MelissaLuvlyness

Posts tagged need to make this

29 notes

darkchef: Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema Ingredients 1/2 cup chopped onion  1 tablespoon olive oil  1/2 teaspoon cumin seeds 1/2 teaspoon dried oregano 1  to 2 canned chipotle chilies, chopped 2 tablespoons tomato paste  1 tablespoon white wine vinegar 2 cups bite-size shreds skinned cooked chicken (see notes) 24  corn tortilla chips (2 3/4 in. wide)  1 1/2 cups shredded jack cheese (6 oz.) Cilantro-Avocado Crema (recipe follows) 24  fresh cilantro leaves Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup. Cooking Instructions 1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot. 2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top. 3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm. Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill. armaguard

darkchef:

Roast Chicken-Chipotle Nachos with Cilantro-Avocado Crema

Ingredients

  • 1/2 cup chopped onion 
  • 1 tablespoon olive oil 
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon dried oregano
  • 1  to 2 canned chipotle chilies, chopped
  • 2 tablespoons tomato paste 
  • 1 tablespoon white wine vinegar
  • 2 cups bite-size shreds skinned cooked chicken (see notes)
  • 24  corn tortilla chips (2 3/4 in. wide) 
  • 1 1/2 cups shredded jack cheese (6 oz.)
  • Cilantro-Avocado Crema (recipe follows)
  • 24  fresh cilantro leaves

Cilantro-Avocado Crema. In a small bowl, mix 1/3 cup finely diced firm-ripe avocado, 2 tablespoons sour cream, 1 tablespoon finely chopped fresh cilantro leaves, 2 teaspoons lime juice, and 2 teaspoons milk. Add salt to taste. Makes about 1/2 cup.

Cooking Instructions

  1. 1. In a 2 1/2- to 3-quart pan over medium-high heat, frequently stir onion in olive oil until onion begins to brown, 4 to 7 minutes. Add cumin seeds and oregano; stir until fragrant, about 30 seconds. Add chilies, tomato paste, vinegar, and 1/2 cup water; bring to a boil, then reduce heat and simmer gently, stirring often, to blend flavors, about 5 minutes. Add chicken and stir until hot.
  2. 2. Meanwhile, arrange tortilla chips in a single layer in a 12- by 17-inch pan. Sprinkle equal portions of cheese on each chip and spoon about 1 tablespoon chicken mixture on top.
  3. 3. Bake in a 450° regular or convection oven until cheese begins to bubble, about 3 minutes. With a spatula, carefully transfer tortilla chips to a platter. Top each with 1 teaspoon Cilantro-Avocado Crema and garnish with a cilantro leaf. Serve warm.

Notes: Purchase a roast chicken from a deli; a 2-pound bird produces about 3 cups shredded meat. You can make the chicken-chipotle mixture (step 1) up to 2 days ahead; cool, cover, and chill. Use cold; bake nachos in a 425° oven for 6 to 8 minutes. You can make the crema up to 2 hours ahead; cover and chill.

armaguard

(via dorkchef-deactivated20130404)

Filed under need to make this food I want this inside me like nao

152 notes

darkchef: Caprese Grilled Cheese Sandwich Ingredients 4 slices bread 2 tablespoons olive oil 4 tablespoons basil pesto 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick 1 large ripe tomato, room temperature, sliced 1/4 inch thick salt and pepper to taste Directions Heat a non-stick pan over medium heat. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side. omg this looks amazing. I want it nao!

darkchef:

Caprese Grilled Cheese Sandwich

Ingredients
  • 4 slices bread
  • 2 tablespoons olive oil
  • 4 tablespoons basil pesto
  • 1 ball fresh mozzarella, room temperature, sliced 1/4 inch thick
  • 1 large ripe tomato, room temperature, sliced 1/4 inch thick
  • salt and pepper to taste
Directions
  1. Heat a non-stick pan over medium heat.
  2. Brush the outside of each slice of bread with oil, spread the pesto on the inside, place the mozzarella on the pesto on of one slice of bread, top with the tomato, season with salt and pepper and finally top the other slice of bread pesto side in.
  3. Add the sandwich and grill until golden brown and the cheese has melted, about 2-4 minutes per side.

omg this looks amazing. I want it nao!

(via dorkchef-deactivated20130404)

Filed under I want it come to me now food get inside me omg please yum need to make this

85 notes

talkinsnack:

Hasselback Potatoes:

  • 2 Potatoes (yukon gold)
  • 1/2 a Teaspoon of Fresh Rosemary
  • 1 Clove of Garlic
  • Sea Salt
  • Freshly Cracked Black Pepper
  • 1 Tablespoon of Melted Butter
  • Extra Virgin Olive Oil
  • Water

Serves 2

Traditionally a swedish dish, this is such a different way to make roasted potatoes.  They look so pretty, and seem like they’re hard to make, but not at all. There are many ways to make these…this is my way.

Pre heat oven to 400 degrees.  

Peel and clean your potatoes.  Using a knife, make thin slices into the potato leaving a 1/4 of the way uncut.  You can do this free hand, or use a large spoon.  The spoon will stop your knife from cutting threw all the way.  

Chop up some rosemary, and cut the garlic into thin slices.  Season the potatoes with a nice amount of salt and pepper, along with the rosemary.  Make sure to carefully get the seasonings in between the slices.  Tuck a slice of garlic between the slices here and there.  Place the potatoes in a baking pan, and drizzle olive oil over them.  Follow that by pouring the melted butter over the potatoes.  You want to have a pan that is just big enough for the amount of potatoes you’re making, because you’re going to fill the bottom with about 1/2 an inch of water.  This will help cook the bottom half of the potatoes that would other wise take the longest to cook.  

Cover with foil and pop into the oven.  Cook covered for about 40 minutes.  Then remove the foil leaving it uncovered and cook for about 30-40 minutes, or until the potatoes are tender, golden and crispy.   While its cooking uncovered, from time to time, spoon the juices that form on the bottom of the pan over the potatoes.  

You’ll definitely impress who ever you cook these for…if anything, you’ll impress yourself.  

I want this inside me. 

I wish I wasnt at school finding this. 

:(

Filed under hasselback potatoes potatoes talkin snack hana el-assad food roasted potatoes need to make this