Two things have come together to bring about this posting…(1) I have been spending an inordinate amount of time writing/editing/prepping a string of releases that I’m in the midst of. Makes for precious little time to  be writing new posts. (2) As Im sure you noticed on This Week, college football season started this week. 

Everybody knows that an integral part to enjoying the world’s most heavenly of pastimes is the food. Im not talking soup and salad here either. Greasy, cheesy, toothsome, leave-ya-feeling-full-for-the-rest-of-the-day food.

All that being said…here is one of my personal favorites, a unique spin on traditional nachos…

What You’ll Need:

As many (fresh or already baked) potatoes as you think you can handle

1 tbsp. Cumin

1 tbsp. Chile Powder

Olive or Vegetable Oil

A large Zipper baggie

Your favorite Nacho Toppings

Directions:

Peel and slice up the potatoes into about 1/4″ disks

Add them into the Zipper bag and drizzle the oil into it, then add the spices & shake it up, until all the taters are evenly coated

Grill them up until they’re golden on both sides (may take a bit longer if you started with raw taters)

Start layering them with the cheeses and toppings.

 Put
them into the oven at 350 for a few minutes to melt

Feeds
one hungry lineman…or three kickers

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