Copy Cat Costa Vida Nachos

Nate is a big fan of the nachos from a local restaurant Costa Vida. It's what he orders every time we go there. Since he enjoys them so much, I figured I could make our own version at home. They turned out really really well. We both loved them and they taste just like the restaurant version, but I think even better. Costa Vida serves them in metal tins and I did the same. I just used disposable round cake tins and it worked perfectly. Make these soon, I know you'll like them.

Ingredients:
2 boneless, skinless chicken breasts
our favorite Mexican rub*
olive oil
tortilla chips
pico de gallo
shredded cheese
black beans (optional)
sour cream (optional)
guacamole (optional)

Preparation:
Rub a little olive oil over the chicken breasts and then season with the Mexican rub. Bake chicken at 400 degrees F for 30-35 minutes or until chicken is cooked through. Let chicken rest for 10 minutes and then shred. To assemble the nachos put a layer of tortilla chips in the bottom of a disposable round cake tin, then spread a layer of chicken (and black beans if you want) on top of the chips and finally some cheese. Repeat chips, chicken, and cheese. Place nachos in a 400 degree F oven for about 10 minutes or until cheese is thoroughly melted. Immediately top with pico de gallo and any other desired toppings and serve hot. Enjoy!


*Rub Recipe:
2 tsp. chili powder
2 tsp. garlic powder
2 tsp. paprika
2 tsp. kosher salt
1 tsp. cumin
1 tsp. freshly ground black pepper

Mix all of those really well. Store in an airtight container.

Loaded Nacho Dip

Yum! This was perfect. We both really enjoyed this dip. I have this recipe saved for at least two years. I wish I hadn't waited so long to make it! This is definitely a keeper dish and one we'll make again and again. This is hearty enough to serve as a meal, which is what how we ate it, but fun enough to be a filling appetizer too. I saw the idea over at Eclectic Recipes and just adapted it to our preferences.

Ingredients:
1/2 - 3/4 lb. taco seasoned ground beef, cooked and crumbled (just depends on how beefy you want it)
1 (16 oz.) can refried beans (we used fat free)
3 Tbsp. taco sauce
1 (15 oz.) jar Tostito's brand salsa con queso
pico de gallo
shredded lettuce
sliced olives

Preparation:
Heat refried beans and taco sauce in a sauce pot over medium heat. While they're warming, also heat up your ground beef and queso. You want all three things to be piping hot. Once hot, get an 8x8" dish and spread hot refried beans over the bottom. Top that with queso. We didn't use the whole jar of queso, maybe 2/3 of the jar. Top the cheese sauce with your ground beef mixture. Shredded lettuce goes next, then the pico de gallo, and finally sliced olives. Serve immediately, and enjoy with your favorite tortilla chips! It's as easy as that!

Weekly Menu for Sunday, October 26 - Saturday, November 1

Here's our menu for the upcoming week. Like usual I've got a few new things planned and I've also got some Halloween favorites too.

Sunday, October 26
Chicken BLT Sandwiches (something new I've dreamed up) with Salad

Monday, October 27
Sloppy Joe Jack O'Lanterns with Salad

Tuesday, October 28
Copy Cat Costa Vida Chicken Nachos - Nate loves Costa Vida's nachos, so I'm going to to attempt an at-home version, think seasoned, shredded chicken with pico de gallo, gooey melted cheese, and chips

Wednesday, October 29
Lasagna (I'll post my version) with Green Beans

Thursday, October 30
3 Packet Crock Pot Chicken with Rice Pilaf and Corn

Friday, October 31
Halloween! We are going over to party with Nate's family and we're bringing Halloween Slush Punch

Saturday, November 1
Date Night

Rice Pilaf

This dish is so so good! As soon as we tasted it, both Nate and I knew it was an instant favorite. In fact, this side dish may make another appearance on the table next week, and I rarely make the same thing inside the same month! So good. I saw this idea over at Allrecipes and it is delicious. The only change I made was to add some salt. I served this alongside some island chicken kabobs and it was perfect. Make this soon!

Ingredients:
2 Tbsp. butter
1/2 cup Orzo pasta
1/2 cup uncooked white rice (I use basmati)
1 small yellow onion, diced
2 cloves garlic, minced
2 cups chicken broth (I use low-sodium)
1/4 tsp. Lawry's seasoned salt (optional, depends on your preference)

Preparation:
In a skillet (one that has a good fitting lid), melt the butter over medium heat. Once melted add the orzo pasta, stir and cook until golden brown. Add diced onion, stir and cook until translucent and softened, about 4-5 minutes. Next add the garlic, mix well and cook mixture for an additional minute. Now add the rice and chicken broth. Stir and bring to a boil. Reduce heat, cover, and let simmer for 20-25 minutes or until liquid is absorbed and the mixture is tender. After cooking, remove from heat and let stand, covered, for 5 minutes before fluffing. Serve hot and enjoy! This makes 4 servings.

Weekly Menu for Sunday, October 12 - Saturday, October 18

It's been a while since I've posted a weekly menu. I've got some favorites I'm making as well as some new recipes to try so I thought I'd share.

Sunday, October 12
Beefy Queso Enchilada Cups with Salad and Corn

Monday, October 13
Grilled Island Chicken Kabobs minus the pineapple (new) with Easy Rice Pilaf (new) and Green Beans

Tuesday, October 14
Pasta with Nate's Homemade Spaghetti Sauce, Mini Garlic Monkey Breads, and Salad

Wednesday, October 15
Potato Soup with Cornbread

Thursday, October 16
Chicken Lettuce Wrap Rice Bowls (new)

Friday, October 17
Grilled Cheese and Chicken Noodle Soup

Saturday, October 18
Date Night!