Chipotle Beef Tostadas

YUM YUM YUM! These are super easy and yummy, and a nice alternative to regular tacos. We originally made these with flour tortillas, and they tasted more like chalupas. The picture here shows the tostadas made with corn tortillas...either way, you cannot go wrong! My bro-in-law even made one of his into a taco by folding the tortilla around the fillings.  We used regular Rotel, and it was pretty spicy, so the sour cream was crucial to cut the heat; you may want to use the mild Rotel if you're feeding this to your children or anyone who doesn't love heat.  You can certainly purchase premade tostadas to take out an extra step and save yourself some cleanup and possibly a burn from the oil ;), but making them yourself just adds an extra layer of deliciousness.  Either way, these are awesome!

Chipotle Beef Tostadas:  (recipe altered slightly from foodnetwork.com found HERE.)

For the Tostadas: (method found HERE.)

8 soft taco flour or corn tortillas

vegetable oil for frying

Fill large, deep skillet with 1 inch of vegetable oil.  Once the oil starts to sizzle, drop one tortilla into the oil and cook for 15-30 seconds until lightly browned.  Flip the tortilla with tongs (careful, this may splatter.)  Cook for another 15-30 seconds.  Remove from oil and drain & cool on paper towels.  Repeat for remaining tortillas.

NOTE: If using flour tortillas, they will puff up.  Just use your tongs to flatten back out after you (carefully) remove from the oil. 

For the Chipotle Beef filling:

2 tablespoons vegetable oil
1 pound lean ground beef
1 medium yellow onion, minced

1 tsp salt

1 tsp chipotle chile powder
1 10 oz can Rotel tomatoes (mild if you don't like it too spicy)
1 15 oz can pinto beans, drained
1 medium zucchini, diced
2 cups shredded cabbage

1 orange pepper, diced or julienned
Juice of 1 lime
salt & pepper
1 cup shredded Mexican blend cheese (or more!!)
Sour cream for garnish

Heat vegetable oil over medium heat.  Add ground beef, half of the onion, salt, and chile powder.
Cook until browned.  Drain.  Return beef mixture to pan.  Add Rotel, beans, and zucchini.  Cook until softened (about 8 minutes.)  In a medium bowl, combine cabbage, pepper, lime juice, and salt & pepper to taste.  Build tostada by placing one tortilla on a plate, top with beef mixture, then cheese to your liking, then cabbage mixture, and finally a dollop of sour cream.

Happy Cooking!

Chicken Curry in a Hurry

This is such a quick yummy dinner. It literally takes 15 minutes from start to finish (besides cook time f
or the rice if you're using that as a base). Rotisserie chicken combined with spices, tomatoes, yogurt and cream make this week night meal super yummy as well. It's not too spicy, so my kids like it, but if you want a little more heat add more curry or your favorite hot sauce. Serve it with basmati rice or naan and a some edamame on the side, and you've got a complete meal for a busy night.

Chicken Curry in a Hurry: Recipe from Real Simple

Ingredients:
1 1/2 T olive oil
1 small onion, diced
2 tsp curry powder
1/2 cup plain yogurt (not Greek)
3/4 cup heavy cream
1/2 tsp salt
1/4 tsp pepper
1 14.5oz can diced tomatoes
1 rotisserie chicken with meat taken off the bone and shredded
1/4 cup fresh cilantro leaves
optional: cooked basmati rice, naan

Method:
Complete recipe from Real Simple found HERE.

Happy Cooking!

Pea & Basil Soup

This Pea & Basil Soup is one of my favorites, and I can't believe I haven't linked it to the blog before. It is SUPER easy. I sold this tonight as "slime soup" to my boys (this is the second time I've done this...this first time was for Cream of Asparagus Soup), and they bought it...they did call me out, however, that this slime soup was not the same because the other one tasted like chicken. (???) We put it in coffee mugs for them to eat, and they decided to drink it instead. This was NOT their entire dinner, however...I'm no fool, you know. ;) They also had chicken brats, blackberries, and babybel cheese. BUT they ate some of it, which I count as a success. The mozzarella & roasted red peppers make this soup, so don't leave them out! I can't wait to eat this again for lunch tomorrow.

Ingredients:
2 T olive oil
2 T butter
1 small onion, diced
1 clove garlic, minced
1 tsp salt
1/2 tsp freshly ground black pepper
4 1/2 cups frozen peas
3/4 cup chopped fresh basil leaves
2 cups chicken broth, divided
2 cups cream
Fresh mozzarella ball, sliced thin
1/4 cup diced roasted red bell peppers

Method:
Complete recipe from Giada de Laurentiis found on foodnetwork.com, HERE.

Happy Cooking!

Sesame and Pistachio Encrusted Tuna with Wasabi Dream Sauce

This tuna recipe is one that I used to make when we were first married in Nashville. My husband loves fish, and I am not the biggest fan, so I used to try a lot of recipes to find something we both would enjoy. I ran across it again not too long ago, and I had forgotten how much I loved it! The key is getting good, fresh tuna...and do not overcook it. This recipe takes no time to make and looks pretty fancy. This time, I served it with Greek Panzanella, but I have also served it with a simple Arugula with Parmesan Salad and Gourmet Cheese Grits. Give this one a try. You will not be disappointed!!!

Ingredients:

Wasabi Dream Sauce:
1/2 c mayonnaise
1 T pure maple syrup
1 T prepared wasabi (found in a tube with sushi or with Asian foods
2 T water

Tuna Fillets
2 lbs sushi-grade tuna fillet (I got mine from Fresh Market, ask for vein removed)
2 T olive oil, divided
1 tsp salt
1 tsp black pepper
2/3 cup roasted and salted pistachio nuts that have been ground
1/2 cup black sesame seeds (you can use regular ones as well)

Method:
Complete recipe can be found HERE.

Happy Cooking!

Greek Panzanella

Ina Garten's recipes never disappoint. I am serving this with her "Jeffrey's Roast Chicken" otherwise known as "Engagement Chicken" for supper tonight. This salad is chock full of fresh ingredients and the bread makes it hearty enough to serve all on its own. If you like Greek Salad, give this a try. It's dynamite!





Ingredients:
Good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
kosher salt
1 hothouse cucumber, unpeeled, seeded and sliced thin
1 red bell pepper large diced
1 pint cherry or grape tomatoes diced
1/2 red onion cut into large chunks
1/2 lb feta cheese cut into 1/2 inch cubes
1/2 cup pitted kalamata olives

For the Vinaigrette:
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp Dijon mustard
1/4 c red wine vinegar
1 tsp salt
1/2 tsp black pepper
1/2 cup good olive oil

Method:
Complete recipe by Ina Garten found on Foodnetwork.com, HERE.

Happy Cooking!