Family Night Chicken Nachos

Even the kids will eat these!  Never a complaint when Nachos hit the table..:)

2 tbsp all purpose flour

1 1/2 tsp chili powder

1/2 tsp dried oregano

1 1/2 cups milk

1 clove garlic, minced

2 tbsp tomato paste

1 1/2 cups shredded Monterey Jack, Cheddar or Tex Mex blend cheese, divided

8 0z (250 g) Baked corn tortilla chips or scoops

2 cups shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

1 cup corn kernels

light sour cream

1. Preheat oven to 425F.  Butter a large rimmed baking sheet or line with parchment paper.
2. In a small saucepan, combine flour, chili powder and oregano.  Whisk in milk and garlic, bring to a boil over medium heat, whisking constantly.  Reduce heat and boil gently, whisking for about 2 min or until thickened.  Remove from heat; whisk in tomato paste and 1 cup of the cheese.
3. Spread tortilla chips on baking sheet.  Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn; sprinkle with remaining cheese.  Bake for about 10 min or until chicken is hot and cheese is melted.  Serve with sour cream on the side.

Eggplant with Goat Cheese and Fire-Roasted Tomato

A delicious starter.  I have never been a great fan of eggplant, but this changed my mind!

*Preheat oven to 350F

Salt
1 large eggplant, sliced into 8 rounds, about 1/2 inch thick
All purpose flour
1 cup olive oil
4 oz (125 g) goat cheese
2 tbsp finely diced roasted yellow bell pepper
2 tbsp finely chopped fresh parsley
1 jar Fire Roasted Tomato and garlic pasta sauce
Additional chopped fresh parsley, optional

• Lightly salt eggplant rounds and let stand for 30 minutes.  Pat dry and then lightly toss in flour.  Remove and set aside.
• In a saucepan, heat 6 tbsp oil over medium high heat and fry 3 to 4 eggplant rounds at a time, cooking until both sides are golden, adding more oil when required.  Place cooked eggplant on paper towel-lined trays to absorb excess oil.
• In a small bowl, combine goat cheese, roasted pepper and parsley.
• Spread pasta sauce on baking dish.  Place 4 eggplant slices on sauce and evenly cover each with the goat cheese mixture.  Top with remaining eggplant slices.
• Bake uncovered in preheated oven for 25 to 30 minutes.  Serve eggplant rounds with sauce and top with a sprinkle of chopped parsley if desired.

**Eggplant can also be grilled

Cheddar Cheese Scones

If you prefer to switch it up - why not try Swiss, a smoked Cheese or any of your favourites?  These are a wonderful accompaniment to chilli or stew.

2 cups flour

4 tsp baking powder

½ tsp salt

¼ tsp cayenne pepper (optional)

¼ cup cold butter

1 cup shredded cheddar or gruyere cheese

1 cup milk

Topping (optional)

½ cup shredded cheddar

• Preheat oven to 425 F.
• In large bowl sift together flour, baking powder, salt and cayenne.  Using pastry blender or 2 knives, cut in butter until mixture is crumbly.  Stir in cheese.  Pour in milk; stir with fork until soft, sticky dough forms.  
• Turn out dough onto lightly floured surface and shape into ¾ inch thick square.  Cut into 2 inch squares or rounds and place, touching each other on ungreased baking sheet.
• Topping if using: Sprinkle with cheese.  Bake for 12 to 15 min or until golden