No Shell Taco Salad

It's recipe swap time again!  This time, for Blogger's Choice, I was assigned Tina's blog, Tasty Treats by Tina.  I had a few things bookmarked, but ultimately I chose a dish that I threw together with some leftovers that made a great lunch!

Normally I wouldn't think of putting cucumbers in a taco salad, but like I said, I was basically cleaning out the fridge with this one :)  So, anything goes...feel free to toss in whatever you have on hand.  I would have loved some jalapenos in here...and olives...what can I say, I was overdue to go shopping!

Obviously, a shell would be fantastic for this (or even chips underneath) - but if you're keeping it low carb, this is the way to go!  You don't even miss the carbs with this one.  Thanks for a great salad, Tina!


No Shell Taco Salad
adapted from Tasty Treats by Tina

1 pound ground beef
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon garlic powder
salt and pepper
1/4 chopped onion
1/2 green pepper, chopped
1 avocado, cut into chunks
1/2 cucumber, sliced
cherry tomatoes
romaine lettuce
shredded cheddar cheese
salsa
sour cream

Place meat to a large skillet and cook over medium high heat.  Add cumin, chili powder, garlic powder, salt and pepper, and stir to combine while cooking.  Once fully cooked, remove from pan and drain fat.

Combine all veggies in a bowl.  Add meat and cheese.  Mix salsa and sour cream in a small bowl, and use as dressing for salad.

Chili Dog Nachos

Ever since the weather has warmed up and the grill has been back in use, I've had a craving for hot dogs.  I don't eat hot dogs very often so it's a little unusual for me.  Matter of fact, I didn't eat hot dogs for about 10 years after a few, um, unfortunate incidents.  But that's a thing of the past :)

We had a few hot dogs left in the fridge after my craving was satisfied, and they needed to be used.  On Cinco de Mayo I was looking for something easy to make that was in keeping with the Mexican theme, and came across this interesting recipe from Rachael Ray.

Any chili dog fan would be happy to indulge in some of these.

This would be a great game day dish...pure man food!  Try this - you won't be disappointed.

Chili Dog Nachos
slightly adapted from Rachael Ray

1 tablespoon vegetable oil
1 pound ground beef
salt and pepper
3 hot dogs, cut into bite size chunks
1 onion, chopped
2 teaspoons Worcestershire sauce
2 tablespoons chili powder
2 teaspoons cumin
1 (8 ounce) can tomato sauce
1 bag tortilla chips (or enough to cover a baking sheet generously)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
Olives, sour cream, scallions, avocado, salsa for garnish (optional)

Preheat oven to 350 degrees.  Heat a skillet over medium high heat and add oil.  Add beef and season with salt and pepper.  After a few minutes, add hot dogs and brown for another 2-3 minutes.  Add onion, Worcestershire, chili powder and cumin.  Cook another few minutes then add tomato sauce.

Arrange chips on foil lined baking sheet.  Top with chili dog topping.  Add cheese and bake for about 10-12 minutes until cheese melts.  Garnish with desired toppings.

Baked Chipotle Chicken Chimichangas

Our latest recipe swap theme was Blogger's Choice, where we were each assigned a blog and got to pick the recipe we wanted to prepare (think SRC).  The blog I was given, Kate's Recipe Box, had some great ones to choose from!  I came very close to making this but had a change of plans mid week, and ended up going with something different (I'm definitely making it soon though...like, probably next week!).

And coincidentally, it's a Mexican dish...perfect for tomorrow's Cinco de Mayo celebration!

I made some changes to Kate's recipe based on what I had on hand and our preferences.  My regular readers know Frank doesn't eat beans, so I omitted them...used smaller (and low carb) tortillas...and swapped out sauce from canned chipotle peppers for the enchilada sauce.  

I love that this recipe is a healthier alternative to its fried counterpart.  I also love that they were easy to prep the night before so we could eat them on a work night.  They were delicious!

Baked Chipotle Chicken Chimichangas

adapted from Kate's Recipe Box

1/2 cup brown rice

1/2 onion, chopped

8 whole wheat low carb flour tortillas (smaller size...can be found at Trader Joe's)

2 tablespoons (approximately...adjust based on your heat level preference) sauce from canned chipotles in adobo

1 1/2 cups cooked shredded chicken breasts

3/4 cup shredded cheddar jack cheese

1/2 can black olives, chopped

low fat sour cream and cheese for topping

Preheat oven to 350 degrees.  Cook rice with onion according to package instructions and set aside.  

Lay tortilla flat and spread adobo sauce evenly on it.  If necessary, soften tortillas first in microwave or a pan to be able to roll them.  Add even amounts of rice mixture, chicken, cheese and olives and roll up.  Place seam side down on foil lined baking sheet.  Repeat with all tortillas.

Spray lightly with cooking spray and bake for about 10 minutes, or until tortillas start to crisp up.  Top with sour cream and cheese (and guacamole/avocado if you have it...I didn't).

BBQ Chicken Enchiladas

We went to a great BBQ restaurant over the weekend for my Dad's birthday.  There were about 15 of us (as usual) so we went ahead and ordered 2 HUGE platters of nothing but MEAT.

Now I'm mad that I didn't take pics, but let's just say these plates were insane.  Four different kinds of ribs, sausage, brisket, pulled pork, pulled chicken...it was never ending.  And the sides...oh my...

Somehow we ended up with the leftovers (I honestly didn't want them!).  I heard a little mumbling about how if anyone could come up with a way to use them, it was me.  Um, tell me something I don't already know.

I mean, this was a no-brainer.

The next time you have leftover shredded BBQ chicken, or pork, or both (!)...don't throw it away!!  Do yourself a favor and make this.

BBQ Chicken Enchiladas
inspired by How Sweet It Is

leftover BBQ chicken (I used the pork, too!)...about 2 cups**
2 onions, sliced
salt
canola oil
2 1/2 cups enchilada sauce (canned or use this homemade recipe)
8 whole wheat tortillas, medium size
1/2 teaspoon cayenne pepper
1 cup shredded cheddar cheese
1 cup shredded colby jack cheese

Preheat oven to 375 degrees.  Add oil to pan and once heated, add onions and a sprinkle of salt.  Turn heat to medium low and cook until somewhat caramelized, about 10 min.  Add chicken, 1 cup enchilada sauce and cayenne.  Add half of each type of cheese and mix.  Turn off heat.

Coat bottom of baking pan with enchilada sauce.  Lay tortilla flat and place filling on one side.  Carefully roll up and place seam down in pan.  Cover enchiladas with rest of sauce and sprinkle remaining cheese on top.

Bake for 20 minutes.  Finish off with your favorite toppings, if desired.

**If you feel there isn't enough BBQ sauce on your leftover meat, simply add more!

Linked to: Cinco de Mayo Fiesta

It's National Taco Day!

Did you know that?  Well, whether you did or not, crack open a cerveza and read on...this recipe is a great way to celebrate.

Words cannot explain how delicious this was.  Seriously.  Mouthwatering might be a better word to describe what was going on at our dinner table.

Easy is another great adjective.  I mean, anyone can make this and be successful.  Low maintenance, people...very low maintenance.  Plus, if you're looking for something casual and delicious to make for company, it works really well because it basically takes care of itself.  Put it on the list.

One word - carnitas.  What does it mean?  Little meats.  What I think it means is AWESOME little meats.

Now, there are no rules for how to eat this.  Do what you like.  Me, I had basically a burrito bowl - no tortilla, just meat and lots of toppings like sliced onion and radishes, jalapenos, avocado, sour cream, fresh cilantro and hot sauce.  With some lime squeezed on top.  Frank prefers the soft taco route and used small flour tortillas, with many of the same toppings.

Use a fattier piece of meat for this dish - and don't trim the fat before cooking!  It helps with the flavor of the meat...a leaner piece won't taste nearly as good.

I will be making this again, SOON!

Mexican Pulled Pork Carnitas
slightly adapted from A Bountiful Kitchen

3 1/2 to 4 pound boneless pork butt
2 tablespoons cumin
1 small onion, sliced
2 bay leaves, crushed
2 tablespoons dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
1 lime, halved
1/2 cup water
2 clementines, halved (oranges are fine, but this is what I had)

Preheat oven to 350 degrees.  Place roast in heavy oven proof pan/dutch oven.  Squeeze lime and clementine juice over pork, then rub pork with all dry ingredients.  Pour water around sides of roast, then add halves of fruit to water.  Place onion slices on top of roast.  Cover with tight fitting lid.

Place in oven and set timer for 2 hours.  Once time is up, turn oven off (do not open the door!) and leave roast in for another 2 hours.  Remove and let cool for a few minutes before removing excess fat and chopping the meat.

Have garnishes and tortillas prepped and ready to go when meat is cut.  Build your own meal and enjoy!

More, por favor!

The next time you're looking for a quick (and I mean QUICK!!), easy and delicious side dish for your Latin inspired meals, remember this one.

Then go buy plantains.  Then turn on your stove.  Then enjoy them 10 minutes later.

Oh, and tune in later today (more specifically, 5PM today) for a bonus post!

Fried Plantain Chips

2 firm, semi-ripe plantains

canola or vegetable oil (enough to just fill the bottom of your skillet)

salt
juice from 1 lime

Cut plantains in half, then slice skin vertically without piercing the plantain to help peel skin off.  Cut plantains on an angle, about 1/4 inch thick.

Heat oil in a large skillet.  Place plantain slices in - just enough to line bottom of pan (you will probably repeat this step a few times).  Flip them once they turn golden and cook for another few minutes.

Remove chips from pan and place on paper towel lined plate.  Immediately squeeze lime juice on top and sprinkle salt.

Serve right away or store in air tight container once they are cool (they can be reheated in a 350 degree oven for about 5 minutes).

The whole enchilada (Secret Recipe Club)

I noticed several fellow food bloggers posting about The Secret Recipe Club and became curious, so I decided to look into it.  I'm so glad I did...what fun!  You get a blog assignment each month from one of the leaders of the group, and you get to pick any recipe you want from it.  Then everyone posts their recipe on the same day at the same time for the big reveal.

When I got my assignment I had to do a double take, because as it turned out, I was given the blog of the creator of the group...Amanda from Amanda's Cookin'.  I was honored, and was even more excited after seeing the wide variety of delicious recipes in her index.  Great stuff!

I actually spent a few weeks deciding what to make, believe it or not...I went back and forth between a few things (this is where Frank will come in and tell you how indecisive I always am infront of a menu).  Then, I came upon a recipe for homemade enchilada sauce, and jumped on it.  I had a craving for Mexican food and since I've never made my own before, I figured this was the perfect opportunity, and combined it with my chicken enchilada recipe.

Do yourself a favor - next time you're at the grocery store, put down the can of prepared stuff and make this.  Too easy not to.  No excuses.

By the way,  you can check out all the other SRC recipes at the bottom of this post.  And why not join in the fun yourself if you're a food blogger?  Visit the site for all of the details.

Amanda, hope you're proud of my first assignment, especially since it's coming from your blog!  Loving the SRC already...can't wait for the next round :)

Easy Chicken Enchiladas with Homemade Sauce
sauce recipe from Amanda's Cookin'

For the enchiladas:
meat from 1 rotisserie chicken
1/2 cup light sour cream
juice from 1 lime
7 large whole wheat flour tortillas
shredded cheese (this time around I used monterey jack, sharp cheddar and mozzarella)
2 scallions, chopped

Preheat oven to 350 degrees.  Combine first 3 ingredients in a bowl and mix.  Spoon a little sauce (see recipe below) on the bottom of a 9x13 pan.

Take a tortilla and place filling toward the bottom of it, then tuck the sides in and roll it up.  Place seam down in the pan.  Continue with the rest of the tortillas and filling.

Pour sauce over and around the enchiladas, then top with cheese.  Bake for about 20 minutes, or until brown and cheese has melted.  Top with chopped scallions and serve with sour cream.

For the sauce:
1 (15 oz) can tomato sauce
1 (4 oz) can chopped green chilies (do not drain)
2/3 cup water
1/3 cup red bell pepper, chopped
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 garlic cloves, minced


Place all ingredients into a blender and blend until smooth. Pour into a small saucepan and bring to a boil. Reduce heat and simmer, uncovered for 5-7 minutes. 

Recipe Swap - Baked Creamy Chicken Taquitos

A recipe swap involving chicken can only mean good things.  I'm always looking for new ways to prepare it since we eat so much of it.  Besides, I kind of feel like I've been in a bit of a chicken rut lately, so this came at the perfect time.

This recipe, which has been popular among other food bloggers I know, fell into my lap so it gave me the kick in the pants I needed to finally try it.  The original recipe, submitted by Melissa from Lemons & Love, suggests black beans as part of the filling, which are not Frank approved so they were omitted.  Also, the tortillas I used (which are a staple in our house) are naturally soft so they don't need to be microwaved before assembling, as suggested by Melissa.

After reviewing my pictures against others who have made these taquitos, I realize mine are fatter than most (gotta work on my rolling skills, it seems!)...it didn't matter to us because they were still delicious.  I served them with mexican rice and guacamole.  I also topped mine with sour cream and jalapenos.  Yum.

Frank really liked these, and it made enough for us to have some leftover to freeze...12 in total.  If you make them with the beans you'll end up with more because they'll bulk up the filling.

Thanks for a great recipe, Melissa!

Baked Creamy Chicken Taquitos

adapted from Lemons & Love

8 ounces light cream cheese
1/4 cup salsa
juice of 1 lime
1 teaspoon cumin
2 teaspoons chili powder
2 teaspoons garlic powder
2 cups shredded cooked chicken
1 cup grated Monterey jack cheese
small tortillas (I used low carb flour tortillas from Trader Joe's)
kosher salt
cooking spray
 

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds until soft enough to stir. Add salsa, lime juice, cumin, chili powder and garlic powder. Stir to combine. Add chicken and cheese and combine well.  (This can be made ahead of time - just keep in fridge)

Place 2-3 tablespoons of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll it up as tight as you can.  Place seam side down on the baking sheet. 

Lay all of the taquitos on baking sheet and spread apart enough so they aren't touching. Spray the tops lightly with cooking spray and sprinkle kosher salt on top.  Bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Down by the (Mexican) sea

Do you love tacos?  We do.  Not hard shell ones - I mean, we like them, but we prefer soft shell.  So really, it's more like a burrito...but taco always seems like the term people use when referring to them when fish is involved.

So, yeah, we love fish tacos.

It doesn't get much simpler than this.  A cast iron pan, a little canola oil, tilapia, Old Bay seasoning.  Throw some tortillas in the microwave to warm up, add some guacamole, and top with some shredded cabbage.  Done - and in less than 10 minutes!

Be sure to wash it down with a margarita!

Still swapping

Our theme this week was vegetarian dishes and I received this recipe from Melissa at Lemons & Love.  This soup is delicious and is perfect for a quick, easy and filling meal.  I made it for myself for lunch, since (as you all know by now) Frank doesn't eat beans.  I really enjoyed it!

There were a few ingredients missing in Melissa's recipe description so I added them into my very slight adaptation below.  I halved the recipe since I was the only one eating (enough for 2).  And of course, I had to add chopped red onion to mine :)

Thanks for the recipe, Melissa!

Black Bean & Salsa Soup
from Lemons & Love

2 cans black beans (15 ounces each), drained and rinsed
1 1/2 cups chicken broth
1 cup chunky salsa
1 teaspoon cumin
1/2 teaspoon paprika
hot sauce (at your discretion...I used a good amount)
salt and pepper to taste
sour cream, shredded cheddar cheese, diced red onion


In a food processor or blender, combine beans, broth, salsa, paprika, hot sauce and cumin. Blend until fairly smooth.  Heat the bean mixture in a saucepan over medium heat until thoroughly heated. 

Garnish with sour cream, onion and shredded cheese.

More from Mexico

I love the versatility of Mexican dishes.  It's easy to tweak the recipes so that they can be made healthier, yet still taste delicious.  This is one of those dishes.  It's from Weight Watchers so I didn't even have to get that creative on my own.


If I were making this just for myself, I would have added beans.  I think they would add a nice little something extra to the dish.  Either way, try it...and have it with the polenta.  Mexican isn't always about rice!

Mexican Beef Over Polenta
from Weight Watchers


1 pound ground beef, extra lean (7% fat)
1 small onion, chopped
1 can (14.5 ounces) diced tomatoes, drained (reserve 1 tablespoon of liquid)
1 can yellow corn, drained
15 Kalamata olives, chopped
3 tablespoons chopped jalapeno peppers
3/4 teaspoon salt, divided
1/4 teaspoon cumin
1/4 teaspoon black pepper
3/4 cup polenta, quick cooking
3 cups chicken broth
1/3 cup salsa
1/3 cup shredded reduced fat cheddar cheese
1 scallion, chopped
2 tablespoons cilantro, chopped


Heat a large nonstick skillet over medium-high heat. Cook beef and onion, stirring frequently, until meat is fully cooked, about 5 to 7 minutes; drain off any liquid. Stir in tomatoes and reserved liquid, corn, olives, jalapenos, 1/4 teaspoon of salt, cumin and pepper; simmer 5 minutes to allow flavors to blend.


Meanwhile, in a small pot, combine cornmeal, broth and remaining 1/2 teaspoon of salt; stir well. Bring to a simmer and cook, stirring constantly, until cornmeal is thick, about 5 minutes.


Spoon polenta onto a large serving plate and top with beef mixture. Top with salsa, cheese, cilantro and scallions.


Serves 6.
WW Points+ per serving = 7

One more for Cinco de Mayo - and Bloggers Bake For Hope Reminder!

Here's another dinner idea for tomorrow, incase you get caught with nothing to make at the last minute, or if you only have chips in the house.  I made this after I promised my husband burritos, then realized I had no tortillas.  I also had no time.  Oops!  Time to get creative.

I promise you - it tastes much better than it looks.  And the salsa - mmmmm.

Pair it with a margarita or two!

REMINDER:  Bid on your favorite baked goods TODAY!!  From now until Friday, auctioning will take place on sweet treats donated by food bloggers for Bloggers Bake For Hope.  All proceeds will go to Susan G. Komen affiliates.

Help support this great cause and bid NOW!  My Hidden Kisses are up for grabs, as are lots of other delicious goodies.

Cheater's Chicken Enchilada Casserole
2 chicken breasts, diced
cumin, garlic powder, chili powder, salt - all to taste
1 tablespoon canola oil
2 cups crushed tortilla chips
1 small can chilis
1/2 red onion, diced
1 can black olives, chopped
1 10 oz can enchilada sauce
1 package shredded cheddar cheese

Preheat oven to 400 degrees.  In a skillet, heat oil.  Coat chicken with spices and saute until cooked.  Set aside.

In a 9x9 pan, layer chips, chicken, sauce, onion, chilis, cheese and olives.  Cook for about 15 minutes.  Serve with sour cream, guacamole and salsa.

Avocado Mango Salsa
3 avocados, diced
1 mango, diced
cilantro, chopped
1 jalapeno, diced
1/2 lime, juiced
pinch of salt
1/4 cup red onion, diced

Combine all ingredients and refrigerate until serving.

Your Cinco de Mayo plans?

Who's got big plans for Thursday?  Back in the day, Cinco de Mayo was always a fun day/night out that included great Mexican food, mucho margaritas and a tequila shot thrown in here and there.  Good times.

This year, I'll be at the hospital waiting for my sister and father to get out of surgery.  Dad has a viral kidney disease that forced him to have his first transplant back in 1999.  My Mom happened to be a match so she donated, and unfortunately, the virus has attacked that kidney to the point where he now needs another.  That's where my sister comes in.  We're hoping this one lasts at least another 12 years before the next one is needed...our family is starting to run out of kidneys! ;)

At least I know that if I get home and want to make a snack to put me in the Mexican mood, I can whip this together really fast.  I've been making this longer than I can remember - it's a great dish to bring to parties, especially when the weather is warmer since it's served cold.

I'm sure I'll be in need of a few tequila shots, too.

7 Layer Dip
1 can fat free refried beans
1 container light sour cream
2 teaspoons chili powder
2 teaspoons cumin
5 scallions, chopped
2 large tomatoes, "guts" removed, chopped
3 jalapeno peppers, seeds removed, chopped (or 1 cup jarred jalapeno slices, chopped)
1 can black olives, chopped
1 (8 oz) package shredded light cheddar cheese

Cover the bottom of a 9x13 glass pan evenly with refried beans.  Mix sour cream, chili powder and cumin together, and spread evenly on top of the beans.

Finish off with the remainder of the toppings in whatever order you like.  Chill for at least an hour before serving with tortilla chips.

***You can use different toppings, spices or another type of pan/serving dish...just adjust measurements accordingly***


Linked to: Bean Blog Hop

Another crockpot hit!

I wanted to do something different with the roast that Frank bought - as much as I love my pot roast I wasn't feeling it.

What WAS I feeling?  Mexican.

The meat was tender and delicious - it really satisfied my craving.  I made my mexican rice, then opened up a can of  Trader Joe's Cuban Style Black Beans (YUM).  Add some cilantro lime sour cream (see recipe below) and you've got a  great Mexican meal right at home.


Our dinner guest, AKA my father-in-law, gave this a big thumbs up, too!

Crockpot Shredded Beef Tacos
4 lb. bottom round roast
1 cup water
2 beef bouillon cubes
2 tablespoons cumin
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon chili powder

Put roast in crockpot and add water (make sure meat is a little less than halfway covered).  Add the rest of the ingredients.  Cook for about 4 hours on low. (Again, crockpot settings/cooking times vary!)

Remove roast and plate.  Shred meat and serve on tortillas with whatever toppings you like.  This time around, we used queso fresco and chopped scallions and radishes (and jalapenos for me, of course!).

Cilantro Lime Sour Cream
1/2 cup light sour cream
1/4 cup chopped cilantro leaves
juice from 1/2 lime

Combine all ingredients and stir until well mixed.

Linked to: What's on Your Plate?
                 Mexican Blog Hop

Instant gratification

Sometimes I'll see a recipe and think, "damn, I need that NOW!"  Or at least, SOON.  Such was the case when I saw this recipe from Pam at For the Love of Cooking yesterday.  I already had all the ingredients so it was easy enough to satisfy my craving ASAP.

This will definitely be a staple in our house.  Normally we have burritos but this was a nice switch.  I didn't warm the tortillas beforehand like Pam suggested, and they turned out fine.  I served them with my Mexican rice (see recipe below), my spicy guacamole, salsa and sour cream.  And for me, a big pile of jalapenos :)

The onions and cheese were a perfect compliment to the pork.  SO good!  Thanks again, Pam!

Mexican Rice
1 boil-in bag brown rice (I think it's 3/4 cup)
2 tablespoons canola oil
2 garlic cloves, chopped
salt, to taste
cumin, to taste
garlic powder, to taste
1/2 yellow onion, chopped
1/3 cup tomato sauce
1 1/2 cups chicken broth
fresh cilantro, chopped

Heat oil in a medium size pot over medium heat, then add rice.  Season with salt, cumin and garlic powder and stir constantly.  Once rice browns, add onion, and cook until translucent.

Add tomato sauce and chicken broth, and more spices to taste.  Bring to a boil, then turn heat down to low and cover.  Cook for about 20 minutes, or until all liquid is absorbed.  Sprinkle cilantro over rice and serve.

Mexican madness!

Mexican food is always a bit hit, isn't it?  One great thing about it is that you really can create any dish to your liking.  You can add or subtract ingredients, depending on what you like and what's in your kitchen that day.  Plus, it never takes long to prep or cook.

Any time I make nachos (or burritos, tacos, quesadillas, etc) they're different from the last.  Below is our latest nacho platter.  Frank requested BBQ chicken as the protein topping, so I made this quick and easy version (including homemade BBQ sauce and homemade guacamole)...simple, delicious, and perfect for a casual meal, snack or for the big game!

By the way, if you have leftover guacamole (or if you make it ahead of time) and want to keep it from browning as quickly as it usually does, here's a tip - save the avocado pits and keep them all in the (tightly sealed!) container with it.  It'll slow down the browning process.  And, if you want, give it another squeeze of lime juice before serving...the acid helps as well.

BBQ Chicken Nachos
Tortilla chips
2 Chicken breasts, cooked and shredded
BBQ sauce (recipe below)
Cheddar cheese, shredded
1/2 can black olives, pitted and chopped
1/2 onion, chopped
1 scallion, chopped
Sour cream
Guacamole (recipe below)
Any other toppings of your choice!  (Frank isn't into spicy so I always add the jalapenos to my own plate...same with beans)

Preheat oven to 350 degrees.  Cover baking sheet with foil, then arrange chips evenly on it.  Combine chicken and BBQ sauce and stir until all meat is coated with sauce.  Distribute evenly on top of the chips.  Add cheese, olives and onion and bake for around 15-20 minutes.

Top with scallions and add sour cream and guacamole to the pan, and serve while hot.


Homemade BBQ Sauce

2 parts ketchup

1 part cider vinegar

1 tablespoon sugar

fresh lime juice

pinch of salt

garlic powder, to taste

chili powder, to taste

Combine all ingredients.  Store leftovers in refrigerator.

Spicy Guacamole

4 large ripe avocado (Hass is best), peeled and pitted
2 tablespoons fresh lime juice
1/2 cup fresh cilantro, chopped
1/2 red onion, finely chopped
3 large garlic cloves, finely chopped
3 jalapenos, seeded and chopped (or jarred jalapeno slices, chopped)
1/4 tsp salt

Mash avocado with lime juice in a bowl.  Add the remaining ingredients and stir to combine.

It's Chili out there!

Another snowy day in NJ.  Well, not the whole state, apparently...people in other areas barely got any snow, but we here in Bergen County got slammed this morning.  I don't know the official total but I'd guess 5-6 inches, and it came pretty fast.  Bella and I were out this morning for class at a play place we belong to, and driving home was scary!  Plows hadn't come out and it was close to noon.  So, comfort food was a must for dinner.

This is one of my go-to recipes for Chili Con Carne...unfortunately I have to make some changes because of the other adult in the house, who doesn't like beans or peppers.  So, I omit the cannellini beans and increase the beef to 1.5 lbs (which I'd recommend anyway, if you like a meaty chili).  I also leave out the jalapeno and just add it to my individual serving.  The rest, I leave in (otherwise you'd just lose too many flavors) and fish out, which is a real pain in the ass.  From now on I'll be separating out a portion for Frank before adding the beans.

We topped it off with cheddar cheese and chopped scallions.  Some sliced avocado would be nice too.  Frank had brown rice with his - I just added a boatload of jalapenos :)

I also have a great recipe for chili in the crockpot...figured I'd pass that along too for those who prefer the slow cooker method.  The flavors aren't as complex, but you can't beat the convenience...and it still tastes good.

I'm not normally a fan of crockpot recipes where you need to cook the meat first, but I make an exception for this one.

Crockpot Chili
from Allrecipes


2 pounds ground beef
2 (16 ounce) cans kidney beans, rinsed and drained
2 (14.5 ounce) cans diced tomatoes, undrained
1 (8 ounce) can tomato sauce
2 medium onions, chopped
1 green pepper, chopped
2 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons salt
1 teaspoon pepper
Shredded Cheddar cheese

• In a skillet, cook beef over medium heat until no longer pink; drain. Transfer to a slow cooker. Add the next nine ingredients. Cover and cook on low for 8-10 hours or on high for 4 hours. Garnish individual servings with cheese if desired.

Serves 10
WW Points+ = 5 (using 95% lean ground beef, not including cheese)