99 Flavors of Nachos: #1 Chicken Nachos

I love, love, love nachos, and I’ve come to love chicken nachos more than the ground beef variety.  The flavors and textures of salty, crunchy tortilla ships, spiced, shredded chicken, and gooey, melted cheese, come together so nicely.

Using pre-cooked chicken makes these nachos quick and easy.  I season and roast bone-in chicken breast in a 400 degree oven for about an hour.  Then I shred the meat and place portions into freezer bags for later, which can be used for soups, nachos, tacos, sandwiches, chicken and dumplings, the list goes on…

shredded chicken for nachos

Of course, what would nachos be without lots of cheese?  For chicken nachos, I use pepper jack, Monterey jack, and mozzarella – all soft cheeses that melt well and provide extra gooey-ness.

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For some extra spice, you can add sliced or pickled jalapenos.  Or if you prefer your nachos more cheesy and less spicy, you can omit them (like my daughter’s preference on the left).

Either way, they will be delicious!

Chicken Nachos

Chicken Nachos

  • Servings: about 6
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Nachos topped with shredded chicken, cheeses, and jalapenos.

506 calories per serving

Ingredients

  • 1 cup cooked, shredded chicken
  • 1/4 cup onion, chopped
  • 1 packet taco seasoning
  • 1 ts garlic, minced
  • 1/2 ts salt
  • 1/4 ts cumin
  • 1 Tb hot sauce
  • 1/4 cup water
  • 1 ts olive oil
  • 8-10 oz. tortilla chips
  • cooking spray

Topping Ingredients

  • 4 oz. pepper jack cheese, sliced
  • 4 oz. Monterey jack cheese, sliced
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. Colby Monterey jack cheese blend, shredded
  • sliced or pickled jalapenos

Directions

1. Preheat oven to 375 degrees.  Spray a 9×13 inch pan generously with cooking spray.

2. Heat the olive oil over medium-high heat in a skillet.  Add the shredded chicken and chopped onion.  Cook for about 5 minutes until the onion is tender.  Add the taco seasoning, garlic, salt, cumin, and water.  Stir in the hot sauce.  Bring to a boil and then reduce heat to a simmer.  Simmer until most of the liquid has cooked off, but not all.  You want the meat to be a little juicy.

3. Spread the tortilla chips in the 9×13 pan.  Layer the sliced pepper jack and Monterey jack over the nachos.  Top with the chicken mixture.  Sprinkle the remaining shredded cheeses on top, along with sliced jalapenos.  Bake in the oven for 10 minutes.

99-taste.com

99 Kinds of Sandwiches: # 1 Open-faced Italian Chicken Cutlet Sandwich

This Open-Faced Italian Chicken Cutlet Sandwich makes a great summer-time dinner.  The only prep work is cooking the chicken, which is quick because the chicken is pounded very thin.

chicken cutlets for italian open-faced sandwiches

Adding garlic bread, pesto, tomato, and mozzarella cheese to the chicken creates a flavorful sandwich.

Open-faced Italian Chicken Cutlet Sandwich

Thinly sliced tomato works best so as not to over-power the chicken.  After topping with mozzarella, you can pop the sandwich under the broiler, in the microwave, or leave as is.  Any way is delicious!

Open-faced Italian Chicken Cutlet Sandwich with melted cheese

Open-faced Italian Chicken Cutlet Sandwich

  • Servings: 4
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Thin chicken cutlets coated in Italian breadcrumbs, served open-faced on garlic toast with pesto, tomato, and mozzarella.

468 calories per sandwich

Ingredients

  • 2 large chicken breasts or 4 chicken cutlets
  • 3/4 cup Italian breadcrumbs
  • 1 Tb grated parmesan
  • 1/4 ts lemon pepper
  • 1 Tb butter
  • 1 Tb olive oil
  • salt & pepper
  • pesto
  • garlic Texas Toast
  • tomato, thinly sliced
  • mozzarella, sliced

Directions

1. If using chicken breasts rather than prepared cutlets, slice them horizontally and pound very thin.  Season the chicken with salt and pepper.  Combine the breadcrumbs, parmesan, and lemon pepper in a large, shallow dish.  Dredge the chicken cutlets in the breadcrumbs.

2. Heat the butter and olive oil over high heat in a large skillet.  When the butter has melted and is sizzling, add the chicken cutlets.  Brown each side over high heat, about 2 minutes per side.  Reduce heat to medium and continue cooking an additional 10 minutes until chicken is cooked through.

3. Heat garlic Texas toast according to manufacturer’s directions.  Spread pesto on garlic toast and top with a chicken cutlet, a thin slice of tomato, and a slice of mozzarella cheese.  Place under a broiler or in the microwave to melt the cheese, if desired.

99-taste.com

 

99 Flavors of Dip: # 1 5-Minute Blender Salsa

This 5-Minute Blender Salsa is fast, easy, and fresh.  All you need is fresh ingredients, a little salt, and a blender.

5-Minute Blender Salsa prep

The salsa can be served with tortilla chips or used as a topping on tacos, burritos, or whatever else you like.

5-Minute Blender Salsa

This salsa is rather Hot.  If you’d like a less spicy version, remove the jalapeno seeds or use half of a jalapeno.

It tastes even better on the second day, once all the flavors have melded together.

5-Minute Blender Salsa

5-Minute Blender Salsa

  • Servings: 4-6
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Fresh, spicy tomato salsa made in the blender.

Ingredients

  • 1 large ripe tomato, chopped
  • 1/2 cup vidalia or sweet onion, chopped
  • 1 jalapeno, chopped
  • 1/4 cup fresh cilantro
  • juice of 1 lime
  • 1/4 ts salt

Directions

1. Place all of the ingredients except salt into a blender.  Blend on high until all vegetables are pureed to desired consistency (20-30 seconds).  Pour the salsa into a bowl and stir in salt.  Letting the salsa sit will allow the flavors to blend.

99-taste.com

 

99 Flavors of Ice Cream Sandwiches: # 1 Double Pistachio Ice Cream Sandwiches

This might quite literally be one of the most amazing, delicious desserts I have ever had.  The chewy, sweet cookies combined with the slightly sweet, creamy ice cream is simply divine.  I wish I had an ice cream truck to share these…

The cookies are simple and can be whipped up in just 20 minutes.  I used my Pistachio Pudding Cookies recipe without chilling the dough.

pistachio pudding cookies for ice cream sandwiches

I used Talenti brand pistachio gelato for the inside of my ice cream sandwich.  I love the extra creaminess of gelato.  You can sit the ice cream or gelato outside of the freezer for about a half an hour to make scooping and squishing between the cookies easier.

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Rolling the outside edges of ice cream in slivered almonds adds a little bit of crunch.

Double Pistachio Ice Cream Sandwich

Double Pistachio Ice Cream Sandwich

Sink your teeth into this green beauty – the textures and flavor are truly amazing!

Double Pistachio Ice Cream Sandwich

Double Pistachio Ice Cream Sandwiches

  • Servings: 8-9 sandwiches
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Two chewy pistachio pudding cookies filled with pistachio gelato.

Ingredients

Directions

1. Follow the recipe for Pistachio Pudding Cookies, but do not chill the dough.  After mixing the batter, drop by large tablespoonfuls onto parchment lined cookie sheets.  Bake in the 375 degree oven for 8 minutes.  Do not roll in powdered sugar.  Let the cookies cool.

2. Take the ice cream or gelato out of the freezer 30 minutes before serving the ice cream sandwiches, if desired (for ease of scooping).  Crush the slivered almonds into smaller pieces onto a small plate.

3. Sandwich a scoop of pistachio ice cream/gelato between two pistachio pudding cookies.  Roll the outside edges of the ice cream in the crushed slivered almonds.

99-taste.com

99 Flavors of Burgers: # 2 Double Smashburger with Secret Sauce

Happy Mother’s Day to all the mothers of the world!

Being a mom is a hard job, so I hope you get treated royally today.  That includes eating whatever you want.  So today I can cheat and eat ground beef in this indulgent Double Smashburger with Secret Sauce.

I’ve come to love smashburgers and prefer them over a traditional thicker patty.  You can use a burger press, a rolling pin, or a spatula to smash your burger patty, which I did for this version.

smashburger

You don’t need to add any seasonings to the meat, just a sprinkle of salt and pepper.  It’s important to use fattier meat (80/20) so that the smashburger can cook in it’s own grease (I know, healthy right)?

cooking smashburgers

American cheese is added while the burgers are still in the frying pan, resulting in melty goodness.

smashburgers with American cheese

The secret sauce lends the perfect amount of zing and when layered with two burger patties and American cheese, the result is amazing!

secret burger sauce

Just for good measure, I buttered and toasted the bun.

double smashburger

You know you want to bite into this sloppy burger mess.

Double Smashburger with Secret Sauce

 

Double Smashburger with Secret Sauce

  • Servings: 4
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Thin smashed burger patties layered with American Cheese and a tangy sauce

Ingredients

  • 1.5 lbs 80/20 ground chuck
  • salt & pepper
  • 4 Tb mayonnaise
  • 2 ts sriracha sauce
  • 2 ts white sugar
  • 2 Tb sweet pickle relish
  • 1 Tb butter
  • 4 soft potato hamburger buns
  • 8 slices American cheese

Directions

1. To make the secret sauce whisk together the mayonnaise, sugar, sriracha, and pickle relish in a small bowl until the sugar has dissolved and the sauce is smooth.  Set aside.

2. Place a large skillet on stovetop and turn heat to high.  Separate ground chuck into chunks that are a little less than a quarter of a pound.  You do not need to shape the chunks of meat. Place them directly into the skillet and flatten as much as possible with a large spatula.  Sprinkle the patties with salt and pepper.  When the first side has browned after 2-3 minutes, flip each patty.  Smash them again with the spatula.  Reduce heat to medium and continue cooking until juices run clear and burgers are done.

3. Place a slice of American cheese on each burger patty and let sit in the skillet until the cheese has melted.  Butter both the top and bottom of the hamburger buns and toast them slightly.  Place a burger patty on the bottom bun, top with secret sauce, another patty, more sauce, and the top bun.

 

 

99 Kinds of Stir Fries: # 2 General Tso’s Chicken

Since my Sticky Garlic Chicken is my most popular post so far, I decided to share my version of General Tso’s Chicken.  Unlike the Sticky Garlic Chicken, which has a very balanced flavor, General Tso’s Chicken is spicy.  My version is coated in cornstarch and stir-fried in a small amount of oil, rather then deep-frying, which makes it healthier.  I also use reduced sodium soy sauce and chicken broth.

The smaller you make your pieces of chicken, the crispier and saucier they will be.

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Stir frying involves high heat, which creates the crunch of the coating.  You only need a small amount of oil and about 20 minutes total cooking time.cooked cornstarch coated chicken

I’ve fine tuned the sauce from multiple General Tso’s recipes.

General Tso's Sauce

This recipe is quick, easy, and one of our favorites.

General Tso's Chicken

General Tso's Chicken

  • Servings: 4
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Crispy coated pieces of chicken in spicy General Tso's sauce

Ingredients

  • 3 TB oil
  • 1.5 lbs boneless, skinless chicken breast
  • 1/3 cup cornstarch
  • 1/2 cup reduced sodium chicken broth
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup white sugar
  • 1/4 rice vinegar
  • 1 ts minced garlic
  • 1 Tb cornstarch mixed in ¼ cup water
  • 1 ts red pepper flakes
  • 2 green onions, sliced

Directions

  1. Cut chicken breast into small bite-size pieces.  Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
  2. In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, sugar, rice vinegar, and garlic.  Stir until sugar has dissolved.  In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce, stir,  and set aside.
  3. Heat the oil in a large skillet or wok.  When the oil is hot, add the chicken pieces. Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy.  Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
  4. Remove the chicken from the skillet.  Turn heat back to high and add the sliced green onions and red pepper flakes.  Cook, while stirring, for about 30 seconds, until green onions are wilted and red pepper flakes are fragrant.  Pour the sauce into the skillet. Cook on medium-high for about 3 minutes, until sauce just begins to thicken.  Add the chicken pieces back into the skillet and stir to coat.  Cook for another 2 minutes or so until sauce has thickened.  Serve with cooked white rice or fried rice.

99-taste.com

99 Kinds of Bread: # 1 Southern Hushpuppies

love hushpuppies.  I mean, I really love them.  Unfortunately, since I limit my intake of fried food, I don’t make or eat them very often.  Since I’m not originally from the south, I had never had a wonderful hushpuppy until I moved here.  And it took several experimentations to get the perfect consistency and method to produce actual spheres (rather than misshapen blobs).  But finally I have done it!  The perfect round hushpuppy, thanks to a cookie scoop!

I also had to thicken up the batter so that they properly fell into the hot oil, without leaving a long tail behind them.  A little bit of sugar, buttermilk, and onions make these hushpuppies divine.

hushpuppy batter

The oil must be really hot before you add the hushpuppies.  A cookie scoop works miracles to make the perfect round hushpuppy!

Behold, sweet, golden fried perfection.

Southern Hushpuppies

These have the perfect consistency and texture.  I wish I could have more.

inside the perfect hushpuppy

Southern Hushpuppies

  • Servings: about 16 hushpuppies
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Classic southern cornmeal hushpuppies

Ingredients

  • 3 cups vegetable or canola oil (for deep frying)
  • ½ cup buttermilk
  • 2 Tb vegetable or canola oil
  • 1 egg
  • 1/2 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 1/4 cup white sugar
  • 1/4 ts baking soda
  • 1/4 ts salt
  • 1/3 cup onion, finely minced

Directions

1. Combine the cornmeal, flour, sugar, baking soda, and salt in a large bowl.  Whisk in the buttermilk (you can substitute 1/2 cup of milk with 1/2 Tb of vinegar added, let sit for 5 mins before adding to cornmeal), oil, and egg.   Stir in the minced onions.

2. Heat the vegetable oil in a deep-fryer.  When the oil is hot, use a cookie scoop to drop spoonfuls into the hot oil.  Fry about half of the batter at a time, so that the fryer is not too crowded.  Turn the hushpuppies after about 2 minutes.  Fry until golden, 5-6 minutes total.  Remove with a slotted spoon and place in a paper towel lined bowl.  Repeat with the remaining batter.

99-taste.com adapted from Allrecipes

99 Types of Cookies: # 3 Banana Pudding Cookies

These Banana Pudding Cookies are AMAZING and EASY!  They are another concoction thanks to my daughter.  After taste testing, she described them as “sweet, with melty, gooey chips, and a surprising crunch.”  The crunch is provided by vanilla wafers, which are paired with white chocolate chips in a banana-flavored cookie dough.  Banana pudding turned cookie!  Yum!

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You can whip these cookies up in 20 minutes.  No chilling required, just mix and drop and they turn out beautifully chewy.

banana pudding cookies ready for baking

I think these are a new favorite of mine.

Banana Pudding Cookie

This recipe bakes up 24 cookies, perfect for sharing.

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Banana Pudding Cookies

Banana Pudding Cookies

  • Servings: about 24 cookies
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Chewy banana pudding cookies studded with white chocolate chips and vanilla wafer pieces

Ingredients

  • 1 cup all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • 2 Tb white sugar
  • 1/2 cup light brown sugar
  • 1 3.4 oz pkg instant banana pudding
  • 1 egg
  • 1 cup white chocolate chips
  • 8 vanilla wafer cookies
  • yellow food coloring, optional

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Beat margarine, brown sugar, and white sugar until completely creamy. Beat in banana pudding mix until fully combined with the butter mixture, then beat in the egg.  Add a few drops of yellow food coloring, if desired.  Mix in flour and baking soda until fully incorporated.  Break the vanilla wafers into pieces and add them to the cookie dough, along with the white chocolate chips.  Stir until combined.

 
3. Use a cookie scoop or large spoon to drop by tablespoonfuls on cookie sheet.  Bake in upper third of oven for 8-9 minutes.  Do not over bake.  Cookies will appear underdone, but will set while cooling.  Transfer to a wire rack to cool completely.

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99 Variations of Chocolate Chip Cookies: # 2 Hershey Chunk Cookies

It’s time for some more chocolate chip cookies, which honestly, are probably my number one favorite dessert.  So trying to come up with 99 variations is not a chore, it’s a labor of love.

This version has a lot of cookie, with just an occasional studding of super sweet milk chocolate (provided by Hershey bars).  It is also a small batch recipe, which means you can gobble them up quickly and then make some more cookies!

Hershey chunk cookie dough

You don’t need to chill this cookie dough to get great cookies, but it is beneficial to refrigerate the chocolate bars first so that the chunks break off in nice clean pieces.

Hershey chunk cookie dough blob

I love cookies that can be made in about 20 minutes.  Not too long to wait for that gooey sweetness.

Hershey Chunk Cookie

If you like more cookie than chocolate, this is a good recipe to try.

A pile of Hershey Chunk Cookies

Hershey Chunk Cookies

Hershey Chunk Cookies

  • Servings: 18-20 cookies
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Chewy, buttery cookies studded with chunks of milk chocolate

Credit: 99Taste original by Leslie

Ingredients

  • ½ cup margarine, softened (use a high vegetable oil content one like Land O’ Lakes)
  • ¼ cup plus 2 TB brown sugar
  • ¼ cup plus 2 TB white sugar
  • 1 egg
  • ½ ts vanilla
  • ¼ ts baking powder
  • ¼ ts baking soda
  • ¼ ts salt
  • 1 cup plus 3 TB all-purpose flour
  • 2 milk chocolate Hershey bars, refrigerated

Directions

  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Combine both sugars with the softened butter until creamy.   Beat in egg and vanilla. Stir in flour, baking powder, baking soda, and salt until well combined.
  3. Break Hershey bars into pieces (refrigeration makes this easier and cleaner).  Stir the chunks of chocolate into the cookie batter.
  4. Drop by tablespoonfuls a couple of inches apart onto cookie sheet.  Bake in oven 9-11 mins., until just barely browned on the bottom.

 

 

 

99 Kinds of Stir Fries: # 1 Sticky Garlic Chicken

I love stir fries because they come together quickly enough to be made on a weeknight, they are relatively healthy, and they can be made in a lot of different variations.  Sticky Garlic Chicken has a very balanced flavor – not overly salty, spicy, sweet, or vinegary.  The sticky sauce coats the chicken nicely and the cornstarch coating provides wonderful crispiness.

The smaller you make your pieces of chicken, the crispier and saucier they will be.

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Stir frying involves high heat, which creates the crunch of the coating.  You only need a small amount of oil and about 20 minutes total cooking time.cooked cornstarch coated chicken

My family loved that the sauce was not over-powering, but still flavorful.

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To finish the dish, I garnished with green onions.

Sticky Garlic Chicken

For a milder Asian tasting dish, give this one a try.

Sticky Garlic Chicken

  • Servings: 4
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Cornstarch coated chicken pieces tossed with a sticky, garlic sauce

Author: 99Taste original by Leslie

Ingredients

  • 3 TB oil
  • 1.5 lbs boneless, skinless chicken breast
  • 1/3 cup cornstarch
  • ¾ cup chicken broth (I use reduced sodium)
  • ¼ cup soy sauce (I use reduced sodium)
  • 3 Tb dark brown sugar
  • 1 ts sesame oil
  • 2 ts sriracha sauce
  • ¼ ts salt
  • 1 Tb cornstarch mixed in ¼ cup water
  • 2 green onions, sliced
  • 2 ts garlic, minced

Directions

  1. Cut chicken breast into small bite-size pieces.  Pour cornstarch into a plastic gallon bag. Add chicken pieces and shake to coat.
  2. In a bowl, combine all of the sauce ingredients: chicken broth, soy sauce, brown sugar, sesame oil, sriracha, and salt.  In a separate bowl, stir 1 Tb of cornstarch into ¼ cup cold water. Add the cornstarch mixture to the sauce and set aside.
  3. Heat the oil in a large skillet or wok.  When the oil is hot, add the chicken pieces.  Cook on high about 10 mins, stirring and flipping the chicken often, until the coating is browned and crispy.  Reduce heat to medium-low and continue cooking another 10 mins until chicken is cooked through.
  4. Add the minced garlic.  Cook and stir until the garlic is fragrant, about 30 seconds.  Pour the sauce into the skillet. Stir until all chicken pieces are coated.  Continue cooking on medium-low until sauce has thickened, about 3 mins. Add the sliced green onion and cook until slightly tender.  Serve with cooked white rice or fried rice.