Cheesy Chicken Nachos
February 5, 2012
8 ounces skinless, boneless chicken breasts
1 tbsp plus 1 1/2 tsp taco seasoning mix
1 tsp olive oil
3/4 cup sour cream
1 4 oz can chopped and drained green chiles
1/4 cup red onion, minced
1 8 oz bag baked tortilla chips
4 ounces shredded Cheddar cheese
1/2 cup tomato, chopped
1/4 cup sliced green or black olives
2 tbsp fresh cilantro, chopped
Poach the chicken: Pour 2 cups of water in a saucepan. Bring it to a boil, then immediately turn the heat down to low and carefully place the chicken in the water, making sure they are in the water. Loosely cover the saucepan and simmer over very low heat for 10 minutes, or until chicken is not pink in the center. Remove chicken from saucepan and allow to cool, then shred the chicken into small pieces using two forks.
In a bowl, mix together taco seasoning mix and the oil until you have a smooth paste, then stir in the sour cream.
Add green chiles, onion, and shredded chicken, tossing lightly to combine.
Preheat broiler. Arrange tortilla chips on a broiler proof pan and spoon the chicken mixture over evenly, then sprinkle the Cheddar cheese over the top.
Put broiler pan 4 to 5 inches under the broiler heat and broil for 2 to 3 minutes or until the Cheddar cheese melts and chicken mixture gets hot.
Sprinkle the tomato, cilantro, and olives on top and serve immediately.
Serves 12.
Caramel Toffee Apples
October 25, 2011
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Serves 10
Ingredients:
10 popsicle sticks
10 dessert apples, scrubbed and stalks removed
2 cups light brown sugar
1 tbsp white wine vinegar
3.5 tbsp butter
3 tbsp maple syrup
Instructions:
Insert a popsicle stick in the stalk end of each apple.
Meanwhile, place the brown sugar in a saucepan with about ½ cup water. Gently heat and stir until sugar has dissolved. Bring to a slow boil, then add the vinegar, butter and syrup. Boil for at least 10-12 minutes (without stirring) until the mixture gets hard (hard-crack stage). Then dip the apples into the caramel until well coated and decorate with the sprinkles.
Allow to cool slightly before enjoying this delicious treat.
This makes a great Halloween Party treat.
Easy Chocolate Ganache Covered Pecans
October 11, 2011
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1/2 cup semi-sweet chocolate chips
3 tablespoons heavy cream
2 cups pecan halves
Bring a double boiler bottom filled with water (or saucepan) to a boil, then remove from heat.
In double boiler top (or bowl that fits inside saucepan) put the chocolate chips and heavy cream and start stirring immediately, continuing to stir until mixture is smooth and melted totally.
Remove the pot from the hot water and add pecan halves, stirring until coated.
Cover a baking sheet with parchment paper.
Using a slotted spoon, scoop the pecans out of the pan and place them carefully on the baking sheet, separating them as you go into a single layer.
Place the pecans in the refrigerator for about 8 to 10 minutes to help the chocolate harden faster.
These won’t be as hard-coated as they would be without using the cream, but ganache (the cream and chocolate mix) is supposed to be softer. The cream also makes the semi-sweet chocolate less bitter.
Keep covered and refrigerated for best results.
