Tuesday, August 20, 2013

Smokin Nachos

I'm sure you've probably had nachos before.  Maybe not like this. My idea of a nacho was throwing a layer of chips on a baking sheet, add a layer of beans and meat and heat it in the oven.  Top it off with some cheese and choice condiments and that was it.  The first time I saw my husband make nachos I snickered at him.  He topped each individual chip with beans, meat and cheese.  What's the big deal it all taste the same!  Boy was I wrong.  When you get the same perfect blend of flavors first bite to last its definitely win win.  And, you won't wind with a plate full of dry beans and soggy chips that no one really wants to eat.  This is how Nachos are meant to be set off with a layer of smoked Beef Skirt Fajitas.

1 Large Bag of Restaurant Style tortilla chips

3 Cups Refried Beans
2 Cups Diced Beef Skirt Fajita meat (or anything else of you choosing)
1 16oz Package Fiesta Blend (or Taco Blend) shredded Cheese

3 Cups Fresh Pico de Gallo (see below)
1 Large Avocado Mashed
Sour Cream (optional)
Sliced Jalapeno (optional)

Gently spread a layer of beans on each chip (to avoid breaking them) until you have no more beans.  Top with a generous pinch of diced meat.  Place in 350 degree oven for 10 minutes to allow beans and meat to become warm.  Top each nacho with a good sprinkle of cheese and return to oven until cheese is melted.  Remove from oven and add a spoon of Pico de Gallo spreading it on top of cheese evenly.  Add one dollop of mashed avocado to top it off.  Add sour cream and a slice of fresh jalapeno if you like.

Making fresh Pico de Gallo is simple.  It taste better and is a lot more economical that store bought

1 Medium Tomato Diced
2 Medium sized Jalapeno Diced (less if you don't want it too spicy)
1/2 Medium Green Pepper Diced
4 Garlic Cloves Minced
1 Cup Minced Oniol

Mix all ingredients in a air tight container and store in fridge overnight to allow the best flavor.

Monday, August 19, 2013

Edible Chicken Suprise

This is a quick dish that is perfect for a relaxing Sunday.  Be careful though.  I took leftovers for lunch and several people enjoyed the aroma so much they ask me to make it for them. One of the best parts of this dish is the unique flavor the smoked chicken.  Any tender, moist chicken available will make this dish wonderful.  This dish will serve four.

1 16oz Pkg Miniature Shell noodles

1 Tsp Olive Oil
1/4 Cup Chopped Green Pepper
2 Cloves Garlic, Minced
2 Cups Fat Free Chicken Broth
1 Cup Frozen Peas
1 Cup Frozen Corn
1 Cup Sour Cream
1 Cup Velveeta Cheese
2 cups shredded Chicken
salt and pepper to taste

Cook noodles according to package direction.  Drain, but do not rinse. 

Saute garlic and green pepper in medium sauce pan for 2 minutes, or just enough to soften.  Add Chicken Broth, Peas and Corn leaving on medium heat until the broth comes to a full boil.  Reduce heat to medium low and stir in Cheese and Sour Cream stirring constantly until smooth.  Gently mix in shredded chicken and noodles on low heat.  Once well blended remove from heat and let set 5 minutes before serving.

Vegan Pasta Cheesy Crumble

I haven't officially tried this one, but just looking at it I know I'm going to.  It's another one of my daughter's tasty creations.  This recipe serves two, so adjust accordingly.
1/2 of a 16oz Pkg Tubular Pasta (Macaroni or whatever you may have on hand)
2 Vegan Boca Patties (beef or chicken)
1Tbs Olive Oil
1 Tsp Rice Wine Vinegar
1 Tsp Soy Sauce
1 Tsp Spicy Teriyaki Sauce
3 Tbs Earth Balance Butter
1/8 Cup Flour
1 Tsp Salt
1 Tsp Hot Mustard
1 Cup Soy Milk
2 Cups your favorite flavor of Daiya Cheese
1 cup bread crumbs
salt and pepper to taste
Cook noodles according to package directions until Al Dente.  Once done drain and rinse with cold water to stop the cooking process.Set noodles aside for now.
In a medium skillet set to cook on medium add 1 tbs of olive oil and heat slightly.  Add the Boca Patties and  brown until they are done enough to crumble.  Once the patties are in small pieces stir in Rice Wine Vinegar, Soy Sauce and Teriyaki Sauce.  Saute for about 10 minutes, or until the Boca is brown and has absorbed all of the flavors.
In medium saucepan melt butter.  Whisk in flour and hot mustard.  Stir in soy milk and let simmer for about 5 minutes until completely thickened.  Melt in cheese leaving 3 tablespoons to sprinkle on top of dish.
In baking dish stir together noodles, boca mixture and cheese sauce.  Top with remaining cheese and bread crumbs.  bake in oven uncovered for approximately 20 minutes.