can you believe another week has come and gone?! time is marching on whether we like it or not. but i’m always happy to usher in another weekend, and my faithful sidekick is here to help me do just that. there’s a tasty appetizer on deck as we’re noshing on nachos and wearing camo this weekend. and we’re sipping on a variation of an old fashioned created by one of my kiddos. it’s delicious!
whenever i wear camo, there’s bound to be a reader or two that objects. which is totally fine as style is all about your personal preferences. but i will mention that the military has been oodles of fashion inspiration through the years. many of our iconic classic pieces like the trench coat or pea coat are traced back to military roots. and so it is with camo. how did clothing designed to be invisible become a fashion staple? year after year, camo floods the runway and fills up closets. it first appeared on the fashion scene in the late 1960s as part of the counter-culture response to the Vietnam war. the trend faded then picked up steam in the 1980s when camo and military-style were popularized by rappers and hip-hop and woven into everyday life. today, camo can be found in sneakers, chinos, jackets, scarves, and even sweatshirts.
noshing on nachos and wearing camo
nothing is comfier to wear than a pair of joggers. double cozy karma joggers from Athleta will be on style repeat all winter long. the fabric is thick and soft and perfect for lounging. although they can certainly stand on their own in public. i’m wearing a size medium. the fit is tts. the camo sweatshirt from Athleta (one of my favorite brands) can be worn solo, but i decided to elevate the overall look with a denim shirt tucked underneath. slip-on sneakers with a little bling from Macy’s complete the outfit.
nachos are the perfect weekend snack, especially if football is involved. there are so many variations to sheet pan nachos. tweak to your liking. then watch them disappear.
Sheet Pan Nachos
An easy snack
- 1/2 pound ground beef
- 1 teaspoon chili powder
- 1 teaspoon coriander
- 1 cup shredded Mexican cheese
- 1 chopped red bell pepper
- 1 jalapeno pepper
- 1 Small to Medium Onion, chopped
- 1 15 oz black beans, drained
- 1 bag tortilla chips
- 1 avocado cubed
- 1 plum tomato, chopped
- 2 scallions chopped
- 1/2 cup cilantro, chopped
1 Preheat the oven to 400°F.
2 Cook the onions and beef: Heat the olive oil in a medium nonstick or cast iron skillet, and cook the onions for 5 minutes until they start to soften.
Add the beef, chili powder, coriander, oregano and kosher salt. Break the beef up with a wooden spoon and cook until it browns, about 8 to 10 minutes. Remove from the heat and set aside.
3 Line the pan with tortilla chips: This is not an exact science—I probably used 6 to 8 handfuls of tortilla chips to line the sheet pan. You want them close and touching and mostly in one layer, but not too high.
4 Add the beef: Using a slotted spoon to drain off the fat, transfer the beef to the pan with the chips, scattering it evenly across the pan. Be generous—you’ll use it all up.
5 Add the toppings: Add the bell pepper, black beans, corn, black olives, and cheese.
6 Bake the nachos: Bake the nachos in the oven for about 5 to 7 minutes, or until the cheese melts and becomes bubbly.
7 Drizzle the crème and serve: Remove the sheet pan from the oven and sprinkle with the fresh cilantro.
Serve the pan as is right on the table with little bowls of the garnishes alongside.
Mezcal Old Fashioned
- 2 ounces Mezcal
- .5 ounces simple syrup
- dash of bitters
Add ingredients to an old fashioned glass, add ice, stir. Garnish with an orange.
oscar and i wish you a very happy and peaceful weekend!