Weeknight Nachos

Have you ever gotten obsessed with a meal? Oh, come on, I know I'm not the only one! Ok, so maybe I am. I have been hooked on nachos since my little brother's graduation this past May. It's a long story but I'm going to tell you anyway. My poor brother picked a restaurant for dinner after the ceremony and the place is packed and basically tells us to go away. Off we go to his second choice. where they lie and say they're closed even though the hours posted said they would be open a couple more hours but they were packed too. So, another two restaurants later we wound up at Denny's. I was all "wah wah wahhhhhh" but then I ordered their nachos. Y'all, I'm not going to lie, those were some stinkin good nachos. Since that night I've made so many different variations of nachos it's ridiculous. These are my favorite and one of the easiest too. 

Serves 4-6

tortilla chips

salsa (I used Pioneer Woman's restaurant salsa) 

sour cream

I have to have Tabasco Green Pepper Sauce

I usually add, but didn't have, spinach or lettuce  

avocado

For the meat:

1 pound ground turkey

2 tablespoons taco seasoning (My recipe)

1 tablespoon tomato paste

1/3 cup beef broth

Over medium high heat, start to brown your meat, stirring and mashing to break it up. Once the meat is just beginning to brown, add the taco seasoning. Continue to stir and mash. Once the meat is almost browned, add in the tomato paste and the broth. Cook until all the liquid has cooked away and meat is done. 

For cheese sauce:

1 8 oz block cream cheese

1/2-1 cup milk

1 8 oz block Monterrey Jack cheese , grated 

In a nonstick skillet, over medium heat, start to melt the cream cheese. Using a spatula, break it into large chunks and once it starts to melt, add 1/2 cup milk. Start stirring with a whisk to break up lumps. Once it's smooth stir in your grated cheese and whisk smooth. Add more milk if too thick. It should be a pour-able texture.

Layer your nachos the way you like and enjoy.

Roasted Tomato Marinara

Things have been bonkers around here lately, hence my absence. And to top it off every single one of us being sick twice now and I have pulled a muscle or pinched something in my back. So I look like Igor right now. booooooo! I finally have a post ready and it is one I've been dying to share but we always eat and forget to photograph. This marinara is a favorite around here. I recently made it in mass quantity for a family get together for around 30 people and it was gone before I knew it. My husband was late because of work and didn't get any because it was gone, good thing my Mom also made Alfredo and there was enough for one plate. I guess we know what we're doing in the kitchen or at least our family seems to think so. This dinner takes a bit of time but is so ridiculously easy that it is the perfect thing for a lazy Sunday afternoon. This last batch of sauce made two meals, the first with spaghetti squash the other with traditional spaghetti noodles. If you haven't had spaghetti squash you should try it, it is a healthy, vegan, gluten free alternative to pasta. I still love traditional pasta, in fact that is what I'm showing it my sauce with in this post, and we will continue to eat it on occasion. However, I feel that making the change to spaghetti squash is a great way to keep us healthy and getting more veg into my picky little eater.

This marinara takes a bit of time between roasting in the oven then stewing on the stove top but it is very low maintenance and super easy. You can easily tweak it to fit your own palate. Depending on the natural sweetness of the tomato, onion or garlic spends on how much of the canned tomato I add later into the cooking. Depending on what I'm craving depends on the amount of basil I use. I prefer it meat free but you can easily brown some ground beef or ground turkey and add to the sauce. Just a tip for those of you who are skeptical of the flavor of the turkey, add a splash of beef stock to the sauce and you will not be able to tell the difference  I did that several times before I told my husband that he wasn't eating beef and he never knew. I use that poor guy as a guinea pig so often and he never complains. Guess I'm just lucky like that.

For the marinara:
(serves 4-6)
6 Roma tomatoes, quartered
2 yellow onions, cut into eighths
1 medium to large head of garlic, whole with the skin on
1 to 2 14 oz cans of crushed tomatoes or tomato sauce
5(ish) basil leaved finely chopped
salt and pepper

Preheat oven to 375 F. Line a baking sheet with aluminum foil add your prepared veggies and roast for 20 to 30 minutes. Your onions will be charred and that is good, do not panic. Once they come out of the oven, cut the bottom off the garlic and squeeze the garlic "meat" out into the blender and puree the veggies in a blender add to a sauce pan and simmer on medium  Add your canned tomatoes. Simmer for 10 minutes and season with salt and pepper to taste then add your basil simmer a few minutes more. Toss with your pasta top with some shredded Parmesan and a bit more fresh basil.
Enjoy!

Chicken Tikka Masala

We have a few favorites around here that we eat at least once month if not more often, Chicken Tikka is one of them. It is easy and even though it takes a bit of time, it isn't constant, chopping, shredding, stirring, etc... I use the time to do my dishes, clean my counters, whip up a dessert, secretly dance around my kitchen to MC Hammer songs, or whatever my moods moves me to do.

Normally I make Quick Pickled Cucumbers or roasted broccoli and have Naan to go along with the rice. You'll definitely want Naan, pita or some sort of bread to soak up any last bit of sauce. I almost licked my plate tonight. But I am a lady, sort of, so I restrained myself.

For the Chicken Tikka Masala you will need:


1 cup of plain Greek yogurt
1 tablespoon fresh ginger, minced
1 tablespoon garlic, minced
salt and pepper
4 boneless skinless chicken breast

Combine yogurt, ginger, garlic, salt and pepper in a gallon size freezer bag, add in chicken and toss. Let marinate for an hour or more.

2 tablespoons butter
2-3 tablespoons fresh ginger, minced
2-3 tablespoons garlic, minced
1 Serrano or Jalapeno pepper diced (remember to remove the seeds unless you like it HOT)
4 tablespoons tomato paste
2 teaspoons paprika
1 teaspoom garam masala
8-10 Roma tomatoes diced
1-1 1/2 cup of water
1/4 cup heavy cream
salt and pepper

In a skillet melt butter and add in ginger, garlic and the pepper. Saute until slightly golden approximately 3-4 minutes then add tomato paste. Cook until darkened just a bit add in paprika and garam masala, cook 2 minutes. Add in tomatoes and a cup of water. Simmer uncovered for 15-20 minutes. Transfer to food processor and process until a smooth texture. Add back to skillet and simmer while you grill chicken add in the remaining half cup of water if needed. I used my griddle but you can sear it in a skillet or on a grill. Grill until just brown on the outside and add to the curry. Finish cooking for approximately 5 minutes, could be more or less depending on your stove and size of our breast. Once chicken is cooked through stir in cream and season with salt and pepper. Serve with white or brown rice.