Super Nachos

    Well, we are officially kitchenless.  So, my parents invited us over for a Cinco de Mayo celebration last night.  I brought my camera along hoping for something I could blog about.  My mom was a little over zealous and doubled two different recipes.  After the first dish, no one had any room left to even take a bite of the second.  Here are my mom's Super Nachos, a recipe she got from Rachel Ray.

Super Nachos
Recipe from Rachel Ray

Ingredients
2 bags corn tortilla chips in 2 colors or different flavors

Pico de Gallo Salsa:
4 vine ripe tomatoes, seeded and chopped
1 jalapeno pepper, seeded and finely chopped
1 small white onion, chopped
1/4 cup cilantro, finely chopped
Salt

Beef and Beans Topping:
1 tbsp extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper, seeded and chopped
1 teaspoon salt
1 1/2 tsp dark chili powder
1 1/2 tsp ground cumin
2 tsp  cayenne pepper sauce
1 can black beans, rinsed and drained

Cheese Sauce:
2 tbsp butter
2 tbsp all-purpose flour
2 cups milk
3/4 pound pepper jack cheese, shredded (about 2 1/2 cups)

Method

1. Arrange the chips on a very large platter or baking sheet.

2. Combine salsa ingredients in a bowl and set aside.
3. Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes. Then add the meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.
4. In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.
5. Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo.  To avoid soggy chips, you may have guests plate their own nachos.

The Taste Test
These nachos were a big hit with my family.  My mom said they were a lot of work.  Rachel Ray said the prep time was only 30 minutes but I think it took longer than that.  My mom would also probably recommend wearing gloves to remove the seeds from the peppers.  Her hands were on fire and we ended up Googling remedies.  She ended the night with her hands soaking in milk.  Thanks to my family for welcoming us in and keeping our bellies full while our kitchen is under construction.  

What is left of our kitchen...

The demolition team.

Honey Spiced Glazed Chicken

     Arnauld and I are getting a new kitchen!  Our kitchen now is nice but when we are both working in there, we are always bumping into each other.  There is very little counter space and we don't have a dishwasher.  My dad came up with a plan to give us more storage space, more counter space, better lighting, and a new dishwasher.  He's a very handy guy and is going to help us with everything.  I keep reminding Arnauld how lucky we are to have him around- not just for all of his handy work but just because he's a great guy!  Dad says we may need to start gutting next week, which means the meals I create in my kitchen are limited.  Here is a quick and simple recipe I found on Pinterest this morning, pinned by a friend and executed in time for dinner.

Honey Spiced Glazed Chicken

Ingredients
1 package of boneless skinless chicken thighs (mine weren't boneless)
1 tsp salt
1 tsp pepper
1 tsp red pepper flakes
1 tsp paprika
1 tsp chili powder
1 tsp garlic powder
1/3 cup honey
2 tbsp apple cider vinegar

Method
1. Mix spices together in a small bowl.  Mix honey and cider vinegar together in a separate bowl.
2. Coat both sides of the chicken with the spices.  Place on a flat baking sheet.  Broil on low for 7 minutes.  Flip the chicken and broil for 5-7 minutes.
3. Flip the chicken back over and baste with the honey vinegar mixture.  Return to the oven and continue to broil for a few minutes.  The glaze should thicken and may even begin to smoke a bit.
4. Remove chicken from oven and allow to sit for a few minutes before serving.

A cute picture of Ace from the weekend, just because he is so cute.  He had a blast picking all of the dandelions from our front yard.

Spicy Asian Chicken with Brussels Sprouts

     Today was a normal day, or as close to normal as I think it can get and I loved it.  Arnauld was able to get home from work by 7pm.  This was a first since maybe December.  I was so excited to make dinner as he watered the grass outside.  I suppose I took for granted making dinner before and the new found novelty will surely wear off- but for today it was enough to make me really happy.


Spicy Asian Chicken with Brussels Sprouts
Adapted from Real Simple

Ingredients
1 egg
1 lb boneless, skinless chicken breast, thinly sliced
2 tbsp canola oil
1/2 lb Brussels Sprouts, thinly sliced
1 inch fresh ginger, peeled and cut into matchstick size pieces
2 garlic cloves, thinly sliced
3 tbsp soy sauce
3 tbsp rice vinegar
1 green chili pepper, thinly sliced
1 tsp sesame oil
2 scallions, thinly sliced
2 tbsp roasted peanuts, chopped

Method
1. In a medium bowl, beat the egg.  Dip the chicken into the egg.
2. Heat 1 tablespoon of the canola oil, over medium heat in a medium skillet.  Add the chicken and cook 3-5 minutes or until cooked thoroughly.  Remove the chicken and set aside.
3. Add the remaining canola oil along with the Brussels Sprouts, ginger, and garlic.  Cook for about 3 minutes.  Then add the soy sauce and rice vinegar.  Cook for 2-3 more minutes.
4. Add the chicken and pepper.  Cook for one minute before stirring in the sesame oil and pepper.
5. Serve topped with peanuts.

The Taste Test
 The original recipe called for brown sugar and to serve this dish over white rice.  I was trying to keep it light, so bypassed the sugar and rice.  The dish was very tasty.  The only change I would make would be to cut the ginger smaller.  I think the pieces were too big and the ginger flavor was a little overwhelming-although Arnauld liked the taste. 

Easter Egg Nest Cookies

     Happy Easter!  Last year I made my prettiest cake ever to help celebrate Easter.  This year, I went a bit more literal with these cute little nest cookies.  I turned to the internet for inspiration and nothing really hit me.  I finally settled on a recipe from a recipe called quickandsimple.com. The cookies were definitely quick and simple- and hopefully a big hit when it is finally time for dessert!

Easter Egg Nest Cookies
This recipe makes 24 cookies

Ingredients
1 1/4 cup sweetened coconut flakes
2 cups flour
1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp coconut extract (optional)
60 candy coated chocolate candies (Cadbury Mini Eggs are a great choice!)

Method
Preheat oven to 350 degrees.
1. Spread the coconut on a baking sheet and toast in the oven for 8-10 minutes, stirring 1-2 times.  Allow to cool completely.
2. Mix the flour, baking powder, and salt in a medium bowl.
3. Cream the butter and sugar using an electric mixer.  Add the egg, vanilla, and coconut extract and stir everything together until smooth.
4. Stir in the flour mixture until everything is incorporated.
5. Form 1 1/4 inch balls with the dough.  Roll in the coconut flakes.
6. Place each cookie onto a baking sheet lined with parchment paper.  Leave about 3 inches between cookies.
7. Use your thumb to press an indent into each cookie.  Press the sides of each cookie, to form a nest.
8. Bake 10-12 minutes, or until the cookies are golden.
9. Allow the cookies to cool completely.
10. Fill each nest with chocolates just before serving.


    Our Easter was pretty low key.  After church we headed to my Grandmas and the best part was just hanging out in the grass outside.  The weather was great and the air was so fresh.  It was really nice to enjoy the sunshine and all of the blossoming flowers that come with Spring.  Jax and Ace had a lot of fun running around and playing ball with Arnauld and Mackenzie.  I think it would be nice if life could slow down every Sunday.  I noticed so many more people outside and taking walks-connecting with others. 

Shrimp and Penne with Spring Herb Pesto

     Arnauld has been very busy at work and working late most nights, therefore my motivation and need to cook has been almost non-existent.  I have been mooching meals from my parents and Grandma most days.  But alas, Arnauld was granted a three day weekend and we were able to make dinner together.  This recipe came from the April 2012 issue of Everyday Food.  It was very quick and easy to throw together and would be perfect for a week night meal.

Spring Herb Pesto

Ingredients
1 large bunch of parsley, stems removed
1/2 bunch of fresh mint, stems removed
1/2 cup toasted sliced almonds
1/2 cup extra virgin olive oil

Method
1. Combine all ingredients in the food processor and process until smooth.  The pesto can be stored in the refrigerator for up to five days.

Shrimp and Penne with Spring Herb Pesto

Ingredients
salt and pepper
3/4 lb penne
1 lb shrimp, peeled and deveined
1/2 lb snap peas
1/2 cup Spring Herb Pesto
1/2 cup ricotta
Grated Parmesan cheese

Method
1. Bring a large pot of water to a boil.  Cook pasta according to package directions.
2. In the last 3 minutes of cooking, add the shrimp and snap peas to the boiling pasta.  Cook until the shrimp are cooked through and the snap peas are bright green.
3. Reserve 1/2 cup of pasta water. Drain the pasta, peas, and shrimp and return to the pot.
4. Add the pesto and enough pasta water to form a sauce that covers the pasta completely.
5. Serve topped with grated Parmesan and a small scoop of ricotta cheese.

The Taste Test
     Arnauld found this pasta dish to be bland.  I think when you think of pesto, you immediately taste garlic and fresh basil.  This was a different kind of pesto, much more mild.  The dish was fresh and easy.  The cheese definitely helped to add some extra flavor.

Veggie Burgers

    This recipe is adapted from ohsheglows.com, which boasts the very best veggie burgers.  My plan for lunch this week is salad topped with one of these tasty burgers.  I'm excited to try them because I think the almonds and sunflower seeds will give them a nice crunch. 

Veggie Burgers

Ingredients
1/2 cup onion, diced
1 garlic clove, minced
3 eggs
1 cup oat flour
1 1/2 cup whole wheat bread crumbs
1 cup grated carrots
1 can of black beans, rinsed, drained, cooked, and mashed
1/4 cup of chopped parsley
1/3 cup toasted almonds
1/2 cup toasted sunflower seeds
1 tbsp extra virgin olive oil
1 tbsp soy sauce
1 tsp cumin
salt and pepper to taste

Method
Preheat oven to 350 degrees
1. In a large skillet, saute the onion and 1/2 tbsp of the olive oil.
2. Place all the ingredients, except the spices and salt, in a large bowl.  Stir well.  Then add in the seasonings.
3. Wet your hands, and shape the mixture into patties. Try to pack the veggie mixture fairly tight so that they stick together.  This mixture should make about 8 patties.
4. Spray a baking sheet with cooking spray before placing the veggie burgers on to be baked.
5. Bake 15-17 per side.

 The Taste Test
    I always have trouble getting veggie burgers to stick together.  This recipe actually called for a flax egg mixture.  I wasn't sure about that, so I just added one egg-which clearly was not enough.  So I added another.  I was able to make about 4 burgers before there was just crumble that wouldn't stick together left in the bowl, so I added another egg.  The last 4 burgers that I formed came out the best.  The others sort of crumbled when I moved them to a storage container.  Luckily, I will be adding these burgers to salad, so bits and pieces will work well.  I'll have to continue perfecting the consistency of my veggie burgers.  Any tips are always welcome!

Black Bean and Salsa Sloppy Joes

     If you are looking for a quick and easy week night dish, look no further!  This was passed onto me and comes from April's Parenting Magazine.  It literally took 2 minutes to toss all of the ingredients into a skillet and 10 minutes for it to cook up.  Amazing.

Black Bean ans Salsa Sloppy Joes

Ingredients
2 tsp olive oil
2 garlic cloves, minced
1 can of black beans, rinsed and drained
1 (15 oz) container of salsa
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp Dijon mustard
1/2 tsp cumin
1/4 tsp salt
whole wheat buns
cheddar cheese for topping

Method
1. In a medium skillet, heat oil over medium heat.  Add the garlic and saute for 1 minute.
2. Stir in the beans, salsa, brown sugar, Worcestershire sauce, mustard, cumin, and salt.
3. Bring to a simmer and cook for 10 minutes.
4. Remove from heat and spoon onto buns.  Top with cheese and serve.