We would love to have you join this special Sunday Supper and bring your halloween party recipes. So many amazing recipes and this group is just a blast to be around. Our #SundaySupper chat will begin on Twitter at 7pm Eastern Time. Grab your Bewitching Brew and Ghoulish Grew and join the fun!
This week for Food Star Friday I was able to combine a recipe for something I have wanted to make for quite some time, with one of my favorite things to do on the weekend. Today’s post is Tyler’s Ultimate Chicken Nachos! I mean what could possibly go better together than a big plate of spicy nachos and a night time NASCAR race? On top of that we had my Watermelon Blackberry Jargaritas to wash it all down!
Tyler Florence is one of my favorite Food Network stars. Yes, the fact that he is pretty dang cute doesn’t hurt but I really do like his food. I have made several of his recipes for Food Star Friday. They never disappoint.
This weekend was a strange one. Lately I have been just flying by the seat of my pants when it comes down to what we are eating. Not knowing how many I am cooking for, or what time they will be here, and honestly being a bit burnt out from the week, has just caused me to slack off a bit. For some reason I decided to jump on the ball and get a menu plan going!
I knew I had to come up with a drink for Tipsy Tuesday, and with my son (the bartender of all bartenders) being out of town, I knew I had to really plan something good to drink. I guess that got my creative juices flowing and away I went! I still have a few things left on the plan, including a couple of desserts! I know, I am so excited!! I never make dessert, so this will be a true treat.
Now on to the nachos. These were very very good. It takes a little bit of work but not a whole lot. I had preshredded my chicken when I brought it home from the store. I bought two rotisserie chickens because the recipe called for a 3 pound chicken, and the ones at my store were just a little over 1 1/2 pounds. By shredding it as soon as I got home it saved sooooo much time when I got down to the nitty gritty of making this recipe. I plan on doing that will all of my chicken that needs to be shredded. Just do it when you are already in the shopping/organizing/putting away mood.
These didn’t last very long. I would love to have some more right now with one of those jargaritas!!
- 4 medium tomatillos, husked and rinsed
- 2 jalapenos, stemmed
- 1/2 medium onion, peeled and quartered
- 2 garlic clove, peeled
- 1 handful fresh cilantro leaves, coarsely chopped
- 1 lime, juiced
- 1 teaspoon toasted cumin seeds
- Kosher salt
- 1/4 cup (1/2 stick) unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken stock, at room temperature
- 4 cups shredded Jack cheese
- 1 (1-pound) bag salted corn tortilla chips
- 1 (3-pound) whole roasted chicken, meat finely shredded, skin and bones discarded
- 1 pint cherry tomatoes, halved
- 2 green onions, white and green parts, chopped
- 1 jalapeno, chopped
- 2 handfuls fresh cilantro leaves, hand shredded
- 2 limes, juiced
- Kosher salt and freshly ground black pepper
- Sour cream and guacamole, for serving
Hello my wonderful friends out there in Foodieland! I know I have been absent for a long time (it feels like forever for me). Lots going on in my life and unfortunately cooking took a backseat to most of it. I finally buckled down and decided I needed to get back in the saddle so I sat down to create a menu for the week. I had glanced over the store fliers and saw that my local Albertson’s had fresh halibut for $15.99 a pound! I know that seems like a lot even on sale, but halibut can be upwards of $28.00 a pound later in the season, and seeing as it is my all time FAVORITE fish you know I was jumping up and down like a little kid that just found the toy they want in the Toys R Us catalog!!
I finished up my weekly menu (which includes another halibut dish aside from this one) and hurried off to the store to purchase all of my goodies. I wandered through the store for about an hour getting other ideas as I saw the fresh meat and produce they had available. WOW I didn’t realize how MUCH I missed being in my kitchen! Then rushed home to get everything put safely away.
Last night I actually made two recipes.Carne Asada and the Halibut Ceviche. I will post the Carne Asada tomorrow. So the first thing I had to do was get the marinade going for the meat. You don’t want to get your ceviche going until it is about 3 to 4 hours away from meal time. Even though the fish only “cooks” in the citrus juices, it can over cook and be kind of rubbery.
A side note, I discovered ceviche on a trip to Puerto Vallarta many many years ago. They made it with a white fish and served it on little mini tostada shells (it was heavenly!!). So you can make this with any firm fleshed white fish you would like. I think cod would be nice. Since I can’t find mini tostada shells here in Western Washington, we usually eat it with tortilla chips, but stay tuned for Thursday’s post because I will let you know the fun way we mixed it up this time!
- 2 pounds very fresh (sushi-grade) white-fleshed ocean fish
- 2/3 cup fresh lime juice
- 6 tablespoons fresh orange juice
- 6 tablespoons pineapple juice
- 1 or 2 serrano peppers, finely diced (I used 3 small ones for a nice spicy batch)
- 1/4 yellow bell pepper, finely diced
- 1/4 red bell pepper, finely diced
- 1/4 tablespoons red onion, minced
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro leaves, chopped
- 1 tablespoon good quality extra-virgin olive oil
- 1 teaspoon kosher salt
- Tortilla chips (appetizer) or tostada shells (for a main dish)
It is so flattering to be recognized by my peers. As food bloggers we put our heart and soul into what we do because that is our passion. So when someone I respect singles me out for an award it is such an honor. That is what Candi from The Devilish Dish did by giving me this award. Thank you so very much Candi for putting a smile on my face and making my day!!
I love chicken wings. They are one of my all time favorite football munchies. I used to fool myself that they really weren’t that bad for me. I mean
chicken = protein,
celery = vegetable,
Ranch dressing = uummm dairy, ya that’s it, dairy.
But once I really started to pay attention to calories and all that fun stuff (plus watching The Biggest Loser), I realized that one serving of 10 buffalo wings could run as much as 1590 calories and 107 grams of fat!!! Which breaks down into 159 calories each! YIKES!!! I sadly walked away from my beloved buffalo wings thinking that I would never return again.
Then I began my cooking adventures. I started taking old recipes that I loved, or comfort foods I treasured, and trying to make them even just a bit more healthy. Why I never thought of changing things up with my wonderful tangy buffalo wings I have no idea. I am a little slow at times, but I get there eventually.
Now these wings still have a bit of butter in them, but by bypassing the deep frying process we are saving a ton, and I mean a TON of calories and fat. Wanna know how much? We cut that figure in half!! 10 baked wings? 786 calories BooYaaaa!! OK, no, they still aren’t the healthiest things under the sun, and I don’t recommend eating them every week. But it is nice to know that we can indulge once in a while without feeling like you have to sacrifice your whole entire days worth of calories just to eat 10 little buffalo wings right?
You can make these as hot or mild as you want by playing around with the cayenne pepper. I used 1 teaspoon and Jessi said they were a good heat level for her (remember she is my non-spicy girl). If I had made them for just Kevin and I, I would have used at least 2 teaspoons if not a touch more.
For Food Star Friday this week I decided to go a bit small, as in appetizer small. With my household being huge football and Nascar fans, it is nice to whip up a few nibbles to have around so when the mood strikes you there is something tasty to put in your tummy. Football + beer + good food = the perfect Sunday right? To all my non football friends out there, don’t worry I am not obsessed with any other sport so once football season is done I will be back to normal, well normal for ME hehe.
There are so many great appetizer recipes out there by all of our favorite food stars I really wasn’t sure what I wanted to make. Then I ran across these babies by Ina Garten. I love stuffed mushrooms and haven’t had them in forever. The last couple of times I made them with crab and cream cheese. I liked the whole sausage idea and the fact that she used mascarpone cheese instead of cream cheese. I am really becoming quite the fan of mascarpone cheese VS cream cheese. Oh I am not hating on the cream cheese or anything, I just like the change of pace. It is lighter and a bit sweet, can be used in sweet and savory dishes, just a nice new taste.
The only downside is that you get to taste that yummy stuffing and then it goes into the mushrooms and has to bake for 50 minutes! Aaahhh I must have been in the bathroom when they were handing out patience when it comes to food I swear. But they are worth the wait. Kevin and I went to work on them as soon as they were cool enough to bite, actually even before then. I burned my tongue a bit, like I said, no patience.
The only thing I would change about this recipe is the olive oil. Of course mushrooms themselves carry a lot of moisture, but I felt it really didn’t add anything to the recipe and made the mushrooms kind of wet. I would however still drizzle the mushroom caps with the Marsala wine. You don’t want to cut out ANY of the flavor for these bad boys!
- 16 extra-large white mushrooms ( I used creminis)
- 5 tablespoons good olive oil, divided
- 2 1/2 tablespoons Marsala wine or medium sherry
- 3/4 pound sweet Italian sausage, removed from the casings
- 6 scallions, white and green parts, minced
- 2 garlic cloves minced
- 2/3 cup panko crumbs
- 5 ounces mascarpone cheese, preferably from Italy
- 1/3 cup freshly grated Parmesan
- 2 1/2 tablespoons minced fresh parsley leaves
- Salt and freshly ground black pepper