[ Tacofino Nachos ]

                     

INGREDIENTS

• 1 pack of good quality corn tortillas, cut into chips
• Oil for deep-frying
• 10 jalapeño peppers
• 2 tbsp oil
• 1 cup cheese mix (equal parts aged white cheddar, Monterey Jack and asadero)
• 1½ bunches cilantro, rough chopped
• 1 cup salsa fresca (recipe below)
• ¼ cup chipotle sour cream (recipe below)
• 2 tbsp queso fresca or feta cheese

METHOD

1. To fry chips, heat one inch of oil in a large frying pan over medium-high heat to 350°F. Fry a few chips at a time, turning occasionally with a slotted spoon, until crisp and lightly browned, about one minute or less. Drain chips on a paper-towel-lined plate.
2. To roast the jalapeños, mix with oil and place on a baking sheet. Roast at 350°F until blistering (about 15 minutes). Take out of oven and cool. Dice.
3. Lay chips in single layer on a baking pan. Cover with cheese making sure to cover each chip. Cover with another layer of cheese and some roasted jalapeños.
4. Bake in oven at 350 to 400°F for 5 minutes or until cheese has melted. 
5. Take out of the oven. Add chipotle sour cream, salsa, queso fresca, and the rest of the cilantro. Serve with a side of jalapeños for anyone who likes a bit more heat. If you have any chorizo and black beans, add them on top for extra flavour.

 SALSA FRESCA INGREDIENTS

• 10 roma tomatoes
• 1 jalapeño
• ½ red onion
• 1 tbsp salt
• Juice of 2 limes
• 1 bunch cilantro

INSTRUCTIONS

1. Dice tomatoes, jalapeños and red onion. Rough chop the cilantro.
2. Mix everything together and add the lime juice and salt.
3. Adjust seasoning to taste.

CHIPOTLE SOUR CREAM INGREDIENTS

• 1 litre sour cream
• 4 tbsp chipotle purée
• 2 tsp salt

INSTRUCTIONS

1. Mix all of the above ingredients together.

 

[Tawn's Chicken + Rice Soup.]

I offered to bring dinner to some family friends who have had a rough week, which is always tricky. What do they like?  Allergies?  Kid's preferences?  Plus - trying to make it as convenient as possible with little clean up is difficult too.  They wouldn't be home when I dropped it off - and may be home late from the hospital ... meaning - dinner HAD to be ready in completion for them when they got there, as far as I was concerned.  This is what I came up with ... yup.  This is my IPhone pic of what it actually looks like *grin*.

Tawn's Chicken and Rice Soup - serves 8-10

2 large carrots

2 stalks of celery

½ large onion

2 tbsp butter

4 boneless chicken breasts, cut into bite-sized pieces

1. dice carrots, celery and onion - sauté with butter in a LARGE pot.

2. add chicken

3. cook on high heat.

12 cups chicken broth

2 small tins of tomato paste

1 ½ cups of rice (I happened to use jasmine)

4. add broth and paste ... stir well.

5. add rice

4 tbsp worchestershire sauce (I'm kinda guessing here ...)

1 tbsp chill powder

2 tsp dried thyme

3 bay leaves

salt and pepper

6.  add worchesershire and spices and simmer on low until rice is cooked.

Now.  I actually used 2 cups of rice and it was less of a soup, more of a stew.  Still really yummy - but that's why I'm guessing at 1 ½ cups of rice when I write this ... 

I tried a bowl for lunch as it will feed the masses - just to make sure it was ok.  It. Was. Yummy.