SINK IN ISLAND RECIPES

Steps:

• Preheat your oven to 400°F.  Place the olive oil in medium oven-safe skillet over medium-high heat. Use your hands to break the sausage into small pieces directly into the skillet. Cook, stirring now and then, until browned and crisp, about 10 minutes. Use a slotted spoon to transfer the sausage to a plate and leave the fat in the skillet. Add the shallots to the skillet and cook, stirring now and then, until just softened, about 8 minutes. Add the spinach and cook, stirring, until wilted, about 1 minute (it will seem like a lot at first, but it will quickly wilt and you'll find yourself saying "wow, that really turns to nothing!"). Stir in the cherry tomatoes and the reserved sausage. Turn off the heat and hang onto the skillet. Crack the eggs into a bowl, add the salt and pepper, and whisk well to combine. Pour the eggs evenly over the sausage mixture and put the skillet in the oven. Bake until the eggs are set and the frittata is firm, about 25 minutes. Cut into wedge and serve immediately while hot (or let it sit and serve at room temperature—it's equally good that way).

Steps:

• Preheat oven to 350°F
• Place a large skillet over medium-high heat and add the ground beef and diced onions
• Cook until the meat is no longer pink then drain
• Place drained meat and onions in a large bowl and combine with taco sauce, beans and jalapeños
• In a smaller bowl, combine the sharp cheddar and Pepper Jack cheeses
• Lay half of the tortilla chips out on a baking sheet or arrange them in an oven-safe skillet
• Spread half of the beef mixture over the chips and top with half of the mixed cheeses
• Add another layer of tortilla chips then top with the remaining beef and cheese
• Bake for 20 minutes, or until the cheese is melted
• While the nachos are baking, combine the avocado, tomatoes, red onions, cilantro, lime juice and olive oil in a separate bowl
• Serve nachos topped with the avocado mixture  and sour cream
• MORE: Jeanette’s Turkey Dinner Nachos Huevos Rancheros Nachos BLT Nachos