Red, White, and Blue Chicken Nachos

In the mood for some red, white, and blue? How about red, white, and blue nachos, with blue corn tortilla chips!

I’ve always loved blue corn tortilla chips. I don’t know if it’s my mind playing tricks on me, but I think they taste better than regular tortilla chips. Maybe because they’re less industrial and have more flavor than the corn we get these days?

Whatever, the chips taste great and make a delightfully blue canvas for our white cheese sauce and chicken, and (mostly) red fresh pico de gallo salsa.

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Berry Tart

Buttery crust, rich creamy filling, and juicy ripe berries—this is what you want in a berry tart, right?

Look no further. This is the tart. As my father says, “don’t change a thing.”

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Fingerling Potatoes with Herb Vinaigrette

Why should russets and yukon golds have all the fun? Here’s a quick and easy potato recipe, for a side or salad, depending on if you serve them warm or cold, using fingerling potatoes or new potatoes.

The approach is simple—quickly boil halved fingerling potatoes and douse them in vinaigrette.

But that’s not all. Two simple tricks will elevate this dish to make it company worthy.

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Bacon-Wrapped Shrimp

Looking for a crowd pleasing-appetizer? Make bacon-wrapped shrimp! Kinda ridiculously good.

I blame the bacon.

Seriously, this one is really easy and crazy good. Bacon and shrimp make a very happy couple. For this recipe we are coating the shrimp with some lime and chili powder, and then wrapping them in slices of bacon, and either oven baking or putting on the grill.

Here are a couple of tips that can help make these even better.

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Sesame Noodle Salad

Is it hot where you are? We’ve had an unseasonably cool several days, but the weather reports assure us that that’s about to change.

This sesame noodle salad is a perfect cold noodle salad for a hot day. Make the noodles and the dressing ahead of time and let the noodles soak in all the flavor from the dressing (sesame oil, honey, soy sauce).

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