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Eggplant nachos when you want to sneak in a few extra veggies into your favorite dish ๐Ÿ†. . Ingredients (for 6 servings) 1 tablespoon paprika 1 tablespoon garlic powder 1 teaspoon onion powder ยฝ teaspoon cumin 2 teaspoons dried oregano ยผ teaspoon cayenne pepper 1 teaspoon salt ยฝ teaspoon pepper 2 eggplants 1 tablespoon olive oil 1 onion, diced 1 red bell pepper, diced 2 cups cooked chicken, shredded ยฝ lime, juiced 1 cup shredded monterey jack cheese 1 cup shredded cheddar cheese 1 cup guacamole, to serve pickled jalapenos, to serve fresh cilantro, chopped, to serve salsa, to serve cooking oil spray . Preparation 1. Preheat oven to 250หšF (120หšC). 2. In a small bowl mix together the paprika, garlic powder, onion powder, cumin, oregano, cayenne pepper, salt, and pepper. Set aside. 3. On a cutting board, take one of the eggplants and cut off one end. 4. Thinly slice the eggplant into ยนโ„โ‚โ‚† of an inch (1 mm) slices. Repeat with the rest of the eggplant. 5. Generously spray a sheet tray with cooking oil spray. 6. Place the eggplant slices on the sheet tray. The slices will be touching but should not overlap. Lightly sprinkle each slice with the seasoning mix. 7. Flip each eggplant slice. Spray the eggplant slices with more cooking oil spray. Lightly sprinkle the seasoning mixture over each eggplant slice. 8. Bake for one hour, or until the chips are crisp. 9. In a pan, heat the olive oil over medium heat. Once the oil is hot, add the onion and pepper, and stir until caramelized. 10. Add the chicken and the rest of the spice mixture leftover from the chips and mix thoroughly. 11. In a ovenproof dish or cast-iron skillet place, an ovenproof ramekin in the center. Remove eggplant chips from the sheet pan and place around the ramekin. Place chicken mixture on top of the chips. Sprinkle Monterey Jack cheese over the chicken. Sprinkle cheddar cheese over the Monterey Jack cheese. Broil on high for 5 minutes. 12. Place dollops of guacamole over the nachos and top with pickled jalapeรฑos. Pour salsa into the ramekin and sprinkle with cilantro. Serve immediately. 13. Enjoy!
We love being a little extra stuffed with cheese! ๐Ÿง€ . Ingredients (for 6 servings) FILLING 1 head broccoli head, cut into florets 2 cups cheddar cheese, shredded 6 oz cream cheese, softened 1 cup ham, diced 1 tablespoon onion powder . SPICE MIX 1 teaspoon salt 1 teaspoon pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon paprika 3 boneless, skinless chicken breasts 6 slices ham . Preparation 1. Preheat oven to 350ยฐF (180ยฐC). 2. Finely chop the broccoli florets, and then transfer to a large bowl. 3. Add the cheddar, cream cheese, ham, onion powder, and mix evenly until combined. Set aside. 4. In a bowl, mix together the salt, pepper, garlic powder, onion powder, oregano, and paprika, then stir to combine. 5. Place the chicken breasts on a cutting board and slice across horizontally, making sure not to cut all the way through. 6. Season both sides of the chicken liberally with the spice mix. 7. Place each chicken breast on a double layer of plastic wrap, then cover with more plastic wrap. 8. Use a meat pounder to thinly pound the chicken breast and form into a rectangular shape. 9. Repeat with the remaining chicken breasts. 10. Lay down two of the flattened chicken breasts into a greased loaf pan lined with parchment paper, slightly overlapping them. 11. Place the ham slices evenly across the bottom and sides, hanging the ham over the sides of the loaf pan. 12. Spread broccoli mixture evenly on top of the ham, pressing it flat into the edges of the pan. 13. Fold over the flaps of ham to completely seal the mixture. 14. Place the third flattened chicken breast on top. Use a fork to tuck in the edges, creating a seal. 15. Bake for 25-30 minutes, until the loaf looks slightly brown and red on top. 16. Cool the loaf in the pan. Release any juices from the pan. Remove the chicken loaf using the parchment paper. 17. Slice into 1-inch (2-cm) slices, and serve! 18. Enjoy!