Thursday, May 26

Chicken Chili Nachos

It has been cold, windy and rainy here for almost a week and the temperatures at night are still dropping into the low 40's. Perfect chili weather. I made this for the first time and we all loved it. I took this recipe from the Food is My Friend blog.


1 lb. boneless, skinless chicken breasts- cubed
1 TBS vegetable oil (I used extra virgin olive oil)
1 can (10 oz.) diced tomatoes with green chilies, undrained
1 can (16 oz.) kidney beans, rinsed and drained
1 can (15.5 oz) chili beans, undrained
1 tsp. chili powder
1 tsp. cumin
cayenne pepper, to taste
1 bag tortilla chips
8 oz. shredded Mexican cheese blend

In a large skillet, heat oil over medium heat. Saute chicken until no longer pink. Add tomatoes, cook for 3 minutes or until tomato juice is reduced. Stir in beans, chili powder, cumin and cayenne pepper. Cook for 5 minutes or until heated through.

Arrange the tortilla chips on a microwave safe plate. Sprinkle with a little cheese, then top with chicken mixture and then the remaining cheese.

Microwave, uncovered, on high for 30 seconds or until cheese is melted. Use additional toppings as desired.


Sunday, May 22

Double Decker Confetti Brownies

I know it's the beginning of summer and we are all working on our bikini bodies but these are worth a few extra calories. I originally made them for Spencer's last snack day in the 2nd grade. I am sure his teachers appreciated my sugar donation to the classroom.

Double - Decker Confetti Brownies

INGREDIENTS: 3/4 cup (1 1/2 sticks) butter or margarine softened
1 cup granulated sugar
1 cup firmly packed light brown sugar

3 large eggs

1 tsp vanilla extract

2 1/2 cups all-purpose flour, divided
2 1/2 tsps baking powder
1/2 tsp salt

1/3 cup unsweetened cocoa powder

1 Tbl butter or margarine, melted

1 cup M&Ms semi-sweet chocolate mini baking bits, divided

Preheat oven to 350
Lightly grease 13x9x2-inch baking pan; set aside.

In large bowl, cream 3/4 cup of the butter and sugars until light and fluffy; beat in eggs and vanilla.

In medium bowl, combine 2 1/4 cups flour, baking powder and salt; blend into creamed mixture. Divide batter in half.

Blend together cocoa powder and 1 Tbl melted butter; stir into one half of the dough. Spread cocoa dough evenly into prepared baking pan.

Stir remaining 1/4 cup flour and 1/2 cup M&Ms into remaining dough; spread evenly over cocoa dough in pan. Sprinkle with remaining 1/2 cup of M&Ms.

Bake 25 to 30 minutes or until edges pull away from sides of pan. Cool completely. Cut into bars.

*I used a 50/50 mixture of white chocolate and semi-sweet chocolate chips in place of the M&Ms.

*For neat slices, turn cooled brownies upside down onto a cutting board - the top doesn't crumble when the bars are cut from the bottom.