Mommie Cooks!

Sometimes Simple, Sometimes Grand, Always Declicious

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Mexi-Chicken Roll Ups

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It’s one of those weeks.  My vacuum is broken, and my house is in desperate need of a suction.  My husband is missing in action for the next few days with work and, wouldn’t you know, Nicholas is home sick with a fever that won’t seem to go away.  We’re expecting a delivery of new bedroom furniture for the boys rooms, but as it stands now, their accommodations are such a disaster that I can barely step foot in them, let alone move heavy furniture around.

I’m starting to feel that all too familiar caress of the “I must have a “Calgon take me away” bath and a large glass of wine IMMEDIATELY”  syndrome.  When you’re alone in the house with three boys, though, bathes and wine aren’t always an option.  Step in choice number two.  Which, I might add, ranks right up there with hot water and wine.

I cook up something amazing.  A dish that’s both delectable and tummy pleasing; mind calming and sheer comfort food all rolled into one.  For me, that’s stuffed chicken.  It can be stuffed with just about anything anyone wants to throw in and I’m ready to take it on just so long as one of the accouterments is cheese.  Lots of cheese.

This little creation lives up to it’s purpose.  With the addition of both cream cheese and jalapeno jack, it’s loaded with everything an overworked mom needs to replenish her sanity for another day on the job.  Heck, just looking at that picture and seeing the cheese oozing out of the chicken makes my blood pressure drop a notch.

Grab a large glass of wine and let’s do this.

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French Quarter Nachos

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In the spirit of March madness, I felt the impending need to concoct a big, fattening, ooey gooey, forget the diet, mound of nachos.  Because, as we all know, despite our year in and year out efforts to get the perfect college tourney bracket, we will once again forgo the $10 ante in favor of a losing team that shouldn’t have lost in the first place (dang you Georgetown!) and be left with nothing to show for it but a lighter wallet and a bracket lined with crossed out loser teams.  But I digress.

In thinking about what type of nachos I wanted to make, I dug deep into the depths of my freezer and discovered a pack of Trader Joe’s chicken andouille sausage.  And from there the idea for French Quarter Nachos was born. These nachos were delightfully delicious and did a great job of dulling the pain of yet another inevitable losing year. Here’s what you’ll need for your nachos:

Ingredients Needed:

1 Pound Andouille Sausage, Chopped
1 Tbsp of Olive Oil
1/3 Cup of Salsa
1/2 of a Medium Onion, Chopped
1 Clove of Garlic
2 tsp of Cilantro
1 tsp of Cumin
1 tsp of Chili Powder
1 tsp of Corriander
1 Bag of Tortilla Chips
1 Can of Black Beans
1 Chopped Tomato
1 Chopped Green Onion
2 Cups of Chopped Green Spinach
2 Cups of Cheddar Cheese

A few notes before we begin.  First off, I put lettuce in the shot above, but I’ll be honest, I didn’t end up using it for these nachos.  I’m always trying to sneak a little bit of healthy in, so if I have the choice to use spinach over lettuce, I’ll do it.  That being said, I know lots of people who prefer lettuce to spinach, so feel free to make your own choice on this one!  Second, another mommie brain moment, but I put salt in the picture instead of olive oil.  I know, I know, not at ALL the same thing.  Finally, see if you can find Waldo in the picture above.  He insisted on hiding in the background.

Alright, let’s get started.  Heat up the oil in a large skillet on medium high heat.  Throw your chopped sausage in and let it cook for about 3-4 minutes.  Add in the onion and continue to cook about 4 minutes more.  Finally, add in the cumin, coriander, chili powder, garlic, cilantro, and salsa.  Stir to combine and let cook for one minute more.  While your mixture is cooking, preheat your oven to 375 degrees and throw your bag of chips in a large oven safe dish.  Once your meat mixture is finished, dump it on top of the chips making sure it is evenly distributed.  Next add your black beans, spinach (or lettuce if you prefer), and finally the cheese.   Place your dish into the oven and cook it until it is heated through and the cheese is bubbling; about 8-10 minutes.  Pull it out, sprinkle your chopped tomatoes and green onions on top and serve it up.  You’re done!  Here’s the finished product:

I like to serve mine with guacamole and sour cream and I’ll put my quickie guacamole recipe up tomorrow for those that are interested.  Happy Eating and may your bracket bring you good fortune!

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French Quarter Nachos

Total Time: 30 min

Ingredients:

1 Pound Andouille Sausage, Chopped
1 Tbsp Olive Oil
1/3 Cup Salsa
1/2 Medium Onion, Chopped
1 Clove Garlic, Minced
2 Tbsp Fresh Cilantro, Chopped
1 tsp Cumin
1 tsp Chili Powder
1 tsp Coriander
1 Bag Tortilla Chips
1 Can Black Beans
1 Tomato/span>, Chopped
1 Green Onion, Chopped
2 Cups Green Spinach, Chopped
2 Cups Cheddar Cheese, Cheese

Directions:

Heat up the oil in a large skillet on medium high heat. Throw your chopped sausage in and let it cook for about 3-4 minutes.

Add in the onion and continue to cook about 4 minutes more.

Finally, add in the cumin, coriander, chili powder, garlic, cilantro, and salsa. Stir to combine and let cook for one minute more.

While your mixture is cooking, preheat your oven to 375 degrees and throw your bag of chips in a large oven safe dish.

Once your meat mixture is finished, dump it on top of the chips making sure it is evenly distributed.

Next add your black beans, spinach (or lettuce if you prefer), and finally the cheese.

Place your dish into the oven and cook it until it is heated through and the cheese is bubbling; about 8-10 minutes.

Pull it out, sprinkle your chopped tomatoes and green onions on top and serve it up.