Italian Nachos

No, I haven't fallen off the face of the earth. Honestly, I've been making some of our old stand-by meals and I'm working the bugs out of a couple of recipes. Oh, and we've been eating out more than we should...speaking of which, one of my favorite appetizers comes from Johnny Carino's. I love their Italian nachos. This dish consists of crispy pasta chips that are drizzled with Alfredo sauce, and covered with meat, cheese, and veggies. Yum! It can be served as a side or a main dish and would be a fun and unique party food. Just line up the ingredients, put the Alfredo in a fondue pot and let your guests build their own nachos.

ITALIAN NACHOS

CHIPS
wonton wrappers (Found in the refrigerated produce section of the store.)
oil for frying

TO MAKE CHIPS

1. Heat oil over medium heat. Drop a small piece of a wonton in to check the heat level. It should immediately float to the top and get covered with tiny air bubbles.
2. The wontons come shaped in squares. While the oil is heating, slice them diagonally so you end up with two triangles. This makes them easier to eat. I usually use half of a package for 4 people.
   
3. Drop the triangles into the hot oil making sure they stay separated from each other. Fry on each side for about 30 seconds. They should be slightly browned. Drain on a paper towel and set aside.

TOPPINGS
1 c. mozzarella cheese, shredded
2 roma tomatoes, diced
2 green onions, sliced
2 chicken breasts, roasted and thinly sliced
black olives, sliced
jalapenos

1. Shred, slice, and dice all toppings.
   
2. Cook the chicken. I sprinkle it with salt and pepper or Morton's Nature's Seasoning. Thinly slice it.
   

ALFREDO SAUCE

1 T. butter
1 T. flour
2 c. half and half
1/2 c. Parmesan cheese, shredded
1/2 t. black pepper
1 t. salt
1 chicken bouillon cube

1. Melt butter, then add the flour to create a roux. Let it slightly brown. It will be very thick.
2. Slowly whisk in the half and half. Once the mixture is combined add the bouillon cube. Once small bubbles appear around the edge of the pan, allow the sauce to simmer, whisking constantly, for about 5 minutes. The sauce will still look a little runny.
   
3. Add the salt and pepper.
   
4. Add the Parmesan. This will thicken up the sauce. If it seems to thick after the cheese melts, slowly whisk in a little more half and half or milk until it reaches a consistency you like.
   

ASSEMBLY

1. Place chips on plate and add desired toppings. Top off with several spoonfuls of sauce. Serve immediately.
   

SPINACH ARTICHOKE DIP

I love ordering this dip as an appetizer at restaurants. What I don't like is paying about $8-$10 for such a small amount. I hunted food websites for a good dip and came across this one. It makes a large amount for a crowd but can easily be halved if it's just for your family. I like to assemble the ingredients the day before and then bake it right before the party. With cream cheese on sale everywhere and New Year's Eve right around the corner, this is a good time to try it out.

SPINACH ARTICHOKE DIP

16 oz. cream cheese (2 blocks)
1 c. mild cheddar cheese, shredded
1/2 c. sour cream
1/4 c. Parmesan cheese, grated
1/4 t. black pepper
3 garlic cloves, peeled and crushed
1 can artichoke hearts, chopped
5 oz. frozen spinach, chopped, drained, and squeezed dry
1/2 c. mozzarella cheese, shredded

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 Pyrex dish with cooking spray.
3. Shred cheeses, crush garlic, chop artichokes, drain spinach. Set aside.
   
4. Mix cream cheese, cheddar cheese, sour cream, Parmesan cheese, pepper, and garlic in a mixing bowl until creamy.
5. Add artichokes and spinach and hand mix until blended.
6. Spread in the sprayed baking dish.
7. Sprinkle with mozzarella cheese. Cover with foil.
   
8. Bake at 350 degrees for 30 minutes.
9. Let sit 10 minutes before serving.
10. Serve with tortilla chips, bagel chips, crackers, Melba slices, or baguette slices.

VARIATIONS: Try adding crab meat, smoked salmon, onions, roasted red peppers or different cheeses such as pepper jack, Havarti or sharp cheddar.