I love me some nachos. I’ll rephrase that though and say that I love me some really good nachos. You might think I don’t have much to say about the subject—because how much can a person really talk about chips loaded with cheese and topped with everything—but you’d be surprised. I have many opinions when it comes to this dish. I’d like to think they are very valid opinions, mostly about what it takes to make a really good nacho. There are multiple components that must be checked off in order to meet my high nacho expectations. The first most important step is homemade tortilla chips. You want a good firm tortilla chip that will hold up to all of the toppings. Jules and I once went to a “nice” bar where they had their “famous” nachos on the menu and so we ordered them, but before we did we asked the waitress how they were, and she said they were absolutely delicious and one of her favorites on the menu. So we ordered them and out comes this sad looking pile of chips (on a paper boat plate thing) and the chips, I kid you not, were those store-bought round bright yellow Mission tortilla chips, but probably not even Mission brand at a all and just some bootleg version of them. It was the saddest sight I’ve ever seen in my life. I went from being very excited to extremely disappointed in a split of a second, all because of the chips. Like I said, chips are very important. P.S. I was hesitant to order anything else, and before I ordered the chicken croquettes I asked her again what she thought of them and she responded with “they’re just like the nachos, SO GOOD.” Just like the nachos.
The second most important step is the cheese. NEVER NEVER NEVER NEVER give me nachos with shredded cheese on top that has been melted with like lightly burned chips because they’ve been placed under a broiler to melt the cheese. Which by way, the cheese never gets fully melted and it upsets me very much. Nachos should always be made with a queso sauce. Plain and simple, and I don’t want to hear anything else about it. The cheese sauce coats the chips better and holds up to the toppings. The next statement is fully subjective, but I believe that nachos should always be made with a seasoned ground beef. Steak nachos are good yes, but I find that sometimes the steak is hard to chew on a chip (unless it’s carne asada that has been chopped up). Chicken is good too but I find it too boring. As for the toppings my rule is simple, there should be many and there should be plenty.
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Some of you might be thinking that I’m a little bit obsessed with egg rolls at the moment, and you’d be right in thinking that. I’m not going to even try to deny it. I truly can’t get enough, and so rather than try to fight this craving, I thought I’d just embrace it head on. So here I am, sharing yet 
How can I even begin to tell you just how much I love egg rolls? They’re a delicious portable snack and/or appetizer that feed a crowd, but that’s not why I love them so much. The real reason, the main one, is that they’re completely versatile. The egg roll world is your oyster. I think by now I’ve proved time and time again, that you really can egg roll just about anything. 
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Just in case you’ve been living under a rock and don’t already know, 
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I think by now you’ve all heard me mention time and time again, maybe even to the point of annoyance, that I wrote a cookbook a while ago. You may or may not know that it’s a book all about sliders. Mini burgers always and forever. Being the self-proclaimed Slider King of the World, I still very much love this book and am very proud of it and the hard work I put into it. Today, June 28th 2017, marks the one year anniversary of the book’s release. It’s crazy to think that it’s been a full year since it was born into this world, and even crazier to know that people not only enjoy it but also enjoy cooking from it. I myself still grab it off the bookshelf, open it up, and make recipes from it often. The book has 75 recipes all dedicated to one of my favorite foods. It features meat, poultry, vegetarian and even seafood sliders, so you know there is something for everyone. There are even homemade buns and homemade sauces to play around with. I often get asked what’s my favorite slider in the book, and that without a doubt is the Fried Zucchini Sliders in the vegetarian chapter. It is one of the easiest recipes in the book, but packed with so much flavor. It’s almost silly how good it tastes. I thought that sharing the recipe on the blog would be a great way to celebrate this great occasion. 
In honor of The Slider Effect’s 1st birthday, I’m giving away a copy of the book to 10 lucky winners! So if you haven’t had a chance to pick one up yet (but have been wanting to) or you just didn’t know about it, now is the time to snag a copy for yourself. All you have to do is leave a comment below letting me know which recipe first drew you to the site originally. I always love reading the comments that say “I found your site while searching for….” or “I came across your recipe for…” It’s interesting to see what drew you guys in, because they’re all so different. If that doesn’t apply to you, you could also leave a comment letting me know what’s your favorite recipe on the site that you’ve tried or have been wanting to try. I’m nosey like that. You have until next Wednesday July 5th to enter and it’s open to anyone and everyone. As always, my mamma will pick the winners at random and they’ll be notified via email. It’s her favorite thing to do. Makes her feels like Oprah. Thank you for keeping the site going. You guys humble me so much. 
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You might already know that I have a thing for egg rolls and/or spring rolls. Basically anything that is fried until golden brown and crispy is my jam. I can’t resist a fried treat. Some of my favorite roll recipes on the site include, but are not limited to, 
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