Category Archives: Appetizer

BBQ Chicken Nachos

March 23, 2020

Yes, it’s really me here with a new recipe for you! It took a pandemic/quarantine and my husband’s office being forced to close for the next two months to allow me enough time to get black to blogging, but I’m excited to be here! I have almost a hundred recipes waiting to be shared. Most of them are simple/quick meals that have become favorites for feeding three hungry kids without sacrificing my love for good food.

I’ll try to share soon about our family and how we’ve grown and moved and all the changes over the last couple years as I post more recipes! Today I bring you BBQ Chicken Nachos, inspired by our favorite BBQ Chicken Pizza and just as delicious. These nachos are quick to throw together (especially if you use a rotisserie chicken), a complete meal on a pan, easy to feed a crowd AND clean up and equally fit for a party or weeknight dinner. (Notice I don’t include amounts because I never measure anything, adapt this recipe to your taste and needs…)

BBQ Chicken Nachos

INGREDIENTS

tortilla chips
chicken, cooked and shredded or diced (I use about half of a rotisserie chicken)
bbq sauce
Colby/Monterey/Pepper Jack and Smoked Gouda, grated
canned black or pinto beans, drained and rinsed
corn

other toppings:
bell pepper
green onion/chives
cilantro, chopped
salsa
sour cream
avocado or guacamole
pickled jalapeno

DIRECTIONS

1. Preheat oven to 400 F. Line a large baking sheet with aluminum foil and coat with cooking spray. Toss chicken in bbq sauce to coat. Spread a layer of tortilla chips on the pan, top with a generous amount of shredded cheese, bbq chicken, beans, and roasted corn (and any other toppings you want baked in the oven). Sprinkle a bit more cheese on top.

2. Bake in preheated oven for 10-15 minutes until the cheese has fully melted and the chips are beginning to brown.

3. Remove from the oven and top with additional toppings: red pepper, onion/chive, cilantro, salsa, sour cream, guacamole, jalapeno, etc. and serve immediately.

NOTES:

tortilla chips- our favorites are Trader Joe’s organic blue corn tortilla chips, and Late July’s thin and crispy restaurant style tortilla chips

bbq sauce- our favorites are Bone Suckin’ and Whole Foods’ 365 brand Texas True

Smoked Gouda- I highly recommend using some smoked Gouda in this recipe, it gives it the perfect smoky bbq flavor!

corn- fresh, frozen, or canned, my favorite is Trader Joe’s frozen roasted corn kernels

Thai Cucumber Salad

March 4, 2015

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We eat a lot of cucumbers around here. Clara is happy to munch on them with hummus or one of our other favorite dips (Trader Joe’s Cilantro Chive Yogurt Dip or this spicy Chipotle Ranch mixed with some nonfat Greek Yogurt to lighten it up). And cucumbers find their way into just about every green salad or veggie sandwich I make. This crunchy cucumber + red onion + cilantro (or mint) + peanut (or cashew!) salad with a tangy rice wine vinaigrette would complement most Asian, Indian, or Middle-eastern dishes. I served it with this cheater’s coconut curry sauce simmered with rotisserie chicken over rice.

Thai Cucumber Salad

INGREDIENTS

2 medium English cucumbers, sliced
3/4 cup thinly sliced red onion
1/4 cup chopped cilantro (or mint)
1/4 cup rice vinegar
1 1/2 Tbsp. fish sauce
1 1/2 Tbsp. sugar
2 small or 1 large clove garlic, minced
pinch crushed red pepper flakes, to taste (or minced jalapeno)
salt and freshly ground black pepper, to taste
2-3 tbsp. crushed peanuts (or cashews)

DIRECTIONS

1. Whisk vinegar, fish sauce, sugar, and garlic together in a medium bowl. Place cucumbers, onion, and cilantro (or mint) in large bowl. Add dressing and toss to coat. Season salad to taste with salt and pepper. Sprinkle with peanuts and serve.

Serves 4.

(Adapted from Bon Appetit)

Chipotle Salsa

October 16, 2014

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What I love about this salsa: It uses chipotle peppers, as in smoked jalapenos that come from a can (you can freeze what you don’t use for later). Also from a can- the tomatoes (fire-roasted for the best flavor), which means you can make it any time of year. And then it requires hardly any chopping at all as you throw everything in the blender/food-processor and let it do the work for you. It’s also completely customizable as far as texture (smooth or chunky), acidity (lots of vinegar or a little), and heat (just increase the peppers). Amazing on tacos or for dipping quesadillas and chips in (our new favorite tortillas chips). It’ll keep for about a week in the fridge and would be awesome canned in little jars to give as gifts, though I’ve yet to ever do this.

Chipotle Salsa

INGREDIENTS

1 (14.5 oz.) can fire-roasted diced tomatoes
1/2 medium onion, diced
2 -3 canned chipotle chiles in adobo (two for medium heat, three for hot)
1/4 cup fresh cilantro
2 cloves garlic
1 1/2 tsp. kosher salt
pinch freshly ground black pepper
2 -3 Tbsp. cider vinegar (I used 2 Tbsp.)

DIRECTIONS

1. Combine tomatoes and remaining ingredients in food processor or blender and pulse until well combined (pulse less for a chunky salsa, longer for a smooth salsa). Adjust seasonings (salt, pepper, and vinegar) to taste. Refrigerate until ready to serve.

(Adapted from Food.com)

Baked Goat Cheese with Cranberries and Pistachios

December 30, 2013

baked goat cheese

I made this cranberry and pistachio-coated goat cheese log for a little Christmas party we held before departing Chicago. And then again this week to share with our family. Yes, because it’s festive and simple, but mostly because we can’t stop eating it. The key ingredient is the honey drizzled on top just as it comes out of the oven. Serve it warm (to the point that it’s soft, but not melted into a puddle on the plate- this would still taste great but not look as pretty) with crackers and bread and be in love.

Baked Goat Cheese with Cranberries, Pistachios, and Honey

INGREDIENTS

log goat cheese
chopped pistachios (I used dry roasted and unsalted)
sweetened dried cranberries
honey, for drizzling
crackers and/or sliced baguette, for serving

DIRECTIONS

1. Preheat oven to 350 F. Roll goat cheese log in pistachios and cranberries to coat. (You’ll have to be forceful to get them all to stick.)

2. Place log on an oven safe baking dish (a sheet pan lined with parchment paper works great) and bake in preheated oven for about 10 minutes (time will vary with the size of your log), until warmed but not melted.

3. Remove from the oven and drizzle with honey. Serve warm with crackers or baguette.

(Adapted from Cookie Monster Cooking)

Smoky Deviled Eggs

July 20, 2011

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This one is for Dustin. Deviled eggs are not something I would probably ever choose to make for myself. I’m not big on anything mayonnaise-heavy. But he craves all the traditional summer picnic foods- deviled eggs, potato salad- that take no shame in swimming in mayonnaise. Sometimes I just want to make the boy happy. And this is what we end up with.

And I admit that… I really liked these! The filling is creamy and tangy- if not a little too rich.  (I didn’t bother to ease up on the calories, but I like the idea of using Greek yogurt to replace some of the mayonnaise.) The chives are crunchy and fresh. Dusted in mild, smoky paprika I found them to be unexpectedly alluring.

Smoky Deviled Eggs

INGREDIENTS

12 eggs
1/2 cup mayonnaise (or a combination of mayonnaise and plain Greek yogurt)
2 tsp. Dijon mustard
2 tsp. white wine vinegar
salt and freshly ground black pepper, to taste
fresh chives, chopped for garnish
smoked paprika, for garnish

DIRECTIONS

1. To hard boil the eggs, place the eggs in a single layer in a large saucepan, covered by at least an inch of cold water. Add a half teaspoonful or so of salt. Place the saucepan over high heat and bring to a rolling boil. Remove the pan from the heat, immediately cover, and let sit 12-15 minutes (depending on the size of your eggs- larger eggs take slightly longer). Rinse the eggs under cold water to stop the cooking (or cool in an ice bath). Once cooled, the eggs can be refrigerated until ready to use.

2. Carefully peel and cut each egg in half lengthwise. Scoop out the yolks into a small bowl. Set the egg whites on a serving platter.

3. To the egg yolks, add the mayonnaise, Dijon, and vinegar. Mash together with a fork until you reach the desired consistency. (I like my filling almost smooth.) Season to taste with salt and freshly ground black pepper.

4. Pipe filling into each egg white. Sprinkle with chives and dust with smoked paprika. Refrigerate until ready to serve.

Makes 24 deviled eggs.

(Adapted from Pinch My Salt)