Wednesday, April 27, 2016
Well Plated has been a recent source of favorite recipes for me, and this is another keeper! The dressing alone is fantastic! Paired with the simple chicken marinade and all the other salad toppers - I loved this easy dinner. I made a few small changes that are reflected below. See the original recipe along with beautiful photos here.
Friday, April 8, 2016
Bell pepper nachos! My family was skeptical when they heard what was for dinner, but the pretty colors and yummy taste won them over.
4 bell peppers, any color you like
2 cups shredded cooked chicken
4 green onions, both green and white parts, sliced
2 garlic cloves, finely chopped
1 teaspoon chili powder
3/4 cup sliced black olives (black beans would well if you're not a fan of olives)
1 cup salsa
2/3 cup chopped fresh cilantro
1 1/2 cups shredded cheddar cheese
salt and pepper to taste
Heat 1-tablespoon oil in a non-stick skillet over medium heat. Add the green onion and garlic and fry for 2 minutes. Than add the shredded chicken and chili powder. Toss until all ingredients are well coated with chili powder and chicken is warm. Remove from heat and add the salsa, sliced olives, salt and pepper to taste. Stir well and set aside.
Preheat oven to 350°F. Cut the bell peppers into 2-inch pieces and remove seeds. Press each piece open so the peppers are as flat as possible. Arrange close together in a single layer on a large baking sheet.
Spoon the chicken mixture evenly over pepper chunks. Top with cheese.
Bake nachos for 10-15 minutes (I only did 10 minutes so the peppers would still be a little crunchy). Turn the broiler on high and broil for a couple minutes to give the cheese a good, crispy melt (if you like that sort of thing). Then remove from oven and top with chopped cilantro (or not). Serve immediately.
Wednesday, April 6, 2016
I've made this soup several times, and each time I look for the recipe on this little blog and am surprised to find that I haven't posted it. It's a delicious soup! Most recently, I made four batches for a soup swap, and then another batch to share at a ladies retreat. I've used my slow cooker, but have also made it on the stove cutting back on the time it simmers. I know there are plenty of tomato cheese soup recipes floating around out there. This is the one my family loves!