My house just emptied itself of the ten or more sixteen year olds that had filled it with laughter, music, and camaraderie all afternoon. They came to celebrate Ben's birthday with him and now they're off to a basketball game and possibly a movie.
Oh the life of a teenager!
On the other end of the life spectrum, I spent most of the day preparing food, frosting a cake, and chilling sodas for the party along with cleaning the bathrooms, dusting, and doing the floors. And Ken has spent it trying to get the lock fixed on Emily's car door. She is currently crawling through the passenger side to get into her car! It's kind of funny, actually! She has a great sense of humor so she probably is laughing, too … most days, that is!
We're still trying to help Alyson feel better. She was home from school on Wednesday, toughed it out to go on Thursday, but stayed home again on Friday. It's the same old stuff everyone is getting … stuffy head, sore throat … the general aches. Poor thing.
We don't have huge plans for Superbowl Sunday except to watch it. However, it doesn't keep me from cooking Superbowl food! I'm going to make Roasted Chicken-Chipotle Nachos with Cilantro Avocado Crema and probably a pot of chili, too.
The nachos are not very difficult to make and are actually quite versatile as an appetizer or as a meal. As an appetizer, you'd want to be sure to put just a small amount of the chicken on each chip, top it with the cheese, then after baking, you would put a small bit of Crema and a cilantro leaf on each one. It's a really nice presentation and would be super for a Cinco de Mayo party! For a meal, you could top a large pan full of chips with the chicken mixture, sprinkle cheese on it, then bake it. Everyone could put their own Crema and chopped cilantro on. Perhaps a side of Spanish Rice would round it out as a meal. Either way … it's a crowd pleaser!
Roast Chicken-Chipotle Nachos with Cilantro Avocado Crema (recipe originally found in the Sunset Magazine, 2002)
- ½ c. chopped onion
- 1 T. olive oil
- ½ t. cumin seeds
- ½ t. dried oregano
- 1-2 canned chipotle chilies
- 2 T. tomato paste
- 1 T. white wine vinegar
- 2 c. bite-size, shredded cooked chicken
- 24 corn tortilla chips
- 1 ½ c. shredded Jack cheese
Cilantro Avocado Crema—Mix all the ingredients, then add salt to taste. (Remember the chips will be salty as well!)
- 1/3 c. finely diced, firm-ripe avocado
- 2 T. sour cream
- 1 T. finely chopped fresh cilantro leaves
- 2 t. milk
Brown the onion in the oil. Add the cumin seeds and oregano and stir till fragrant, about 30 seconds. Add the chipotle chilies, tomato paste, and vinegar with ½ c. water. Bring to a boil, then reduce heat and simmer gently, stirring often, about 5 minutes. Add chicken and stir till hot.
Arrange the tortilla chips on a 12 x 17 cookie sheet. Sprinkle equal amounts of cheese on each chip and spoon about 1 T. chicken on each.
Bake at 450 till cheese bubbles, about 3 minutes. Put Crema and a cilantro leaf on each tortilla to serve.
NEW EXPERIENCE ALERT!! I'm trying something totally brand new to me. Actually, that is only a half-truth. I've used this program before, but only to download files FROM, never to upload files TO so that others can download them. I'm going to try to upload this recipe in printable .pdf form so that you can easily print it off for your own recipe notebook at home. Let me know if it works!! I'm only a little anxious …
I wish this one was better designed, had photos, and generally looked better, but please remember that it is a 'trial run'! All of this is in preparation for what I hope will happen to my 'site' in the next 12 months!! Hang on tight!