Mexican Fondue

I am sorry to all for my lack of blogging and pictures lately...I guess I just don't have much to say but I should at least get some recent pictures posted!

Today I was feeling festive so I made this dish for lunch. It was so simple but since the dish is technically a side I cooked some chicken breasts and cut them into strips and then placed them around the bowl. The fondue tastes amazing with grilled chicken and it is the perfect finger food meal. I have to say it is very pretty as well and would be a great appetizer for a party. Jason wasn't too fond of the spinach in it but other than that...great dish.

One Note: Canned artichokes were over $3 which was too pricey for me so I substituted mashed garbanzo beans. I was thinking navy beans might be good as well. Also, don't skip making your own chips...they are worth the little bit of time they take. The cumin on them adds a wonderful flavor.

Let me know if you decide to make it; I would love to hear how your family reviews it!

Adios

Mexican Fondue

http://www.foodnetwork.com/recipes/quick-fix-meals-with-robin-miller/mexican-fondue-recipe/index.html

Ingredients

* Cooking spray
* 8 flour or corn tortillas, cut into wedges
* Ground cumin
* Salt and freshly ground black pepper
* 2 to 3 cups shredded 4 cheese Mexican cheese blends (recommended: Monterey Jack, Cheddar, mozzarella, queso blanco, or any combination of cheese blends)
* 1 (14-ounce) can artichoke hearts, drained and chopped
* 1 cup salsa or pico de gallo sauce
* 1 (10-ounce) package frozen chopped spinach, thawed and well drained
* 3 seeded, peeled and chopped avocados
* 2 to 3 tablespoons fresh lime juice
* 1 to 2 tablespoons freshly chopped cilantro leaves
* 1 tomato, chopped
* Smoked paprika, if desired

Directions

Preheat oven to 400 degrees F.

Coat a large baking sheet with cooking spray.

Arrange tortillas on prepared baking sheet and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake 6 minutes, until golden brown and crisp. Remove from oven.

While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa, and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.

In a large bowl, combine: the chopped avocados, lime juice, chopped cilantro, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using.

Adjust seasonings, if necessary.

Serve cheese fondue with baked chips and guacamole

Quick and Easy Dinner

I know that we all could use another simple meal idea for a crazy weekday or lazy weekend that is the reason I came up with this recipe. The cooking time is minimal which is great when you are famished! And don't be scared to change up the ingredients. When I made this I had not been to the store so I just threw in the pot what sounded good to me.

Chicken in Puff Pastry

Ingredients:
extra virgin olive oil
1 TBS butter
1 medium onion
1 TBS minced garlic
2 TBS chopped banana peppers
Provolone cheese
puff pastry (I used Pillsbury Recipe Creations Crescent)

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1 can cream of mushroom soup (or whatever else you choose)
3 boneless skinless chicken breast (cut into bite sized pieces)
1 1/2 to 2 TBS chives
1 1/2 to 2 TBS parsley
salt and pepper to taste

Directions:
Preheat oven to 400 degrees. Heat a large nonstick skillet over medium heat. Drizzle EVOO to coat the pan.
Once hot add the diced onion. Saute until partially cooked, about 2 minutes.
Next add the cut up chicken breast. Brown the chicken but do not cook through as it will cook further in the oven.
Once the chicken has browned add the garlic. Allow the garlic to heat and combine with the chicken and then mix in the soup, banana peppers, herbs, butter, salt, and pepper.
Once combined remove from heat and set aside to cool.

Now take out a baking sheet and cover it with foil. Spread the pastry out onto it and you may stretch it a bit until you have a nice rectangular shape but be sure not to tear it or use a rolling pin because that will tear the dough.
Once the dough is ready you may take the filling and spoon it into to center of the pastry leaving room around the edge to fold it up.
Once all the filling is in the center you may cover it with as much cheese as you desire. Just eye ball it but if your chicken breast were quite big you may not want to use all the filling, but don't sweat it the chicken mixture is very tasty by itself served with a flaky buttermilk biscuit.
Now fold the sides of the pastry up over the chicken mixture. It your pastry tears it all good just use your kitchen scissors and cut some excess from elsewhere to cover the hole.
At this point you may brush it with an egg wash or not. The egg wash will give the pastry a nice gloss when baked...totally up to you.
Pop it in the oven at 400 degrees until browned about 12 to 15 minutes.
Slice it up and serve with a vegatable side. And there you have a wonderful, delicious meal in just a few minutes.