As simple as it may seem, this refreshing salad is filling and delicious!
Mommy grilled shrimp and chicken breast on the stove top in a grill pan using simple seasoning (salt and pepper). Then set it aside to cool.
She opened a bag of mixed greens and placed them in the bottle of a salad dish. Simply sprinkled shredded cheese on the top and loving placed the strips of chicken breast and shrimp on the lettuce.
We poured bottled Caesar dressing over the top and VOILA…this salad was ready!!!
Of all the restaurants I visited in New Jersey, the most memorable is the smallest, most quaint and adorable place that I had the pleasure to dine. The service was great and I felt more like I was at a good friends place for dinner than at a restaurant. Our meal was simple…calamari and a salad, but boy I cannot get that calamari out of my head.
When I think of it, it’s almost as if the lightly breaded, well-seasoned, succulent pieces are right in front of me and my mouth begins to water as I think of how delightful the marinara complimented it.
If you are ever near New Egg Harbor, NJ, please visit Assaggio so I can live vicariously through your taste buds!!!
Only the most delicious sushi at an excellent deal…to have more affordable options try them at happy hour from 4-6 where there is Half off sushi rolls and much more at the Osaka in Summerlin (LV,NV). Extremely tasty and aesthetically pleasing.
A simple yet fun and friendly meal for the family or hors d’oeurves for friends.
· 6 cups of tortilla chips
· 3 cups diced or shredded cooked chicken
· 2 cups of shredded cheddar and Monterey Jack cheese blend
· 2 tablespoons of Jamaican Jerk Rub (keep them separated)
· 1 small yellow or red bell pepper (I like to us a combination of the two)
· 1 small lime
· 2 tablespoons of fresh snipped cilantro
· ¼ of a cup of sour cream and 1 teaspoon additional Jamaican Jerk Rub
1. Start by preheating your oven to 425°F. Arrange the tortilla chips in a slightly overlapping layer on the Pampered Chef Large Round Stone or Large Bar Pan.
2. Now in the Classic Batter Bowl, combine the chicken, the cheese and 1 tablespoon of the Jamaican jerk rub. Mix together gently using the Small Mix ‘N Scraper.
3. Sprinkle the chicken rub cheese mixture evenly over the 6 cups of tortilla chips. Bake for 5 to 7 minutes or until the cheese is melted. Then remove it from the oven to the Stackable Cooling Rack.
4. While the chicken and chips are in the oven, dice the bell peppers with the Santoku Knife. Then slice the lime in half(across). You should now juice half of the lime, using the Citrus Press, into the Small Batter Bowl and add the remaining Jamaican jerk rub and bell pepper to it, then mix well.
5. Snip the cilantro in the mincing cup of the Herb Keeper using the Kitchen Shears.
6. Slice the remaining lime half using the Ultimate Mandoline fitted with the v-shaped blade. Cut the slices in half using Utility Knife.
7. Spoon the bell pepper mixture over the nachos and sprinkle evenly with cilantro. If desired, combine sour cream and additional jerk rub in a resealable plastic bag. Trim the corner of the bag to allow the sour cream to flow through. Spread the sour cream mixture over the chicken nachos and garnish it with lime slices.
I have just got to tell you that there is nothing like home cooking…going back to Mommy’s house and experiencing a spread that takes you back 30+ years to your childhood.
Where every bite taken is LOVE, each seasoning a hug and the added touch of your favorite fruit on dessert is an innocent kiss on your forehead. Oh yes my friends, there is nothing like home cooking!!!
Pictured here are succulent smoked neck bones (a southern favorite) with pinto beans, collard greens and yes homemade buttery corn bread muffins…so delicious!!!
To top it all off, she graced me with personalized mini cheesecakes topped with fresh sliced strawberries…again I will remind you that there is absolutely nothing like good old fashioned home cooking! (Thanks Mommy Lillian)