Pepper Chicken Nachos

Pepper Chicken Nachos 

This is fun appetizer and a healthy alternative to “real” nachos. We made it as a dinner entrée but it would make a fun appetizer for a party if you have people who are coming who would prefer a healthy pick instead of lots of junk food!

Ingredients

2 tablespoons of extra virgin olive oil

2 cloves garlic, minced

2 small onions, sliced and chopped

2 large boneless skinless chicken breasts

1 teaspoon chili powder

1 cup salsa

Salt and pepper to taste

4 large bell peppers split into four quarters

1 1/2 cups shredded cheddar/monterey jack cheese blend(we were out of that so I went for motzerella) 

1/4 cup sliced black olives

1/2 large tomato, diced

Directions

Dice the peppers into 4 quarters and coat with olive oil – place in the oven at 350 degrees for 15 minutes to soften the peppers while cooking the chicken

Cut up chicken into bite size pieces and place into a large skillet to sauté

Add in 2 tablespoons of extra virgin olive oil

Once chicken begins to brown mince garlic and add in chili powder and salt and pepper. In addition add in sliced onions and salsa. Let simmer until the peppers are done

Take the peppers from the oven and spoon chicken mixture onto it

Top with cheese tomatoes and olives

Bake until cheese melts

Enjoy!! 

Makes about 16 nacho peppers 

Fresh Pesto

Fresh Pesto Sauce

I have wanted to make homemade pesto sauce for years but never had the time or the excess basil but this summer I planted lots and lots of basil so I could finally make my very own pesto! Tonight I conquered the mission. I was amazed with how quick, easy and fresh it turned out. I had no complaints other than it made my breath stink ha ha.

Here is what you will need

3 cups of fresh basil

1/3 cup plus 2 tablespoons of extra virgin olive oil

1/3 cup pine nuts

3 cloves of garlic minced

½ cup of grated Parmesan cheese

Sea salt and pepper to taste

Directions

In a food processor add in all ingredients except the last 2 tablespoons of extra virgin olive oil. Process until smooth. Turn off food processor and scrape the sides. Add in the last 2 tablespoons of olive oil. Process again.

Enjoy!

Pesto can be stored in the fridge for up to 5 days or in the freezer for 4 months!

Fresh Garden Bruschetta

Fresh Garden Bruschetta

Ahh summer! Nothing beats the freshness of making foods out of the things you grew in your garden. After returning home from the beach I checked out my garden and was excited to find some ripe perfect tomatoes and lots of leafy green basil. My husband and I LOVE fresh bruschetta. We tend to buy it each weak from Wegmans or local grocery store in the deli anti-pasta section. This week I decided I was making my own version and let me just say WOW! I love it!! There is something about FRESH like really FRESH bruschetta! Amazing!! I would recommend that to anyone that shares our love for it!

Needed ingredients

8 ripe roma tomatoes

3 cloves of garlic

½ cup of fresh basil

1 small yellow onion

Extra virgin olive oil

Balsamic vinegar

Sea Salt

Ground pepper

Directions

Dice tomatoes into small bite size pieces as well as onion

Mince garlic or use a garlic press

Finely chop up basil

Combine tomatoes, onions and garlic as well as the basil in a large bowl

Mix together

Add in 2 tablespoons of olive oil as well as 2 tablespoons of balsamic vinegar

Sprinkle in 1 teaspoon of sea set and pepper to taste.

Combine and let it sit for an hour or so in the refrigerator to bring out the flavor.

Tastes great with bagel chips, pita chips -cold or baked in the oven.

Makes about 6 servings

"A look inside the bowl before putting it into the fridge"