Sunday, October 10, 2010

Mom's dinner nachos

As a kid, I loved when my mom made these for dinner. I "helped" so that I could eat all of the extra green olives. yum! I made these for Jeremy for the first time last night, not sure why I never did it before. Since Jeremy loves nachos, and its a fun alternative to tacos.

- brown 1 lbs. ground beef with taco seasoning (according to pkg.)
- lay out chips on baking sheet. (Don't overlap, let each chip have its own space)
- place small spoonful of meat on each chip.
- sprinkle with shredded cheese of your liking.
- Bake in oven (at 350 degrees) until cheese is melted. This won't take long. I didn't time it, but maybe 5 minutes? Keep an eye on them. :)
- top with sour cream and half of a green olive (my favorite part!!)

I served this with my favorite salad on the side.

Tuesday, October 5, 2010

Pioneer Woman's Chicken Parmigiana

This is FANTASTIC!! (I'm channeling my best Tyler Florence impression.)

I recently started reading The Pioneer Woman's blog, and I thoroughly enjoy it. I saved about 15 recipes from her site that I want to try. But this one caught my eye the most. Either that, or I already had 2 large chicken breasts in the fridge. The smells of the kitchen are fantastic, and tasting the sauce as I was going was even better. And even fantastic for my lunch leftovers today.

(Adapted from Pioneer Woman)

4 Boneless, Skinless Chicken Breasts, Trimmed And Pounded Flat (1/4 - 1/2")
1/3 cups All-purpose Flour
Salt And Pepper, to taste
1/3 cups Olive Oil
1 Tablespoons Butter
1 whole Medium Onion, Chopped
3 cloves Garlic, Minced
1/3 cup of chicken stock
1 large can (28 Oz.) Crushed Tomatoes
1 Tablespoons Sugar
Handful  Chopped Fresh Parsley
1/2 - 3/4 cup Freshly Grated Parmesan Cheese
1/2 pound Thin Linguine


  • Mix flour, salt, and pepper together on a large plate.
  • Dredge flattened chicken breasts in flour mixture. Set aside.
  • At this time, you can start a pot of water for your pasta. Cook linguine until al dente.
  • Heat olive oil and butter together in a large skillet over medium heat. When butter is melted and oil/butter mixture is hot, fry chicken breasts until nice and golden brown on each side, about 2 to 3 minutes per side.
  • Remove chicken breasts from the skillet and keep warm.
  • Without cleaning skillet, add onions and garlic and gently stir for 2 minutes. Pour in splash of chicken stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow stock to cook down until reduced by half, about 2 minutes.
  • Pour in crushed tomatoes and stir to combine. Add sugar and more salt and pepper to taste. Allow to cook for 30 minutes. Toward the end of cooking time, add chopped parsley and give sauce a final stir.
  • Carefully lay chicken breasts on top of the sauce and completely cover them in grated Parmesan. Place lid on skillet and reduce heat to low. Allow to simmer until cheese is melted and chicken is thoroughly heated. Add more cheese to taste.
  • Place cooked noodles on a plate and cover with sauce. Place chicken breast on top and sprinkle with more parsley. Serve immediately.