Super Nachos

We had a mini Cinco de Mayo dinner the other night.  We made nachos with some left over turkey and margaritas to go with it.

DSC01800Ingredients:

2 cups cooked turkey or chicken, chopped

1 8 ounce block cream cheese

1 cup salsa verde

1 can black beans

tortilla chips

1 bag shredded Mexican style cheese -8 ounce

salsa

sour cream and chopped avocados for garnish

DSC01801Using a Kitchenaid mixer or hand mixer, blend meat, cream cheese and salsa verde until the meat is shredded.

DSC01802Preheat oven to 375 degrees.  Cover a large cookie sheet (9×13) with tortilla chips.  Add the black beans evenly over the chips.

DSC01803Add spoonfuls of the meat mixture as evenly as possible.  You may need to use your hands to spread the mixture.

DSC01804Cover all with shredded cheese.  Place in the oven for 20 minutes.

DSC01805Remove from the oven and add garnishes; salsa, sour cream and avocado.  Serve immediately.

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Chicken Piccata

This fresh, springtime dish is made with a few simple, on-hand pantry ingredients.  This recipe comes from “Everyday Italian” by Giada De Laurentis.

DSC01771Ingredients:

3-4 boneless, skinless chicken breasts, butterflied in half

1/2 teaspoon sea salt

1/2 teaspoon ground black pepper

flour for dredging

4 Tablespoons unsalted butter

2 Tablespoons extra-virgin olive oil

1/2 cup chicken broth

1/3 cup freshly squeezed lemon juice (about 2 lemons)

1/4 cup capers, drained and rinsed

2 Tablespoons chopped fresh chives for garnish

DSC01772Cut chicken breasts in half to make thin cutlets.  Season both sides with salt and pepper.

DSC01774Place the flour on waxed paper.  Coat both sides of the chicken breasts with flour.

DSC01775While preparing the chicken breasts, melt 2 tablespoons of the butter and olive oil in a saute pan over medium-high heat.

DSC01776Place breasts in the pan and cook until brown, about 3 minutes each side.  Remove the chicken to a plate.

DSC01777Add the broth, lemon juice and capers to the same pan.  Bring the mixture to a boil, scraping up the browned bits from the pan.

DSC01778Add the chicken to the pan and continue cooking until the chicken is cooked through.  Remove the chicken to a serving platter.  Melt the remaining 2 tablespoons of butter into the sauce.

DSC01779Pour the sauce over the chicken and garnish with chopped chives.

English Muffin Pizzas

Megan made-up this recipe one day for lunch.  They were pretty yummy and easy too!

DSC01744Basic Ingredients:

(You can add to or take away what you like)

1 English Muffin per serving

Pizza sauce

Pepperoni

Mini bell peppers, sliced

Grated pizza cheese

DSC01745Prepare the fresh peppers by taking out the seeds and slicing.

DSC01746Set the oven to broil.  Slice open the English Muffins and place on a baking sheet.  Spread pizza sauce over entire surface.

DSC01748Sprinkle grated pizza cheese over each muffin.

DSC01749Place pepperoni and peppers on each muffin.

DSC01750Place under the broiler and cook until cheese is bubbly, about 5 minutes.

DSC01751Serve immediately.

Sauteed Apples and Cider Sauce for Pork Tenderloin

We made a trip to Apple Hill a couple of weeks ago.  We have lots and lots of apples to use up!  This sauce was delicious over our pork tenderloin last night.

Ingredients:

2-3 apples, peeled, and cored

2 Tablespoons butter

1 cup chicken stock

2/3 cup apple cider

1/2 teaspoon cornstarch

1 Tablespoon water

2 teaspoons apple cider vinegar

salt and pepper

DSC01638After the apples have been peeled and cored, slice them

DSC01639Melt butter into a large saute pan and add the apples. Cook for 5-7 minutes until browned.

DSC01641Remove the apples slices to a bowl.

DSC01642Add the chicken stock and apple cider to the saucepan.  Mix the cornstarch and water to make a slurry.  Add to the saucepan and cook until reduced in half.

DSC01643If the sauce doesn’t thicken enough, add a little more cornstarch/water mixture.  Remove from heat and add the vinegar, salt and pepper.   Place the apples back in the sauce and keep warm until ready to serve.

DSC01644Slice the pork tenderloin and pour the apples and sauce on top.

Quick and Easy Individual Flatbread Pizzas

Megan wanted to make pizza for lunch the other day.  We wanted to try and use ingredients we had on hand,

and this is the pizza we came up with.

DSC01637Ingredients:

One flatbread for each serving

Prepared pesto sauce

Slices of ham and salami

Grated cheese

DSC01633Preheat the oven to broil.  There aren’t any measured ingredients for this, just put on the amount you desire.  First, spread the pesto sauce over the entire flatbread.

DSC01634Add cut-up ham and salami.

DSC01635Sprinkle grated cheese over all.

DSC01636Place under the broiler 1-2 minutes until brown and bubbly.

DSC01637Remove from the oven, cut into quarters and serve immediately.

Green Chili Carnitas Nachos

This is one of those “make it up as you go” recipes.  We don’t really have exact ingredients because you can add or delete ingredients you like on your nachos.

DSC01589Ingredients:

2 cups cooked pork carnitas meat or any cooked meat you desire

1 8-ounce cream cheese

1 cup green chili salsa

1 bag of tortilla chips

1 8-ounce bag shredded Mexican cheese blend

Toppings:

Guacamole

Salsa

Tomatoes

Green onions

Sour cream

DSC01582Take the first 3 ingredients: cooked meat, cream cheese and green salsa…

DSC01583Place all in a mixing bowl.  Using an electric mixer, mix ingredients together, shredding the meat.

DSC01584Preheat the oven to 375 degrees.  Cover a large baking sheet with tortilla chips.  Spoon meat mixture on top.

DSC01585Sprinkle shredded cheese over the top.  Place in the oven for 20 minutes.

DSC01587While the nachos are in the oven, work on the toppings.  We made a quick guacamole with fresh avocados, lemon juice, jalapeno, onion and tomato.  You can also use ready made guacamole.

DSC01588Remove nachos from the oven.  Add desired toppings: we put on salsa, fresh tomatoes, green onion, guacamole and sour cream.

DSC01589Serve immediately and enjoy!

Turkey, Tomato and Monterey Jack Bake

This is a recipe we found in one of our favorite cookbooks, Take It Easy by the Deen Brothers.

We put our own spin on it with a couple of ingredients.

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Ingredients:

2 Tablespoons olive oil

1 pound ground turkey

1 medium onion, chopped

1 can nacho cheese soup

1 cup canned diced tomatoes

1 can kernel corn

1 -4 ounce can chopped mild green chilis

1 teaspoon salt

2 cups grated Mexican cheese blend

2 cups crushed corn chips

DSC01432 Preheat the oven to 400 degrees

Chop the onion.

DSC01434Place the oil in a large saute pan and turn the heat to medium high.  Add the onions.

DSC01436Add the ground turkey and cook together about 5 minutes or until no pink remains.

DSC01439Add the soup, tomatoes, corn, chilis and salt.  Bring the mixture to a boil.  Cook for 5 minutes, stirring constantly.

DSC01440Crush the corn chips with a rolling pin.

DSC01441Transfer the meat mixture to a casserole dish.  Sprinkle the cheese over the top.

DSC01442Add the crushed corn chips over the chips.  Bake in the preheated oven 10-15 minutes.

Serve immediately.

Angel Hair Pasta with Fresca Sauce

This sauce comes together in under 30 minutes.  It is a good, fast weeknight meal.

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Ingredients:

2 Tablespoons olive oil

1 onion, chopped

1 cup shredded carrots

1/2 teaspoon minced garlic

1/4 teaspoon crushed red pepper flakes

1/2 cup white wine

2- 14.5 ounce cans chopped tomatoes

3 Tablespoons capers, drained

salt

1 lb. angel hair pasta

2 lemons, cut in wedges for garnish

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Chop the onion.  We bought shredded carrots to save time.

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Place 2 Tablespoons of olive oil in a large saute pan.  Add the onions, carrots and garlic and cook 10 minutes.

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Sprinkle in the red pepper flakes.

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Add the tomatoes and wine and allow the liquid to reduce.  Just before serving, stir in the capers and salt to taste.  Keep sauce warm while pasta is cooking.

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Bring a large pot of salted water to a boil.  Add the pasta and cook according to package directions.

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Toss sauce and pasta.  Sprinkle with Parmesan cheese and garnish with lemon wedges.  Squeeze a little lemon juice over each serving and enjoy!

Creamy Green Chili Chicken Pizza

My mom entered the Pillsbury Bake-Off this year and was selected as a semi-finalist with this recipe.  Sadly, she didn’t make it to the finals (not enough votes).  This is a very tasty quick dinner.  Give it a try!

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Ingredients:

3 Tablespoons olive oil

1 Pillsbury Pizza Crust (either traditional or artisan)

1- 8 ounce package of cream cheese

3/4 cup salsa verde

3 cups cooked grilled chicken strips

1- 8 ounce package shredded Mexican cheese blend

1 1/2 cups Pico de Gallo salsa

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Preheat oven to 400 degrees.

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Brush  1 1/2 Tablespoons of olive oil on the bottom of the pan.  Unroll the pizza dough.  Press the dough out covering all the corners.

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Brush the other 1 1/2 Tablespoons of olive oil on the top of the crust.  Prebake the crust in the oven for 11-12 minutes.

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Place cream cheese and salsa in a mixing bowl.  Combine with an electric mixer.

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Add the chicken and mix all together well, shredding the chicken.

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Spread the chicken mixture over the cooked crust.

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Sprinkle the cheese over the entire pizza.  Place the pizza in the oven and bake another 12 minutes until the cheese is bubbly.DSC01387

Spread the pico de gallo salsa over the top and serve.

Yum!!

French Bread Pizza

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Ingredients:

One French bread roll, cut in half

1 jar of pizza sauce

1 bag of shredded pizza cheese blend

salami slices

mushroom slices or toppings of your choice

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DSC01320

Preheat oven to broil.  Spread pizza sauce on each half of the roll.

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Sprinkle cheese on the rolls to cover.

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Cut the salami into bite-size pieces and add on top.

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Add mushroom slices

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Place on a baking sheet and put under the broiler 4-5 minutes until the cheese is melted and bubbly.

Serve immediately