This is my version of a tasty recipe found at: She Cooks, He Eats blog. The enchilada sauce is what caught my eye–a unique addition to nachos. After a bit of recipe tweaking, we had a fabulous appetizer for a meal. Would I change anything the next go around? Possibly more enchilada sauce–good!

8 cups tortilla chips

2-13 oz cans chicken breast, drained

1/4 tsp sea salt

1/8 tsp ground black pepper

1/4 tsp dried oregano

1-15 oz can black beans, drained and rinsed

8 oz Colby-Monterey Jack cheese, grated

3 green onions, sliced thin

1-10 oz can enchilada sauce

1 medium tomato, chopped

1 avocado, chopped

1/8 cup cilantro, chopped

1) Preheat oven to 450 degrees

2) Put chicken breast in medium-sized bowl; add salt, pepper, and oregano; toss to combine; set aside

3) In large casserole dish, arrange two layers, using half the following ingredients for each layer: tortilla chips, chicken, black beans, cheese, green onions

4) Pour enchilada sauce over top and bake 10 minutes until cheese melts; remove from oven

5) Top nachos with tomatoes, avocado, and cilantro; serve it up!

Serves: 4-6


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DANGEROUS ~ Believing only death will prevent him from returning to England, Sir Lucien de Gautier answers his king’s call to arms. When he is captured and his family refuses the ransom demand, he finds himself bound to the oars of a galley. Enraged and embittered, he has no hope of escape—until a rich merchant’s wife offers him freedom. In exchange, he agrees to smuggle a virtuous young woman out of a harem and onto a ship bound for England, unaware the real danger lies in the bond forged between him and his fiery charge. But when he learns she is as much his enemy as those who enslaved him, can he forgive her? More, can he forget her?

IMPETUOUS ~ Determined to wed her childhood friend, a betrothal her English mother will go to any length to break, Alessandra refuses to abandon the only life she has known in Algiers—even if it means compromising her faith. But when she is entrusted to a new bodyguard whose scarred face and soul draw her to him, she soon discovers the bold Englishman is only playing a part, biding his time until he can fulfill his end of a treacherous bargain. Desperate to turn him from his course, she reveals her identity, but only succeeds in gaining his contempt. Now that he knows the truth, will he ever feel for her all she feels for him? And will it be enough for her to forsake her world to live in his?

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My first jalapeno popper sandwich came to me via Kevin at Closet Cooking (, and it was a winner at our house. While preparing to recreate the taste sensation of months past, the pretty Roma tomatoes in my produce drawer caught my eye–just begging for a good salting and savoring. So I messed with Kevin’s recipe a bit more and put some red into our sandwich. The verdict: Make it again, Mom!

8 jalapeno peppers, cut in quarters lengthwise and seeded

8 slices sourdough bread (good quality–Panera Bread is our favorite)

2 tbsp butter

8 tbsp “light” cream cheese, softened

2 cups grated “reduced fat” sharp cheddar cheese

1/2 cup crumbled tortilla chips

2 Roma tomatoes, sliced thin

sea salt


1) Preheat oven to broil

2) Place pepper quarters on baking sheet, skin side up; broil 8-10 minutes until skin blisters and is lightly browned; remove from oven, let cool, peel away and discard blistered skin

3) Lay out 4 slices of bread; top each with a spread of 2 tbsp cream cheese, 1/4 cup cheddar cheese, 1/4 of the jalapeno strips, 1/8 cup crumbled tortilla chips, 1/4 of the tomatoes, a light sprinkling of salt and pepper, another 1/4 cup cheddar cheese, and slice of bread

4) In non-stick pan* (I used a grill pan) over medium heat, melt 1 tbsp butter (reserving 1 tbsp); add sandwiches to pan and grill until cheese begins to melt and bread is golden brown (4-5 minutes); before grilling second side, spread remaining butter over top slices of bread; flip, grill until golden brown; now you get to eat 🙂

*Note: Depending on the size of your pan, you may have to make sandwiches in batches, so divide butter accordingly

Serves: 4

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This salad was a snap to make–and delicious! The only thing I would change is that, rather than use Mediterranean Herb feta cheese, I would stick with good old regular feta (reduced fat). My guys and I gobbled our salads down and all that remained was a bit of dressing.

8 cups romaine lettuce, torn

1-1/2 cup grape tomatoes, quartered then halved

1-1/4 cups fresh green beans, cut into 1/2″ pieces

1/2 cup feta cheese

1 avocado, diced

12 oz medium-sized shrimp (cooked, deveined, and tailless)

1 tbsp parsley

1) Divide lettuce between 4 plates; top each salad as follows: tomatoes, green beans, feta, avocado, shrimp, and parsley

2) Serve with dressing of your choice (we used our favorite, Ken’s Steakhouse Raspberry Walnut Vinaigrette)

Serves: 4


Okay, so we had leftovers, but that’s only because one of my guys wasn’t home to enjoy my cooking–shame on you, Junior!  However, the leftovers did make for a tasty lunch the next day. Waste not, want not 🙂

2 tbsp olive oil, divided

1 medium red onion, sliced thin

sea salt

ground black pepper

2 medium potatoes, sliced thin

14 oz turkey kielbasa, sliced thin

3 cups baby spinach, roughly chopped

6 eggs

1/2 cup milk

3/4 Monterey Jack cheese

1 tbsp parsley

1) Preheat oven to 375 degrees

2) Heat 1 tbsp oil in large skillet over medium heat; add onions, lightly salt and pepper, and cook 7-8 minutes until onions begin to caramelize; remove from heat and transfer to small bowl

3) Heat remaining 1 tbsp oil in large skillet over medium heat; add potatoes, lightly salt and pepper, and cook 7-8 minutes until potatoes begin to brown; add cooked onions and stir; add turkey kielbasa and stir; cook 5 minutes; remove from heat and stir in spinach; spoon mixture into casserole dish

4) Beat eggs with milk and pour over potato-kielbasa mixture; bake in oven 25 minutes until egg sets

5) Sprinkle cheese and parmesan over top; cook 5 minutes; remove from oven, and serve

Servings: 4-6 depending on hearty or non-hearty appetites