Friday, October 22, 2010

Tostada Time

I was recently inspired to re-create the tostada's we had at Trino's Tacos in Wendover. They are so delicious that I have to have them when we are in town.

Corn tortilla's
Refried beans
Chicken (I use 1 chicken breast)
Cabbage (shredded)
Red Onions
What ever toppings you love

Pre-heat oven to 350 degrees. Spray a cooking sheet with cooking spray. Lay the corn tortillas flat on the sheet, as many as you plan to eat. Once the oven is pre-heated, cook for 20 minutes, flipping the tortillas over once after 10 minutes. You will have a crispy tortilla without the deep frying :)
Meanwhile, poach the chicken. I recommend poaching or simmering instead of boiling the chicken. The result is more tender, delicious meat.
After the chicken is cooked, shred then season with taco style seasonings.
Now start building your tostada. Put a tortilla on a plate.
Take a couple tablespoons of refried beans (I used homemade re-fried black beans but you can use ones out of a can) and spread evenly across the tortilla.
Top beans with shredded chicken.
Top chicken with shredded cabbage.
Top cabbage with onions.
Top with salsa.

Ole! These are pretty easy to make and very tasty. 

The contrast between the crunch of the tortilla and the creamy beans along with the cabbage is wonderful.

Tuesday, October 5, 2010

Here's To My New Love...Butternut Squash

DH has always been fond of butternut squash. He likes it mashed, smashed and served like mashed potatoes. I always thought it was okay, but have never been a huge fan.  We were at the farmers market on Saturday and they had piles and piles of fresh, new season squash.  DH wanted a butternut squash, so we picked one up.  
Day one of cooking with squash

I made risotto with butternut squash. Simply adding cubed squash with the onions and then proceeding as usual with a basic risotto recipe. The squash is tender by the time the cooking is finished.The aborio rice is creamy, oh yum!

While I was cooking the risotto, I sliced up some squash, drizzled it with olive oil and sprinkled with salt pepper. About an hour later, I took the squash out of the oven. To my amaze, it had caramelized itself beautifully. It tasted like savory candy. I am IN LOVE with butternut squash. The idea that it is so delicious and so easy to put together is very appealing.

Day two of cooking with squash: Butternut Squash Soup 

This has to be the easiest recipe ever! Not to mention very tasty. I cubed the rest of the squash (I had half left), diced half an onion, one carrot and one celery stalk. Sautéed for about 7 minutes with a tiny bit of butter. Then I covered the veggies with chicken broth, about 4 cups, brought that  to a boil then simmered for 20 minutes. After that the veggies were nice and tender I ran them through the blender. Voila! A little pepper and on top and the soup is done. It is beautiful, healthy and delicious.

Friday, September 3, 2010

California...Knows How To Party

Okay, California Rolls instead of "knows how to party" :)

Since I have been really into trying new things lately, I decided I wanted to learn how to make sushi. This experiment went really well,  the rolls were simply delicious! Here is a re-cap of how you make sushi rolls.

Put a sheet of plastic wrap down over a clean tea towel, on a cutting board. (You can use a bamboo roller, I couldn't find one so I went with out and dont think you really need it.)

Get all of your delicious ingredients ready before starting. You will need :

Sticky, cooked pearl rice (only sushi / pearl rice will work)
Nori Sushi Wrappers
Sesame Seeds
Crab Meat

IMPORTANT put the Nori shiny side down on the plastic wrap. Oil your hands (I used cooking spray) and spread rice over the Nori. Sprinkle with sesame seeds.

Flip the Nori over so the rice side is down.

In the middle of the sheet first put avocado (because it will naturally stick to the sheet) then cucumber and then crab meat.

Then ROLL BABY ROLL. You want to tighten the roll as you go, so roll and pull.

Ta -da! A gorgeous sushi roll!
Wrap in plastic wrap and put in the refrigerator, it will be easier to cut when chilled.

 I cut the rolls into 6 pieces, trimming the edges. 

DH made the rolls pictured below, instead of flipping the Nori he put the ingredients all inside. They turned out gorgeous.

Serve with soy sauce, wasabi and pickled ginger. 

Thursday, August 12, 2010

Taco Salad

This is a super easy meal to put together.

1 can of Kidney Beans
1/2 head of Romaine lettuce (washed and chopped into bite sized pieces)
Taco Meat (I use about a half a pound of turkey burger cooked with taco seasoning)
1 cup Fritos Corn Chips
Olives (optional)
Red or Green Onions, chopped (optional)

More Optional Ingredients:
Sour Cream
Salad Dressing

Drain and rinse beans. Put all ingredients in to a large bowl and toss together. If you are using a salad dressing like Ranch dressing, you can toss that with the main ingredients too.

Plate salad and garnish with all of your favorite toppings.

Thursday, May 20, 2010

Salmon Fish and Chips

We had this salmon fish and chip meal twice this week! DH requested it and since he is barely walking from his knee surgery, I am a sucker to give him whatever he wants for dinner.

2-3 Salmon fillets, skin removed and cut into fish stick sized pieces
2 pieces of bread
1/4 cup Parmesan cheese
1 egg white
1/3 cup flour seasoned with salt and pepper
Old Bay Seasoning
2 Russet Potatoes
Your Favorite spice combo for fries

Pre-heat oven to 450 degrees. Peel and cut potatoes into fry sized pieces.

Soak potatoes in cold water for 5 minutes. Drain, rinse and pat dry.

Season the fries with 1 teaspoon EVOO and 1/2 to 1 teaspoon each of your favorite spices. I used 1/2 teaspoon lite salt, 1 teaspoon each of garlic powder, Italian seasoning, and my favorite spice smoked paprika.

Put fries on baking sheet sprayed with cooking oil and put in the oven for 15 minutes, remove after 15 minutes and flip over. (You will add your fish at this point) Cook for 15 more minutes, checking after 10 minutes.

Dry salmon pieces and sprinkle with Old Bay seasoning.

Prepare breading by pulverizing 2 pieces of bread in a food processor to a crumb consistency.

To the bread crumbs add the Parmesan cheese.

Set up bowls for breading the salmon. Put the seasoned flour in one bowl, then the egg white, then the bread crumbs.

Dip salmon in flour, shake of excess flour.

Dip in egg white, shake of excess.

Toss salmon in bread crumbs and put on a baking sheet sprayed with cooking spray.

Finish breading remaining pieces.

Cook fish for about 15 minutes, flipping over half way through cooking.

Dipping Sauce:
2 Tablespoons lite Mayo
1 teaspoon lemon juice
1/2 pickle minced
1 teaspoon pickle juice
1-2 teaspoons Dijon mustard

Put all ingredients into a bowl, mix well and chill until ready to serve.

The fries and fish should finish cooking about the same time, this is so delicious!

Wednesday, May 19, 2010

Ham and Bean Soup

This is one of my favorite comfort food meals. I am a huge soup lover and this is such an easy and quick homemade soup.

1 cup chopped onion
1 cup chopped celery (about 3 ribs)
1 cup chopped carrots (about 2 carrots)
1/2 to 1 cup of diced ham
4 cups of chicken broth
2 cans of white beans, drained and rinsed
Bay Leaves

Sauté onions until softened.

Add celery and carrots to the onions.

Add broth, ham and bay leaves to pot. Bring to a boil. Reduce heat and simmer for 10 minutes covered.

Add drained beans and simmer to warm them through.

Add a bit of cold water to a tablespoon of cornstarch and add to soup to thicken.

For a smoky flavor add a few drops of liquid smoke to the soup before serving.

I served this with some gorgeous, fresh, steamed broccoli.

The left overs are so good and this freezes well too. 

Tuesday, May 18, 2010

Mexican Pie

I accredit some of my food creations to my craving. The other day I was craving Mexican food, but wanted a casserole type of food. I came up with this recipe and DH named it Mexican Pie. He loved it too!

TVP or ground meat
1/2 Chopped onion
Black Beans and broth (or refried beans)
Sour cream (or greek yogurt)
4 Tortillas

Sauté 3 or 4 cloves of minced garlic in a teaspoon of olive oil. 

Drain and rinse one can of black beans.


Puree beans in a food processor, adding broth or water to keep the blades moving smoothly.

Add pureed beans, one can chicken broth or 1.5 cups of water to sautéed garlic. Keep over medium heat and reduce to refried bean texture. (These are delicious!)

In an other skillet, softened onions then add reconstituted TVP or ground meat. 

Cook and add taco seasoning and season to your taste.

Heat and slightly crisp tortilla shells in skillet or over gas burner.

Spray baking pan with cooking spray. Time for layering, first add tortilla shell and spread with 
homemade beans.

Top beans with onion and taco mix.

Dallop small teaspoons of salsa and sour cream.

Repeat the layering process with all 4 tortillas.

DH pointed out at this part of the recipe, that this dish had so much fiber and suggested we top with a little bit of cheese. I used about 1 tablespoon of extra sharp cheddar to top the dish.

Now cover with foil, and bake at 350 for 30 minutes. After 30 minutes, remove foil and back another 5-10 minutes. 

Slice into 4 pieces, top with olives and cilantro. ENJOY!