
- Other desired nacho toppings
Bake tater tots according to package directions (I like mine extra crispy for the perfect crunch). Add about a teaspoon of salt (or more to taste) as soon as the tater tots come out of the oven. Top evenly with diced onion, leftover chili and cheese, then pop the tater tots back in the oven until cheese is hot and bubbly (about 5 minutes). Once cheese is melted, take them out of the oven and add desired toppings. I like sour cream, a sprinkle of fresh parsley to liven things up and a few jarred jalapenos to keep things spicy. Enjoy!