BBQ Nachos

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Copycat recipe from Jim and Nicks which I tweaked!                                                                                             

1 lb pulled BBQ pork (you can use chicken or beef also)
BBQ sauce (I make my own, recipe is on blog)
White queso cheese( you can buy this and use my queso blanco recipe)
1/2 c diced onions(optional)
1/2 c tomatoes
1/2 c chopped lettuce
2 fresh sliced and seeded jalapeno peppers(optional)
1/2 c shredded cheddar cheese
Put down a bed of chips. Start layering meat, cheese, onions, lettuce, tomatoes and peppers. After layering these ingredients, drizzle white queso and BBQ sauce. These need to be eaten as soon as they are finished so they will not get soggy.

Bacon N Cheddar Bubble Bread

                                                                                                        







1 package (11.3 ounces) refrigerated dinner rolls
1/2 cup (2 ounces) finely shredded cheddar cheese
1 tablespoon real bacon bits or 1 slice bacon, crisply cooked, drained and crumbled





Preheat oven to 375°F. Lightly spray baker with nonstick cooking spray. Separate dough into eight rolls; cut each roll into quarters. Combine cheese and bacon bits in small bowl; mix gently. Toss each piece of dough in cheese mixture until lightly coated; place in baker.
Bake 20-22 minutes or until top is deep golden brown. Remove from oven to cooling rack. Run knife around edge of bread to loosen. Carefully lift bread onto serving plate. To serve, pull apart or slice into wedges.

Tangy Pecan-Pepper Brie

                                                                                                       

1/2 cup pecan halves
1 jalapeño pepper, stemmed and seeded
1/4 cup apricot preserves
1 4-inch round (8 ounces) Brie cheese with rind, room temperature
Vegetable Oil



Directions:

Preheat oven to 425°F. Coarsely chop pecans. Chop jalapeño. In small bowl, combine jalapeño and preserves; mix well.
Cut Brie in half horizontally. Place one half of Brie, cut side up, onto center of large plate. Spread half of the apricot mixture evenly over bottom half of Brie. Top with half of the pecans and remaining half of Brie, cut side up. Spread remaining apricot mixture over Brie; sprinkle with remaining pecans.
Cut baguette on a bias into twenty-four 1/4-inch-thick slices. Arrange baguette slices around Brie; baste with a pastry brush dipped in oil. Bake 8-10 minutes or until baguette slices are golden brown and Brie begins to soften. Remove from oven; let stand 5 minutes before serving.

Pasta Salad

                                                                                                               

16 oz uncooked cavatappi pasta
8 oz  mild cheddar cheese, cut into 1/2-in. cubes
1 cup  frozen peas, thawed
1/2 cup  sliced celery
1 small carrot, grated
1/4 cup  finely chopped onion
1 cup light mayonnaise
8 oz  plain fat-free yogurt
1/2 tsp salt
1/8 tsp  coarsely ground black pepper



Directions:

Cook pasta according to package directions. Drain and rinse pasta under cold running water until cold. Place pasta in bowl. Add cheese, peas, celery, carrot and onion; mix gently
Combine mayonnaise, yogurt, salt and black pepper in small mixing bowl. Add to pasta mixture; stir to coat. Cover; refrigerate at least 2 hours before serving

Chicken 'n' Spinach Pasta Bake

One of the reviews on this recipe said it was "restaurant" quality! 

Thanks Zaar!                                                                                                

8 ounces uncooked rigatoni pasta
1 tablespoon olive oil
1 cup finely chopped onion (about 1 medium)
1 (10 ounce) package frozen chopped spinach, thawed 
3 cups cubed cooked chicken breasts (I used chopped rotisserie chicken from the grocery deli)
1 (14 1/2 ounce) can Italian-style diced tomatoes, undrained
1 (8 ounce) container chive & onion cream cheese
2 T sun dried tomatoes
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups shredded mozzarella cheese

Directions

Prepare rigatoni according to package directions.
Meanwhile, spread oil on bottom of an 11x7" baking dish; add onion in a single layer. Bake at 375 degrees for 15 minutes or just until tender. Transfer onion to a large bowl and set aside.
Drain thawed spinach well, pressing between layers of paper towels.
Stir rigatoni, spinach, chicken and next 4 ingredients into onion in bowl. Spoon mixture into baking dish, and sprinkle evenly with shredded mozzarella cheese.
Bake, covered, at 375 degrees for 30 minutes; uncover and bake 15 more minutes or until bubbly.