What's Cooking

So last week I talked about a new recipe that I tried when Easton decided he wanted to play in the yogart, waffle & cheese...so without further adue here is the Feature Recipe for the Week:

Jerk Chicken Nachos

(this twist on a classic is so easy to make and isperfect for a casual night in with friends)

6 cups of Tortilla chips

3 cups diced or shredded cooked chicken

2 cups (8 ounces) shredded cheddar and Monterrey Jack cheese blend

2 tablespoons Jamaican Jerk Rub, divided (ask me how to get the rub)

1 small yellow or red bell pepper or combination

1 lime

2 tablespoons snipped fresh cilantro

1/4 cup sour cream and 1 teaspoon additional Jamaican Jerk Rub (optional)

1. Preheat oven to 425F. Arrange tortilla chips in a slightly overlapping layer on Large Round Stone or Large Bar Pan.

2. In Classic Batter Bowl, combine chicken, cheese and 1 tablespoon of the jerk rub; mix gently using Small Mix 'N Scraper. Sprinkle chicken mixture evenly over tortilla chips. Bake 5 - 7 minutes or until cheese is melted; remove from oven to Stackable Cooling Rack.

3. Meanwhile, dice bell pepper with Santoku Knife. Cut lime in half crosswise. Juice half of the lime using Citrus Press into Small Batter Bowl; adding remain jerk rub and bell pepper and mix well.

4. Snip cilantro in mincing cup of Herb Keeper using Kitchen Shears. Slice remaining lime half using Ultimate Mandoline fitted with v-shaped blade; cut slices in half using Utility Knife.

5 Spoon bell pepper mixture over nachos; sprinkle evenly with cilantro. If desire, combine sour cream and additional jerk rub in resealable bag; trim corner to allow sour cream to flow through. Pipe sour cream mixture over nachos. Garnish with lime slices.

David and I really enjoyed this meal! And we hope you do too! It is such an easy peasy meal and it is also light! You will also noticed in the picture that one side, that is because I didn't think David would like all the bell peppers and what not so I left them off on that side.

(For all the words in Bold ask me how you can get those. Thanks!!)

Whats Cooking

I am going to start a new thing...of course it is new because I have never done this whole blogging thing before!!! Duh!

Ok alot of my friends know that I love to cook and I LOOOVVVEE to try new recipes, so I am going to start a New Recipe of the week. Anyone who comes to my house for dinner always asking what we are going to eat...I tell them what I am making and I usually follow those words with I have never made this before it is a new recipie. And as far as I know nothing has never not turned out. Or at least my friends just grin and bear it. But they keep coming back, so it must always be good. And they have never said please don't make that again when I am over here. They always ask me where I get my recipes from and it get them all over the place....BHG, Pillsbury, Cookbooks, etc. I am a picture person...if it looks good it must taste good. lol I guess I like to try new recipes to because (sorry mom), my mom always cooked the same thing over and over...but I guess that was partily my dads fault because he never liked to try new stuff!! So enough gabbing lets get to it:

THE RECIPIE OF THE WEEK

This is a good winter food!!

Sante Fe Chicken Bread Bowls

Recipe from Pillsbury

(Doesn't it just look good and hearty)

INGREDIENTS
2 (11-oz.) cans Pillsbury® Refrigerated Crusty French Loaf
1 tablespoon olive or vegetable oil
2 boneless skinless chicken breast halves, cut into 1/2-inch pieces
1 red bell pepper, chopped
1/4 cup chopped red onion
1 (16-oz.) can chili beans, drained
1 (11-oz.) can Green Giant® Super Sweet Yellow and White Corn, drained
1 (10-oz.) can Old El Paso® Red Enchilada Sauce
3/4 cup sour cream
1/2 cup ketchup
1 (1-oz.) pkg. Old El Paso® Taco Seasoning Mix
1 tablespoon dried parsley flakes
1 teaspoon dried basil leaves
2 oz. (1/2 cup) shredded Cheddar cheese, if desired

DIRECTIONS
1. Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray. Remove dough from cans. Cut each loaf into 3 pieces; shape each into ball, placing seam at bottom so dough is smooth on top. Place dough balls, seam side down, on sprayed cookie sheet. Bake at 350°F. for 22 to 26 minutes or until golden brown.

2. Meanwhile, heat oil in large saucepan over medium-high heat until hot. Add chicken, bell pepper and onion; cook 5 to 7 minutes or until chicken is no longer pink in center, stirring occasionally.

3. Add all remaining ingredients except cheese; mix well. Bring to a boil. Reduce heat to medium-low; simmer 7 minutes or until thoroughly heated, stirring occasionally.

4. With sharp knife, cut small portion off top of each loaf. Lightly press center of bread down to form bowls. Place each bread bowl on individual serving plate. Spoon about 1 cup chicken mixture into each. Sprinkle evenly with cheese. Place top of each bread bowl next to filled bread bowl.

I hope you enjoy...let me know what you think of it when you try it!!!