Hi guys!

I’m still here — I promise! I have one final left and then plan to spend this summer catching up on my blog, making lots of tasty recipes and sharing all my goings on with you again.

Thanks for sticking with me and for your patience!!

Feel free to leave recipe suggestions/requests you’d like me to consider for my return to posting.

See you soon!

Lacey

Hi, everyone!

I’m so sorry I’ve been away.  I haven’t stopped thinking about you or reading my comments, however. And, believe it or not, I have still been eating. Shocking, I know.

We are mostly moved into our new home and I am now more than half-way done with my first two classes.  Few.

Oh!  And Savannah will be one year old in less than a month.  Can you believe it?

Things have started getting very rushed in our house, with school and work and the daily grind. So, I’ve been trying to think of some tasty, quick weeknight meals.

‘Cuz, let’s face it: There are times when you can make Chicken Pot Pies and Shredded Tri Tip Tacos and there are times when you just can’t.  Lately, our weekdays have been more on the “can’t” side. Sniff. Sniff.

One such quick meal I really enjoy is Shredded Chicken Nachos.

These nachos have a very good YTPT ratio (Yumminess To Preparation Time).  What?  It’s totally a thing.  Plus, you can substitute all sorts of ingredients to make it your own special way.

Thank you all for your support and continued visits!

Shredded Chicken Nachos

Makes 4-6 servings

4 cups chicken stock
1 boneless, skinless chicken breast (may remove or substitute beef to shred, if desired)
1 bag (7-10 oz) tortilla chips
1 can (16 oz) pinto beans (can substitute black beans), drained
1 1/2 cups cheddar cheese, grated, divided in half
1 1/2 cups Monterrey jack cheese, grated, divided in half
1 can (5.57 oz) olives, sliced
2-3 green onions, sliced
Optional: sour cream, guacamole (or thinly sliced avocado), salsa

Directions

Preheat oven to 350 degrees.

Heat chicken stock over medium-high heat until boiling. Add chicken breast to stock and cook over medium heat until cooked through, approximately 20 minutes. Once cooked through, remove from stock and allow to cool. Set aside.

Spread a thick layering of tortilla chips over a 2-3 qt. (roughly 16 X 9 X 2) casserole dish. Using two forks, shred the chicken breast by holding one fork steady and slowly scraping with the other fork, prongs faced backwards, away from the other fork. Alternatively, you could chop the chicken into small cubes.

Over the tortilla chips, spread the beans evenly. Next, spread half the cheddar and half the Monterrey cheeses over the dish, reserving the remaining cheese for the top. Evenly sprinkle the sliced green onions over the cheese. Cover the cheese layer with the sliced olives. Add the remaining cheese over the entire dish as the final layer.

Place dish in oven, uncovered, for 15-20 minutes or until the cheese is well-melted and the entire dish is heated through. Enjoy with a dollop of sour cream, some salsa or sliced avocados, if desired.

Did you know that February 23rd (last Thursday) was National Banana Bread Day?

I didn’t either.

Since we moved, Dustin has been asking me to make some banana bread. So, once I found out about National Banana Bread Day, I knew what I had to do.

Funny thing is — I didn’t really know when I was going to make it until…I made it.  Do you ever do that?  Just…all of a sudden…you’re making something for which you happen to have all the ingredients?

It all started while I was waiting for a friend to stop by the other day at 11:00 a.m.  I had Savannah in the high chair snacking on crackers and banana and Jordan was at school.  The dishes were done and the house was as clean and orderly as could have reasonably been expected after moving in two weeks ago and having two little girls.  It was 10:48 a.m.

Then, my friend sent me a text me to let me know she was running about 15 minutes late.

That’s when it happened.  I randomly decided to make banana bread.

I quickly got my big stainless steal mixing bowl, started preheating the oven, grabbed a few measuring spoons and the short list of ingredients.

I’m not kidding: The banana bread was prepared and in the oven within 7 minutes.  Seven minutes. Man, I love quick breads!

Since I was rushed for time and in a random, completely unplanned banana bread making frenzy, I didn’t get to take photos until it was already a delicious baked loaf.  So, instead, I’ll share a photo of my new (and completely unpacked!) kitchen.

And, since the prep was so easy, I even had all the dishes done before my friend showed up. Not gonna lie: It was a proud moment.

Banana Nut Muffins

4 ripe bananas, smashed
1/3 cup melted unsalted butter, plus extra softened butter to grease loaf pan
3/4 cup sugar
1 egg
1 tsp. vanilla extract
1 tsp. baking soda
1/4 tsp. kosher salt
1 1/2 cups all-purpose flour
1 cup chopped walnuts

Directions

Preheat oven to 350 degrees.

In a large mixing bowl, mix the butter into the mashed bananas.  Mix in the sugar, egg and vanilla and then add the baking soda and salt.  Add the flour and mix until just incorporated.  Fold in the chopped walnuts.

Grease a loaf/bread pan with softened butter.

Pour mixture into prepared loaf pan.  Bake 45-50 minutes until golden brown or once a knife inserted into the center comes out clean. 

Allow to cool on a rack.