My Dad’s Simple Trick for the Sweetest Corn on the Cob

1- Breakfast Nachos: A Flavorful Twist on Steak and Eggs

If you’re a fan of both nachos and classic breakfast flavors, these Breakfast Nachos bring the best of both worlds together in one delicious dish. Imagine crispy tortilla chips layered with tender slices of seared flat iron steak, fluffy eggs, savory black beans, and gooey melted cheese—all topped with zesty chimichurri and pickled jalapeños for a bold finishing touch. It’s a breakfast that’s not only filling but packed with vibrant flavors.

What Makes These Breakfast Nachos Special?

These nachos put a creative spin on the traditional steak and eggs breakfast, offering a more indulgent way to start the day. The combination of rich steak, soft scrambled eggs, and melted cheese is taken to the next level with tangy chimichurri and pickled jalapeños, making each bite both savory and slightly spicy. It’s perfect for brunch or even a hearty snack any time of day.

Ingredients

Chimichurri Sauce:

• 3/4 cup packed fresh cilantro leaves and tender stems
• 1/2 cup loosely packed fresh flat-leaf parsley leaves and tender stems
• 1 clove garlic, coarsely chopped
• 1 1/2 tablespoons red wine vinegar
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon kosher salt
• 1/4 cup extra-virgin olive oil

Nachos:

• 1 (8-ounce) flat iron steak, patted dry
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon ground black pepper, divided
• 1/2 teaspoon ground cumin (optional)
• 2 tablespoons olive oil
• 8 large eggs
• 1 (11-ounce) package tortilla chips
• 2 (8-ounce) packages shredded Mexican cheese blend
• 1 (15-ounce) can black beans, drained and rinsed
• 1 cup chopped plum tomatoes
• 1 avocado, chopped
• 1/2 cup pickled jalapeño slices
• 1/2 cup sour cream (optional, for serving)

Directions

Step 1: Prepare the Chimichurri Sauce

In a small food processor, combine the cilantro, parsley, garlic, red wine vinegar, crushed red pepper, and kosher salt. Pulse until finely chopped. With the processor running, slowly drizzle in the olive oil until fully incorporated and smooth. Set aside.

Step 2: Cook the Steak

Season the steak with 1/2 teaspoon kosher salt, 1/4 teaspoon ground black pepper, and cumin (if using). Heat a cast-iron skillet over medium-high for about 5 minutes. Add 1 tablespoon olive oil and the steak, allowing it to sear without disturbing it. Cook for about 3 minutes per side, or until the steak reaches 120°F for rare. Transfer to a cutting board and let it rest for 10 minutes. Do not wipe out the skillet.

Step 3: Scramble the Eggs

In a medium bowl, whisk together the eggs with the remaining 1/4 teaspoon each of salt and pepper. Heat the same skillet over medium and add the remaining 1 tablespoon olive oil. Pour in the eggs and cook, stirring occasionally, until they are just set (about 2 minutes). Transfer to a bowl and cover to keep warm.

Step 4: Assemble the Nachos

Preheat the broiler and position a rack about 12 inches from the heat source. Line a large rimmed baking sheet with aluminum foil. Spread half of the tortilla chips evenly on the prepared baking sheet. Thinly slice the rested steak against the grain, then cut into bite-sized pieces. Layer half of the steak, half of the beans, half of the scrambled eggs, and half of the shredded cheese over the chips. Repeat the layering with the remaining ingredients.

Step 5: Broil and Finish

Place the baking sheet under the broiler for about 2 minutes, or until the cheese is melted and bubbly. Remove from the oven and top the nachos with chopped tomatoes, avocado, and pickled jalapeños. Drizzle with chimichurri sauce and serve with sour cream on the side, if desired.

Enjoy These Breakfast Nachos Anytime

These Breakfast Nachos are versatile enough to be served for brunch, lunch, or even a late-night snack. The layers of flavors—from the savory steak and eggs to the fresh chimichurri—make it a dish that’s both satisfying and memorable. Serve it at your next gathering, and watch how quickly it disappears!

2-Refreshing Watermelon Salad with Feta and Cucumber

Nothing says summer quite like a fresh and vibrant watermelon salad. This dish brings together juicy watermelon, crisp cucumber, tangy feta cheese, and zesty lime-marinated onions for a flavor-packed combination. It’s perfect for those hot summer days when you crave something light and refreshing. Whether you’re serving it as an appetizer, a side dish, or even a light meal, this watermelon salad is sure to be a hit.

Why You’ll Love This Watermelon Salad

This recipe strikes a beautiful balance between sweet and savory. The sweetness of the watermelon pairs perfectly with the salty feta, while the lime juice adds a pop of brightness. The crispness of the cucumber and the bite of red onion round out the flavors, making this salad a refreshing and satisfying dish.

Ingredients You’ll Need

• 1 cup sliced red onion, cut lengthwise: Adds color and a sharp, tangy flavor.
• 3 tablespoons lime juice: For marinating the onions and brightening the overall taste.
• 15 cups cubed watermelon: The star of the show—sweet, juicy, and refreshing.
• 3 cups cubed English cucumber: Adds a cooling crunch.
• 1 (8-ounce) package feta cheese, crumbled: Provides a creamy, salty contrast.
• ½ cup chopped fresh cilantro: Adds a fresh, herbal note.
• Cracked black pepper, to taste: For a touch of heat.
• Sea salt, to taste: Enhances the overall flavor.

How to Make This Watermelon Salad

This salad comes together quickly and easily with just a few simple steps:

Step 1: Marinate the Red Onions

Start by placing the red onion slices in a small bowl and pouring lime juice over them. Let the onions marinate while you assemble the rest of the salad. This step not only softens the onion’s sharpness but also infuses the salad with a citrusy zing.

Step 2: Combine the Ingredients

In a large bowl, gently toss together the watermelon cubes, cucumber, crumbled feta, and chopped cilantro. The key here is to handle the ingredients gently to avoid crushing the watermelon or breaking down the feta too much.

Step 3: Finish with Marinated Onions

Add the marinated onions to the salad, tossing everything together to ensure even distribution. Season with cracked black pepper and sea salt just before serving to maintain the fresh crunch and flavor.

Can You Make Watermelon Salad Ahead of Time?

Yes, this salad can be prepped up to a day in advance. However, for the best texture, it’s recommended to add the feta cheese right before serving. This prevents the cheese from becoming soggy as it sits.

How to Store Leftovers

Store any leftovers in an airtight container in the refrigerator. The salad will keep for up to two days, though it’s best enjoyed fresh. The flavors will continue to meld together, but the watermelon might release more liquid over time, so you may need to drain any excess juice before serving.

Perfect Pairings for Your Watermelon Salad

This watermelon salad is versatile and pairs beautifully with a variety of dishes, especially those fresh off the grill. Here are a few ideas: .....

Grilled Rosemary Chicken Breasts: The herbaceous notes of rosemary complement the fresh flavors of the salad. Grilled Sea Bass: A light, flaky fish is the perfect accompaniment to this fruity, tangy salad. Sirloin Steak with Garlic Butter: The richness of a well-cooked steak contrasts beautifully with the crisp and refreshing salad. Community Praise and Tips This salad has become a favorite for many, thanks to its simple ingredients and big flavors. Here’s what some home cooks have to say: “Delicious and refreshing! I followed the recipe exactly, and it turned out fantastic. The lime-marinated onions really make a difference. I’ll definitely be making this again!” – marieb “I used fresh basil instead of cilantro because a friend gave me some from her garden, and it was still amazing. Next time, I’ll try it with cilantro!” – Kathy Saav Conclusion: A Must-Try Summer Salad If you’re looking for a salad that’s as refreshing as it is flavorful, this watermelon salad is a must-try. With its mix of sweet, salty, and tangy notes, it’s sure to be a crowd-pleaser at any summer gathering. Whether you’re serving it as part of a BBQ spread or enjoying it on its own, this salad is the perfect way to celebrate the flavors of the season.