Spicy Chicken Nachos

I have been a terrible blogger these days! I just had my second baby almost two weeks ago, and keeping up with my sweet and feisty toddler hasn't been the most conducive to blogging. Even though I've been away from The Happiest Belly quite a bit, I'm still cooking as much as ever (which means that I have lots of material for future posts!). Here's one of my new favorites~ when I was pregnant this time around, I wanted desserts and spicy foods nonstop. Spicy chicken nachos were a natural solution to the spicy cravings! These nachos and cheesy and spicy, featuring pulled chicken made using a delicious garlicky, smoky marinade then grilled and layered on the nachos. Topped with jalepenos, a quick and easy homemade salsa and a simple homemade guacamole (search in the sidebar for these recipes) along with some other goodies, these nachos will truly give you a Happy Belly!

Serves: 3-4

Ingredients:

For the chicken~

1 chicken breast

1 chipotle in adobo

juice of one lime

1 clove garlic

salt, pepper

1 tsp. cumin

1 tbsp. tequila (optional)

3 tbsp. vegetable oil

For the nachos~

1 bag of your favorite chips (I really like On the Border Rounds)

2 cups of your favorite cheese, shredded (I like jalepeno cheddar or cheddar jack) *I've made these nachos with a homemade cheese sauce, but I actually prefer the simple shredded cheese)

1/2 cup jalepenos

sour cream

lime wedges

3 chopped green onions

guacamole (from 1 avocado)

salsa

Assembly:

Pulse marinade ingredients in a food processor. Add chicken and marinate up to 4 hours (at least 30 minutes). Grill the chicken then allow it to cool before shredding it with a fork. Spread about 1/3 of the chips out on a baking sheet then top with cheese and chicken. Repeat until all of the cheese and chicken have been used. Bake for approximately 10 minutes at 375 degrees. Top with remaining ingredients and enjoy!

Spaghetti All'Arrabbiata with Shrimp

This dish is an excellent choice for a holiday meal ~ the sauce has a beautiful red color and the shrimp adds a decadent element to this spicy, flavorful entree. In Italian, All'Arrabbiata translates to "in an angry manner" because of the fiery flavor the red pepper flake imparts. This sauce has a delicious depth of flavor from the white wine and lemon juice, and the pat of butter at the end gives a richness that really makes you feel like you're eating a special meal. You can add clams and mussels or switch it up completely and use Italian sausage (search sidebar for recipe) or chicken. You can even make it vegetarian by adding eggplant and colored peppers. However you choose to make it, you won't be disappointed!
Serves 3-4

Ingredients:

1/2 lb. thin spaghetti (you can also use angel hair, fettucine or regular spaghetti)

1 big pot of water

1/4 cup salt

1/2-3/4 lbs. shrimp (I recommend 21-24 count shrimp)

1 14 oz. can tomato puree

3/4 cup white wine (I suggest pinot grigio)

1 tsp. red pepper flakes

6 baby bellas, diced

1 small onion, diced

3 garlic cloves, smashed

2 tbsp. olive oil

1 tbsp. butter

salt/black pepper

3 tbsp. lemon juice

Assembly:

Bring water to a boil and add salt once boiling. Cook pasta according to the package and drain (reserve 1/2 cup of the water before draining). Salt and pepper shrimp. Heat oil in a large pan. Add garlic and red pepper flake and saute 1 minute. Discard garlic and add shrimp. Saute on medium-high for 2-3 minutes per side, until shrimp is barely pink. Remove shrimp and add onion and mushroom. Saute until onions are translucent then add the white wine and lemon juice. Raise heat to medium high and bring to a rolling boil. Reduce the heat to medium low and simmer until 2/3 of the liquid has evaporated. Add tomatoes, more salt and pepper and cook 15 minutes. Add butter, stir and cook an additional 3-4 minutes. Add shrimp and heat through until shrimp is fully cooked. Add pasta to the pan, along with as much of the 1/2 cup of cooking water as you need to thin out the sauce. Toss and serve with parmesan (and parsley, if you like it).