More about that later!
First, I’m sharing this easy, fast and fun recipe for Skillet Chicken Nachos. Veggies, beans and cheese join taco flavored chicken atop crunchy tortilla chips. Really good.
Skillet Chicken Nachos
1 tablespoon olive oil
1 1/4 lbs boneless skinless chicken breasts, cut into small pieces
1 package (1 oz) taco seasoning mix
8 oz tomato sauce
1 medium red bell pepper, chopped
1 can (15 oz) black beans, drained, rinsed
1 can (7 oz) whole kernel sweet corn, drained
2 cups shredded Mexican cheese blend
6 oz tortilla chips
Chopped fresh cilantro, sour cream and pickled jalapeño slices
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken and cook for 3 to 5 minutes, stirring occasionally, until no longer pink in center.
2. Stir in taco seasoning mix, tomato sauce, bell pepper, beans, corn and 1 cup of the cheese. Reduce heat to medium and cook 3 to 5 minutes, stirring occasionally, until heated through and cheese is melted.
3. Divide tortilla chips between 6 plates. Spoon chicken mixture evenly over chips. Sprinkle with remaining 1 cup cheese and the cilantro, sour cream and pickled jalapeño slices.
Recipe from Betty Crocker
Okkervil River are currently on a world tour ahead of the release of their new album ‘Away’ due out in September. I saw them last night in Burlington, VT at an intimate venue (i.e. I was able to secure first row standing as I had the last 2 times I saw them). The band members have changed up through the years, but Will Sheff remains the powerful voice and heart of the band.
The band played a few of the new songs from ‘Away’ and they were absolutely lovely. “Okkervil River R.I.P” is the opening track of the album and also the first song of the set. Enjoy the haunting video for it below and do try to catch Okkervil River if they are playing near you.
Check out Okkervil River on the band’s Website where you can learn of upcoming world tour dates and buy their music.