Friday, November 21, 2008
I've been meaning to post something on here since I joined the blog...and I've just been a slacker.
So finally here's something. It's no gourmet meal, but Ryan liked it. I got it off of another food blog-but I can't remember which one.
2 Tablespoons Extra Virgin Olive Oil
1 medium white onion, finely chopped
1 Anaheim chili, finely chopped
1 lb lean ground beef
¼ teaspoon salt
¼ teaspoon pepper
1 packet taco seasoning
1 15 oz can fire roasted tomatoes
½ Cup water
Tortilla Chips of choice (The Whole Grain Tostitos stayed crispy even after baking in the oven, great choice for nachos)
Shredded Cheddar Cheese
Black Beans (I just used canned ones, drained)
1. Place oil into a large skillet or medium dutch oven over medium heat. Saute onion and chili pepper for 5 minutes then add the beef, salt and pepper. Cook until beef is browned. Stir in taco seasoning, fire roasted tomatoes and water. Simmer on low for 10 minutes. Place avocado, lime juice, salt and pepper into a medium bowl; mix until well combined.
2. Arrange tortilla chips onto an oven save plate. Sprinkle evenly with desired amount of cheese. *Bake for 5-10 minutes or until cheese is melted. Top nachos with beans, guacamole, sour cream and diced tomatoes. Eat warm.
*I just microwaved it to melt the cheese.
Saturday, November 1, 2008
I found this recipe online, and it tasted pretty dang close to Olive Garden's recipe. I loved it!
- 1 pack vermicelli noodles or pasta of your choice
- 5 cloves garlic rough chopped (at least this many, depends on how much you like garlic, personally I use more)
- 4 chicken breasts (Think one per person you are serving)
- 1 cup milk or heavy cream
- 2-3 cups chicken broth
- 1- package mushrooms, washed and sliced
- 1/2 large white onion preferably vidalia
- 1 large jar marinated artichoke hearts drained
- 2-3 Tbsp butter
- 2-3 Tbsp flour
- olive oil
- Fresh Parmesan cheese
- Boil pasta in large pot.
- While pasta boiling preheat large deep skillet to medium low.
- Cube chicken to bite size pieces
- Coat pan with olive oil and add chicken, salt and pepper
- Cook until chicken is almost done
- Dice onions, mushrooms and garlic and add in with chicken (you don't add it at the beginning or you will burn your garlic.)
- Move chicken to the outside of the pan and add butter and flour to center of pan, whisk until butter/flour mixture turns the color of toasted bread or a light golden color, this creates a roux.
- Mix chicken into your roux and add in the first cup of chicken stock raising heat to medium high, stir until thickens. Sauce will be very thick
- Whisk in second cup of stock, up to three until desired consistency.
- . Taste sauce at this point and add in more salt and pepper to taste. Heavy pepper is good in this dish.
- Add in artichoke hearts, reduce heat to low and allow sauce to continue cooking and thickening.
- . At the very end add in your milk or cream starting with a half a cup first.
- Drain pasta and add to sauce, coating pasta with chicken and cream sauce.
- Top with Parmesan cheese and enjoy.
- If sauce gets to thick it is better to add more stock then milk, as milk or cream will make the dish to rich and take away from the flavor of mushrooms, and artichokes. If your sauce is not thick enough turn up the heat and quickly whisk in more flour.
- **If you have a gluten or wheat intolerance, you can make this same dish by mixing about 2 Tbsp of cornstarch in with 1/2 cup cold chicken stock and adding that in place of flour and butter. This will also cause your sauce to thicken just as well. Like the roux, if it isn't thick enough simply dissolve more cornstarch in chicken sauce and add in. Both of these need heat to activate.
- ** You can make this same recipe vegetarian, by eliminating the chicken and using vegetable broth. I use thick chunked portabello mushrooms in place of chicken for my recipe.