What are Ohio Nachos? Crunchy kettle chips topped with alfredo sauce, blue, cheese, and chives. Hello craveable.

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Did you know that Ohio has it’s own type of Nachos? Apparently the blue cheese potato chips appetizer served at the restaurant Cap City is worthy enough to be dubbed Ohio Nachos. They are as simple as kettle potato chips topped with alfredo sauce, blue cheese, and chives.

And they are incredibly addicting.

As if you needed more of a challenge when it comes to polishing off an entire bag of potato chips in one sitting. Might want to save this recipe for company.

However, as with most alfredo recipes on my blog, I made this alfredo sauce a tiny bit healthier by using reduced fat cream cheese and 2% milk rather than heavy cream. So while I can’t do anything about the chips  (unless you buy a baked version), at least the extra creamy sauce on top is a bit lighter than the original. 

I actually used locally made Mikesell’s original old fashioned potato chips. Not quite as crunchy as kettle chips which is why I kept the recipe to state as such.

So tell me – would you try these Ohio nachos?

Five years ago: Slow Cooker Potato Soup

Six years ago: Hurricane Cupcakes

Seven years ago: Goat Cheese, Spinach & Tomato Quiche

Nine years ago: Crispy Parmesan Green Beans

Ten years ago: Feta & Broccoli Pizza

OHIO NACHOS

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Yield: 8-10 servings Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 cup 2% milk
• 1.5 oz. reduced fat cream cheese
• 1 Tbsp all-purpose flour
• 1/2 tsp salt
• 1/2 Tbsp unsalted butter or olive oil
• 2 garlic cloves, minced
• 1/4 cup freshly grated Parmesan, plus more for garnish
• 1 (9.5 oz.) bag kettle-style potato chips
• 4 oz. crumbled blue cheese
• 1 Tbsp chopped chives

Directions

1. In a food processor or blender, combine milk, cream cheese, flour, and salt. Process until smooth and set aside.
2. In a medium-large sauce pan, melt butter over medium-high heat. Add garlic and saute for about 30 seconds.
3. Add the milk mixture to the pan. Stir constantly for about 3-4 minutes until the sauce begins to simmer. Keep stirring and let it cook for a few minutes more. It should become thicker.
4. Remove from heat. Stir in Parmesan until melted and cover the pan immediately.
5. Let stand for at least 10 minutes prior to using. It will continue to thicken to desired consistency.
6. On a large plate or serving platter, pile on chips, drizzle with sauce, and sprinkle with blue cheese and chives.

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Skip the plain dinner rolls or biscuits and step it up with the addition of sharp cheddar and fresh chives.

We’re in the home stretch people, Thanksgiving is officially one week from today! I apologize if that pushes some of you over the edge but in case you haven’t finalized every last item on your menu yet I have some biscuits that you should consider. Cheddar and chive buttermilk biscuits to be exact. But I cannot take credit for this one as it’s from Love and Olive Oil and their post has more in depth step-by-step photos for your viewing pleasure. P.S. Any leftovers would be killer with a sausage gravy <3. BTW this marks the last Thanksgiving dish I am sharing! It’s time to start publishing Christmas recipes after this one (no living in the present for food bloggers). This recipe was part of an entire menu including:

• Smoked Turkey
• Creamy Poblano Bacon Gravy
• Bacon & Collard Green Cornbread Stuffing
• Tart Cherry Cranberry Sauce
• Roasted Root Vegetables
• Mashed Potatoes
• Cheesy Okra Casserole
• Smoked Cheddar Macaroni & Cheese
• Cranberry Sweet Tea Sangria
• Pumpkin Pie
• Nutella Pecan Pie Bars
• No-Bake Banana Pudding Dessert Lasagna

Two years ago: Pear Rosemary Sparkler

Three years ago: Slow Cooker Bolognese with Meatballs

Four years ago: Chocolate Peanut Butter Gingerbread Tart

Five years ago: Gingerbread Cinnamon Rolls with Speculoos Icing

Six years ago: DOVE® Christmas Chocolate Drops

Seven years ago: Penne with Trapanese Pesto

Eight years ago: Butter Pecan with Brandy Ice Cream

CHEDDAR & CHIVE BUTTERMILK BISCUITS

Makes 1 dozen

Ingredients:

2 cups all-purpose flour

4-1/2 tsp baking powder

1 tsp salt

6 Tbsp cold unsalted butter, cubed

3 oz. (about 1 cup) shredded sharp cheddar cheese

1 Tbsp chopped fresh chives (or 2 tsp dried)

3/4 cup buttermilk

2 Tbsp melted butter, for brushing

Directions:

1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and set aside.
2. In a large bowl, whisk together flour, baking powder and salt. Cut in butter using a pastry cutter or two knives until it resembles pea-sized chunks. fold in cheddar and chives. Add buttermilk and stir with a fork until evenly distributed. Using your hands, form dough into a loose ball.
3. On a lightly floured surface, form into a rectangle, fold in half lengthwise, and then again. For a rectangle again, then repeat the two folds.
4. Form into a 1-inch thick rectangle. Cut using a circular cookie or biscuit cutter. Repeat with any scraps.
5. Arrange biscuits on baking sheet, two inches apart. Bake for 15 minutes or until golden brown. Remove from oven and immediately brush with melted butter. Serve warm.

Source: Love and Olive Oil

Fear double dippers at parties? Problem solved with individually portioned veggies paired with homemade green goddess dip or roasted red pepper hummus.

Originally I hadn’t planned on posting the recipes for the veggie dip cups that I also made for my cousin’s shower, but they were such a hit I decided to after all. I actually made two different kinds of dip: green goddess and roasted red pepper. I think the green goddess disappeared first, but both were devoured with satisfaction. Having them prepared in individual cups also made it easy to carry around and socialize without needing to balance a plate full of food. Charcuterie cups would have been a nice addition, too.

Unfortunately due to last minute grocery shopping we didn’t have the diverse array of veggies we had originally wanted, but in all honesty these could have been served  with celery alone and would’ve been just as good. All you really need is a vehicle for the dip! A healthy vehicle of course.

Post updated 1/13/19, picture directly above and below recipe are the originals.

One year ago: Cinnabon Roll Rice Krispies Treats

VEGGIE DIP CUPS

Makes approximately 2 cups each of dip

Ingredients:

GREEN GODDESS DIP

1/2 cup loosely packed flat-leaf parsley

3 Tbsp packed, roughly chopped fresh chives

1 Tbsp packed, roughly chopped fresh tarragon

2 Tbsp white vinegar

Half a lemon, juiced and zested

2 tsp anchovy paste

1 clove garlic

1-1/2 cups plain low-fat Greek yogurt (I used 2% Chobani)

ROASTED RED PEPPER HUMMUS

1 (15 oz.) can chickpeas, drained and rinsed

2 roasted red peppers

1/4 cup tahini

2 cloves garlic

Half a lemon, juiced

2 Tbsp olive oil

Salt, pepper, cayenne, and smoked paprika to taste

ASSEMBLY

2 dozen clear plastic cups

Veggies, preferably those than are cut into long slices (such as celery, asparagus, bell pepper, green beans, cucumber, carrots, sugar snap peas, cherry tomatoes with toothpicks)

Directions:

1. For the Green Goddess Dip: In a food processor, combine the parsley, chives, tarragon, white vinegar, lemon juice and zest, anchovy paste, garlic, and 1/2 cup yogurt. Pulse until the mixture is completely smooth and all the ingredients are pureed. Transfer the mixture to a medium mixing bowl. Stir in the remaining yogurt. Cover and chill until ready to use.
2. For the Hummus: Clean out the food processor, and puree the chickpeas, peppers, tahini, garlic, lemon juice and oil. Add more oil if necessary to bring it to the consistency that you like. Add salt, pepper, cayenne and smoked paprika to taste. Transfer to a medium bowl, cover and chill until ready to use.
3. For assembly: Layer a little dip on the bottom of each cup. Arrange a group of vegetable sticks in each cup. Serve immediately or keep cold and covered with a damp paper towel until ready to serve.

Source: Green Goddess Dip Cups adapted slightly from The View From Great Island. Hummus adapted slightly from Closet Cooking.

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Vegetable Cream Cheese + Whole Wheat + Bacon + Corn + Onions + Cheese  = Savory waffle overload! They are basically manly waffles. Man-waffles. Maffles maybe? Oh who am I kidding I am a woman and these waffles were definitely meant for my belly. Back off men.

GARDEN VEGETABLE CREAM CHEESE, CORN, AND BACON WAFFLES

Makes 8 waffles (depending on you waffle iron size)

Ingredients:

8 slices uncooked bacon, chopped

1/3 cup chopped onion

1 cup all-purpose flour

3/4 cup 100% whole wheat flour

2 Tbsp chopped fresh chives

1 Tbsp baking powder

1/2 tsp salt

1/8 tsp cayenne pepper

3 oz. Laughing Cow garden vegetable cream cheese spread, room temperature

2 eggs, separated

1-1/2 cups milk

2 Tbsp vegetable oil

1 cup fresh, frozen, or canned corn kernels

1/2 cup shredded Monterey jack cheese

Directions:

1. In a medium skillet, cook the bacon pieces until they begin to brown. Add the onion and continue to cook until the bacon is crisp and the onion is softened. Scoop out a heaping tablespoon of the bacon mixture for topping upon serving and set it aside.
2. While the bacon is cooking, sift together the flour, chives, baking powder, salt, and cayenne pepper in a medium bowl. Set aside.
3. In a large bowl, mix the cream cheese and 2 egg yolks together until smooth; stir in milk, and vegetable oil. Add the dry ingredients and stir just until combined. In a separate medium bowl, beat 2 egg whites until stiff peaks form and then fold them gently into the batter (don’t over mix). Cook in waffle iron.
4. Serve topped with a sprinkle of the reserved bacon/onion and a good dose of warm maple syrup.

Source: Adapted from Coleen’s Recipes and Recipe Girl.