Southwest Chicken & Black Bean Nachos

Southwest Chicken & Black Bean NachosYesterday was pretty glorious…and by glorious, I mean lazy! I’m usually gigging on Sunday afternoons and after a late night gig on Saturday it can be pretty exhausting. Since I had the day off yesterday I figured I would do absolutely nothing and get some rest. So for dinner I opened up some wine and the refrigerator and threw some ingredients together for this delicious plate of nachos.

I’m notorious for buying too many groceries so this was a perfect recipe to use up some leftover chicken, beans and veggies. I spent a little more time adding ingredients to each chip instead of just piling everything on and it was worth it! The cheese kept the ingredients on each chip so no spillage when you go to dunk your chip into some salsa.

Happy Eating!

Southwest Chicken & Black Bean Nachos


  • tortilla chips
  • 1 cup cooked black beans (recipe below)
  • 1/2 cup diced red onion
  • 1/2 large jalapeño, diced
  • 1/4 cup diced red bell pepper
  • 1 cooked chicken breast, diced
  • mexican style taco shredded cheese
  • 1/2 cup diced tomato
  • 1 diced avocado
  • chopped cilantro
  • sour cream

Spread a single layer of tortilla chips on a large non stick cookie sheet.

Top each chip with a spoonful of black beans then top evenly with the red onion, jalapeño, bell pepper and chicken.

Top each chip with as much cheese as your heart desires.

Broil until the cheese is melted and the chips are golden (around 5-7 minutes).

Move to a serving platter and garnish with the diced tomato, avocado and cilantro.

Top with two large dollops of sour cream.

Spicy Black Beans


  • 1 tablespoon extra virgin olive oil
  • 1/4 cup diced red onion
  • 1/2 jalapeño, diced
  • 2 tablespoons diced red bell pepper
  • 1 garlic clove, minced
  • 1/2 tablespoon chile powder
  • 1/2 tablespoon cumin
  • kosher salt and pepper
  • 15oz can black beans
  • 1/4 cup chopped cilantro

In a medium sauce pan heat the olive oil over medium high heat and sauté the onion, jalapeño and bell pepper until softened.

Add the garlic, chile powder, cumin, salt and pepper and sauté until fragrant.

Add the black beans and cook until liquid is reduced and no longer runny.

Stir in the cilantro and adjust seasoning.

Bon Appétit!


Chicken Enchilada Casserole

Do you have that one genre of food that hits every inch of your taste buds? A genre that you know you could eat 3-4 (maybe even more) times a week, but you restrain for fear of isolating yourself from the throng of culinary options? Well, I do, and it’s Mexican food. Throw some chiles, cumin, cilantro, avocados…etc etc…into any dish and I’m immediately comforted.

Every year for my birthday we have a big Mexican food feast and strawberry cake at my mother’s house. This year, Mom and I teamed up to make a Chicken Enchilada Casserole that was quick, simple, and absolutely delicious.

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4 Quick, Easy, and Healthy Weeknight Meals

Things have been so crazy lately that sometimes I don’t even have time to eat dinner, let alone cook. It’s always good to have an arsenal of recipes under your belt when your running short on time. When I have a busy week coming up I reach into my quick and easy recipe box for a few regulars that I know will not disappoint. So here are 4 of my all time favorite meals that make their way to my table multiple times a month. Give them a try!!

*Disclaimer: Yes…I am partial to Cooking Light. They are quick, easy, and HEALTHY!!! So the majority of my recipes come from them. Hit me up Cooking Light!! 🙂 Continue reading

Mushroom Lasagna with Creamy Béchamel

It’s been too long since my last post. Once Thanksgiving hit, the last few months of 2009 were just a whirlwind. I must say this holiday season was an exceptionally good one. The food was phenomenal and the family time was really special. The joy of having a large family is the multiple events to attend. Of course that means more holiday food! I ate enough casseroles and desserts to last me through 2010.

With all of the delicious calorific food that was consumed my waist line was not happy with the end result. But what is a girl to do when tempted with such deliciousness?!?! Well, my heavy appetite has yet to subside and the freezing cold weather that Dallas has been seeing has yet to pull me out of hibernation mode. So, now is when I turn to my favorite magazine for scrumptious and healthy good eats…Cooking Light. I can’t say enough good things about this publication…and lovely website as well. Not only do they offer great cooking techniques but the food is healthy and truly delicious.

Since we are in the new year I thought it would be appropriate to share with you my favorite comfort food but with a healthy twist. No, I did not make a health induced resolution this year, but after the over indulgence that was Thanksgiving and Christmas, it is time to get back on track.

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Thanksgiving means Squash Casserole!!!

I love the holidays, especially Thanksgiving. Who wouldn’t love an entire day dedicated to giving thanks over a feast of meats, casseroles, and desserts galore. My mouth is watering just thinking about it.

Thanksgiving in my family is definitely an event. Whether it’s my father’s feast of meats, or my Grandmother’s casserole smorgasboard, I am never left unsatisfied. This year will be spent at my Grandma and Grandpa’s house in Oklahoma for the biannual Thanksgiving/family reunion. Every other year the entire family comes together from Oklahoma, Texas, New York, Salt Lake City, and Tennessee. It’s quite an event and I must say the food can’t get any better anywhere else. I can’t wait to take lots of pics on Thursday and share all of the good eats with everyone this weekend, but for now I wanted to share my favorite dish that has become a Hibbard family staple.

The origins of this recipe started with my amazing Aunt Janice. She was a wonderful woman full of spirit and love, and her Squash Casserole reflected all of the love she conveyed. The recipe has been passed throughout the family but for the most part has maintained it’s original flavor. I made just two small changes, even though it tastes amazing with it. You really must make this recipe, it’s the best casserole I have ever had!! Continue reading

Adventures in Shell Fish: Lobster Tails & Crab Claws

Tonight’s Inspiration: Weekend special at Central Market – Lobster Tails $4.99 a piece (4oz); Snow Crab Clusters $4.99 a pound

Tonight’s Mission: Don’t overcook the Lobster!

Last Friday I was going about my everyday work routine when a lovely little email popped into my mail box – Central Market was having a weekend only special on seafood. But not just any seafood, Lobster and Crab! I am a lover of shell fish, but most of all, I am a lover of Lobster, especially Lobster tail. Unfortunately, I don’t usually cook, well I’ve never cooked, with said ingredient because of the expensive price tag. So when I saw the golden opportunity to try my hand at one of my favorite foods…I jumped.

The Menu:

  • Four 4 oz Lobster Tails, Steamed
  • Two Crab clusters, Pre-Cooked
  • Boiled New Potatoes & Green Beans
  • Sourdough Baguette with Olive Oil and Balsamic Vinegar
  • Delicious White Wine

When I started to prep everything I have to admit, I was pretty nervous. This was my first chance to really show off to my hubby in the kitchen, and make him his FAVORITE food for the first time. I had absolutely no idea what I was doing. The first question was, how do I cook it? After conversing with Matt we decided that the potential for failure was greater with the grill, I would probably most definitely overcook it in the oven, and boiling just didn’t seem that sexy. So the verdict was STEAMING. Second question, these lovely little creatures look so nice and snug in their shells. Do I just drop them in to the steam basic as is, or do I have to cut into something? I have one very trusty friend that I turn to in times of need in the kitchen…Google.

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