Ok, I was totally playing with my food and came up with this super fun new snack, but I could not for the life of me figure out what to name it.
Mexican bruschetta? Salsa bites?
Then it occurred to me – nachos! These totally count as ‘chos, right??
Well, whatever you call them, these little bites are super cute. And they only call for 7 quick and easy ingredients. And they can be made in a single serving for snacking, or in a big batch if you feel like sharing as an appetizer with a crowd. And there’s a special ingredient spread beneath the pico that will totally satisfy your nachos craving.
Because we all need more ‘chos in our lives, yes??
As promised, here is your second chicken enchilada soup recipe in one week!
For those of you who missed Monday’s post on Slow Cooker Chicken Enchilada Soup, I mentioned that our Gimme Some Oven Facebook seemed split down the middle when I asked whether they would like a slow cooker or 20-minute version of this soup. So I decided to make both! Although to “cheese” things up a bit, I based the 20-minute version off of the chicken enchilada soup I happen to adore at Chili’s.
Yes, I admit it, I love Chili’s. When I was in high school, Chili’s was the first restaurant “hangout” my friends chose once we got our drivers licenses and realized we could eat bottomless chips and salsa for (back then) just $2. Then in my early twenties, Chili’s happened to be right around the corner from the Sunday night church I attended, and all of the hipsters piled in the booths and hung around until midnight to close out the week. And now — my friends all totally judge me for loving Chili’s, so I have made it a tradition to very happily eat at one of those mini-Chili’s whenever I see one in an airport, where I order chicken enchilada soup and a margarita (a must before long flights) and eat chips and salsa to my heart’s content.
Some things never change…
…including this soup. I learned how to make a copycat version of it back in college, and still enjoy cooking it to this day. Although I admit I have made a few tweaks to the recipe over the years, such as replacing Velveeta with real cheese. Here’s how I make it!
This week’s recipe round-up is dedicated to all of you vegan friends who are looking for some simple and creative new dinner ideas. And hey — to all of you out there who aren’t vegan — don’t change the channel because I’m pretty positive you’re going to love all of these recipes too. Most of you know that I eat vegan and vegetarian food at least half of the time, and then (yes) happily indulge in all things cheese and bacon-y on the other days. But on my vegan days, I love experimenting and learning from other bloggers who have translated some of my favorite comfort foods to their vegan (and dairy-free) alternatives.
Hey coffee lovers! I thought it would be lovely to round out my coffee tutorials today with my first love. The place where my coffee-making journey began. The method I still use at least once a week, especially when pressed (get it?) for time.
You know, that token thing I added to my 31 Things life list (remember me talking about this last week?) to make me sound all adventurous and fearless…even though the adult in me was pretty certain that it could end with a not-so-classy digestive “upset” or, eh, you know, sudden death.
Want to know how I know that word? Because I watch 95% of my tv on Hulu. And any Hulu-watcher will know what that means – I also watch the same commercials over, and over, and over, and over again. Ad nauseum. (Pun intended.)