Quick & Easy Chili Nachos

Seeing that I had a plethora of Chili in my fridge last week, I had to find ways to swag it out so that I didn’t feel as if I was eating the same thing almost everyday (I was though 😩 ). In a bought of laziness I decided to make my own chili nachos at home. I must say that I was pleasantly surprised at how good it tasted in the end. (Forgive this post! It’s not a picture laden as normal)

What you need:

3 cups of Tortilla Chips

1 cup of Chili

1/2 cup of salsa

1/4 cup shredded cheese (I used a prepackaged Mexican blend)

6 leaves of lettuce

Take the cup of chili and heat it until warm.

Wash and dry the lettuce. Then chop it into small pieces.

On a large plate, spread the tortilla chips into one layer.

Pour the Chili over the tortilla chips.

Sprinkle with cheese, so it can melt over the Chili.

Top with the lettuce, and finally your salsa.

Voila!! You have your Chili Nachos. A quick, easy, and delicious meal in less than 10 minutes.

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I Scream, You Scream, We all Scream for Icecream

 

I will be the first to admit that I always viewed no churn ice cream recipes with a lot of skepticism, especially when folks touted it as only taking 2 ingredients. Well…I have to eat crow. After making some. I have to say that this will be my go to for the summer. The ice cream is quick and easy to make; light in terms of texture and consistency; and far better tasting than most store brands. I know, I know you think I’m exaggerating. But I challenge you to try the recipe for yourself and see how it goes.

You need:

1 can of Sweetened Condensed Milk

1 Pint of Heavy Whipping Cream

1 teaspoon of vanilla

Toppings of your choice (In my case crispy m&ms and twix)

Chilled Bowl

Hand mixer

Freezer safe container

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Pour the heavy whipping cream into the bowl.

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Take you hand mixer and place on a medium setting and whip.

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Initially you will just be looking at a liquid but as a couple minutes go by the cream will start to thicken.

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Add vanilla and whip the cream until its mixed well.

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Now pour in all the condensed milk.

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Whip the cream again to till the consistency is thicker and matches what is seen in the picture.

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Now add your toppings. (I attempted to crush the twix in the wrapper…it didn’t work too well -_-‘.)

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Whip until the candy is evenly distributed.

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Spoon your cream mixture into you freezer safe container and freeze overnight.

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The next day take out your icecream, serve and enjoy!

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Hummus in 5

These days I find myself getting home pretty late. And because I don’t feel liking prepping a full meal, I “graze”. Which literally means that I snack on whatever is available in the fridge or pantry. In an effort to stop this habit and have some semblance of a healthy snack, I started making hummus to have something to eat with veggies, crackers, or pretzels with. It’s extremely simple and very quick to make.

You will need:

1 can Garbanzo Beans (Chickpeas)

1 jalapeno

1/2 a small yellow onion

1/2 a bell pepper

1 clove of garlic

1/4 cup olive oil

First take the your veggies and cut them into pieces that can be processed easily by your food processor.

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Next drain, and rinse your chickpeas and place it in the food processor. Followed by the veggies.

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Add the olive oil and salt to taste. Blend.

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Blend until the hummus has a smooth consistency. Voila! You now have hummus. Enjoy ;).

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Baking & Roasting My Chicken

My week has been pretty hectic and I’ve been looking for meal ideas that are delicious, but require little prep work. So while at the grocery store when I came across a 6 dollar bird a light bulb went off and I immediately knew what I would be making. Roasted Chicken with potatoes, a “one pot meal” of sorts.

What You Need:

1 Small Whole Chicken

1/2 A head of Cabbage

1 Yellow Bell Pepper

1 Yellow Onion

6 Baby Red Potatoes

1 tablespoon of unsalted butter

2 tablespoons of Chimichurri

2 tablespoon Olive Oil

Salt

1 baking pan

Mrs. Dash

Curry Powder

First preheat the oven to 450 degrees. Wash and cut vegetables and place in baking pan.
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Drizzle olive oil over them and add a dash of curry, salt and Mrs. Dash. Toss the vegetables to make sure everything is covered with the oil and seasoning.BC 2

Take the chicken, rinse with water and remove the giblet and other goodies.  Pat dry with paper towels. Place in the pan with the vegetables and rub with the unsalted butter. Follow with the chimichurri and rub all parts of the bird with as much of the sauce as you desire. (You can replace this with the seasoning of your choice). Stuff the bird with some of the potatoes you’ve seasoned.BC 3

Take a piece of aluminum foil and cover the pan. Place in the oven and cook for an 1 hour 20 minutes. 40 minutes into the bake time remove the foil.BC 4

After the the bird has finished baking take it out and enjoy. As you can tell from the picture below I got carried away and forgot to take a picture before i started to serve myself :). Enjoy!!

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Let’s Get to Stewing!

One thing you notice quickly when dealing with West African Cuisine is that the basis of most sauces (stews going forward) are tomatoes. Making Cabbage Stew? Start with tomatoes. Agushi Stew? Start with tomatoes. Making Spinach Stew?…You get the idea 🙂 It’s pretty clear that once you’ve mastered how to create a tomato stew then you’re set for life.

Tomato stew isn’t just a base. It acts as a stand alone sauce and can be eaten with a variety of things such as yams, rice, plantain, gari, pasta, even bread! Only your imagination can limit its usage. So let’s get you started!!!

What you need:

1 medium size saute pan

1 tablespoon olive oil (any oil of your choice)

1 1/2 medium tomato

1 clove of garlic

1/2 yellow onion

Salt

Pepper

Mrs. Dash Original Seasoning

First cut your vegetables andts2
set them aside. Take the saute pan and coat the bottom with oil. Now add the onions and garlic.Stir with a wooden spatula to cover them with oil. Turn on stove and cook at a medium heat.

Allow for the onions and garlic to wilt and start to approach translucency.

Add the tomatoes.ts3

Stir everything together and allow it to cook for about 5 minutes.

Now add salt, pepper, and a dash of Mrs. Dash to the stew. (Seasoning is to taste so feel free to doctor.)

Mix well and allow the stew to cook for 10 minutes, stirring occasionally.

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As you’re cooking your stew will look very liquidy, don’t worry as it continues to cook the water will evaporate. After 10 minutes your stew should be done.ts10

Voila! You’ve made West African tomato stew; you are now ready to conquer the world. Enjoy ;).